Breakfast Burrito Dip Recipe Created by Ruth Paget

Breakfast Burrito Dip Recipe Created by Ruth Paget

When I was the Youth Services Librarian for Monterey County California, I drove around a region the size of Vermont and New Hampshire to do programs and would usually lunch on breakfast burritos made at gas stations in the rural interior of the County.  Those burritos and strawberry licuados (smoothies) sustained me. 

This “dip” is a nice hors d’oeuvres with a beer.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 teaspoon dry garlic

-4 beaten eggs

-1/2 pound crispy and crumbled Hickory Smoked bacon

-1/2 cup salsa

-1 (32-ounce) bag of unsalted tortilla chips

Steps:

1-Scramble eggs in the olive oil and garlic.

2-Mix eggs with crispy and crumbled fried bacon.  Mix with salsa.

3-Place dip in a bowl and serve with tortilla chips.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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Potato Alfredo Hors d'oeuvres Recipe Created by Ruth Paget

Potato Alfredo Hors d’oeuvres Recipe Created by Ruth Paget

My family used to get snowed in sometimes when we lived in Madison, Wisconsin.  Our daughter Florence loved the “snow days” that kept her out of school and kept me scrambling around the kitchen for lunch.

This recipe is one of my go-to easy pantry snacks.

Serves 4

Ingredients:

-1 package of your favorite instant mashed potatoes made according to the directions

-Half a (7.5-ounce) jar of Alfredo sauce

Steps:

1-Mix the mashed potatoes and the Alfredo sauce.

2-Heat in a microwave oven for 2 minutes and serve.

Sprinkle with paprika, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Mohawk Radishes Hors d'oeuvres Recipe Created by Ruth Paget

Mohawk Radishes Hors d’oeuvres Recipe Created by Ruth Paget

This hors d’oeuvres takes time to make, but looks cute on a plate with a design.  You can coax children to eat radishes by using a plate with a picture; if you eat the radishes, you can see what picture is hiding beneath the Mohawk radishes.

The French spread butter on their radishes and dip them in loose ocean salt.  They eat the radishes with baguette slices.  You can do that with this radish preparation, too.

Serves 4

Ingredients:

-6 radishes per person

-1 stick room temperature butter

-2 tablespoons sea salt

-4 slices toast cut in fourths

Steps:

1-Thoroughly wash radishes so that there is no sand left on them.

2-Trim down the green tops to 1 inch.  (The green tops are the Mohawk.)

3-Cut off the bottoms of the radishes, so they will sit upright on the plate.

Serve with a separate saucer for salt and a dish for the bread and butter.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Asparagus Points Hors d'oeuvres Recipe Created by Ruth Paget

Asparagus Points Hors d’oeuvres Recipe Created by Ruth Paget

This hors d’oeuvres was inspired by French cocktail food, but is not the same.  The asparagus in the United States is green and that is what I use in this recipe.

In France and Germany, asparagus is white.  It is a harbinger of spring.  Both countries bottle it to make spring flavors available all year round.

Serves 4

Ingredients:

-2 (16-ounce) bottles drained asparagus

-3 tablespoons mayonnaise

-1 tablespoon Dijon mustard

-4 slices white toast with the crust removed

Steps:

1-Mix mayonnaise and mustard together.

2-Cover toast with the mayonnaise-mustard spread.

3-Place asparagus on top of toast and press down a bit. 

4-Use a sharp knife to cut the toast with asparagus into fourths.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Pear-Blue Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Pear-Blue Cheese Hors d’oeuvres Recipe Created by Ruth Paget

This hors d’oeuvres can be made with just sour cream, if you do not like blue cheese.  I like the sweet and salty combination with a chenin blanc wine though.

Serves 4

Ingredients:

-2 pears cored and sliced

-1 cup crumbled blue cheese such as Maytag blue

-1/4 cup cream

-4 slices white toast

Steps:

1-Mix blue cheese with cream

2-Cover toast slices with blue cheese spread

3-Lay pear slices on toast and press down a little.

4-Cut toast into fourths and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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