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What are some of your favorite appetizers

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I'm in need of new appetizer ideas with the holidays coming up.

Bob Niland (Boundless):

The problem, of course, is that the whole notion of appetizers may be irrelevant in enlightened ancestral diets. These items are complete foods in themselves, and can easily shut down appetite.
Bob Niland [disclosures] [topics]

Barbara from New Jersey:
Hi Rita,

I'm using Gourmet Girl Cooks recipe for veggie and bacon pie.  This is an egg based quiche.  I don't use a crust and bake it in a square pan.  I cut it into small bite sized squares and stick a toothpick into the square. 

I'm also using parmesan baked cauliflower served at room temperature.  There are endless recipes online for this, but it is basically cauliflower "steaks" roasted and dredged in powdery parmesan cheese.  Curried roasted carrots will work as well.  Make sure you have 2" pieces for easier handling.  I do both.  A dip isn't really needed.

I also use Dr. Davis's recipe for cheese/almond crackers and spread with Schaller and Webber liverwurst or my own chicken liver spread.  Pastured, free range, organic, no soy chickens have become available in my neck of the woods.  I save all the innards for bone broth and feel comfortable using the livers to make a pate.  This recipe is from Zabar's which is a famous NYC deli.

Chicken Liver Pate'  (aka: chopped liver)

1 lb. chicken liver or half beef and chicken
4 TBS renedered chicken fat, oil or butter
2 hard cooked eggs
2 large onions chopped
S & P to taste

Broil livers until done, but not dry, turning once, about 5 minutes.
Saute' onions in the fat slowly until golden. Place all ingredients, including the left over fat from suateeing the onions, into a food processor and pulse until the consistency you prefer is reached.  Chill at least 3-4 hours.

Have a wonderful holiday!

One of my favorites was my grandmothers endive salad. I don't have the recipe, but am trying to replicate it this year.
All I remember was,
>Mostly endive lettuce
>Crunchy bacon bits
>Hard boiled eggs
>The dressing was a warm (possibly poured hot), bacony balsamic vinaigrette.
There was something else in it though, and I was only 8 at the time so I will have to experiment a bit. Which is always a fun experience.

Most of the family dishes were reflective of "depression era" foods in Illinois, and so the dishes all reflected simple ingredients, made from scratch, readily available on the farms at the time.

Oh, I should try some collard greens this year as well.

Happy Thanksgiving fellow WB enthusiasts.

We make these really yummy cauliflower breadsticks at home.

4 cups of cauliflower riced (roughly 1 large head of cauliflower)
4 eggs
3 cups mozzarella cheese
3 tsp Italian seasoning
4 cloves of garlic, minced
salt and pepper, to taste
Preheat oven to 425 degrees.
Line a large baking sheet with parchment paper.
Place riced cauliflower in a microwave-safe container and cover; microwave for 10 minutes.
Let the cauliflower cool until steam is no longer rising, then add to a large bowl along with the eggs, 2 cups of the mozzarella, Italian seasoning, garlic, salt, and pepper.
Transfer to the baking sheet and divide into rectangular shapes to form the “breadsticks.”
Bake for 25 minutes, then remove and top with remaining cheese.
Bake for an additional 5 minutes, or until cheese is melted.
I follow the recipe that's on here - 6. Cauliflower Breadsticks


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