Mortadella Bites: To make 24 of these cute, different and yummy pigs in the blanket, you will need the deli to slice you 2 slices of Mortadella about 1/2 inches thick. When home you will need to cut each slice into 12 smaller pieces. Roll out one sheet of thawed puff pastry. Roll out just enough to flatten out a bit. Make 24 long slices of pastry and wrap each piece of Mortadella with a slice of pastry. Make sure the meat sticks out a bit on each end. Lay seam side down onto a parchment lined bake sheet. Brush the tops of each with egg wash. Sprinkle on top a bit of shredded cheese. Gruyere or swiss or maybe the Italian cheese blend that is shredded in the package. Bake 375 for about 20-25 minutes until golden. Platter up and serve some mustards on the side for dipping. I got this recipe from: Giada at Home. These are wonderful. And I will be making them again. I set out a little bowl of 2 different mustards and they were Yummy. Enjoy the recipe and enjoy your day.
This is a easy and fun dessert for halloween. I make it every year.
CANDY CORN PUDDINGS
1 box (4 serving size) instant pudding mix vanilla and one butterscotch. Make each one with directions on package. In clear glass of choice, ( can even serve in a martini glass) Add layer of vanilla pudding, layer of butterscotch pudding and top with cool whip. For Halloween, garnish with candy corn. The nice fall colors can take you thru Thanksgiving also. Can garnish with the candy corn pumpkin or a sprinkle of cinnamon or nutmeg. Very good. Light and creamy, very festive. I layer mine a bit different, but the colors are the same. Enjoy!
To a large bowl add: 1/2 cup rice vinegar. 1 Tablespoon water. 3 Tablespoon soy sauce. 1 Tablespoon sugar. 3 teaspoons sesame oil. Whisk. Add 3 cucumbers. seeded. sliced into half moon shapes. Toss gently. Cover with plastic wrap and chill. Toss every so often.
After a while the cucumbers will take on a darker color from the marinade and that is what you want. When you give them a toss just keep bringing the bottom ones to the top so they all get a good soak in the marinade. Don’t slice too thin.
The original recipe came from: Valerie’s Home Cooking. You can get her recipe from her web site. I made a few adjustments for us. If you don’t have sesame oil, you will need to get it for this recipe. It has a unique flavor and you really should add it. It is a little on the high price side but a little goes a long way and it stores well in the pantry. Also less cost to get the regular cukes rather than the seedless. Just seed them yourself. I made the marinade ahead of time in a mason jar. Just give a good shake before adding to cukes.
This is a most flavorful most refreshing side dish. Make it in the morning and it will be ready to go for dinner. Great for those warmer months. Enjoy!