Monday, December 3, 2007
Because the Dainty Deb loves the Food Network, I watched it pretty incessently throughout the holidays. And cooks notoriously love Thanksgiving, since the focus is so much more on the food than the gift-giving. Well, I can't say that my Thanksgiving meal was too terribly dainty, but I have come up with a few nice ideas for hors d'ouerves thanks to Paula Deen's unflagging enthusiasm for all things buttery.
1 box (any flavor) melba toasts, each toast halved
1 large onion, sliced in rings
1 Tbsp. olive oil
1 Tbsp. Sugar
8 oz fat free cream cheese
dash worcestershire sauce
1 Tbsp. Old Bay
Heat a skillet over medium high and heat the oil up to good and hot. Add the sugar and onions and let them carmalize. Mmmm. When they're nice and brown and soft, remove from heat. Meanwhile, mix your cream cheese with the sauce and Old Bay. Spread about 1 Tbsp. per melba half onto the little toasts, then top with the warm onions. You can garnish these with green olives for a festive look. They're really delicious, and because of the seasonings, you can't even tell the cream cheese is fat free! So HAH, Paula Deen! I made something delicious AND will be remaining dainty for the coming season of parties and fetes!
PS Thanks for all the warm wishes in my absence. It's very good to be back. Thanks for missing me!!