Royal treat - princess cake - Recipe

Sunset, Dec, 1999 by Jerry Anne Di Vecchio

Liptauer Appetizers

PREP TIME: About 25 minutes

NOTES: For the smoothest flow, liptauer mixture should contain no particles.

MAKES: 48 pieces; 8 servings

1. In a bowl, beat 1 package (8 oz.) cream cheese to blend with 2 tablespoons low-fat milk, 2 teaspoons anchovy paste, and 1 teaspoon paprika. Grate 1 tablespoon onion and rub through a fine strainer into cheese mixture. Stir to blend. Put cheese mixture in a pastry bag with a star tip.

2. Cut 1/4 pound thin-sliced firm-textured, dense pumpernickel, rye, or other dark bread into 48 equal pieces. Arrange on a platter.

3. Twist bag top tightly down to filling, fold top down against bag, and grasp bag in one hand to hold top in place (see instructions preceding). Squeeze to press about 1 teaspoon of the cheese mixture onto each square of bread, holding bread with the other hand. Release pressure on bag slightly and lift straight up to detach bag from cheese.

4. Sprinkle appetizers lightly with caraway seed (about 1 teaspoon total), dot each with a drained caper, and sprinkle with chopped fresh chives.

Per piece: 24 cal., 67% (16 cal.) from fat; 0.6 g protein; 1.8 g fat (1 g sat.); 1.3 g carbo (0.1 g fiber); 47 mg sodium; 5.3 mg chol.

Emergency fare

* This savory pie - which looks impressive with very little effort on the cook's part - is one of my hip-pocket solutions when an unpremeditated urge to invite guests for dinner strikes. Except for the sausages, the ingredients are kitchen staples.

Sausage Pie

PREP AND COOK TIME: 45 minutes

NOTES: If you don't have green onions, sprinkle the pie with a couple of tablespoons of chopped parsley, watercress, fresh basil leaves - even lettuce - to give the dish a fresh-looking finish. Serve with Dijon mustard and sour cream or plain yogurt.

MAKES: 6 servings

1 onion (1/2 lb.), peeled and diced

1 tablespoon butter or olive oil

3/4 cup low-fat milk

3/4 cup all-purpose flour

3 large eggs

1 to 1 1/4 pounds cooked kielbasa (Polish) sausages, cut into 3-inch chunks

1/2 cup chopped green onions (including tops)

Salt

1. In a shallow 2-quart pan or a 10-inch frying pan over medium-high heat, frequently stir diced onion and butter until onion is limp, about 5 minutes.

2. Meanwhile, in a bowl with a whisk, or in a blender, mix milk, flour, and eggs until smooth.

3. Lay sausages in center of pan with onions. Pour milk mixture evenly over meat.

4. Bake in a 425 [degrees] oven until egg mixture is puffed, very crisp, and richly browned, 35 to 40 minutes (25 to 30 minutes in a 400 [degrees] convection oven). Remove sausage pie from oven and sprinkle with green onions. Scoop portions onto plates and add salt to taste.

Per serving: 374 cal., 60% (225 cal.) from fat; 16 g protein; 25 g fat (9.7 g sat.); 19 g carbo (1.1 g fiber); 883 nag sodium; 163 mg chol.