chef tell's fast & fabulous hors d'oeuvres

Chef Tell Erhardt frequently appears on "Live with Regis & Kathie Lee." Although his birth name is Friedman Paul Erhardt, he gained the nickname "Tell" because he appeared in school plays as the Swiss here William Tell. He began his culinary career at the age of 14 and received his first major award at the age of 27, when he won a gold medal at the Culinary Olympics and was named Chef of the Year. These recipes use ingredients that are often on hand, or are left over from meals. %% %% HAM ROLLS %% %%

Place a slice of ham on a plate and spread mustard over the ham. You can also flavor mayonnaise with a little curry powder and use it in place of the mustard. Place a cooked spear of asparagus on the ham and roll the ham around the asparagus. %% %% HAM CORNETS %% %% In the container of a food processor fitted with the metal chopping blade, process 2 cups of cream cheese, ½ cup of prepared horseradish, and a dash of lemon juice until blended. Place the mixture in a pastry bag that is fitted with a star tip. Roll slices f ham into cone shapes and pipe the mixture into the ham. %% %% SPICY HAM SPREAD %% %% In the container of a food processor fitted with the metal chopping baled, process 2 cups of chopped ham, 1 tbsp of prepared horseradish, and ½ cup of mayonnaise until blended. Using a rolling pin, lightly roll over slices of fresh bread to flatten them slightly. Spread the ham mixture on the bread. roll the bread up and then cut each piece in half. %% %% LEFTOVER CHEESE BALLS %% %% In the container of a food processor fitted with the metal chopping blade, process leftover cheese pieces (any type), adding softened butter,if necessary, to create a mixture that holds together. Form the mixture into small balls and roll each ball in chopped nuts or bread crumbs. Refrigerate until ready to serve. %% %% LEFTOVER CHEESE SPREAD %% %% In the container of a food processor fitted with the metal chopping blade, process 1 cup of hard cheese pieces, ½ cup of soft cheese, ½ cup of butter, and 2 tbsp of brandy until blended. Place the mixture in a pastry bag that is fitted with a star tip. Pipe the mixture onto celery, split dates, crackers, or slices of miniature bread. %% %% STUFFED EGGS %% %% In the container of a food processor fitted with the metal chopping blade, process together 2 oz of cream cheese for every 4 hard cooked egg yolks until blended. Spoon the mixture into the egg white halves and sprinkle the tops with paprika.

%% %% STUFFED EGGS VARIATIONS %% %% * Add 1 roasted red bell pepper to the processor with the cream cheese and yolks and process until smooth. Garnish each egg with a sliver of red pepper. * Add 2-3 shrimp and a dash of lemon juice to the processor with the cream cheese and yolks and process until smooth. Garnish each egg with a shrimp. * Add ½ ripe avocado and a dash of lemon juice to the processor with the cream cheese and yolks and process until smooth.

Garnish each egg with a sliver of avocado. * Chop 1 smal onion and cook it in a skillet with a little butter until it is softened. Add the cooked onion to the processor with the cream cheese and yolks and process until smooth. Garnish with additional cooked onion. Origin: Cooking with Regis & Kathie Lee. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-12-94 (1211)