Cooking Class--APPETIZERS

SWISS CHEESE TWISTS

1 cup grated Swiss cheese
3 Tbsp grated Cheddar cheese

3 Tbsp grated Parmesan cheese

2 cups flour, sifted
1/2 tsp salt
3/4 cup butter
2 eggs
2 1/2 Tbsp milk
3 Tbsp sesame or poppy seeds

Combine cheeses; mix and cut a fork until mixture resembles coarse meal. Sift flour and salt together. Add to cheese mixture along with the butter; blend well. Stir in one well beaten egg and milk. Chill for one hour. Roll dough out onto lightly floured pastry cloth or board to 1/4 inch thick. Cut into 1/2 inch x 4 inch strips. Twist two strips around each other. Fasten ends by pressing together. Place on an ungreased baking sheet. Brush beaten egg over entire twist. Sprinkle with seeds. Bake at 375 degrees, about 15 minutes or until they are golden brown.

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PATE SPONGE ROLL

5 egg yolks
1/2 tsp salt
1/4 tsp thyme
3 Tbsp flour
5 egg whites, stiffly beaten
2 (4 3/4 oz) cans liver spread
1 (8 oz) pkg cream cheese, whipped
1/2 cup slivered almonds

Topping:
2 hard boiled eggs, chopped
1/4 cup chopped chives

Beat egg yolks until thick and yellow; beat in seasonings and flouor. Fold in stiffly beaten egg whites. Spread evenly on 15 x 10 inch jelly roll pan which has been greased, lined with wax paper and greased again. Bake at 350 degrees for 12-14 minutes. Turn onto a sheet of waxed paper, peel off top paper, roll and cool. When cool, unroll and spread with chilled mixture of liver spread, whipped cream cheese and almonds. Reroll and chill thoroughly. Garnish with eggs and chives. Slice thinly to serve.

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MARINATED MUSHROOMS

1/3 cup red wine vinegar
1/3 cup salad oil
1 small onion, thinly sliced and separated into rings
1 tsp salt
2 tsp dried parsley flakes
1 tsp prepared mustard
1 Tbsp brown sugar
2 (6 oz each) cans mushroom caps, drained or 1 pint fresh mushrooms

Combine all ingredients except mushrooms, in saucepan; bring to boil on medium setting until 212 degrees (boiling point). Add mushrooms. If fresh mushrooms are used, wash and trim stems. Simmer 5 to 6 minutes at approximately 200 degrees or over a low heat. Pour into bowl; cover and chill several hours or overnight. Drain and serve with cocktail picks.