Just back from my friend's cottage in Port Perry as a nice overnight holiday getaway with the family, and thus hadn't time to cook and post my delicious mini crab cakes to offer at your shindig which I promise to have up tomorrow. In the meantime, I'd love to share with you my very last contributions to the What's Cooking Magazine before I left Kraft Kitchens in a festive article on party appetizers with a global taste- Indian-inspired Crispy Coconut Shrimp, Korean Beef Skewers, Baked Mexican Pinwheels and Quebec Tourtière Mini Turnovers. Just one more day before New Year's Eve!! I hope you've been inspired here along the way to make your big evening a show-stopping one!
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| Kraft What's Cooking Magazine Festive 2011 pp.30 to 33. |
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| Substitute Creamy Masala Dressing with 1/2 cup mayo, 1 tsp. curry powder and 1/2 Tbsp. lime juice. |
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