Another Thrifty Purchase - Apple Pie to Waterzooi

Apple Pie to Waterzooi - The American Women's Club of Brussels, published in 1996.There are over 300 recipes that reflect the best of American and Belgian cuisine.

As always Appetizers get the ball rolling with dips (artichoke,curry or green goddess), caviar pie (cream cheese, mayo. boiled eggs & caviar), endive boats with marinated smoked salmon, ginger prawn tarts, langoustines (Norway lobster) in curry, petites Gougres, Roquefort tartlets, warm chevre with red bell pepper sauce and smoke trout pate. A few of the Soups featured include bousin, Brazilian shrimp & coconut, cream of fennel, mushroom brie, spring carrot and chestnut, while Salads consist of a curried chicken, pasta & apple salad, Greek couscous, warm scampi, French potato salad, a fresh cucumber mold, ham Provencal,  potato salad with caraway, plus a few dressings ~ lemon leek, creamy dill and apple honey vinaigrette.

Next up are the entrees, beginning with Seafood which offers Waterzooi de Lotte (monkfish with leeks, carrots, & onions), ginger salmon, spicy cod with snow peas, salmon Wellington, scallops with leeks & truffles, swordfish brochette and scallops in saffron sauce, followed by Poultry, Game & Meat which encompasses a wild rice & turkey casserole, raspberry chicken, Algerian brochette, chicken & leek lasagna, Malaysian chicken pizza, rich venison & beef stew, lapin a la Moutarde (rabbit in mustard), veal Marsala, lamb with almonds, herbed pork loin with bourbon gravy, beef burgundy and San Jacinto pork fajitas.

Pasta, Rice and Vegetables are represented by lemon & garlic pasta, spaghetti with aubergine sauce, pasta with prawns & tomato fondue, risotto with Parmesan cheese, lemon  or saffron rice, carrot flan, sesame broccoli Oriental, horseradish mashed potatoes and leeks with orange ginger sauce. For Breads and Brunch we are treated to muffins (breakfast corn, bran or chocolate), sticky buns, English cream scones, popovers, soft gingerbread, English muffins, a pecan almond coffeecake, a curried chicken cheesecake, crepes, cheese souffle, sticky toffee pudding, waffles and pancakes.

Desserts end the recipes with pies (peach crumb, strawberry rhubarb or red currant meringue), an almond tart with pears and chocolate, an apricot souffle, a chocolate chestnut torte, summer fruit compote, chocolate sheet cake, brownies, cranberry cake, chocolate crackles, almond macaroons and speculoos.