Category Archives: Appetizers & Party Foods

Adventure in Space

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Space Visitors

Serve these fat little Space Visitors with wooden pick-jelly bean antennae after a trip to the planetarium, the museum or a science fiction movie! Other ideas for the Space Visitors are on the back of the contents card.

1 package active dry yeast
¾ cup warm water (105 to 115°)
2 eggs
¼ cup shortening
⅓ cup sugar
1 teaspoon salt
2 teaspoons nutmeg
3½ cups Gold Medal Flour*
Currants
1 egg, beaten

In large mixer bowl, dissolve yeast in warm water. Add 2 eggs, the shortening, sugar, salt, nutmeg and 1¾ cups of the flour. Beat 2 minutes on medium speed, scraping bowl frequently. Mix in enough remaining flour to make dough smooth. Scrape batter from side of bowl. Cover; let ride in warm place until double, about 45 minutes.

Stir down dough by beating about 25 strokes. Turn dough onto lightly floured board and divide into 12 equal parts; divide each part in half again. Shape 12 parts into plump ovals about 4 inches long for bodies. With slightly more than half each of the remaining parts, shape 12 balls for heads. With the remaining parts, shape twelve 4-inch ropes; cut each rope in half for arms.

Place figures about 3 inches apart on greased baking sheet. Press currants firmly into heads for eyes and mouths. Let rise until double, about 45 minutes. Heat oven to 350°. Brush rolls lightly with beaten egg. Bake about 15 minutes or until golden brown. Insert wooden picks in heads for antennae. 12 buns.

*if using self-rising flour, omit salt.

©️Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Carioca

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That Rum Thing

In the quest for new and different desserts the adventurous gourmet so often overlooks ice cream. Good quality American ice cream ranks among the best of American foods, whether homemade or store-bought, and, for eas of availability and consistency of quality, puts all other store-bought desserts to shame.

Still, when you’re planning a special after-dinner party you want to do something special. Why not dress up ice cream? Baked Alaskas and Ice Cream Bombes come to mind. Peppermint ice cream drizzled with a chocolate-flavored liqueur; chocolate ice cream drizzled with an orange liqueur; strawberry ice cream drizzled with Fraise or framboise (strawberry and raspberry liqueurs).

And then there is “That Rum Thing”: Coffee ice cream sprinkled with chocolate bean candies and drizzled with dark rum. For a substantial dessert, serve it with slices of pound cake.

Soften 1½-2 quarts coffee ice cream and scoop into decorative mold (preferably a melon mold). Place in freezer, covered. Just before serving, unmold ice cream onto platter. Sprinkle with chocolate bean candies with liquid centers. Drizzle with ½ cup dark rum and serve.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Raspberry Bavarian Cream

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1 box frozen raspberries (10 ounces)
Juice of 1 large lemon
1 tablespoon gelatine
4 tablespoons milk
4 tablespoons sugar (optional)
2 egg yolks
1 cup heavy cream
1 cup crushed ice
Raspberries
Kirsch

Defrost raspberries in a bowl with lemon juice.

Drain ⅔ cup of the raspberry juices into a saucepan (or if dry pack raspberries have been used, add 4 tablespoons to ⅔ water) and bring to a boil. Then pour the hot liquid into the container of an electric blender. Add gelatine and milk; cover and blend on high speed for 1 minute.

Remove the cover, add the raspberries and egg yolks. Then cover and blend at high speed for 5 seconds. Remove the cover, add cream and crushed ice, and keep blending until smooth. Pour into a mold and chill until set. Serve with raspberries moistened with 1 or 2 tablespoons Kirsch. Serves 4 to 6.

©️ Robert Carrier 1966, Grosset & Dunlap New York

West Coast Burgers

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BEEF BOULETTE BURGERS

2 pounds ground beef
1 cup dairy sour cream
½ cup dry bread crumbs
1 can (4 ounces) mushroom stems and pieces, drained and chopped
2 tablespoons finely chopped onion
2 tablespoons snipped parsley
1½ teaspoons salt
¼ teaspoon pepper

Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Broil or grill 4 inches from heat, turning once, until desired doneness (10 to 15 minutes for medium). Garnish with onion rings if desired. 8 servings.

BEAN SPROUT BURGERS

2 pounds lean ground beef
½ cup bean sprouts, coarsely chopped
½ cup water chestnuts, finely chopped
1¾ teaspoon salt
2 teaspoons soy sauce
Watercress sprigs (optional)

Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Set oven control at broil and/or 550°. Place patties on rack in broiler pan. Broil with tops 3 inches from heat until desired doneness (about 5 minutes on each side for medium). Garnish with watercress. 8 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Wild-Eyed Rose (Irish Meatballs)

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IRISH MEATBALLS

1 pound ground beef
½ cup instant mashed potatoes
¼ cup Irish whiskey
1 medium onion, finely chopped
1 teaspoon thyme
1 teaspoon oregano
½ cup milk
1 egg
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon pepper
¼ cup finely chopped parsley
1 package (3-oz size) chive-flavored cream cheese

Mix all ingredients except cream cheese together; refrigerate, covered, 1 hour; preheat oven to 400 F.

Form meat mixture into balls about the size of walnuts. Place on baking sheet and bake 20 minutes. Remove from oven and drain. Cool and chill.

Slice meatballs in half. Spread with cream cheese, about ¼ inch thick. Place meatballs back together and refrigerate until needed. SErve cold.

Yield: About 30 meatballs.

MINSTREL PIE

Preheat oven to 400 F. Place Irish meatloaf mixture, above, in deep 10-inch pie plate; spread 2½-3 cups mashed potatoes over mixture. Sprinkle potatoes lightly with grated cheese. Bake 45 minutes. SErve warm as entrée or cold as horse d’oeuvre cut into thin wedges.

Yield: 8-10 servings.

Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Tomatoes Stuffed with Sardines (tomates farcies aux royans)

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Ingredients:
4 large, firm tomatoes
salt, pepper
2 large shallots, minced
4 sprigs parsley, minced
3½ Tablespoons butter
7 or 8 medium-size fresh sardines

Instructions:

  1. Wash and drain the tomatoes. Cut off the tops. Remove the juice and seeds. Mash the pulp inside. Sprinkle with salt and pepper. Place on a buttered platter.
  2. Place in an oven and cook at low heat for about 20 minutes.
  3. Meanwhile, skin, clean, wash, dry and fillet the sardines.
  4. Grill the fillets on both sides, then cut them into small pieces.
  5. Mash the butter on a plate and mix in the shallots, parsley, and sardines.
  6. Fill the cooked tomatoes with the mixture and replace them in a hot oven for 5 to 10 minutes, until browned. Serve at once.

If fresh sardines are not available, fresh herring may be substituted.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Shrimp Cocktail

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Preparation time: 20 mins.

This makes a nice change from the regular shrimp cocktail version, and is a great first course for an elegant dinner.

For 4 servings you will need:
1 lb. cooked shrimp; shelled and deveined.

Sauce:
½ cup sour cream
4 Tbsp. mayonnaise
½ Tbsp. lemon juice
2 Tbsp. chili sauce
Dash sugar and paprika
Salt and black pepper to taste
1 red pepper, finely chopped

Preparation:

  1. Divide the shrimp evenly into 4 serving dishes.
  2. Combine all the sauce ingredients in a separate bowl, but only half of the red pepper. Mix well.
  3. Pour sauce over shrimp. Garnish with the reserved red pepper. Cover and chill in refrigerator until serving time.

Tips: You can serve this shrimp over lettuce leaves on individual plates if you wish.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Handy Pork Loaf

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Cooking time: 2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepans, 9- by 5- in loaf pan
Oven temperature: 350-375°F
Oven position: center

For 8 people you need:
3-4 lb. fresh pork picnic shoulder
bouquet garni
seasoning
1 cup sausage meat
4 slices bread
2 eggs
3 tablespoons chopped parsley
¼ teaspoon garlic salt
¼ teaspoon celery salt
¼ teaspoon pepper

Coating for pan:
little shortening
½ cup crushed cornflakes
1 teaspoon powdered sage

  1. Put the pork into a saucepan, just cover with cold water, add the bouquet garni and seasoning.
  2. Simmer gently for an hour, then remove meat from stock, cut away from bone and chop finely. The bone and stock may be used as the basis for soups and stews.
  3. Add the sausage meat to the pork.
  4. Cut the crusts off the bread and put the crumbs into the eggs , beat until smooth then mix with the meat.
  5. Beat in the parsley and seasonings.
  6. Grease the bottom and sides of the pan very well, mix the crushed cornflakes and sage and press over the bottom and sides of the pan.
  7. Put in mixture and press down.
  8. Cover with foil and bake 1 hour.

TO SERVE: Carry in pan, cut in slices and serve with sliced tomatoes, green salad and bread.

TO VARY: Use 2 lb pork and 2 lb stewing veal.

TO STORE: In refrigerator.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Escargots à la Caudéran (Snails, Cauderan Style)

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Ingredients:
2 slices ham
2 cloves garlic
10 shallots
1 Tablespoon lard
½ cup crumbled stale bread
1 cup dry white wine
1 cup chicken bouillon
1 bay leaf
1 sprig, or ½ teaspoon dried thyme
salt, pepper
4 dozen canned snails (without shells)

Instructions:

  1. Chop the ham, garlic, and shallots, and sauté in melted lard in a frying pan. Do not brown.
  2. Add the crumbled bread to the frying pan. Pour in the wine and bouillon. Add the bay leaf, thyme, salt and pepper.
  3. Place the snails in the sauce, cover, and simmer for one hour. Stir occasionally.
  4. Serve hot.

Although live snails are used in France, they are not available in America. Canned snails are sold either in their shells, or plan, without shells.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Chipped Beef in Popovers

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1 tablespoon butter
¼ pound dried beef, shredded
1 can (10½ ounces) condensed cream of mushroom soup
¼ cup white wine
½ cup shredded process American cheese
2 tablespoons snipped parsley
1 tablespoon chopped pimiento
Popovers (below)

Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook , stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers. 4 servings.

POPOVERS

2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
½ teaspoon salt

Heat oven to 450°. Grease 6 deep custard cups (5 ounces) or 8 medium muffin cups. with fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.

Fill custard cups ½ full, muffin cups ¾ full. Bake 25 minutes. Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. 6 to 8 popovers.

The quick-mixing flour blends in seconds with cold milk and no lumps; Popovers rise sky-high because you needn’t overbeat them.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.