Category Archives: Appetizers & Party Foods

North Pole Party

IGLOO CAKE

For a winter birthday or the hottest day in summer! Go on an around-the-house explorer’s party, ending at the North Pole with box lunches, sugar snow, funny little gnomes and Igloo Cake.

1 package of our devils food cake mix
1 package of our fluffy white frosting mix
1 ounce unsweetened chocolate
¼ teaspoon shortening

Bake cake in 2 layer pans, 8 x 1½ inches, as directed on package. Prepare frosting mix as directed on package.

Cut layers into halves to make 4 semicircles; put halves together with frosting to form igloo. Place cake upright on cut edge on serving plate or tray. Frost top and sides of igloo.

Melt chocolate and shortening over low heat. Using teaspoon, drizzle melted chocolate on top and sides of igloo in parallel crisscross lines to make ice block squares. Surround igloo with sprinkling of granulated sugar for snow.

Into each box lunch, tuck a whole carrot, an apple, a small chocolate bar for quick energy and at the last minute, 2 hot crusty fish sticks. Stories about penguins, polar bears and walruses will keep the children happy during lunch.


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

Danish Liver Pate

Cooking time: 1 hour
Preparation time: 15-20 mins.
Main cooking utensils: 1-quart ovenproof dish, deep baking pan
Oven temperature: 375°F
Oven position: center

For 4-8 servings you need*:
½-¾ lb. calf or pork liver
¼ lb. bacon
2 tablespoons butter
¼ cup flour
⅔ cup milk
Seasoning
1 egg
2 teaspoons grated onion
1-2 teaspoons sherry (optional)
½ teaspoon salt
½ teaspoon pepper

*Serve with salad for 4 people or as an hors d’oeuvre or sandwich filling for larger number.

  1. Wash the liver. Take away the sinews and veins, cut liver and chop or grind three times then grind bacon with liver.
  2. Make a thick sauce or butter, flour, and milk, stirring well; add seasoning.
  3. Mix the liver and bacon thoroughly with the sauce and egg.
  4. Add grated onion and sherry then season with salt and pepper.
  5. Place mixture in a greased dish. Place this is in a pan filled with water, cover with foil or greased wax paper, and cook until firm.

TO SERVE: With hot toast and butter, as an hors d’oeuvre

TO VARY: Use chicken or other poultry liver. For coarse pâté grind only once.

TO STORE: Melt little butter, pour over pâté. This prevents it drying. Pâté will keep some time in a refrigerator, so it is worth making a large quantity – this pâté is creamy so keeps particularly well.


© Copyright Paul Hamlyn Ltd. 1967

Appe-teasers

JELLIED TOMATO MADRILENE

2 envelopes unflavored gelatin (2 tablespoons)
2¼ cups tomato juice
3 chicken bouillon cubes
2 cups boiling water
½ teaspoon grated onion
⅛ teaspoon salt
Dash of pepper

Sprinkle gelatin on tomato juice to soften. Dissolve bouillon cubes in water; stir into gelatin mixture until gelatin is dissolved. Stir in onion, salt and pepper. Cool; refrigerate until set.

To serve, break up jellied madrilene with fork; garnish with dill weed if desired. 8 servings (about ½ cup each).

LEMON SOUP

1 can (10¾ ounces) condensed chicken broth (1¼ cups)
1 cup water
1 egg
2 tablespoons lemon juice

Measure all ingredients into small saucepan. Beat with rotary beater until blended. Heat just to boiling over low heat, stirring constantly to prevent curdling. 6 servings (about ½ cup each).

In hot weather, serve Jellied Tomato Madrilene in a small bowl placed in a large bowl filled with crushed ice.


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

Steamed Meat In Noodle Cases (Sui Mai)

Preparation time: 1 hour
Cooking time: 20 minutes
To serve: 6-8

You will need
8 oz. flour
½ pint boiling water
Filling:
14 oz. minced pork
2 tablespoons ham, chopped
2 tablespoons mushrooms, chopped
2 tablespoons hard-boiled egg yolk, chopped
2 tablespoons parsley, chopped
2 teaspoon gingelly oil
2 teaspoons sherry
2 tablespoons soy sauce
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ teaspoon monosodium glutamate
Garnish:
10-20 shelled prawns
10-20 green peas

Mix the boiling water with sifted flour into a noodle dough. Set aside for 20-30 minutes, covered with a damp cloth. Mix minced pork with all ingredients listed under ‘Filling’, and dived into 30 meat balls. Roll the dough out to a to 1-inch in diameter. Cut the roll into 30 balls, and roll each ball out into a 3-inch round.

Put the filling in the centre of the round, and form into a cylindrical shape. Pull out the top of each a little to look like a flower, and put the prawns and green peas on the top. Place. ina steamer, cover and steam for 20 minutes.

Square shapes:

You can make as many shapes as you like and garnish with the ingredients as the photographs show.


© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968.

Stuffed Crown Roast of Pork

Nothing could be more magnificent for a dinner party than a crown roast of pork. Juice and roasted to a succulent perfection. It is fitted here with green rice stuffing but other stuffings can be used.

Preparation time: 30 min.
Roasting time: about 2 hrs.
Oven temperature: 400°F and 375°F

For 6 to 8 servings you will need:
1 crown roast of pork, about 8 to 9 lbs.
Salt and black pepper
Green Rice Stuffing (recipe follows)
Stuffed olives, orange slices and parsley for garnish

Green Rice Stuffing: In skillet, sauté 1 cup thinly sliced green onions. in 2 Tbsp. heated butter or margarine. Cook stirring, for 3 to 5 min. Add 1/2 cup chopped parsley. Cook 2 to 3 min. longer. Add to 4 cups hot, cooked, seasoned rice.

Preparation:

  1. Have butcher prepare a tied crown roast of pork. Wipe with damp paper toweling. Cover tips of ribs with foil to keep them from charring. Rub roast with salt and black pepper. Place in foil-lined roasting pan.
  2. Roast at 400°F for 10 min. Reduce heat to 375°F. Continue roasting, uncovered, for about 2 hrs. or until thermometer registers 175°F to 180°F. Juice should run clear with no trace of rosy color.
  3. Meanwhile, prepare Green Rice Stuffing.
  4. Transfer roast to serving platter. Remove string from roast. Wrap strip of foil around base of roast. Spoon rice stuffing into center. Garnish ribs with stuffed olives skewered in place with toothpicks. Surround platter with orange slices and parsley.

Good served with: Stuffed tomatoes, glazed onions, butter-lemon asparagus, and a lemon soufflé for dessert.

©MCMLXXXIV. My Great Recipes. All Rights Reserved. Printed in Holland.

Salmon Mousse

Cooking time: 12 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5-in. soufflé dish, wax paper

For 6-8 servings you need:
2½ tablespoons margarine
¼ cup all-purpose flour
1¼ cups milk
seasoning
1 tablespoon lemon juice
1 envelope powdered gelatin
⅓ cup water
1 lb. canned or cooked salmon
little anchovy paste
2 medium-sized ripe tomatoes
⅔ cup whipping cream
2 egg whites

Garnish:
stuffed olive
dill pickle
wafer-thin cucumber slices

  1. Tie a double band of wax paper around the outside of a 5 in. soufflé dish, grease lightly with margarine.
  2. Make white sauce with 2 tablespoons margarine, flour, milk, and seasoning; add lemon juice.
  3. Dissolve gelatin in hot water, add to sauce, allow to cool, covering with damp paper to prevent a skin forming.
  4. Stir in flaked salmon, anchovy paste, and tomato purée – made by rubbing the tomatoes through a sieve.
  5. Allow mixture to stiffen slightly, then fold in lightly whipped cream and the stiffly beaten egg whites.
  6. Put into soufflé dish, allow to set, then carefully remove paper.
  7. Garnish with small pieces of stuff olive, dill pickle and twists of cucumber.

TO SERVE: With mayonnaise well flavored with lemon juice with Potato salad: Mix cooked diced potato with mayonnaise and chopped scallions or grated onion, and garnish with chopped scallion tops.


PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd 1967

Sillcocktail (Herring Cocktail)

Cooking time: approximately 10 min

Ingredients: (4 pers)
1 small head of lettuce
1 can paprika salad
1 herring fillet or 1 can of pickled herring
1 can black caviar
4 raw egg yolks

Sauce:
1 tablespoon vinegar
1 tablespoon oil
1 teaspoon mustard
3-4 tablespoons cream
salt, white pepper

Preparation:
1. Finely shred the rinsed salad and put it together with paprika strips at the bottom of a serving glass.

2. Cut the herring into thin pieces and spread on top.

3. Stir together vinegar oil and spices. Add the cream while stirring and moisten the salad with this sauce.

4. Add the caviar and top with a raw egg yolk.

5. Garnish with a thin slice of lemon.


© Hemmets Journal AB S/H/2


Poorly translated from the original Swedish by Google Translate.

Seafood in White Wine

4 (8-oz size) frozen rock lobster tails
2 lb raw shrimp, shelled and deveined
2 pkg (6-oz size) frozen* king crab, thawed and drained
10 tablespoons butter or margarine
⅔ cup flour
2 teaspoons salt
½ teaspoon paprika
Dash white pepper
3 to 3½ cups half-and-half (half milk, half cream)
1¼ cups dry white wine

*Or use 2 cans (7½-oz size) king crabmeat, drained

  1. In large kettle, bring 2½ quarts water to boiling. Add lobster tails; return to boiling. Reduce heat; simmer, covered, 8 minutes. With slotted utensil, lift out lobster tails, and set aside until cooled enough to handle.
  2. Return water to boiling. Add shrimp; return to boiling. Reduce heat; simmer, covered, 5 minutes or until tender. Drain.
  3. Drain crabmeat, removing any cartilage and leaving pieces as big as possible.
  4. Remove meat from lobster shells; cut into bite-size pieces.
  5. Melt butter in Dutch oven; remove from heat. Stir in flour, salt, paprika, and pepper until smooth. Gradually stir in 3 cups half-and-half, mixing until smooth.
  6. Bring to boiling, stirring. Reduce heat; simmer 5 minutes.
  7. Add wine, stirring until well combined. Add seafood; stir gently until combined. Cook over low heat until heated through. (Do not boil.) Add more half-and-half if sauce is too thick. Makes 12 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Snails in Garlic Butter

1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells)
½ cup soft butter or margarine
2 or 3 cloves garlic, crushed
1 shallot finely chopped
1 ½ tablespoons finely chopped parsley
1 tablespoon lemon juice
¾ teaspoon salt
¾ teaspoon dried chervil leaves
⅛ teaspoon nutmeg

  1. Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
  2. In medium bowl, combine butter with remaining ingredients; mix well.
  3. Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
  4. Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
  5. To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.

Makes 4 first course or 6 to 8 hors d’oeuvre servings.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Carrot Ring Mould with Peas and Onions

2-3 pounds new carrots
Butter
¼ pint chicken stock
1 tablespoon sugar
Salt
2 eggs
6-8 tablespoons grated cheese
Freshly ground black pepper
Cooked peas and button onions

Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.

Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.

Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.


Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966 Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickard.