Category Archives: Appetizers & Party Foods

Molded Shrimp Salad

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2 envelopes unflavored gelatine
1 1/2 cups skim milk yogurt
1 cup low calorie mayonnaise
1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons finely chopped green onion
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
2 lb shelled deveined shrimp, cooked
1/2 cup chopped celery
Lettuce

1. Sprinkle gelatine over 1 1/2 cups cold water in medium saucepan; left soften – about 5 minutes. Bring to boiling, stirring until gelatine is dissolved.

2. Set pan in bowl of ice cubes until gelatine is cold; stir once or twice.

3. Add yogurt, mayonnaise, chili sauce, lemon juice, onion, salt, and tarragon to gelatine; mix until well blended. Refrigerate or place over ice, stirring occasionally, until mixture is consistency of unbeaten egg white.

4. Set aside and refrigerate 8 shrimp, for garnish. Cut remaining shrimp into 1/4 inch pieces. Add chopped shrimp and celery to yogurt mixture; mix well. Turn into chilled, 2-quart mold or 8 individual molds.

5. Refrigerate until set – about 6 hours or overnight.

6. To serve: Run small spatula around edge of mold; dip mold in warm water for a few seconds. Unmold onto crisp lettuce. Garnish edge with whole shrimp.

Makes 8 servings; 228 calories each.

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

Chicken Terrine De Luxe

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chicken_terrine_de_luxe

Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center

For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
seasoning
bouquet garni
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter

*Omit the giblets for milder flavored stock.

1. Cut the raw chicken flesh from the bones: keep the chicken skin.

2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.

3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.

4. Cut the breast into neat slices, grind all the rest of the meat with the ham.

5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.

6. Spread a generous layer of butter over the sides and bottom of the tin.

7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.

8. Add another third of the sliced breast and stock and the rest of the ground mixture.

9. Top with the last of the sliced chicken, stock, chicken skin, and butter.

10. Cover with foil, stand in a pan of col water and cook at temperature given.

11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972

Shamrock & Shamrock Sandwiches

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shamrock

Shamrock Sandwiches

St. Patrick’s Day is a bully time to give a party, whether you’re Irish or not. And whether or not you’re Irish you’ll appreciate the robust taste of Irish whisky any time of the year. It seems curious to add a liqueur such as crème de menthe to Irish whiskey; but try it, along with the smashing cocktail sandwiches, and you’ll be in fro two agreeable surprises.

Thin sliced white sandwich bread
2 medium cucumbers, peeled, seeded, and finely chopped
1/4 cup finely chopped onion
1 cup mayonnaise
2 cups finely chopped parsley
Shamrocks, if available, for garnish or fresh watercress or parsley sprigs

Cut desired number of 3-inch bread rounds from sandwich bread. Spread bread rounds lightly with mayonnaise on both sides and on edges of rounds. Place on wax paper on tray and refrigerate 1 hour.

Press chopped cucumber in cheese cloth or food strainer to drain excess fluid; place in mixing bowl with chopped onion. Add mayonnaise by tablespoonfuls to make lightly sticky.

Spoon cucumber-onion mixture onto bread rounds and top with bread rounds; roll top, bottom, and sides of sandwiches in chopped parsley to coat; secure with cocktail skewer. Place on serving tray.

Refrigerate, lightly covered with plastic wrap until serving time. Serve garnished with sprays of shamrocks or parsley or watercress sprigs.

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

Salmon Party Ball

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salmon_party_ball

1 16-ounce can salmon
1 8-ounce package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 tablespoons snipped parsley
Assorted crackers

Drain and flake salmon, removing bones and skin. Combine salmon, cheese, lemon juice, onion, horseradish, salt and liquid smoke; mix. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a ball; roll salmon ball in nut mixture. Chill. Serve with assorted crackers. Trim plate with cherry tomatoes and parsley, if desired. Makes 3 cups spread.

Caraway-Cheese Stack-Ups

1 3-ounce package cream cheese, softened
1 2 1/4 ounce can deviled ham
1/4 teaspoon caraway seed
1/4 teaspoon grated onion
6 slices American cheese

In bowl mix cream cheese, deviled ham, caraway seed, and onion. Spread half of the mixture on 2 slices of the American cheese. Stack with filling sides up; top with third slice of cheese. Repeat with remaining deviled ham mixture and cheese slices. Wrap and chill. To serve cut cheese stacks in half. Cut each half into eight triangles. Serve on wooden picks. Makes 32 triangles.

©Meredith Corporation, MCMLXXVIII All Rights Reserved. Printed in U.S.A.

Ham Snacks

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ham_snacks

Deviled Ham Rolls

Mix 4 cans (4 1/2 ounces each) deviled ham and 3/4 cup finely chopped olives; chill until firm. Shape mixture into 4 rolls. Blend 4 packages (3 ounces each) cream cheese, softened, and 1 tablespoon plus 1 teaspoon prepared mustard; spread over rolls. Cover; chill at least 2 hours.

Deviled Puffs

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal Flour
4 eggs
3 cans (4 1/2 ounces each deviled ham)
1 tablespoon horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup dairy sour cream

Heat oven to 400°. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.

Mix deviled ham, horseradish, pepper, onion salt and sour cream; chill. Cut off tops of puffs; remove filaments of soft dough. Fill each puff with rounded teaspoonful ham mixture. 6 dozen appetizers.

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

New Year’s Eve Bubbly & Cassoulet

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new_year_bubbly

Cassoulet, the French triumph over baked beans, is an enviable dish to serve at a New Year’s party; if you plan ahead, you will reserve 2 cups of the Christmas goose meat to lend an inimitable touch to the cassoulet. Ham Madrielene and Russian Salad complement Cassoulet most favorably for a New Year’s Eve buffet dinner to serve 24.

2 pounds dried Great Northern beans
12 cups water
3 pounds pork sausage links
2 pounds boneless beef chuck, cut into 1 inch cubes
1 pound bacon, chopped
2 cups cooked goose meat
4 cups chopped onion
6 cloves garlic, minced
2 teaspoons rosemary
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon cayenne
2 cups dry red wine
3 cups bean liquid
2 cups tomato paste

Wash beans; place in stock pot and add water; bring to boil. Boil 2 minutes only; remove from heat and let stand 1 hour. Bring to low boil and simmer until tender; about 3 hours. Drain beans. Preheat oven to 350 F.

Cut sausage links in half and brown in skillet; remove and drain. Brown beef and bacon; drain. Place beef, bacon, goose, onions, garlic and seasonings in 6-quart casserole; add wine and bake in 350F oven 1 hour.

Add beans, sausage, and tomato paste. Stir lightly; add 1 cup bean liquid; bake, covered 1 1/2 hours or until beans are tender. For crisp crunchy top, bake uncovered last 30 minutes.

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

Holiday Glögg and Easy Holiday Smorgasbord

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holiday_glogg_smorgaboard

Glögg is a popular hot punch served throughout Scandinavia on cold winter evenings. During the holiday season it is a refreshing change from the omni-present eggnog. The ingredients for the smorgasboard listed below have been selected from convenience foods (canned and deli foods) easily found at supermarkets.

Select from the following list according to number of guests expected; arrange food on plates or platters and place on buffet table, or, for small parties, arrange dishes on large platter or antipasto tray. SErve a variety of homemade or bakery-fresh dark breads and dinner rolls, along with side dishes of mustard, mayonnaise, and horseradish.

Marinated herring
Herring in sour cream
Deli potato salad mixed with sliced or Harvard beets
Smoke salmon fillets
Canned or fresh (cooked) lobster, crabmeat, or shrimp salad
Picked Eggs
Canned reindeer meatballs (heated)
Canned Scandinavian fish balls (heated)
Sardines
Egg salad
Sliced ham
Sliced turkey
Sliced tongue
Sliced smoked eel
Cheese (Brie, blue, and assorted Scandinavian cheeses available at delis)
Cucumber Salad
Pickles (dill, gherkins, bread-and-butter)
Sliced tomatoes

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

Three Cheese Ball

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Make this cheese ball the day before for holiday entertaining and serve it with assorted crackers and/or crisp breads.

For 1 1-lb cheese ball you will need:
1 pkg (8 oz) cream cheese, softened
1.3 cup crumbed Roquefort or blue cheese
1 container (5 oz.) processed hickory-smoked flavor or sharp American cheese spread
2 Tbsp. whipping cream
1 tsp. Worcestershire sauce
1 Tbsp. each minced onion and stuffed olives
2 Tbsp. finely minced parsley
Shredded lettuce
Dried summer savory or caraway seeds, optional Stuffed olive slices.

Preparation:

1. Combine cheeses and cream in mixing bowl or food processor work bowl and process until smooth.

2. Add Worcestershire sauce, onion, olives and parsley, mixing well. Cover and chill overnight.

3. Shortly before serving, shape mixture into a ball. Serve on a bed of shredded lettuce. Sprinkle with savory or caraway seeds, if desired. Garnish with olive slices.

Tips: If cheese ball must be stored for any length of time, substitute onion powder for the minced onion.

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

Christmas Punch and Christmas Sausage Cake

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christmas_punch

Christmas Sausage Cake

1 pound pork sausage
1 1/2 cups brown sugar, packed
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon mace
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cardamon
1 teaspoon baking soda
1 cup strong coffee (cold)
1 cup currants
1 cup chopped walnuts

Preheat oven to 350 F. Combine meat and sugar in mixing bowl and mix well. Stir in eggs and beat well. Mix flour, baking powder, and spices together. Stir baking soda into cold coffee. Add flour-spice mixutre and soda-coffee mixture to mixing bowl alternately, beating vigorously.

Pour boiling water over currants and let stand until currants soften, about 5 minutes. Drain and pat dry with paper towels. Fold currants and walnuts into sausage cake batter and mix well.

Grease 9-cup bundt pan or charlotte mold and dust with flour; tap lightly to shake out excess flour. Turn batter into pan.

Bake 1 1/2 hours or until cake begins to leaves ides of pan and wooden skewer inserted in center comes out clean. Let stand 20 minutes; unmold. Dust lightly with powdered sugar before serving. If desired, garnish with dried fruits chopped (Dates, apricots, citron, etc.)

Note: Good served with cream cheese.

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

Eggnog & Shrimp Christmas Tree

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shrimp_christmas_tree

3 pounds shrimp
2 quarts boiling water
1/2 cup salt
2 lemons, sliced
4 large bunches curly endive
1 Styrofoam cone (2 1/2 feet high)*
1 Styrofoam square (12″ x 12″ x 1″)*
Cocktail sauce (below)

Place unshelled shrimp in large kettle of boiling water; add salt and lemon slices; cover and cook over low heat 4-5 minutes or until shrimp are pink and tender; do not overcook or shrimp will be tough.

Drain and peel, leaving on last section and tail; devein. Place in bowl and refrigerate, covered, until needed.

Separate endive leaves and rinse well under cold water; drain and chill in plastic bags with paper towels to absorb moisture.

*Prepare Christmas Tree base: Place Styrofoam cone in center of Styrofoam square and trace with pencil; cut out circle and lodge cone firmly in square.

Cover base and cone with curly endive leaves, overlapping leaves to resemble evergreen leaves, and fastening leaves to Styrofoam with toothpicks. (Work from bottom to top.)

Decorate tree with shrimp, attaching to the Styrofoam with toothpicks and arranging them in spiral manner; if desired, decorate tree with additional nibblers (olives, pimiento stars, cherry tomatoes, radish roses) and top tree with red ribbon. Serve with Cocktail Sauce.

Cocktail Sauce: Mix 1/2 cup prepared horseradish with 2 cups chili sauce; for creamy cocktail sauce, fold in 1/2 cup mayonnaise.

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