Category Archives: Appetizers & Party Foods

Velveeta Crisps

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Kraft Cheese Straws

Roll pie crust 1/4 inch thick, sprinkle with grated Kraft American Cheese, salt and paprika. Fold over several times, roll again, and sprinkle with grated Kraft American Cheese, salt and paprika. Repeat the process three or four times, then roll again and cut into strips about on-third inch wide. Bake in a moderately hot oven, 400°, and serve with salad, soup or chocolate.

Clover Leaf Cheese Biscuits

2 cup flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons shortening
3/4 cup Kraft Dehydrated Grated Cheese
2/3 cup milk

Mix an sift dray materials, rub in the shortening and cheese, add milk gradually to make a soft dough. Toss on a slightly floured board, roll 1/2 inch thick and cut in very small rounds. Place 3 of them together to form clover leaves. Bake in a hot oven, 425°, 12 to 15 minutes.

Kraft-Phenix Cheese Corporation @copy1931 “Cheese and Ways to Serve It”

Daiquiri & Salmon Cream in Pumpernickel Well

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1 unsliced loaf round pumpernickel bread (about 1 pound)


Salmon Cream:
1/2 pound smoked salmon
1 package (8-oz size) cream cheese
1/2 cup milk
2 tablespoons chopped chives
2 tablespoons chopped pimiento
1/4 teaspoon dillweed
1 tablespoon lemonjuice
1 dash hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons drained capers
1/2 teaspoon freshly ground pepper

Prepare Pumpernickel Well: With sharp knife, cut circle out of center of bread, leaving narrow, firm ring of bread to use as container for Salmon Cream. Slice removed circle of bread into thin bread pieces.

Combine salmon, cream cheese, milk, chives, pimiento, dillweed, lemon juice, hot sauce, and Worcestershire sauce in electric blender or food processor and puree. Scoop mixture into Pumpernickel Well. Garnish with capers and pepper. Serve with sliced pumpernickel pieces.

Yield: About 2 cups spread.

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

Sardine-Egg Canapes

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6 hard-cooked eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
12 tiny sardines
Small can pimentoes, drained and sliced
6 stuffed green olives, cut in half
4 slices Swiss cheese, quartered
4 slices pumpernickel, thin sliced and quartered
12 thin slices Italian salami, rolled

Cut egg in half lengthwise. Carefully scoop out yolks and mash; mix with salt, pepper, mayonnaise, mustard and horseradish. Fill whites with yolk mixture and top each with a sardine, pimento and olive slices. Arrange eggs around a large round platter. In the center of the platter, alternate pumpernickel slices, Swiss cheese and salami. Garnish with parsley.

Serves 12
Preparation Time: 35 Min
Approximate calories per serving… 170

Helpful Hint: Besides being an ideal high-protein appetizer, these tasty morsels would enhance any buffet or make a delightful luncheon entree.

From the Kitchens of Dorothy Taylor

©1973 Curtin Publicatoins, Inc. New York, NY Printed in U.S.A.

St. Patty’s Punch/Ham Spread

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St. Patty’s Punch

1 can (20 ounces) crushed pineapple in juice, chilled
8 drops green food color (optional)
3 cans (6 ounces each) frozen lemonade concentrate, thawed
1 can (46 ounces) white grape juice, chilled
1 can (46 ounces) pineapple juice, chilled
About 32 ice cubes
3 cans (12 ounces each) beer, chilled

Tint pineapple (with liquid) with 4 drops of the food color. Mix lemonade concentrate, juices and pineapple. Tint with remaining food color: pour on ice cubes in punch bowl. Just before serving, stir in beer. About 52 servings (1/2 up each).

Sweetheart Punch: Omit food color. Substitute pink lemonade for the plain; tint with 2 tablespoons grenadine syrup.

Ham Spread

2 cans (4 1/2 ounces each) mushroom stems and pieces, drained
1 tablespoon butter or margarine
2 cans (4 1/2 ounce each) deviled ham spread
1/4 cup chopped pecans
2 tablespoons mayonnaise or salad dressing
1 teaspoon horseradish (optional)
1/4 teaspoon garlic salt
Snack-size rye bread

Cook and stir mushrooms in butter in skillet over low heat about 5 minutes; cool. Stir in remaining ingredients except bread. Refrigerate 3 hours. Garnish with snipped parsley. Serve with bread. About 2 cups SPREAD.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Bahia and Curried Tuna Pâté

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Curried Tuna Pâté

2 cans (7-oz) white tuna, packed in oil and drained
1 cup (2 sticks) butter, melted
1 package (8-oz size) cream cheese
2 tablespoons finely chopped onion
2 teaspoons mild curry powder
1/2 teaspoon ground celery seed
1/2 teaspoon chevril
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cardamon
Optional: 1/4 cup melted, clarified butter

Pass tuna through food mill or sieve or purée in blender or food processor. Mix in butter, cream cheese, onion, curry powder, celery seed, chevril, salt, pepper, and cardamon. Beat will to blend thoroughly. Taste and add more curry powder if desired for stronger curry flavor.

Lightly oil 1 loaf pan, 8 1/2″ x 4 1/2″ x 2 1/2″ or 1 springform pâté mold. If using loaf pan, cut wax paper to fit bottom of pan and place in bottom. Spoon tuna pâté into pan. Cover with plastic wrap and chill until firm, about 3 hours.

Unmold: run edge of knife between sides of pâté and pan. Immerse bottom and sides of pan in hot water 10 seconds. Invert on serving platter or board and tap free. Peel off wax paper.

If desired, drizzle clarified butter over top of pâté and chill. (Hardened butter serves as trompe l’oeil to make tuna look like “real” goose liver pâté.) Garnish with ripe olives and radishes if desired.

Serve with toast or crackers.

Yield 12-16 slices.

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

Festive Chicken Salad Log

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1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups finely cut-up cooked chicken
2 hard-cooked eggs, chopped
1/4 cup sliced green onions (2 to 3 medium)
3 green pepper rings
1 tablespoon toasted sesame seed
3 tablespoons chopped green onion or green pepper
3 tablespoons chopped pitted ripe olives
3 tablespoons chopped pimiento, drained
Crackers or bread rounds

Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and 1/4 cup onions. Shape into log, 8×2 inches. Wrap in plastic wrap; refrigerate until firm about 4 hours.

Cut green pepper rings to make strips. Place strips diagonally across log, dividing into fourths as pictured. Sprinkle sesame seed on 1 section. Repeat with 3 tablespoons onion, the olives and pimiento on remaining sections. Serve with crackers. 10 to 12 servings.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hot Orange Cider/Cheese Chips

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Hot Orange Cider

Heat equal amounts orange juice and apple cider just to boiling over low heat; pour into mugs. Stir in rum to taste (about 2 teaspoons per mug). Garnish with orange peel.

Cheese Chips

2 eggs, separated
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne red pepper
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1/2 cup finely crushed potato chips

Heat oven to 400°. Beat egg yolks, Worcestershire sauce and red pepper. Stir in cheese. Beat egg whites until stiff peaks form. Fold cheese mixture into egg whites; fold crushed potato chips into cheese-egg white mixture.

Drop filling by teaspoonfuls onto whole potato chips. Place on ungreased baking sheet. Bake until filling is puffed and brown, 5 to 6 minutes. Serve with eggplant centerpiece as pictures. About 30 appetizers.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Party Cheese Ball

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1 package (8 ounces) cream cheese
3/4 cup crumbled blue cheese (about 4 ounces)
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1/4 cup minced onion
1 tablespoon Worcestershire sauce
Finely snipped parsley
Small crisp crackers

Place cheese in small mixer bowl; let stand at room temperature until softened. Blend in onion and Worcestershire sauce on low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl frequently. Cover; chill 3 to 4 hours.

Shape mixture into 1 large ball or into 36 one-inch balls. Roll ball(s) in parsley; place on serving plate. Cover; chill 2 hours or until firm.

Arrange crackers around cheese ball and serve as a spread. To serve small balls, insert a wooden pick in each and serve with crackers. 1 large ball or 36 small balls.

Cheesy Christmas Ball: Shape mixture into 1 large ball; do not roll in parsley. Decorate ball with cuts of pimiento, green pepper and sliced pimiento-stuffed olives. Trim base of ball with tiny cocktail onions and pimiento-stuffed olives. Top ball with sprig of green leaves, evergreen or holly.

Greet your New Year’s Eve hostess with a gift of a cheese ball and packaged snack crackers.

©Copyright 1973 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Byrrh Cassis & Shrimp-Artichoke Canapés

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Shrimp-Artichoke Canapés

1 medium artichoke
24 medium shrimp, cooked

Artichoke Mayonnaise

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon dillweed
1 dash hot sauce

Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 25-30 minutes, or until leaves can be removed easily from artichoke. Drai and let cool.

Prepare Artichoke Mayonnaise: Mix prepared mayonnaise, lemon juice, Worcestershire, dillweed, and hot sauce. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or purée in blender. Fold into mayonnaise.

Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.

Yield: 24 canapés

To Cook Shrimp

Fill saucepan half full with lightly salted water and bring to boil. Add shrimp: When water returns to boil cook 1 minute. Do not over cook.

Remove Shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.

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

Sardine Filled Pastry Roll

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Convenient tinned luncheon sardines combine with hard-cooked eggs to make a tasty filling inside a quickly prepared flaky pastry. Serve in slices with or without a dollop of sour cream.

For 8 to 10 appetizer portions you will need:
1 1/2 cups all-purpose flour
1/2 cup butter or margarine
3/4 cup creamed cottage cheese
1 to 2 Tbsp. ice water

Filling:

2 cans (8 oz each) luncheon sardines, drained
3 hard-cooked eggs, peeled and sliced
1 green onion,finely minced
1 Tbsp. fresh lemon juice
2 tsp. dried dill weed
1 tsp. salt

Glaze:
1 egg
2 Tbsp. milk
Sour cream optional

Preparation:

1. To prepare pastry, measure flour into mixing bowl. Using a pastry blender, cut in butter until the size of split peas.

2. Add the cottage cheese and stir with fork until it is evenly mixed into the flour. If necessary, sprinkle with enough water to make pastry hold together in a ball. (Amount varies depending on moistness of cottage cheese you use.) Shape into a ball, wrap in plastic wrap and chill 20 min.

3. Roll pastry out to make a 12-by-16-inch oval. Transfer onto greased baking sheet.

4. Position the filling lengthwise on one-half of the pastry. Layer sardines, eggs and onion, making 3 layers of sardines with eggs between. Sprinkle with lemon juice, dill and salt.

5. Fold other portion of pastry over filling, making a half-oval-shaped pie. Trim edges and seal.

6. Roll out trimmings and cut into strips using a fancy cutter. Mix egg and milk. Brush over pie. Place trimming strips over pie. Brush with egg mixture.

7. Bake at 400°F for 25 min. To serve, cut into slices. Serve hot, warm or at room temperature with a dollop of sour cream, if desired.

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