Category Archives: Appetizers & Party Foods

Salty Dog and Low-Calorie Roll-ups

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Low-Calorie Roll-ups

Flounder-Pimento Roll-ups

Preheat oven to 350F. Cut flounder fillets into strips 3 inches long and 1/2 inch wide. Cut pimiento strips to match. Place pimiento strips on flounder strips. Roll, secure with toothpicks, and place on lightly buttered baking dish. Sprinkle with lemon juice. Bake 15-20 minutes. Serve hot with mustard and lemons, or chill and serve cold with imitation mayonnaise (card 151).

Flounder-Asparagus Roll-ups

Cut flounder fillets into strips 5 inches long and 1/2 inch wide. Wrap around canned asparagus tips, spiral fashion; and sprinkle with paprika and lemon juice. Bake 20 minutes in 350F oven. Serve with imitation mayonnaise.

Pimiento-Asparagus Roll-ups

Cut whole pimientos into long, thin strips. Wrap around canned white asparagus, spiral fashion; sprinkle with lemon juice; and roll win finely chopped parsley. Serve cold.

Salmon-Asparagus Rolls-ups

Cut thinly sliced smoked salmon into strips 3-4 inches long and 1/2 inch wide. Wrap around white or green cooked asparagus. Arrange on platter; sprinkle with lemon juice, capers, and freshly ground pepper; serve cold.

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

Irish Cheer & Virginia’s Emerald Isle Shrimp

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3 dozen medium shrimp
2 pounds fresh spinach
2 cups dairy sour cream
2 packages (8-oz size) cream cheese
6 lemons, cut into wedges

Peel and devein shrimp, leaving tails intact; sprinkle lightly with lemon juice and set aside.

Carefully wash and devein spinach; tear leaves into bits. Place in large saucepan with 2 cup water. Place shrimps on top of spinach leaves. Bring water to boil; cook slowly 3-4 minutes or until spinach is wilted and shrimp are cooked through. Take care not to overcook lest shrimp become tough.

Shrimp will turn pale green as they absorb color from the spinach. Remove shrimp from saucepan and refrigerate for later use.

Drain spinach and purée in blender or food processor; measure 2 1/2 cups cooked puréed spinach and place in mixing bowl; fold in dairy sour cream and cream cheese; mix thoroughly.

Lightly oil 6-cup ring mold; spoon spinach-cheese mixture into mold. Cover and refrigerate until firm, about 3 hours.

Unmold spinach-cream mixture onto plate; arrange shrimp on mold in decorative manner; fill center of mold with lemon wedges arranged in sunburst fashion.

Yield: 2 dozen hors d’oeuvre servings.

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

Deauville & Eggs Tartar

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Eggs Tartar

12 hard-cooked eggs
1/4 pound very fresh lean sirloin, ground twice
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons minced onion
2 tablespoons chopped parsley
1 dash Worcestershire sauce
1 dash hot sauce
Durkee’s Famous Dressing

Steak Tartar, the notorious raw beef dish made famous by New York’s perennially in “21 club,” is not a dish that appeals to the timid; yet even those who have reservations about sampling raw beef tend to find these stuffed eggs irresistible.

Durkee’s Famous Dressing is a traditional garnish for Steak Tartar and Eggs Tartar; if you cannot find it at your supermarket, make your own approximation of it by blending equal parts mayonnaise with Dijon mustard.

Peel hard-cooked eggs and slice lengthwise; remove yolks and salve for other use (good sprinkled over soup, salads, cooked green vegetables).

Mix together ground sirloin, raw egg yolk, salt, pepper, onion, parsley, Worcestershire sauce, hot sauce. Stuff eggs whites with mixture allowing 1-2 tablespoons tartar stuffing per egg half, depending upon size of egg.

Top each half with dollop of Durkee’s Famous Dressing; if desired, sprinkle pinch of crumbled cooked egg yolk on top of dressing for added interest.

Yield: 24 stuffed egg halves.

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

Company Dinner

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Carrousel Salad

1 can (1 lb. 1 oz.) fruit cocktail
1 package (3 oz.) Jell-O Gelatin, any flavor
1 cup boiling water
1/4 cup lemon juice or water
1/4 cup maraschino cherries

Drain fruit cocktail, measuring syrup; add water to syrup to make 3/4 cup. Dissolve gelatin in boiling water. Add syrup and lemon juice; chill until thickened. Stir in fruit. If desired, place cherries in molds to form carrousels. Pour gelatin into individual molds or a 1 quart mold. Chill until firm. Unmold on crisp greens. Makes about cups or 6 servings.

Barbecue Bean-Bacon Dip

Blend 1/2 cup Open Pit Barbecue Sauce with 1 can (10 1/2 oz.) condensed bean and bacon soup. Serve as a dip with crackers, corn chips, and crisp vegetables. Makes 1 2/3 cups.

Chocolate Mint Roll

3/4 cup sifted Swans Down Cake Flour
1/2 teaspoon Calumet Baking Powder
1/2 teaspoon salt
5 eggs, at room temperature
3/4 cup plus 2 tablespoons sugar
2 1/2 squares Baker’s Unsweetened Chocolate
1/4 cup cold water
1/4 teaspoon baking soda
Peppermint Whip (card 10)

Sift flour, baking powder and salt. Beat eggs until thick, light. Gradually beat in 3/4 cup sugar. Add flour all at once; blend gently. Melt chocolate; stir in water, soda, and remaining sugar until thick. Quickly add to batter. Pour into 15 x 10-inch jelly roll pan – greased, lined with wax paper, greased again. Bake at 350° for 18 to 20 minutes. Invert on towel sprinkled with confectioners’ sugar, remove paper, trim, roll towel with cake. Cool 30 minutes. Remove towel, fill with Peppermint Whip, and reroll. Chill.

General Foods Corporation. Printed in U.S.A. 1st Edition 1967

Loving Cup and Rolled Salmon-Sorrel Soufflé

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Rolled Salmon-Sorrel Soufflé

1/2 cup (1 stick) butter
2/3 cup all-purpose flour
3 cups boiling milk
1/2 teaspoon salt
1 dash hot sauce
6 eggs
1/2 cup grated Parmesan cheese
1 cup puréed sorrel* or spinach
2 tablespoons fresh chervil leaves, or 2 teaspoons dry chervil
4 cups cooked salmon, flaked
1/4 cup grated Parmesan cheese
Paprika

Preheat oven to 425 F. Melt 1/2 cup butter in heavy saucepan; stir in flour; cook over low heat 2-3 minutes, stirring constantly; pour in boiling milk, salt, and hot sauce; beat vigorously with wire whip until quite thick and creamy.

Remove from heat and divide sauce in half. Butter jelly-roll pan, 11″ x 17″ x 1″ and line with wax paper, leaving 2-inch overlap at each end; butter top of paper and dust with flour. Separate eggs. Beat yolks into 1/2 sauce mixture 1 at a time; beat in 1/2 cup cheese and 1/4 cup of the sorrel; beat in chervil. Beat egg whites until soft peaks form. Fold gently into sorrel sauce; spread out on wax paper on baking sheet; bake 15 minutes or until golden, puffed, and springy. Remove; lay sheet of wax paper on top and invert; unmold; peel off bottom paper.

Stir salmon and remaining 3/4 cup puréed sorrel into reserved 1/2 of sauce, thinning with milk if sauce seems too thick; spread 1/2 of sauce over soufflé ; using wax paper as guide, roll up jelly-roll style and transfer to serving platter; cover top of roll with remaining sauce; sprinkle with cheese and paprika and place under broiler 2-3 minutes, or until cheese is bubbly.

Yield: 9-12 servings

*About 1 pound fresh sorrel leaves, cooked.

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

Froupe and Anchovy Meatballs

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Anchovy Meatballs

1 pound lean ground beef
1/4 cup chopped onion
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon dry mustard
1/2 cup bread crubms
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
30 anchovy fillets
1/2 cup prepared brown mustard
Watercress sprigs

Preheat oven to 350 F. Mix together ground beef, onion, thyme, oregano, dry mustard, bread crumbs,milk, egg, salt, pepper, and nutmeg. Beat well, Form into 30 meatballs about the size of a walnut.

Drain anchovy fillets and rinse lightly with cold water to remove excess saltiness. Wrap fillets around meatballs and secure with toothpicks. Top each meatball with dollop prepared brown mustard.

Arrange on a baking sheet. Place in oven and bake 25 minutes. Remove from oven and drain on paper towels. Arrange on serving platter and garnish with watercress.

Anchovy Meatballs Swedish Style

Follow above recipe but add 1/2 cup dairy sour cream to meat mixture; top prepared meatballs with dollop dairy sour cream instead of prepared brown mustard.

Copyright© 1977 by Random House, Inc. All Rights Reserved. Printed in U.S.A.

Gin & Tonic with Snails in Green Garlic Butter

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Snails in Green Garlic Butter

2 tablespoons finely chopped parsley
1/2 cup finely chopped fresh spinach
3 tablespoons finely chopped green onions
5 anchovy fillets
6 cloves garlic, peeled and chopped
1/4 cup chopped walnuts or pine nuts
1 cup (2 sticks) butter
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon Pernod
1/4 teaspoon hot sauce
2 tablespoons lemon juice
3 dozen snails with shells*
1/2 cup dry white wine

Preheat oven to 425 F. Purée parsley, spinach, onions, anchovies, garlic and nuts in food processor or pass through fine blade of a meat grinder. Soften butter and blend into puréed mixture; add salt, white pepper, Pernod, hot sauce, and lemon juice. Beat well to mix thoroughly.

Yield: 2 cups

Place 1/2 teaspoon garlic-butter mixture into snail shell; stuff snail into shell and top with additional 1/2 teaspoon garlic butter mixture. Repeat with remaining snails and shells.

Arrange on baking sheet or individual snail plates; sprinkle white wine over and bake for 10 minutes. Serve hot with fish fork and snail clamps.

*Canned, imported French snails may be used; used either real snail shells or ceramic ones; or little French butter crocks. Individual snail plates and clamps are available at gourmet shops; they hold pockets for 6 snails per plate.

The 2 in 1 International Recipe Card Collection. Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Frozen Tomato Frappe

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1 1/2 teaspoons butter or margarine
2 1/2 tablespoons finely chopped onion
1 teaspoon sugar
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
3 cups tomato juice
Lemon wedges
Crackers or Savory Toast Strips (below)

1. Day before serving: in hot butter in small skillet, sauté onion until golden. Turn into blender container. Add sugar, lemon juice, Worcestershire, and half of tomato juice.

2. Blend, at high speed, 1 minute, or until smooth. Turn into 13-by-9-by-2-inch metal pan. Stir in remaining tomato juice. Cover with foil or plastic film, and freeze overnight.

3. Remove from freezer 1 hour before serving. Let stand at room temperature until it begins to melt.

4. Break up with fork, and beat until no large pieces remain. Blend half at a time, at high speed, until smooth, not melted. Turn into sherbet glasses. Serve at once, with lemon wedges and crackers or Savory Toast Strips. Makes 4 to 6 servings.

Savory Toast Strips

4 slices white bread, toasted
1/3 cup butter or margarine, melted
1/2 teaspoon onion salt
1/3 cup packaged cornflake crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 400F. Trim crusts from toast; cut each slice into 5 strips. Combine butter with onion salt. On a sheet of waxed paper, mix crumbs and cheese. Dip toast strips in butter mixture, then roll in crumb mixture, cation well. Place on ungreased cookie sheet. Bake 5 minutes, or until crisp. Serve at once. Makes 20.

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

Man-Pleasing Appetizers

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POW!

2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
1 cup water
1 1/4 teaspoons horseradish
1/4 teaspoon dill weed

Heat all ingredients to simmering, stirring occasionally. Serve hot with green onion “swizzle sticks.” 6 servings (about 1/2 cup each).

Rumaki

6 chicken livers
4 water chestnuts
Teriyaki Sauce (below)
6 slices bacon, cut in half
Brown sugar

Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours. Drain. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice.

Secure with wooden pick; roll in brown sugar. Set oven control at broil and/or 550°. Broil 3 to 4 inches from heat 10 minutes or until bacon is crisp, turning occasionally. 12 appetizers.

Teriyaki Sauce: Mix 1/4 cup salad oil, 1/4 cup soy sauce, 2 tablespoons catsup, 1 tablespoon vinegar, 1/4 teaspoon pepper and 2 cloves garlic, crushed.

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

Crab Nibbles

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Ingredients
1 pound sandwich egg bread, sliced (about 16 slices)
2 teaspoons dried Instant minced onion, toasted
2 teaspoons water
2/3 cup mayonnaise
1/4 teaspoon garlic powder
1 cup finely shredded medium cheddar cheese
15 cherry tomatoes
1/4 pound cooked crabmeat
2 tablespoons melted butter or margarine

Directions

Using a 1 1/2 inch round cookie cutter, cut about 80 rounds of bread. Mix instant onion and water; let stand 5 minutes. Blend together onion, mayonnaise, and 1/8 teaspoon of garlic powder; mound on bread rounds. Slice tomatoes very thinly; place tomato slice on cheese layer. Slice crabmeat into 1/4 inch slices; and place a slice on each tomato. Combine butter and remaining 1/8 teaspoon garlic powder; brush tops of crabmeat. Broil for 1 to 2 minutes to heat through.

Preparation Time: 1 hour

Makes 20 servings of 4 crab nibbles per person at approximately 130 calories per serving.

From the Kitchens of Dorothy Taylor

 

©1973 Curtin Publications, Inc. New York, NY