Category Archives: Appetizers & Party Foods

Man-Pleasing Appetizers

1 Reply

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

Leave a reply

 

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

 

Sandwich Loaf

4 Replies

Ingredients

4 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons chopped pimento
Salt and pepper
1-pound can salmon, drained
1 tablespoon lemon juice
2 tablespoons finely minced scallions
2 tablespoons finely minced celery
2 pounds cream cheese
3/4 cup sour cream
Small can chopped ripe olives, drained
1 tablespoon finely minced onion
2 tablespoons finely chopped walnuts
1 1/4-pound loaf white bread, crusts removed and cut horizontally into five layers.

Directions

Mash eggs with 2 tbls. mayonnaise and pimento; season. Reserve. Mash salmon with remaining mayonnaise, lemon juice, scallions, celery. Reserve. Blend cream cheese and sour cream. Mix 1/4 cheese mixture with onion and walnuts. Reserve. Mix 1/4 cheese with olives. Reserve. Tin 1/2 cup cheese with yellow food coloring. Reserve. Color balance of cheese with green food coloring. Reserve.

Assembly: Place bottom layer of bread on serving platter; spread with salmon filling. Add layer of bread spread with cheese-onion-walnut filling. On third layer of bread spread egg filling. On fourth layer, spread cheese-olive filling. Top with final layer of bread.

To finish:  frost top and sides of loaf with green-tinted cheese; make a decorative border of yellow cheese. Garnish with fresh flower or use other garniture – radish roses, carrot curls and stuffed olives.

Serves: 16

Preparation time: 1 hour

Approximate calories per serving: 335

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973