Category Archives: Appetizers & Party Foods

Avocado-Beet Salad

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Preparation time: 15 min.
Chilling time: 2 to 3 hrs.

Your guests will be surprised to find that the pretty jelled filling in this avocado salad is puréed beet. It is easy to make for a party if you prepare the beet filling the night before.

For 4 servings you will need:
2 ripe avocadoes
Lemon juice
Lettuce leaves
Sliced green onion

Beet filling:
1 can (8 oz.) julienne beets
1 envelope unflavored gelatin
2/3 cup orange juice
1 Tbsp. mayonnaise –
Salt and black pepper to taste

Tips: You must make the beet filling in advance. Serve leftover beet filling on lettuce topped with sliced green onions and a dollop of sour cream.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

Preparation:
1. Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges.

2. Carefully spoon Beet Filling into center of avocados.

3. Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.

Beet Filling:

1. Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.

2. In blender or food processor, combine the gelatin mixture with the beets, orange juice, mayonnaise, salt and black pepper. Whirl until smooth.

3. Pour into small bowl. Chill until firm, 2 to 3 hrs.

4. When serving, use a tablespoon to scoop out portions to fill the seed area of the avocado halves.

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

Guacamole Mold

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Preparation time: 20 min.
Chilling time: 2 hrs. to overnight

Serve this mold as a salad, cut into serving sized pieces and arranged on lettuce or as an appetizer in a ring mold accompanied by salty, crispy whole wheat crackers.

For 4 salad servings or 8 appetizer servings you will need:

1/4 cup cold water
1 pkg. unflavored gelatin
1/4 cup boiling water
1 large avocado, peeled and pitted
1 1/2 Tbsp. lemon juice
1/2 cup sour cream
3/4 tsp. salt
3/4 tsp. chili powder
1/8 tsp. hot pepper sauce
Lettuce leaves and lemon wedge, optional
Crackers, optional

Tips: For larger servings than 8, make the recipe twice as most blenders or food processors cannot handle larger amounts.

Preparation:
1. Place the cold water and gelatin into blender or food processor with steel blade in place. Mix until gelatin is throughly moistened. Let stand 2 to 3 min.

2. Add the boiling water and process 10 seconds. Add avocado, lemon juice, sour cream, salt, chili powder and hot pepper sauce. Process until smooth and creamy.

3. Brush small ring mold lightly with vegetable oil. Pour in mixture. Cover and chill until set, 2 hrs. to overnight.

4. To unmold, dip quickly in warm water. Slide butter knife in on one edge to release vacuum. Place serving platter over mold and invert. Garnish center of mold with lettuce leaves and lemon wedge and serve as a salad or with crackers as an appetizer.

For 8 servings:
Double the ingredients and pour in a 4-cup ring mold.

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

Fruited Wine Mold

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3 envelopes unflavored gelatin
1/3 cup sugar
2 cups water
2 tablespoons lemon juice
1 bottle (3 1/4 cups or 750 ml.) rosé wine
1 cup halved green grapes
1 cup halved strawberries
1 large orange, pared, sectioned and cut into small pieces
Orange Sour Cream Dressing (recipe follows)

1. Combine gelatin and sugar in a small saucepan; str in 2 cup of the water. Heat and stir over low heat until gelatin is dissolved. Remove from heat; stir in remaining water and lemon juice. Pour inot a large bowl; add wine. Chill until partially set, about 1 hour.

2. Fold in grapes, strawberries and orange. pour into a 7-cup mold. Chill about 4 hours or until firm.

3. Dip mold quickly into warm water; invert onto serving platter; shake gently to unmold. Serve with Orange Sour Cream Dressing.

ORANGE SOUR CREAM DRESSING
Combine 1 teaspoon grated orange rind, 2 tablespoons orange juice, 1 cup dairy sour cream, 2 tablespoons honey and 1/2 teaspoon ground ginger in a small bowl. Chill well.

Makes 8 servings at 81¢

Family Circle

Shrimp Dip – Horns O’Plenty – Sardine Strips

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SHRIMP DIP
10 large cooked or canned shrimp
1/4 cup mayonnaise
1 tsp. lemon juice
1 tsp. grated onion
1/2 tsp. Worcestershire sauce
Dash pepper
1/4 tsp. salt
Cream

Peel shrimp, if necessary, and remove black veins. Mash to a purée in a food mill or blender. Add next 6 ingredients and enough cream to make mixture spread easily. Serve as a dip with crackers or potato chips or in Horns O’Plenty, below. Makes about 1 cup.

HORNS O’PLENTY
Prepare a recipe for Standard Pastry (see Index D). Cut heavy-duty aluminum foil into 4-inch squares; roll into horn shapes. Roll out the pastry 1/8 inch thick; cut into 3-inch squares. Roll each square around a foil horn. Pinch or lightly press loose edges of dough to seal; place, sealed edges down, on a cooky sheet. Bake in a hot oven, 425°, 10 to 12 minutes or until brown. Cool; carefully remove the foil. Just before serving, fill the pastry horns with Shrimp Dip. Makes 12 to 15 horns.

SARDINE STRIPS

Sprinkle small sardines with a little lemon juice; let stand 10 minutes. Brush strips of toast with melted butter or margarine. Place 1 or 2 sardines on each strip. Top with little pieces of partially friend bacon. Place in broiler 4 inches from heat, 5 minutes, or until bacon is crisp and sardines are hot. Serve at once.

Published by –COOKINDEX– DIvision of H.S. Stuttman Co., Inc. New York.
© Copyright 1958 Tested Recipe Institute, Inc. New York

Prawn Cocktail with Sour Cream Sauce

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Preparating time: 10 mins.
Main utensils: sharp knife, bowl

For 4 servings you need:
1/2 lettuce
1 1/2 cups peeled prawns or shrimp
1 tablespoon fresh tomato purée (made from skinned tomato rubbed through sieve)
few drops Worcestershire sauce
seasoning
1/2 cup sour cream or fresh cream and 1 tablespoon lemon juice
paprika (optional)

Garnish:
4 whole prawns
4 lemon wedges

Approximate calories:
Prawns or shrimp – 50 for 1/2 cup
Sour cream – 45 for 1 tablespoon

1. Shred lettuce finely and divide this and peeled prawns or shrimp among 4 glass dishes.

2. Blend together tomato purée, Worcestershire sauce, seasoning, and sour cream.

TO SERVE: Pour sauce over prawns and lettuce just before serving. Sprinkle with paprika if wished. Garnish with whole prawns and lemon slices, slit halfway up so they sit on the edge of the glass dishes.

TO VARY: Use other shellfish or flaked steamed white fish; add a little anchovy paste to give a stronger flavor. Shredded endive could be used in place of lettuce.

TO STORE: In the refrigerator for a limited time.

NOTE: This dish is suitable for a special occasion – and would enable you to serve the same hors d’oeuvre to everyone. The person on a diet could have a smaller portion of the dressing, if wished.

©Copyright Paul Hamlyn, Ltd. 1967

Lobster Balls (Loong har kow)

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Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 4

You will need
10 oz. lobster meat
1 oz. pork dripping
1 teaspoon cornflour
1/4 teaspoon pepper
pinch salt
1/4 teaspoon monosodium glutamate
1 teaspoon sherry
1 egg
3-4 slices bread
oil for frying

For garnish:
2-3 slices tomato
1 slice pineapple
1 glacé cherry
parsley

Mash the lobster with the dripping to a paste. Add cornflour, pepper, salt, monosodium glutamate and sherry and bind all together with the beaten egg. Shape into 12 balls. Cut the bread into very small squares, about 1/5 inch. Dip the lobster balls into the bread and deep fry for about 5 minutes. Drain and serve garnished with tomato, pineapple butterflies, glacé cherry and parsley.
Note Lobster balls are very good as an hors d’oeuvre or at cocktail parties.

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

Paper-Wrapped and Deep Fat Fried Prawns (Jee Bow Har)

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Preparation time: 15 minutes
Cooking time: 5 minutes
To serve: 4

You will need
1 tomato
parsley
4 prawns
pinch white pepper
pinch salt
1 teaspoon sherry
pinch monosodium glutamate
little peanut oil or lard
8 thin slices ginger
9 slices spring onion
8 snow peas
8 6-inch squares of greaseproof or waxed paper

Make tomato basket and put the parsley in it. Remove shells and the intestines of prawns. Cut each prawn in half, add pepper, salt, sherry and monosodium glutamate, mix well. Rub each piece of greaseproof paper with a little peanut oil or lard. Place one slice of prawn and one slice of ginger, one slice of spring onion and one snow pea on the paper. Fold opposite corners of the paper, then fold the edge as the picture shows.

Heat enough oil and deep fry, flap side down until light brown in colour. Place on the serving plate with the tomato basket in middle as the photograph shows.

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

Nightmare (Vienna Toast Kebabs)

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nightmare

Vienna Toast Kebabs

2 cans (5-oz size) Vienna sausages (14 sausages)
28 cubes (i inch each) white bread
1/4 cup (1/2 stick) melted butter
1/4 cup grated Parmesan cheese
14 cherry tomatoes
Blue Cheese Dip (below)

Cut Vienna sausages in half, crosswise, and set aside.Brush bread cubes with melted butter and sprinkle with Parmesan cheese. Prepare skewers: Spear one Vienna sausage half on wooden 8-inch cocktail skewer; spear cube of bread and press next to sausage; follow with second sausage half and bread cube.

Repeat on remaining skewers. Shortly before serving, preheat oven to broil. Place skewers on baking sheet and put under broiler; broil until bread is browned, turning once (about 2 minutes).

Remove from oven. Spear end of each skewer with cherry tomato. Serve with Blue Cheese Dip.

Yield: 14 kebabs

Blue Cheese Dip

1/4 pound blue cheese
1/2 cup dairy sour cream
2 tablespoons dry sherry
1 teaspoon Worcestershire sauce

Crumble blue cheese and gently blend in sour cream and sherry; add in Worcestershire sauce. Serve in bowl surrounded by kebabs.

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

Canadian Soul Kiss (Sole and Salmon Roulade with Green Sauce)

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canadian_soul_kiss
Sole and Salmon Roulade with Green Sauce
2-3 sole or flounder fillets
1/4 pound thinly sliced smoked salmon
3 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon white pepper
2 tablespoons capers
Green Sauce (see below)

Preheat oven to 350 F. Cut sole into thin strips, 3/4-inch wide and 4-5 inches long. Lay strips of smoked salmon on sole strips. Roll up and secure with wooden pick. Arrange on lightly oiled baking sheet; dot with butter and sprinkle with lemon juice. Bake 20 minutes. Remove, cool, and chill. Arrange on serving dish and sprinkle with pepper and capers. Serve with Green Sauce.
Yield: About 8-12 servings.

Green Sauce

1 cup mayonnaise
2 tablespoons freshly grated horseradish
2 tablespoons lemon juice
1/2 cup finely minced parsley
1 tablespoon fresh chervil, chopped (or 1 teaspoon dry)
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dry)
1 tablespoon fresh basil, chopped (or 1 teaspoon dry)

Combine ingredients and purée in blender or food processor. Serve cold. If using dried herbs, intensify green color of sauce by adding 1-2 drops green food coloring if desired.

Yield: About 1 1/2 cups sauce.

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

Red-Eyed Russian (Shrimp Duchesses)

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red_eyed_russian

Shrimp Duchesses

Duchesses are first cousins to Carolines, the tiny choux puff pastries that appear several times in this Collection (see Index). The difference is that the Duchesses are served cold and glazed with aspic rather than served with a cream sauce, and are usually sprinkled with chopped nuts. The Shrimp Duchesses below are typical.

To make the puffs: Melt 1/4 cup butter in 1/2 cup boiling water; add 1/2 cup all-purpose flour, all at once, and stir vigorously; cook, stirring constantly, until mixture forms a shiny ball; remove from heat. Beat in 1/4 teaspoon salt and 2 eggs; beat thoroughly until smooth; beat in 1/2 cup grated Parmesan cheese.

Heat oven to 400 F. Grease baking sheet; drop dough onto sheet in heaping teaspoonfuls and shape into ovals; bake 20 minutes. Remove from oven and cool. Carefully cut off top. Fill with puréed shrimp and glaze with Tarragon Aspic (below). Sprinkle with finely chopped walnuts and serve, cold, on decorative doilies, if desired.
Yield: About 24.

Puréed Shrimp: Purée 1 cup cooked shrimp in blender or food processor or pass through food mill; moisten with mayonnaise.

Tarragon Aspic: Pour 1 cup clam juice, 1/2 cup white wine, and 2 tablespoons tarragon in saucepan; bring to boil and cook 10 minutes over low heat. Sprinkle 1 envelope unflavored gelatin over 1/4 cup wine to soften; stir mixture into clam juice. Strain to eliminate tarragon leaves. Cool and chill. Spoon partially jelled aspic onto Duchesses; chill until aspic is thoroughly set. Garnish with chopped walnuts and fresh tarragon sprigs, if available.

Note: Using the basic recipe above, but eliminating the puréed shrimp, you can concoct a variety of imaginative Duchesses. For example: Fill chilled pastry puffs with canned chunky chicken sandwich spread or deviled ham, or with a red caviar and sour cream spread.

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