Category Archives: Appetizers & Party Foods

Sausage Boatees

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Cooking time: 10-15 mins.
Preparation time: few mins.
Main cooking utensils: broiler pan, wooden toothpicks

For 4 people you need:
1 lb. pork sausage links (8)
little chutney
8 slices processed or Dutch cheese
8 pineapple chunks

Garnish:
parsley
tomatoes

1. Prick the sausages lightly.

2. Broil until golden brown. Allow to cool.

3. Split down the center and insert a little chutney.

4. Place each diagonally across a slice of cheese. Lift the loose corners up and skewer with a toothpick.

5. Cut the pineapple chunks in half and put a piece on either end of each pick to keep cheese upright.

TO SERVE: As a light snack with green salad. Garnish as shown.

TO VARY: Use canned cherries or apricots in place of pineapple or a ring of fresh orange or apple (sprinkle apple with lemon juice to keep it white).

TO STORE: Keep well covered with foil to prevent cheese drying.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd. 1967

Za Za and Cucumber Boats Provençale

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6 medium cucumbers
6-8 medium tomatoes
6 tablespoons butter
12 green onions, sliced thinly
2 cloves garlic, minced
2 cups chopped fresh basil leaves*
1/4 cup Italian parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Select firm, garden-fresh cucumbers no longer than 6 inches. Peel and slice in half lengthwise. Scoop out seeds and some of meat with pointed spook to make deep hollow or “boat.” Arrange cucumber boats on serving platter, cover with foil, and refrigerate until needed.

Make stuffing: Peel and seed tomatoes, chope them coarsely, and drain at least 20 minutes in colander. heat butter in heavy skillet; add green onions and garlic and sauté until tender, about 5 minutes; add tomatoes, basil, parsley, salt and pepper; cook over medium heat, stirring occasionally, until excess moisture has cooked off and mixture is rather thick. Spoon into cucumber boats. Serve warm with salad plates and forks; if using baby cucumbers, serve as finger food.

NOte The Provençale sauce is also excellent on pasta (spaghetti, vermicelli, etc.).
Yield: 12 servings.

*Fresh basil leaves- either the large-leafed American variety or the small-leafed Italian variety – are essential to the success of this recipe; if unavailable, stuff cucumber boats with Caponata (card 27) or select another hors d’oeuvre recipe from this Collection.

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

Deviled Eggs Florentine

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Preparation time: 20 to 30 min.

A creamy spinach filling adds to the flavor and appearance of this deviled egg recipe. Using a decorating pastry bag to pipe the yolk mixture make them especially pretty.

For 12 deviled egg halves you will need:
6 large eggs, hard-cooked
1 pkg. (10 oz.) frozen spinach
1 Tbsp. sour cream
1/4 tsp. salt
Dash each nutmeg and cayenne pepper
2 Tbsp. mayonnaise
1 tsp. prepared mustard
Salt to taste
Paprika

Preparation:
1. Peel the eggs and cut into halves. Remove yolks to small bowl. Set aside.

2. Cook frozen spinach as directed. Drain thoroughly, pressing out excess water.

3. Place spinach in blender or processor with sour cream, salt, nutmeg and cayenne. Purée. (Mixture will be a little dry, so scrape down sides of bowl and start up 2 or 3 times.) Spoon mixture into a bowl. Set aside.

4. Use a fork or blender to mash the yolks with mayonnaise, mustard and salt.

5. Spoon spinach mixture into each egg half. With a decorating bag, pipe yolk mixture over top or use a fork. Sprinkle each egg half with paprika before serving.

Good served with: Black olives, cherry tomatoes or carrot curls.

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

Sweet & Sour Chicken Wings

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325°

25 chicken wings
Salt and pepper
Monosodium glutamate (MSG)
1 cup flour
1/4 cup cornstarch
1 small egg, beaten
Water
Oil for frying
1 cup vinegar
1/4 cup water
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cornstarch
Few drops red food coloring
Maraschino cherries, drained
Preserved kumquats, drained

Clean wings; dry with paper towels. Cut through joints to form two pieces from each wing (discard tips). Season with salt, pepper and light sprinkling of MSG. Blend flour, 1/4 cup cornstarch and egg with enough water to make a thin batter. Heat oil (enough to cover chicken pieces) in deep fryer or large heavy skillet (oil is ready when a cube of white bread dropped in turns brown immediately). Dip chicken in batter; fry until golden. Drain on paper towels’ place in a shallow pan in 325° oven to keep warm. Make sauce by combining remaining ingredients (except fruit) in saucepan. Stir over low heat until clear and thickened. Arrange wings and fruit on serving dish and pour sauce over all. Makes 25 servings of two pieces per person.

Preparation time: 50 Min.
Approximate calories per serving… 100

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

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