Category Archives: Appetizers & Party Foods

Grandmother’s Egg Nog

2 Replies

randmothers_egg_nog
Preparation time: 30 min.

This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.

For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg

Preparation:
1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.

2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.

3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.

4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.

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

Taffy Apples

1 Reply

taffy_applies

2 cups sugar
2 cups light corn syrup
2 bottles (1 3/4-oz size) cinnamon candies (1/2 cup)
1/2 teaspoon red food color
1/2 teaspoon cinnamon
6 medium red applies (see Note)
6 wooden skewers

1. In medium saucepan, combine sugar, corn syrup, and cinnamon candies with 1 cup cold water.

2. Over medium heat, stir constantly just until sugar and candies are dissolved. (Do not boil.)

3. Add food color and cinnamon; stir to mix well.

4. Bring syrup to boiling; continue cooking, without stirring, to 300F on candy thermometer.

5. Meanwhile, wash apples, and dry well. Remove stem from each; insert skewer partway in stem end, far enough to hold apple firmly.

6. Remove syrup from heat.

7. Working quickly, dip each apple ( holding by skewer) into syrup, to coat completely. Place, skewer end up, on well-greased cookies sheets, to let taffy harden. LEt stand at room temperature until serving.

Makes 6.

Note: Use ripe, red eating apples, such as McIntosh or Delicious.

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

Pork and Herb Terrine

1 Reply

pork_terrine

Preparation time: about 45 min.
Baking time: 1 hr. 45 min.
Oven temperature: 375°F
Chilling time 4 to 24 hrs.

Elegant, yet economical, this tasty chilled meatloaf can be served in little squares on crisp croutons as an appetizer, in a thick slice on lettuce as a main dish, or with mustard for picnic fare.

For 1 9-by-5-inch loaf or terrine you will need:
1 lb sliced bacon
1 lb. ground lean pork
1 cup minced onion
2 cloves garlic, minced or pressed
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1 Tbsp. dried tarragon leaves
1 tsp. each dried rosemary, oregano, thyme and marjoram leaves
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/2 cup dry sherry; optional
2 Tbsp. (2 pkgs.) unflavored gelatin
1 cup whipping cream
4 eggs, slightly beaten
1/4 lb. boiled ham, diced 1/2-inch optional
1 bay leaf

Preparation:

1. Line by 9-by-5-inch loaf pan or terrine with bacon, overlapping slightly to cover pan. In skillet try remaining bacon (4 to 6 slices) until crisp. Remove and reserve. Pour out all but 2 Tbsp. fat.

2. Put pork into large mixing bowl. Set aside.

3. Add onion and garlic to bacon fat. Sauté 3 min., stirring. Lower heat. Add spinach and heat through.

4. Add to pork with herbs, seasonings, sherry, if used, gelatin, cream and eggs. Blend well.

5. Spread half the mixture into lined pan. Top with crumbled bacon and ham. Cover with remaining meat mixture, patting down well. Fold bacon lining the pan over the top. Center bay leaf on top.

6. Cover with foil, sealing well. Place in another pan. Add 1-inch boiling water.

7. Bake at 375°F for 1 hr. 45 min. until juices are no longer pink. Remove foil. Weight down. Cool and chill 4 to 24 hrs. before slicing.

MCMLXXXIV My Group Recipes, All Rights Reserved, Printed in Holland

Broccoli with Deviled Eggs

1 Reply

broccoli_deviled_eggs

1 1/2 pounds fresh broccoli or 2 packages frozen broccoli
4 hard cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/2 teaspoon pepper
Paprika

Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise – almost to the flowerets. Place in a skilled, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover, and simmer 5 minutes longer. Do not overcook – broccoli should be slightly crisp and a bright green color.

Cut off upper 1/3 of egg white. Scoop out yolks and mash together with the cut-off whites. Blend in mayonnaise, mustard, onion salt and pepper. Garnish with paprika.

Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour before serving.

Serves 4
Preparation time: 30 min.
Approximate calories per serving… 250

NOTE: This versatile dish can be used as a vegetable, an appetizer, or a salad.

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, NY

Deviled Eggs

4 Replies

deviled_eggs

Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
Creole rice:
1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning

Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Corned Beef Open Sandwiches

Leave a reply

corned_beef_sandwich

Cooking time: 10 mins.
Preparation time: 10 mins. plus time for eggs to cool
Main cooking utensils: saucepan, cookie cutters

For 6-8 people you need:
2 eggs
6 slices bread
3-4 tablespoons butter
12-oz. can corned beef

Garnish:
tomato or red sweet pepper
little cucumber
few stuffed olives
mustard and cress
dill pickle

To flavor butter:
a) lemon butter- add little finely grated lemon rind and juice
b) watercress butter – add chopped watercress and little lemon juice
c) deviled butter – add pinch curry powder and a few drops of Worcestershire sauce

1. Hard-cook the eggs, allowing 8-10 minutes in boiling water. When they are ready, crack at once and put into cold water – this prevents a dark line forming around the yolk.

2. Cut out the desired shapes in the bread – if the bread is fresh, warm the cookies cutter and the bread will not crumble.

3. Soften the butter slightly, so it spreads without harming the shape of the bread.

4. Cut the corned beef into neat thin slices, then cut into similar shapes to the bread but a little smaller.

5. Arrange the beef on the bread and butter and garnish as show in the picture.

TO SERVE: With cocktails or as a light snack.

TO VARY: Flavor the butter as suggested.

TO STORE: Keep covered with foil or saran wrap in a cool place until ready to serve.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Salmon Crisp Crumble

3 Replies

salmon_crisp_crumble

Cooking time: 20-30 mins.
Preparation time: 10 mins.
Main cooking utensil: 1-quart ovenproof dish
Oven temperature: 325-350°F.
Oven position: just above center

For 4 servings you need:
about 4 cups potato chips
1 tablespoon butter
1/4 cup flour
7 1/2 oz can salmon
10 1/2 oz can condensed tomato sopu
1/3 cup cooked peas
seasoning

1. Crush potato chips by gentle pressure with the fingers.

2. Rub butter into flour and add crushed potato chips

3. Flake the salmon, blend with soup and peas.

4. Season to taste.

5. Turn into dish, sprinkle the potato chip mixture over top.

6. Bake until heated through.

TO SERVE: As an hors d’oeuvre or light snack.

TO VARY: Add cooked white fish to the soup instead of salmon.

TO STORE: Serve as soon as possible after cooking.

Salmon au gratin: Put flaked salmon mixed with a little thick sauce into scallop shells or individual dishes. Top with a layer of crumbled potato chips, grated cheese, and a little cayenne pepper. Put under the broiler for a few minutes until the topping is hot. Alternatively, add a little curry powder to the sauce and omit the cheese for the topping- use just the potato chips.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967

Quick Tostados

2 Replies

quick_tostadas

1 pound ground beef
1/2 cup chopped onion
1 tablespoon taco sauce
8-ounce can tomato sauce
1/2 cup water
Salt and pepper
3 cups corn chips
2 1/2 cups shredded lettuce
1 1/24 cups shredded Jack cheese
1 1/4 cups chopped tomato
1 Avocado, sliced
1/2 cup sliced ripe olives
2/3 cup sour cream

Brown beef in a skillet; drain off fat. Add onions, taco sauce, tomato sauce and water; mix thoroughly and simmer 10 minutes. Adjust seasoning with salt and pepper. Assemble salads: spread 2/3 cup corn chips on individual plates. Arrange meat mixture, lettuce, cheese, tomatoes, avocado and olives over chips. Garnish with a dollop of sour cream. NOTE: Just for fun, place ingredients in separate dishes and let each person assemble his own tostado.

Serves 5
Preparation time: 30 min.
Approximate calories per serving: 450

SUGGESTED MENU
Quick Tostados
Refried Beans
Fresh Fruit Platter

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

Creamed Liver Loaf

4 Replies

creamed_liver_loaf

Cooking time: 1 1/2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepan, grinder, 2-lb loaf pan, pan for water
Oven temperature: 300-325°F
Oven position: center
For 4-6 servings as a main course or up to 12 for an hors d’oeuvre you need:
2 medium onions
1 glove garlic (optional)
1/3 cup butter
1/4 cup flour
2/3 cup milk
2/3 cup whipping cream
2 eggs
grated rind and juice of 1 lemon
3 tablespoons brandy
1 1/4 lb. lamb liver
1/2 lb. pork liver
seasoning
1/2- 2/3 lb. bacon slices

Garnish:
watercress
1-2 pickled cucumbers

1. Chop or grate the onions finely, crush the garlic: heat the butter in a pan and toss the onions and garlic in this, then stir in the flour and cook gently for 2-3 minutes.

2. Gradually add the milk, bring to a boil and cook until thickened (the mixture will look very buttery but that is correct.)

3. Gradually add the cream, beaten with the eggs, the rind and juice of the lemon, and brandy.

4. Put the two kinds of liver through a fine grinder twice, to give a very smooth texture; blend with the sauce and season well.

5. Line the pan with the bacon slices, letting them overlap slightly.

6. Press in the liver mixture and cover with greased aluminum foil.

7. Stand in the pan of water and cook for 1 1/4 hours at temperature given.

8. Put a weight on the loaf as it cools; garnish with sliced pickled cucumber and watercress, serve with potato salad.

TO CARRY: In the pan in which it was cooked.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973