Category Archives: Appetizers & Party Foods

Ladies’ Seafood Thermidor

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ladies_seafood

2 cans (4 ounces each) sliced mushrooms
2 tablespoons butter or margarine
4 cans (about 10 ounces each) condensed cream of shrimp soup
2 cans (7 1/2 ounces each) crabmeat, drained and cartilage removed
4 cans (4 1/2 ounces each) shrimp, drained
2 cans (5 ounces each) lobster, drained and broken apart
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne red pepper
1/4 cup sherry
Crisp Croustades (below)

In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades. 12 servings.

Crisp Croustades

Heat oven to 375°. Cut 3 unsliced loaves sandwich bread into 2-inch slices. With cookie cutter or cardboard pattern, cut slices into rounds. Cut out center of each round, leaving 1/2 inch thick wall on bottom and sides. Brush tops and sides or rounds with melted butter or margarine. Bake on ungreased baking sheet 12-15 minutes or until golden. About 15 croustades.

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

Pigs In Blankets

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pigs_in_blankets

Heat oven to 450°.
Stir together with fork in bowl to form a soft dough:
2 cups Bisquick baking mix
1/2 cup cold water

Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough with lightly floured stockinet-covered rolling pin into square, 12×12 inches.

Cut square into 12 equal rectangles by cutting into 4 long strips, then cutting each strip crosswise into rectangles, 4×3 inches.

Wrap each rectangle of dough around 1 frankfurter.

Pinch edge of rectangle into dough to seal. Place on ungreased baking sheet. Bake 15 minutes. Serve hot with catsup. 12 servings.

To knead,fold dough in half, then push it down and away from you with the heals of your hands. Turn dough over and repeat. To prevent dough from sticking, cover the board with a pastry cloth or a clean dish towel, tucking the ends under. Sprinkle with a little flour and rub it in well.

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

Celebration Basket

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celebration_basket

Cooking time: 3-4 hours
Preparation time: 20 mins.
Main cooking utensils: 2 baking sheets, wax paper
Oven temperature: 225-250°F
Oven position: center

For 10 servings you will need:
4 egg whites
1 cup sugar

little whipped cream

Almond paste fruits:
almond paste
food colorings
cloves
sugar

1. Whip egg whites very stiffly.

2. Gradually beat in half the sugar, then fold in the remainder.

3. Place an 8-inch round of wax paper on one of the baking sheets, cover with meringue, build up sides slightly.

4. Pipe two handles onto wax paper placed on second baking sheet.

5. Dry out for time and temperature given, store in airtight tin until ready to fill.

TO SERVE: Stick the handles together and to the sides of the basket with a little cream. Fill basket with almond paste fruits, hazelnut fudge,brandy pennies and chocolate truffles.

Almond paste fruits: Form almond paste into desired shapes, tint with food colorings – apples green with a clove for based; orange food coloring for oranges; pears a saffron yellow with a clove for base. Sprinkle with sugar.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967.

Easter Sponge Ring

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easter_sponge_ring

Cooking time: 30 mins.
Preparation time: 45 mins.
Main cooking utensil: 9-in. ring mold or tube pan about 3-in. deep.
Oven temperature: 325-350°F.
Oven position: center

For 10-12 servings you need:
4 eggs
2/3 cup sugar
3/4 cup all-purpose flour sifted with 3/4 teaspoon double-acting baking powder
1/4 cup cornstarch
1 tablespoon warm water

Filling and decoration:
1 1/4 cups whipping cream
2 tablespoons sugar
1/3-1/2 cup semi-sweet chocolate pieces
small Easter eggs and chickens

1. Separate the egg yolks from the whites.

2. Beat the yolks and sugar until thick and fluffy.

3. Sift the flour and baking powder with cornstarch.

4. Fold into the egg yolks with the water.

5. Lastly add the stiffly beaten egg whites.

6. Spoon into the greased and floured pan and bake in a 325-350°F. oven until firm and golden.

7. Leave for a few minutes then turn out and cool on a wire rack.

8. Whip and sweeten the cream.

9. Split the ring and spread with half the cream.

10. Put the ring together and place on dish with rounded side uppermost.

11. Put the cream into a pastry bag with a writing pipe.

12. Pipe a design with the cream. Sprinkle with the grated chocolate.

13. Fill the center with small Easter eggs and chickens.

TO SERVE: When fresh for dessert or tea.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972

Irish Shillelagh & Maggie’s and Jiggs’

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irish_chillelagh

Maggie’s and Jiggs’

Those favorite American-Irish cartoon characters, Maggie and Jiggs, would both be happy with the Irish Shillelagh; Maggie, because it is sufficiently garnished with fruits to make it look genteel and innocuous; Jiggs, because it is sufficiently loaded with whiskey to make it worth the effort of lifting to the lips. Maggie’s and Jiggs’ canapés have something for everyone too.

Maggie’s

White sandwich bread
Cream cheese
Red caviar
Black caviar
Finely chopped parsley

Cut sandwich bread into ovals, crescents, or rounds; spread generously with cream cheese and top half of sandwich with red caviar, half with black; form thin parsley border around edges of bread.

Jiggs’

Pumpernickel bread
Prepared mustard
Cooked red cabbage (see below)
Corned beef, thinly sliced or cut into 2-inch squares if using canned

Cut pumpernickel bread into 2-inch slices and spread with mustard. Spoon on cooked cabbage and top with corned beef; top with additional dollop of mustard.

Cooked red cabbage: Finely grated 1 quarter head red cabbage, as if for cole slaw; place in saucepan with lightly salted water and bring to boil; cook slowly 10 minutes; drain and chill.

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

Mixed Hors D’oeuvre

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mixed_hors_doeuvre

A simple selection of ingredients, as in the picture, make a delicious hors d’oeuvre.

Arrange them in individual dishes on a tray or in lines on a large dish, so that it is easy for everyone to help themselves.

Some items are prepared with a dressing, the recipes for which may be found on other cards. French dressing, Card 15; Mayonnaise, Card 26.*

Russian salad: Mix cooed diced fresh vegetables or canned vegetables or frozen vegetables with mayonnaise. To make a more unusual salad, chopped hard-cooked eggs and chopped ham may be blended with the vegetables.

Salami: A selection of salami should be sliced neatly; rings of raw onion and watercress sprigs are a colorful garnish.

Potato salad: Dice cooked potatoes while hot, mix with mayonnaise and grated raw onion or chopped scallion or chives. Chopped parsley, diced gherkin, capers may also be included and a garnish of paprika and chopped parsley gives color. Add chopped celery and chopped green sweet pepper for a more interesting salad.

Gherkins, sliced cucumber tossed in French dressing, sliced or whole stuffed green or ripe olives are generally found in hors d’oeuvre.

Rollmop or Bismarck herring: Bought in jars if wished, should be topped with rings of raw onion; there are many other ways of serving herring for a meal started – see other cards in this section.

Egg mayonnaise: Coat whole or halved hard-cooked eggs with mayonnaise, top with chopped parsley and paprika; or fill the whites of hard-cooked eggs with shrimp, prawns, or crab meat blended with mayonnaise and topped with sieved egg yolk.

Beets, tomato, sardines, corn, shrimp or prawns may also be added to a mixed hors d’oeuvre tray.

*At some point I’ll add these cards. But I’m pretty sure y’all can figure out how to make or buy both!

Printed in Canada. © Copyright Paul Hamlyn, Ltd 1967

Pink Pussycat and Assorted Fillings for Eggs Mignon

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Scan0003

Assorted Fillings for Eggs Mignon

“Eggs Mignon,” one of the most perplexing and rewarding and tricky hors d’oeuvre in the history of food, lend themselves, once mastered, to a variety of “fillings”. Illustrated on the reverse of this card and described below are assorted fillings for Eggs Mignon, egg white shells (as pictured), and a variety of other good things to eat.

Pâté

Stuff eggs with canned pâté de foie gras, or with any of the creamy pâtés included in this set (See Index), such as the Curried Tuna Pâté on card 207.

Chicken Tarragon

Purée breast of chicken (cooked) and moisten with mayonnaise; flavor with minced fresh tarragon or dried tarragon leaves.

Purée of Peas

Use early or baby peas; cooke and purée with small amount of dairy sour cream to moisten.

Assorted Butters

Stuff eggs with any of the assorted flavored butters included in this set such as Anchovy Butter (card 280) or Salmon Butter (card 128).

Curried Vegetable Filling

Flavor puréed vegetables with curry powder to taste; canned “baby food” vegetables are appropriate for this purpose.

Tapenade Filling

Purée mixture of black olives, tuna, garlic, and anchovies (see recipe for Provençal Caviar card 40.)

Eggplant Caviar

See cards 111 and 158 for recipes for Eggplant Caviar suitable for stuffing tin Eggs Mignon.

Canned Sandwich Spread
Use deviled ham, beef, corned beef, chicken, etc.

Caviar and Sour Cream
Gently fold red or black caviar into dairy sour cream and stuff into eggs.

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

I will, at some point, add the recipes for the referenced cards. First I have to get past the suggestion that I cook with baby food.

Sardine-Egg Canapes

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sardine-egg-canapes

6 hard-cooked eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
12 tiny sardines
Small can pimentoes [sic], drained and sliced
6 stuffed green olives, cut in half
4 slices swiss cheese, quartered
4 slices pumpernickel, thin sliced and quartered
12 thin slices Italian Salami, rolled

Cut egg in half lengthwise. Carefully scoop out yokls and mash; mix with salt, pepper, mayonnaise, mustard and horseradish. Fill whites with yolk mixture and top each with a sardine, pimento and olive slices. Arrange eggs around a large round platter. In the center of the platter, alternate pumpernickel slices, Swiss cheese and salami. Garnish with parsley.

Serves 12
Preparation time: 35 MIN
Approximate calories per serving… 170

HELPFUL HINT: Besides being an ideal high-protein appetizer, these tasty morsels would enhance any buffet or make a delightful luncheon entree.

From the Kitchens of Dorothy Taylor

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

Old-Fashioned Tea Punch and Turkey Sandwich Loaf

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old_fashioned_punch

Turkey Sandwich Loaf

This party sandwich loaf is an excellent device for using up holiday turkey, or for that matter, any leftover meat (chicken, ham, roast beef, etc.).

3 cups chopped cooked turkey or other cooked meat
1 cup chopped celery
1/2 teaspoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) thin sliced soft white sandwich loaf bread
1/2 cup (1 stick) soft butter
3/4 cup crumbled blue cheese
1 package (4-oz) cream cheese
1 tablespoon light cream
1/2 cup finely chopped parsley

Make turkey filling: Mix together chopped turkey, celery, onion, and mayonnaise and season to taste with salt and pepper.

Trim crusts from bread; place 3 slices bread in row on sheet of wax paper; butter slices on one side and spread with turkey filling. Continue adding slices, buttering and spreading with filling until each stack contains 6 slices.

Press loaf together firmly. Beat blue cheese, cream cheese, and cream together; spread on top and sides of loaf; sprinkle with parsley and refrigerate at least 2 hours.

Serve on platter garnished with watercress and sliced cucumber; slice loaf thinly; serve with sandwich plates and forks.

Yield: 6-8 slices.

Note: when planning a large party, make several sandwich loafs, varying fillings if desired, and estimating 1 loaf for 6 guests; at important or “high tea” parties arrange loafs around punch bowl on buffet table and add a platter of cold cuts and a ripe Brie cheese surrounded with crackers or French bread slices; a bowl of finger fruits in season (grapes, cherries, plums, apricots, nectarines) adds a touch of razzle-dazzle.

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

Party Sandwich

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party_sandwich

1 small round loaf Italian bread
Softened butter or margarine
Ham and Celery Filling, see below
Curried Egg Filling, see below
2 tomatoes, thinly sliced
Avocado Filling, see below
Cream cheese, about 1/2 lb.
Light cream
Sliced stuffed olives
Springs of parsley

Cut loaf, crosswise, into four thick slices. Spread each slice with butter. Spread bottom sliced with Ham and Celery Filling. Top with second bread sliced; spread with Curried Egg Filling. Top with slices of tomato and third bread slice. Spread with Avocado Filling; top with remaining bread slice. Mash cream cheese; stir in enough cream so cheese will spread easily; beat until smooth. Spread on top and sides of loaf. Garnish with olive slices and parsley. Cut into wedges to serve. Makes about 12 servings.

HAM AND CELERY FILLING: Combine 1 cup ground cooked ham, 1/2 cup chopped celery and enough mayonnaise to moisten.

CURRIED EGG FILLING: Combine 4 finely chopped hard-cooked eggs, 1/2 teaspoon curry powder and enough mayonnaise to moisten.

AVOCADO FILLING: Mash 2 fully-ripe avocados; add 2 tablespoons highly-seasoned French dressing. String until well blended.

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