Category Archives: Appetizers & Party Foods

Appetizer Fondue Dippers

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appetizer_fondue_dippers

Savory Surprises

Heat oven to 450°. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except-mix in 1 cup shredded sharp cheese before adding water.

With hands, pat about 1 teaspoonful dough at a time into thin round. Wrap each around one of the Fillings (below). Bake on ungreased baking sheet 10 to 15 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 4) or your favorite sauce. About 40 appetizers.

Fillings: Rolled anchovy fillet, 1/3 of cocktail weiner [sic], salami or smoked sausage cube, cream cheese ball wrapped in dried beef, stuffed olive, salted peanut.

Swiss Cheese Appetizers

Heat oven to 425°. Cook and stir 2/3 cup sliced fresh mushrooms in 1/4 cup butter or margarine until mushrooms are tender; drain. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except – roll dough 1/8 inch thick and cut into 2 1/2-inch rounds.

On each round, place one 1 1/4-inch square sliced Swiss cheese and 1 mushroom slice; repeat. Top with another cheese square and a pastry round. Moisten edges with water; press with fork to seal. Prick tops. Bake on ungreased baking sheet about 12 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 1) or your favorite sauce. 18 appetizers.

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

Mexican Shrimp-Orange Salad

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mexican-SHRIMP

1 head romaine lettuce
LIME DRESSING (below)
2 small oranges, peeled and sliced
1 1/2 pounds cooked shrimp
8 ounce thinly sliced red onion

Line platter or shallow salad bowl with romaine leaves. Place Lime Dressing in bowl in center of platter; surround with orange slices. Arrange shrimp and onion slices alternatively around oranges. Just before serving, pour dressing over salad. Divide evenly. Makes 4 dinner servings.

LIME DRESSING

1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon salt
1/2 cup boiling water
1 cup lime juice
1/4 teaspoon grated lime rind
1/4 teaspoon hot sauce
Sliced limes, to garnish

Sprinkle gelatin over cold water to soften. Add salt and water; stir until gelatin dissolves. Let stand 15 minutes. Stir in lime juice, lime rind, and hot sauce. Refrigerate until mixture is slightly thickened. Just before serving, stir well with fork or wire whisk. Garnish with lime slices. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Bacon Fruit Kebabs

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bacon_fruit_kebabs

Cooking time: 10 mins.
Preparation time: 15 mins.
Main cooking utensil: baking sheet
Oven temperature: 400-425°F
Oven position: top third

For 24 kebabs you need:
12 slices bacon
1 dessert apple
1 pear
1 banana
little lemon juice

To serve:
1 head cauliflower or cabbage
toothpicks

Garnish:
ripe olives
stuffed green olives
gherkins

1. Peel fruit and divide apple and pear into 8 segments each. Cut the banana lengthways into 4 and cut each piece in half.

2. Dip in lemon juice to prevent the fruit from discoloring.

3. Halve the bacon slices and roll around each piece of fruit, secure with the toothpicks.

4. Put on the baking sheets and cook until the bacon is crisp.

5. Put the olives and gherkins into the cauliflower or cabbage head.

6. Add the fruit bacon kebabs.

TO SERVE: As soon as cooked, but the kebabs may be prepared beforehand, covered in foil, and then put into the oven to cook 10 minutes before they are served.

TO VARY: Wrap bacon around cheese or tiny cocktail sausages (precooked).

Printed in Canada. ©Copyright Paul Hamlyn LTD 1967

Tuna and Pear Pizza

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tuna_pear_pizza

Cooking time: 45-50 mins.
Preparation time: 30 mins. plus time for dough to rise
Main cooking utensils: saucepan, large baking sheet
Oven temperature: 425-450°F; then – 325°F
Oven position: center

For 6 servings you need:
7-8 oz. can tuna in oil
2 medium onions
2 ripe pears
7-8oz can tomatoes
seasoning
pinch dried oregano
1/2 cake compressed yeast
pinch sugar
2/3 cup water
2 cups all-purpose flour
2 tablespoons margarine
little oil
small can anchovy fillets
picked walnut slices

1. To prepare filling, drain oil from tuna fish into a pan.

2. Peel and chop the onions and pears and toss in the oil.

3. Add flaked tuna, canned tomatoes with liquid from the can, season well.

4. Simmer in uncovered pan until a firm mixture is formed: this takes 15-20 minutes; add oregano.

5. Cream the yeast with the sugar then add tepid water.

6. Sift the flour and a pinch of salt, rub in the margarine.

7. Make a well in center, pour in yeast liquid, sprinkle flour over the top.

8 Leave for 15 minutes, then knead until a smooth dough.

9. Form yeast mixture into a 10-11 inch round on greased baking sheet, brush dough with oil.

10. Top with tuna mixture, then anchovy fillets, and pickled walnut slices.

11. Allow dough to rise 20-25 minutes.

12 Bake in center of a 425-450°F oven for 10-15 minutes, lower heat to 325°F, and allow another 10-15 minutes.

TO SERVE: Hot for a buffet or supper dish or as an hors d’oeuvres.

© Copyright The Hamlyn Publishing Group Ltd 1972.

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