Category Archives: Outdoor Entertaining

Potato Salad Log


1 quart mashed potatoes
Salt and Pepper
1 teaspoon prepared mustard
1/3 cup mayonnaise
3-ounce package cream cheese
1/4 cup sour cream
4 hard-cooked eggs, chopped
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped green pepper
2 tablespoons sliced stuffed olives
2 tablespoons chopped parsley
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon pepper

Prepare mashed potatoes. Season with salt, pepper and prepared mustard. On a damp cloth, or aluminum foil, roll out to 1/2-inch thickness in a rectangular shape. Blend together mayonnaise, cream cheese and sour cream; add remaining ingredients. Spread over mashed potatoes and roll up like a jelly roll. Refrigerate for at least 1 hour; cut in 1-inch slices and serve.

Serves 8
Preparation time: 40 min.
Approximate calories per servings: 260

Marinated Tomato Salad
Cold Turkey Loaf
Potato Salad Log
Pineapple Chiffon Pie

From the Kitchens of Dorothy Taylor

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

Party Picnic Loaf


Preparation time: 20 mins.
Main utensil: bread knife

For 1 large loaf:
Suggested fillings:

a) cream cheese blended with crushed pineapple, nuts, or olives
b) liver sausage blended with a little cream cheese or butter
c) chicken, shrimp, egg, or salmon salad
d) cottage cheese blended with chopped chives, celery, or green pepper and seasoning

1 cup cream cheese or small curd cottage cheese
1 cup salted peanuts

parsley or watercress

1. Choose and prepare three of the suggested fillings.

2. Remove all the crusts from the loaf, then slice lengthwise to give four long slices.

3. Spread three slices with butter; sandwich the slices together with the different fillings.

4. Coat the top and sides, not the ends, with the cream cheese or cottage cheese, softened and blended with a little milk if necessary; press the chopped salted peanuts against the sides.

TO SERVE: Garnish with cucumber and parsley before serving for an outdoor buffet. To carry on a picnic wrap the loaf in foil before coating and take the cream cheese or cottage cheese and chopped peanuts in screw-topped jars to put on just before serving.

TO VARY: Use one slice white bread then one slice brown bread.

TO STORE: In the refrigerator

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Barbecued Duck Aloha


2 duckings, 4 pounds each
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, chopped
1/4 cup Sherry wine
1/4 cup soy sauce
1/2 teaspoon ground ginger
2 tablespoons lemon juice

Prepare hot coals. Season ducklings with salt and pepper. Fill cavities with a mixture of onions, celery and apple. Clip off wing tips of ducklings. Run spit through birds lengthwise, catching the bird in the fork of the wishbone. Cook on a rotisserie until tender – about 2 hours. Brush with a mixture of sherry, soy sauce, ginger and lemon juice during the last half hour of cooking.

Serves 8
Preparation time: 1 Hr. 40 Min
Approximate calories per serving…. 500

Fruit cup
Barbecued Duck Aloha
Chinese Peas and Water Chestnuts
Coconut Cream Pie

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

Game Hens on a Spit

4 Rock Cornish hens (about 1 pound each)
2 teaspoons salt
1/2 cup butter or margarine
1 can (8 3/4 ounces) pitted dark sweet cherries, drained (reserve syrup)
1 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup orange marmalade
3 tablespoons brandy or mandarin orange syrup
1 can (11 ounces) mandarin orange segments, drained (reserve 3 tablespoons syrup, if desired)

Wash hens and pat dry. Rub cavity of each with 1/2 teaspoon salt. Fasten neck skin to back with skewer. Flatten wings over breast; tie with string. Tie drumsticks to tail. Insert spit rod through center of birds from side to side; secure each with holding forks. Check balance by rotating spit in palms of hands. Brush hens with butter; sprinkle with paprika.

Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook hens on rotisserie 1 to 1 1/2 hours. brushing frequently with butter.

Blend reserved cherry syrup, the cornstarch and salt; stir in the orange marmalade. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in brandy, cherries and orange segments; heat through. Spoon fruited sauce over hens; serve any additional sauce separately. 4 servings.

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