CHRISTMAS

1976

SANTA’S
SAMPLER

[Pg 1]

Additional copies of Santa’s Sampler can be purchased for $1.00 from:

Caroline Bowie
1047 Glenway Drive
Glendale, Missouri
63122

Books can be mailed for an additional 40¢ to cover the cost of postage and handling.

[Pg 4]

CAROL’S DIP

• 1 can Ro-Tel tomatoes, well drained
• 1 pound Velveeta

Heat together and serve with Doritos.

HASTY HOTS

• 4 green onions, chopped fine
• ¹⁄₂ cup Parmesan cheese
• 6 tablespoons mayonnaise

Toast rounds or sliced French rolls.

Toast one side of bread rounds or roll slices. Combine rest of ingredients and spread mixture on untoasted side and put under broiler until just bubbly. Makes 1¹⁄₂ to 2 dozen canapes.

RIPE OLIVE SUSANS

• 1¹⁄₂ cups shredded sharp Cheddar cheese
• 6 slices bacon fried and cut in small pieces
• 1 cup chopped ripe olives
• ¹⁄₂ cup thinly sliced green onions
• ¹⁄₂ cup mayonnaise—just enough to moisten and bind

Spread on toast and broil until bubbly, or spread on thin bread, place in 300 degree oven until bottom is toasted. Then broil until bubbly.

CHEESEY BEAN DIP

• 1 small package Velveeta
• 1 can Armour Chili with beans

Heat together and serve with Taco chips.

[Pg 5]

ALKI CRAB FONDUE

• 3 8 oz. packages cream cheese softened
• ¹⁄₂ cup mayonnaise
• 1 cup dry white wine
• 2 scant teaspoons prepared mustard
• 2 teaspoons powdered sugar
• 1 teaspoon onion juice
• 1 dash seasoning salt
• 3 cans crab

Cream everything except crab. Beat awhile. It will still look curdled. Then add crab. Heat in double boiler or freeze. Serve in fondue pot. Dip with 1 inch cubes of french bread. Serves 12 to 15.

TUNA FONDUE

• 1 can tuna
• 1 large jar of Cheez Whiz
• ¹⁄₄ cup butter
• 1 can diced chilies

Melt all ingredients in double boiler, and transfer to a fondue pot. Serve with tiny pieces of french bread. Cut in cubes and toast if desired.

SPICY BEEF DIP

• 1 pound ground beef
• ¹⁄₂ cup chopped onion
• 1 clove garlic minced
• 1 8 oz. can tomato sauce
• ¹⁄₄ cup catsup
• 1 teaspoon oregano, crushed
• 1 teaspoon sugar
• 1 8 oz. cream cheese, softened
• ¹⁄₃ cup Parmesan cheese, grated

Cook beef, onion, and garlic till beef is browned. Stir in next four ingredients. Cover, and simmer 10 min. Remove from heat. Stir in cheeses until melted. Serve warm in chafing dish. Makes 3 cups.

[Pg 6]

RICE’S CHILE DIP

• 1 pound Rice’s Chile
• 1 pound Velveeta
• 1 bunch chopped green onions
• 1 4 oz. can chopped green chilies

Melt together in double broiler and place in chafing dish. Serve with Doritos.

BROCCOLI DIP

Cook and drain well 1 package broccoli.

Heat with:

• 1  can mushroom soup
• 2  tubes Kraft garlic cheese
• 1  4 oz. can mushrooms
• ¹⁄₂ cup minced onion
• ¹⁄₂ package dry onion soup mix

Made day ahead and serve hot in chafing dish.

Use Fritos, cauliflower or carrots to dip.

JIM’S DIP

• 1  pound Velveeta cheese
• 1  6 oz. cup grated sharp Cheddar cheese
• 1  can chopped green chilies
• ¹⁄₂ can evaporated milk
• 1  tablespoon Worcestershire sauce
• ¹⁄₂ stick margarine or butter

Melt all ingredients in double boiler. Transfer to chafing dish. Serve with Fritos and Doritos.

[Pg 7]

HOT CHEESE ’N CRAB DIP

• 1  7 oz. can crab meat
• 1  10 oz. stick sharp Cheddar cheese
• 1  8 oz. package sliced sharp American cheese
• ¹⁄₄ cup butter or margarine
• ¹⁄₂ cup sauterne

Cut cheese in small pieces; combine in a saucepan with the butter and sauterne. Stir over low heat till cheeses melt. Stir in the crab and heat through. Pour into chafing dish. Serve with Triscuits or crust bread. Makes three cups.

JALEPENO PIE

• 1  7 oz. can jalepeno peppers
• ¹⁄₂ pound sharp cheese, coarsely grated
• 4  eggs
• Salt and red pepper to taste

Drain and seed peppers. Cut into thin lengthwise slivers and line bottom and sides of a 9 inch pie plate. Press grated cheese in plate over peppers. Beat eggs, adding salt and red pepper. Pour over cheese. Bake at 350 degrees for 25 to 30 minutes. After removing from oven, slice into small wedges. Leave pie in plate and pass as finger food.

HOT CLAM DIP

• 2 large packages cream cheese
• 2 cans minced clams, drained a little
• 2 tablespoons Worcestershire sauce or to taste
• 2 teaspoons lemon juice or to taste
• 5 or 6 green onions chopped finely, tops included
• Parsley, chopped finely
• Red pepper to taste

Have cream cheese at room temperature. Combine all ingredients in double boiler and cook until cheese is melted. This dip is served in a chafing dish with Melba rounds or other crackers. It is better if made ahead so the seasonings can blend.

[Pg 8]

CHEESE FONDUE

• 1  clove garlic, large
• 1  6 oz. Emmenthaler cheese
• 1  6 oz. Gruyere
• 1  tablespoon potato flour or cornstarch
• ¹⁄₄ teaspoon each salt and white pepper
• ¹⁄₈ teaspoon nutmeg
• 1  cup good quality light dry white wine
• 2  tablespoons Kirsch or brandy

Rub bottom and sides of heavy earthenware casserole, fondue pot or chafing dish with cut garlic. Toss cheeses with potato flour or cornstarch and seasonings. Pour wine into pot and heat until bubbles start to rise to the surface. Do not boil. With wooden fork or spoon stir constantly until cheese is melted. Adjust seasonings and add Kirsch or brandy.

CHICKEN CHEESE FONDUE

• 1  6 oz. Emmenthaler cheese
• 1  6 oz. Gruyere cheese
• 1  tablespoon potato flour or cornstarch
• 1  can condensed cream of chicken soup
• 1  teaspoon pressed garlic
• 2  teaspoons curry powder
• ¹⁄₂ teaspoon powdered ginger
• ¹⁄₄ teaspoon white pepper
• ¹⁄₂ cup sour cream

Toss cheese with flour or cornstarch. Heat soup, garlic and seasonings and stir to blend well. Add cheese a handful at a time. When cheeses are melted blend in sour cream. Adjust seasonings. Reduce heat. Serve with crackers or chips.

[Pg 9]

CRAB MELBA

• 4    tablespoons butter
• ¹⁄₃  cup flour
• 2    cups half and half
• 2    tablespoons tomato paste or catsup
• ¹⁄₂  cup grated sharp Cheddar or Gruyere cheese
• 1¹⁄₂ teaspoons paprika
• ¹⁄₂  teaspoon garlic powder
• ¹⁄₈  teaspoon cayenne pepper
• 1    tablespoon lemon juice
• ¹⁄₄  pound mushrooms, finely minced
• ¹⁄₄  cup finely minced green onions and tops
• 2    tablespoons butter
• 12    ounces each flaked crab, lobster or shrimp
• 3    tablespoons minced pimento
• 2    tablespoons dry sherry

Melt butter until bubbly. Sprinkle with flour; cook and stir 3 minutes. Gradually add half and half. Cook and stir until smooth and thickened. Add tomato paste, cheese, seasonings and lemon juice; cook and stir to melt cheese. Saute mushrooms and onions in butter 5 minutes and add to cream sauce. With fork stir in crab and lobster or shrimp and pimento. Reheat without boiling, add sherry and adjust seasonings. Transfer to chafing dish. Serve with water crackers or melba rounds. Serves 50.

[Pg 10]

HOT CHIP BEEF DIP

• ¹⁄₃ cup chopped green pepper
• ¹⁄₄ cup chopped green onion
• 1  jar dried beef, cut fine
• 1  8 oz. cream cheese
• 1  cup sour cream
• ¹⁄₄ cup chopped pecans

Mix all ingredients except pecans. Put in baking dish with nuts on top. Bake 20 minutes at 350 degrees. Serve hot with triscuit crackers.

CHEESE-CRAB FONDUE

• 1 8 oz. cream cheese
• 1 8 oz. American process sharp cheese
• ¹⁄₄ teaspoon cayenne pepper
• ¹⁄₄ teaspoon garlic salt
• ¹⁄₂ teaspoon Worcestershire sauce
• ¹⁄₂ cup half and half
• 1 can king crab

Melt cheeses in top of double boiler and add remaining ingredients. Serve in fondue pot with assorted crackers.

CHEDDAR CHIPPED BEEF DIP

• ¹⁄₄ cup chopped onions
• ¹⁄₂ cup milk
• ¹⁄₂ cup grated cheddar cheese
• 1 jar chipped beef chopped
• 1 8 oz. package cream cheese
• 1 glass old English cheese
• 1 3 oz. jar mushrooms
• 2 tablespoons parsley
• 2 tablespoons chopped pimento

Saute onions in ¹⁄₂ tablespoon butter. Stir in milk. Add cheeses and stir until melted. Add remaining ingredients and serve hot with crackers or party rye.

[Pg 12]

MUSHROOM APPETIZER

• 1 pound mushrooms, fresh
• 1 pound Rice’s mild pork sausage

Clean mushrooms and remove stems. Fill mushrooms with mixture. Bake at 325 degrees for 25 minutes.

STUFFED MUSHROOMS

Wash, drain, remove and save stems from 24 medium sized mushrooms.

Combine and stuff mushrooms with:

• ¹⁄₄ cup finely chopped onions
• ¹⁄₂ cup grated Parmesan cheese
• 1  teaspoon salt
• ¹⁄₂ teaspoon pepper
• ¹⁄₂ teaspoon paprika
• 1  teaspoon olive oil
• All finely chopped mushroom stems

Place stuffed mushrooms in baking pan with 2 tablespoons olive oil. Bake 15 minutes at 350 degrees or 375 degrees. May be served on buttered toast rounds or with cocktail picks.

CRAB STUFFED MUSHROOMS

• 3  dozen whole large mushrooms
• 2  7¹⁄₂ ounce cans crab drained
• 1  tablespoon parsley
• 1  teaspoon capers
• ¹⁄₄ teaspoon dry mustard
• ¹⁄₂ cup mayonnaise

Combine all ingredients and place in mushroom caps that have been cleaned, drained and stems removed. Bake at 350 degrees for 8 minutes.

[Pg 13]

CHEESE KRISPS

• 2 cups grated sharp Cheddar Cheese
• 2 sticks softened butter
• 2 cups flour
• 2 cups Rice Krispies

Cream butter, mix in cheese until blended; add flour, mix well and add cereal. Shape into balls and place on ungreased cookie sheet. Flatten with fork. Bake for 10 minutes at 375 degrees. Sprinkle with salt while hot.

CHEESE SQUARES

• 1¹⁄₂ loaf Pepperidge Farm thin sliced bread
• 2    jars Kraft Old English cheese spread
• ³⁄₄  teaspoon dill weed
• ³⁄₄  teaspoon Worcestershire Sauce
• ¹⁄₂  teaspoon Tabasco
• ¹⁄₂  teaspoon onion powder
• ¹⁄₂  teaspoon Beau Monde seasoning
• 1    dash cayenne pepper
• 1    stick butter softened

Cut off crusts of 27 slices. Cream ingredients until smooth. Spread three slices with mixture. Stack the three slices, then spread mixture on sides. Cut into 9 squares. Repeat procedure with other slices. Bake at 350 degrees for 15 to 20 minutes. Can be frozen and baked as needed.

BACON ROLL UPS

• 1 loaf cracked wheat or whole wheat bread
• 1 8 oz. package cream cheese
• 1 pound bacon

Cut crusts off slices of bread. Spread bread slices with softened cream cheese. Roll bread slice and cut into three pieces. Roll each piece in ¹⁄₃ or ¹⁄₂ strip of bacon. Toothpick together. Bake at least 25 minutes at 350 degrees. Can freeze baked or unbaked. If baked, thaw and reheat before serving.

[Pg 14]

HOT PORK AND BACON APPETIZER

• 1  pound ground pork
• ¹⁄₂ cup shredded cheddar cheese
• ¹⁄₄ cup fine corn flake crumbs
• ¹⁄₄ cup chopped onion
• ¹⁄₄ cup stuffed olives
• ¹⁄₄ cup chopped water chestnuts
• 1  egg
• 1  teaspoon salt
• ¹⁄₄ teaspoon pepper
• 8-12 slices of bacon

Combine everything but bacon. Shape into about 40 to 50 small rolls about 1¹⁄₂ inch long or fewer rolls 2¹⁄₂ inches long. Cut bacon slices in halves or thirds. Wrap each pork roll with a piece of bacon, secure with a toothpick. Bake at 400 degrees for 20 minutes. Put in chafing dish. Can garnish with pineapple chunks, green pepper and maraschino cherries if desired. Can freeze raw or cooked. If frozen cooked just reheat.

PINEAPPLE MEATBALLS

MEATBALLS

• ¹⁄₂ cup milk
• 2  slices bread crumbled
• 2  pounds ground round
• 1  egg beaten
• 2  teaspoons seasoned salt, pepper and garlic powder
• 1  tablespoon sherry

Mix all of the above well and shape into 1¹⁄₂ inch meatballs. Brown the meatballs in 2 tablespoons oil.

SAUCE

• 1  can bouillon
• 1  can pineapple tidbits in heavy syrup, do not drain.
• If unable to find tidbits use a 1 pound 4 ounce can of pineapple and cut the chunks in thirds.
• ¹⁄₂ cup chopped green pepper
• ¹⁄₄ cup wine vinegar
• ¹⁄₂ cup sugar
• 2  tablespoons soy sauce [Pg 15]
• ¹⁄₂ teaspoon salt
• 1 teaspoon accent
• 2 tablespoons cornstarch

Mix all of the above ingredients except the cornstarch. Moisten the 2 tablespoons cornstarch in a little water and add to sauce. Arrange meatballs in a large baking dish and pour the sauce on top. Bake for 45 minutes in 300 degree oven. To serve, transfer the meatballs and sauce into a chafing dish so that they will stay warm.

SPINACH BALLS

• 2  packages chopped spinach, cooked, drained well
• 2  cups seasoned bread stuffing
• 1  cup parmesan cheese
• ³⁄₄ cup soft butter
• 6  eggs beaten
• salt and pepper to taste

Mix well, shape into bite sized balls. Bake on cookie sheet at 350 degree oven for 10 to 12 minutes. May be frozen and reheated.

BABY REUBENS

• 1 loaf cocktail rye bread

Spread each piece with Thousand Island dressing or mayonnaise seasoned with horseradish for variation. Cover with thin slice of corned beef, about 1 scant T. sauerkraut, and small square of swiss cheese. Bake at 350 degrees until cheese melts and canapes are hot.

MUFFIN CANAPE

• 6    green onions, sliced thinly, using some tops
• 1¹⁄₂ cup grated Cheddar cheese
• 1¹⁄₂ cup mayonnaise
• 3    English Muffins, split quartered

Mix first 3 ingredients. Spread on muffins and broil until brown. Makes 24.

[Pg 16]

CRAB RANGOON

• 50 Wonton Skins
• 2  8 oz. cream cheese
• 2  cans Crab, 6¹⁄₂ oz.
• 2  tablespoons A. 1. Sauce
• 1  tablespoon Garlic Powder
• 2  egg yolks

Mix together all ingredients except skins and egg yolks. Take a teaspoon of mixture and place in center of Wonton skin. Brush egg yolk on corners of skins, pull corners together and twist close. Fry in deep hot fat until golden brown. Serve with hot mustard sauce and sweet sour sauce.

STUFFED MUSHROOMS

• 12  large mushrooms
• 3  tablespoons melted butter
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon pepper
• 2  tablespoons minced green onions
• ¹⁄₂ tablespoon flour
• 2  tablespoon butter
• ¹⁄₂ cup heavy cream
• 3  tablespoons fresh minced parsley
• ¹⁄₂ cup grated swiss cheese

Remove mushroom stems and reserve. Wash and dry the caps, brush with melted butter and arrange in shallow dish. Season lightly with salt and pepper. Wash and dry stems and mince. Saute with green onions in butter for 4 to 5 minutes. Lower heat, add flour and stir for one minute. Stir in cream and simmer for a minute or two until thickened. Stir in parsley and seasonings. Fill the mushroom caps with this mixture. Top each with a teaspoon of cheese and a drop of melted butter. Set aside until ready to cook. Bake in upper ¹⁄₃ of oven for 15 minutes at 375 degrees. The stuffing should be brown on top.

[Pg 17]

ARTICHOKE APPETIZER

• ¹⁄₂ cup chopped onion
• ¹⁄₂ cup water
• 4  eggs
• ¹⁄₄ cup fine dry bread crumbs
• ¹⁄₂ teaspoon salt
• ¹⁄₈ teaspoon crushed dry oregano
• 2-3 drops hot pepper sauce
• 2  cups shredded cheddar cheese
• 2  cans marinated artichoke hearts, drained and finely chopped.
• ¹⁄₈ teaspoon pepper

Cook onion in water about 5 minutes. Combine eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Stir in onion, cheese and artichokes. Spread in greased 11 x 7¹⁄₂ pan. Bake at 350 degrees for 17 to 18 minutes. Cut into 1 inch squares. Serve hot or cold.

RUMAKI

• ¹⁄₂ pound chicken livers
• 1 8 oz. can water chestnuts, sliced
• 3  green onions
• 8  slices bacon, cut in half
• ¹⁄₂ cup Soy Sauce
• ¹⁄₄ teaspoon Ginger
• ¹⁄₄ teaspoon Curry Powder

Cut onions into one inch pieces. Roll a piece of onion, a slice of water chestnut and chicken liver in each piece of bacon. Fasten with a toothpick. Marinate at least one hour in mixture of rest of the ingredients. Bake, uncovered, on rack in shallow pan at 400 degrees for 15 to 20 minutes, or until bacon is crisp. Makes 16.

[Pg 18]

SPICY SAUSAGE BALLS

• 1  pound lean pork sausage, mashed
• 1  egg well beaten
• ¹⁄₃ fine dry bread crumbs
• 2  teaspoons curry powder
• ¹⁄₄ teaspoon chili powder

Mix all above ingredients and shape in ³⁄₄ inch balls. Brown on all sides and drain well on paper.

• 1 8 oz. tomato sauce
• 3 tablespoon catsup
• 1 tablespoon Soy sauce
• 1 tablespoon Worcestershire sauce

Combine in saucepan and add sausage balls. Simmer covered for 15 minutes. If used as an appetizer, remove cover and simmer longer to thicken sauce. Can be used as a main dish served over rice.

ALOHA MARINATED CHICKEN WINGS

Prepare 1 day in advance. Separate 1 package chicken wings discard tips. Marinate in following:

• ¹⁄₂ cup vinegar
• ¹⁄₂ cup dark Karo syrup
• ¹⁄₂ cup soy sauce
• ¹⁄₄ cup dark molasses

Drain and reserve marinade. Bake in 300 degree oven for ³⁄₄ hour-covered dish. Return to marinade and serve in chafing dish.

SAUSAGE CHEESE BALLS

• 1 pound lean ground sausage
• 1 pound shredded Cheddar cheese
• 3 cups Bisquick

Let sausage reach room temperature. Mix all ingredients and form into balls. Bake at 350 degrees until brown. Makes 100. May be frozen and reheated.

[Pg 19]

PUMPERNICKLE—MUENSTER TRIANGLES

• 1  8 oz. package Muenster cheese
• 4  slices of Pumpernickle
• ¹⁄₂ medium onion

Cut slices of cheese in halves. Place 2 halves on each of 4 bread slices. Cut onion into slices and place sliced onion rings on top. Broil 3-5 minutes, cut into triangles. Makes 16.

FRIED MUSHROOMS

• 1    pound fresh mushrooms
• ¹⁄₃  cup flour
• ¹⁄₄  cup dry bread crumbs
• 1¹⁄₂ teaspoon salt
• ¹⁄₄  teaspoon ground black pepper
• 1    egg slightly beaten

Rinse, pat dry and trim stems of mushrooms; set aside. Combine flour, bread crumbs, salt and pepper. Dip mushrooms into egg, then coat with flour mixture. Fry in skillet in ¹⁄₄ cup salad oil until golden. Drain. To freeze; cool fried mushrooms completely. Wrap for freezing. Freeze up to 3 weeks. To reheat place frozen mushrooms in pan and place in 500 degree oven for about 8 minutes.

TOASTED CHEESE ROUNDS

• ¹⁄₃ cup Parmesan cheese, grated
• ³⁄₄ cup mayonnaise
• ¹⁄₂ cup chopped onion
• dash Worcestershire
• salt and pepper to taste
• 1  loaf party rye

Combine all ingredients and mix well. Spread on bread and broil until puffy.

[Pg 20]

ARTICHOKE BUBBLES

• 16 slices party rye bread
• 1  can (14 oz. ) artichoke hearts, drained
• 1  egg white
• 2  tablespoons mayonnaise
• 2  tablespoons grated Parmesan
• 1  tablespoon shredded Cheddar cheese
• 1  dash Cayenne
• 1  dash Paprika

Cut artichoke hearts in half, place one half cut side down on each bread slice. Beat egg white until stiff. Fold in remaining ingredients except paprika. Top each artichoke half with about 1¹⁄₂ teaspoons egg white mixture. Sprinkle with paprika. Bake at 400 degrees for 10 to 15 minutes.

ARTICHOKE CHEESE FRITTATA (OMELETTE)

• 4  eggs
• 1  dozen crumbled soda crackers
• ¹⁄₂ pound grated Cheddar cheese
• 2  jars of 6 ounce marinated artichoke hearts, chopped and drained, reserving 2 tablespoons artichoke oil.
• 3  green onions, chopped
• 1  clove garlic
• ¹⁄₂ cup chopped fresh parsley
• salt and pepper to taste

Fry onion and whole garlic in reserved oil. Remove garlic, and take pan off heat. Cool the onions. Beat eggs slightly in large bowl and add each remaining ingredient, one at a time with a fork. Add artichokes to mixture. Stir and pour into well greased 8 × 8 pan or 9 inch round pan. Bake 35 to 40 minutes at 325 degrees. Serve hot or cold.

[Pg 22]

A MEAL IN ITSELF

• 1  cup creamed cottage cheese
• ¹⁄₂ cup bleu cheese, mashed
• 1  hard-boiled egg, thinly sliced
• 1  small green onion, thinly sliced
• ¹⁄₄ cup sweet pickle relish
• 2  tablespoons Creamy French dressing

Mix in glass bowl. Cover and refrigerate overnight. Serve cold with crackers.

SWISS CHEESE SPREAD

• ¹⁄₃ cup mayonnaise
• 1  tablespoon white wine
• ¹⁄₂ teaspoon lemon juice
• ¹⁄₄ teaspoon prepared mustard
• 1  dash each—garlic powder, salt, pepper, nutmeg
• 2  cups finely shredded Swiss cheese

Combine all ingredients and chill. Garnish with nuts.

CHEDDAR BEER SPREAD

• ¹⁄₂ pound mild Cheddar cheese, grated
• ¹⁄₂ clove of garlic crushed
• 1  dash cayenne
• 1  tablespoon Worcestershire sauce
• ¹⁄₂ teaspoon dry mustard
• ¹⁄₂ cup beer

Combine all ingredients and mix until smooth. Fill crock and seal with paraffin. Refrigerate several weeks. Makes 1¹⁄₂ cups.

CRAB AND CREAM CHEESE

• 1 8 oz. cream cheese
• 1 bottle cocktail sauce (Sea Pass, if possible)
• 1 can Crabmeat, drained and boned

Layer above ingredients. Serve with melba rounds or sesame crackers.

[Pg 23]

DILLY DIP

• ²⁄₃ cup mayonnaise
• ²⁄₃ cup sour cream
• 1  tablespoon dried green onions
• 1  tablespoon dried parsley
• 1  teaspoon dill weed
• 1  teaspoon accent
• 1  tablespoon parsley

Refrigerate for 24 hours. Serve with vegetables.

ROKA DIP FOR VEGETABLES

• 1  8 oz. cream cheese
• 1  jar Roka cheese
• 2  ounces Roka cheese crumbled
• 1  tablespoon Worcestershire sauce
• 1  dash Tabasco
• 1  cup finely chopped watercress
• 4  green onions chopped
• ¹⁄₄ teaspoon garlic powder
• 2  tablespoons mayonnaise
• 1  teaspoon curry powder
• 1  teaspoon Beau Monde
• 1  cup sour cream
• 1  tablespoon onion flakes

Mix all ingredients in mixer. Serve with raw vegetables.

BLOODY MARY DIP

• 1  cup sour cream
• 1  cup mayonnaise
• 2  envelopes Bloody Mary Mix
• ¹⁄₄ teaspoon salt
• 2  tablespoons green onions, minced

Mix and chill overnight. Dip vegetables or crackers.

[Pg 24]

SOY SAUCE DIP

• 1 cup mayonnaise
• 2 tablespoons dehydrated onions
• 2 tablespoons milk
• 1 teaspoon ginger
• 1 teaspoon vinegar
• 1 teaspoon Soy Sauce

Combine and use for vegetable dip.

CENTURION VEGETABLE DIP

• 1 bottle Wilson’s B V Gravy Base
• 1 pint mayonnaise
• 2 8 oz. cream cheese
• 1 tablespoon grated onion
• 1 teaspoon Worcestershire sauce

Beat together, with mixer, all ingredients except mayonnaise. Fold in mayonnaise with spoon. Serve with raw vegetables.

WILSON’S BVI VEGETABLE DIP

• 1 pint Hellmann’s mayonnaise
• 2 8 oz. cream cheese
• 2 oz. Blue cheese
• 2 oz. BVI Gravy Base
• 1 teaspoon Worcestershire sauce
• 1 minced green onion

Beat together with mixer, all ingredients except mayonnaise. Fold in mayonnaise with spoon. Serve with raw vegetables.

[Pg 25]

SHRIMP OR CRAB MOLD

• 2  cans shrimp or crab
• 1  can tomato soup
• 1  8 oz. cream cheese
• 1  tablespoon gelatin
• ¹⁄₄ cup cold water
• 1  cup celery
• ¹⁄₂ cup onion chopped
• ³⁄₄ cup Hellmann’s Mayonnaise

Dissolve gelatin in cold water. Heat to boiling. Add soup little at a time. Mix cheese little at a time. Add rest of ingredients. Pour into a greased fish shaped mold.

HAM BALL

• 1  8 oz. cream cheese
• 1  large Underwood Deviled Ham
• 3  tablespoons chopped onion
• ¹⁄₂ cup chopped pimento stuffed olives
• 2  tablespoons Worcestershire sauce
• 1  4 oz. grated sharp cheddar cheese
• 2  tablespoons mayonnaise

Mix all together and chill until firm. Form into ball and roll in pecans. You can make this at least three days in advance.

CLAM DIP

• 1  8 oz. cream cheese
• ¹⁄₂ cup sour cream
• 2  tablespoons mayonnaise
• 2  tablespoons dill
• 1  tablespoon garlic salt
• 1  7 oz. can mixed clams
• 2  tablespoons minced onion

Mix together all ingredients except clams. Fold in clams and refrigerate 24 hours. Great with king size Fritos.

[Pg 26]

PEANUT BUTTER PATE

• ¹⁄₂ cup chopped fresh mushrooms
• 2  tablespoons butter
• 2  tablespoons lemon juice
• 1  8 oz. cream cheese, softened
• 2  tablespoons creamy peanut butter
• 2  slices bacon—crisp and crumbled
• 3  green onions, finely chopped

Cook mushrooms in butter for 5 minutes, stir in lemon juice. Remove from heat. Beat cream cheese and peanut butter until fluffy. Stir in mushrooms and cover. Refrigerate at least one hour. Shape into ball and roll in bacon and onions. Cover and refrigerate until serving time. Serve with crackers.

SPINACH APPETIZER

• 1  pkg. frozen chopped spinach, thawed and drained
• 1  8 oz. cream cheese
• ¹⁄₂ teaspoon Beau Monde
• ¹⁄₂ teaspoon salt
• ¹⁄₂ cup chopped fresh parsley
• ¹⁄₄ cup chopped green onion tops
• 1  teaspoon Dill Weed

Mix everything together and serve on party rye.

BLUE CHEESE SPREAD

• 1  cup American blue cheese
• 1  cup cream cheese
• 2  teaspoons minced onion
• ¹⁄₂ cup sour cream
• 2  tablespoons white wine
• pinch garlic
• 4  strips crisp bacon, crushed

Mix all ingredients and chill. Serve on crackers.

[Pg 27]

CLAM BALL

• 2 8 oz. cream cheese
• 2 green onions, minced
• 1 dash Worcestershire sauce
• 1 dash lemon pepper
• 1 can minced clams, drained

Combine all ingredients. Shape in ball and roll in shelled sunflower seeds. Serve with sesame crackers.

SCRUMPTIOUS SHRIMP SPREAD

• ¹⁄₂ cup Chili Sauce
• 3  tablespoons tomato paste
• 2  tablespoons dill pickle liquid
• 1  tablespoon lemon juice
• 1  tablespoon Horseradish
• ¹⁄₂ cup chopped dill pickle
• 1 7 oz. can chopped shrimp
• 1 8 oz. cream cheese

Beat cream cheese, add remaining ingredients. Serve on crackers.

MANSFIELD DIP

• 2  cans crabmeat, drained very dry
• ¹⁄₂ head raw cauliflower
• ¹⁄₄ cup mayonnaise or enough to moisten
• 1  teaspoon curry powder

Wash and dry cauliflower and chop fine, in blender. Mix all ingredients. For a hotter taste add some Chili Sauce if desired.

[Pg 28]

CRAB DIVINE

• 2  cans crabmeat (7¹⁄₂ oz. )
• 3  8 oz. cream cheese softened
• 6  tablespoons mayonnaise
• ¹⁄₄ teaspoon curry powder
• ¹⁄₄ teaspoon salt
• 2  tablespoons lemon juice
• 1  teaspoon Worcestershire Sauce
• 1  3 oz. lemon jello
• 2  tablespoons cold water

Soften jello in cold water and heat. Mix together all other ingredients and pack in greased mold. Serve with crackers.

CAMEMBERT CHEESE BALL

• 2  8 oz. cream cheese softened
• 1  bunch green onion tops
• 1  jar Old English Cheese
• 1  jar Roka
• ¹⁄₂ round of Camembert Cheese

Make at least three days in advance. Mix all together and roll in pecans. Serve at room temperature.

KRAUT SPREAD

• 1  large can sauerkraut finely chopped and well drained
• ¹⁄₂ cup onion finely chopped
• ¹⁄₂ cup green pepper finely chopped
• ¹⁄₂ cup sugar
• ¹⁄₂ cup oil

Combine ingredients and chill at least 12 hours. Good on triscuits.

[Pg 29]

A B C DIP

• ¹⁄₃ cup toasted almonds
• ³⁄₄ cup mayonnaise
• 12  ounces grated sharp cheddar cheese
• 3  strips cooked bacon, crumbled
• 1  tablespoon finely minced onion
• ¹⁄₄ teaspoon salt

Mix together all ingredients and serve on wheat crackers. Can be made three days in advance.

TUNA CHUTNEY DIP

• 1  8 oz. cream cheese
• ¹⁄₄ cup mayonnaise
• 2  tablespoons prepared mustard
• ¹⁄₄ teaspoon cayenne
• 2  7 oz. cans tuna
• ¹⁄₄ cup chutney

Mix all ingredients together and serve with crackers.

MEXICAN PEPPER DIP

• 2 large tomatoes peeled and chopped
• 4 chopped green onions
• 1 small can chopped Green Chiles (El Paso)
• 1 small can chopped ripe olives
• 3 tablespoons Olive oil
• 4 teaspoons vinegar
• 1 teaspoon Garlic salt

Mix all ingredients together and chill. Serve with Tortilla chips.

[Pg 30]

CURRY VEGETABLE DIP

• 1 cup mayonnaise
• 1 teaspoon Curry Powder
• 1 teaspoon Garlic salt
• 1 teaspoon onion powder
• 1 teaspoon Horseradish (optional)
• 1 teaspoon Tarragon vinegar

Combine all ingredients and serve with raw vegetables.

SPINACH DIP FOR VEGETABLES

• 1 package frozen chopped spinach
• 2 cups mayonnaise
• 1 cup green onions (about 2 bunches)
• 1 teaspoon each, salt and pepper

Do not cook spinach. Thaw and thoroughly squeeze moisture out before mixing with rest of ingredients. Serve with raw vegetables.

ANCHOVY-CHEESE DIP

• 1  8 oz. cream cheese softened
• 2  tablespoons chopped green olives
• 1  tablespoon anchovy paste
• 1  tablespoon snipped green onion tops
• 1  tablespoon milk
• 1  teaspoon lemon juice
• ¹⁄₂ teaspoon Worcestershire sauce

Combine all ingredients and beat until light and fluffy. Chill 24 hours. Serve with crackers or vegetables.

[Pg 31]

CURRY BALL WITH CHUTNEY AND ALMONDS

• 2 8 oz. cream cheese softened
• 2 tablespoons curry powder or more to taste
• 1 4 oz. package sliced almonds
• 4 tablespoons butter
• 1 bottle curry sauce or chutney sauce

Mix together cream cheese and curry. Set in refrigerator, when cool form into a log. Meanwhile brown almonds in butter and drain on paper towel. When ball is cool roll in almonds and refrigerate. Just before serving pour bottle of chutney or curry sauce over ball. Serve with sesame crackers.

CHUTNEY OVER CHEESE

• 1 8 oz. shredded cheddar cheese
• 1 8 oz. cream cheese
• 2 tablespoons sherry
• 1 teaspoon curry powder

Mix all ingredients together and place in pie plate. At last minute, spread on one large jar of chutney. Add chopped green onions on top. Serve with Triscuits.

TUNA PATE

• 1  8 oz. cream cheese
• 2  tablespoons chili sauce
• 2  tablespoons snipped parsley
• 1  teaspoon instant minced onion
• ¹⁄₂ teaspoon bottled hot pepper sauce
• 2  6¹⁄₂ oz. cans tuna drained

Blend first five ingredients, gradually stir in tuna. Beat until blended. Pack in four cup mold. Chill thoroughly. Unmold and serve with crackers.

[Pg 33]

INDIAN CHICKEN BALLS

• 4  ounces cream cheese, softened
• 2  tablespoon mayonnaise
• 2  5 ounce cans chicken drained
• 1  cup sliced, blanched almonds
• 1  tablespoon chopped chutney
• 1  tablespoon curry powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ cup flaked coconut

Beat cheese and mayonnaise until blended. Add rest of ingredients, except coconut. Mix well and chill for one hour. Shape into 36 balls. Roll in coconut and chill 3 to 4 hours before serving.

CHUTNEY-CHICKEN BALLS

• ¹⁄₄ cup finely chopped chutney or chutney sauce
• 1  5 ounce can chicken spread
• salt, white pepper and curry powder to taste
• finely chopped almonds

Combine all ingredients except almonds. Chill and form into balls. Shortly before serving roll balls in chopped almonds.

FROSTY GRAPE CLUSTERS

• 2 pounds red, green or blue grapes
• 2 egg whites, slightly beaten
• 1 package lemon flavored gelatin
• 1 teaspoon cinnamon or nutmeg

Separate grapes into small clusters. Wash and pat dry with paper towels. Dip grapes in egg whites. Sprinkle with mixture of gelatin and spices. Dry on cake racks in cool place. These are also nice around a punch bowl or as a garnish on a buffet. Makes about 12 servings.

[Pg 34]

FILLING FOR STUFFED CHERRY TOMATOES

• 1  large avocado
• ¹⁄₂ cup creamed cottage cheese
• 1  teaspoon lemon juice
• ¹⁄₄ teaspoon salt
• ¹⁄₂ teaspoon Dill Weed
• Few drops onion juice
• Garnish with Fresh Dill

Take the centers out of the tomatoes. Mix all other ingredients together until smooth. Fill the centers with a teaspoon full of the mixture.

CUCUMBER HORS D’OEUVRES

• 1 loaf thin sliced bread
• 2 cucumbers
• 1 cup mayonnaise
• 4 tablespoons Dill Weed
• 1 jar capers

Take thin sliced bread and trim crust. Cut them with round cutter. Spread butter on bread rounds. Cover butter with mayonnaise and dill weed mixed. Place thin slice of cucumber on top. Cover with dab of dill and mayonnaise mixture and place caper on top.

CHIPPED BEEF AND DILLED GREEN BEAN HORS D’OEUVRES

• 1 can S & W dilled green beans
• 2 packages thin sliced corn beef
• 1 container Kraft Horseradish and cream cheese

Spread horseradish and cream cheese on beef. Roll around dilled bean and secure with toothpick.

[Pg 35]

OLIVE BREAD RING

• 1  13³⁄₄ oz. package hot roll mix
• ³⁄₄ cups warm buttermilk
• 1  egg
• 2  tablespoons granulated sugar
• ³⁄₄ cup shredded Swiss cheese
• ³⁄₄ cup chopped walnuts
• ³⁄₄ cup thinly sliced pimento-stuffed olives

Sprinkle yeast from roll mix over buttermilk. Thoroughly blend in egg with fork. Set aside, cool to room temperature. Mix together roll mix and sugar; stir in cheese, walnuts and olives. Add liquid ingredients and stir until dough clings together. Turn onto lightly floured bread board and knead 5 or 6 times. Place in buttered bowl, cover and let stand in warm place until doubled, about 1¹⁄₂ hours. On lightly floured board, knead 8 or 10 times. Shape into roll about 16 to 18 inches long and place in well buttered bundt pan. Be sure to seal ends together. Cover and let stand in warm place until doubled, about 45 min. It will not fill the pan. Bake in pre-heated oven at 325 degrees for about 35 to 40 minutes. Turn onto wire rack to cool. Serve with bacon-cheddar spread.

BACON-CHEDDAR CHEESE SPREAD

• 2  cups shredded cheddar cheese (8 oz. )
• ¹⁄₃ cup dairy sour cream
• 2  tablespoons finely chopped green onion
• 6  slices cooked bacon, crumbled

Mix all ingredients together. Have at room temperature to spread on slices of the olive bread ring.

DILL PICKLES AND BEEF WRAP

• 1 package chipped beef
• 1 3 oz. package cream cheese, softened
• 1 jar medium sized dill pickles

Spread cream cheese on piece of chipped beef. Wrap around a dill pickle. Chill and slice into small pieces.

[Pg 36]

CREAM PUFFS

• 1  cup flour
• ¹⁄₄ teaspoon salt
• ¹⁄₂ cup butter
• 1  cup boiling water & 4 eggs

Combine shortening and water in saucepan; keep over low heat until butter is melted. Sift flour and salt together and add all at one time to water mixture, stirring vigorously over low heat until mixture forms a ball and leaves the side of the pan. Remove from heat and cool slightly. Add eggs, one at a time, beating thoroughly after each addition. Beat until smooth and thick. Drop ¹⁄₂ teaspoon mixture on greased cookie sheet, about 1¹⁄₂ inches apart. Bake at 425 degrees for 20 minutes or until beads of moisture no longer appear on surface. DO NOT OPEN DOOR TO OVEN DURING BAKING. Cool, split and fill just before serving. Puffs may be filled with chicken salad, tuna or one of the following.

BLUE CHEESE FILLING

• 1  5 oz. jar blue cheese spread, softened
• 1  teaspoon Worcestershire sauce
• ¹⁄₂ cup dairy sour cream

Cream cheese spread until smooth. Blend in sauce and sour cream. Chill until ready to fill puffs. Garnish with paprika or parsley, if desired. Makes 1 cup.

CRABMEAT FILLING

• 1  cup crabmeat
• 1  3 oz. package cream cheese
• ¹⁄₂ cup sour cream
• ¹⁄₂ teaspoon curry
• 1  teaspoon chutney
• ¹⁄₂ teaspoon salt

Mix all together and stuff in puffs.

[Pg 37]

SHRIMP-CHEESE FILLING

• ¹⁄₂ cup flaked cooked shrimp
• 1  tablespoon chopped pimento
• 1  tablespoon lemon juice
• 3  tablespoons mayonnaise
• ¹⁄₄ cup shredded sharp Cheddar cheese
• salt and pepper to taste

Mix all ingredients and fill puffs.

EXOTIC CHICKEN SALAD

• 4 pounds cooked chicken breast
• 2 small packages slivered almonds
• 2 cups mayonnaise
• 1 tablespoon curry powder
• 2 tablespoons soy sauce
• 2 cups thin sliced celery
• 2 6 oz. cans water chestnuts sliced thinly
• salt and pepper to taste

Mix all ingredients together and fill puffs.

PICKLED MUSHROOMS

• ¹⁄₂ pound mushrooms
• 2  teaspoons salt
• 2  cups boiling water
• ²⁄₃ cup cider vinegar
• 6  peppercorns
• 1  sliced onion
• 1  sprig parsley
• 1  bay leaf
• ¹⁄₄ teaspoon celery salt
• ¹⁄₄ cup oil

Clean mushrooms and remove stems. Cover with boiling water and salt, simmer 5 minutes. Drain. Boil vinegar and seasonings 10 minutes. Pour over mushrooms and refrigerate for 24 hours. Drain before serving.

[Pg 38]

MARINATED CARROTS

• 2 pounds carrots cooked in small pieces until barely tender
• 1 medium onion grated
• 1 green pepper diced
• 1 cup celery diced
• salt and pepper to taste

Bring to boil the following ingredients and pour over carrots. Refrigerate for 24 hours.

• 1  can tomato soup, undiluted
• ¹⁄₂ cup sugar
• ³⁄₄ cup Cider vinegar
• ¹⁄₂ cup salad oil
• 1  tablespoon prepared mustard
• 1  tablespoon Worcestershire sauce

SHRIMP WAIKIKI

Cook one pound shrimp. Halve a large pineapple lengthwise, scoop out meat, discarding core, and cut meat into bite size pieces. Spear each shrimp on toothpick with a piece of pineapple, and heap into one pineapple shell. In other shell, place dip made of:

• ³⁄₄ cup sour cream
• ¹⁄₄ cup mayonnaise
• 1  tablespoon horseradish

BOLOGNA CORNUCOPIAS

• 8 slices bologna
• 1 package (7¹⁄₂ oz. ) farmers cheese
• 1 onion minced
• 2 tablespoon minced green pepper
• 1 teaspoon Worcestershire sauce
• Dash paprika

Cut bologna slices in half. Roll each into a cornucopias and close with a toothpick. Combine other ingredients and mix until smooth. Spoon into cornucopias and chill.

[Pg 39]

SPICED SHERRIED WALNUTS

• 1¹⁄₂ cup brown sugar
• ¹⁄₄  teaspoon salt
• ¹⁄₄  cup sherry
• 1    tablespoon pumpkin pie spice
• 2    tablespoons light corn syrup
• 3    cups walnut halves
• granulated sugar

Blend brown sugar, salt, sherry, spice and corn syrup. Add walnuts. Roll nuts in sugar and dry overnight on wax paper.

HARRIETT’S MIXTURE

• 6  tablespoons butter
• 4  teaspoons Worcestershire sauce
• 1  teaspoon seasoned salt
• 2  cups Rice Chex
• 2  cups Wheat Chex
• 2  cups Corn Chex
• ³⁄₄ cup salted nuts
• 1  cup stick pretzels

Melt butter, add salt and Worcestershire sauce. Add rest of ingredients and heat until all pieces are coated. Bake at 250 degrees for 45 minutes. Stir every fifteen minutes. Place on paper towels to cool.

BARBECUED PECANS

• 1  cup butter
• ¹⁄₃ cup Worcestershire sauce
• 10  dashes Tabasco sauce
• 4  cups pecan halves

Melt butter, add other ingredients. Bake in 270 degree oven for 15 minutes. Take out, salt as needed. Return to oven for another 15 minutes. Drain and cool on paper towels.

[Pg 40]

FINGER BROCCOLI

Wash two bunches of fresh broccoli. Cut off flowerets and cut into bite-size pieces. Stems may be saved to cook or use in soup. Make the following marinade:

• ¹⁄₂ cup white vinegar
• ¹⁄₂ cup cider vinegar
• 1  cup olive oil
• 1  tablespoon dill weed
• 1  tablespoon sugar
• 1  tablespoon MSG
• 1  teaspoon each; salt, pepper, garlic powder
• 1  clove garlic, cut into fourths

Place broccoli in large container with a tight fitting lid, such as a plastic ¹⁄₂ gallon ice cream carton. Pour marinade over broccoli. Marinate for 24 hours, turning the carton frequently or stirring broccoli. Remove garlic after 12 hours.

MARINATED SHRIMP

• 2  tablespoons vinegar
• ¹⁄₃ cup oil
• 1  teaspoon paprika
• ¹⁄₄ cup strong prepared mustard
• 1  teaspoon salt
• ¹⁄₂ cup green onions, chopped very fine
• ¹⁄₄ cup parsley, chopped very fine
• ¹⁄₂ cup celery, chopped very fine

Marinate 1 pound shrimp in above mixture overnight. Serve with toothpicks.

ARTICHOKE-BRUSSEL SPROUTS

• 1 can artichoke hearts (drained)
• 1 package frozen brussel sprouts (cook following directions)
• 1 small bottle Wishbone dressing

Pour over prepared vegetables, sprinkle dill on top. Refrigerate and serve with toothpicks.

[Pg 42]

RED PEPPER JELLY

• 12    red peppers ground in meat grinder
• 2    hot peppers ground
• 7    cups sugar
• 1    6 oz. bottle Certo
• 1¹⁄₂ cups cider vinegar
• 1    box of paraffin

Place everything, except Certo on high heat. Stir and boil hard for ten minutes. Add bottle of Certo and stir 10 minutes. Ladle into sterilized jelly glasses and seal with paraffin immediately.

HOT SPICED TEA

• 2¹⁄₃ cups sugar
• 2    cups Tang
• ³⁄₄  cup instant tea
• 1    package lemonade mix
• 1    teaspoon cinnamon
• ¹⁄₂  teaspoon clove

Mix all ingredients together and store in tightly covered jar. Put two teaspoons in a cup and pour in hot water.

KAHLUA

Boil in 1¹⁄₂ cups of water 3³⁄₄ cups granulated sugar and add 1 inch long piece of vanilla bean, cut into 3 pieces. Let simmer for 20 minutes. Dissolve 6¹⁄₂ tablespoons instant coffee (Yuban) in ¹⁄₂ cup water. Strain sugar-syrup through cheese cloth and let cool. When cool, add coffee and water mixture and with 3¹⁄₂ cups 100 percent Vodka and 1 tsp. glycerin and let stand in glass bottle for two weeks.

[Pg 43]

ORANGE AND SPICE SCENTED SUGAR

• 1  cup sugar
• 1  tablespoon grated orange peel
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₄ teaspoon ground nutmeg
• ¹⁄₄ teaspoon cardamom
• ¹⁄₈ teaspoon ground ginger

Heat oven to 200 degrees. Combine ingredients in a baking pan 8 × 8 × 2 and heat for 15 minutes stirring occasionally. Cool. Pour mixture into blender and run on low speed till sugar is fine. Store in tightly covered container in a cool dry place. Use to sweeten coffee, tea, applesauce, fresh apples or sprinkle on pancakes, waffles or french toast.

CAFE AU LAIT

• ¹⁄₄ cup Nestle Quick
• ¹⁄₂ cup Maxim coffee
• ¹⁄₂ cup Coffeemate
• 3  teaspoons cinnamon

Mix and store in glass jar. Use one rounded teaspoon per cup.

SEASONED SALT

• 2  cups salt
• 1  tablespoon garlic powder
• 1  tablespoon onion powder
• 1  tablespoon oregano, crushed
• ¹⁄₄ cup paprika
• 2  tablespoons pepper
• 1  teaspoon nutmeg
• 1  tablespoon celery salt and chili powder
• ¹⁄₄ cup M.S.G.

Mix all ingredients and store in container. Use on vegetables and meat while cooking.