HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 9Appetizers
CHRISTMAS CHEESE CANDLE
1 (8 oz.) pkg. softened cream cheese
3 cups Cheddar Cheese, grated
1/4 cup sour'cream
1/4 cup finely chopped green onion,
Dash of Worcestershire sauce
Dash of Tabasco sauce
Blend ingredients together and shape
into a ball: Wrap loosely in foil and chill
'until firm. Sprinkle caraway seeds on top
and sides to represent dripped candle wax.
Top with a carrot "flame." Serve as a
spread for crackers.
Eleanor Eckert
Maryhill
AVOCADO AND SHRIMP COCKTAIL
Mix diced avocado and shrimps with
following sauce:
1 c. mayonnaise
1/4 c. chili sauce
2 tbsp. minced celery
1 tsp. prepared mustard
1 tbsp. vinegar
1 tsp. minced onion
1 tbsp. finely minced parsley
salt, pepper
Beth Bechely
Seaforth
CRAB PIZZA [HOR D'OEUVRE]
8 ounces Philadelphia Cream Cheese
1 tbsp. Lea & Perrin Sauce
1 tbsp. lemon juice
1/2 tbsp onion finely chopped
Mix all above together and spread on a flat
plate.*
Top with 6 ounces of chili sauce
(homemade if possible) leaving white edge
of cheese showing.
Top with 1 can of flaked crabmeat
Sprinkle with chopped parsley. Serve with
crackers.
Mary (Backer) Dunsford
Simcoe
HOiviEMADE NUTS & BOLTS
1 tbsp. butter
1 tbsp. garlic salt
1 tbsp. celery salt
1 tbsp. wore estershire sauce
Melt and pour over:
1 box shreddies
1 box -cheerios
1 package pretzel sticks
1' lb. peanuts
Bake in a slow oven one hour.
Marian Hallahan
PARTY SNACK ROLLS
Mix a can of tuna fish, 4 hard boiled
eggs, '/2 cup cheese whiz, 'A tsp. salt,
pinch of pepper, 3 tbsp. onion and 1/4 tsp.
dry mustard.
Enough mayonnaise to moisten.
Remove crusts from .12-14 slices of your
favourite bread. Spread mixture and roll
up. Wrap in foil and bake 20 min. in 325°
oven.
These rolls may be frozen in advance.
Marian Hallahan
PARTY CHEESE LOG
2 c. grated cheddar cheese
1 - 4 oz. pkg. cream cheese
1/2 c. Nipican cheese (wine flavoured) ,
'/4 tsp. onion salt
c. mayonnaise
1/2 tsp. Worcestershire sauce
Blend well and shape into a roll. Chill
until firm. Roll in chopped pecans and
refrigerate overnight. Leave at room temp.
1/2 hr. before serving.
Mrs. Ross Gordon
RR 1, Seaforth
AVOCADO PEAR COCKTAIL SAUCE
1/2 c. catsup,
1/4 c. thick cream
Method: Have catsup and cream very
cold, or it will curdle. Mix cream & catsup
together, adding cream gradually. Add
lime or lemon juice to taste. Then add %
cup avocado pear and 1/4 c. celery. Mix
with the sauce and boil. When ready to
serve put in sherbet glasses and serve very
cold.
Beth Bechely
Seaforth
GREEN TOMATO RELISH
12 green tomatoes
3 large onions
1 red pepper, seeds and all
Put through grinder.
Drain:
Add 2 cups vinegar; boil until tender
Add 2 cups white sugar
11/2 tsp. celery seed
11/2 tsp. curry powder
2 tsps. salt
1 tsp. dry mustard
Boil a few minutes and put in jars or
bottles.
Mrs. Sheldon Jacklin
R.R. 2, Bluevale
A SUPER STUFFING
31/2 cups dry bread cubes
,2 stalks chopped celery
'/2 Spanish onion, chopped
8 oz. sliced mushrooms
3 oz. chopped Brazil nuts
1/2 cup butter
2 peeled and diced apples
1/4 tsp. each thyme, oregano, tarragon
1/2 tsp. sage or to taste
Saute the celery, onion, mushrooms,
Brazil nuts and apples in butter. Combine
with the bread cubes and season to taste
with the thyme, oregano, tarragon and
sage. This will stuff an eight pound turkey.
Allow one cup of stuffing per pound of
turkey. Stuff your bird loosely as the
stuffing swells.
Jean Moorby
Bluevale
MUSHROOM STUFFING FOR TURKEY
Add 1 can cream of mushroom soup to
the bread stuffing. Instead of moistening
with water or milk, add soup to 1 beaten
egg. Then stir in mixed bread and other
ingredients.
POULTRY STUFFING
6 c. soft bread crumbs
3/4 tsp. salt
1/2 tsp. sage
1/8 tsp. pepper
1/4 tsp. thyme
1 tsp. poultry seasoning
2 tbsp. chopped parsley.
Combine the above ingredients thor-
oughly.
% c. shortening
'A c.. minced onion
Melt shortening in large skillet, add
onion. Saute for two minutes until brown-
ed.
2 tbsp butter or margarine
1/2 c. water
Melt butter in boiling water; pour over
browned crumbs, tossing lightly. 3-4 c.
stuffing. For 15,1b. turkey, double recipe.
Beth Bechely
Seaford'
CHILI SAUCE
15 large tomatoes (ripe, peeled)
3 large onions (finely chopped)
2 red peppers
• 2 cups vinegar (or a little less)
Boil % hour.
Add:
21/2 c. brown sugar
4 drops pickling oil
2 dessert spoons salt
Take out 3 tablespoons juice, cool. Mix
in 2 heaping tablespoons cornstarch. Add ,
to rest of ingredients. Boil, seal in
sterilized jars.
The pickling oil "makes" this recipe.
Nancy Martin
Seaforth
Christmas Cookbook Page 7
Relishes and miscellaneous