HomeMy WebLinkAboutThe Citizen, 1990-11-21, Page 34Appetizers
EGGNOG TARTS
Makes 10
2 tablespoons sugar
1 envelope unflavored gelatin
1 /4 tsp. salt
1/8 tsp. ground nutmeg
1 cup milk
3 slightly beaten egg yolks
1 /4 cup rum or brandy
3 egg whites
1 /4 cup sugar
112 cup whipping cream
10 baked tart shells
10 candies cherries
In saucepan combine the 2 tbsp,
sugar, gelatin, salt and nutmeg; stir
in milk and yolks. Cook and stir till
slightly thickened. Cool; stir in rum
or brandy.
Pour into large bowl; chill till
partially set, stirring occasionally.
Beat egg whites to soft peaks;
gradually add 1/4 cup sugar, beat
ing to stiff peaks. Fold into gelatin
mixture. Whip cream; fold in.
Chill till mixture mounds. Spoon
into tart shells; top each with a
cherry. Chill till firm.
Julie Jutzi
Brussels.
PUMPERNICKLE SPINACH DIP
1 pkg. Knor dry soup mix -
vegetable
1 cup sour cream
1 cup mayonnaise
1 or 2 green onions, chopped
1 tsp. dried parsley flakes
1 tsp. lemon juice
1 pumpernickle loaf, hollowed out,
save pieces and cut into chunks
Mix altogether and pour into
hollowed out loaf. Cover with foil
wrap and bake for 1 hour at 350
degrees F. Dip chunks into spinach
dip and enjoy.
Ann Stewart-Hulzebos
MOULDED SHRIMP DIP
112 can tomato soup
114 cup cold water
4 oz. pkg. Philadelphia cream
cheese
1 tbsp, gelatine
112 cup miracle whip
3/4 cup minced celery
114 cup chopped onion
1 small can shrimp
Bring soup and water to boil. Add
beaten cheese, beat until smooth.
Add gelatine. Let cool. Add onion,
celery, miracle whip. Stir in mashed
shrimp. Put in jello mould, let set.
Dona Knight
Brussels
Page 6
CHEESE BALLS
•t1 - 8 oz. cream cheese
2 - 4 oz. pineapple cream cheese
112 cup crushed pineapple (drained
really well)
112 cup cherries (red and green)
Mix together and wrap in plastic
wrap and chill. Roll in chopped
nuts. Serve with crackers.
Margaret Siertsema
Auburn.
SALMON PARTY BALL
1 - 8 oz. cream cheese, softened
2 - 7 oz. cans red salmon
2 tsp. lemon juice
1 /4 tsp. salt .
2 tsp. prepared horseradish
2 tsp. grated onion, parsley flakes,
chopped pecans.
Drain and flake salmon. Combine
with rest of ingredients except
parsley and nuts. Shape into ball.
Pat pecans into surface and cover
with parsley. Chill several hours
and serve with crackers. [Put in
fridge overnight, then roll - easier to
handle].
Jo Landon
Blyth.
CRUNCHY CHEESE BALL
[simple make-ahead party spread]
1 - 8 oz. pkg. cream cheese
112 cup mayonnaise
2 cups ground cooked ham
2 tbsp, chopped parsley
1 tsp. onion
114 tsp. dry mustard
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114 tsp. hot pepper sauce
1/2 cup chopped peanuts or
pistachio nuts
Beat cream cheese and mayon
naise until smooth. Stir in next five
ingredients. Cover, chill several
hours. Form into ball; roll in nuts to
coat. Serve with crackers.
HAMBURGER SOUP
11/2 to 2 lbs. ground beef
6 small potatoes diced
2 med. onions, chopped
4 med. carrots, diced
1 cup chopped cabbage
6 cups water
2 beef boullion cubes
1 can tomato soup
1 small can pork & beans
1 can peas or 1 to 2 cups raw
1 can corn or 1 to 2 cups raw
Brown hamburger meat, drain and
set aside. Cook raw vegetables in
water to which boullion cubes have
been added. Do not overcook. Add
tomato soup, browned meat, flavor
with salt and pepper to taste. Add
cooked or canned vegetables and
pork and beans. Simmer for a few
minutes before serving.
Makes large amount. Some may
be frozen in jars and used later.
Leave head space. Macaroni can be
used in this soup if you wish.
Mary Walden
Blyth.