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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 We Deliver ‘GOURMET BASKETS MADE TO ORDER 'OTfcteflota WortdwKJe Delivery Choose from our wide selection of Wicker, Silk [RISTMAS COUNTRY Flowers & Gifts 523-4820 v_ _ Blyth *GIFT CERTIFICATES HOURS: MON. - SAT. 9 - 5:30 SUN. 1 - 5:00 UNTIL CHRISTMAS 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.