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For your buffet table
CURRIED
MEAT BALLS
Ingredients
11/2 teaspoons curry powder
1 cup dry bread crumbs
few grains pepper
1 egg beaten
3/ teaspoon salt
11b. minced steak
Method:
Combine ingredients in order given. Shape into balls,
using about 1 tsp. for each. Cook in lightly greased pan
until brown on all sides. Serve hot on cocktail picks.
Makes about 61/2 dozen.
SHRIMP DI1
Ingredients
1 can (about 4 oz.) shrimps
1 cup commercial sour cream
1 tablespoon horseradish
1 teaspoon lemon juice
Method: Mash deveined shrimps with a fork. Add
other ingredients and mix until well combined. Chill
and serve with potato chips or cr'sp crackers. Makes,
about 134 cups.
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CHARGEX-MITA and MASTERCHARGE
4
DEVILED EGG
SLICES
Ingredients
6 hard -cooked eggs
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon onion juice
2 tablespoons mayonnaise
Method: Slice the hard -cooked eggs. Carefully remove
yolks and place in a small bowl. Place rings of egg
white on buttered round crackers. Ma§h yolks with a
fork. Add and mix in remaining ingredients. Pile yolk
mixture into centres of white rings. Garnish with a
sprinkle of paprika and a tiny sprig of parsley. Makes
about 30 slices.
•
Ground Beef Stroganoff is easily prepared in thirty
minutes and is ideal for a buffet when guests are in a
relaxed mood. Serve it with a variety of interesting
breads and a fruited salad.
GROUND BEEF STROGANOFF
11/2 cups chopped onion
2 tablespoons fat
1 pound ground beef
2 tablespoons flour
1 teaspoon salt
1 garlic clove, minced
1/ teaspoon pepper
1 10 -ounce can mushrooms, drained
1 10 -ounce can condensed cream of chicken soup
1/ pint (11/4 cups) dairy sour cream
3 cups cooked noodles (6 ounces uncooked)
Saute onion in fat until transparent. Add ground beef
and brown. Drain off excess fat. Stir in flour, salt,
garlic, pepper then mushrooms and soup. Bring to boil
then reduce heat and simmer uncovered 10 minutes.
Stir in sour cream and heat thoroughly but do not boil.
Serve over noodles. 6 servings,
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PARTY CHEESE BALL
8 oz. creamed cheese
3/4 cup crumbled blue cheese (about 4 oz.)
1 cup shredded sharp cheddar (about 4 oz.)
1/4 cup minced onion
1 T. Worcestershire sauce
Finely snipped parsley
Small crisp crackers
Place cheese in small mixer bowl; let stand at
room temperature until soft, Blend in 'onion and
Worcestershire sauce on low speed. Beat on
medium speed until fluffy.
Shape mixture into 1 large ball or 36 1" balls. (Or
make 6 small balls, rest large) Roll ball(s) in
parsley; place on serving plate. Cover: chill 2 hours
or until firm.
- Wendy Kent
Goderich
CHEESE & NUT
FILLING
Ingredients
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup (about 1/4 lb.) shredded old cheddar cheese
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1 cup chopped pecans
Method: Melt butter in top of double boiler. Add and
blend in flour and salt. Gradually stir in - milk.
Cook,stirring constantly until thickened. Add cheese,
mustard and Worcestershire sauce. Cook and stir until
cheese is melted. Stir in pecans. Serve hot in tiny
pastry shells. Makes enough filling for about 4 doz.
This filling may be made in advance and reheated in
double boiler at serving time.
TOASTED
TID BITS
1/2 cup butter melted
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon Tabasco sauce
1/ teaspoon garlic powder
2 cups bite -size oat cereal rings
1 cup pretzel sticks
1 cup shelled peanuts
2 cups bite -size shredded wheat
Method
Mix first five ingredients...., Pour this mixture over
other ingredients in large bowl. Stir gently to coat all
pieces. Bake in large shallow baking pan at 300
degrees F for 1 hour. Stir every 10 minutes. Makes
about 6 cups.
Canape Spreads: Liver Pate and Caviar: Spread
canape base with liver -pate; sprinkle with chopped
chives. Garnish with caviar.
Cream Cheese: Combine 1 pkg. (4 oz.) cream cheese
with 1 tablespoon onion juice; tint delicately with food
colouring, spread or press through pastry tube on
canape base; garnish with strips of smoked salmon,
smoked oysters, smoked rainbow trout, sardines,
slices of stuffed olvies, strips of pimento, cooked
shrimp, or pickled mushrooms.
SEAFOOD SAUCE
Ingredients
1/2 cup tomato catsup
1/2 cup chili sauce
2 tablespoons lemon juice
1/4 teaspoon salt
few drops Tobasco sauce
2 teaspoons horseradish
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped celery
Method
Mix all ingredients. Chill throughly. Serve with cooked
shrimps or scallops. Makes about 11/2 cups sauce.
our recipe for a
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Make party times fun times
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Here's a great idea for Christmas (and all
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Bali & Mutch Ltd.
Home Furnishings
71 Albert Street
CLINTON 482-9505
Free delivery within a
50 mite radius of Clinton