HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 45IVF s r 3:smi5 xt7196 ; ME5tsk5wi s xtra,1;tzrsAYss3 SiMiF k5 k zsN El sPage 5
Food and drink for your...
BOUILLON DIP
Ingredients -
2 beef bouillon cubes
3 tablespoons boiling water
1 pkg. (8 oz.) cream cheese
1/ cup grated onion
Method: Dissolve bouillon cubes in boiling water. Add
cheese and onion. Combine thoroughly. Chill. Serve
with potato chips or crisp crackers. Makes about 11/2
cups dip.
SALAMI
WEDGES
Ingredients
1 pkg. (4 oz.) cream cheese
2 tablespoons mayonnaise
1/ teaspoon salt
1/2 teaspoon dry mustard
12 slices salami - 31/4" size
Method
Mash cream cheese with a fork; add mayonnaise, salt
and mustard. Mix until mixture is smooth. Remove
outer skin of salami. Spread each slice of salami with
cream cheese mixture; stack 6 slices together. Chili
for at least 2 hours. Cut in small wedge shapes. Serve
on toothpicks. Makes 35 to 40 wedges.
CHEESE CRISPS
Ingredients:
1/4 cup soft butter
1 cup (about 1/4 lb.) grated cheddar cheese
1/4 teaspoon salt
few grains cayenne
1/2 cup crisp rice cereal
1/2 cup sifted all-purpose flour
Method:
Combine butter, cheese, salt and cayenne. Crush rice
cereal with a rolling pin. Add cereal and flour to the
butter mixture; combine until well blended. Shape in
small balls, allowing about 1 teaspoon for each. Place
on ungreased baking sheet; flatten with a floured fork.
Bake in a moderate over (375 degrees F) for 8 to 12
minutes. Cool. Makes about 21/2 dozen crisps.
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FOR THE NEW YEAR
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To Make Your Christmas
& New Yeart Appointments
Early
Call Val, Donna, or Kathie
today
By the way, we now style men's hair tool
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Phone: 524-2943 • g'7
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