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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
3/4 teaspoon salt
I lb. minced steak
Method:
Combine ingredients in order given. Shape into balls,
using about 1 tsp. for each. Cook in lightly greased pan
until brown ori all sides. Serve hot on cocktail picks.
Makes about 61/2 dozen.
r
SHRIMP DIPS
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 13/ cups.
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CHARGEX-VISA and MASTERCHAROE
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. Mash 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
1/4 teaspoon pepper -,
1 10 -ounce can mushrooms, drained
1 10 -ounce can condensed cream of chicken soup
1/2 pint (11/ 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.