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PARTY CHEESE BALL
8 oz. creamed cheese
3/4 cup crumbled blue cheese (about4 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 I large ball gr 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.
CHEESE & NUT
FILLING
Ingredients
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup (about 1/ lb.) shredded old cheddar cheese
1/4 teaspoon dry mustard
1/ 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.
Wendy Kent
Goderich
TOASTED
TID BITS
1/2 cup butter melted
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon Tabasco sauce
1/e teaspoon garlic powder
2 cups bite -size oat cereal rings
1 cup pretzel sticks
1 cup shelled peanuts
2 cups bite -size shredde4 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, &ardines,
slices of stuffed olvies, strips of pimento, cooked
shrimp, or pickledmushrooms.
Ingredients
1/2 cup tomato catsup
1/2 cup chili sauce
2 tablespoons lemon juice
1/ teaspoon salt
few drops Tobasco sauce
2 teaspoons horseradish
1/ 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.
SEAFOOD SAUCE
our recipe for a
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Ball & Mutch Ltd.
Home Furnishings
71 Albert Street
CLINTON 482-9505
Free delivery within a
50 mile radius of Clinton