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Party munchies
to make ahead
SHERRY CHEESE SPREAD
1 lb. sharp Cheddar cheese grated or fully shredded
2 tbsps. butter or margarine, softened
1 tsp salt
Dash of cayenne
One-third cup dry sherry
Combine ingredients and blend well adding sherry
last. Makes about 2 cups Mrs. Reg. Bridle
Goderich
CHEESIES
1/4, lb. butter or margarine
1/4 lb. Imperial Cream Cheese
1/2 tsp. salt
1/8 tsp. Cayenne pepper
1 cup a -p flour
1 cup rice crispies or chopped nuts.
Mix together and knead. Make into rolls. Put in
refrigerator overnight. Slice 1/e" thick. Cook 10 mins.
350 degree oven.
Mrs. Reg. Bridle
Goderich
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CHAFING DISH MEATBALLS
11/2 lb. ground beef
1/2-3/ cup fine bread crumbs
l 1 tsp. salt
1/4 tsp. pepper
1 egg slightly beaten
1/2 cup milk
2 cups tomato juice
2 T. flour
3/ cup barbecue sauce
1/4 cup water
20 oz. tin pineapple chunks
Peppermint flavoring
Early in day
1. Toss together beef, crumbs, salt, pepper, egg and
milk until well -blended.
2. Shape into 1/2"-3/" balls. Place in shallow pan.
Refrigerate.
3. In saucepan, combine tomato juice and flour
until smooth. Add barbecue sauce and water and
blend well. Set aside.
4. Open pineapple: Stir in 2-4 drops peppermint
extract. Leave for 2 hours. Drain. About 11/2 hours
before party.
1. Bake meatballs at 350 degrees F for 30 minutes.
2. Drain excess fat from meatballs; pour on tomato
sauce. Bake 30 minutes larger.
3. To serve - spoon into chafing dish. Add drained
pineapple. (50-70 meatballs)
Wendy Kent
Goderich
COTTAGE PIZZA
Pizza Dough:
1/2 teaspoon sugar
1 cup lukewarm water
1 package active dry yeast
2 tablespoons oil
2 teaspoons salt
3 to 31/2 cups whole wheat flour
Dissolve 1/2 teaspoon sugar in lukewarm water and
sprinkle yeast over top. Let stand 10 minutes. Stir in
oil, salt and enough flour to make soft dough. Turn
onto floured board and knead until smooth and elastic
(8 to 10 minutes). Shape in a ball and place in greased
bowl, turning to grease top. Cover and let rise in warm
place until double in bulk (about 11/2 hours). Punch
down, divide in half, cover and let rest 10 minutes. Roll
each half in 12 -inch circle and place on 2 greased pizza
pans or cookie sheets.
Sauce:
1/2 cup chopped onion
2 tablespoons oil
1 28 -ounce can tomatoes
2 teaspoons sugar
2 teaspoons oregano
1 tablespoon dried parsley
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups (16 ounces) dry curd cottage cheese
1 cup (4 ounces) grated medium cheddar cheese
Saute onion in oil until transparent. Add tomatoes,
sugar and spices. Simmer uncovered until thick,
stirring occasionally (about 30 minutes). Combine
sauce and cottage cheese. Spread half of sauce on
each pizza dough. Sprinkle with cheddar cheese. Bake
15 to 20 minutes at 450 degrees F. 10 servings.