HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 31Appetize rs
Relishes
CHRISTMAS CHEESE, CANDLE
1 (8 oz.) pkg. S»ftened cream cheese
3 cups Cheddar' Cheese, grated;.
'A cupsour cream
1/4 cup finelychopped, green anion
Dash of Worcestershire. sauce
Dash of Tabasco sauce
Blend ingredients together, and shape
into a ball. Wraploosely in foil and chill
until fir. n. Sprinkle caraway .seeds on top
and sides to represent dripped candle wax.
Top with a carrot "flame." Serveas a
spread for cracker's.
Eleanor Eckert
Maryhill
AVOCADO AND SIIRIMP COCKTAIL.
Mix diced avocadoand shrimps with
following sauce:
1 c. mayonnaise •
'!. c. chili sauce
2 tbsp. minced celery
1, tsp., prepared mustard
1 tbsp. vinegar •
1 tsp.:mmced; onion
1 tbsp., finely mincedparsley
salt, pepper
Beth Bechely
Seaforth
and miscellaneous
PARTY SNACK ROLLS,
Mix a can of tuna fish. 4 hard boiled
eggs, t cup cheese whiz, N tsp, salt..
pinch of pepper, 3 tbsp. onion and Y tsp.
dry mustard.
Enough mayonnaise to moisten.
Remove crusts from 12-14'. slicesof your
favourite bread, Spread mixture and roll,
up. Wrap in foiland bake 20 min. in 325°''
oven.
These rolls may be frozen in advance,
Marian llallahan
CRAB PIZZA [HOR D'OEUVRE]
8 ounces Philadelphia Cream' Cheese
1 tbsp. Lea & Perrin Sauce
1; tbsp. lemon juice
1tbsp onion finely chopped
Mix all above together and spread on a flat
plate.
Top with 6 ounces of chili sauce
(homemade if possible) leaving white edge
of cheese showing.
• Top with 1 'can of flaked. crabmeat
Sprinkle with chopped; parsley. Serve with
crackers:
Mary (Baeker) Dunsford
Simcoe•
HOriEMADE NUTS & BOLTS
1 tbsp. butter •
1 tbsp. garlic salt •. '
1 tbsp. celery salt
1 tbsp. wore estershire sauce
Melt and pour over:
1 box- shreddies
1 box.cheerios•
1 package pretzel; sticks
1 lb. peanuts
Bake in a!slow oven one hour,
Marian Hallahan.
PARTY CHEESE LOG
2 c. grated cheddar cheese
1 - 4 oz. pkg. cream cheese
'/i c, hipican cheese (wine flavoured)
Ys tsp. onion salt
c. mayonnaise
'/: tsp. Worcestershire sauce
Blend well and shape into a roll. Chill
until firm. Roll in chopped pecans .and
refrigerate overnight. Leave at room temp..
1/4 hr. before serving.
Mrs. Ross Gordon
RR 1, Seaforth•.
•
AVOCADO PEAR COCKTAIL SAUCE
'/r 0. catsup
'/s. c. thick, cream
Method: have catsup and cream very
• cold, or it will curdle. Mix cream & catsup
together, adding cream gradually. • Add
limeor lemon(juice to taste. Then add '/.
cup avocado. pear and '4 C. celery. Mix.
with the sauce, and boil. When ready 'to
serve put in sherbet glasses and serve very
cold. .
Beth Bechely
Seaforth
ASUrER STUFFING
31/4 cups dry •bread cubes••
2 stalks chopped celery
1/2 Spanish onion, chopped
8 ,oz, sliced mushrpotns;
Oz. chopped Brazil nuts
'h cup: butter
2 peeled and diced aliples
V. tsp. each thyme, oregano,' tarragon
Ux tsp. sage or to taste
Saute the celery, onion, tnushrooms,
Brazil nuts and apples in butter, Combine
with the bread cubes and season to taste
with the thyme, oregano. tarragon and
.sage. This will stuff an eight pound turkey.
Allow one cup of stuffing per pound of
turkey. Stuff your bird loosely as the
stuffing. swells.
.lean M'aorby
Bluevale:
MUSHROOM STUFFING FOR TURKEY
Add 1 can cream Of mushroom soup to
.the bread stuffing; Instead` of moistening
with water or milk, add soup to 1 beaten
egg. Then stir in mixed bread and other
ingredients.
•
GREEN TOMATO : RELiiSH
12 green tomatoes
3 large onions
1 red pepper,seeds and all
Put through grinder.
Drain:
Add 2 cups vinegar;;' boil Until tender
Add 2 cups white sugar
1'/:tsp. celery seed
11/4 tsp. curry powder •
2 tsps. salt.
1 tsp. dry'mustard
Boil a few minutes and put in jars or.
bottles.
Mrs. SheldonJacklin
RR. 2, Bluevale
POUi.TRY STUFFING
6 el soft bread crumbs<
34. tsp. salt
'/: tsp. sage
1/8 tsp. pepper
Vs, tsp. thyme
1 tsp.: poultry seasoning
2 tbsp chopped parsley. '
Combine the above ingredients thor-
,
1/s c. shortening • .
1!s c. minced onion
Melt shortening in large ,skillet, add
onion. Saute for two minutes until brown-
ed.
2 tbsp butteror margarine. •
c.,water •
Melt butter in boiling water; pour over
browned crumbs, tossing lightly; 3-4 c.
stuffing. For 15.1b, turkey,, double recipe.
Beth Bechely
Seaforth
CHILISAUCE
1S .large tomatoes, (ripe, peeled)
3 large onions (finely chopped)
2 red peppers •
2 cups vinegar (or a little less)
Boil 34s. hour.
Add:
c. brown sugar
4 drops pickling;oil',
2 dessert spoons salt
Take out 3 tablespoons juice, . cool. Mix
in 2 heaping tablespoons • cornstarch. Add
to test of ingredients. Boil, .seal in
sterilized jars. .
The pickling oil "makes" this recipe.
Nancy Martin
Seaford*
Christmas Cookbook Page 7