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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