HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 33Appetizers
Relishesand miscellaneous:
CHRIST1VMAS CHEESE CANDLE.
1 (8 oz.) pkg. softened cream cheese
3 cups Cheddar Cheese, grated
aA cup sour cream
1/2 cup finely choppedgreen onion .
Dash of Worcestershire sauce
Dash of Tabasco sauce
Blend ingredients together and shape
into a:ball. Wrap loosely in foil and chill
until firm. Sprinkle caraway seeds on top
and sides to represent dripped candle wax.
Top with a carrot "flame." Serve as a
spread for crackers.
Eleanor Eckert
Maryhill'.
AVOCADO AND SHRIMP COCKTAIL
Mix diced avocado ;and shrimps with
following sauce:
1 c. mayonnaise
1 c. chili sauce
2 tbsp. minced celery
1 tsp, prepared mustard
1 tbsp. vinegar
1 tsp. minced onion
1 tbsp. finely minced parsley
salt, pepper
Beth. Bechely
Seaforth
CRAB. PIZZA (HOR D'OEUVRE]
8 ounces Philadelphia Cream. Cheese
1 tbsp. Lea & Perrin Sauce
1 tbsp. !lemon juice
' tbsp 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,.
Simcite
PARTY SNACK ROLLS.
Mix a can of tuna fish. 4 hard boiled
eggs, V2 cup cheese whiz, 'A tsp. salt,
pinch of pepper, 3 tbsp. *aim and A . tsp,
dry mustard.
Enough mayonnaise to moisten.
Remove crusts from 12-14' slices of your
favourite bread. Spread mixture and roll
up, Wrap in foil and bake 20 min. in 3.25°
oven.
These rollsmay be frozen in advance.
Marian Hallahan
HOijEMADE 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 Ib. peanuts
Bake in a slow oven one hour.
Marian Hallahan
PARTY CHEESE LOG
2 c. grated cheddar cheese
1. - 4 cu. pkg. cream cheese
c, Nipican cheese (wine flavoured)
'A `tsp. onion salt •
1/2 c: mayonnaise
'/2 tsp. Worcestershire sauce
,Blend well and shape into "a roll. Chill
until firm. Roll in chopped pecans, and
refrigerate overnight. Leave at room temp.
'// hr. before serving.
Mrs. Ross Gordon;
RR 1, Seaforth
AVOCADO PEAR COCKTAIL SAUCE
'/i c. catsup
c. thick cream
Method:. Have catsup and cream very
cold, or it will curdle. Mix cream & catsup
together,: adding eream . gradually. • Add
lime or lemon juice to taste. Then add 3/4
cup avocado pear and 'A. c. celery. Mix
with the sauce and boil. When ready to
serve put in sherbet glasses and serve very
cold.
Beth Bechely
Seaforth
A SUPER STUFFING:
3'/2 cups dry bread cubes
2 stalks chopped celery
' Spanish onion, chopped
8 oz. sliced mushrooms
3 oz, chopped Brazil nuts
'// cup butter
2 peeled and diced apples
'/ tsp. each thyme, oregano, tarragon
'/2 tsp. sage or to taste
Saute the celery, onion, mushrooms,.
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.,
GREEN TOIVIATO RELISH
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,
11/2 tsp. celery seed,
1'/a tsp. curry powder
2 tsps. salt •
1 tsp. dry mustard
Boil a few minutes and put in jars or
bottles.
Mrs. Sheldon 3acklin
R.R. 2, Bluevale
Jean Moorby
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.
POULTRY STUFFING
6 c. soft bread crumbs
'A tsp. salt
'/z tsp. sage
1/8 tsp. pepper '
'A tsp. thyme . .
1 tsp. poultry seasoning
2 tbsp. chopped parsley.
Combine theabove ingredients thor-
oughly.
% c. shortening
c. minced onion
Melt shortening in targe
onion. Saute for two minutes
ed. .
2 tbsp butter or margarine
'/s c. water
Melt butter in boiling water; pour over
brownedcrumbs, tossing lightly. 3-4 c.
stuffing. Fat 1.5 tb 'turkey, double recipe.
Beth Bechely.
Seaforth
skillet,,` add
until brown
CHILI SAUCE
15 large tomatoes (ripe, peeled)
3 large onions (finely 'chopped).
2 red peppers
2 cups vinegar (or a little less) . • '
Boll S/4 hour. .
Add:
2'/2 c. brown. sugar
4 drops pickling,oil:. d
2 dessert spoons salt
Take out 3 tablespoons juice; cool. Mix
in 2 heaping tablespoons cornstarch. Add
to rest of ingredients. Boil, seal in
sterilized jars. .,
The pickling oil "makes" this recipe.
Nancy Martin
Seaforth
Christmas Cookbook Page 7