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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