Good Housekeeping’s Appetizer Book
Irresistible canapés, hours d’oeuvers and nibblers
Published 1958
Original price 39 cents
Gift from Amy Turbo
With chapters like Short Order, Do-Ahead, and Slimmers subdivided into categories like Dips and Dunks, Hot and Bubbly, and Stick-and-Pick, you know you’re in for one hell of a cocktail party! As the forward says, “This is an era of dip and dunks and sticks and picks. And we say “hurrah!” Guests love making their own while the hostess takes care of the last minute doings, or greets her guests, then joins in the fun.”
“Don’t be shy in selecting the container for displaying your wares," the forward continues, “a cake stand needn’t be confined to cake nor a bread basket to bread. Appetizers lend themselves perfectly to imaginative serving.” This is illustrated quite wonderfully on the front cover, upon which is a beeswax candle, festooned with olives, diced cheese, and crackers – all held on with toothpicks. Mmmmm...waxy crackers. Sounds like the latest dance craze.
A few tempting treats for your next shindig:
Potpourri Cheese
12oz bottle of beer
1 1/2 lb grated Cheddar
1/4 lb grated bleu cheese
1/2 tsp salt
1 tsp dry mustard
2 tbsp butter or margarine
1 tsp Worcestershire
1/8 tsp liquid hot pepper seasoning
Several weeks ahead: Open beer; let it stand. Mix cheeses, salt, mustard; blend in Worcestershire, pepper seasoning. Add beer gradually, beating with electric mixer till creamy.
Refrigerate mixture in covered jars. Or use to fill small covered pottery jars, as gifts. Keeps several weeks in refrigerator.
Planetary Frankfurters
6 hard-cooked eggs, well-chilled
1/4 cup relish-cheese spread
7 drops hot pepper seasoning
1/2 lb frankfurters
Early in day: Hard-cook, refrigerate, then cut the hard-cooked eggs crosswise into 1/4” slices. Select the 25 egg slices with rings of white large enough to encircle a frankfurter. Remove yolk from these slices; set rings aside.
Chop remaining smaller pieces of egg and all yolks; combine with cheese spread and pepper seasoning.
Now cut each frankfurter in half lengthwise; with the cheese mixture, spread cut surface of half of them; top with unspread ones. Scrape off extra filing, then wrap frankfurters in waxed paper, saran or foil, and refrigerate.
To serve: cut each stuffed frankfurter into 5 crosswise pieces; then insert each piece through a hard-cooked egg ring, pushing a toothpick through egg white and frankfurter to hold in shape.
And from the Well Duh department:
French Fry Appetizers
Prepare Frozen French Fries as label directs. Serve hot, as is. Or, while heating French Fries, sprinkle with grated Parmesan. Or, after heating them, arrange on tray with bowl of catsup or chili sauce, so guests can dunk and eat their own.
And the Dirtiest Recipe Name award goes to… Fish Quickies!
Irresistible canapés, hours d’oeuvers and nibblers
Published 1958
Original price 39 cents
Gift from Amy Turbo
With chapters like Short Order, Do-Ahead, and Slimmers subdivided into categories like Dips and Dunks, Hot and Bubbly, and Stick-and-Pick, you know you’re in for one hell of a cocktail party! As the forward says, “This is an era of dip and dunks and sticks and picks. And we say “hurrah!” Guests love making their own while the hostess takes care of the last minute doings, or greets her guests, then joins in the fun.”
“Don’t be shy in selecting the container for displaying your wares," the forward continues, “a cake stand needn’t be confined to cake nor a bread basket to bread. Appetizers lend themselves perfectly to imaginative serving.” This is illustrated quite wonderfully on the front cover, upon which is a beeswax candle, festooned with olives, diced cheese, and crackers – all held on with toothpicks. Mmmmm...waxy crackers. Sounds like the latest dance craze.
A few tempting treats for your next shindig:
Potpourri Cheese
12oz bottle of beer
1 1/2 lb grated Cheddar
1/4 lb grated bleu cheese
1/2 tsp salt
1 tsp dry mustard
2 tbsp butter or margarine
1 tsp Worcestershire
1/8 tsp liquid hot pepper seasoning
Several weeks ahead: Open beer; let it stand. Mix cheeses, salt, mustard; blend in Worcestershire, pepper seasoning. Add beer gradually, beating with electric mixer till creamy.
Refrigerate mixture in covered jars. Or use to fill small covered pottery jars, as gifts. Keeps several weeks in refrigerator.
Planetary Frankfurters
6 hard-cooked eggs, well-chilled
1/4 cup relish-cheese spread
7 drops hot pepper seasoning
1/2 lb frankfurters
Early in day: Hard-cook, refrigerate, then cut the hard-cooked eggs crosswise into 1/4” slices. Select the 25 egg slices with rings of white large enough to encircle a frankfurter. Remove yolk from these slices; set rings aside.
Chop remaining smaller pieces of egg and all yolks; combine with cheese spread and pepper seasoning.
Now cut each frankfurter in half lengthwise; with the cheese mixture, spread cut surface of half of them; top with unspread ones. Scrape off extra filing, then wrap frankfurters in waxed paper, saran or foil, and refrigerate.
To serve: cut each stuffed frankfurter into 5 crosswise pieces; then insert each piece through a hard-cooked egg ring, pushing a toothpick through egg white and frankfurter to hold in shape.
And from the Well Duh department:
French Fry Appetizers
Prepare Frozen French Fries as label directs. Serve hot, as is. Or, while heating French Fries, sprinkle with grated Parmesan. Or, after heating them, arrange on tray with bowl of catsup or chili sauce, so guests can dunk and eat their own.
And the Dirtiest Recipe Name award goes to… Fish Quickies!
No comments:
Post a Comment