Friday, April 25, 2014

Appetizer Dips, Spreads etc. from 1958

 1958 Appetizer Booklette Good Housekeeping

Mock Pate Dunk
1/2 cup ground, cooked liver or giblets
1 teaspoon minced onion
2 teaspoons chopped pickle
1 tablespoon pickle juice
1/4 cup mayonnaise
Dash of hot pepper
1/4 teaspoon salt
1/8 teaspoon pepper
1 chopped hard cooked egg (boiled)
Mix all ingredients thoroughly. Refrigerate until needed.

Creamy Egg-Chive Dip
1, 6 oz wedge chive cream cheese
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped finely. 3 tablespoons milk
Beat cream cheese until smooth and fluffy; stir in mayonnaise, mustard, Worcestershire, salt and pepper. Add chopped eggs and mix. Gradually add enough milk to make of good dipping consistency. Refrigerate until ready to serve.

Cocktail Sauce
2/3 cup catchup
3 tablespoons chili sauce
2 tablespoons horse-radish
3 tablespoons lemon juice
Dash each of cayenne pepper and 
Tabasco sauce
If desired add minced onion or celery, grated cucumber or pickle relish.

Chicken and Bacon Spread
1 cup minced chicken
2 crumbled crisp bacon slices
1/4 teaspoon salt
Dash of pepper
1/4 cup mayonnaise
2 tablespoons diced pared apple (peeled)
Combine all ingredients but apple. Refrigerate. When ready to serve add apple.

Salmon Spread
1 cup flaked salmon
1 tablespoon horse-radish
2 teaspoons bottled capers with some juice
3 tablesp. mayonnaise
2 teasp. lemon juice
In medium bowl combine all ingredients. Refrigerate.

Blue Cheese Balls
1, 3 oz packages cream cheese, softened
1/8 pound crumbled blue cheese
2 tablesp. minced celery
1 tablesp minced onion
Dash cayenne pepper
Dash Tabasco sauce
1 tablesp. mayonaise
3/4 cup chopped walnuts
Combine all but walnuts. Shape into balls and roll them in the walnuts. refrigerate until ready to serve.

Chili-Cheese Log
3/4 pound natural Cheddar cheese, grated (whatever kind you like)
1, 3 oz pack cream cheese
1/4 teasp salt
1/8 teasp pepper
1/8 teasp garlic powder
1 and 1/2 teasp Worcestershire sauce
Chili powder
A few days ahead. Mix well cheddar and cream cheese. Add salt, pepper, garlic and Worcestershire. Mix and shape into 2 logs.
On waxed paper sprinkle chili powder and roll each log in the powder, thoroughly covering each log.
Wrap logs in wax paper or saran wrap, refrigerate 3 or 4 days.

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