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
Combine:
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.
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
Combine:
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.
