8������ APPETIZER £OoK

by the edi tors of

GOOD HOUSEKEEPING MAGAZINE

drawings by LOU PETERS

published by

CONSOLIDATED BOOK PUBLISHERS Chicago 1 , Illinois

CONTENTS Short Order.·. . . . . . . . . . . . . . . . . . . . . . . . 4

Dips and Dunks . . . . . . . . . . . . . . . . . . . 4

Spread-Your-Owns . . . . . . . . . . . . . . . . 7

Stick and Pick . . . . . . . . . . . . . . . . . . . . . 9 Pick-Me-Ups . . . . . . . . . . ... . . . . . . . . 1 1

Hot and Bubbly . . . . . . . . . . . . . . . . . . . 1 3

Off-the-Shelf . .. . . .. . . ... . ... . . . . . . 1 6

Do Ahead . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Dips and Dunks . . . . . . . . . . . . . . . . . . . 22

Spread-Your-Owns . . . . . . . . . . . . . . . . 28

Stick and Pick . . . . . . . . . . . . . . . . . . . . . 32

Pick-Me-Ups . . . . . . . . . . . . ... . . . . . . 36

Hot and Bubbly . . . . . . .. . . . .. . . . . . . 47

When-I t's-a- Crowd. . . . . . . . . . . . . . . . . . . 54

Slim m ers . . . . . . . . . . . . . .. . . . .... . .. . . 61

Dunks and Spreads . . . . . . . . . . . . . . . . 61

Pick -Me-Ups . . . . . . . . . . . . . . . . . . . . . 63

Stick and Pick . . . . . . . . . . . . . . . . . . . . . 65

More or Less . . . . . . . . . . . . . . . . . . . . . . 66

Index . . .. . . . . . . . . .. . . . . . . . . . . . .. . . . 67

Acknow-ledg-ment� The editors arul publishers wish to thank the following for their kind permission to use the beautiful black-and-white photographs .which accompany many of the recipes in this book:

The Borden Company o Brazil Nut Association

California Foods Research Institute o The Frito

Company 0 Hawaiian Pineapple Company, Ltd.

Lawry's Products, Inc. o National Biscuit Com­

pany o Ralston Purina Company o Shrimp

Association of the Americas o Swift and Company

Copyright@ 1958, THE HEARST CORPORATION

IN THE COLOR PHOTO ON THE FRONT COVER-In 'the chafing dish: Spicy Appetizer Frankfurters, page 58. In the candle: Cracker Kabobs, page 33. In the basket: French bread chunks. ON THE

BACK COVER-Shrimp basket with Fresh Shrimp Dips, pages 22 and 23.

Anothe r happy trend i s the se rving of only one , two o r three ki nds of ni b ble rs, wi th ple nty rif each. P reparation i s cer tainly easie r, a nd the re sul ts m ore appeali ng than an ove rwhelmi ng arr ay.

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Y ou'll want to provide a c ock tail size n ap­ki n for each guest. T oday, gay li ttle pape r ones are seen everywhe re , wi th a fe w c he r­ished li nen one s maki ng an appearance now and agai n. T he choi ce i s yours.

-A� This i s an era of dips and dunks and stick s and picks. And we say ' hurrah!" Gue sts l ove m aki ng their o wn while the hoste ss takes care rif l ast min ute doi ngs, or gree ts he r guest s, the n jo ins i n the fun.

A dri nk of some kin d i s a pre req uz sz te whe n a ni b bler i s served. T he two are i n­separable whe the r the occasio n i s a prel ude to di nner or a party in i tself.

And when i t comes to selec ti ng that dri nk , don' t overl ook the p ossi bili tie s of frui t, tomato or vege table jui ce , hot or cold soup , b ouillo n-o n- the- rock s, ho t tomato jui ce , mulled cide r. S ome sm art hoste sses ab out town at cock tail time are se rvi ng demi tasse s too.

D on' t be tri te i n sele cti ng the con tai ne r f or di spl ayi ng your wares. A cake stand needn' t be confi ned to cake , nor a b re ad baske t to b re ad. Appe tize rs lend them ­selve s perfe ctly to imagi native se rvi ng. Le t our photographs spu r y our imagination. Be dashi ng, and dari ng.

D•PS and DUNKS

Choose any of the dips and d unks t hat fol ­l ow . T hey could n' t be e asie r to m ake , e asie r to se rve . Heap them i n an attractive b owl , b randy snif te r, compote or holl owed out fresh pineapple half . T he n spri nkle wi th paprika, snipped chives or parsley.

To se rve , arrange the dips on a tray; surround them wi th two or m ore d ippe rs bel ow. Se t on a crffee table , desk or othe r conve nie nt se rvi ng spot. I nvi te the guests to help themselve s.

Dippers

Avocado chunks (dipped in lemon juice)

Melba toast Pumpernickel strips Hard-roll chunks Toast fingers Crisp crackers Salty-rye fingers Pretzel sticks Potato chips Raw carrot sticks or slices Raw turnips Tomato wedges Celery chunks, hearts, or sticks French fries Cucumber slices or fingers Pineapple chunks or sticks Radishes Scallions Pickle sticks Cooked shrimp Lobster, king crab or tuna chunks Chicken chunks Corn crisps Raw cauliflower buds

Garlic Cheese Dunk

1 6-oz. pkg. garlic cheese, softened % cup commercial sour cream

Mix cheese with sour cream until smooth and creamy. To serve: Arrange in bowl, along with any of Dippers, on this page . Let guests dunk their own. Makes about 1 Yz cups

Speedy Tuna Dunk

Y:z cup soft butter or margarine Yi cup chopped stuffed olives 1 can ( 1 cup) chunk-style tuna

Cream butter with olives and tuna until well blended. To serve: Arrange in bowl, along with any of Dippers, on this page. Let guests dunk their own. Makes about 2 cups

Peanut Butter-Catchup Dip

Y:z cup peanut butter Y:z cup catchup Corn chips

Mix peanut butter with catchup until smooth. Refrigerate until served. To serve: Arrange dip in bowl, sur­rounded with corn chips. Let guests dip their own. Makes about 1 cup

Avocado Cream Cheese Dip (Pictured on pages 17 and 28)

1 medium avocado 1 tablesp . fresh, frozen or canned

lemon juice 2 3-oz . pkg . cream cheese, softened 14 teasp . minced onion About 2 tablesp . milk Seasoned salt Few drops green food color

About 2 hrs. before serving: Peel avocado, remove pit, then cut into cubes ; sprinkle with lemon juice, then mash well with a fork .

With spoon, beat cream cheese until smooth and fluffy ; stir in onion, then avocado, blending well .

To avocado mixture, add enough milk to make of a good dipping con­sistency ; add seasoned salt to taste . If desired, add green food color to tint deeper green .

Refrigerate dip until served . To serve: Place dip in small bowl ; sur­round with potato chips, and crisp raw vegetables, or cooked shrimp, plum tomatoes, cucumber chunks, etc .

Makes about 1 V3 cups

Snappy Dunk

1 pkg . onion-soup mix 1 to 2 cups commercial sour cream

Mix onion-soup mix with sour cream. Heap in bowl . To serve: Serve as dunk for potato chips or other Dippers, page 4 .

Makes 1 t o 2 cups

PINEAPPLE DIP-ITS

Pineapple Dip-Its

Drained canned or thawed frozen pineapple chunks

Shredded sharp Chedd'lr cheese and/or flaked coconut

Spear pineapple chunks with picks. To serve: Arrange pineapple chunks on a tray with bowls of shredded cheese and/or flaked coconut nearby. Guests do the dipping.

Blue-Cheese Dunk (Pictured on page 45)

2 Y2 oz. crumbled blue cheese Y2 lb . cottage cheese Y2 teasp. minced onion 6 tablesp . commercial sour cream

Combine all ingredients well . To serve: Arrange in bowl, along with any of Dippers, page 4. Let guests dunk their own. Makes about 1 V3 cups

5

6 • SHOR T O R D E R

Edam Bowl

With knife, remove small cone from center top of baby Edam or Gouda . Leaving rind intact, carefully scoop out the cheese in chunks.

Fill Edam shell with mayonnaise mixed with French dressing, half-and­half. Insert picks in cheese chunks ; ar­range around Edam. Refrigerate till served.

Finger Fruits

Choose one or more of these for a fruit hors d'oeuvre platter:

Pineapple chunks on picks, to dip into deviled ham 'n' cheese spread

Apple or pear wedges, dipped into lemon juice, to dunk in a sharp­cheese spread, or mixture of Roquefort and cream cheese·

Pineapple chunks, topped with Camembert cheese

Pear wedges, dipped into lemon juice, to dunk in cream cheese whipped with orange juice until fluffy

Prunes, stuffed with crunchy pea­nut butter

Avocado cubes on picks, dipped in­to lemon juice or Tangy Cocktail Sauce, page 27, to dunk in grated process Cheddar cheese

Carra-Chee Appetizers (Pictured on page 40)

Y2 cup cubed packaged process Cheddar cheese

3 tablesp . milk Y<i

. teasp . liquid hot pepper season-

mg Y<i teasp . minced onion 5 frankfurters {about Y2 lb .) Caraway seeds

About 20 min. before serving: In chafing dish or small double boiler, heat cheese with milk, pepper seasoning and onion, stirring until smooth. Meanwhile, cut frankfurters into 1 " pieces. To serve: Spear each piece of frankfurter with pick, then dip into cheese sauce to cover thoroughly ; sprinkle with cara­way seeds. Cool on waxed paper.

Or on tray arrange frankfurter pieces (stuck with picks) , a bowl of the hot cheese sauce, and one of caraway seeds. Let guests dunk their own. Makes 36

Cress and Curry

Bowl of water cress Bowl of mayonnaise, stepped up

with curry powder

To serve: Guests dip water cress in curry-rna yonnaise .

SPREAD • YOUR· OWNS

F ill one bow l, seve ral s mall b owls, a small mold, h ollowed ou t fresh p ine app le or gree n peppe r half, or av ocado or lobs te r she ll with your ch oice rif spre ads ( re cipes f ollow) .

Se t spreads on an att ractive tray or chop plate ; su rrou nd with one, two or p oss ibly th ree of the fou ndations be low. And don' t

f orge t e nough spre ade rs . Gues ts love to he lp the mse lves, bu t not if they h ave to s tand in line .

Foundations

Tria ngles , rou nds or fingers of bread : White Pumpernickel Whole-wheat Cheese Nut Raisin

Crisp crackers : Round scalloped Cheese Corn Oyster Saltines Shredded wheat wafers Rye wafers

Sal ty rye bread Wa r m Sal ty Rye, page 9 Melba toas t Thi n French bread s l ices Bread s ticks Chu nks o f hard ro lls Ti ny bak ing powder bis cu i ts Bea ten biscu its Celery chu nks or s ticks Raw carro t o r turn ip s l ices , or s ticks

SHO R T ORDER • 7 Sundae-Style Cheese

In small shallow dish, place 1 , 2, or more 3 -oz. pkg. cream cheese, one atop the other. Over cheese pour bottled steak sauce-about � bottle per pack­age of cheese . To serve: Arrange on tray with choice of Foundations, on this page . Guests spread their own.

Crab Meat Spread

1 cup finely flaked crab meat 2 tablesp . snipped parsley 1 tablesp . minced onion 3 tablesp . mayonnaise Yt teasp . curry powder 1 teasp . fresh, frozen or canned

lemon juice

Combine crab meat with parsley, onion, mayonnaise, curry powder and lemon juice . To serve: Arrange in bowl on tray, along with choice of Foundations, on this page. Let guests spread their own.

Makes about 1 � cups

Camembert Spread

Set out on tray, very soft Camembert, squares of rye bread or pumpernickel, and small bowl of dill -pickle or crisp bacon bits . Guests spread their own.

Orange-Chive Spread

1 orange, cut in sections 1 wedge cream cheese with chives

Lightly toss orange sections with softened cream cheese . To serve: Arrange in bowl on tray, along with choice of Foundations, on this page . Guests spread their own.

8 • SHO R T O R D ER

Savory Cheese Spread

Y2 lb . natural sharp cheese, finely grated

Y2 teasp . minced onion Y2 teasp . Worcestershire 14 teasp . liquid hot pepper

seasontng 1 tablesp . tarragon vinegar

Combine natural sharp cheese with onion, Worcestershire, pepper season­ing, and tarragon vinegar. To serve: Arrange in bowl on tray, along with choice of Foundations, page 7. Let guests spread their own.

Makes about 2 cups

Deviled Ham and Cheese Spread

1 2 14 -oz. can deviled ham 1 3 -oz . pkg . cream cheese, softened 1;2 teasp . lemon juice Y2 teasp . horse-radish

Combine all ingredients. To serve: Arrange in bowl on tray, along with choice of Foundations, page 7. Let guests spread their own.

Makes about %. cup

Peanut-Ham Spread

Y3 cup chunk-style peanut butter 1 214-oz . can deviled ham 14 cup mayonnaise or salad

dressing 3 tablesp . chopped dill pickle

Combine peanut butter, ham, mayon­naise and pickle . To serve: Arrange in bowl on tray, along with choice of Foundations, page 7. Let guests spread their own.

Makes about 7 cup

Surprise Cheese Whip

1 pt. cottage cheese 2 tablesp . chili sauce Dash onion salt

In electric blender, blend cottage cheese with chili sauce and onion salt 1 0 to 1 5 min . , or until cheese is completely smooth, turning off blender frequently and scraping down sides. To serve: Arrange in bowl on tray, along with choice of Foundations, page 7. Let guests spread their own.

Makes about 7 pint

Sapsago BuHer

To soft butter or margarine, add some grated sapsago cheese . To serve: Let guests spread butter on choice of Foundations, page 7 .

Shrimp Spread

1 cup minced, cooked deveined fresh or canned shrimp

Y-t cup soft butter or margarine 1 tablesp . fresh, frozen or canned

lemon juice Y2 teasp . salt Y-t teasp . paprika 1 teasp . prepared mustard 1 teasp . Worcestershire

Combine shrimp with butter, lemon juice, salt, paprika, mustard and Wor­cestershire . To serve: Arrange in bowl on tray, along with choice of Foundations, page 7 . Let guests spread their own.

Makes about 1 cup

Toasties

Let guests spread hot buttered toast strips with mashed Roquefort cheese, then with chili sauce .

Warm Salty Rye

Start heating oven to 350° F . Spread soft butter or margarine on slices of loaf of salty party rye bread, keeping bread in loaf form ; wrap in foil . Bake 25 to 30 min . Nice with any appetizer spread .

S ometi mes the hostess does the sti cki ng and pi cki ng, someti mes the guest. The toothpi ck, chaste and pl ai n, or i n gl owi ng col or, i s universally accepted.

Ij the guests are doi ng the pi cki ng, pro­vi de a small contai ner of them. (And the thoughtf ul hostess al so provides a recepta­cle for disposi ng of the used pi cks.)

S ometi mes the hostess will want to use edi ble pi cks, like raw carrot or celery sti cks, i n whi ch case s he will make holes i n the food cubes wi th a skewer, bif ore stri ngi ng them.

Kabobs

String toothpicks with any of these: Ham and cheese chunks Ham and canned pineapple tidbits Salami chunks, pickle slices Swiss-cheese and salami chunks Sweet pickles, anchovy fillets Cooked, cleaned shrimp; halved

orange sections Herring cubes, in wine sauce,

pickled onions Tuna chunks, pickled onions Chicken chunks, pickled beets Thuringer-sausage cubes; pickled

onions, olives, or dill-pickle chunks

Ripe olives, raw carrot rounds Rolled anchovies, chicken chunks Stuffed olives, cheese cubes Frankfurter chunks, mustard

pickles Salami cubes, apple cubes dipped

into lemon juice Refrigerate until served . Arrange on tray with choice of c risp crackers.

AVOCADO TIDBITS AND CHILl-ONION AVOCADO SPREAD

Cocktail Anchovies

1 2-oz . can flat fillet anchovies 1 tablesp . tarragon wine vinegar 3 peeled shallots, minced, or 1 small

onion, minced 1 teasp . snipped parsley 2 or 3 lemon wedges Melba toast or crisp crackers

About 1 hr. ahead: In a serving dish, arrange anchovies with their oil . On top sprinkle vinegar, shallots and parsley . Refrigerate until needed . To serve: Garnish anchovies with lemon wedges . Guests "fork" some of anchovy mixture onto Melba toast, and sprinkle with lemon juice .

Makes about 72 servings

Chili Cheese

In center of tray, place bowl of chili sauce. Surround with chunks of sharp natural Cheddar and Swiss ; have picks nearby.

10

Avocado Tidbits

Avocado Fresh, frozen or canned lemon

juice Salt Grated Parmesan cheese

Just before serving: Cut avocado into halves ; then remove pit and peel . Cut into large cubes . Dip cubes into lemon juice, then sprinkle with salt. Roll in grated Parmesan cheese . To serve: Heap in bowl, or arrange on tray ; serve with picks .

Tasty Sticks

Cut strips of salami or cervelat, each 1 Yz " x Yz " . Spread half of length of each stick with mayonnaise ; then roll this end in grated Cheddar cheese . Serve with picks .

Prosciutto with Melon (Pictured o n page 24)

Chunks: Cut wedges of pared honey­dew melon or cantaloupe into 1 " chunks . vVrap each chunk in a paper ­thin piece of prosciutto . Refrigerate un­til needed . Serve with picks nearby. Wedges: Cut a chilled cantaloupe in half ; remove seeds ; pare off rind ; slice each half into thin wedges . On each des­sert plate, arrange one or two canta­loupe wedges ; top with paper-thin slices of prosciutto . Guests eat it with fork and knife, cutting off a piece of melon, then a piece of ham, and combining the two flavors .

Shrimp Inez:

� cup butter or margarine 1 minced clove garlic Y2 teasp. salt 1 teasp . monosodium glutamate 1¥2 lb. deveined, shelled medium

shrimp Pepper Y3 . cup snipped parsley

In large skillet, melt butter. Add garlic, salt and monosodium glutamate ; saute until garlic is brown . Add shrimp ; saute until shrimp are pink on underside ; turn ; saute until pink on other side. Sprinkle with pepper. Add parsley ; cook 1 min. To serve: Serve, over candle warmer at table, with picks. Or make in, and serve from, chafing dish or electric skillet.

Makes about 30

Avocado Crunchies

1 large peeled, pitted avocado Fresh, frozen or canned lemon

JUICe French dressing Crushed potato chips

Cut avocado into % 11 cubes . Roll, first in lemon juice, next in French dressing, if desired, then in crushed potato chips . To serve: Arrange avocado cubes in bowl, with picks nearby. Makes about 48

Salami Kabobs

16 stuffed olives 16 salami slices 16 canned pineapple chunks

On each of 16 picks, string an olive, a salami slice folded in quarters, then a pineapple chunk. Refrigerate till serv­ing time. Makes 16 kabobs

PICI<-ME·U� Everyth ing is done by you the h os tess . The gues t me rely transfers the appe tize r from dish to mou th and mu nches away.

S ome times it's a matte r of p ick ing up a cheese ball wedged be twee n tw o walnu t halves, a s tuffed chu nk of p ick le, or a crisp cracke r tas tily sp re ad and attrac­tively garnished.

Bu t whateve r it is, be su re the appe tize r is e as ily h andled and does n' t fall tw ixt dish and lip .

Cheese Button s

1 6-oz . roll sharp cheese 1 1 Y2 11 wedge Roquefort cheese 1 3 -oz. pkg . cream cheese, softened Tiny beaten biscuits

Mix together cheeses until creamy. Use to thickly frost beaten biscuits .

Or arrange cheese mixture in bowl, with beaten biscuits or crisp crackers around it. Let guests spread their own .

Makes about 1 V3 cups

Smoked Turkey Fingers

Spread fingers of buttered bread with cream cheese ; top with thinly sliced smoked turkey ; sprinkle with pepper.

Or grind Y2 cup white smoked turkey meat and Y2 cup dark smoked turkey meat ; add mayonnaise to moisten, and pepper, before spreading.

Or spread thin slices of smoked turkey with cream cheese . Roll up each slice ; tuck cress in one end .

1 1

HOT MINCED CLAM CANAPES

Ham-Grape Pickups (Pictured on page 77)

12 scalloped round crackers 1 21:4-oz. can deviled ham About 14 cup commercial sour

cream 6 halved, pitted green grapes

Just before serving: Spread each cracker with deviled ham ; top with small mound of sour cream. Press grape half, rounded side up, into cream. Makes 72

Twin Bars

Cut Yz -lb. pkg. process cheese in half lengthwise . Roll 1 bar in caraway or poppy seeds, other in snipped parsley. To serve: Let guests slice off their own cheese, to eat on pumpernickel slices, with bottled mustard sauce .

Pretzel PreHies

Into hollows of small crisp pretzel twists, press alternately, cream cheese with pimento, and cream cheese with olive spreads. Arrange on tray.

12

Christmas Canapes

1 21:4-oz. can deviled ham 1 tablesp . bottled thick meat sauce Y2 teasp . W orcestershire Saltines

Just before serving: Combine deviled ham, meat sauce, and Worcestershire, mixing well . Spread mixture on saltines. To serve: Serve as is, or garnish as described below. Makes 70 Chris tma s Tree Gar ni s h : For each tree, cut 6 thin strips of green pepper and one longer strip for "tree trunk. " Place long strip down center of each spread cracker as "trunk ." On each side of "trunk," arrange 3 shorter strips, as branches . Top with small bit of green pepper as star. Parsley Gar ni s h : Snip parsley fine. Use to ring outer edge of each spread cracker. Wrea th Gar nis h : Arrange chopped green pepper and pimento, wreath­fashion, on each deviled-ham-spread­cracker. Make bow out of two thin strips of green pepper.

Salami Tidbits

Cut thin rye bread slices into rectangles 2" x 1" . Spread with mustard -flavored butter or margarine.

Cut thin slices of salami and thin slices of dill pickles into rectangles 2" x

Yz " . Place a slice of each on each bread rectangle .

Crispy Cheese Puffs

� cup butter or margarine 2 cups grated process Cheddar

cheese � teasp . Worcestershire 3 drops liquid hot pepper seasoning 4 cups corn flakes, finely crushed % cup sifted all-purpose flour � teasp . paprika

Start heating oven to 375° F. In medi­um bowl with electric mixer, beat but­ter with cheese until very well blended and smooth-about 5 min . ; then beat in Worcestershire, pepper seasoning.

Combine crushed corn flakes with flour and paprika ; add to cheese mix­ture and beat until thoroughly blended .

Onto ungreased baking sheet, d rop dough by generous teaspoonfuls, 2 " apart. (Or, for cheese wafers, after dropping rounds, flatten each with bot­tom of tumbler dipped into flour. )

Bake puffs or wafers 1 0 to 1 2 min. or until golden brown. Serve warm.

Makes about 5 doz. Note: If preferred, make and bake cheese puffs day before ; serve cold .

Curry Ripe Olives

1 No. 1 tall can ripe olives � cup salad or olive oil 1 tablesp . curry powder

Into saucepan, drain liquid from olives; to liquid, add salad oil , and curry pow­der. Bring mixture to boil ; add olives ; simmer a few minutes or until olives are heated through. To serve: Cool olives in curry liquid, then drain and serve.

Or if preferred, prepare day before, theh refrigerate in liquid until time to drain and serve . Makes about 77

HOT and BUBBLY No one will de ny the glamour of a ho t appe tize r- a l ittle mo re work pe rhaps, bu t worth it. M any of the h ot and bu bbly appe tize rs p rese nte d he re are asse mbled e n toto in adv ance, ready to p op in to the ove n or broile r whe n gues ts asse mble .

A nd of cou rse the chafing dish o r e le c­tric sk il le t really co mes in to i ts own here

f or keep ing h ot appe tizers ho t un to the l as t tas ty bite .

Bacon Crisps (Pictured on pages 20 and 21)

Thin lean bacon slices Saltines

Ahout 30 min. before serving: Start heat­ing oven to 400° F . Cut each bacon slice in half; then wrap each half slice around 1 saltine cracker. On rack in shallow pan, place crackers.

Bake bacon-wrapped crackers 1 2 to 1 5 min. , or until bacon is crisp, turning after about 1 0 min.

Serve piping hot.

English Muffinettes

Seeded: Spread split English muffins with butter or margarine; sprinkle with poppy, caraway, or celery seeds. Broil till bubbly; cut into wedges to serve . Blue-Cheese: Spread split English muf­fins with butter or margarine; sprinkle with crumbled blue cheese. Broil till bubbly ; cut into wedges to serve.

13

14 • SHO R T O R D E R

Penny Frankfurters

Slice frankfurters very thin. On each round scalloped cracker, arrange 3 or 4 slices; sprinkle generously with grated process Cheddar cheese .

Broil until cheese melts . Serve hot.

Dill-Cheese Toasties

On crisp round crackers, place thin dill pickle slices. Top pickle slices with cubes of process Cheddar cheese.

Broil cheese-topped crackers 5 " below heat, until cheese melts ; then sprinkle with garlic salt. Serve at once.

Pineapple Sausage Kabobs

Canned pineapple chunks Brown-and-serve sausages

Ahout 30 min. before serving: In chafing dish heat about 1 cup pineapple juice, drained from pineapple chunks.

Meanwhile, cut sausages into 1 " pieces. With each pick, stab a pineapple chunk, then a piece of sausage. To serve: In hot pineapple juice, heat Pineapple-Sausage Kabobs. Guests help themselves.

Corned-Beef Rounds

In broiler, toast party rye bread slices on one side .

With fork, break up canned corned­beef hash. Spread untoasted side of bread slices with pickle relish, prepared mustard or catchup ; then spread with hash. To serve: Sprinkle hash with grated process Swiss cheese ; then broil rounds, 5" from heat, until bubbly ; pass at once.

Hot Cheesed Biscuits

1 tablesp . butter or margarine Yz 5-oz. jar pimento-cheese spread 1 pkg . refrigerated pan-ready

biscuits

Start heating oven to 450° F. In 8" pie plate, place butter and cheese spread ; heat in oven until butter melts.

Meanwhile, snip each biscuit into quarters . Stir melted butter and cheese spread just till blended ; cover with small biscuits, placing them very close together.

Bake biscuits 10 to 1 2 min. , or until browned and done. To serve: Invert biscuits onto serving plate . Sprinkle with parsley if desired . Let guests pull off biscuits as desired .

Makes 40 bite-size biscuits

Doggies

Spread each 2" square of fresh, thin white bread with one of these :

Mustard plus horse-radish or catchup

Chutney or pickle relish Chili sauce plus dried dill

Then top with a canned Vienna sausage or fr;;tnkfurter chunk, placed catty-cor­nered . Bring 2 opposite corners of bread together ; secure with pick. To serve: Brush doggies with melted butter or margarine . Broil till golden .

Deviled Melbas

1 4Y2-oz. can deviled ham 1 minced hard-cooked egg yolk 1 teasp . prepared mustard � cup mayonnaise or cooked salad

dressing Little grated onion 1 egg white 24 Melba toast rounds Grated process sharp Cheddar

cheese

Combine ham, egg yolk, mustard, may­onnaise, and onion . Fold in stiffiy beat­en egg white .

Spread ham mixture on Melba toast rounds ; sprinkle with a little grated cheese . To serve: Broil Melbas, 3 " from heat, until cheese bubbles ; pass at once .

Makes about 24

Broilerettes

Top each crisp cracker, plain or cheese­flavored, with 2 or 3 frankfurter

·

then with one of ftavorers below : Crumbled bits-of blue cheese Chili sauce or hot dog relish

Broil till bubbly. Serve hot .

� '

SHOR T O R D E R • 15 Cocktail Pizzas

Prepare pizza base of baking-powder biscuits . Make up your own dough, or packaged biscuit mix, as label directs. Roll Y2" thick ; cut into 2" rounds ; place on baking sheet .

Or use refrigerated pan-ready bis­cuits ; unwrap biscuits ; place on baking sheet .

Or try brown-and-serve rolls or English muffins ; split each roll or muffin ; place, with cut side up, on baking sheet. Cheese Trea tme n t: Into center of each biscuit, press Yz " cubes of Mozzarella, natural or process sharp Cheddar cheese . Or, if split roll or muffin, top with slices of cheese .

Next, top each biscuit with 1 teasp. chili sauce ; or top each split roll or muffin with 1 tablesp . chili sauce . Sprinkle generously with grated Par­mesan cheese, garlic salt, and dried thyme or oregano, then with a dash of salt and pepper . Drizzle on a little salad or olive oil . Extra touches: Now, if desired, also top pizzas with one of these :

Cut-up bits of uncooked bacon Grated canned luncheon meat Dabs of deviled ham, anchovy

paste, or regular or Italian sau­sage meat

Chopped, drained canned mush-rooms

Flaked canned tuna Drained canned minced clams Sliced stuffed or ripe olives

To serve: Bake pizzas at 5 50° F. 5 to 8 min . , or until done . Serve piping hot, cut into halves or quarters, if desired . P.S.-Don't forget you can buy pack-- I • I •

�

. or frozen

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• •

f. �

SHOP..T ORDER

The re are all ki nds of ni bble r foods you . can keep on the pantry shelf- or i n the refrige rator or freeze r- re ady to se rve at a moment's noti ce with li ttle preparati on .

B rowse around at your groce r' s, i n the spe ­cialty food sh ops, or large departme nt store s, and pi ck up some of the many be ­f ore-di nne r f oods. He re are j ust a fe w:

Take Your Pick

Cra c k ers -all shapes, sizes and flavors : Thin crisp ones, with corn flavor

and corn color Shredded-wheat wafers Blue- or Cheddar-cheese-flavored

ones Tiny crackers, crunchy with sesame

seeds, etc . Ch ees es:

Assorted cheese-food rolls Assorted cream cheese spreads Assorted snack spreads (foil cups) Assorted cheese wedges Assorted cheese spreads Process or natural cheeses-mild,

medium, or sharp-in handy packages, to slice, or already sliced

Cris p bi tes : Potato chips Canned potato sticks Pretzels-tiny ones or thin sticks Corn chips or curls Canned French-fried onion rings Chow-mein noodles Popcorn

Ca n n ed flsh : Sardines Tuna Shrimp Lobster Crab meat Salmon

Smoked eel Anchovies Caviar Herring in wine Minced clams

Frozen i tems: Pizza pie Waffles Chicken livers French fries Shrimp Lobster tails Salty-rye bread (stored in freezer)

Ca n n ed mus h rooms Ca n n ed mea ts a nd mea t s preads

Luncheon meat, spiced ham, chopped ham

Corned beef Corned beef hash Vienna sausages Cocktail frankfurters Liver or ham p�te Deviled ham or tongue

Ca n n ed bon ed chicken or turk ey, o r ch icken pate

Assorted pickl es , cock ta il onions , etc . Ol i ves

Ripe, green, stuffed or garlic Ca n n ed n u ts

Salted Unsalted Coconut chips

Pi zza pie mix

18 • SHO R T O R D E R

Meat Quickies

Corn ed-Beef H a s h: Heat ; season to taste with pickle relish, mustard, horse­radish, or lemon juice . Serve in bowl, with crisp crackers . Devil ed Ham or Tongu e: Use as is. Or mix with pickle relish, horse-radish, minced onion or scallions, cheese, sour cream, chopped hard-cooked eggs, etc . Guests spread mixture on bread fingers or crisp crackers . Sm ith field S pr ead or Devil ed Ham: Halve ripe avocado ; remove pit ; fill with canned ham spread . Guests scoop up spread, along with some avocado, to top crackers . S pl its: Split frankfurters (canned or regular) , or canned Vienna sausage. Spread with pimento- or smoky-cheese spread, or cream cheese mixed with blue cheese or minced ripe olives . Put frankfurters back together ; cut into 1" pieces and serve. Cu bes: On picks, serve cubes of liver­wurst, salami, canned luncheon meat, spiced ham, chopped ham, or corned beef, or cheese . Use French dressing or one of Cocktail Sauces, page 27, for dunking.

I N T H E COLOR PHOTO O N PAGE 17

-In the top tier of the dish: Avocado Cream Cheese Dip, page 5. In the bot­tom tier of the dish: Ham-Grape Pick­ups, page 12. On the wooden board: Chili-Cheese Log, page 54. In the basket: bread sticks.

Cheese Quickies

Ch ees e S pread: Place 2 or 3 glasses or foil cups of cheese spread on tray. Circle each with parsley ; arrange crackers be­tween glasses or cups. Ch ees e-Food R ol l s : Serve 1 or 2 kinds on small wooden board ; provide knife . Each guest slices his own, to top as ­sorted crisp crackers . Ch ees e Wedg es : Arrange individual wedges of assorted cheeses on tray, with every other wedge unwrapped. Heap crackers in center . Ora n g e-Ch ive S pr ead: See page 7 . Twin Bars : See page 1 2 .

Fish Quickies

Sard in es : Serve with buttered rye­bread fingers . Place a few lemon or lime wedges nearby to squeeze over sardines ; or set out tiny bowl of hot chili sauce. Sard in e-Cheese: Blend 1 drained can of sardines with 1 3 -oz. pkg. cream cheese, and minced onion, horse-radish, salt, pepper, and paprika to taste. Use as spread for pumpernickel . Serve with lemon weuges. Ca viar Fing ers: Mix l4 cup caviar ; 1 teasp . fresh, frozen or canned lemon juice ; and l4 teasp. minced onion. Spread on toast fingers . Garnish with sieved, hard-cooked egg yolks and whites, also tiny pearl onions.

SHO R T O R D ER • 1 9

Other Quickies

S tu ffed Nu ts : Put walnut or pecan halves together in pairs, with a generous filling of sharp-cheese spread. O n i on Toa s ties: Combine minced onion with an equal amount of mayonnaise ; season with paprika, salt, pepper, Wor­cestershire . Spread over entire surface of each cracker. Broil till bubbly. Marina ted Mushroom s : Drain juice from canned mushrooms; add French dressing to cover mushrooms ; chill well . Drain . Serve on picks . O ys ter Crackers: Heat crackers in but­ter or margarine in skillet with sliced clove of garlic . Ca esar S tyl e: Drain all of the juice from canned or bottled green, ripe, or stuffed olives. Add bottled Caesar-style dressing to cover. Refrigerate 2 hrs . or so . Drain (you can re-use d ressing) . Serve olives on picks . Chu tn ey: Spread shredded-wheat wa­fers with chutney. Devil ed Crackers: Spread crisp crackers with butter or margarine seasoned with minced onion, dry mustard, Worcester­shire, and dash of salt and pepper. Broil till hot. Pota to Chi ps: Heat in oven; serve in basket . Or spread chips in shallow pan ; sprinkle with grated Cheddar or Par­mesan cheese ; then broil lightly.

Pea n u t-Bu tterToas ti es : Top each crack­er with thin onion slice, dab of peanut butter, then dab of catchup. Toast un­der broiler. Ga rl icky Popc orn : In skillet, heat pack­aged popcorn with butter or margarine and sliced clove garlic . Remove garlic before serving. Ch ees e Popc orn , H om e S tyl e: In skillet, heat packaged popcorn with butter or margarine ; then toss with grated Par­mesan or Cheddar cheese . S ea s on ed Popc orn : Pop a big bowlful of popcorn ; sprinkle with seasoned salt. French Fry Appeti zers: 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 catchup or chili sauce, so guests can dunk and eat their own. Toa s ty Cu tou ts : Start heating oven to 400°F. From each bread slice, with cookie cutter, cut out 1 or more shapes . Arrange on baking sheet, spread well with soft butter or margarine ; sprinkle with garlic, onion, or seasoned salt. Next, spread second baking sheet with soft butter or margarine ; place, but­tered side down, on top of cutouts . Bake 1 5 min . , or until golden . Cool ; serve as nibblers or as base for dip or spread .

1 1-lb . can jellied cranberry sauce 2 teasp . vinegar Y2 teasp . prepared mustard Fresh, canned, or frozen pineapple

chunks .

Several hrs. aheacl: Press the c ranberry sauce through sieve. Stir in vinegar, and mustard. Refrigerate until well chilled . To serve: Arrange sauce in bowl, with pineapple chunks on picks around it.

Makes about 1 Y2 cups

Lobster a Ia Ritz

Early in clay: Boil 2 1 2 -oz . frozen rock­lobster tails as in Lobster Dips, page 27 . Remove meat, saving one of shells. Cut meat into about 24 chunks; refrigerate . To serve: In lobster shell, place Spicy Dunk Sauce, Sharp Sauce, or Green

22

IN THE COLOR PHOTO ON PAGES 20 AND 21-/n tM serving dish, top cen­ter: Bacon Crisps, page 13. Front of tray; left to right: Green and ripe olives, halved orange slices, Cheese-Wine Cubes, page 33.

Goddess Sauce, page 2 3 ; or mayonnaise with curry added ; set on platter . With a pick, spear each lobster chunk ; ar­range around shell.

Makes 8 servings, 3 chunks apiece

Fresh Shrimp Dips (Pictured on back cover and page 23)

Fresh shrimp 1 qt. water 114 teasp . mixed pickling spices Hot chili sauce; or Spicy Dunk

Sauce, Sharp Sauce, or Green Goddess Sauce, page 23

Potato chips

Early in clay: Shell, then devein raw shrimp . Meanwhile, in covered kettle simmer water with pickling spices 3 to S min. Add shrimp, let water come to a boil again, then simmer shrimp 2 to 5 min. , never longer; drain.

Refrigerate cooked shrimp until serv­ing time . To serve: Stick a pick in each shrimp, then arrange in dish on tray. (Or sup­ply a bowl of picks . )

Guests dunk shrimp into hot chili sauce, or one of sauces on page 23 and eat along with potato chips, if desired . To vary: Substitute cooked lobster chunks or crab meat chunks for shrimp .

Spicy Dunk Sauce

Y2 cup chili sauce Y-1 cup well-drained horse-radish 1 teasp . W orcestershire 1 teasp . minced onion Y-1 teasp . garlic salt Y2 teasp . salt Ys teasp . pepper 1 tablesp . vinegar 2 dashes liquid hot pepper

seasoning Y-1 teasp . bottled thick meat sauce 1 teasp . celery seeds 2 tablesp . sugar 1 teasp . celery salt

Two or three days ahead: Combine all ingredients .

Refrigerate until served . To serve: Arrange sauce in bowl as dip for shrimp, lobster, c rab meat, raw relishes, or favorite Dippers, page 4 .

Makes about % cup

Sharp Sauce

2 egg yolks 2Y2 teasp . prepared mustard Y2 teasp . salt 1 tablesp . dried dill Y-1 teasp . pepper 1Y2 teasp . sugar Y2 cup chilled salad oil 1 tablesp . vinegar

Day before, if desired: In small bowl place egg yolks . With egg beater or elec­tric mixer, beat in mustard, salt, dill, pepper, and sugar until well blended . Add oil, 1 teasp. at a time, beating con­tinuously. Then beat in vinegar.

Refrigerate until served. To serve: Arrange sauce in bowl as dip for shrimp, lobster, crab meat, raw relishes, or favorite Dippers, page 4 .

Makes about % cup

Green Goddess Sauce

1 clove garlic, minced Y2 teasp . salt Y2 teasp . dry mustard 1 teasp . W orcestershire 2 tablesp . anchovy paste 3 tablesp . tarragon-wine vinegar 3 tablesp . snipped chives or

scallions Y3 cup snipped parsley 1 cup mayonnaise Y2 cup commercial sour cream Ys teasp . black pepper

Early in day: Combine all ingredients. Refrigerate until served as dip for

shrimp, lobster, crab meat, potato chips, raw relishes or favorite Dippers, page 4 .

Makes about 1 Yz cups

IN THE COLOR PHOTO ON PAGE 24-Pros­cuitto with Melon, page 10.

23

Guacamole in Shell

1 large avocado Lemon juice 1 Y<i teasp . salt 2 tablesp . chopped green chili

pepper, or 1 small dried red pepper, chopped

1 teasp . minced onion Y<i cup mayonnaise

Several hrs. ahead: Cut avocado in halves lengthwise, then remove pit. With a teaspoon, scoop out pulp, keeping shells intact.

With lemon juice, sprinkle inside of avocado shells . Mash avocado pulp thoroughly ; blend in 1 tablesp. lemon juice, salt, chili pepper, and onion ; spread mayonnaise over top .

Refrigerate all until serving time . To serve: Into avocado mixture stir may­onnaise, then return to avocado shells . Serve as a "dunk" with c risp crackers, cooked shrimp on picks, or celery sticks .

1\1akes about 1 Yz cups

Corn Chip-Cheese Dip

2 3-oz. pkg . cream cheese 3 tablesp . light cream 1 tablesp . mayonnaise Y2 teasp . paprika Y<i teasp . salt 3 cloves garlic, finely cut (optional) 1 teasp . W orcestershire 2 teasp . fresh, frozen or canned

lemon juice 1 teasp . prepared mustard Corn chips

Do ahead, if desired: Mix cheese with cream until smooth ; add rest of ingredi­ents except corn chips ; refrigerate . To serve: Arrange cheese dip in bowl, with corn chips around it. Let guests dip their own. Makes about 1 cup

GUACAMOLE IN SHELL

Shrimp Avocado

Do ahead: Cook shelled, deveined fresh shrimp as in Fresh Shrimp Dips, page 22 . Refrigerate . To serve: In center of each shrimp, in­sert cube of avocado ; secure with pick . Arrange shrimp on serving plate with a bowl of Spicy Dunk Sauce, Sharp Sauce, or Green Goddess Sauce, page 23, in center; guests dunk their own.

Mock Pate Dunk

Y2 cup ground, cooked liver or giblets

1 teasp . minced onion 2 teasp . chopped pickle 1 tablesp . pickle juice Y<i cup mayonnaise or salad

dressing Dash liquid hot pepper seasoning Y<i teasp . salt Ys teasp . pepper 1 chopped, hard-cooked egg

Mix all ingredients thoroughly. Re­frigerate until needed . To serve: Arrange in bowl, along with any of Dippers, page 4 .

Makes about 1 cup

25

26 • DO A H EA D

Creamy Egg-Chive Dip (Pictured on page 28, and pages 34 and 35}

1 6-oz. wedge chive cream cheese, softened

2 tablesp . mayonnaise 1 teasp . prepared mustard Y2 teasp . W orcestershire Y<i teasp . salt Ys teasp . pepper 2 hard-cooked eggs, finely chopped About 3 tablesp . milk

Early in clay, il clesirecl: Beat cream cheese until smooth and fluffy ; stir in mayon­naise, mustard, W orcestershire, salt, and pepper. Add hard -cooked eggs and mix well .

To egg mixture, gradual! y add enough milk to make of good dipping consist­ency . Refrigerate egg mixture till ready to serve . To serve: Heap dip in bowl ; surround with potato chips, cooked shrimp, crisp raw vegetables, or any favorite Dippers, page 4. Guests dunk their own.

Makes about 1 Y3 cups

Zesty Frankfurters

Frankfurters Pickled onions Head of green cabbage Barbecue Sauce, on this page . Zippy Cheese Sauce, on this page

Early in clay: Cut frankfurters into 1 " pieces . Put each piece of frankfurter on a pick ; top with a pickled onion.

Make Barbecue Sauce . Refrigerate all till needed . To serve: Stick frankfurters into a small head of cabbage ; set on tray.

Reheat Barbecue Sauce ; make Cheese Sauce . Arrange in bowls near frank­furters . Guests dip their own frank­furters into sauces.

Barbecue Sauce

Y<i cup vinegar Y2 cup water 2 tablesp . sugar 1 tablesp . prepared mustard Y2 teasp . pepper 1Y2 teasp . salt Y<i teasp . cayenne pepper 1 thick lemon slice 1 sliced onion Y<i cup butter or margarine Y2 cup catchup 2 tablesp . W orcestershire 1Y2 teasp. liquid or powdered

smoke (optional)

In saucepan, mix vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon, onion, butter . Simmer, uncovered, 20 min. Add catchup, Worcestershire, smoke ; bring to boil .

Makes about 1% cups

Zippy Cheese Sauce

In double boiler, place Y3 cup milk, � lb . sliced process cheese . Add dash of cayenne or liquid hot pepper seasoning, or a little minced onion sauteed till tender in a bit of butter. Heat, stirring, until blended and smooth.

Makes about 1 Y3 cups

ZESTY FRANKFURTERS WITH ZIPPY CHEESE AND BARBECUE SAUCES

�------------�---�

Sea Food Cocktail, Living-Room Style

On tray arrange chunks of cooked or canned lobster, crab meat, or tuna ; de­veined cooked shrimp or scallops ; or half-and-half avocado cubes and any shellfish. In center of tray, in custard cup, scooped-out tomato, grapefruit shell,, lobster tail shell, or green pepper half, place one of cocktail sauces below. Garnish with few green leaves. Place picks nearby for dunking by guests .

Cocktail Sauces

Ta ngy: Combine ¥3 cup catchup ; 3 tablesp . chili sauce ; 2 tablesp . horse­radish ; 3 tablesp . fresh, frozen or canned lemon juice ; dash each cayenne pepper and liquid hot pepper seasoning. If de­sired, add minced onion or cdery, grated cucumber, or pickle relish . Refrigerate . Su perb: In saucepan, combine 1 cup catchup, !.1 cup Worcestershire, J.1 cup grated Parmesan cheese, 1 tablesp . but­ter or margarine, 1 minced small onion, Ys teasp . pepper, and � cup water. Bring to boil ; turn heat very low, and simmer 30 min. Refrigerate until 2 hrs. before serving. Curry: Combine 1 cup mayonnaise ; !.1 teasp . curry powder ; 1 tablesp . minced onion ; 1 tablesp. fresh, frozen or canned lemon juice ; and 2 tablesp . chutney. Refrigerate . Ea s y: Combine � cup mayonnaise, !.1 cup chili sauce or catchup, 2 tablesp . prepared mustard, 1 tablesp . Worcester­shire, 1 tablesp . horse -radish, and !.1 teasp . monosodium glutamate . Refrig­erate. Qu icker S til l : Delicious cocktail sauce comes bottled .

Enough sauces for 6 to 8 servings

D O A HEA D • 27

Lobster Dips

2 12-oz. frozen rock-lobster tails 1 cup mayonnaise 1 tablesp . anchovy paste Y2 teasp . dry mustard Y2 teasp . liquid hot pepper

seasoning � teasp . garlic salt 2 tablesp . vinegar 3 chopped, hard-cooked eggs 3 tablesp . minced stuffed olives 3 tablesp . minced sweet pickle 1 tablesp . snipped parsley 1 teasp . minced onion

Early in clay: Boil rock-lobster tails in boiling salted water to cover (1 teasp . per 1 qt . water) , allowing 3 min . longer than ounce weight of largest tail-for example, 1 1 min. for 8 oz . tail .

Remove meat from lobster tails, re­serving one shell ; refrigerate meat until cool, then cut into about 24 chunks . To serve: Combine mayonnaise and rest of ingredients, except lobster chunks . Turn into reserved shell ; place on tray or platter. Into each chunk of lobster meat, insert pick ; arrange around shell . Guests dunk their own.

Makes 8 servings, 3 chunks apiece

ROQUEFORT-COTTAGE CHEESE DIP, COTTAGE CHEESE-SHRIMP DIP, AVOCADO CREAM CHEESE

DIP, AND CREAMY EGG-CHIVE DIP

CoHage Cheese-Shrimp Dip

Y2 lb . fresh shrimp, cooked 1 cup cottage cheese 3 tablesp . chili sauce Y2 teasp . minced onion Y2 teasp . lemon juice 14 teasp . W orcestershire About 14 cup milk Salt to taste

Early in clay, if desired: Finely chop shrimp, then stir into cottage cheese with chili sauce, onion, lemon juice, and Worcestershire .

Into shrimp mixture, gradually beat enough milk to make it of good dipping consistency ; add salt to taste .

Refrigerate shrimp mixture till served . To serve: Place shrimp mixture in bowl ; surround with potato chips, crisp crack­ers, crisp raw vegetables, etc . Guests dunk their own . Makes about 1 %. cup

' '

Roquefort-CoHage Cheese Dip

2 1 14 -oz. wedges Roquefort cheese 1 cup cottage cheese Y2 teasp . minced onion About 6 tablesp . commercial sour

cream

Day before, if desired: In bowl, blend crumbled Roquefort with cottage cheese until smooth and creamy.

Into cheese mixture, stir minced onion, and enough sour cream to make of good dipping consistency.

Refrigerate until time to serve. To serve: Arrange dip in small bowl ; surround with potato chips, crisp crack­ers, crisp raw vegetables, etc . Guests dip their own . Makes about 1 Y3 cups

Anchovy-Onion Spread

Yz cup soft butter or margarine 1 to 2 tablesp . anchovy paste 1 tablesp . minced onion 14 cup minced celery

Do ahead: Combine all ingredients to spreading consistency. Refrigerate until needed . To serve: Arrange in bowl on tray with choice of Foundations, page 7. Guests spread their own. Makes about % cup

Viennese Spread

4 1V3-oz. wedges Camembert cheese 1 4-oz. pkg . Liederkranz cheese V-i lb . crumbled blue cheese Y2 lb . butter or margarine 2 tablesp . flour 2 cups heavy cream 1Y2 cups chopped stuffed olives Pinch cayenne pepper

Two or three days ahead: Scrape off out­side skins from Camembert and Lieder­kranz cheeses. Place all cheeses, butter and flour in saucepan ; stir in cream. Cook over low heat, stirring occasional ­ly, until cheeses are melted and mixture thickens . Bring to boil ; remove from heat at once ; let drip through cheese­cloth into large pitcher or bowl .

Meanwhile, drain olives on paper towels . Add, with cayenne, to strained cheese mixture . Pour into small earthen­ware crocks or custard cups. Cover with foil or saran.

Refrigerate 2 or 3 days, to mellow. Keeps up to 2 weeks in refrigerator. To serve: Arrange in crock or jar on tray with choice of Foundations, page 7 . Guests spread their own.

Makes about 5 cups

Chicken and Bacon Spread

1 cup minced chicken 2 crumbled crisp bacon slices V-i teasp . salt Speck pepper V-i cup mayonnaise 2 tablesp . diced, pared apple

Do ahead: Combine all ingredients but apple . Refrigerate until serving time. To serve: To the spread add apple . Ar­range in bowl on tray with choice of Foundations, page 7. Guests spread their own. Makes about 1 cup

DO A HEA D • 29

Tomato Curry

1 3-oz . pkg . cream cheese V-i teasp . W orcestershire Dash liquid hot pepper seasoning V-i teasp . onion salt Y2 teasp . curry powder About 2 tablesp . milk Tomato wedges

Do ahead: Combine all ingredients but tomato wedges ; refrigerate until served . To serve: Arrange cheese mixture in bowl ; surround with tomato wedges. Guests spread their own.

Potpourri Cheese

1 12-oz . can or bottle of beer 6 cups grated natural Cheddar

cheese ( 1Y2 lb . ) V-i lb . grated blue cheese Y2 teasp . salt 1 teasp . dry mustard 2 tablesp . soft butter or margarine 1 teasp . W orcestershire Ys teasp . liquid hot pepper

seasoning

Several weelcs ahead, if desired: Open beer ; let stand . Mix cheeses, salt, mus­tard ; blend in butter, Worcestershire, pepper seasoning. Add beer gradually, beating with electric mixer until creamy.

Refrigerate mixture in covered jars . Or use to fill small covered pottery jars, as gifts . Keeps several weeks in refrig­erator. To serve: Arrange j ar on tray, with choice of Foundations, page 7. Guests spread their own. Makes about 5 cups

Tasty Tuna Spread

1 can chunk-style tuna (1 cup) 1 3-oz. pkg . cream cheese, softened 1 tablesp . mayonnaise 1 tablesp . chopped bottled capers Y2 teasp . soy sauce 1 teasp . horse-radish Vi teasp . each garlic, celery, and

onion salts Vi teasp . monosodium glutamate

Early in clay, if clesirecl: In medium bowl, combine all ingredients . Refrigerate till serving time. To serve: Arrange spread in bowl on tray, with corn crisps around it . Guests spread or dunk their own.

Makes about 1 Yz' cups

Holiday Spread (Pictured on page 45)

1 cup flaked canned salmon 1 tablesp . horse-radish 2 teasp . bottled capers with some

juice 3 tablesp . mayonnaise 2 teasp . lemon juice

Do aheacl: In medium bowl, combine all ingredients . Refrigerate until served .

30

To serve: Arrange spread in bowl on tray, with choice of Foundations, page 7. Guests spread their own .

Makes about 1 )4 cups

Anchovy-Cheese Spread

1 3-oz . pkg . cream cheese, softened 2 teasp . anchovy paste 1 tablesp . chopped stuffed olives 1 teasp . soft butter or margarine Y2 teasp . minced onion Vi teasp . prepared mustard % teasp . bitters

Do aheacl: Combine all ingredients to spreading consistency. Refrigerate until needed. To serve: Arrange spread in bowl on tray, with choice of Foundations, page 7. Guests spread their own.

Makes about Yz cup

Egg and Bacon Spread

4 minced, hard-cooked eggs 3 crumbled crisp bacon slices 1 teasp . horse-radish 1 teasp . minced onion 1 teasp . W orcestershire Vi cup mayonnaise or salad

dressing Vi teasp . salt

Do aheacl: Combine all ingredients to spreading consistency. Refrigerate until needed . To serve: Arrange spread in bowl on tray with choice of Foundations, page 7 . Guests spread their own.

Makes about 7 cup

Curry-Egg Spread

3 minced, hard-cooked eggs 2 tablesp . mayonnaise 1 tablesp . anchovy paste 1 teasp . lemon juice 1 tablesp . finely grated cheese 1 teasp . minced onion Y:z teasp . curry powder

Do ahead: Combine all ingredients . Re­frigerate until needed . To serve: Arrange spread in bowl on tray, with choice of Foundations, page 7. Guests spread their own .

Makes about 7 cup

Savory Liederkranz Spread

1 4-oz . pkg . Liederkranz cheese Y:z cup butter or margarine ;4 teasp . salt Y:z teasp . prepared mustard ;4 teasp . pepper Ys teasp . paprika ;4 teasp . W orcestershire 3 tablesp . minced green pepper 2 tablesp . minced onion Salty-rye bread or pumpernickel

Do ahead: Soften liederkranz and butter at room temperature . Cream Lieder­kranz until smooth and fluffy ; gradually blend in butter . Stir in salt, mustard, pepper, paprika and Worcestershire . Add green pepper and onion, and mix well . Refrigerate until needed . To serve: Arrange spread in bowl on tray, with fingers of salty rye bread or pumpernickel around it . Let guests spread their own. Makes about 1 Y3 cups

DO A HEA D • 31 Crab and Egg Spread

3 chopped, hard-cooked eggs Y:z cup finely flaked canned crab

meat 2 teasp . minced green pepper 1 tablesp . chopped celery Y:z teasp . garlic salt 1 tablesp . catchup 1 tablesp . mayonnaise

Do ahead: Combine all ingredients . Re­frigerate until needed . To serve: Arrange in bowl on tray with choice of Foundations, page 7. Guests spread their own . Makes about 7 cup

Cheese Cups

1 cup cottage cheese 1 3-oz. pkg . cream cheese, softened ;4 cup melted butter or margarine ;4 teasp . salt Ys teasp . pepper About 6 drops liquid hot pepper

seasoning About 10 bottled capers Stuffed olives Salad greens

Day before: Stir cottage cheese into cream cheese . Then stir in butter, salt, pepper, pepper seasoning, capers .

Line 2 custard cups with sliced stuffed olives ; pack in cheese mixture .

Refrigerate cheese cups at least 24 hrs. before serving. To serve: Unmold 2 cheese cups onto salad greens. Let guests spread their own on choice of Foundations, page 7 .

Makes 2 molds

32 • D O A H EA D

Curried Tuna Spread

1 8-oz . pkg . cream cheese, softened 3 tablesp . milk 1 tablesp . sherry % teasp . curry powder 3 tablesp . chopped chutney 1 can chunk-style tuna ( 1 cup)

Do ahead: In bowl, place cream cheese, milk, sherry, curry powder . With fork, beat until light and fluffy. Fold in chut­ney and tuna. Refrigerate until needed . To serve: Arrange spread in bowl on tray, with choice of Foundations, page 7. Guests spread their own .

Makes about 2 cups

Mushroom Nibblers

Do ahead: Let drained canned whole mushrooms stand in bottled Caesar­style salad dressing several hours in refrigerator. To serve: Drain mushrooms ; serve with picks as nibblers .

Garlic Stuffed Olives (Pictured on page 39}

Day before: Place 4 split cloves garlic in a jar of stuffed olives ; let stand over­night. To serve: Drain olives, then serve with or without picks .

Lincoln Cheese Log

1 8-oz. pkg . cream cheese, softened � cup grated natural Swiss cheese 2 teasp . horse-radish Y3 cup coarsely snipped dried beef

Day before: Blend cheeses with horse­radish, adding a few drops of cream if mixture is too stiff. Form into roll about 1 Yz " in diameter. Coat outside of roll with dried beef.

Refrigerate at least 24 hrs . To serve: Arrange log on serving plate, with crisp rye wafers and slices of party rye around it. Let guests spread their own .

�-:. := .� . $TICk ana PICk .. -e.

Rio-Vista Balls

6 chopped, hard-cooked eggs 2 slices crumbled crisp bacon 1 teasp . minced onion Y2 teasp . salt Speck pepper � teasp . prepared mustard � cup mayonnaise % cup grated process Cheddar

cheese

Several hrs. ahead: Combine all ingre­dients except cheese . Shape into small balls . Roll each ball in grated cheese . Refrigerate several hrs . if possible. To serve: Heap balls in bowl, with picks nearby. Makes about 40

Salami Cubes

Do aheacl: Cut Yz " cubes of salami ; spread all sides with cream cheese ; then roll in snipped parsley. Arrange on picks ; refrigerate . To serve: Let guests help themselves .

Cheese-Wine Cubes

Day before: Cover cubes of natural or process sharp Cheddar cheese with wine such as Burgundy.

Refrigerate 24 hrs . or longer. To serve: Drain, then spear each cheese cube with pick ; arrange around crackers .

Cracker Kabobs (Pictured on front cover)

Crackers (cheese, blue-cheese, round, scalloped, etc .)

Sweet pickles Dill-pickle slices Stuffed olives Process sharp Cheddar-, or natural­

cheese cubes Canned luncheon meat, cut into

cubes

An hr. or so before serving: On picks, string any 2 or more · of the above, as a cracker and slice of pickle ; cracker, cheese cube and meat cube ; cracker and cheese cube, etc . To serve: Stick kabobs into a grapefruit or eggplant.

Or, with an ice pick, which is re­peatedly dipped into hot water, make a number of holes in a fat candle . Then set candle, first on a needle-point flower holder, then in a bowl . Insert kabobs in candle holes ; then in bowl place water and flowers . Don' t forget to light the candle .

D O A H EA D • 33

Vegetable Pick Kabobs

Select one or more vegetables below : Carrot, beet or turnip sticks Thin scallions (green onions) Cucumber or green-pepper strips Celery or white-radish sticks

Then string on vegetable picks any of the kabob combinations listed on page 9 . (To string food on vegetable picks, first make holes in food with skewer. ) Refrigerate until served.

Marinated Bites

1 cup French dressing 1 tablesp . bottled capers with juice Y2 teasp . celery seeds 4 or 5 drops liquid hot pepper

seasoning

Day before: Combine all above ingredi­ents ; pour over any one of the following :

2 lb . deveined, cooked shrimp 2 cans solid-pack tuna, drained and

separated into chunks (2 cups) 2 cups cubed, cooked chicken 2 4-oz . cans Vienna sausages 6 frankfurters, cut into 1" chunks

Refrigerate overnight till serving time. To serve: Drain fish or meat. Serve on bed of parsley or celery leaves, with picks nearby.

IN THE COLOR PHOTO ON PAGES 34 AND 35-/n the center compote: Creamy Egg-Chive Dip, page 26 . To left: Celery Hearts, page 52. To right: Spiced Pineapple Pickups, page 55. Front center: Hash Mounds, page 47 .

36 • D O A H EA D

Quickie Dice (Pictured on page 42)

V:z lb . thuringer or sharp natural cheese

Pickled onions or stuffed olives

Do aheacl: Cut thuringer into Y2 " cubes . Stick each cube on a pick, then top with pickled onion .

Wrap the dice in waxed paper, saran or foil ; refrigerate until serving time. To serve: Stick dice into an acorn squash or green pepper, so guests can help themselves. Makes 25 to 30

Pickle and Pimento Loaf Pin Wheels

{Pictured on page 42)

5 thin slices (;4 lb .) pickle-and­pimento loaf

1 5-oz. jar relish-, or blue-cheese spread

Four or Rve clays aheacl: Spread each thin slice of pimento loaf with cheese spread, then roll up like a jelly roll.

Wrap rolls in waxed paper, saran or foil . Refrigerate up to 4 or 5 days . To serve: Slice each roll diagonally into about 6 pinwheels ; serve with picks .

Makes about 30

BRAZIL NUT CHIPS

PI CK· ME U PS Garlic-Flavored Potato Chips

or Peanuts

2 cloves garlic 1 qt. potato chips, or V:z lb . shelled

peanuts

Several hrs. aheacl: Halve garlic ; into each garlic half, insert pick. In tightly covered container, place potato chips or peanuts, and garlic . Let stand several hours, occasionally shaking and turning container. To serve: Remove garlic from potato chips or peanuts, then serve .

Brazil Nut Chips

1 V:z cups shelled Brazil nuts 2 tablesp . butter or margarine 1 teasp . salt (or celery, onion,

garlic, or seasoned salt)

Start heating oven to 350° F. Cover shelled nuts with cold water. Bring slowly to a boil ; simmer 2 to 3 min.

Drain nuts, then cut into thin length­wise slices, about Ys " thick ; spread out in shallow pan. Dot with butter ; sprin ­kle with salt .

Bake 15 to 20 min . ; stir occasionally. To serve: Serve while still warm, in bowl, on tray with one or two favorite spreads. Or cool, store in tightly covered con­tainer and serve as needed .

Makes about 2 cups Curr ied Bra zil Nu t Ch ips : To salt, add 1 teasp . curry powder.

,

Chili Rice Snacks

V3 cup butter or margarine 1 teasp . chili powder Y<i teasp . salt 4 cups bite-size shredded rice

Day or so before: Start heating oven to 300°F . Over low heat in 1 3 " x 9 " x 2 " pan, melt butter ; remove from heat.

Mix chili powder and salt ; stir into butter until completely blended . Return to low heat ; add rice ; stir gently until all rice is covered with butter mixture . Continue heating and stirring for 5 min.

Then bake chili-rice mixture 10 min . , stirring gently twice . Spread out to cool . Store in tightly covered container. To serve: Heap snack in bowl or basket for guests to nibble .

Peppery Nuts

2 tablesp . hot butter or margarine 1 lb . pecan or walnut halves 2 teasp . W orcestershire Few dashes liquid hot pepper

seasoning Y2 teasp . salt Ys teasp . pepper

About 45 min. before serving: Start heat­ing oven to 325° F. In butter in skillet, saute pecan or walnut halves until hot and buttery. Add Worcestershire, pep­per seasoning, salt, pepper.

Arrange nuts in shallow baking pan ; bake 20 min . To serve: Serve nuts while still warm, or when cold . Makes about 4 cups

CHILl RICE SNACKS

Crostini di Fegato di Polio (Chicken Liver Appetizers)

3 tablesp . butter or margarine Y<i cup very finely minced onion 4 chicken livers, finely chopped 6 crushed fresh or dried juniper

berries* V3 cup white wine Buttered Italian-bread slices

An hr. before serving: In skillet, heat butter until golden in color . Add onion ; saute until light golden . Add chicken livers ; saute over high heat, stirring, until mixture bubbles .

Add juniper berries and wine ; sim­mer, uncovered, a few moments, or until wine evaporates. Remove from heat ; cool . To serve: Spread liver mixture on bread slices which have been cut into bite-size pieces . Or let guests do spreading.

Makes 28 *Or use Y2 teasp . dried sage .

37

Danish-Open-Face Appetizers

White, whole wheat and pumper­nickel or rye bread slices

Smoked salmon, boiled ham and canned or cooked fresh shrimp

Cream cheese, hard-cooked eggs, radishes, parsley

Pickles and pitted ripe olives

An hr. or so before serving: Starting at the bottom of the tray in the picture, reaqing clockwise, make up appetizers as follows :

One, two and three are made with buttered white bread, topped with thin smoked salmon and hard -cooked egg slices, ripe olive or radish garnish, then parsley sprigs . Four is a triangle of pumpernickel, spread with cream cheese and topped with 3 cooked shrimp and parsley. Five is a strip of buttered white bread, topped with boiled ham, a pickle slice and thinly sliced radish . Six is a heart cut from whole wheat bread ; half is spread with cream cheese, half is covered with boiled ham ; shrimp and parsley in center. Seven is a strip of buttered white bread topped with boiled ham, olive and radish slices, parsley . Eight is a circle of white bread, spread with c ream cheese, half covered with boiled ham ; radish rose in center . Nine is a circle of buttered white bread covered with smoked salmon, then centered with sliced ripe olives . Refrigerate all till serving time .

To serve: Arrange appetizers on tray around dish of pitted ripe olives .

Stuffed Raw Mushrooms (Pictured on page 52)

1 doz . medium mushrooms (about 1;4 lb .)

Y2 3-oz. pkg . cream cheese, softened

1 teasp . W orcestershire 2 tablesp . minced onion or chives

Early in clay: Wash mushrooms ; remove stems. Mix cream cheese, Worcester­shire , minced onion. Refrigerate all . To serve: Fill mushroom caps with cheese mixture ; arrange on serving plate ; guests help themselves . Makes 72

Prosciutto Sticks

8 short bread sticks Paper-thin slices prosciutto or

boiled ham

Wrap bread sticks half way up with prosciutto. To serve: Arrange sticks on round plat­ter, spoke fashion, with ham ends toward center. If desired, pile tiny bunches of grapes in center . Makes 8

Super-Stuffed Celery

Stuff crisp celery in one of ways below ; then arrange on tray. Let guests help themselves . 1 . Fill crisp celery stalks, 2 " to 3 " long,

with any of fillings below ; refrigerate until served .

2 . Stuff long, wide celery stalks ; re­frigerate . To serve, cut celery into bite-size pieces .

3. Stuff crisp large celery stalks ; put to­gether in pairs, with fillings touch­ing ; roll tightly in waxed paper ; refrigerate . To serve, cut into Y2 " crosswise slices .

Fillings: Ol ive- N ut: Into 1 3-oz. pkg. c ream cheese, softened, stir 4 chopped stuffed olives ; 1 0 minced, blanched almonds ; 1 tablesp . mayonnaise. Ha m a nd Ch eese: Mash 2 tablesp. blue cheese with 1 3-oz . pkg. c ream cheese, softened, 1 2 )4 -oz . can deviled ham and some minced green pepper. Sa rd in e- P ickl e: Mix Y2 cup mashed canned sardines (without oil) with 1 tiny onion, grated ; 1 tablesp. lemon juice ; 2 tablesp . chopped pickle ; pinch salt ; 2 tablesp . mayonnaise. Sharp P in ea ppl e: Mix 1 3-oz. pkg. c ream cheese, softened, with )4 cup drained canned crushed pineapple and 1 teasp . horse- radish. Red a nd Wh ite: Mix 1 cup cottage cheese with 1 tablesp . minced onion, 5 minced radishes, Y2 teasp . salt, Ys teasp . peppe r.

Meat Frosties

Spread cubes of canned luncheon meat, salami, or other ready-to-eat meat with sharp -cheese spread ; then roll in snipped parsley. Refrigerate until time to serve .

HAM PIN WHEELS, CELERY BROOMS, AND GARLIC-STUFFED OLIVES

Ham Pin Wheels

14 lb . Roquefort cheese 14 cup cream cheese 14 cup butter or margarine 4 boiled ham slices

A clay or so ahead: Combine Roquefort cheese, cream cheese, and butter. Spread some on each ham slice ; then roll up as for jelly roll, and wrap in waxed paper, saran or foil . Refrigerate until needed . To serve: Slice rolls thinly, crosswise ; arrange one pin wheel on each cracker .

Makes 30

Salami Pin Wheels

Early in clay: Cut unsliced loaf of bread into thin lengthwise slices ; trim off crusts .

Spread lengthwise bread slices with finely minced salami which has been moistened to spreading consistency with salad dressing.

Roll each slice tightly as for a jelly roll, spreading a little soft butter or margarine on the edge of bread to hold each roll in place . Wrap each roll in waxed paper, saran or foil ; refrigerate . To serve: Cut rolls crosswise into pin wheels, Y2 " thick . Serve as is. Or secure with picks, then broil and serve hot .

39

40 • D O A HEA D

Meat Roll-Ups

The meat: Use thin slices of such ready­to-serve meats as salami, spiced ham, bologna, dried beef, or boiled ham. The filling: Use soft cream cheese, sea­soned with one or more of the following : minced onion; Worcestershire ; prepared mustard ; horse-radish ; liquid hot pep­per seasoning ; celery, garlic or onion salt ; or monosodium glutamate .

Or use cheese spread-smoky, cheese and bacon, blue, relish, pineapple, pi­mento, sharp, olive pimento, etc .

Or use one of the cheese foods : smoky, garlic, sharp, onion, wine, etc . To assemble: Early in day, on each meat slice, spread some of filling ; roll up tightly. Refrigerate until served . To serve: Cut each roll -up into bite-size pieces .

Bologna Lilies (Pictured on page 47)

Cut thin bologna slices into 2 " circles . Fold each bologna circle , then insert a thin strip of pickle to represent the stamen of a lily . Fasten at the base with a pick. Refrigerate until needed .

PLANETARY FRANKFURTERS AND

Planetary Frankfurters

6 hard-cooked eggs, well chilled Yi cup relish -cheese spread 7 drops liquid hot pepper seasoning Y2 lb . frankfurters

Early in clay: Hard-cook, refrigerate, then cut hard-cooked eggs crosswise into � " 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 egg 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 filling, then wrap stuffed 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 white ring, pushing a pick through egg white and frankfurter to hold in shape.

Makes 25

Pennywise Frankfurters

On each pick, put a thin slice of frank­furte!', a thin slice of pickle, another slice of frankfurter. Top with a long piece of pickle .

Refrigerate until serving time .

Cornucopias

Do ahead: Order salami or cervelat, thinly sliced . With scissors, slash each slice to center, then roll each slice into a cone shape and fasten with a pick.

Soften cream cheese with melted but­ter or margarine, then season with horse -radish, bottled mustard sauce, curry powder, chili powder or liquid hot pepper seasoning.

With tip of knife, or small paper­rolled cone or pastry tube, fill each salami cone with cheese mixture ; pierce tip with pick to hold in place . Refrig­erate until served . To serve: Arrange cornucopias in a serv­ing dish on a bed of parsley.

Daisyfields Hors d'Oeuvres

1 8-oz. pkg . cream cheese, softened Y3 cup bottled beet horse-radish (or

add ground raw beets to plain bottled horse-radish)

1 to 1� lb. thuringer or cervelat, thinly sliced

Early in day, if desired: Mix cream cheese and beet horse-radish together well . Spread on thin slices of thuringer or cervelat. Roll up each slice tightly and secure with toothpicks .

Refrigerate rolls until well chilled . To serve: Just before serving, cut each roll in half crosswise, and put a pick in each piece . Makes about 80

STUFFED DILL PICKLES, AND PICKLE BOATS

Bologna Cheese Wedges (Pictured on page 42)

4 � 11 bologna slices 3 � 11 process Cheddar cheese or

pimento cheese food slices

Do ahead: In one stack, alternate bo­logna and cheese slices, beginning and ending with bologna. With 311 biscuit cutter, cut stack into a 3 11 round .

Wrap stack tightly in waxed paper, saran or foil ; then refrigerate until served . To serve: Cut stack into 1 2 pie -shaped wedges. If desired, stick a pick through each wedge. Makes 72 Note: Uncut stack may be freezer­wrapped, then frozen for 1 or 2 weeks .

41

lip;; BRAUNSCHWEIGER OLIVES, QUICKIE DICE,

CRISPY CERVELA T CHIPS, PICKLE AND PIMENTO LOAF PIN WHEELS, AND BOLOGNA CHEESE WEDGES

Cabbage Balls

2 tablesp . butter or margarine 1 3-oz . pkg . cream cheese, softened Y3 cup blue cheese Ys teasp . salt 1 tablesp . lemon juice or vinegar 2 tablesp . minced green pepper 2 tablesp . minced celery Y-1 cup chopped walnuts Y-1 cup finely chopped red cabbage Finely chopped walnuts

Combine all ingredients except finely chopped nuts. Shape mixture into tiny balls . Roll each ball in chopped nuts. Refrigerate until served.

Makes about 40

Olive-Cheese Balls

Roll each stuffed olive in cream cheese, then in chopped nuts. Refrigerate until needed .

Braunschweiger Olives

1 lb . braunschweiger 40 small pimento olives (or Y-1 "

pieces of dill pickle) Finely snipped parsley

Do ahead: Mash braunschweiger well with a fork. Scoop about 1 teaspoonful onto palm of left hand . Pat to flatten ; place an olive in the center ; roll into ball to cover olive ; roll ball in parsley. Repeat, placing on tray.

Cover Braunschweiger Olives with foil ; refrigerate until needed . To serve: Arrange olives on a serving dish . Let guests help themselves.

Makes about 60

Blue Balls

2 3-oz . pkg. cream cheese, softened Ys lb . crumbled blue cheese 2 tablesp . minced celery 1 tablesp . minced onion Dash cayenne pepper Dash liquid hot pepper seasoning 1 tablesp . mayonnaise % cup chopped walnuts

Combine all ingredients except walnuts . Shape into small balls . Roll each ball in chopped nuts . Refrigerate until served.

Makes about 36

Cervelat Dumb-Bells

Do ahead: Spread thin strips of cervelat or salami with cream cheese . Roll up each strip , then fasten with a pick ; place a very small pickled onion on each end of the pick, close to the roll . Refrigerate . To serve: Let guests help themselves.

� . . ij�\ , IJ-: �l� ": � � .- � � c •"<! .., '""' l"fJ

� · . - �e 42

Olive-Cheese Slices

1 8-oz. pkg. cream cheese, softened 2 tablesp . fresh, frozen or canned

lemon juice Y2 teasp . minced onion Dash liquid hot pepper seasoning � cup chopped ripe olives 2 long hard rolls

Early in clay: Blend cream cheese with lemon juice and onion ; then add pepper seasoning and ripe olives . Cut ends from rolls ; hollow out . Pack cheese mixture into rolls . Wrap in waxed paper, saran or foil ; refrigerate until well chilled. To serve: Unwrap rolls ; slice crosswise .

Pickle Boats (Pictured on page 41)

From top of each small sweet gherkin, cut off thin lengthwise slice . Then scoop out center of each gherkin and fill with softened cream cheese . Refrigerate until serving time . To serve: Into cream cheese in each gherkin, insert triangle of thinly sliced salami or cervelat as "sail . "

Shrimp Rounds

Early in clay: With 1 Y2 " biscuit cutter, cut rounds from thin bread slices ; spread rounds with butter or margarine . In bowl, mix equal parts of bottled tartar sauce and bottled cocktail sauce-if too "hot," add a little mayonnaise . Split cooked cleaned shrimp in halves length­wise . Refrigerate all . An hr. or so before serving: Spread each bread round with sauce mixture ; top with split shrimp . Refrigerate . To serve: Arrange rounds on small tray ; let guests help themselves .

DO A HEA D • 43 Egg-Avocado Rolls

2 chopped, hard-cooked eggs 2 teasp . lemon juice 2 tablesp . mayonnaise 2 tablesp . minced avocado Speck dry mustard Seasoned salt to taste 10 to 12 slices fresh white bread Water cress or parsley

Early in clay, if clesirecl: Combine all in­gredients except bread and water cress. Refrigerate until served. To serve: Trim crusts from each bread slice ; spread with filling. Roll up each bread slice like jelly roll ; cut into thirds. In both ends of each roll , tuck bit of water cress . Makes about 30 to 36

Clam Balls

6 chopped, hard-cooked eggs 1 tablesp . minced onion or snipped

chives Y2 cup drained canned minced

clams Y2 teasp . salt Speck pepper � cup mayonnaise % cup chopped walnuts

Combine all ingredients except nuts . Shape into about 40 small balls . Roll each ball in chopped nuts . Refrigerate until served. Makes about 40 H a m Bal l s : For clams, substitute Y2 cup ground, fully cooked ham. Roll balls in crushed corn flakes or corn chips.

CHRISTMAS WREATH APPETIZERS

Christmas Wreath Appetizers

1 10-oz . cervelat chub 30 crisp scallop-edged crackers Pickle-relish -cheese spread Small slivers green pepper

About J hr. before serving: Slice cerve­lat about Ys 11 thick . With a small round cutter, cut hole out of center of each cervelat slice .

At tip of each cervelat wreath cut 2 V -shape slots ; then in each slot, insert sliver of green pepper. Refrigerate till needed. To serve: Spread crackers with cheese spread, then on each arrange a cervelat wreath. In the center of each wreath, place 2 other slivers of green pepper to complete the bow. Makes about 30 P.S.-Use centers cut from cervelat to make kabob appetizers, alternating discs of cervelat with canned pineapple chunks, on picks . S now-Topped Wr ea th s : Slice cervelat about Ys 11 thick . With the cheese spread, make � 11 border (wreath) around top edge of each cervelat slice ; sprinkle with snipped parsley . Lay one cervelat slice on each cheese-spread cracker. Then at top of each, attach tiny bow of pimento strips .

44

Chili-Onion Avocado Spread (Pictured on page 10)

1 small hot chili pepper 1 medium onion 1 small clove garlic 1 small tomato 2 medium ripe avocados 1 teasp . lemon or lime juice % teasp . salt Pepper to taste Celery sticks

About J hr. before serving: Chop chili pepper, onion, garlic and peeled tomato fine ; then mash together thoroughly.

Cut each avocado into halves, then remove pits and skin . Mash avocado with chili mixture, then lemon juice, salt and pepper. Refrigerate until served . To serve: Use spread to fill celery sticks .

Or let guests spread avocado mixture on crackers or corn chips, or use it to fill celery sticks . Makes about 1 Y2 cups

Raw Carrot-Cheese Hors d'Oeuvres

2 3-oz . pkg. cream cheese 1 teasp . minced onion % teasp . bottled thick meat sauce V-i teasp . celery salt 3 pared, medium carrots Snipped parsley

Do aheacl: Combine cheese, onion, meat sauce, celery salt . Slice carrots diagonal ­ly into slices Ys 11 thick, and about 2 11 long. Refrigerate until needed . To serve: Top each carrot slice with some of cheese mixture . Sprinkle with parsley. Makes about 2 Y2 doz. To vary: Use cucumber slices, or radishes cut in halves. Put slices or halves to­gether in pairs with cheese mixture in between.

OLIVES IN ICE

Stuffed Dill Pickles (Pictured on page 47)

With apple corer, remove center from each dill pickle . Cut a pencil -like stick of salami, of same length as the pickle ; spread with cream cheese ; push into the center of pickle. Refrigerate until served . To serve: Cut into Y2 " thick slices.

Filled Dill Chunks

6 small dill pickles (2Y2 " long) 1 chopped, hard-cooked egg 1 2�-oz . can deviled ham 2 crumbled crisp bacon slices 1 teasp . prepared mustard

Early in Jay, if desired: With apple corer or knife, hollow out each pickle . Com­bine egg, ham, bacon, mustard ; pack mixture into pickles ; refrigerate. To serve: Cut pickles into 3 or 4 chunks .

IN THE COLOR PHOTO ON PAGE 45-Glock­wise,jrom top center: Celery and carrot relishes, Holiday Spread, page 30, miscellaneous dip­pers, cheese cubes, avocado chunks, Nut Bites, page 56 , olives, Blue-Cheese Dunk, page 5.

46

California-Style Olives

1 No. 1 tall can ripe olives 1 clove garlic Y2 cup olive or salad oil 2 lemon slices 4 whole cloves

Day before: Drain olives and dry on a towel ; place in deep dish or jar . Peel and quarter garlic ; combine with oil , lemon slices and cloves, then pour mix­ture over olives.

Refrigerate olives overnight. To serve: Drain oil from olives, then heap them in a bowl . Makes about 77 Ol ives in I c e: Day before, fill a ring mold with water, then freeze firm in freezer. Also prepare, then refrigerate olives, above, crisp carrot curls, and celery sticks . To serve: On tray, invert ice ring ; loosen by pouring a little hot water over top surface . Lift off mold, then transfer ice ring to a deep serving plate . Fill center of ring with olives, carrot curls and celery sticks . Garnish with leaves, if desired .

Roquefort Olives

20 to 24 large stuffed olives 1 jar Roquefort-cheese spread 1 cup chopped walnuts � teasp. salt

Early in Jay: D rain olives ; dry well on paper towels. Turn cheese into bowl ; soften if necessary ; roll olives in cheese, a few at a time, using knife to coat them well . Drop olives into nuts mixed with salt ; coat all sides well . Lift out ; shape into round balls . Refrigerate till serving time. To serve: Provide picks, if desired .

Makes 20 to 24

AHEA� HOT and BUBBLY

Chili Shrimp (Pictured on pages 48 and 49)

Y2 cup chili sauce 1 clove garlic, minced Y2 lb . thin bacon slices l ib . shrimp, deveined, cooked

Several hrs. ahead: To chili sauce, add garlic . Broil bacon slices on one side only ; cut in half crosswise . Into chili sauce, dip shrimp ; then wrap each shrimp with a half bacon slice, fastening with pick .

Refrigerate shrimp until serving time . To serve: Broil shrimp till bacon is crisp ; serve hot. Makes about 20

Hash Mounds (Pictured on pages 34 and 35)

9 white bread slices Prepared mustard Pickle slices 1 1-lb . can corned beef hash

Several hrs. ahead: Lightly spread the bread slices with mustard, then cut each slice into 4 squares ; arrange on baking sheet . Top each with a pickle slice.

Shape corned-beef hash into 36 balls ; place 1 ball atop each pickle slice .

Refrigerate on baking sheet till served . To serve: Broil mounds until bread is toasted and hash balls are golden and heated through. Makes 36

D O A H EA D • 47

Toasted Chutney Bites

Y2 lb . braunschweiger Y3 cup chutney 12 fresh thin bread slices (must be

soft and easy to roll) Soft butter or margarine

Day or so ahead: Skin braunschweiger ; mash well with fork ; stir in chutney. Trim crusts from bread ; spread bread with butter, then with braunschweiger mixture . Roll up, jelly-roll -fashion ; wrap in waxed paper, foil or saran. Refrigerate . To serve: Cut each roll crosswise into thick slices ; toast under broiler .

Makes 36

Curried-Tuna Toasties

1 can chunk-style tuna ( 1 cup) Y2 cup mayonnaise Y2 teasp . onion salt Y2 teasp . curry powder 14 fresh thin bread slices (must be

soft and easy to roll) Soft butter or margarine Paprika

Day before: Combine tuna, mayonnaise, onion salt, and curry powder until creamy. Trim crusts from bread . Butter each bread slice lightly. Then spread bread slices with about 1 tablesp . tuna mixture ; sprinkle with paprika . Roll up, jelly-roll fashion ; wrap in waxed paper, saran or foil . Refrigerate . To serve: Slice each roll crosswise into 6 or 7 slices ; toast under broiler on each side . Makes 7 to 8 doz. Ch icken Toa s ties : Make as above ; for filling use : 1 6-oz . can boned chicken, chopped ; 1 tablesp . mayonnaise ; 1 tablesp . minced celery ; and Y<i teasp . curry powder. You'll need 8 to 1 0 slices fresh white bread .

50 • DO A H EA D

Pizza Roll-Ups

1 cup grated Cheddar cheese 1;3 cup canned tomato sauce Y2 cup chopped ripe olives Ys teasp . dried oregano or chili

powder 14 fresh thin bread slices (must be

soft and easy to roll) 3 tablesp . melted butter or

margarine

Do ahead: Blend cheese, tomato sauce, ripe olives iind oregano.

Trim crusts from bread, then spread slices with cheese mixture, roll up each slice like a miniature jelly roll, and fasten with pick ; cut in halves if desired.

Brush roll-ups with melted butter, then lay on baking sheet ; refrigerate About 30 min. before serving: Start heat­ing oven to 400° F. Bake roll -ups about 1 5 min. or until brown. Serve at once .

Makes 14 roll-ups or 28, if halved

IN THE COLOR PHOTO ON PAGES 48 AND 49-ln the chafing dish: Chili Shrimp, page 47. In the bowl: Olive­Cheese Puffs, page 5 1 . On the tray : Jigsaw Canapes, page 59, stuffed olives, and Carrot Curls, page 52 .

Mushroom Hots

1 6-oz . pkg . chive cream cheese 1 tablesp . soft butter or margarine 1 3-oz . can chopped mushrooms,

drained 36 crisp crackers

Do ahead: Combine chive cream cheese with butter and chopped mushrooms . Refrigerate until needed. To serve: Spread cheese mixture on crackers ; sprinkle with paprika. Broil about 4 min . Makes 36

Bacon Bites

Early in day: With picks, secure halved bacon slices around any of these :

Pineapple chunks Stuffed olives Canned peach chunks Pitted prunes Cooked chicken livers Pickle chunks Brazil nuts Pickled onions Raw scallops Cooked, cleaned shrimp Raw oysters Watermelon pickles Luncheon-meat cubes Frankfurter chunks Vienna sausages Canned mushrooms

Refrigerate till needed .

To serve: Broil bacon-wrapped bites un­til bacon is crisp ; serve hot.

Olive-Cheese PuHs (Pictured on pages 48 and 49)

24 pitted ripe olives* Scallions (green onions) ;4 lb . natural sharp Cheddar

cheese, grated ( 1 cup) ;4 cup soft butter or margarine Y2 cup sifted all-purpose flour ;4 teasp . salt Y2 teasp . paprika

four or Rve hrs. ahead: Stuff olives with slivers of scallions. Blend cheese with butter ; stir in flour, salt, paprika ; mix well . Mould 1 teaspoonful of this dough around each olive, covering it com­pletely . Arrange on ungreased baking sheet . Refrigerate . About 30 min. before serving: Start heat­ing oven to 400° F . Bake puffs 10 to 1 5 min. ; serve warm or cold . Makes 24 *Or use stuffed olives ; omit scallions.

Hot Minced Clam Canapes (Pictured on page 13}

1 .3-oz . pkg . cream cheese, softened 1 7 Y2 -oz . can minced clams,

drained 1 teasp . lemon juice 1 teasp . horse-radish Y2 teasp . W orcestershire Dash paprika Dash liquid hot pepper seasoning Crisp crackers

Do ahead, if desired: Work cream cheese with fork until creamy. Add minced clams, lemon juice, horse -radish, Wor­cestershire, paprika and hot pepper seasoning ; refrigerate . About 15 min. before serving: Spread clam mixture on crackers ; arrange on baking sheet. Broil 5 min. or until lightly browned on top . Makes 14

OLIVE-CHEESE PUFFS AND PIZZA BITS

Egg PuHs

4 finely chopped, hard-cooked eggs 4 crumbled crisp bacon slices 2 tablesp . cream 1 teasp . herb wine vinegar 1 teasp . dried tarragon About 40 crisp crackers Mayonnaise

Do ahead, if desired: Combine eggs, ba­con, cream, wine vinegar, and tarragon. Refrigerate. To serve: Spread egg mixture on crisp crackers, then top each with a thin layer of mayonnaise . Broil until brown -about 1 min. Makes about 40

Cheesebiz

Do ahead: Bake packaged refrigerated pan ready biscuits as label directs . Then split, place cut side up on baking sheet and brush with melted butter or mar­garine .

Now top each biscuit half with a cir­cle, cut from a process sharp cheese slice, then with a thin onion slice . Brush with melted butter. To serve: Broil biscuits until cheese melts and bubbles .

51

Susan's Relishes

Rad ish R os es: Cut roots, most of leaves from radish . Cut thin slice from each side . Behind white spots, cut thin slice not quite to stem. Roses open on ice . Carrot Curl s : With vegetable parer, from long, st raight, pa red carrot, shave flat lengthwise strips. On finge r, curl each strip . Tuck curls tightly in ice fo r 1 hr . Cel ery H earts : From cele ry bunch, break off heavy outer stalks ; cut off tops . Cut bunch lengthwise into 4 to 6 pieces . Make 3 or 4 gashes along outside stalks. Veg eta ble S ticks: Cut pa red carrot, beet, tu rnip or cucumbe r lengthwise into Ys" slices ; cut each slice into thin sticks . On some st ring pitted ripe olives . To serve: Arrange relishes with Stuffed Raw Mush­rooms, page 38 , perky wate r cress, and tiny buds of raw cauliflower. Serve with tangy French d ressing.

Royal Pineapple Snacks

Thin bread slices Soft butter or margarine Bottled mustard sauce Sliced boiled ham or luncheon

meat Packaged process Cheddar cheese

slices Canned pineapple chunks, drained

Several hrs. aheacl, if clesirecl: Trim crusts from bread ; spread bread with butter, then mustard sauce . Cut each slice into 4 squares, and arrange on baking sheet.

Cut ham and cheese slices into squares ; place one of each on each bread square . Top each with a pine ­apple chunk, and secure with a pick . Refrigerate until needed. To serve: Start heating oven to 450° F. Bake snacks until cheese melts-about 8 to 10 min . Serve hot .

Pizza Bits (Pictured o n page 51)

Y2 cup chopped, pitted ripe olives Y2 cup drained canned tomatoes 1 cup grated Cheddar cheese Pinch oregano Dash garlic salt 7 bread slices

Do aheacl, if clesirecl: In small bowl, blend olives with tomatoes, cheese, oregano and garlic salt . Refrigerate until needed . About 30 min. before serving: Start heat­ing oven to 400° F. Toast bread, butter it, then spread with cheese mixture .

Bake 1 2 to 1 4 min . or until cheese is melted . To serve: Cut each toast slice into 4 squares. Serve at once . Makes 28

ROYAL PINEAPPLE SNACKS

Peach Kabobs

24 cubes cooked ham 24 canned cling-peach chunks 2 tablesp . soy sauce 1 tablesp . brown sugar 1 tablesp . vinegar

Several hrs. aheacl: On each pick, string a cube of ham and a peach chunk. Refrigerate till needed. To serve: Arrange kabobs on broiler ; brush with mixture of soy sauce, brown sugar and vinegar . Broil , turning, until hot and golden. Serve hot. Makes 24 P.S.-Luncheon meat may be sub­stituted for cooked ham, and pineapple chunks for peaches, if desired .

53

• WH EN- lTS-A-CROWO You' ll want e nlarged re cipe s; you' ll want do- ahead re cipe s. We give you both . But don' t forge t you can use marry rif the re ci­pe s in the othe r se ctions, multiplying the m as needed.

T hen too, the re comes a time in the life of eve ry hoste ss (eve n in this e ra rif dips and dunk s, stick and picks, and q uicke r than q uick ) , when you will want to bring

forth a producti on number . Ours are so vturm1�u that you ge t the most "show" for

ti me , with a minimum of last- minute

Swiss-Cheese Tartlets

1 pkg . pie-crust mix 3 eggs 14 cup commercial sour cream Ys teasp . pepper Y2 teasp . grated onion or onion salt 14 lb . finely grated process Swiss

cheese 14 teasp . celery or poppy seeds

Several hrs. ahead: Prepare piecrust as label directs ; roll out into 1 8 " x 1 2 " rectangle ; trim edges ; cut into 2 4 3 " squares. Press each square into a 1 Yz " o r 2 " muffin-pan cup, to form a tart shell .

With egg beater, thoroughly beat eggs with sour cream ; then stir in pep ­per, onion, cheese , seeds. Into each tart shell pour about 2 teasp . of this cheese mixture ; refrigerate . About 30 min. before serving: Start heat­ing oven to 425° F. Bake tartlets 5 min . ; reduce heat to 325° F . and bake 1 2 min . longer or until golden brown . Serve warm. Makes 24

54

Chili-Cheese Log (Pictured on page 17)

% lb . natural Cheddar cheese, grated

1 3-oz. pkg . cream cheese, softened 14 teasp . salt Ys teasp . pepper Ys teasp . garlic salt 1 Y2 teasp . W orcestershire Chili powder

Three or four clays ahead: With an elec ­tric mixer, thoroughly combine Ched­dar and cream cheeses, salt, pepper, garlic salt, Worcestershire . Shape into 2 thin logs .

On waxed paper, sprinkled with chili powder, roll each cheese log until thor­oughly coated with chili powder.

Wrap logs in waxed paper, saran or foil ; refrigerate for 3 or 4 days to ripen . To serve: Arrange logs on board, slicing some, with assorted crackers nearby ; let guests help themselves . Leftovers keep well . Makes about 7 lb .

Crispy Cervelat Chips (Pictured on page 42)

1 10-oz . cervelat chub

When buying cervelat, ask butcher to cut it into about 200 paper-thin slices . About 20 min. before serving: Start heat­ing oven to 400 °F . Cover baking sheet with paper toweling. On it lay slices of cervelat, without overlapping.

Bake about 4 min . , or until crisp ; don't burn . Repeat until all are baked.

Serve warm to be eaten with fingers . Makes 200

Pickled Shrimp

;4 cup hot olive or salad oil 3 garlic cloves 2 medium onions, coarsely chopped 2 lb . shelled, deveined, cooked

shrimp 2 medium onions, thinly sliced Y:z cup olive or salad oil Y:z cup vinegar 1Y:z teasp . salt ;4 teasp . dry mustard Y:z teasp . pepper ;4 teasp . dried ground chili pep-

pers or 2 pickled chili peppers

Day before: In � cup hot olive oil in kettle, saute garlic cloves with 2 onions, coarsely chopped, 10 min . , stirring often . Add shrimp ; saute 7 min . , stirring fre­quently ; remove from heat ; cool 1 5 min .

Meanwhile, in large bowl, combine 2 onions, thinly sliced, Y:z cup olive oil, vinegar, salt, mustard, pepper, and chili peppers . Add shrimp mixture, pushing shrimp well down into liquid .

Refrigerate shrimp 24 hrs . , basting several times. To serve: Serve Pickled Shrimp cold, with picks, so guests can help them­selves. Makes about 40

WHEN - I T 'S-A - C R O WD • SS Spiced Pineapple Pickups

(Pictured on pages 34 and 35)

1 No. 2 Y:z can pineapple chunks % cup vinegar 1 ;4 cups granulated sugar Dash salt 6 to 8 whole cloves 1 4 "-piece stick cinnamon

Day or so aheacl: D rain syrup from pineapple chunks . To % cup syrup, add vinegar, sugar, salt, cloves, cinnamon ; heat 1 0 min . Add pineapple chunks ; bring to boil .

Refrigerate till time to serve . To serve: Drain pineapple chunks . Serve them, ice -cold, with picks .

Makes about 60

Royal Camembert Mousse

;4 cup cold water 1 env. unflavored gelatine 2 1Y3 -oz . wedges Camembert

cheese 3 1;4 -oz . wedges Roquefort cheese 1 teasp . W orcestershire 1 egg, separated Y:z cup heavy cream, whipped

Day before: In cold water in glass measuring cup, soften gelatine ; set cup in pan of hot water ; stir until gelatine dissolves. Blend cheeses together until smooth ; beat in Worcestershire, egg yolk, then gelatine . Beat egg white until stiff; fold, with whipped cream, into cheese mixture . Pour into 2- or 3 -cup mold.

Refrigerate till serving time . To serve: Onto serving plate, unmold mousse . If desired, garnish with parsley sprigs .

Nice with warm salty rye bread, crisp crackers, and crisp rye wafers .

Makes 1 pt.

56 • WHEN - I T 'S-A - C R O WD

Antipasto Variato (Assorted Hors d' Oeuvres)

Canned fish, meat, and vegetables, plus crisp colorful raw vegetables, are the basis of assorted antipasto .

Choose as many or as few items from the following list as you wish, remem­bering to contrast flavors-spicy, sharp, and bland-as well as color .

Anchovies Sardines Tuna Pimentos Pickled artichokes Sliced prosciutto, salami, or pork

sausage Raw green peppers Celery or finocchio (fennel) Chick peas Pickled mushrooms Olives-ripe, green, or stuffed Lettuce Tomatoes Radishes Scallions Ricotta cheese Mozzarella cheese Bread sticks, wrapped in prosciutto

You may serve your choice on a tray, letting guests help themselves. Or ar­range a small serving of five or six kinds on each plate, and serve as first course at table.

Nut Bites (Pictured on page 45)

1 8-oz . pkg. cream cheese 1;4 lb . blue cheese About 86 walnut or pecan halves

Early in clay: Mix cream cheese with blue cheese ; refrigerate until easy to handle . Then form into about 43 balls, pressing a walnut or pecan half to either side .

Refrigerate until served. Makes about 43

Nibbler Lorraine

1 1 1" unbaked pie shell, well chilled*

1 tablesp . soft butter or margarine 12 bacon slices 4 eggs 2 cups heavy cream % teasp . salt Pinch nutmeg Pinch sugar Pinch cayenne pepper Ys teasp . pepper 1 cup grated natural Swiss cheese

(1;4 lb .)

About 1 Y2 hrs. before serving: Start heat­ing oven to 425° F. Rub butter over sur­face of unbaked pie shell . Fry bacon until crisp ; crumble into small pieces. Combine eggs, cream, salt, nutmeg, sugar, cayenne, pepper ; with egg beater, beat just long' enough to mix thoroughly.

Sprinkle pie shell with bacon and cheese ; pour in cream mixture . Bake at 425° F. 1 5 min . Reduce oven heat to 300° F . ; bake 40 min . , or until silver knife inserted in center comes out clean. To serve: Cut pie while still warm into about 20 wedges . Arrange on tray, so guests can help themselves. Or serve on plates, with forks . Makes 20 wedges *There are 1 1 " ovenglass pie plates .

Cheese Ball

2 3-oz . wedges Roquefort cheese 2 5-oz . jars process Cheddar cheese

spread 4 3-oz . pkg . cream cheese 2 tablesp . minced onion 1 teasp . W orcestershire � cup snipped parsley 1 cup ground pecans � cup snipped parsley

Day before: Let cheeses soften at room temperature . In medium bowl, combine cheeses, onion, W orcestershire ; blend well . Stir in 14 cup parsley and Y2 cup pecans. Shape into one large ball .

Place in bowl lined with waxed paper ; refrigerate overnight . To serve: About 1 hr. before serving, re­move ball from refrigerator, and roll in mixture of Yz cup ground pecans and � cup snipped parsley.

At serving time, place ball on serving dish and surround with crisp crackers . Or, serve with fresh fruits as a snack.

Makes 4 Yz cups

Deviled Hamburger Toasties

1 lb . chuck, ground Y3 cup chili sauce 1Yz teasp . prepared mustard 1Yz teasp . horse-radish 1 teasp . minced onion 1 teasp . salt 1Yz teasp . Worcestershire Speck pepper 8 bread slices

Do ahead: Combine all ingredients ex­cept bread ; refrigerate until needed. To serve: Toast bread on one side in broiler. Spread untoasted side with beef mixture . Broil 6 min . , or until nicely browned . Cut each sandwich into 3 strips. Makes 24 strips

CHEESE BALL

Hors d'Oeuvre Birthday Cake

1 1-lb . round loaf pumpernickel 1 jar or pkg . cheese spread 1 4-oz . jar olive spread 2 2 � -oz . cans deviled ham 1 4-oz . can liver pate 3 3-oz . pkg . cream cheese � cup top milk or light cream Birthday candles Red carnations and laurel leaves

Several hours ahead: Cut Yz " thick slice of pumpernickel from bottom and top of loaf (save these to use next day) . Then slice remaining loaf into 5 layers .

Starting from bottom, put layers to ­gether with the following fillings : cheese spread, olive spread, deviled ham, and liver pate . Refrigerate until ready to use . To serve: Place "cake" on round tray. In bowl, rub cream cheese with milk till smooth ; use to frost loaf. Around cake on tray, put candles, securing them with melted wax. Place red carnations and laurel leaves between candles .

Cut cake into pie -shaped wedges . Serve on dessert plates with forks.

Makes 7 2 to 75 servings

57

58 • WHEN - I T 'S-A - C R O WD

Pickled Mushrooms

2 6-oz . cans broiled mushroom crowns

Y:z cup tarragon vinegar Y:z cup dark brown sugar V-i teasp. salt Y:z teasp . whole black peppers 1 bay leaf 1 clove garlic, sliced

Day before: Drain mushrooms, reserving broth ; cut mushrooms into quarters and place in bowl . In small saucepan, com­bine Y:z cup mushroom broth with vine ­gar, sugar, salt, peppers, bay leaf, garlic ; bring to boil, then pour over mush­rOOlfiS (broth should cover mushrooms) .

Tightly cover bowl of mushrooms and refrigerate for at least 24 hrs . To serve: Arrange drained mushrooms in serving dish with picks nearby ; guests spear their own. Makes about 120 pieces

Spicy Appetizer Frankfurters (Pictured on front cover)

1 1Y:z -oz . pkg . spaghetti-sauce mix 1 8-oz . can tomato sauce 1 Y:z cups water 2 tablesp . salad oil 1 to 2 lb . frankfurters

Early in clay: Prepare spaghe tti-sauce mix with tomato sauce, water and salad oil, as label directs . Cut frankfurters into 1 " pieces .

Refrigerate sauce and frankfurters till serving time . To serve: Heat frankfurters in sauce ; then serve in casserole over candle warmer at table . Or heat and serve from chafing dish. Provide picks so guests can spear their own. Nice with chunks of French bread .

Makes enough for 8 to 16 people

Velvety Cheese Dip

1 8-oz . pkg . cream cheese, softened 1 pt. (2 cups) commercial sour

cream 1 p�g . gar lie-cheese salad dressing

m1x

Day before, if clesirecl: With an electric mixer or egg beater, blend all ingredi­ents until velvety smooth ; refrigerate . To serve: Heap dip in a bowl, surround­ed with crisp raw vegetables, potato chips, or crackers . Makes about 3 cups P.S.-For a smaller group, use 1 3 -oz . pkg. cream cheese, % cup sour cream and Y:J pkg. salad d ressing mix.

Hot Baked Ham Midgets

Bake and glaze a whole or half ham or a cooked smoked boneless butt. (Or roast a turkey-regular, smoked, or the new boned and rolled type. )

Place hot ham on platter, and garnish with bit of water cress . Set platter on small side table or bridge table . Flank platter with carving fork and knife.

Nearby ham, place napkin-lined bas­ket containing thin slices of French, rye, raisin, or whole -wheat bread, or tiny hot biscuits .

Also set out bowls of pickle relish, prepared mustard, horse-radish, bar­becue sauce, etc . with spoon in each.

Cut tidbits of hot ham the same size as bread slices . Guests make their own midget sandwiches of bread, ham, and a relish of their choosing.

Jigsaw Canapes (Pictured on pages 48 and 49)

Salmon Spread, below Chicken-Nut Spread, below Avocado Spread, below Carrot cur Is 6 round bread slices, � " thick, cut

from large round loaf of rye Yz cup mayonnaise 2 sieved hard-cooked egg whites 2 sieved hard-cooked egg yolks Snipped parsley Stuffed olives Parsley sprigs

Several hrs. ahead: Prepare the three spreads below ; also carrot curls ; hard­cook 2 eggs ; then refrigerate all . Sal mon S pr ead: Mix 1 cup flaked canned salmon with 2 tablesp . fresh, frozen or canned lemon juice, Ys teasp . salt, speck pepper, 2 tablesp . bottled tartar sauce . Ch icken-Nu t S pread: Mix % cup minced, cooked or canned chicken, Yz cup canned buttered chopped almonds, t4 cup light cream, t4 teasp . salt, speck pepper, Ys teasp . celery salt. Avocado S pread: With fork, mash Yz pitted, peeled ripe avocado with 1 teasp . fresh, frozen or canned lemon juice, Yz teasp . salt, 1 teasp . minced onion. To assemble: About 1 hr. before serving, for each j igsaw, trim crusts from one rye bread slice ; set on serving plate . With 3 " cookie cutter, cut circle from center, leaving it in place ; quarter circle and rim ; halve each quarter of rim.

Now, being sure to keep round shape of j igsaw, spread bread surface with mayonnaise . On center pieces, spread some of Salmon Spread ; then sprinkle with hard-cooked egg whites . On outer pieces, spread alternately some of Avo­cado and Chicken-Nut Spreads. Sprin -

WHEN - I T 'S-A - C R O WD • 59 kle Avocado Spread with hard-cooked egg yolk, Chicken-Nut Spread with snipped parsley. Repeat with other 5 rye slices . Refrigerate all until ready to serve . To serve: As needed for serving, garnish each Jigsaw Canape with olives, carrot curls, and parsley .

Makes 6 jigsaws, o r 7 2 canapes

Stuffed Cheese Rolls

Packaged garlic cheese roll Packaged smoky cheese roll Packaged wine cheese roll Stuffed olives Small gherkin pickles Cocktail onions

Early in clay: From either end of each roll, remove covering, leaving rest of covering in place . With apple corer, scoop out center of each roll . Stuff garlic cheese roll with stuffed olives ; smoky cheese roll with gherkins ; wine cheese roll with onions .

Re-wrap rolls and refrigerate until serving time . To serve: Unwrap, slice each roll, then arrange rolls, side by side, on tray, along with c risp c rackers and spreaders . Guests choose favorite .

STUFFED CHEESE ROLLS

60 • WHEN - I T 'S-A - C R O WD

Snowman Appetizer Server (Pictured on page 39)

Do ahead: At the dime store, buy one large and one small plastic foam ball . With several picks, fasten the 2 balls together, then add a snowman's jaunty paper hat .

Prepare Garlic Stuffed Olives, page 32 ; Ham Pin Wheels, page 3 9 ; Celery Brooms, page 63 . To serve: With putty, anchor snowman to a serving tray. For eyes, with picks, attach halved stuffed olives ; for teeth, cheese cubes ; for buttons, a Ham Pin Wheel . Surround snowman with Garlic Stuffed Olives, Ham Pin Wheels and Celery Brooms; also c risp crackers or wafers .

California Mushroom Dip

2 6-oz . cans broiled mushroom crowns

1 pt. commercial sour cream 1 lYz-oz. pkg . onion-soup mix 2 tablesp . drained pickle relish 1 tablesp . fresh, frozen or canned

lemon juice

Early in clay: Drain mushrooms and cut into quarters . Meanwhile, place sour cream in bowl ; add onion soup mix and pickle relish ; blend thoroughly ; add lemon juice . Refrigerate all . To serve: Spear mushroom pieces with picks ; arrange around bowl of sour cream dip, all ready for guests to dunk.

Makes 7 pt. dip ; 7 20 mushroom pieces

Nosegay Appetizer

Sharp Cheddar cheese cubes Bottled cooked salad dressing Snipped parsley Frankfurters Sharp cheese spread Ripe olives About 19 Cornucopias, page 4 1

Do ahead: At the dime store buy a white plastic foam circle, 9 11 · in diameter, 1 11 thick. An hour or so ahead: Make appetizers and arrange on plastic foam circle as follows :

In each of 1 7 cubes of sharp Cheddar cheese stick a pick. Then dip half of each cube into salad dressing, then into snipped parsley. Stick in center of plastic foam circle .

Cut each frankfurter in half length­wise ; spread cut sides with sharp cheese spread ; put back together. Cut into Yz 11 pieces . Place a pick in each and arrange in row around cheese .

Stick olives on picks around frank­furters . (If desired, first toss ripe olives in a bit of French dressing.)

Push pick end of each Cornucopia into outer ring of nosegay . Refrigerate until served . To serve: Place plastic foam base on 1 2 11 lace paper doily. Set on a shallow bowl ; if desired, add a ribbon bow at base .

Slimmers, trimmers. They are part of to­day's entertaining. No hostess who wants to be considered a good hostess will over­look including at least one in her "appe­ti:;.er menuette" for each and every party, even so simple a slimmer as a Jew celery sticks.

But slimmers needn ' t stop there; they can be g£?Y and exciting . Read on and see.

DUNKS and SPREADS Around a bowl of one of the dunks or spreads in this section, arrange your choice of the following dippers or founda­tions. Let guests help themselves.

Dippers for Dunks

Tomato wedges Fresh pineapple sticks Radishes Green-pepper strips Scallions Crisp endive leaves Raw cauliflower buds Chinese-cabbage chunks Cucumber strips Carrot or celery sticks or fans Apple chunks, dipped into lemon

juice

Foundations for Spreads

Cucumber slices Celery chunks (cut into 1" lengths} Carrot slices Fresh apple or pear slices, dipped

in lemon juice

S L I.M .M ERS • 61 Anchovy-Celery Dip

2 cloves garlic 1 2-oz . can flat fillet anchovies 2 teasp . vinegar Raw celery sticks Radishes or scallions

Mince garlic . Drain oil from anchovies, reserving 2 teasp . Mash anchovies with garlic till smooth ; stir in vinegar ; then reserved oil . To serve : Place anchovy dip in small bowl on plate ; surround with raw celery sticks, radishes, or scallions that have been slit several times. Guests dunk vegetables in sauce . Makes 4 servings

Herb-Cheese Spread

1 cup cottage cheese Y2 teasp . minced onion 3 tablesp . milk Dash pepper Y2 teasp . dried sage Y2 teasp . celery salt 1 tablesp . fresh, frozen or canned

lemon juice

Thoroughly combine cottage cheese with onion, milk, pepper, sage, celery salt, and lemon juice . Use as spread for any of Foundations for Spreads, on this page . Makes about 7 cup

Spicy Cheese Dip

Y-i cup mayonnaise 1 teasp . prepared mustard 6 tablesp . cottage cheese Y2 teasp . lemon juice

Blend all ingredients together. Refrig­erate until needed . Use as a dip for any of Dippers for Dunks, on this page.

Makes about Yz cup

62 • S L I.M .M ER S

Nippy-Cheese Dunk

1 Y2 cups cottage cheese Y2 cup yoghurt 2 teasp . sharp prepared mustard 1 tablesp . snipped parsley 1 teasp . seasoned salt Y2 teasp . grated lemon rind Cucumber fingers Cauliflower buds Carrot sticks or slices Celery chunks or hearts Radishes Deveined, cooked or canned shrimp

Early in day: In serving bowl, thoroughly combine cheese, yoghurt, mustard, pars­ley, salt, lemon rind . Prepare raw vege­tables, shrimp. Refrigerate all. To serve: Allow Y<i cup dunk per serving and as many raw vegetables and shrimp as are needed for dunking with it .

Makes 8 servings

Crab-Relish Spread

1 6'12-oz . can king crab meat, Baked 2 tablesp . pickle relish 1 tablesp . mayonnaise 1 tablesp . horse-radish Y<i teasp . seasoned salt 24 Melba toast rounds

Combine crab meat with pickle relish, mayonnaise, horse-radish and seasoned salt. Refrigerate until served. To serve : Spread crab mixture on Melba toast rounds. Makes about 1 cup

•

French Dressing Dunk

% cup water 2 teasp . cornstarch Y<i cup fresh, frozen, or canned

lemon juice % teasp . salt 1 Y2 teasp . sugar 2 tablesp . salad oil 1 teasp . horse-radish 1Y<i teasp . prepared mustard Y2 teasp . paprika 1 clove garlic Y2 teasp . Worcestershire Y<i cup catchup Raw relishes

Simmer water with cornstarch over low heat, stirring, until clear and thickened -about 5 min. Cool . Add lemon juice, salt, sugar, oil , horse-radish, mustard, paprika, garlic, Worcestershire, catch­up . With egg beater or electric mixer, beat until smooth and blended . Refrig­erate . To serve: Shake dressing, then place in bowl, surround with any of Dippers for Dunks, page 61 . Guests dunk relishes in dressing. Makes about 1 Y<i cups

•

Polka-Dot Spread

Thoroughly combine cottage cheese with one or more of these :

Snipped chives or scallions Sliced or diced radishes Grated carrot

• Minced green pepper Raisins

• •

Use as spread for any of Foundations for Spreads, page 61 .

...,

Vienna-Christmas Slices

1 cup cottage cheese 4 teasp . minced onion ¥.i teasp . seasoned salt 1 or 2 drops green food color 5 fresh large thin white bread slices 10 canned Vienna sausages

Combine cheese, onion, seasoned salt, and food color ; mix well .

Trim crusts from bread slices . With rolling pin, roll out bread slices, then spread with cheese mixture .

Around 2 Vienna sausages, placed end to end, tightly roll each bread slice lengthwise, jelly-roll fashion. Wrap in waxed paper, saran or foil ; refrigerate . To serve: Cut each roll into 8 crosswise slices. Makes 40

Celery Brooms (Pictured on page 39)

Large carrots Celery Pretzel sticks

Do ahead: Slice carrots into crosswise slices ¥.i " thick ; cut out centers leaving rings . Cut large tender stalks of celery into 3 " pieces ; slit one end of each in narrow parallel strips almost to other end . Refrigerate in bowl of ice cubes . To serve: Wrap each celery stalk around several pretzel sticks . Slip a carrot ring down over celery and sticks to keep "broom" together.

S UM M ERS • 63

Filled Mushrooms

1 doz . medium mushrooms (about Y<i lb .)

Y<i cup cottage cheese 1 tablesp . canned deviled ham Seasoned salt

Wash mushrooms ; dry ; remove stems. Mix cheese with deviled ham and sea­soned salt to taste . Use to stuff mush­rooms . Makes 12

Dinty Moore Celery Sticks

1 cup canned corned beef 2 tablesp . cream cheese ¥.i cup canned sauerkraut juice 20 3 " celery stalks Parsley sprigs

Combine all ingredients except celery and parsley ; mix well . To serve: Use corned beef mixture to fill crisp celery stalks ; garnish with pars ­ley sprigs . Makes 20

Spicy Ham Roll-Ups

1 cup cottage cheese 1 tablesp . packaged onion-soup

mix 1 tablesp . bottled mustard sauce 1 tablesp . snipped parsley Y2 lb . thinly sliced boiled ham

(about 8 slices) Parsley sprigs

Combine all ingredients except ham and parsley sprigs .

Cut each slice of ham in half cross­wise . On each ham slice, spread some of cheese mixture ; roll up each slice tightly ; secure with pick . Garnish with a parsley sprig . Refrigerate roll-ups till served . Makes 16

64 • S L I.M .M ERS

Slimmer Shorties

Carrot Sl ic es : Top thin carrot slices with dabs of seasoned cottage cheese . H a m R ol l s : Roll thin slices of boiled ham around cooked asparagus spears, or apple, melon, celery, cucumber, or chicken fingers . Radish Hal ves : Split radishes length­wise ; top halves with seasoned cottage cheese or canned deviled ham. R el ish Sa ndwich es : Put together thin carrot, cucumber, or apple slices with seasoned cottage cheese, or with deviled ham seasoned with peanut butte�. Cucu mber Sl i c es : Top cucumber slices with Neufchatel -and-pimento spread . Celery S talks : Season cottage cheese with pickle relish. Use to fill celery stalks ; sprinkle with poppy seeds. Endive F ingers: Season cottage cheese with garlic salt . Use to fill endive fin­gers ; sprinkle with snipped parsley. Hal ved Toma to Sl i c es : Top each half tomato slice with cottage cheese ; sprin­kle with coarsely c rushed corn crisps. Cri s p R ou nds: Top each crisp cracker with 1 slice Swiss-cheese roll, and 1 slice canned or regular frankfurter. Ti n y Gh erki n s : On each pretzel skewer, string 1 gherkin and 1 cube Cheddar cheese . Appl e-Ch ees e Sl ic es : Dip cored apple rings in lemon juice . Then top each

with a shamrock cut from a thin Ched­dar cheese slice . Sprinkle with paprika. Dill-Pickle S li c es : Top each dill pickle slice with cottage cheese which has been seasoned with garlic powder and chili sauce . Hal ved Ora n g e Sl ic es : Top each un­peeled orange slice with a dab of Neuf­chatel cheese, mixed with snipped chives. S tu ffed O l i ves: Split stuffed olives ; put back together with Neufchatel cheese . Raw Ca rro t Sl ic es : Top raw carrot slices with cottage cheese moistened with pine­apple juice . Insert plumes of water cress . Bol og na Sl ic es : Spread each bologna slice with cottage cheese mixed with horse-radish. Roll up ; fasten with picks ; refrigerate until served. Dou bl e Bol og na S l i c es : Spread each bologna slice with Neufchatel cheese mixed with a bit of dried thyme. Roll up half of slices ; then roll up each of these in 1 remaining slice . Refrigerate until served . Then cut each roll into � " slices . Fres h Ku mqua ts : Split, then fill halves with seasoned cottage cheese . L ettu c e R ol l s : To 1 mashed hard-cooked egg, add � teasp . salt, speck pepper, 1 tablesp . chili sauce . Spread some on each lettuce leaf ; roll up. Refrigerate until served .

Appeteasers

Y4 teasp . liquid hot pepper seasoning

2 tablesp . minced onion 2 tablesp . chili sauce 1 teasp . salt l ib . ground chuck 1 tablesp . hot butter or margarine 2 tablesp . flour 1 cup water Y2 teasp . liquid hot pepper

seasoning Y2 teasp ; salt 1 tablesp . prepared mustard 1 tablesp . horse-radish Y2 teasp . celery seeds Y4 teasp . bottled sauce for gravy

Do ahead: Combine Y4 teasp . pepper seasoning, the onion, chili sauce, 1 teasp . salt, and ground chuck. Shape into 1 " balls ; refrigerate until needed. About 45 min. before serving: In hot but­ter in skillet, brown meat balls, a few at a time ; remove meat balls . Into same butter, stir flour, then water ; cook, stir­ring, until mixture thickens and comes to a boil .

Now stir in Y2 teasp . pepper season­ing, Y2 teasp . salt, mustard, horse-radish, celery seeds and sauce for gravy.

Return browned meat balls to sauce ; simmer uncovered, about 1 5 min. To serve: Serve right from skillet ; pro­vide picks for spearing. Makes about 48

S UM M ERS • 65 Barbecued Frankfurters

1;3 cup vinegar 1Y2 cups tomato juice 2 tablesp . brown sugar 2 tablesp . prepared mustard 1 teasp . garlic salt 1 teasp . salt Y4 teasp . pepper 1 small onion, minced Y4 cup catchup 1 tablesp . Worcestershire About 8 frankfurters, cut into 1 "

lengths

Day before: Combine vinegar, tomato juice, brown sugar, mustard, salts, pep­per, onion . Cook, uncovered, 20 min. ; then stir in catchup and Worcestershire . Cool, then refrigerate until needed. At serving time: In chafing dish, heat up barbecue sauce . Add frankfurters and heat gently. To serv�: Let guests spear frankfurters with picks . Makes 40

Chafing Dish Special

2 tablesp . butter or margarine Speck each dried marjoram, savory,

thyme and rosemary 2 4-oz . cans Vienna sausages, halved 1 3-oz . can whole button mush­

rooms, drained 3 tablesp . dry red or white wine

In chafing dish melt butter. Add herbs. Then stir in sausages with their jellied liquid, drained mushrooms, and wine . To serve: Heat mixture gently ; serve at once, letting guests spear their own with picks. Makes 20

MORE OR LESS

Cuore di Carciofi (Hearts of Artichoke)

An hour or so ahead: Open a can of arti­choke bottoms. Top each with a little canned tuna mixed with mayonnaise ; then sprinkle with chopped, hard­cooked egg yolks and snipped parsley. Refrigerate till served .

Or top each artichoke bottom with cut-up, cooked shrimp mixed with may­onnaise ; then top with 1 cooked shrimp and snipped parsley. Refrigerate till served.

Slimmer Tray

Red Radishes: Split radishes length­wise ; put back together with Gorgon­zola cheese . Hickory-Sm oked Cheese Sl ices: Serve them on slices of pumpernickel or rye bread . Pinea pple/Chunks or Pickled Onions: On each pick, string 1 pineapple chunk or pickled onion with 1 cube of Cheddar cheese . Refrigerate until needed . Peca n Halves: Press them into balls of Roquefort cheese which has been mixed with sherry. Refrigerate until served . PiHed Large Pru nes: Fill them with cot­tage cheese which has been seasoned with onion salt. Top with dab of deviled ham. Refrigerate until served.

66

Slimmer Kabobs

Hot: On picks, string pineapple chunks or pickled onions and one of the follow­ing. Then broil till hot.

Ham cubes Cooked, cleaned shrimp Halved chicken livers Raw scallops Frankfurters, in 1" pieces

Cold: On picks, or carrot or celery sticks, string 2 or more of these :

Melon balls Appl.e chunks, dipped in lemon

JUICe Orange chunks Pineapple chunks Celery chunks Cherry tomatoes Luncheon-meat cubes Chicken chunks Deveined, cooked shrimp Radishes Ham cubes Canned mushrooms

Fruit Help-Yourselves

Arrange any of the fruits below in a bowl or basket, or on a tray with a few green leaves tucked under fruit :

Pineapple chunks with picks Cherries on stems Unhulled strawberries Tiny bunches of seedless grapes Large blue grapes, stems removed Melon fingers Tangerine sections Slices of cored, unpared apple,

dipped in lemon juice Unpared pear wedges, dipped in

lemon juice Fresh kumquats, as is or split Pomegranate seeds to eat like

peanuts

DO AHEAD . . . . . . . . . 22 to 53 Dips and Dunks . . . . . . 22 to 28

Barbecue S auce . . . . . . . 26 Cocktail Sauces . . . . . . . . 27

Curry . . . . . . . . . . . . . . 27 Easy . . . . . . . . . . . . . . . 27 Quicker Still . . . . . . . . 27 Superb . . . . . . . . . . . . . 27 Tangy . . . . . . . . . . . . . . 27

Corn Chip-Cheese Dip . . 25 Cottage Cheese-Shrimp

Dip . . . . . . . . . . . . . . . . . 28 Gran-Pineapple Dips . . . 22 Creamy Egg-Chive Dip . 26 Fresh Shrimp Dips . . . . . 22 Green Goddess Sauce . . . 23 Guacamole in Shell . . . . . 25 Lobster a la Ritz . . . . . . . 22 Lobster Dips . . . . . . . . . . 27 Mock P�te Dunk . . . . . . . 25 Roquefort-Cottage Cheese

Dip . . . . . . . . . . . . . . . . . 28 Seafood Cocktail,

Living-Room Style . . . . 27 Sharp Sauce . . . . . . . . . . 23 Shrimp Avocado . 25 Spicy Dunk S auce . . . . . . 23 Zesty Frankfurters . . . . . 26 Zippy Cheese S auce . . . . 26

H o t ond Bubbly . . . . . . 47 to 53 Bacon Bites . . . . . . . . . . . 50 Cheesebiz . . . . . . . .• . . . . . 51 Chili Shrimp . . . . . . . . . . 47 Curried-Tuna Toasties . . 47

Chicken Toasties . . . . . 47 Egg Puffs . . . . . . . . . . . . . 51 Hash Mounds . . . . . . . . . . 4 7 Peach Kabobs . . . . . . . . . 53 H o t Minced Clam

Canapes . . . . . . . . . . . . . 51 Mushroom Hots . . . . . . . . 50 Olive-Cheese Puffs . . . . . 5 1 Pizza Bits . . . . . . . . . . . . . 5 3 Pizza Roll-Ups . . . . . . . . 5 0 Royal Pineapple

Snacks . . . . . . . . . . . . . . 53 Toasted Chutney Bites . . 47

Pi ck-Me-Ups . . . . . . . . . 36 to 46 Blue Balls . . . . . . . . . . . . . 42 Bologna Cheese Wedges . 41 Bologna Lilies . . . . . . . . . 40 Braunschweiger Olives . . 42 Brazil Nut Chips . . . . . . . 36

Curried Brazil Nut Chips . . . . . . . . . . . . . 36

Cabbage Balls . . . . . . . . . 42

California-Style Olives . . 46 Olives in Ice . . . . . . . . 46

Cervelat Dumb-Bells . . . 42 Chili-Onion Avocado

Spread . . . . . . . . . . . . . . 44 Chili Rice Snacks . . . . . . 37 Christmas Wreath

Appetizers . . . . . . . . . . . 44 Snow-Topped Wreaths 44

Clam Balls . . . . . . . . . . . . 43 H am Balls . . . . . . . . . . 43

Cornucopias . . . . . . . . . . 41 Crostini di Fegato

di Pollo . . . . . . . . . . . . . 37 Daisyfields Hors

d'Oeuvres . . . . . . . . . . 4 1 D anish-Open-Face

Appetizers . . . . . . . . . . . 38 Egg-Avocado Rolls . . . . . 43 Filled Dill Chunks . . . . . . 46 Garlic-Flavored Potato

Chips or Peanuts . . . . . . 36 H am Pin Wheels . . . . . . . 39 Meat Frosties . . . . . . . . . . 39 Meat Roll-Ups . . . . . . . . . 40 Olive-Cheese Balls . . . . . 42 Olive-Cheese Slices . . . . . 43 Pennywise Frankfurters . 41 Peppery Nuts . . . . . . . . . . 37 Pickle Boats . . . . . . . . . . . 43 Planetary Frankfurters . . 40 Proscuitto Sticks . . . . . . . 38 R aw Carrot-Cheese Hors

d'Oeuvres . . . . . . . . . . . 44 Roquefort Olives . . . . . . 46 S alami Pin Wheels . . . . . . 39 Shrimp Rounds . . . . . . . . 43 Stuffed Dill Pickles . . . . . 46 Stuffed Raw Mushrooms 38 Super-Stuffed Celery . . . 39

H am and Cheese . . . . . 39 Olive-Nut . . . . . . . . . . 39 R e d and White . . . . . . . 39 Sardine- Pickle . . . . . . . 39 Sharp Pineapple . . . . . 39

Spread-Your-Own s . . . . 28 to 32 Anchovy-Cheese Spread 30 Anchovy-Onion Spread . 28 Cheese Cups . . . . . . . . . . 3 1 Chicken and Bacon

Spread . . . . . . . . . . . . . . 29 Crab and Egg Spread . . . 3 1 Cu rried Tun a Spread . . . 32 Cu rry-Egg Spread . . . . . 3 1 Egg and Bacon Spread . . 3 0 Holiday Spread . . . . . . . . 3 0

Lincoln Cheese Log . . . . 3 2 Potpourri Cheese . . . . . . 2 9 S avory Liederkranz

Spread . . . . . . . . . . . . . . 3 1 Tasty Tun a Spread . . . . . 3 0 Tomato Curry . . . . . . . . . 29 Viennese Spread . . . . . . . 29

Sti c k -a n d -Pick . . . . . . . . 32 to 3 6 Cheese-Wine Cubes . . . . . 3 3 Cracker K abobs . . . . . . . 3 3 Garlic Stuffed Olives . . . 3 2 Marinated Bites . . . . . . . . 33 Mushroom Nibblers . . . . 32 Pickle and Pimento Loaf

Pin Wheels . . . . . . . . . . . 36 Quickie Dice . . . . . . . . . . 36 Rio-Vista Balls . . . . . . . 32 S alami Cubes . . . . . . . . . . 3 3 Vegetable Pick Kabobs . 33

SHO RT ORDER . . . . . . . 4 to 21 Dips and Dunks . . . . . . . . 4 to 6

Avocado Cream Cheese Dip . . . . . . . . . . . . . . . . . 5

Blue-Cheese Dunk . . . . . . 5 Carra-Chee Appetizers . 6 Cress and Curry . . . . . . . 6 Dippers . . . . . . . . . . . . . 4 Edam Bowl . . . . . . . . . . . 6 Finger F ruits . . . . . . . . . . 6 Garlic Cheese Dunk . . . . 4 Peanut Butter-Catchup

Dip . . . . . . . . . . . . . . . . . 4 Pineapple Dip-Its . . . . . . 5 Snappy Dunk . . . . . . . . . 5 Speedy Tuna Dunk . . . . . 4

Hot and Bubbly . . . . . . 13 to 15 Bacon Crisps . . . . . . . . . . 13 Broilerettes . . , . . . . . . . . 15 Cocktail Pizzas . . . . . . . . 15

Cheese Treatment . . . 15 Corned-Beef Rounds . . . 14 Deviled Melbas . . . . . . . . 15 Dill-Cheese Toasties . . . . 14 Doggies . . . . . . . . . . . . . . 15 English Muffinettes . . . . . 1 3

Blue-Cheese . . . . . . . . . 13 Seeded . . . . . . . . . . . . . 13

Hot Cheesed Biscuits . . . . 14 Penny Frankfurters . . . . 14

67

68 • INDEX

Pineapple Sausage Kabobs . . . . . . . . . . . . . . 14

Off-the-Shelf . . . . . . . . . 16 to 19 Cheese Quickies . . . . . . . 18

Cheese-Food Rolls . . . 18 Cheese Spread . . . . . . . 18 Cheese Wedges . . . . . . . 18 Orange-Chive Spread 18 Twin Bars . . . . . . . . . . 18

Fish Quickies . . . . . . . . . . 18 Caviar Fingers . . . . . . 18 Sardine-Cheese . . . . . . 18 S ardines . . . . . . . . . . . . 18

Meat Quickies . . . . . . . . . 18 Cubes . . . . . . . . . . . . . . 18 Corned-Beef Hash . . . . 18 Deviled Ham or

Tongue . . . . . . . . . . . . 18 Smithfield Spread or

Deviled Ham . . . . . . . 18 Splits . . . . . . . . . . . . . . 18

Other Quickies . . . . . . . . 19 Caesar Style . . . . . . . . . 19 Cheese Popcorn, Home

Style . . . . . . . . . . . . . . 19 Chutney . . . . . . . . . . . . 19 Deviled Crackers . . . . 19 French Fry Appetizers 19 Garlicky Popcorn . . . . 19 Marinated Mushrooms 19 Onion Toasties . . . . . . 19 Oyster Crackers . . . . . 19 Peanut-Butter Toasties 1 9 Potato Chips . . . . . . . . 19 Seasoned Popcorn . . . . 19 Stuffed Nuts . . . . . . . . . 19 Toasty Cutouts . . . . . . 1 9

Take You r Pick . . . . . . . . 16 P i c k -Me-Ups . . . . . . . . . 1 1 to 1 3

Cheese Buttons . . . . . . . . 1 1 Christmas Canapes . . . . . 12

Christmas Tree Garnish . . . . . . . . . . . 12

Parsley Garnish . . . . . . 1 2 Wreath Garnish . . . . . . 12

Crispy Cheese Puffs . . . . 1 3 Curry Ripe Olives . . . . . 13 Ham-Grape Pickups . . . . 12 Pretzel Pretties . . . . . . . . 12 Salami Tidbits . . . . . . . . . 12 Smoked Turkey Fingers . 1 1 Twin Bars . . . . . . . . . . . . 1 2

Spread-Your-Own s . . . . . . 7 to 9 Camembert Spread . . . . 7 Crab Meat Spread . . . . . 7 Deviled Ham and Cheese

Spread . . . . . . . . . . . . . . 8 Foundations . . . . . . . . . . . 7 Orange-Chive Spread . . 7 Peanut-Ham Spread . . . . 8 Sapsago Butter . . . . . . . . 9

S avory Cheese Spread . . 8 Shrimp Spread . . . . . . . . 9 Sundae-Style Cheese . . . 7 Su rprise Cheese Whip . . . 8 Toasties . . . . . . . . . . . . . . 9 Warm Salty Rye . . . . . . . 9

Stick-and-Pick . . . . . . . . . 9 to 1 1 Avocado Crunchies . . . . . 1 1 Avocado Tidbits . . . . . . . 10 Chili Cheese . . . . . . . . . . . 10 Cocktail Anchovies . . . . . 10 K abobs . . . . . . . . . . . . . . . 9 Proscuitto with Melon . . 10

Chunks . . . . . . . . . . . . . 1 0 Wedges . . . . . . . . . . . . . 10

Salami Kabobs . . . . . . . . 1 1 Shrimp Inez . . . . . . . . . . 1 1 Tasty Sticks . . . . . . · � . . . 10

S UMME R S . . . . . . . 52, 6 1 to 66 Dunks and S preads . . . 6 1 to 62

Anchovy-Celery Dip . . . . 61 Crab-Relish Spread . . . . 62 Dippers for Dunks . . . . . . 61 Foundations for Spreads 6 1 French Dressing Dunk . . 6 2 Herb-Cheese Spread . . . 6 1 Nippy-Cheese Dunk . . . . 6 2 Polka-Dot Spread . . . . . . 6 2 Spicy Cheese Dip . . . . . . 6 1

Pick-Me-Ups . . . . . . . . . 63 t o 64 Celery Brooms . . . . . . . . . 63 Dinty-Moore Celery

Sticks . . . . . . . . . . . . . . . 63 Filled Mushrooms . . . . . . 63 Slimmer Shorties . . . . . . 64

Apple-Cheese Slices . . 64 Bologna Slices . . . . . . . 64 Carrot Slices . . . . . . . . 64 Celery Stalks . . . . . . . . 64 Crisp Rounds . . . . . . . 64 Cucumber Slices . . . . . 64 Dill-Pickle Slices . . . . . 64 Double Bologna Slices . 64 Endive Fingers . . . . . . 64 F resh Kumquats . . . . . 64 H alved Orange Slices . 64 Halved Tomato Slices. 64 H am Rolls . . . . . . . . . . 64 Lettuce Rolls . . . . . . . . 64 Radish Halves . . . . . . . 64 Raw Carrot Slices . . . . 64 Relish Sandwiches . . . 64 Stuffed Olives . . . . . . . 64 Tiny Gherkins . . . . . . . 64 ·

Spicy Ham Roll-Ups . . . 63

Susan's Relishes . . . . . . . . 5 2 Carrot Curls . . . . . . . . 52 Celery Hearts . . . . . . . 52 Radish Roses . . . . . . . . 5 2 Vegetable Sticks . . . . . 52

Vienna-Christmas Slices . 63 More or Less . . . . . . . . . . . . . 6 6

Cuore di Carciofi . . . . . . 6 6 F ruit Help-Yourselves . . 6 6 Slimmer Kabobs . . . . . . . 66

Cold . . . . . . . . . . . . . . . 6 6 Hot . . . . . . . . . . . . . . . . 66

Slimmer Tray . . . . . . . . . 6 6 Hickory-Smoked

Cheese Slices . . . . . . . 66 Pecan H alves . . . . . . . . 66 Pineapple Chunks or

Pickled Onions . . . . . 66 Pitted Large Prunes . . 66 Red R adishes . . . . . . . . 66

Sti c k and Pi c k . . . . . . . . . . . . 65 Appeteasers . . . . . . . . . . . 65 Barbecued Frankfurters. 65 Chafing Dish Special . . . 65

W H E N- I T ' S-A- C ROWD . . 54 to 60 Antipasto Variato . . . . . 56 California Mushroom

Dip . . . . . . . . . . . . . . . . . 60 Cheese Ball . . . . . . . . . . . 57 Chili-Cheese Log . . . . . . . 54 Crispy Cervelat Chips . . 5 5 Deviled H amburger

Toasties . . . . . . . . . . . . . 57 Hors d'Oeuvre Birthday

Cake . . . . . . . . . . . . . . . . 57 Hot Baked Ham Midgets 58 Jigsaw Canapes . . . . . . . . 59

Avocado Spread . . . . . 59 Chicken-Nut Spread. . 59 Salmon Spread . . . . . . 59

Nibbler Lorraine . . . . . . 56 Nosegay Appetizer . . . . . 60 Nut Bites . . . . . . . . . . . . . 56 Pickled Mushrooms . . . . . 58 Pickled Shrimp . . . . . . . . 58 Royal Camembert

Mousse . . . . . . . . . . . . . 5 5 Snowman Appetizer

Server . . . . . . . . . . . . . 60 Spiced Pineapple Pickups 55 Spicy Appetizer

Frankfurters . . . . . . . . . 58 Stuffed Cheese Rolls . . . 59 Swiss-Cheese Tartlets . . . 54 Velvety Cheese Dip . . . . . 5 8

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