Good Housekeeping's Appetizer Book

8
APPETIZER OoK
by the edi tors o
GOOD HOUSEKEEPING MAGAZINE
drawings by LOU PETERS
published by
CONSOLIDATED BOOK PUBLI SHERS
Chicago 1 , Illinois
CONTENTS
Shor Order.. . . . . . . . . . . . . . . . . . . . . . . . 4
Dips and Dunks . . . . . . . . . . . . . . . . . . . 4
Spread-Your-Owns . . . . . . . . . . . . . . . . 7
Stick and Pick . . . . . . . . . . . . . . . . . . . . . 9
Pick-Me-Ups . . . . . . . . . . ... . . . . . . . . 1 1
Hot and Bubbly . . . . . . . . . . . . . . . . . . . 1 3
Of-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
Sli mmers . . . . . . . . . . . . . .. . . . .... . .. . . 61
Dunks and Spreads . . . . . . . . . . . . . . . . 61
Pick-Me-Ups . . . . . . . . . . . . . . . . . . . . . 63
Stick and Pick . . . . . . . . . . . . . . . . . . . . . 65
More or Less . . . . . . . . . . . . . . . . . . . . . . 66
Index . . ... . . . . . . . .. . . . . . . . . . . . .. . . . 67
eknow!odqnen!
The editors ar publishers wish to thank the following for their kind permission to use the
beautiul black-and-white photographs .which accompany many o 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, J 1bJ LLL1JL
IN THE COLOR PHOTO ON THE FRONT COVER-In 'the chafing
dish: Spicy Appetizer Frankfurters, page 58. In th 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 onl
one , two or three ki nds ofni b ble rs, wi th
ple nt r e ach. Preparation i s cer tainl
easie r, and the re sul ts more appe ali ng
than an ove rwhelmi ng arr ay.
'
\
You'll want to provi de a c ock tail size nap

ki n for each gue st. Today, gay li ttle pape r
ones are seen every whe re , wi th a fe w c he r
i she d li ne n one s maki ng an appe arance
now and agai n. The choi ce i s yours.
-
Thi s i s an er a of dips and dunks and
sticks and picks. And we say ' hurrah!"
Gue sts l ove maki ng their own while the
hostess take s care r l ast minute doi ngs,
or gree ts he r gue st s, the n jo ins i n the fun.
A dri nk of some kind i s a pre req uz sz te
whe n a ni b bler i s serve d. The two are i n
separ able whe the r the occasio n i s a prel ude
to di nner or a part in i tsel.
And when i t come s 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 col d
soup , b ouillo n-o n- the- rocks, ho t tomato
jui ce , mulle d ci de r. S ome smart hostesses
ab out town at cock tail time are se rvi ng
demi tasse s too.
Don' t be tri te i n sele cti ng the con tai ne r
f or di spl ayi ng your ware s. A cake stand
needn' t be confne d to cake , nor a b re ad
b aske t to b re ad. Appe tize rs lend them
selve s pere ctl to imagi native se rvi ng. Le t
our photographs spur your imagination.
Be dashi ng, and dari ng.
S ad UNBb
Choose any of the dips and d unks t hat fol
l ow. They couldn' t be e asie r to make ,
e asie r to se rve . He ap them i n an attractive
b owl , b randy snite r, compote or holl owed
out fre sh pi ne apple hal . The n spri nkle
wi th paprika, snipped chive s or parsl e.
To se rve , arrange the dips on a tray;
surround them wi th two or more d ipe rs
bel ow. Se t on a cree 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 fngers
Crisp crackers
Salty-rye fngers
Pretzel sticks
Potato chips
Raw carrot sticks or slices
Raw turnips
Tomato wedges
Celery chunks, hearts, or sticks
French fries
Cucumber slices or fngers
Pineapple chunks or sticks
Radishes
Scallions
Pickle sticks
Cooked shrimp
Lobster, king crab or tuna chunks
Chicken chunks
Corn crisps
Raw caulifower buds
Garl ic 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 Y cups
Speedy Tuna Dunk
Y cup soft butter or margarine
Y cup chopped stufed olives
1 can ( 1 cup) chunk-style tuna
Cream butter with olives and tuna until
well blended.
any of Dippers, on this page. Let guests
dunk their own. Makes about 2 cups
Peanut Butter-Catchup Dip
Y cup peanut butter
Y cup catchup
Corn chips
Mix peanut butter with catchup until
smooth. Refrigerate until served.
To serve: Arrange dip in bowl, sur
rounded 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
1 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 j uice, then mash well with
a fork.
With spoon, beat cream cheese until
smooth and fufy ; stir in onion, then
avocado, blending well .
To avocado mixture, add enough
milk to make of a good dipping con
sistency ; add seasoned salt to taste. If
desired, add green food color t o tint
deeper green.
Refrigerate di p until served.
To serve: Place dip in small bowl ; sur
round with potato chips, and crisp raw
vegetables, or cooked shrimp, plum
tomatoes, cucumber chunks, etc.
Makes about 1 V 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
Pi neappl e Dip-Its
Drained canned or thawed frozen
pineapple chunks
Shredded sharp Chedd'r cheese
and/or faked coconut
Spear pineapple chunks with picks.
To serve: Arrange pineapple chunks on
a t ray with bowls of shredded cheese
and/or faked coconut nearby. Guests
do the dipping.
Blue-Cheese Dunk
(Pictured on page 45)
2Y oz. crumbled blue cheese
Y lb. cottage cheese
Y teasp. minced onion
6 tablesp. commercial sour cream
Combine all ingredients well .
any of Dippers, page 4. Let guests dunk
their own. Makes about 1 V cups
1
SHOR T ORDER
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-and
half. Insert picks in cheese chunks ; ar
range 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 sharp
cheese 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
fufy
Prunes, stufed with crunchy pea
nut butter
Avocado cubes on picks, dipped in
to lemon juice or Tangy Cocktail
Sauce, page 27, to dunk in grated
process Cheddar cheese
Carra-Chee Appetizers
(Pictured 0H page 40)
Y cup cubed packaged proces
Cheddar cheese
3 tablesp. milk
Y
.
teasp. liquid hot pepper season-
mg
5 frankfurters {about Y lb. )
Caraway seeds
About 20 min. before serving: I n chafng
dish or small double boiler, heat cheese
with milk, pepper seasoning and onion,
sti rring 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 cara
way 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 3
Cress and Curry
Bowl of water cress
Bowl of mayonnaise, stepped up
with curry powder
To serve: Guests dip water cress in
curry-ra yonnaise.
FK YOVH" UWN6
Fill one bowl, seve ral s mall b owls, a
small mold, hollowed ou t fresh p ine apple
or gree n peppe r hal, or av ocado or lobs te r
she ll with your choice r spre ads ( re cipes
f ollow) .
Se t spreads on an att ractive tray or chop
plate ; surround with one, two or p oss ibly
three of the foundations 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 i the have to
s tand in line .
Foundati ons
Triangl es , rounds or fngers of bread:
Wite
Pumpernickel
Wole-wheat
Cheese
Nut
Raisin
Cri sp crackers:
Round scalloped
Cheese
Crn
Oyster
Saltines
Shredded wheat wafers
Rye wafers
Sal ty rye bread
War m Sal ty Rye, page 9
Melba toas t
Thi n French bread sl i ces
Bread s ti cks
Chunks of hard rolls
Ti ny baking powder biscui ts
Beaten biscuits
Celery chunks or s ticks
Raw carrot or turnip sl i ces , or s ti cks
SHOR T ORDER
J
Sundae-Styl e 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 pack
age of cheese.
To serve: Arrange on tray with choice
of Foundations, on this page. Guests
spread their own.
Crab Meat Spread
1 cup fnely faked crab meat
2 tablesp. snipped parsley
1 tablesp. minced onion
3 tablesp. mayonnaise
Y 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 thei r own.
Orange-Chive Spread
1 orange, cut in sections
1 wedge cream cheese with chives
Li ghtl y toss orange secti ons wi th
softened cream cheese.
with choice of Foundations, on this
page. Guests spread their own.
8 SHORT ORDER
Savory Cheese Spread
Y lb. natural sharp cheese,
fnely grated
Y teasp. Worcestershire
1 teasp. liquid hot pepper
seasontng
1 tablesp. tarragon vinegar
Combine natural sharp cheese with
onion, Worcestershire, pepper season
ing, and tarragon vinegar.
with choice of Foundations, page 7. Let
guests spread their own.
Makes about 2 cups
Devi l ed Ham and Cheese Spread
1 21-oz. can deviled ham
1 teasp. lemon juice
Y teasp. horse-radish
Combine all ingredients.
Makes about % cup
Peanut-Ham Spread
Y cup chunk-style peanut butter
1 cup mayonnaise or salad
dressing
3 tablesp. chopped dill pickle
Combine peanut butter, ham, mayon
naise and pickle.
Makes about 7 cup
Surprise Cheese Whi p
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 ompletely
smooth, turning of blender frequently
and scraping down sides.
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
lemon juice
Y teasp. salt
Y teasp. paprika
1 teasp. prepared mustard
1 teasp. Worcestershire
Combine shrimp with butter, lemon
juice, salt, paprika, mustard and Wor
cestershire.
Makes about 1 cup
Toasties
Let guests spread hot buttered toast
strips with mashed Roquefort cheese,
then with chili sauce.
Warm Sal ty 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.
Someti 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 universall accepted.
I the guests are doi ng the pi cki ng, pro
vi de a small contai ner of them. (And the
thoughtul hostess al so provi des a recepta
cle for di sposi ng of the used pi cks.)
S ometi mes the hostess will want to use
edi ble pi cks, li ke raw carrot or celer
sti cks, i n whi ch case s he will make holes
i n the food cubes wi th a skewer, biore
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 fllets
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
Stufed olives, cheese cubes
Frankfurter chunks, mustard
pickles
Salami cubes, apple cubes dipped
into lemon juice
Refrigerate until served. Arrange on
tray with choice of crisp crackers.
AVOCADO TIDBITS AND
CHILl-ONION AVOCADO SPREAD
Cocktail Anchovi es
1 2-oz. can fat fllet 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.
{
0
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 Sti cks
Cut strips of salami or cervelat, each
1 Y " x Y ". Spread half of length of each
stick with mayonnaise ; then roll this
end in grated Cheddar cheese. Serve
with picks.
Prosci uto with Mel on
(Pictured 0Rpage 24)
Chunks: Cut wedges of pared honey
dew melon or cantaloupe into 1 "
chunks . vrap each chunk in a paper
thin piece of prosciutto. Refrigerate un
til needed. Serve with picks nearby.
Wedges: Cut a chilled cantaloupe in
half; remove seeds ; pare of rind ; slice
each half into thin wedges . On each des
sert plate, arrange one or two canta
loupe wedges ; top with paper-thin slices
of prosciutto. Guests eat it with fork and
knife, cutting of a piece of melon, then
a piece of ham, and combining the two
favors.
Shrimp Inez
cup butter or margarine
1 minced clove garlic
Y teas. salt
1 teasp. monosodium glutamate
1 lb. deveined, shelled medium
shrimp
Pepper
Y . cup snipped parsley
In large skillet, melt butter. Add garlic,
salt and monosodium glutamate ; saute
until
g
arlic 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, chafng dish or electric skillet.
Makes about 30
Avocado Crunchi es
1 large peeled, pitted avocado
Fresh, frozen or canned lemon
JUICe
French dressing
Crushed potato chips
Cut avocado into % 1 cubes. Roll, frst
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 stufed 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 serv
ing time. Makes 16 kabobs
PICI-MEU
Everyth ing is done by you the h os tess . The
gues t me rely transe rs the appe tize r from
dish to mou th and munches away.
S ome times it's a matte r o p icking up
a cheese ball we dged be twee n two walnu t
halves, a s tufe d chu nk of p ickle, or a
crisp cracke r tas til spre ad and attrac
tively garnishe d.
Bu t whateve r it is, be sure the appe tize r
is e as il handled and does n' t fall twixt
dish and lip .
Cheese Buton s
1 6-oz. roll sharp cheese
1 1 Y 1 wedge Roquefort cheese
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 V cups
Smoked Turkey Fingers
Spread fngers of buttered bread with
cream cheese ; top with thinly sliced
smoked turkey ; sprinkle with pepper.
Or grind Y cup white smoked turkey
meat and Y 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.
{ {
HOT MINCED CLAM CANAPES
Ham-Grape Pickups
(Pictured 0R page 77)
12 scalloped round crackers
About 1 cup commercial sour
cream
6 halved, pitted green grapes
Just before servig: Spread each cracker
with deviled ham; top with small
mound of sour cream. Press grape half,
rounded side up, into cream. Makes 72
Twi n Bars
Cut Y -lb. pkg. process cheese in half
lengthwise. Roll 1 bar in caraway or
poppy seeds, other in snipped parsley.
To serve: Let guests slice of their own
cheese, to eat on pumpernickel slices,
with bottled mustard sauce.
Pretzel PreHi es
I nto hollows of small crisp pretzel
twists, press alternately, cream cheese
with pimento, and cream cheese with
olive spreads. Arrange on tray.
2
Christmas Canapes
1 tablesp. bottled thick meat sauce
Y 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
Chri s tmas Tree Gar ni sh: 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.
Parsl ey Gar ni sh: Snip parsley fne. Use
to ring outer edge of each spread
cracker.
Wreath Gar nish: Arrange chopped
green pepper and pimento, wreath
fashion, on each deviled-ham-spread
cracker. 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-favored
butter or margarine.
Cut thin slices of salami and thin
slices of dill pickles into rectangles 2" 7
Y . 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 fakes, fnely crushed
% cup sifted all-purpose four
teasp. paprika
Start heating oven to 375 F. In medi
um bowl with electric mixer, beat but
ter with cheese until very well blended
and smooth-about 5 min. ; then beat in
Worcestershire, pepper seasoning.
Combine crushed corn fakes with
four and paprika ; add to cheese mix
ture and beat until thoroughly blended.
Onto ungreased baking sheet, drop
dough by generous teaspoonfuls, 2 "
apart. Or, for cheese wafers, after
dropping rounds, fatten each with bot
tom of tumbler dipped into four. )
Bake pufs 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
pufs day before ; serve cold.
Curry Ripe Ol ives
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 pow
der. 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
Q0T and U8l
No one will de ny the gl amour of a ho t
appe tize r-a l ittle more work pe rhaps,
bu t worth it. Man of the h ot and bu bbl
appe tize rs p rese nte d he re are asse mble d e n
toto in adv ance, re ady to p op in to the ove n
or broile r whe n gues ts asse mble .
And of course the chafng dish or e le c
tric sk il le t re all comes in to i ts own he re
f or keeping h ot appe tizers ho t un to the l as t
tas t bite .
Bacon Crisps
Thin lean bacon slices
Saltines
Aut 30 min. before serving: Start heat
ing 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 Mufi netes
Seeded: Spread split English mufns
with butter or margarine; sprinkle with
poppy, caraway, or celery seeds. Broil
till bubbly; cut into wedges to serve.
Blue-Cheese: Spread split English muf
fns with butter or margarine; sprinkle
with crumbled blue cheese. Broil till
bubbly ; cut into wedges to serve.
{
q SHORT ORDER
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.
Dil l -Cheese Toasti es
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
Aut 30 min. before serving: In chafng
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 corned
beef 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
Y 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 of 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;nkfurter chunk, placed catty-cor
nered. Bring 2 opposite corners of bread
together; secure with pick.
To serve: Brush doggies with melted
butter or margarine. Broil till golden.
Devi l ed Mel bas
1 4Y-oz. can deviled ham
1 minced hard-cooked egg yolk
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, may
onnaise, and onion. Fold i n stify beat
en 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
Broi l eretes
Top each crisp cracker, plain or cheese
favored, with 2 or 3 frankfurter

then with one of favorers below:
Crumbled bits-of blue cheese
Chili sauce or hot dog relish
Broil till bubbly. Serve hot .
'
SHOR T ORDER ]
Cocktail Pizzas
Prepare pizza base of baking-powder
biscuits. Make up your own dough, or
packaged biscuit mix, as label directs.
Roll Y" thick ; cut into 2" rounds ;
place on baking sheet.
Or use refrigerated pan-ready bis
cuits ; unwrap biscuits ; place on baking
sheet .
Or try brown-and-serve rolls or
English mufns ; split each roll or
mufn ; place, with cut side up, on
baking sheet.
Cheese Treatment: Into center of each
biscuit, press Y " cubes of Mozzarella,
natural or process sharp Cheddar
cheese. Or, if split roll or mufn, top
with slices of cheese.
Next, top each biscuit with 1 teasp.
chili sauce ; or top each split roll or
mufn with 1 tablesp. chili sauce.
Sprinkle generously with grated Par
mesan 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 desi red, 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 sau
sage meat
Chopped, drained canned mush-
rooms
Flaked canned tuna
Drained canned minced clams
Sliced stufed or ripe olives
To serve: Bake pizzas at 550 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-
9

.
or frozen
.

?

SHOPT
ORDE
The re are all ki nds of ni bble r foods you .
can keep on the pantr shel-or i n the
rerige rator or freeze r-re ady to se rve at a
mome nt' s noti ce with li ttle preparati on.
Browse around at your grocer' s, i n the spe
ci alty 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
Crackers -all shapes, sizes and favors :
Thin crisp ones, with corn favor
and corn color
Shredded-wheat wafers
Blue- or Cheddar-cheese-favored
ones
Tiny crackers, crunchy with sesame
seeds, etc.
Chees es:
Assorted cheese-food rolls
Assorted cream cheese spreads
Assorted snack spreads (foil cups)
Assorted cheese wedges
Assorted cheese sreads
Process or natural cheeses-mild,
medium, or sharp-in handy
packages, to slice, or already
sliced
Cri s 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
Canned fsh:
Sardines
Tuna
Shrimp
Lobster
Crab meat
Salmon
Smoked eel
Anchovies
Caviar
Herring in wine
Minced clams
Frozen i tems:
Pizza pie
Wafes
Chicken livers
French fries
Shrimp
Lobster tails
Salty-rye bread (stored in freezer)
Canned mushrooms
Canned meats and meat s preads
Luncheon meat, spiced ham,
chopped ham
Corned beef
Corned beef hash
Vienna sausages
Cocktail frankfurters
Liver or ham pte
Deviled ham or tongue
Canned bon ed chi cken or turkey, or
chi cken pate
Assor ted pickl es , cockta il oni ons , etc .
Ol i ves
Ripe, green, stufed or garlic
Canned nuts
Salted
Unsalted
Coconut chips
Pi zza pie mix
1
8 SHOR T ORDER
Meat Qui cki es
Corn ed-Beef Hash: Heat ; season to
taste with pickle relish, mustard, horse
radish, 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 fngers
or crisp crackers .
Smith feld Spr ead or Devil ed Ham:
Halve ripe avocado ; remove pit ; fll
with canned ham spread. Guests scoop
up spread, along with some avocado, to
top crackers.
Spl 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.
Cubes: On picks, serve cubes of liver
wurst, 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 THE COLOR PHOTO ON PAGE 17
-In the top tier of the dish: Avocado
Cream Cheese Dip, page 5. In the bot
tom tier of the dish: Ham-Grape Pick
ups, page 12. On the wooden board:
Chili-Cheese Log, page 54. In the
basket: bread sticks.
Cheese Quickies
Chees e Spread: Place 2 or 3 glasses or
foil cups of cheese spread on tray. Circle
each with parsley ; arrange crackers be
tween glasses or cups.
Chees e-Food Rol l s: Serve 1 or 2 kinds
on small wooden board ; provide knife.
Each guest slices his own, t o top as
sorted crisp crackers.
Chees e Wedges: Arrange individual
wedges of assorted cheeses on tray, with
every other wedge unwrapped. Heap
crackers in center.
Orange-Ch ive Spr ead: See page 7.
Twin Bars: See page 1 2 .
Fish Quickies
Sardines: Serve with buttered rye
bread fngers . Place a few lemon or lime
wedges nearby to squeeze over sardines ;
or set out tiny bowl of hot chili sauce.
Sardin 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.
Caviar Fingers: Mix l cup caviar ; 1
teasp. fresh, frozen or canned lemon
juice ; and l teasp. minced onion.
Spread on toast fngers. Garnish with
sieved, hard-cooked egg yolks and
whites, also tiny pearl onions.
SHORT ORDER
{ 9
Other Qui ckies
Stu fed Nuts: Put walnut or pecan
halves together in pairs, with a generous
flling of sharp-cheese spread.
Oni on Toasti es: Combine minced onion
with an equal amount of mayonnaise ;
season with paprika, salt, pepper, Wor
cestershire. Spread over entire surface
of each cracker. Broil till bubbly.
Mari nated Mushrooms: Drain juice
from canned mushrooms; add French
dressing to cover mushrooms ; chill well .
Drain. Serve on picks.
Oys ter Crackers: Heat crackers in but
ter or margarine in skillet with sliced
clove of garlic.
Caesar Styl e: Drain all of the juice
from canned or bottled green, ripe, or
stufed olives. Add bottled Caesar-style
dressing to cover. Refrigerate 2 hrs. or
so. Drain (you can re-use dressing) .
Serve olives on picks .
Chu tney: Spread shredded-wheat wa
fers with chutney.
Devil ed Crackers: Spread crisp crackers
with butter or margarine seasoned with
minced onion, dry mustard, Worcester
shire, and dash of salt and pepper. Broil
till hot.
Potato Chi ps: Heat in oven; serve in
basket . Or spread chips in shallow pan ;
sprinkle with grated Cheddar or Par
mesan cheese ; then broil lightly.
Peanut-Bu tterToas ti es: Top each crack
er with thin onion slice, dab of peanut
butter, then dab of catchup. Toast un
der broiler.
Garl i cky Popc orn: In skillet, heat pack
aged popcorn with butter or margarine
and sliced clove garlic. Remove garlic
before serving.
Chees e Popc orn , Home Styl e: In skillet,
heat packaged popcorn with butter or
margarine ; then toss with grated Par
mesan or Cheddar cheese.
Seas 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 thei r own.
Toasty Cu tou ts: Start heating oven to
400F. 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, but
tered 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
Y teasp. prepared mustard
Fresh, canned, or frozen pineapple
chunks
.
Sveral hrs. aheac: Press the cranberry
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 Y cups
Lobster a Ia Ritz
Early in cay: Boil 2 1 2 -oz. frozen rock
lobster 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 cen
ter: 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 23; or mayonnaise
with curry added; set on platter. With
a pick, spear each lobster chunk; ar
range around shell.
Makes 8 servings, 3 chunks apiece
Fresh Shrimp Dips
(Pictured on back cover and page 2)
Fresh shrimp
1 qt. water
11 teasp. mixed pickling spices
Hot chili sauce; or Spicy Dunk
Sauce, Sharp Sauce, or Green
Goddess Sauce, page 23
Potato chips
Early in cay: 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 serv
ing time.
To serve: Stick a pick in each shrimp,
then arrange in dish on tray. (Or sup
ply 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
Y cup chili sauce
Y cup well-drained horse-radish
1 teasp. W orcestershire
Y teasp. garlic salt
Y teasp. salt
Y teasp. pepper
1 tablesp. vinegar
2 dashes liquid hot pepper
seasoning
Y 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
2Y teasp. prepared mustard
Y teasp. salt
1 tablesp. dried dill
Y teasp. pepper
1Y teasp. sugar
Y cup chilled salad oil
1 tablesp. vinegar
Day before, if desired: In small bowl
place egg yolks . With egg beater or elec
tric mixer, beat in mustard, salt, dill,
pepper, and sugar until well blended.
Add oil, 1 teasp. at a time, beating con
tinuously. Then beat in vinegar.
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
Y teasp. salt
Y teasp. dry mustard
2 tablesp. anchovy paste
3 tablesp. tarragon-wine vinegar
3 tablesp. snipped chives or
scallions
Y cup snipped parsley
1 cup mayonnaise
Y cup commercial sour cream
Y 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.
IN THE COLOR PHOTO ON PAGE 24-Pro
cuitto with Melon, page 10.
J
Guacamole in Shel l
1 large avocado
Lemon juice
1 Y teasp. salt
2 tablesp. chopped green chili
pepper, or 1 small dried red
pepper, chopped
Y 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 sti r may
onnaise, then return to avocado shells.
Serve as a "dunk" with crisp crackers,
cooked shrimp on picks, or celery sticks .
1\1akes about 1 Y cups
Corn Chi p-Cheese Di p
2 3-oz. pkg. cream cheese
3 tablesp. light cream
Y teasp. paprika
Y teasp. salt
3 cloves garlic, fnely cut (optional)
2 teasp. fresh, frozen or canned
lemon juice
Corn chips
Do ahead, if desired: Mix cheese with
cream until smooth ; add rest of ingredi
ents except corn chips ; refrigerate.
To serve: Arrange cheese dip in bowl,
with corn chips around it. Let guests dip
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, in
sert 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 u: Dunk
Y cup ground, cooked liver or
giblets
2 teasp. chopped pickle
1 tablesp. pickle juice
Y cup mayonnaise or salad
dressing
Dash liquid hot pepper seasoning
Y teasp. salt
Y teasp. pepper
1 chopped, hard-cooked egg
Mix all ingredients thoroughly. Re
frigerate until needed.
any of Dippers, page 4.
Makes about 1 cup
J
DO AHEAD
Creamy Egg-Chive Dip
(Pictured on page 28, and pages 34 and 35}
1 6-oz. wedge chive cream cheese,
softened
Y teasp. salt
Y teasp. pepper
2 hard-cooked eggs, fnely chopped
Early in cay, il cesirec: Beat cream cheese
until smooth and fufy; stir in mayon
naise, 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 consist
ency. 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.
Zesty Frankfurters
Frankfurters
Pickled onions
Head of green cabbage
Barbecue Sauce, on this page .
Zippy Cheese Sauce, on this page
Early in cay: 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 frank
furters . Guests dip their own frank
furters into sauces.
Barbecue Sauce
Y cup vinegar
Y cup water
2 tablesp. sugar
1 tablesp. prepared mustard
Y teasp. pepper
1Y teasp. salt
Y teasp. cayenne pepper
1 thick lemon slice
1 sliced onion
Y cup butter or margarine
Y cup catchup
2 tablesp. W orcestershire
1Y 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 Y cup milk,
l b. 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.
ZESTY FRANKFURTERS WITH
ZIPPY CHEESE AND BARBECUE SAUCES
Sea Food Cocktail ,

Livi ng-Room Style
On tray arrange chunks of cooked or
canned lobster, crab meat, or tuna ; de
veined cooked shrimp or scallops ; or
half-and-half avocado cubes and any
shellfsh. 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
Tangy: Combine cup catchup ; 3
tablesp. chili sauce ; 2 tablesp. horse
radish ; 3 tablesp. fresh, frozen or canned
lemon juice ; dash each cayenne pepper
and liquid hot pepper seasoning. If de
sired, add minced onion or cdery, grated
cucumber, or pickle relish. Refrigerate.
Superb: In saucepan, combine 1 cup
catchup, ! cup Worcestershire, J cup
grated Parmesan cheese, 1 tablesp. but
ter or margarine, 1 minced small onion,
Y 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 ; !
teasp. curry powder ; 1 tablesp. minced
onion ; 1 tablesp. fresh, frozen or canned
lemon juice ; and 2 tablesp. chutney.
Refrigerate.
Eas y: Combine cup mayonnaise, !
cup chili sauce or catchup, 2 tablesp.
prepared mustard, 1 tablesp. Worcester
shire, 1 tablesp. horse-radish, and !
teasp. monosodium glutamate. Refrig
erate.
Qu icker Stil l : Delicious cocktail sauce
comes bottled.
Enough sauces for 6 to 8 servings
DO AHEAD 27
Lobster Dips
2 12-oz. frozen rock-lobster tails
1 cup mayonnaise
Y teasp. dry mustard
Y teasp. liquid hot pepper
seasoning
teasp. garlic salt
2 tablesp. vinegar
3 chopped, hard-cooked eggs
3 tablesp. minced stufed olives
3 tablesp. minced sweet pickle
Early in cay: 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, re
serving 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 shel l .
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
Y lb. fresh shrimp, cooked
1 cup cottage cheese
Y teasp. lemon juice
About 1 cup milk
Salt to taste
Early in cay, 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 crack
ers, crisp raw vegetables, etc. Guests
dunk their own. Makes about 1 % cup
' '
Roquefort-CoHage Cheese Dip
2 1 1-oz. wedges Roquefort cheese
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 dippin
g
consistency.
Refrigerate until time to serve.
To serve: Arrange dip in small bowl ;
surround with potato chips, crisp crack
ers, crisp raw vegetables, etc. Guests dip
their own. Makes about 1 Y cups
Anchovy-Oni on Spread
1 to 2 tablesp. anchovy paste
1 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
Vi ennese Spread
4 1V-oz. wedges Camembert cheese
1 4-oz. pkg. Liederkranz cheese
V lb. crumbled blue cheese
Y lb. butter or margarine
2 tablesp. four
2 cups heavy cream
1Y cups chopped stufed olives
Pinch cayenne pepper
Two or three days ahead: Scrape of out
side skins from Camembert and Lieder
kranz cheeses. Place all cheeses, butter
and four 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 cheese
cloth into large pitcher or bowl .
Meanwhile, drain olives on paper
towels. Add, with cayenne, to strained
cheese mixture. Pour into small earthen
ware 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 j ar 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 teasp. salt
Speck pepper
V cup mayonnaise
2 tablesp. diced, pared apple
D ahead: Combine all ingredients but
apple. Refrigerate until serving time.
To serve: To the spread add apple. Ar
range in bowl on tray with choice of
Foundations, page 7. Guests spread
DO AHEAD 29
Tomato Curry
V teasp. W orcestershire
V teasp. onion salt
Tomato wedges
Do ahead: Combine all ingredients but
tomato wedges ; refrigerate until served.
To serve: Arrange cheese mixture in
bowl ; surround with tomato wedges.
Potpourri Cheese
1 12-oz. can or bottle of beer
6 cups grated natural Cheddar
cheese ( 1Y lb. )
V lb. grated blue cheese
Y teasp. salt
1 teasp. dry mustard
2 tablesp. soft butter or margarine
seasoning
Sveral weels ahead, if desired: Open
beer ; let stand. Mix cheeses, salt, mus
tard ; blend in butter, Worcestershire,
pepper seasoning. Add beer gradually,
beating with electric mixer until creamy.
Refrigerate mixture in covered j ars.
Or use to fll small covered pottery j ars,
as gifts . Keeps several weeks in refrig
erator.
To serve: Arrange j ar on tray, with
spread their own. Makes about 5 cups
Tasty Tuna Spread
1 can chunk-style tuna (1 cup)
1 tablesp. chopped bottled capers
Y teasp. soy sauce
1 teasp. horse-radish
V teasp. each garlic, celery, and
onion salts
V teasp. monosodium glutamate
Early in cay, if cesirec: 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 Y' cups
Holiday Spread
(Pictured 0Hpage 45)
1 cup faked canned salmon
1 tablesp. horse-radish
2 teasp. bottled capers with some
juice
Do aheac: In medium bowl, combine all
ingredients. Refrigerate until served.
J0
tray, with choice of Foundations, page
7. Guests spread their own.
Makes about 1 ) cups
Anchovy-Cheese Spread
2 teasp. anchovy paste
1 tablesp. chopped stufed olives
1 teasp. soft butter or margarine
V teasp. prepared mustard
% teasp. bitters
Do aheac: Combine all ingredients to
needed.
Makes about Y cup
Egg and Bacon Spread
4 minced, hard-cooked eggs
V cup mayonnaise or salad
dressing
V teasp. salt
Do aheac: Combine all ingredients to
needed.
tray with choice of Foundations, page 7.
Makes about 7 cup
Curry-Egg Spread
3 minced, hard-cooked eggs
1 tablesp. fnely grated cheese
Do ahead: Combine all ingredients . Re
Makes about 7 cup
Savory Liederkranz Spread
1 4-oz. pkg. Liederkranz cheese
Y cup butter or margarine
; teasp. salt
Y teasp. prepared mustard
; teasp. pepper
Y teasp. paprika
; teasp. W orcestershire
3 tablesp. minced green pepper
Salty-rye bread or pumpernickel
Do ahead: Soften liederkranz and butter
at room temperature. Cream Lieder
kranz until smooth and fufy ; gradually
blend in butter. Stir in salt, mustard,
pepper, paprika and Worcestershire.
Add green pepper and onion, and mix
well . Refrigerate until needed.
tray, with fngers of salty rye bread or
pumpernickel around it. Let guests
spread their own. Makes about 1 Y cups
DO AHEAD
J{
Crab and Egg Spread
Y cup fnely faked canned crab
meat
2 teasp. minced green pepper
1 tablesp. chopped celery
1 tablesp. catchup
Do ahead: Combine all ingredients . Re
To serve: Arrange in bowl on tray with
spread their own. Makes about 7 cup
Cheese Cups
; cup melted butter or margarine
; teasp. salt
Y teasp. pepper
About 6 drops liquid hot pepper
seasoning
About 10 bottled capers
Stufed 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 stufed
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 DO AHEAD
Curried Tuna Spread
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 fufy. Fold in chut
ney and tuna. Refrigerate until needed.
Makes about 2 cups
Mushroom Nibbl ers
Do ahead: Let drained canned whole
mushrooms stand in bottled Caesar
style salad dressing several hours in
refrigerator.
To serve: Drain mushrooms ; serve with
picks as nibblers.
Garlic Stuffed Ol ives
(Pictured 0H page 39}
Day before: Place 4 split cloves garlic in
a jar of stufed olives ; let stand over
night.
To serve: Drain olives, then serve with
or without picks .
Lincoln Cheese Log
cup grated natural Swiss cheese
Y cup coarsely snipped dried beef
Day before: Blend cheeses with horse
radish, adding a few drops of cream if
mixture is too stif. Form into roll about
1 Y" 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.
a
a
-e
Rio-Vista Balls
2 slices crumbled crisp bacon
Y teasp. salt
Speck pepper
teasp. prepared mustard
cup mayonnaise
% cup grated process Cheddar
cheese
Sveral hrs. ahead Combine all ingre
dients 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
Sal ami Cubes
Do aheac: Cut Y " 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-Wi ne 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
Stufed 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
LI eggplant.
Or, with an ice pick, which is re
peatedly dipped into hot water, make a
number of holes in a fat candle. Then
set candle, frst on a needle-point fower
holder, then in a bowl . Insert kabobs in
candle holes ; then in bowl place water
and fowers . Don' t forget to light the
candle.
DO AHEAD 33
Vegetabl e Pi ck 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 st ring on vegetable picks any of
the kabob combinations listed on page
9 . ,To string food on vegetable picks,
frst make holes in food with skewer. )
Marinated Bites
1 cup French dressing
1 tablesp. bottled capers with juice
Y teasp. celery seeds
4 or 5 drops liquid hot pepper
seasoning
Day before: Combine all above ingredi
ents ; 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 fsh or meat. Serve on
bed of parsley or celery leaves, with
picks nearby.
I N THE COLOR PHOTO ON PAGES 34
AND 35-/n the centr compot: Creamy
Egg-Chive Dip, page 26. To let:
Celer Hearts, page 52. To right:
Spiced Pineapple Pickups, page 55.
Front center: Hah Mounds, page 47.
36 DO AHEAD
Quickie Dice
V lb. thuringer or sharp natural
cheese
Pickled onions or stufed olives
Do aheac: Cut thuringer into Y" 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 Wheel s
{Pictured 0H page 42)
5 thin slices ( ; lb. ) pickle-and
pimento loaf
1 5-oz. jar relish-, or blue-cheese
spread
Four or Rve cays aheac: Spread each
thin slice of pimento loaf with cheese
spread, then roll up like a j elly 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
F IF* N UPS
Garl i c-Flavored Potato Chips
or Peanuts
2 cloves garlic
1 qt. potato chips, or V lb. shelled
peanuts
Several hrs. aheac: 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 cups shelled Brazil nuts
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 length
wise slices, about Y" 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 con
tainer and serve as needed.
Makes about 2 cups
Curr ied Bra zil Nu t Ch ips: To salt, add 1
teasp. curry powder.
,
Chil i Rice S
n
acks
V cup butter or margarine
1 teasp. chili powder
Y teasp. salt
4 cups bite-size shredded rice
Day or so before: Start heatin
g
oven to
300F. 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
g
ently until
all rice is covered with butter mixture.
Continue heatin
g
and stirrin
g
for 5 min.
Then bake chili-rice mixture 10 min. ,
stirrin
g g
ently twice. Spread out t o cool .
Store in ti
g
htly covered container.
To serve: Heap snack in bowl or basket
for
g
uests to nibble.
Peppery Nuts
2 tablesp. hot butter or margarine
1 lb. pecan or walnut halves
Few dashes liquid hot pepper
seasoning
Y teasp. salt
Y teasp. pepper
About 45 min. before serving: Start heat
in
g
oven to 325 F. In butter in skillet,
saute pecan or walnut halves until hot
and buttery. Add Worcestershire, pep
per seasonin
g
, salt, pepper.
Arran
g
e nuts in shallow bakin
g
pan ;
bake 20 min.
To serve: Serve nuts while still warm, or
when cold. Makes about 4 cups
CHILl RICE SNACKS
Crosti ni di Fegato di Pol i o
(Chicken Liver Appetizers)
Y cup very fnely minced onion
4 chicken livers, fnely chopped
6 crushed fresh or dried juniper
berries*
V cup white wine
Buttered Italian-bread slices
An hr. before serving: In skillet, heat
butter until
g
olden in color. Add onion;
saute until li
g
ht
g
olden. Add chicken
livers ; saute over hi
g
h heat, sti rrin
g
,
until mixture bubbles .
Add juniper berries and wine ; sim
mer, 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
g
uests do spreadin
g
.
Makes 28
*
Or use Y teasp. dried sa
g
e.
J
Dani sh-Open-Face Appeti zers
White, whole wheat and pumper
nickel 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 f
o
llows :
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 cream cheese, half covered with
boiled ham; radish rose in center.
Nine i s 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
1 doz. medium mushrooms (about
1 lb. )
Y 3-oz. pkg. cream cheese,
softened
2 tablesp. minced onion or chives
Early in cay: Wash mushrooms ; remove
stems. Mix cream cheese, Worcester
shire, minced onion. Refrigerate all .
To serve: Fill mushroom caps with cheese
mixture ; arrange on serving plate ;
guests help themselves . Makes 72
Prosciutto Sti cks
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 plat
ter, spoke fashion, with ham ends toward
center. If desired, pile tiny bunches of
grapes in center. Makes 8
Super-Stufed Cel ery
Stuf 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 fllings below; refrigerate
until served.
2. Stuf long, wide celery stalks ; re
frigerate. To serve, cut celery into
bite-size pieces.
3. Stuf crisp large celery stalks ; put to
gether in pairs, with fllings touch
ing; roll tightly in waxed paper;
refrigerate. To serve, cut into Y "
crosswise slices .
Fillings:
Ol ive- Nut: Into 1 3-oz. pkg. cream
cheese, softened, stir 4 chopped stufed
olives ; 1 0 minced, blanched almonds ;
1 tablesp. mayonnaise.
Ham and Cheese: Mash 2 tablesp. blue
cheese with 1 3-oz. pkg. cream cheese,
softened, 1 2 )-oz. can deviled ham and
some minced green pepper.
Sardine- Pickl e: Mix Y cup mashed
canned sardines (without oil) with 1
tiny onion, grated; 1 tablesp. lemon
juice; 2 tablesp. chopped pickle; pinch
sal t; 2 tablesp. mayonnaise.
Sharp Pineappl e: Mix 1 3-oz. pkg. cream
cheese, softened, with ) cup drained
canned crushed pineapple and 1 teasp.
horse- radish.
Red and Wh ite: Mix 1 cup cottage
cheese with 1 tablesp. minced onion, 5
minced radishes, Y teasp. salt, Y
teasp. pepper.
Meat Frosti es
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 Wheel s
1 lb. Roquefort cheese
1 cup cream cheese
1 cup butter or margarine
4 boiled ham slices
A cay 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
Sal ami Pin Wheel s
Early in cay: Cut unsliced loaf of bread
into thin lengthwise slices ; trim of crusts.
Spread lengthwise bread slices with
fnely 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 LI 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, Y " thick. Serve as is. Or secure
with picks, then broil and serve hot.
J9
DO AHEAD
Meat Rol l -Ups
The meat: Use thin slices of such ready
to-serve meats as salami, spiced ham,
bologna, dried beef, or boiled ham.
The flng: Use soft cream cheese, sea
soned with one or more of the following :
minced onion; Worcestershire; prepared
mustard ; horse-radish; liquid hot pep
per seasoning; celery, garlic or onion
salt ; or monosodium glutamate.
Or use cheese spread-smoky, cheese
and bacon, blue, relish, pineapple, pi
mento, 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 flling ; roll up
tightly. Refrigerate until served.
To serve: Cut each roll -up into bite-size
pieces.
Bologna Lilies
Cut thin bologna slices into 2 " circles.
Fold each bologna circle, then insert a
thin strip of pickle to represent the
stame
n
of a lily. Fasten at the base with
a pick. Refrigerate until needed.
PLANETARY FRANKFURTERS AND
Planetary Frankfurters
6 hard-cooked eggs, well chilled
Y cup relish -cheese spread
7 drops liquid hot pepper seasoning
Y lb. frankfurters
Early in cay: Hard-cook, refrigerate,
then cut hard-cooked eggs crosswise
into " slices. Select the 25 egg slices
with rings of white l arge enough to en
circle 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 of extra
flling, then wrap stufed frankfurters in
waxed paper, saran or foil, and refrig
erate.
To serve: Cut each stufed 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 frank
furte!, 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 but
ter 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 paper
rolled cone or pastry tube, fll each
salami cone with cheese mixture ; pierce
tip with pick to hold in place. Refrig
erate until served.
To serve: Arrange cornucopias in a serv
ing dish on a bed of parsley.
Daisyfi elds Hors d' Oeuvres
Y 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 wel l .
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
4 1 bologna slices
3 1 process Cheddar cheese or
pimento cheese food slices
Do ahead: In one stack, alternate bo
logna and cheese slices, beginning and
ending with bologna. With 31 biscuit
cutter, cut stack into a 3 1 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 freezer
wrapped, then frozen for 1 or 2 weeks .
l;
BRAUNSCHWEIGER OLIVES, QUICKIE DICE,
CRISPY CERVELA T CHIPS, PICKLE AND PIMENTO
LOAF PIN WHEELS, AND BOLOGNA CHEESE WEDGES
Cabbage Balls
Y cup blue cheese
Y teasp. salt
1 tablesp. lemon juice or vinegar
2 tablesp. minced green pepper
2 tablesp. minced celery
Y cup chopped walnuts
Y cup fnely chopped red cabbage
Finely chopped walnuts
Combine all ingredients except fnely
chopped nuts. Shape mixture into tiny
balls. Roll each ball in chopped nuts.
Makes about 40
Olive-Cheese Balls
Roll each stufed olive in cream cheese,
then in chopped nuts. Refrigerate until
needed.
Braunschweiger Olives
1 lb. braunschweiger
40 small pimento olives (or Y"
pieces of dill pickle)
Finely snipped parsley
D ahead: Mash braunschweiger well
with a fork. Scoop about 1 teaspoonful
onto palm of left hand. Pat to fatten ;
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
Bl ue Balls
Y lb. crumbled blue cheese
2 tablesp. minced celery
Dash cayenne pepper
% 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-Bel l s
D 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 rol l . Refrigerate.
To serve: Let guests help themselves.
. i

I-: l .-
< "

.
-
e
42
Ol ive-Cheese Slices
lemon juice
cup chopped ripe olives
2 long hard rolls
Early in cay: 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.
Pickl e Boats
From top of each small sweet gherkin,
cut of thin lengthwise slice. Then scoop
out center of each gherkin and fll 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 cay: With 1 Y" 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 length
wise. 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 AHEAD
g
Egg-Avocado Rolls
2 tablesp. minced avocado
Speck dry mustard
Seasoned salt to taste
10 to 12 slices fresh white bread
Water cress or parsley
Early in cay, if cesirec: Combine all in
gredients except bread and water cress.
To serve: Trim crusts from each bread
slice ; spread with flling. Roll up each
bread slice like j elly roll ; cut into thirds.
In both ends of each roll, tuck bit of
water cress . Makes about 30 to 36
Cl am Bal l s
1 tablesp. minced onion or snipped
chives
Y cup drained canned minced
clams
Y teasp. salt
Speck pepper
cup mayonnaise
% cup chopped walnuts
Combine all ingredients except nuts .
Shape into about 40 small balls. Roll
each ball i n chopped nuts. Refrigerate
until served. Makes about 40
Ham Bal l s: For clams, substitute Y cup
ground, fully cooked ham. Roll balls in
crushed corn fakes 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 cerve
lat about Y
1
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.
Snow-Topped Wr eaths: Slice cervelat
about Y
1
thick. With the cheese spread,
make
1
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
Chi l i -Oni on Avocado Spread
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
fne ; 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 fll celery sticks .
Or let guests spread avocado mixture
on crackers or corn chips, or use it to
fll celery sticks . Makes about 1 Y cups
Raw Carrot-Cheese
Hors d' Oeuvres
% teasp. bottled thick meat sauce
V teasp. celery salt
3 pared, medium carrots
Snipped parsley
Do aheac: Combine cheese, onion, meat
sauce, celery sal t. Slice carrots diagonal
ly into slices Y 1 thick, and about 2 1
long. Refrigerate until needed.
To serve: Top each carrot slice with
some of cheese mixture. Sprinkle with
parsley. Makes about 2 Y doz.
To vary: Use cucumber slices, or radishes
cut in halves. Put slices or halves to
gether in pairs with cheese mixture i n
between.
OLIVES IN ICE
Stuffed Dill Pickles
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 Y " thick slices.
Fil l ed Dill Chunks
6 small dill pickles (2Y" long)
1 chopped, hard-cooked egg
Early in Jay, if desired: With apple corer
or knife, hollow out each pickle. Com
bine 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-lock
wise, jrom top center: Celer and carrot relishes,
Holiday Spread, page 30, miscellaneous dip
pers, cheese cubes, avocado chunks, Nut Bites,
page 56, olives, Blue-Cheese Dunk, page 5.
40
California-Stle Olives
1 No. 1 tall can ripe olives
1 clove garlic
Y 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 j ar. Peel
and quarter garlic ; combine with oil ,
lemon slices and cloves, then pour mix
ture over olives.
Refrigerate olives overnight.
To serve: Drain oil from olives, then
heap them in a bowl . Makes about 77
Ol ives in I ce: Day before, fll a ring
mold with water, then freeze frm 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 of 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 stufed olives
1 jar Roquefort-cheese spread
1 cup chopped walnuts
teasp. salt
Early in Jay: Drain 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 ball s. Refrigerate till
serving time.
To serve: Provide picks, if desi red.
Makes 20 to 24
AEA
HO
and dUbLY
Chili Shrimp
Y cup chili sauce
1 clove garlic, minced
Y lb. thin bacon slices
l ib. shrimp, deveined, cooked
Sveral hr. 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
9 white bread slices
Prepared mustard
Pickle slices
1 1-lb. can corned beef hash
Sveral 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
DO AHEAD
4
7
Toasted Chutney Bites
Y lb. braunschweiger
Y cup chutney
12 fresh thin bread slices (must be
soft and easy to roll)
Sof 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
Curri ed-Tuna Toasties
1 can chunk-style tuna ( 1 cup)
Y cup mayonnaise
Y teasp. onion salt
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 Toas ties: Make as above ; for
flling use : 1 6-oz. can boned chicken,
chopped ; 1 tablesp. mayonnaise ; 1
tablesp. minced celery ; and Y teasp.
curry powder. You' ll need 8 to 1 0 slices
fresh white bread.
DO AHEAD
Pizza Rol l -Ups
1 cup grated Cheddar cheese
1 cup canned tomato sauce
Y cup chopped ripe olives
Y teasp. dried oregano or chili
powder
3 tablesp. melted butter or
margarine
Do ahead: Blend cheese, tomato sauce,
ripe olives ind 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
ing oven to 400 F. Bake roll -ups about
1 5 min. or until brown. Serve at once.
Makes 14 roll-ups or 28, i halved
I N THE COLOR PHOTO ON PAGES 48
AND 49-ln the chafing dish: Chili
Shrimp, page 47. In the bowl: Olive
Cheese Pufs, page 51 . On the tray:
Jigsaw Canapes, page 59, stufed
olives, and Carrot Curls, page 52.
Mushroom Hots
1 6-oz. pkg. chive cream cheese
1 3-oz. can chopped mushrooms,
drained
36 crisp crackers
Do ahead: Combine chive cream cheese
with butter and chopped mushrooms .
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
Stufed 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 un
ti l bacon is crisp ; serve hot.
Olive-Cheese PuHs
24 pitted ripe olives*
Scallions (green onions)
; lb. natural sharp Cheddar
cheese, grated ( 1 cup)
; cup soft butter or margarine
Y cup sifted all-purpose four
; teasp. salt
Y teasp. paprika
four or Rve hr. ahead: Stuf olives with
slivers of scallions. Blend cheese with
butter ; stir in four, salt, paprika ; mix
well . Mould 1 teaspoonful of this dough
around each olive, covering it com
pletely. Arrange on ungreased baking
sheet. Refrigerate.
ing oven to 400 F. Bake pufs 10 to 1 5
min. ; serve warm or cold. Makes 24
*Or use stufed olives ; omit scallions.
Hot Mi nced Clam Canapes
(Pictured on page 13}
1 .-oz. pkg. cream cheese, softened
1 7Y-oz. can minced clams,
drained
Dash paprika
Crisp crackers
Do ahead, if desired: Work cream cheese
with fork until creamy. Add minced
clams, lemon juice, horse-radish, Wor
cestershire, paprika and hot pepper
seasoning ; refrigerate.
About 15 min. before serving: Spread clam
mixture on crackers ; arrange on baking
sheet. Broil 5 mi n. or until lightly
browned on top. Makes 1 4
OLIVE-CHEESE PUFFS AND PIZZA BITS
Egg PuHs
4 fnely chopped, hard-cooked eggs
2 tablesp. cream
1 teasp. herb wine vinegar
1 teasp. dried tarragon
About 40 crisp crackers
Mayonnaise
Do ahead, if desired: Combine eggs, ba
con, 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 mar
garine.
Now top each biscuit half with a cir
cle, 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 .
J
Susan' s Relishes
Radish Roses: 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,
pared carrot, shave fat lengthwise strips. On fnger,
curl each stri p. Tuck curls tightly in ice for 1 hr.
Cel ery Hearts: From celery bunch, break of heavy
outer stalks ; cut of tops. Cut bunch lengthwise into
4 to 6 pieces. Make 3 or 4 gashes along outside stalks.
Vegetable Sticks: Cut pared carrot, beet, turnip or
cucumber lengthwise into Y" slices ; cut each slice
into thin sticks. On some st ring pitted ripe olives .
To serve: Arrange relishes with Stufed Raw Mush
rooms, page 38, perky water cress, and tiny buds of
raw caulifower. Serve with tangy French d ressing.
Royal Pineappl e Snacks
Thin bread slices
Sof butter or margarine
Bottled mustard sauce
Sliced boiled ham or luncheon
meat
Packaged process Cheddar cheese
slices
Canned pineapple chunks, drained
Several hrs. aheac, if cesirec: 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.
To serve: Start heating oven to 450 F.
Bake snacks until cheese melts-about
8 to 10 min. Serve hot .
Pizza Bits
Y cup chopped, pitted ripe olives
Y cup drained canned tomatoes
1 cup grated Cheddar cheese
Pinch oregano
Dash garlic salt
7 bread slices
Do aheac, if cesirec: In small bowl,
blend olives with tomatoes, cheese,
oregano and garlic sal t. Refrigerate
until needed.
ing 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. aheac: 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 sub
stituted for cooked ham, and pineapple
chunks for peaches, if desired.
JJ

WH EN- lTS-A- CROWO
You' ll want e nlarged re cipe s; you' ll want
do- ahe ad re cipe s. We give you both. But
don' t forge t you can use mar r the re ci
pe s in the othe r se ctions, multipling the m
as needed.
The n too, the re comes a time in the lie
ofeve r hoste ss (eve n in this e ra r dips
and dunks, stick and picks, and q uicke r
than quick) , whe n you will want to bring
forth a producti on numbe r . Ours are so
vturm1u that you ge t the most "show" for
ti me , with a minimum oflast- minute
Swi ss-Cheese Tartl ets
1 pkg. pie-crust mix
3 eggs
1 cup commercial sour cream
Y teasp. pepper
Y teasp. grated onion or onion salt
1 lb. fnely grated process Swiss
cheese
1 teasp. celery or poppy seeds
Sveral 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 Y " or
2 " mufn-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.
ing 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
Chi l i -Cheese Log
(Pictured 0H page 17)
% lb. natural Cheddar cheese,
grated
1 teasp. salt
Y teasp. pepper
1 Y teasp. W orcestershire
Chili powder
Three or four cays ahead: With an elec
tric mixer, thoroughly combine Ched
dar 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 thor
oughly 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
wel l . Makes about 7 lb .
Crispy Cervelat Chips
1 10-oz. cervelat chub
When buying cervelat, ask butcher to
cut it into about 200 paper-thin slices .
ing oven to 400F. 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 wi th fngers .
Makes 200
Pickled Shrimp
; 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 cup olive or salad oil
Y cup vinegar
1Y teasp. salt
; teasp. dry mustard
Y teasp. pepper
; 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 fre
quently ; remove from heat ; cool 1 5 min.
Meanwhile, in large bowl, combine 2
onions, thinly sliced, Y 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 fV Serve Pickled Shrimp cold,
with picks, so guests can help them
selves. Makes about 40
WHEN- I T'S-A- CR OWD
JJ
Spi ced Pi neapple Pickups
1 No. 2 Y can pineapple chunks
% cup vinegar
1 ; cups granulated sugar
Dash salt
6 to 8 whole cloves
1 4"-piece stick cinnamon
Day or so aheac: Drain 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
; cup cold water
1 env. unfavored gelatine
2 1Y -oz. wedges Camembert
cheese
3 1;-oz. wedges Roquefort cheese
1 egg, separated
Y 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
stif; 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.
5
6
WHEN-I T'S-A- CR OWD
Antipasto Vari ato
(Assorted Hors d' Oeuvres)
Canned fsh, 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, remem
bering to contrast favors-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 fnocchio (fennel)
Chick peas
Pickled mushrooms
Olives-ripe, green, or stufed
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 ar
range a small serving of fve or six kinds
on each plate, and serve as frst course
at table.
Nut Bites
1 lb. blue cheese
About 86 walnut or pecan halves
Early in cay: 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.
Makes about 43
Ni bbl er Lorrai ne
1 1 1" unbaked pie shell, well
chilled*
12 bacon slices
4 eggs
2 cups heavy cream
% teasp. salt
Pinch nutmeg
Pinch sugar
Pinch cayenne pepper
Y teasp. pepper
1 cup grated natural Swiss cheese
/ lb. )
About 1 Y hrs. before serving: Start heat
ing oven to 425 F. Rub butter over sur
face 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
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 1 cup parsley and Y cup
pecans. Shape into one l arge ball .
Place in bowl lined with waxed paper ;
refrigerate overnight .
To serve: About 1 hr. before serving, re
move ball from refrigerator, and roll in
mixture of Y 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 Y cups
Deviled Hamburger Toasti es
1 lb. chuck, ground
Y cup chili sauce
1Y teasp. horse-radish
1 teasp. salt
1Y teasp. Worcestershire
Speck pepper
8 bread slices
Do ahead: Combine all ingredients ex
cept bread ; refrigerate until needed.
To serve: Toast bread on one side i n
broiler. Spread untoasted si de 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
cup top milk or light cream
Birthday candles
Red carnations and laurel leaves
Several hours ahead: Cut Y" 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 l ayers to
gether with the following fllings : 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
58 WHEN- I T'S-A- CR OWD

Pickled Mushrooms
2 6-oz. cans broiled mushroom
crowns
Y cup tarragon vinegar
Y cup dark brown sugar
V teasp. salt
Y 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, com
bine Y cup mushroom broth with vine
gar, sugar, salt, peppers, bay leaf, garlic ;
bring to boil, then pour over mush
rOOlS (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-oz. pkg. spaghetti-sauce mix
1 8-oz. can tomato sauce
1 Y cups water
2 tablesp. salad oil
1 to 2 lb. frankfurters
Early in cay: 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 chafng 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 pt. (2 cups) commercial sour
cream
1 p
g. gar lie-cheese salad dressing

m1x
Day before, if cesirec: With an electric
mixer or egg beater, blend all ingredi
ents until velvety smooth; refrigerate.
To serve: Heap dip in a bowl, surround
ed 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 pkg. salad dressing mix.
Hot Baked Ham Mi dgets
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 bas
ket 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, bar
becue 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
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
Y cup mayonnaise
2 sieved hard-cooked egg whites
2 sieved hard-cooked egg yolks
Snipped parsley
Stufed olives
Parsley sprigs
Sveral hrs. ahead: Prepare the three
spreads below; also carrot curls ; hard
cook 2 eggs ; then refrigerate all .
Sal mon Spr ead: Mix 1 cup faked
canned salmon with 2 tablesp. fresh,
frozen or canned lemon juice, Y teasp.
salt, speck pepper, 2 tablesp. bottled
tartar sauce.
Ch icken-Nu t Spread: Mix % cup
minced, cooked or canned chicken, Y
cup canned buttered chopped almonds,
t cup light cream, t teasp. salt, speck
pepper, Y teasp. celery salt.
Avocado Spread: With fork, mash Y
pitted, peeled ripe avocado with 1 teasp.
fresh, frozen or canned lemon j uice, Y
teasp. salt, 1 teasp. minced onion.
To assemble: About 1 hr. before serving,
for each jigsaw, trim crusts from one rye
bread slice ; set on serving plate. With 3 "
cookie cutter, cut circle from center,
leaving it in place ; quarter ci rcle and
rim; halve each quarter of rim.
Now, being sure to keep round shape
of jigsaw, 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 Avo
cado and Chicken-Nut Spreads. Sprin-
WHEN- I T'S-A- CROWD
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, Ul 72 canapes
Stuffed Cheese Rolls
Packaged garlic cheese roll
Packaged smoky cheese roll
Packaged wine cheese roll
Stufed olives
Small gherkin pickles
Cocktail onions
Early in cay: From either end of each
roll, remove covering, leaving rest of
covering in place. With apple corer,
scoop out center of each roll . Stuf garlic
cheese roll with stufed 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 t ray,
along with crisp crackers and spreaders .
Guests choose favorite.
STUFFED CHEESE ROLLS
0
WHEN-I T'S-A- CR OWD

Snowman Appetizer Server
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 j aunty
paper hat.
Prepare Garlic Stufed Olives, page
32 ; Ham Pin Wheels, page 39; Celery
Brooms, page 63.
To serve: With putty, anchor snowman
to a serving tray. For eyes, with picks,
attach halved stufed olives ; for teeth,
cheese cubes ; for buttons, a Ham Pin
Wheel . Surround snowman with Garlic
Stufed 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 lY-oz. pkg. onion-soup mix
2 tablesp. drained pickle relish
lemon juice
Early in cay: Drain mushrooms and cut
into quarters . Meanwhile, place sour
cream in bowl ; add onion soup mix and
pickle relish ; blend thoroughly ; add
lemon j uice. 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
D ahead: At the dime store buy a white
plastic foam circle, 9 1 in diameter, 1 1
thick.
An hour or so ahead: Make appeti zers
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 length
wise ; spread cut sides with sharp cheese
spread ; put back together. Cut into Y 1
pieces . Place a pick in each and arrange
in row around cheese.
Stick olives on picks around frank
furters . (If desired, frst 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 1
lace paper doily. Set on a shallow bowl ;
if desired, add a ribbon bow at base.
Slimmers, trimmers. The are part of to
day's entertaining. No hostess who wants
to be considered a good hostess will over
look including at least one in her "appe
ti:.r menuette" for each and ever part,
even so simple a slimmer as a Jew celer
sticks.
But slimmers needn' t stop there; the
can be gY and exciting. Read on and see.
NK and SK0
Around a bowl o one of the dunks or
spreads in this section, arrange your
choice o the following dipers or founda
tions. Let guests help themselves.
Dippers for Dunks
Tomato wedges
Fresh pineapple sticks
Radishes
Green-pepper strips
Scallions
Crisp endive leaves
Raw caulifower buds
Chinese-cabbage chunks
Cucumber stri
p
s
Carrot or celery sticks or fans
Apple chunks, dipped into lemon
juice
Foundati ons for Spreads
Cucumber slices
Celery chunks (cut into 1" lengths}
Carrot slices
Fresh apple or pear slices, dipped
in lemon juice
SLI..ERS
0
{
Anchovy-Cel ery Dip
2 cloves garlic
1 2-oz. can fat fllet 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 fV Place anchovy dip in small
bowl on pl ate ; 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
3 tablesp. milk
Dash pepper
Y teasp. dried sage
Y teasp. celery salt
lemon juice
Thoroughly combine cottage cheese
with onion, milk, pepper, sage, celery
salt, and lemon j uice. Use as spread for
any of Foundations for Spreads, on this
page. Makes about 7 cup
Spicy Cheese Di p
Y cup mayonnaise
6 tablesp. cottage cheese
Y teasp. lemon juice
Blend all ingredients together. Refrig
erate until needed. Use as a dip for any
of Dippers for Dunks, on this page.
Makes about Y cup
0
SLI..ERS
Nippy-Cheese Dunk
1 Y cups cottage cheese
Y cup yoghurt
2 teasp. sharp prepared mustard
1 teasp. seasoned salt
Y teasp. grated lemon rind
Cucumber fngers
Caulifower 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, pars
ley, salt, lemon rind. Prepare raw vege
tables, shrimp. Refrigerate all.
To serve: Allow Y cup dunk per serving
and as many raw vegetables and shrimp
as are needed for dunking with it.
Makes 8 servings
Crab-Rel ish Spread
1 6'-oz. can king crab meat, Baked
2 tablesp. pickle relish
Y teasp. seasoned salt
24 Melba toast rounds
Combine crab meat with pickle relish,
mayonnaise, horse-radish and seasoned
salt. Refrigerate until served.
To 6fV Spread crab mixture on Melba
toast rounds. Makes about 1 cup
French Dressing Dunk

% cup water
2 teasp. cornstarch
Y cup fresh, frozen, or canned
lemon juice
% teasp. salt
1 Y teasp. sugar
2 tablesp. salad oil
Y teasp. paprika
1 clove garlic
Y teasp. Worcestershire
Y 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, catch
up. With egg beater or electric mixer,
beat until smooth and blended. Refrig
erate.
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 cups
Pol ka-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 .
Vi enna-Christmas Slices
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
Cel ery Brooms
Large carrots
Celery
Pretzel sticks
D ahead: Slice carrots into crosswise
slices " 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.
SUMMERS
6
3
Fil l ed Mushrooms
1 doz. medium mushrooms (about
Y lb. )
Y cup cottage cheese
1 tablesp. canned deviled ham
Seasoned salt
Wash mushrooms ; dry ; remove stems.
Mi cheese with deviled ham and sea
soned salt to taste. Use t o stuf mush
rooms . Makes 12
Dinty Moore Cel ery Sti cks
1 cup canned corned beef
2 tablesp. cream cheese
cup canned sauerkraut juice
20 3 " celery stalks
Parsley sprigs
Combine all ingredients except celery
and parsley ; mix wel l .
To serve: Use corned beef mixture to
fll crisp celery stalks ; garnish with pars
ley sprigs. Makes 20
Spicy Ham Roll-Ups
1 tablesp. packaged onion-soup
mix
1 tablesp. bottled mustard sauce
Y 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 cross
wise. 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
SLI..ERS
Slimmer Shorties
Carrot Sl i c es: Top thin carrot slices
with dabs of seasoned cottage cheese.
Ham Rol l s: Roll thin slices of boiled
ham around cooked asparagus spears,
or apple, melon, celery, cucumber, or
chicken fngers.
Radi sh Hal ves: Split radishes length
wise ; top halves with seasoned cottage
cheese or canned deviled ham.
Rel i sh Sandwi ches : Put together thin
carrot, cucumber, or apple slices with
seasoned cottage cheese, or with deviled
ham seasoned with peanut butte
.
Cucumber Sl i ces: Top cucumber slices
with Neufchatel -and-pimento spread.
Celery Stal ks: Season cottage cheese
with pickle relish. Use to fll celery
stalks ; sprinkle with poppy seeds.
Endi ve Fi ngers: Season cottage cheese
with garlic salt. Use to fll endive fn
gers ; sprinkle with snipped parsley.
Hal ved Tomato Sl i c es: Top each half
tomato slice with cottage cheese; sprin
kle with coarsely crushed corn crisps.
Cri s p Rounds: Top each crisp cracker
with 1 slice Swiss-cheese roll, and 1 slice
canned or regular frankfurter.
Ti n y Gherki ns: On each pretzel skewer,
string 1 gherkin and 1 cube Cheddar
cheese.
Appl e-Chees e Sl i c es: Dip cored apple
rings in lemon juice. Then top each
with a shamrock cut from a thin Ched
dar cheese slice. Sprinkle with paprika.
Di l l -Pi ckle Sli ces : Top each dill pickle
slice with cottage cheese which has been
seasoned with garlic powder and chili
sauce.
Hal ved Orange Sl i c es: Top each un
peeled orange slice wi th a dab of Neuf
chatel cheese, mixed with snipped chives.
Stu fed Ol i ves: Split stufed olives ; put
back together with Neufchatel cheese.
Raw Carrot Sl i c es: Top raw carrot slices
with cottage cheese moistened with pine
apple juice. Insert plumes of water cress.
Bol ogna Sl i c es: Spread each bologna
slice with cottage cheese mixed with
horse-radish. Roll up ; fasten with picks ;
refri gerate until served.
Doubl e Bol ogna Sl i ces: 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 remainin
g
slice. Refrigerate
until served. Then cut each roll into "
slices .
Fresh Kumqua ts: Split, then fll halves
with seasoned cottage cheese.
Lettuce Rol 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
seasoning
1 teasp. salt
l ib. ground chuck
1 tablesp. hot butter or margarine
2 tablesp. four
1 cup water
seasoning
Y teasp salt
Y teasp. celery seeds
Y teasp. bottled sauce for gravy
Do ahead: Combine Y teasp. pepper
seasoni ng, the onion, chili sauce, 1
teasp. salt, and ground chuck. Shape
into 1 " balls ; refrigerate until needed.
About 45 min. before serving: In hot but
ter in skillet, brown meat balls, a few at
a time ; remove meat balls . Into same
butter, stir four, then water ; cook, stir
ring, until mixture thickens and comes
to a boil .
Now stir in Y teasp. pepper season
ing, Y 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 ; pro
vide picks for spearing. Makes about 48
SUMMERS
Barbecued Frankfurters
1 cup vinegar
1Y cups tomato juice
2 tablesp. brown sugar
1 teasp. garlic salt
1 teasp. salt
Y teasp. pepper
1 small onion, minced
Y cup catchup
1 tablesp. Worcestershire
About 8 frankfurters, cut into 1 "
lengths
Day before: Combine vinegar, tomato
j uice, brown sugar, mustard, salts, pep
per, onion. Cook, uncovered, 20 min. ;
then stir in catchup and Worcestershire.
Cool, then refrigerate until needed.
At serving time: In chafng dish, heat up
barbecue sauce. Add frankfurters and
heat gently.
To serv: Let guests spear frankfurters
with picks . Makes 40
Chafing Dish Special
Speck each dried marjoram, savory,
thyme and rosemary
2 4-oz. cans Vienna sausages, halved
1 3-oz. can whole button mush
rooms, draied
3 tablesp. dry red or white wine
In chafng 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 LES
Cuore di Carciofi
(Hearts of Artichoke)
A hour or so ahead: Open a can of arti
choke bottoms. Top each with a little
canned tuna mixed with mayonnaise ;
then sprinkle with chopped, hard
cooked egg yolks and snipped parsley.
Refrigerate till served.
Or top each artichoke bottom with
cut-up, cooked shrimp mixed with may
onnaise ; then top with 1 cooked shrimp
and snipped parsley. Refrigerate till
served.
Slimmer Tray
Red Radi shes: Split radishes length
wise ; put back together with Gorgon
zola cheese.
Hi ckory-Smoked Cheese Sl i ces: Serve
them on slices of pumpernickel or rye
bread.
Pi neappl e/Chunks or Pi ckl ed Oni ons:
On each pick, string 1 pineapple chunk
or pickled onion with 1 cube of Cheddar
cheese. Refrigerate until needed.
Pecan Halves: Press them into balls of
Roquefort cheese which has been mixed
with sherry. Refrigerate until served.
PiHed Large Prunes: Fill them with cot
tage 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 follow
ing. Then broil till hot.
Ham cubes
Coked, 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
Ap
p
l
.
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 Hel p-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 fngers
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
Di ps and Dunks . . . . . . 22 to 28
Barbecue Sauce . . . . . . . 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 Pte Dunk . . . . . . . 25
Roquefort-Cottage Cheese
Dip . . . . . . . . . . . . . . . . . 28
Seafood Cocktail,
Living-Room Style . . . . 27
Sharp Sauce . . . . . . . . . . 23
Shrimp Avocado . 25
Spicy Dunk Sauce . . . . . . 23
Zesty Frankfurters . . . . . 26
Zippy Cheese Sauce . . . . 26
Hot ond Bubbly . . . . . . 47 to 53
Bacon Bites . . . . . . . . . . . 50
Cheesebiz . . . . . . . . . . . . . 51
Chili Shrimp . . . . . . . . . . 47
Curried-Tuna Toasties . . 47
Chicken Toasties . . . . . 47
Egg Pufs . . . . . . . . . . . . . 51
Hash Mounds . . . . . . . . . . 4 7
Peach Kabobs . . . . . . . . . 53
Hot Minced Clam
Canapes . . . . . . . . . . . . . 51
Mushroom Hots . . . . . . . . 50
Olive-Cheese Pufs . . . . . 51
Pizza Bits . . . . . . . . . . . . . 53
Pizza Roll-Ups . . . . . . . . 50
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
Ham Balls . . . . . . . . . . 43
Cornucopias . . . . . . . . . . 41
Crostini di Fegato
di Pollo . . . . . . . . . . . . . 37
Daisyfelds Hors
d' Oeuvres . . . . . . . . . . 41
Danish-Open-Face
Appetizers . . . . . . . . . . . 38
Egg-Avocado Rolls . . . . . 43
Filled Dill Chunks . . . . . . 46
Garlic-Flavored Potato
Chips or Peanuts . . . . . . 36
Ham 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
Raw Carrot-Cheese Hors
d' Oeuvres . . . . . . . . . . . 44
Roquefort Olives . . . . . . 46
Salami Pin Wheels . . . . . . 39
Shrimp Rounds . . . . . . . . 43
Stufed Dill Pickles . . . . . 46
Stufed Raw Mushrooms 38
Super-Stufed Celery . . . 39
Ham and Cheese . . . . . 39
Olive-Nut . . . . . . . . . . 39
Red and White . . . . . . . 39
Sardine-Pickle . . . . . . . 39
Sharp Pineapple . . . . . 39
Spread-Your-Owns . . . . 28 to 32
Anchovy-Cheese Spread 30
Anchovy-Onion Spread . 28
Cheese Cups . . . . . . . . . . 31
Chicken and Bacon
Spread . . . . . . . . . . . . . . 29
Crab and Egg Spread . . . 31
Curried Tuna Spread. . . 32
Curry-Egg Spread . . . . . 31
Egg and Bacon Spread . . 30
Holiday Spread . . . . . . . . 30
Lincoln Cheese Log . . . . 32
Potpourri Cheese . . . . . . 29
Savory Liederkranz
Spread . . . . . . . . . . . . . . 31
Tasty Tuna Spread . . . . . 30
Tomato Curry . . . . . . . . . 29
Viennese Spread . . . . . . . 29
Sti ck-and-Pi ck . . . . . . . . 32 to 36
Cheese-Wine Cubes . . . . . 33
Cracker Kabobs . . . . . . . 33
Garlic Stufed Olives . . . 32
Marinated Bites . . . . . . . . 33
Mushroom Nibblers . . . . 32
Pickle and Pimento Loaf
Pin Wheels . . . . . . . . . . . 36
Quickie Dice . . . . . . . . . . 36
Rio-Vista Balls . . . . . . . 32
Salami Cubes . . . . . . . . . . 33
Vegetable Pick Kabobs . 33
SHORT ORDER . . . . . . . 4 to 21
Di ps and Dunks . . . . . . . . 4 to 6
Avocado Cream Cheese
Dip . . . . . . . . . . . . . . . . . 5
Blue-Cheese Dunk . . . . . . 5
Carra-Chee Appetizers . 6
Cress and Curry . . . . . . . 6
Dippers . . . . . . . . . . . . . 4
EdamBowl . . . . . . . . . . . 6
Finger Fruits . . . . . . . . . . 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
Cored-Beef Rounds . . . 14
Deviled Melbas . . . . . . . . 15
Dill-Cheese Toasties . . . . 14
Doggies . . . . . . . . . . . . . . 15
English Mufnettes . . . . . 1 3
Blue-Cheese . . . . . . . . . 13
Seeded . . . . . . . . . . . . . 13
Hot Cheesed Biscuits . . . . 14
Penny Frankfurters . . . . 14
0
J
0
INDEX
Pineapple Sausage
Kabobs . . . . . . . . . . . . . . 14
Of-the-Shel f . . . . . . . . . 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
Sardines . . . . . . . . . . . . 18
Meat Quickies . . . . . . . . . 18
Cubes . . . . . . . . . . . . . . 18
Corned-Beef Hash . . . . 18
Deviled Ham or
Tongue . . . . . . . . . . . . 18
Smithfeld 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
Stufed Nuts . . . . . . . . . 19
Toasty Cutouts . . . . . . 1 9
Take Your Pick . . . . . . . . 16
Pi ck-Me-Ups . . . . . . . . . 11 to 1 3
Cheese Buttons . . . . . . . . 1 1
Christmas Canapes . . . . . 12
Christmas Tree
Garnish . . . . . . . . . . . 12
Parsley Garnish . . . . . . 1 2
Wreath Garnish . . . . . . 12
Crispy Cheese Pufs . . . . 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-Owns . . . . . . 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
Savory Cheese Spread . . 8
Shrimp Spread . . . . . . . . 9
Sundae-Style Cheese . . . 7
Surprise Cheese Whip . . . 8
Toasties . . . . . . . . . . . . . . 9
Warm Salty Rye . . . . . . . 9
Sti ck-and-Pi ck . . . . . . . . . 9 to 11
Avocado Crunchies . . . . . 11
Avocado Tidbits . . . . . . . 10
Chili Cheese . . . . . . . . . . . 10
Cocktail Anchovies . . . . . 10
Kabobs . . . . . . . . . . . . . . . 9
Proscuitto with Melon . . 10
Chunks . . . . . . . . . . . . . 1 0
Wedges . . . . . . . . . . . . . 10
Salami Kabobs . . . . . . . . 11
Shrimp Inez . . . . . . . . . . 11
Tasty Sticks . . . . . . . . . 10
SUMMERS . . . . . . . 52, 61 to 66
Dunks and Spreads . . . 61 to 62
Anchovy-Celery Dip . . . . 61
Crab-Relish Spread . . . . 62
Dippers for Dunks . . . . . . 61
Foundations for Spreads 61
French Dressing Dunk . . 62
Herb-Cheese Spread . . . 61
Nippy-Cheese Dunk . . . . 62
Polka-Dot Spread . . . . . . 62
Spicy Cheese Dip . . . . . . 61
Pi ck-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
Fresh Kumquats . . . . . 64
Halved Orange Slices. 64
Halved Tomato Slices. 64
Ham Rolls . . . . . . . . . . 64
Lettuce Rolls . . . . . . . . 64
Radish Halves . . . . . . . 64
Raw Carrot Slices . . . . 64
Relish Sandwiches . . . 64
Stufed Olives . . . . . . . 64
Tiny Gherkins . . . . . . . 64
Spicy Ham Roll-Ups . . . 63
Susan's Relishes . . . . . . . . 52
Carrot Curls . . . . . . . . 52
Celery Hearts . . . . . . . 52
Radish Roses . . . . . . . . 52
Vegetable Sticks . . . . . 52
Vienna-Christmas Slices. 63
More or Less . . . . . . . . . . . . . 66
Cuore di Carciof . . . . . . 66
Fruit Help-Yourselves . . 66
Slimmer Kabobs . . . . . . . 66
Cold . . . . . . . . . . . . . . . 66
Hot . . . . . . . . . . . . . . . . 66
Slimmer Tray . . . . . . . . . 66
Hickory-Smoked
Cheese Slices . . . . . . . 66
Pecan Halves . . . . . . . . 66
Pineapple Chunks or
Pickled Onions . . . . . 66
Pitted Large Prunes . . 66
Red Radishes . . . . . . . . 66
Sti ck and Pi ck . . . . . . . . . . . . 65
Appeteasers . . . . . . . . . . . 65
Barbecued Frankfurters. 65
Chafng Dish Special . . . 65
WHEN-I T' S-A- CROWD . . 54 to 60
Antipasto Variato . . . . . 56
California Mushroom
Dip . . . . . . . . . . . . . . . . . 60
Cheese Ball . . . . . . . . . . . 57
Chili-Cheese Log . . . . . . . 54
Crispy Cervelat Chips . . 55
Deviled Hamburger
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 . . . . . . . . . . . . . 55
Snowman Appetizer
Server . . . . . . . . . . . . . 60
Spiced Pineapple Pickups 55
Spicy Appetizer
Frankfurters . . . . . . . . . 58
Stufed Cheese Rolls . . . 59
Swiss-Cheese Tartlets . . . 54
Velvety Cheese Dip . . . . . 58

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8

You'll want to provi de a c ock tail size nap

Sea Food Cocktail ,

cooked egg white

58 WHEN- I T'S-A- CR OWD

g. gar lie-cheese salad dressing

WHEN-I T'S-A- CR OWD

French Dressing Dunk

Pol ka-Dot Spread

S-ar putea să vă placă și

Good Housekeeping&#39;s Appetizer Book

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8

You'll want to provi de a c ock tail size nap

Sea Food Cocktail ,

cooked egg white

58 WHEN- I T'S-A- CR OWD

g. gar lie-cheese salad dressing

WHEN-I T'S-A- CR OWD

French Dressing Dunk

Pol ka-Dot Spread

S-ar putea să vă placă și

Good Housekeeping's Appetizer Book

Good Housekeeping's Appetizer Book