Summer Aspic

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: unknown

Try making lemon Jello with tomato juice instead of water --just follow package directions. A nice summer aspic.

NUTS AND BOLTS

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Eleanor DeCourcy Wernette

1/2 c. butter or margarine
2 c. bite sized rice squares
3 T. Worcestershire sauce
2 c. Cherrios
1 tsp. garlic salt
1 c. thin pretzel sticks
2 tsp. celery salt
1 c. Spanish peanuts or salted peanuts
2 tsp. seasoned salt
2 c. bite sized wheat squares

Melt butter and stir in Worcestershire and 3 salts. In large roasting pan, combine nuts, cereals and pretzels; pour butter sauce over mixture, tossing to blend. Bake, uncovered, in slow oven (250 degrees) for about 1 hour. Spread on absorbent paper to cool. To keep crisp store in airtight container until needed.
Makes about 2 quarts.

CHEESE PINWHEELS

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Mona Seelig Stolz

1 large pullman loaf bread (sliced the long way)
1 container (7 to 8 oz.) Wispride or other sharp Cheddar
1 lb. thinly sliced bacon (have butcher d. it if possible)
2 sticks butter or margarine
1/4 tsp. Worcestershire Wooden toothpicks

Ahead of time, remove cheese and butter from refrigerator to soften. Combine cheese, butter, Worcestershire and cream the mixture. Spread on bread. Stretch 3 slices bacon on each slice and roll each slice. Refrigerate overnight or freeze indefinitely.
If frozen, thaw at room temperature for 1 hour. Slice each roll to yield 8 pinwheels. Insert toothpick in pinwheel where circle ends. Broil on rack 2 to 3 minutes on each side.

SESAME CHEESE WAFERS

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Beth Chase Cunningham

1/4 lb. Cheddar cheese with port wine (not cheese food)
1/4 lb. butter or margarine
1 c. flour
Dash cayenne pepper
1/4 c. sesame seeds (toasted)

Have cheese and margarine at room temperature. Cream together. With fork, blend in flour and pepper. With floured hands roll into marble sized balls, roll in sesame seeds. Place on baking sheet, flatten with cloth covered glass. Bake at 400 degrees about 10 minutes. Don't let bottoms burn! Can also be rolled into sticks. Best served hot from the oven.

SWISS CROUTE

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Ann Pye Cowley

1/2 lb. Swiss cheese (grated)
6 slices white bread
2 eggs (separated)
Butter or shortening
1 tsp. onion (grated)

Mix cheese with yolks and onion. Beat egg whites lightly and add to mixture. If too stiff, add 1 t. cream. Spread mix liberally on one side of bread and fry until golden, spread side first.

Serves 4.

Leftovers can be refrigerated and heated in oven. Cut small they make good hors d'oeuvres.

STUFFED MUSHROOMS

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Jean Byers Hernandez

24 large mushrooms
1 tsp. garlic salt
3 t. butter
1/4 tsp. pepper
1/2 c. Italian seasoned
1 t. lemon juice
bread crumbs
1 tsp. Worcestershire sauce
1 small onion (grated)

Separate mushrooms. stems and caps. Saute caps in butter until lightly browned. Drain. Chop mushroom stems finely, and mix with remaining ingredients. Stuff mushroom caps with mixture. Bake at 350 degree 8 to 10 minutes.

Serves 4 to 6 as an appetizer.

SHRIMP STEAMED IN BEER (From the Florida Keys)

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Elspeth Cahill Swope

Serves 12

4 lb. large shrimp (peeled and cleaned)
2 pieces celery
Few sprigs parsley
2 cloves garlic (crushed)
2 quarts beer

Put shrimp, etc. into boiling beer and cook covered, 5 minutes. Drain. Serve in casserole with a little of the liquid to keep it warm. Use picks to spear shrimp out.

LIL. REUBENS

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Molly Hunter Dobson

1 (12 oz.) can corned beef
1 (8 oz.) loaf party pumpernickel or rye bread
1/4 c. plus 2 t. sweet pickle relish (drained)
1 t. prepared mustard
1/4 c. mayonnaise
3/4 c. Swiss cheese (grated)

Break up corned beef with fork and add pickle relish and mayonnaise. Blend well. Toast bread slices on one side in broiler and butter untoasted side. Cover with corned beef mixture, then sprinkle with cheese. Broil until bubbly.

EGGPLANT STICKS-PARMESAN

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Elsa Morgan Luker

1 eggplant
Oregano
1 egg (mixed with 2 t. water)
Salt and pepper
3/4 c. flour
1/4 c. butter
3/4 c. Parmesan cheese
1/4 c. oil

Peel eggplant and cut into sticks about (5 / 8x5 / 8x2) inches. Dip in egg mixture then in mixture of flour, cheese and seasonings. Fry in butter and oil until dark golden brown. Serve hot as appetizer or vegetable side dish. Even converts eggplant haters!

CHILI CON QUESO (Hot Cheese Dip or Spread)

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Anne Pyne Cowley

1 (10 oz.) can tomatoes and green chili
2 lb. American cheese (grated) (Velveeta is good)
1 (10 oz.) can green chili
1 to 2 cloves garlic (minced)
1 onion (minced)

Cook onion, garlic, tomatoes and chili for a few minutes.
Stir in cheese until melted. Can be served warm in chafing dish or chill and spread on crackers.

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