Tempting Appetizers
Reading edition
LONG ISLAND CLAM SPREAD (Yield: 12 Party Servings)
½ cup canned clams, minced ¼ cup clam juice 2 3-oz. packages cream cheese 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce ⅛ teaspoon Tabasco sauce 1 teaspoon grated onion 1 teaspoon paprika 2 tablespoons minced parsley
Beat together cream cheese and clam juice until smooth. Add all other ingredients and blend well. Chill and serve in a dip bowl placed on a snack tray. Arrange TOWN HOUSE CRACKERS around the bowl. It’s a pleasing surprise to find the crackers served hot—butter, place on cookie sheet and bake for 7 minutes at 350° F.
GUACAMOLE DUNK (Yield: 12 Party Servings)
1 ripe avocado ½ cup chopped cucumber ¼ cup chopped onion 1 3-oz. package cream cheese 2 tablespoons lemon juice ½ teaspoon salt Dash of Tabasco sauce 1 teaspoon paprika
Mash avocado meat and blend in finely chopped cucumber and onion. Add cheese and seasoning; beat until smooth and fluffy. This can be piled into cucumber boats for attractive serving. Bank boats with SALTINE CRACKERS, TOWN HOUSE CRACKERS and CLUB CRACKERS. To make cucumber boats, cut in half lengthwise; scoop out meat; chop and use in this recipe.
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SHRIMP CANAPES (Yield: 12 Party Servings)
1 pound cooked shrimp ¼ cup minced scallions or onions 4 tablespoons mayonnaise 2 hard-cooked eggs, chopped ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon paprika ½ cup Parmesan cheese
Chop or grind shrimp and blend in scallions, mayonnaise, eggs and seasoning. Heap on TOWN HOUSE CRACKERS and sprinkle with cheese. Broil 5 minutes at 350° F. or until delicately browned.
CHEESE AND ANCHOVY RAREBIT (Yield: 18 Party Servings)
3 cups grated sharp Cheddar or Swiss cheese 2 tablespoons melted butter 2 teaspoons salt 2 teaspoons dry mustard 1 teaspoon paprika 2 cups medium white sauce or 1 cup dry white wine or 1 cup beer ½ cup chopped anchovy filets
Put cheese and seasoning in top of double boiler or chafing dish; add butter. Stir constantly until melted, then blend in slowly one of the three liquids suggested. When mixture is smooth (about 10 minutes) fold in anchovy filets. Sprinkle top with chopped chives. Keep hot during serving in chafing dish or over candle warmer. Have plenty of SALTINE CRACKERS, TOWN HOUSE CRACKERS and CLUB CRACKERS nearby for dunking in this tasty rarebit.
SERVING APPETITE TEASERS in the living room before dinner is becoming increasingly popular. Variety in CRACKERS, and their crispness and freshness, add so much to the tastiness of spreads. Today delicious prepared spreads are available at food stores. Wise homemakers keep an assortment on the pantry shelf.
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MYSTERY CHEESE BALL (Yield: 50 Party Servings)
5 5-oz. jars Blue cheese 1 5-oz. jar sharp Cheddar cheese 1 tablespoon grated onion 2 teaspoons Worcestershire sauce 1 cup finely chopped nuts
For easier blending allow cheeses to stand at room temperature at least 2 hours. Put all ingredients, except nuts, into a bowl and mix until smooth and velvety. Electric mixer will make it easier but can be done by hand. Refrigerate in well greased small bowl until firm. Remove from bowl; shape into ball; roll in nuts. Place on chop plate; bank CLUB CRACKERS and TOWN HOUSE CRACKERS all around.
TIPS ON TEASERS will make you a “talked about hostess.” Tasty hors d’oeuvres include TOWN HOUSE CRACKERS, CLUB CRACKERS and SALTINE CRACKERS spread with ham, chicken, tuna or egg salad. Crackers topped with cheese and anchovies, miniature hamburgers, franks or sausages can be served hot from the broiler.
A tray of radishes, pickles, olives, celery hearts and carrot sticks; an arrangement of apple and pear wedges, glazed grapes and banana chunks dipped in sour cream and rolled in colored cocoanut will enhance the beauty of the buffet table. A crystal bowl of punch could be placed at one end of the table and a silver tea service, for those who want coffee, at the other. Prepare ahead; add finishing touches just before guests arrive—then you’ll have fun at your own party!
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