Cold TidbitsCold Tidbits
Beat cheese and mayonnaise until blended. Add rest of ingredients, except coconut. Mix well and chill for one hour. Shape into 36 balls. Roll in coconut and chill 3 to 4 hours before serving.
Combine all ingredients except almonds. Chill and form into balls. Shortly before serving roll balls in chopped almonds.
Separate grapes into small clusters. Wash and pat dry with paper towels. Dip grapes in egg whites. Sprinkle with mixture of gelatin and spices. Dry on cake racks in cool place. These are also nice around a punch bowl or as a garnish on a buffet. Makes about 12 servings.
Take the centers out of the tomatoes. Mix all other ingredients together until smooth. Fill the centers with a teaspoon full of the mixture.
Take thin sliced bread and trim crust. Cut them with round cutter. Spread butter on bread rounds. Cover butter with mayonnaise and dill weed mixed. Place thin slice of cucumber on top. Cover with dab of dill and mayonnaise mixture and place caper on top.
Spread horseradish and cream cheese on beef. Roll around dilled bean and secure with toothpick.
Sprinkle yeast from roll mix over buttermilk. Thoroughly blend in egg with fork. Set aside, cool to room temperature. Mix together roll mix and sugar; stir in cheese, walnuts and olives. Add liquid ingredients and stir until dough clings together. Turn onto lightly floured bread board and knead 5 or 6 times. Place in buttered bowl, cover and let stand in warm place until doubled, about 1¹⁄₂ hours. On lightly floured board, knead 8 or 10 times. Shape into roll about 16 to 18 inches long and place in well buttered bundt pan. Be sure to seal ends together. Cover and let stand in warm place until doubled, about 45 min. It will not fill the pan. Bake in pre-heated oven at 325 degrees for about 35 to 40 minutes. Turn onto wire rack to cool. Serve with bacon-cheddar spread.
Mix all ingredients together. Have at room temperature to spread on slices of the olive bread ring.
Spread cream cheese on piece of chipped beef. Wrap around a dill pickle. Chill and slice into small pieces.
Combine shortening and water in saucepan; keep over low heat until butter is melted. Sift flour and salt together and add all at one time to water mixture, stirring vigorously over low heat until mixture forms a ball and leaves the side of the pan. Remove from heat and cool slightly. Add eggs, one at a time, beating thoroughly after each addition. Beat until smooth and thick. Drop ¹⁄₂ teaspoon mixture on greased cookie sheet, about 1¹⁄₂ inches apart. Bake at 425 degrees for 20 minutes or until beads of moisture no longer appear on surface. DO NOT OPEN DOOR TO OVEN DURING BAKING. Cool, split and fill just before serving. Puffs may be filled with chicken salad, tuna or one of the following.
Cream cheese spread until smooth. Blend in sauce and sour cream. Chill until ready to fill puffs. Garnish with paprika or parsley, if desired. Makes 1 cup.
Mix all together and stuff in puffs.
Mix all ingredients and fill puffs.
Mix all ingredients together and fill puffs.
Clean mushrooms and remove stems. Cover with boiling water and salt, simmer 5 minutes. Drain. Boil vinegar and seasonings 10 minutes. Pour over mushrooms and refrigerate for 24 hours. Drain before serving.
Bring to boil the following ingredients and pour over carrots. Refrigerate for 24 hours.
Cook one pound shrimp. Halve a large pineapple lengthwise, scoop out meat, discarding core, and cut meat into bite size pieces. Spear each shrimp on toothpick with a piece of pineapple, and heap into one pineapple shell. In other shell, place dip made of:
Cut bologna slices in half. Roll each into a cornucopias and close with a toothpick. Combine other ingredients and mix until smooth. Spoon into cornucopias and chill.
Blend brown sugar, salt, sherry, spice and corn syrup. Add walnuts. Roll nuts in sugar and dry overnight on wax paper.
Melt butter, add salt and Worcestershire sauce. Add rest of ingredients and heat until all pieces are coated. Bake at 250 degrees for 45 minutes. Stir every fifteen minutes. Place on paper towels to cool.
Melt butter, add other ingredients. Bake in 270 degree oven for 15 minutes. Take out, salt as needed. Return to oven for another 15 minutes. Drain and cool on paper towels.
Wash two bunches of fresh broccoli. Cut off flowerets and cut into bite-size pieces. Stems may be saved to cook or use in soup. Make the following marinade:
Place broccoli in large container with a tight fitting lid, such as a plastic ¹⁄₂ gallon ice cream carton. Pour marinade over broccoli. Marinate for 24 hours, turning the carton frequently or stirring broccoli. Remove garlic after 12 hours.
Marinate 1 pound shrimp in above mixture overnight. Serve with toothpicks.
Pour over prepared vegetables, sprinkle dill on top. Refrigerate and serve with toothpicks.