1. Cookie

    Hors D'Oeuvres (Variety)

    Avocado Spread: Mix 1 avocado, mashed, 1 tsp. lemon juice, 1/4 tsp. salt and 1/8 tsp. paprika. Toast bread strips, 3x1", on one side; cover other side with spread. Dip edges in finely snipped parsley. Cornucopias: Roll salami slices into cornucopias; secure with wooden picks. Fill with potato...
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    Dilled Shrimp Dip

    1/2 cup milk 2 pkg (8 oz each) cream cheese, softened 2 cans (4 1/2 oz each) shrimp, rinsed, drained and chopped 2 tsp. lemon juice 2 tsp. Worcestershire sauce 1 tsp garlic salt 1/2 tsp. dill weed Blend milk and cream cheese. Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt and...
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    Crab Dip in Pepper Shells

    4 medium green peppers 4 cups sour cream 4 cans (7 1/2 oz each) crabmeat, drained and cartilage removed 2 tsp. garlic salt 1 tsp. grated lemon peel 4 large cucumbers 4 cans (8 1/2 oz each) water chestnuts, drained Cut thin slices from stem ends of peppers. Remove seeds and membranes. Mix sour...
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    Sante Fe Bean Dip

    In earthenware fondue pot, heat 1 can (10 1/2 oz) condensed black bean soup, 1 can (8oz) tomato sauce, 1/2 cup shredded natural Cheddar cheese and 1/4 tsp. chili powder, stirring occasionally. About 2 cups
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    Lobster Fondue Dip

    2 tbsp. butter or margarine 2 cups shredded sharp processed American cheese (about 8 oz) 2 drops red pepper sauce 1/3 cup dry white wine 1 can (5oz) lobster, drained and broken into small pieces In earthenware fondue pot, melt butter over low heat. Gradually stir in cheese until cheese melts...
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    Fried Sausage-Cheese Fondue

    Assorted Sausages (below), cut into 3/4" cubes Assorted natural Cheeses (below), cut into 3/4" cubes Beaten egg Fine dry bread crumbs About 30 minutes before serving, dip sausage and cheese cubes into egg, then into bread crumbs. Repeat to make 2 layers of coating. In metal fondue pot, heat...
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    Shrimp Roll Appetizers

    Partially thaw 2 pkg. (5oz each) frozen shrimp egg rolls. Prepare sauces (link below). In metal fondue pot, heat salad oil (2") to 350F; transfer pot to source of heat at table. Adjust heat when necessary to maintain oil temperature. Spear egg rolls with fondue forks and place in hot oil. Cook...
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    Hot Potato Puffs

    1/2 cup water 1/2 cup milk 2 tbsp. butter or margarine 1/2 tsp. salt 1 1/2 cups Potato Buds instant puffs (dry) 2 eggs, beaten Ketchup In saucepan, heat water, milk, butter and salt to boiling. Remove from heat; stir in instant puffs (mixture will be stiff). Cool, stir in eggs. Drop mixture by...
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    Batter Franks

    3 cans (5oz each) Vienna sausages or 1 lb. cocktail weiners 1 egg 1/3 cup milk 1 cup Bisquick baking mix 2 tbsp. yellow cornmeal 1/2 tsp. dry mustard 1/4 tsp. paprika 1/8 tsp. cayenne red pepper Ketchup and mustard Cut sausages crosswise into thirds. Slightly beat egg; blend in milk. Mix in...
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    Chicken And Pork Fondue

    Partially freeze 1 lb. pork tenderloin; cut across grain into 1/8" slices (or have meat retailer cut meat). Partially freeze 1 1/2 lbs. chicken breasts, boned; cut across grain into bite-sized pieces (1/4" thick). Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from...
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    Turkey And Ham Fondue

    Remove gelatin from 1 lb. cooked turkey roll (or use left-over cooked turkey); cut meat into 3/4" cubes. Cut 1 lb. fully cooked boneless ham into 3/4" cubes. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving. Prepare oil and...
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    Fish Fondue

    Drain 2 lbs. fresh or frozen salmon and/or halibut steaks, 1" thick; pat dry. Cut fish into 1" pieces. Prepare sauces (below). Cover fish and sauces; refrigerate. About 15 minutes before serving, drain fish again; pat dry to prevent splattering. Prepare oil and cook fish as directed for Beef...
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    Veal Fondue

    Cut 2 lbs. leg of veal into 1" cubes. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving. Prepare oil and cook meat as directed for Beef Fondue. Dip into sauces. 4 servings Anchovy Butter Sauce: Beat 1 can (2 oz) anchovy...
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    Lamb Fondue

    Trim fat from 2 lbs. boneless lamb shoulder. Cut meat into 1" cubes. Prepare Mock Bernaise Sauce and Orange-Mint Sauce. Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving. Prepare oil and cook meat as directed for Beef Fondue. Dip into sauces. 4 servings.
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    Beef Fondue

    Trim fat from 2 lbs. beef tenderloin, tenderloin tip or boneless beef sirloin. Cut meat into 1" cubes; arrange on lettuce or parsley lined serving plates. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving. In metal fondue pot...
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    Mini Meatballs

    1 lb. ground beef 1/2 cup dry bread crumbs 1/4 cup milk 1 egg 1 tbsp. instant minced onion 1 tsp. parsley flakes 1 tsp. salt 1/2 tsp. Worcestershire sauce 1/8 tsp. pepper Sauces (below) Mix all ingredients except sauces. Shape mixture by rounded teaspoonfuls into 3/4" balls. Prepare sauces...
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    Polynesian Shrimp Dip

    1 pineapple 1 cup pitted ripe olives 1 cup cleaned cooked shrimp 1 cup sour cream 3/4 tsp. curry powder 1/4 tsp. salt Cut 1" thick slice from top of pineapple, leaving green leaves on top; reserve top. With curved knife, cut out fruit from shell, leaving 1/2" wall. Cut fruit into cubes...
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    Cheddar Dip

    1 1/2 cups dairy sour cream 1 cup shredded Cheddar cheese (about 4 oz) 1/4 cup chopped onion 3 tbsp. chopped green pepper 1/4 tsp. salt 1/8 tsp. red pepper sauce 1 to 2 tbsp. milk Beat all ingredients. If necessary, add more milk for desired consistency. Cover; refrigerate at least 1 hour. Stir...
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    Gouda Burst

    1 Gouda cheese (about 8 oz) 1 tbsp. milk 1 tbsp. dry white wine or apple juice 1 tsp. prepared mustard 2 drops red pepper sauce Unwrap cheese; let stand at room temperature until softened. To form petals, make four 2 1/2" intersecting cuts in top of cheese ball. Be sure to cut completely...
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    Appetizer Loaf

    1 pkg. active dry yeast 1/4 cup warm water (105F to 115F) 3/4 cup lukewarm milk (scalded then cooled) 1/4 cup sugar 1 tsp. salt 1 egg 1/4 cup butter, softened 3 1/2 to 3 3/4 cups Gold Medal flour (if using self-rising flour, omit salt) 1/2 cup butter or margarine, melted 2 jars (2 1/2 oz each)...