Planning a party but don’t want to serve the same old, same old? Well, why not “warm-up” the party with appetizers that are both fun to make and fun to eat?
Following are some creative recipes that are designed to keep the compliments coming and, because they’re so good, the plates will be kept clean. Have fun!
Horseradish Ham Spread Tropicale (approximately 96 hors d'oeuvres)
1-1/2 lb ham 8 oz. canned crushed pineapple, well drained 1 tbsp horseradish sauce 1 tsp mustard 1/4 cup mayonnaise
Puree ham in a food processor. Add pineapples, horseradish sauce and mustard. Puree until the mixture resembles smooth paste. Add mayonnaise and mix until just combined. Serve spread with assorted crackers.
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Chutney Cream Cheese (144 hors d'oeuvres)
1 lb. cream cheese 1 tbsp jalapeno pepper sauce 8 oz commercially available apple chutney 1/2 cup green onions, sliced
Beat cream cheese and pepper sauce with an electric mixer until soft and fluffy. Fold in chutney and green onions by hand. Serve with toast points.
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Spicy Potato Skins (6 halves)
8 slices bacon 3 medium baking potatoes 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 1/2 cup green onions, sliced 8 oz monterey jack cheese with jalapeno, shredded 1/2 cup sour cream (optional)
Cook bacon until crispy. Scrub potatoes thoroughly and bake in 400º F oven for 1 hour or until done.
Allow potatoes to cool to the touch. Cut in half lengthwise. Carefully scoop the pulp leaving 1/4 inch shell (reserve the pulp for use in another recipe or discard.) Sprinkle the potato cavities with salt and pepper. Add in crumbled bacon and green onions, and top off with cheese. Place potato skins on a baking sheet and place under a broiler until cheese melts. Potato skins may be served with sour cream, if desired.
4 6" soft flour tortillas 6 oz roasted breast of turkey, sliced 4 oz chedder cheese, shredded 2 tbsp canned green chili 1/2 cup green onion, sliced 1/2 cup chunky tomato salsa 1/2 cup sour cream
Chop turkey into small pieces. Divide turkey, cheese, green chili and green onion evenly over 4 tortillas. Fold tortillas in half and cook in a large non-stick pan over medium-high heat. Turn the tortillas after two minutes and cook the other side 3 minutes longer. Cut into thirds; serve warm and tomato salsa and sour cream.
3/4 stick unsalted butter 3 cloves fresh garlic 1/8 cup fresh sweet basil, chopped 1/8 cup fresh parsley, chopped 1 12" french bread 1/4 cup sun-dried tomatoes, thinly sliced 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1/4 cup romano cheese grated 4 oz mozzarella cheese, shredded
Preheat oven to 375 degrees F. In a small pan, heat butter, garlic, basil and parsley together over medium heat until butter is completely melted. Set melted butter mixture aside. Cut french bread lengthwise. Brush melted butter mixture evenly on both cut sides of the french bread. Season with salt and pepper. Sprinkle the buttered bread evenly with pecorino, mozzarella and sun-dried tomatoes. Place bruschetta on a baking sheet and bake in the center of oven for 12 to 13 minutes. Cut bruschetta into 16 equal pieces and serve immediately.
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Break Time: The following video, New Casper Cartoon Show Opening title sequence, courtesy of You Tube.
The 20th century, more than any other, has been one of staggering transformation.
Our population has mushroomed by almost 200 million since 1900. Passenger travel zoomed from the horse to the supersonic. Computers accomplish in hours what took turn-of-the-century factory crew days. And the foods we've eaten and how we entertain have taken an equally remarkable journey.
This post is a journey through yesterday in entertaining. Although customs and conventions have changed in response to a changing world you may note that as Cole Porter said: “Everything Old is New Again.”
(Following Tips Are Circa 1922)
WHAT THE WELL-DRESSED TABLE WEARS For the formal dinner or luncheon, damask in white or pastel shades, or an Italian or Spanish filet cloth is suitable. This cloth should cover the table.
For less formal occasions, whether breakfast, luncheon or dinner, runners or doilies and a matching centerpiece are charming.
SMART SIMPLICITY IN SILVERWARE The newest silver is in harmony with the other house decorations; period patterns for Georgian interiors, Early American patterns for the cottage. Good taste rules out elaborately shaped pieces, except when these are heirlooms of real worth.
CHINA-COLORFUL AND CHERISHED For china also it is advisable to choose from an open stock pattern the number and kinds of pieces suited to your needs. You may prefer different patterns for various courses, or wish to supplement china with colored glassware. In any event, the colors should harmonize with the dining room decorations.
NEW THOUGHTS ON TABLE DECORATIONS Suit the decorations to the type of entertainment and the character of the house. While choosing your decorations, always remember that simplicity is the keynote of good taste.
WHAT TO KNOW ABOUT SETTING THE TABLE The general rules for table setting are the same for formal and informal occasions. The china and silver depend on the menu.
SMART SERVICE AT THE TABLE The maid usually wears a simple black frock with dainty collar, cuffs and a small apron of linen, lawn, or organdie. Many hostesses, however, prefer costumes, which harmonize with the color scheme of the dining room.
If the first course is cold, as hors d'oeuvres the maid should place it on the table before announcing the meal; canapés may be served in the living room. Much of the food may be apportioned and placed in serving dishes before the meal is announced, and kept hot in a large steamer with shelves, or in pans of hot water set in the oven.
When the guests are assembled the maid steps to the door of the living room, and catching the attention of the hostess, say, “Madame, dinner is served.” The host, with the lady guest of honor, precedes the other guests to the dining room the hostess and the most important gentleman come last.
Some hostesses prefer the Russian style of service in which all foods are served from the pantry; the roast is carved there, and no foods are placed on the table until guests are seated, with the exception of nuts and candy. A less formal style of service, however, is correct. Soup, for instance, may be served from the pantry, but if the hostess has a rare old tureen, she may prefer to serve it herself at the table, ladling it into flat soup plates and used at dinner.
At the end of the course, the maid removes the soup plates, places the roast in front of the host, the hot plates at his right, and takes her place at his left so she will be in position to pass the plates when he has served the meat. Traditionally, the hostess is served first, but a newer form is to accord this favor to the lady guest of honor. The service thereafter continues around the table. After the meat course the maid passes vegetables, taking care that the handles of the serving spoon and fork pint toward the guest. She has a folded napkin between her hand and the hot dish, and holds the dish at a height convenient for guests to help themselves.
Everything is passed and served from the left, except beverages and extra silver, which are placed at the right. Dishes are removed from either left or right.
When the main course is finished, the maid removes all serving dishes and utensils, then the plates, which must not be piled; and last, the unused china and silver. Beverage glasses are left in place and refilled, if necessary.
Before dessert is served, crumbs should be brushed from the table into a place by means of a clean soft napkin. The dessert silver is then placed, and the dessert and finger bowl service follow. Dessert may be served from the kitchen or at tableside by the hostess. Coffee may be poured at the table, but a pleasant custom is to serve it in the living room.
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The following video, Animal Crackers, courtesy of You Tube.
Re-discovered and Available Now For The First Time In This Massive Collection Of Over 625 Pages
This is a Two Pound Paper and Ink Book
This book is for the person who:
• Loves discovering new ways (really the old time proven ways) to accomplish magic in the kitchen • Is interested in ALL aspects of food • Are trivia buffs • Are seekers of knowledge • Is looking for ways to enjoy life and have more fun in the kitchen • Enjoys entertaining in new and different ways • Is interested in ways of doing things that are environmentally safe • Is looking for the "Perfect Gift" for anyone on any occasion • Is interested in the health and safety of their family • Wants to save time and money • Likes to be the first to share new and unusual information • Teaches children and wants to have some fun and interesting stories for them
And many more fun discoveries waiting for you in this magnificent encyclopedia of food knowledge. Easy to read and indexed for quick research. This is a book that you will use over and over. This is NOT one of those books you buy and put on the bookshelf so you can dust it once a week.
Test Your Trivia Skills:
Remember Black Jack chewing gum? Do you know what year it was invented? A: 1872.
What year was Coca-Cola invented. (See page 5)
What year was Triscuts invented. (See page 5 - this will blow you away)
And dozens of other famous foods and their date of invention. Here's a fun fact...
The English word "soup" comes from the old word "sop" which is a slice of bread covered with beef roast juices. The first soup dates back to 6000 B.C., with the main ingredient being hippopotamus and other animal bones.
Ships from and sold by Amazon.com. Gift-wrap available.
For far less than a nice dinner for 2 you can own this timeless collection of culinary facts and information. It is one of those possessions you will hand down to your heirs.
7001 Forgotten Secrets of the Ages is a one of a kind resource book. Not only is the format of this book extremely attractive, the facts and trivia within the pages are unlike any other book I have read - the authors cleverly detailed this book with an entertaining flair. I have read many fact books in my day but this is definitely a keeper - this stays on my shelf! Highly recommended!
--Gus Guterres, Manhattan, NY
7001 Forgotten Secret's of the Ages is an awesome read for food trivia buffs like myself. The humor that is sprinkled throughout has kept our kitchen staff laughing during the off times. I recommend this book to anyone with even the slightest interest in cooking, humor and trivia. You won't be disappointed.
--Jonathan Fowler. Chef Austin's Plantation, Pawley's Island
Ships from and sold by Amazon.com. Gift-wrap available.
For far less than a nice dinner for 2 you can own this timeless collection of culinary facts and information. It is one of those possessions you will hand down to your heirs.
Stumble It!
