Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Artichoke Balls
1 Large Can Artichoke Hearts
1/4 Cup Artichoke Liquid
3 Pods Garlic
1/2 Cup Sliced Mushrooms
2 Eggs
2 Cups Romano and Parmesan Cheese, Grated
1 1/2 Cups Bread Crumbs
1 Teaspoon Italian Seasoning
Dash Red Pepper
Salt
In a blender, mix artichoke hearts, liquid, garlic and mushrooms. Remove to a large mixing bowl and add eggs, cheese, bread crumbs and seasonings. Blend well and chill for 1 hour. Roll into 1 inch balls. Roll balls in additional bread crumbs and place on a large greased cookie sheet. Bake in a 375 degree oven for 20 minutes.
Crab Rarebit
1 Tablespoon Fat
2 Tablespoons Flour
2 Cups Cream
1/8 Teaspoon Baking Soda
1/2 Teaspoon Salt
Pepper
Parsley
2 Cups Crab Meat
2 Tablespoons Parmesan Cheese
Toast Points
Make a white sauce of the fat, flour, cream, baking soda and seasonings. Add crab. Stir in cheese until melted. Arrange on squares of buttered hot toast.
Fondue Gruyere
1 Clove Garlic
2 Cups Dry White Wine
3/4 Pounds Grated Gruyere Cheese
1/2 Teaspoon Salt
1/8 teaspoon Cayenne Pepper
Dash Nutmeg
2 Tablespoons Cognac or Brandy
Rub fondue pot with garlic. Add wine and heat until bubbly. Add cheese a little at a time until it melts. Add the balance of the ingredients, stirring well.
Holiday Party Dip
1 Cup Mayonnaise
8 Ounces Sour Cream
8 Ounces Water Chestnuts, Drained and Chopped
2 Tablespoons Chopped Pimiento
1 Tablespoon Sliced Green Onion
2 Teaspoons Beef Bouillon
1/2 Teaspoon Worcestershire Sauce
1/4 Teaspoon Garlic Powder
Fresh Vegetables or Potato Chips
In a medium bowl, combine all ingredients for dip. Mix well and cover. Chill. Stir before serving with vegetables or chips.
Hot Crabmeat Dip
1 Pound Backfin Crab
16 Ounces Cream Cheese
1 Teaspoon Garlic Salt
1/2 Teaspoon Seafood Seasoning
1/2 Cup Mayonnaise
1 Teaspoon Onion Salt
2 Teaspoons Prepared Mustard
3/4 Cup Dry White Wine
Combine cream cheese, garlic salt, seafood seasoning, mayonnaise, onion salt and mustard in the top of a double boiler. Cook over low heat until cheese is soft. Add crab and slowly add wine. Stir until heated.
Pronto Puppies
1 Egg
1/2 Cup Milk
1 Cup Bisquick
2 Tablespoons Yellow Corn Meal
1/4 Teaspoon paprika
1/2 Teaspoon Dry Mustard
1/8 Teaspoon Cayenne
1 Pound Miniature Frankfurters
Heat deep fat to 365 degrees. Blend egg and milk. Stir in dry ingredients. Dip frankfurters into batter. Fry 2 to 3 minutes each, turning to brown evenly.
Sizzle Snacks
8 Ounces Cream Cheese
1 1/2 Cups Grated Sharp Cheddar Cheese
2 Tablespoons Dry Sherry
1/2 Teaspoon Paprika
1/8 Teaspoon Salt
1/8 Teaspoon Cayenne Pepper
1 Package Refrigerator Crescent Rolls
1 Egg, Separated
1 Cup Oil
In a small bowl, combine cheeses, sherry and seasonings. Mix until well blended. Unroll crescent dough and pinch two triangles together to form a small rectangle. Repeat with remaining dough. Divide cheese mixture and spread over each dough rectangle. Starting at short end, roll tightly. Seal edges with egg white. Cover with plastic wrap and chill for 30 minutes. Preheat oil in a deep fryer. Slice each chilled roll into 5 slices, about 1 inch wide. Brush with egg yolk. Fry a few pieces at a time until golden brown - 2 to 3 minutes.
Tangy Spinach Dip
1/2 Cup Mayonnaise
3 Ounces Cream Cheese
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Sugar
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder
1/4 Teaspoon Italian Seasoning
1/4 Teaspoon Paprika
2 Cups Cut Up Spinach
In a blender, process on medium speed the mayonnaise, cream cheese, lemon juice, salt, sugar, garlic and onion powders, Italian seasoning and paprika. Blend until smooth. Gradually add spinach and continue to blend until smooth. Refrigerate 4 hours. Serve with vegetables and crackers.
