MELANIE DE PROFT, Food Editor
Curry Spread Follow recipe for Horse
radish Spread. Decrease lemon juice to
2 teaspoons. Omit horse-radish, mustard,
salt. Blend in 1 teaspoon curry powder.
Tomato-Cheese Dip
Potato chips, assorted crackers, pretzels,
chilled carrot sticks, or celery sticks make
fine dippers.
Vi teaspoon oregano, and bay leaf. Simmer
5 min., stirring occasionally.
3. Remove from heat and discard bay leaf.
Spread sauce over crust Sprinkle evenly
with 1 teaspoon oregano. Arrange cheese
in a layer over sauce. Drizzle with oil.
4. Bake at 400F for 20 min., or until
cheese is melted and lightly browned. Serve
immediately. About 6 servings
Hobo Sandwiches
Arrange slices of cooked ham, corned
beef or roast beef, chicken, thinly sliced
cheese, and crisp lettuce leaves on a
large serving platter. Put on the buffet
table with bowls of sandwich fillings and
butter spreads and a bread basket filled
with small split loaves of crusty French
or Italian bread. The guests may mix V
match according to their own fancy.
Dried Beef Filling: Mix together 1 cup
chopped dried beef, 2 tablespoons chop
ped onion, 1 tablespoon chopped green
pepper, cup mayonnaise, 1 tablespoon
catsup, 2 teaspoons prepared mustard, 2
teaspoons Worcestershire sauce, Vi tea
spoon ground allspice, and Vi teaspoon
ground nutmeg. Chill. About 1 cup filling
Egg Salad Filling Lightly . mix to
gether 4 hard-cooked eggs, chopped, 2
tablespoons chopped pimiento-stuffed
olives, 2 tablespoons mayonnaise, Yt tea"
spoon dry mustard, and teaspoon salt.
Chill. About IV cups filling
Horse-radish Spread Cream cup
butter or margarine. Blend in 1 table
spoon lemon juice, a small amount at a
time. Mix in teaspoon prepared mus
tard, 2 teaspoons prepared horse-radish,
and lA teaspoon salt. About Vi cup spread
8 oi. cream cheese, softened
1 medium-sized ripe tomato, peeled and
cut in small pieces
Vt teaspoon salt
1 teaspoon grated onion
1 or 2 drops Tabasco
With a fork, thoroughly blend cream
cheese and tomato; mix in remaining in
gredients and chill. About t cups dip
Yum Yum Cake
2 tablespoons butter or margarine
Vi cup firmly packed dark brown sugar
Vi cup coarsely chopped pecans
IVi cups flour
1 Vt teaspoons baking powder
Vi teaspoon baking soda
Vi teaspoon salt
Vi cup butter or margarine
1 teaspoon vanilla extract
1 cup sugar
1 egg, well beaten
A cup buttermilk
12 marshmallows, cut into tenths
Vi cup (3 oi.) semiswect chocolate
pieces, coarsely chopped
1. Cream 2 tablespoons butter or mar
garine and brown sugar until well blend
ed. Mix in the pecans and set aside.
2. Blend the flour, baking powder, baking
soda, and salt together; set aside.
3. Cream remaining butter or margarine
and extract. Add the sugar gradually,
creaming until fluffy. Add egg in thirds,
beating well after each addition.
4. Alternately add the dry ingredients in
fourths, buttermilk in thirds, beating
only until smooth after each addition.
5. Stir in the cut marshmallows and the
chopped semisweet chocolate pieces. Turn
into a greased (bottom only) 9x9x2-in.
baking pan. Cover evenly with topping.
6. Bake at 350F for about 45 min., or
until a cake tester inserted in the center
comes out clean. Remove pan to cooling
rack; cool completely.
7. Cut into squares. One 9x9-in. cake
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