Medford mail tribune., November 17, 1963, Image 42

To Serve with
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Creamy dairy eggnog, topped with mounds of whipped cream and freshly grated nutmeg,
it served imaginatively from a fresh pumpkin punch bowl.
A tray of attractive appetizers or a hearty, hot
sandwich loaf whichever you choose will depend
upon the size of your group and the occasion.
Hot Mushroom Appetizers
Wash 1 lb. large mushrooms; remove stems and
.set caps aside. Heat 3 tablespoons butter or
margarine in a skillet. Chop stems and combine
with V-i teaspoon fresh onion juice and lb.
chicken livers; cook in heated butter 10 min.,
stirring occasionally to cook evenly. Remove
livers and chop; return to skillet .with i cup
crushed wheat wafers, 1 chickea Aauillon cube
dissolved in Vz cup water, '2 teaspoon salt, and
. g teaspoon tarragon leaves, crushed. Blend
thoroughly. Generously brush mushroom caps,
inside and out, with garlic butter; fill with the
chicken liver mixture. Place in a shallow baking
pan and bake at 375F for 20 min. Garnish with
sieved hard-cooked egg yolk. Serve hot.
Chipped Beef-Pecan Log
Combine 8 oz. (1 pkg.) softened cream cheese,
1 teaspoon grated onion, 1 to 2 teaspoons pre
pared horse-radish, and 2 drops Tabasco in a
small bowl ; beat until light and fluffy. Blend in
cup finely snipped chipped beef and XA to Vs
cup finely chopped salted pecans. Shape into a
log about ll2 in. in diameter; roll in finely
snipped parsley. Chill. Slice and serve with as
sorted crisp crackers.
Canapes Sophisticate
Spread seasoned whipped butter on bread fing
ers. Top with a thin slice of smoked turkey, then
spread with a thin layer of hollandaise sauce
and cover with a slice of country-style ham.
Garnish canapes by tucking a tiny sprig of
water cress between the layers of meat.
Cucumber Canapes
Using an electric mixer at high speed, whip Mi
cup firm butter and 1 teaspoon ham juice just
until butter is fluffy. Blend in 2 tablespoons
prepared horse-radish. Cut bread, slices into
diamond shapes and toast. For each canape,
spread with butter, then dip two of the parallel
edges into minced parsley. Twist a thinly cut
scored cucumber slice and center on each dia
mond. Garnish with pimiento-stuffed olive slices
and tiny sprigs of parsley tucked into the cu
cumber twist.
Bacon V Egg Canapes
Dice 3 slices bacon and fry until crisp; drain.
Mix with 2 finely chopped hard-cooked eggs, 4
teaspoons cream, 1 teaspoon tarragon vinegar,
Vz teaspoon chervil leaves, crushed, and V4
teaspoon rosemary leaves, crushed. Cut rye or
white bread into lMs-in. rounds; toast one side.
Spread a teaspoonful of the egg mixture on the
untoasted side of each bread round. Top with a
thin layer of mayonnaise. Place on a broiler
rack and broil 2 in. from source of heat until
golden brown, about 1 min. Garnish with slivers
of green pepper or tomato.
(Continued on page 14)
family Wnkly, NoMmtwr 17, INI