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