i2-Lancaster Farmma Saturday December 27 2003
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Recipes For Simply Elegant New Year’s Entertaining
Buffets aie a easy and fun way
to entertain family and friends.
Try a Neyv Year's buffet with lots
of hors d'oeuvres in a large vari
ety of food.
Hors d’oeuv re suggestions:
1. Cut stuffed olives in half
and place on cocktail picks with
a tiny cube of cheese in center.
2. Place fresh-cooked shrimp
on cocktail picks; serve with well
seasoned cocktail sauce in hol
lowed-out, notched lemon cup.
3. Arrange any of the following
on cocktail picks: sweet pickle
and cube of luncheon meat; light
ly browned mushroom and
stuffed olive; cheese cube, half a
stuffed olive, and pickled onion;
browned cocktail sausages.
4. Wrap a half slice of bacon
around any of the following; fas
ten with cocktail pick and broil;
stuffed olives, oysters, fresh
shrimp, or prunes stuffed with
peanut butter.
5. Fill 2-inch celery pieces
with: cream cheese and drained,
crushed pineapple: pimiento
cheese and chopped ripe olives;
flaked crab meat and lemon may
onnaise; or mashed avocado sea
soned with lemon juice, salt, and
grated onion.
6. Combine cream cheese with
chopped onion or chives; form in
small balls on cocktail picks, and
roll in finely chopped dried beef,
grated carrot, minced parsley, or
finely chopped nuts.
7. Core center of dill pickle;
stuff with pimiento cheese; chill
and cut in slices.
8. Put halves of pecans or Cali
fornia walnuts together with
creamed blue cheese or a small
amount of anchovy paste.
9. Cut frankfurters in 1-inch
pieces; split lengthwise almost
through; fill with prepared mus
tard and sliver of pickle; fasten
together with cocktail pick. Broil.
10. Marinate 1-inch cooked as
paragus tips in French dressing;
roll in ham slices a little narrower
than asparagus and fasten with
cocktail picks.
11. Spread '/2-inch cube of sala
mi or other prepared or canned
luncheon meat with cream
cheese. Roll in chopped parsley.
12. Roll thin dried-beef slice in
cornucopia shape; fill with mix
ture of cream cheese and horse
radish; garnish with sprig of
water cress or parsley.
13. Cream three parts blue
cheese with one part anchovy
paste; form in small rolls; chill;
wrap in lettuce strips and fasten
with cocktail picks.
14. Mash yolks of hard-cooked
eggs; blend with mayonnaise and
add finely shredded dried beef;
refill egg whites with this mix
ture.
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
January
3 Favorite Recipes
10 Breakfast Favorites
17 —Chill Out Inside
24 Superbowl Party Ideas
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For a New Year’s Eve gathering, serve a variety of foods buffet style.
15. Spread thin slices Cana
dian bacon with prepared mus
tard and horse-radish; roll, fasten
with toothpicks, and broil.
16. Moisten sieved cottage
cheese with catsup; season to
taste with Worcestershire sauce,
salt, and pepper; form in tiny
balls and roll in grated raw car
rot.
17. Roll pineapple chunks in
softened cream cheese, then in
chopped mint leaves.
18. Stuff chilled cooked prunes
and apricots, figs, and dates with:
(1) Cream cheese and pine
apple tidbits.
(2) Nippy cheese and chopped
nuts.
CRAB MEAT-BACON
ROLLS
Vi cup tomato juice
1 well-beaten egg
1 cup dry bread crumbs
Dash salt
Dash pepper
/i teaspoon chopped parsley
'A teaspoon chopped celery
leaves
1 6'/2-ounce can crab meat,
flaked
12 slices bacon, cut in half
Mix tomato juice and egg. Add
crumbs, seasonings, parsley, cel-
V’
ery leaves, and crab meat.
Mix thoroughly; roll into finger
lengths; wrap each roll with Vi
slice bacon and fasten with tooth
pick. Boil, turning frequently to
brown evenly. Makes about two
dozen rolls.
SNACK-STYLE SHRIMP
2Vi pounds shrimp
'A cup celery tops
Vi cup mixed pickling spices
3Vi teaspoons salt
1 pint sliced onions
7 or 8 bay leaves
1 V* cups salad oil
Vi cup white vinegar
2Vi tablespoons capers and
juice
2Vi teaspoons celery seed
V/i teaspoons salt
Dash Tabasco sauce
Cover shrimp with boiling
water. Add celery tops, pickling
spices, and salt. Bring to boil and
simmer shrimp 10 to 12 minutes.
Drain; cool with cold water.
Peel under cold running water.
Remove black line.
Alternate cleaned shrimp and
sliced onions in shallow dish.
Add bay leaves.
Combine salad oil, vinegar,
capers and juice, celery seed, salt,
and Tabasco sauce. Mix well;
pour over shrimp and onions.
Cover and store in refrigerator at
least 24 hours for best flavor.
Frances Homa
N.J.
HAM ROLLS
Combine one 3-ounce package
cream cheese, 6 chopped stuffed
olives, 1 teaspoon horse-radish, 2
tablespoons cream, salt, and pep
per; spread on slices of boiled
ham; roll; fasten with cocktail
picks.
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Frances Homa
NJ.
Frances Homa
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GLOUCESTER CODFISH
BALLS
V/i cups freshened shredded
salt codfish
3 cups diced raw potatoes
2 tablespoons butter
'A teaspoon pepper
1 beaten egg
Freshen codfish by soaking in
water several hours or overnight.
Cook potatoes and codfish in
boiling water until potatoes are
tender; drain. Mash, and add re
maining ingredients; beat thor
oughly.
Drop from tablespoon into
shallow fat, hot enough to brown
bread cubes in 40 seconds; fry
until golden brown. Drain on ab
Featured Recipe
Simply elegant entertaining can be simple if you ask guests to
bring hors d’oeuvre or canapes to serve buffet style.
Canapes are a finger food that has a built in bread compo
nent such as puff pastry, baked dough, tortilla or crackers.
Hors d’oeuvre are usually finger foods but may require a
toothpick, skewer or small fork. Hors d’oeuvres may be served
hot or cold and include spreads, dips, fruits, vegetables, meat,
seafood, egg or nut categories.
Try this recipe from Arlinda Miller, Wernersville.
CRABULOUS’ BAKED CRAB DIP
2 packages cream cheese
3 large cloves of garlic, roasted
1 pound crabmeat
Vi pint sour cream
4 tablespoons mayonnaise
Juice of half a lemon
2 tablespoons Worcestershire sauce
I teaspoon dry mustard
Vi cup grated cheddar cheese, divided
Soften cream cheese. Add garlic, crabmeat, sour cream, may
onnaise, lemon juice, Worcestershire sauce, dry mustard, and
half the cheddar cheese. Put in an 8-inch baking dish and sprin
kle remaining cheese on top. Bake at 350 degrees for 45-50 min
utes. Serve hot with crackers. Serves 8-12.
To roast garlic, slice off top of garlic exposing cloves. Place
garlic on aluminum foil and sprinkle with olive oil, salt and
pepper. Seal in foil. Bake at 350 degrees for 45 minutes. Cool
and squeeze to release garlic.
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sorbent paper. Makes I dozen
fish balls.
Note; If canned codfish is used
reduce potatoes to Vi cups
and increase codfish to 3 cups.
CRABMEAT BALLS
'/: cup tomato juice
1 well-beaten egg
1 cup dry bread crumbs
Dash salt and pepper
teaspoon chopped parsley
'/: teaspoon chopped celery
leaves
1 6'/2-ounce can crab meat,
flaked
1 slightly beaten egg
% cup fine, dry bread crumbs
Mix tomato juice and egg. Add
crumbs, seasonings, parsley, cel
ery leaves, and crab meat. Mix
thoroughly: roll into balls. Dip in
slightly beaten egg, then in fine,
dry bread crumbs. Fry in deep fat
(370 degrees) till golden. Serve on
cocktail picks. Makes 24.
BLUE-CHEESE ROLLS
2 3-ounce packages cream
cheese
*/« pound blue cheese
2 tablespoons finely chopped
celery
1 tablespoon finely chopped
onion
Dash cayenne pepper
Salad dressing or mayonnaise
V/i cups finely chopped Cali
fornia walnuts
Blend cheese. Add celery,
onion, cayenne, and salad dress
ing. Form in tiny rolls. Roll in
nuts and chill. Makes 16 to 20
rolls.
CELERY PIN WHEELS
Separate stalks from 1 bunch
celery. Fill each stalk with nippy
spreading cheese. Put stalks back
together; tie firmly and chill.
Slice crosswise 'A- to ‘/2-inch
thick.
(Turn to Page B 8)
Frances Homa
N.. 1.
Frances Homa
NJ.
Frances Homa
NJ.
Frances Homa
NJ.