Nothing could be simpler to make than this smooth and delectable spread. Flavors blend beautifully and guests will think you spent hours preparing it. Roquefort or Gorgonzola cheese may be substituted for the blue cheese. Serve with crackers, celery, or pears. Makes 3 1/2 cups spread Easy and tasty Hot and Cold Appetizers, Section 1,…
Archives for June 2018
Steak Parmigiana
Like eggplant parmigiana, this recipe from Cross Country Cookery uses a tomato sauce and mozzarella cheese. Here, though, a round steak cut into pieces is used instead of eggplant. Print Steak Parmigiana Course Main Course Servings 6 servings Ingredients 1/2 cup all purpose flour 1 egg beaten 1/2 cup cheddar cheeses shredded 1/2 cup salad…
Tuna-Filled Pinwheels
For a creamy rich and zesty appetizer, these tuna and cream cheese-filled pinwheels fit the bill. They are a grand way to begin your entertaining as they can be made ahead and parsley-rolled just before serving. For variation, omit the tuna fish, garlic, and lemon juice and substitute parmesan cheese and chopped red or green…
Strawberry Rhubarb Tart and Galliano
Strawberry Rhubarb Tart is card 17 from the after-dinner drinks section of the 2-in-1 International Recipe Collection. It has two drinks and one desserts. 1977 by Random House, Inc. All rights reserved. Printed in the USA Snifter 1 jigger Galliano 1 jigger brandy 1/2 jigger white creme de menthe Crushed ice Pour liquors into brandy snifter….
Raised Doughnuts
This recipe for Raised Doughnuts is from the Red Plastic Box Collection. It is a handwritten recipe on a scrap piece of paper. The recipe says it makes 7 dozen doughnuts. I imagine you could half the recipe for a smaller number. Print Raised Doughnuts Servings 7 dozen Ingredients 2 packages yeast 1 cup warm…