My Great Recipes Collection

Great Recipes From the Past

2 in 1

Shrimp Artichoke Canapes

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From the 2-in1- International Recipe Card Collection is this Apertifs, Card 26.

The card contains three drinks and one recipe.
I imagine you could save yourself considerable amounts of time by buying pre-cooked shrimp and a can of artichoke hearts. But if you did that, you wouldn’t have the fancy artichoke leaves to savor.

Byrrh Cassis

2 jiggers Byrrh
1 jigger creme de cassis
Club soda
Place Byrrh and creme de cassis in Old Fashioned glass and stir well with ice. Fill with soda.

Byrrh Cassis Variations

Byrrh Cassis Cooler: Follow instructions above but use highball glass instead of Old Fashioned glass.
Byrrh Cassis and Bitters: Follow instructions for Byrrh Cassis, but add 1 dash Angostura bitters before stirring.
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Shrimp-Artichoke Canapes

Ingredients

  • 1 medium artichoke
  • 24 medium shrimp
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon worcestershire sauce
  • 1/8 teaspoon dillweed
  • 1 dash hot sauce

Instructions

Cook the Shrimp

  1. Fill saucepan half full with lightly salted water and bring to boil. Add shrimp. When water returns to boil took 1 minutes. Do not overcook.
  2. Remove shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.

Prepare Artichoke

  1. Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 24-30 minutes, or until leaves can be removed easily from artichoke. 

  2. Drain and let cool. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or puree in blender; fold into mayonnaise.

Prepare Artichoke Mayonnaise

  1. Mix mayonnaise, lemon juice, worcestershire sauce, dillweed, and hot sauce.

To serve

  1. Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.

Smoked Orange Pate

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This smoked orange pate is lovely accompaniment for Lillet, a fragrant French apertif wine lightly flavored with orange.

Lillet is always served chilled. Although both red and blonde Lillet are available, blonde is always used in mixing cocktails unless red is specifically designated.

Apertifs, Card 25 contains two drinks and one recipes. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA

Burnt Orange

3 2/3 jiggers chilled blonde Lillet
1 orange peel, 1 1/2 inches long
Pour chilled Lillet into 6-ounce stemmed wine glass. With one hand, light match; with other hand, squeeze orange peel. As oil exudes from peel, touch lighted match to it. Oil will go “pfft” as it ignites. Drop peel immediately into glass and serve.

Bitter Burnt Orange

Place 1 dash orange bitters in bottom of glass and add Lillet; proceed as above.

Lillet Cocktail

1 jigger blonde Lillet
1 jigger gin
Stir well with ice; strain into cocktail glass. Garnish with orange peel.

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Smoked Orange Pate

Ingredients

  • 1/2 cup minced green onion
  • 1/4 cup butter
  • 1 pound chicken livers chopped
  • 1 tablespoon orange peel grated
  • 1/4 teaspoon orange bitters
  • 1/4 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream
  • 2 egg yolks

Instructions

  1. Saute minced onion in butter until tender; do not brown. Add chicken livers. Cook, stirring constantly, until red juices cease to run. Remove from heat. Preheat oven to 300.
  2. Pass mixture through sieve or food mill, or puree in blender or food processor. Add orange peel, bitters, liquid smoke, salt, pepper, and nutmeg.
  3. Mix cream and egg yolk together lightly with fork. Stir into chicken liver mixture. Grease small earthenware casserole and fill with pate. Cover with wax paper and secure.
  4. Bake one hour or until knife inserted in center comes out clean. Remove wax paper. Garnish with parsley or whole-wheat crackers. Serve cold with Melba toast or whole-wheat crackers. 

Recipe Notes

Makes about 2 cups pate.

Chuck Wagon Chili Dip

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The Chuck Wagon Chili dip is heavy on beef and beans, and the drinks are ready to fight. For liquid courage, there’s a Broken Spear with a Boston variation, and one Gladiator.

This recipe card is from the 2-in-1 International Recipe Card collection. Apertifs, Card 24 This card contains two drinks and one recipe. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA

Broken Spur

2 jiggers port wine
1/2 jigger gin
1/2 jigger sweet red vermouth
1/3 jigger anisette liqueur
1 egg yolk
Beat egg yolk lightly. Add port wine, gin, vermouth, anisette, and ice. Shake vigorously and strain into cocktail glass. For a Boston Broken Spur, substitute 1 jigger triple sec for gin and anisette; omit egg yolk.

Gladiator

2/3 jigger gin
1/3 jigger Campari
1 1/2 teaspoons sambuca
Shake well with ice and strain into prechilled cocktail glass.

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Chuck Wagon Chili Dip

Ingredients

  • 3 tablespoons cooking oil
  • 1 medium onion chopped
  • 1 green pepper chopped
  • 3/4 pound lean ground beef
  • 1 clove garlic minced
  • 4 tablespoons tomato paste
  • 1 15- ounce can dark red kidney beans
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon liquid smoke
  • 1 teaspoon salt
  • 1/2 cup water

Instructions

  1. Heat oil in deep skillet. Saute onions and pepper until translucent. Remove with slotted spoon and set aside.
  2. Crumble ground beef and brown with garlic in skillet.
  3. Return onions and pepper to skillet. Add remaining ingredients and bring to gentle simmer.
  4. Simmer covered, 30 minutes, stirring frequently and adding additional water if necessary to prevent mixture from sticking to skillet.
  5. Serve warm in earthenware bowl with corn chips or barbecued potato chips.

Recipe Notes

Sour Cream Chili Dip Prepare as above; when chili is fully cooked fold in 1 cup dairy sour cream. Serve warm or chilled.

Fiery Chili Dip Double amounts of cumin and cayenne pepper for tongue-tingling dip.

Crab Creole Dip

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The Mardi Gras-inspired Crab Creole Dip offers exciting nibbling any time of the year, in hot weather or cold. Crisps strips of green and red pepper make colorful dippers.

Change up the dip by substituting 1 7-ounce can Tuna for the crab to create Tuna Creole Dip. Or use 3/4 cup chopped shrimp for a Shrimp Creole Dip. The recipe makes 2-3 cups, but you can stretch it by adding 1 cup additional sour cream.

Apertifs, Card 23, This card contains two drinks and one recipes. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA

Antoine’s Special

1 teaspoon Pernod
1 jigger chilled red Dubonnet
1 jigger dry white vermouth
Rinse 4-ounce stemmed wine glass with Pernod and shake out excess Pernod. Pour chilled Dubonnet into wine glass; float vermouth on top of Dubonnet. To float vermouth on Dubonnet, pour vermouth slowly and steadily over back of teaspoon with tip of spoon held against inside of glass. For an Antoine’s Extra-Special, increase Pernod to 1 ounce. After rinsing, do not pour out. Continue with instructions in original recipe.

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Crab Creole Dip

Ingredients

  • 3/4 cup crabmeat
  • 2 tablespoons onion minced
  • 3 tablespoons pimiento minced
  • 1 tablespoon lemon juice
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground celery seed
  • 1 cup dairy sour cream
  • 1 jalapeno pepper

Instructions

  1. Carefully sort through crabmeat to remove cartilege (canned, frozen, or fresh crabmeat may be used.) 
  2. Combine in mixing bowl with onion, pimiento, lemon juice, tomato paste, cayenne, and celery seed.
  3. Gently fold in sour cream. Transfer to serving bowl and place jalapeno pepper in center. Serve with pepper strip dippers.

Green Appetizer Salad with Lemon Mint Dressing

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A crisp, colorful salad served in a handsome bowl makes a novel and nourishing cocktail-hour appetizer, and may serve as a first course, too. On informal occasions, when dinner is served “lap style,” prepare an extra-large salad and continue to serve it throughout the evening, right up to dessert.

This is Apertifs, Card 22 from the 2 in 1 International Recipe Card Collection. The card contains two drinks, a recipe for Green Appetizer Salad, and a recipe for Lemon Mint Salad Dressing. I’ve combined the salad and salad dressing into one recipe. The salad serves 4-6. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA.

Adonis

2 jiggers dry sheery
1 jigger sweet red vermouth
1 dash orange bitters
Stir well with ice and strain into cocktail glass. For a Greek Adonis, follow instructions as before, but add 1 tablespoon ouzo to mixture before stirring with ice. The picture on the card shows a Greek Adonis.

Triple Crown

2/3 jigger dry vermouth
2/3 jigger gin
1/3 jigger Cointreau or triple sec
3 dashes orange bitters
Shake well with ice and strain into prechilled cocktail glass. Garnish with orange twist.

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Green Appetizer Salad with Lemon Mint Dressing

Ingredients

Salad

  • 1 medium head iceberg lettuce
  • 1 medium head romaine lettue
  • 1 green or red pepper cut into 1-inch strips
  • 12 scallions sliced
  • 1 medium cucumber peeled and thinly sliced
  • 12 radishes sliced
  • 12 black Green olives
  • 1 clove garlic
  • 6 to matoes peeled and cut into wedges
  • 1/2 pound feta cheese crumbled

Dressing

  • 12 fresh mint leaves cut into thin strips
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil

Instructions

Dressing

  1. Pulverize mint leaves, sugar, salt, pepper, and mustard with mortar and pestle. Place in screw-top jar. Add lemon juice and olive oil. Cover and shake thoroughly until blended. Set aside.

Salad

  1. Tear lettuce into bits, wash, drain, and chill.
  2. Prepare vegetables and mix together with olives.
  3. Rub salad bowl with garlic and discard garlic.
  4. Toss salad greens with dressing. Toss in vegetable-olive mixture.
  5. Arrange tomato wedges and crumbled feta cheese on top of salad.