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Mothers'
Union - Recipes Shared
The St. James Mothers'
Union Recipe Book Copyright
©
2003
Recipes
Shared - download complete book (pdf)
Appetizers,
Dips, etc.
Melon
and Ham Gondolas
Mock
Angels on Horseback
Million
Dollar Relish
Nacho
Dip
Salmon
Pâté
Smoked
Fish Pâté
Hot
and Creamy Swiss Almond Spread
Tuna
Dip
Melon
and Ham Gondolas
Muriel
J. Upton
˝
large ripe Honeydew melon
6
wafer-thin slices of smoked ham
black
pepper
juice
of a lemon
Chill
melon and cut into six strips lengthwise.
Remove seeds and skin. Place
one piece of melon on each slice of ham, wrap them up and sprinkle with
lemon juice and freshly ground black pepper.
Serve garnished with lemon wedges.
Serves 6.
Mock
Angels on Horseback
Doreen
Wong
1
lb chicken livers barbecue
sauce
12-15
rashers bacon
toothpicks
Wash
livers. Remove any fat and
connecting tissues to separate livers.
Cut bacon rashers in half with a slanting cut, or thirds for small
livers. Brush livers with barbecue sauce, or sprinkle with salt,
pepper, and chopped parsley. Wrap
each liver in bacon and secure with a toothpick.
Bake on sheet at 375o for 30 minutes.
Million
Dollar Relish
Adelaide
Lawrence
6
lbs cucumber
2 lbs onions
Cut
up and put through food chopper. Cover
with brine of 1 cup salt to 1 gallon hot water and let stand overnight.
Drain well and add:
1
green pepper, finely cut
1 tsp turmeric powder
1
red pepper, finely cut
2 tsp mustard seed
1
quart vinegar
6 cups white sugar
1
tsp celery seed
Bring
to a boil and thicken with 3 tbsp cornstarch.
Remove from heat and bottle.
Nacho
Dip
Dawn
Harvey
250
g cream cheese
250
mL sour cream
3
cloves garlic (chopped fresh or bottled)
˝
cup each: cubed tomato, green pepper and onion
1
cup salsa (medium)
1
cup grated medium cheddar cheese
Whip
together softened cream cheese, sour cream, and garlic.
Spread in a deep dish. Cover
with tomato, green pepper, and onion.
On top, spread salsa and finally the grated cheese.
Refrigerate for about 2 hours.
Serve with nacho chips. (Do
not heat.)
Salmon
Pâté
Dawn
Harvey
two
213 g cans sockeye salmon (drained & deboned)
one
250 g pkg cream cheese, softened
small
onion (finely chopped)
˝
tsp dried dill weed or 1 Tbsp chopped fresh dill
fresh
or dried parsley
˝
cup chopped pecans
Mix
all ingredients except parsley and nuts; shape into a ball.
Combine parsley and nuts, and put around salmon ball.
Serve with crackers.
Smoked
Fish Pâté
Mary
Anne White
4
smoked mackerel fillets
juice
of 1 lemon
125
g of cream cheese (softened)
200
g butter (melted)
pepper,
to taste
Skin
and flake the mackerel. Place in a blender or food processor with the
lemon juice, cheese and butter. Add pepper. Blend to a puree. Turn into a
suitable sized serving dish and chill for several hours. Remove from
refrigerator about ˝ hour before serving. Garnish with lemon and/or fresh
dill. Serve with bread or crackers. Keeps for several days, if
refrigerated.
Hot
and Creamy Swiss Almond Spread
Prep
time: 7 minutes Baking time:
15 minutes
Hazel
Duncan
1
pkg (250g) light Philadelphia brand cream cheese (softened)
1˝
cups grated light Swiss cheese (325 mL)
1/3
cup Miracle Whip light dressing (75 mL)
1/3
cup sliced almonds toasted (75 mL)
2
Tbsp chopped green onion (30 mL)
Heat
oven to 350o. Combine all
ingredients; mix well. Spoon
mixture into a deep 2 cup (500 mL) oven proof casserole dish.
Bake 15 minutes, stirring after 8 minutes. Serve warm with vegetables and crackers.
Garnish with toasted, sliced almonds if desired.
Makes 1˝ cups (375 mL).
Tuna
Dip
Betty
Whatley
one
8 oz pkg cream cheese
3 Tbsp ketchup
one
tin tuna
3 Tbsp mayonnaise
Cream
cheese thoroughly and add other ingredients, mixing well. This dip can be used with veggies, crackers, and chips.
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