Party Food Recipes


Archive for February, 2006



Bloody mary

For each serving, allow 1 teaspoon lemon juice and 1 jigger vodka. Place in tall glass. Add ice and fill almost to top with tomato juice. Add salt and pepper, dash of Worcestershire sauce and dash of Tabasco. Stir well.




Sugar syrup

Combine sugar and water and stir over low heat until sugar is dissolved. Cover 1 minute. Uncover and boil 3 minutes. Pour into a heated glass jar. Cover and cool. Store in refrigerator. Yield: about 2 cups syrup.




Old-fashioneds wholesale

Combine whiskey, syrup and lemon juice. Stir well. Add sparkling water and bitters to taste. Pour over block of ice in punch bowl. Yield: About 50 servings.
Note: More lemon juice may be added, if desired. For individual Old-Fashioneds, allow 1 teaspoon sugar syrup, and 1 dash bitters. Place in bottom of old-fashioned glass, fill half full of crushed ice and pour whiskey over this to within 1 inch of top. Add sparkling water if desired. One slice of orange and 1 maraschino cherry may be placed on top of the ice before the liquor is added.




Savory canapes

The savory cocktail spreads may all be used on canapes of bread cut in rounds or fancy shapes. Another suggestion is the use of softened butter flavored with minced chives, minced watercress with onion juice or with minced pimiento. The spread canapes may be garnished with sliced, stuffed or ripe olives, slivers of green pepper, pimiento or pickles. Sieved hard-cooked egg yolk and strips of hard-cooked egg white may be used. Small sardines or strips of smoked salmon or sturgeon may be arranged on mustard-spread ringer lengths of bread. Sliced, partially peeled cucumber may be placed on rounds of buttered bread and topped with mayonnaise. For a special occasion, rounds of toast may be thickly spread with sour cream in the center of which black caviar topped with finely minced onion may be arranged.




Savory cocktail spreads

Served in matching bowls, each accompanied by a butter spreader, savory cocktail spreads are placed in the center of a tray, surrounded by two or three types of crackers. The following combinations are suggested: liver or chicken pate with sour cream; cream cheese with chives or with minced onion and parsley and sour cream; cream cheese with drained, canned minced clams and onion juice; cottage cheese with red caviar; peanut butter with chili sauce and minced cooked bacon or finely shredded dried beef; flaked crabmeat or rock lobster with mayonnaise and Tabasco; deviled ham with cottage cheese; mashed avocado with catsup and cream cheese and Tabasco.





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