Party Food Recipes

Archive for August, 2006

Groom’s cake

Mix and sift flour, salt and spices and sprinkle over fruit and nuts. Cream shortening with sugar. Add eggs and beat until fluffy. Add fruit alternately with the lemon juice and wine. Line greased loaf pans with greased paper and bake in slow oven (275 F.) 3 to 4 hours until firm. Remove from oven. Brush with egg white and decorate with the candied cherries. Return to oven for 10 minutes. Remove from pans. Cool and store until ready to cut in slices to fit small wedding cake boxes. Yield: 6 pounds.

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Champagne punch

Allow 1 quart lemon, orange or raspberry sherbet to each large bottle champagne that has been well chilled. Place sherbet in punch bowl, and pour champagne over it. Serve small amount of sherbet with the champagne in each punch cup.

Mix syrup, fruit juices, orange slices and wine. Pour over block of ice in punch bowl. Add sparkling water and serve in punch glasses. Yield: 30-40 servings.

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Champagne cocktail

For each quart of champagne, allow cup sugar syrup and 2 teaspoons bitters. Add thoroughly chilled champagne and stir gently. Serve in champagne glasses with a twist of lemon peel.

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Chicken a la king

Use recipe for Creamy Sauce. Add 1 cups diced cooked chicken, cup sauteed mushrooms and 2 pimientos cut into fine strips. Serve in patty shells, or in a ring of boiled rice.

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