Conference turris::cooks

Here's a real simple one that my mother got out of a magazine in the 1950's, so
it's practically an antique!

Ritz crackers

about 1 lb. yellow American cheese

small onion

2-4 slices bacon  (I forget exactly)

Run through a food processer (a modern improvement over the old hand-cranked
grinder), spread on crackers and broil. (watch carefully -- charcoal broiling does
not enhance the flavor).

Enjoy!

Ginny

    This is a recipe that is served at the Bull Run Restaurant in
    Massachusetts that I requested some time ago.  It makes a large
    Tupperware bowl full - I make it three days ahead - freezes well and
    EVERYONE asks me for the recipe:
    
    2 16 oz containers of plain small curd cottage cheese
    1 large package (8 oz) Philadelphia Cream Cheese
    1 Bottle of Ken's Bleu Cheese Salad Dressing
    1 heaping tablespoon of Horseradish
    1 teaspoon of Worcestershire Sauce
    2 cloves crushed garlic cloves
    1/4 Hungarian Paprika
    
    With a portable mixer I blend the softened cream cheese and bottle of
    salad dressing.  Add cottage cheese, Horseradish, Worcestershire sauce,
    garlic and paprika...mix till blended.
    
    Cover - refrigerate and I serve them with Keebler's Townhouse Crackers.
    
    Marilyn
    

    Here are a few recipes that are quite easy and everyone I know that's
    ever tried them likes them alot (even though they sound gross!).
    :-)
    
    
    Sweet/sour Meatballs
    --------------------
    
    1 lb chopped beef
    1/4 cup bread crumbs
    1 egg
    Oil for frying meatballs
    1 can cranberry sauce
    1 can tomato soup
    
    Mix together first three ingredients.  Shape meat mixture into bite
    size meat balls and fry until browned.
    
    Mix together cranberry sauce and tomato soup in small sauce pan and
    heat until hot (not boiling).  Add meatballs and stir.  (This can
    also be done in a crock pot.)  Serve with toothpicks.
    
    
    Cocktail Hotdogs
    ----------------
    
    About 1 - 2 lbs. cocktail franks or hot dogs cut up into bite size
    pieces.
    1 small jar Heinz 57 sauce (or any barbeque sauce without mushrooms
    will do)
    1 small jar grape jelly
    
    Mix together Heinz 57 sauce and grape jelly in small saucepan or
    crock pot and heat until hot but not boiling.  Add hotdogs and stir.
    Serve with toothpicks.

    RE.2
    
    I forgot to put the quantity for the paprika.  It's 1/4 cup.
    Sorry about that...
    
    Marilyn
    

    I would suggest Salmon mousse served with crackers, there's a recipe
    somewhere in this file that is out of this world... I find it very
    elegant for these holidays. Grilled mushrooms with crab stuffing is
    also very appropriate, grilled canapes made with mayonaise, sparragus
    tips with red pepper strips.... there are endless suggestions for nice,
    classy and at the same time, easy snacks here... type DIR/TITLE=(topic
    of your choice)

    For chicken I like this combo
    
    Sweet and sour and buffalo or hot wings.
    
    I usually don't do a lot of measuring so amounts may not be exact.
    
    I but the wings and drummettes thast are precut at some stores in 3 or
    5 lb bags.  I then can fry them or bake them when I am ready and set
    aside.
    
    Hot wings/drummette sauce
    
    I use Durkee brand hot sauce ( It has a better taste than most) It may
    also have the recipe on it.
    
    Per 6 oz hot sauce
    4 oz margarine
    
    Melt margarine and then add hot sauce remove when hot.  Dip wings in
    sauce.  If you like it hotter, just add some tabasco to the mixture to
    taste.
    
    Sweet & sour
    
    1 1-2 cup sugar
    2-3 tablespoons catsup
    1/8 - 1/4 cup liguid
    
    liguid can be gormet vinegar, orange juice, pineapple juice
    
    mix ingredients in a sauce pan.  Just enough liguid to get wet, not
    too much.  Heat until ingredients get hot and sugar is good and melted.  
    Do not stir, this makes the mixture sugarrry.  It should be sticky like 
    honey. 
    
    Once the sugar is well melted remove and drip the chicken. This can be kept
    on a cookie sheet in a warm oven until ready to serve.
    
    
    

    You say put 1/4 cup of Paprika??? not a 1/4 teasp.????
    
    Is there a difference between the Hungarian Paprika and regular
    Paprika???
    
    Thanks
    
    Sandy
    
    

    Yes!  Hungarian Paprika is very spicy, read hot.  A little goes a long
    way and can give a suprise if used when intending to use the "regular"
    paprika.

    Yes, it is 1/4 cup paprika.  I thought it was a lot too - but don't
    forget that there is two one lb containers of cottage cheese - this
    recipe makes a LOT of dip.
    
    I like 'spice' and I only keep Hungarian Paprika on the shelf so that
    is what I use...I am sure regular paprika would be just as good.
    
    Marilyn
    

    
    RE: -.1&.2 
    
    SZEGED tm - Hungarian Paprika, (Can be purchased at Demoulas, Shaws,
    etc.) comes in 2 flavors, "Sweet" and a "Hot" Hungarian Paprika, so if 
    you like the flavor and red color and not the "Hot", go with the sweet 
    Hungarian Paprika....
    
     

    .....and for the record I always buy 'hot' hungarain paprika.  Which,
    of course I use for this recipe.  I do like 'spicy' stuff and have
    served this many times.  There is only one person I have served it to
    that ate one cracker full - said it was too 'hot' and didn't have any
    more.  Her husband, though, ate practically all of it.
    
    I believe that originally the paprika was used in this recipe for color
    more than taste...as MANY people have tried to make it on their own
    after leaving the restaurant and (like myself) used ketchup and chili
    sauce to get the 'red' look.  If you knew what I did to try and
    duplicate this dip.....I came up with some god-awful concoctions.
    
    I am glad I finally got the 'right' recipe - thanks to this notesfile.
    
    M