Dried apricots, sherry, cashews, cream cheese.
Method: Soak dried apricots in sherry for 2 days. Drain, top with cream cheese and a cashew.
Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.
Showing posts with label hors d'oeuvres. Show all posts
Showing posts with label hors d'oeuvres. Show all posts
Sunday, March 8, 2026
Tuesday, May 20, 2025
Minted Pineapple
Put some diced pineapple in a sealed container with chopped mint and a small quantity of Creme de Menthe liqueur. Refrigerate and shake several times to colour all the pineapple. Make the morning required.
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.79 ['Hors d-oeuvres']
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.79 ['Hors d-oeuvres']
Tuesday, April 8, 2025
Glace Savoury Hors d'Oeuvres
Remove the crusts of 1 medium sliced loaf of bread with an electric knife (if available) (25 slices per loaf). Spread margarine or butter on bread all over thinly (don't miss the edges). Place foil over large square serving tray.
Spreads:
curried egg
any Pecks canned paste you desire
1 can Masterfood chicken paste
1 Kraft blue vein cheese which has been creamed with a small packet of Philly cream cheese
Spread each piece of bread evenly with spreads right to the corners. Pack firmly together on tray alternately making a chess board effect. Top each piece of bread with decoration in four sections (bread will later be cut) using thinly sliced glazed cherry, gherkin, stuffed olive and tin[y] pieces of parsley leaves.
To make glace: Put 4 tsp gelatine on top of 100mls of warm water. Stir until dissolved. Spoon over bread until completely covered. Put in refrigerator for a few minutes. If not properly glace, brush on more gelatine with pastry brush over missed spots. Stick half toothpicks all over the bread platter to keep the plastic wrap off the top, then cover with plastic wrap and store in refrigerator. Cut into portions carefully and serve from this tray.
This may be made 2 days before using and it keeps quite fresh.
1 loaf makes 48 small portions.
2 trays 4 pieces of bread by 3 pieces.
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.77.
Spreads:
curried egg
any Pecks canned paste you desire
1 can Masterfood chicken paste
1 Kraft blue vein cheese which has been creamed with a small packet of Philly cream cheese
Spread each piece of bread evenly with spreads right to the corners. Pack firmly together on tray alternately making a chess board effect. Top each piece of bread with decoration in four sections (bread will later be cut) using thinly sliced glazed cherry, gherkin, stuffed olive and tin[y] pieces of parsley leaves.
To make glace: Put 4 tsp gelatine on top of 100mls of warm water. Stir until dissolved. Spoon over bread until completely covered. Put in refrigerator for a few minutes. If not properly glace, brush on more gelatine with pastry brush over missed spots. Stick half toothpicks all over the bread platter to keep the plastic wrap off the top, then cover with plastic wrap and store in refrigerator. Cut into portions carefully and serve from this tray.
This may be made 2 days before using and it keeps quite fresh.
1 loaf makes 48 small portions.
2 trays 4 pieces of bread by 3 pieces.
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.77.
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