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SELF-SPREAD HORS D'OUEVRES - PART I Recipe

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This recipe for SELF-SPREAD HORS D'OUEVRES - PART I is from The Perry Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Large round platter with small bowl filled with horseradish sauce seasoned with chili-sauce and a speck of cayenne or filled with thousand island or Russian dressing.

Have large fresh-cooked shrimp on toothpick to be dipped into dressing. Whole-bone sardines, pieces of white tuna, crabmeat, or lobster may also be on platter, decorated with pimento strips, watercress or chicory, accompanied by toasted cheese wafers and slices of lime or lemon.

Another tray with halved hard-cooked eggs from which the yolks have been removed. Surround small bowls of various fillings - guest fill own eggs.

Sardine and egg filling - combine 4 hard cooked egg yolks mined fine with 3-3/4 oz can sardines mashed, 1 T lemon juice, 2 T mayonnaise and 1 T French dressing.

Ham and olive filling - combine 1/8 lb cooked ham mined (2/3 c) with 1/2 c fine chopped stuffed olives and tsp minced parsley and 1-1/4 c mayonnaise.

Pineapple & chicken filling - combine 1/4 c canned crushed pineapple, 1/2 c chopped coked chicken, and 2 T mayonnaise

Chicken liver, cream cheese, egg yolks with cream very good on chicory leaves for entree.

Always in demand would be thin slices of Swiss or pimiento cheese, juicy baked ham, bologna, salami, tongue. Prepared mustard, chili and horseradish sauce, salt and pepper should be on hand for this self-service. Do not forget ripe or green olives, gherkins, salted nuts and the like.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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