Fried Cheese Balls (1978)

• 1 1/2 cups sharp Cheddar cheese, grated
• 1 tbspn flour
• 1/4 tspn salt
• Dash of cayenne pepper
• 3 egg whites, stiffly beaten
• Cracker meal

Preheat oil to 375 degrees. Blend the cheese, flour, and seasonings. Fold in the egg whites.

Shape into small balls the size of a walnut. Roll each ball in cracker meal, and deep-fry in the preheated oil until golden brown.

Drain on unglazed brown paper. Arrange on a platter with cocktail picks on the side.

More "Lost" Cheese Recipes

Classic Ripe Olive Cheese Ball (1982)

Cheese Cookies (1982)

(Origin - "Grandma Rose's Book of sinfully Delicious Snacks, Nibbles, Noshes & Other Delights" by Rose Naftalin. published by Random House, 1978.) 

Chocolate-Apple Nibbles (1963)

• 
  1 6-oz package semi-sweet chocolate pieces
• 4 medium apples
• Toothpicks 

Several hours before serving:

In double boiler, over hot, not boiling, water, melt chocolate.

Core unpared apples, then cut in 1/8s. Insert toothpick in skin side of each apple section.

Removed melted chocolate from heat. Holding each apple section by toothpick and tilting double-boiler top, dip apple in chocolate, leaving skin side uncoated.

Lay apple sections on buttered cookie sheet. Store in refrigerator until time to serve.  Makes 32 apple sections. 

More "Lost" Snack Recipes

Peg Bracken's Cheese Balls (1960)

Original Hot Clam Dip (1975)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Cheese and Olive Loaf (1961)

• 
  1/2 lb bleu cheese
• 1/2 lb cream cheese
• 1/4 cup butter
• 1 tbspn minced chives
• 1 tbspn brandy
• 1/2 cup minced olives
• 3 1/2 oz toasted almonds, chopped
• Chopped watercress 

Cream together bleu cheese, cream cheese, and butter. Stir in chives, brandy, and minced olives. 

Form mixture into 2 rolls. Chill for 2 to 3 hours. Cover with chopped, toasted almonds and chopped watercress. Chill.

Serve with crackers. This loaf can be made the day before serving. Can be frozen for future use. 

More "Lost" Cheese Recipes

Cheddar Cheese Muffins (1985)

Peg Bracken's Cheese Balls (1960)

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

Trader Vic's Bourbon Meat Balls in Sour Cream Sauce (1976)

• 1 lb ground chuck
• 1/2 lb ground veal
• 4 tbspns grated onions
• Finely chopped parsley
• 1/2 tspn ground allspice
• 1/2  tspn ground nutmeg
• 1/2 cup fine soft bread crumbs
• 1 egg, lightly beaten
• 2 cups, sour cream
• 1 tbspn butter
• 3 tbspns Bourbon
• 4 tspns Worcestershire sauce
• Salt and freshly ground black pepper

Mix together lightly the:

• chuck
• veal
• 2 tbspns of onions
• 2 tbspns of parsley
• 1-1/2 tspns of salt
• 1/2 tspn of pepper
• allspice
• nutmeg
• bread crumbs
• egg
• 3 tbspns of sour cream

Shape into balls no larger than 1-inch in diameter. Place well apart in a buttered shallow baking pan. Bake in a 500 degree over for about 6 minutes, just until browned and barely done; stir once. Pour off excess drippings. Loosen crisp brown drippings. 

In a large frying pan, saute remaining onions in butter until golden and tender. Reduce heat to low. Add Bourbon, and cook and stir until liquid almost disappears. Stir in remaining sour cream, the Worcestershire sauce, and loosened brown drippings from meat balls. Heat through.

Season sauce generously with salt and pepper. Fold in meat balls, and just heat through. Sprinkle with parsley. Makes 5 to 6 servings.

More "Lost" Trader Vic Recipes

Fried Tomato Gravy on Toast with Bacon (1976)

Buttered Roast Chicken with White Wine (1968)

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

Peanut Dip Sauce for Vegetables (1982)

Mix well until blended:

• 1/3 cup crunchy peanut butter
• 3 tbspns firmly packed brown sugar
• 1/2 tspn crushed red pepper
• 1/4 cup lemon juice
• 2 tbspns chili sauce or catsup
• 1/2 tspn soy sauce

Serve at room temperature with cucumber and jicama slices, bell pepper strips, pineapple chunks, or any other vegetables. 

More "Lost" Appetizer Recipes
Apple Cheese Logs with Bacon (1979)

James Beard's Croque Monsieur (1940)

(Origin - "Party Pleasers" by the Assistance League of Reno-Sparks, Nevada; 1982. Recipe by Joan Shonnard.)

Buttermilk Cheese Puff Appetizers (1982)

• 2 cups Bisquick
• 1 cup buttermilk
• 2 eggs
• 1/4 cup butter, melted
• 8 oz Bleu cheese, crumbled
• 1/2 tspn salt

Heat oven to 375 degrees. Grease 13-x-9-x-2 inch baking pan.

Mix Bisquick, buttermilk, and eggs. Spread in pan. Drizzle with melted butter. Then Sprinkle with cheese and salt.

Bake until golden brown, about 35 to 40 minutes. Cool 10 minutes. 

Cut into 2-inch squares. Garnish with sliced olives, if desired.

More "Lost" Appetizer Recipes

Sweet and Sour Pineapple Meatballs (1978)

Dutch Fried Cucumbers (1965)

(Origin - "Party Pleasers" by the Assistance League of Reno-Sparks, Nevada; 1982. Recipe by Betty Olson.)

Peg Bracken's Cheese Balls (1960)

"Combine an 8-ounce package of cream cheese with jars of any processed cheese spreads you like --- pimento, blue cheese, etc. --- plus any leftover odds and ends of cheese you have, grated.

"Then add sherry, grated onion, cream, Worcestershire, and/or whatever else you like, to taste.

"Form it into small balls, somewhere between a golf ball and a tennis ball, roll them in crushed nuts, and wrap them individually in aluminum foil before you store them in the refrigerator.

"These are not to hang on the Christmas tree; they are to bring forth, with crackers, for dropper-inners. Small balls are better than one big one, because they're gone before they get that gnawed-in look."

More "Lost" Peg Bracken Recipes
Peg Bracken's Cockeyed Chocolate Cake (1960)

Peg Bracken's Whole-Wheat Tiger Bread (1976)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)

Cheese Cookies (1982)

• 1/4 lb butter, at room temperature
• 1 jar Old English cheese spread
• 1 cup flour
• 1/2 tspn salt
• Dash cayenne pepper
• Dash Worcestershire sauce
• Whole pecans or almonds, and egg white

Mix first 6 ingredients. Form into 1-1/2 inches in diameter. Chill.

Slice rolls thinly like cookies. Place a nut moistened on one side with egg white on each cookie, pressing down firmly. 

Bake 10 minutes in 350 degrees or until slightly brown. Makes about 4 dozen. Keep well in freezer.

More "Lost" Cheese Recipes

Classic Ripe Olive Cheese Ball (1982)

Cottage Cheese Cookies (1984)

(Origin - "Party Pleasers" by the Assistance League of Reno-Sparks, Nevada; 1982. Recipe by Ida Gildone.)

Classic Ripe Olive Cheese Ball (1982)

• 8-oz package cream cheese
• 1-1/2 cups cheddar cheese, grated
• 5-oz jar smoke-flavored cheese spread
• 1 tspn Worcestershire sauce
• 1/2 tspn dry mustard
• 1/2 tspn salt
• 1 7-oz can ripe olives, chopped
• Chopped parsley or nuts (optional)

Soften cheeses. Blend with Worcestershire sauce, dry mustard, and salt until smooth. Shape into ball and chill.  

Can be rolled in chopped parsley, nuts, or ripe olives.

More "Lost" Cheese Recipes

Vermont Cheese Soup (1957)

Swiss Potatoes with Bacon (1952)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Sweet and Sour Pineapple Meatballs (1978)

• 3 lbs ground beef
• 1-1/2 cups cracker crumbs
• 12 oz evaporated milk
• 1 cup onion, chopped
• 2 tspns seasoned salt
• 1 cup oil
• 1 cup chicken bouillon
• 3 green peppers, diced
• 8 to 10 slices pineapple in chunks
• 4 tbspns cornstarch
• 4 tbspns soy sauce
• 1-1/2 cups vinegar
• 1-1/2 cups pineapple juice
• 1 cup sugar
• 1 tspn salt
• Pepper

Mix first 5 ingredients and shape into tiny balls. Cook in oil until brown and remove. Drain oil from skillet, reserving about 2 tablespoons.

Add bouillon, green peppers, and pineapple. Cover and cook over medium heat for 10 minutes. Meanwhile, mix cornstarch, soy sauce, vinegar, pineapple juice, sugar, salt, and pepper. Add to mixture in skillet. Simmer, stirring constantly, until mixture thickens. 

Return meatballs to sauce. Serve in chafing dish with cocktail picks. Yield: 20 to 30 servings.

(Note - Make larger meatballs and serve on rice or chow mein noodles. It makes a colorful, tasty main dish. It can be made ahead and refrigerated or frozen, with the meatballs and sauce in separate containers.)

More "Lost" Pineapple Recipes
Hawaiian Pineapple French Toast (1941)

Hawaiian Pineapple Bars (1967)

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

James Beard's Croque Monsieur (1940)

"Slice brioche in slices about one-eighth of an inch thick. 

"Spread with butter, and on half on them, put a thin slice each of ham, chicken, and Switzerland Swiss cheese. Cover with another piece of brioche, dip in beaten egg and milk as you would for French toast, and saute quickly in butter till nicely browned on both sides.  

"Serve very hot."

(Origin - "Jame Beard Hors d'oeuvre and Canapes - The Classic Edition" by James Beard, 1940.)

More "Lost" James Beard Recipes
The Highball Sandwich (1940)

Salmon Steaks Parisienne (1954)

Fried Roast Beef Slices in Tangy Gravy (1960)

Bourbon Hot Dogs (1975)

Combine:

• 1 cup catsup
• 1 cup Bourbon
• 1 cup brown sugar
• Freshly ground black pepper, to taste

Bring mixture to a boil.  Simmer for 5 minutes.  Add hot dogs, cut into bite-sized pieces.
Remove from heat, and marinate in refrigerator over night.  Heat before serving as appetizer.

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Phyl Wilson.)

More "Lost" Bourbon Recipes

Bourbon Teriyaki Marinade for Meats (1965)

Kentucky Bourbon Fudge Cake (1983)

Beer-Batter Vegetables (1982)

• 2 to 3 cups of any of the following: yellow squash, zucchini, cauliflower, broccoli, mushrooms, onions, green beans, yams
• 1 cup flour
• 1 12-oz can beer
• 2 tspns salt
• 1/2 tspn pepper
• 2 cups peanut oil

Slice vegetables into 1/8th-inch slices or bite-sized pieces.  Heat 1/2-inch depth of peanut oil in a large skillet.

Whisk flour, salt, pepper, and beer together until smooth.  When oil is hot, dip each vegetable into batter, and fry 1 to 2 minutes until golden brown.  

Drain and serve immediately, or keep warm in a 200-degree oven, on  a rack covered with a paper towel, until ready to serve.

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Peggy Reeves Foreman.)

More from "Atlanta Cooknotes"

Louisiana Oyster Spinach Dip (1982)

Original Hot Clam Dip (1975)

• 5 to 8 oz minced clams, canned or fresh
• 5 to 8 oz cream cheese
• 1 large onion, grated
• 3 tbspns Worcestershire sauce
• 1 tspn Tabasco sauce

Drain clams, reserving the juice.  Melt cheese in top of double boiler.  Add clam juice, as needed for consistency.  

Add seasonings and clams.  Place in chafing dish over low heat.  Serve with crackers.  (Seasonings may be varied to taste.  Make it good and spicy!)

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

Hot Virginia Dip with Beef, Pecans (1975)

• 1 cup pecans, chiopped
• 2 tspns butter
• 16 oz cream cheese
• 4 tbspns milk
• 5 oz dried beef, minced
• 1 tspn garlic salt
• 1 cup sour cream
• 4 tspns onion, minced

Saute pecans in butter.  Reserve.  Mix all ingredients thoroughly.  Place in 1 1/2 quart baking dish, and top with pecans.

Chill until serving time.  Bake at 350 degrees for 20 minutes in preheated oven.  Serve hot with crackers or small bread sticks.  "Everybody's favorite!"

(Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

More from "Virginia Hospitality"

Swiss Cheese Custard with Asparagus (1975)

Swiss Cheese Fritters (1967)

• 1 1/2 cups grated Swiss cheese
• 2 eggs
• 3 tbspns butter
• 2 1/2 cups flour
• 1 1/2 cups water
• Shortening
• Salt and pepper

1. Bring water and butter to boil in pot.
2. Slowly add flour and stir with wooden spoon to form smooth batter.
3. Add cheese, Mix well.
4. Chill in refrigerator.
5. After 1 hour, remove from refrigerator. Add eggs, mixing well.
6. Add a little salt and pepper, to taste.
7. Melt shortening in frying pan.
8. Drop spoonfuls of mixture into hot shortening. Fry for about 5 minutes.
9. Drain and serve immediately.  Serves 4 to 6.

(Origin - "The Mother Daughter  Cookbook" by Ruth and Pamela Gilbert, 1967)

More "Lost" Fritter Recipes

Apple Butter Pumpkin Fritters (1946)

Banana Fritters with Lemon (1946)

Avocado Fritters (1933)

Escargots Bourguignonne (1974)

• 3 dozen snails, canned
• 3 dozen snail shells
• 1/2 cup Sherry
• 1/2 white wine
• 1/2 cup butter
• 1 clove garlic, minced
• 1 tspn shallots, finely chopped
• 1 tspn parsley, chopped
• 1 tbspn lemon juice
• 1 tbspns bread crumbs

Insert snails into shells, place in baking dish, and pour Sherry over them.

Melt butter, then add remaining ingredients.  Mix well and pour over snails.  Bake at 400 degrees for about 1 minutes. Serves 6.  

(Origin - "Soupcon - Seasonal Samplings from the Junior League of Chicago," 1974.) 

Another Recipe from "Soupcon"

Veal Saltimbocca alla Romana (1974)

The Highball Sandwich (1940)

The highball sandwich is a coinage of my own, I believe. It has been the solution for many of my friends and pupils who wanted to know what to serve a group of men meeting for an evening of cards of talk, or to a mixed group which was to have highballs during an evening gathering.

It is the larger brother of the cocktail sandwich. It is thicker by 1/8th of an inch or so, and about 3 inches square.  It fills in when a substantial snack is desired and where a buffet table would be a nuisance.  Such sandwiches may be prepared or ordered in advance, and kept in the refrigerator till they are to be served.

The highball sandwich should nearly always be on dark. well-flavored bread, and should be well filled and substantial in appearance.  

Chicken, meats, and cheese are the most acceptable fillings, with plenty of spice and sauce.  The mixtures welcome at cocktail time are not as desirable here, nor are the very "gooey" fillings, which have a tendency to drip here and there.  (Heaven help the hostess who gives men drippy or sliding sandwiches!)

Serve plenty of pickles with these snacks, additional mustard and horse-radish, and some celery and radishes; usually, green onions will be appreciated.

(Origin - "Hors d'Oeuvre and Canapes" by James Beard, 1940.)

Duck Pate in Cognac (1965)

• 2 duck livers, washed and dried
• 8 tbspns butter
• 1/4 cup cognac (or Calvados or Applejack)
• 1 to 1 1/2 cups cooked duck, finely chopped and trimmed of all skin, fat, gristle
• 3 to 6 tbspns heavy cream
• Salt to taste
• 1/4 tspn lemon juice
• 1/4 tspn cayenne pepper
• 1 to 2 tbspns black truffles (optional)

In a small, frying pan, melt 2 tablespoons of butter over fairly high heat.  When the foam subsides, add the duck livers, and cook them briskly, turning them with a spoon.   

When the livers are quite brown on the outside, but still pink within. remove the plan from the heat and flame them with the cognac. The safest way to do this is simply to heat the cognac to lukewarm in a small saucepan, then set it alight with a kitchen match.  Pour it into the frying pan, a little at a time, shaking the pan continuously until the flame dies out.  

Scrape the livers and every bit of the liquid and brown sediment in the frying pan into a blender jar.  Add the duck and 3 tablespoons of cream. Blend at a high speed until the duck and livers are reduced to a smooth puree.  Remove the puree from the jar, and rub it through a fine sieve to eliminate any bit of stray bone or gristle.  

Now cream the remaining butter by beating it in a bowl or electric mixer until smooth and light yellow in color.  Beat into it, a little at a time, the duck puree. Continue to beat until the paste is as smooth and creamy as you can get.  Season with salt to taste and cayenne, then stir in the lemon juice.  Fold in the black truffles.  

Pack the pate into small crocks from which it may be served.  Chill for at least 6 hours or overnight.  Crusty French bread goes well with this, or warm triangles of toast. Serves 4 to 6.

(Origin - "Michael Field's Culinary Classics and Improvisations" by Michael Field, 1965.)

Chicken Liver - Mushroom Pate in White Wine (1960)

• 1 lb chicken livers
• 1/2 lb fresh mushrooms
• 1/3 cup white table wine
• 4 tbspns butter
• 1 tspn paprika
• 1 tspn garlic salt
• 1/3 cup green onions, finely chopped
• 3 drops Tabasco sauce
• 1/4 tspn dill
• 1/2 cup butter
• Salt to taste

Simmer in 4 tablespoons of butter for 5 minutes the mushrooms, chicken livers, green onions, garlic salt, and paprika.  Add the white wine, Tabasco, and dill. Cover and cook slowly for 10 more minutes.  

Cool, and sieve or whirl in a blender. Blend in 1/2 cup butter, and salt to taste.  Pack in a crock or jar, and chill overnight.  Serve with water crackers.

(Origin - "The Sunset Cook Book: Food with a Gourmet Touch" by editors and consultants of Sunset Magazine. Published by Lane Book Company, 1960.)