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Butter the giant bread slice. Blend cream cheese and Roquefort until soft divide in half. To one part add nuts and onion spread this evenly over the bread and crusty edge. Press potato flakes around the side. Moisten remaining cheese with a little cream color
Smorgasbord Party Pinwheel
MAKING 1. On a tray arrange party bread spreading each with 1 teaspoon mayonnaise and or mustard. 2. Cover using a small lettuce leaf. 3. Lay tuna egg slices shrimp cucumber or steamed vegetables. SERVING 4. To serve garnish as desired.
Combine sugar vinegar and water. Boil 5 minutes. Cool. Sprinkle salt over cabbage. Let stand 1 hour. Add peppers celery mustard seed and celery seed. Add cooled vinegar mixture. Mix well. Chill.
MAKING 1. Take a large bowl and add the drained herring liquid. Dice the herring. 2. Stir in beets potatoes onion apple cucumber and herring to the strained liquid. Spoon vinegar toss them lightly to mix. Take a 6 cup bowl and oil it. Spoon the mixture into
Saute the diced bacon slowly until crisp. Pour off the drippings then add sliced sausage and French dressing to the bacon. Heat and add drained peas and beans. Remove from heat and add onions. Sprinkle with garlic salt and taste for seasoning. Scrape into a
Smorgasbord Bean Salad
Soften gelatine in the lemon juice and dissolve in the hot broth. Stir in chicken and seasonings. Chill until very nearly set then quickly form into small balls and roll in the grated egg and parsley mixed together. Chill until serving time. Serve with other
Smorgasbord Chicken Balls
1. ln a large bowl beat the egg lightly then mix in the bread cubes and milk. Let stand for 10 minutes to form a smooth paste. Stir in the onion dill nutmeg salt and pepper. Using your hands or a spoon mix in the beef just until blended then roll into 20
Arrange party bread on a tray spread each slice with 1 teaspoon mayonnaise and or mustard. Top with a small lettuce leaf. Top with tuna egg slices shrimp cucumber or steamed vegetables. Garnish as desired.
1. Place 1 slice rye bread on each of 4 serving plates. Halve remaining 4 slices of bread diagonally arrange each 2 triangles around whole slices on plates top all with lettuce leaves. 2. Layer tongue and folded cheese slices cherry tomatoes and watercress on
1 Place 1 slice rye bread on each of 4 serving plates. Halve remaining 4 slices diagonally arrange each 2 triangles around whole slices on plates top all with several leaves of lettuce. 2 Layer tongue and cheese slices cherry tomatoes and watercress on top of
Mix all ingredients together adding rhubarb syrup until dip is proper consistency. Delicious with banana slices for a scalloped look run a fork down the sides before slicing fresh pineapple spears whole strawberries melon balls or seedless grapes.
Fresh Fruit Smorgasbord Dip
Slice potatoes into a medium size bowl place beans in a second bowl. Drizzle each with 2 tablespoons of the salad dressing toss lightly to mix. Line a large salad bowl with romaine place tuna in center. Pile potatoes beans and tomatoes in sections around tuna
Smorgasbord Tuna Salad
Prepare Salami Wedges Cream Cheese Balls and Sausage Frills cover and refrigerate until ready to arrange platter. Cut cheeses into 1 2 inch cubes. Cover large serving platter with lettuce arrange wedges balls frills cheese cubes and sliced summer sausage in
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