Title: Santa's Sampler: A Collection of over 100 Hors D'Oeuvre Recipes
Editor: Kappa Alpha Theta. St. Louis Alumnae Chapter
Release date: April 6, 2022 [eBook #67786]
Language: English
Original publication: United States: St. Louis Alumni Kappa Alpha Theta
Credits: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net
CHRISTMAS
1976
[Pg 1]
All proceeds from the sale of this book will go to the Kappa Alpha Theta Foundation and the Good Shepherd School for Children.
SANTA’S SAMPLER
A Collection of over 100 Hors D’Oeuvre Recipes
Recipes from members of the St. Louis Alumni Kappa Alpha Theta
Cover Design by Sandy Zigenfuss
Cookbook Committee:
Ginny Cowger, Sandy Mullin
Pat White, Sandy Zigenfuss
Caroline Bowie
[Pg 2]
| HOT DIPS AND SPREADS | PAGE 4 |
| HOT TIDBITS | PAGE 11 |
| COLD DIPS AND SPREADS | PAGE 21 |
| COLD TIDBITS | PAGE 32 |
| CHRISTMAS GIFTS TO MAKE | PAGE 41 |
Additional copies of Santa’s Sampler can be purchased for $1.00 from:
Caroline Bowie
1047 Glenway Drive
Glendale, Missouri
63122
Books can be mailed for an additional 40¢ to cover the cost of postage and handling.
[Pg 3]
[Pg 4]
Heat together and serve with Doritos.
Toast rounds or sliced French rolls.
Toast one side of bread rounds or roll slices. Combine rest of ingredients and spread mixture on untoasted side and put under broiler until just bubbly. Makes 1¹⁄₂ to 2 dozen canapes.
Spread on toast and broil until bubbly, or spread on thin bread, place in 300 degree oven until bottom is toasted. Then broil until bubbly.
Heat together and serve with Taco chips.
[Pg 5]
Cream everything except crab. Beat awhile. It will still look curdled. Then add crab. Heat in double boiler or freeze. Serve in fondue pot. Dip with 1 inch cubes of french bread. Serves 12 to 15.
Melt all ingredients in double boiler, and transfer to a fondue pot. Serve with tiny pieces of french bread. Cut in cubes and toast if desired.
Cook beef, onion, and garlic till beef is browned. Stir in next four ingredients. Cover, and simmer 10 min. Remove from heat. Stir in cheeses until melted. Serve warm in chafing dish. Makes 3 cups.
[Pg 6]
Melt together in double broiler and place in chafing dish. Serve with Doritos.
Cook and drain well 1 package broccoli.
Heat with:
Made day ahead and serve hot in chafing dish.
Use Fritos, cauliflower or carrots to dip.
Melt all ingredients in double boiler. Transfer to chafing dish. Serve with Fritos and Doritos.
[Pg 7]
Cut cheese in small pieces; combine in a saucepan with the butter and sauterne. Stir over low heat till cheeses melt. Stir in the crab and heat through. Pour into chafing dish. Serve with Triscuits or crust bread. Makes three cups.
Drain and seed peppers. Cut into thin lengthwise slivers and line bottom and sides of a 9 inch pie plate. Press grated cheese in plate over peppers. Beat eggs, adding salt and red pepper. Pour over cheese. Bake at 350 degrees for 25 to 30 minutes. After removing from oven, slice into small wedges. Leave pie in plate and pass as finger food.
Have cream cheese at room temperature. Combine all ingredients in double boiler and cook until cheese is melted. This dip is served in a chafing dish with Melba rounds or other crackers. It is better if made ahead so the seasonings can blend.
[Pg 8]
Rub bottom and sides of heavy earthenware casserole, fondue pot or chafing dish with cut garlic. Toss cheeses with potato flour or cornstarch and seasonings. Pour wine into pot and heat until bubbles start to rise to the surface. Do not boil. With wooden fork or spoon stir constantly until cheese is melted. Adjust seasonings and add Kirsch or brandy.
Serve with: Chunks of sourdough bread, Italian bread or other crusty bread.
Cubes of ham, cooked chicken, shrimp or crab legs.
Raw vegetables, such as carrots, zucchini or celery sticks.
Toss cheese with flour or cornstarch. Heat soup, garlic and seasonings and stir to blend well. Add cheese a handful at a time. When cheeses are melted blend in sour cream. Adjust seasonings. Reduce heat. Serve with crackers or chips.
[Pg 9]
Melt butter until bubbly. Sprinkle with flour; cook and stir 3 minutes. Gradually add half and half. Cook and stir until smooth and thickened. Add tomato paste, cheese, seasonings and lemon juice; cook and stir to melt cheese. Saute mushrooms and onions in butter 5 minutes and add to cream sauce. With fork stir in crab and lobster or shrimp and pimento. Reheat without boiling, add sherry and adjust seasonings. Transfer to chafing dish. Serve with water crackers or melba rounds. Serves 50.
[Pg 10]
Mix all ingredients except pecans. Put in baking dish with nuts on top. Bake 20 minutes at 350 degrees. Serve hot with triscuit crackers.
Melt cheeses in top of double boiler and add remaining ingredients. Serve in fondue pot with assorted crackers.
Saute onions in ¹⁄₂ tablespoon butter. Stir in milk. Add cheeses and stir until melted. Add remaining ingredients and serve hot with crackers or party rye.
[Pg 11]
[Pg 12]
Clean mushrooms and remove stems. Fill mushrooms with mixture. Bake at 325 degrees for 25 minutes.
Wash, drain, remove and save stems from 24 medium sized mushrooms.
Combine and stuff mushrooms with:
Place stuffed mushrooms in baking pan with 2 tablespoons olive oil. Bake 15 minutes at 350 degrees or 375 degrees. May be served on buttered toast rounds or with cocktail picks.
Combine all ingredients and place in mushroom caps that have been cleaned, drained and stems removed. Bake at 350 degrees for 8 minutes.
[Pg 13]
Cream butter, mix in cheese until blended; add flour, mix well and add cereal. Shape into balls and place on ungreased cookie sheet. Flatten with fork. Bake for 10 minutes at 375 degrees. Sprinkle with salt while hot.
Cut off crusts of 27 slices. Cream ingredients until smooth. Spread three slices with mixture. Stack the three slices, then spread mixture on sides. Cut into 9 squares. Repeat procedure with other slices. Bake at 350 degrees for 15 to 20 minutes. Can be frozen and baked as needed.
Cut crusts off slices of bread. Spread bread slices with softened cream cheese. Roll bread slice and cut into three pieces. Roll each piece in ¹⁄₃ or ¹⁄₂ strip of bacon. Toothpick together. Bake at least 25 minutes at 350 degrees. Can freeze baked or unbaked. If baked, thaw and reheat before serving.
[Pg 14]
Combine everything but bacon. Shape into about 40 to 50 small rolls about 1¹⁄₂ inch long or fewer rolls 2¹⁄₂ inches long. Cut bacon slices in halves or thirds. Wrap each pork roll with a piece of bacon, secure with a toothpick. Bake at 400 degrees for 20 minutes. Put in chafing dish. Can garnish with pineapple chunks, green pepper and maraschino cherries if desired. Can freeze raw or cooked. If frozen cooked just reheat.
Mix all of the above well and shape into 1¹⁄₂ inch meatballs. Brown the meatballs in 2 tablespoons oil.
Mix all of the above ingredients except the cornstarch. Moisten the 2 tablespoons cornstarch in a little water and add to sauce. Arrange meatballs in a large baking dish and pour the sauce on top. Bake for 45 minutes in 300 degree oven. To serve, transfer the meatballs and sauce into a chafing dish so that they will stay warm.
Mix well, shape into bite sized balls. Bake on cookie sheet at 350 degree oven for 10 to 12 minutes. May be frozen and reheated.
Spread each piece with Thousand Island dressing or mayonnaise seasoned with horseradish for variation. Cover with thin slice of corned beef, about 1 scant T. sauerkraut, and small square of swiss cheese. Bake at 350 degrees until cheese melts and canapes are hot.
Mix first 3 ingredients. Spread on muffins and broil until brown. Makes 24.
[Pg 16]
Mix together all ingredients except skins and egg yolks. Take a teaspoon of mixture and place in center of Wonton skin. Brush egg yolk on corners of skins, pull corners together and twist close. Fry in deep hot fat until golden brown. Serve with hot mustard sauce and sweet sour sauce.
Remove mushroom stems and reserve. Wash and dry the caps, brush with melted butter and arrange in shallow dish. Season lightly with salt and pepper. Wash and dry stems and mince. Saute with green onions in butter for 4 to 5 minutes. Lower heat, add flour and stir for one minute. Stir in cream and simmer for a minute or two until thickened. Stir in parsley and seasonings. Fill the mushroom caps with this mixture. Top each with a teaspoon of cheese and a drop of melted butter. Set aside until ready to cook. Bake in upper ¹⁄₃ of oven for 15 minutes at 375 degrees. The stuffing should be brown on top.
[Pg 17]
Cook onion in water about 5 minutes. Combine eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Stir in onion, cheese and artichokes. Spread in greased 11 x 7¹⁄₂ pan. Bake at 350 degrees for 17 to 18 minutes. Cut into 1 inch squares. Serve hot or cold.
Cut onions into one inch pieces. Roll a piece of onion, a slice of water chestnut and chicken liver in each piece of bacon. Fasten with a toothpick. Marinate at least one hour in mixture of rest of the ingredients. Bake, uncovered, on rack in shallow pan at 400 degrees for 15 to 20 minutes, or until bacon is crisp. Makes 16.
[Pg 18]
Mix all above ingredients and shape in ³⁄₄ inch balls. Brown on all sides and drain well on paper.
Combine in saucepan and add sausage balls. Simmer covered for 15 minutes. If used as an appetizer, remove cover and simmer longer to thicken sauce. Can be used as a main dish served over rice.
Prepare 1 day in advance. Separate 1 package chicken wings discard tips. Marinate in following:
Drain and reserve marinade. Bake in 300 degree oven for ³⁄₄ hour-covered dish. Return to marinade and serve in chafing dish.
Let sausage reach room temperature. Mix all ingredients and form into balls. Bake at 350 degrees until brown. Makes 100. May be frozen and reheated.
[Pg 19]
Cut slices of cheese in halves. Place 2 halves on each of 4 bread slices. Cut onion into slices and place sliced onion rings on top. Broil 3-5 minutes, cut into triangles. Makes 16.
Rinse, pat dry and trim stems of mushrooms; set aside. Combine flour, bread crumbs, salt and pepper. Dip mushrooms into egg, then coat with flour mixture. Fry in skillet in ¹⁄₄ cup salad oil until golden. Drain. To freeze; cool fried mushrooms completely. Wrap for freezing. Freeze up to 3 weeks. To reheat place frozen mushrooms in pan and place in 500 degree oven for about 8 minutes.
Combine all ingredients and mix well. Spread on bread and broil until puffy.
[Pg 20]
Cut artichoke hearts in half, place one half cut side down on each bread slice. Beat egg white until stiff. Fold in remaining ingredients except paprika. Top each artichoke half with about 1¹⁄₂ teaspoons egg white mixture. Sprinkle with paprika. Bake at 400 degrees for 10 to 15 minutes.
Fry onion and whole garlic in reserved oil. Remove garlic, and take pan off heat. Cool the onions. Beat eggs slightly in large bowl and add each remaining ingredient, one at a time with a fork. Add artichokes to mixture. Stir and pour into well greased 8 × 8 pan or 9 inch round pan. Bake 35 to 40 minutes at 325 degrees. Serve hot or cold.
[Pg 21]
[Pg 22]
Mix in glass bowl. Cover and refrigerate overnight. Serve cold with crackers.
Combine all ingredients and chill. Garnish with nuts.
Combine all ingredients and mix until smooth. Fill crock and seal with paraffin. Refrigerate several weeks. Makes 1¹⁄₂ cups.
Layer above ingredients. Serve with melba rounds or sesame crackers.
[Pg 23]
Refrigerate for 24 hours. Serve with vegetables.
Mix all ingredients in mixer. Serve with raw vegetables.
Mix and chill overnight. Dip vegetables or crackers.
[Pg 24]
Combine and use for vegetable dip.
Beat together, with mixer, all ingredients except mayonnaise. Fold in mayonnaise with spoon. Serve with raw vegetables.
Beat together with mixer, all ingredients except mayonnaise. Fold in mayonnaise with spoon. Serve with raw vegetables.
[Pg 25]
Dissolve gelatin in cold water. Heat to boiling. Add soup little at a time. Mix cheese little at a time. Add rest of ingredients. Pour into a greased fish shaped mold.
Mix all together and chill until firm. Form into ball and roll in pecans. You can make this at least three days in advance.
Mix together all ingredients except clams. Fold in clams and refrigerate 24 hours. Great with king size Fritos.
[Pg 26]
Cook mushrooms in butter for 5 minutes, stir in lemon juice. Remove from heat. Beat cream cheese and peanut butter until fluffy. Stir in mushrooms and cover. Refrigerate at least one hour. Shape into ball and roll in bacon and onions. Cover and refrigerate until serving time. Serve with crackers.
Mix everything together and serve on party rye.
Mix all ingredients and chill. Serve on crackers.
[Pg 27]
Combine all ingredients. Shape in ball and roll in shelled sunflower seeds. Serve with sesame crackers.
Beat cream cheese, add remaining ingredients. Serve on crackers.
Wash and dry cauliflower and chop fine, in blender. Mix all ingredients. For a hotter taste add some Chili Sauce if desired.
[Pg 28]
Soften jello in cold water and heat. Mix together all other ingredients and pack in greased mold. Serve with crackers.
Make at least three days in advance. Mix all together and roll in pecans. Serve at room temperature.
Combine ingredients and chill at least 12 hours. Good on triscuits.
[Pg 29]
Mix together all ingredients and serve on wheat crackers. Can be made three days in advance.
Mix all ingredients together and serve with crackers.
Mix all ingredients together and chill. Serve with Tortilla chips.
[Pg 30]
Combine all ingredients and serve with raw vegetables.
Do not cook spinach. Thaw and thoroughly squeeze moisture out before mixing with rest of ingredients. Serve with raw vegetables.
Combine all ingredients and beat until light and fluffy. Chill 24 hours. Serve with crackers or vegetables.
[Pg 31]
Mix together cream cheese and curry. Set in refrigerator, when cool form into a log. Meanwhile brown almonds in butter and drain on paper towel. When ball is cool roll in almonds and refrigerate. Just before serving pour bottle of chutney or curry sauce over ball. Serve with sesame crackers.
Mix all ingredients together and place in pie plate. At last minute, spread on one large jar of chutney. Add chopped green onions on top. Serve with Triscuits.
Blend first five ingredients, gradually stir in tuna. Beat until blended. Pack in four cup mold. Chill thoroughly. Unmold and serve with crackers.
[Pg 32]
[Pg 33]
Beat cheese and mayonnaise until blended. Add rest of ingredients, except coconut. Mix well and chill for one hour. Shape into 36 balls. Roll in coconut and chill 3 to 4 hours before serving.
Combine all ingredients except almonds. Chill and form into balls. Shortly before serving roll balls in chopped almonds.
Separate grapes into small clusters. Wash and pat dry with paper towels. Dip grapes in egg whites. Sprinkle with mixture of gelatin and spices. Dry on cake racks in cool place. These are also nice around a punch bowl or as a garnish on a buffet. Makes about 12 servings.
[Pg 34]
Take the centers out of the tomatoes. Mix all other ingredients together until smooth. Fill the centers with a teaspoon full of the mixture.
Take thin sliced bread and trim crust. Cut them with round cutter. Spread butter on bread rounds. Cover butter with mayonnaise and dill weed mixed. Place thin slice of cucumber on top. Cover with dab of dill and mayonnaise mixture and place caper on top.
Spread horseradish and cream cheese on beef. Roll around dilled bean and secure with toothpick.
[Pg 35]
Sprinkle yeast from roll mix over buttermilk. Thoroughly blend in egg with fork. Set aside, cool to room temperature. Mix together roll mix and sugar; stir in cheese, walnuts and olives. Add liquid ingredients and stir until dough clings together. Turn onto lightly floured bread board and knead 5 or 6 times. Place in buttered bowl, cover and let stand in warm place until doubled, about 1¹⁄₂ hours. On lightly floured board, knead 8 or 10 times. Shape into roll about 16 to 18 inches long and place in well buttered bundt pan. Be sure to seal ends together. Cover and let stand in warm place until doubled, about 45 min. It will not fill the pan. Bake in pre-heated oven at 325 degrees for about 35 to 40 minutes. Turn onto wire rack to cool. Serve with bacon-cheddar spread.
Mix all ingredients together. Have at room temperature to spread on slices of the olive bread ring.
Spread cream cheese on piece of chipped beef. Wrap around a dill pickle. Chill and slice into small pieces.
[Pg 36]
Combine shortening and water in saucepan; keep over low heat until butter is melted. Sift flour and salt together and add all at one time to water mixture, stirring vigorously over low heat until mixture forms a ball and leaves the side of the pan. Remove from heat and cool slightly. Add eggs, one at a time, beating thoroughly after each addition. Beat until smooth and thick. Drop ¹⁄₂ teaspoon mixture on greased cookie sheet, about 1¹⁄₂ inches apart. Bake at 425 degrees for 20 minutes or until beads of moisture no longer appear on surface. DO NOT OPEN DOOR TO OVEN DURING BAKING. Cool, split and fill just before serving. Puffs may be filled with chicken salad, tuna or one of the following.
Cream cheese spread until smooth. Blend in sauce and sour cream. Chill until ready to fill puffs. Garnish with paprika or parsley, if desired. Makes 1 cup.
Mix all together and stuff in puffs.
[Pg 37]
Mix all ingredients and fill puffs.
Mix all ingredients together and fill puffs.
Clean mushrooms and remove stems. Cover with boiling water and salt, simmer 5 minutes. Drain. Boil vinegar and seasonings 10 minutes. Pour over mushrooms and refrigerate for 24 hours. Drain before serving.
[Pg 38]
Bring to boil the following ingredients and pour over carrots. Refrigerate for 24 hours.
Cook one pound shrimp. Halve a large pineapple lengthwise, scoop out meat, discarding core, and cut meat into bite size pieces. Spear each shrimp on toothpick with a piece of pineapple, and heap into one pineapple shell. In other shell, place dip made of:
Cut bologna slices in half. Roll each into a cornucopias and close with a toothpick. Combine other ingredients and mix until smooth. Spoon into cornucopias and chill.
[Pg 39]
Blend brown sugar, salt, sherry, spice and corn syrup. Add walnuts. Roll nuts in sugar and dry overnight on wax paper.
Melt butter, add salt and Worcestershire sauce. Add rest of ingredients and heat until all pieces are coated. Bake at 250 degrees for 45 minutes. Stir every fifteen minutes. Place on paper towels to cool.
Melt butter, add other ingredients. Bake in 270 degree oven for 15 minutes. Take out, salt as needed. Return to oven for another 15 minutes. Drain and cool on paper towels.
[Pg 40]
Wash two bunches of fresh broccoli. Cut off flowerets and cut into bite-size pieces. Stems may be saved to cook or use in soup. Make the following marinade:
Place broccoli in large container with a tight fitting lid, such as a plastic ¹⁄₂ gallon ice cream carton. Pour marinade over broccoli. Marinate for 24 hours, turning the carton frequently or stirring broccoli. Remove garlic after 12 hours.
Marinate 1 pound shrimp in above mixture overnight. Serve with toothpicks.
Pour over prepared vegetables, sprinkle dill on top. Refrigerate and serve with toothpicks.
[Pg 41]
[Pg 42]
Place everything, except Certo on high heat. Stir and boil hard for ten minutes. Add bottle of Certo and stir 10 minutes. Ladle into sterilized jelly glasses and seal with paraffin immediately.
Mix all ingredients together and store in tightly covered jar. Put two teaspoons in a cup and pour in hot water.
Boil in 1¹⁄₂ cups of water 3³⁄₄ cups granulated sugar and add 1 inch long piece of vanilla bean, cut into 3 pieces. Let simmer for 20 minutes. Dissolve 6¹⁄₂ tablespoons instant coffee (Yuban) in ¹⁄₂ cup water. Strain sugar-syrup through cheese cloth and let cool. When cool, add coffee and water mixture and with 3¹⁄₂ cups 100 percent Vodka and 1 tsp. glycerin and let stand in glass bottle for two weeks.
[Pg 43]
Heat oven to 200 degrees. Combine ingredients in a baking pan 8 × 8 × 2 and heat for 15 minutes stirring occasionally. Cool. Pour mixture into blender and run on low speed till sugar is fine. Store in tightly covered container in a cool dry place. Use to sweeten coffee, tea, applesauce, fresh apples or sprinkle on pancakes, waffles or french toast.
Mix and store in glass jar. Use one rounded teaspoon per cup.
Mix all ingredients and store in container. Use on vegetables and meat while cooking.
Obvious errors in punctuation and spelling have been fixed.
The stick of softened butter in the Cheese Squares recipe was handwritten into the original.