Mr; PARTY FOODS STRING FLOWER OPEN FACE SANDWICHES Rachel Harrla Campbell U4% St. Charles AT*. Fayetteville. Ark. Loaf of round bread, or undwich loaf Unflavored cream cheese Small jar of maraschino cnerries Slirered almonds Candied citron peel (or (umdrops. or green food coloring) With a coffee can, or slightly smaller can or lid, cut rounds from slices of bread, one for each sandwich. (If round loaf, trim crusts). Reserving a small amount ot the cream cheese, mix remainder with a little juice from maraschino cherries. Spread bread rounds completely with this. Cut thin slices from centers of cherries to form tiny rings; place for flower centers. Place almond slivers ;n circle about centers for flower petals. Color the remaining cheese with green food coloring, and press from a cookie press, or a conical paper cup with the tip cut off. to make flower stem. Cut thin o v a l slices of citron peel for leaves. (Or use green gumdrops. or color almond slivers green). Keep sandwiches on trays in refrigerator until s e r v i n g time: do not attempt to wrap or pile them. ORANGE FROSTEA Marilyn Bradley Route Â» Faycttevillc. Ark. I! cups strong tea 6 tablespoons frozen orange juice (i scoops orange sherbet Mix tea. orange juice (just as It comes from container) and sherbet in blender or shaker. Serve in tall glasses. Makes 6 servings. SPANISH ROLLS Mrs. Dorothy P. Smith Route 1 Box 18 Elkins, Ark. 12 French bread rolls 1 pound Tillamook cheese 1 small can pimentos 1 can pitted olives V- cup vegetable oil Split rolls in half. Scoop out centers sparingly. Brush each half with oil. Set aside. Run cheese through food chopper. Add chopped pimentos and olives. Mix thoroughly. Fill e a c h half of roll with mixture. Put together two halves with toothpicks. Refrigerate 12 hours or more. Can also be stored in deep freeze for future use. To serve wrap in foil and place on cookie sheet in 350 degree oven for thirty minutes. Â·Makes a delightful Sunday evening snack. FRENCH DRESSING Mrs. George Vail Route 5, Box 226 Springdale, Ark. 1 cup vinegar 1 can tomato soup 1 cup salad oil 2 tablespoon sugar 1 teaspoon paprika few grains of salt dash of garlic salt dash of onion salt Place all ingredients in mixing bowl and beat well. Place in closed container. It will keep indefinitely in refrigerator. tt SCHNECKEN WAKULIC Col. Larry L. Browne Jr. 210 West Maple Fayetteville, Ark. 4 dozen Moroccan, black, or Belgian snails (live) Ib. butter 2 cloves garlic ,i tsp. ground coriander 1 tbsp. parsley % tsp. coarse ground black pepper pinch finely ground red pepper Place snails in pan. of lukewarm water for 30, minutes or until snails emerge from shells and become lethargic. . Place 2 cups water and 1 ibsp salt in saucepan and bring to boil. Drain snails and place them in boiling water for 2- minutes. Drain snails and add fresh water and one tbsp. salt.. Place on high heat and bring to boil. Boil for one minute. Again drain and add water and 1 tbsp. salt. Return to heat and simmer for one hour. Check periodically to make sure snails remain covered with water. Add water as necessary. Drain at end of hour and let snails cool. In saucepan, melt butter. squeeze garlic and add to butter Stir coriander, parsley. black and red pepper into butter mixture. Pour or spoon m i x t u r e into snail houses (shells). Place in snail plates or on cookie sheet .into 350 degree oven for ten .minutes, or until butter begins to brown. Accompany with hot garlic bread if desired. Serves 4 to 8 people. , ... Snails may be prepared with butter mixture and frozen to be heated in oven at later date. PARMESAN CHEESE LOAF LOAF Mrs. Ralph L. Hayes SSI So. Washington Fayetteville, Ark. 1 or. pkg. Philedelphia Cream Cheese '/i cup Parmesan cheese 2 tbls. chopped green pepper 2 tbls. chopped pimentos dash of garlic salt fresh parsley Blend together, soften cream c h e e s e , Parmasan cheese, green peppers and pimento. Shape in a loaf. Decorate on outside with fresh parsley. Serve with assorted crackers. HOT MULLED CIDER Mrs. Tom Dixon 203 West Highland. Siloam Springs, Ark. 2 quarts sweet cider 1 tsp. whole cloves 1 tsp whole allspice 1 3 inch stick of cinnamon '.'Â· impeded lemon, thinly sliced '* cup sugar . Boil together for 10 minutes. Strain and serve hot. This recipe makes 16 half cup ..servings. BANANA PUNCH Melva Karnes (Miss) 1030 Shipley Springdale. Ark. . 4 cups sugar 6 cups water I 1 ', cups orange juice 4 tbsp. lemon juice 5 ripe bananas, mashed 1 46 oz. can pineapple juice 4 qts carbonated water Boil sugar and water three minutes, cool. Add lemon and orange juice to banaas. Add pineapple juice. Mix all a n d r When ready to use - mash until mushy. Add carbonated w a t e r just before serving. Serves fifty. _ SPICE TEA Bertha Dean Howard 213 Colt Rd. Lincoln, Ark. 2 cups white sugar 2 cups Tang ,i cup instant tea with lemon 2 pkgs. Twist instant lemonade mix IVt tsp. cinnamon ?1 tbsp. whole cloves % tsp. powdered cloves Mix well and store in air tight container. For each cup, use J to u teaspoons Breakfast Without It... ... Isn't! Produced and Processed Doily in Northwest Arkansas Bonus Recipe CINNAMON BARS 1 egg Vi pound butter 1 cup light brown sugar. firmly packed !l teaspoon salt 3 teaspoons cinnamon 1 teaspoon vanilla 2 cups flour (stir tn aerate before measuring) 1 cup pecans, coarsely chopped In a 1-cup measure, beat egg enough to combine yolk a n d white. In medium mixing bowl, c r e a m butter, sugar, salt, cinnamon and vanilla. Beat in ',4 of beaten egg: reserve remaining one-half of beaten egg. Gradually stir In flour, using hands it necessary. Mix in pecans. With a spatula spread dough over bottom of greased jelly-roll pan (about 15 by U by 1 inch). Brush top with remaining one-half of egg. Bake in a preheated 275-degree oven for 1 hour. Cut into bars. W i t h spatula, remove to wire racks to cool. Store in tightly covered tin box. These bars are about Feed the Whole Family % inch thick and very crisp. Makes around 6 dozen (about 2 by 1 inches) bars. Ruth's SSS- Teaching All Phase* Of Cotmetolow FÂ«c Farther IifarmatiM DIAL 44S-3M1 TONIGHT 611 N. College MILLION rmsctmroN COLLIER rcull DRUG 100 W. Kduoi. PfcOM 442-6262 443-1441 LET'S DO YOUR THING! HAVE A PARTY C-B's PARTY SHOP has all the colorful ways to toss a party . . . everybody loves a party from the very young to the young at heart... A li- brary of party ideas, "twelve new books" of parties for all occasions, planned for adults, teens and chil- dren. Every book contains games, menus, decora- tions ... even kitchen tested recipes ... party decorations from centerpieces to matching napkins, placemats and cups... party favors for all occasions ... You can also add the personalized touch to your party ... C-B has everything you need with the ex- perience and planning of HALLMARK . . . every- thing but the guests. PARTY SHOP located between Campbell-Bell and Lewis Bros.
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