The Desert Sun from Palm Springs, California • 27

Wednesday January 11 1984 THE DESERT SUN Pain Springs Calif Cl TIie Desert Sun KdttcIIm Get into the swing with a post-golfing affair sweet pickle or cold cooked asparagus spears A prepared cheese spread holds the meat slices together Chili Cheese Dip will appeal to any Mexican food lover in the crowd canned condensed Chili Beef Soup and cream cheese are blended with onion green pepper and a dash of hot pepper sauce for extra zip Serve it of course with taco or corn chips For an alternative dip try Curried Cheese Dip This begins with condensed Cheddar cheese soup and cream cheese mixed with pickles ripe olives and curry powder Do-ahead raw vegetables for dipping are a perfect match for this dip For those who want to attempt the extraordinary try Brie en Croute made simple with Pepperidge Farm frozen pastry dough The wheel of creamy ripe brie is encased in a light golden crust of puff pastry its initial preparation all done beforehand Below are more detailed instructions of some of these party ideas SALAMI STACK UPS 1 package (8 ounces) cream cheese 2 tablespoons chopped green onion 1 tablespoon chopped pimiento or red pepper 1 package (8 ounces) salami Combine softened cream cheese with onion and pimento Spread on 5 slices of salami Stack up evenly chill and cut into 8 to 10 wedges SAUCY FRANKS 1 can (8 ounces) pineapple tidbits 1 package (12 ounces) franks cut Into chunks 1 cap barbecue sauce Combine franks and pineapple tibits with juice in saucepan with barbecue sauce Heat until franks are hot and glazed Transfer to serving dish spear with picks CRESCENT ROLLS 1 package (8 ounces) refrigerated crescent rolls Mustard Sliced tarkey or ham cut into quarters Cut unbaked crescent rolls in half spread with mustard Top with ham or turkey and roll them up Bake at 375 degrees for 6-8 minutes until rolls are browned If desired brush with an egg wash before cooking for a glazed finish ClIILI CHEESE DIP 1 can (11 '4 ounces) condensed chili beef soup 1 package (3 ounces) cream cheese softened 3 tablespoons finely chopped onion 1 tablespoon finely chopped green pepper ft teaspoon hot pepper sauce Assorted crackers Corn or potato chips At least two hours before serving blend cream cheese and soup with a mixer at medium speed Beat just until smooth as overbeating will make dip too thin Add onion green pepper and pepper sauce Cover and refrigerate at least 2 hours Serve with crackers or chips Yields 1 cups CURRIED CHEESE DIP 1 can (11 ounces) condensed Cheddar cheese soup 1 package (8 ounces) cream cheese softened 4 cup chopped pitted ripe olives 3 tablespoons finely chopped sweet pickle 2 teaspoons carry powder Chopped parsley Assorted vegetables for dipping Blend soup and cream cheese beating just until smooth Fold in olives pickle and curry powder Cover and refrigerate at least two hours before serving Garnish with parsley and serve with assorted cut raw vegetables BRIE EN CROUTE 1 egg yolk 1 sheet frozen puff pastry 2 small wheels of brie or camembert cheese Beat egg yolks with 1 tablespoons water Thaw puff pastry 20 minutes then unfold Cut pastry sheet into 4 squares Roll out 1 pastry square until it is approximately ft inch larger than the circle of cheese Place brie in center of circle and trim edges leaving a ft -inch border Brush border with egg mixture Roll second sheet until it is large enough to cover cheese Fit over the cheese again allowing the ft -inch border Place over cheese and press edges to seal Repeat with remaining cheese and pastry If desired decorate with cutouts made from pastry scraps (hearts crescent twists etc) and apply with egg mixture Brush top only with egg mixture and place on ungreased cookie sheet in middle of preheated 375-degree oven Bake for 20 minutes or until the pastry is golden brown Serve warm at room temperature By PAMELA BIERI DmhI Su Food Editor Best way to get into the golf spirit this season is to throw an informal party Get together with friends to share good food and fun whether watching the golf matches or after playing a round yourself While parties are fun to give preparing for them can be time consuming Why not make it easy on yourself and your guests by have a festive cocktail party or open house? Just provide the drinks and some easy-to-make appetizers Deli products are ideal for such appetizers as the meats are pre-cooked and you can serve them hot or cold with little pre-preparation effort Slices of meats such as turkey ham salami pastrami and bologna make an appealing meat platter Or provide a platter mixed with a variety of cheeses assorted breads and mustards from the simplest sandwich board If you have more time for preparation try some of these fancy tricks Salami Stack Ups can by made by spreading salami slices with cream cheese mixture tacking the slices and cutting into wedges For hot hors roll turkey or ham slices in unbaked refrigerated crescent rolls and heat until golden Tiny franks can be glazed in a sauce of pineapple tidbits with pineapple juice and barbecue sauce Serve with toothpicks for a old favorite Wrap bologna or turkey slices around a dill or Hot fudge sauce makes a sundae buffet Hot fudge sauce makes any ice cream special for dessert or party time To top it all a sprinkling of mini chocolate morsels and nuts adds a festive touch and plenty of texture to the dish Two versions of all-time favorite ice cream sauces are offered below The Thick and Rich Hot Fudge Sauce is made with only four ingredients including semi-sweet chocolate mini morsels The two-cup yield will go a long way to please crowds Serve buffet style with other toppings for easy entertaining and great enjoyment Just as luscious for after-dinner adult entertaining is the Chocolate Almond Sauce made with real heavy cream and butter and a touch of almond liqueur This recipe divides the package of mini morsels in half to melt into a sauce and to sprinkle on top of the ice cream just before serving Here are the recipes for Thick and Rich Hot Fudge Sauce and Chocolate Almond Sauce as developed in the Nestle test kitchen THICK AND RICH HOT FUDGE SAUCE 1 12-ounce package (2 cups) semi-sweet chocolate mini-morsels 1 cup evaporated milk ft cup sugar 1 measuring teaspoon cinnamon Combine over hot (not boiling) water semisweet chocolate mini-morsels evaporated milk sugar and cinnamon Stir until mixture is smooth and slightly thickened Serve warm over ice cream Makes 2 cups sauce Note: Leftover sauce may be reheated Store in a covered container in the refrigerator until ready to use LUSCIOUS CHOCOLATE ALMOND SAUCE 1 12-ounce package (2 cups) semi-sweet chocolate mini-morsels divided ft cup heavy cream 2 measuring tablespoons butter ft measuring teaspoon salt 3 measuring tablespoons almond flavored liqueur In heavy saucepan combine ft package (1 cup) semi-sweet chocolate mini-morsels heavy cream butter and salt over low heat stir constantly until morsels melt and mixture is smooth Bring just to a boil remove from heat Add liqueur mix well Serve warm over ice cream Sprinkle remaining minimorsels on top Makes about 1 cup sauce Leftover sauce may be reheated Store in a covered container in the refrigerator until ready to use Thick and Rich Hot Fudge Sauce.