Cooking For 1966 PARTY SAVOURIES

Press, Volume CVI, Issue 31234, 5 December 1966, Page 2

Cooking For 1966 PARTY SAVOURIES

(By

CELIA TIMMS)

The festive season usually means an increased amount of entertaining of one kind or another, so I have selected some recipes for hors d’oeuvres suitable for serving at a drinks party. CHEESE BALLS You will need: 1 cup cream cheese 3 tablespoons finely chopped mint i teaspoon salt 3 tablespoons brandy. Ground almonds. Method: Blend the ingredients very well, making sure the cheese is smooth before you use it. Mould into small balls and roil in ground almonds. This can also be moulded into 1 large ball, rolled in the ground almonds and served on a platter with crackers. HORSERADISH CHEESE BALLS You will need: 1 large teaspoon of drained horseradish 1 large teaspoon chopped dill pickles 1 U rge teaspoon chopped ctpers 1 large teaspoon chopped blanched almonds 2/3 cups cream cheese 1 teaspoon each chopped parsley and chopped chives Method: Shape into small balls and roll in finely ground nuts to which has been added some finely chopped parsley. BACON CRISPS Continuing with party fare, here are two suggestions for hot savouries. One that is extremely simple to make and very good to eat is bacon crisps.

You will need: Bacon rashers Beaten egg Tabasco and Worcestershire sauce Fine breadcrumbs or cracker crumbs Butter. Method: Cut bacon rashers into small squares after removing the rind. Dip these in beaten egg which has been seasoned with a few drops of Tabasco and Worcestershire sauces and a pinch of salt. Dust with the fine crumbs to which salt and pepper have been added. Just before serving, fry the squares in butter to a crisp crackling brown. CRAYFISH BALLS You will need: 1 crayfish tail 1 cup sieved potato 1 teaspoon grated onion 1 egg 1 teaspoon Anchovy sauce Salt and pepper.

Method: Mince the crayfish meat. Boil potatoes and put through sieve or strainer. Mix all ingredients and blend well. Shape into one-inch balls and chill. When ready to serve fry in deep oil until golden brown. Drain on absorbent paper and garnish with sprig of parsley.