6 oz. cream cheese
1/4 cup heavy cream
1/4 cup mayonnaise
1 tsp minced onion
½ tsp minced chives
Marinate ½ lb. crabmeat in 1/4 cup lemon juice for 1 hour.
Drain. Fold in sauce. Add 1/8 tsp. Worcestershire sauce and 2 drops hot pepper sauce.
Spread on crackers or toasted rye bread rounds and broil a few minutes until lightly browned. (Makes 4 dozen.)
Combine 2 lbs. ground beef
1 beaten egg
1 grated onion
salt to taste
Mix and shape into small balls. Drop into sauce of
1 12 0z. bottle chili sauce
1 10-oz. jar grape jelly
Simmer until brown and serve with toothpicks. (Makes 50-60 meatballs.)
Sweet and Sour Franks
Mix 3/4 cup prepared (Gulden's) mustard and 1 cup currant jelly in top of double boiler. Heat. Prepare 2 lbs. cocktail franks. Add to sauce. Serve with toothpicks. (60-80 pieces)
Roast Beef and Asparagus
Boil asparagus for 10-15 mins. Cool. Buy good deli roast beef. Spread each piece with mayonnaise and Dijon mustard and wrap around the asparagus. (Mangoe's, KW)
Bake pricked eggplant in 375 degree oven for an hour.
Scoop out flesh and mix with lemon juice and olive oil.
One cup mayonnaise
3 sea scallops per person
one half onion
one half cup vermouth
Poach the scallops in the vermouth and onion for seven minutes. Drain and cool.
Place on bed of lettuce or mesclun salad.
Cover with the mayonnaise mixed with the chopped greens in sufficient quantity to be green and crunchy.
If you happen to have cold lobster around, this is also nice on the plate.
Also, you can cook fresh shrimp (briefly, until they turn pink) in the scallop-vermouth mixture and present those, too, for a summer meal. If you include shrimp, the dill should be included.