Devilled Almonds - 1927
Date: February 15, 2006 | Discussion: No Comments
From the Boston Cooking-School Cook Book, 1927 edition:
Ingredients
2 ounces blanched and shredded almonds
Butter
1 tablespoons Chutney
2 tablespoons chopped pickles
1 tablespoon Worcestershire Sauce
1/4 teaspoon salt
few grains cayenne
Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated.
Must have been quite the thing [...]
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Cheesy Almond Bacon Dip
Date: January 20, 2006 | Discussion: No Comments
From Mom, who has people over all the time who need a little something to nibble on.
Ingredients:
1/2 cup slivered almonds, toasted and coarsely chopped
1 pound bacon, fried until crispy and crumbled
8 ounces sharp cheddar cheese, shredded
1/4 cup scallions, chopped
8 ounces cream cheese, softened to room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoons chili sauce
1/4 teaspoon [...]
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Real Chicken Liver Pate
Date: January 2, 2006 | Discussion: No Comments
I tried to make this the other day for a party on New Year’s Eve but did not have the recipe. It is very good, very fattening, and when I bring it to a party, there is never any left to take home. I am putting it up here so I can find it again [...]
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Savory Cheese Dollars
Date: December 21, 2005 | Discussion: No Comments
I made these for Wowie when she was sick and she seemed to like them, at least she ate them. Somewhat similar to cheese straws, though easier to make. Can be served warm or cold.
Ingredients:
1 cup flour
1/8 teaspoon salt
sprinkle of black pepper, freshly ground
pinch of cayenne pepper
4 ounces (or 1 cup) grated sharp Cheddar cheese
8 [...]