Orange Blossom Punch
6 c. orange juice
1 c. lemon juice
4 c. water or gingerale
1/2 c. maraschino cherry juice
1/2 c. sugar
Combine ingredients and add ice cubes or large block of ice and citrus fruit garnishes. Makes 25-30 punch cup servings.
Treat: Add 2 quarts lemon or orange sherbert to punch bowl just before serving. Looks beautiful, tastes wonderful.
Ideas for the Hors d'oeuvre Tray
Cheese Puffs
1/2 c. water
1/4 t. salt
1 1/2 T. butter
1/4 lb. swiss cheese grated
2/3 c. flour
3 eggs
Heat water; salt and butter in sauce pan.Add cheese gradually, keeping the temperature low, stir until cheese is melted and mixture is creamy. add flour and stir vigorously until dough forms a ball. Remove from heat, add eggs one at a time, beating well after each addition. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 20 to 25 minutes at 400 degrees. Makes 30 puffs. Delicious plain or serve filled with chicken or fish salad.
Ham Canapes
1/4 pound processed chesses, grated
1/4 c. deviled ham spread
2 T. cornstarch
1/4 t. monosodium glutamate
6 T. flour
1/4 t. Worcestershire sauce
Mix all ingredients thoroughly. Pinch off bits and shape into balls 1/2 in diameter. Put in an ungreased cookie sheet and flatten with fork dipped in flour to make about 1 1/2 inches in diameter. Cover with waxed paper. Chill for 1 hour. Bake 400 degrees for 10 minutes. Makes 20 to 24 small canapes.
A Man's Favorite
Cut sliced bread into rounds or ovals. Spread with butter and a little mustard.Cover thickly with mashed liver sausage to which a little grated onion has been added. Place under broiler for several minutes until hot and puffy. Decorate with a slice of stuffed olive just before serving.
Stuffed Olive Pinwheels
Remove all crusts from unsliced loaf of bread; slice lengthwise about 1/3 inch thick. Flatten with rolling pin, spread with Old cheddar cheese that has been combined with cream cheese (1/3 cheddar and 2/3 cream cheese). Add a little green coloring, beat until creamy. Cheese should be at room temperature for easy creaming. Place 3 or 4 stuffed olives on small end of bread. Roll tightly to form a pinwheel. Wrap tightly in wax paper, cover with wet towel and chill for 4 to 5 hours or longer if desired. Slice crosswise in about 1/2 inch slices when ready to serve.
Hot Crabmeat Canapes
1c. crabmeat
1/2 can (2/3 c.) cream of mushroom soup
1 T. pimiento, chopped fine
1 T. green pepper, chopped fine
1/4 t. salt
Dash of cayenne pepper
3 dozen bread rounds or crackers
Buttered crumbs
Drain crab meat and remove shell tissue. Heat in soup. Add pimiento, green pepper, salt and cayenne pepper. Toss crackers or bread rounds on one side; spread crab meat mixture on untoasted side; sprinkle with bread crumbs. Heat under broiler until lightly browned. Serve hot.
Tuna Fish Cones
2 c. tuna fish
2 T. butter
1 T. flour
1/3 c. milk
1/2 t. salt
1/8 t. pepper
1 t. grated onion
1 egg, beaten
Mix tune fish, reserving oil. Shred finely. Heat 1 T. of the tuna oil in saucepan. Mix in flour, stirring until smooth; add salt, pepper, and grated onion. Return to heat and cook until thick and smooth, stirring constantly. Add beaten egg and tune fish; chill in refrigerator until firm. Shape into small balls the size of marbles; pinch one end to form a cone, roll in flour. Fry in deep fat 375 degrees about 30 seconds until browned. Insert a toothpick in each cone. Makes 3 dozen. Serve with cocktail sauce.
Cocktail Sauce
3/4 c. ketchup
1 1/2 T. lemon juice
1 T. Worcestershire sauce
Few drops of tabasco sauce
1 T. horseradish
1/3 t. salt
1 t, grated onion
Combine all ingredients, chill thoroughly.
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