Happy New Year! What will the new decade bring? I hope it brings all of you health and happiness. As usual, my plan is to continue to live in the 1940's - 1980's on here and in my life with my vintage cookbooks...
Here are some recipes to go with the NYE buffet from the 1956 BHG Holiday Cook Book featured in my last post. This photo goes with the Blue-cheese Fluff mentioned in that last post. Do I really need to comment on the weirdness of that Pinocchio nose pretzel-holding thing?
Blue-cheese Fluff: Soften two 3-oz. packages cream cheese. Add 1/2 cup crumbled blue cheese, 1/4 tsp. garlic salt, and 3 tablespoons milk. Blend. Mound in serving bowl; sprinkle with parsley.
"Pinocchio offers pretzels for dunking. Or try crisp crackers or bread sticks."
Not your style? Try this one:
1 round Edam or Gouda cheese
Onion Juice (wait, there's more)
Light cream or milk
Have cheese at room temperature. Press cooky or biscuit cutter into top of cheese, cutting deep circle. Remove circle of cheese, then scoop out center leaving 1/4-inch wall. Notch edge of cheese shell with sharp knife. (What does that mean? One notch for every bad recipe served at this party?) Whip the cheese with electric mixer or mash with fork; add onion juice and prepared mustard to taste. Beat in enough light cream to make of spreading consistency. Mound cheese in shell.
No Circus themed NYE buffet is apparently complete without:
1 8-oz. package corn-muffin mix
1 cup coarsely chopped salted peanuts
1/2 cup grated Parmesan cheese
1 tsp. garlic salt
3 tablespoons butter or margarine, melted
Prepare corn-muffin mix according to package directions; spread evenly in well greased 15 1/2 x 10 x 1 jelly-roll pan. Sprinkle with peanuts, cheese, and garlic salt; drizzle butter over top. Bake in moderate oven (375) about 25 minutes or till crisp and lightly browned.
So that's like corn muffins with peanuts and butter on top, right? Am I missing something?
Happy New Year!