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Hors D'oeuvres, Cold

Source of Recipe

San Francisco Examiner-Prudence Penny-1947, Internet and friends


Recipe Introduction

PENDING.

List of Ingredients








Recipe

Vegetables:


sail boats,
cut pickles in half, lengthwise. Make a lengthwise slit in each and add a sail shaped piece of salami into the slit.

Fruits;
Figs in prosciutto
12 green figs, cut in half
24 slices fresh prosciutto, sliced very thin


Method

Wrap prosciutto slices around fig halves. Arrange on a platter and serve immediately, or refrigerate until ready to eat.

Cheese;
Cream cheese log,
3 tablespoons snipped fresh chives
3 tablespoons snipped fresh basil
2 tablespoons snipped fresh parsley
1 8-ounce package cream cheese, softened
4 ounces goat cheese
1/4 to 1/2 teaspoon cracked black pepper
1 clove garlic, minced
Assorted crackers

Directions
1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside. In a medium bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic. Form into a ball.
2. Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.
3. Makes twelve 2-tablespoon servings


Eggs;
Deviled eggs
Ingredients:

6 hard-cooked eggs
1 to 1 1/2 tablespoons mayonnaise, or enough to moisten
1/2 teaspoon dry mustard, or to taste
1/2 teaspoon sea salt
2 tablespoons sweet pickle relish, or to taste
paprika

Preparation:
Cut hard-cooked eggs in half lengthwise. Remove and mash the yolks; combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.



Meat;



Bread and cracker;