Casa del Pomba
House of the Dove
Green Olive Canape’:
2 to 8 oz. Cream Cheese
4 packages dried beef or ham slices, usually 12 to a package. It must be thinly sliced. It is called “Wafer Sliced Beef that is chopped, pressed and cooked.”
¾ cup Instant Onion. Add water to soften.
Green Stuffed Olives
Add Cream or milk to soften the Cream Cheese. Add Onion to Cheese and mix.
Cut dried Beef or Ham into 3 or 4 pieces (to fit an Olive on it).
Spread Beef or Ham slices with Cream Cheese. Put Olive on the end and roll it up.
Spear with a toothpick and serve.
Mini Hot Dogs:
Here is one that is very tasty and yet simple to make. Even Deacon Dave can make this one.
Two (2) 7oz. packages of Mini Hot Dogs.
One (1) 13 ½ oz. Pineapple Chunks drained.
½ cup Currant Jelly
½ cup Chili Sauce
1 tsp. Mustard.
Mix all and heat for 15 minutes.
(Mrs. La Vern Bowman)
Deacon Dave says this one is a tasty treat!
This appetizer is a quick energizer and is ideal to serve with a cool drink
One 8 ounce package dried apricots, snipped
1 cup water
¼ cup granulated sugar
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
20 to 25 = 6 inch flour tortillas
In small saucepan combine the apricots, water, granulated sugar, brown sugar, cinnamon, and nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or till fruit is tender and mixture is thickened, stirring occasionally. Cool.
To assemble, spoon about 1 tablespoon of the apricot mixture along one edge of each tortilla; roll up.
In a 12 inch skillet heat about ¾ inch of cooking oil to 350 degrees. Place 5 tortillas, seam side down, in hot oil. Cook 2 minutes or till golden, turning once. Drain tortillas on paper toweling. Repeat with remaining tortillas. Serve warm or cool. Makes 20 to 25.
Crab Louie Dressing:
½ cup chili sauce
1 ½ tsp. grated onion
1 tsp. horseradish
1 tsp. lemon juice
½ tsp. tarragon vinegar
Salt & Pepper to taste
Blend everything together