Appetizers Part One-
I am going to go through this cook book section by section, which each section being its own set of posts.
Because of the likelihood of the recipe submitters being 1) still alive, and 2) unlikely to be okay with their names and positions at Alaska Airlines at the time of publication shared with whatever corner of the internet takes an interest in this blog, I will be omitting those bits of data from the actual transcription, and the same data will be removed from the photograph, for their privacy.
If a recipe has annotations, there will be a photograph taken, and the notations will be placed under the transcription for the recipe. The page numbers will be noted, as will any pertinent information.
The commentary will be primarily between recipes, and be focused on commentary around the cookbook and recipes themselves.
All recipes will be transcribed verbatim, with any spelling errors or inconsistencies left intact.
Page 1-4: "Perohi (Russian)" - "Crab or Shrimp Dip"
Perohi (Russian) (page 1)
Potato Filling
Notes on "Perohi (Russian)":
Seems to be a fairly standard pierogi recipe, with a bit of a shortcut taken by using dehydrated potato flakes for the potato filling. All together, not much I can really say about it, to be honest.Seafood Cocktail Sauce (page 1)
1 bottle chili sauce (8 to 10 oz. size)
Juice of 1/2 fresh lemon
2 heaping tsp. horseradish
1 rounded tsp. dried minced onion
1 tbsp. Worcestershire sauce
5 good shakes of Tobasco sauce
dash salt
Squeeze lemon and add dried onion to juice. Combine other ingredients, then add lemon juice-onion mixture. Chill at least 20 min. Taste; add more horseradish or tobasco as necessary, cautiously.
Notes on "Seafood Cocktail Sauce":
With this one you can see some of the effects of the mimeograph printing, specifically where an air bubble was trapped inside the ink, causing some letters to end up with a hollow, outline only look. Again, a very standard recipe, though I myself do not see onion used much in cocktail sauce, the move of re-hydrating the dried onion inside the lemon juice is a smart one. This is one of the downfalls of community cookbooks, a lot of the recipes were just... things people made frequently, or brought to company dinners, and a lot started off as recipes from say, a newspaper, magazine, or back of a bottle. That shouldn't diminish the interest the recipes hold at all, the changes and edits done for every recipe is a mark of the person who submitted it, as is the phrasing they use in the instructions, like the "cautiously" in regards to adding more horseradish or Tabasco.
Curry Dip For Fresh Vegetables (pages 1 and 2)
Notes on "Curry Dip For Fresh Vegetables"
The options of variations between horseradish, garlic juice, and worcestershire is interesting. It is an easy way to make a simple recipe more interesting, especially when as simple as a mayonnaise based dip. Seems a bit underseasoned though, specifically in the salt department...
Hot Cheese Dip (page 2)
1 (1 lb.) pkg. Velveeta Cheese
1 sm. can (approximately 4 1/2 oz. size) diced green chilies (such as Ortega)
1 sm. can (approximately 4 oz.) chopped ripe olives
1tbsp. dried minced onion or the equivalent minced fresh onion
1 1/2 tbsp. hot jalapeno chili pepper sauce (such as Acapulco Hots)
Gently melt cheese in chafing dish. Add remaining ingredients and heat through. Serve with hot tortilla chips.
Notes on "Hot Cheese Dip"
First issue. That brand of hot sauce no longer exists, as far as I can find. And a rudimentary search didn't find me any information on the brand itself, other than the fact the 1972 trademark expired in 1992. I suggest using whatever your favorite is to taste.
Looks like an earlier version of the "ro-tel and velveeta" cheese dip that's been a party staple my whole life.
The olives in the dip are really an interesting idea, and definitely pretty unique.
Cream Cheese Clam Dip (page 2)
1 (6 1/2 or 8 oz) can minced clams
8 oz. pkg. cream cheese, softened
1 cube (1/2 c.) butter, softened
1 tsp. onion juice
1 tsp. minced onion
Mix together cream and butter (or for a very fluffy, light dip, blend in electric mixer). Drain clams, reserving juice. Add clams, onion juice and onion to cream cheese mixture and mix well. add enough of the reserved clam juice to get desired consistency. Make this just before serving as it cannot be refrigerated because it sets up into a solid piece.
... The only comment I have is that this is 20% butter, 40% cream cheese, and 40% canned minced clams by weight, and 1 teaspoon of onion juice and 1 teaspoon of minced onion is not enough to substantially flavor it. The butter is probably why it sets up so hard though... I do not advise anyone make this. This is an inadvisable recipe, and there are many much better uses for canned clams (like clam chowder).
Hot Crab Dip (page 2 and 3)
8 oz. softened cream cheese
1 tbsp. milk
6 1/2 oz. flaked crabmeat
2 tbsp. finely chopped onion
1/2 tsp. horseradish
1/4 tsp. each salt and pepper
Slivered Almonds
Mix all ingredients except almonds in an ovenproof dish or dish which can be placed on a candle warmer. Top with slivered almonds. bake at 375 degrees for 15 min. or until bubbly and creamy. Transfer to warmer and serve with a substantial cracker, such as Ritz or Melba toast.
Ah yes, the 1970s. The era of hot cream cheese dips topped with slivered almonds. Honestly with how expensive even canned crab is these days... it feels a bit like a waste.
Liverpostie- "Danish Liver Spread" (page 3)
2 tbsp. butter
2 tbsp. flour
2 c. milk
2 eggs
1/2 tsp. pepper
1 tbsp. salt
1/2 tsp. allspice
1 lb. fresh pork liver
3/4 lb. fresh pork fat
1 onion, chopped coarsely
3 anchovy fillets, drained
1/4 tsp. ground cloves
3/4 lb. fresh pork sliced into 1/8" strips
Melt butter, add flour then milk; cook for a few minutes. Add cream sauce to liver, add eggs and spices. Beat well. Bake in loaf pan, set in pan of shallow water for 1 1/4 hours at 350 degrees. If no pork fat on hand, use 1/2 c. bacon drippings. This will give the liver spread a nice flavor as well as a way to use up the bacon drippings, if any melted fat is around the loaf after it is baked do not pour off as the loaf will absorb this as it cools'
This is a very tasty economical spread and well worth the time it takes to make it. Add this recipe to your collection of Smorgasbord recipes.
Its pork liver pate. Pretty standard recipe. Personally, I prefer chicken liver pate, and its honestly perfectly reasonable to buy it premade. It is a LOT of effort to do from scratch. Pate isn't bad, its delicious, have it on toast (personally, I prefer a nice dark rye)! Top it with thinly sliced tomato, cucumber, and onion, seasoned with salt and pepper.
Crab Dip (page 3)
1 or 2 cans crabmeat
1 (8 oz.) philadelphia cream cheese
2 tbsp. cream
1/2 to 1 c. mayonnaise (best foods preferable)
garlic salt
salt
pepper
Worcestershire sauce 1/2 to 1 tsp.
2 drops tabasco sauce
paprika
catsup - 2 tbsp
Blend all together until creamy. May substitute shrimp for crab.
What is 2 DROPS of Tabasco gonna do? Most of the other seasonings are to taste, and despite the odd swap to amounts being AFTER the ingredients two thirds of the way through the ingredients list, it looks basically like the filling for a crab and cream cheese pastry.
Cheese Ball (page 3 and 4 )
2 lg. (8oz) pkg. of cream cheese (softened)
2-3 tbsp. chopped onion flakes
1 pkg. Hidden Valley Bleu cheese or ranch style original dressing
1/2 c. chopped pecans or walnuts
Mix first three ingredients together forming into a ball, roll in nuts. Should be refrigerated, remove about 20 min. prior to serving.
All in all, a pretty standard cheese ball recipe... one I am pretty sure I have seen before elsewhere, with that insistence for a specific brand of salad dressing mix. note- do NOT use liquid bottled dressing, this does mean the dry powder packets that would normally be mixed with mayo and/or a liquid.
Dilly Dip (page 4)
1 pt. sour cream
1 1/2 c. best foods mayonnaise
1/4 c. dried onions
1/4 c. parsley
2 tsp. dill weed
2 tsp. seasoned salt
Combine all ingredients and store an hour or so before using. Makes a great vegetable dip.
Its a dip. really a LOT of the appetizer section is dips. That's one of the reason's I'm not making every single recipe separate. A LOT of it is things that would be taken to a potluck, or holiday party. Not many things that a person would just make on a Tuesday.
Sausage Cheese Biscuits (page 4)
1 lb. lean sausage (hot)
3 c. bisquick
10 oz. sharp cheddar cheese (grated)
Mix bisquick according to directions. Break up sausage, soften to room temperature. Add bisquick and cheese, with hands, work until well blended. Pinch off little balls. put on cookie sheet. Bake in center of oven at 375 degrees for 10-15 min. These may be frozen. to unthaw put in 300 degree oven for 10 min.
I don't know what else to say. It does not appeal to me.
Crab or Shrimp Dip (page 4)
1 pkg. 8 oz. cream cheese
1/8 tsp. salt
1/8 tsp. curry powder.
1 tbsp. grated onion
2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
3/4 c. sour cream
2 cans (7 oz. each) crab or shrimp meat
Let all cheese reach room temperature. Mash cheeses. Add remaining ingredients. Mix well, chill. Excellent dip for vegetables.
So. Much. Canned. Crab.
The sheer amount of canned crab.
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