02 March 2007

Party Foods You May (or May NOT) Want to Try

Day TWO of The Ultimate Blog Party:

Wow...look at that weather out there! Aren't you glad you spent the night here? And aren't you glad that I snow-blowed, so you didn't have to?




In keeping with the party theme, I thought we should have a tasting party. Let's get away from the same-ole/same-ole and try some new foods. We'll try some foods that I certainly have never tried. I got these ideas and recipes from an old favorite of mine: The Culinary Arts Institute Encyclopedic Cookbook (1976). The book was my mom's and she gave it to me when I got married in 1982. Over the years it's taught me to make pie crust and biscuits, breads and and pancakes, to bake potatoes and boil water - all the basics. I love the corny quips and poems by the black and white photos. I love the quick reference index on the front cover. I love many of the recipes.

But there are a few of the recipes that I've always shied away from. We'll let those unique "receipts" set our party menu for today. Those with an * mean that the recipe will follow. Are you ready?

A soup is always good at a party, so lots start with Jellied Borsch and some MarrowBalls (Yum, yum!)

Then I'll set out some Mincemeat Bran Muffins. And next those I'll place a platter of pretty mini cut-out sandwiches spread with the filling for *Ground Beef Sandwich De Luxe. (Sound good so far, eh?)

As a special treat for the all the kiddos that keep coming here to play while their moms party, we'll have some Creamed Egg and Asparagus Sandwiches. Why for the kids? Because right next to the incredibly inviting (gag) photo of the sandwich the cookbook says, "A creamed egg and asparagus sandwich for the children's lunch will solve many problems." I guess that means it will scare them away so we can party without cling-ons!



Also on the table I have a lovely meat tray (so far, so good) garnished with Hard Cooked Eggs in Jellied Bouillon. Right next to that on the silver platter is the Chicken Liver Anchovy Toast and the ever popular Liver Sausage in Aspic. We'll round out the savory offerings with some Duchesses (Essentially, these are small cream puffs) filled with some premium *Bloater Butter. (And you thought I was a cheapskate. Silly you!)

What? Oh You're right, we need some veggies too. How about some *Pea Timbales and *Vegetable Luncheon Salad.

Obviously it's not much of a party if there are no sweets. Here, have a slice of Prune Chiffon Pie, some Orange Pekoe Tea Ice Cream, or some Gumdrop Cake - your dentist will love you for eating that one!

Then you can finish up with some delicious *Norwegian Crowns.

Are you full yet? I know you're dying for the recipes, so here you go:

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*Ground Beef Sandwich De Luxe
cut clove of garlic
1/2 pound ground round steak
2 hard cooked eggs, chopped
1/2 tsp anchovy paste
1 TBL minced onion
salt

Rub the cut garlic all over the inside of a mixing bowl. Discard garlic.
Blend remaning ingredients in seasoned bowl.
Use at once, uncooked

(Eeeeeeeeew!!)

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*Bloater Butter
1 cup minced cooked bloater (Just use that leftover bloater from your Sunday dinner.)
1 cup butter
1/4 tsp salt
Dash paprika
1 TBL lemon juice

Force boned fish through food chopper, using fine blade. Cream the butter and fish together and add remaining ingredients. Use to fill Duchesses and freak out, um, I mean, tantalize your guests.

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*Pea Timbales
1 and 3/4 cups pea purée
2 TBL melted butter
3 eggs, well beaten
1/2 tsp salt
1/8 tsp pepper

Blend all ingredients and pour into individual molds in a pan of hot water. Bake in a slow oven (325ºF.) about 40 minutes. Serve with white sauce.

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*Vegetable Luncheon Salad
1/2 head cauliflower
1/2 cup diced, cooked beets
1/2 cup peas
1/2 cup diced, cooked carrots
French dressing
1 head lettuce
Cottage cheese mayonaise

Soak cauliflower in cold salted water for 45 minutes. Marinate cooked vegetables separately in French dressing.

Drain cauliflower and separate into flowerets and arrange on lettuce in center of a serving tray. Arrange the veggie mixture around the cauliflower. Serve with the mayonaise.

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*Norwegian Crowns
6 hard cooked egg yolks
6 uncooked egg yolks
1/4 tsp salt
3/4 cup sugar
1 and 1/2 cups butter
3 cups cake flour
1 egg white, slightly beaten
Coarse granulated sugar

Force the cooked yolks through a sieve. Cream uncooked yolks with salt and sugar. Add butter and flour to the mixture alternately, beating after each addition. Cover and chill until stiff.

Roll into pencil shapes 1/4 inch diameter and 5 inches long. Shape into rings and cross the ends. Dip into egg white and sugar. Bake in hot oven (400ºF.) 8-10 minutes. Makes 72.


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Well, it would be rude to send you away without a party favor, so here are some jars of my Pickled, Spiced Blueberries and Mushroom Catchup.

Bon Apetit!

On Monday I'll be sharing some fun party games with you, so be sure to come back!

13 comments:

Ms. Karen said...

I'm visualizing whirrled peas.

That food was really, REALLY, um, scary. Shades of the 1970's Weight Watchers cards... Um, was your cookbook written by someone named "Marcy" by any chance?

Well, the food sounds... ok, I'm usually rather adventerous when it comes to trying new food, but that stuff... wow. I'm sure if I eat it, there WILL be "food sounds."

gurgle, glurple, ruggah ruggah, wooooo-gaaaaahhhh.

groovyoldlady said...

Hee-hee-hee-hee-hee!

TaunaLen said...

Party hopping on a Saturday! Glad to meet you, and read your blog. Thanks for the tour, and reminding me what I have to look forward to when my kids leave home. Think I'll pass on the refresments, though, I have allergies to strange...er, I mean... well... I'm not really hungry! If you get the chance, please stop by my place for a cup of virtual coffee and some party chit chat. Party on!

~TaunaLen

KWiz said...

Hey Groovy! Thanks for stopping by my blog!

I'm so glad I moved from Milwaukee, Wisconsin years ago. That snow just does not look appealing to me.

Your recipes look fabulous! They appear to be a bit "gourmet-ish" though. The most complicated I get when cooking is the awesome New England clam chowder I make from time to time.

I'll be back!

KWiz
www.wisdomwalking.net

Praying for your Prodigal said...

I'm speechless......
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Too funny! How thoughtful of you! I think!

Loved the photo of the blizzard! Have my own photos posted on Day Two of this fabulous party.....

Stop by....leave the {{{{tasty}}}} morsels at your place....but, please, you stop by! :) :) :)

Great party post!

Diane

Wattle said...

LOVE the recipes - hilarious! Reminds me of my old faves from the '70s: jellied eel, mock turtle soup, Waldorf salad and ox tongue in aspic. YUMMMM.....
BTW, I loved the photos. You're so lucky to have snow. Enjoy your party.

Karla said...

What a lovely repast! It was thoughtful of you to go to so much trouble for your guests! LOL!

susan said...

Oh my...you certainly put a lot of work into pleasing your guests. Amazingly and quite unfortunately I'm highly allergic to...um...all of these wonderful treats.

The house looks great though..love the kitchen.

PEA said...

Oh...ummmm....errrrrr....I'm uhhhh...not very hungry right now, thank you! Geez do people actually make and EAT these things??? lol Oh Groovy, you've made me laugh so much already this morning:-) I have some old cookbooks that I love using but I don't think I've ever seen or heard of the ones you posted! lol Bleckkkkk! Hmmmm party games next eh? Hope Twister is one of them! hehe xoxo

UKZoe said...

That is so scary and is totally taking me back to my mom's dinner parties in the 70's. Do we get to wear the 70's dresses too?

Tammy said...

Oh...this is a riot! I was giggling out loud!

Yes, think I'll be spending the rest of the week here, thanks for the invite. It looks cold out there! Can I nibble on the anchovy toast with bloater butter in my guest bed before turning out the lights if I promise to clean up the crumbs? :)heehee

Michelle-ozark crafter said...

Lovely blog dear! I hope you are enjoying the party!

Southern Girl said...

Ooo, you know...I'd love to sample some of those interesting dishes, but I...I just ate! Yeah, that's it. No room for any more. ;)

Thanks anyway!