Spring, 1961, Ave. A, East Village. The Berlin Wall is up, but the martini glasses are chilled, canapés are ready, and Miles is on the turntable. Early evening, with a slight chill in the air, a cashmere throw is tossed on the sofa. Will this be a night in, or will a venture out to Gerde’s Folk City be made to hear that new guy, Dylan? The doorbell rings and the other four arrive.
Assorted
bread rounds, squares, and triangles
Crisp
crackers
Parsley-Crab
Spread
Cheese-And-Anchovy
Spread
Cocktail
“Hash”
Relish
tray with celery, cauliflowerets, carrot curls, and scallions
Parsley-Crab
Spread
Combine
1 c. finely flaked fresh or canned crab meat with 2 Tbsp. snipped parsley; 1
Tbsp. minced onion; 3 Tbsp. mayonnaise; ¼ tsp. curry powder; 1 tsp. fresh,
frozen, or canned lemon juice. Makes 1-1/4 c.
Cheese-And-Anchovy
Spread
Combine
3 3-oz pkgs. soft cream cheese with 1 Tbsp. anchovy paste, 6 Tbsp. light cream
(1/2 & 1/2), ½ c. chopped stuffed
olives, and 1 Tsp. Worcestershire. Makes 1-3/4 c.
Cocktail
“Hash”
Preheat
oven to 350°. Place the following ingredients in a baking pan and toss well:
1-1/2
c. bite-size shredded wheat cereal 1
c. pecan halves
1-1/2
c. pkg. bite-size shredded rice cereal ¾
c. salted peanuts
2
c. pretzel sticks ¾
tsp. garlic salt
2
Tbsp. melted butter or margarine
Bake
15 min. Serve cold or warm. Even better if stored in tightly covered can
(containerJ) to mellow
a day or so. Makes 25-1/4 c. servings.
The
Perfect Gin Martini – from Sid Cavanaugh
3
large jiggers of the best gin
1
large jigger of dry vermouth
Shake
over ice (not stirred pul-eeezzzz)
Pour
into chilled martini glass and add fabulous stuffed green olives or a lemon
twist
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