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Ingredients

2 cup flour 1/2 lb butter 1/2 lb cream cheese 1 *fillings: 2 oz goose liver paste 1 tsp worcestershire sauce 1 tsp steak sauce 1 *or: 2 oz ham, ground 1 tsp steak sauce 1 tsp catsup 1 *or: 1 anchovy paste 1 *or: 1 caviar	Advertisements

Preparation
 
Work into the flour the butter and cream cheese. Chill thoroughly...
over night is not too long. Take pieces of dough and roll very thin,
as quickly as possible. Cut with a round cookie cutter, size of a
water glass or larger if desired. Mix together ingredients for one of
the fillings. Spread on dough, fold over and bake at 400-F until
brown. These may be shaped earlier and baked just before serving.
Serve as an appetizer with beer, except the anchovy or caviar which
should be served with cocktails. Make the anchovy and caviar
appetizers somewhat smaller than the ones that are to be served with
beer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

 

 
Servings: 1

 

Flavored Popcorn
Using 1 quart of freshly made popcorn as a serving size; select one of the listed flavor combinations and follow directions. In most cases adding the flavor to the melted butter or margarine would be the easiest method. The strawberry flavored drink mix will give strawberry (Upload by user)

Flavorings For Main Course Crepes
Add these with the melted and cooled butter. From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook exchange. Happy Charring ~ EZPoint V2.2 * Origin: "LaRK s" Place (1:343/26.3) ======================================================= (Upload by user)

Fluffy Tuna Pate
Beat all ingredients, except parsley, together. Stir in parsley. This is delicious, either as a spread on crackers, or for sandwiches. You can cut it in half if desired. This will freeze well. Cookie Lady posted this said it tasted like salmon 12/09/93 Formatte (Upload by user)

Fondue No 3
1. Grate the cheese. 2. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. 3. Serve hot with bread cubes for dip (Upload by user)

Fondue No2
Grate cheeses. Rub Fondue Pot with clove of garlic. Add wine to Fondue Pot and heat to near boiling. Stir in grated cheese. If mixture is thin, add potato/corn starch. (Mix starch in a little water to avoid lumps.) Add Kirsch Wasser just before serving.   &n (Upload by user)

Fondue
In medium saucepan, combine onion soup, tomato juice, and lemon juice. Heat slowly. When juice begins to simmer, add small portions of cheese and stir constantly until melted. Continue to add cheese gradually, stirring constantly, making sure each addition is melted. Remove (Upload by user)

For Quick Easy Dips
Heat one can (10 oz) RO*TEL with one can (16 oz) refried beans. Add one can RO*TEL to your favorite dairy sour cream and onion soup mix. Combine one pint dairy sour cream with one can (10 oz) RO*TEL.     strongServings: 1/strong (Upload by user)

For The Elegant Set Menu Recipes
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!) Food fit for the most exquisite of palates! Build your reputation as a hostess. Don t be faint hearted when it comes to serving your gourmet friends. Bring out your best silver and dazzle them with your culina (Upload by user)

Freezer Log
Combine in food processor 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend until bacon is minced. Form into a log shaped like party rye bread. Wrap in plastic wrap or foil and freeze til firm. To ser (Upload by user)

French Fried Liver
Cut liver into strips about 1/4 inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip. (Upload by user)
TAG: cream, liver, ,

French Fried Pop Corn
Preheat oil and using a long handled tablespoon lower corn into hot oil, fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt.     strongServings: 1/strong   (Upload by user)

French Onion Dip
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups     strongServings: 4/strong   (Upload by user)

French Style Cream Cheese Spread
1. In a medium bowl, stir together the cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over night. 2. To serve, garnish with fresh thyme, if desired. Serve with br (Upload by user)
TAG: dried, cheese, cream, ,

Fresh Smoked Salmon Pate
Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. (Upload by user)
TAG: salmon, butter, small, remove, processor, smooth, medium, pepper, smoked, cream, fresh, minutes, ,

Fresh Garlic Vegetable Dip
Combine all ingredients, cover and refrigerate. Good served with wheat crackers. Makes about 2 1/2 cups.     strongServings: 1/strong   (Upload by user)

Fresh Limeade
Combine sugar and boiling water, stirring until sugar dissolves. Add lime rind, lime juice, and cold water; mix well. Chill.Serve over ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts.     strongServings: 1/strong   (Upload by user)