AMERICAN CHEESE BOARD
Having a large crowd of cheese lovers over for drinks and hors de oeuvres, this is one perfect dish sure to please everyone, to be served on a cheese board.
2 pounds domestice swiss cheese, sliced
2 pounds blue cheese, crumbled in small bowl
1 pound sharp cheese, sliced
1 pound provolone, sliced
1/2 cheddar cheese, sliced
1/2 pound brick cheese,sliced
1 12 oz domestic Gouda, peeled and served in wedges
1 8 oz domestic Camembert, crumbled in small bowl
rye bread
black pumpernickel bread
store all cheese well wrapped in refrigerator. On the day of the party 15 to 20 minute before guests arrive, arrange on cheese board so cheese will be at room temperature and flavor will be well developed before serving. Arrange attractively.
YIELDS; 24 generous servings
HOLIDAY STRAWBERRIES
tired of the same old hum drum appetizers?Surprise your guest with this one!
1 3 ounce cream cheese
1/2 cup crumbled American blue cheese
1 pound liver sausage
2 tsp minced onion
mayonnaise
red bread crumbs
1 pound of strawberries, washed and hulled
parsley
green wooden picks
soften cream cheese, blend in ble cheese. Add to liver sausage and minced onion. Mix well add small amount of mayonnaise to make blending easier. Spread mixture on bottom of small-med serving dish. Arrange strawberries on top, sprinkle with bread crumbs, garnish with parsely.
MUSHROOMS AND ARTICHOKES
1 10 ounce pkg of frozen artichoke hearts
1 pound fresh button mushrooms, washed and dried
1/2 cup olive oil
2 tbs tarragon vinegar
2 cloves garlic, crushed
1 tsp salt
1 tsp dry mustard
1/2 tsp sugar
1/4 tsp black pepper
Watercress
cook frozen artichoke hears according to pkg directions. Remove from pan and combine with 1 pound of fresh mushrooms. Combine olive oil, vinegar, garlic, salt mustar sugar and pepper. Marinade mushrooms and artichoke in oil mixture for at least 1 hour. toss well. Serve on 6 individual platters each garnished with a bed of watercress.
Having a large crowd of cheese lovers over for drinks and hors de oeuvres, this is one perfect dish sure to please everyone, to be served on a cheese board.
2 pounds domestice swiss cheese, sliced
2 pounds blue cheese, crumbled in small bowl
 |
| HOW TO ARRANGE A CHEESE BOARD |
1 pound provolone, sliced
1/2 cheddar cheese, sliced
1/2 pound brick cheese,sliced
1 12 oz domestic Gouda, peeled and served in wedges
1 8 oz domestic Camembert, crumbled in small bowl
rye bread
black pumpernickel bread
store all cheese well wrapped in refrigerator. On the day of the party 15 to 20 minute before guests arrive, arrange on cheese board so cheese will be at room temperature and flavor will be well developed before serving. Arrange attractively.
YIELDS; 24 generous servings
HOLIDAY STRAWBERRIES
tired of the same old hum drum appetizers?Surprise your guest with this one!
1 3 ounce cream cheese
1/2 cup crumbled American blue cheese
1 pound liver sausage
2 tsp minced onion
mayonnaise
red bread crumbs
1 pound of strawberries, washed and hulled
parsley
green wooden picks
soften cream cheese, blend in ble cheese. Add to liver sausage and minced onion. Mix well add small amount of mayonnaise to make blending easier. Spread mixture on bottom of small-med serving dish. Arrange strawberries on top, sprinkle with bread crumbs, garnish with parsely.
MUSHROOMS AND ARTICHOKES
1 10 ounce pkg of frozen artichoke hearts
1 pound fresh button mushrooms, washed and dried
1/2 cup olive oil
2 tbs tarragon vinegar
2 cloves garlic, crushed
1 tsp salt
1 tsp dry mustard
1/2 tsp sugar
1/4 tsp black pepper
Watercress
cook frozen artichoke hears according to pkg directions. Remove from pan and combine with 1 pound of fresh mushrooms. Combine olive oil, vinegar, garlic, salt mustar sugar and pepper. Marinade mushrooms and artichoke in oil mixture for at least 1 hour. toss well. Serve on 6 individual platters each garnished with a bed of watercress.
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