Sunday, January 12, 2014

Today's Vintage Recipe

This gem comes from the Better Homes and Gardens Cookbook c.1953. Imagine your guests' surprise when they cut into this pineapple and discover a paste made from liverwurst, mayo and Worcestershire sauce. They'll love it? Also, note the cheese and salami bites with the olives secured with pretzel sticks. Fab-u-lous! With these ideas you're all ready for that smart cocktail party you've dreamed about having. Everyone will be talking!

Liver Sausage Pineapple

Mix 1 pound liver sausage with 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/4 cup mayonnaise. Shape around a jelly glass. Soften 2 teaspoons unflavored gelatine in 2 tablespoons cold water, dissolve over hot water; add 1 cup mayonnaise; chill. Frost “pineapple,” score; stud with sliced stuffed olives. Top with real pineapple top.

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