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Guilty of Entertaining in
the First Degree
By Robert E. Martin
The holidays are always a significant time for entertainment, so it was with
great delight when rummaging through the archives of 'Christmas' Past' that I
came upon this gem of a holiday cookbook entitled Guilty of Entertaining in
the First Degree, first published and compiled back in November
1979 by the Lawyer's Wives of Saginaw County Benefit Committee.
According to the forward written by SCLW President and current Saginaw County
Clerk Sue Kaltenbach, the purpose of the book was twofold. Apart from
raising funds to support law-related community services such as Youth
Protective Services, The Underground Railroad, Child Receiving Home, and
Boysville, the idea for providing a 'specialty cookbook' evolved through
demand amongst the membership for some of the unique and excellent recipes to
dishes served by members at their annual brunch.
In
keeping with our desire here at The Review to keep the Ghost of Christmas
Past happy, we thought it entirely appropriate to resurrect some of these
excellent concoctions for present & future generations.
Here
are some of the 'stand-outs', which we hope you will enjoy this Christmas
season.
HOT SHRIMP DIP *
Maureen Alexander
1 *
4-and-a-half oz. Can of shrimp or fresh cleaned shrimp.
1* 8 oz. Pkg. Cream cheese
2 Tablespoons of milk
2
tablespoons finely chopped onion
1
Tablespoon horseradish
Lawrey's seasoned salt to taste
Mix above ingredients with electric mixer. Place in 'oven-to-table' dish. Top
with paprika and slivered almonds. Bake at 350 degrees for 30 minutes. Makes
one-and-a-half cups.
CRANBERRY LIVER
PATE *
Joyce Borchard
1 * half-pound
liverwurst.
1/2 cup soft butter
1 8 oz. Pkg. Cream cheese
1
tsp. Each: curry powder, salt, marjoram, thyme
Cranberry juice cocktail
Mash liverwurst. Beat in butter and cheese. Add just enough cranberry juice to
give mixture desired spreading consistency. Add seasonings. Store 2 days in
refrigerator to blend flavor.
HOT BROCCOLI DIP
* Colette McColgan
2
* 10 oz. Pkg. Frozen chopped broccoli
3
* Cups dairy sour cream
2 * envelopes beef flavored mushroom soup mix
2 * tablespoons Worchestershire sauce
2
* cloves garlic, crushed
Cook broccoli as directed; drain (keep liquid). Add water to liquid to make 1
cup. Place broccoli, broccoli liquid and sour cream in blender. Cover. Blend
until smooth. Pour into saucepan. Add soup mix, Worchestershire and garlic.
Heat. Transfer to fondue pot. Place over fondue burner. If desired, garnish with
parsley and lemon. Served with crackers of bread. Makes 4 cups.
SCALLOPS WITH
IRISH MIST *
Joyce Hedberg
10 scallops
Flour
2 oz. B utter
Parsley, chopped
1 green onion, minced
1/4 cup fresh cream
1 Tbs. Irish Mist Liqueur
2 egg yokes, beaten
salt and pepper
Roll scallops in flour and sauté in half the butter for 3 min., then add cream,
green onion and parsley. Fold in the Irish Mist, season with salt & pepper.
Allow to cook for another 3 min. Place scallops on scallop shell. Reduce sauce
to half by boiling. Add rest of butter and egg yolks. Whisk together over a
gentle heat until thickened but not boiling and pour sauce over the scallops.
Place under hot grill for 2 minutes and serve immediately.
ARTICHOKE
SQUARES *
Virginia Nash
1 can (10-oz)
artichoke hearts, drained & chopped.
1 small onion, chopped
1 clove garlic, minced
4 eggs, beaten
1/4 cup fine dry bread crumbs
1/8 tsp. Pepper, oregano, Tabasco
1/4 tsp. Salt
2 cups cheddar cheese, shredded (or Swiss)
2 tbs., parsley, minced
1/2 lb. Fresh mushrooms, sautéed and chopped
Sautee onion & garlic in a little butter until limp. Add eggs, crumbs,
seasonings and all other ingredients. Pour into greased 8 x 8 inch pan and bake
at 325 degrees for 30 minutes or until set. Serve hot or cold. Can be
refrigerated and heated before serving. Cut into 25 squares.
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