Quick Party Snacks
These little tidbits come in handy at party time!
Parmesan Popcorn: To hot popped corn, add shredded Parmesan cheese and melted butter or margarine; season to taste. Toss well and serve.
Curried Ripe Olives: To your favorite Italian dressing, add curry powder to taste. Pour over drained jumbo ripe olives. Refrigerate for several hours, then drain and serves.
Coconut Cocktail Mix: Toss 1 1/2 cups packaged bite-size shredded wheat, 1 1/2 cups packaged bite-size shredded rice, 2 cups pretzel sticks, 1 cup pecan halves, 2 tablespoons melted butter, and 3/4 teaspoon garlic salt. Toss in 1 cup of flaked coconut. bake at 350 degrees for 15 minutes, stirring occasionally.
Curry Crisps: With a spoon, thoroughly blend 2 tablespoons butter or margarine with 1/4 teaspoon curry powder. Spread on 13 rye crispy crackers. bake at 350 degrees for 5 minutes.
Cocktail Mix: Combine 1/4 cup melted butter or margarine with 1/2 teaspoon Tabasco. Spread 3 cups packaged bit-size shredded wheat or rice, or doughnut shaped oat cereal and 1 cup salted peanuts in shallow baking dish. Sprinkle with 1/4 teaspoon salt and butter mixture. Bake at 300 degrees for 20 minutes, stirring occasionally. Makes about 4 cups.
Sardine Stuffed Celery Sticks: Mash drained canned sardines well with fork. Add lemon juice, chipped dill pickles, grated onion, and mayonnaise to taste. Use to fill 1 1/2 inch lengths of crisp celery.
Mushroom Bites: Lightly saute fresh or can mushroom caps in butter or olive oil, cooking only until mushrooms are delicate brown-about 2 minutes. Then sprinkle them with garlic salt and snipped parsley. Serve with a toothpick in each.