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Cheese Tray, Exotic Or Simple Pleases Variety Of Palates For casual entertaining noth- of cheese which she ar- on a tray along with fruit and crisp crackers. It's easy with clusters of fresh , rosy apples and mel- ripe pears. The '"'help- yourself" tray lends itself to leisurely nibbling and friendly KNOW WHAT TO BUY If you feel the need to brush a little before venturing forth' on a cheese shopping spree, here are a few fool-proof choices: Always choose Cheddar, no tray is complete without it. Although it's "a cheese that originated in England, Cana- dian cheese masters have been developing their own niques for over a hundred years now, so that Canadian Cheddar ranks high among the World's greats. It is govern- ment labelled as mild, medium or old depending upon the amount of aging and you can buy it creamy white in color or colored a deeper orange, depending on your own person- al inclination. Processed cheese is a close cousin to Cheddar. The flavor|? may vary from mild to meliow- sharp with added variations such as pimiento, garlic, smoked. Cream cheese is available plain or flavored. Satin-smooth in texture it is popular for both desserts and appetizers. It fs much more perishable than most and should be used within a few weeks of purchase. Gouda theese is that little red cannonball with the creamy yellow interior. Originally a cre- ation of Holland, the Canadian version has a mild, mellow flavor that everyone enjoys. The red wax coating slips off easily as it's cut, so leave it intact on the tray for a spot of color. Blue cheese is easily identi- fied because of the greenish blue network of veins that run its creamy-colored sur- face. It is most enjoyable in combination with apples or grapes. Swiss cheese, known in Switz- erland as Emmenthal, is a world-famous variety. It has a mild nut-like flavor and a firm texture with holes or which make it distinctive, Camembert and its cousin, Brie, are French. They have quite a sharp flavor and since part of their charm comes from the soft, almost runny texture of the centre, leave them out of the refrigerator for several hours before serving. Incidentally, it's quite all right to eat the outside part, too. Oka cheese, made by the Trappist monks in Quebec, is a rich, full-flavored cheese that joins the cheese tray happily. It's semi-soft and creamy- yellow in color. There are many more choices -- Brick, Colby, Limburger, Tilsit and Muenster, Stilton and Roque- fort. For party-time shopping esti- mate three or four ounces of cheese per person as a total. Buy larger quantities of the favorites and smaller quanti- ties of the lesser-known types which some guests will only sample ROOM TEMPERATURE The rule for peak flavor is} always serve cheese unchilled. | Remove it from the refrigera-| tor an hour or two before serv- ing, letting it come to room| temperature. Be sure that it is tightly wrapped during. the "warm-up," so that it won't dry out. When you want to add your Own personal touch, try blend-| ing several cheese types into a zesty spread. The following) recipes give delicious combin- ations, with easy-to-spread con- sistencies. The Cheese - Ball} looks pretty rolled in snipped parsley. The Potted Cheese can 9 packed into any small con- to achieve dramatic tech-|in "eyes" |g POTTED CHEESE (Makes 2 Cups Spread), Y, cup soft butter Y teaspoon dry mustard Few grains cayenne 2 cups (4% pound) grated old Canadian cheddar cheese . 1-3 cup sherry Cream butter; blend in mus- tard and cayenne. Combine cheese and sherry. Add butter mixture and blend thoroughly. Chill overnight. Allow to stand at room temperature for % hour before using as a spread. The famous French gourmet Brillat. Cavarin had a favoed recipe for a hot cheese dip he served his closest friends on cold wintry nights. And indeed he introduced this recipe in the newly independent United States of America. His recipe, although a fondue, was not un- like this Hot Cheese Dip. Its de- lightful flavor is due to a blend- ing of smoky Provolone cheese and mellow Canadian cheddar a simple well - seasoned cream sauce. HOT CHEESE DIP (Makes Approx. 4 Cups Dip) ¥% cup butter % cup all-purpose flour cups milk 2. tablespoons grated onion 1% teaspoons Worcestershire sauce Dash of cayenne pepper cups (% pound) shredded Canadian cheddar cheese cup (% pound) shredded Canadian Provolone cheese French bread or potato chips Melt butter in a heavy sauce- pan; blend in flour. Very grad- ually stir in milk. Cook over medium heat, stirring constant- ly, until smoothly thickened. Add onion, Worcestershire sauce and cayenne. Add cheese and stir until melted. Pour into chafing dish to keep warm for serving. Serve with pieces of French bread or potato chips, for dipping. Seafood Thermidor lends the lighter touch to the convivial board: Shrimp or crabmeat nestle. elegantly in a smooth creamy seafood sauce speedily prepared with frozen cream of pd soup and evaporated milk. SEAFOOD 'THERMIDOR (Makes 8 Séfvings) % cup butter % cup finely-chopped onion % cup chopped green pepper (10-ounce) cans frozen cream of shrimp sonp 11-3 cups (2 small. cans) evap- erated milk cups (% pound) vareneed 2 cups (approx. =e pounds) cooked 'shrimp or crabmeat tablespoon lemon juice Melt butter in large sauce- pan. Add onion and green pep- per; saute until tender, but not browned. Gradually stir in soup and milk. Cook over medium 1 well blended and mixture comes to the boil. Stir in cheese and shrimp or crabmeat. Con- tinue cooking gently, stirring frequently, until shrimp or crabmeat is heated through and cheese is melted. Just before serving stir in lemon juice. Serve in patty shells or over rice. PARTY CHEESE BALL (Makes 2 Cups Spread) cups (% pound) grated Ca- nadian Cheddar cheese (4-ounce) package pimiento cream cheese % cup crumbled blue cheese (optional) ¥% cup mayonnaise ¥% teaspoon Worcestershire sauce | % teaspoon chili powder | % teaspoon onion salt Snipped parsley Cream together the cheddar | cheese, cream cheese and blue cheese (if using). Blend in may- jonnaise, Worcestershire sauce, jchili powder and onion salt. | Shape into a ball; roll in snip- ped parsley, Wrap and refrig- jerate "overnight. Allow to stand ijfor %. hour 'before serving. \2 1 SHRIMP RABBIT cup chopped green pepper cup margarine cip flour cups milk pasteurized process dian cheese slices, % Ys 1 }2 i4 Cana- ess, stirring constantly, until}, cut in} apis t yee aang HG gs ot wt we PO aa eed ee ee rai aye EO ES NE PLY SRI OGG Lo IM NE I LE sto . Se eee ¥ PICTURED HER #: ARE CHEDDAR, BLUE, SWISS, CREAM, GOUDA AND CAMEMBERT CHEESE, PERFECT ACCOMPANIMENTS TO THE TOAST TO THE CHEESE CANAPE MOLD ounces process cheddar cheese ounces cream cheese ¥% cup crumbled blue cheese \% teaspoon Worcestershire sauce Sliced stuffed olives Chopped parsley Let cheeses stand at room temperature for one hour to soften. Combine cheeses and Worcestershire sauce. until smooth, Brush small mold (2-cup) with salad oil and ar- range a design of sliced olives 8 4 tom. Pack cheese mixture into mold; Cover and chill several' hours, To unmold, dip in hot water and tap sharply opr ers or potato chips. SNAPPY SNACKS 8 ounces cream cheese 1-3 cup crumbled blue cheese finely ch a éeh!) Bea th and chopped parsley on bot-4 cheese board, Serve with crack 4 CHEESE AND NUT CANAPES j/1 cup grated cheddar cheese | (4 ounces) tablespoons flour ¥% teaspoon curry powder egg white \ teaspoon salt \% cup chopped peanuts tablespoons butter i2 1 | | | powder. Beat egg white and salt until stiff. Fold cheese mix- ture into beaten egg white. Drop teaspoons of mixture into chopped nuts to coat. Form into patties about 1 inch in dia- meter. Chill until firm. Just before serving; fry in melted Youtter until lightly browned, 1 to 2 minutes each side. Serve hot on crackers or toast. Makes about .18 canapes. MUSHROOM AND CANAPES can whole mushrooms (10-ounce) | % cup butter % cup (3 ounces) grated cheddar cheese CHEESE 1 onion Few drops hot pepper sauce teaspoon mayonnaise ¥Y, cup crushed cornfalkes Combine cheeses, onion anc hot pepper sauce. Blend i) mixture that Roll in cornfalkes until serving time. pretzel sticks Makes about 30 balls. enough mayonnaise to make jit, can be easil'y handled, Form into small balls. and chill Serve (no or toothpich:s.. i |] % teaspoon Worcestershire sauce ' , Dash pepper i | b Drain mushrooms. Combine butter, cheese, Worcestershire sauce and pepper. Force mix- ture into mushroom cavities with pastry tube. Sprinkle with parsley "and chill until serving time. Makes about "16. % cup crumbled blue cheese may be used in place of grated Jcheddar cheese. Yok SA ----¢bp-- sweat YEAR-END LI: LL TT traditional | Mix cheese, flour and curry} 1 tablespoon chopped parsley | NORWAY SARDINE CHEESE CANAPE Mash together contents of lone can of Norway sardines and 1 cake of cream cheese. Spread on round crackers and éop with olive slices. Yield: 8 to 10 large canapes. SARDINE CHILI SAUCE CANAPE Add 2. tablespoons naise to contents of one can of Norway sardines. Mash with a fork and mix thoroughly. Serve on toast fingers. Decorate with dash of chili sauce or tomato catsup. Yield: 10 to 12 canapes. NORWAY SARDINE CANAPE ASTRID On melba toast or square crackers, place 1 slice of ato, two whole. Norway sar- es and top with a thin slice éf cheddar to taste. Broil until cheese is melted. Serve hot. Mash sardines and blend with a little horseradish and mayon- cocktail crackers and refriger- ate until party time. mayon-| naise. Spread on toast strips or|4 NEW YEAR SARDINE-STUFFED EGGS Stuffed hard - cooked eggs are a classic on any summer buffet. \To give them 'substance and savor, a filling containing sar- dines is recommended. 1 can (3% ounces) Canadian sardines hard-cooked eggs % cup mayonnaise ¥ teaspoon vinegar tablespoon grated onion ¥ teaspoon salt Drain and mash sardines. Halve eggs lengthwise. Remove 1 i A a oes Legere Ge ge a a OSES She Ti THURSDAY, DECEMBER 29, 1966 |Savories Salads Add 'Sparkle * _jdarin cheese || want an exotic, Serve eng re ham with man- ge gst: legant, easy- Fit with clear plastic wrap and Let cheeses stand at room temperature for one hour to soften. Make a ball of process cheese, 'flattened slightly at one end, to keep in place on dish. Chill until firm. Beat cream cheese to spreading con- of process cheese. Chill again and repeat with blue cheese. Cover and chill until firm. Just before serving, roll in chopped peanuts or potato chips. Serve | yl sistency and spread over ball 1 store it in the refrigerator. _ | Complete the menu with a|the 'jtossed salad, hot rolls, coffee (jand a glamorous dessert -- perhaps peaches flambe or 'angel food cake slices topped || with whipped cream sweetened the with crushed peppermint stick candy. An ideal menu for fes- "| tive entertaining the year round. HAM WITH MANDARIN CHEESE FILLING (6% pound) canned ham ¥Y cup preserved ginger syrup or liquid honey (8 - once) package cream cheese tablespoon. cream % cup finely-chopped drained) preserved kumquats ¥% cup finely - chopped pre- served ginger Heat the ham in a preheated 325 degree oven for 30 minutes, 1 preserved ginger syrup or honey. Cool ham. Have cream cheese at room temperature; blend in cream and beat until smooth. Stir in kumquats and preserved ginger syrup. Make l-inch deep, v-shaped slashes in top of ham, on the diagonal and l-inch apart. Fill slashes and garnish top with cheese mix- ture. Chill. To serve, place and garnish with fruit and addi- tional! cheese filling. or sliced cheese, as desired. Makes about 15 servings. SALADE NICOISE cans (7 ounces each) solid pack tuna pounds (6 medium) potatoes, boiled and sliced can (20 ounces) green beans, drained or 2 cups cooked, cut green beans cup chopped celery large onion, thinly sliced cups garlic dressing Salad greens pint cherry tomatoes cup pitted black olives hard-cooked eggs, brushing 2 or 3 times with the} on platter| bia oem, meee rey pimiento, ani around it. fori te gor parsley, Pass the at the tabie. Makes 10 servings. GARLIC DRESSING tablespoon dry mustard teaspoon sugar ' tablespoon salt : teaspoon freshly grouno black pepper garlic cloves, crushed. % cup tarragon vinegar % cup lemon juice 2 cups olive oil olives, 1 * eg blend thoroughly. mix well. Stir or shake vigor- ously just before using. JELLIED VEGETABLE SALAD "An attractive and refreshing salad." 1 -- jelly powder . (lime) 1 cup boiling water % teaspoon salt 3 tablespoons white or' cider vinegar %4 cup cold water : package (11-olnce) troben mixed vegetables % cup diced celery de Diseaiee jelly powder in oll ing water, Stir in remaining ingredients except vegetables, Chill until mixture begins to set. Fold in the prepared vegetables. and turn into # 4-cup at: or into individual molds. gma Sa erator until firm, about with crackers . yolks and mash. Combine sar- dines and remaining ingred- ients. Mix well. Refill eggs whites. Chill. Garnish tops with paprika or pimiento cut in fancy shapes. Serve on a bed of greens» Makes 6 servings. TRI-CHEESE BALL ounces process cheddar cheese ounces cream cheese ounces blue cheese Y% cup chopped peanuts or ¥% cup crushed potato chips SA YEAR-END Corsetry Peter Pan's "Friendship" Sale. Substantial savings on "Hidden Treasure" Lit Great Sales quartered hours. Makes 6 servings. Hurry Down To The Greatest Savings Ever Seen KELVINATOR of DELUXE opper AUTOMATIC RANGE List Price 229.95. Never Before Such Volue Antique C for Such A Low Price. 139.95 "" F inetry. LEETWOOD HI-FI STEREO 100 watt chossis in beautiful walnut eab- Regular list 699.95. INVENTORY ux 499.95 100 BEVERLY MATTRESSES 29.95 TO CLEAR AT FANTASTIC PRICES Free! Sw HOOVER "Constellation" ivel Rocker Free! with the purchose of eny 2-piece Chesterfield Suite @ Foam Rubber Cushions @ Modern Styling 13.5 CU. FT. FROST FREE REFRIGERATOR Regular list 429.00. A Real Givewey at - 299.95 "" e Free Bonus Draw Value $10--$50 . tainer;. an old-fashioned pottery | erock is ideal. Chill both|; Spreads overnight so that the} flavors can harmonize Make sure your cheese is| well-wrapped when you store it in the refrigerator. Otherwise|1 it tends to become dried out|6 English muffins, toasted and take on "'off flavors' from} Cook green pepper in mar- other foods. If you wish to store|garine until tender: blend in Several types together, it is/|flour. Gradually add milk; stir wise to, rewrap them in wax/juntil thickened. Add cheese,| paper or aluminum foil. Store| Worcesftrshire sauce, mustard, in a plastic bag to have them|paprika and pepper, stir until handy for your next cheese|cheese is melted. Add shrimp; | tray. Jheat. . Serve on English muffins re f YOUNG AGES WINTER \): CLEARANCE With 25% Reductions On ali winter clothing for the young- strips teaspoon sauce teaspoon teaspoon Dash of pepper 7-0z. can shrimp bras and Lycra Long Leg Panty Girdles .. . now "til Jan. 14th. ee Playtex Clearance. Many, many items specially reduced from now until Jan. 28th, including Living Stretch Bandeau, Living Longline Bra and Lycra Girdle & Panty Girdle. Exquisite Form Sale. 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