Chicken Liver-Bacon Rolls 2 pound chicken livers 3. tbsp soy sauce 1 tbsp sherry ‘4 tsp garlic powder . 1 tsp horseradish 20 canned or fresh whole : - 1. tép. onion powder - _ button mushrooms Y2 pound bacon Wash chicken livers and. cut into two: or. three pieces, depending on size of livers. Combine soy sauce, sherry, garlic powder, and -horse- radish. Pour over chicken. livers and let marinate for — several. hours, inthe. refrig-. erator. Drain. canned: mush-: rooms, © stems from fresh. mush- rooms.-Cut each. bacon slice into thirds. WRap piece of room in'a bacon strip: Fasten with samll skewers or tooth-"°g picks. Broil rolls until bacon is crisp and chicken: liver. cooked, turning -: “once. or: twice. Serve. :hot. Make about 20 hors d'oeuvres. DUTCH DIP 1 Holland ‘Edam choose {1 Ib. 14 02.] Ys cup port wine’ ‘ cup mayonnaise’. | ’ cup chopped nuts “% tsp lemon peel . | | ickded - Mushrooms “a la: Serve 4 or 5 mushrooms on. crisp lettuce as.an opening course. Sys 1 pound fresh medium . size button. mushrooms. 1/8 tsp. Thyme 2. er 3 whole black pepper- corns _. 1/8 tsp. fennel seed . 1 piece (i inch) bay leaf “4 - tsp. garlic powder~ _. 3 tbsp red wine vinegar. 2 tbsp olive oil & 3 "tsp Beau Monde Seas- oning % tsp parsley Wash niushrooms in cold. water; trim off the tip of the stalk. Crush thyme, pepper- corns, :.and. feunel. seed and ‘combine -with mushrooms in “er” -wash:. and ‘cut "saucepan, Add: bay « leaf, . ‘garlic powder, onion powder, peel, . chicken -liver and a‘-mush-. vinegar, . olive oil, - lemon - Beau... Monde, and parsley. Cook over low heat, . fre- until’ the’ mush- fooms are tender, about 15: * minutes, | _and, matinade into glass jar _ > OF refrigerator dish. Chill for : “several | hours or, preferably, _. overnight. Serve cold. Makes ‘Pour mushrooris 6 servings.’ “Edam, cheddar, blue. ond requefort, mt the bill for party fare. _-SAMSOE SALAD. ; 3 02. mayonnaise. Y% pint sour cream VY, tap. grated onion _ % tep. French mustard YA: top. curry powder , Juice from 2 lemon Cut a 2— 3” diameter slice 4 oz. ‘Samagoe cheese. from top of Edam ‘ball.’ Scallop it to make it pretty. (Don’t remove wax coating from slice or ball) Scoop out the: cheese, jeaving’ Mix: ‘mayonnaise. with grated A Sor. ‘package’ Roauctort | % inch: all’ around. to: form’: shell, Put through’ a ‘food |. chopper, using fine blade; or. . Shred. : Blend cheese, and remaining ‘Dice: ingredients to ° ‘smooth, spreadable, consistency and finely.) | stuff the balls 0 Serve ‘at room temperature. with crackers ad/or raw’ vegetables. se N.B. Extra seasonings, if” ‘desired,, are. Worcestershire . sauce, : cayenne, _ herbs, * mustard. ce Filling variation we - : we ye cup beor ' los 7 sas Ys cup. mayonnalse i Yy, tap caraway, soods ; oe 4 2 02. cooked Danish ham - 2tomatocs Ma cucumber oe onion, mustard, | wdér. and «lemon ieee’ “gecording to taste. «| ‘Stir.in sourcream. °.- “the. ‘cheese,’ ham, ' “tomatoes and” cucumbers. i an) * "Drain the: diced tomatoes.” oe ‘Add all ingredients to’ dress- ; ing and transfer toa serving! bowl, . ie) aity wrist se A mT 7 ot and. ‘grated | ase wu cheese | + Zbl, flout: ons “%, cup boor ae a ‘let taller , ph =m Nae ra ‘carry, , cheese yd a ms i y making: tiny quiches)’ 4 = Gourmet Buffet Salad. . ‘There'll be enough..dressin to make. ‘this--salad. twice o four Goubie the amouni of salad. greens. Use=a ‘sharp’ ‘knife to cut the ‘greens | in fine - shreds. cup shredded. cabbage cup shredded spinach cup shredded chicory or. curly endive - - cup shredded lettuce or S anchovy fillets | - tbsp crumbled blue or -Roquefort cheese“ * tbsp instant toasted” Onions | tsp garlic. powder tsp. Beau Monde seasoning. - a “a tsp paprika) |e ie tsp mild mustard . 4 tsp cracked black r 2 tbsp Eschalot ack Pe PPC vinegar. - , 6 tbsp salad oil. (include oil drained . from “anchovy. fillets as part of 6 tbsp) A cup, dairy sour cream = ‘Toss salad greens together in -- salad bowl. Cut. anchovy _ fillets in small pieces and sprinkle over. greens along with cheese and Toasted © Onions. Ina small bowl mix together garlic powder, Beau Monde, paprika, ‘mustard, *. _ pepper, and. vinegar.-Beat in oil and sour cream. Pur-half of dressing over salad “greens. Toss until greens are . coated with dressing. Makes 2 tap. ‘Worcestershire s sauce: 4 tap. dry mustord . ‘Cayenne... ) 2ege yolks . . Combitie ingredients and put” ar ‘into: hollowed.out tiny buns. B | - Heat under the ‘broiler until - bubbly and browned. Gar- oo cae nish. with bacon. en i . are a“ QUICHE AU ROQUEFORT . i 8-02,. créam chooss: mn fo “2 thisp.. softened. hulfer 4 thisp. licavy Sar poppe peppor, ‘eayeutio’ thls: minced green: { we ; Blend’: chee: put cream with’ a torke a Then beat in. ae \ Force the mixture through a! i dleve. 8.5.5 '» Season: ‘and athe ‘in, green . -onions,,;;. * Pour itito. pintry. ahell and set, ees in upper third of oven,” ig - ‘ Bake at 400°. for 25, 730) oe for: 10 mini ‘at 400° if, mae 4 Fomine oo 3 Makes 60 tay. quiche, " : ' eG thie arya nana er, . ovnennivcarnnnenernsncenrncecenenennenactnsnsaeaceaneseervn esse ST jaa oe -Priges include a aging (18-21 days}, autting, wrapping and freezing - ag “FILL. YouR FREEZER Now WHILE PRICES / ARE Low! 87 Moray St. oa _ Between Prairie Markét a and Central Glass ware aussraauaucesiigayt ain smnmue - FORFREE am 7 | { 1076-. 3 Jennary 21,3 1076 -.. Next Skoos News. page 1s. “Prices effective untit ‘Jan. 31 oN - Mon. - Fri. 9-5 me ‘Sat. 9-4