These dips and cheese balls are easy to make and are usually liked by all: Clam Appetizer Dip, Chicken Liver Mousse, Curried Chicken Cheese Ball, Mushroom Liver Pate, Cheddar Cheese and Walnut Log, and Pineapple Cheese Ball.
Rub bowl with cut garlic clove 1 8-oz. pkg. cream cheese 2 tsp. lemon juice 1 1/2 tsp. Worcestershire sauce 3 tbsp. clam broth dash garlic salt 1/4 tsp. salt Dash ground pepper 7-oz. can minced clams, drained
Place softened cream cheese in bowl and cream until smooth. Gradually add remaining ingredients, blending well. If thinner dip is desired add more clam broth.
Chicken Liver Mousse
1 pound chicken livers 1/4 pound butter or margarine 1/4 cup chopped onion 1/4 cup heavy cream 3/4 tsp. salt 1/4 tsp. pepper 2 tbsp. cognac or dry sherry 1 hard boiled egg, chopped and blended
Wash livers. Remove spots or fat and dry. Cut into small pieces. Melt butter in skillet. Saute livers and onion 5 minutes or until cooked. Empty into blender bowl. Puree in blender, gradually adding cream, salt and pepper, and cognac or wine. Taste for seasoning. Put in bowl or crock (not metal). Cover and chill four hours. Serve in crock or unmold and decorate with parsley. Have a pepper mill handy for those who wish to use it. Serve with slices of French bread.
Curried Chicken Cheese Ball
1 pkg. (8 oz.) light cream cheese, softened 2 tbsp. orange marmalade 1 1/2 tsp. curry powder 1/4 tsp. white pepper 2 cups finely chopped cooked chicken 2 tbsp. minced green onions 2 tbsp. minced celery 3/4 cup chopped parsley
In a mixing bowl, beat cream cheese, marmalade, curry powder and pepper until smooth. Stir in chicken, onions, and celery. Shape into a large ball. Roll in parsley. Cover and chill. Serve with crackers. Yield: 10 servings (2 cups).
Mushroom Liver Pate
1/4 pound fresh mushrooms, finely chopped 1 tbsp. butter 1 pkg. (8 ozs.) braunschweiger liverwurst 1/2 cup sour cream 1 tbsp. finely chopped green onion 1/2 tsp. Dijon mustard Dash cayenne pepper Minced fresh parsley
In skillet, saute mushroom in butter until tender. Remove from the heat. Stir in braunschweiger, sour cream, onion, mustard, cayenne; mix well. Press into a 1 1/2 cup bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley. Yield: 1 1/2 cup.
Cheddar Cheese and Walnut Log
2 8-oz. blocks sharp cheddar cheese, shredded 1 8-oz. pkg. cream cheese, softened 1 tsp. dried basil 1 tsp. dried tarragon 1 tsp. dried thyme 1 clove garlic or green onion to taste, finely diced 2 cups chopped walnuts Assorted crackers & apple slices
In large bowl, beat cheddar cheese and cream cheese at medium speed with a mixer until creamy. Add basil, tarragon, thyme, and garlic or green onions beating until combined. Shape mixture into an 8 inch log. Roll in walnuts to coat. Cover and chill at least two hours or up to three days. Serve with assorted crackers and apple slices. Makes 8 to 10 servings.
Pineapple Cheese Ball
2 pkgs. (8 oz.) cream cheese, softened 1 can (8 oz.) unsweetened crushed pineapple, drained 1/4 cup finely chopped green pepper 2 tbsp. finely chopped onion 2 tsp. seasoned salt 1 1/2 cup finely chopped walnuts Assorted crackers
In small mixing bowl, beat the cream cheese, pineapple, green pepper, onion, and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers. Yield, 3 cups.