Three Quickies for the Cocktail Tray
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Place 1 tablespoon cream cheese mixed with finely cut chives in cneter
of each thin slice of peeled bologna. Roll up. Chill 1 to
2 hours, Stick a small piece of water cress in each end of roll; arrange rolls
on serving plate.
Remove seeds from large dried dates. Insert whole blanched or
toasted almond in cach date. Wrap in small piece of lean bacon
Fasten with wooden picck. Cook in chafing dish until bacon is crisp
or cook in broiler. Drain on thick paper towel a moment or two before serving.
1 cup cooking oil, 1 pound shelled large pecans or almonds,
3 teaspoons salt, 2 teaspoons celery salt, 2 teaspoon garlic salt,
1/6 tsp cayenne. Heat oil. Add nuts. Fry 3 or 4 minutes until
evenly browned. Drain on thick paper towels. Mix seasoning and
sprinkle on warm nuts generously. Makes 1 pound cocktail nuts.