Recipe: Appetizers from the 50's (5)

Appetizers from the 50's (5)
Source: The Good Housekeeping Party Book, 1954

Camembert Squares
For squares set out very soft Camembert, squares of rye or pumpernickel, small bowl of chopped dill pickles or crisp bacon bits. Guests spread their own.

Sundae-Style Cheese Appetizer
Place 1, 2 or more 3 oz. packages cream cheese (one atop another) in a small shallow dish. Over cheese pour bottled steak sauce (about 1/4 bottle per package of cheese). Arrange on a tray with butter spreaders. Guests spread their own on crisp crackers.

California Dip
Mix 1 package dehydrated onion soup mix with 1 to 2 cups commercial sour cream. Heap in bowl. Nice as dunk for potato chips. Makes 1 to 2 cups.

Tuna Dunk
Cream 1/2 cup soft butter or margarine with 1/2 cup chopped stuffed olives and 1 can chunk style tuna (1 cup). Makes about 2 cups. Stand out 2 or 3 old fashioned glasses full of radishes, with tuna dunk and toast close by. Or arrange tuna dunk in a bowl, on a large round try, with Melba toast around it, then a final ring of bright red radishes.

Crunchy Holiday Mix:
A day or two ahead, if desired, heat oven to 300 F. Melt 1/4 cup butter or margarine with 1/4 cup salad oil. Place 1/2 cup shelled Spanish peanuts, 1 cup ready to eat bite sized shredded wheat, 1 cup ready to eat bite sized shredded rice, 1 cup read to eat doughnut shaped oat cereal and 1 cup thin pretzel sticks in shallow pan; pour butter mixture over all; then sprinkle with 1 teaspoon seasoned salt. Bake 30 min., stirring carefully every 10 min. Cool. Store in covered container until serving time. Makes about 4 1/2 cups.