Tonight I initiated my circa 1946 cookbook with, appropriately, some very easy-to-prepare appetizers. They were so easy to make, in fact, that my husband finished one while I worked on the other. Above is the best - by far - of the two. "Clam Hors D'oeuvres" is a delightful blast from the past. I spread the mixture of drained, minced clams, an 8-oz. package of cream cheese, and 1 T. mayonnaise on slices of Melba toast and put them under the broiler for about 2 minutes (even though the recipe said to do so for just "a few seconds"). We all agreed that this would make a nice hors d'oeuvre to serve this coming Thanksgiving. My husband wished he could taste the clams a bit more, so I may add another half can the next time I make them. But my son and I were pleased with the warm cheesy texture and the subtlety of the clams. See photo below for a close-up of this yummy, extremely simple-to-make appetizer:
I broiled them for a total of six minutes, turning them after four. What I really like about this cookbook is that none of the recipes call for expensive ingredients and most of them are pretty easy to make, as well. They are truly a reflection of their time and may contain some gems - I hope - for ours. Stay tuned for the next installment from this delightful and whimsical addition to my culinary repertoire.
As for the "Broiled Bacon and Olives", I made them because they reminded me of an old favorite of mine - Rumaki. Rumaki is chicken liver and a slice of water chestnut wrapped in half a slice of bacon and broiled until done. I don't know what made me think that stuffed green olives wrapped in bacon would taste anything like Rumaki. We were able to finish them all, but they were SALTY, with the olive taste dominating the bacon. Too bad. They were so easy to make! See photo below in case you think you may want to try them for yourself or if you suffer from a salt-deficiency:
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