Page View
University of Wisconsin Dames / Gourmet foods from near and far
(1973)
Paella, pp. 78-82
Page 78
PAELLA CUCUMBERS AND OLIVE BALLS BREAD STICKS, SANGRIA PAELLA AiND SALAD BREAD STICKS DRY WHITE WINE FLAN SANGRIA Large Glass Pitcher Juice of 1 orange Juice of 1 lemon 2 Tablespoons powdered sugar 4 ounces Cointreau or Triple Sec 4 ounces brandy 1 quart red wine 1 small bottle club soda 1 orange 1 lemon Mix juices and sugar in pitcher. Add to pitcher with 8 ice cubes. Stir well. Fill pitcher with wine and soda. Stir gently. Garnish with thin slices of orange and lemon. OLIVE-CHEESE BALLS 1/2 pound grated sharp cheddar cheese 1 1/4 cup flour 1/2 bup butter 1 jar small stuffed olives Work cheese and flour together until crumbly. Add butter and stir. Mold dough around olive. Place on ungreased sheet. Refrig- erate 1 hour or more. Bake 15 minutes at 400 degrees. ANCHOVIE-CUCUMBER HOR D 'OEUVRES 1 can small caper stuffed, rolled anchovie fillets one medium cucumber butter Peel cucumber and draw a fork down the length to score. Slice the cucumber and top with a dab of butter and a rolled
Top of Page
This material may be protected by copyright law (e.g., Title 17, US Code).| For information on re-use, see http://digital.library.wisc.edu/1711.dl/Copyright