Tangy Beer Cheese Dip

  • 3 cups grated sharp Cheddar cheese
  • 1/3 cup crumbled blue cheese or Roquefort
  • 3/4 cup beer (measured without the foam).
  • 1 tbsp butter
  • 1 1/2 tsps grated onion
  • 3/4 tsp dry mustard
  • 1/2 tsp Worcestershire sauce
  • 2 drops Tabasco
  1. Mix together in a bowl the cheeses.  Gradually add beer, stirring constantly until mixture is smooth.  Blend in the other ingredients
  2. Cover and chill thoroughly in refrigerator.

Makes 2 cups of dip

Source:  Entertaining, Culinary Arts Institute, 1956

Tiny Tomato Toppers

  • 18 cherry tomatoes
  • 3 oz cream cheese, softened
  • 1/3 cup minced cooked chicken
  • 1/4 cup finely chopped walnuts
  • 1 1 /2 tbsps finely chopped apple
  • 1 1/2 tsps lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp grated onion
  1. Rinse the cherry tomatoes and cut them into halves.
  2. In a medium bowl, beat cream cheese until fluffy.  Blend in all of the other ingredients.
  3. Using about 1/2 teaspoon of the cream cheese mixture for each, spoon onto tomato halves.
  4. Chill in refrigerator before serving.

3 dozen appetizers

Editorial note:  Hi!  This is Jennifer.  There is a problem with this recipe, and it’s gravity. The tomato halves with the mixture on them roll around and topple over.  I suggest a slightly different assembly procedure:  Spread cream cheese mixture between two halves and secure with a toothpick for added stability.  Good luck.

Source:  Entertaining, Culinary Arts Institute, 1956