Food Fit For A King

Appetizers

Fried Tomato Sandwiches

4 medium tomatoes
1 cup cottage cheese
1 tablespoon chopped chives
1/4 teaspoon salt
2 eggs, beaten
1 tablespoon milk
1 cup fine cracker crumbs
1/4 cup butter

Wash and peel the tomatoes. Cut each crosswise into 4 slices. Set aside. In a medium bowl blend the cottage cheese with the chives and salt. Spread the cottage cheese mixture over half the tomatoe slices. Top with the remaining tomato slices. In a seperate bowl combine the eggs and milk. Diip the tomatoes into the egg mixture. Dredge in the cracker crumbs. In a large skillet melt the butter and fry the breaded tomatoes on both sides for 5 minutes until golden. Serve hot. Makes 4 sandwiches.

Party Mix

1/3 cup butter
1/4 cup steak sauce
2 teaspoons seasoned salt
2 cups chreddar corn cereal
2 cups shredded rice cereal
2 cups shredded wheat cereal
1 cup cashews

In a saucepan melt the butter over low heat. Mix in the steak sauce and seasoned salt. Add the cereal and cashews. Blend until all the pieces are coated in butter. Place the saucepan in the oven. Bake at 250 degrees for 1 hour. Stir the mixture every 15 minutes. To serve, remove the party mix from the saucepan and spread on waxed paper. Cool. Makes 7 cups.

Celery Wheels

1 4½-ounce can deviled ham
1 3-ounce package cream cheese
6 stuffed green olives, minced
1 teaspoon Worchestershire sauce
1 tablespoon sour cream
12 celery sticks

In a small bowl blend the deviled ham with the cream cheese. Add the minced olives, Worchester sauce, and sour cream, and blend until smooth and creamy. Trim the leaves from the celery sticks and clean the celery throughly. Pat dry with paper towels. Fill each celery stick with the ham mixture. Press 2 filled sticks together. Wrap tightly in plastic wrap. Refrigerate for 4 hours. When ready to serve remove the plastic wrap. With a sharp knife cut the sticks into slices about ½-inch thick. Makes 2 dozen.

Frankfurters

½ cup soy sauce
1 tablespoon sugar
1 teaspoon minced onion
½ teaspoon ground ginger
3/4 pound cocktail frankfurters

In a large shallow bowl blend the soy sauce, sugar, onion, and ginger. Add the frankfurters and marinate them for 2 hours. Bake at 350 degrees for 15 minutes. Drain and serve while still warm. Makes 1 dozen.

Cheddar Cheese Potato Chips

1 8-ounce bag regular potato chips
1 cup grated cheddar cheese
½ teaspoon leaf thyme
1/4 cup diced black olives, drained

Evenly spread the potato chips onto an ungreased baking sheet. Crumble the grated cheese over the chips. Sprinkle the olives and thyme over the cheese. Bake at 350 degrees for 5 minutes or until the cheese has melted. Serve hot. Serves 4.

Main courses

Ham Pancakes

1 cup pancake mix
1/4 cup cornmeal
1½ cups milk
1 egg, beaten
1 tablespoon butter, melted
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon horseradish
2 cups cooked ham, chopped

In a mixing bowl combine the pancake mix with the cornmeal. Blend in the milk, egg and butter. Pour 1 tablespoon of butter at a time onto a hot, greased griddle. Fry for 2 minutes on each side. In a mixing bowl blend the mayonnaise with the cream cheese. Mix in horseradish and blend thoroughly. Add the chopped ham. Spoon a little of the ham mixture on top of each pancake. Roll and fasten with wooden toothpicks. Arrange the rolls on a baking sheet. Place under a hot broiler and heat an additional 2 minutes. Makes 2 dozen.

Hawaiian Hamburgers

1 9-ounce can sliced pineapple
1 pound ground beef
Salt and pepper to taste
4 hamburger buns
2 tablespoons pineapple juice
1/4 cup packed light brown sugar
½ cup ketchup
Liquid smoke

Drain the pineapple and reserve 2 tabelespoons of the juice. In a medium bowl season the beef with the salt and pepper. Press a tablespoon of the meat into the center of each pineapple ring. Shape the remaining meat into 4 patties. In a seperate bowl mix the pineapple juice, brown sugar, ketchup, and liquid smoke. Mix well. In a skillet pan-fry the patties until well done. Pan-fry the pineapple rings, making sure not to break the rings. Brush with the sauce while cooking. Place a patty on one side of each bun. Top each with a pineapple ring. Place the other half of each bun on top. Makes 4 sandwiches.

Baked Chicken

1 3-pound fryer chicken cut into pieces
1 cup all-purpose flour
1 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
½cup chicken consommé

In a medium bowl sift the flour. Add teh curry powder, salt, and pepper. Dredge the chicken in the flour mixture. In a skillet melt the butter and brown the chicken evenly. Place the chicken in a 2-quart casserole dish. Pour the reamining butter and the chicken consommé over the chicken. Bake at 350 degrees for 25 minutes or until the chicken is tender. Makes 6 servings.

Beverages

Minted Tea Lemonade

2 tablespoon mint jelly
4 cups hot tea
1 6-ounce can frozen lemonade concentrate

Dissolve the mint jelly in the hot tea. Mix in the lemonade. Refrigerate until throughly chilled. Makes 4 servings.

Spiced Ice Tea

4 cups strong hot tea
Grated lemon rind
Grated orange rind
½ cup sugar
½ teaspoon whole cloves
1 cinnamon stick
½ cup water

Make tea double strength. Grate the lemon and orange rind using the whole fruit. In a saucepan mix the lemon rind, orange rind, sugar, cloves and cinnamon stick. Pour in the water. Bring the mixture to a boil, reduce the heat, and simmer about 5 minutes. Strain and add to the tea. Refrigerate until well chilled. Makes 1 quart

Cherry Soda

2 tablespoons chopped maraschino cherries
1 tablespoon maraschino juice
1 teaspoon cream
Vanilla ice cream
Ginger Ale

In a tall glass combine the chopped cherries and maraschino juice. Add the cream and ginger ale. Stir. Add the cream and 1/4 cup of ginger ale. Stir to mix thoroughly. Makes 1 serving.

Banana Shake

1 banana puréed
1 cup cold milk
1 teaspoon sugar
1/3 cup orange juice
1 large scoop vanilla ice cream
Pinch of salt
Whipped cream

In a blender combine the puréed banana with the milk and orange juice. Add ice cream, sugar, and salt. Blend until frothy. Do not overblend. Pour into a tall glass. Toppwith whipped cream. Makes 1 serving.

Banana-Chocolate Shake

1 ripe banana
1 cup cold milk
2 tablespoons chocolate cyrup
1 large scoop vanilla ice cream
1 teaspoon sugar

Peel and slice the banana. Mash with a fork until smooth. In a blender combine the banana, milk, chocolate syrup, ice cream and sugar. Blend well to mix all ingredients. Serve cold. Makes 1 serving.