Cheese Balls & Chex Mix & Fondue, Oh My!

From Time to Thyme

By Paula Dunn

When I was trying to come up with an idea for this week’s column, it occurred to me that although I’ve written several times about cookies for the holiday season, I’ve never touched on the savory food that was standard fare at local holiday parties back in the 1960s and ‘70s.

One appetizer that immediately came to mind for me was the little sausages Rosalind Bray used to bring to my parents’ annual New Year’s Eve party. I was astounded to learn from my cousin, the Dancing Librarian, not long ago that all there was to that was the sausages, a jar of chili sauce and a jar of grape jelly (the cheaper the jelly, the better, according to the DL.)

Dried beef rollups were the second thing I thought of. Cream cheese was spread on a piece of the dried beef that comes in glass jars. This was rolled up and a toothpick was stuck in it. I seem to remember a packet of Italian salad dressing being mixed with the cream cheese, but I haven’t found a recipe in my mother’s stash to prove that.

Other party staples I recall are cheese balls, Chex Mix, different kinds of fondue, stuffed celery, spinach dip in bread bowls, and something wrapped in bacon (chicken livers?) —  just to name a few.

Raw vegetable platters (“crudités,” if you’re being fancy) were also popular. I found this recipe for an accompanying dip in one of Mom’s files. (I tried it. It’s pretty good!)

Herb Dip for Crudités  

1/2 C. mayonnaise

1/2 C. sour cream

1/2 tsp. Dill

1/2 tsp. soy sauce

1/4 tsp. dry mustard

Dash of oregano

Dash of thyme.

Combine and refrigerate 2 hours before serving.

Since Lisa Hayner is about my age and her mother, Jerry Snyder, ran in Mom’s social circles, I asked Lisa what party food she recalled from that era.

Lisa also remembered the dried beef rollups and came up with even more party fare. Pigs in Blankets (little wieners wrapped in pastry,) onion dip made with sour cream and onion soup packets, and Jello salads are among the treats she mentioned.

She said pretty much anything you could stick a toothpick was considered party food, adding that her mother had a bunch of fancy toothpicks with colored ruffles. (Mom had those, too. They must have been quite the fashion around here then.)

Lisa also sent a recipe for a taco dip her aunt (Jerry’s sister) Barbara Heaton Servies Jerrell, made back in the ‘70s.

Barbara’s Taco Dip

In an 8”x 8” glass dish layer the following:

Bottom layer: 1 can of refried bean dip, mixed with 1/3 cup of mayonnaise and some milk to make it spreadable.

Middle layer: Mix 8 oz. of sour cream with 1/2 package of taco seasoning, 1/3 cup mayonnaise and a container of guacamole.

Top layer: Sprinkle shredded lettuce, shredded cheddar cheese, sliced black olives and chopped tomatoes over the top.

Serve cold with nacho chips.

Barbara’s daughter, Sydney Susie, makes a slightly different version of the same dip. Her first layer is just one can of refried beans. Her second layer is a container of guacamole, combined with 8 ounces of sour cream that’s mixed with mild taco seasoning (no mayonnaise.) She puts chopped tomatoes, and sliced green onions and black olives over the second layer, then tops the entire dish with shredded cheddar cheese.

Thanks to Lisa Hayner and Sydney Susie for sharing their recipes.

Paula Dunn’s From Time to Thyme column appears on Wednesdays in The Times. Contact her at younggardenerfriend@gmail.com