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If you are invited to a potluck picnic on July 4th and you do not like to cook, have we got some recipes for you.

Even a kitchen beginner can handle the ingredients and preparation needed for these five appetizers, all of which were taken from “Centennial Collection: Favorite Recipes by Newspaper Employees”. It is a cookbook published in 1988 by The Birmingham News in honor of its 100th year.

Spreads are quick and easy to make, requiring more than one visit to your neighborhood supermarket. Even better: Most recipes are quite retro, reflecting the time, trends and tastes of chefs who beat such dishes about 33 years ago. (You will see the names of the people who contributed and their links to the newspaper in 1988 at the end of each recipe.)

So grab a bowl and let’s get started.

Ingredients:

  • 1 oz cream cheese pack
  • 1 oz artichokes, chopped and drained
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon grated onion
  • Salt and pepper to taste

Instructions:

Mix cream cheese with sour cream and mayonnaise. Fold in artichoke and onion. Add salt and pepper to taste. Formed into a ball. Cold Serve with crackers.

(Contributed by Frances Henderson, composition hall)

Ingredients:

  • 2 cups (8 oz.) Chopped cheddar cheese
  • 1 oz cement jar per cube, unrated
  • 1/2 teaspoon prepared mustard
  • 2 tablespoons mayonnaise

Instructions:

Combine all ingredients. Mix well. Cover and refrigerate.

(Contributed by Joan Sides, wife of Robert Sides, composition hall)

Ingredients:

  • 1 cup finely chopped crab meat
  • 2 tablespoons chopped parsley
  • 1 tablespoon minced onion
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon curry powder
  • 1 teaspoon fresh or bottled lemon juice.

Instructions:

Combine crab meat with parsley, onion, mayonnaise, curry powder and lemon juice. To serve, arrange in container on tray with bread sticks, fresh crackers or carrot and celery sticks.

(Contributed by Joan Sides, wife of Robert Sides, composition hall)

Ingredients:

  • 2 cups grated american cheese
  • 2 cups cottage cheese
  • 1/4 teaspoon salt
  • 2 cloves integrated garlic
  • 2/3 cup chopped pecans
  • Chili powder

Instructions:

American cream and cottage cheese together. Add salt, garlic and pecans. Cold Make a list. Wrap in chili powder and then on waxed paper. Thin slices to serve with crackers.

(Contributed by Pat Cannon, wife of Willis Cannon, maintenance)

Ingredients:

  • 1 oz can hearts of artichoke, drained and chopped into small pieces
  • 1 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder

Instructions:

Combine ingredients. Spoon into a shallow 1-quart dish. Bake at 350 degrees for 20 minutes. Serve warm with Melba bread rolls.

(Contributed by Frances Henderson, composition hall)

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