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McRae Recipes

Snacks

Table of contents

  1. CARAWAY CHEESE CANAPES
  2. CARAWAY CHEESE STRAWS
  3. CHEX PARTY MIX
  4. SHREDDED WHEAT SNACKS
  5. CLAM BAGNETS
  6. COTTAGE CHEESE ROUNDS
  7. CLAM OR CRAB PUFFS
    1. CRAB-FILLING
    2. CLAM-FILLING
  8. HOT CRAB TRIANGLES
  9. OLIVE CHEESE BALLS
  10. HOT FILLED TURNOVERS
    1. CHEESE FILLING
    2. MEAT FILLING
  11. OAT BREAD

CARAWAY CHEESE CANAPES

By Amount
Vera McRae 18 Canapés

Step 1

Ingredient Measurement Comment
egg 1 beaten
cream cheese 4-oz  
onion 1 finely chopped
salt ½ t  
pepper 1/8 t  
chives ¼ t  
  • Beat egg with cheese and other ingredients until well blended.

Step 2

Ingredient Measurement Comment
Cocktail size rye bread 1 loaf  
Caraway seeds    
  1. Spread cheese mixture on bread slices.
  2. Sprinkle with caraway seeds.
  3. Freeze on flat surface.
  4. When firm, pack in containers between layers of wax paper. Return to freezer.
  5. On serving day, broil 4” from top.
  6. Serve hot

CARAWAY CHEESE STRAWS

By Amount
Vera McRae 30

Step 1

Ingredient Measurement Comment
butter ½ c  
cream cheese 4 oz  
  • Cream together

Step 2

Ingredient Measurement Comment
flour 1 c  
salt ¼ t  
  • Blend flour and salt together.
  • Gradually add to cream cheese and butter mixture.
  • Chill overnight.

Step 3

Ingredient Measurement Comment
egg yolk 1  
milk 2 T  
  • Divide dough in half.
  • Roll each half into a rectangle about 3/8” thick.
  • Dilute egg yolk with milk and brush on pastry.

Step 4

Ingredient Measurement Comment
grated Parmesan cheese 1/3 c  
caraway seeds 2 t  
  1. Sprinkle pastry with cheese and caraway seeds.
  2. Cut into 3/4” by 3” strips. Place on greased baking sheet.
  3. Bake at 450 degrees for 8 or 9 minutes on top rack. Cool.
  4. Freeze on flat tray. When firm, pack in containers so crackers lay flat, and freeze.
  5. When ready to serve, warm in 350-degree oven for 5 minutes.
  6. Serve.

CHEX PARTY MIX

By Amount
Pennie McRae 8 c
Ingredient Measurement Comment
butter 6 T  
Worcestershire sauce 4 t  
seasoned salt
OR
garlic powder
salt		 1 t
-
3/8 t
3/8 t		  
Chex (mixed)
OR
use spoon-sized shredded wheat		 6 c


  
stick pretzels 1 c  
salted nuts 1 c  
  1. Melt butter in 10x15x1 pan in 250-degree oven.
  2. Stir in Worcestershire sauce and seasonings.
  3. Add Chex, nuts and pretzels and coat thoroughly.
  4. Bake 45 minutes stirring every 15 minutes.
  5. Spread on paper towels to cool.
  6. Store tightly covered.

SHREDDED WHEAT SNACKS

Vera McRae Makes 8 cups

Step 1

Ingredient Measurement Comment
spoon-sized Shredded Wheat 6 c  
salted peanuts ¾ c  
  • Combine Shredded Wheat and peanuts in a large bowl and set aside.

Step 2

Ingredient Measurement Comment
margarine ½ c  
  • Melt margarine in 13x9x2 inch baking pan in 350degree oven.

Step 3

Ingredient Measurement Comment
Worcestershire sauce 2 T  
garlic salt 1 ½ t  
  • Stir in Worcestershire sauce and garlic salt.
  • Mix in Shredded Wheat and peanuts and stir until margarine is absorbed.

Step 4

Ingredient Measurement Comment
1 c pretzel sticks    
  • Add pretzels and bake 20 to 25 minutes or until lightly browned.

Step 5

Ingredient Measurement Comment
Dark seedless raisins ¾ c optional
  • Add raisins, if desired.
  • Serve warm or cold.

CLAM BAGNETS

  • Vera McRae
  • 36 Puffs

Step 1

   
10 oz can minced clams Drain clams reserving ½ liquor. Heat butter with clam
4 T butter liquor. As soon as it boils, pour in flour stirring
¾ c flour vigorously with a wooden spoon over low heat until mixture leaves
  the sides of pan in a smooth ball.

Step 2

   
2 eggs Transfer to mixing bowl and beat in eggs one at a time.
1 t salt Add clams and seasonings. Drop batter by ½ teaspoonfuls
1/8 t pepper onto greased baking sheet. Bake at 400 degrees for 20
¼ t dill seed, crushed minutes until golden brown. Remove from pan and cool.
1/8 t thyme Freeze on a flat surface. When firm, pack in plastic bags.
½ t chives On serving day, place frozen on a cookie sheet and heat at 350 for 10 to 15 minutes.

COTTAGE CHEESE ROUNDS

  • Vera McRae
   
1 c flour Sift flour. Combine with butter, cheese, salt and mix with
½ c butter spoon until blended. Shape into ball and knead 10 times on
1 c cottage cheese floured board. Roll ½ inch thick and cut into rounds.
1 t salt Brush with egg yolk and bake on greased cookie sheet
1 egg yolk, beaten at 325 for 12 to 15 minutes, until lightly browned.

CLAM OR CRAB PUFFS

  • Vera McRae
  • 4 dozen

Step 1

   
1 c water Heat water and butter to a rolling boil.
½ c butter  

Step 2

   
1 c flour Add flour and salt, stir vigorously over low heat until
4 eggs mixture forms a ball (about 1 minute.) Remove from heat
¼ t salt and beat in eggs, one at a time. Beat until smooth.
  Drop by teaspoonfuls onto ungreased baking sheet about 3” apart.
  Bake at 400 for 45 to 50 minutes or until golden brown.
  Allow to cool slowly, away from drafts. Cut off tops with sharp knife.
  Scoop out soft dough and fill with filling below. Replace tops.

CRAB-FILLING

   
3 cans crab meat Blend ingredients together and fill cream puffs. Replace
9-oz cream cheese tops. Cover and refrigerate until served.
1 ½ t salt  
½ t pepper  
1 ½ t chives  
1 ½ t dill seeds  

CLAM-FILLING

   
3 cans minced clams Blend ingredients together and fill cream puffs. Replace
18-oz cream cheese tops. Cover and refrigerate until served.
6 dashes Tabasco  
½ t pepper  
½ t Lowry’s season salt  

HOT CRAB TRIANGLES

  • Vera McRae
  • Makes 4

Step 1

   
8-oz cream cheese Beat cream cheese until fluffy. Combine mustard with
1 T milk milk and add to cheese. Mix in seasonings, crab, chives
½ t mustard and almonds
¼ t salt  
Dash of cayenne  
1 can white crab meat, drained  
2 T minced chives  
2 T blanched almonds, finely chopped  

Step 2

   
Firm white bread slices Spread crab mixture generously on bread slices and sprinkle with paprika.
Paprika Cut each slice into 4 triangles and place on baking sheet.
  Bake at 400 for 10 to 12 minutes or until well browned.

OLIVE CHEESE BALLS

  • Pennie McRae
  • Makes 36 balls
   
1 c cheddar cheese, grated Thoroughly mix ingredients. Shape into 1 1/2” thick log.
¾ c flour Cut into 36 pieces. Shape each piece around an olive.
¼ c margarine Refrigerate or freeze. Bake at 375 for 20 minutes.
1/8 t cayenne pepper (Bake 30 minutes if frozen.)
Black pitted or stuffed green olives  

HOT FILLED TURNOVERS

  • Vera McRae
  • 80 Turnovers

Step 1

   
4 ½ c flour Mix flour and salt and cut in shortening. Add vinegar and
¼ t salt water gradually. Mix together with a fork.
2 c shortening  
½ c vinegar  
¼ c water  

Step 2

   
1 egg, beaten Cut dough into 4 sections.
  Roll out 1 at a time to 1/8” thickness.
  Cut into to 2 ½ “ circles, using a glass or cookie cutter.

Step 3

  • Place 1 t of filling on half of each piece.
  • Fold over Melted butter remaining half.
  • Moistened edges with water and press together with fork tines. Brush with melted butter.
  • Freeze on flat tray and pack in plastic bag in freezer.
  • On Serving Day
    • Bake at 425 for 20 minutes.
    • Serve hot.

CHEESE FILLING

Makes 4 cups

   
2 c cream cheese Soften cheese and combine all ingredient. Mix thoroughly.
2 c chive flavored cream cheese  
10 oz tube of anchovy paste  
3 T whipping cream  

MEAT FILLING

   
6 t butter Cook ground beef in butter with onions and scallions,
1 Lb. cooked lean ground beef breaking up meat until fine. Stir in flour and add
2 medium onions, chopped tomatoes and wine and cook until thickened. Add spices
2 scallions, chopped and cool before filling.
2 T flour  
1 c canned tomatoes, drained and crushed  
¼ c Marsala wine  
4 T fresh parsley, chopped  
4 T fresh dill chopped
or
1 T dried dill		  
1 ½ t salt  
¼ t cayenne  

OAT BREAD

  • Vera McRae
  • 4 1/2 dozen

Step 1

   
4 c oatmeal Mix all ingredients together in a 4-qt mixing bowl.
1/4 c sugar  
2 c flour  
Dash of salt  

Step 2

   
1 c lard (shortening) Cut in with pastry cutter until crumbly.

Step 3

   
½ t soda Add to bowl and mix.
1 c hot water  

Step 4

  • Roll out to 1/4” thick on a floured board.
  • Cut into 1” x 5” strips.
  • Bake at 350 until light brown.
  • Store in airtight container.
  • Serve with cheese or meat spreads.

Note: This is a Scottish recipe from Ronald’s (R.J.’s) mother, Mary Ann McGillis (1834-1909).

This recipe came to Vera McRae from Aunt Jean (1903-1976), Gordon’s sister