An old favorite!
Talk about quick, that’s this recipe. Talk about old, this was one of the first appetizers I made as a newlywed. Growing up I don’t ever remember having “appetizers” before a meal. I remember dips we had but they weren’t really appetizers before a meal.
For our December bunco get-together, our hostess, Gail, decided it would be a fun theme to bring some appetizers we remember making or having in our early years of being married. (I’ve been married going into 49 years now and still searching for new and interesting appetizers to make.)
So, we had a spinach madeline with crawfish and FRITOS (I still buy those things), a Yule Tide Log, rum balls, and a cheese ball I remember making with pineapple, green peppers etc. Didn’t we all love cheese balls back then. What happened to that trend I wonder. Someone brought deviled eggs too. I remember early on in catering a lady wanted me to make deviled eggs for a cocktail party and I thought that was not very trendy at the time. Guess what, they were the first things to be eaten. We also had a peach half salad and Cheesy olive balls (cheese pastry with an olive hiding inside) then baked. Yum. Mincemeat pie was brought by one friend. I remember my grandmother making mincemeat pie and I would not ever try it.
I was really anxious to see how I would remember my appetizer. When I first made it “decades” ago I was so impressed with the flavor of the caraway seeds that I thought it was wonder. My mother never used that spice in anything and it was a new flavor to me. Was it still going to hit the spot? It did, I don’t know how everyone else felt about it but I made two for my husband before the party to see what he thought. My mouth was watering, I had not had a real cracker for months now and cheese has not been on my list of things to eat. I wasn’t going to miss out on an appetizer memory from my past so I made just one more — 2 minutes under the broiler and I had a delicious, cheesy, bacon caraway flavored cracker and it took me back to my newlywed days and started me thinking about other old time favorites that I may be posting. Keep a watch out for some delicious retro recipes in 2018.
Remember this recipe for those nights in front of the fireplace when you want a little something to snack on with a glass of wine.
BLAST FROM THE PAST: If you like oysters and if you like fried oysters then my BLT Oyster Amuse is will become a favorite.
You can use cheddar or American cheese in this recipe.
Fry, and crumble bacon into small pieces.
After shredding cheese, chop into small pieces.
Mix the butter and bacon together until smooth.
Add in the cheese and caraway seeds and mix until well blended.
I tried two just to see how good there were. My husband tasted these and I immediately made two more and ate them myself – not or no diet I was determined to taste the little appetizer I had such fond memories of.
All spread and put on a foil lined cookie sheet ready for the broiler.
So some pictures from our bunco group. These were all favorites of everyone from their past.
So one of the ladies brought peach halves with mayonnaise and pears.
Rice Krispie cheese wafers, sausage balls and Watergate salad were also brought.
Cheese ball and sausage balls.
These little balls of yeast rolls had pepperoni and cheese on the inside of each one with a sauce to dip them in.
We also had yule roll, mincemeat pie and rum balls for dessert with some old wines like Mateus wine and even some Boones Farm. Don’t know if anyone drank the BF wine.
- 1 lb. bacon
- 8 oz. medium cheddar, shredded
- 1/2 c. butter, softened
- 4 tsp. caraway seed
- melba toast rounds
- Fry the bacon until crisp and then crumble in small pieces.
- Mix the bacon with the cheese, butter and caraway seeds. Spread on melba toast rounds. Place on a cookie sheet and broil about 4 inches from source of heat until cheese is melted and bubbling hot.
- Remove from broiler and serve immediately. Makes about 50 round melba crackers.