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buzzards bay has always been known for the quality of its
parties. the hayward's and woodward's had their share, as well, as you might
expect, although they were mostly of the spontaneous
getting-together-on-the-beach type. which are the most fun, anyway. as a result,
most of these dishes are quick and easy to prepare, the kind of stuff you can
throw together and be out the door to the beach in about the time it takes to
wash off the seaweed and throw on a clean t-shirt.
artichoke heart dip
lu schell
i can picture mom and dad, a few other guests, and lu, always
the gracious hostess, on the front porch of the duffield-grippen-schell place at
the lake, with cocktails and hors d'oeuvres and quiet conversation. a nice
scene. nice people.
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1 lg can artichoke
hearts, chopped
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1 - 4 oz can chopped green chiles
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1 cup best foods mayonnaise
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1 cup parmesan cheese, grated
all there really is to this is to mix the ingredients together
in a casserole and bake it for 1 hour at 350� f. serve it with crackers or
tortilla chips. or both. or maybe with some cheeses on the side.
mom says that kathy woodward has a similar recipe, but
leaves out the green chiles and adds 1 tsp. garlic powder and a few grinds of
black pepper. also good.
clam dip
dee hayward
mom was not what you�d call a real party animal, although she
socialized well and always managed to come back with a new tidbit to try. she
garnered this interesting appetizer somewhere out on the buzzards bay party
circuit.
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2 - 8 oz pkg. cream cheese
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1/2 cup mayonnaise
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1 - 6 1/2 oz can minced clams, drained
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1/4 cup minced green pepper
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1/4 cup minced green onions
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1 tsp worcestershire sauce
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1/2 tsp garlic salt
use mayo to soften the cream cheese, then thoroughly mix all
ingredients. cover with stuffed olives and serve in a dip bowl with corn chips, potato chips and pretzels on the side.
shrimp dip
another buzzards bay
party dish
here�s another that mom picked up somewhere. one of my personal
favorites, for that matter.
use the cream to soften the cream cheese, then blend in the
lemon, ketchup, horseradish and worcestershire. mix in the shrimp and serve in a
dip bowl
with chips.
fire an' ice marinade
betty kay furrow
beving
betty writes, "i remember going with mom (kay hayward furrow)
and dad (vern furrow) and anne, my sister, for a visit one summer weekend to the
clear lake cottage. i remember lynne woodward as having gorgeous white hair and
a very kindly grandmotherly personality. i remember roy as having a quick wit.
"i was 9 or 10 at the time, i think. i was sleeping in the top
bunk in a west side bedroom, and coughed for several hours of the night. i must
have kept dr. roy awake for when he came home on saturday from work he brought
some of his special cough medicine. it had a licorice flavor, i think. anyhow,
it worked! i had a good night's sleep, along with everyone else."
combine ingredients and boil 1 minute. cool and pour over
veggies and refrigerate several hours. serve in a glass bowl with a slotted
spoon. you may want to double the quantity, as there always seems to be lots of
veggies!
for veggies use diced carrots, sliced celery, stripped green
or red peppers, mushrooms, sliced red onion, tomatoes cut into eighths, jicama,
cauliflower or broccoli floret's.
makes a good potluck dish, says betty.
bill's balls
a u-dub university hospital specialty
bill was a portland-trained radiation therapist who worked at
the university (of washington) hospital cancer center for a couple of
years, until he went to overlake hospital in bellevue for a promotion. the uw
gang was closely knit and gregarious, and had lots of social functions,
the most successful (notorious) of which were the lunch-hour potlucks. all of a
sudden the hospital hallway would sprout a couple of conference tables laden
with all kinds of food and the next thing you knew the whole department was
crammed with people shouting and joking and munching on goodies. no quiet time
then.
no function was complete without a heavily laden tray of
bill's balls. of course they didn't start out to be bill's balls. but
all it took was one urologist . . .
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1 1/2 lb lean ground beef
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1/2 cup dried bread crumbs
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1 egg, beaten
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1 tsp garlic salt
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1 - 12 oz jar seafood cocktail sauce
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1 - 8 oz jar grape jelly
combine the ground beef, breadcrumbs, egg and garlic salt.
form into balls and saut� until brown. in a large saucepan combine the cocktail
sauce and grape jelly. simmer until bubbly, then add the balls and heat through.
grandma's mandarin chicken wings
from an original passed
along by
leone barr stubbee
this recipe, david woodward tells us, was derived from one
passed on by leone barr stubbee, who, of course, was our own barbara woodward's
mother. leone was the daughter of david spencer barr�a locomotive engineer who,
it was said, was a veteran of the run from calmar, iowa, to austin, minnesota.
david spencer, it as also said, was a very devil of a man who loved fun in
almost every respect. sounds just like a woodward, doesn't he?
wash the chicken wings and place into a crock-pot. cover with
equal parts soy sauce and sherry. add the minced garlic and chopped ginger to
taste. cook on low for 3 to 4 hours. when done allow to cool overnight in the
soy-sherry mixture in the refrigerator. serve cold.
marinated broccoli
dorothy
furry woodward
dot said she got this recipe originally from the late marie
white of new york city. it is especially good as a hors d'oeuvre but is also a
nice touch on a salad plate. dot reminds you to use only the very freshest
broccoli.
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2 bunches fresh broccoli
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1 cup cider vinegar
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1 1/2 cups vegetable oil
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1 tsp salt
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1 tsp garlic salt
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1/4 tsp black pepper
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1 tbsp sugar
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1 tbsp dill weed
cut the broccoli into small floret's, wash well and drain.
mix the remaining ingredients together and pour over the broccoli. cover and
refrigerate for at least 24 hours. baste occasionally. drain and serve on a
large platter. serves 14 to 20 party animals. keeps well in the fridge for up to
2 weeks.
chili dip
doris perau:
randy perau was one of al's rugby teammates. randy and his wife, doris, have a beautiful victorian in mason
city, where they are known to have good parties. whence came this very good dip.
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1 lb lean ground beef
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1 onion, diced
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1 lb processed american cheese, cut into small pieces
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1 - 10 oz can tomatoes and green chiles
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2 tsp worcestershire sauce
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1 tsp ground chiles
to make doris' dip, first brown the ground beef with the
onion. then layer everything into a crock-pot and turn the pot on high for one
hour until the cheese melts. serve with tortilla chips.
pickled shrimp and scallops
james
r. woodward
"living so close to the ocean and gulf certainly has its
advantages," jim reports. "this recipe comes from the time i lived and worked in
gainesville. people have been trampled standing in front of this hors d'oeuvre!"
boil the shrimp about 2 minutes with a bag of spices. while
peeling and cleaning the shrimp, poach the scallops in the leftover shrimp
water.
alternate the shrimp, scallops, onions, and bay leaves in a
shallow bowl (or just stuff everything into a large ziploc bag). combine
everything else and pour over the shrimp and scallops. chill at least 24 hours,
preferably more. will keep up to a week in refrigerator. serve on a relish tray
or in a shallow bowl with toothpicks or small forks.
sausage balls
billie
hanes
billie and ed hanes are mason city folk, formerly co-owners of
the yelland & hanes bookstore in mason. now ed and his brother are in the
textbook business. billie's mother-in-law, ed's mom, was grandpa roy's lab
assistant years ago at the park hospital. billie was in mom's keynotes group for
a time. the hanes have a nice place on the north shore, near the fish hatchery,
where they also have nicely done parties. thus this recipe.
have sausage and cheese at room temperature. knead the
ingredients together thoroughly. roll into small walnut-sized balls. bake in
350� oven for about 20 minutes. these may be frozen, then thawed and baked.
makes 50 to 60.
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