Appetizers from the 60's

I g Asparagus Rolls rew up in the 50's & 60's and if my memory serves me correctly, my mom had a dinner schedule that didn't alter that much from week to week. Sundays brought an afternoon roast with sandwiches for dinner. Mondays she created some signature dish from Sunday's leftovers. Tuesdays were slotted for broiled or fried chicken.

Pork chops broiled within-an-inch-of-their-life were Wednesday's fare, but sometimes she surprised us with spaghetti. (I don't remember calling it pasta back then.) Thursdays were potluck and Fridays were always a choice of fried shrimp, pizza, or Chicken Delight.

One never knew what Saturday would bring. Sometimes we would go out for dinner, sometimes we'd have company but typically my dad would take over and grill burgers or a steak.

My food related memories of the '60s also include cocktail parties, where my parents and their friends consumed mysterious drink concoctions with enticing names like "manhattan" or "rob roy." I loved these parties because I could sneak in unnoticed and help myself to "pigs in a blanket" or other form of cocktail frank, deviled eggs, spinach balls, onion dip, stuffed mushrooms and two of my favorites that I still serve my baby boomer friends: Asparagus Rolls and Mini-Reubens.

I've included recipes for these last two mini-foods and you should give them a try at your next party. Not only will you get comments like, "I remember theses from when I was a kid", but they still taste great. You won't find these served at any diet conscious parties …they are incredible rich, that's why they taste so good.

INGREDIENTS

Asparagus Rolls

Ingredients:
8 oz. blue cheese
8 oz. cream cheese
Asparagus spears, 1 can
1 loaf Wonder bread or equivalent (air) bread
2 sticks melted butter or margarine

PREP WORK

Gather up all the ingredients and preheat the oven to 400° F.

HOW TO MAKE AT HOME

Bring cheeses to room temperature. Mix them together in a bowl with a fork.

Cut crust off of 20 bread slices and roll each slice with a rolling pin until thin.

Spread cheese mixture on bread slice, place 1 asparagus spear at one end, and roll it up.

Dunk the asparagus "roll" in melted butter; place on a cookie sheet.

When you've rolled and dipped all 20 slices, place the rolls in the freezer for 1 hour. Then remove the rolls and cut them into thirds. (If you are making them for a future date, place in freezer bags and freeze until ready to use.)

Place asparagus rolls onto ungreased cookie sheet and bake for 15 minutes.

Serve warm.