Who Says Food From the 1960’s Isn’t Popular?
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 some 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.
8 oz. blue cheese
8 oz. cream cheese
Asparagus spears, 1 can
1 loaf white bread (Wonder was my favorite growing up)
2 sticks melted butter or margarine
How To Prepare At Home
Preheat the oven to 400º F.
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.
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