Who Says Food From the 1960’s Isn’t Popular?
|By Meg Jones - wife, mother,
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.
Asparagus Rolls Recipe
- 8 ounces blue cheese
- 8 ounces cream cheese
- 1 can asparagus spears
- 1 loaf white bread Wonder was my favorite growing up
- 2 sticks butter melted
- 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.
- Serve warm.