Green Onion Teasers
Combine 1 c. commercially-crumbled crisp bacon ( or very finely chopped cooked bacon, otherwise the proportions will be off), 3/4 c. real ( Hellman's) mayo, 3/4 c finely chopped green onion, including the green portion. That's it. Presto. Serve with almost any cracker or de-crusted toast triangles.
Hot Jarlsberg Cheese Dip ( not pictured)
A friend and catering client gave me her favorite recipe many years ago - she swore that you must make multiples so that you have backups ready. Guests tend to linger at this dish , scooping it up, and she was right. ( Thanks, Sally MacD for the recipe, I've made it a few hundred times ). The sweet nuttiness of the Norwegian cheese can't be beat; I substituted Swiss a time or two in a pinch and it was not bad in a snowed-in type emergency, but otherwise stick to the Jarlsberg. Serve with traditional ( black box) Carr's water crackers .
In an ovenproof dish, combine 2 c. shredded Jarlsberg cheese with 1 c. finely chopped green onion, tops included, and 3/4 c. Hellman's real mayonnaise. Bake at 350 or heat in microwave oven at 50% till bubbling and melted. Have your backup ready! If you overbake or nuke too quickly the mayo may separate a bit; just stir it up.
Bacon-Wand Breadsticks
Make these in smallish batches because they cool immediately and you'll be able to get them rolled in the cheese before they do. Once they cool the Parm doesn't adhere. Prepare ahead a day or two if you like - cover loosely, don't seal in plastic, don't refrigerate.
Wrap crisp purchased breadsticks --do not try to use soft, or the very long, thin ones---- in a spiral with raw bacon. Use bacon strips halved lengthwise - a full strip for long breadsticks ( like these shown) or a half strip ( also halved lengthwise) for shorter breadsticks. Place several layers of paper toweling on a plate, lay the wrapped breadsticks on it. Tuck any loose ends under the breadstick... no need to turn them as they cook. Nuke on high for a few minutes - this will depend on your microwave, but assume it will be 2-4 minutes. Have a low shallow dish or plate of Parmesan cheese and another empty plate ready.
When the bacon is fairly crisp, remove the plate, and working quickly, before the bacon fat disappears, roll the breadsticks in the cheese and place them on the dry plate. If the bacon gets overcooked, or if you don't work quickly, the cheese won't adhere. The boxed Alessi brand - shown above -- long breadsticks are a little iffy- they are so thin and brittle that odds are slim that you'll open the box and find them unbroken, or not break them when winding the bacon around.
The other appetizer shown is just green onion wrapped in dried-beef slices (from a jar, not refrigerated) spread with plain or any flavor cream cheese. If you were alive in the 70's you had these many times!
