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This booklet gives brief general hints on using wine in your
kitchen, as well as detailed recipes for many interesting dishes.
These recipes have been written by Dorothy Allen-Gray, author
of the cook book “Fare Exchange’, published by Bellhaven
House Limited, and food editor of the Toronto Globe and Mail
Magazine, in which publication most of these recipes first
appeared. —¥

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SPREADS, APPETIZERS, SNACKS cz,

For a cocktail spread combine left-over cheeses, grating th 2}
and then blending with sauternes, port, sherry or Reahoatn bb
Spread on crackers or slices of radish or cucumber; or stuff
pieces of celery O Mix drained sardines with cream ade
grated onion and dash of tabasco. Moisten with white table
wine. Spread on crackers. _

Chicken-Almond Paté (1% cups)

1% cups finely minced cooked chicken Ys cup butter

Y cup finely minced onion 1% tbsps. Canadian dry sherry
Ye tsp. salt % cup slivered toasted almonds
4 drops Worcestershire sauce crackers

Combine chicken, onion, salt, Worcestershire sauce. Add butter
and blend. Blend in sherry. Place in a small bowl and sprinkle
with toasted almonds. Use as a spread with crackers.

Crusty Wine Bread
Y cup butter 1 loaf crusty French bread
2 tbsps. Canadian port wine (20 oz. loaf)

Cream butter until fluffy. Add the
port wine, a little at a time,
blending it well with the butter.
Cut the French bread into 1”
thick slices, almost to bottom
crust. Spread the wine-butter
generously in each cut. Place on
rack in shallow baking sheet.
Bake in 375-degree oven 15-20
minutes.

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