If you’re invited to a potluck picnic on July 4 and don’t feel like cooking, have we got some recipes for you.

Even a kitchen novice can handle the ingredients and preparation required for these five appetizers, all of which were pulled from “Centennial Collection: Favorite Recipes From the Newspaper Employees.” It’s a cookbook published in 1988 by The Birmingham News in honor of its 100th year.

The spreads are quick and easy to make, requiring little more than a visit to your neighborhood supermarket. Even better: Most of the recipes are delightfully retro, reflecting the times, trends and tastes of cooks who whipped up such dishes about 33 years ago. (You’ll see the names of folks who contributed and their connections to the newspaper in 1988 at the bottom of each recipe.)

So grab a bowl and let’s get started.

Ingredients:

  • 1 8 oz. package cream cheese
  • 1 14 oz. can artichokes, chopped and drained
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon grated onion
  • Salt and pepper to taste

Instructions:

Blend cream cheese with sour cream and mayonnaise. Fold into artichoke and onion. Add salt and pepper to taste. Form into a ball. Chill. Serve with crackers.

(Contributed by Frances Henderson, composing room)

Ingredients:

  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 4 oz. jar diced pimento, undrained
  • 1/2 teaspoon prepared mustard
  • 2 tablespoons mayonnaise

Instructions:

Combine all ingredients. Mix well. Cover and refrigerate.

(Contributed b y Joan Sides, wife of Robert Sides, composing room)

Ingredients:

  • 1 cup finely flaked crabmeat
  • 2 tablespoons snipped parsley
  • 1 tablespoon minced onion
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon curry powder
  • 1 teaspoon fresh or bottled lemon juice.

Instructions:

Combine crabmeat with parsley, onion, mayonnaise, curry powder and lemon juice. To serve, arrange in bowl on tray with bread sticks, crisp crackers or carrot and celery sticks.

(Contributed by Joan Sides, wife of Robert Sides, composing room)

Ingredients:

  • 2 cups grated American cheese
  • 2 cups cottage cheese
  • 1/4 teaspoon salt
  • 2 cloves grated garlic
  • 2/3 cup chopped pecans
  • Chili powder

Instructions:

Cream American and cottage cheese together. Add salt, garlic and pecans. Chill. Make into a roll. Roll in chili powder and then in waxed paper. Slice thin to serve with crackers.

(Contributed by Pat Cannon, wife of Willis Cannon, maintenance)

Ingredients:

  • 1 14 oz. can artichoke hearts, drained and chopped into small pieces
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder

Instructions:

Combine ingredients. Spoon into shallow 1-quart baking dish. Bake at 350 degrees for 20 minutes. Serve warm with Melba toast rounds.

(Contributed by Frances Henderson, composing room)

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By admin