Joanie Loves Bocce – Food Your Grandma Would Make

August 2, 2008 at 3:14 pm (Napa Valley)

It was not our finest bocce hour.

Going one out of three was a bit depressing.

Going one out of three against a team we were tied with, just plain bad bocce business.

So now it is a race to see who will make the playoffs.  The teams that are in 3rd through 6th place are all right there, competing for one out of six spots.  In other words the Joanies should take advice from the guys in “The Wedding Crashers” and LOCK IT UP! 

On the bright side the food was super fun!  The theme:  Food your Grandma would make.  How could I not make food that my Grandma’s always serve at family gatherings:  Deviled Eggs and Clam Dip.  Both recipes come from The Betty Crocker’s New Picture Cookbook circa 1950.  My Grandma Peggy gave me the book last Thanksgiving becuase she knows I have a slight obsession with cookbooks.  I have had many entertaining moments flipping through its pages.  Try these for your next cocktail party, they are always a hit!

Minced Clam-Cheese Dip
Mix 1 can (7 1/2 oz.) minced clams, 6 oz. cream cheese, 1 T lemon juice, 1 t Worcestershire sauce, salt and pepper to taste.  (I added 2 cloves of miced garlic).  Serve with your favorite crackers.  Tortilla chips also work.

Deviled Eggs De Luxe
6 hard-cooked eggs, halved lengthwise
2 t mustard (I always use Dijon)
1 1/2 t Worcestershire Sauce
2 t lemon juice
1/2 C sour Cream
Salt and Pepper to taste
Sprinkle of Cayenne Pepper

1.  Save egg whites.  Mash yolks and mix with rest of ingredients.
2.  Pile yolk mixture into egg white halves.  Garnish with parsley and paprika.

Two easy snacks that are definite crowd pleasers.  Yummy!  Such good snacks even make a bocce less even more tolerable.


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