Killing Them Softly: Hors Deuvres


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Hors Deuvres
AUTHOR: Toni Magnarelli
COOKBOOK: Our Lady of Pompeii’s Society of St. Therese Cookbook

WHY DID I CHOOSE THIS? I’ve had cocktail wieners before. I’m not proud of it. Sometimes they have been in ketchup. Sometimes they’ve been in barbecue sauce. Never have they been in heated salad dressing and never have they been called hors d’oeuvres. Or Hors Deuvres.

Hors Deuvres

  • 1 bottle Catalina sauce/salad dressing
  • Cocktail hot dogs

Combine. Heat through and serve.

Note from Jared: I shit you not. This is the recipe.


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