Appetizers & Snacks

Meemah's Cheese Cookies
Connie remembers that Meemah used to make these for all her cocktail parties. The perfect partner to charming New England small talk! Note: do not need to wear plaid to enjoy...

1 lb. grated sharp cheddar
¼ lb. butter
1 c. flour
1 tsp. Worcestershire sauce
1 tsp. salt (adjust according to how salty your cheese is)

Work cheese and butter into a solid mass with hands, then mix in salt & flour. Add Worcestershire sauce. Shape into rolls and refrigerate for at least 24 hours. Slice in very thin slices and bake at 425°. Best served hot.

Enough for 1 large cocktail party.

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Charlie Clement's Cheese Fondue
Charlie was Connie's Godfather and Tucson's best-known muralist during the 60s and 70s. Charlie, his wife Louise, and Mom and Dad were part of the Tucson Craft Guild and the Arizona Designer Craftsmen. We Waite kids remember their wonderful dinners and exotic food at their parties and potlucks.

Simmer for a few minutes:
¼ c. dry Sautérne
1 clove garlic

Lower heat and add to bubbling wine:
½ lb. grated white Longhorn or Monterey Jack cheese
½ lb. grated Gruyere cheese

Dissolve 1 Tbsp. cornstarch in ¼ c. white wine and add to cheese mix, stirring occasionally to keep skin form forming.

Serve in nonmetallic fondue pot with cubes of good French bread and fruit such as sliced apples and pears and grapes.

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Norma's Garlic Flavored Pretzels
Labor Day of 2002, these snacks were the hit of the party!

2 lbs. hard pretzels -- big ones
1 and ¼ c. olive oil
½ tsp. garlic powder
½ tsp. lemon pepper
1 to 2 tsp. dill weed
1 package Hidden Valley Original Ranch dressing mix

Break up the pretzels. Mix remaining ingredients. Pour over pretzels and stir and stir and stir -- till thoroughly coated. Bake at 325° for 15-20 min., stirring occasionally. Store in airtight containers.