Appetizers and Hors d'Oeuvresprinted page 2

BOURBON SEA FOOD DIP

Name: BOURBON SEA FOOD DIP
Yield: Makes one and a half cups dip
Ingredients: 2/3rd cup CHILI SAUCE; 1/2 tsp. dry MUSTARD; 1 Tbsp. prepared HORSERADISH; 1/4 Tbsp. black PEPPER; 3 Tbsp. BOURBON

, C.C.A.C.

Makes one and a half cups dip

Ingredients

2/3rd cup CHILI SAUCE
1/2 tsp. dry MUSTARD
1 Tbsp. prepared HORSERADISH
1/4 Tbsp. black PEPPER
3 Tbsp. BOURBON

Method

Mix together all above ingredients, add BOURBON last. Serve SHRIMPS on cocktail picks. Makes one and a half cups dip.

Note from the transcription

No personal contributor is named; the line under the title reads only C.C.A.C.

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Photograph of printed page 2 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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