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sakura's avatar

What was (or still is) your favourite party food?

Asked by sakura (8267points) November 7th, 2009

I was looking up a recipe for rice krispy cakes (I already know how to make them…it’s a long story!!) and it got me thinking about party food! I used to love sausages on a stick, then stuck into an orange or similar, so it looks like a hedgehog

I also loved fox’s party rings… these were always family favourites at any childs party.

So I was wondering what childhood memories do you have of party food and have your tastes changed over time?

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43 Answers

RareDenver's avatar

Psilocybin mushrooms

faye's avatar

little puff pastries filled with cheesy mixtures!! mmmm

laureth's avatar

Homemade chex mix. Mmm.

janbb's avatar

Pigs in blankets are my all time favorite party food! I scarf them down. One of the reasons I’m a flexitarian not a complete vegetarian.

Capt_Bloth's avatar

Swedish meatballs.

Darwin's avatar

My husband’s teriyaki brisket.

But there were some cheese straws a lady in Venezuela used to make. I would scheme to go with my parents to her parties just so I could get them.

Darwin's avatar

@janbb – According to my vegetarian niece, sausage is a vegetable.

janbb's avatar

@Darwin I like the way she thinks!

Capt_Bloth's avatar

@sakura They look more like dreadlocks than hedgehog spikes.

Haleth's avatar

As a kid, my favorite party food was philly crescent rolls filled with some cheesy mixture and baked. At holiday gatherings, my grandmother makes lasagna with homemade pasta and it is amaaaazing. She also makes these cookies full of raisins, walnuts, and cranberries that are so good. This has happened from the time I was a child til now.
Now at parties, I also like to have prosciutto with fancy cheese and fig spread on crusty bread or little crackers. I also love making homemade guacamole and pico de gallo with tons of cilantro and lime.

janbb's avatar

@Haleth I’ll come to your parties any time!

Grisaille's avatar

Broccoli with ranch dip. I can eat that for hours.

Alternatively, throw a raw steak at my face and I’ll be occupied for hours.

Val123's avatar

Salmon dip.

rooeytoo's avatar

@janbb – I love that flexitarian! And @Darwin – sausage is a vegetable is a good one too.
I think I would choose steak or something other than sausage to be my vegetable though.

I don’t really have a favorite that I can think of, as long as it is fattening I probably like it, but I also like the broccoli and ranch dressing, of course the dressing isn’t exactly lo-cal so I am staying true to form.

aprilsimnel's avatar

Sour cream and onion dip. If I’m at a party, and I see it, I think, “Aw, hell. I’m gonna eat half of it!” And I do. I’ll dip chips. Veggies. Corn chips. Again. And again. And again.

It’s terrible.

janbb's avatar

@aprilsimnel That stuff is seriously addictive. Wonder what they put in it?

Val123's avatar

@aprilsimnel That stuff actually makes me want to eat raw carrots and stuff!

janbb's avatar

@Val123 But it’s best with potato chips still.

Val123's avatar

@janbb Tato chips are too salty for my taste…..

rooeytoo's avatar

I hope you aren’t…. yukkkkkkkkk double dipping!

Shuttle128's avatar

White Cheddar Cheez-Its with Texas Pete hot sauce as a dip…..sooooooo good.

6rant6's avatar

A roast turkey. It’s a lot less work than it seems, makes a big impression and a lot of people have a happy association with it. It was often also good because it balanced out the high starch and sugar dishes people often brought.

These days, I’m less inclined to feed people meat. So miso soup is a good option. A little special to many people and nothing to make.

bagelface's avatar

celery with ranch

Darwin's avatar

@aprilsimnel – It isn’t quite as wonderful as the full fat version, but I used to mix the onion soup mix with a good, low-fat plain yogurt, and then I could either dip veg into it or just give up and eat it with a spoon.

OreetCocker's avatar

Vol au vents rule!

sakura's avatar

I’m getting hungry!! and I want a party!!

hungryhungryhortence's avatar

Sour cream mixed with onion soup mix into a dip for chips and vegies

Courtybean's avatar

I still love those little sausages with sauce and fairy bread!

Darwin's avatar

My husband’s mother’s recipe for smoked oyster dip.

janbb's avatar

@Courtybean What’s fairy bread?

Courtybean's avatar

@janbb – it’s white bread spread with butter and hundreds and thousands (you know the ones you put on top of childrens cup cakes) sprinkled on top. I’m Australian (not sure what other nationalities pol are on here) but it’s really popular at childrens’ parties! We also call our little sausages Cherios, which I know is also an American cereal. I’m not sure what they call our equivalient of the little red sausages kids eat at parties?!

janbb's avatar

We have cocktail franks but that’s not exactly the same thing.

rooeytoo's avatar

I have heard a lot of aussies call those sausages “little boys” which certainly makes me want to munch on them…. NOT! They are sort of like vienna sausages only instead of them being in a can, they are usually loose or on a rope at the butcher or grocery store.

My husband used to make fairy bread for us but he never put the sprinkles on top, to me it was just like toast with the crusts cut off. It was good.

Courtybean's avatar

@janbb I’m pretty sure cherios and cocktail franks are the same thing. Sometimes the get called that. Cherios is just our slang for them.
@rooeytoo is on the right track! They sorta come all tied together and look like a rope and yes you get them from the butcher and supermarket.
I’m not too sure about this can business though! Sausages from a can? Yuck! I know you have lots of canned meat products like spam etc but they’re not popular over here at all!
@rooeytoo – do your husband used to make you fairy bread and A) toasted the bread and B) left off the sprinkled too? Lol if that’s correct then you do just have a piece of toast… With butter! We don’t toast the bread before we put the sprinkles on.

rooeytoo's avatar

@Courtybean – My husband is true blue dinky di and all that but he says no sprinkles on fairy bread, he just butters and he says a little sugar (must really be a little, I never noticed it) and that is fairy bread, and I agree with you, I thought well hell, it’s nothing but little toasts!

But being a yank by birth and an aussie for only 11 years, I wouldn’t dream of arguing with the bloke about an aussie thing!

aprilsimnel's avatar

I tell ya, @rooeytoo, I miss damper. They make it here in NYC at a couple of Aussie restaurants, but it’s not the same. I think it’s the type of wheat. And the water.

Darwin's avatar

@aprilsimnel – Perhaps the problem is that they are selling the idea of damper but have made it more palatable for American tastes. Even in Australia some bakeries do that.

rooeytoo's avatar

We sometimes make it when we camp but I can’t say it’s one of my favorites! I would rather just have rice with my beans!

There are a group of aboriginal people who run a culture tour and they feed you bush tucker and barra, roo and waterbuffalo cooked in the fire the way they traditionally make it, they do a damper too, that tastes pretty good. I think it has to be made in one of those big old cast iron pots in the coals of a campfire to taste real.

aprilsimnel's avatar

Yup, I agree, it’s also probably the method of preparation, as well. Imagine whipping some of that up for a party!

Kelleey's avatar

One of my favorite cocktail party recipes is wine soaked berries. De-e-e-e-elicious!

Note to self: Must plan a cocktail party again soon!

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