Christmas Eve was always a special time for our family in Delmar, NY in the 80s. I would make a bouillabaisse served with crusty bread for dinner. After we opened our gifts, we would feast on a selection of hors d’oeuvres. I cooked for two weeks. Always included:
Hot
Swedish meatballs, artichoke dip, Reuben dip, stuffed mushrooms, shrimp del ray, crab-stuffed shrimp, hot clam dip, spanakopita, buffalo wings, steamed clams, chipped beef in bread bowl, hot crab dip, crab toasts, shrimp bread, hot broccoli dip, stuffed clams, sausage and cheese balls, meatballs with grape jelly, angels and devils on horseback
Cold
7-layer dip, antipasto, chicken liver pâté, cheddar cheese wheel, onion dip, whipped bleu cheese dip, assorted olives and relishes, variety of crackers, pita chips, bagel chips, and breads
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