I've picked out a few funky appetizers from Good Housekeeping's Christmas Cook Book (c)'58 with flavors that even a frilly toothpick can't mask. Whaddaya think of . . .
Blend 1 3-oz pkg. cream cheese, softened, with 2 teasp. anchovy paste; season to taste with cayenne pepper. Shape mixture into 20 small balls; refrigerate. Just before serving, roll cheese balls in 1 cup coarsely broken chow-mein noodles. Makes 20
Beetchovies [you read that right]
Refrigerate 1 can tiny whole beets. Drain, then string 1 beet and 1 rolled anchovy each toothpick. Refrigerate.
Are you starting to wonder why these finger foods require so much refrigeration? Is it a mercury/anchovy scare? Is it so that the cold will numb your tastebuds when the snack is attacked? I dare you to find out.