Charlotte's Cookbook and Recipes

Author: admin

  • L1Iint Julep

    Ingredients:

    4 spri mint
    1 tsp. powdered sugar
    2 tsp. water
    21/3 oz. Kentucky Bourbon

    Instructions:

    In a silver julep cup, silver mug, or CoJlins glass, muddle mint leaves, powdered sugar, and water. Fill glass or mug with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig and straws. Southern Style Mint Julep: Into a silver mug or Collins glass, dissolve one teaspoon powdered sugar with two teaspoons of water. Then fill with finely shaved ice and add 2 1/2 oz. Kentucky Bourbon. Stir until glass is heavily frosted, adding more ice if necessary. (Do not hold glass with hand while stirring.) Decor& with five or six sprigs of fresh mint so that the tops are about t-woinches above rim of mug or glass. Use short straws so that it will be necessary to bury nose in mint. The mint is intended for scent rather than taste.

    Notes:

    I include this as a remembrance of our fabulous trip to the J981 Kentucky Derby at Louisville Downs with Fred and Ann Erck. We saved the glasses from that trip, but this drink always tastes better when you actually drink it in Kentucky.

    Servings Yield:

  • Mimosa

    Ingredients:

    2 oz. orange juice (or chilled passion fruit juice)
    Champagne
    Orange slice, strawberry, or cherry for garnish

    Instructions:

    Pour 2 oz. orange juice (or chilled Passion Fruit Juice) in a Collins glass over two cubes of ice, fill with Chilled Champagne, and stir very gently. Garnish with orange slice, strawberry, or cherry.

    Notes:

    Boy, is this an easy recipe, but one that is always welcome and needed. —-

    Servings Yield:

  • Spicy Percoixfor Punci-I

    Ingredients:

    3 cups apricot nectar
    2 cups orange juice
    2 Tbsp. lime juice
    1/1 cup packed brown sugar
    12 inched of stick cinnamon
    1 tsp. whole cloves

    Instructions:

    In a IO cup coffee percolator, combine nectar, orange juice, water, and lime juice. In percolator basket, combine sugar and spices. Assemble percolator. Perk for IO minutes or on range top, or perk one complete cycle. Remove basket.

    Notes:

    Tbsp. is especially good for those social get together’s in the winter months. People love the taste and aroma of this hot spicy punch and will go back for a second cup for sure.

    Servings Yield:

  • Strawberry S1001A1E

    Ingredients:

    8-ounces container vanilla yogurt
    1 (10 oz.) package frozen sliced strawberries
    I banana, slked and frozen
    1/2i cup orange juice

    Instructions:

    Process all ingredients in a blender until smooth, stopping once to scrape down sides. Serve immediately.

    Notes:

    Servings Yield:

    Serve immediately

  • Super Dessert Drllvk

    Ingredients:

    1 c. whipping cream
    1 c. Kahlua or other coffee-flavored liqueur ‘h c. creme de cacao ‘h c. Amaretto
    1 tsp. Galliano
    2 tsp. instant coffee granules
    8 ke cubes Shaved chocolate (optional)

    Instructions:

    Combine first 7 ingredients in container of electric blender; process until smooth. Serve in chilled champagne glasses. Garnish drink with shaved chocolate, if d!!sird. Yidds 4 cups.

    Notes:

    A very special mea1 can be ended wich this dessert. Your guests will love the taste and you will enjoy the last minute quickness of this recipe. VELVET ILUThffiR 1 jigger Kahlua ‘fl jigger cointreau Add ice cream Mi x m If;2 J igger banana liqueur blender. Makes 4 drinks Velvet Hammer #2: I 1/2 oz. Vodka 1 Tbsp. Creme de Cacao 1 Tbsp. Light Cream Shak th e w1 ice and strain into cocktail glass. MakesI drink Velvet Hammer #3: I 1/2 oz. Strega 1 Tbsp. light cream 1 oz. Creme de Cacao (White) Shake with ice and strain into cocktail glass. MakesI drink. Tbsp. is such a great dessert recipe from years gone by–1don’t; en member where it came from, but I love it! I like to serve it ter dmner after everyone has returned to the Jiving room.

    Servings Yield:

    Serve in chilled champagne glasses

  • Margaritas, Stravberry

    Ingredients:

    I (JO-oz.) can frozen mojito mix or limeade Ji., c. tequila
    1⁄2 c. fresh strawberries
    1/2 c. Triple Sec
    2 T. fresh lime juice

    Instructions:

    Combine ingredients in a blender. Fill blender with crushed ice to 5 cup level, and process until smooth. Serve immediately. Dip rims of glasses in lime juice or rub the rim with fresh lime wedge and then dip in salt (for a twist, use mixture of kosher salt and sugar).

    Notes:

    Here is another use for those great fresh strawberries which the grand kids and I just picked from the farm!

    Servings Yield:

    Serve immediately

  • Chti.-Led Avocado Soup

    Ingredients:

    4 medium ripe avocados, peeled and pitted
    4 green onions, chopped
    1 T. sliced pickled jalapeiios with juice
    3 c. sour cream
    8 c. chilled Swansoft’s chilled chicken broth
    1 tsp. garlic powder
    5 T. fresh chopped cilantro
    1⁄2 tsp. Tabasco
    1 c. buttermilk salt to taste

    Instructions:

    garish with sour cream and Canely minced green onions (green part only) In blender or food processor, combine avocados, garlic, green onions, cilantro, jalapeftos and juice, and Tabasco. Process until smooth. Add sour cream and process again. Stir in buttermilk and chilled chicken broth. Taste for salt. Cover and refrigerate until very cold. Garnish with dollop of sour cream and chopped green onions. Serves 12-14.

    Notes:

    A great first course or appetizer that I have used, serving it in small demitasse cups. All the guests love this–even those that afen’t fond of avocados!

    Servings Yield:

    Serves 12-14

  • Cliilled Sfrawberry Soup

    Ingredients:

    J c. apple juice
    l c. water, divided
    2/3 c. sugar
    1/2 tsp. ground cinnamon
    1/H tsp. ground cloves
    2 c. fn-sh strawberries
    2 (8-oz.) cartons stra”berry yogurt
    2 drops red food coloring, optional Additional strawberry halves, optional

    Instructions:

    In a saucepan, combine the apple juice, 3/_. cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl. Add apple juice mixture, yogurt and food coloring. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired. Yields 6-8 servings.

    Notes:

    Your guests will love the flavor of this beautiful and elegant fruit soup. It is a real treat and produces a fancy first course. COOL cucmmER SOUP 2 (10 ‘/.,-oz.) cans cream of celery soup, undiluted 1 medium cucumber, peeled and chopped 2 Tbsp. chopped parsley or watercress chopped green onion cups milk Commercial sour cream Paprika Combine soup, cucumber, parsley, and onion in blender; oer d blend until cucumber is pureed. Remove from blender and stir mmilk. Chillthoroughly. Topeach serving with a spoonful of sour cream, and sprinkle with paprika. Yields 6 to 8 servings. Tbsp. can be made into a very healthy and low-calorie soup by substituting low-fat milk and low-fat sour cream.

    Servings Yield:

    Yields 6 to 8 servings

  • Cratfish Soup

    Ingredients:

    1 stick bu. tttr
    2 cups sliced mushrooms
    2 (8-oz.) packages cream cheese
    4 cans cream of potato soup
    2 cans cream of mushroom soup
    2 pounds frozen crawtish tail meat, thawed and rinsed
    (32-oz.) half-and-half
    1 can corn drained
    2 Tbsp. Creole seasofting dash Tabasco Sauce

    Instructions:

    Melt butter in large pot and saute mushrooms until tender. Add cream cheese and melt until smooth. stir a bunch. Then add soups, crawfish, co. m and half & half. Mix well. Add seasoning. If too thick add more half & half. Makes one huge pot, cut in half for a small crowd.

    Notes:

    How many times has this recipe been given to family members? My lovely daughter-in-law started this recipe and it has become a favorite for all to enjoy!

    Servings Yield:

    Makes one huge pot

  • Cream Of Arfichoke S.Oljp

    Ingredients:

    3Tbsp. butter
    1⁄2 cup mopped green onions
    1 bay leaf
    1 piece chopped celery
    1 chopped carrot pinch thyme
    I qL chicken consomme
    1 cup sliced artichoke hearts (cooked)
    1 cup heavy cream

    Instructions:

    Saute green onions, celery, carrots, bay leaf, and thyme in butter. Add consornme. Simmer I0-15 minutes. Add cooked artichoke hearts. Continue simmering another 10 min. Remove from heat. Add beaten yolks and cream. Season with salt and pepper to taste and serve.

    Notes:

    Servings Yield: