Charlotte's Cookbook and Recipes

Author: admin

  • Veggie Squares

    Ingredients:

    2 package crescent rolls 1 cup mayonnaise
    1 (8-oz.) package cream cheese 1 envelope original Ranch dingmix ½ bunch broccoli, finely cut
    ½ head cauUnowcr, finely cul
    ½ green bell pepper, finely cul l large carrot, shredded
    l (8-01.) shredded mozzarella cheese

    Instructions:

    Press rolls into a 15 X 10″ ungreased baking sheet (jelly roll pan). Bake 10-15 minutes at 375°, until golden brown. Cool cornpletely. Mix mayo, cream cheese and dressing mixture. Mix 213of the veggies and cheese with the cream cheese mixture; spread over crust. Then. sprinkle the remaining ½ over the top. Cut into squares.

    Notes:

    These were so standard fare at my Deli that they appeared at many parties and receptions. We usually did cut broccoli heads and shredded canots for our topping. Recipe Favorites ages Charlotte, Sanford, Susan, Scott and Michele taken in the early l 960s in Georgetown. Texas Children are the sum of what parents contribute to their lives. Richard L. Straus

    Servings Yield:

  • Tangy Oriental Dip

    Ingredients:

    1/ tsp. salt
    1 cup mayonnaise 1 cup sour cream 1 Tbsp. chopped onion
    2 TbsP· chopped parsleY
    1 (8-oz.) can water chestnuts, chopped 1/, tsp. garlic salt
    1/z tsp. soy sauce ‘h tsp. Worcestershire sauce 91688-08

    Instructions:

    Combine; serve with lb 2 ’12 cups. me a oast, raw vegetables or chips. Makes

    Notes:

    Servings Yield:

    serve with lb 2 ’12 cups

  • Texas Caviar

    Ingredients:

    1 (14-oz.) can black-eyed peas drained ‘
    1 (151/2-oz.) can Great Northern beans, rinsed &

    Instructions:

    drained 2 medium tomatoes seeded and chopped 4 green onions, very thinly sliced 2 garlic cloves minced 1 medium green pepper finely chopped 1 medium red bell pepper, chopped 11.?cup chopped onion ‘I.a to 1/J cup chopped fresh cilantro or parsley, as desired 1 cup picante (or to taste) 3 Tbsp. lime juice 11.?tsp. salt Combine all ingredients; mix lightly. Cover, chill at least 2 hours or up to 24 hours, stirring occasionally. Drain. Serve with tortilla chips. Makes 7 cups. This can also be used as a vegetable side dish.

    Notes:

    My best friend, Doris Miller, gave me this unique recipe when my sister and I visited she and her husband, Alec, in New Mexico. What a great addition this has been to my recipe collection! I never go wrong whether I serve it as an appetizer, salad, or side dish.

    Servings Yield:

    Makes 7 cups

  • Stuffed Deviled Eggs

    Ingredients:

    6 hard-boiled eggs ;., tsp. ground cumin
    ;., c. mayonnaise 1/1 tsp. salt
    2 This. pickled jalapeño slices, Garnishes include chile minced powder and fresh parsley
    1 This. prepared mustard sprigs

    Instructions:

    Cut eggs in half lengthwise, and carefully remove ylks. ash egg yolks in a small bowI. Stir in mayonnaise and xt 4 mgre1ents, and blend well. Spoon or pipe yolk mixture evenly mto egg-white halves. Garnish, if desired. Makes 6 servings. Pecan-stuff’ed Del’iled Eggs: 6 hard-cooked eggs 1/., c. mayonnaise t tsp. grated onion 1 tsp. white l’inegar 11z tsp. chopped fresh parsley 11z tsp. dry mustard 1/11tsp. salt lf.l c. t”Oalrsely chopped pecans If I thwise and carefully remove yolk. Mash yolks Cut eggs ID hal S e_n maynnaise and next 5 ingredients, and blend ina small bow ur ID (continued) 39 well. Stir in pecans. Spoon or pipe yolk mixture evenly into egg white halves. Deliciously DeUdous Deviled Eggs: Peel and cut 6 hard-cooked eggs in half lengthwise. Mash the yolks and mix with 1/3 cup Pace Picante Sauce or Pace Thick & Chunky Sal 2 crisply cooked bacon slices (crumbled) and 1 T. mayonnaise. Fill the egg whites with the yolk mixture and chill. Garnish with olive slices or small sprigs of parsley or cilantro and serve on a lettuce lined ttay.

    Notes:

    When transporting deviled eggs, store the filling and eggs in separa_tzeip-top plastic bags. When you are ready toserve, simply snip one of the bottom corners of the bag containing the filling, and squeeze into the egg halves. It doesn’t get any easier.

    Servings Yield:

    Makes 6 servings

  • Tamale Delights

    Ingredients:

    6 tamales I lb. bacon
    C. ut tamdales into bite size pieces. wrap wtth ½ slice bacon Broil until
    C nsp an serve hot.

    Instructions:

    Notes:

    Servings Yield:

  • Tangalini

    Ingredients:

    1 lb. ground round 1 can Rotel
    1 package taco mix 1h c. picante sauce peanuts, olives, cocktail onions, raisins (all optional)

    Instructions:

    Brown ground meaL Add rest of ingredients. You may cut up green olives, stuffed black olives, add cocktail onions and mushrooms. For variety. add peanuts and raisins. Serve in chafing dish with chips.

    Notes:

    A favorite of everyone, but especially men!I have served this so many times and for so many occasions and people always ask for the recipe. See Pico de Gallo recipe under beef fajitaS.

    Servings Yield:

    Serve in chafing dish with chips

  • Tiropita

    Ingredients:

    12 eggs
    1 lb. feta cheese, crumbled
    l lb. Gruyere cheese, grated
    1 lb. butter melted & divided
    11? lb. puff pastry

    Instructions:

    Beat eggs until thick. In separate bowl, cornbine cheeses with I c. melted and cooled butter. Add eggs, and mix. well. Brush remaining butter on 18 pastry sheets. Line a 11 X 14″ pan with 10 of the sheets and add cheese mixture. Top with 8 remaining sheets. Bake at 350° for 30 minutes or until golden brown. Cut in squares and serve warm. 43

    Notes:

    Servings Yield:

    serve warm

  • Raspberry Chipotle Cheese Pie

    Ingredients:

    Pffi
    4 cups shredded fonterey
    Jack and Colby cheese 6 to 10 green onions chopped or 1/J cup red/purple onion
    I cup chopped pecans
    S or more Thsp. mayonnaise

    Instructions:

    Line a 9″ pie plate with plastic wrap leaving a large overhang. Mix cheeses, onions. pecans and mayo. Press into pie plate, flatten top and fold plastic wrap over to cover. Chill I to 2 days. When ready to serve, invert onto a serving plate and remove plastic wrap. Frost top with Roasted Raspberry Olipotle Sauce. Serve with crackers. Can be made several days ahead.

    Notes:

    This recipe came from our church and a great lady! I make it a I love the convenience and taste, and everyone always enjoys it.

    Servings Yield:

    make it a I love the convenience and taste, and everyone always enjoys it

  • Ranch Pita Triangles

    Ingredients:

    1/z cup butter, softened 1 oz. Hidden Valley Ranch mix

    Instructions:

    Mix above ingredients. Spread on each of 12 whole pita’s and sprinkle with 112 tsp. sesame seeds. Cut into 6 wedges and bake at 350 ° until brown.

    Notes:

    This was my sister·s recipe that she sent to me and I have used it when having unexpected cornpany and wanting to serve them something tasty. Sharon is a great cook and I cherish all her recipes.

    Servings Yield:

    serve them something tasty

  • Salmon Mousse

    Ingredients:

    2 envelope unflavored gelatin 1/z cup water
    1 (15’/zoz.) can red salmon 1 cup mayonnaise 2 This vinegar
    2 This catsup dash cayenne dash pepper
    15 pimiento stuffed olives, sliced
    2 chopped hard-cooked eggs
    2 This sweet pickle relish
    1 cup whipped cream whipped lettuce
    len halves, optional paprika optional panley

    Instructions:

    Combine gelatin and water in small pan. Place over medium heat until gel dissolved, stir constantly. Set aside. Drain salmon, remove skin and bones. Flake, add mayo, vinegar, catsup, cayenne and pepper. Mix. Stir in olives, eggs, relish and gelatin. Fold in cream. Spoon in greased 5 1/2 cup mold. Chill overnight. Unmold onto lettuce. Garnish with lemon slices dipped in paprika and topped with parsley sprigs.

    Notes:

    I made this many times with a fish mold and decorated it after un-molding with parsley and olives.

    Servings Yield: