Charlotte's Cookbook and Recipes

Author: admin

  • Southwest Appetizer Cheese Cake

    Ingredients:

    CAKE
    2;_. cup finely cnished tortilla chips
    1 cup cottage cheese 4eggs
    1 (4-oz.) can chopped green chiles
    1 (8-oz.) mntainer sour cream 1 cup chopped tomato
    1/2 cup chopped green onions sour cream for decoration
    2 lbsp. margarine melted
    3 (8-oz.) packages cream cheese 1 (10-oz.) package sharp natural cheddar cheese, shredded
    1 (8-oz.) jalapeilo cheddar
    gourmet dip (deli section)
    1/, cup ripe olives, sliced

    Instructions:

    Combine crumbs and margarine; press on bottom of 9″ springfonn pan. Bake at 325° for 15-20 minutes. Place cottage cheese in blender. Cover and blend until smooth. In large mixer bowl, cornbine cottage cheese and cream cheese until well blended. Add eggs. Blend in cheddar cheese and chilies, pour over crust. Bake at 325° for l hour. Combine sour cream and dip, mix well. Spread over cheese cake and continue baking 10 more minutes. Loosen from rim of pan. Cool before remov-ing. Chill. Top with tomatoes, green onions and olives in circles around edge of cake, fill center with sour cream. Serve with crackers.

    Notes:

    This is a beautifully presented appetizer and goes a very long way. Very unusual and always enjoyed by all. 36 916’18-08

    Servings Yield:

    Serve with crackers

  • Strawberry-Cheese Ring

    Ingredients:

    1 sharp Cheddar Cheese 6 oz.
    1 small omon, peeled and chopped 1 cup pecans 1/J cup mayonnaise
    ;., tsp. garlic salt ;., tsp. pepper

    Instructions:

    Position shredding disc in food processor bowl, and top with cover. Cut cheese to fit food chute; if necessary. Place cheese in food chute; shred, applying firm pressure. Place onion in food chute; grate, applying firm pressure. Remove shredded cheese and onion from processor bowl, and set aside. Add pecans, and process until pecans are finely chopped. Add mayonnaise and seasonings; pulse 5 or 6 times or until ingredients are blended. Stir mayonnaise mixture into cheese and onion, mixing well. Shape mixture into a ring on a serving platter. Chill several hours. Fill center of ring with strawberry preserves. Serve with crackers.

    Notes:

    What a great idea to have for strawberry preserves and cheese in a ring mold. Great for brunches and morning entertaining.

    Servings Yield:

    Serve with crackers

  • Strawberries Orange Liqueur

    Ingredients:

    LIQUEUR
    1 plastic medical syringe with a large needle
    1 cup orange liqueur
    1 basket extra large strawberries
    Draw syringe full of liqueur. Insert needle very close to green hulls of strawberries until end of needle reaches the cavity within the berry. Gently but firmly push enough liqueur into the cavity to fill it. Orange liqueur can be mixed with a little brandy if you prefer a slightly less sweet effect.

    Instructions:

    Notes:

    I had to try this and loved the taste of the strawberries of course! It makes a wonderful surprise item for your next party. 38 111688-08

    Servings Yield:

    makes a wonderful surprise item for your next party

  • Spinach Dip

    Ingredients:

    Spinach Dip #3:
    1 cup frozen spinach, drained 1 tsp. pepper
    1/2 cup parsley 11?cup chopped onions
    1 tsp. salt 2 cups mayonoai

    Instructions:

    Drop all ingredients in blender. Serve with crackers or hollowed bread loaf. 1 pkg. Hidden Valley Ranch salad dressing t pkg. Green Giant creant spinach (frozen) t c. mayonnaise I (8-oz.) cream cheese th c. shredded cheddar cheese ‘h bunch chopped green onions 1 (8-oz.) sour cream . . Let spinach thawand . cheese soften. Mix all mgred1ents together. cream To serve· Fill hollowed out round Refrigerate until ready to serve. k _- . d1. spread on crac ers. bread loaf with P or .. (continued) 37 lj mse 2 creamed baby spinach P tarragon vinegar 2 Tbsp. capers and juice 1 tsp. parsley Oakes 1 pinch garlic powder 21bsp.chopped green onions and tops 1mpai ckage green onions d. M. X . ix all ingredient together ref a dip for chips and vegetabl ngerate to ticken and chill. Good as es or as a dressmg for greens.

    Notes:

    Thanks to all for the sim lici makes our job look so easy! P ty ofa frozen product because it

    Servings Yield:

    makes our job look so easy! P ty ofa frozen product because it

  • Roquefort Grapes

    Ingredients:

    10 ounces walnuts, chopped 8 ounces cream cheese 2 ounces Roquefort cheese (or blue cheese)
    2 This heavy cream 1 lb. grapes, red or green, seedJess
    Chop nuts in food processor. Spread in pie tin. In another pie tin, cornbine cheeses and cream. Mix until smooth. Drop clean, dry grapes in cheese mixture. Stir to coat, then roll in nuts. ChiJJ.

    Instructions:

    Notes:

    May make several days ahead, keep chiJJed. Leftovers will ke.ep for quite awhile in refrigerator. 30 lllM-08

    Servings Yield:

    make several days ahead, keep chiJJed

  • 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:

  • Spinach Cocktail Squares

    Ingredients:

    ;,. stick of butter 2 eggs
    1/2 cup flour 1/2 cup milk 1/2 tsp. salt 1/2 tsp. nutmeg
    1 tsp. baking powder
    1/2 tsp. garlic powder
    1/J lb. shredded cheddar cheese 2 packages chopped frozen
    spinach (cooked and well drained)
    1 large This. Parmesan or Romano Cheese (shredded Digiomo is also good)

    Instructions:

    Melt butter in 9 x 9 x I2 pan. Beat eggs. Add milk, flour, salt, nutmeg, baking powder, and garlic powder. Mix until well blended. Mix in shredded cheese and spinach. Pour mixture into pan. Sprinkle cheese on top. Bake for 35 minutes at 350°. Cool 30 minutes then cut into squares (smaller for appetizers, larger as a side item).

    Notes:

    This appetizer/side dish freezes extremely well. To reheat place back in pan and bake at 325° for 12-15 minutes or microwave until warm.

    Servings Yield:

  • Pimento Cheese Spread

    Ingredients:

    In top of double boiler, over boiling water, stining all the time, cook a mixture of 3 well beaten eggs, 3 T. sugar, 3 T. vinegar, dash of salt, and I small brick of Velveeta Cheese. Cut in Chunks. When cheese is melted, remove and add a small can of pimientos. Store in cov-ered container.

    Instructions:

    Notes:

    This recipe is so old I think it dates back to high school in Mabank, Texas. Such great memories and a great spread also.

    Servings Yield:

  • Sausage Queso Dip

    Ingredients:

    1/2 lb. pork sausage
    8 oz. fresh mushrooms, sliced
    1/2 c. chopped onion 2 T. butter
    1 lb. Monterey jack cheese or 1 lb. Velveeta
    1 (4-oz.) can chopped green chiles

    Instructions:

    In a large skillet, cook sausage until brown and broken into little pieces. Drain and set aside. Add mushrooms, onion and butter to skillet and saute until soft but not brown. Add cheese, green chiles and reserved sausage to skillet. Heat until cheese has melted and mixture is hot. Serve immediately with tortilla chips or crackers. Yields 8 servings. Cheesy Sausage Dip #2: 1 lb. hamburger 1 lb. mild pork sausage 1 lb. hot pork sausage 1 medium chopped onion 1 large can peppers, sliced (add to your taste) 2 clove chopped garlic 1 large box Velveeta type cheese, cut up 1 to 2 cam mushroom soup (no water) salt and pepper to taste Brown all meats, onions, garlic, salt & pepper. Add peppers with juice and mix well. Add in cheese and Ist can of soup and stir until all melted. After cheese is melted, decide if you need second can of soup, depending on how thick you like it. Continue cooking and stirring until all mixed well. Works well served warm in crock pot. Can serve right away or make ahead of time and refrigerate mixture until ready to use.

    Notes:

    An excellent variation to this recipe is to substitute a IO oz. can of tomatoes with chiles, chopped, instead of the mushrooms and green chiles. 33

    Servings Yield:

    Yields 8 servings

  • Shrimp Cocktail Appetizer

    Ingredients:

    1 (8-DZ,) cream cheese, l lb. sbrimP, fresh if pllmble, softened chopped cup onion, chopped t bottle (1cup) cornmen:ial o (optional) home made red cocklail
    /z ,up green pepper, diced sauce ( optional)her the cream cheese, onion and green pepper.Spadm
    aAj)( aJtoget . t,een sprayed with non-stick spraY, top this withth
    l.” dish that has JloW with die redcocttlil sauce.
    p pie IJlld t/lCII fO wncocktail sauce, use the Red Sauc
    1idf11P ,nateyour0 ces and Extras Section of th
    5″ d wan’ to ode’ the auh t,andRodger, like to brin
    this appetizer because of the ease of preparation and it is always such a hit

    Instructions:

    Notes:

    Servings Yield: