Charlotte's Cookbook and Recipes

Author: admin

  • Pineapple Cheese Ball

    Ingredients:

    2 8 OZ. Cream Cheese, softened ·1 8oz. can Crushed pineapple,

    Instructions:

    drained 1/, c. green pepper, finely chopped 2 Green onions, finely chopped 2 tsp. seasoned salt Add I c. chopped pecans. Chill until firm. Shape into ball and roll in I cup chopped pecans. Cllill I to 2 hours. Garnish with fresh fruit. Serve with assoned crackers.

    Notes:

    Always in recipe books because of the convenience and display you can make with iL I usea fresh pineapple frond and shape the cheese ball to look like a pineapple, and stud it with roasted sliced almonds. “41111!!!1

    Servings Yield:

    make with iL I usea fresh pineapple frond and shape the cheese ball to look like a pineapple, and stud it with roasted sliced almonds

  • Poppin’ Fresh Barbecups

    Ingredients:

    .y., lb. ground beef
    1/z cup barbecue sauce 2 ‘fbsp. instant mioced onion 1 can Pillsbury Tenderflake Biscuits
    3/., cup shredded Cheddar cheese

    Instructions:

    In large skillet, brown ground beef; drain. Add barbecue sauce, brown sugar and onion. Set aside. Separate biscuit dough into 12 biscuits. Place one biscuit in each of 12 ungrea’ied muffin cups pressing dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle each with cheese. Bake at 400° for I0-12 minutes or until golden brown. (You can also create your own delicious stuffing for these little bread cups. Try scrambled eggs with cooked crumbled bacon or a mixture of chopped artichoke hearts and cream cheese.)

    Notes:

    This is one of my old and often used recipes, and they disappear from the appetizer table really fast. You can use 3h cop pasteurized process cheese spread instead of the Cheddar cheese if you prefer. Jost spoon I tablespoon on each meat filled cup. Your family and guests will really love these.

    Servings Yield:

  • 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

  • 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

  • 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:

  • 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

  • Hot Jalapeno Crab Dip

    Ingredients:

    1 lb. lump crabmeat, picked over for shells and cartilage
    1 tsp. chopped garlic
    1/1 c. chopped pickled Jalapeftos
    1/.a lb. Monterey Jack cheese with jalapeftos, grated
    I tsp. Vol’t’eStershlre saace 1 tsp. hot sauce ½tsp.salt ½ c. mayonnaise 2 oz. Panniglana-Reggano cheese, grated
    Toasted Croutons (see below)

    Instructions:

    Preheat the oven to 350 degrees. Combine the crabmeat, garlic, jala-penos, Monterey Jack. Worcestershire, hot sauce, salt, and mayo in a medium size mixing bowl. Toss gently to mix. Spoon the mixture into a medium si:ze mixing bowl. SprinkJe the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minute Remove from the oven and sit for about 5 minutes before serving with the croutons. Yields 8 appeti:zer servings. Toasted Croutons: 1 loaf French bread (8″ diameter X IS” long) cut cwise into 1/,” thick slices S T. olive oil 1/, tsp. salt ;.. tsp. freshly ground black pepper Preheat oven to 400°. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/s teaspoon of salt and 1/s teaspoon of the black pepper. Tum the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then tum toe baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and Jet cool cornpletely before serving with crab dip. Yields about 32 croutons.

    Notes:

    What a great recipe for entertaining.

    Servings Yield:

    Yields about 32 croutons

  • Jalapeno Cheese Squares

    Ingredients:

    2 lbs. grated cheddar
    2 cups chopped jalapeños (canned) 8 eggs beaten
    1 tsp. garlic powder

    Instructions:

    Grease large casserole dish. Mix together all ingredients. Pour into dish and bake uncovered for 45 minutes at 350°. Cool and cut into I” squares.

    Notes:

    There are many ways to make this so if you want to be creative and add something, please feel free to do so.

    Servings Yield:

    make this so if you want to be creative and add something, please feel free to do so

  • Layered Bean Dip

    Ingredients:

    Bean Dip Guacamole Picante Sour Cream Monterey Jack Cheese

    Instructions:

    Layer in order, in amount you desire, and serve with chips or crackers.

    Notes:

    This was very popular when I had the Deli and I served it many times for casual get-together’s.

    Servings Yield:

    serve with chips or crackers