Charlotte's Cookbook and Recipes

Author: admin

  • Avocado Salsa

    Ingredients:

    1h cup temon juice
    (t6-oz.) package frozen corn, tchaanwsed .
    3 Tbsp. dder or white wine vinegal’ 1
    (2’/.a oz. each) sliced ripe olives, drained sweet red pepper, 1 ,MIIJllpecdhOPpeel oiuon ,es rnin’–ed or vegetable oil bf dried oregano lh_ tsp. salt 1/:: tsp. pepper
    4 medium ripe avocados Tortilla Chips
    . corn olives, red pepper and onion. In small cornb1,
    , ….1;c OI , . and toss to coat. over 11′””1z,u vi” ‘(I.If over
    corn ,n1xture ados and stir into

    Instructions:

    Mix well the vinegar and honey; fill two pint jars with pecanhalves. Divide honey and vinegar mixture evenly and pour over pecan halves. Shake well and rotate until all pecans arecoated. Pour pecans in shallow pan and broil at 300° for about IO minutes stirring often. Remove from oven and add melted butter and seasoned salt to taste. Put in top part of oven 15 minutes; remove and cool. Store in refrigerator or freezer.

    Notes:

    All people that have received this as gifts or appetizers loved it My family especially enjoyed the flavor and case ofpreparation.

    Servings Yield:

  • Asparagus Appetizer Rolls

    Ingredients:

    20 slices white bread crusts removed (3-oz.) blue cheese 1 (8-oz.) package cream cheese, softened 1 ea beaten
    1 (14-‘/1-oz.) can asparagus spears, drained 1 cup butter or margarine

    Instructions:

    melted Use a rolling pin to flatten eachs raceo f bre.ad. CombIIinSeprbeluade cehveeensley, cream cheese, and egg in a small bowl, nuxing we …–.. lice of on bread, covenng to edges. Place 1 a.sparagu. s .spearlotendbull#. Place bread, roll up, and secure with 3 toothpicks. Dip 10 me -(conlinued) 2 hod: 0 1gt for-k::. Years-g)/ninu;;;:,;!i: ether and each 011 into 3 ‘ I Panies. He ro a rnagazin appetizers. does’n t crumbrlee ISa fi e and h _1nger food tht ve njoyed or dnp When th a is bite size, ey are eaten.

    Notes:

    Servings Yield:

  • Artichoke Dip

    Ingredients:

    1 can artichoke hearts,

    Instructions:

    drained and chopped 1 cup Hellmann’s mayonnaise ½ cup Parmesan cheese Cheesy Artichoke Dip #2: garlic or garlic salt to taste ‘ Blend in food Processor. Bake at 325° for JO min. Drain and chop a 14 oz. can of artichoke hearts. Mix with½ cup Pace Picante Sauce or Pace Thick & Chunky Salsa, ¼ cup mayonnaise andI cup freshly grated Parmesan cheese. Spread intoa pie plate or ovenproof casserole. Bake at 350° for 20 minutes or until hoL Sprinkle with chopped red bell peppers and fresh cilantro (optional). Place on a tray and surround with crackers, chips or vegetable dippers.

    Notes:

    This is one of my children (all grown, thank you!) and in-law’s favorite dips. Served with assorted crackers it makes a great appetizer.

    Servings Yield:

    makes a great appetizer

  • Artichoke Appetizers

    Ingredients:

    1/2 cup chopped onion ½ cup water
    4 eggs well beaten
    1/.acup fine dry bread crumbs dried oregano, crushed ps Tabasco Sauce
    2 cup shredded natural Cheddar Cheese
    2 (6-oz.) cans marinated .
    artichoke hearts, drained and finely chopped

    Instructions:

    onion in water until tender, about 5 min., dntln. In boI,omine eggs bread crumbs, salt, pepper, oregano, and hot sauce. Sur m omon, ch,eese, and artichoke8′ Spread in greased 11 X 71/2″ pan. Bake at 3.50° 1 for 17-18 min. Cut . I .. Strips, if desired. M:es 6:::rve hot, garnished with pimiento

    Notes:

    11t·is appetizer looks te · though it has a lot of ow-,,1· mptmg, s easy to nibble on, and even lne,’-ulCnts is ea t these will make a special hitwith’ y O prepar_e.1 promise that someone w·11 request the rec.ipe. your dmner or recept1on guests’ and

    Servings Yield:

    make a special hitwith’ y O prepar_e

  • Ceviche Mexicana

    Ingredients:

    112 lb. sea scallops or fresh fish, sliced
    112 lb. large shrimp, chopped 11., c. fresh squeezed lime juic.e 2 This. olive oil
    2 This. orange juice
    11.?c. red onion, chopped 1/.ac. cilantro, chopped 1 chopped fresh jalapeño 1 chopped tomato
    salt and pepper to mte tostada chips

    Instructions:

    Marinate first 5 ingredients blended together. n refrigerdator fho.r It 4 hours Mix in remam m g mgred.tents and serve with tost.a a c 1ps 11 scoopm g. Also see my recipe for Ceviche under soup sec.tion. .

    Notes:

    Here isa great Mexican , ap!X:tizer coldto servesetatbowlsyour onholidayoftop pauic party this weekend .To ke:pt!t::very’hour or as needed. Wha or rotate bowls of_d1ps ro brin s–thanks to Carl Stolhandsky for p great memories this recipe g , Deli My son Scott also loves this panng1t and being part of Charlotte s .

    Servings Yield:

    serve with tost

  • Bloody Mary Dip

    Ingredients:

    1 cup sour cream 1/2 cup plain yogurt
    1/2 cup mayonnaise or salad dressing 1 envelope bloody Mary cocktail mix 1/H tsp. salt
    2 Tbs sliced green onions celery sticks

    Instructions:

    In small bowl, cornbine sour cream, yogurt, mayo, dry cocktail mix, and salt. Stir in green onion. Cover and chill several hours or overnight. Sprinkle with additional green onion. Serve with celery sticks. Makes 2 cups.

    Notes:

    I love this for cocktails. It is easy, tasty and not full of calo-ries either.

    Servings Yield:

    Makes 2 cups

  • Bourbon Bits

    Ingredients:

    3 Pounds cocktail sausages 1 cup bourbon
    t cup brown sugar t cupc h1T1 sauce

    Instructions:

    . . . ts Pour over sausages. Bake covered at 3250 for3 Combine mgred1n ct··h Fl vor is better if made a day ahead. hours. Serve hot m chafing is a 5.

    Notes:

    Servings Yield:

    Serve hot m chafing is a 5

  • Bourekakia

    Ingredients:

    (Greek hors d’Ol..’lnTC)
    ‘I, pound Fela Cheese
    I This butter lea
    2 tsp. chopped parsley
    1/z nap btthamel sauce phyllo sheets
    salt and pepper to taste nutmeg

    Instructions:

    If the cheese is too salty, soak for 5 to 10 minutes in cold water. Drain and place in a bowl and crush to a paste, or put into a blender, after breaking up in small curds. Add white sauce, and blend to a fine paste. Add eggand salt, if necessary, with pepper and freshly ground nutmeg, and parsley, and mix very well. Take 2 pastry sheets at a time, and fold over two inches from the end and keep folding to the end of the sheet Separate the strips of the phyllo on a board, about two strips to one bourekakia, and brush lightly with melted butter. Put one teaspoon of the filling on one of the pastry and fold it over in the shape of a small triangle and keep folding to the end of the strip. If the phyllo is too big, cut the strip in two and make two bourekakia. Proceed the same way until the phyllo and filling are used. Line the cheese cakes in a buttered baking pan, ·sprinkle some melted butter on top, and bake in a 3500 oven until golden brown, approximately 15 minutes. Serve warm.

    Notes:

    I made this Greek hors d’oeuvre decades before our trip to Greece. It is one of my favorites. You can keep this in the freezer for up to one year. If frozen, bake at 400° for IO to J2 minutes. ,…

    Servings Yield:

    make two bourekakia

  • Cheese Puffs

    Ingredients:

    4 oz. feta cheese 1 (3-oz.) package cream cheese, softened 1/, c. cottage cheese 1 (16-oz.) package frozen phyllo pastry, thawed Unsalted butter, melted

    Instructions:

    Beat eggs at medium speed with electric mixer 1 minute; beat in cheeses. Unfold phyllo, and cover with a damp towel to prevent from drying out. Place I phyllo sheet on a flat surface covered with wax paper; cut lengthwise into 3 (12 X 6 inch) strips. Brush I Jong side of each strip with melted butter; fold strips in half lengthwise, and brush with butter. Place I teaspoon cheese mixture at base of each strip; fold right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together. Place triangles, seam side down, on ungreased baking sheets, and brush with butter. Repeat procedure with remaining phyJJo sheets, cheese mixture, and butter. Bake at 375° for 15 minutes or until golden. Yields 511 dozen. You may freeze unbaked pastries on baking sheets; remove to airtight containers, and freeze up to 2 weeks. Bake as directed without thawing.

    Notes:

    Always allow 4-6 appetizers per guest if a rneaJ quickly follows. If a late meal is planned, allow 6-8 per guest. If no meaJ foJJows, allow 8-10 per guest A lot of wo a Jot of praise!

    Servings Yield:

    Yields 511 dozen

  • Cheese Dip

    Ingredients:

    1 (8-oz.) package cream cheese at room temp. 113c. ketchup
    2 T. bottled French salad dressing 1 T. grated onion ..
    Frito Scoops or other favorit.e . dip chips

    Instructions:

    Mix cream cheeketchup,salad dressing and onion inn food rroccor or with mixer until smooth. Seave with chips.

    Notes:

    Don’t let the simplicity of this recipe throw you for a loop! Preparing and serving this appeti7.er reminds me of our humble times spent in Georgetown, Texas and entertaining our friends and associates at Southwestern University. 2 large eggs

    Servings Yield: