Charlotte's Cookbook and Recipes

Author: admin

  • Cheese Blintzes

    Ingredients:

    1 Tbsp. butter 1/z cup Dour 3/., cup water pinch salt

    Instructions:

    Beat eggs; add flour alternately with water. Add butter and salt. Heat skillet and grease. Cook untiI underside is done and tum. When set. tum on to paper towel. Cool. Smear with cheese filling. Fold edges to center. Fry in hot butter. Serve with sour cream and strawberries or blueberries. Cheese Filling: 1 lb. cottage cheese I tsp. sour cream 1 egg 2 Tbsp. sugar salt dash ciMamon

    Notes:

    Servings Yield:

    Serve with sour cream and strawberries or blueberries

  • Cheese Balls

    Ingredients:

    ‘IJ cup huller
    2 cup grated Cheddar Cheese l cup ftour. 1/1lsp. paprika 50 stuffed olives . .

    Instructions:

    Mix ingredients. Wrap cheese around olives.Bake on ungreasedie sheet at 4500 for 10 minutes. ·

    Notes:

    This is good sen·ed .with soup also. 2 eggs

    Servings Yield:

  • Cheese Ball

    Ingredients:

    1 (8-oL) package cream cheese 1/4 cup sour cream 1 T. steak sauce 4 T. butter
    1 cup sharp shredded cheddar 1 cup mayonnaise
    11h T. dry onions
    Let cheese soften. Beat all ingredients until smooth. Refrigerate several hours. Roll into ball and roll in nuts (optional) of your choice. Cheese Ball # 2
    2 (8-oL) packages cream cheese 1/i lb. sharp cheddar cheese 1/1 c. chopped green onions 2 Up. pimienlo
    1 tsp. spicy brown mustard
    1 tsp. lemon juice
    2 tsp. Worcestershire sauce Paprika
    small can deviJed ham or chicken Walnuts

    Instructions:

    Mix all together and roll into a ball. Chill. Roll in WaJnuts or nuts of your choice.

    Notes:

    1be great advantage of having a cheese ball for an appetizer is it can be made ahead of time and then served when needed. This also helps develop its full flavor. Serve with bagel chips or your favorite multi-n crackers. ,..

    Servings Yield:

    Serve with bagel chips or your favorite multi-n crackers

  • Avocado Cheese Dip

    Ingredients:

    3 large ripe avocad
    arge package creoasm, pceheeled l Tbsp lemon juice softened ese, ‘lz tsp. sugar
    12 envelope Good Seasons Old Fashion French Salad Dressing Mix
    Mas. h av. ocados.. Combine all ingredients in mixinoo bwo 1 8 eat wnh
    electnc mixer until smooth, or press through a sieve and mix well
    Makes about 31/2 cups.

    Instructions:

    Notes:

    It is no surprise that dips are so popular, both with guests and with the hostess. This dip, along with my other recipes, tastes great, is exciting and easy to eat, and not hard to prepare at all. Serve with assorted crackers or vegetable crisps.

    Servings Yield:

    Serve with assorted crackers or vegetable crisps

  • Brie in Croute

    Ingredients:

    2 (41/2-oz.) package spiced cheese with garlic and herbs (Rondele or Boursin)
    2 This whipped cream 2 pound Brie cheese (8″)
    1 pound frozen puff pastry, defrosted 1 egg 1 This water
    In bowl, beat spiced cheese and cream until smooth. Spread on top of Brie, covering evenly. Remove l sheet pastry. Place on lightly floured board and roll into 14″ square. Brush with egg wash. PJace Brie in center. Trim 2″ longer than cheese; Brush with egg. Press dough against side. Roll second pastry. Tum Brie over; cut into a circle, etc. Room & 916118-08
    temp. Preheat over to 400o ,

    Instructions:

    minutes. Let rest 2 h nd bake on ungreased baking sheet 35-4 N . , . ours fore serving. Makes 16-20 servings. ote. What an impressive, ·. . you worked for , h appeti7.er this makes! Your guests will thin many ours on this.

    Notes:

    Servings Yield:

    Makes 16-20 servings

  • Celery Cheese Swirls

    Ingredients:

    1 bunch celery
    1 (8-oz.) package cream cheese, softened /2 cup shredded American cheese 1 This milk
    1 This finely chopped onion
    1 garlic clove minttd salt and pepper to taste

    Instructions:

    Separate celery into stalks, trim and wash thoroughly. Combine crea cheese and American cheese; blend until smooth. Add milk, onio garlic, salt and pepper; mix until blended. Spread cream cheese mixtu on each celery stalk. Press 3 stalks together and secure with rubb bands. Chill for I hour. Cut into 1/2 to I” slices. Makes about3 dozen slices.

    Notes:

    Servings Yield:

    Makes about3 dozen slices

  • Cheese and Bacon Grills

    Ingredients:

    1 One lb. loaf unsllced whole- wheat brad
    1 lb. flnely grated sharp clleddar cheese mayonnaise .
    1/.i lb. bacon, fried until crisp, and crumbled

    Instructions:

    Trim crusts from bread. making a smooth, even block. Cut into 12 pieces·.·then cut each piece in half. Place on a greased cookie sheet. Mix grated cheese with just enough mayonnaise to make a spreadable mixture. Spread over the top of each bread slice. Chill at least 1/2 hour. Just bcfore serving, broil b slices until cheese is puffy and lightly browned. Sprinkle with bacon bits and serve at once.

    Notes:

    These broiled appetizers should be served as soon as they have been made. piping hot. This is one appetizer that the grandkids look forward to.

    Servings Yield:

    make a spreadable mixture

  • Picante Sauce

    Ingredients:

     

    40 pounds tomatoes, blanched
    12 garlic cloves
    peeled & pureed
    3/4a cups salt
    14 medium peeled onions
    2 cups vinegar

    Instructions:

     

    Put in pot and cook. Add fresh Jalapef os (1 or 2 pints) puree. The longer you cook it the hotter it gets. Cook about I hour. Pack in sterilized jars and lids.

     

    Notes:

    South Texas is famous for its sauces and this Picante Sauce is sure to bring raves from everyone. When we lived in Alice, we discov-ered that no hostess would ever serve a meal without home made Picante Sauce on the table. Be careful, it is addictive.

     

    Servings Yield:

  • Creamy Butterscotch Sauce

    Ingredients:

     

    1/2, cup brown sugar
    1 cup cream
    1bsp. corn syrup;., cup butter
    1/g tsp. salt.
    1 tsp. vanilla pinch nutmeg

    Instructions:

     

    Combine sugar, cream, syrup, butter and salt in 1 qt. casserole. Cook in microwave for 4 minutes. Stir, cook 4 minutes. Add vanilla and pinch nutmeg. Stir until smooth. If not used at once, refrigerate and reheat for 2 minutes uncovered. Tbsp. is delicious over baked apples!!

  • Toasted Coconut Pie

    Ingredients:

     

    3 eggs beaten
    1/2 cup sugar
    1⁄2 cup butter melted
    4 tsp. lemon ju. ice
    1 tsp. vanilla
    1 (31⁄2 oz.) can coconut
    1 unbaked
    9″ pastry shell
    916Q8-08
    Sauces, Dressings & Extras
    bruban1 Lincoln

    Instructions:

     

    Mix eggs, sugar, butter, lemon juice, vanilla, and coconut. Pour into shell; bake at 3500 for 40-45 minutes. Garnish with whipped cream and to asted coconut