Charlotte's Cookbook and Recipes

Category: Appetizers

  • 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

  • Stuffed Jalapenos

    Ingredients:

    I large can whole Jalapeños
    {they work better than fresh ones) 1/2 pound hamburger
    1/.acup minced onion 1 tsp. salt ½ tsp. pepper
    1/.atsp. powdered sage 2 cups cooked rice 11/.acup canned tomatoes
    11/.t tsp. meat sauce

    Instructions:

    Cut tops from the jalapei”ios and remove seeds and fibrous portions. Cover with boiling, salted water and simmer for 5 minutes. In the meantime, brown hamburger and minced onion until meat changes color. Add remaining ingredients. stuff the pepper cases with meat mixture; top with bread crumbs and melted butter. Bake at 375° for 40 minutes or until tender and brown on top.

    Notes:

    These are a great spicy appetizer and a true South Texas tradition, but you may also want to try my stuffed mushrooms in the Vegetables and Side Dishes Section. Don’t worry about these being too hot or spicy, because after baking, the full bodied flavor mixes with the other ingredients to satisfy most palates. 40

    Servings Yield:

  • Sweet and Sour Chicken Wings

    Ingredients:

    WINGS
    60 chicken wlng.1 (12-oz.) chill sauce (10-oz.) grape Jelly
    2 Tbsp. lemon Juice
    ½ tsp. garlic powder
    1 (16-oz.) can sweet & sour sauce 1 (71/1 -o-.t.) jar baby food peaches ;., tsp. ginger

    Instructions:

    Melt ingredients in pan. Add chicken. Bake at 3500 for1 1/2 to2 hours.

    Notes:

    Servings Yield:

  • Taco Chicken Strips

    Ingredients:

    1/2 cup flour, all-purpose
    1 1-;., oz. envelope taco seasoning
    3 lbs. chicken breasts (sliced) or chicken tenders
    6 T.. butter or margarine 1 cup corn chips, crushed

    Instructions:

    Combine flour and taco seasoning mix in plastic bag. Mix about3-pieces of chicken at a time in bag with seasonings. Melt butter or margarine in large glass pan. Place chicken in pan to coat with butter, roll in corn chips and return to buttered pan. Bake at 3500 for 40 minutes. Makes about 32 pieces of chicken.

    Notes:

    These are delicious as an appetizer but I used this recipe with chicken sandwiches in box lunches when I owned the Deli. It was a favorite and often requested item on the catering menu. You asked for it, so here it is. Enjoy!

    Servings Yield:

    Makes about 32 pieces of chicken

  • Taco Tater Skins

    Ingredients:

    6 large russet potatoes
    ½ c. butter or margarine,

    Instructions:

    melted 2 Tbsp. taco seasoning 1 (4-oz.) c. shredded cheddar cheese IS bacon strips, cooked and crumbled 3 chopped green onions Salsa and/or sour cream, optional 41 —=- Bake potat When cool enough to handl r or untll tender. Reduce heat 10 3500. out pulp. leaving e butter and taco seas8 v. s:00( potatoes lengthwise intoquarters. . . save pulp for another use). Combine Place skin side down on:mng, brush ver both side.s of potato skins. bacon and onions. Bake mg sheet. Spnnkle with cheese, Serve with salsa -10 _mmutes or until cheese is melted. or sour cream. Yields 2 dozen. SIColteed:iYshouorcafonrmake.. a meal out.of these sk.ms, but theyre alsoa great r– es as appetizers.

    Notes:

    Servings Yield:

    Yields 2 dozen

  • 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

  • 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

  • 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