Charlotte's Cookbook and Recipes

Category: Appetizers

  • Veggie Squares

    Ingredients:

    2 package crescent rolls 1 cup mayonnaise
    1 (8-oz.) package cream cheese 1 envelope original Ranch dingmix ½ bunch broccoli, finely cut
    ½ head cauUnowcr, finely cul
    ½ green bell pepper, finely cul l large carrot, shredded
    l (8-01.) shredded mozzarella cheese

    Instructions:

    Press rolls into a 15 X 10″ ungreased baking sheet (jelly roll pan). Bake 10-15 minutes at 375°, until golden brown. Cool cornpletely. Mix mayo, cream cheese and dressing mixture. Mix 213of the veggies and cheese with the cream cheese mixture; spread over crust. Then. sprinkle the remaining ½ over the top. Cut into squares.

    Notes:

    These were so standard fare at my Deli that they appeared at many parties and receptions. We usually did cut broccoli heads and shredded canots for our topping. Recipe Favorites ages Charlotte, Sanford, Susan, Scott and Michele taken in the early l 960s in Georgetown. Texas Children are the sum of what parents contribute to their lives. Richard L. Straus

    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

  • 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

  • Raspberry Chipotle Cheese Pie

    Ingredients:

    Pffi
    4 cups shredded fonterey
    Jack and Colby cheese 6 to 10 green onions chopped or 1/J cup red/purple onion
    I cup chopped pecans
    S or more Thsp. mayonnaise

    Instructions:

    Line a 9″ pie plate with plastic wrap leaving a large overhang. Mix cheeses, onions. pecans and mayo. Press into pie plate, flatten top and fold plastic wrap over to cover. Chill I to 2 days. When ready to serve, invert onto a serving plate and remove plastic wrap. Frost top with Roasted Raspberry Olipotle Sauce. Serve with crackers. Can be made several days ahead.

    Notes:

    This recipe came from our church and a great lady! I make it a I love the convenience and taste, and everyone always enjoys it.

    Servings Yield:

    make it a I love the convenience and taste, and everyone always enjoys 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:

  • Salmon Tomato Bites

    Ingredients:

    12 cherry tomatoes
    1 (7112-oz.) can red salmon, drained and flaked 1/., cup mayonnaise
    1 Tbsp. finely chopped celery
    Tbsp. finely chopped onion salt to taste Accent to taste
    paprika or parsley flakes

    Instructions:

    Cuta slice from top of each tomato; scoop out pulp, leaving shells intact. Invert tomatoes to drain. Reserve pulp for soups orsauces. Combm salmon mayo celery, onio salt, and Accent; blend well. , , .th ‘k y· Id Spoon mixture into tomato shells; chill. Sprinkle w1 papn a. 1e _s I dozen.

    Notes:

    This wasa requested recipe at the Deli, especially at Christ-mas parties. 31

    Servings Yield:

    serve pulp for soups orsauces

  • Sausage Calzone Bites

    Ingredients:

    oz. bulk sweet Italian sausage
    1/J cup chopped green sweet pepper (1 small)
    1cup shredded provolone or mozzarella cheese ½ of an 8-oz. can pin.a sauce (about½ cup)
    1/1 tsp. dried Italian seasoning, cnashoo
    1 (10-oz.) package refrigerated piza dough 2 tsp. milk
    2 1bsp. finely shredded Parmesan or Romano cheese

    Instructions:

    Preheat oven to 350°. In medium skillet cook sausage and green pepper until sausage is no longer pink; drain off fat. Stir in provolone cheese, half of pizz.a sauce, and the Italian seasoning. Unroll pizza dough. On lightly floured surface, roll or stretch dough to a I2 inch square. Cut intosixteen 3″ squares. Spoon a rounded teaspoonful of sausage mixture onto half of each square. Moisten edges of dough with water and fold over, forming a rectangle. Pinch or press with a fork to seal edges. Place on lightly greased baking sheets. Prick tops of calzones with a fork; brush lightly with milk and sprinkle with Parmesan cheese. Bake for 12-15 minutes or until golden. Wann remaining pizza sauce to serve with calzones for dipping. Makes 16 mini calzones.

    Notes:

    Italian is one of our favorite cuisines, and quick and easy things to cook is the way to go. These sausage filled calzone finger foods make a great appetiz.er and go great with the Focaccia Breadsticks

    Servings Yield:

    Makes 16 mini calzones

  • Sausage Cheese Balls

    Ingredients:

    2 lbs. Jimmy Dean or otber regular sausage
    11/2 cups all-purpose baking/ biscuit mh
    4 cups shredded Sharp Cheddar cheese 1/2 cup finely chopped onion, if desired
    1/2 cup f”mely chopped celery, if desired
    1.z tsp. garlic powder

    Instructions:

    Preheat oven to 375°. Mix all ingredients. Form into I” balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about,—– 6 dozen. Sausage cheese balls can be frozen uncooked.

    Notes:

    I saw a very famous lady on television making these and telling everyone not to forget the simplicity of them. It is a great recipe 32 to make ahead of time because they can be refrigerated or frozen before cooking.

    Servings Yield:

    Makes about,—– 6 dozen

  • 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