Charlotte's Cookbook and Recipes

Category: Appetizers

  • Sausage Stroganoff Dip

    Ingredients:

    I garlic doves
    2 lbs. hulk sausage 2 tsp. soy sauce 3 Tbsp. Dour 2 cup lllilk
    2 large chopped onions
    1 (6-oz.) can mushrooms ½ stick margarine

    Instructions:

    Rub skillet with garlic heat& b 2 Thsp. Wottestershlre sauce sait and pepper to taste paprika 2 cups sour cream Melba toast or chips sausage w·1th flour and’ add milkrow.n sausage: Por Off grease, Spn.nkle aute onions, mushrooms and S1mmr unttl thickened and set aside. tdl mixture bubbles; remoe fro=mgs and add to sausage. Cook serve_ with chips or melba toast (Left and sour cream. Keep hot; for dinner). over dip can be served over rice

    Notes:

    This is good, even soundas 1 I . . . love it, and instead of I ft tet ntimidatmg but it is not People it over a baked potato.e overs over nee you might consider serving

    Servings Yield:

  • Seafood Mold

    Ingredients:

    4 packages unflavored gelatin
    ½ c. cold water
    2 cans undiluted tomato soup 2 (8-oz.) packages cream cheese 2 small minced onions
    Dash of Tabasco Sauce
    1 grated green pepper
    1 c. celery, rmely grated 2 cans crab
    1 c. shredded shrimp 2 c. mayonnaise Dash of Worcestershire

    Instructions:

    Heat soup to boiling, remove from heat Add cream cheese. Return to boil. Add gelatin that has been soaked in ½ cup cold water. Stir over low heat until dissolved. Remove from heat. Add remaining ingredients. Pour into oiled fish mold. Makes about 8 cups. This will serve about 50 for cocktails and 12-15 for a luncheon.

    Notes:

    I have used this recipe so many times I have lost count. What a great way to celebrate a party and making it ahead of time for your convenience. Made in a fish mold with cucumbers as scales to decorate and ripe olives for the eyes, surrounded with parsley makes it nearly look too good to eat. 34 111688-08 Pr0c-vi. s a ‘I s ChM,u.rpPasteurj, CUpbUtt·er or rn 7.ecl 1/ iup regular WithI , argarine . ls toasted our eectnc mixer be sesame 5eeds butter, and flour, 1’urnacthteoegether. until smooth and and shape int I se mixture on creamy the roll the log i: 12″ long. Sprinkle ix:,;ehlightly flure;: s, Bake 3750 10-12, minutews.n sesame seeds, th

    Servings Yield:

    Makes about 8 cups

  • Sharia’s Dip

    Ingredients:

    2 lbs. Velveeta cheese 1 qt. mayonnaise 1 large onion
    garlic powder to taste
    1 can jalapeño to personal taste.
    Gnd up cheese, onions an_d jalapenos. Mix with Mayo and beat

    Instructions:

    mix master for at least 5 minutes. Place in jar in refrigerator.

    Notes:

    From Southwestern University this dip came froma special tim ada special lady. It is one that is made and thought of aas basic d with lots of memories.

    Servings Yield:

  • 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:

  • Southwest Appetizer Cheese Cake

    Ingredients:

    CAKE
    2;_. cup finely cnished tortilla chips
    1 cup cottage cheese 4eggs
    1 (4-oz.) can chopped green chiles
    1 (8-oz.) mntainer sour cream 1 cup chopped tomato
    1/2 cup chopped green onions sour cream for decoration
    2 lbsp. margarine melted
    3 (8-oz.) packages cream cheese 1 (10-oz.) package sharp natural cheddar cheese, shredded
    1 (8-oz.) jalapeilo cheddar
    gourmet dip (deli section)
    1/, cup ripe olives, sliced

    Instructions:

    Combine crumbs and margarine; press on bottom of 9″ springfonn pan. Bake at 325° for 15-20 minutes. Place cottage cheese in blender. Cover and blend until smooth. In large mixer bowl, cornbine cottage cheese and cream cheese until well blended. Add eggs. Blend in cheddar cheese and chilies, pour over crust. Bake at 325° for l hour. Combine sour cream and dip, mix well. Spread over cheese cake and continue baking 10 more minutes. Loosen from rim of pan. Cool before remov-ing. Chill. Top with tomatoes, green onions and olives in circles around edge of cake, fill center with sour cream. Serve with crackers.

    Notes:

    This is a beautifully presented appetizer and goes a very long way. Very unusual and always enjoyed by all. 36 916’18-08

    Servings Yield:

    Serve with crackers

  • Pimento Cheese Spread

    Ingredients:

    In top of double boiler, over boiling water, stining all the time, cook a mixture of 3 well beaten eggs, 3 T. sugar, 3 T. vinegar, dash of salt, and I small brick of Velveeta Cheese. Cut in Chunks. When cheese is melted, remove and add a small can of pimientos. Store in cov-ered container.

    Instructions:

    Notes:

    This recipe is so old I think it dates back to high school in Mabank, Texas. Such great memories and a great spread also.

    Servings Yield:

  • Spinach Cocktail Squares

    Ingredients:

    ;,. stick of butter 2 eggs
    1/2 cup flour 1/2 cup milk 1/2 tsp. salt 1/2 tsp. nutmeg
    1 tsp. baking powder
    1/2 tsp. garlic powder
    1/J lb. shredded cheddar cheese 2 packages chopped frozen
    spinach (cooked and well drained)
    1 large This. Parmesan or Romano Cheese (shredded Digiomo is also good)

    Instructions:

    Melt butter in 9 x 9 x I2 pan. Beat eggs. Add milk, flour, salt, nutmeg, baking powder, and garlic powder. Mix until well blended. Mix in shredded cheese and spinach. Pour mixture into pan. Sprinkle cheese on top. Bake for 35 minutes at 350°. Cool 30 minutes then cut into squares (smaller for appetizers, larger as a side item).

    Notes:

    This appetizer/side dish freezes extremely well. To reheat place back in pan and bake at 325° for 12-15 minutes or microwave until warm.

    Servings Yield:

  • 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

  • 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

  • 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: