Charlotte's Cookbook and Recipes

Category: Appetizers

  • Corn Avocado Salsa/Dip

    Ingredients:

    1 c. corn kernels, cooked 2 med. size ripe avocados,
    peeled, pitted & diced
    2 med. size tomatoes, seeded & chopped 2 green onions, white part only, sliced
    1 jalapefio or Serrc1no pepper, seeded & minced
    2-3 T. dlantro, chopped 1 lime, juiced
    1 Jalapeño or Serrano pepper, seeded & minced If? tsp. salt
    ;., tsp. ground red pepper
    In a medium-size bowl, gently stir together ingredients. Cover and refrigerate until ready to serve.

    Instructions:

    Notes:

    A great recipe for those that want to get their veggies indip fonn.

    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

  • Appetizer Cheese Cake

    Ingredients:

    z;_. cup crushed tortilla chips
    1 cup cottage cheese 4 eggs
    1 (4-oz.) can green chiles
    1 (8-oz.) package sour cream 1 cup chopped tomatoes
    1/., cup ripe olives, sliced 112cup grated onion
    2 Tbsp. melted margarine
    3 (8-oz.) packages cream cheese 1 (10-oz.) package sharp natural cheddar cheese, shredded
    1 (8-oz.) jalapeño cheddar gourmet dip (deli section)

    Instructions:

    Cofl’.lbine margarine and crumbs. Press on bottom of 9″ spring form pan. Bake at 325° for 15-20 min. Place cottage cheese in blender until smooth. In large bowl, cornbine cottage cheese and cream cheese. Add eggs; blend in cheddar and chiles. Pour over crusL Bake at 325° for l hr. Combine sour cream and dip mix and spread over cheese. Bake 10 min. more. Loosen, cool, chill. Top with tomato, green onion and olives. Fill center with sour cream. Serve with crackers.

    Notes:

    This is one of my favorite cheesecakes, served at Comfort Ele-mentary School and I have had people ask for the recipe many times. Such fond memories and such great people!!!

    Servings Yield:

    Serve with crackers

  • 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:

  • 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

  • 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

  • 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

  • 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:

  • 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:

  • 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