Charlotte's Cookbook and Recipes

Category: Appetizers

  • 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

  • Avocado Salsa

    Ingredients:

    1h cup temon juice
    (t6-oz.) package frozen corn, tchaanwsed .
    3 Tbsp. dder or white wine vinegal’ 1
    (2’/.a oz. each) sliced ripe olives, drained sweet red pepper, 1 ,MIIJllpecdhOPpeel oiuon ,es rnin’–ed or vegetable oil bf dried oregano lh_ tsp. salt 1/:: tsp. pepper
    4 medium ripe avocados Tortilla Chips
    . corn olives, red pepper and onion. In small cornb1,
    , ….1;c OI , . and toss to coat. over 11′””1z,u vi” ‘(I.If over
    corn ,n1xture ados and stir into

    Instructions:

    Mix well the vinegar and honey; fill two pint jars with pecanhalves. Divide honey and vinegar mixture evenly and pour over pecan halves. Shake well and rotate until all pecans arecoated. Pour pecans in shallow pan and broil at 300° for about IO minutes stirring often. Remove from oven and add melted butter and seasoned salt to taste. Put in top part of oven 15 minutes; remove and cool. Store in refrigerator or freezer.

    Notes:

    All people that have received this as gifts or appetizers loved it My family especially enjoyed the flavor and case ofpreparation.

    Servings Yield:

  • Best Bean Dip Ever

    Ingredients:

    1 (15-oz.) can refried beans
    1 bunch chopped green oniom
    1 package taco seasoning
    1 (4-oz.) cream cheese, softened l½ aaps sour cream (12 oz.)
    1 (4-oz.) am chopped green chilies
    .,,., cup picante sauce (6 oz.) dash of o,.aoo
    salt and pepper Co taste

    Instructions:

    Mix in large casserole. Top with J cup(or more) ..,, t-t, cheddar cheese. Bake at 300° for 1 hour. .

    Notes:

    · This can be made many ways, deleting or add. ing in’gt redients as youdesire. I have eaten it many ways and always enJoy 4

    Servings Yield:

  • Bite-Size Chiles Rellenos

    Ingredients:

    1 cup all-purpose nour 1/2 tsp. salt
    1/., tsp. garlic powder 1 cup beer
    2 (4-oz.) cans whole green
    chiles, drained and seeded
    4 ounces Monterey Jack cheese cut into 1/2″ cubes vegetable oil
    Pace Picante Sauce optional

    Instructions:

    Combine first 3 ingredients; stir Viii. Gradually add 1 cup beer, stirring until smooth. Cover and let stand 1 hour. Cut green chiles lengthwise into ¼” wide strips. Roll each strip around a cheese cube, securing with a wooden pick. Cover and chill I hour. Dip chile cheese rolls in batter; allow excess to drip slightly. Deep fry in hot oil, 375°, about IS seconds or until golden; drain on paper towels. Serve immediately with picante sauce. Yields about 2 dozen.

    Notes:

    Servings Yield:

    Yields about 2 dozen

  • Bloody Mary Dip

    Ingredients:

    1 cup sour cream 1/2 cup plain yogurt
    1/2 cup mayonnaise or salad dressing 1 envelope bloody Mary cocktail mix 1/H tsp. salt
    2 Tbs sliced green onions celery sticks

    Instructions:

    In small bowl, cornbine sour cream, yogurt, mayo, dry cocktail mix, and salt. Stir in green onion. Cover and chill several hours or overnight. Sprinkle with additional green onion. Serve with celery sticks. Makes 2 cups.

    Notes:

    I love this for cocktails. It is easy, tasty and not full of calo-ries either.

    Servings Yield:

    Makes 2 cups

  • Bourbon Bits

    Ingredients:

    3 Pounds cocktail sausages 1 cup bourbon
    t cup brown sugar t cupc h1T1 sauce

    Instructions:

    . . . ts Pour over sausages. Bake covered at 3250 for3 Combine mgred1n ct··h Fl vor is better if made a day ahead. hours. Serve hot m chafing is a 5.

    Notes:

    Servings Yield:

    Serve hot m chafing is a 5

  • Bourekakia

    Ingredients:

    (Greek hors d’Ol..’lnTC)
    ‘I, pound Fela Cheese
    I This butter lea
    2 tsp. chopped parsley
    1/z nap btthamel sauce phyllo sheets
    salt and pepper to taste nutmeg

    Instructions:

    If the cheese is too salty, soak for 5 to 10 minutes in cold water. Drain and place in a bowl and crush to a paste, or put into a blender, after breaking up in small curds. Add white sauce, and blend to a fine paste. Add eggand salt, if necessary, with pepper and freshly ground nutmeg, and parsley, and mix very well. Take 2 pastry sheets at a time, and fold over two inches from the end and keep folding to the end of the sheet Separate the strips of the phyllo on a board, about two strips to one bourekakia, and brush lightly with melted butter. Put one teaspoon of the filling on one of the pastry and fold it over in the shape of a small triangle and keep folding to the end of the strip. If the phyllo is too big, cut the strip in two and make two bourekakia. Proceed the same way until the phyllo and filling are used. Line the cheese cakes in a buttered baking pan, ·sprinkle some melted butter on top, and bake in a 3500 oven until golden brown, approximately 15 minutes. Serve warm.

    Notes:

    I made this Greek hors d’oeuvre decades before our trip to Greece. It is one of my favorites. You can keep this in the freezer for up to one year. If frozen, bake at 400° for IO to J2 minutes. ,…

    Servings Yield:

    make two bourekakia

  • 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

  • Ceviche Mexicana

    Ingredients:

    112 lb. sea scallops or fresh fish, sliced
    112 lb. large shrimp, chopped 11., c. fresh squeezed lime juic.e 2 This. olive oil
    2 This. orange juice
    11.?c. red onion, chopped 1/.ac. cilantro, chopped 1 chopped fresh jalapeño 1 chopped tomato
    salt and pepper to mte tostada chips

    Instructions:

    Marinate first 5 ingredients blended together. n refrigerdator fho.r It 4 hours Mix in remam m g mgred.tents and serve with tost.a a c 1ps 11 scoopm g. Also see my recipe for Ceviche under soup sec.tion. .

    Notes:

    Here isa great Mexican , ap!X:tizer coldto servesetatbowlsyour onholidayoftop pauic party this weekend .To ke:pt!t::very’hour or as needed. Wha or rotate bowls of_d1ps ro brin s–thanks to Carl Stolhandsky for p great memories this recipe g , Deli My son Scott also loves this panng1t and being part of Charlotte s .

    Servings Yield:

    serve with tost