Cucumber Ham and Cheese Snackers

      These snackers are delicious as a side dish or an appetizer. Cream cheese could be substituted mixed with your favorite herbs. I changed the French ham for Prosciutto which I cut in quarters and which is easy to find. If more than a quarter slice is used it will mask the cheese flavor.

Saturday October 16, 2004

Yield: 28 servings

• ½ European seedless cucumber
• 1 (6 ounce) round soft cheese with garlic and herbs (recommended: Boursin)
• 2 slices, deli cut, Mandrange French ham, boiled ham or 7 slices of very thin sliced Prosciutto

1.  Cut cucumber, diagonally, into thin rounds. Wipe the slices with a paper towel or it will

     be difficut to spread the cheese.

2.  Spread cheese on sliced cucumbers. Cut ham into 1½" inch wide strips. Wrap ham

     around cucumbers and cheese.

3. Place on a large platter, cover with plastic wrap and refrigerate until ready to serve.

NOTE: The easiest way to cut the Prosciutto is to roll each slice individually from short side.

                 Cut roll in half. Unroll each half and cut through the middle of the slice, crosswise.

NOTE:  The 6 ounce round of cheese is expensive and a very tasty version can easily be made at home using 8 ounces of cream cheese and adding ¼ teaspoon each of garlic powder and dried thyme and ⅛ teaspoon of dill weed.

Creamy Veggie Spread

Yield: 20 servings

Tuesday August 19, 2008

• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• 2 tablespoons each scallions with greens, celery, carrot, mini cucumber and radish, finely minced
• ½ teaspoon My House Seasoning
• pinch dried parsley or chervil
• pinch freshly ground black pepper

1.  Mix cream cheese and butter until well blended.

2.  Stir in scallions, celery, carrot, cucumber and radish until well mixed.

3.  Spread on crackers or melba toast

NOTE: Chopped smoked salmon may also be added.

Cranberry Orange Pecan Brie

      This recipe could also be made with a lattice crust on the top of the brie. Before slicing the brie, measure the dough to make sure it will cover all around the sides and ½" around top edge of brie. Cut off excess dough and shape into¼" strips. Prepare the recipe, doubling the cranberry sauce and pecans. Follow the recipe up to the point of replacing the top of the brie. Replace brie top, then cover the brie with more cranberry sauce and pecans.. Lay lattice of dough strips on top of sauce and bring up sides of dough to cover the sauce by ½". Press to seal. Carefully brush top and sides of dough with beaten egg. Then bake according to directions.

Yield: 6 servings

Saturday, January 17, 2004

• 1 container (8 ounces) refrigerated crescent dinner rolls
• 1 round (8 ounces) Brie cheese
• grated zest of small orange
• 3 tablespoons whole-berry cranberry sauce
• 2 tablespoons chopped toasted pecans
• 1 egg, beaten

1.  Coat a rimmed baking sheet with nonstick cooking spray.

2.  Unroll the crescent dough and press dough at perforations to seal. Mix zest into

     cranberry sauce.

3.  Slice the Brie in half horizontally and place the bottom half in the center of the dough.

4.  Spread the cranberry sauce on top, sprinkle with the pecans and replace the

     top of the Brie.

5.  Bring the dough up over the top of the Brie, pressing the dough firmly to seal.

6.  Place seam side down on the baking sheet and brush with the beaten egg.

7.  Bake in a 350° oven for 25-30 minutes or until a deep golden. .

8.  Let cool for 5-10 minutes before serving.

Crab Cream Cheese Ball

                         Serve the chips, crackers or bread on the plate around the cheese ball.

Yield: 10 servings

Thursday August 13, 1998

• 1 (8 ounce) package cream cheese
• 1 small onion finely minced
• ¼ cup mayonnaise
• 1½ teaspoons lemon juice, freshly squeezed
• ½ teaspoon garlic salt
• 1½ teaspoons Worchestershire sauce
• ½ cup seafood cocktail sauce
• 6 ounces crab meat shredded

1.  In small bowl, using a fork, work cheese until smooth.

2.  Add mayonnaise, lemon juice, salt and Worchestershire sauce and mix until well blended.

3.  Shape into a circle in center of a shallow dish. Cover and refrigerate overnight.

4.  Unwrap and cover with seafood cocktail sauce, then crabmeat so entire surface is covered.

5.  Serve with chips, crackers, or bread.

Clams Bianco

Yield: 2 servings

Friday March 31, 2000

• 12 little-neck clams
• ¼ cup olive oil
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• pinch black pepper
• 1 tablespoon butter
• ½ cup dry white wine

1.  Scrub clams in cold water. In large deep fry pan, heat oil, garlic, parsley, pepper and butter until butter sizzles.

2.  Add wine and clams in a single layer, cover and cook over medium heat until clams open.

3.  Transfer clams to a bowl and pour liquid through a coffee filter over clams.

4.  Serve with fresh crusty bread.

Cheese Brioche

                                            Rind on the cheese is completely edible.

Yield: 4 servings

Thursday February 24, 2000

• 1 (8 ounce) package refrigerated crescent rolls
• 1 (6ounce) container Brie or Camembert cheese
• 1 large egg beaten
• paprika

1.  Divide rolls into two equal parts. Roll each half into a 7" circle. Place one circle on an

 un-greased bake sheet: center cheese on top.

2.  Top with second circle, pinching edges together. Trim excess dough, re-roll and cut into shapes to decorate the appetizer.

3.  Brush with beaten egg and sprinkle with paprika. Bake in a 350 ° oven for 20 minutes.

  

4.  Cut into wedges and serve.

Beef Ball

     I first tasted a recipe similar to this one at a shower given for a girl I worked with in the Albany Office of the N.Y. Telephone Co in the fall of 1958 and have made it many times since then with many changes. One change was to add vegetables and another was to add shrimp and cocktail sauce.  So you can pretty much do whatever you like.  My last change was to make mini beef balls.  

Yield: 4 servings

Revised Monday May 26, 2008

• 1 8 ounce package cream cheese, room temperature
• 1 small red onion, minced
• ¼ cup butter, room temperature
• ½ teaspoon lemon juice
• ½ teaspoon my house seasoning
• 1½ teaspoons Worchestershire Sauce
• 1 cup dried beef, finely minced

1.  With a fork, work cheese and butter until blended and smooth.

2.  Stir in juice, house seasoning and Worchestershire sauce until well blended.

3.  Shape into a dome on a shallow serving plate.

4.  Cover with plastic wrap and refrigerate overnight.

5.  Before serving, uncover and sprinkle the dome with the minced beef, pressing to adhere the beef to the dome, while being careful to maintain the dome shape.

6.  Serve with crackers and/or melba toast surrounding the beef ball.

Beef Ball Mini's

Yield: 10 servings

May 16, 2008

• ½ jar (5 ounces) dried beef
• 8 ounces cream cheese, room temperature
• ¼ cup butter( 4 tablespoons), room temperature
• 1 clove garlic, finely minced
• ¼ teaspoon sea salt
• ⅛ teaspoon each, dried basil, dill, marjoram, oregano and thyme
• ¼ teaspoon freshly ground black pepper

1.  Finely chop beef in small food processor, pour onto a small plate, wrap in plastic and set aside.

2.  Mix cheese and butter together in a small bowl. Add garlic, salt, basil, dill, marjoram,    oregano, thyme and pepper and stir until all ingredients are thoroughly combined. Cover with plastic wrap and refrigerate until chilled and set up, about 2 or 3 hours.

3.  Roll cheese mixture into small balls then roll in the chopped beef until completely covered.Refrigerate until ready to serve.

Beef Ball and Veggies

     If you are making this recipe for a party you can mix and shape the cheese ball the day before and then only have to decorate the ball with the beef on party day.

Yield: 4 servings

Saturday June14, 2008

• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• ¼ teaspoon my house seasoning
• 1 tablespoon each minced mini cucumber, scallion with greens, radish and carrot 
• 1 cup dried beef, finely minced

1.  Combine cheese and butter in a small bowl until thoroughly combined.

2.  Stir in My house seasoning and minced vegetables. Shape into a dome on a salad plate, cover with plastic wrap and refrigerate until chilled and set up, about 2-3 hours.

3.  Finely mince dried beef in mini food processor or by hand, cover and set aside.

4.  Before serving, uncover cheese and carefully press minced beef all over cheese dome, being careful to maintain the dome shape.

5.  Serve with melba toast and /or crackers.

Beef Ball and Veggies

     If you are making this recipe for a party you can mix and shape the cheese ball the day before and then only have to decorate the ball with the beef on party day.

Yield: 4 servings

Saturday June14, 2008

• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• ¼ teaspoon my house seasoning
• 1 tablespoon each minced mini cucumber, scallion with greens, radish and carrot 
• 1 cup dried beef, finely minced

1.  Combine cheese and butter in a small bowl until thoroughly combined.

2.  Stir in My house seasoning and minced vegetables. Shape into a dome on a salad plate, cover with plastic wrap and refrigerate until chilled and set up, about 2-3 hours.

3.  Finely mince dried beef in mini food processor or by hand, cover and set aside.

4.  Before serving, uncover cheese and carefully press minced beef all over cheese dome, being careful to maintain the dome shape.

5.  Serve with melba toast and /or crackers.

Bacon Rollups with Mustard Sauce

     This is a delicious appetizer, mainly because, one of my most favorite foods is bacon. It is simple to make and the two parties to which I have taken them, made a huge hit with the guests. I did not add the hot sauce but did add a little extra mustard to my sauce. Its really a do it yourself thing. Try 'em You'll like 'em.

Yield: 8 servings (36 appetizers)

·        ½ cup water

·        ¼ cup butter

·        1½ cups herb stuffing mix (ie: Stove Top)

·        ¼ cup sausage breakfast or Italian type

·        1 medium egg lightly beaten

·        1 pound bacon (cut in half crosswise) cooked on one side but still pliable

Mustard Sauce

·        1 cup mayonnaise

·        3 tablespoons sour cream

·        1 tablespoon dry mustard

·        1 tablespoon vinegar

·        1 tablespoon Dijon mustard

·        2 drops red pepper sauce, optional

1.  Bring water and butter to a boil. Remove from heat. Stir in stuffing mix; cool.

2.  Stir in sausage and egg. Refrigerate for 1 hour.

3.  Shape into 36 small balls, about a 1 inch diameter.

4.  Wrap with a bacon strip, cooked side to the inside, and secure with a toothpick.

5.  Place on a bake sheet (see note) and bake at 350° for 25-30 minutes in thermal and 20-25 minutes in convection oven.

 

Note: I place the rollups on a cake cooler on the bake sheet to prevent the stuffing from becoming too crusty on the bottom.

Sauce

1.  Combine all ingredients, cover and refrigerate until serving time.

2.  Serve with warm rollups.

Bacon Onion Appetizers

Yield; 8 servings

Sunday March 4, 2007

• 1 package crescent rolls
• 2 ½ tablespoons butter
• 2 tablespoons red onion, finely diced
• 3 strips bacon, cooked and crumbled
• ½ teaspoon dried parsley or 1½ teaspoons, fresh chopped

1.  Mix butter, red onion, bacon and parsley in a small bowl. Separate rolls into 4 rectangles.

2.  Press to seal perforations. Divide butter mix into 4 equal parts.

3.  Spread each rectangle with 1 part butter mix.

4.  Starting at short end, roll up and seal ends. Cut in half, and cut each half in half.

5.  Place on un-greased sheet pan and flatten slightly.  Repeat with remaining 3 rectangles.

6.  Bake in a 375° oven for 15 minutes.

Appetizer Round

Yield: 8 servings

Friday July 7, 2000

• 1 can crescent rolls
• 1 ounce red or black caviar
• 3 hard cooked eggs
• 2 tablespoons chopped fresh chive
• ¼ cup sliced olives
• 1 small cucumber, thinly sliced

1.  Arrange triangles of dough in a circle in a 9" or 10" pie pan or pizza tray, pressing edges to seal.

2.  Bake according to package directions. Cool.

3.  Separate egg yolks from egg whites and chop yolks.  Chop whites.  Mound caviar in center of pastry.

4.  Circle with egg yolk. Place a band of egg white around yolk.

5.  Circle egg white with chive. Place cucumber slices around chive and finish edge with a band of olives.

6.  To serve, cut in wedges.

Make your own Superfine Sugar

     You don’t have to stop at a cup of sugar, in fact if you only have a large processor, pour in 3 or 4 cups of granulated sugar and process it until it becomes superfine for about 5-6 minutes.  You never have to worry about sugar spoiling.  Sugar is a preservative and will last for years.

Yield:  1 cup

Saturday August 28, 2004

1 cup granulated sugar

1.  Pour granulated sugar into the bowl of a small processor or a very clean coffee mill and process for 3-4 minutes until it becomes superfine.

2.   Pour into a jar and cap.

How to make your own Self Rising Flour

       Since there are not a lot of recipes calling for self rise flour it is easy to make your own, rather than storing 5 lbs which most often, is wasted. When a recipe calls for self rise flour, the following recipe is a perfect substitute.

Yield: 2 cups

1 tablespoon baking powder

1 teaspoon salt

 all-purpose flour

1.  Place baking powder and salt in a two cup measure. Add enough flour to equal 2 cups.

2.  Mix until all ingredients are incorporated.

Egg Whites & Yolks

                                                        The Egg Yolk Caper

      This bit of information stems from the day I decided to try a new recipe. It was for a flourless cake and called for 8 eggs. My son had been here the day before and ate an 8 egg white omelet, so I had 8 egg yolks in the fridge and decided it was a perfect time to try the new recipe. It turned out to be an extremely dense chocolate cake and although very dense, was absolutely delicious. That evening while typing the recipe into the computer, I realized that the cake called for 8 whole eggs, not the 8 yolks I had used. A week or so later, I made the cake as it should have been made and while it was very good, I really liked "My Mistake Chocolate Flourless Cake" better. The "Mistake Cake" lasted for quite awhile. It was so rich, only a very small piece could be eaten at a time. So this is the tale of the yolks and the reason for the following information, just in case I try to use up extra yolks again.

1.  1 egg = 2 yolks + 1 tablespoon cold water

2.  4 eggs = 8 yolks + 4 tablespoons cold water

3.  8 eggs = 4 whole eggs + 8 yolks + 4 tablespoons cold water

4.  8 eggs = 16 yolks + 8 tablespoons cold water

5.  4 egg whites = ½ cup

6.  1 egg white = 1 ounce

7.  1 whole egg = 2 tablespoons egg white + 1 tablespoon egg yolk for a total of  3 tablespoons

Crouton Alternative

      This idea should be delicious with Roasted Butternut, Curried Pumpkin, Curried  Tomato, Tuscan Tomato, Split Pea, Vidalia Onion, Sweet Potato Bacon or Broccoli Soup.

1.  For an alternative to croutons, try popcorn tossed with melted butter and seasoned with cayenne pepper, fresh ground black pepper, curry powder and salt.

How to make Crème Fraîche

Crème Fraîche {Krehm Fresh} # 1

      This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is PASTEURIZED, the fermenting agents necessary for crème fraîche can be obtained by adding buttermilk or sour cream. A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it's so easy to make an equally delicious version at home. Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.

• 1 cup heavy cream
• 2 tablespoons buttermilk

1.  Combine heavy cream and buttermilk in a glass container.  Cover and let stand at room temperature about 70° from 8-24 hours or until very thick.

2.  Stir well, cover and refrigerate up to 10 days.

Crème Fraîche # 2

     For those of you who do not want to wait 24 hours, you can try equal parts of heavy cream and sour cream and use immediately.

Another Crème Fraiché

• 1 cup heavy cream
• 1 tablespoon buttermilk

Combine in a jar with a tight fitting lid and place in a warm spot.  Allow to rest for 12-14 hours or until thickened but still pour-able.

Will keep for three weeks in the fridge and continues to thicken upon chilling.

How to make Condensed Milk

Condensed Milk # 1

      This condensed milk will work just as well as the canned condensed milk from the market. I have used it in both candy and cookies. I have also used it after it had been frozen and it was still excellent.  It can be kept in the fridge or frozen for months.

Yield: 7 (15 ounce) containers

Wednesday, May 17, 2000

• 1 gallon milk
• 8 cups sugar

1.  Cook milk and sugar together over medium low heat until mixture reaches a temperature

     of between 230° and 250°, stirring occasionally until thickened. 

Condensed Milk # 2 

   Condensed milk # 1 makes about 7 (15 ounce) cans . This recipe probably only makes 1 can.

Tuesday June 8, 2004

• ⅓ cup boiling water
• 4 tablespoons butter
• ¾ cup sugar
• ½ teaspoon vanilla extract
• 1 cup powdered (Carnation recommended) milk

1.  With electric mixer, blend together boiling water, butter, sugar and vanilla. Slowly add

      powdered milk and blend until thick.