Pickles, drinks, appetizers, add quesadillas, tacos?,sauces
Olive Dip
2 small cans chopped olives
1 (¼ lb) stick softened butter Mix in the food processor.
8 oz. cream cheese, softened Refrigerate but let come to room
1 minced garlic temperature
before serving.
pepper
¼ tsp. crushed anise seed
2 tsp. chicken stock base
Serve with crackers
Ice Cream Aleksandr’s Serves
2
1 jigger brandy Combine brandy, cream de cocoa and
¾ jigger cream de cocoa ice
cream in blender. Mix well.
4 scoops vanilla ice cream
Serve in frosted
glasses topped with a sprinkling of nutmeg.
This
is sort of a Christmas “opening presents” time drink.
Kahlua
1 quart bottled water Bring water to a rolling boil
12 generous tsp instant Yuban coffee Add coffee and sugar; simmer 30
min, stirring often.
3 c. sugar Cool
3 tsp vanilla Add vanilla and vodka.
1/5 vodka Bottle
When Alek was born my parents were celebrating
at a restaurant and friends at another table ordered "Black Russians"
to be sent to my folks table. That was
the beginning of my "favorite drink" -- but Kahlua
was expensive so I made it from this recipe for years -- it's good.
Hot Buttered Rum
1 lb. dark brown sugar
1 lb. pwd sugar
1 lb. butter Mix
together to make "goop"!
2 tsp cinnamon
1 tsp nutmeg
1 quart vanilla ice cream, softened
Add 1-2 scoops
of "goop" to a glass, jigger of rum and boiling water. This
"goop" will last in the refrigerator a year -- or freezer longer.
When we were first married this was a popular recipe -- it was great at a lake
skating party in
Christmas Punch Serves
50
2½ c. cognac or brandy
3½ c. unsweetened pineapple juice (frozen is best)
1½ c. sugar
2½ c. Riesling wine Combine
all and let set several hours
1 c. lime juice ("Real" lime is okay)
1½ Tbs. Angostura bitters
2 bottles of champagne Add
ice and champagne just before serving
Wash pickles and
pack in jar. Pour over a strong hot brine and let stand 5 days. Drain-cover with boiling
water. Let stand over night. Cut in pieces and cover with boiling water
and alum the size of walnut. Cover with
radish leaves and let stand overnight.
Drain and cover with boiling water.
Let stand until cool. Drain and
cover with the following:
8 c. sugar to 2½
quarts vinegar
1 Tb celery seed
stick of cinnamon
Pour hot
mixture on pickles. Drain and reheat 4
different mornings.
Seal in jars. The
first jar means a crock.
This is my grandmother Breselow's recipe for
pickles. She would give me a quart of
pickles for my birthday or Christmas. I would eat the whole
quart at once. Even though I didn't feel
very good afterwards it was always worth it!
They were the best! Although I
have made other 14-day pickles I have never made this recipe, probably because
the recipe isn't "exact", tho I'm sure it
was to her.
Champagne Peach Punch
½ c. granulated sugar (can dissolve in a little water) Mix together
1 c. Grand Mariner
1 pkg frozen peaches Refrigerate
overnight
1 bottle (4/5's quart) dry white wine
2 bottles
Pour molded ice in
punch bowl and add
I
put cherries (red and green) or peaches in a ring mold. Pour a little water over the bottom. Place in freezer. When frozen add more water up to top of ring.
Freeze. Unmold
and store rings in plastic bags in the freezer .
Sangria
1 fifth good red wine
1 large lemon, thinly sliced Combine wine, lemon, orange, sugar and ice in a
1 orange thinly sliced
large glass pitcher.
1 small tray ice cubes
2 tsp sugar (or to taste)
7 oz. carbonated water, chilled Add carbonated water. Stir well.
Peaches or other
fruits in season (except melon) can be added.
Can add 4 Tbs. brandy to each pitcher for a little
"extra".
Swiss
Cheese Fondue * 6-8
appetizer servings
1 garlic clove Rub a heavy sauce pan with garlic
3 Tbs. Kirsh or
1 tsp cornstarch
2 c. dry white wine Pour in wine, cook over moderately high
heat.
½ lb. Swiss cheese, shredded When wine begins to form bubbles add cheese
gradually, stirring
½ lb. Gruyere cheese, shredded constantly with wooden spoon; never
allow it to boil. When you feel
a slight resistance to the spoon add Kirsch mixture. Continue to
cook until fondue begins to thicken.
½ tsp salt Add
to taste, salt, nutmeg, pepper, paprika
Nutmeg, white pepper, or paprika Quickly transfer to Fondue dish and
serve.
1 loaf French bread, cut into bite size pieces, so that
each piece has a bit of crust.
With bread on a
folk stir pieces through the cheese in a figure 8 or cross. If fondue becomes too thick, stir in a little
warm (never cold) wine. Can use Emmenthaler cheese in place of
Swiss.
Fondue (meat and cheese) were very popular at one time -- it was very
social to gather around the fondue pot
Hot Crab Spread
2
pkg.
(8 oz) cream cheese
4 c. crab meat
½ c. mayonnaise Mix
and heat in double boiler
2 tsp. mustard
2 tsp. pwd. sugar Add salts
sparingly
1 tsp. onion pwd.
Garlic salt to taste
¼ c. sherry Add
sherry
Serve in a
chafing dish over hot water. Can add 1 tsp. horseradish or dash of
This was
always a "winner". The more
modern version adds artichoke hearts.
Hot Dogs In Bourbon
1 lb. small hot dogs
1 c. ketchup Simmer
over low heat one hour
½ c. bourbon
3/4 c. brown sugar
1 small onion, grated
Serve in a
fondue dish or in a ceramic bowl on a heated tray with toothpicks on the side.
It's hard
to stop with one. Can be made ahead and
reheated.
Oyster-Nut Roll
8 oz. cream cheese, softened
Mayonnaise Mix together thoroughly
Garlic salt Form into a ball
Parsley flakes (opt)
One can smoked oysters (cut up)
Chopped nuts (pecans, walnuts) about 1-2 cups.
If desired
incorporate some nuts in the oyster mixture.
Pour rest of nuts on wax paper.
Roll ball around on nuts to coat.
Refrigerate several hours or overnight.
Serve with Triscuits.
Black Bean Nachos
1 - 15 oz. can black beans, drained and rinsed Mash beans
1 c. chunky salsa Stir
in salsa and garlic pwd
Garlic pwd to taste
Bag of big round tortilla chips Spoon mixture onto tortillas
2 c. cheddar/jack cheese, shredded Top with cheese
Microwave by the
plate or bake at 350° until cheese melts.
Herbed Salmon Ball
1 can (15½ oz) or fresh cooked
salmon
1 - 8 oz. cream cheese, softened
1 clove garlic, minced
½ c. small curd cottage cheese Blend all and add to salmon
¼ c. onion, minced
1 tsp. dried herbs Form
a ball and refrigerate 3 hours
1 c. parsley
½ c. walnuts, chopped Mix
parsley and walnuts together
Roll salmon in
parsley and walnuts. Can
be made ahead. Serve with
crackers.
Clam Broth Puffs (Filling on back of page) Bake
@ 400°
1 c. clam broth (from filling) or water Heat liquid in saucepan
½ c. butter, unsalted Add butter and bring to a boil
1 c. flour all-purpose, sifted Add flour and salt all at once and stir
vigorously with a wooden spoon
½ tsp salt
over low heat until mixture leaves the sides
of the pan and forms a ball.
Transfer to mixing bowl.
4 eggs at room temperature Add eggs, one at a time and beat thoroughly
after each addition until
thick dough is
formed.
1 egg
½ tsp milk Beat egg and milk together
Place level
teaspoons of batter on ungreased baking sheet about
1" apart. Brush tops with egg/milk
mixture. Bake at 400°
for 10 min. Reduce heat to 300°
without opening oven door and bake for 20-23 min. Cool, cut in half and fill with clam filing (filling
recipe on back of page). Replace
tops. Freeze on a flat tray. When firm, pack in a freezer bag. On serving day: heat @ 400° for 15 min.
Clam Filling
2 cans (10½ oz)
minced clams, drained (use liquid to make puffs)
12 oz. cream
cheese, softened
¼ c. chives, finely
chopped
¼ tsp. pepper Mix all together thoroughly.
½ tsp. seasoned
salt
These
take some time and effort but because they can be made ahead and because they
taste so good they are worth the effort.
Water Chestnut Hors d'oeuvre Makes
about 16
1 can (5 oz) whole water
chestnuts, drained
¼ c. soy sauce Marinate
chestnuts in soy for 1 hour
¼ c. sugar Roll
chestnuts in sugar
4 slices bacon, cut into about 2½" slices Wrap cut piece of bacon
around chestnut and secure
with a toothpick.
Arrange wrapped
chestnuts on a rack in a shallow pan.
Bake 20 min. @ 400°. Drain on
paper towels.
If made ahead reheat @ 350° for about 5 minutes before
serving.
Pork/Chicken Skewers
2 lbs. boneless pork or chicken cut into 1" pieces
½ c. chutney Puree
until smooth
¼ c. ketchup
1 tsp. soy sauce Add
soy, pepper and oil to chutney/ketchup
4 drops liquid hot pepper
2 Tb. salad oil
3/4 c. salted peanuts, chopped
Add
chicken/pork to marinade and marinate overnight. Put meat under broiler and broil until
done. Immediately roll in peanuts. Then put on skewers and serve.
Chili Con Queso
8 oz. of taco sauce
1 can chili peppers
1 Tb. sugar
1 Tb. vinegar Simmer
together 1½ hours
1 Tb.
1 bunch cut-up scallions
½ tsp. salt
¼ tsp pepper
3 cloves garlic, chopped
2 tsp paprika
2 lb. Velveeta cheese Mix
together with sauce
1 lb. ground beef, cooked Mix
in. Keep warm in chafing dish. Serve with tortilla chips.
This
is another "old" favorite that I haven't made in years.
Chili
Con Queso used to be a staple of cocktail parties.
Chex Party Mix
Bake
@ 250°
6 Tb. butter/margarine Melt
butter in oven on a large cookie pan
1 tsp seasoned salt Stir
in salt and Worchestershire sauce
4 tsp Worchestershire sauce
1½ c. Corn Chex cereal
1½ c. Rice Chex
cereal Add cereals,
nuts, pretzels.
1½ c. Wheat Chex cereal Mix until all pieces are
coated
¾ c. salted mixed nuts(or just
peanuts) (can also add cherrios)
1½ c. pretzel sticks
Heat for 45 minutes
at 250° . Stir
every 15 min.
The date
on this recipe was 1979 -- one of its popular years.
Layered Bean Dip
Bean dip or one drained can of black beans, "smushed"
Guacamole
2 ripe avocados
(the secret to good "guac" is a very
ripe, but not too ripe avocado)
1 tsp. dried
minced onion
½ c. sour cream
Sour cream
Salsa
Chives, cut up
Cheese (cheddar/jack, longhorn or jalapeno jack), shredded
Lettuce, shredded
Black olives, drained and cut up
Tomatoes, cut up
In a decorative
shallow bowl or glass pie pan spread bean dip/beans on the bottom, then
guacamole, sour cream, salsa, chives, cheese, lettuce, olives, and tomatoes
layered on top. Refrigerate. Serve with chips.
This recipe includes the "K's standard
recipe for guacamole served with sauce and chips. In this recipe just avocado is okay - no need
to make guac since it includes sour cream. Kris was always the best guac
maker, cutting the avocado in half and squeezing the meat out so it was
already "smushed" when it landed in the
bowl. Can add a bit of
lemon juice to keep the guac from turning brown.
Carrot Dip
Carrots, cooked until slightly soft
Olive oil
Jalapeno
Garlic cloves
Mix all in the
food processor until smooth. Adjust oil
and Jalepenos and garlic according to taste. Serve with corn chips.
Most people
never guess this is made with carrots -- healthy.
Spinach Dip
1 pkg chopped frozen spinach Cook with salt.
Drain and squeeze dry.
½ c. fresh chopped parsley
1 tsp salt
dash of pepper
½ c. finely chopped onion
1 c. mayonnaise
½ c. sour cream
Mix all the
ingredients together and chill. Serve
with a vegetable tray, crackers or chips.
Seafood Cocktail Sauce Makes
½ Cup
1/3 c. chili sauce Combine
ingredients
2 Tb. lemon juice
1½ Tb. horseradish Chill
thoroughly
¼ tsp grated onion
1 tsp Worchestershire sauce
2 drops
Salt to taste
Serve with chilled
shrimp.
Artichoke Dip
1 can artichoke hearts (4-5 hearts)
2 tsp. olive oil Blend
all together in a blender
1 garlic
1/3 c. parmesan cheese
salt/pepper to taste
cayenne
Serve with
veggies or bread or crackers. Don’t increase the garlic or it will overpower the flavor.