Southern-Style
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Artichoke Dip Baked Grapefruit Black Olive Dip Blintz Hors D-oevre Cheese Log Cheese Ring Crab Stuffed Mushroom Pimento Cheese Stuffed Celery
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Recipe By :Barbara Blumenfeld
1 Cup Parmesan Cheese -- grated 1 Cup Miracle Whip® 1 Cup (tall Can) Artichoke Hearts -- chopped 1 Small Can Water Chestnuts -- drained and chopped
Mix all ingredients and bake in glass pie pan in 400 degree oven for 15 minutes or until firm. Serve in chafing dish. Use crackers as dip.
Recipe By :Michele Buck Section 1/2 grapefruit as usually prepared: Sprinkle brown sugar over top. Tablespoon of maraschino cherry. Dot with butter. Put under boiler until sugar begins to cook and edges turn slightly brown.
Recipe By :Pat Branch 2 cans black olives 2 cans Old El Paso Green Chilies 3 Tomatoes -- Peeled, chopped 4 onions -- chopped 3 tablespoons olive oil 3 teaspoons olive oil 3 teaspoons wine vinegar garlic powder salt and pepper
Mix all together.
Recipe By :Barbara Blumenfeld 2 loaves White Bread -- sliced long way 1 Pound Cream Cheese 2 Egg Yolks ½ Cup Sugar 1/2 Pound Butter -- melted Sugar and Cinnamon Sour Cream
Cut crusts off bread and roll thin. Cream together cream cheese, egg yolks and sugar. Spread creamed mixture on bread, roll length wise like jelly roll. Mix together melted butter, sugar and cinnamon and roll each log in mixture. Harden for a few minutes in refrigerator. Cut in 1" pieces--freeze if desired. To serve bake until golden brown at 350 degrees 15 to 25 minutes. Serve with sour cream. Source: "Nita Levin"
Recipe By :Barbara Blumenfeld 3 Ounces Sharp Cheddar Cheese 8 Ounces Cream Cheese 1 Teaspoon Worstershire Sauce 1 Onion Fish or Tuna Mix all ingredients together and form into two logs. Roll in chopped nuts. Refrigerate and slice thin. Serve with fancy crackers. Source: "Marion Levin"
Recipe By :Phyllis Brackin
1 16 Oz Extra Sharp Cheddar Cheese 1 Medium Onion 1 Clove Garlic -- minced 1 Cup Pecans -- chopped 1/2 Cup Mayonnaise -- Hellman's 1/2 Teaspoon Tobasco Mix together place in a mold to make ring.
Michael Nickell, Director of Operations of Magnolia’s, one of the restaurants featured on the Culinary Tours of Charleston, graciously shared one of his personal, and most southern, recipes. “One of my best friend’s mother, Alice Marks, made the quintessential Pimiento Cheese. I have never seen her recipe, so this is about as close as I can get to duplicating her ‘Southern Caviar.’ I prefer to use the fresh roasted red pepper. It gives enough extra depth and flavor to be worth the 50 minute roasting and peeling process. If you prefer a spicy version, add 1 tablespoon of sautéed minced jalapeno pepper and a few dashes of hot sauce.” Ingredients Makes 2½ cups 5 large roasted red peppers, peeled, seeded and chopped or 2 1/2 cups jarred diced red pimientos 1 cup finely chopped stuffed green olives 1¼ lbs New York or Vermont sharp white cheddar cheese, grated ¼ cup freshly grated parmesan cheese ¼ cup mayonnaise 1 tablespoon chopped fresh parsley ½ teaspoon freshly ground black pepper Dash cayenne pepper Instructions Combine all of the ingredients in a mixing bowl and mix well. Season to taste with cayenne pepper. Refrigerate until ready to serve. For more information or reservations for the Culinary Tours of Charleston, call 843-722-TOUR.
Recipe By :Michele Buck
Celery Stalks -- 2 " pieces 1 Underwood's Deviled Ham 1/4 Cup Roquefort Cheese 1 Tablespoon Cream Cheese 1/4 Cup Green Pepper -- chopped Clean and cut celery stalks in 2" pieces. Stuff with Underwood's Deviled ham, Roquefort, cream cheese mixed, and chopped pepper.
By Sylvia Burson Rushing 1 stick butter 1 cup Philadelphia cream cheese 1 can white crab meat (½ - 1cup fresh crab meat) Thicken with bread crumbs to stuff large mushrooms. Serve with lemons warmed and tied with cheesecloth to squeeze juice to taste. Or leave off head chunks and serve in Fondue to use as French bread dip. Deviled Eggs Slice the eggs in half lengthwiseRemoving yolks to a medium bowl Place the whites on a serving platter. Using a fork, mash the yolks. Add a tablespoon of mayonnaise Salt and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites Top with paprika.
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Copyright 1996 These are my own working genealogy files that I share with you. The errors are my own. But, perhaps they will give you a starting point. All original writing is copyrighted. Webmaster
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