Author Archives: Debra

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Low Country Artichoke Dip

Makes 3 cups

1 (14-ounce) can of artichoke hearts, drained and squeezed dry
1 cup mayonnaise
1 cup grated Parmesan cheese
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 cup canned chopped green chilies (optional)
Melba rounds

Chop artichokes. Combine artichokes with mayonnaise, Parmesan cheese,
seasoning salt, garlic powder and green chilies. Place mixture in a 1 quart casserole
dish. Bake at 350 degrees 20 minutes. Serve with Melba rounds.

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Brie with Amaretto and Walnuts

1 (10-ounce) round Brie cheese
1/2 cup packed brown sugar
1/4 cup Amaretto liqueur
1/2 cup coarsely chopped walnuts
Assorted crackers, bread and apple slices

Preheat oven to 400 degrees. Remove the top rind of Brie. Place in a shallow
baking dish. Mix brown sugar, Amaretto and walnuts. Spread over top of cheese.
Bake 8 to 10 minutes or until cheese melts. Keep warm and serve with assorted
crackers, bread and apple slices.

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Spicy Cheese Straws

Makes approximately 100 straws or more

2 (8-ounce) packages shredded sharp Cheddar cheese
16 tablespoons margarine,softened
2 1/3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cayenne pepper

Grate cheese in a food processor. Beat margarine and cheese with an electric
mixer until very smooth. Blend in flour, salt, baking powder and cayenne. Use a
cookie press with a star-shaped filler tip. Shoot dough onto baking sheet into
3 inch finger-length strips. Bake at 300 to 325 degrees 15 to 20 minutes. Do not
overcook.

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Dad’s Pimiento Cheese Spread

Makes 3 cups

12 ounces mild Cheddar cheese
1 (4-ounce) jar pimiento, finely chopped and well drained
1/2 teaspoon minced garlic
1 teaspoon horseradish
1 tablespoon burgundy wine
1 teaspoon Durkee’s Famous Sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon coarse ground black pepper or to taste
3 tablespoons Miracle Whip
3 tablespoons mayonnaise

Combine cheese, pimiento, garlic, horseradish, wine, Durkee’s sauce,
Worcestershire sauce, pepper, Miracle Whip and mayonnaise. Serve with assorted
crackers.

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Chutney Cheese Ball

Makes 20 servings

4 (3-ounce) packages cream cheese, softened
6 green onions, sliced
1/2 cup raisins
8 slices bacon, cooked and crumbled
2 tablespoons sour cream
1 teaspoon curry powder
1/3 cup peanuts, chopped
1 (12-ounce) jar mango chutney
Flaked coconut

Combine cream cheese, onions, raisins, bacon, sour cream, curry, peanuts and
half of the chutney. Form mixture into a ball on waxed paper. Place on serving
platter and pour remaining chutney over ball. Sprinkle with coconut.

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Page 1 of 512345