Stuffed Celery
1 bunch of stalk celery
1 (8-ounce) package cream cheese, softened
2 tablespoons sour cream
1/4 cup finely chopped walnuts
25 pimento stuffed green olives, chopped
1/2 teaspoon Tabasco sauce
• Separate and wash celery stalks; dry well.
• Cut stalks into 1 to 1 1/2-inch lengths.
• Mix the cream cheese and sour cream together.
• Stir in the walnuts, chopped olives and Tabasco sauce.
• Spread filling onto the celery pieces.
• Place on a serving dish, cover and chill well before serving.
Yield: 30.
Caviar Spread
You can serve this on crackers, cucumber rounds, or use as a dip with vegetables.
1 package cream cheese at room temperature
½ cup sour cream
1 tbs. lemon juice
2 tbs. dill, minced
1 scallion, chopped (use the white and the green parts)
1 tbs. milk
Dash of salt
Dash pf pepper
3 ounce container of Salmon Roe
1. In a mixer blend the cream cheese until light and add the sour cream, milk lemon juice, and scallion, dill and salt and pepper.
2. Very gently fold in the Salmon Roe with a spoon.
3. Garnish with sprigs of dill.
Yield: 2 cups
Hot Mexican Spinach Dip
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.
Crab Stuffed Mushrooms
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.
Caviar Spread
You can serve this on crackers, cucumber rounds, or use as a dip with vegetables.
1 package cream cheese at room temperature
½ cup sour cream
1 tbs. lemon juice
2 tbs. dill, minced
1 scallion, chopped (use the white and the green parts)
1 tbs. milk
Dash of salt
Dash pf pepper
3 ounce container of Salmon Roe
1. In a mixer blend the cream cheese until light and add the sour cream, milk lemon juice, and scallion, dill and salt and pepper.
2. Very gently fold in the Salmon Roe with a spoon.
3. Garnish with sprigs of dill.
Yield: 2 cups
10 Minute German Sweet Chocolate Cream Pie
1 German chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups Cool Whip — 8-oz container
8 ” Graham Cracker Crust
Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.