Cheryl’s Cuisine: May 2019

By Cheryl Radkiewicz

With entertaining season upon us, it’s time to take a walk back into my “never ending” recipe collection.   Many of these I’ve received from relatives and friends who have long passed. I still cherish their memories each time I hold the recipes in my hand.   I’ve updated them so all are easy and quick. Enjoy!

Appetizer Cheese Ball:

1- 8 oz. bag shredded sharp Cheddar cheese
1-4 oz. pkg. cream cheese, softened
1/4 cup drained pimiento
1 tsp. Worcestershire sauce
1 tsp. grated onion

Mix all ingredients together. Shape into large ball. Roll in parsley or nuts. 

NOTE: You can also roll this mixture into tiny balls for appetizer-size bites.

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Boursin Quiche:

1 cup shredded Swiss cheese
1/4 cup chopped green onions
1/4 cup chopped ripe olives
1 small tomato, seeded and diced
3 eggs
1/2 cup whipping cream
1-5 oz. pkg. Boursin cheese

Preheat oven to 357 degrees.  Sprinkle 3/4 cup Swiss cheese on bottom of  quiche dish or glass pie plate. Sprinkle onions, olives and tomato over cheese.  In medium bowl mix eggs, cream and Boursin. Pour mixture over vegetables. Sprinkle with remaining 1/4 cup Swiss cheese.  Bake in oven for 35 minutes or until puffed and golden brown. Let stand 5 minutes before cutting.

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Tangy Cheese Appetizer Fondue:

2 pkgs. Monterey Jack cheese, plain
1 jar Progresso Pepper Salad, drained
6 Pepperoncini, drained
1 Tbsp. juice from Pepperoncini

Put cheese into food processor to grind up.  Place all ingredients into fondue pot. Heat all together.  Serve warm with bread chunks or crackers. Note: This is for people who like “spicy”.

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Shrimp Puffs:

Cream Cheese Dough:
1/2 cup butter, room temperature
4 oz. cream cheese, room temperature
1 cup flour

Mix these  ingredients together and chill for at least 1 hour.

Filling:
8 oz. bag or can of small shrimp
1/2 tsp. lemon juice
1 Tbsp. parsley, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
Dash of Worcestershire sauce
2 tsp. tartar sauce
Finely grated onion

Roll out dough.  Cut into small squares.  Mix filling ingredients together and put 1/2 tsp. filling on top of each square.  Cover with another square. Use fork to seal filling between two dough squares, like a ravioli. Bake in preheated 350 degree oven for 10 minutes.  Can serve plain or with side of tartar sauce.

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Broccoli and Black Olive Salad:

1 large bag frozen broccoli cuts
1-6 oz. can pitted black olives
Salt and pepper to taste
1 clove garlic, crushed
Oil, to taste

Cook  broccoli as directed.  Do not overcook. Drain broccoli well and place in bowl.  Add rest of ingredients and toss lightly. Serve warm.

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Corned Beef Spread:

12 oz. corned beef, ground in  food processor
3 cups mashed potatoes
1 cup sour cream
3 Tbsp. chopped parsley
1/4 cup chopped baby gherkins
1/2 tsp. dill weed
3 Tbsp. finely chopped onion
3 Tbsp. finely chopped celery
Dash salt
1/4 tsp. pepper

Combine ground corned beef and mashed potatoes.  Blend in sour cream and remaining ingredients. Transfer mixture to serving bowl and chill.  Serve with whole wheat crackers and sliced cucumbers.

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