Cheryl’s Cuisine: January 2023

By Cheryl Radkiewicz

As we’ve wrapped up another Christmas celebration, we’re on to New Year’s and still entertaining.  However, what do you do with all of those Christmas leftovers?  It’s time to go through your refrigerator and repurpose what items are taking up space before they expire.

As I’m going through my refrigerator, it seems every year I  have  mostly dairy products left….cheese, cheese and more cheese,  cream cheese, sour cream, milk, eggnog, and a few rings of kielbasi.  By the way,  I love having a great variety of cheeses, however, nieces and nephews only eat Cheddar.  I keep hoping their tastes will mature into trying new varieties.

So, what am I doing with the leftovers?

Hot Cheese Squares:

8 oz. cheddar cheese
8 oz. pepper jack cheese
4 eggs, slightly beaten

Grate cheeses together and add beaten eggs. Pour into a greased (or sprayed) 8×8″ baking dish.  Bake in 375 degree preheated oven for 30 minutes.  Cut into squares . Freezes well.

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Pink & Pretty Cheese Dip:

1-8 oz. pkg. cream cheese, softened
1/3 cup chopped onion
1/3 cup chili sauce
3 Tbsp. mayonnaise
¼ tsp. Worcestershire sauce

Blend ingredients together.  Serve with favorite raw vegetables.

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Swiss Artichoke Puffs:

1 loaf cocktail rye bread
¾ cup mayonnaise
1/3 cup grated Parmesan cheese
1 tsp. chopped parsley
¼ tsp. onion powder
¼ tsp. Worcestershire sauce
1-14 oz. can artichoke hearts, drained and quartered
Swiss Cheese, thinly slices and cut to fit top of bread slices

Toast bread on cookie sheet in oven.  Combine mayonnaise and Parmesan cheese.  Add parsley, onion powder and Worcestershire sauce.  Put one piece of artichoke on rye round and spread cheese mixture on top.  Cover with pieces of Swiss cheese.  Arrange on cookie sheet and broil until cheese melts and lightly browned.

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George Washington Tavern’s Fettucine Royal:

1/4-1/2 lb. fettucine, cooked
½ cup cream cheese, melted
4 Tbsp. Rhine wine (or dry white)
½ cup backfin crabmeat
1 Tbsp. chopped parsley
2 Tbsp. freshly grated Parmesan cheese
Salt and pepper to taste

Drain the cooked fettucine in colander.  In saucepan over low heat, combine melted cream cheese, wine and crabmeat and heat through.  Add fettucine and parsley, and toss.  Top with Parmesan cheese, sprinkling of salt and grating of pepper.  Serves 2.

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Artichoke & Red Pepper Dip:

1-No. 10 can artichoke hearts, drained and chopped
1-28 oz. can roasted red peppers, drained and chopped
4 cups (2 pints) sour cream
½ tsp. cayenne pepper
2 tsp. white pepper
1 lb. mozzarella cheese, shredded
2 cups Parmesan cheese, grated

Blend all ingredients.   Bake in 350 degree oven for 12-15 minutes.

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Kielbasi in Beer Sauce over Linguine:

3 lbs. kielbasi, cut in 1/2″ slices
1 cup chopped green onion
12 Tbsp. butter
Flour, to thicken
4 tsp. dry mustard
4 tsp. caraway seeds
2 ½ tsp. cayenne pepper
½ tsp. salt
4 cups milk
6 cups (24 oz) American cheese, cubed
3 cups (12 oz) Swiss cheese, shredded
2 2/3 cups beer
5 lbs. cooked linguine

Cook kielbasi until browned.  Drain on paper towel.  Drain fat from pot.  In same pot,  cook green onions in butter until tender.  Stir in flour until mixture thickens, making a roux.  Add mustard, caraway seeds, cayenne pepper and salt.  Stir in milk and cook until thickened.  Add cheese, beer and kielbasi.  Stir until all cheese is melted.  Serve hot over linguine.

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Eggnog Cheesecake:

1 Graham Cracker Pie Crust
2-8 oz. pkgs. Cream cheese, softened
2 cups dairy eggnog
1 cup milk
2-(4 serving each) pkgs. vanilla instant pudding and pie filling
1 Tbsp. light rum
1/8 tsp. freshly grated nutmeg

Beat cream cheese in large bowl with electric mixer on medium speed until well blended. Gradually add 1 cup of eggnog, blending until smooth.

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