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SOMETHING TO SPREAD ON A BAGEL
1 (12 oz.) carton soft cream cheese
2 T chopped chives
1/2 tsp. chili sauce
black pepper to taste
1 T prepared horseradish
2 tsp. onion juice
2 cloves garlic, minced fine
Mix everything together really well.
Store in refrigerator. Makes about 1 1/2 cups.
A FANCY SANDWICH FILLING
8 oz. cream cheese, softened
¾ c. chopped pecans
¼ c. roasted red pepper in oil, chopped & drained
¼ c. chopped onion
¼ c. chopped green olives
1 T ketchup
3 hard-cooked eggs, finely diced
several grinds black pepper
Mix well.
A QUICK & EASY SANDWICH SPREAD
3/4 c. mayonnaise
1/4 c. chili sauce
1 T lemon juice
1 T minced onion
Mix well and store in the refrigerator.
PARTY SANDWICH FILLING
8-oz cream cheese, softened
¾ c chopped walnuts
¼ c chopped bell pepper
¼ c sliced black olives
3 T chopped pimento
1 T catsup
3 hard cooked eggs, finely chopped-
salt to taste
ground black pepper to taste
Combine all ingredients. This is a good filling for lightly buttered sandwich slices. Makes 32 quarter-slice triangles.
BLACK AND GREEN OLIVE SPREAD
¾ c pitted green olives
¾ c pitted Kalamata olives
1 T olive oil
1-2 T dry red wine
¼ c lightly packed fresh basil leaves
1 T Dijon mustard
1 clove garlic, minced
a few grinds of black pepper
¾ c seeded and chopped tomato
1-2 thinly sliced green onions
Combine olives, olive oil, wine, basil, mustard, garlic and pepper in the food processor bowl and puree until smooth. Stir in the tomato and green onions. This is good served with baguette slices. Makes 1 ½ c.
PIMIENTO CHEESE SPREAD
2 lbs. Cheddar (mild)
1 lb. Cheddar (sharp)
10 oz. Cheddar (extra sharp)
3 jars sweet relish (total approximately 30 oz.)
Mayonnaise to taste
2 heaping T mustard
1 c. diced pimientos
Into an electric mixing bowl grate the cheeses and add the sweet relish, mayonnaise, and mustard. Mix well. Stir in by hand the pimientos which have been diced to desired sizes.
CHEDDAR PORT SPREAD
1 (15 1/4 oz.) can crushed pineapple
1/3 c. port wine
8 oz. cream cheese, softened
8 oz. cheddar cheese, shredded
1/2 tsp. garlic powder
1/4 tsp. dry mustard
Drain the pineapple very well, pressing out as much liquid as possible. Beat together cheeses and wine until well blended; beat in the garlic and mustard. Mix in the pineapple. Store in refrigerator. Makes 3 1/2 cups.
TRIPART CHEESE MOLD
4 oz gouda cheese, grated
8 oz cheddar, grated
2 oz blue cheese, crumbled
3 oz cream cheese, softened
½ c dark beer
2 tsp onion juice
1 tsp Dijon mustard
1 tsp A1 sauce
1 tsp celery salt
1 tsp Worcestershire sauce
2 cloves garlic, crushed
Beat cheeses together until well conbined. Gradually add beer and remaining ingredients. Chill overnight in a mold lined with plastic wrap.
LAYERED CHEESE DOME
16-oz cream cheese, softened
2 tsp lemon juice
1/3 c grated parmesan cheese
1 T chili sauce
½ c cream style cottage cheese, drained
1/2 tsp onion juice
1/2 tsp garlic granules
½ c minced parsley
Beat together cream cheese and lemon juice until fluffy. Divide into two portions, and stir parmesan and chili sauce into one; cottage cheese, onion salt, and garlic granules to the other. Pack the first layer into a 3-cup bowl lined with plastic wrap; beat the second layer until it is nearly smooth, and stir in the parsley. Spoon atop the first layer. Cover and chill. Makes about 2 ½ c.
HOLIDAY CHEESE BALL
10 oz cheddar cheese, cubed
12 oz cream cheese, softened
8 oz blue cheese, softened
½ tsp onion juice
1 tsp Worcestershire sauce
½ tsp liquid smoke
1 c ground pecans, divided
½ c minced fresh parsley, divided
Reduce the cheddar to fine crumbles in the food processor. Add cream cheese, blue cheese, onion juice, Worcestershire sauce and liquid smoke; blend until smooth. Add ½ cup pecans and ¼ cup parsley; process until just blended. Refrigerate overnight in a bowl lined with plastic wrap. Combine the remaining pecans and parsley. Shape the cheese into a ball and roll in this. Makes 3 c.
SOYBEAN PÂTÉ SANDWICH SPREAD
2 eggs
1/4 c. milk
2 T brandy
2 tsp. Marmite or Savorex
2 tsp. Tamari soy sauce
2 cloves garlic
1/2 tsp. dried thyme
1/4 tsp. ground allspice
1/8 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. black pepper
1/2 onion, sautéed in butter until tender
2 c. cooked soy beans (3/4 c. dry)
Mayonnaise
Capers
Put everything except onion, soy beans, mayonnaise and capers in blender or food processor; blend until well until all is smooth. Stir in onion.
Butter a 1 qt. casserole or pan, pour in the pate and cover tightly with foil or lid. Bake at 350F 45-50 minutes. Allow to cool, then refrigerate. For a sandwich spread, add mayonnaise to spreading consistency and capers to taste.
AVOCADO PÂTÉ '
4 ripe avocados, peeled and pitted
16 oz. cream cheese, softened
2 T onion flakes
1 T lemon juice
2 tsp. minced garlic
Tabasco to taste
Salt to taste
chopped pistachios & black olives
Puree together avocados and cream cheese; add onion, lemon juice, garlic, Tabasco and salt; blend in well.
Line a 6-cup mold with saran wrap or a plastic food storage bag; spray lightly with non-stick cooking spray. Pour in the avocado mixture; try to avoid leaving air bubbles or wrinkles in the wrap. Cover with plastic wrap and refrigerate overnight. Turn out on a platter and pull off plastic wrap (this should present no problem.) Garnish with chopped black olives and chopped pistachios.
Serve with small crackers. Makes 8-10 servings.
TRICOLOR VEGETABLE PÂTÉ
10 outer romaine lettuce leaves, wilted (plunge alternately into boiling and iced water)
Line bottoms and long sides of 2 greased 7 ½ inch loaf pans with Romaine leaves. Cut 2 pieces each waved paper and cardboard ¼ inch smaller on all sides than the tops of the loaf pans; cover each piece of cardboard with foil. Prepare the layers:
WHITE BEAN LAYER:
2 T butter
1 ½ c thinly sliced onions
2 cloves garlic minced
1 can (16 oz) white kidney beans, rinsed and drained
3 large egg whites
2 large egg yolks
2 T instant mashed potato flakes
¼ tsp dried oregano
¼ tsp dried basil
salt, as desired
a few grinds of pepper
Melt the butter and stir in onions and garlic. Cover and cook over low heat, stirring occasionally, until onions are very tender but not browned. Transfer to the food processor, add remaining ingredients and process until very smooth. Carefully spoon half the mixture into each pan; spread into an even layer.
SPINACH LAYER:
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
½ c green onions, coarsely chopped
3 large egg whites
2 large egg yolks
2 T instant mashed potato flakes
1/4 tsp ground nutmeg
salt, as desired
a few grinds of pepper
Process all ingredients until very smooth. Carefully spoon half over each bean layer; spread gently until even.
CARROT LAYER:
1 (16 oz) can sliced carrots, drained
3 large egg whites
2 large egg yolks
2 T instant mashed potato flakes
1 tsp minced fresh gingerroot
a few grinds of pepper
salt, as desired
Process all ingredients and layer as above.
Tap pans firmly on the countertop several times to remove any bubbles. Grease one side of each piece of waxed paper and place it greased side down directly on carrot layers. Wrap each pan in foil. Bake in a water bath, 70 minutes at 350F, until a pick inserted in the center of the pâtés comes out hot to the touch. Remove pans to a rack; cool 15 minutes. Unwrap; place foil-covered cardboards directly on waxed paper, and put 2-3 pounds of weight (heavy cans) on each loaf, to firm for easy slicing. Refrigerate overnight. Invert pâtés onto a tray or board, and slice to serve. Makes 20 servings.
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