My Great Recipes Collection

Great Recipes From the Past

Archives for June 2018

Mushroom Appetizers with Herbed Crust

by Leave a Comment

These circles of pastry are filled with a savory mushroom filling. Serve them hot from the oven, or cooled, with tea, cocktails, or as an accompaniment to a first-course soup or salad.

Turnovers may be refrigerated after shaping. Cover with plastic wrap. Bake just before serving.

Easy and tasty.

Makes 16 turnovers.

Hot and Cold Appetizers, Section 1, Card 27

Print

Mushroom Appetizers with Herbed Crust

Ingredients

Filling

  • 1/2 pound mushrooms chopped
  • 1 small onion chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dry sherry optional
  • 1/4 cup sour cream

Pastry

  • 1 3- ounce package cream cheese
  • 1/2 cup butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon tarragon
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 tablespoon water

Instructions

Filling

  1. Saute mushrooms and onions in 2 tablespoons butter until mushroom juices have evaporated, 4 to 5 minutes.
  2. Stir in flour, salt, pepper, and sherry, if used. Cook 2 minutes until mixture is quite dry. Add the sour cream. Remove from heat and cool.

Pastry

  1. Blend cream cheese and butter until smooth. Add flour, tarragon, and salt. Mix until stiff dough forms.
  2. Divide dough into two parts. Wrap each in plastic and chill for 30 minutes.
  3. Roll chilled dough out to 1/8 inch thickness. Cut 32 rounds, 1 1/2 inches in diameter. Use a fluted edged cookie cutter for a decorative edge.
  4. Put 1 teaspoonful of the filling into the center half of the rounds. Cover with the remaining rounds. Seal edges by pressing with tines of a fork.
  5. Mix egg yolk and water; brush on turnovers.
  6. Bake at 375 for 15 to 18 minutes or until lightly browned.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Barbecue Cups

by Leave a Comment

From the Cross Country Cookery cookbook, this is a scrumptious combination of homemade biscuits and barbecued beef.

Print

Barbecue Cups

Servings 12 servings

Ingredients

  • 3/4 cup ground lean round
  • 2 tablespoon brown sugar
  • 1/2 cup Kraft barbecue sauce
  • 1/8 teaspoon black pepper
  • 2 tablespoon instant minced onion
  • 1 teaspoon worcestershire
  • 1 teaspoon kikkoman
  • 8 drops tabasco
  • 1/2 cup bell pepper chopped
  • 3/4 cup cracker barrel cheese shredded

Instructions

  1. Preheat oven to 400.
  2. Brown ground beef. Drain.
  3. Add barbecue sauce and rest of the ingredients. Set aside.
  4. Make your own biscuit recipe. Use large cutter and make 12 biscuits.
  5. Put one in each muffin cup and press dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle each with cheese.
  6. Bake for 10-15 min til crust is brown.

Peppers with Cream Cheese Filling

by Leave a Comment

This savory cream cheese mixture can be served as a dip as well as a filling in bell peppers. It is excellent as an appetizer.

You can add some chopped walnuts or salted peanuts to the cream cheese mixture for another flavor.

Makes 15 to 20 appetizers.

Easy and tasty.

Hot and Cold Appetizers, Section 1, Card 21

Print

Peppers with Cream Cheese Filling

Ingredients

  • 2-3 red or green bell peppers
  • 1 8- ounce package cream cheese room temperature
  • 2 tablespoons whipping cream
  • 2 tablespoons parmesan or sharp cheddar grated
  • 1/2 teaspoon paprika
  • dash cayenne optional
  • 1 tablespoon chives or parsley chopped

Instructions

  1. Rinse and dry peppers. With a sharp knife, cut off the stem end, leaving a small round of pepper attached. Discard stem and finely chop the remaining part. Remove the seeds carefully without breaking the skins.
  2. Blend the softened cheese with the whipping cream until smooth.
  3. Add the cheese, paprika, and cayenne pepper, if used. Blend well. Add chives or parsley and the finely chopped parts of the peppers.
  4. Fill peppers with cream cheese mixture.
  5. Let stand in refrigerator for at least 2 hours. It can also be kept in the freezer for about 20 minutes.
  6. Cut into thin slices to serve.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Mildred’s Oatmeal Lace Cookies

by Leave a Comment

These fragile, wafer-thin cookies seem made-to-order for a light after-dinner snack; if you decide to drape them around a rolling pine to form “tiles,” you might consider serving them stuffed with whipped cream lightly flavored with Drambuie.

Thin cookies like this may prove difficult to handle in warm, humid weather. Solution: cover with plastic wrap and freeze to harden. Serve directly from freezer – no thawing needed!

Makes about 4 dozen 2-inch cookies
After-Dinner Drinks, Card 15
Two drinks and one desserts.
1977 by Random House, Inc. All rights reserved. Printed in the USA

Rusty Nail

3/4 jigger Scotch
3/4 jigger Drambuie
Pour over ice cubes in Old Fashioned glass; stir well. Some die-hards deplore the use of ice with Scotch and serve the Rusty Nail in a liqueur or pousse cafe glass, pouring Drambuie in first and floating Scotch on top.

Godfather

Prepare as above, but substitute amaretto for Drambuie.

Print

Mildred's Oatmeal Lace Cookies

Ingredients

  • 2 1/2 cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs separated
  • 1 cup brown sugar packed
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350.
  2. Mix together oats, baking powder, and salt, and set aside.
  3. Beat egg whites until fluffy; do not beat to peaks. Beat yolks into sugar. Fold in whites, melted butter, and vanilla. With spoon, stir in rolled oat mixture.
  4. Grease cookie sheets. Drop batter by half tablespoonfuls onto cookie sheets. Smooth out lightly with back of spoon. Do not crowd cookies. Bake until lightly browned, about 10 minutes. Remove from baking sheet immediately.
  5. Notes: If desired, drape baked cookies over rolling pin immediately after removing from oven to form tiles (makes for more attractive presentation.

Caramel Pecan Brownies

by Leave a Comment

This recipe for Caramel Pecan Brownies was found in the Red Plastic Box Collection.

Print

Caramel Pecan Brownies

Course Cookies

Ingredients

  • 3/4 cup sugar
  • 2 eggs beaten
  • 1/2 cup Parkay margarine or butter melted
  • 1/3 cup Kraft caramel sauce
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup pecans chopped

Instructions

  1. Gradually add the sugar to the eggs, beating until light and fluffy.
  2. Combine the margarine or butter and caramel sauce and gradually add to the sugar and egg mixture. Stir until thoroughly blended.
  3. Add the flour which has been sifted with the baking powder and salt.

  4. Add the vanilla and nuts and mix well.

  5. Pour into a greasted 9-inch square pan. Bake in a moderate oven, 350 for 30 to 35 minutes. Cool. Cut into 16 squares.