My Great Recipes Collection

Great Recipes From the Past

Eggs & Cheese

Strawberry Omelet

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Mastering the art of omelet-making is a must for serious after-dinner entertainers. With a little practice you will quickly have the expertise to prepare 20 to 30 individual omelets, right in front of your guests, in a matter of minutes.

This dessert omelet is an easy one and requires no special talents; it is finished in the oven and no flipping or unmolding is necessary. For omelet recipes, see Index.

The omelet recipe is for 6 servings from one omelet.

After-Dinner Drinks, Card 20
Two drinks and one dessert.

1977 by Random House, Inc. All rights reserved. Printed in the USA

White Russian

1 jigger vodka
3/4 jigger Kahlua
3/4 jigger heavy cream
Stir vodka and Kahlua well with ice cubes in Old Fashioned glass or saucer champagned glass. Float heavy cream on top.

Godmother

1 jigger amaretto
1 jigger vodka
Stir amaretto and vodka well with ice cubes in Old Fashioned glass.

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Strawberry Omelet

Ingredients

  • 12 eggs
  • 2 tablespoons superfine sugar
  • 1/4 cup dairy sour cream
  • 1/3 cup flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter
  • 1 cup strawberry preserves
  • 2 tablespoons Contrieau

Instructions

  1. Break eggs into large mixing bowl and beat well. Stir in sugar and sour cream. Sift flour over eggs and add salt. Mix gently but thoroughly.
  2. Heat butter in deep, heavy skillet suitable for presentation at table. When foaming, pour in eggs and cook slowly until bottom has set. Place in 375 oven for 7-10 minutes or until firm.
  3. Heat strawberry preserves.
  4. Remove from oven and spread with warm strawberry preserves; sprinkle lightly with Cointreau.

Roquefort Souffle

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The souffle is ‘dessert,’ although it seems more savory to me with cayenne pepper, and Roquefort cheese; the recipe notes mention that it is good served with grape jelly or a rum-flavored applesauce. Sabrina and the Gold Cadillac are two creamy drinks.

After-Dinner Drinks, Card 16
Two drinks and one dessert.
1977 by Random House, Inc. All rights reserved. Printed in the USA

Sabrina

1 jigger Sabra
1 jigger white creme de cacao
1 jigger heavy cream
Shake ingredients with ice and strain into saucer champagne glass.

Gold Cadillac

1/2 jigger white creme de cacao
1/2 jigger Galliano
1/2 jigger heavy cream
1/2 cup crushed ice
Place ingredients into blender and blend at low speed 10-15 seconds. Pour into saucer champagne glass. The photo on the front of the card is of the Gold Cadillac.

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Rouquefort Souffle

Ingredients

  • 2 tablespoons parmesan cheese grated
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cup boiling milk
  • 4 egg yolks
  • 1 cup roquefort cheese crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3/4 teaspoon mace
  • 1/8 teaspoon cayenne
  • 6 egg whites

Instructions

  1. Grease 6-cup souffle or charlotte mold and sprinkle lightly with two tablespoons grated parmesan cheese. Gently tap out excess cheese; refrigerate.
  2. Preheat oven to 400. Melt butter in saucepan; add flour and cook slowly 1 minute, stirring constantly; pour in boiling milk all at once.
  3. Remove from heat, stirring with wooden spoon until mixture is thick. Add egg yolks one at a time, stirring after each. Stir in cheese, salt, pepper, cayenne, and mace. Set mixture aside.
  4. Warm egg whites to room temperature (let stand 1 hour or place in bowl and hold over container of how water 3 to 4 minutes.) Whip egg whites until soft peaks form. Fold gently into cheese mixture.
  5. Scoop souffle mixture into mold and set in oven. Turn heat down to 375. Bake 25 minutes. Turn heat up to 400 and bake additional 5 minutes. Remove from oven and serve at once.

Recipe Notes

Makes 6-8 servings as an appetizer or dessert; 4 servings as a main course. Use serving fork and spoon, pierce through center of top crust of souffle; gently scoop out portions onto individual plates.

Double Cheese Macaroni and Cheese

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This is a family favorite main dish augmented by extra cheese for flavor and moistness.

Reader Kimberly lamented the loss of a favorite baked mac and cheese. She said it “used cottage cheese, shredded cheddar, a sauce made to pour on top,” and that it was a layered dish. None of the other mac and cheeses quite right, so I’m hoping this is the one.

You may use another favorite cheese in this recipe in place of the cheddar. Bits and ends of Jack, colby, Swiss, go well. Aromatic cheeses will be characteristically aromatic, however, they taste good in this dish, too.

Makes 1 2-quart baking dish worth of mac and cheese.

Pasta, Rice, and Potatoes Section 18, Card 6

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Double Cheese Macaroni and Cheese

Course Main Course
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 8 ounces elbow macaroni
  • 1 1/2 cups sharp Cheddar cheese shredded
  • 1 12-ounce package creamed cottage cheese
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup soft bread crumbs optional
  • 2 tablespoons butter melted

Instructions

  1. Preheat oven to 375. Grease a 2-quart baking dish and set aside.

  2. Cook macaroni according to package directions. Drain.

  3. Alternate layers of macaroni and cheddar and cottage cheese in greased 2-quart baking dish beginning with macaroni and ending with cheese.

  4. Melt the 1/4 cup butter in saucepan; stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly.

  5. Cook until sauce has thickened, about 2 minutes. Add salt and pepper. Pour over macaroni and cheese.

  6. Mix bread crumbs, if used, with melted butter. Sprinkle butter or mixture over macaroni and cheese. Casserole may be covered and refrigerated at this point if desired.

  7. Bake at 375 for 30 to 35 minutes. If refrigerated, increase baking time by 10 minutes.

 

Artichoke, Cheese, and Olive Appetizer

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This is an unusually easy-to-make, attractive, and delicious make-ahead appetizer. It keeps at least a week in the refrigerator and actually improves on standing. All the ingredients are readily available and very popular.

To match photo, marinate each ingredient separately and arrange in mounds on serving dish when ready to serve.

For cheese, use cheddar, monterey jack, muenster, swiss, jarlsberg, or a combination of all.

Easy and tasty.

8 to 10 servings.

Hot and Cold Appetizers, Section 1, Card 28 (with apologies for my blurry photo.)

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Artichoke, Cheese, and Olive Appetizer

Course Appetizer

Ingredients

  • 1 14- ounce can artichoke hearts drained
  • 1 14- ounce can large ripe olives pitted, drained
  • 1/2 cup green onions sliced
  • 1 6 1/2- ounce jar italian-style roasted sweet red peppers drained
  • 1 pound cheese of your choice
  • 1 clove garlic minced or pressed
  • 3/4 teaspoon oregano or basil
  • 1/3 cup olive oil
  • 1/2 cup red wine vinegar
  • salt to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Cut artichokes into quarters. Put into 1 1/2 quart bowl or containers with tight-fitting cover. Add olives and onions.
  2. Cut peppers into 1-inch squares and cheese into 1/2-inch cubes. Add to bowl.
  3. Combine garlic, oregano, olive oil, vinegar, salt, and black pepper in small jar. Shake until blended. Pour over ingredients in bowl.
  4. Cover bowl and shake gently, 1 minute. Refrigerate at least 3 hours shaking once each hour.
  5. Drain and reserve marinade and ingredients. Leave at room temperature for 1 hour.
  6. Transfer marinated ingredients to serving dish. Place some marinade in a small bowl to serve along with appetizer, if desired. Refrigerate leftover marinade and add any remaining vegetables and cheese to it for later use.

Recipe Notes

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

Cream Cheese Balls

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Cheese-accented cream puff pastry improves the flavor of these crisp little hot appetizers. They are rolled in sliced almonds, then deep-fried. They can be prepared an hour or two ahead of serving and kept warm in an oven set as low temperature.

Easy and tasty.

Makes about 30 cheese balls.

Hot and Cold Appetizers, Section 1, Card 23 (card 22 is missing)

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Cream Cheese Balls

Course Appetizer

Ingredients

  • 1/2 cup water
  • 1/8 teaspoon salt
  • dash nutmeg
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/3 cup swiss cheese shredded
  • 1 cup almonds sliced
  • salad oil for deep frying

Instructions

  1. Place water, salt, nutmeg, and butter in a 2-quart saucepan. Bring mixture to a full roiling boil over high heat.
  2. Add flour all at once. Remove pan from heat. Stir until mixture forms a ball and leaves the sides of pan.
  3. Beat in eggs, one at a time, until mixture is smooth and shiny. Add cheese and stir until blended.
  4. Drop mixture by teaspoons into almonds in a shallow pan. Roll to coat evenly and shape each into a 3/4-inch ball. Place on waxed paper and let stand 10 to 15 minutes.
  5. Pour oil to a depth of 1 1/2 to 2 inches in a deep, heavy frying pan or electric skillet. Heat to 370. Fry cheese balls, about 8 at a time, until golden brown on all sides, 2 to 3 minutes. Remove with slotted spoon and drain on paper towels.
  6. Keep balls warm in oven at 200 until all are fried. Serve hot.