My Great Recipes Collection

Great Recipes From the Past

Cream Cheese

Salmon Appetizer

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Velvet to the tongue and pleasing to the palate is this easy to prepare appetizer made of salmon, onions, and pecans. It is bound together with cream cheese, with parsley and liquid smoke to help accent the flavor.

Serve with crackers of your choice, sliced tomatoes, green onions, and green peppers, if desired.

Easy and tasty.

Makes about 1 1/2 cup spread.

Hot and Cold Appetizers, Section 1, Card 44.

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Salmon Appetizer

Ingredients

  • 1 16- ounce can salmon
  • 1 8- ounce package cream cheese room temperature
  • 1 tablespoon lemon juice
  • 2 teaspoon onion grated
  • dash salt
  • 1/4 teaspoon liquid smoke
  • 1/3 cup pecans finely chopped
  • 4 tablespoons parsley chopped

Instructions

  1. Drain salmon and remove bones. Combine salmon with the cream cheese, mashing together with a fork until blended.
  2. Stir in lemon juice, salt, and liquid smoke, if used. Mix well. Add pecans and 1 tablespoon of the parsley until well combined.
  3. Transfer to serving dish. Chill to blend flavors. Sprinkle with parsley or sliced green onions before serving. Or shape into a 2-inch high loaf. Wrap tightly with foil and place in freezer for 24 hours.
  4. Before serving, defrost in the refrigerator for 2 to 3 hours Top loaf with remaining chopped parsley, green onions, or green pepper, if you like. Serve with crackers of your choice, sliced tomatoes and green peppers, if desired.

Peppers with Cream Cheese Filling

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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

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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

Herbed Cream Cheese Appetizers

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For an easy appetizer to add to your culinary repertoire, these novel little filled pastries are impressive enough for entertaining. The cream cheese-filled pastry has just the right amount of herbs and seasonings and utilizes ready-made puff pastry for ease of preparation.

Delicious.

Makes 24 appetizers.

Hot and Cold Appetizers, Section 1, Card 41

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Herbed Cream Cheese Appetizers

Course Appetizer

Ingredients

  • 1 package frozen puff pastry
  • 1 8- ounce package cream cheese softened
  • 1/2 teaspoon mixed herbs
  • 1/4 teaspoon seasoned salt
  • few drops hot pepper sauce
  • 1/2 cup green pepper sliced

Instructions

  1. Thaw pastry sheets at room temperature for about 20 minutes before unfolding. Place each rectangle on lightly floured board. Cut out about 24 2 2/2-inch rounds with biscuit cutter.
  2. Prick rounds with a fork. Bake on ungreased baking sheet at 350 for 18 to 20 minutes. Cool.
  3. Meanwhile, prepare filling by beating together cream cheese, herbs, seasoned salt, and hot pepper until well combined.
  4. Slit round pastry through the middle but do not cut all the way through. Spread pastries with the filling. Sprinkle with sliced green pepper. Refrigerate until ready to serve.

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.