Casa de la Musica
Ewart
Cookbook

 

 

 

 

 

 

Black Bean Salsa

From Joan Gustafson


1 (15-oz) can black beans, rinsed and drained

1 1/2 cup cooked corn kernels (frozen OK)
2 med tomatoes, diced 1/4"
1 red bell pepper, " "
1 green bell pepper, " " (I used one large green instead of red & green)
1/2 cup finely diced red onion
1 - 2 fresh Serrano or jalapeño pepper, thinly sliced, seeds & all (I used1 Serrano)
1/3 cup fresh lime juice
1/3 cup olive oil
1/3 cup chopped fresh cilantro
1 tsp salt (I used less)
1/2 tsp ground cumin
pinch cayenne pepper
Mix all ingredients. Refrigerate. Can be made a day ahead; bring to room
temp to serve.
 

 

 

Cheese Balls««

8 ounces

cheddar cheese, grated

2-4 Tablespoon

bacon bits

4 Tablespoons

melted butter

3 Tablespoons

sour cream

3 ounces (small package)

cream cheese

1-2 Tablespoon

minced dried onions

3-4 Tablespoon

German mustard

1 Tablespoon

Worcestershire Sauce

½ cup liquid smoke to taste

chopped nuts

Mix all but the nuts in a large bowl and shape into ball.  Roll in nuts and chill.  Serve with crackers.   

Cheese Fondue «««««

             (Zurich-Style)

1 clove garlic --- fresh.  Crushed finely.
2 cups dry white wine -- Mosel wine is best
1 Tablespoon lemon juice
1 pound aged Swiss Cheese (Emmentaler), grated or finely minced
3 Tablespoons flour
3 Tablespoons kirsch
1/4 teaspoon nutmeg
Dash of paprika
These are the ratios  that I use.  Normally, I make a double or triple batch.  Pick a good nutmeg.  It adds more than one would think. 

Mix the garlic, wine, lemon juice.  Add in the cheese dusted with the 3 Tablespoons of flour and melt over low heat until the cheese is thoroughly melted.  Then add kirsch, nutmeg and paprika.

Cheese Log «

From Diane Shafer

8 oz.

cream cheese

1 jar

Old English cheese

¼ teaspoon     

garlic salt

½ teaspoon     

Worcestershire sauce

1 cup

nuts chopped

Roll into a log and finally rolling the log in the nuts covering the outside of the cheese log.  Also roll in parsley.  Refrigerate.  Serve with crackers.

Chicken Wings

From Melanie Morgan, friend from Rosemount United Methodist Church.

 3-5 pounds chicken wings

Mix together for sauce:

1 cup            water

1 cup            sugar

1 cup            soy sauce

¼ cup           oil

1 tsp.            garlic powder

1 tsp.            salt

1 tsp.            ginger

Snip off wing tips.  Separate the drum from lower wing sections.  Single layer wings in a 9"X13" pan and pour over the mixture of soy sauce.  Bake 2- 2 ½ hours at 275 degrees F. 

Chili Cheese Roll««

8 ounces

Velveeta cheese
3  Tablespoons mayonnaise
8 ounces cheddar cheese, grated
3 ounces  cream cheese
¾/ cup  finely chopped nuts
½ teaspoon onion powder
1 clove     garlic, minced

Chili powder   Paprika    Red pepper

Have cheese at room temperature; blend thoroughly.  Add the mayonnaise, red pepper, salt, nuts, garlic, and onion powder; mix well.  Shape into 2 rolls.  Roll in chili powder and paprika.  Wrap in waxed paper.  Chill 24 hours before serving.  Slice into thin slices and serve with crackers.  

Crab Dip  «««

From Jackie Buchholz

2 # package 

Velveeta

8 oz.       

cream cheese

½ cup

white wine

1 Tablespoon 

Worcestershire sauce

red pepper (Tabasco)--to taste

chili powder to taste

garlic powder to taste

  Combine all ingredients and serve hot along with bread cubes for dipping.

Crab Dip III «««

From Diane Shafer

8 oz. package

Cream cheese

6 ½ oz. can

Crab meat – or use the frozen imitation!

2 Tablespoons

finely chopped onions

1 Tablespoon

milk

½ teaspoon

horseradish

¼ teaspoon

salt

dash pepper

 

½ cup          

sliced almonds

Mash cheese.  Add all other ingredients except almonds.  Mix.  Place in baking dish and sprinkle with almonds.  Bake 15 minutes at 375 degrees F.

Crab Puffs «««

From Shareen Prokup
1 cup mayonnaise
egg whites stiffly beaten
1 – 1 ½ cups  crab meat
½ teaspoon salt
  paprika
  Toast or melba rounds
Fold mayo into egg whites gently stir in crab and salt.  Pile on toast or crackers.  Broil 3 minutes until light brown.

Cream Cheese Pineapple Spread  ««

From Wanda Schultz

 

                                1/2 cup cream cheese

                                1/2 cup crushed pineapple, drained. 

                                Combine.  Use as a spread for Nut Bread

 

Dippers Delight ««

Grandma Lefebvre
½ pound liver sausage
1 cup sour cream
1 package dry onion soup
1 teaspoon Worcestershire sauce
2 Tablespoon lemon juice
1 Tablespoon horseradish
Dash Tabasco Sauce

    Mix well all ingredients.  Serve with crackers or veggies.

 

Granola Snack

From Mary Kay Lanz
1/2 cup vegetable oil 1/3 cup honey
6 cups old-fashioned rolled oats 1/2 Tablespoon ground cinnamon
3/4 cup unsweetened coconut flakes 1 cup sliced almonds
1 cup macadamia nuts, chopped 1 cup sunflower seeds
1 cup raisins 1/2 cup dried cranberries
1 cup dried  apricots, coarsely chopped wheat germ 1/2 cup
1/2 cup sesame seeds
Preheat the oven to 300 degrees F.  In a large pot, heat the oil and honey over medium heat until the honey thoroughly blends with the oil.  Remove from heat.  Stir together the oats, cinnamon, coconut, nuts and sunflower seeds.  Pour the honey mix over the dry mix and stir to coat all parts of the dry mix.  Spread out over a large baking sheet or two with edges.  Toast in the oven for 15 minutes.  Stir the mixture and then toast another 15 minutes without over browning.  Remove from the oven and let cool briefly.  Mix in the dry fruit.  When the mixture has cooled, store in a sealed container.  Should last a few weeks if not eatn before.  Yield:  24 servings.

 

 

Hot Crab Dip II ««v

1 8 ounces

cream cheese

1 Tablespoon

milk

1 Tablespoon

grated onion

¼ teaspoon

horseradish

1 cup

crab meat

salt and pepper to taste

 

Soften cream cheese with milk.  Add onion and horseradish.  Fold in crabmeat and salt and pepper.  Placed in greased baking dish.  Bake at 375 degrees for 15 minutes.  Serve hot with crackers.

Meatballs

From Marlene Smith, next door neighbor, Dover, Delaware.

Sauce:

 

1 cup

tomato sauce

1 can

beef gravy

Meatballs:

 

1 ½ lbs.

hamburger

1 cup

cornflake crumbs

½ cup

milk

1 ½ teaspoon

salt

1 Tablespoon

A-1 Sauce

1 teaspoon

sugar

1 egg

 

Bake at 350 degrees for 15 minutes.  Put into crock pot and pour over the sauce and let cook on low heat for 30 minutes. 

Mexican Cheese Spread««

Col. George Lewis and Chita Newton
1 pound cheddar cheese
1 large onion
8 cloves garlic
7 jalapeno peppers
¾ to 1 cup mayonnaise

Blend in blender the first four ingredients.  Mix by hand to blend in the mayonnaise.  Chill. 

 

Hint:  Lasts forever.  The longer it is stored, the hotter it gets.  Actually, this recipe works better if the cheese is first grated separately.  When blending these ingredients, it gets too stiff you can add a little milk to soften it.

 

Party Pinwheels

Mix:

16 oz. softened cream cheese

1 pkg. Hidden Valley Ranch Original Mix

2 green chopped onions

Spread on four wheat tortillas

  Top with:

½ cup  diced red pepper

½ cup chopped celery

1 can  chopped black olives (drained)

 Roll tortillas, wrap tightly.  Chill 2 hours.  Cut off ends.  Cut into 1 inch slices. Makes about 3 dozen.

Party Wedges «««««

½ cup           

chopped pecans

¼ teaspoon    

salt

2 Tablespoons  

butter

8 oz. package   

cream cheese

2 teaspoons     

milk

1 tablespoon

grated onion

½ teaspoon

garlic salt

¼ teaspoon

black pepper

½ cup

dairy sour cream

1 package

dried beef, finely chopped

¼ cup

green pepper

10

cooked crepes       

In small skillet, combine pecans with salt and butter.  Cook over medium heat until golden brown, stirring several times; set aside.  In small mixing bowl, mix cream cheese with milk, onion, garlic salt, black pepper, and sour cream until smooth.,  Stir in beef and green pepper.  Spread 2 or 3 tablespoons beef mixture over each crepe.  Make 2 stacks, each 5 crepes high.  Sprinkles toasted pecans on top.  Refrigerate at least one hour before serving.  Cut into wedges for appetizer servings.

Pizza Fondue  

1      onion chopped
½ to 1 pound ground beef
2 Tablespoon shortening
1 10 ½ oz. can pizza sauce
1 Tablespoon cornstarch
1 ½ teaspoons oregano
¼ teaspoon garlic powder
10 oz. grated cheddar cheese
1 cup grated mozzarella

Pepperoni  

Mushrooms -- cooked

 

Brown onion and meat in shortening. Mix cornstarch and seasonings into pizza sauce and add sauce to meat mixture. Stir well.  Add pepperoni that has been chopped up and freshly cooked mushrooms. When mixture thickens and bubbles, add cheeses, stirring well until melted.

Use garlic bread cubes, English muffins as dunkers.  Serves 4-6 as a main dish or 10-12 as appetizers. 

This dish freezes very well.

 

 

Sausage Dip«««««

 

        from Milt Lefebvre

 

1 package Jimmy Dean regular sausage or hot spicy
1 8 oz. package cream cheese
1 can Rotel tomatoes and chilies
 

Brown sausage and drain.  Add cream cheese and tomatoes.  Heat until cheese is melted and mixed in.  Serve with tortilla chips.

 

 

Stuffed Mushrooms «««

1 lb.

fresh mushrooms

1 Tablespoon

chopped scallions

½ pound Italian sausage
½ teaspoon  minced garlic

1 Tablespoon

butter

½  pint

whipping cream

1 Tablespoon

sherry

½  teaspoon

salt

⅛  teaspoon

pepper

⅛ teaspoon basil
⅛ teaspoon rosemary
⅛ teaspoon oregano
⅛ teaspoon thyme
1 teaspoon Worcestershire Sauce
½ cup Monterrey Jack
½ cup Mozzarella
1 small can tomato sauce -- optional

Wash and dry mushrooms.  Remove stems and chop finely.  Brown the sausage, then add stems and scallions in butter.  Sauté. Add cream, sherry, salt and pepper and other seasonings.  Cook until it thickens.  Fill caps with this mixture, top with cheese. Broil. Can also top with a bit of tomato sauce before adding the cheese. Recipe can be kept in refrigerator or frozen till ready to use.

 

Sweet and Sour Meat Balls ««««

1 pound ground beef 
egg 
4 Tablespoons cornstarch
1 teaspoon  salt 
2 Tablespoons chopped onion
Dash of pepper
1 Tablespoon  oil  
1 cup pineapple juice  
1 Tablespoon soy sauce
6 Tablespoons  water  
½ cup sugar
4 slices pineapple, cubed  
3 large green peppers, cut in strips  

 

Combine beef, egg, 1 Tablespoon cornstarch, salt, onion, and pepper; form into meatballs.  Brown in fat

OR bake in oven at 400 degrees for 10-15 minutes (depending on size of the balls) until done.  Drain the fat.

Cook oil and pineapple juice over low heat for a few minutes; add cornstarch, soy sauce, vinegar, water and sugar.  Cook until thick.  Add meat balls, pineapple and green pepper, heating thoroughly.  Can serve in a chaffing dish with toothpicks if you want.

Taco Dairy Dip

 Mix together and then spread onto a tray.

          16 oz.  softened cream cheese

16 oz. sour cream

8 oz./span>taco sauce

Top with:

shredded lettuce

chopped tomatoes

onions, mushrooms, etc.

½ -1 pound shredded cheese (Monterrey Jack, Cheddar or Co-Jack)

Make two dinner plates or one large tray.  

Veggie Dip

From Jeanette Schmitt

2/3 cup

mayonnaise

2/3 cup

sour cream

1 or 2

green onions or regular onions chopped fine

1 Tablespoon

parsley

1 teaspoon

1 teaspoon

dill weed

beau monde

Mix together and chill before serving with raw, fresh veggies.

                       

  Casa de la Musica Piano Studio Ewart Cookbook