Appetizer #24 - Pineapple-Cheese Ball

 The Year of Appetizers

Appetizer #24 - Pineapple-Cheese Ball

    This is it! Appetizer #24, the last in the Year of Appetizers. This recipe is in the First Baptist Church - Chandler, Texas cookbook. I do not see a published date, but I'd guess late 1980s/early 1990s. The recipe suggests chilling this overnight, but eight hours is just fine. Less than eight hours would probably be fine as well; you just want the ball to be solid. I also cut the recipe in half and it still turned out a pretty good size. To make the original recipe size, simply double the ingredients. I really liked this appetizer and I think you will also. Try it!

Ingredients: 

1 8oz pkg cream cheese, softened

4 1/4 oz crushed pineapple, drained

1 cup chopped pecans, divided use

1 1/2 tbsp green pepper, finely chopped

1 tbsp onion, finely chopped

1 1/2 tsp seasoned salt (I used Jane's Krazy Mixed-Up Salt)

Directions: 

In a medium bowl, stir softened cream cheese with a fork until smooth. Mix in crushed pineapple, 1/2 cup pecans, green pepper, onion and seasoned salt. Shape into a ball. Spread the last 1/2 cup pecans onto a plate. Roll the cheese ball in the pecans, covering the entire surface of the cheese ball. Chop more pecans if you need or want more.  Wrap in plastic wrap or place into an airtight container and refrigerate for several hours (I chilled the ball for eight hours and it was perfect) or overnight. Serve on a large platter surrounded by crackers. If desired, garnish with pineapple slices, maraschino cherries or parsley. Refrigerate leftovers in an airtight container. 

Pineapple-Cheese Ball

Pineapple-Cheese Ball on Crackers

First Baptist Church - Chandler, Texas Cookbook

Appetizer Number Four - Lemonchick's Un-stuffed Jalapeno Popper Tartlets

 The Year of Appetizers

Appetizer #4 - Lemonchick's Un-stuffed Jalapeno Popper Tartlets

    Whoa, not really sure what I'll be making going forward, but I've had a bit of a hiatus from my blog, aka recipe diary. I am still committed to my Year of Appetizers. I had bariatric surgery in late April.  I had complications from the LapBand I'd had for 13 1/2 years, so had that removed and the Sleeve procedure in it's place.  So, I'll be trying to make healthier versions (especially for a while of recipes from my collection of cookbooks).  

    This recipe has evolved over the years. Years and years ago, a coworker used to bring stuffed jalapenos to work and they were yummy.  I started making them the way she made them, but then I tried making them differently and fast forward to now, where I just blend all the stuffed jalapeno popper ingredients together and fill mini Phyllo tart crusts. I love them and I hope you do also. 

     I'll give you basic ingredients and then you can modify how you like. For example, if you like more or less jalapeno or pineapple, just add more or less to your taste. Or if you don't like pineapple, leave that out. I've had a bit of extra filling before after filling two boxes of the Phyllo crusts, so I've used this filling on crackers and toast and I think it would be yummy on a bagel.

Ingredients:

1 8 oz block of cream cheese, softened

2-3 jalapenos, washed, seeded and diced (If you like spicy, you could definitely leave more seeds in)

1/4 to 1/2 cup crushed pineapple or pineapple chunks (If you use pineapple chunks, you'll have to dice up the chunks into tiny bits; also, you're going to drain the pineapple before measuring)

1/2 cup fresh, but cooled cooked bacon, finely diced (It is up to you how finely cooked you make the bacon, but I'd definitely make sure it is cooked; do not use raw)

1 or 2 1.9 oz packages of Athens brand Phyllo crusts (This is the brand I use; you can use whichever you like or make fresh)

Directions:

Bake Phyllo crusts according to package directions. You want them a bit crispy when you fill them.  Remove from the oven and cool. You can start mixing the ingredients while the Phyllo crusts are baking.

In a medium mixing bowl, combine all ingredients. I start with mashing the cream cheese, then add the diced jalapeno, followed by the bacon and pineapple. Make sure all ingredients are thoroughly incorporated.   Using two spoons, fill the cooled crusts with your cream cheese filling and place on in a baking pan or on a baking sheet. Top with chunks of pineapple or thin, tiny slices of jalapeno. Bake in the oven at 350 degrees for 10 to 15 minutes.  Keep an eye on them and if the shells start getting too brown, you want to take them out. 

Lemonchick's Un-Stuffed Jalapeno Popper Tartlets
*Note - I believe this picture was taken before baking; due to my hiatus and having made these two months ago, I can't remember.

Week 18 - Hot Pineapple

Hot Pineapple   

Recipe 18 - 52 in 2022

Side Dish #3

    I sat down to write Week 20's post and realized to my dismay, that I hadn't written Weeks 18 & 19. Egads!!! I'll write all three tonight, so off we go. Side Dish #3 is the star of Week 18. I chose a recipe called "Hot Pineapple. This recipe is in Southern Country Cooking from The Loveless Cafe cookbook, published in 2005. It's in the "Breakfasts & Breads" section. Although it is in a breakfast section and would be great as a brunch offering, it really was good anytime of day. It was easy to make and you could easily have this on the table in an hour. I will say that I didn't realize when I drained juice from the pineapple, that I should save it, but in the long run, it worked out. I used a bit of sugar syrup in place of a little of the juice which ends up being part of the topping. That worked fine. I rather enjoyed this dish. I've never made anything like it. I would definitely consider it for a brunch offering.  Modification(s) in italics.

Ingredients:

1 20oz can pineapple chunks, drained (retain juice in a bowl)

1 16oz can crushed pineapple, drained

1 cup grated cheddar cheese (I used my favorite Monterey-Jack blend)

1/2 cup sugar (If you buy fruit in heavy syrup or just want lower sugar, leave this out)

3 tablespoons all-purpose flour

4 tablespoons pineapple juice

1/2 cup (one stick) butter

1 sleeve Ritz or similar-type crackers, crushed

Directions:

Preheat your oven to 350 degrees. In a skillet on low heat, melt the 1/2 cup butter. In a 1 quart casserole (I think I used a 2 or 3 quart casserole, because I didn't have a 1 quart casserole and honestly, it would not have all fit in that size; use whichever size you like) stir together your pineapple. In a bowl, mix the sugar, flour and the reserved pineapple juice. It should be pretty smooth when you're done. Pour the sugar, flour, pineapple juice mixture over the pineapple. Add the crushed crackers and stir until the butter is absorbed and the crumbs are coated. Pour this crushed cracker mix on top of the pineapple. Bake for 30 minutes. Makes 4 to 6 servings.

Hot Pineapple

Yummy!

Week 9 - Chicken Salad

 Chicken Salad

Recipe 9 - 52 in 2022

Salad #2

    For this project, I'm delving into many cookbooks I've had for a long time, but have either never used or have used once or twice. The original chicken salad recipe comes from the 1941 (and fourteenth printing) of The Household Searchlight Recipe Book. I wanted to include in this post, that my copy of this book is inscribed on the inside cover "Purchased by Zora Mae Butner in 1941..." I said when I started this blog, my favorite books in my collection are old, very used, have names and or notes handwritten into them and may have coupons or other recipes cut out and stuck into them). 

    I made a couple of substitutions. Cranberries instead of raisins and not really a substitution, but I had wanted to use pecans and didn't have them, so I used almonds. I made a double batch of this recipe and I've shared it with four different people.  That makes me happy! And so far, they've given positive feedback. This recipe was a winner. I think the only thing I'd do different, would be to mince the chicken, instead of dicing. Smaller bits would go better on a sandwich is why I say that. The small chunks I had, were perfect for spooning on top of salad and serving open face on toasted sourdough, like I did for lunch. Try this and let me know what you think!!!

Ingredients:

2 cups diced chicken

1/2 cup chopped nuts (use pecans or almonds)

1/2 cup diced pineapple (I bought a can of pineapple chunks and cut those up)

1 cup diced celery (I think I used a little less than this and it was fine)

2/3 cup diced apple

2/3 cup raisins (I used cranberries)

Mayonnaise (I used 1/3 to 2/3 cup; add more or less mayonnaise to taste)

Directions:

Cook your diced chicken until no longer pink. Steam (or soak) raisins or cranberries until plump. Chop your nuts, pineapple, celery and apple. Combine the first six ingredients together and stir in mayonnaise, mixing lightly. The original recipe says you can serve in "crisp lettuce cups". As I said above, this chicken salad would be good on top of a salad or made into a sandwich. If you want to use in a sandwich, you'll probably want to make finely diced bits. Smaller = better for sandwiches, I think. 

Chicken Salad

**Okay, I knew because of the age of the cookbook, I could guess that Zora Mae Butner passed long ago, but I am sitting here teary-eyed, because I found Mrs. Butner on Ancestry. I've found her with the exact address she wrote in the book. I've found multiple records of her and her husband and a son who died in 2012. I found where she is buried, here in Dallas, Texas. I feel it in my heart, that I need to pay my respects to Mrs. Butner. I just want to say to Zora Mae Butner, that "I hope you got enjoyment out of using this cookbook, like I have."** 

Week 5 - 3-Minute Salad (Jello Dessert)

3-Minute Salad (Jello Dessert)

Recipe 5 of 52 in 2022 

Dessert #1

    This 3-Minute Salad, Jello dessert, is so quick and easy. It is also one of those Jello salads, that your aunt brings to family potlucks. The recipe was in a cookbook which one of my friends gave me a few years ago and I've modified it slightly. I was thinking about this recently and when it popped up in my Facebook memories, I knew I had to make it for Lemonchickcooks.  I cannot remember which cookbook it was in, but based on the font and the pictures in my photo that I posted on Facebook, it's probably mid to late 1960s, to early 1970s. It was submitted to the cookbook by someone named Linnea Carlson.  I'll note my changes in italics.

Ingredients:

12 oz creamy cottage cheese (drain any extra liquid)

1 3-oz package lime jello (you can use any flavor or sugar-free flavor)

1 4 1/2 oz carton of whipped topping (I don't know if they even sell this size anymore; I had an 8oz carton,                                                               and used a little more than half of it)

1 13 1/2 oz can crushed pineapple, drained (I had a 20 oz can and used about 2/3 of the can)

1/4-1/3 cup finely chopped pecans or walnuts (optional) (I used pecans)

1 cup mini marshmallows

Directions:

In a large bowl add your cottage cheese and Jello powder. Stir well. Mix in your whipped topping and pineapple, mixing until thoroughly combined. Stir in your pecans/walnuts and mini-marshmallows, if you are using them. You can serve right away or let it chill for awhile. Stored in the refrigerator, it keeps well for several days.

3-Minute Salad (Jello Dessert)

Odetta's Sweet Cheese

 Odetta's Sweet Cheese

    This recipe comes to us from the Highland Park UMC Jubilee Cookbook (1991). When I found this recipe a few months ago, I thought it sounded good and I finally tried it.  It is perfect for crackers, but I think it could also double as a spread for bagels or toast.  I've adapted it slightly.  The original recipe calls for white raisins. I used a mix of golden raisins and regular dark raisins and I didn't use a mold.  I chilled the mixture overnight and then shaped it into a round ball. 

Ingredients:

16 oz Cream Cheese (softened)

8 oz Crushed Pineapple

7 oz Raisins (Golden/White Raisins look nice; or use a mixture of Golden/White and dark Raisins)

1/2 cup Slivered Almonds

1 1/2 tbsps Orange Juice Concentrate 

Directions:

    Mix together softened cream cheese and orange juice concentrate until well combined.  I literally just softened the concentrate a bit and scooped out the 1 1/2 tablespoons, which I added to my bowl with the softened cream cheese. Stir in crushed pineapple, raisins and almonds one at a time, ensuring they are well incorporated before adding the next ingredient. Chill the mixture for a few hours in a covered bowl or container.  Chill for several hours. I chilled the mixture overnight, but use your best judgement.You don't have to shape the sweet cheese, but if you want to, you need to be able to shape it easily and if it is too soft, it may not be so easy. I used a square Tupperware container for chilling my sweet cheese and shaped it into a ball in the morning. 

    Again, this sweet cheese is perfect on crackers, but would also be good on toast or bagels.  Maybe stuffed french toast???? I bet that would be amazing. 

    I ate this on butter crackers.  I hadn't wanted to keep the whole storage container of cheese out, so just chose to put some of the sweet cheese in a little bowl on a plate with crackers on the side. I thought this was good and would definitely make this again. Enjoy!

Odetta's Sweet Cheese

Odetta's Sweet Cheese on a Cracker

   

Pineapple Pecan Pudding

 Pineapple Pecan Pudding

    Okay, so I was super excited to make this. The original recipe is in the 1972, 6th printing of Better Homes & Gardens Jiffy Cooking cookbook. I've made minor adaptations, including using pancake/waffle mix, but followed the directions in the original recipe (see photo). 

    Pre-heat your oven to 375 degrees and grease a 10x6x1 1/2 inch pan. Drain your pineapple and reserve the liquid (syrup). Mix your pineapple and biscuit mix/pancake mix; add the chopped pecans and milk, stirring until all ingredients are combined. Spread this mix in your greased pan. Make a syrup by adding water to your reserved pineapple liquid, to make 1 1/2 cups. Combine your liquid with 1/2 cup brown sugar, 2 tablespoons butter or margarine, a dash of ground cinnamon and a dash of nutmeg. I used a couple dashes of cinnamon. Stir this mix in a saucepan until boiling and pour it over the batter mix in your pan. Transfer your pan to your oven, carefully (mine came very close to the cop and I was glad I didn't spell any) and bake for 35 to 40 minutes.  I baked mine for 35 minutes. 

    The recipe suggests serving warm with vanilla ice cream, which I did, but you could use whipped cream and that would be just as good. The verdict? This was good. I really liked it. The "pudding" was a nice cake-y consistency and didn't taste overly sweet.  You could easily get 6 to 8 servings as the recipe suggests. 

Let me know if you try this and how you like it.  

Ingredients:

2 1/2 (20 1/2 oz) cups pineapple tidbits (I used crushed)

1 1/2 cups packaged biscuit mix (I used pancake/waffle mix)

1/2 cup chopped pecans

1/3 cup milk

1/2 cup brown sugar

2 tablespoons butter

Dash nutmeg

Dash cinnamon (I used 3 dashes)

The finished product. Yummy!

The original recipe directions.

The batter part; I wanted to show what it should look like. 

In the oven!

Out of the oven! I love this little pan.

A close up of the top.

Close up of the pudding. You can see the lovely texture, pecans and pineapple. I was really happy with the texture of this. 

Sweet & Sour Carrots

 Sweet & Sour Carrots

    Today's lunch was another recipe from the Highland Park United Methodist Church (Dallas, Texas) Jubilee of our Many Blessings Cookbook. Printed 30 years ago this year. This is a vegetarian dish. If there is a substitute you can find for soy sauce, it could also be vegan. You could also add chunks of boneless chicken breast or pork loin if you have to have meat. That would be a good way to stretch this to more servings. 

    I adapted the recipe, by adding an extra tablespoon of vinegar. The original uses 2 tablespoons of vinegar and 1/3 cup vinegar. It was pretty easy to make. The recipe calls for "scraping" the carrots which I thought was a cute way of saying "peel the carrots", before cutting them in 1 inch diagonals.   Cook the carrots in water until just tender before adding the green pepper, which is cut into 1 inch squares, and cooking another 3 minutes. I didn't cut 1 inch squares, I did small, but chunky (like me) pieces.  Set aside your cooked vegetables and make a sauce out of 1/2 cup of pineapple juice (reserved when you drain your pineapple chunks), sugar, cornstarch, vinegar, soy sauce and salt. Cook the sauce until it boils, stirring constantly. Stir in the pineapple chunks and add your vegetables; stir to coat the vegetables and pineapple with the sauce and heat through. Serve with cooked rice (I used brown rice) and sprinkle with red pepper chili flakes if desired. This serves between 4 and 6 people.  The original recipe was submitted by Gerty Keim McKelvy (Mrs. George McKelvy). 

    The verdict?  I'm glad I added the extra vinegar, because I liked that little, extra kick of "sour". The sugar was fine; it wasn't super sweet, which I liked.  The recipe calls for 2 teaspoons of soy sauce.  I used a packet of soy sauce I had gotten with some Chinese food recently.  It was about 2 teaspoons.  Feel free to use low-sodium soy sauce and/or use a salt substitute if you are watching your sodium intake. Would I make this again?  Yes, I would. It was good and filling with the brown rice I made. 

Let me know what you think. 

Ingredients:

1 pound carrots

1 large green pepper 

1 8oz can pineapple chunks

1/3 cup sugar

1 tablespoon cornstarch

1/2 teaspoon salt

2 tablespoons vinegar ( (Again, I adapted and used 3 tablespoons)

2 teaspoons (or 1 packet of Chinese take-out soy sauce)

Red pepper chili flakes (optional)