Louisiana Cheese Spread
1 1/2 pounds sharp Cheddar cheese
1 3/4 cups chopped pecans
1 cup mayonnaise
8 scallions, chopped
Mix cheese, pecans, mayonnaise and scallions. Pack into a 6-inch mold. Chill for 5 to 6 hours.
Unmold and place strawberry jam in center of mold.
Serve with crackers, putting cheese and jam on each cracker for unusual taste.
Low Country Shrimp Paste
Use shrimp that are already cooked and peeled or buy fresh shrimp and cook and peel them. Chop shrimp in a blender or food processor. Blend in enough mayonnaise to moisten (1/2 to 3/4 cup). Stir in 2 tablespoons each grated onion, Worcestershire sauce and lemon juice. Add 1 teaspoon salt and 1/8 teaspoon dried red pepper. Transfer to a serving bowl. Cover and refrigerate for a few hours to blend flavors.
Serve with buttery crackers or water biscuits.
Mock Liver Pate
1 pound liverwurst
1 1/2 teaspoons garlic juice
1 1/2 teaspoons minced onion
1 teaspoon basil
Parsley (for garnish )
Mix first 4 ingredients and form into a mound. Refrigerate until firm.
When ready to serve, "ice" with sour cream and garnish with parsley. Serve with crackers. May be prepared 1 day ahead.
Serves 8 to 10 or more.
2 envelopes unflavored gelatine
1 cup cold water
6 ripe medium-size avocados
2 cup finely chopped onion
3/4 cup light sour cream
6 tablespoons fresh lemon juice
1 medium-size fresh jalape
1 medium size eggplant
1 clove garlic
Juice of 1 small lemon
1 tablespoon tahini (sesame paste)
1 tablespoon olive oil
Salt and freshly-ground pepper
Roast eggplant in a 450 degree F oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance.
When cool enough to handle, remove peel. In a food processor, mince garlic. Add eggplant flesh, lemon juice, tahini and olive oil. Process to blend (may be smooth or a little chunky). Add salt and pepper to taste.
Serve with fresh or toasted pita bread.
Sesame Cream Spread
3 ounces cream cheese
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
Place cream cheese in shallow dish. Pour soy sauce over cream cheese; let stand at room temperature about 2 hours, turning over occasionally.
Remove cream cheese from soy sauce and roll in sesame seeds. Cover carefully with plastic wrap and chill in refrigerator until ready to serve.
Serve with crackers.
Makes 4 to 6 servings.
8 ounces cream cheese, softened
1 tablespoon mayonnaise
4 1/2 ounces black or green olives, sliced thin
1/2 teaspoon garlic powder (optional)
1/2 cup chopped nuts
Mix well. Chill and use as a filling for finger sandwiches.
This is famous in Biloxi, Mississippi.
1/2 pound small fresh shrimp, cooked, or
2 cans small shrimp
3 tablespoons lemon juice
1/2 cup butter or margarine
2 teaspoons horseradish
1/4 teaspoon salt
1/4 teaspoon nutmeg
Liquid pepper sauce, to taste (about
1/8 teaspoon to start, more if you like)
Bring butter or margarine to room temperature. Drain shrimp and put in blender with lemon juice. Add butter or margarine, horseradish, salt, nutmeg and liquid pepper and blend well at slow speed. Press into a mold and chill.
Serve with Melba toast or other bland dry crackers as an appetizer spread.
Pate en Gelee
1 (13 1/2 ounce) can beef broth
1 envelope unflavored gelatine
5 ounces cream cheese
1 (8 ounce) package liverwurst
1 small onion, grated
Worcestershire sauce, to taste
Use with crackers, toast, chips or vegetables. Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.
1 pound mild Cheddar cheese
1 pound sharp Cheddar cheese
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon dry mustard
Dash of hot pepper sauce
Dash of garlic powder
1 (12 ounce) can beer (at room temperature)
Shred cheeses. Combine with garlic; soften to room temperature. Add Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, garlic powder, and enough beer to make a spreadable mixture.
Makes about 8 cups (you can halve the recipe, or freeze some for later).
Per 2 tablespoons: 60 cal, 4.7 g fat, 15 mg cholesterol, .6 g carbohydrates, 0 g fiber, 3.6 g protein, 117 mg sodium