Rosalyn Carter’s Plains Cheese Ring
1 pound sharp Cheddar cheese, finely grated
1 cup mayonnaise
1 cup chopped pecans
1/2 cup finely chopped onion
6 twists freshly-ground black pepper
Dash of cayenne pepper
1 (12 ounce) jar strawberry preserves
Whole-grain crackers or Melba toast
Combine cheese with mayonnaise, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press into 3-cup ring mold. Refrigerate for at least 2 hours.
To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill center with strawberry preserves and serve at once with whole-grain crackers or Melba toast.
Serves 6 to 8.
Robert Goulet’s Caviar Spread
1 cup cottage cheese
1 cup sour cream
4 ounces red caviar lumpfish
3 tablespoons sherry
2 tablespoons chopped chives
1 teaspoon lemon juice
1/4 teaspoon dry mustard
In a large bowl, combine all ingredients. Place in serving bowl and cover and chill at least one hour.
When ready to serve, garnish with watercress and accompany with unseasoned crackers or melba toast.
Governor Jane Dee Hull’s Coyote Caviar
Source: The Honorable Jane Dee Hull, Governor of Arizona
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can chopped ripe olives, drained
1 small onion, chopped
4 ounces diced green chiles
1 clove garlic, chopped
4 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cumin
1 teaspoon pepper
8 ounces cream cheese, softened
2 hard-boiled eggs, peeled and chopped
1 to 2 green onions, diced
Salsa (fresh if possible)
Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours.
Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions.
Serve with tortilla chips or melba-style crackers.