|
46 WONDERFUL WAYS TO USE CREAM CHEESE (Part III of III) — From the COOKS.COM Culinary Archive.
3-oz. cream cheese.
1 tablespoon milk.
2-1/2 cups sifted confectioners' sugar.
1 1-oz. square unsweetened chocolate, melted.
1 teaspoon vanilla.
Dash of salt.
Blend the cream cheese and the milk. Add
the sugar gradually, blending it in well. Add
the melted chocolate, vanilla, and salt. Blend
well.
Enough to frost a 2-layer, 8-inch cake.
— – —
3-oz. cream cheese.
1 tablespoon milk.
2-1/2 cups sifted confectioners' sugar.
1 tablespoon crushed peppermint stick candy.
Blend the cream cheese and the milk. Add the
sugar gradually, blending it in well. Add the
peppermint stick candy and mix again. Enough
to frost a 2-layer, 8-inch cake.
— – —
1 teaspoon chopped chives.
4 oz. cream cheese.
4 eggs, separated.
2 tablespoons milk.
1/2 teaspoon salt.
Dash of pepper.
Parsley.
Heat a 10-inch skillet in a moderate oven, 375 degrees,
for 10 minutes.
Blend the chives with the cream cheese. Add
the egg yolks, one at a time, mixing well after
each yolk is added. Add the milk and seasonings.
Fold into the stiffly beaten egg whites.
Grease the hot skillet and pour in the omelet
mixture. Place in the oven and bake for 10
minutes or until the top is dry and the omelet
firm. Fold and serve, garnished with parsley.
4 servings.
— – —
1/4 cup margarine.
6 eggs, beaten.
1/3 cup milk.
Salt, pepper.
4-oz. cream cheese.
Toast triangles.
6 broiled bacon slices.
Melt the margarine in a skillet over low heat.
Combine the eggs, milk and seasonings and
pour into the skillet. Cook very slowly, stirring
constantly, until the eggs begin to thicken. Add
the cream cheese, cut into pieces. Continue
cooking very slowly, stirring occasionally, until
the cheese ins blended in and the eggs are
cooked. Serve each portion with
toast triangles
and top with a bacon slice.
— – —
2 envelopes gelatin.
1 cup cold water.
2 cups apricot juice.
1/4 cup lemon juice.
Dash of salt.
1 cup drained canned crushed pineapple.
2 teaspoons gelatin.
1/4 cup cold water.
1/2 cup salad dressing.
1 8-oz. pkg. cream cheese.
1 cup chopped celery.
1/2 cup chopped pecans.
Leaf lettuce.
7 canned apricot halves.
4 pineapple slices.
Soften the 2 envelopes in 1 cup
of cold water. Dissolve over hot water.
Combine the apricot juice, lemon juice and
salt. Add the gelatin, mixing well, and chill
until slightly thickened. Add the pineapple.
Pour half of this mixture into a 1-1/2 quart
ring mold. Chill until firm.
Soften the 2 teaspoons of gelatin in 1/4
cup of cold water. Dissolve over hot water.
Gradually add the salad dressing to the
cream cheese, blending until smooth. Add
the gelatin, celery and pecans, blend
thoroughly and pour over the firm gelatin
in the mold. Chill until firm. Add the
remaining apricot gelatin and chill until firm.
Unmold on a round chop plate. Fill the
center with lettuce and cover it with a
slice of pineapple. Surround the mold with
lettuce and garnish it with
pineapple slices, each cut in half and topped
with an apricot half.
10 to 12 servings.
— – —
2 envelopes gelatin.
1 qt. tomato juice.
1/2 teaspoon onion juice.
Salt, pepper.
1/2 cup salad dressing.
1 8-oz. pkg. cream cheese.
1 cup chopped celery.
1 tablespoon chopped pimiento.
1 tablespoon chopped green pepper.
1/2 cup chopped pecans.
1 teaspoon lemon juice.
2 teaspoons gelatin.
1/4 cup cold water.
Lettuce.
Salad dressing.
Soften 2 envelopes of gelatin in 1 cup of cold
tomato juice. Dissolve it over hot water, and
add to the remaining cold tomato juice. Stir
in the onion juice and seasonings. Pour half of
it into a 2-quart ring mold and chill until firm.
Blend the 1/2 cup of salad dressing into the
cream cheese. Add the celery, pimiento, green
pepper, pecans, lemon juice, and the 2 teaspoons
of gelatin softened in the cold water
and dissolved over hot water. Spread this mixture
over the firm tomato aspic, and chill until
it is firm. Pour the remaining aspic over the
cream cheese layer, and chill again. When firm,
unmold on crisp lettuce, and fill the center with
tiny lettuce leaves. Serve with salad dressing.
12 servings.
— – —
Milk.
Cream cheese.
Pear halves, well drained.
Red food coloring.
Watercress.
Salad dressing.
Gradually add a small amount of milk to the
cream cheese, blending until smooth. For
each portion put 2 pear halves together with
a filling of the softened cream cheese. Rub a
drop of red coloring on each side of the pear
to simulate fresh fruit. Place on crisp watercress
on a salad plate. Garnish the stem end
with a sprig of watercress. Serve with Salad
dressing.
— – —
Milk.
4-oz. cream cheese.
4 pear halves, well drained.
Leaf lettuce.
Slivered blanched almonds, toasted.
8 maraschino cherries.
Gradually add a small amount of milk to
the cream cheese, blending until smooth.
Spread over the round surface of each
pear half. Place the pears on lettuce on
a serving plate and stick slivered almonds
into each pear. Garnish with maraschino
cherries.
— – —
1 pkg. orange gelatin dessert.
1 cup hot water.
1 8-oz. pkg. cream cheese.
1/4 cup orange juice.
2 tablespoons lemon juice.
1 tablespoon grated orange rind.
Lettuce.
Orange sections.
Dissolve the gelatin dessert in the hot water.
Gradually add to the cream cheese, blending
until smooth. Add the orange and lemon juice,
mixing well. Chill until slightly thickened, then
add the orange rind and blend well. Pour into
4 individual molds and chill until firm. Unmold
each portion on a salad plate and surround with
crisp lettuce. Garnish with orange sections.
— – —
Milk.
Cream cheese.
Pear halves, well drained.
Tokay grapes.
Bibb lettuce.
French dressing.
Gradually add a small amount of milk to
the cream cheese, blending until smooth.
Spread over the round surface of pear
halves. Cut grapes in half, remove the
seeds, and cover the pears with the grape
halves to resemble bunches of grapes. Chill
in the refrigerator. Arrange on lettuce
and place a small piece of grape stem in
the large end of each pear half. Serve
with French dressing.
— – —
1 envelope gelatin.
1/2 cup cold water.
1/2 cup boiling water.
2 cups well drained finely shredded cucumber.
1 tablespoon lemon juice.
1 tablespoon vinegar.
1 teaspoon salt.
3-oz. cream cheese
Milk.
Watercress.
Soften gelatin in cold water; dissolve in boiling
water. Add cucumber, lemon juice, vinegar and
salt. Chill until slightly thickened. Pour into a
fancy 1-quart mold and chill until firm. Unmold
and garnish the cream cheese which has been
softened with a small amount of milk and forced
through a pastry tube. Surround with watercress.
8 servings.
— – —
1 tablespoon maraschino cherry juice.
1 8-oz. pkg. cream cheese.
2 tablespoons chopped maraschino cherries.
10 pineapple slices.
Bibb lettuce.
Maraschino cherry wedges.
Add the cherry juice to the cream cheese,
blending until smooth. Add the chopped
cherries and mix well.
For each of 5 servings place a slice of
pineapple on lettuce on a salad plate and
spread with the cream cheese mixture.
Cover with a second slice of pineapple.
Place a spoonful of the cream cheese mixture
in the center of the pineapple and
garnish with cherry wedges.
— – —
Firm tomatoes.
Milk.
Cream cheese.
Hard-cooked egg yolk.
Watercress.
French dressing.
Peel tomatoes and chill them. Blend a small
amount of milk into the cream cheese. Form 2
rows of petals on each tomato by pressing level
teaspoons of the softened cheese against the
side of the tomato, then drawing the teaspoon
down with a curving motion. Sprinkle the center
of each tomato with hard-cooked egg yolk
pressed through a strainer. Serve on crisp
watercress with French dressing.
— – —
Whole wheat bread.
Grape jelly.
Margarine.
Cream cheese.
Chopped nuts.
For each sandwich trim the crusts from 3
slices of bread. Spread 1 slice with jelly,
another with margarine and the third with
cream cheese softened at room temperature.
Sprinkle the cream cheese with chopped
nuts. Complete the sandwich and cut it
into quarters diagonally.
Arrange the quarter-sandwiches on a
chop plate, points up.
— – —
White bread, day-old, unsliced.
Mayonnaise.
Tomatoes, peeled and sliced.
Relish cheese spread.
Lettuce.
Milk.
1 8-oz. pkg. cream cheese.
Pickles.
Watercress.
Remove the crusts from a loaf of bread.
Cut 4 lengthwise slices. Place a slice on a
platter, spread with mayonnaise and cover
with sliced tomatoes. Spread another slice
with mayonnaise and pace with the dressing
side on the tomatoes. Spread the top
of this slice with cheese spread; cover with
a third slice of bread. Spread it with
mayonnaise and cover with lettuce. Spread
the fourth slice of bread with mayonnaise;
place on the lettuce.
Gradually add a small amount of milk to
the cream cheese, blending until smooth.
Frost the outside of the loaf. Chill. Garnish
with small pickles and watercress, and
cut into inch-thick slices.
6 to 8 servings.
— – —
Date-nut bread.
Cream Cheese.
Slice your favorite
date-nut bread. Make
sandwiches with a generous filling of cream
cheese. Cut each sandwich in half diagonally,
and arrange on a plate.
— – —
1/3 cup cream.
1 8-oz. pkg. cream cheese.
1 tablespoon chopped chives.
1-1/2 teaspoon lemon juice.
1/2 teaspoon garlic.
Salt.
4 to 6 hot baked potatoes.
Parsley.
Gradually add the cream to the cream cheese,
blending until smooth. Add the chives, lemon
juice and garlic salt and mix well. Serve over
baked potatoes which have been slashed
across the top and pressed open. Garnish
with parsley. For a thinner sauce, add a little
more cream.
— – —
2 eggs.
1 8-oz. pkg. cream cheese.
2-1/2 tablespoons lemon juice.
Dash of salt.
Hot cooked broccoli.
Add the eggs, one at a time, to the cream
cheese, blending thoroughly after each addition.
Add the lemon juice and salt. Place in
the top of a double boiler over hot water (not
boiling). Cook, stirring constantly until the
sauce is thick and fluffy. Serve on broccoli.
— – —
top of page
| 
