46 Wonderful Ways to use Cream Cheese

46 WONDERFUL WAYS TO USE CREAM CHEESE — From the COOKS.COM Culinary Archive.

46 WONDERFUL WAYS TO USE CREAM CHEESE

Cream Cheese is a great staple to have on hand and lasts many weeks in the refrigerator. Teamed with the recipes below, you'll always be prepared for unexpected guests or late-night munchies.

CONTENTS

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APPETIZERS

1. ANCHOVY-CELERY COCKTAIL DIP

2 tablespoons cream.
1 tablespoon lemon juice.
1 8-oz. pkg. cream cheese.
2 teaspoons anchovy paste.
2 teaspoons finely chopped onion.
1/2 teaspoon celery seed.
Dash of paprika.
Potato chips or crackers.

  Gradually add the cream and lemon juice to the cream cheese, blending until smooth.  Add the anchovy paste, onion, celery seed and paprika and mix well. Serve with potato chips or crackers. Yield: 1-3/4 cups.

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2. BACON PINWHEELS

1 loaf fresh white bread, unsliced.
1 8-oz. pkg. cream cheese.
8 bacon slices.

  Remove the lower crust from the bread. Cut 4 thin lengthwise slices and trim the crusts.  Spread each slice with cream cheese softened at room temperature. Roll up like a jelly roll and cut each roll in half crosswise. Wrap a slice of bacon around each pinwheel, securing it with 2 toothpicks. Toast the pinwheels under the broiler, turning often to cook the bacon.

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3. BURNING BUSH

Dried beef.
1 8-oz. pkg. cream cheese.
Grapefruit, or large red apple.

  Chop the dried beef very fine. Divide the cream cheese into 32 cubes, then roll each cube into a ball, on butter paddles. Toss each ball in the chopped beef until entirely coated. Put a toothpick through each ball and stick onto a grapefruit or large apple.

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4. CLAM APPETIZER DIP

1 garlic clove.
1 8-oz. pkg. cream cheese.
2 teaspoons lemon juice.
1-1/2 teaspoons Worcestershire sauce.
1/2 teaspoon salt.
Dash of freshly ground pepper.
1 7-oz. can minced clams, drained.
3 tablespoons clam broth.

  Rub a mixing bowl with the garlic clove which has been cut in half. Place the cream cheese in the bowl and cream it until smooth. Gradually add the remaining ingredients, blending well.

  Serve crackers, potato chips or raw cauliflower buds to be dipped into this mixture for an unusual and tasty appetizer.

  If a thinner dip is desired, add more clam broth. Yield: 2 cups.

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5. CREAM CHEESE CLAM FLUFFS

1 8-oz. pkg. cream cheese
1 egg yolk.
1/2 teaspoon baking powder.
Dash of Worcestershire sauce.
Dash of freshly ground pepper.
Dash of cayenne pepper.
1/2 teaspoon salt.
1 7 oz. can minced clams, drained.
Unbaked pastry.
20 - 2-3/4 inch household aluminum foil circles.
Paprika.

  Combine the cream cheese with the egg yolk, blending until smooth. Add the baking powder, seasonings and clams, and mix well.

  Roll the pastry to about 1/8 inch thickness and cut it into rounds with a 1-3/4 inch biscuit cutter. Cover each round generously with the clam mixture. Place each round in the center of an aluminum foil circle and bring the edges of the circle up around the pastry and clam mixture.  Sprinkle with paprika and just before serving, bake in a hot oven 450 degrees, until the pastry is done and the clam mixture is puffed and brown.

  Remove from the foil and serve hot.

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6. FLOWER SANDWICHES

White bread.
Milk.
Cream cheese.
Mint jelly.
Dill pickles.
Cheddar cheese.
Stuffed olives.
Caraway seeds.

  Cut thinly sliced bread with flower cookie cutters.

  Gradually add a small amount of milk to the cream cheese, blending until smooth. Spread one-third of the slices with softened cream cheese. Outline the top of the flowers with mint jelly and use thin slivers of dill pickle for the veins in the leaves.

  On one-third of the slices place a flower cut with the flower cutter from a slice of cheddar cheese and garnish the centers with a slice of stuffed olive. Spread the leaves and stems with softened cream cheese, and decorate with thin slivers of dill pickle.

  On the flower portions of the remaining slices spread softened cream cheese. Sprinkle caraway seeds in the center for pollen and spread the leaves and stems with mint jelly.

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7. LILY SANDWICHES

White bread.
Cream cheese.
Carrot strips.
Parsley stems.

  Cut thinly sliced fresh bread into 2-3/4 inch rounds. Roll each round with a rolling pin to remove the "spring" of the bread.  Spread each round with cream cheese, softened at room temperature, and place a carrot strip in the center to represent the stamen. Fold over at one edge to form a lily and pinch together to hold in place. Put a parsley stem in the end of each lily, to represent the stem.

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8. PHILLY AVOCADO DIP

1 cup mashed avocado pulp.
1 8-oz. pkg. cream cheese.
3 tablespoons lemon juice.
1 teaspoon finely chopped onion.
1 teaspoon salt.
Dash of Worcestershire sauce.
Crackers.

  Gradually ad the avocado to the cream cheese, blending until smooth. Add the lemon juice, onion, salt and Worcestershire sauce and mix until well blended. Place in a bowl on a tray or round chop plate, and surround with crackers. Yield: 2 cups.

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9. PHILLY HAM PUFFS

1 8-oz. pkg. cream cheese.
1 teaspoon onion juice.
1/2 teaspoon baking powder.
1 egg yolk.
Salt.
24 small bread rounds.
2 2-oz. cans deviled ham.

  Blend together the cream cheese, onion juice, baking powder, egg yolk and salt to taste.

  Toast the bread rounds on one side.  Spread the un-toasted sides with deviled ham, and cover each with a mound of the cheese mixture.

  Place on a baking sheet and bake in a moderate oven, 375 degrees, for 10 to 12 minutes, or until puffed and brown. Serve hot.

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10. PHILLY PARTY DIP

2 tablespoons cream.
2 tablespoons French dressing.
1 8-oz. pkg. cream cheese.
1/3 cup ketchup.
1 tablespoon grated onion.
1/4 teaspoon salt.
Crackers.
Potato chips.

  Gradually add the cream and French dressing to the cream cheese, blending until smooth.  Add the ketchup, onion, and salt and mix well.  Serve with crackers and potato chips. Yield: 1-1/2 cups.

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