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.
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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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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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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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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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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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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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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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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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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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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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