This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

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Chapter 1 - Appetizers

Bacon & Onion Rolls

1 cup coarsely shredded cheddar cheese
2 tablespoons dried chives
3 tablespoons mayonnaise
seasoning salt to taste
2 tablespoons bacon bits
Pillsbury Crescent rolls, 1 can

Oven: 375 degrees 10 to 12 minutes.
Need: baking sheet, ungreased.
Mix together cheese, chives, mayonnaise, seasoning salt, and bacon bits.
Open the can and spread the rolls into rectangles.
Divide the filling among the rectangles and spread to cover.
Roll up, starting at long side.
Cut into 1 inch pieces and place cut side up on the baking sheet.
Makes about 24.

Clam Dip

1/2 cup clams (7 oz. can), save broth
1/4 cup clam broth
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
garlic salt to taste
salt to taste
8 oz cream cheese
Optional Ingredients: green onion, celery salt, dill, paprika,
parsley, pepper.

Need: medium bowl.
Put all of the ingredients in the bowl and mix well.
Add more clam broth if you want the dip thinner.
If making a double or triple recipe use an electric beater and mix on low speed.
Tastes best if stored in refrigerator for at least 4 hours.

Mushroom Logs

1 can chopped mushrooms, 3 oz., drained and minced
3 oz. cream cheese, room temperature
1/2 teaspoon seasoning salt
Pillsbury Crescent rolls, 1 can
1 egg, beaten
poppy seeds for sprinkling on top of the rolls

Oven: 375 degrees for 12 minutes.
Need: ungreased baking sheet.
Blend mushrooms with cream cheese and salt.
Open the can and spread the rolls into rectangles.
Divide filling among the rectangles and spread to cover.

Roll up, starting at long side. Cut in 1 to 1 1/2 inch wide pieces.
Place cut side up on the baking sheet.
Brush with beaten egg and sprinkle with poppy seeds.
Bake. Makes 18 or 24.

Deviled Eggs
Ingredients for 12 halves:

7 eggs, hard boiled
garlic salt, a pinch to 1/8 teaspoon
pinch of dry mustard
1/4 teaspoon parsley flakes
1/4 teaspoon dry onion flakes
2 tablespoons mayonnaise or more
2 stalks celery, finely minced
1/4 teaspoon Worcestershire sauce (or more)

Need: large plate, serving dish.
Peel and slice the hard boiled eggs in half.
Put yolks on the plate with 2 of the white halves.
Put the remaining whites on the serving dish.
Use a fork to break up and mince the eggs and 2 white halves.
Add all ingredients except paprika to the yolks and mix well.
Add additional mayonnaise as needed.
Fill whites with mixture, sprinkle with paprika.

Spinach Dip #1, in a Basket

2 cups sour cream
1 cup mayonnaise
1/2 cup dry leek soup mix
1/2 cup fresh parsley, minced
1/2 cup green onion, finely chopped
1 teaspoon dried dill weed
10 ounces frozen chopped spinach, thawed, squeezed dry, finely chopped
1 pound round unsliced sourdough loaf

Combine sour cream and mayonnaise in bowl.
Stir in dry soup mix.
Stir in all remaining ingredients except bread.
Cover and refrigerate 4 hours or make the day ahead.
Using a serrated knife, cut the top off the loaf of bread and reserve.
Cut out inside of loaf, leaving a 1/2 inch shell. Cut reserved bread top into strips for dipping.
Fill loaf with dip.
Serve immediately with reserved bread and dippers such as carrots,
jicama, bell peppers, celery and cucumbers.

Spinach Dip #2

10 ounces frozen spinach, thawed and squeezed dry
2 green onions, sliced into 1/2 inch pieces
1/2 cup mayonnaise
1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce

Need: food processor or blender.
Process together all of the ingredients until smooth.
Adjust seasoning to taste and serve with carrot and celery sticks or sesame crackers.

Liver Pate #1

8 oz. liverwurst (from the deli)
1 tablespoon minced onion
3 oz. cream cheese, room temperature
1 teaspoon prepared mustard

Mix everything together. Serve with
crackers or bread.

Liver Pate #2

1/3 cup water
1 envelope plain gelatin
1 can of beef consomme, 10 1/2 oz., undiluted
1 can liver pate, about 4 1/2 oz.
3 tablespoons onions, coarsely chopped
8 oz. cream cheese

Need: small bowl, saucepan, blender, small mold.
Measure the water into the small bowl.
Sprinkle the gelatin over the water.
Let sit for 5 minutes, until softened.
Pour the consomme into the saucepan, add the softened gelatin.
Heat until dissolved.
Put the consomme mixture and the pate, onions, and
cream cheese in the blender. Blend until smooth.
Pour into the mold and refrigerate to set up.
Serve with rye crisp or crackers.

Marinated Mushrooms #1

1/2 cup olive oil
1/2 cup red wine vinegar
1 tablespoon brown sugar
1 teaspoon crushed dried sweet basil
1 teaspoon salt
1 teaspoon prepared mustard
1/8 teaspoon hot pepper sauce
1 small onion, finely sliced
8 to 12 oz. canned button mushrooms, drained

Need: saucepan, glass jar with tight fitting lid.
Put all of the ingredients except the mushrooms in the saucepan.
Bring to a boil. Remove from heat.
Add the mushrooms to the sauce in
the pan, simmer for five minutes. Cool.
Pour into a jar with a tight screw-on cap.
Chill several hours, preferably overnight,
changing bottle to its side and rotating from time to time.

Marinated Mushrooms #2

1 lb. fresh small mushrooms, cleaned
1 cup water
1/2 teaspoon salt
1 tablespoon parsley, minced
dash of pepper
1/2 teaspoon salt
pinch of cumin seed
1/4 teaspoon oregano
1 small clove of garlic
2 tablespoons olive oil
1/4 cup white wine vinegar

Need: saucepan, glass jar with tight fitting lid.
Put the mushrooms in the pan with the water and 1/2 teaspoon salt.
Bring to a boil.
Saving the water, remove the mushrooms and put them in the jar.
Add marinade ingredients to the water in the pan.
Bring to a boil.
Pour mixture over the mushrooms.
If necessary, add more boiling water so the mushrooms are covered.
Refrigerate, shaking several times.

Cheese Sticks

1 large loaf unsliced white bread
1 egg white
1/4 lb. butter (1 cube), room temperature
1 jar Old English sharp cheese, room temperature

Oven: 325 degrees, 15 to 20 minutes.
Need: baking sheet, freezer, beater.
Trim the crust from the loaf of bread and cut the loaf into three equal sections lengthwise.
Cut again crosswise into rectangles about 2 inches long.
Spread these on a baking sheet and freeze.
Beat egg white slightly in beater bowl.
Add butter and cheese and beat together until creamy smooth.
Spread on all sides of frozen bread sticks, returning each one to the baking sheet.
When all are spread, wrap well and return to the freezer.
Bake as needed. Makes about 24 pieces.

Nacho Cheese Spread

1/2 cup picante or mild to medium taco sauce
1/4 cup canned chopped chilies
1 cup sharp cheddar, grated
1/4 cup chopped olives
taco chips

Oven: microwave on high for 3 to 5 minutes, or until cheese is melted.
Need: 2 quart microwave ring pan.
Mix all ingredients except chips together.
Spread in bottom of a 2 quart microwave ring pan.
Fill rest of ring pan with taco chips.
Rotate once halfway through microwaving.
To serve, put a serving platter over the ring pan and
turn upside down onto the platter.

Klar's Cocktail Thingies

unsliced hard dinner rolls, the long skinny kind
cream cheese, room temperature
flavorings for the cream cheese: garlic, parsley, Worcestershire sauce, green onions
stuffers: black olives, pimento, pickles, cucumbers, green olives with pimento

Hollow out rolls.
Leave enough bread around the edges so that you can stuff them.
Flavor cream cheese as desired.
Lightly fill the rolls with the flavored cream cheese.
Push the stuffers down the center of the roll through the cream cheese.
You'll fill it from end to end.
Wrap in plastic wrap and chill well.
To serve, slice rolls into 1/4 inch thick slices, arrange on a platter.

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