Family Recipes Cookbook

The cookbook I never got around to finishing…

Apple, Blue Cheese & Bacon Cheesecake 12/28/2009

Filed under: Adrienne DeArmas,Appetizers,Brunch/Breakfast,Oven — dearmasa @ 6:02 AM


  • Nonstick vegetable spray
  • 1/2 cup freshly grated Parmesan cheese, divided use
  • 1/2 pound bacon, cooked, drained, and crumbled (reserve 2 Tablespoons of fat)
  • 1 onion, diced
  • 2 apples, peeled, cored, and diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper to taste
  • 32 ounces (4 large blocks) cream cheese, at room temperature
  • 5 eggs
  • 3 Tablespoons wine vinegar
  • 1/4 cup whiskey
  • 12 ounces blue cheese, crumbled
  • 2 Tablespoons minced chives
  • Sliced fresh apples, toast wedges, and/or assorted cocktail crackers


Preheat oven to 200 F. Coat a 9-inch springform pan with vegetable oil spray. Dust with 2 tablespoons of the Parmesan cheese. Set aside.

Saute onion in bacon fat until softened and translucent. Add apples and garlic and continue to saute over medium heat an additional 2 to 3 minutes until apples begin to soften. Remove from heat and season with salt and pepper. Let cool.

Beat the cream cheese in a large bowl until smooth. Add eggs, wine vinegar, and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese, and chives by hand.

Pour batter into prepared pan and place in the preheated oven. Let bake overnight for 8 to 9 hours (timing is not critical). It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least 1 hour.

Cover the top of the cooled cheesecake with plastic wrap. Place an inverted plate over the top, turn it over, and remove the pan. Refrigerate the upside-down cheesecake at least 1 hour. Reinvert the cheesecake and remove plastic wrap. Cover and refrigerate 1 hour.

To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, and/or cocktail crackers of choice.

Yield: 10 to 12 servings


Spinach Puff Pastry 11/19/2009

Filed under: Adrienne DeArmas,Appetizers,Sides — dearmasa @ 9:30 AM

10 oz. Package chopped frozen spinach

1 small container feta cheese

2 c. cottage cheese

salt, pepper, and dill to taste

phyllo dough

Defrost spinach and drain. Crumble feta cheese. Mix all ingredients. Refrigerate for 1 hour. Lay out strips of 2 sheets of dough per pastry. Spoon mixture into dough, roll into pastry shape of your choice (folded bundles, triangles, dumplings, etc.). Bake at 375F for 15 minutes or until edges are golden.


Roasted Red Pepper Dip

Filed under: Adrienne DeArmas,Appetizers — dearmasa @ 9:25 AM

Roast 2-3 red peppers in the oven. How? Turn oven to highest setting, and place whole peppers directly on the oven rack placed in the center of the oven. Watch them closely, and turn them carefully with tongs so that they blacken all over. Don’t be afraid, let them get really black. When blackened all over, and threatening to fall through the rack, remove carefully and place in plastic ziploc style bag. Seal and set aside. When cooled, peel the skins from the peppers. I do this inside the bag to minimize the mess. Place skinned, seeded peppers (should equal 1 cup) in blender and puree. Add 1 cup non-fat sour cream, 4 ounces light cream cheese, 1 crushed garlic clove, 1 tbs. chopped fresh basil, ½ tsp. dried oregano, and chili sauce to taste. Chill in bowl at least one hour before serving.


Cheese Straws

Filed under: Adrienne DeArmas,Appetizers — dearmasa @ 9:24 AM

½ lb. Grated cheddar cheese

3 ½ tbs. soft butter

¾ cups all purpose flour

1 tsp. Worcestershire sauce

½ tsp. salt

3-4 dashes Tobasco

Combine all ingredients by hand. Roll into a sausage-like links about 1” in diameter. Refrigerate over night. Slice into small rounds and lay rounds out on greased cookie sheet. Sprinkle lightly with paprika and parsley. Bake at 450°F for 12 minutes or less. Dough can be frozen for future use.


Shrimp Remoulade

Filed under: Appetizers,Lib Griffith,Salads,Sides — dearmasa @ 8:26 AM

4 tablespoons olive oil

2 tablespoons vinegar

1 teaspoon salt

Dash Tabasco or red pepper


2 teaspoons creole mustard

Parsley, minced fine

6 spring onions, minced fine

2 stalks celery, minced fine

After mixing above ingredients, pour over 1 pound prepared shrimp and allow to marinate for 6 hours or longer in the refrigerator. Can be served in bowl with toothpicks or as salad over thick slices of tomatoes on lettuce.


Chili Con Quesco

Filed under: Appetizers,Lib Griffith — dearmasa @ 8:14 AM

Makes 2 qts.


3 large onions

3 cloves of garlic

3 small cans green chile peppers

3 #2 cans tomatoes

2 lbs. Velveeta cheese

salt to taste

Grind onions and garlic in food chopper. Keep peppers separate and grind last. Brown onions and garlic in small amounts of oleo first, then add peppers. Drain tomatoes (no juice) and add to above and simmer 1 hours. Add cheese cut in chunks and cook until cheese is melted. Can be done ahead and reheated in double boiler. Serve with Fritos.