Romantic Chalet Cheese Dip

Do you ski? Kraft has a solution for you! Or they did. I can’t find the Olive Pimento cheese spread anymore-just the pimento cheese spread. (Note for those of you who are foodies out there-Kraft jars of Pimento Cheese are not at all kin to THE Pimento Cheese. They are more like oh one of those Philly cream cheese flavored spreads. It doesn’t matter, just grab two jars of Kraft Pasteurized cheese spreads-maybe near the Velveeta in your store. They could be near the American Cheese case. Retro Appetizer or Cheating Fondue

Anyhow, Chalet dip promises a hot and hearty dip to warm up chilly skiers. I can tell you it is a hot and easy dip or dinner if say you are on your own or just want to have a quiet easy romantic meal without the mess or fuss of real fondue. Candlelight, the two of you sharing a loaf of bread (oh who cares about the 1-inch cubes-tear it like heathens) Grab a piece of fruit or two. Let it go from there.

Or of course, you could pretend it is a fab Grammys or Super Bowl Party food. It is…I just got carried away thinking of my last “fondue” or fond of you night with my love.

Chalet Dip

1 5 oz jar Old English Pasteurized Process Cheese Spread, Sharp
1 5 oz jar Kraft Olive Pimento Pasteurized Neufchatel Cheese Spread
2 Tablespoons dry sherry
French Bread, cut in 1-inch cubes

Combine the two 5-oz jars with sherry; heat thoroughly over low heat, stirring occasionally. Serve warm with bread as dippers. 1 1/4 cups.

Sorry source buffs…that little ripped out piece of magazine has no dating information on it or even anything on the other side that would help me…just the pictures of the jars and I can’t positively id a year for that style.

Cheese Deviled Eggs

The strangest thing has happened since we have moved. The dozen eggs we routinely bought every few weeks…just sits. We are childfree except when the younger kids are here and one of them is strongly anti-egg. The girl child who made scrambled eggs on a regular basis–has her own place now. I can’t seem to remember to boil eggs for egg salad so it is cold by lunch time. In any case, we have a dozen eggs that has not moved since it came to this house. Maybe deviled eggs will break the eggs back in.

I am considering these, because one of the kids LOVES cheese nips. LOVES them. I will use less mayo though…but do note the interesting method with the breading of one end of the egg.

Cheese Deviled Eggs

6 hard-cooked eggs
1 tsp mustard
1 tbsp chopped parsley
1/4 tsp salt
1/4 tsp pepper
1/2 c. finely crushed cheese crackers
1/2 c. mayonnaise
paprika

Halve eggs lengthwise; remove yolks. Press yolks through a fine sieve; (oh just smush them with a fork); add mustard, parsley, salt, pepper, and 1/2 of the crumbs and mayonnaise. Refill centers of whites with yolk mixture; press two halves together.. Dip one end of each egg into remaining mayonnaise and into crumbs. Sprinkle with paprika. Yield: 6 servings. From Favorite Salad Recipes of America.

Marzipan-Jell-o Style

Jell-o MarzipanMarzipan is hot these days. After years of being a creepy, foreign seeming thing (though my father loved it and my mother made real marzipan for him every other year or so), marzipan is popping up all over…even in some of our new grocery stores.
This recipe though is from long ago and is an easy-to-make marzipan that doesn’t require almond paste! If you are making this mainly for the pretty decoration and don’t like the heavy almond flavor you can even cut down or eliminate the almond extract or use vanilla instead. (oh the Marzipan purists will be horrified)

Marzipan

1 package Baker’s fine grated coconut
1 package (3 oz) Jell-0 Gelatin (any fruit flavor)
1 cup grated blanched almonds
2/3 cup sweetened condensed milk
1 1/2 teaspoons sugar
1 teaspoon almond extract

Thoroughly mix all ingredients. Shape as small fruits, vegetables, hearts, Easter eggs or other forms. If desired, use food coloring to paint details on fruit and add stems of whole cloves or angelica. Chill until dry. Store, covered, at room temperature. Makes 2 to 3 dozen candies. From Joys of Jell-0, ~1960

For fruits use:

strawberry – strawberry gelatin
bananas, pears, lemons-lemon gelatin
green apples, leaves-green gelatin (err lemon-lime/lime)
oranges-orange gelatin
Cherries-cherry or black cherry gelatin

Tomato Surprise

I have to confess something…if I use the word surprise to describe any recipe…my children automatically beg to eat out or are suddenly struck by stomach aches. Why? I have no idea.

Allergy to the word surprise? Who knows. I, however, love a little surprise in my dinner.

This recipe seems like it will do the trick. Will renaming it coax children to eat it? Or will it suffer the fate of the Asparagus Jell-0?

From Joys of Jell-0, early 1960s I think by the look of it.
Note the fabulous economy of using the can from the tomatoes for the mold. Imagine the surprise the kids will have when I unmold a Jell-0 salad from a pineapple can!!!! They like pineapple! and tomatoes! and Jell-0! How could I go wrong?

Ok…so maybe they are not so keen on the surprise or the three combined.

Tomato Surprise

A can of flavorful stewed tomatoes becomes a tempting mold

1 can stewed tomatoes
1 3 oz package Jell-o lemon, strawberry or mixed fruit gelatin
1/2 teaspoon of salt
1 tablespoon vinegar

Pour tomatoes into saucepan, saving can to use as mold. Bring tomatoes to a boil, add Jell-o and salt, stirring until dissolved. Add vinegar. Pour into can. Chill until firm. To unmold, puncture bottom of can before dipping into warm water. Serve with mayonnaise, if desired. Makes about 2 cups, or 4 side salads, OR 6 relish servings.

If you increase the vinegar to 1 1/2 tablespoons and add a can of drained crushed pineapple, and a smidge of allspice, you can make Tomato Pineapple Surprise. You need to use both your tomato can and your pineapple can for molds in that case.