Posted on 07/23/2015 4:02:37 PM PDT by Jamestown1630
Back in the 'Wild West' days of the early Internet, a lady named Susan 'Hattie' Steinsapir posted to the Usenet group rec.foods.cooking. Unfortunately, Susan passed from us far too early; but her recipes live on.
Perhaps her most renowned recipe was her Goat Cheese Torta with Pesto and Sun-Dried Tomatoes. (I have to admit that I didn't - and don't - know much about goat cheese; and the first time I made this, my husband said that it tasted as if he'd licked a goat. I decided to change the recipe, until I could learn more about goat cheese; and I substituted the goat cheese/cream cheese mixture for half cream cheese, and half feta. It works out wonderfully that way; bu I intend to do some research on goat cheese, to learn if there are milder types.
Anyway, here is Hattie's recipe, in her words. (Ever since I first found Hattie, in our family 'hors d'oeuvre' has always been pronounced 'HORSE DIVERS' :-)
"Goat Cheese Torta with Pesto and Sun-Dried Tomatoes:
6 oz goat cheese
4 oz cream cheese
Garlic, peeled, smushed, and chopped (I usually put in lots and more, at least 8 cloves. It's up to you.)
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade
Decorate with fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes.
"Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt and black pepper if you want.
"Line a small glass bowl (about 2 - 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the sundried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, and up to four days.
"To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbaceous materials. Serve with baguettes. Keep out of the way of the devouring mob. Supposed to serve up to 20 - 25 with other horse divers."
Here is a link to Hattie's husband's website and his remembrances of her; it includes a link to her recipes:
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When I was a kid, the grocery store had this wonderful blue cheese dip; it came in a deep blue metal tin, and it may have been a Kraft Roka product. I haven't seen it for sale in decades, and would love to figure out a copy-cat recipe; but that little tin of dip forever sealed my love affair with blue cheese.
One of my go-to books for soup making is Crescent Dragonwagon's "Dairy Hollow House Soup and Bread"; in it she writes about Maytag blue cheese. Maytag currently have this recipe on their website, and it looks very good:
http://www.maytagdairyfarms.com/aspx/recipes.aspx
-JT
LOL!
Our two are as different as night and day, though they are fraternal brothers. The wild is strong with both, but one of them is extremely reserved and polite, and the other a terror.
I’m convinced that they’re the result of superfecundation - Mom was an ‘outdoorsy’ sort of gal ;-)
-JT
Mmmmmmm....yummy.
Yours looks better than the original post.
COCONUT MARGARITA
METHOD Stir/vigorously in pitcher 2 c sweet/sour mix, cup tequila,
1/2 cup ea triple sec, coconut milk, 2 juiced limes. SERVE over ice.
Wait til you see this. S-o-o-o-o- neat. Place a chunk of ice in the Japanese ice maker.
End up w/ this scintillating drink brimming w/ a perfect sphere of ice. Only in Japan.
I love coconut! That looks scrumptious!
So cool!
Already fell for it: I have some little plastic and silicone ones you put in the freezer ;-)
You're in a real fix ..... company's coming and you need spheres of ice for drinks.
What then?
LOL! I guess I’m in a pickle, then.
One thing about those spheres, though: they are HEAVY. They can bop you a good one in the front teeth, if you’re not careful.
-JT
Eat dessert first!!
http://www.buzzfeed.com/mlg263/21-delicious-dessert-lasagnas-you-never-knew-you-nvr5#.il3aVZBkz
This has been very popular at parties:
file:///recipes/chef%27s%20life/PBS%20Food%20Date,%20Pecan%20and%20Bacon%20Cheese%20Ball%20with%20Curried%20Peach%20Preserves%20Recipe%20|%20PBS%20Food.html
Caramel Cream Cheese Pie
CRUST Cut 1/2 c chilled Crisco into combined 1 1/3 c flour/1/2 tsp salt. Stir in 4 tb ice water til dough holds together. Saran/chill 30 min (up to 48 hours). Roll out into circle 2" larger than pie plate. Bake golden 425 deg 10-12 min. Cool completely on counter.
FILLING beat 8 oz cr/cheese, 1/2 cup dulce de leche, 1/4 c conf. Set aside. In 2nd clean/COLD bowl, beat stiff 2 1/2 c h/cream, 1/4 c granulated sugar. Hold 1/2 cup for garnish. To remainder, fold in/fully blend caramel cream cheese.
ASSEMBLY Spread 1/2 c dulce de leche on cooled pie crust bottom. Top w/ caramel cream, then garnish w/ reserved whipped cream. Drizzle w/ 2 tb dulce de leche. Frige 4-24 hrs. SERVE.
NOTE: I use Hershey's Caramel topping.
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