Carroll Traditions Cookbook A Collection of Recipes By Carroll Financial Associates 4201 Congress Street, Suite 210 Charlotte, NC 28209 (704) 553-8006 www.carrollfinancial.com 2018 For a FREE e-Book copy of this cookbook’s recipes, visit www.morriscookbooks.com/ebook for instructions. Copyright © 2018 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the USA by 800-445-6621 • www.morriscookbooks.com P.O. Box 2110 • Kearney, NE 68848 295636-18 PP-1 Thank You Thank you to all of our clients, friends, and family who contributed to this cookbook. This collection is full of recipes that hold great significance, and we appreciate your willingness to share them with the Carroll Financial community. We hope you enjoy cooking (and eating) these recipes for many years to come. Best regards, Your Team at Carroll Financial 295636-18 PP-2 295636-18 PP-3 Table of Contents Appetizers & Beverages .......................... 1 Soups & Salads .................................... 7 Vegetables & Side Dishes ........................ 13 Main Dishes ....................................... 19 Breads & Rolls..................................... 29 Desserts ............................................ 33 Cookies & Candy ................................. 45 This & That ........................................ 49 Index ............................................... 51 295636-18 Helpful Hints Appetizers & Beverages • Add flavor to tea by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep the tea brisk. • Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for MBROSIA 10 minutes; steep longer if you want a stronger flavor. A 1 (6 oz.) can frozen orange juice 3 grated apples • Always chill juices or sodas before adding them to beverage recipes. 6 oz. water 1 tsp. coconut extract 1 can crushed pineapple in own • Calorie-free club soda adds sparkle to iced fruit juices and reduces juice calories per portion. Mix all ingredients together and refrigerate until serving. • To cool your punch, float an ice ring made from the punch rather than using ice cubes. It appears more decorative, prevents diluting, and does not melt as quickly. • Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste. PPLE CHEDDAR DIP • When making fresh lemonade or orange juice, one lemon yields A 2 (8 oz.) pkg. cream cheese 1 c. chopped pecans, toasted about 1⁄4 cup juice, while one orange yields about 1⁄3 cup juice. ½ c. sugar (optional) • Never boil coffee; it brings out acids and causes a bitter taste. Store 1 c. Red Delicious apple with peel, 1 c. grated sharp cheddar cheese ground coffee in the refrigerator or freezer to keep it fresh. diced Whip together cream cheese and sugar. Mix all ingredients together • Always use cold water for electric drip coffee makers. Use 1–2 and chill. Delicious on butter or cornbread crackers. tablespoons ground coffee for each cup of water. • How many appetizers should you prepare? Allow 4–6 appetizers per guest if a meal quickly follows. If a late meal is planned, allow 6–8 appetizers per guest. If no meal follows, allow 8–10 pieces per guest. • If serving appetizers buffet-style or seating is limited, consider no-mess LACK BEAN SALSA finger foods that don’t require utensils to eat. B 1 (15 oz.) can of black beans, 6 green onions, chopped • Think “outside the bowl.” Choose brightly-colored bowls to set off drained 2 T. lime juice dips or get creative with hollowed-out loaves of bread, bell peppers, 1 pkg. frozen shoepeg corn 3 T. balsamic vinegar heads of cabbage, or winter squash. 2 cans Ro-Tel diced tomatoes ½ tsp. ground cumin with green chiles Salt and pepper to taste • Cheeses should be served at room temperature –approximately 70°. 1 c. bell pepper, chopped App/Bev 6-09 • To keep appetizers hot, make sure you have enough oven space Mix all ingredients together and chill covered. Serve with tortilla and warming plates to maintain their temperature. chips. • To keep appetizers cold, set bowls on top of ice or rotate bowls of dips from the fridge every hour or as needed. Copyright © Morris Press Cookbooks 295636-18 Appetizers & Beverages1 BUFFALO CHICKEN DIP COWBOY CAVIAR 2 large cans of chicken, drained 1 c. ranch dressing 1 c. Frank’s red hot (or more) 16 oz. shredded monterrey jack or Salsa 2 (8 oz.) pkg. cream cheese cheddar cheese 2 cans black beans, drained and 3-4 stalks celery, sliced rinsed 3 bell peppers, diced Preheat oven to 350°. Combine all ingredients (except ½ of the 2 cans black eyed peas, drained 2 jalapen˜o peppers, seeded and cheddar cheese) in a large skillet and heat until well blended. Put and rinsed diced mixture into a baking dish and cover with the remaining shredded 2 c. frozen corn, thawed ½ c. cilantro, chopped cheese. Bake uncovered for 30-40 minutes or until bubbly & the top is 1 small red onion, diced browned. Let stand 10 minutes. Marinade 1 c. canola oil 1 T. pepper 1 c. cider vinegar 1 T. cumin 1 c. red wine vinegar 1 T. garlic 1 c. sugar 1 T. chili powder HEESE DIP 1 T. salt C Combine all salsa ingredients in a large bowl. Combine marinade 1½ pkg. cream cheese 3 slices of bacon, cooked and 1 c. finely grated sharp cheddar crumbled ingredients on stove and heat until sugar dissolves. Let cool completely. cheese Red pepper jelly Once marinade is completely cool, pour over salsa and mix. Cover and ½ c. mayo Crackers refrigerate overnight. Drain the next day and serve. 3 chopped green onions Mix cream cheese, grated cheese, and mayo with a mixer. Fold in green onions. Spread into baking dish. Bake at 400° for 20 minutes. Add crumbled bacon and red pepper jelly. Serve with crackers. CURRY CHUTNEY CHEESE LOG 2 (8 oz.) pkg. cream cheese ½ lb. bacon cooked and crumbled 1½ oz. gold raisins ½ c. chopped green onions 3 T. sour cream Shredded coconut ORN AND CREAM CHEESE DIP 1 T. curry powder Mango chutney C 1 c. crushed pecans 1 block cream cheese Chopped jalapen˜os 1 can shoepeg corn Mix all above ingredients, except coconut and mango chutney, with hands and shape into a log. Wrap in aluminum foil and refrigerate Put cream cheese in a microwave safe dish. Drain the corn and add overnight. Before serving, roll in coconut and spread mango chutney it to the cream cheese. Chop jalapen˜os and add them to the mix. Nuke on top. Serve with wheat crackers. for about 2-3 minutes stirring occasionally. Once hot and mixed together, serve with tortilla chips. May want to double this recipe. You can also add some cayenne pepper for an extra kick. 2 Appetizers & Beverages 295636-18 295636-18 Appetizers & Beverages3 FETA CUSTARD PHYLLO CUPS PINEAPPLE CASSEROLE 2 pkg. miniature phyllo shells ¼ tsp. dried herb of choice (basil, 2 (20 oz.) cans pineapple chunks, 1 “sleeve” Ritz crackers, crushed (Pepperidge Farms brand in oregano, or marjoram) drained 1½ c. grated sharp cheddar cheese frozen dessert section) 2 tsp. lemon juice 2⁄3 c. sugar 1 stick margarine 4 oz. crumbled feta cheese 1 tsp. all purpose flour 5 tsp. flour 4 oz. cream cheese ¼ cup eggs, beaten (or use Egg Put drained pineapple into 9 x 13" casserole dish. Mix sugar and Beaters) flour and sprinkle over pineapple. Sprinkle grated cheese, then crushed cracker crumbs on top. Melt margarine and pour over casserole. Bake Combine cheeses, egg, lemon juice, herb of choice, and flour. Mix at 350° for 35 minutes. until nearly smooth. They are delicious plain, but you may add artichoke hearts, chopped olives, chopped sun-dried tomatoes, or crumbled bacon. Spoon mixture into phyllo shells and bake 15 minutes at 325°. Tops should look a little dry and may have just begun to brown a little. Garnish with snipped parsley. RUSSIAN TEA 2 c. Tang 1 tsp. cinnamon OT OLIVE & CHEESE APPETIZER ½ c. instant unsweetened tea ½ tsp. cloves H 1½ c. sugar 1 c. sliced ripe olives ½ tsp. curry powder ½ c. sliced green onion 1½ c. grated sharp cheddar Mix together. To serve, measure 2 heaping teaspoons per cup then ½ c. mayonnaise English muffins, halved add boiling water. Adjust to taste. Can be made in large quantities and put in individual containers to give as gifts. Mix together ingredients and spread on English muffin halves. Cut into fourths. Broil until bubbly. OT ORANGE SPICE CIDER H AUSAGE DIP 2 qt. apple cider 1 c. brown sugar S 1 stick cinnamon ½ c. white sugar 1 block sausage (hot or mild) 1 can Ro-Tel, diced with green 5 cloves 1 c. lemon juice 1 (8 oz.) block cream cheese chilies Dash powdered allspice 2 qt. orange juice Brown the sausage (as you would ground beef). Pour the sausage Mix together cider, cinnamon, cloves, allspice, sugars, and lemon into a colander and run it under hot water to get the grease out. Drain juice. Boil 5 minutes. Add orange juice and serve hot. Makes 24 (6 most of the liquid out of the tomatoes. Put all ingredients into a pan oz.) servings. and heat on low until well blended. Serve with tortilla chips. You control how spicy the dip is with the Ro-Tel tomatoes. HOT SAUSAGE BALLS 1 c. grated sharp cheddar cheese 1 lb. Neese’s hot sausage 2 c. Bisquick Mix well. Roll into small balls. Bake at 350° until brown. Do not over-bake. Best if served hot. 4 Appetizers & Beverages 295636-18 295636-18 Appetizers & Beverages5 SWEET AND SOUR MEATBALLS 1½ lbs.