a little of each

A family's cookbook

Grilled Feta March 28, 2013

Filed under: Sandwiches — alittlemoreofeach @ 9:33 pm
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This is truly one of the best things you’ll ever eat.

It’s made at a small diner-style restaurant in St Petersburg, Florida, called The Kopper Kitchen.  My family has been going there for decades.  And we’ve been ordering this pita sandwich that entire time.  Some people (yours truly) omit the onions, others remove the tomatoes and grill the onions, everyone makes a mess while eating it.  And don’t tell Owner Fred, but I’ve made it in a frying pan, and it worked.

Ingredients

1 pita bread

3 Tbl feta cheese

2 tomato slices

bean sprouts

onion, sliced and grilled

Thousand Island salad dressing

 

Directions

The grilled feta is prepared on a griddle at low heat. Do not use a frying pan. Cut pita bread in half to form two pockets. Spread dressing inside bread. Place cheese inside bread. Layer tomato, sprouts and onions on cheese. Place sandwich on griddle and heat both sides until cheese is melted and bread is toasted.

 

For the Thousand Island Dressing:

2 cups mayonnaise

½ medium onion

½ green pepper, pureed

1 ½ tsp. garlic, pureed

¾ cup sweet relish

½ cup catsup

 

Combine all ingredients. Mix well with a wire whisk. Makes three cups.

 

Tomato, Dill and White Cheddar Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:11 pm
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Serves six

We prefer this soup only partially blended.

 

Ingredients

2 Tbl olive oil

3 cups chopped leeks

4 (28 oz) cans diced tomatoes with juices

4 ½ cups chicken broth

6 Tbl chopped fresh dill or 2 Tbl dried

¼ tsp cayenne pepper

½ cup light sour cream

4 oz chilled sharp white cheddar

 

Directions

Heat oil in large pot over medium heat. Add leeks and sauté until tender, about six minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to a boil. Reduce heat and simmer uncovered until tomatoes are very soft, about 20 minutes. Working in batches, puree soup in a processor until smooth. Return to pot. Bring to a simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream. Garnish with cheese and dill.

 

Pecan Cheese Ring December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:13 pm
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Ingredients

  • 4 cups extra sharp cheese, shredded
  • 4 cups medium sharp cheese, shredded
  • 1 small onion, grated
  • 1 cup mayonnaise
  • 1 tsp. crushed red pepper
  • 1 cup pecans, chopped
  • one jar good strawberry preserves
  • Crackers

Instructions

Combine the first six ingredients in a mixing bowl. Using your hands, shape the cheese mixture into a ring shape on a pretty plate, leaving the center empty. Serve with the strawberry preserves in the hollow center and crackers on the outer edge of the ring.

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Cindy’s Chili con Queso

Filed under: Appetizers — alittlemoreofeach @ 12:34 pm
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Ingredients

  • 2 lbs Velveeta cheese, cubed
  • 1 medium onion, chopped fine*
  • 2 (4 1/2 oz) cans chopped green chiles*
  • 3 tomatoes, diced*
  • 2 cloves garlic, crushed*
  • 1 cup Picante sauce
  • 1 tsp garlic salt

Instructions

Combine all ingredients together in fondue pot or top of double boiler. Cook and stir until cheese melts and onion is tender. Serve hot with corn or flour Tostitos.

*To speed things up, sauté these ingredients first before adding to cheese.

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Queso Fundido

Filed under: Appetizers — alittlemoreofeach @ 12:32 pm
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Ingredients

  • ½ lb muenster cheese
  • ¼ lb chorizo
  • 6 flour tortillas

Instructions

Slice cheese into thin strips. Peel chorizo and fry in skillet until it crumbles. Drain.

In a buttered flat casserole, arrange ½ of the cheese slices. Cover them with chorizo and the remaining cheese.

Place under the broiler about four inches from the heat, and broil until the cheese melts. Cut tortillas into quarters and heat according to package directions.

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