G-ma's Liptauer Cheese

I promised I would post this a while ago, but as I usually eyeball all the measurements (per g-ma's instructions) I had to make it again. So, I've now made it again (per requests from fam as well as J.C. & A.S.). At long last, here's my g-ma's recipe for Liptauer Cheese. I like it on toast best, but J.C. has been using it as a dip. Regardless, it's yummy & addictive. And no, it doesn't taste like anchovies, so buck up!


G-ma's Liptauer Cheese

• 12 oz. whipped cream cheese
• 8 oz. sour cream
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. anchovy paste (can be found by the canned tuna usually)
• 1/2 tsp. sweet paprika
• 1/4 tsp. cayenne pepper
• 1/2 cup green onion (scallions), finely sliced

1. In a large bowl, combine sour cream and cream cheese until smooth.
   
2. Stir in mustard, anchovy paste, paprika and cayenne.
   
3. Fold in green onions until evenly disbursed.
4. Refrigerate for 2-4 hours, then taste and adjust mustard/anchovy paste/cayenne as desired.

And that's it! I usually keep the cream cheese/sour cream containers for storage of the Liptauer.

Enjoy!

And on a lighter note

I’ve decided to start posting my various shake/smoothie recipes. A while back I was on a diet that consisted primarily of low calorie-high protein shakes that came in only vanilla and chocolate flavors. As soon as I was allowed to incorporate fruit into my shakes, I delved into developing recipes with gusto. What follows is one of my favorites: it’s low-fat, low-calorie, and delicious treat that won’t go straight to your waistline.

Blueberry Cheesecake Smoothie

Ingredients:

• 1 serving vanilla protein shake powder
• 1 cup water
• 1 tsp. sugar free, fat free cheesecake flavored pudding powder
• 1 cup blueberries, frozen or fresh
• 1 cup ice

Preparation:

1. Combine protein shake powder, water and pudding powder in a blender. Blend until thoroughly mixed.
2. Add blueberries, and blend until mixed.
3. Add ice and blend until smooth.

Enjoy!

Hamburger Stroganoff

When it’s for only me, I don’t usually get the urge to cook. However, I had promised the family I would make some of my g-ma’s Liptauer cheese (recipe to come next time I make it. I’ve been eyeballing everything, per g-ma’s instructions, so I need to make it again in order to get correct measurements). Somehow I got the craving for hamburger stroganoff - a childhood fave. Only when I made it along-side the Liptauer did I realize why: they have a lot of the same flavoring elements. So, without further ado, here’s the recipe, along with my first attempt at food photography.

Note: I’m also including vegetarian/vegan alternatives. Have made those, they’re delish.

Hamburger Stroganoff
(Originally from “My Great Recipes”)
Serves 4

Ingredients:

• 1 lb. lean ground beef (v. option - substitute Boca or Morningstar Farms veggie crumbles)
• 2 Tbsp. butter or margarine
• 1 clove garlic, minced or pressed
• 1 medium onion, chopped
• 1/2 lb. fresh mushrooms, sliced
• 1 Tbsp. all purpose flour
• 1/2 cup beef broth (v. option - substitute vegetable broth)
• 2 tsp. paprika
• Dash cayenne pepper
• 1 cup sour cream (v. option - substitute soy cream)
• 4 sliced green onions for garnish
• Cooked noodles

Preparation:

1. In a large heavy frying pan, saute the beef in the butter along with the garlic, onions, mushrooms until beef has lost its pinkness and vegetables are tender. V. option - saute the onion, garlic and mushrooms in the butter first. When tender, add veggie crumbles (they only need to brought up to temp as they’re fully cooked).
2. Add the all purpose flour. Mix until blended.
3. Add the beef or vegetable broth, salt, paprika and cayenne pepper.
4. Stir and cook until thickened. Blend in sour cream. Keep warm but do not boil.
5. Turn cooked noodles into shallow casserole. Top with green onions. Serve immediately.

Bon appetite!