Today I've been going through a Philadelphia Cream Cheese recipe book published in 1989. There are several really good, basic recipes that I'll be sharing with you today.
Up first ... Hawaiian Coconut Spread. It's as simple as comb ining 1 8 oz brick of cream cheese (softened) with 2 tablespoons of pineapple or beach preserves and 1/3 coconut. Combine and chill and serve with banana bread!
Next up ... Creamy Deviled Eggs ... instead of mayo, add one 8 oz brick softened cream cheese to 8 hard cooked egg yolks, 2 tablespoons pickle relish, 1/2 tsp dry mustard, salt and pepper to taste. Fill whites and sprinkle with paprika.
And I've always wanted to try this SIMPLE basic Fettucini Alfredo recipe ... Combine one 8 oz brick of cream cheese (cubed) with 3/4 cup kraft grated parmesan cheese, 1/2 cup butter, 1/2 cup milk. Stir over low heat until smooth. Add 8 oz. fettucini noodles (cooked, drained) and toss lightly. Add some fresh herbs if you have them.
Finally, here's a fresh spin on a Garden Macaroni Salad
1/4 c. mayonnaise
1 (8 oz.) softened cream cheese
1/4 c. sweet pickle relish, drained
1 tbsp. prepared mustard
2 c. elbow macaroni
1 c. chopped cucumber
1/2 c. chopped green onion
1/2 c. radish slices
2 tbsp. chopped onion
1/2 tsp. salt
Gradually add mayonnaise to cream cheese. Mix well until blended. Stir in relish and mustard. Add remaining ingredients, mix lightly. Spoon into lightly oiled 9 inch spring form pan with ring insert. Chill several hours or overnight. Unmold and serve.