"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Appetizer Cheese Cake Recipe

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This recipe for Appetizer Cheese Cake, by , is from The Swienton Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anita Kanelis
Added: Tuesday, October 20, 2009


Melted butter or margarine
1 box (about 6 oz) cheese crackers, finely crushed
1/2 c finely chopped stuffed green olives
1/2 c finely chopped celery
1 medium finely chopped green pepper
1 small finely chopped onion
2 T lemon juice
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp paprika
Dash of liquid hot-pepper seasoning
2 c sour cream
ripe olives, cut into rings
Pimiento strips

Brush with melted butter the bottom and sides of a 9 inch springform pan or pan with removable bottom. Cover bottom of pan with half the crushed crackers. Mix green olives, celery, green pepper, onion, lemon juice, Worcestershire sauce, paprika, and liquid hot-pepper with sour cream; blend well. Spread sour cream mixture over cracker base. Scatter remaining half of cracker crumbs evenly over top. Cover with waxed paper and refrigerate for at least 24 hours. Remove springform pan; place cake (still on pan bottom) on serving platter. Garnish top with ripe olive rings and pimiento strips. Border platter with chicory. Cut in 10 or 12 wedges to serve.




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