Do you have a secret family recipe? You know, a tried and true dish that is such a crowd pleaser you just can’t bring yourself to share. I have several recipes that fall into this category.
1) Corn Dip. I have to admit the recipe for corn dip is sadly not mine to share. We are going to have to work Mia over before I can give away this crowned jewel. Corn dip has been our most carefully guarded family recipe for over 25 years. Many have tried to replicate this delicious madness, but none to full success. Corn Dip is a summer crowd pleaser, so if we start a campaign now begging Mia’s permission perhaps, just perhaps, I’ll be allowed to share our corn dip recipe with you in the future. No promises.
2) Tres Leches. This is my most requested cake recipe. It should really be called cinqo leches because it calls for five kinds of milk. The moist, perfectly sweetened cake is mouth watering, pan licking good. I make it for Easter and when someone near and dear to me requests. But first they have to beg, bribe, and prove they love me for ME and not just my Tres Leches.
3) Hot Onion Souffle. Hands down this is the biggest crowd pleaser appetizer. I served hot onion souffle at my little sister’s wedding a couple weeks ago and one of our guests actually requested the recipe for ‘that delicious vegetable dish’. Trust me, this hot gooey dip does not in any way qualify as a vegetable serving, but I’m glad it was (as always) well received.
In the spirit of sharing, I am going to break into The Schell Cafe vault and give you the Hot Onion Souffle recipe today. Because it’s Christmas. And I love and appreciate each of you for coming back to my little blog so faithfully.
The recipe is not really mine. It comes from one of my favorite cookbooks The Dallas Dish.
This is a more recent (2005) publication of the Dallas Junior League, and I truly love it. Maybe because I was born and raised in Dallas and these recipes seem so familiar. Or maybe just because they are all just so darned good. Who knows? But, if you can get your hands on this cookbook, it’s well worth it. Or just keep coming back to the cafe for more…
See, there it is in black and white. The coveted recipe that I’ve held secret and falsely as my own. You’ll forgive me as soon as you take your first bite!
If you can’t (for some reason unrelated to age) see the fine print in this photo, here’s the recipe.
Hot Onion Souffle
Dallas Dish, page 57
1 (12-ounce) package frozen chopped onions, thawed
1 small onion, chopped
16 ounces cream cheese, softened
2 cups (8 ounces) grated Parmesan cheese
1/2 cup mayonnaise
Preheat oven to 350 degrees. Pat the frozen onions dry with a paper towel. Combine the thawed frozen onions, 1 small chopped onion, cream cheese, parmesan and mayo in a bowl. Mix well so there are no large clumps of cream cheese.
Spoon onion mixture into a baking dish and bake for 20-30 minutes or until heated through. Serve with assorted party crackers. Serves 25.
I served Hot Onion Souffle last night as an appetizer for 4 adults and 8 children. First, it doesn’t serve 25 people. Or at least not normal folks. If you are serving a large crowd, this recipe doubles easy. I always serve the dip with Carr’s Whole Wheat Crackers (which are really just thick cookies!). But, my dear friend Mrs. Kravitz informed me last night that Carr’s crackers are too heavy for the amazing dip. She prefers tostada chips. Husband suggested thin water crackers. I’m not sure it really matters what you serve with the Hot Onion Souffle. The result will be the same: an empty bowl and full bellies.
For as many times as I’ve made and served Hot Onion Souffle, sadly I do not have any photos. I snapped a few while I was preparing the dip yesterday, but they just don’t do the dish justice. Here’s all I have as proof.
Two bites worth. One for me and one for Mrs. Kravitz who will be here soon for the last bite her Littles. We scraped the bowl last night in anticipation of the final savor today.
So what are your secret family recipes!?!?
White Chili
Ingredients:
2 lbs. Dried Great Northern Beans
4 Chicken Breasts
2 cubes Knorr Bouillon
1 large White onion
2 cans Green chilies (Hatch are the most favorable)
2 tsp. Ground Cumin
1 small can Green tomatillo sauce
2 Tbsp. Extra virgin olive oil
2 tsps. Garlic (I prefer the pre-chopped in the jar)
Procedure:
1. Boil chicken in a large stock pot, and add one bouillon cube to the water as it cooks. Once the chicken is tender, let it cool and chop into bite size pieces. Save the chicken broth.
2. Clean and soak beans in a large pot. Drain and rinse and add chicken broth to the beans when you are ready to cook. Add another cube of bouillon. These beans will cook fast. Do not let them cook too long as they get mushy.
3. Once beans are soft, add chicken and dried spices. I add jalapeno salt and Cavender’s Cajun seasoning for taste.
4. In a skillet, sauté onion and garlic until the onion are clear. Add 2 cans of green chilies and 1 can of green tomatillo sauce. Once they start to cook down, add to the beans.
5. Stir well and let simmer on low.
6. You can take the chili and put it in the refrigerator and allow it to set overnight.
7.Top with chopped cilantro, white cheese and white corn chips.
If you leave off the cheese, this is a low fat, hearty dish that is rib sticking. One of my children’s favorites!
Oh Karen! I’m going to make this not-so-secret-anymore family recipe either Christmas Eve day or the 26th! We’ll toast you! xoox
My dough came out very dry and the cookies crumble as you pick them up. The flavor is great, but the texture definitely lacks moisture. Any thoughts as to what went wrong?
Charlotte, I’m sorry your cookies came out dry. That’s not how the cookie should crumble! 🙂
I’ve made these cookies many, many times and have never had an issue. One time, Littlest spilled the butterscotch chips (and ate a good share too), and I did notice the resulting cookie was a little ‘off’. But, not what you are describing. Did you use an 11 oz. package of butterscotch chips? I also use an extra large egg.
Try them again! I promise they are moist and delicious.
Don’t tell my mother I’m giving this one out…
Crabmeat Dip
One pound lump crabmeat, picked through for shells
One package cream cheese
One stick butter
One huge handful chopped green onions
Heat it all through on the stove and serve with melba toast (in a chafing dish, if you have one; don’t worry if you don’t–it goes fast!)
Thanks for sharing this recipe. I’m definitely making it.
Anne, I will never, ever reveal the source of your mother’s crabmeat dip. 😉 It looks amazing and I’m going to try it out for New Year’s Eve! Thank you so much for sharing. Mum’s the word.
The extra large egg is key. I had use a large egg. Today I tried again and used 2 large eggs and it turned out much better. I think the extra large egg is best. Thanks for the help! Looking forward to Christmas Eve to share them.
ONLY because I hate to continue to take without giving in return will I let this delish app out! Old standbye from Liberty Bar in San Antonio that for years, each time i make, it is THE hit of the night.
Goat Cheese with Chili Morita & Piloncillo
from Caroline Schupbach & Liberty Bar
For Cheese Spread:
6 oz. mild, soft goat cheese (at room temp.)
12 oz. cream cheese (at room temp.)
1 small garlic clove, minced & mashed to paste with ¼ tsp. salt
1 tsp. minced canned “chiles chipotle in adobo sauce”
In bowl, beat together cheeses, garlic paste, and minced chiles chipotles with electric mixer. Transfer mixture to a small serving bowl & chill, covered, at least 4 hours or overnight.
For sauce:
1 TBSP minced “chiles chipotle…”
8 oz. Piloncillo (Mexican unrefined sugar)
1 cup heavy cream
In small saucepan combine minced chiles chipooltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, at least 4 hours or up to overnight.
*Spread cheese on grilled bread, corn chips, or crackers and lightly drizzle with sauce. Grilled sourdough is the best in my opinion — I spread with a little butter and usually just broil. FAB!
PS –
I bought the onion ingredients today and am adding to my Christmas Day menu! Thank you & Merry Merry!
Made the Onion Souffle Christmas Day Night and was DELICIOUS!! Thank you for sharing