By Barb
....Mix well with hand mixer on medium....
1 - 8oz. CREAM CHEESE, softened
1 - 12oz. Canned LUNCH MEAT (like Spam)
....Mix in....
1/4 C. STUFFED OLIVES, chopped
2 T. ONIONS, chopped
2 T. WORCESTERSHIRE SAUCE
2 T. LEMON JUICE
1/4 tsp. THYME
Using a ring mold or small loaf pan, grease pan, pour mix
into the mold.
Chill until firm. Turn out onto a bed of lettuce.
Fill center with cherry tomatoes when using the ring mold.
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By Barb
....Mix on low with a hand mixer....
7oz. SHRIMP, drained and chopped
8oz. CREAM CHEESE, softened
2 T. SEAFOOD COCKTAIL SAUCE
2 T. GRATED ONION
Dash WORCHESTERSHIRE SAUCE
Dash LEMON JUICE
Let set 1 HOUR before serving.
DIP: Thin with 2 T. SOUR CREAM
SPREAD: leave as is.
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Bean Cheese Dip
By Newspaper Cut Out
Makes about 2-1/2 cups
....Heat in a medium sauce pan....
16oz. can REFRIED BEANS, (with
green chilies, onion and garlic)
....ADD....Stir until cheese has melted....
4-1/2 oz. jar BABY FOOD, STRAINED VEGETABLES with BACON
1 C.
....ADD....To achieve desired consistency....
MILK
Serve warm or cold with:
Fresh vegetables, snack crackers or chips.
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Best Ever Vegetable Dip
By Barb
....Whip with hand mixer until fluffy....
8oz. CREAM CHEESE, softened
1/3 C. ONION, minced
1/3 C. CHILI SAUCE
1/4 tsp. WORCESTERSHIRE SAUCE
3 T. MIRACLE WHIP, or to taste
Can be used right away.
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Cream Cheese Spreads
All of theses are great for bagels.
Velvet Cream Cheese Spread
....Beat together in a small bowl....
8oz. CREAM CHEESE, softened
1/4 C. HEAVY CREAM
....Beat in....
1 T. ground CINNAMON
1 T. SUGAR (or more to taste)
Walnut Cheese Spread
....Beat together in a small bowl....
8oz. CREAM CHEESE, softened
1/4 C. HONEY
1/4 C. WALNUTS, ground
Olive Cheese Spread
....Beat together in a small bowl....
8oz. CREAM CHEESE, softened
1/4 C. MAYONAISE
1/4 C. stuffed GREENS OVILES, ground
All need to be covered and chilled before use.
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Cream Cheese Tips
SOFTENING:
Place an 8oz. Cream cheese in microwave bowl heat on
HIGH 15 seconds.
Add 15 seconds for each additional package of cream cheese.
FREEZING TIPS:
Do not freeze cream cheese. Baked cheesecakes can be frozen
up to 2 months.
Thaw frozen cheesecake in refrigerator overnight.
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Philly Salsa Dip
Right off the package
Makes 2 cups
....Mix all together with electric
mixer on medium speed until well blended
8oz. CREAM CHEESE, softened
1/2 C. SALSA
1 T. CILANTRO, fresh chopped
Refrigerate for several hours.
Serve with assorted cut up
vegetables or tortilla chips.
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Ella Mae's Cheese Log
By Aunty Ella Mae
....Beat together with a mixer on medium....
2 C. SHARP CHEESE, grated
4oz. CREAM CHEESE, softened
....Beat in....
1 small Can DEVILED HAM
....Beat in....
1/4 C. RIPE OLIVES, chopped
Chill for 1 hour, shape into 3 logs.
Roll each log in chopped PECANS or WALNUTS.
Wrap two of the logs in plastic wrap and freeze for later.
Dig into the third.
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Ella Mae's Shrimp Dip
By Aunty Ella Mae
....Mix all together with a hand mixer on low....
1 - 7oz. can SHRIMP, drained and chopped
1 C. CREAMY COTTAGE CHEESE, large curd
3 T. CHILI SAUCE
1-1/2 tsp. ONION FLAKES
2 tsp. LEMON JUICE
2 T. SOUR CREAM
Chill several hours before serving.
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Great Clam Dip
By Jan Barrett
....Use a hand mixer and beat all together in a small
bowl....
1-8oz. CREAM CHEESE, softened
2 cans Minced CLAMS, drained, reserve liquid
4 T. CLAM JUICE
4 T. SOUR CREAM
1/2 T. WORCESTERSHIRE SAUCE
Dash
Dash PAPRIKA
Dash Lawery's SEASON SALT
Let chill several hours before serving.
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Guacamole Dip
By NanaApril
Makes 2 cups
....Stir all ingredients until well mixed....
1/2 C. Real MAYONNAISE
1 lg. AVACADO, peeled, mashed
1 sm. TOMATO, chopped
1/4 C. ONION, chopped
1/4 C. GREEN CHILIES, drained, chopped
1 T. LEMON JUICE
1/2 tsp. SALT
Cover and chill.
Use within 24 hours.
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Heavenly Crab Mold
....Heat on the stove until
bubbly....
10-3/4oz. can CREAM of MUSHROOM SOUP
1 envelope UNFLAVORED GELATIN
1/4 C. WATER
....Mix in....
1-8oz. CREAM CHEESE, softened
1 C. MIRACLE WHIP
....Mix in....
2 GREEN ONIONS, chopped
CRAB, as much as you want
Place into a mold or bowl and chill
overnight.
Un-mold and serve with Ritz
Crackers.
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Holy Smoke Mexi Dip
....Spread in the bottom of a 13x9
inch pan....
2 cans REFRIED BEANS
....Scramble cook together....Spread
over beans....
1 lb.
1 med. ONION, chopped
....Prepare ahead of time....SET
ASIDE....Spread over
1 C. LONGHORN CHEESE, grated
1/2 lg. Jar MILD SALSA
1-1/2 C. LONGHORN CHEESE, grated
BAKE 350 degrees F. for 30 minutes.
Serve with Tortilla chips.
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Hot Clam Dip in a Crock
....Combine all and place in a
cheese crock 3/4 full....
1-1/4 C. RITZ CRACKERS, crushed
1 med. ONION, minced
1 can Minced CLAMS,
with juice
1/2 tsp. LEMON JUICE
6 T. BUTTER
BAKE 350 degrees F. for 30 minutes.
Serve with Ritz Crackers right from
the crock.
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Katonk (Pork Spread)
By Aunty Ella Mae
....Put into a pot...Bring to a boil...Reduce heat and
simmer for 1-1/2 to 2 hours....
........Stir the mixture with a whisk every so often while
cooking.
1 lb. GROUND PORK
1 lb. ONION, chopped
1/4 C. WATER
Remove from heat....let cool slightly.
....Using a whisk or mixer add the
spices....
1 tsp. SALT
1/4 tsp. ALLSPICE
1/8 tsp. GROUND CLOVES
Dash PEPPER
Cool completely in the refrigerator. Skim fat off top before
serving.
Pork Pie
1 Batch of Katonk
3 Hot mashed POTATOES
1 EGG
Pastry for a two-crust nine-inch pie
....Spread the mixture in the bottom shell and top with the
remaining pie crust.
........Seal the edges and cut three wholes in the top shell
for venting.
BAKE 350 degrees F. for 45 to 60 minutes
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Simple Crab Dip
By NanaApril
....Using a hand mixer blend well....
1 8oz. CREAM CHEESE, softened
1 C. FLAKED CRAB
1-1/2 C. MAYONNAISE
1 tsp. WORCESTERSHIRE SAUCE
Let dip set for at least 1 hour in refrigerator.
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Spinach Dip
By Kathy W.
....Mix together with spatula and refrigerate overnight....
1 - 10oz. Chopped SPINACH, frozen, thawed
1-1/2 C. SOUR CREAM
1 C. MAYONNAISE
3 GREEN ONIONS, chopped
1 can WATER CHESTNUTS, chopped
1 pkg. Knorr's VEGETABLE Soup Mix
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Sweet & Sour Meatballs
By NanaApril
....Mix ingredients well with hands....
1 lb.
1 EGG
1/4 C. BREAD CRUMBS
1/2tsp. WORCESTERSHIRE SAUCE
1/2 tsp. GINGER, powdered
Using a teaspoon make into 1-inch meatballs.
....Mean while bring the following to a slow boil....
4 C. WATER
1/2 C. LEMON JUICE
3/4 C. BROWN SUGAR
1/2 C. GINGER SNAP, crumbs
Drop meatballs into the slow boiling liquid one at a time to
keep the boil going.
When all are in simmer for 20 minutes.
Great for buffet hors d'oeuvres or severed over rice as a
main dish
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Spring Rolls
by NanaApril
Preparation:
....Sauce (1)....Mix together and SET ASIDE....
2 T. SOY SAUCE
2 T. WATER
1-1/2 T. SUGAR
....Sauce (2)....Mix together and SET ASIDE....
3 T. CORNSTARCH
1/2 C. Cold WATER
....Vegetables....Mince in a food processor and SET
ASIDE....
3 med. CARROTS
2 lg. ONIONS
1 stalk CELERY
6 MUSHROOMS
1 can WATER CHESTNUTS
Step 1....Fry in a very large skillet....1 lb. Ground BEEF
....Scramble....and spoon off any excess fat....
Step 2....STIR IN the prepared vegetables and cook until
tender....
Step 3....Stir in SAUCE (1) and cook 10 minutes....
Step 4....Turn skillet on high heat....
....Stir SAUCE (2) well and stir it into the skillet....
....Stirring and cooking for 3 minutes....
Let mixture cool completely before wrapping.
Step 5....Mix together to make a paste....
....This will be your glue....Apply with a brush or finger
tip....
2 T. FLOUR
1/3 C. WATER
The Wrapping:
1 package Spring Roll Wrappers
1....Lay one wrapper on the counter before you
2....Place 2 or 3 tsp. of the mixture onto a wrapper about 1/4
the distance from the edge closest to you
6....Fold the edge closest to you over the mixture ONCE
4....Fold the right side of the wrapper over ONCE
5....Fold the left side of the wrapper over ONCE
6....Roll the wrapper tightly over the mixture leaving the
last inch unwrapped
7....Apply glue to the last inch of wrapper
8....Roll up to glue and seal
9....Lay on paper toweled cookie sheet, seal side down, to
dry
Continue to fill wrappers until all the mixture has been
used or you run out of wrappers.
I must say that at this point it is nice if you have another
person helping you wrap.
The Decision:
Now is the time to decide how many you want to cook and how
many you wish to freeze. TO FREEZE: Wrap 6 uncooked spring rolls in a single
layer with plastic wrap. Stack 2 together and wrap tightly with either freezer
paper or foil. Make sure to put a tag on it with a date. I have kept them in
the freezer for almost a year but it is best if you cook and eat them within 6
months.
The Cooking:
Heat your dry wok over high heat. If your wok comes with a
drip rack put it in place before turning on the burner. Pour oil into your wok,
using 1/2 Peanut Oil and 1/2 Canola Oil, just deep enough that your spring
rolls will not touch the bottom or sides of the wok. Gently place 3 spring
rolls into the hot oil and cook until golden brown. Remember your filling is
already cooked completely so there is need to worry about that. Drain on your
rack and place on a paper toweled cookie sheet in a 200 degree F oven to keep
warm.
Serve with a dipping sauce.
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Yummy Shrimp Spread
....Combine and spread over the bottom of an 8-inch pie
plate....
8oz. CREAM CHEESE, softened
1 T. MAYONNAISE
1 T. LEMON JUICE
1 T. WORCESTERSHIRE SAUCE
....Top cheese mixture with....
1/2 C. SEAFOOD COCKTAIL SAUCE
....Then....
4oz. Can Tiny SHRIMP, drained
Chill for about an hour. Serve with Ritz Crackers.
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Zesty Onion Dip
By Amy F.
....Combine well....Cover and refrigerate overnight....
1 C. SOUR CREAM
1 C. PLAIN Low Fat YOGURT
1 pkg. Dry ONION Soup Mix
2 T. WORCESTERSHIRE SAUCE
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From
a magazine
....Hard
boil
....Peel
and lay in a single layer on a paper towel in a covered plastic container
....Refrigerate
over night to firm up and dry out
12
EGGS
....Cut
EGGS in half lengthwise, pop out the yolks and mash with a fork
....ADD
to the mashed egg yolks and mix thoroughly
1/4
C. MAYONNAISE or Salad Dressing
3
T. CHILI Sauce
1
tsp. Prepared MUSTARD
1/4
tsp. HOT PEPPER Sauce
Fill
the empty egg white shells with the mixture
Garnish
with PAPRIKA
After
assembling cover lightly with plastic wrap and refrigerate
for up
to 2 hours before serving....OR....
Use
a covered flat plastic container with one corner left open
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From
deviledeggs.com
....Hard
boil
....Peel
and lay in a single layer on a paper towel in a covered plastic container
....Refrigerate
over night to firm up and dry out
12
EGGS
....Cut
EGGS in half lengthwise, pop out the yolks and mash with a fork
....ADD
to the mashed egg yolks and mix thoroughly
1/2
C. MAYONNAISE or Salad Dressing
1
tsp. Dry Ground MUSTARD
1
tsp. White VINEGAR
1/4
tsp. SALT (optional)
1/2
tsp. Ground BLACK Pepper
Fill
the empty egg white shells with the mixture
Garnish
with PAPRIKA
After
assembling cover lightly with plastic wrap and refrigerate
for up
to 2 hours before serving....OR....
Use
a covered flat plastic container with one corner left open
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Sweet Pickle and Horseradish Deviled Eggs
From
deviledeggs.com
....Hard
boil
....Peel
and lay in a single layer on a paper towel in a covered plastic container
....Refrigerate
over night to firm up and dry out
12
EGGS
....Cut
EGGS in half lengthwise, pop out the yolks and mash with a fork
....ADD
to the mashed egg yolks and mix thoroughly
6
T. MAYONNAISE or Salad Dressing
4
T. SWEET PICKLE Relish
3-4
tsp. HORSERADISH (more or less to your taste), well drained
2
tsp. Honey
1/4
tsp. SALT (optional)
1/2
tsp. Ground BLACK Pepper
Fill
the empty egg white shells with the mixture
Garnish
with PAPRIKA
After
assembling cover lightly with plastic wrap and refrigerate
for up
to 2 hours before serving....OR....
Use
a covered flat plastic container with one corner left open
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From
a magazine
....Hard
boil
....Peel
and lay in a single layer on a paper towel in a covered plastic container
....Refrigerate
over night to firm up and dry out
12
EGGS
....Cut
EGGS in half lengthwise, pop out the yolks and mash with a fork
....ADD
to the mashed egg yolks and mix thoroughly
1/2
C. MAYONNAISE or Salad Dressing
1
tsp. Dried PARSLEY FLAKES
1/2
tsp. Dried CHIVES
1/2
tsp. Ground MUSTARD
1/2
tsp. DILL WEED
1/4
tsp. PAPRIKA
1/4
tsp. SALT (optional)
1/8
tsp. BLACK Pepper
1/8
tsp. GARLIC Powder
2
T. MILK
Fill
the empty egg white shells with the mixture
Garnish
with PAPRIKA
After
assembling cover lightly with plastic wrap and refrigerate
for up
to 2 hours before serving....OR....
Use
a covered flat plastic container with one corner left open
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