The Cookbook


Tuesday, August 10, 2010


Chili Dip

Brown 1# hot sausage


½ # cheddar cheese

½ # American cheese

1 can Wolf Brand chili

Serve with chips or over hot dogs.

Susan Cox, December 1991

Chili Dip

Brown 1# ground beef


1 # Velveeta cheese (or 2 to taste)

1 can Wolf Brand chili

1 chopped onion

Jan Scogin, December 1992

Broccoli Dip

2 pkg. broccoli, cooked till just tender

1 - 6 oz. roll garlic cheese

1 - 4 oz. can mushrooms

1 stick oleo

1 can cream of mushroom soup

Heat and serve.

Susan Cox, December, 1991

Hot Sauce (The Best & My favorite)

In blender (I use my food processor) chop:

1 large onion

1 green bell pepper


2 T. lemon juice

2 T. olive oil

2 tsp. garlic salt (or 2 pods garlic + 2 tsp. salt)

1 ½ tsp. crushed red pepper

Then add one can at a time:

2-28 oz. cans whole tomatoes (drained)

Karon Elder, March, 1992

Su Z's Hot Sauce

20 large tomatoes - peel and core

15 jalapenos - chopped fine

5 onions - chopped fine

½ bundle cilantro - chopped fine

2 heads of garlic - chopped fine

3 tsp. salt

Combine all ingredients in large pot - boil for "at least" 1 hr. (I quarter my tomatoes, so I use a potato masher 6 to 8 times during boiling time". Use food processor or blender but do not liquefy. Will make approx. 3 qts.

Susan Zepeda, August 1993

Layered Bean Dip

Layer in casserole dish:

2 cans jalapeno bean dip

3 mashed avocados with a sprinkle of lemon juice, salt & pepper

1 C. miracle whip

1 C. sour cream

1 pkg. taco seasoning mix - mix all together

chopped tomatoes

green onion

black olives

top with grated cheese

Serve with Fritos and it's great!

Marcia Cox Browder, March 1992

Shrimp Dip

1 can shrimp, rinsed & drained 1 - 8 oz. cream cheese

juice of 1 lemon 10 green onions

mayonnaise Worcestershire sauce

salt & pepper

This is one of those recipes that you mix and taste as you go. Men love this recipe. I've taken it so many places and never come home with any.

Susan Cox, March 1992

Shrimp Dip

2 cans small shrimp

8 oz. jar Hellman's mayonnaise

1 pkg. Good Season dry dressing mix

Mince shrimp and mix all together. Chill for 2 or 3 hours.

Karon Elder, March 1992

Dill Dip

1 carton (12 oz.) cottage cheese

2 ½ T. dill

¼ tsp. seasoned salt

2 T. lemon juice

Combine all ingredients in blender. Blend at low speed. Refrigerate several hours for better flavor. Sprinkle with additional dill and serve with fresh vegetables.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Fresh Vegetable Dip

1/3 C. Kraft French Dressing

2 T. catsup

2 tsp. onion flakes

2 T. anchovy paste

8 oz. pkg. cream cheese

Jane Mears, June 1994

Olive Cheese Balls

2 C. shredded sharp cheddar cheese

1 ¼ C. all-purpose flour

½ C. margarine (melted)

36 small pimento stuffed olives (drained)

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Deviled Ham Appetizers

Crackers 1-4 ¼ oz. can deviled ham

½ tsp. lemon juice

½ tsp. Worchestershire sauce

Mix deviled ham, lemon juice and Worcestershire sauce. Spread on crackers.

The Four Ingredient Cookbook, Coffee & Cale, June 1994


To make this dish, mash 2 ripe avocados until smooth. Add 3 T. finely minced onion, 2 T. sour cream, cilantro and salt and pepper to taste. Serves 4

Mary Cooper, October 1994

Picante Sauce

1 - 29 oz. can peeled whole tomatoes

½ of an onion

2 or 3 jalapeno peppers

4 T. cilantro

salt and pepper to taste

Combine all ingredients in blender (chop) not puree. Will keep in refrigerator for several days.

Mary Cooper, October 1994

Spicy Artichoke Dip

1 can (14 oz.) artichoke hearts, finely chopped

½ C. mayonnaise

1-3 oz. can green chilies, diced

1 C. mozzarella cheese, (4 oz.) grated

1/8 tsp. garlic powder

Combine all ingredients and mix well. Spoon into a 9" pie pan and bake at 350º for 25 minutes. Serve warm with crackers.

Season Samples, Longview Mothers League, November 1994

Party Pizza

2 loaves party rye bread

1 lb. Velveeta Cheese

1 lb. ground round

1 T. Tabasco

1 lb. sausage

1 T. oregano

Brown meat; drain well. Add spices and cheese; mix well until cheese melts. Spread on bread slices. Place on cookie sheet and freeze. Remove slices when frozen and place in bags. When ready to serve, place slices on cookie sheet and heat in oven at 325) to 350) until the mixture bubbles or is hot through.

Jane Terrell, Sweet & Savoury Cookbook, April 1996

Shrimp & Crab Stuffed Jalapeño’s

4 cans halved jalapenos(rinsed)

2 - 8 oz. pkgs. cream cheese

2 cans rinsed & drained tiny shrimp

2 cans rinsed & drained crab meat

Bacon bits to flavor

Mix all ingredients together and mix well (excluding peppers) you may add more or less meat according to desired texture. Stuff each half generously and sprinkle more bacon bits over tops. I prefer using mild peppers myself. I have a tendency to mix too much stuffing and not enough peppers. You can buy more peppers or use the leftover stuffing as a cracker dip. Easy high yield appetizer!!

Christine Caselli, October 1996

International Bean Dip

1 - 15 oz. can refried beans

½ (4 oz.) can diced green chilies

4 oz. cream cheese, soft peppers

12 oz. sour cream dash oregano

1 bunch green onions, finely chopped salt and pepper to taste

½ (12 oz.) can Ortega salsa

1 C. grated Monterrey Jack,

1 (1 ¼ oz.) packet taco seasoning longhorn or cheddar cheese

Combine all ingredients except grated cheese in ovenproof dish. Sprinkle top with grated cheese. Bake 1 hour at 300º.

"Cook 'Em Horns" Ann Ryberg Landers, January 1997

Broccoli Dip

1 box frozen chopped broccoli

1 can cream of celery soup, undiluted

1 (10 oz.) can Rotel tomatoes with green chilies(or more, if desired)

1 C. shredded Cheddar cheese

"A Texas Hill Country Cookbook" Ann Ryberg Landers, January 1997

Sausage-Cheese Balls

10 oz. grated cheddar cheese

3 C. buttermilk biscuit mix

1 # sausage

With hands, mix all ingredients, Roll into marble-sized balls. Freeze. Bake while still frozen at 325º until toasted, about 20-30 minutes. Yield 100 balls.

These freeze before or after baking. Great for appetizers, served hot.

"Keepers" Ann Ryberg Landers, January 1997

Pizza Breadsticks

1 pkg. (11 oz.) refrigerated French Bread dough

½ C. shredded mozzarella cheese

1 tsp. dried oregano leaves

Olive oil

2 garlic cloves, pressed

1 ½ oz. (1/3 C.) Parmesan or Romano cheese,

1 (8 oz.) can pizza sauce grated

Preheat oven to 375º. Unroll bread dough onto 12"x15" rectangle baking stone. Lightly spray olive oil over dough. Press garlic over dough, spreading evenly. Grate Parmesan cheese and sprinkle Parmesan and mozzarella cheeses and oregano over dough. Bake 12-14 minutes until golden brown. Heat pizza sauce. Cut bread into long strips and serve with pizza sauce for dipping.

Pampered Chef, June 1997


½ # Old English cheese

1 egg

1 stick oleo dash


16 slices white bread

Mix ingredients, spread on bread, and bake in low oven until brown and crisp.

Susan Cox, October 1997

Sausage & Cheese Balls

1 # sausage

3 C. Bisquick

1 # grated cheese

Mix well sausage and Bisquick, then add cheese. Bake at 350º for about 10-13 minutes or until slightly brown.

Wendie Nanninga, December 1997

Black Bean Salsa

1-15 oz. can black beans, drained & rinsed

1 ½ C. frozen corn kernels

2 medium tomatoes, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1/3 C. finely diced red onion

1 or 2 fresh jalapeño peppers, seeds & 1 tsp. red chili pepper or cayenne all finely diced

1/3 C. fresh lime juice

1/3 C. extra virgin olive oil

1/3 C. chopped cilañtro

1 tsp. seasoned salt

1 tsp. cumin

Mix all these together, refrigerate and enjoy!

Pam Grossman, August 1996

Italian Hor D”Oeuvre

1# ground beef

1 T. Worcestershire Sauce

1# hot sausage

1# processed American cheese

1 tsp. oregano

1 tsp. garlic salt

Brown beef and sausage in large skillet, drain. Add remaining ingredients and stir until cheese is melted. Spread on small squares of thin rye bread. Place under grill to brown.

Karon Elder, March 1989

Fruit Dip

1 - 8 oz. pkg. of Philly cream cheese

1 - 7 oz. jar of marshmallow cream

(softened at room temperature)

1 drop of lemon juice

Stir together first three ingredients until well blended. Serve with fruit of your choice, chopped. Strawberries, apples, oranges, bananas, and nectarines are especially good!

Sally Branson, July 1999

Artichoke Dip

1 can Artichoke Hearts, drained

½ C. mayonnaise

¼ C. Parmesan Cheese


Combine all ingredients mashing artichoke hearts and warm.

Deborah Lockwood, January 2000

Sausage Balls

1 lb. sausage (Jimmy Dean)

2 C. grated American cheese

2 C. Bisquick

Mix all ingredients together with hands in large bowl, or on clean kitchen floor, whichever you prefer. Then form little balls from large mixture and place on slightly greased or sprayed cookie sheet. Bake in oven at 350º for thirty minutes. Make sure that they are not touching each other cause they will rise due to Bisquick.

Internet, January 2000

Cheese Ball

2 (8 oz.) pkgs. cream cheese

1 ½ tsp. seasoned salt

1 (16 oz.) can crushed pineapple in heavy syrup, drained

2 C. chopped pecans

1/3 C. chopped green pepper

Mash cream cheese. Add next four ingredients. Then add one cup pecans. From into ball and roll ball in remaining one cup nuts. Chill 24 hours. Remove from refrigerator a couple of hours before serving. Serve with Ritz crackers.

Note: Crushed pineapple must be well drained. You should get about 1 ½ cups or more of juice from a 16-oz. can.

Kathy Nichols, July 1994

Cream Cheese Ball

2 (8 oz.) pkgs. cream cheese, softened

1 (3 oz.) pkg. instant vanilla pudding

1/8 C. orange juice

1 pkg. sliced almonds

½ C. drained, diced fruit cocktail

Mix all ingredients together except almonds; from into a ball. Chill 24 hours. Remove from refrigerator two hours before serving time. Roll ball in almonds . The ball is sort of sticky, but will hold shape. Eat with French biscuits, Nabisco Tea Crackers, shortbread cookies (e.g., Lorna Doone or Arrowroot cookies). Make sure you serve with a sweet cracker or cookie.

Kathy Nichols, July 1994

Pinwheel Tortillas

3 (8 oz.) pkgs. cream cheese

1 T. sour cream

1 T. picanté sauce

2 tsp. lemon juice

4 green onions, minced

2 ¼ oz. can chopped black olives

1 dash Tabasco sauce

20 large flour tortillas

Combine all ingredients. Spread over tortillas. roll tightly. Wrap in wax paper and chill overnight. Cut in one-inch slices. Freeze well.

Kathy Nichols

Broccoli Cheese Tarts

10 oz. chopped broccoli, thawed

cubed Velveeta Cheese

fresh bread

margarine or butter

Parmesan cheese

Cook broccoli for 2-3 minutes in microwave on high. Stir and drain. Top with a layer of cheese and microwave 2-3 minutes on high, stirring once, until cheese is melted and blended. Make a well in the center of one slice of bread; spoon an even amount of broccoli cheese onto center of bread; fold edges into a triangle and seal edges. Place on baking sheet, brush with butter; grate on Parmesan cheese.

Bake at 375º for 10-12 minutes or until golden brown.

Pam Grossman, 1998

Turkey Club Pizza

Bake at 375º

pizza crust (bake about 8 minutes)

¼ C. mayonnaise

1 tsp. lemon juice (mix mayo and juice together, spread over crust)

Top with:

6 - 8 oz. smoked turkey (chopped)

1 - 2 C. shredded Monterey Jack cheese

1 lg. firm tomato (sliced)

1 tsp. dried basil

2 T. bacon bits

½ C. shredded Swiss cheese

grated Parmesan

fresh ground pepper

Bake about 10 minutes.

Pam Grossman, 1998

Green Sauce

3 chilies

4 tomatilos

3 avocados

3 cloves garlic

salt/sprig of coriander

1 - 2 jalapeno peppers

1 ½ C. sour cream

Blend in blender.

Chili Con Queso Con Carne

1 lb. lean ground beef

1 medium onion, chopped

1 to 2 jalapeno peppers, seeded & minced

1 clove minced garlic

1 T. flour

¾ C. milk

1 (16 oz.) Brazos Chili Cheese Dip

In large skillet, brown ground beef, onion, jalapeno peppers and garlic over medium-high heat, stirring often to break up meat. Stir in flour, and continue to cook for 1 minute. Stir in milk and bring to a boil, stirring until thickened. Reduce heat to low and simmer 3 minutes, stirring often. Gradually stir in Brazos Chili Cheese Dip until well-combined and heated through. Transfer to a heat-proof serving bowl placed on a warming plate or into a fondue pot. Serve with tortilla chips or vegetables for dipping.

Pat Bennett, 1999

Confetti Corn

Combine these ingredients in a large bowl:

2 cans corn, drained

2 cans black beans, rinsed (partially) & drained

3 - 4 roma (any kind) tomatoes, chopped

½ of red onion, chopped

top half of a cilantro “bushel”, chopped

Mix in a measuring cup; add to the above mixture and chill 2-3 hours.

¼ C. olive oil (or corn oil)

2 tsps. chili powder

1 tsp. cumin

Elizabeth Guerrero-Miller, January 2001

Pumpkin Dip

1-30 oz. can pumpkin pie mix

1 C. powdered sugar

1-8 oz. cream cheese

1-12 oz. Cool Whip

Cream powdered sugar and cream cheese with mixer. Fold in pumpkin pie mix; then fold in Cool Whip. Chill and serve with gingerbread cookies.

Pam Grossman, December 2001

Sausage & Cream Cheese Dip

1 can mild Rotel Tomatoes (do not drain)

2 – 8 oz. pkgs. cream cheese, softened

1 – 1 lb. mild pork sausage

Brown pork sausage; drain grease. Add cream cheese and tomatoes. Cook to soften either by microwave or crockpot.

Serve with chips.

Lisa Van Meter, December 2003

Vegetable Spread

Dice the following:

2 large eggplant

1 green bell pepper

1 onion

2 zucchini squash

3 T. diced garlic

1 jar Calamati olives

1 lg. can diced tomatoes, drained

Sauté in a large skillet in a little olive oil until tender. Serve hot or cold. I like it cold on pita chips or served hot over whole grain pasta.


Cheese Wafers

3 sticks oleo

3 C. grated sharp cheese (packed)

1/2 C. Parmesan Cheese

3 C. flour

2 tsp. Salt

1 tsp. Red pepper (2, if you like it hot)

Cheese and oleo should be at room temperature. Cream together oleo and cheeses. Add salt, pepper and flour.. Roll into balls (about the size of a marble). Press w/ damp fork. Bake in preheated oven @ 350º for 10-12 minutes.

Egg and Bacon Spread

4 minced hard-cooked eggs

4 crisp bacon slices, crumbled

1 tsp. each, horseradish, minced onion, & Worcestershire sauce

¼ C. salad dressing

Combine all ingredients to spreading consistency. Refrigerate until needed. Spread on choice of crackers.

Angie’s Avocado-Feta Salsa

3 tomatoes, chopped

2 avocados, halved, seeded, peeled, chopped

1/4 C. finely chopped red onion

1 clove garlic, minced

1 T. fresh snipped parsley

1 T. fresh snipped oregano

1 T. olive oil

2 T. red wine vinegar

4 oz. Feta cheese, crumbled Salt and pepper

(You can use fat free feta and it is still good)


In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil and vinegar. Stir gently to mix. Gently stir in feta. Salt and pepper to taste. Cover and chill for 2 hours or up to 6 hours. Makes 12 (¼ cup servings). Serve with pita or tortilla chips.

Ale’s Cilantro Dressing

? cup olive oil

1 bunch fresh cilantro

4 T. white vinegar (you can use less)

1 large cube chicken bouillon

1 clove garlic, minced

1 egg

medium onion



Olive oil and cilantro in blender/food processor; add other ingredients

We usually add jalapenos, lime, sour cream, etc. to mix it up sometimes.

Lesli Driskill, December 2007

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