Chili Dip
Brown 1# hot sausage
Add:
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
Add:
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
Add:
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
Guacamole
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
Appetizer
½ # Old English cheese
1 egg
1 stick oleo dash
Tabasco
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
garlic
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.
Unknown
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)
Directions:
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
salt
Blend:
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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