3 carrots, scraped
1 cucumber, peeled
1 onion
1 bell pepper, seeded
1/4 tsp salt
1 (3 oz) pkg cream cheese, softened
1/2 c mayo
1 loaf sandwich bread, crusts removed
Grind veggies (or process) and put in strainer. Prress out all the juices. Mix veggies with softened cream cheese and mayo. Will spread one loaf of sandwich bread. Will keep in refrigerator for 5-6 days. Mellows with age.
1/4 c chopped onion
1 tbs butter
1 (8 oz) pkg cream cheese
1 c milk
1 (4 oz) can mushrooms, drained
2 1/2 oz smoked dried beef, chopped
1/4 c parmesan cheese
2 tsp chopped parsley
Saute onion in butter. Add cream cheese and milk; stir over LOW heat until cream cheese melts. Stir in rest of ingredients
1 (8 oz) pkg cream cheese, softened
1 (7 oz) can king crab
1/8 tsp garlic powder OR 1 clove garlic
1/2 c mayo
1 tsp minced onion OR 1 tsp onion juice
1 tsp dry mustard
1 tsp 10x sugar
pinch of salt
white wine
Combne ingredients and melt over LOW heat. Mix until smooth. Add 2 tbs white wine before serving. Lower heat; keep warm for serving. An electric fondue pot could be used for making this dip. Use potato chips or dried bread cubes as dippers.
6 oz shredded crabmeat
1 c mayo
1/2 tsp lemon juice
1/4 c chopped vidalia onion
1 egg white
ritz crackers
In a small mixing bowl, combine crabmeat with mayo, and season with lemon juice. Add chopped onion. Beat egg white until stiff (not dry) and fold into crabmeat mixture. Place approximately 1 tsp crab mixture on each ritz cracker and cook 45-60 seconds on HIGH in microwave, or until heated thoroughly. Serve immediately.
Yields 25 canapes
2 (10 oz) pkgs frozen chopped spinach
4 tbs butter OR margarine
2 tbs flour
2 tbs chopped onion
1/2 c evaporated milk
1/2 c reserved vegetable liquor
1/2 tsp pepper
3/4 tsp celery salt
3/4 tsp garlic salt
1 tsp worcestershire sauce
6 oz jalapeno or monterey jack cheese
1/2 c toasted buttered bread crumbs (optional)
Microwave frozen spinach in pierced packages for 5-7 minutes on high. Press spinach in a colander to remove moisture, but reserve liquid (vegetable liquor). In lg glass measuring cup, melt butter or margarine for 45 seconds on high. Gradually stir in flour, then add onion and cook 2 minutes on 80% power (medium-high). Add milk and vegetable liquor slowly, stirring until lumps are gone. Cook on high for 3-4 minutes, stirring after 2 minutes, until sauce thickens. Add seasonings and cheese, stirring rapidly until cheese melts. Stir in drained spinach. Pour into greased small glass casserole dish (6″ square is nice). Top with buttered toasted bread crumb, if desired, then reheat on high for 2- minutes or until bubbly.
Serves 4
1/4 c margarine
1/4 c flour
3/4 c milk
dash of pepper
1/2 lb velveeta cheese, cubed
1 (10 oz) pkg frozen chopped spinach, cooked and drained
6 strips bacon, fried and crumbled
1 tbs finely chopped onion
4 eggs, separated
Melt margarine over medium heat. Add flour, milk, and pepper, stirring until smooth. Add velveeta cheese; stir until melted. Remove from heat. Stir in well-drained spinach, bacon, and chopped onion. Gradually add slightly beaten egg yolks; cool. Fold into stiffly beaten egg whites; pour into 1 1/2 qt souffle dish. Bake at 350 degrees for 45 minutes.
Serves 8
4 pieces bacon, fried and drained (save drippings)
1 (1 lb 15 oz) can pork and beans, drained
1 (16 oz) can kidney beans, drained
1 (8 oz) can lima beans, drained
1 small bell pepper, chopped (optional)
1 med onion, chopped
2 tbs reserved bacon drippings
3/4 c brown sugar
1 tbs mustard
3 tbs worcestershire sauce
1/3 c ketchup
1/4 tsp pepper
salt, to taste
Fry bacon; crumble and set aside. Mix all beans and chopped bell pepper and place in a 2 1/2 – 3 qt casserole dish. Brown onion in bacon drippings. To browned onion, add remaining ingredients and cook over medium heat for 10 minutes. Add cooked mixture and crumbed bacon to beans; stir gently. Bake, covered, at 350 degrees for 30 minutes. Remove cover and bake an additional 15 minutes. May be prepared a day or two in advance and refrigerated.
Serves 16
1 lb jumbo lump crabmeat, picked free of any broken shells
1 c grated pepper jack cheese
3/4 c mayonnaise
1/4 c freshly grated parmesan
1/4 c minced green onions (optional)
4-5 cloves roasted garlic, OR 2 cloves garlic, minced
3 tbs Worcestershire sauce
2 tbs fresh lemon OR lime juice
1 tsp tabasco sauce
1/2 tsp dry mustard
salt and pepper
Preheat the oven to 325 degrees. Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.
Yields 4 cups
1 c mayonnaise
1 c grated Colby cheese
1 c chopped onion
dash of tobacco sauce (optional)
dash of Worcestershire sauce (optional)
Preheat the oven to 350 degrees. Mix all ingredients in a pie plate. Bake until golden brown on top, about 30 minutes. Serve with crackers or bagel chips.
Yields 3 cups
3 lbs meatballs (small, favorite recipe OR frozen)
2 cans cream of chicken soup
1 c sour cream
salt and pepper to taste
1 can milk
1/2 tsp nutmeg
1/2 c dry sherry
Cook meatballs and drain (or thaw precooked meatballs). Combine and stir remaining ingredients in a large crockpot. Add meatballs, stirring occasionally until hot.
