KNORR CLASSIC SPINACH DIP
1 PKG (43g) KNORR VEGETABLE SOUP MIX
2 CUPS SOUR CREAM
1 CUP MAYONNAISE
1 PKG (300g) FROZEN CHOPPED SPINACH (THAWED & SQUEEZED)
1 10 OZ CAN WATER CHESTNUTS (DRAINED & CHOPPED)
3 CHOPPED GREEN ONIONS
1 LOAF ROUND PUMPERNICKEL BREAD
IN A BOWL, BLEND ALL INGREDIENTS EXCEPT BREAD; MIX WELL. COVER AND REFRIGERATE 2 HOURS TO BLEND FLAVOURS. STIR BEFORE SERVING.
TO SERVE, SLICE OF TOP ½ INCH OF BREAD. TEAR OR CUT INTO DIPPING SIZE CUBES. SCOOP OUT CENTRE OF BREAD TO MAKE A BOWL.
TEAR OR CUT INTO DIPPING SIZE CUBES AS WELL. PLACE BREAD BOWL ON PLATE AND BREAD PIECES AROUND THE BOW. FILL WITH DIP AND SERVE.
HOT MUSHROOM DIP
THIS CAN BE MADE EARLY AND REHEATED.
6 SLICES BACON, COOKED AND CRUMBLED
1 SMALL ONION, FINELY CHOPPED
2 TBSP BUTTER
¾ LB FRESH MUSHROOMS, SLICED
8 OZ CREAM CHEESE
½ CUP SOUR CREAM
IN A FRYING PAN, COOK ONION AND MUSHROOMS IN BUTTER UNTIL TENDER. ADD CREAM CHEESE AND COOK OVER MEDIUM-LOW HEAT STIRRING FREQUENTLY UNTIL MELTED. (THIS SHOULD TAKE ABOUT 5 MINUTES.) TURN OFF HEAT AND STIR IN SOUR CREAM AND BACON. PLACE IN SERVING DISH AND SERVE IMMEDIATELY.
OLIVE CHEESE MELTS
1 CUP RIPE OLIVES
1/3 CUP GREEN ONIONS, CHOPPED
1½ CUPS OLD CHEDDAR CHEESE, GRATED
½ TSP CURRY POWDER
½ TSP SALT
½ CUP MAYO
12 ENGLISH MUFFINS, CUT IN HALF
PREHEAT OVEN 400°F.
COMBINE OLIVES, GREEN ONIONS, CHEESE, CURRY POWDER, SALT AND MAYO.
SPREAD ON MUFFINS AND CUT INTO 4 PIECES.
CAN BE FROZEN ON COOKIE SHEET AT THIS POINT AND PUT INTO FREEZER BAGS.
BAKE FOR 10 MINUTES.
HOT CRAB DIP
1 CLOVE GARLIC, MINCED
1 CAN CHICKEN BROTH
½ CUP DRY WHITE WINE
½ CUP SWISS CHEESE, SHREDDED
2 TBSP FLOUR
1 TSP WORCESTERSHIRE SAUCE
1 – 7½ OZ CAN CRAB
COMBINE GARLIC, BROTH AND WINE IN A SAUCEPAN. HEAT TO BOILING AND THEN REDUCE HEAT.
COMBINE CHEESE AND FLOUR AND THEN ADD TO BROTH/WINE MIXTURE. WHISK UNTIL SMOOTH. STIR IN WORCESTERSHIRE SAUCE AND CRAB. HEAT UNTIL HOT AND SERVE WITH CUBED FRENCH BREAD.
HOT CHEESE DIP
1 CUP MAYO
1 CUP OLD CHEDDAR CHEESE, GRATED
1 ONION, FINELY CHOPPED
1 TBSP BUTTER
PREHEAT OVEN TO 350°F.
SAUTÉ CHOPPED ONION IN BUTTER UNTIL TRANSLUCENT. ADD REMAINING INGREDIENTS AND MIX WELL.
BAKE IN A SMALL BAKING DISH FOR 20 MINUTES.
SERVE WARM WITH YOUR FAVOURITE CRACKERS.
RUMAKI
¾ CUP SOY SAUCE
¼ CUP DRY SHERRY
1 TBSP SUGAR
1 TSP GROUND GINGER
1 – 2 CLOVES GARLIC, MINCED (OPTIONAL)
1 LB CHICKEN LIVERS (CUT INTO 1-INCH PIECES)
1 CAN SLICED WATER CHESTNUTS
BUNCH OF GREEN ONIONS (GREEN PART ONLY) CUT INTO
2—INCH LENGTHS
1 LB BACON, CUT IN HALF
IN A SMALL BOWL, MIX TOGETHER SOY SAUCE, SHERRY, SUGAR, GARLIC AND GINGER. ADD CHICKEN LIVERS AND MARINATE, TOSSING OCCASIONALLY, OVERNIGHT IN REFRIGERATOR, OR AT ROOM TEMPERATURE UP TO 4 HOURS.
REMOVE LIVERS FROM MARINADE AND DRAIN. PLACE A PIECE OF GREEN ONION TOP ON PIECE OF BACON, TOP WITH A SLICE OF CHESTNUT AND TOP WITH A PIECE OF LIVER. ROLL AND SECURE WITH A TOOTHPICK.
PREHEAT BROILER. BROIL THE RUMAKI ABOUT 5 INCHES FROM THE HEAT, TURNING ONCE, UNTIL THE BACON IS CRISP, 10 – 15 MINUTES.
HOT BROCCOLLI DIP
SERVE IN HOLLOWED OUT BREAD ROUND
1 BUNCH BROCCOLI
OR 1 PKG (10 OZ) FROZEN CHOPPED BROCCOLI
½ CUP BUTTER, MELTED
1 ONION, CHOPPED
6 OZ BOURSIN OR HERB & GARLIC RONDELE CHEESE
¾ LB FRESH MUSHROOMS, CHOPPED
1 CAN MUSHROOM SOUP
IF USING FRESH BROCCOLI, COOK UNTIL CRISP TENDER, DRAIN AND CHOP.
IF USING FROZEN BROCCOLI, COOK BRIEFLY AND DRAIN. COMBINE ALL INGREDIENTS OVER LOW HEAT AND COOK UNTIL CHEESE IS MELTED.
SERVE HOT OR WARM WITH FRENCH OR PUMPERNICKEL BREAD, MELBA TOASTS OR CRUDITES.
VARIATION: THIS MIXTURE IS AN EXCELLENT FILLING FOR COCKTAIL TARTLETTES OR QUICHE.
MAKES ABOUT 3 CUPS.
FESTIVE CHEESE BALLS
1 CUP COTTAGE CHEESE
8 OZ CREAM CHEESE SOFTENED
2 OZ FINELY SHREDDED SHARP CHEDDAR CHEESE
1 OZ ROQUEFORT CHEESE, CRUMBLED
1 MEDIUM ONION, FINELY GRATED
1 TBSP PICKAPEPPA SAUCE
1 TBSP DRY OR MEDIUM SHERRY
½ CUP CHOPPED NUTS
½ CUP CHOPPED PARSLEY
IN A BOWL, COMBINE FIRST 7 INGREDIENTS AND MIX WELL.
SHAPE INTO 2 BALLS.
ROLL EACH BALL IN NUTS, THEN ROLL IN PARSLEY. CHILL THOROUGHLY.
SERVE WITH CRACKERS.
CURRIED CHICKEN TURNOVERS
PASTRY: 8 OZ CREAM CHEESE, SOFTENED
1½ CUPS FLOUR
½ CUP BUTTER, DO NOT USE MARGARINE
1 EGG (WELL BEATEN FOR BRUSHING PASTRY)
FILLING: 1 CUP CHICKEN, COOKED AND FINELY CHOPPED
1 CUP MAYO
¾ CUP MONTEREY JACK CHEESE, GRATED
1/3 CUP ALMONDS, FINELY CHOPPED
¼ CUP FRESH PARSLEY, SNIPPED
2 SHALLOTS, FINELY CHOPPED
2 TSP CURRY POWDER
2 TSP LEMON JUICE
½ TSP SALT
¼ TSP PEPPER
IN LARGE BOWL OF ELECTRIC MIXER, BEAT CREAM CHEESE, FLOUR AND BUTTER UNTIL SMOOTH. SHAPE DOUGH INTO BALL. WRAP AND REFRIGERATE ABOUT 1 HOUR.
ROLL HALF OF DOUGH TO 1/8-INCH THICKNESS. CUT INTO 3 INCH CIRCLES. ON ONE HALF OF CIRCLE PLACE ABOUT 1 TSP OF CHICKEN MIXTURE. MOISTEN EDGE OF CIRCLE AND FOLD DOUGH OVER FILLING (HALF CIRCLE SHAPE). FIRMLY PRESS EDGES TOGETHER WITH FORK AND PRICK TOP. BRUSH WITH BEATEN EGG. BAKE ON UNGREASED BAKING SHEET AT 425°F FOR 12 – 14 MINUTES. CONTINUE WITH REST OF PASTRY.
FOR CURRIED CHICKEN FILLING, COMBINE ALL INGREDIENTS AND REFRIGERATE FOR 30 MINUTES.
MAKES ABOUT 3½ DOZEN TURNOVERS. FREEZES WELL.
CURRIED MUSHROOM ROLLS
12-14 THIN SLICES BREAD
SOFT BUTTER
¾ LB FRESH MUSHROOMS, FINELY CHOPPED
2 TBSP MELTED BUTTER
½ TSP CURRY POWDER
1 TBSP LEMON JUICE
SALT AND FRESHLY GROUND BLACK PEPPER AND CAYENNE TO TASTE
ADDITIONAL MELTED BUTTER
1 TBSP FLOUR IF MIXTURE IS TOO RUNNY
PREHEAT OVEN TO 425°F.
REMOVE CRUSTS FROM THE BREAD AND ROLL THE SLICES TO ABOUT 1/8 INCH THICK.
SPREAD THE SURFACE OF EACH SLICE THINLY WITH BUTTER AND SET ASIDE.
SAUTÉ MUSHROOMS UNTIL TENDER IN MELTED BUTTER. ADD THE SPICES AND LEMON JUICE. SPREAD ABOUT 1 TABLESPOON OF MIXTURE ON EACH SLICE OF BREAD. ROLL LIKE A JELLY ROLL AND CUT INTO 3 PIECES. SECURE WITH TOOTHPICKS.
PLACE ON A BAKING SHEET AND LIGHTLY BRUSH EACH ROLL WITH MELTED BUTTER.
BAKE FOR ABOUT 10 MINUTES OR UNTIL BROWN.
MAKES ABOUT 36 ROLLS.
NIPPY OYSTER & BACON DIP
BEST MADE IN A SMALL CROCKPOT.
2 SLICES OF BACON, COOKED CRISP & CRUMBLED
8 OZ CREAM CHEESE, SOFTENED
1 CUP CHEDDAR, SHREDDED
2 TBSP MAYO
¼ TSP BLACK PEPPER
½ - 1 JALAPENO PEPPER, SEEDED & FINELY CHOPPED
1 CAN SMOKED OYSTERS, DRAINED & COARSELY CHOPPED
1 ROASTED RED PEPPER, FINELY CHOPPED
IN SLOW COOKER, COMBINE ALL INGREDIENTS EXCEPT OYSTERS AND RED PEPPER. COVER AND COOK ON HIGH FOR 1 HOUR. ADD OYSTERS AND RED PEPPER AND STIR AGAIN. COOK FOR AN ADDITIONAL 30 MINUTES UNTIL HOT AND BUBBLY. SERVE IMMEDIATELY OR SET TEMP TO LOW UNTIL READY TO SERVE.
MAKES 2 CUPS.
CRAB, SHRIMP & MUSHROOM DIP
THIS DIPS ROCKS. SERVE IT UP WITH SEVERAL SLICES OF FRESHLY TOASTED BUTTERY GARLIC BREAD AND YOU'VE GOT A GREAT SUPERBOWL SNACK.
DIP: 2 TBSP BUTTER
¼ CUP MINCED CELERY
¼ CUP MINCED ONION
1 TSP CRUSHED RED PEPPER FLAKES
2 CUPS HEAVY CREAM
1½ CUPS SLICED WHITE MUSHROOMS
1 CUP BLUE CRAB
1 CUP BAY SHRIMP, COOKED (SMALLEST SHRIMP)
¼ TSP SALT
1 CUP SHREDDED CHEDDAR CHEESE
1 CUP SHREDDED MONTEREY JACK CHEESE
2 GREEN ONIONS, SLICED
BREAD: 2 LOAVES ITALIAN BREAD
½ CUP BUTTER, MELTED (1 STICK)
½ TSP SEASONED DRIED PARSLEY FLAKES
¼ TSP GARLIC POWDER
MELT 2 TABLESPOONS OF BUTTER OVER LOW HEAT IN A LARGE SAUCEPAN. ADD CELERY, ONIONS AND RED PEPPER FLAKES AND SIMMER SLOWLY (SWEAT) THE INGREDIENTS OVER LOW HEAT FOR 20 MINUTES. YOU DON’T WANT THE INGREDIENTS TO TURN BROWN, RATHER YOU WANT THEM TO SLOWLY COOK UNTIL THE CELERY SOFTENS AND THE ONIONS BEGIN TO TURN TRANSLUCENT.
ADD CREAM, MUSHROOMS, CRAB, SHRIMP AND SALT TO THE PAN. TURN THE HEAT UP A BIT UNTIL THE LIQUID BEGINS TO BUBBLE, THEN BRING THE HEAT BACK DOWN AND LET THE MIXTURE SIMMER FOR 20 MINUTES OR UNTIL IT REDUCES TO ABOUT 1/2 THE VOLUME AND BECOMES THICK. WATCH THE SAUCEPAN CAREFULLY TO MAKE SURE THE MIXTURE DOESN’T BUBBLE OVER. IN THE MEANTIME, CRANK YOUR OVEN UP TO BROIL.
PREPARE THE BREAD BY CUTTING THE LOAVES INTO 1/2-INCH THICK SLICES. COMBINE THE DRIED PARSLEY FLAKES AND GARLIC POWDER WITH A STICK OF MELTED BUTTER IN A SMALL BOWL. BRUSH SOME OF THIS GARLIC BUTTER ON EACH SIDE OF EACH BREAD SLICE AND TOAST THE BREAD UNDER THE HOT BROILER FOR 1 TO 2 MINUTES PER SIDE OR UNTIL THE BREAD IS TOASTED TO A LIGHT BROWN.
WHEN THE DIP HAS THICKENED POUR IT INTO AN 8X8-INCH CASSEROLE DISH. COMBINE THE SHREDDED CHEDDAR AND JACK CHEESE AND SPRINKLE THE CHEESE MIXTURE OVER THE DIP. BROIL THE DIP FOR 3 TO 4 MINUTES OR UNTIL THE CHEESE IS MELTED. SPRINKLE SLICED GREEN ONIONS OVER THE TOP AND SERVE HOT WITH THE GARLIC TOAST ON THE SIDE, AND SOME SPOONS OR FORKS FOR SPREADING THE DIP ONTO THE TOAST.
MAKES 6 TO 8 SERVINGS.
CRAB DIP
SERVE WITH BUGLES.
16 OZ CREAM CHEESE, SOFTENED
½ CUP MAYO
1 7½ OZ CAN CRAB
2 TBSP CHILI SAUCE
2 TBSP KETCHUP
1 TSP LEMON JUICE
½ TSP WORCESTERSHIRE SAUCE
WHIP CREAM CHEESE AND SLOWLY ADD MAY UNTIL BLENDED. STIR IN REST OF INGREDIENTS AND MIX WELL. REFRIGERATE.
CHEESE PUFFS
FREEZES WELL.
1 LOAF ITALIAN BREAD, UNSLICED
½ CUP BUTTER, SOFTENED
1/3 CUP MOZZARELLA CHEESE, SHREDDED
1/3 CUP SHARP CHEDDAR CHEESE, SHREDDED
1/3 CUP SWISS CHEESE, SHREDDED
4 OZ CREAM CHEESE
½ TSP DRY MUSTARD
1/8 TSP CAYENNE PEPPER
SALT TO TASTE
2 EGG WHITES
PREHEAT OVEN TO 400°F.
TRIM CRUSTS FROM THE ENTIRE LOAF OF BREAD. CUT BREAD INTO 1 INCH CUBES AND SET ASIDE.
IN A SAUCEPAN, COMBINE BUTTER AND ALL CHEESES. STIR OVER MODERATE HEAT UNTIL WELL BLENDED. ADD MUSTARD, CAYENNE AND SALT.
BEAT EGG WHITES UNTIL STIFF AND FOLD INTO CHEESE MIXTURE.
DIP BREAD CUBES INTO MIXTURE ONE AT A TIME, MAKING SURE EACH IS WELL COATED. ARRANGE ON BAKING SHEET, MAKING SURE THEY DON’T TOUCH. FREEZE. REMOVE FROM SHEET AND STORE IN FREEZER UNTIL READY TO USE.
BAKE ON UNGREASED SHEET FOR APPROXIMATELY 10 MINUTES OR UNTIL LIGHTLY BROWNED.
SERVES A CROWD.
CAJUN FRIED MUSHROOMS
1 LB SMALL MUSHROOMS
2 CUPS ALL PURPOSE FLOUR
1 CUP CORN FLOUR (FISH FRY)
1 TSP SALT
1 TSP WHITE PEPPER
½ TSP CAYENNE PEPPER
½ TSP GARLIC POWDER
1 EGG
¾ CUP MILK
1 TBSP CREOLE MUSTARD
OIL FOR FRYING
WASH MUSHROOMS AND SET ADIE ON A PAPER TOWEL TO DRY. MIX FLOUR, CORN FLOUR, SALT, WHITE PEPPER, CAYENNE PEPPER AND GARLIC POWDER IN A BOWL.
IN ANOTHER BOWL, BLEND EGG, MILK AND CREOLE MUSTARD UNTIL COMPLETELY BLENDED. ADD ¼ CUP DRY MIXTURE TO EGG MIXTURE AND WHISK UNTIL TOTALLY BLENDED.
PUT OIL ON HEAT UNTIL APPROXIMATELY 350°F. WHEN OIL IS HOT, DIP MUSHROOMS INTO EGG MIXTURE, THEN INTO DRY MIXTURE. SHAKE EXCESS AND FRY UNTIL BROWN.
BACON BOWS
6 SLICES OF DAY OLD BREAD
6 PIECES OF CHEESE, ½†SQ X 3†LONG
6 SLICES OF BACON CUT IN ½
USE ROLLING PIN AND ROLL BREAD SLICES UNTIL FLATTENED.
WRAP 1 PIECE OF CHEESE IN 1 SLICE OF BREAD. CUT IN HALF & TIE WITH BACON, OR FASTEN WITH A TOOTHPICK.
PUT ON GREASED SHEET.
WHEN READY TO SERVE, BAKE OR GRILL UNTIL BACON IS COOKED.
SERVE HOT.
MAKES 12.
MARY VICKERS
1 LOAF WHITE BREAD, THINLY SLICED
½ LB CHEDDAR CHEESE, SHREDDED
6 SLICES BACON, FRIED CRISP & CRUMBLED
4 OZ SLIVERED ALMONDS
1 ONION, FINELY CHOPPED
1 CUP MAYO
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
PREHEAT OVEN TO 400°F.
REMOVE CRUSTS FROM BREAD AND SPREAD EACH SLICE WITH A MIXTURE OF ALL OTHER INGREDIENTS. CUT INTO STRIPS OR ANY DESIRED SHAPE.
IF DESIRED, FREEZE ON A BAKING SHEET, PLACE IN PLASTIC BAGS AND STORE IN FREEZER.
TO SERVE, BAKE FOR 10 MINUTES OR UNTIL BROWNED.
GARLIC HERBED CHEESE
YOU CAN VARY THE HERBS IN THIS CHEESE AND THE AMOUNT OF GARLIC DEPENDING ON YOUR TASTE. THIS CHEESE LOOKS BEAUTIFUL PRESENTED ON A BED OF HERBS OR A FIG OR GRAPE LEAF.
½ CUP SOFT GOAT CHEESE
½ CUP SMOOTH RICOTTA
¼ CUP CHOPPED MIXED HERBS (CHIVES, DILL, SAVOURY, PARSLEY)
1 CLOVE GARLIC, MINCED
SALT AND FRESHLY GROUND BLACK PEPPER
IN A BOWL, MIX ALL INGREDIENTS TOGETHER UNTIL WELL MIXED. SEASON TO TASTE. PLACE ON A PIECE OF PLASTIC WRAP AND SHAPE INTO A THICK DISC. WRAP AND REFRIGERATE OVERNIGHT.
UNWRAP AND SERVE ON FRESH HERBS OR A GRAPE LEAF.
CROCKPOT BLACK BEAN & SALSA DIP
BEST MADE IN A SMALL CROCKPOT.
1 19-OZ CAN BLACK BEANS, RINSED & DRAINED (PUREE IF DESIRED)
8 OZ CREAM CHEESE, CUBED
½ CUP SALSA, ANY STRENGTH
¼ CUP SOUR CREAM
1 TSP CHILI
1 TSP CUMIN SEEDS
1 TSP CRACKED BLACK PEPPERCORNS
1 JALAPENO FINELY CHOPPED, OPTIONAL
1 ROASTED RED PEPPER, FINELY CHOPPED, OPTIONAL
FINELY CHOPPED GREEN ONION, OPTIONAL
FINELY CHOPPED CILANTRO, OPTIONAL
COMBINE INGREDIENTS IN CROCKPOT. COVER AND COOK ON HIGH FOR 1 HOUR. STIR, COOK 30 MORE MINUTES UNTIL HOT AND BUBBLY. GARNISH WITH ONION AND CILANTRO, IF DESIRED.
MAKES 3 CUPS.
HERB MARINATED FETA
12 OZ FETA CHEESE
½ CUP OLIVE OIL
3 TBSP RED WINE VINEGAR
1 TSP HUNGARIAN PAPRIKA
2 TSP CRACKED PEPPERCORNS
3 DRIED CHILIES
2 TSP DRIED OREGANO
2 TSP DRIED TARRAGON
1 – 2 CLOVES GARLIC, MINCED
DICE FETA INTO ½-INCH CUBES. PLACE IN BOWL. WHISK TOGETHER OIL, VINEGAR, PAPRIKA, PEPPERCORNS, CHILIES, GARLIC, OREGANO AND TARRAGON. TOSS WITH CHEESE. COVER AND REFRIGERATE. LEAVE TO MARINATE 5 DAYS, TURNING OCCASIONALLY.
SERVE WITH FLATBREADS, GREEN ONIONS AND FRESH HERBS.