Waldorf Salad

 

INGREDIENTS

 

  • 1 Apple, chopped (gala, red delicious, braeburn, fugi)
  • Raisins
  • Walnuts, chopped
  • 1 cup Vanilla yogurt

 

 

DIRECTIONS

 

  1. Mix all ingredients together, serve
Advertisements

SPINACH DIP

INGREDIENTS

 

  • 1 pkg (10oz) frozen chopped spinach, thawed & drained
  • 1 16oz sour cream
  • 1 cup mayonnaise
  • 1 pkg Knorr vegetable soup mix
  • 1 can (8oz) water chestnuts, drained & chopped
  • 3 green onions/scallions, sliced
  • 1 large loaf brown bread (pumpernickel)

 

 

DIRECTIONS

 

  1. In medium bowl, mix all ingredients (except bread)
  2. Refrigerate
  3. The brown bread can either be completely cubed OR
  4. Cut out the middle and cube the large piece that was cut out. The dip can be placed inside the bread

 

NOTE: IF you opt to cut out the middle, the bread from the dip will get soggy. Suggest you completely cube the bread and place the dip in a nice bowl and place cubes around dip bowl.

Spinach & Artichoke Dip

SPINACH & ARTICHOKE DIP

(Food Network)

INGREDIENTS

 

  • 2 10oz bags fresh spinach
  • 1 Tbsp butter
  • 2 Tbsp onion, minced
  • 1 clove garlic, minced
  • 2 tsp flour
  • 1 cup milk
  • ½ tsp lemon
  • 1 tsp worcestershire sauce
  • 1-1/4 cup parmesan
  • ¼ cup sour cream
  • ½ cup white cheddar cheese, shredded
  • ½ cup artichoke hearts, squeeze dried & chopped
  • Mozzarella string cheese (for crescent bombs)

 

Optional – you can make “Bombs” out of these using crescent rolls and some mozzarella string cheese cut in thirds. Smear the mixture on a crescent, place a piece of mozzarella in, roll and bake.

 

 

DIRECTIONS

 

  1. In large pot over medium-high heat, add 1 cup water & pinch of salt, cook spinach until done.
  2. In large pan, using a whisk, combine butter, onion, and garlic, stir until soft. Add flour and cook until toasted.
  3. Whisk in milk, continue to whisk until thickens (you may need to add more flour)
  4. Remove from heat, add lemon, worcestershire, parmesan and sour cream
  5. Return to heat, add spinach, cheddar, artichokes. Stir until cheese is melted and hot throughout.
  6. Serve with crackers

Reuben Dip

 

Microwave 

INGREDIENTS

 

  • 1 cup sauerkraut, rinsed & squeeze dried
  • 1 Tbsp butter
  • 2 green onions/scallions, sliced
  • 1-1/2 cups munster cheese, shredded
  • 4oz cream cheese, cubed
  • 2 Tbsp ketchup
  • 2 tsp Dijon mustard
  • ¼ tsp pepper
  • ½ lb corned beef, coarsely chopped
  • Rye bread wedges, toasted

 

 

DIRECTIONS

 

  1. Place rinsed and squeeze drive sauerkraut in nice (microwaveable) bowl
  2. In separate microwaveable bowl melt butter, add green onion, cook on high 1 minute
  3. Stir in munster, cream cheese, ketchup, Dijon and pepper. Cook on med-high for 1-1/2 minutes. STIR and cook another 1 minute on med-high heat.
  4. Stir in coarsely chopped corned beef
  5. Spoon mixture over top of sauerkraut. Heat on med-high for 4 minutes. Mix
  6. Cut rye bread and toast in oven

 

Peas Salad

PEA SALAD

 INGREDIENTS

  • 1 or 2 cans Lesuer peas, drained
  • 1 small jar green olives, sliced in half
  • Velveeta cheese, cut into small cubes
  • 2-3 Tbsp mayonnaise
  • 1 Tbsp sour cream
  • Lettuce leaves

 DIRECTIONS

 

  1. Drain water out of pea cans
  2. In medium bowl, combine the mayonnaise, sour cream, olives, cheese and peas
  3. Place a lettuce leaf in a serving bowl
  4. Spoon mixture over top of lettuce leaves

Garbage Nachos

GARBAGE NACHOS

350o 20 minutes

INGREDIENTS

 

  • 1 or 2 bags Tostitos Whole Wheat Scoops
  • 1 lb ground chuck
  • 1 packet taco seasoning
  • 1 12oz can black beans
  • 1 28oz can diced tomatoes, drained
  • 2 8oz pkgs Monterey jack cheese, shredded
  • 1 8oz pkg cheddar cheese, shredded
  • 1 green pepper, chopped
  • Green olives, sliced (handful)
  • Black olives, sliced (handful)
  • 3 scallions or green onions, sliced
  • 3 jalapeno peppers, sliced (optional)

 

Sides

 

  • Sour cream
  • Salsa
  • Guacamole

 

 

DIRECTIONS

 

  1. In frying pan, cook meat until browned, drain off fat
  2. Add taco seasoning and black beans to meat. Set aside
  3. Drain juice out of diced tomatoes, place in large bowl
  4. Chop green pepper, olives scallions and jalapenos, place in bowl with tomatoes
  5. In baking dish, add meat mixture and tomato mixture. Mix well
  6. Add 1 pkg Monterey jack and all of the cheddar cheese, Mix well
  7. Top with the remaining package of Monterey jack cheese
  8. Bake until heated through or cheese on top is melted

Cheese Fondue

 

(Nina Ramey) 

INGREDIENTS

  • ½ pkg frozen chopped onions
  • 2-3 jalapeno peppers, remove seeds & finely chopped
  • ½ lb butter
  • 2 lb package Velveeta cheese
  • Big dash Worcestershire sauce
  • 1 small can diced tomatoes (w/juice)

DIRECTIONS

  1. In large frying pan over medium high heat, sauté onions and peppers in butter
  2. Turn heat to low, chop cheese in blocks and add to pan, stir constantly until melted
  3. Add Worcestershire sauce and tomatoes
  4. Stir until heated through, place in fondue pot

NOTE: Will keep in refrigerator for up to 3 weeks and 1 year if kept in freezer

 

Crab Dip

CRAB DIP

(Paula Deen)

324 ° for 40 minutes

 

 

INGREDIENTS

 

  • 1 lb jumbo lump crabmeat
  • 1 cup grated pepper jack cheese
  • ¾ cup mayonnaise
  • ¼ cup grated parmesan
  • ¼ cup green onions, minced (optional)
  • 2 cloves garlic, minced
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp fresh lemon or lime juice
  • 1 tsp hot pepper sauce
  • ½ tsp dry mustard
  • Salt and pepper to taste

 

Don’t forget the Celery, crackers, etc. to dip.

 

 

 

DIRECTIONS

 

  1. Combine all ingredients in a casserole dish and gently stir until well mixed.
  2. Bake