favorite family foods - title

APPETIZERS


OUR FAVORITE DILL DIP

2 cup sour cream

2 cups mayonnaise

1 Tb. minced onion

1 Tb. dill weed or seed (or use a combination)

1 Tb. season salt

1 Tb. parsley flakes

Mix mayonnaise and sour cream together with whisk, fold in rest of ingredients and let stand in refrigerator overnight.
We love this and always have it on Thanksgiving. It's great with turkey too.

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OUR COTTAGE CHEESE DIP

2 cups cottage cheese

1 tsp season salt or to taste

Mix together well. Serve with chips or veggies.

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NIKKI’S DIP

2 cups sour cream

1/2 package dry ranch dressing mix

1/4 cup real bacon bits

Mix together. Refrigerate overnight for best flavor.

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SPINACH DIP

1 package (10 oz.) frozen spinach (thaw and squeeze dry)

32 oz (2 cartons) sour cream

2 cups real mayonnaise

1 envelope dry Knorr Vegetable soup mix

1 can (8 oz) water chestnuts - finely chopped

3 green onions - chopped

Fold all together until well blended - make sure to distribute spinach evenly. Chill at least two hours and stir before serving. We like to serve it on a tray in a hollowed out small round sour dough loaf with broken pieces of french bread (or thinly sliced baguettes) around for dipping.
We served this at Dani's wedding reception in St. George.

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OUR GUACAMOLE

1 avocado

lemon juice from ½ lemon or lime

pinch of season salt (Lawrys etc.)

Mash avocado with lemon or lime juice. Add season salt; serve with tortilla chips or on Mexican dishes.

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CRAB PUFFS Sue Smith

6 English muffins, split

5 oz. old English cheese spread (Kraft)

1 stick margarine

1/2 tsp. garlic powder

1/2 tsp. seasoned salt (Season-All)

6 1/2 oz. can crab meat, drained

Mix all of the above; spread on muffins. Quarter each muffin half and broil for 5 minutes. Can be frozen until ready to cook. This should be made with real crab not imitation crab flakes.
I first had these at Susie's 1990 Christmas open house in Kirkland, Washington.

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SHRIMP COCKTAIL SPREAD

1 pkg (8 oz.) cream cheese, softened

1 bottle seafood cocktail sauce

1 can shrimp (or 1/2 lb. small shrimp from seafood section)

1/4 tsp. lemon juice

crackers of your choice

Shape cream cheese into a ball and place in a deep medium sized bowl. Place shrimp on top of cream cheese and spoon lemon juice over shrimp. Chill two hours and serve with crackers.

Variation: (add to the cream cheese)

1 Tb. Worcestershire sauce, 1-2 Tb. grated onion, pinch salt

Sue Woodland brought this to my 35th birthday party while we were living in Southwind subdivision in St. George. (I usually make this on the way to a party when I've forgotten to get something and just put the block of cream cheese on a paper plate, put the shrimp on top (no lemon), and pour on the cocktail sauce when I get there and add crackers.

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SMOKED SALMON SPREAD

6-8 oz. (small package) smoked salmon, remove skin etc.

8 oz pkg cream cheese

6 green onions, finely chopped

1 tsp lemon juice

1/4 tsp. dried dill weed (optional)

Break up salmon with fork; add rest of ingredients. Mix well, refrigerate overnight to blend flavors. Can be molded in oiled molds (fish-shaped, etc.)
Variation: Use canned salmon and 1/8 tsp liquid smoke)
We served this at Dani's wedding in St. George.

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REFRIED BEAN DIP

1 can refried beans

1/2 cup salsa

1/2 cup sour cream

1/2 cup grated cheese

Heat salsa and beans together; stir in sour cream; top with cheese. Microwave for one minute or until cheese melts. Serve over tortilla chips or use as dip.

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VELVEETA SALSA DIP

1 small brick of Velveeta Cheese

1 bottle salsa

1 small can diced green chilies (optional)

Mix equal parts of Velveeta Cheese and salsa; melt together in microwave and serve with tortilla chips.

Can also melt over low heat on stove for about 1/2 hour.

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HOT PIZZA DIP (Vicki Kowalk)

8 oz pkg cream cheese, softened

1 tsp Italian seasoning

1/4 tsp garlic powder

2 cups shredded Mozzarella cheese

1/2 cup Parmesan cheese

1/2 cup pizza sauce

1/2 cup finely chopped green pepper

bread sticks or tortilla chips

Combine cream cheese, Italian seasoning, and garlic powder; spread on the bottom of a greased 9 inch pie plate. Combine cheeses and sprinkle half over cream cheese layer. Top with pizza sauce and peppers. Sprinkle with remaining cheeses. Bake at 350 degrees for 20 minutes. Serve warm with bread sticks or tortilla chips.

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HAM ROLL UPS

1 package large flour tortillas

1 lb sliced ham

8 oz package cream cheese, softened

dill pickles, green onions, green pepper

Spread softened cream cheese on tortillas, put one layer of ham on cream cheese. At one end of tortilla place either a long green onion, slice of pickle or green pepper and roll up so veggie is in the middle. Wrap in plastic wrap and refrigerate overnight. To serve slice in small slices and place on tray.
We served these at Travis/Cassie's open house in Kirkland.

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MIDGET PUFFS

1 cup water

1/2 cup butter or margarine

1 cup flour

4 eggs

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time, continue beating until smooth. Drop dough by teaspoonfuls onto ungreased baking sheet. Bake 15 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with chicken salad, ham salad, shrimp salad or grated cheese with mayonnaise, etc. Refrigerate until serving time.
We've served these at several weddings.

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MINI PIZZAS

1 package refrigerator biscuits

1 can favorite pizza sauce

grated mozzarella cheese

Parmesan cheese

pepperoni, olives, hamburger, etc.

Roll each biscuit flat or press flat with hands place on greased cookie sheet. Spread sauce on each biscuit and top with cheese and toppings of your choice. Bake at 400 degrees for about 10 minutes.
This was one of the first things that our children learned to make. Travis taught several of his friends how to make these when he was in junior high school. They are great at parties when you let everyone make their own.

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BUFFALO CHICKEN BITES
This is my version of buffalo wings because I don’t like chicken skin or bones so don’t enjoy regular buffalo wings:

4 skinless, bonelesss chicken breast halves

2 Tb oil

salt and pepper

½ cup Red Hot sauce

1/3 cup melted butter

Cut chicken into bite-sized pieces; fry in hot oil until done. Salt and pepper to taste. Combine melted butter and Frank's RedHot; pour over chicken pieces; serve with toothpicks.
Variation: Use Teriyaki sauce

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OUR EASY DEVILED EGGS

6 hard boiled eggs, shell and separate egg and yolk

¼ cup mayonnaise

2 tsp mustard

season salt

Mash egg yolks, mustard and mayonnaise together. Put egg yolk mixture back in egg whites. Sprinkle each with season salt.

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MICROWAVE PARTY MIX

3 cups corn chef

3 cups rice chex

3 cups wheat chex

2 cups small pretzels

2 cups small cheese crackers

2 cups salted peanuts

3/4 cup margarine

3 tsp. season salt

2 Tb. Worcestershire sauce

Melt margarine add season salt and Worcestershire sauce. Pour over dry ingredients in large microwave-safe bowl; mix well. Microwave for 6 minutes, turning bowl and stirring twice during cooking time. I always make this on New Year's Eve.


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