Appetizers and Dips
Ingredients:
- 1 (8 oz.) cream cheese
- 1 can cream of coconut
- 16 oz Cool Wip
Preparation:
Soften cream cheese. Mix with cream of coconut. Fold in Cool Whip. Make a day ahead and refrigerate. Serve with fresh fruit.
Ingredients:
- 2 green onions (cut into 1-inch lengths)
- 1 tbsp. chopped fresh cilantro
- 2 ripe avocados
- 2 tbsp. fresh lime juice
- 1 tbsp. med. picante sauce
- ⅛ tsp. hot red pepper sauce
Preparation:
Place green onions and cilantro in food processor. Whirl until evenly chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add above half of avocado to green onion mixture in processor. Add lime juice, picante sauce and hot pepper sauce. Whirl, using on and off pulses until finely chopped. Add remaining avocado to mixture in processor. Whirl with on and off pulses until desired consistency.
Ingredients:
- 1 lb. hot pork sausage
- ½ lb. groud beef
- 1 lb. Velveeta cheese
- 1 tsp. oregano
- ½ tsp. garlic salt
- ½ tsp. red pepper flakes
- 2 loaves party (sm.) rye bread
Preparation:
Brown meats separately; drain. Add meats and Velveeta. Stir until melted together. Add spices; must be well blended. Spread spoonfuls of the mixture on rye slices. Put slices in the freezer on a cookie sheet for ½ hour. Take them out, wrap them in foil and store in freezer until ready to eat. Bake for 10 minutes at 500ºF/250ºC.
Ingredients:
- 8 oz imitation crab
- 8 oz. cream cheese (softened to room temp.)
- ½ cup sour cream
- ¼ cub diced onions
- 2 tbsp. mayonaise
- 1¼ tsp. Worcestershire sauce
- 2 tsp. lemon juice
- ½ tsp. garlic powder
- ¼ cup cheddar cheese
Preparation:
Mix all ingredients together exept use only half the cheddar cheese. Put in casserole; sprinkle with remaining cheddar cheese. Bake in preheated oven 350ºF/175ºC for about 30 minutes. I add different spices and normally double the recipe. Serve with crackers.
Ingredients:
- 2 tbsp. milk
- 16 oz. softened cream cheese
- 2 cans flaked crabmeat (6½ oz. each)
- ¼ cup instant chopped onion
- 1 tsp. horseradish
- 1 tsp. salt
- White pepper to taste
Preparation:
Preheat oven to 375ºF/185ºC. In a small bowl combine milk and cream cheese. Blend in remaining ingredients. Mound in a baking dish. Bake for 15 minutes and serve hot with crackers.
Ingredients:
- 1 med. tomato
- ½ lb. cooked shrimp
- 1 med. onion
- 2 cloves garlic
- 3-5 banana hot pepper
- 3-5 jalapeno peppers
- 2 tbsp. pepper juice
- 2 lbs. cream cheese
Preparation:
Peel tomato. Chop fine the tomato, shrimp, onion,garlic and peppers. Melt cream cheese with pepper juice ( double boiler or in microwave). When melted, add remaining ingredients and stir gently to mix. Serve warm in chafing dish with crackers, Fritos or tortilla chips. (This can be made ahead and frozen.)
Ingredients:
- ½ cup sour cream
- 8 oz. cream cheese
- ⅛ tsp. oregano
- ⅛ tsp. garlic salt
- Pizza sauce
- Chopped onion, green pepper, pepperoni
- Shredded mozzarella cheese
Preparation:
Mix well sour cream, cream cheese, oregano and garlic salt. Spread into pie pan. Top with pizza sauce, then onion, pepper and pepperoni. Bake at 350°F/175ºC for 10 minutes. Sprinkle with cheese and bake an additional 5 minutes.
Ingredients:
- 1 (8 oz.) pkg. hickory smoked little Smokies
- 1 cup barbecue sauce
- 1 cup water
- ¼ cup brown sugar (packed)
Preparation:
In a crockpot mix all ingredients and simmer on low for 3 hours, stirring occasionally or on high for 1 hour.
- Oscar Mayer Little Smokies Sausage
- 1 can Campbell's Tomato Soup
- 1small Jar Currant or Grape Jelly (to sweetness)
Mix all ingredients in a crock pot and heat till thickend (cook all day on low heat). Remove Smokies and spear with thoothpicks and serve as appetizers. Retain sauce mix in an air tight container and freeze. Sauce can be reheated and used again.
Ingredients:
- 4 pkgs.refrig. crescent rolls
- 1 envelope Lipton onion soup mix
- 1 lb. groud beef (browned)
- 1 cup shredded cheddar cheese
Preparation:
Combine meat and soup mix ( mix well). Blend in cheese. Separate dough ½ of normal crecent rolls. place spoonful of mix on center of triangles. Fold and seal edges. On ungreased cookie sheet, bake at 375ºF/180ºC for 15 minutes or until golden brown.
