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Artichoke Dip
Karen H.
1 can green chilies1 (4 oz) jar pimento, diced1 (14 oz) can artichoke hearts,drained and coarsely chopped1 cup mayonnaise1 (4oz) shredded Monterey Jack cheese1 ½ cups grated Parmesan cheeseMix and put in quiche plate or desired dish. Bake, uncovered, at 325° for 30minutes. Do not overbake.
Cheesy Nacho Dip
Karen H. Great for a party, keep on a hot plateor in a crock pot
1 (2 lb.) box of Velveeta1 tube/jar Kraft cheese spread1 tube/jar jalapeňo spread1 can diced tomatoes with peppers1 can cream of mushroom soup1 small bag frozen chopped broccoliMelt cheese. Add tomatoes, soup, and broccoli. Serve warm
Fresh Salsa
Mom
1 to 2 tomatillos, husksremoved, skins washed1 medium onion, coarsely chopped4 jalapenos (stems and seedsremoved, coarsely chopped1 bunch cilantro, washed, dried,and trimmedSalt to tastePut one inch of water into a large pot: cover and bring to boil over high heat.Add the tom
BLT Bites
Wendy
16-20 cherry tomatoes1 lb. bacon, cooked and crumbled½ cup chopped green onions3 Tbsp. grated parmesan cheese2 Tbsp. snipped fresh parsleyCut a thin slice off of each tomato top. Scoop out and discard pulp. Invert thetomatoes on a paper towel to drain. In a small bowl, combine the remainingingredients, mix well. Spoon into tomatoes. Cover loosely with plastic wrap andrefrigerate for several hours.
Raspberry Fizzy
 
Wendy
2 – 2 liter bottles of 7-up2 cans raspberry lemonade frozen concentrate1 12 oz. package frozen raspberriesCombine ingredients in punch bowl, serve immediately
1
 
Cucumber Sandwiches
Arlington Ward Classic
1 lb. Loaf Pepperidge Farm bread1 (8oz) package cream cheese1 tsp. Lemon juiceButter½ medium onion, finely gratedSour CreamMayonnaiseLawry’s seasoning salt2 European CucumbersCut bread in rounds just a little larger than cucumber slices. Spread rounds withbutter and cover with damp paper towel. Wash and peel cucumbers and scoredown sides with fork. Slice cucumbers1/4 of an inch. Keep on ice until ready toserve, place cucumber on bread rounds. Add small dollop of mayonnaise mixedwith sour cream and sprinkle lightly with seasoning salt.
Hummus
Mom
¼ cup sesame seedsor ½ cup tahini (sesame paste)1/3 cup chopped onion4 cloves of garlic2 tsp. ground cumin15 oz can chick peas,drained (reserve ¼ cup)2 Tbsp. lemon juice2 tsp.olive oil¼ - ½ tsp. hot sauce¼ tsp. salt6 whole pita pocketsToast sesame seeds in skillet over med. Heat until golden brown about 1-2 minutes. Grindseeds in blender/food processor until finely chopped. Add remaining ingredients (except pita pockets). Blend until smooth, adding reserved liquid as needed to get desiredconsistency. Split pita pockets in half and cut into triangles. Serve as dippers for theHummus.
White Hot Chocolate
Wendy (very rich, alter it to yourpersonal taste)3 cups milk2/3 c. white baking chips3 inches stick cinnamon1/8 tsp. ground nutmeg1 tsp. vanilla¼ tsp. almond extractground cinnamon optionalCombine ¼ cup milk, baking pieces, stick cinnamon, and nutmeg in a saucepan. Stirover low heat until melted. Add remaining milk. Cook and stir till heated through.Remove from heat, and remove stick cinnamon. Stir in vanilla and almond extract. Ifdesired, sprinkle each serving with cinnamon. Makes five 6 oz servings.
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