Crabmeat Dip

Crabmeat Dip  

 

Appetizer        

 

1 lb. crabmeat 

3 (5 oz. containers cream cheese & chives)         

1/2 c. butter     

Worcestershire or Tabasco sauce to taste               

                                               

 

Mix all ingredients well .  Heat in a serving dish.  Serve surrounded by a variety of crackers.            10 min.

Serves a crowd           

 

Mom

Hot Bacon Cheese Spread

Hot Bacon Cheese Spread

 

appetizer         

 

1 loaf round bread (hearty wheat, pumpernickle)  

12 slices bacon, cooked & crumbled     

8 oz. shredded Colby/Monterey Jack cheese  

1 c. grated Parmesan cheese 

1 c. real mayonnaise      

1 small onion, finely chopped 

1 clove garlic, minced

                       

 

Buy extra bread to cut in cubes for dipping.  Mix and spoon into scooped out loaf of bread.  Cover shell with top of bread.  Put on cookie sheet.  Bake 1 hr. at 350.    

 

Serves a crowd           

 Mom & Pam McLaughlin

Cheddar Ranch Spread

Cheddar Ranch Spread

 

Appetizer        

 

8oz. cream cheese (softened)        

1/2 cup milk    

1/2 cup mayonnaise      

8 oz. shredded white cheddar cheese 

1 envelope Hidden Valley Ranch Dressing Mix

  

Mix together milk, mayo, and ranch mix.  Fold in cream cheese until blended.  Stir in white cheddar.  Chill.  Mixture will be thick.  Use knife to spread on cocktail bread.    I toast the cocktail bread and then let it cool.  It makes nice hors d’oeuvres.                    

Mom  (and friend at PF School)

SPINACH BALLS

SPINACH BALLS           

 

veggie/appetizer          

 

2 pkg. chopped frozen spinach  

4 eggs 

1/2 cup margarine        

2 c. Pepperidge Farm Herb stuffing 

1 med. chopped onion 

1/2 c. parmesan cheese (shaker can)     

garlic powder, salt, pepper to  taste    

                                                           

 

Cook spinach and drain.  Squeeze all water out.  Mix all ingredients like for meatballs.  Roll or drop (1 1/2 tsp. or larger) and bake @ 350 for 12-18 minutes, depending on size.  Serve warm or cold.  I make tablespoon size & bake 18 to 20 min.                        

 Mom

Super Bowl Reuben Dip

Super Bowl Reuben Dip     

 

appetizer         

16 oz. sauerkraut       

12 oz. whipped cream cheese   

1/2 lb. shredded corn beef     

1/2 pkg. Lipton Onion Soup Mix     

1/2 lb. shredded Swiss Cheese

8 oz. sour cream  

1/2 c. white wine or chicken stock   

3 T. garlic powder           

5 oz. Russian dressing

2 T. sweet relish   

1 large boule Rye bread (3-4 lb. round loaf)  

Vegetable oil spray

           

 

Spray 9×13 baking pan with vegetable oil spray. Blend all but the last two ingredients well. Place mixture in pan Bake at 350 for 25 minutes. Cut a hole in top of bread, cutting 3/4 of way into bread.  Leave enough crust to support bottom and sides. Cube the cut-out bread & toast lightly on a cookie sheet. Place toasted bread cubes on platter surrounding bread shell.  Place hot dip in center of bread & serve.                                  

 Molly Mock Lorenz (Pine Forge Art Teacher)

7 – Layer Dip

7 – Layer Dip  

 

appetizer         

 

1 can (16 oz.) Taco Bell refried beans    

1 T. Taco Bell Taco Seasoning Mix     

1 c. sour cream

1c. Thick N’ Chunky Salsa  

1 c. shredded lettuce 

1 c. Mexican style shreeded cheese 

1/2 c. green onion slices      

2 Tbsp. sliced pitted ripe olives               

Crackers and tortilla chips

                                   

Mix beans & taco seasoning mix. Spread onto bottom of 9 inch pie plate or quiche dish.  Layer remaining ingredients over bean mixture; cover.  Refrigerate several hours or until chilled. Serve with chips or crackers.            10 min.

Dried Beef Dip (hot)

Dried Beef Dip (hot)    

 

appetizer         

 

1 pk. (8 oz. each) cream cheese 

2 T. milk          

4 to 5 oz. cut dried beef        

2 T. minced onion   

4 T. chopped green onion      

1/4 t. pepper                                                                           

Place in pie dish and bake at 350 degrees for 30 minutes.  Serve with triscits. 

 Mom & Pam McLaughlin