Bean Dip

 

1 lb. hamburger, browned 

toco sauce

1 lg. onion, chopped & sauted

(1) 12 oz. can refried beans 

8 oz. cheddar 

8 oz. mozzarella

Put into a crock pot. Heat until cheese is melted. Stir. Serve with chips.

Peanut Dipping Sauce

 

1 T. grated fresh ginger 

1 lg clove garlic

1/4 c. orange juice

1/8 c. lime juice

1/8 c. soy sauce

1/8 c. maple syrup

1/8 c. sesame oil

1/2 c. unsweetened peanut butter

1/4 t. chili powder 

1/4 t. salt

Combine in blender. Serve with Spring rolls.

Katie’s Artichoke Dip

2 (15 oz.) cans artichokes, chopped

1 c. shredded Swiss (or other type of cheese) 

1 c. shredded mozzarella 

1/2 c. freshly grated Parmesan 

1 c. (or a little more) mayonnaise 

garlic to taste

pepper to taste

Bake at 350 for 20-30 minutes in a 9x9 pan until edges are bubbly.

Amanda’s Guacamole

4 avocados, mashed
2 garlic cloves, minced
1/4 c. diced tomato
1/4 c. finely diced onion
2-3 T. chopped cilantro
juice of 1 lime
salt, pepper, cumin, & cayenne to taste

Combine ingredients and serve fresh.

Brite’s Honey Dijon Vinaigrette

2 T. honey

1 1/2 T. Dijon mustard 

3 T. red wine vinegar 

1 1/2 T. minced shallots 

1/2 t. salt

1/4 t. pepper

6 T. olive oil

Mix well and refrigerate several hours so flavors can combine before serving. 

Dill Dip (2 recipes)

3/4 c. sour cream 

3/4 c. mayonnaise 

1 pkg. Lawry's green onion dip mix

2 drops Tabasco sauce

1 t. Worcestershire sauce

1 t. dried dill  

Combine all ingredients. Serve with chips or vegetables. 

8 oz. cream cheese, softened

2 oz. pkg. Buddig beef, shredded

1 t. dry dill

2 t. mayonnaise 

1/8 t. garlic powder

Combine all ingredients. Serve with chips or vegetables. 

Mrs. Koning’s Cranberry Sauce

1 pkg. cranberries
1 c. water
2 c. sugar
dash of salt

Place ingredients in saucepan. Turn on heat (temp?), cover, and watch closely. When cranberries start popping, remove from heat and let stand 10 minutes. Take cover off (place back on burner) and let boil up and jell. Place in quart jar or bowl; chill.

Paprika Pork Rub (for roasts)

Seasoning:
½ c. garlic salt
¼ c. ground ginger
¼ c. pepper
¼ c. paprika
¼ c. onion powder

Combine ingredients and store in a sealed container in a cool dry place. 6 t. of seasoning is enough for a 4 to 4 ½ lb. roast.

To make paprika pork roast, rub seasoning over the entire roast. Place roast on a greased rack inside a roasting pan. Pour 1 cup of water onto bottom of pan. Bake, uncovered, at 350 degrees until meat is fully cooked.

Cranberry Relish

1 bag cranberries, chopped
1 apple, chopped
juice of one orange
¼ c. wine
sugar to taste

Combine cranberries, apple, and orange juice. Cook briefly in sauce pan until the color of the berries darkens. Add remaining ingredients; freeze. Remove from freezer about 15 minutes before serving and allow to thaw slightly. (Chop with spoon until it is slushy.) 

Recipe Notes: I sometimes use leftover cranberry relish as a substitute for bananas in my banana bread recipe. (Just reduce the sugar slightly.)  

Easy Peanut Butter Sundae Topping

1/3 c. peanut butter
2/3 c. light corn syrup

Stir until blended. That's all!

Butterscotch Sauce

1 egg yolk, slightly beaten
1/4 c. margarine
2/3 c. brown sugar
1/3 or 1/4 c. light corn syrup

Combine ingredients in a small sauce pan. Cook on low heat until thickened.

Layered Taco Dip

You know a recipe's a winner when you bring it to a potluck and it's half gone before it's even time to eat . . .

15 oz. refried beans
1 envelope taco seasoning
8 oz. cream cheese, softened
16 oz. sour cream
1 lb. ground beef, browned
½ c. red enchilada sauce
16 oz. mild salsa

1 tomato, seeded and diced
1 avocado, diced
2 t. lime juice
2 c. shredded cheddar cheese
3 green onions, sliced
2 T. sliced black olives

Combine taco seasoning and refried beans. Spread on the bottom of a 9X12 inch pan. Using a hand mixer, beat together cream cheese and sour cream. Spread over beans. Combine enchilada sauce and ground beef. Spread over cream cheese mixture. Pour salsa over top and sprinkle on ½ of the tomato. Toss avocado with the lime juice and sprinkle over the salsa. Top with cheese. Garnish with green onions, black olives, and remaining tomato. Serve with corn tortilla chips.

Butterscotch Sauce

3/4 c. brown sugar
1/3 c. light corn syrup
2 T. butter
1/4 t. salt
1/3 c. canned milk

Bring brown sugar, corn syrup, butter, and salt to a boil. Let stand until lukewarm, then stir in the milk. Store in refrigerator.

Sweet French Dressing

1 c. vinegar
1 small onion, diced
1 2/3 c. sugar
1 t. salt
1 t. paprika
2 T. ketchup
1 pint oil
dash of celery seed
1 t. garlic salt

Combine in blender. Serve over mixed salad greens.

Pizza Fondue

1 onion, diced
1/2 lb. ground beef
(2) 10.5 oz. cans tomato sauce
1 T. cornstarch
1 1/2 t. fennel seed
1 1/2 t. oregano
10 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese

Brown onion and ground beef. Add tomato sauce, cornstarch, and spices. Cook until thick and bubbly, stirring continually. Stir in cheeses. Place in fondue pot to keep warm and serve with cubes of French bread for dipping.

Taffy Apple Dip



Serve with sliced apples. Yum!



8 oz. cream cheese, softened

3/4 c. packed brown sugar

1/4 c. white sugar

1 t. vanilla

1/2 c. chopped walnuts

Blend first five ingredients until smooth. Stir in nuts.







Barbeque Spare Ribs

Serves 8 to 10

5 lbs. Wipe meat dry and put on spit. Baste every 15 minutes. 

Sauce

2 T. brown sugar

2 T. flour

2 T. prepared mustard

1 c. ketchup

1/4 c. chopped onion

1 t. fat

1 t. salt

1/2 t. pepper

1/2 t. cloves

2 T. Worcheshire sauce

1 c. juice (pickle or fruit)

Saute onions in fat. Add remaining ingredients and simmer.

Recipe notes: This recipe is a bit rough, but that's the way I found it in my grandma's recipe box. I'm sorry there aren't any cooking times or temperatures, but I'm sure any good grilling book will be able to give you the information needed to prepare this recipe.

Herbed Beef Rub (for roast)

1 T. garlic powder
1 t. ground mustard
1 t. dried savory
1 t. pepper
1/2 t. dried rosemary, crushed

Combine ingredients. To use, combine with 1 tablespoon vegetable oil and rub on all sides of a beef roast and bake as normal.

Pumpkin Cookie Dip

Makes 4 cups

8 oz. cream cheese, softened
14 oz. marshmallow creme
15 oz. can solid pack pumpkin
1 T. cinnamon

Beat cream cheese and marshmallow creme until smooth. Stir in pumpkin and cinnamon. Serve as a dip with gingersnaps, vanilla wafers, or some other type of cookie. Store in refrigerator.

Hummus

Good with crackers, chips, or veggies!

2 c. cooked garbanzo beans
¼ -½ c. water
¼ c. tahini
¼ c. lemon juice
1 t. cumin
¼ t. chili powder
4-6 cloves garlic (or more, to taste)
salt

Place in blender and process until a thick, smooth paste forms, adding water until the desired consistency is reached.