* Exported from MasterCook * Alpine Avocado Dip Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium Avocado -- peeled, seeded 8 Ounces Plain Yogurt 1 Tablespoon Chopped Onions 1 Teaspoon Lemon Juice 1/2 Teaspoon Garlic Salt 1/4 Teaspoon Hot Pepper Sauce In small bowl, mash avocado. Stir in remaining ingredients (mixture will be lumpy). Chill thoroughly to blend flavors. Serve with assorted chips. Makes 1 1/2 Cups. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blue Cheese Spread Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup walnut pieces 1/2 cup Maytag, Oregon Danish or Bleu cheese 1/4 cup cream cheese 1 teaspoon cognac 1 teaspoon minced walnuts -- for garnish Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid overprocessing. Add the Bleu cheese and cream cheese, and process until they are thoroughly combined. Add the cognac, process until well mixed, and then transfer the mixture to one large or two small ramekins. Sprinkle with the minced walnuts, and serve. Yield: 3/4 cup (8 to 10 appetizer servings) This recipe is from the: Farmhouse Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bean And Garlic Dip Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pinto beans -- * see note 1/4 cup mayonnaise 1 clove garlic -- minced 1 1/2 teaspoons red chiles; ground 1/4 teaspoon salt pepper -- to taste * Pinto beans can be home cooked or canned. Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. Yield: "2 Cups" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Yogurt Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces plain yogurt 1/2 cup shredded cucumber -- drained 1/3 teaspoon dill weed Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vermont Cheese Dip Recipe By : 1982 Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Vermont cheddar cheese -- coarsely grated or 2 cups sharp cheddar cheese 1/2 cup plain low-fat yogurt 1/2 cup mayonnaise 1/4 teaspoon worcestershire sauce 8 drops hot red pepper sauce celery sticks cauliflower flowerets crackers Put all ingredients except vegetables and crackers in a blender or a food processor. Process 1 1/2 to 2 minutes. Stopping to scrape sides, until mixture is smooth. Dip keeps a week or more in the refrigerator, let stand at least 30 minutes at room temperature before serving with raw vegetables and crackers for dipping. Makes about 1 1/2 cups dip. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Tapenade Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6.5 oz can -- waterpacked albacore tuna -- drained 1/2 cup dry-curd cottage cheese 2 tablespoons lemon juice 2 tablespoons fat-free mayo 2 teaspoons olive oil 1 tablespoon minced fresh parsley 1 teaspoon dried tarragon 1 teaspoon dijon mustard 3 carrots -- cut into sticks 1 cup broccoli florets 3 stalks celery -- cut into 2 cups cherry tomatoes (optional) -----nutritional data per serving----- *calories *gm fat (21% of calories) *mg chol *mg sodium *gm dietary fiber In a food processor or blender, blend the tuna*, cottage cheese, lemon juice, mayo, oil, parsley, tarragon and mustard until smooth. Chill. To serve, arrange vegetables on a platter. Use to dip in the tuna mixture. As a change of pace, use this dip as a spread on toasted pita wedges. * Variations: Replace the tuna with canned salmon. Substitute your choice of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Spread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 1/2 ounce tuna packed in water 2 tablespoons onion -- finely chopped 2 tablespoons celery -- finely chopped 1 tablespoon carrot -- finely chopped 1/4 cup lo-cal bleu cheese drsg. salt and pepper -- to taste Drain tuna; chop fine. Add remaining ingred. and mix well. Yield: 1 c Exchange= 1 lean meat serving portion= 1/4 c Calories/1/4 c= 48 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Pate Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces canned white albacore tuna -- packed in oil, drain 1 cup butter -- softened 2 drops lemon juice -- (2 to 3) 2 drops tabasco sauce -- (2 to 3) 10 medium shrimp, cooked -- shelled and 3 tablespoons coarsely chopped pimiento 2 tablespoons drained tiny capers An inspired and inexpensive seafood hors d'oeuvre. salt and freshly ground pepper to taste Combine tuna, butter, lemon juice and Tabasco in a food processor or blender, process until mixture is smooth. Transfer to a bowl, add shrimp, pimiento and capers, mix well. Season with salt and pepper, taste and adjust seasoning (pate must be highly seasoned). Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve, let stand 30 minutes at room temperature, unmold on a plate. Garnish with parsley or watercress sprigs and sliced stuffed olives. Serve with buttered toast rounds. *Do not substitute water-packed tuna - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Cheese Spread Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cream cheese -- lf or ff 6 ounces canned tuna -- white albacore 3/4 teaspoon curry powder 2 green onions -- finely sliced 4 tablespoons mayonnaise -- low-fat or ff 1/2 teaspoon lemon juice Salt Let cream cheese soften at room temperature for about 1 hour. Drain tuna. Mash with fork. In medium bowl, combine cream cheese, tuna and mayonnaise. Add lemon juice, curry and salt; mix to blend well. Add onions and stir to blend. Chill for one hour for flavors to blend. Serve with crackers, radishes, carrots and celery. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach Dip #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mayonnaise 1/2 cup parsley sprigs 1/2 small onion -- cut up 1 small garlic clove 1 tablespoon lemon juice 1/4 teaspoon pepper 10 ounces frozen chopped spinach -- thawed In covered blender container blend all ingredients at high speed until finely chopped and mixed well. Cover, refrigerate at least 4 hours. Makes 2 3/4 cups - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hellmann's real mayonnaise 1 1/2 cups sour cream 1 package frozen chopped spinach -- thawed & drained 1 package Knorr vegetable sour and recipe mix 1 can water chestnuts -- drained, chopped, -- optional 3 green onions -- chopped Stir all ingredients until well mixed. Cover; chill. Makes 3 cups. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Tuna Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna (13-oz) 1 6 1/2 ounce or can jalapeno chiles -- chopped 1 onion -- minced 1/2 cup mayonnaise chopped cilantro tortilla chips (optional) Mix tuna with chopped jalapeno chiles and jalapeno liquid. Add onion to tuna mixture. Stir in mayonnaise until consistency is mushy. Sprinkle cilantro on top and serve with tortilla chips, if desired. Makes 1 1/2 cups - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gary's Clam Dip Recipe By : Gary Soto Serving Size : 10 Preparation Time : 3:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons onion -- chopped 3 tablespoons parsley -- chopped 2 tablespoons worcestershire sauce salt and pepper -- to taste 12 dashes tabasco sauce 16 ounces cream cheese -- room temp. 3 cans clams, canned -- minced 1 large round sheepherder bread (or sourdough bread round) 1 french bread baguette Drain clams, reserving 1/2 C. of liquid. With electric mixer (not food processor), mix together all ingredients except bread. Slice top off of bread round. Hollow out bread. Fill with dip and replace top. Wrap tightly in foil. Bake at 250 for 3 hours. - - - - - - - - - - - - - - - - - - - NOTES : Use the bread scooped out of bread round for dipping. Tear into bite size pieces. Cut the baguette into bite size pieces for dipping. Nutr. Assoc. : 0 * Exported from MasterCook * Galaxy Cheese Ball Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces cheddar cheese -- cut in 1" cubes 8 ounces cream cheese -- cubed 1 teaspoon worcestershire sauce 2 1/2 ounces smoked beef -- sliced, cut in half 1 green onion -- cut in thirds Position steel cutting blades in food processor container. Add cheddar cheese. Process 8 to 9 seconds or until blended. add cream cheese and worcestershire sauce. Process 8 seconds. Scrape sides of mixing container. Continue processing 6 or 7 seconds or until blended well. Add meat and onions process 9 to 10 seconds. Scrape sides of container, continue processing 6 to 7 second or until well blended. Chill 3 hours. Shape into ball. Roll in chopped green onions, bacon bits and salad topping chopped fine together. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gail's Caviar Spread Recipe By : Gail Robson Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces caviar -- black Romano 3 scallion -- chopped fine 2 bunches parsley -- chopped fine 1/2 lemon 1 pint small curd cottage cheese 1/2 cup sour cream, light 3 eggs -- hard boiled Crackers Chop egg whites and yolks separately. Mix sour cream, egg whites and cottage cheese together. In medium bowl layer: part of parsley, 1/2 of cottage cheese mix, scallions, balance of cottage cheese mixture. In center, place egg yolk, surround with circle of caviar. Ring bowl with rest of parsley. Squeeze lemon juice over top. Serve with crackers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Festive Roasted Pepper Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar roasted red peppers -- drained 1 can chopped green chilies -- drained 1 cup sour cream 1 cup kraft real mayonnaise 1 tablespoon lemon juice 1/2 teaspoon garlic powder Mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Drunken Tuna Dip Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons brandy 1/4 cup sour cream 3/4 cup fresh tuna; flaked -- or 2 teaspoons green onion -- minced 1/8 teaspoon hot sauce 1 cup cream cheese -- softened 1/4 cup mayonnaise 6 1/2 ounces tuna -- drained & flaked 1 teaspoon lemon juice 1/8 teaspoon salt Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamy Clam Dip Recipe By : The Army Times Magazine/ Nov. 13, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cottage cheese, creamed 3 ounces cream cheese -- softened 2 teaspoons prepared horseradish 1 teaspoon worcestershire sauce 8 ounces minced clams -- canned, drained 3 tablespoons light cream -- or evaporated milk With electric mixer, combine cottage cheese, cream cheese, horseradish and worcestershire sauce until well blended. Stir in clams. Chill. Just before serving beat in enough cream to thin mixture for dipping. Garnish with paprikas. Serve with crisp potato chips or crackers. Yield: Makes 2 cups - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Conqueso Dip Recipe By : Chris McElmurry, Beech Island, SC Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup green pepper -- diced 1 small clove garlic -- crushed 1 small onion -- chopped 1 tablespoon butter 2 medium tomatoes -- diced 1 small canned chopped green Chile -- drained 1 pound Velveeta cheese Saute the green pepper, garlic and onion in butter. Add diced tomatoes and chili and mix thoroughly. While this mixture is cooking slowly, grate the cheese and melt in top of a double, boiler. When melted add the other ingredients to the cheese and blend well. Serve at once in a chafing dish or preheated bowl, with crisp chips for dipping, or bread sticks. - - - - - - - - - - - - - - - - - - - NOTES : You can fix it the day before and store in refrigerator until ready to use. I've also heard of some who store what is left in the freezer. Nutr. Assoc. : 0 * Exported from MasterCook * Butterfly Dip Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 2 tablespoons green onion; fresh -- chopped 2 garlic cloves -- chopped 1 egg white; cooked -- chopped 1/2 cup mayonnaise 1/2 cup fresh parsley -- chopped Mix in blender. If desired, sprinkle finely chopped egg yolk on top. Serve with Triscuits. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Smoked Tuna Pate Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound smoked tuna or smoked -- mackerel skin remove 6 ounces cream cheese -- softened 3 tablespoons to 4 tb mayonnaise juice of 1/2 large lemon -- (about 2 tb) salt and freshly ground -- black pepper 2 tablespoons very finely diced red onion Any number of smoked fish can be used in this simple recipe. Instead of a large serving bowl, you can also chill it in small individual bowls or ramekins for an elegant first course, with thinly sliced French or black bread. Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise and lemon juice in a food processor. Process until smooth and season to taste with salt and pepper. Transfer the mixture to a serving bowl and fold in the red onion. Cover and chill the pate until ready to serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Dip #1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can shrimps -- about 4 oz. 1 cup commercial sour cream 1 tablespoon horseradish 1 teaspoon lemon juice Mash deveined shrimps with a fork. Add other ingredients and mix until well combined. Chill and serve with potato chips or crisp crackers. Makes about 1 3/4 cups. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sherry Tuna Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces softened cream cheese 1/3 cup sherry/light cream 1/2 teaspoon worcestershire sauce 1 can (7-oz) drained tuna 1/4 cup regular wheat germ 1 tablespoon mayonnaise 2 tablespoons sweet pickles 1 teaspoon salt 1 teaspoon onion flakes Combine cheese, sherry and mayonnaise in small bowl. Beat until smooth. Add remaining ingredients. Mix well. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Chicken Pate Recipe By : Mrs. Lynn Blayney, Charlotte, NC Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped cooked chicken 1/2 cup sliced celery 2 tablespoons dry sherry 2 tablespoons mayonnaise 1 teaspoon lemon juice 3 sprigs parsley 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup chopped almonds crackers party rye bread Combine chicken, celery, sherry, mayonnaise or salad dressing, lemon juice, parsley, salt, nutmeg, and dash pepper. Process the mixture, half at a time, in blender container till nearly smooth. (or, process the chicken mixture, all at once in food processor bowl) Shape mixture into a ball. cover and chill. At serving time, roll the ball in the toasted almonds. Serve with crackers or rye bread. Makes 2 cups. BH&G - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pimiento Cheese Spread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cheddar cheese -- cut in 1" pieces 2 whole pimientos -- quartered 1/3 cup mayonnaise In bowl of food processor insert shredding blade and cover. shred cheese. Remove cheese and blade. Insert chopping blade. add pimientos, cover, process until chopped. Remove cover and add grated cheese and mayonnaise. cover, mix until blended. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mustard Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 ounce con Borden sour cream 2 teaspoons prepared mustard 1/2 teaspoon onion salt pretzels -- ham cubes or -- potato chips In small bowl, combine sour cream, mustard and onion salt; stir well. Chill 30 minutes or longer to blend flavors. Serve with pretzels. Refrigerate leftovers. Makes about 1 Cup Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Minted Yogurt Sauce Recipe By : Connie Halliday Serving Size : 35 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat yogurt -- plain 1/4 cup fresh mint -- minced 2 cloves garlic -- minced Salt and pepper -- to taste Stir together all ingredients. - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve as dipping sauce for Dolmas NOTES : Prepare same day as serving as the garlic gets too strong if held overnight in refrigerator. Nutr. Assoc. : 0 * Exported from MasterCook * Lemon-Dill Spread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 1/2 cup mayonnaise 1 teaspoon grated lemon rind 2 teaspoons lemon juice 1/2 teaspoon dried dill weed 1/4 teaspoon salt In Medium bowl with mixer at medium speed beat together cream cheese, mayonnaise, lemon rind, lemon juice, dill weed and salt until smooth. Cover, refrigerate. Makes 1 1/3 cups. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Vegetable Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 ounce co Borden sour cream 1 package italian salad dressing seasoning mix 2 tablespoons grated parmesan and romano cheese assorted fresh vegetables In medium bowl, combine sour cream, seasoning and cheese; stir well. Chill 30 minutes or longer to blend flavors. Serve with vegetables. Garnish as desired. Refrigerate leftovers. TIP: One Tbsp. sour cream contains 28 calories, while 1 Tbsp. mayonnaise contains 90 calories. Makes about 2 cups. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot Marmalade Soy Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup orange marmalade 1/4 cup lemon juice 1/4 cup soy sauce 1 clove garlic -- finely chopped 1 dash ginger 1 teaspoon cornstarch 1 tablespoon cold water Combine marmalade, lemon juice, soy sauce, garlic and ginger; bring to the boiling point. Dissolve cornstarch in water. Add to hot sauce and cook until thickened, stirring constantly. Serve hot. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Honey 'C Spice Dip Recipe By : Heinz 57 Sauce Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons cornstarch 2 teaspoons water 1 cup Heinz 57 sauce 1/2 cup honey Dissolve cornstarch in water. Combine with Heinz 57 Sauce and honey in a small saucepan. Cook over low heat, stirring occasionally, until thickened. Serve at room temperature as a dipping sauce for chicken nuggets. Makes 1 1/2 cups. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Herb Cheese Ball Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1 teaspoon basil 1 teaspoon caraway seed 1 teaspoon chives 1 teaspoon dill weed 1 clove garlic -- crushed Mix and mold. Sprinkle lemon pepper over top and serve on crackers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ham and Cheese Roll Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 2 cups shredded cheddar cheese 1 teaspoon grated onions 1 teaspoon dry mustard 1/2 teaspoon paprika 2 1/4 ounces deviled ham 1 tablespoon parsley flakes 1/2 cup chopped pecans Parsley sprigs Combine first 7 ingredients, mixing well, chill thoroughly. shape into an 8 inch roll, and coat with pecans. chill, garnish with parsley and serve with assorted crackers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Guacamole Dip #1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large ripe avocados 3 tablespoons minced onion 2 tablespoons mayonnaise 2 tablespoons lemon juice 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon worcestershire sauce 3 drops hot pepper sauce -- (up to 4) Cut avocados in half. Remove pits. Spoon out and mash pulp. Blend in remaining ingredients, mixing until smooth. Makes 2 cups dip NOTE: To store, cover tightly with plastic wrap, smoothing plastic wrap directly over surface of dip to prevent discoloration. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Guacamole #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 avocados -- soft ripe 2 large tomatoes -- ripe, chopped 1 small onion -- minced 1 small green pepper -- chopped 1/4 cup lemon juice 1 1/2 teaspoons salt Hot pepper sauce -- or Tabasco to taste Peel avocados. Cut into halves lengthwise, remove seed and press through a food mill or sieve. Combine with remaining ingredients, adding hot pepper sauce to taste. cover tightly (air will cause avocado to turn dark); refrigerate until ready to serve. Serve garnished with chopped tomato and green pepper. Can be served with tostados for dipping. To prepare the tostados., cut tortillas into quarters and fry in shallow oil or shortening until richly browned and crisp, about 2 minutes. Drain on absorbent paper. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Guacamole Recipe By : Patsy Hobson, Liberty, Missouri Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces frozen avocado dip -- thawed 1/4 cup chopped onion 1/4 cup Texas Salsa 2 tablespoons chopped fresh cilantro 1 1/2 tablespoons fresh lime juice 1/4 teaspoon salt Combine all ingredients, stirring well Yield: 2 cups - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Brandied Krok-A-Cheese Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sharp cheese -- grated 1 3 oz pkg cream cheese 3 tablespoons brandy 2 tablespoons olive oil 1 teaspoon dry mustard 1 teaspoon garlic -- minced 1/2 teaspoon salt Put the cheddar and cream cheese in a 2 quart glass microwave dish, and zap at 50% for 3 - 5 minutes, stirring every minute till softened. Stir in the rest of the ingredients and beat with an electric mixer until soft and creamy. Pack in a crock or bowl with tight fitting lid. Refrigerate for at least a week. Serve at room temperature as a spread or dip. - - - - - - - - - - - - - - - - - - - NOTES : Comments: This is a favorite of ours that MUST be made ahead, great for parties or just to have in your refrigerator for a fund taste treat on crackers, fresh veggies or on breadsticks! Carol Roc Nutr. Assoc. : 0 * Exported from MasterCook * Artichoke-Chili Dip Recipe By : Mary Bergeron, Seattle, Wash. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces canned artichoke hearts -- drained and chopped 4 ounces canned green chili peppers -- rinsed, seeded, chop 1 cup grated Parmesan cheese 1 cup mayonnaise Tortilla chips Breadsticks Combine the chopped artichoke hearts, chopped chili peppers, cheese, and mayonnaise. Turn mixture into an 8-inch round baking dish. Bake in a 350 degree oven about 20 minutes or till heated through. Serve warm with tortilla chips and breadsticks. Makes about 2 3/4 cups. BH&G - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Avocado Dip Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Small Avocados -- peeled, cut up 1 Tomato -- peeled. cut up 1/2 Cup Mayonnaise 1/2 Small Onion 2 Tablespoons Lemon Juice 1 Teaspoon Worcestershire Sauce 1 Teaspoon Salt Place all ingredients in blender; cover. Blend on high until smooth. Cover; chill. Makes 2 cups. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bacon and Horseradish Dip Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked bacon -- crumbled 1 tablespoon horseradish 1 cup sour cream 1/4 cup mayonnaise 1 medium onion -- sliced 1 tablespoon parsley Put all ingredients into blender container. Cover, press button 7 for 20 seconds or until smooth. Chill 1 hour. Yield: 1 1/2 cups. - - - - - - - - - - - - - - - - - - - NOTES : try on barbecue broiled steaks. Nutr. Assoc. : 0 * Exported from MasterCook * Baked Cheese Dip Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cheddar cheese -- grated 1 cup monterey jack cheese -- shred 1 cup parmesan cheese -- grated 1 cup mayonnaise 1 small onion -- chopped fine 1 clove garlic -- minced 1 can artichokes -- chopped 1 10 inch round sourdough bread -- hollowed out Mix all the ingredients together and hollow out a round loaf of French bread. Put the mixture into the bread, put lid back on and bake for 1-1/4 hours at 350:. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Tataki Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tuna black pepper -----sauce----- 1 cup peanut oil 1 ounce sesame oil 2 ounces soy sauce 1/2 ounce garlic -- grated 1/2 ounce ginger -- grated 5 spice powder to taste Fresh loin of tuna without bloodlines, roll in cracked black pepper then sear it in very hot cast iron pan without oil, cool down for better slicing. Sauce: 1 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slice tuna very thin, serve with sauce down and garnish with pickled ginger. A great appetizer. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Elegant Vegetarian Pate Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small onion -- quartered 1 small clove garlic 1/2 pound fresh mushrooms -- halved 2 tablespoons butter 1/4 tablespoon salt 1/4 teaspoon tarragon -- crushed 1 dash white pepper 1 (10 ounce) p whole toasted almonds 1 tablespoon dry sherry 1 tablespoon heavy cream In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. Melt butter in medium skillet; add onion, garlic, mushrooms, salt tarragon and pepper. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tablespoons. Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth. Add reserved 2 tablespoons chopped almonds; process with on-off bursts. Cover and chill... Mound pate on serving plate. Garnish with remaining 2/3 cup almonds. Makes about 1-1/2 cups. BLENDER INSTRUCTIONS: Follow instructions above, using electric blender to chop and grind almonds. Add sherry to ground almonds; blend until smooth. Transfer to bowl. Chop onion, garlic and mushrooms; cook as directed. Add mushroom mixture and cream to blender; puree. Blend thoroughly into almond mixture. Stir in reserved, chopped almonds. Finish as recipe directs. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fruit Salsa Dip Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tomato 1 orange -- peeled and segmented 2 kiwis -- peeled and sliced 1 red onion -- coarsely chopped 1 avocado -- peeled and pitted 1 bunch cilantro 2 jalapeno chile peppers garlic salt to taste In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro, and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt. Serve with tortilla chips or crackers. - - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0