ARTICHOKE DIP

 

MOM'S FAMOUS ARTICHOKE DIP

From Kaylee Reid

Preheat oven to 350 degrees.

1 (8 oz.)  block cream cheese

4 oz. mozzarella cheese, shredded

4 oz. parmesan cheese, freshly shredded

4 oz. mayonnaise

1 (15 oz.) can artichoke hearts, water packed, chopped well

4 cloves garlic

shakes of white pepper

paprika sprinkles

spinach, cooked, optional

Combine all ingredients in mixer bowl and blend until smooth. Some lumps are fine. Spinach may be added to the mixture, if desired.

Place in an 8 x 8 oven-safe dish.

Bake 15 minutes at 350.

Stir and then sprinkle paprika on top.

Bake 15 minutes more to cook through. Dip is finished when bubbling in the oven.

Serve with tortilla chips or French bread rounds.

CREAMY JALAPENO DIP

CREAMY JALAPENO DIP   (copycat of Chuy's Dip)

From Kristin Troyer

1 cup mayo

1/3 cup sour cream

1/3 cup buttermilk

1/2 t. garlic, minced

4 oz. can green chilies

4 oz. can jalapenos

1/3 cup chopped cilantro

1 pkg. ranch dip mix

Put all ingredients in a food processor or blender.

Blend til smooth.

Serve with tortilla chips.

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

From Lora Troyer

1 can garbanzo beans, drained and rinsed
1/8 t. salt, heaping
1/8 t. baking soda, plus a tiny bit more
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional

In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.

Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.

Refrigerate before enjoying.

Sprinkle in chocolate chips.

Lora's note:  This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!

SOUR CREAM DRESSING RECIPE

SOUR CREAM DRESSING RECIPE

From Billie Reid

2 T. sugar
1 t. salt
1 t. mustard
2 T. lemon juice
2 T. vinegar
1 cup sour cream

Mix first five ingredients. Place in covered dish in the refrigerator for one hour.

Whip cream until light, not stiff.

Add other ingredients and mix to combine.

SALSA VERDE

SALSA VERDE
From Kristi Templeton

1 lb. tomatillos
2 jalapeno peppers
2 cloves of garlic, peeled
1/2 medium onion, quartered, plus 1/3 cup finely chopped onion, divided
1 cup chopped cilantro,  thicker stems removed first
1/3 to 1/2 cup water
kosher or sea salt, to taste
1/2 t. ground cayenne pepper, optional

Remove the husks from the tomatillos; discard husks.  Rinse fruit well to remove sap.

Cut the stemmed tops off the jalapenos then split them in half. Using a spoon, scrape away the seeds and veins.  This is where the main heat lives. If you don't mind the heat, leave the peppers whole.

Lightly grease a griddle or skillet, rubbing excess off with a paper towel. Place on medium heat.  When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning veges over with tongs to soften and slightly blister as much surface as possible.  The peppers, onions and garlic will soften and blister the fastest.  After about 5 minutes, remove the onions, garlic and peppers to the bowl of a blender.  Continue roasting the tomatillos for another 5-8 minutes.  Optional, carefully slice the tomatillos in half to accelerate the roasting.  Once the tomatillos have started to soften and are just starting to release their juices, remove them to the blender.

Alternate broil method to paragraph above (from Kristi's friend): Instead of stove top, you can put a little oil on all the items (except cilantro) and put them on a cookie sheet or baking pan and put under broiler for a few minutes to get a nice char. Then put in oven for about another 10-15 minutes and let the tomatillos break down some more for a really good flavor.

Allow to cool for a few minutes, then add 1/3 cup water, place the blender lid on loosely, holding it in place with a kitchen towel and puree until just slightly chunky to smooth, depending on personal preference.  Add more water if a thinner consistency is desired.

Pour the salsa into a bowl, add salt to taste.

Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don't like the chunky cilantro and onions.  Adding them after the fact adds texture back to the salsa).

If more heat is desired, add the cayenne, to taste.

Place in an airtight container-preferably a glass jar-and store in the refrigerator for up to a week.  Add a squeeze of lime juice to freshen as needed. 

BEAU MONDE DIP

My cousin Phyllis, center, with her family

BEAU MONDE DIP

From Phyllis White

1 cup sour cream

1 cup mayonnaise

1 tblsp. onion flakes

1 tblsp. parsley flakes

1 tsp. dill weed

1 tsp. Beau Monde powder

Combine all ingredients.

SALSA RECIPE

Rachel's birthday dinner

Rachel is my niece, Damon and Lucy's daughter

SALSA RECIPE

From Rachel Brown 

Ingredients:

1 Tbsp. Salt

2 Tbsp. Accent Seasoning

1 Heaping Tbsp. chopped Garlic

6 Tbsp. Oil

6 Tbsp. White Vinegar

1 large Onion

1 28 oz. can diced Tomatoes

Fresh Jalapenos (to taste...I put 3 to make it spicy, seeds and all)

Directions:

Mix first 5 ingredients in small saucepan and heat, stirring constantly until dry ingredients dissolve and mixture turns clear. (don't boil)

Finely chop onion/jalapenos in food processor, pour in large bowl. Add tomatoes (desired consistency) and oil mixture. Stir and refrigerate

Makes 6 cups of salsa.

I blend mine in the magic bullet so it's not chunky!  :)

APPLE BUTTER

Photo: our family in the early 90s

Photo:  all grown up in 2007

This recipe for apple butter...a favorite in our family.

  

APPLE BUTTER 

From Judi Troyer   (from Eldona Conklin)  

1/4 t. mace

1/2 t. ground nutmeg

3 t. cinnamon

1 1/2 t. whole cloves

Tie spices in a double cheesecloth bag.

3 lbs. fresh apples, blanched, peeled and pureed

2 1/2 cups honey

1/4 cup lemon juice

3/4 cup fresh orange juice

Combine ingredients, add cheesecloth bag with spices and simmer until apples cook down to a thick sauce. (This takes several hours.)  Remove spices. Pour into hot sterilized jars and seal.

Can substitute apricots, plums, or peaches for fruit.