CHIP DIP
Salsa Dip
12oz Salsa
1 cup sour cream
1 Cup Mayo
1 envelope dry vegetable soup mix
Just mix together and serve. Low fat or fat
free sour cream or mayo may be
used to cut fat calories enjoy.
Recipe provided by Betty Beu from New York
Chapter H.
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DIRTY DIP
1 Can of Chili's and Tomatoes (Rotel)
2 lbs. of Velveeta cheese
1 lb. of Hamburger
1 lb. of sausage
1 can of Campbell's Cream of Mushroom soup
1/2 cup of chopped onions
Garlic to taste
Tabasco or Jalapeņos to taste
Brown ground beef with onions & garlic
and drain. Brown sausage and drain.
Cube cheese in 1" cubes. Combine all
ingredients in a Crock Pot and stir occasionally.
Serve from Crock Pot with nacho chips.
Recipe provided by Pat McNew GA
Chapter U 1998 Red GL1500 SE
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BRAUNSWEIGER BALL
10 to 16oz Braunsweiger.
1/2 jar horseradish.
1 pkg. Lipton Onion Soup.
2-3 Tbs Chili Sauce.
2-3 Tbs sweet pickle relish.
1 8 oz pkg Philadelphia Cream cheese.
Let stand at room temperature. Mix all together and shape into a ball.
Recipe provided by Nancy Colvis
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HOT CHEESE BALLS
2 cups Sharp cheddar cheese grated.
1/2 cup butter.
1/8 Tsp salt.
1 cup flour.
1/4 Tsp dry mustard
Blend cheese and butter. Add flour, salt and mustard.
Roll into balls around stuffed olive.
Bake on greased sheet at 350 degrees for 10 minutes.
Recipe provided by Nancy Colvis GWRRA web board.
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CRABMEAT TREATS
1 can crabmeat.
1 jar Old English cheese.
1 stick butter.
1 Tbs of mayonnaise.
Lawry's Seasoned Salt.
Garlic salt.
1 pkg English muffins.
Cream butter and cheese and add crabmeat and seasonings.
Spread on muffin halves. Freeze for 20 minutes.
Then cut into squares, freeze some more then throw
in plastic bag and put in the freezer.
Toast 10 minutes or until golden brown for serving.
Recipe provided by Nancy Colvis GWRRA web board.
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CHEESE FONDUE
6 to 8 slices of bacon.
Onion diced up.
1 stick Oleo.
1 can of tomato's drained and cut up.
1 can of tomato's with green chiles.
2 lbs of Velveeta.
1/3 tsp chili pepper.
Melt all together and pour into a Fondue pot, dip toasted garlic bread.
Recipe provided by Nancy Clovis GWRRA web board.
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CHEESE SPREAD WREATH
1 8oz and 1/2 of 8oz Philadelphia Cream Cheese.
2 Tbs Mayonnaise.
2 Tbs Green onion chopped.
1 pkg dried beef chopped.
Mix all ingredients together and shape into a ball
or like I did into a wreath.
I saved some of the green onion for the top and
used half cherries for ornaments and a small red
velvet bow for decorations.
Recipe provided by Nancy Colvis from GWRRA web boards.
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DIRTY DIP
1 can of Chili's and Tomato (Rotel)
2 lbs of Velveeta cheese
1 lb hamburger meat
1 lb sausage
1 can of Campbell's Cream of Mushroom soup
1/2 cup chopped onions
Garlic to taste
Tabasco or Jalapenos to taste
Brown ground beef with onions and
garlic and drain. Brown sausage and drain. Cube cheese
into 1 inch cubes. Combine all ingredients
in a crock pot and stir occasionally.
Serve from crock pot with nacho chips.
Recipe provided by Pat McNew GA Chapter U
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TORTILLA ROLL UPS
8 oz softened cream cheese
1- 11/2 cup sour cream
1 small can diced, drained green chilies
2 Tbs diced onion or flakes
6 inch flour tortillas (whole wheat are best)
Salsa, chunky (Old El Paso)
1/4 Tsp garlic salt
Mix first 5 ingredients, spread about
1 heaping Tbs on a tortilla. Roll up like a jelly roll.
Cover and refrigerate overnight. Slice into
approximately 1 1/4 inch pieces. Serve on plate
with a bowl of salsa as a dip.
Recipe provided by Norm and Sandy Green
forwarded by Fred and Emily Shiles CD's of VA
Chapter W.
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PICKLED OKRA ROLLS
1 lb sliced ham
1 8 oz package cream cheese softened
jar of pickled okra
Spread slice of ham with thin layer
of softened cream cheese. place 2 pieces of okra at
edge. Roll up and cut into 3 pieces.
Serve with toothpick.
Recipe provided by Norm and Sandy Green
forwarded by Fred and Emily Shiles CD's of VA
Chapter W.
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CHEESE BALL
1 large and 1 small cream cheese
1/2 lb sharp cheese
1 Tsp Worcestershire sauce
1/2 cup nuts, chopped
1 Tbs horseradish
1 small onion
Sprinkle of garlic powder
Let cream cheese get to be room
temperature. Grate sharp cheese, then mix cheeses together.
Add horseradish, onion, garlic and Worcestershire
sauce. Shape into a ball and roll in the nuts.
Recipe provided by Bob and Nancy Schrader
Florida DD
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HONEY GLAZED SNACK MIX
12 cups of Chex Mix or use 8 cups of Crispix
cereal and 3 cups miniature pretzels
2 cups mixed nuts
2/3 cup butter or margarine
1/2 cup honey
In large bowl, combine the
cereal mix and mixed nuts; set aside. In a small sauce pan melt
butter and stir in the honey until
well blended. Pour over cereal mixture and stir to coat.
Spread into graded 15 inch by
10 inch baking pans. Bake at 350 degrees for 12 t o15
minutes or until slightly glazed,
stirring occasionally. Cool in pan for 30 minutes, remove
from pan and spread on waxed paper
to cool completely. Store in airtight container.
Makes about 12 cups.
Recipe provided by Bobbi
Chipman
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JALAPENO TORTILLAS WRAPS
Mix softened 8oz cream cheese with 8oz sour
cream.
Chop 1-lg can black olives
1-sm bottle of green olives
1-sm can green chilies
1-sm can jalapenos
Blend all the ingredients above into
cheese mixture and let set over nite.
Makes 12 burritos size tortillas.
Take tortilla at room temp and spread
cheese filling evenly on to one tortilla at a
time and then slowly roll up tortilla
and wrap with wax paper/plastic wrap and
place in fridge.
Cut unwrapped rolled log into bite size
and place on serving tray and keep chilled
till ready to serve.
Caution maybe spicy to the palate (:o)
Recipe provided by Jack &
T Parker from North Dakota
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PARTY PICKLES
1 Gallon whole dill pickles
5 lbs sugar
4 garlic cloves
1 oz Tabasco sauce
Pour off all juice, slice pickles, put
half of sugar in jar- add pickles, rest
of sugar, garlic & Tabasco.
Recipe provided by Diane Loving Chapter N Gaffney South Carolina.
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