|This page contains a collection of appetizers, dips & side dishes
|1 PKG ( 8OZ ) CREAM CHEESE
3 TABLESPOONS MILK
1/3 CUP OF BASIL PESTO
1 CUP FINELY CHOPPED RED PEPPER
|Mix cream cheese & milk with electric mixer on medium speed until
smooth. Blend in pesto & red pepper. Refrigerate for several hours or
|2 PKG ( 8OZ ) CREAM CHEESE, SOFTENED
2 CANS ( 6 OZ ) CRAB MEAT, RINSED, DRAINED, & FLAKED
1/2 CUP SHREDDED PARMESAN CHEESE
1/4 CUP CHOPPED GREEN ONIONS
2 TEASPOONS PREPARED HORSERADISH
|Mix all ingredients with electric mixer until well blended. Spoon into 9 inch
pie plate or quiche dish.
Bake at 350* until lightly browned. 20 to 25 minutes.
|1 PKG ( 8 OZ ) CREAM CHEESE, SOFTENED
1 PKG TACO SEASONING MIX
1 CUP EACH GUACAMOLE, SALSA & SHREDDED LETTUCE
1 CUP SHREDDED CHEDDAR CHEESE
1/2 CUP CHOPPED GREEN ONIONS
1 TABLESPOON SLICED BLACK OLIVES
|Mix cream cheese & seasoning mix. Spread onto bottom of 9 inch pie plate or
quiche dish. Layer other ingredients in the order listed above. Refrigerate over
night & then serve cold with chips.
|1 PKG ( 8 OZ ) CREAM CHEESE, SOFTENED
2 CUPS ( 8 OZS ) GOUDA CHEESE, SHREDDED
1/4 CUP CHOPPED FRESH CHIVES
1/4 CUP SLICED DRAINED SUN DRIED TOMATOES IN OIL
1/4 TEASPOON GARLIC POWDER
1/4 CUP FINELY CHOPPED FRESH PARSLEY
|Mix cream cheese & Gouda cheese until well blended. Stir in
chives, tomatoes, & garlic powder. Shape mixture into 2 small
logs or 1 large ball. Roll in parsley. Wrap in plastic & refrigerate
2 hours or until firm. Serve with crackers.
|GINGERED FRUIT SALSA WITH CINNAMON CHIPS
|1 TABLESPOON SUGAR
2 TEASPOONS GROUND CINNAMON
6 FLOUR TORTILLAS
3 TABLESPOONS BUTTER, MELTED
1 CUP FINELY DICED PINEAPPLE
1 CUP FINELY DICED PAPAYA
1 CUP FINELY DICED MANGO
1/4 CUP CHOPPED CILANTRO
1 TABLESPOON FINELY CHOPPED GINGER, CRYSTALIZED
1 TABLESPOON LEMON JUICE
1/8 TEASPOON SALT
|Set oven to broil. Mix sugar with cinnamon, brush both sides of tortillas
with butter. Sprinkle with the cinnamon sugar mixture. Cut each tortilla
into 12 wedges. Place wedges in single layer on 2 ungreased cookie
sheets. Broil 2 to 4 minutes, turning once until crispy & golden brown.
Cool completely. Mix all other ingredients & serve with the chips.
|SPICY LEMON SHRIMP WITH BASIL MAYONNAISE
|1 TEASPOON GRATED LEMON PEEL
3 TABLESPOONS LEMON JUICE
3/4 TEASPOON CRUSHED RED PEPPER
1/2 TEASPOON SALT
2 FINELY CHOPPED CLOVES GARLIC
3 TABLESPOONS OLIVE OIL
1 LB UNCOOKED LARGE PEELED DEVEINED SHRIMP
1/2 CUP FRESH BASIL LEAVES OR DRIED
1/2 CUP MAYONNAISE OR SALAD DRESSING
|Set oven to broil. Mix first 6 ingredients as listed above along with 1
tablespoon of the olive oil in medium bowl. Add Shrimp & toss to coat.
Spread Shrimp in ungreased jelly roll pan. Broil with tops 2 to 3 inches from
heat 3 to 5 minutes or until Shrimp are pink & firm. Place basil & remaining 2
tablespoons of oil in food processor. Cover & process until chopped. Add
mayonnaise & process until smooth. Serve Shrimp with the basil mayonnaise.
|2 LBS POTATOES
3 TABLESPOONS OIL
1/2 CUP MINCED ONIONS
1/4 CUP SOUR CREAM
2 TABLESPOONS PAPRIKA
SALT & PEPPER
2 TABLESPOONS BUTTER
|Scrub potatoes & cook in boiling water covered until well cooked 20 to 40
minutes. Drain & cover with cold water. When potatoes have cooled, peel &
mash them up. Heat oil in skillet & saute onions until caramelized, combine
the onions with sour cream & paprika. Mix in with potatoes, season with salt
& pepper. Place mixture in buttered baking dish & dot with butter. Bake at
375* for 30 minutes or until light crust forms. Sprinkle top with paprika.
|RED CABBAGE WITH APPLES
|1/4 CUP BUTTER
2 CUPS RED CABBAGE, SHREDDED
1 TEASPOON VINEGAR
1 CUP APPLES, PEELED & CUT INTO WEDGES
1 TABLESPOON BROWN SUGAR
|Place butter in a baking dish with a tight fitting lid. Place the dish in a
300* oven to melt the butter. Toss cabbage with the vinegar in the oven
dish, tossing to coat with the butter. Bake for 1 hour & cabbage will be
barely tender. Add apples & sprinkle with brown sugar. Continue to bake
for 30 more minutes.
|CHEESY CALICO CORN CUSTARD
|1 16 OZ PKG FROZEN CORN, THAWED & DRAINED
6 LARGE EGGS
1 CUP MILK
1 CUP CHOPPED ONION
1/2 CUP MINCED PARSLEY
2 CUPS SHREDDED SWISS CHEESE
1 RED BELL PEPPER, SEEDED & DICED
1 GREEN PEPPER, SEEDED & DICED
3/4 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER
|In large bowl beat eggs with milk. Stir in remaining ingredients,
pour into greased 2 1/2 quart casserole & bake for 1 1/2 hours in
350* oven or until knife inserted comes out clean.
|ORANGE GLAZE CARROTS
|6 TO 8 LARGE FRESH CARROTS
1/2 STICK BUTTER
2 TABLESPOONS GRANULATED SUGAR
2 TABLESPOONS PACKED BROWN SUGAR
1 TABLESPOON ALL PURPOSE FLOUR
2/3 CUP FRESH ORANGE JUICE
|Cut carrots into 1 inch length wise strips. Cook until barely tender & transfer
to shallow baking dish. In small pan, melt butter & stir in sugars & flour.
Gradually add orange juice. Cover & cook over medium high heat, stirring
constantly until mixture boils. Pour over carrots, bake at 350* for 30 minutes.
|Recipe property of Wisconsin Milk Marketing board & used here with permission
|THREE STEP CHEESECAKE
|2 PKGS ( 8 OZ ) CREAM CHEESE, SOFTENED
1/2 CUP SUGAR
1/2 TEASPOON VANILLA
1 READY TO USE GRAHAM CRACKER CRUST, 9 INCH
|Mix cream cheese, sugar & vanilla with electric mixer until well blended.
Pour into crust. Bake at 350* for 40 minutes, until center is almost set.
Cool completely. Refrigerate for at least 3 hours, or overnight.
|CINNAMON RICE PUDDING
|3 CUPS COOKED RICE
3 CUPS MILK
1/2 CUP SUGAR
1/4 CUP BUTTER
2 CINNAMON STICKS
1 TEASPOON VANILLA
BERRIES & WHIPPED CREAM
|Combine rice, milk, sugar, butter, cinnamon sticks & vanilla in a 2 quart
saucepan. Cook over medium heat until thick & creamy, 20 to 25 minutes,
stirring frequently. Remove from heat, remove cinnamon sticks. Top with
whipped cream & fresh berries. Serve sprinkled with ground cinnamon.
|STRAWBERRY TWINKIES, SWEET SURRENDER
|1 PKG TWINKIES ( BOX OF TEN )
1 PKG FROZEN STRAWBERRIES WITH SUGAR
1 PKG STRAWBERRY GLAZE
8 OZS CREAM CHEESE
1 CAN SWEETENED CONDENSED MILK
1 MEDIUM CONTAINER COOL WHIP
|Cut twinkies in half lenghtwise, place in 9x13 pan with cream side up.
Combine strawberries with glaze & pour over twinkies. Mix cream
cheese with milk with mixer. Fold in cool whip & then spread over top of
strawberries. Refrigerate over night.