RECIPES

   

Bon Appetite

This recipe comes from Angela's <one of my coworkers> mother.
Really simple and very tasty!!!
Shrimp Dip

Ingredients:

  • 1 Jar Shrimp Cocktail
  • 1 8 oz. Package of cream cheese
  • Milk
    •                     
    Dice cream cheese and place in food processor or blender. Add entire contents of the shrimp cocktail to cream cheese.
    Begin to blend until smooth, adding just enough milk to make it creamy.
    Chill and serve. Can be served on crackers or bread but I think it is best with potato chips.
      
                           
    This recipe comes from yet another coworker, Rhonda, who usually doesn't share recipes. I feel honored that she gave me this one!!!
    Chip Dip
      

    Ingredients:

  • 1 8 oz. Package of cream cheese
  • 1/4 cup French dressing
  • 2 tablespoons regular ketchup
  • 1 medium onion
    • Quarter onion and chop extremely fine or place quarters in food processor and chop until fine. Dice cream cheese and add to onion, add ketchup. Begin to process and slowly add french dressing. Process until smooth.
    Serve chilled with chips. Yummy!!!
      
                    
    This is a recipe that is partly from someone I happen to know upon which I experimented and came up with a great Lenten dish.
    Cabbage and Noodles
     

    Ingredients:

  • 1 medium size head of green cabbage (chopped into approximately 1inch pieces)
  • 2 Large Onions (sweet if in season - makes it taste much better)
  • 1 Package Goulash Noodles
  • 1/4 stick of butter or margarine
  • 1/2 cup Bacon Grease 
  • Salt & Pepper
    • Chop cabbage into 1 inch dice and set aside. Chop onions into 1 inch dice and set aside. In large skillet melt butter and 1/4 cup of bacon grease <reserve remaining bacon grease to add as needed during cooking>. Add onion to skillet and cook for about 10 minutes on medium high heat stirring constantly. Add chopped cabbage, stirring into onions. turn heat down to medium and let cook until cabbage and onions are tender, stirring occasionally and adding more bacon grease as needed to keep from sticking and burning. While this is simmering, cook noodles according to package directions and drain. Add to cooked cabbage and let simmer another ten minutes after addition. Serve hot.
    Variation: Instead of adding Goulash noodles, add leftover or fresh mashed potatoes to cabbage and let cook until potatoes begin to brown.
       
                 
    This recipe is from my friend Bernardine and where she got it heaven only knows. One night the phone rang and Bernie said, in her mischievious way, go to the dumb waiter. The dumb waiter to us is the elevator in the condo building we live in. We constantly use it to send stuff up and down to one another. One of these days someone in between is going to ring for it and will step into or swipe the stuff we send back and forth<hehehe>.
          
    Once I tasted it I was immediately in love with it. If you like those Taffy Apples that are sold in stores you'll love this. I know the ingredients look odd, but trust me on this one, for once you taste it you'll honestly think you are eating one of those commercially sold apples. It's a great item to serve at parties and just to have around for snacking for the family. Hope you enjoy it.
         
     Taffy Apple Dip  

    Ingredients

  • 2 Packages softened Philadelphia Cream Cheese
  • 1 Cup firmly packed brown sugar
  • 1 Cup Confectioners Sugar
  • 2 Tablespoons Vanilla
  • 1 Cup unshelled Peanuts
  • 6 Apples (Granny Smith work best)

    • Slice and core apples. Place in orange juice to retard browning. Chop nuts in food processor and remove. Add soften cream cheese to food processor and blend. Add brown and confectioners sugars and vanilla. Blend until all ingredients are mixed. Add nuts and blend until combined. Serve at room temperature with sliced apples. Keeps in refrigerator for one week.

                 
    Marinated Mushrooms

    Ingredients

  • 1 Pound of Fresh Mushrooms
  • 1 Bottle of Kraft Fat Free Zesty Italian Dressing
  • 6 Cloves of Garlic, crushed
  • 1 Teaspoon Oregano
  • 1 Teaspoon Basil

    • Clean an stem mushrooms. Place cleaned mushrooms in bowl with tight fitting cover. Add salad dressing to cover. Add crushed garlic, oregano and basil. Stir. Cover and refrigerated for twenty-four hours.

    Note: Removed stems can be chopped and frozen for future use in spaghetti sauce, meatloaf etc.

              

    This is a recipe I got from my friend Ceilie. She made it one day and brought it to work, just to prove that I would eat crab if it was disguised LOL. And I did and love it this way.
       

    This is a easy and quick recipe that tastes great and it adds elegance to a simple gathering when you add a good wine and some tasty cheeses to the menu along with assorted crackers.

       Crab Dip   

    Ingredients

  • 2 8 ounce packages of Philadelphia Cream Cheese softened
  • 6 Tablespoons Kraft Mayonnaise
  • 4 Tablespoons Worcestershire Sauce
  • 8 Tablespoons Pure Horseradish
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoons Onion Powder
  • 1/2 Cup finely sliced Green Onions
  • 1 small package Slivered Almonds
  • 2 Cans of Lump Crabmeat, drained and bones removed

    •                 

    Combine first six ingredients and microwave on medium for three minutes. Remove and stir to combine. Add drained crabmeat, green onions and sliced almonds. Microwave for three additional minutes on medium. Serve warm with snack crackers or bread.

    If you have comments or suggestions, email me at

    abigail96@oocities.com

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