Dips/Sauces

        Vegetable Dip Horseradish Sauce
        Herb Butter Finger-Licken Barbecue Sauce
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        Vegetable Dip

        Submitted by: Codi

        1 Pint IMO Sour Cream 3 Tbsp. Dill Weed
        1 Pint Manayise 3 Tbsp. Bonapete
        3 Tbsp. Minced Onion

        Mix, Chill, Dip Veggies, and Eat

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        Horseradish Sauce

        Submitted by: Codi

        ¼ Tsp. Sugar ¼ Tsp. Salt
        ¼ Tsp. Pepper 1 (3 oz) Pkg. Cream Cheese
        1 Tsp. Grated Onion 2 Tbs. Horseradish
        1 Cup Sour Cream *

        Combine all ingredients in blender. Yields: 1 ½ Cups.

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        Herb Butter

        Submitted by: Codi

        1 Stick Butter (softened) 1 Tbs. Lemon Juice
        2 Tsp. Finely Chopped Parsley 1 Small Clove Garlic (pressed)
        2 Tsp. Finely Chopped Chives 2 Tsp. Finely Chopped Tarragon

        Add herbs and juice to softened butter and cream together. Cover and store in refrigerator for seasonings to blend. Good on vegetables, bread, fish, or steaks.

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        "Finger-Licken" Barbecue Sauce

        Submitted by: Codi

        4 (14 oz) Bottles Chili Sauce or Catsup 1 Quart Prepared Mustard
        1 (15 oz) Bottle Worcestershire Sauce 1 Cup Sugar
        1 Lb. Butter 2 Tbs. Liquid Smoke
        Juice of 4 Lemons 1 Tsp. Salt
        1 Heaping Tsp. Red Pepper 1 Heaping Tsp. Black Pepper
        1 Quart Cider Vinegar *

        Mix all ingredients and heat, stir until butter melts. Will keep indefinitely in the refrigerator and is delicious on anything. Yields about 4 ½ Quarts

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