Bette's Onion Chip Dip
By Karen Butterfield
From Bette Boice
2 c sour cream
1 1/2 c mayonaise
1 Tbs minced onion
1/2 tsp garlic galt
1/2 tsp onion salt
1 lid vinegar
Mix and chill overnight
You may want to add more seasoning to taste
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Wednesday, June 29, 2011
Friday, June 17, 2011
Texas Caviar
Texas Caviar
By Celeste Giron
2-15 oz. black beans rinsed and drained
1 bunch cilantro finely chopped
2-10 oz. diced tomatoes with chili peppers
1 can shoe peg corn, drained
1 tsp. minced garlic
1/8 tsp. red pepper
1 yellow bell pepper, finely chopped
½ tsp. salt
1 red bell pepper, finely chopped
½ bunch green onions, sliced
Mix and serve with chips.
By Celeste Giron
2-15 oz. black beans rinsed and drained
1 bunch cilantro finely chopped
2-10 oz. diced tomatoes with chili peppers
1 can shoe peg corn, drained
1 tsp. minced garlic
1/8 tsp. red pepper
1 yellow bell pepper, finely chopped
½ tsp. salt
1 red bell pepper, finely chopped
½ bunch green onions, sliced
Mix and serve with chips.
Jezebel Sauce
Jezebel Sauce
By Celeste Giron
1-10oz. jar Dijon Mustard
1-10 oz. jar horseradish sauce
10 oz. apple jelly
10 oz. apricot jam
Blend well in the blender. Pour over a block of cream cheese (8 oz.) and serve with favorite crackers.
By Celeste Giron
1-10oz. jar Dijon Mustard
1-10 oz. jar horseradish sauce
10 oz. apple jelly
10 oz. apricot jam
Blend well in the blender. Pour over a block of cream cheese (8 oz.) and serve with favorite crackers.
Saturday, June 11, 2011
Carmel Corn
Carmel Corn
By Grandma Butterfield
1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter
cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.
By Grandma Butterfield
1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter
cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.
Wednesday, March 2, 2011
Healthish Buffalo Chicken Dip
Healthish Buffalo Chicken Dip
By Marissa Nichols Giron
This is my version of buffalo chicken dip that is a mix of the full fat Frank’s Red Hot Sauce version and Hungry Girl’s skinny version. It is an appetizer of party dip and goes well with tortilla chips or as a veggie dip.
Ingredients:
10 ounce can white chicken
4 ounces (half a brick) of non-fat cream cheese or nuefchatal cheese
¼ cup Frank’s red hot sauce (original version) not the buttery tasting wing sauce
½ cup shredded mozzarella cheese
1/8 cup ranch dressing
1/8 cup fat free, plain greek yogurt
Instructions:
Leave the cream cheese out of the fridge for a few minutes until it softens. Mix all ingredients together and pour into baking dish. Bake at 325 degrees for 20 minutes or until the mixture starts to bubble a bit.
By Marissa Nichols Giron
This is my version of buffalo chicken dip that is a mix of the full fat Frank’s Red Hot Sauce version and Hungry Girl’s skinny version. It is an appetizer of party dip and goes well with tortilla chips or as a veggie dip.
Ingredients:
10 ounce can white chicken
4 ounces (half a brick) of non-fat cream cheese or nuefchatal cheese
¼ cup Frank’s red hot sauce (original version) not the buttery tasting wing sauce
½ cup shredded mozzarella cheese
1/8 cup ranch dressing
1/8 cup fat free, plain greek yogurt
Instructions:
Leave the cream cheese out of the fridge for a few minutes until it softens. Mix all ingredients together and pour into baking dish. Bake at 325 degrees for 20 minutes or until the mixture starts to bubble a bit.
Monday, February 28, 2011
Chex Mix Sweet Recipe
Chex Mix Sweet Recipe
By Val Butterfield
1 large box Rice Chex
1 large box Golden Grahams
2 cups sliced almonds
2 cups coconut
2 cups white Karo syrup
2 cups granulated sugar
3 cubes real butter
Combine dry ingredients.
Bring to boil syrup, sugar & butter & boil
2-3 minutes.
Pour over dry ingredients &
mix well.
By Val Butterfield
1 large box Rice Chex
1 large box Golden Grahams
2 cups sliced almonds
2 cups coconut
2 cups white Karo syrup
2 cups granulated sugar
3 cubes real butter
Combine dry ingredients.
Bring to boil syrup, sugar & butter & boil
2-3 minutes.
Pour over dry ingredients &
mix well.
May's Salsa
May's Salsa
By Val Butterfield
Blend in blender:
2 cans stewed tomatoes
1/4 cup vinegar
Then add:
1 small chopped onion
1 small can diced green chilis
1/4 cup chopped cilantro
1 tsp salt
1/2 tsp (heaping) garlic powder
1/2 tsp cumin
By Val Butterfield
Blend in blender:
2 cans stewed tomatoes
1/4 cup vinegar
Then add:
1 small chopped onion
1 small can diced green chilis
1/4 cup chopped cilantro
1 tsp salt
1/2 tsp (heaping) garlic powder
1/2 tsp cumin
Chicken Salad
Chicken Salad
By Val Butterfield
4 cups cooked diced chicken
1 cup slivered almonds
2 cups grapes
1 1/2 cups celery diced
1 cup sour cream
1/2 cup mayonaise
1 Tablespoon lemon juice
1/2 teaspoon salt
2 Tablespoons honey
By Val Butterfield
4 cups cooked diced chicken
1 cup slivered almonds
2 cups grapes
1 1/2 cups celery diced
1 cup sour cream
1/2 cup mayonaise
1 Tablespoon lemon juice
1/2 teaspoon salt
2 Tablespoons honey
Thursday, February 10, 2011
Mexican Corn Pudding
Mexican Corn Pudding
By Kinder Giron
4 cans White Shoepeg Corn
1 cube cream cheese
1 stick butter
1 can green chilis
Melt butter and cream cheese in pan. Mix in corn and chilis. Serve hot.
By Kinder Giron
4 cans White Shoepeg Corn
1 cube cream cheese
1 stick butter
1 can green chilis
Melt butter and cream cheese in pan. Mix in corn and chilis. Serve hot.
Monday, January 31, 2011
Easy and Delicious Guacamole
Easy and Delicious Guacamole
by Aubrey Culverwell
avocados
about ¼ tsp. salt per avocado
about 2 Tbsp. salsa per avocado
about 3/4 tsp. garlic powder per avocado
about ½ tsp. lemon or lime juice per avocado
chopped cilantro (optional)
chopped onion (optional)
Halve avocados and gently squeeze out pits. Scoop avocado fruit into bowl. Add salt, juice, salsa and garlic powder. Mash with a fork, leaving some chunks, if desired. Taste. If you can't taste the avocado much, add more salt. If it's a little flat, dribble in more juice. If it's not spicy enough, add more salsa. Play with it. Stir in cilantro and/or onion at the end if desired.
by Aubrey Culverwell
avocados
about ¼ tsp. salt per avocado
about 2 Tbsp. salsa per avocado
about 3/4 tsp. garlic powder per avocado
about ½ tsp. lemon or lime juice per avocado
chopped cilantro (optional)
chopped onion (optional)
Halve avocados and gently squeeze out pits. Scoop avocado fruit into bowl. Add salt, juice, salsa and garlic powder. Mash with a fork, leaving some chunks, if desired. Taste. If you can't taste the avocado much, add more salt. If it's a little flat, dribble in more juice. If it's not spicy enough, add more salsa. Play with it. Stir in cilantro and/or onion at the end if desired.
Southwestern Eggrolls
Southwestern Eggrolls
(this sounds like an appetizer but it's actually a main entree 'cause they're burrito-sized)
By Aubrey Culverwell
Eggrolls:
5-7 burrito-sized tortillas
approx. 1 large chicken breast
1 Tbsp. vegetable oil
1 red bell pepper, minced
2 or 3 green onions, minced
1 can corn, drained
1 can black beans, rinsed
2 Tbsp.frozen spinach, thawed and drained
1 small can diced green chilies
2 Tbsp.minced fresh parsley, or dried parsley
½ tsp. cumin
½ tsp. chili powder
¼ tsp. salt
dash of cayenne pepper
3/4 C monterey jack cheese (or cheddar, or...)
Cook chicken in oil and set aside. Sauteé pepper and onions in oil until tender. Dice chicken and add to pan. Add corn, beans, spinach, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes. Stir well. Remove from heat and add cheese, stirring until cheese is melted. Wrap tortillas in a moist cloth and microwave for 1½ minutes. Spoon chicken mixture into the center of the tortilla. Roll tightly. Freeze for 4 hours or overnight. Now you can deep fry the eggrolls. Another option is to brown both sides in a little oil and then bake them. For an even healthier and still-tasty option, spray each roll with cooking oil and then bake. Bake for about 20 minutes in a 375-degree oven.
Sauce:
¼ C mashed avocado (about half an avocado)
¼ C mayonnaise
¼ C sour cream
1 Tbsp. buttermilk, or regular milk with a little lemon juice
1½ tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dill weed
dash of garlic powder
dash of black pepper
diced tomato (optional)
chopped green onion (optional)
Mix all ingredients except tomato and green onion. If desired, garnish with tomato and green onion.
(this sounds like an appetizer but it's actually a main entree 'cause they're burrito-sized)
By Aubrey Culverwell
Eggrolls:
5-7 burrito-sized tortillas
approx. 1 large chicken breast
1 Tbsp. vegetable oil
1 red bell pepper, minced
2 or 3 green onions, minced
1 can corn, drained
1 can black beans, rinsed
2 Tbsp.frozen spinach, thawed and drained
1 small can diced green chilies
2 Tbsp.minced fresh parsley, or dried parsley
½ tsp. cumin
½ tsp. chili powder
¼ tsp. salt
dash of cayenne pepper
3/4 C monterey jack cheese (or cheddar, or...)
Cook chicken in oil and set aside. Sauteé pepper and onions in oil until tender. Dice chicken and add to pan. Add corn, beans, spinach, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes. Stir well. Remove from heat and add cheese, stirring until cheese is melted. Wrap tortillas in a moist cloth and microwave for 1½ minutes. Spoon chicken mixture into the center of the tortilla. Roll tightly. Freeze for 4 hours or overnight. Now you can deep fry the eggrolls. Another option is to brown both sides in a little oil and then bake them. For an even healthier and still-tasty option, spray each roll with cooking oil and then bake. Bake for about 20 minutes in a 375-degree oven.
Sauce:
¼ C mashed avocado (about half an avocado)
¼ C mayonnaise
¼ C sour cream
1 Tbsp. buttermilk, or regular milk with a little lemon juice
1½ tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dill weed
dash of garlic powder
dash of black pepper
diced tomato (optional)
chopped green onion (optional)
Mix all ingredients except tomato and green onion. If desired, garnish with tomato and green onion.
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