Sauces, Dips, etc.

Do you think you would like to try pancakes or waffles but you are out of Syrup? This is not a problem. I like to make my own because it is cheaper. If it is too runny for you add a little cornstarch to thicken it up.

1 cup granulated sugar
1 cup brown sugar
1 cup water
¼ teaspoon vanilla or maple flavoring

Combine all ingredients and bring to a boil.
Serve warm. Can be stored in the refrigerator and warmed when you need
it and if you want to make a bigger batch you can freeze it and warm
when needed.

Chunky Homemade Peanut Butter

2 cups unsalted dry roasted peanuts
1/4 teaspoon salt
1/2 cup chopped unsalted dry roasted peanuts
1/2 teaspoon grated orange rind (optional)

In a food processor, process the 2 cups peanuts and the salt for 5
minutes or until smooth and spreadable. Stop occasionally to scrape

the side of the bowl so mixture is evenly blended.
Stir in the 1/2 cup chopped peanuts and orange rind (if using).
Transfer to covered container; refrigerate for at 1 hour before serving.

Store in the refrigerator (will keep for one month). Makes 1 3/4 cups.

Homemade Strawberry Syrup

Wendy submitted this next recipe. Thank You Wendy this sounds great!

I always wondered how to make strawberry syrup for pancakes or waffles. Then I found this tip. Put some strawberries (frozen or fresh) in a saucepan and cook on medium until they are cooked down. (10-15 min). Then add some pancake syrup to the saucepan, covering the strawberries and simmer for 10 minutes. It works great even with cheap 99 cent pancake syrup.

Perfect strawberry syrup! This can be modified for blueberries or
any other fruit you desire. And there is no need to add sugar to
the fruit since the syrup takes care of the sweetness.

Old-Fashioned Apple Butter

12-14 apples (preferably Jonathan or winesap)

2 cups apple juice

Sugar

Cinnamon

Allspice

Cloves

1/2 cup sauterne (optional)

Wash, core and quarter apples (do not peel). Combine apples and apple juice in lightly oil Crock-Pot. Cover and cook on low for 10 to 18 hours or on High for 2 to 4 hours. When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to Crock pot. For each pint of sieved cooked fruit, add 1-cup sugar, 1-teaspoon cinnamon, ½-teaspoon allspice and ½-teaspoon cloves; stir well. Cover and cook on High for 6 to 8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Add sauterne (optional) for the last hour of cooking. Spoon into hot sterilized jars and process according to standard canning methods. Makes about 5-1/2 pint jars.

Horseradish Sauce
1 cup reduced-fat sour cream
1/2 cup reduced -fat mayonnaise
1/4 cup drained prepared horseradish
1 tablespoon cider vinegar
1 teaspoon sugar
1/4 teaspoon dried thyme leaves (optional)
1/8 teaspoon salt and white or black pepper

In a small bowl, stir together the sour cream, mayonnaise, horseradish,
vinegar, sugar, thyme (if using), salt, and pepper.
Cover and refrigerate for at least 1 hour (will keep for 1 week). Serve
with meat or fish. Makes 1-3/4 cups.
Prep Time: 5 minutes, Chilling Time: 1 hour

Dutch Diet Dip

(Low-Cal)
1 cup cream-style cottage cheese
1 tablespoon lemon juice
Dash of salt
1 teaspoon dillweed
Carrot slices

Place cottage cheese, lemon juice and salt in blender container; cover.
Blend at low speed for 4 minutes or until smooth, scraping sides of
container occasionally. Pour into serving dish; sprinkle with dillweed.
Top with carrot slices. Serve as a dip with celery sticks, carrot
sticks or potato chips. Yield: 4 servings.

Fancy Fruit Dip
1 (8 ounce) package cream cheese
1 jar marshmallow fluff
1/2 lemon

Allow cream cheese to soften to room temperature. Mix cream cheese and
marshmallow fluff with electric mixer, adding juice from the lemon as
you mix. Serve with all types of fresh fruit.

Hot Cheese Dip
1/2 cup mayonnaise
1/2 pound Velveeta cheese, sliced
3 tablespoons milk
1 tablespoon lemon juice
1 jalapeno pepper
1/4 onion, cut in small pieces
1/2 teaspoon sugar
1 clove of garlic

Place mayonnaise and Velveeta cheese in saucepan; cover. Place over
very low heat for 8 minutes or until cheese is melted. Place remaining
ingredients in electric blender container; pour cheese mixture over
ingredients in blender. Process at high speed for 40 seconds or until
blended. Serve hot with crackers, chips or vegetable sticks.

Marinara Sauce
1/2 cup olive oil
6 large cloves garlic, minced
Two 28-ounce cans whole peeled Italian tomatoes
1/2 cup chopped fresh basil
1 teaspoon crushed red pepper flakes
Salt to taste
Black pepper to taste

Heat the oil in a large skillet over low heat. Add the garlic and cook
for 3 minutes, stirring frequently, until golden brown. Do not let the
garlic burn or your sauce will be bitter. Add the tomatoes and raise
the heat to medium. Simmer for 10 minutes, stirring often. Using a
spoon, break up the tomatoes into small pieces. Add the basil, red
pepper flakes, salt and pepper. Simmer, stirring frequently, for
another 15 to 20 minutes, until the sauce is thick. Taste for
seasonings. Serves 6.

1/2 cup butter or margarine, softened

1/4 cup sifted powdered sugar

1/2 cup canned pumpkin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving. I serve this in a hollowed out mini-pumpkin. Makes: 1-1/4 cups.

Strawberry Butter (Margarine)
1/2 cup soft margarine or butter
1 (10 ounce) package frozen sliced strawberries, thawed
1/2 cup confectioners' sugar

Whip margarine until creamy. Drain thawed berries. Add berries
gradually to margarine, beating well after each addition. Beat in
sugar. Chill until serving time. Use as topping for French toast, muffins, etc.

Shrimp 'N' Dip
2 cups low-fat (1% milk fat) cottage cheese
2 tablespoons low-fat (1% milk fat) milk
¼ small yellow onion
4 sprigs parsley
1 teaspoon dried dill weed
1 clove garlic, halved
¼ teaspoon black pepper
6 ounces cooked peeled shrimp, finely chopped

In a food processor or blender, process the cottage cheese, milk, onion, parsley,

dill weed, garlic, and pepper until smooth. Stir in shrimp. Cover and refrigerate for

at least 1 hour (will keep for 2 days). Serve with an assortment of fresh vegetables

and/or reduced-fat chips. Makes about 2-1/3 cups. Prep Time: 15 minutes Chilling Time: 1 hour

Back to Top

Crab Dip
8-ounce imitation crab, cut up
1 cup mushroom soup
8 ounce cream cheese
1/2 cup green onions, sliced thinly
1/2 cup celery, chopped finely
1/2 cup mayonnaise
1 package Knox gelatin

In medium-sized saucepan, melt the cheese and soup together until the

cheese is melted; add gelatin. Add crab, green onion and celery; cool.

Add mayonnaise. Put into mold or container and chill. Great on crackers or raw vegetables.

Lemony Mock Sour Cream
(Low-Cal)
1/4 cup skim milk
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup cottage cheese
2 tablespoons chopped chives or 1/4 cup chopped celery (optional)

Pour milk and lemon juice into blender container; add salt and cottage
cheese. Blend at high speed until mixture is smooth. Serve plain as a
dip or add chives and serve on baked potatoes. Yield: 1-1/2 to 2 cups.

Creole Cocktail Sauce
2 tablespoons cornstarch
2/3 cup tomato sauce
1/4 cup tomato paste
Dash of pepper
1 teaspoon sugar
Pinch of ground cloves
Dash of hot sauce
3 slices bacon
1/3 cup onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup green pepper, finely chopped

In small bowl, blend cornstarch and 2-tablespoons cold water. In large saucepan combine cornstarch paste, 1/4-cup hot water, tomato sauce, tomato paste and seasonings. Bring to a boil and then reduce heat. Simmer for 20 minutes. In skillet cook bacon until crisp; remove bacon and place on paper towel to drain absorb grease. Add onions, celery, and green pepper to the bacon drippings in the skillet. Sauté for 5 minutes. Add tomato mixture. Cook over low heat for 10 minutes. Crumble the bacon; add to sauce.

Dill Butter with Vegetable Oil

1/3 cup butter

1 teaspoon lemon juice

½ teaspoon dillweed

2 cups carrots, cooked and drained

1 cup sliced celery, cooked and drained

In a small saucepan melt the butter. Add the lemon juice and dill

weed and mix well. Add ½ of the dill butter to each of the hot vegetables; mix well.

Barbecue Sauce for Beef and Brisket

1 bottle ketchup

1/2 cup Crisco oil

3 tablespoons Worcestershire sauce

1/3 cup soy sauce

1 cup water

1/2 cup white cider vinegar

Dash of red pepper

1 teaspoon black pepper

In a medium saucepan combine all of the ingredients and mix well.

Simmer over low heat for 15 minutes; stirring occasionally. Refrigerate until needed.

Cheddar-Beer Spread

1/2 pound mild cheddar cheese, grated

1 clove garlic, crushed

Dash of cayenne

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1/4 cup beer

Combine all the ingredients in a medium bowl.

Mix until very smooth. Makes 1 cup.

Bar-B-Que Sauce

2 onions, sliced

2 tablespoons Worcestershire sauce

1/2 teaspoon red pepper

1/2 teaspoon black pepper

18 ounce bottle ketchup

2 tablespoons vinegar

1 tablespoon salt

1 teaspoon paprika

1 teaspoon chili powder

3/4 cup water

Combine all ingredients into large saucepan and bring to a slow boil.

Cook until onions are tender. Can be used for beef, chicken or pork. Store in refrigerator.

Honey Mustard Dressing

1/3 cups sugar

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon salt

1/3 cup honey

1 tablespoon lemon juice

1/4 cup vinegar

1 cup vegetable oil

1 teaspoon grated onion

1 teaspoon celery seed

Combine all the ingredients except the last 3 items.

Place in a blender and blend well. Slowly add the

oil and continue to blend until it begins to thicken.

Add onion and celery seeds. Chill. Yields: About 2 cups.

Hot Maple Syrup

1 cup water

1-1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon maple flavoring

Combine water, white sugar and brown sugar into a saucepan. Stirring constantly; bring the

mixture to a boil and remove from heat. Add 1/2-teaspoon maple flavoring and serve warm.

Homemade Salsa

1-1/2 cup diced green pepper

8 cup diced tomato

3 large diced onion

2 to 5 Jalapeno peppers and seeds

15 ounce can tomato sauce

3 cloves crushed garlic

2 tablespoon vinegar

1 tablespoon salt

In a large saucepan simmer all ingredients for 15 minutes. Mix 1/4-cup water and 4-tablespoons cornstarch and add to mixture. Bring to a boil. Cool; put in containers and freeze.

Dill Dip

1 cup mayonnaise

1 cup sour cream

1 tablespoon dill weed

1 tablespoon parsley flakes

1 tablespoon seasoned salt

Combine all of the ingredients together in a small bowl and mix well. Cover and place in

refrigerator for several hours before serving. This is great with raw vegetables and crackers.

Shrimp And Crab Dip

16 ounces cream cheese, softened

1/4 cup milk

1/4 cup Miracle Whip Salad Dressing

1 tablespoon catsup

2 teaspoons horseradish

1/2 teaspoon paprika

1/4 teaspoon Worcestershire sauce

2 drops Tabasco sauce

Combine all of the ingredients together and mix well. Cover and refrigerate until

ready to serve. Serve with shrimp and crab. Serves 30 at 64 calories per serving.

Guacamole Dip

2 ripe avocados, peeled, pitted and mashed

1 (4-ounce) container cream cheese, whipped

Seasoned salt

In a bowl with a lid, combine the avocado with the cream cheese

and season to taste. Cover and refrigerate until serving time.

Cheesy Spinach Dip

1 (10-ounce) spinach, package frozen chopped

1 tablespoon butter or margarine

1 tablespoon all-purpose flour

1 cup (4 ounces) shredded Cheddar cheese

1/2 cup commercial sour cream

1/2 teaspoon onion salt

1/4 teaspoon lemon juice

1/8 teaspoon pepper

Cook the spinach according to package directions, omitting salt; drain and press well to

remove liquid. In a heavy saucepan, over low heat; add the flour, stirring until smooth.

Cook for 1 minute, stirring constantly. Add the spinach and remaining ingredients; stir to

mix well. Serve warm with your favorite crackers. Yields: approximately 2-cups.

Chicken Salad Sandwich

2 quarts chicken or turkey, chopped cooked

1 cup celery, finely chopped

1 cup cashews, pecans, or water chestnuts, chopped

1 cup mayonnaise

2 teaspoons seasoned salt

1/2 teaspoon curry or dill weed

2 tablespoons lemon juice

1/3 cup radishes or green onion, finely chopped

1 jar or can (4-ounce) pimiento, cut in strips

50 sandwich bread slices

About 3/4 cup soft butter

100 tiny lettuce cups or spears (butter lettuce or romaine)

In a bowl with a lid, combine the chicken with celery, nuts, mayonnaise, seasoned salt,

curry or dill, lemon juice, radishes or green onions, and half the pimiento. Mix well. Cover

and chill until ready to serve. Cut each bread slice into 2 rounds or squares; spread each

with butter. Top with tiny lettuce cup, romaine spear, or shredded lettuce. Spoon in a mound

of the salad. Garnish each with small piece of pimiento. Makes 100.

Excellent for French Fried Onions and a few other batterable items.

Batter

Thank you Joan!

1/2 cup yellow corn meal

1-1/2 cup white flour

4 teaspoons baking powder

1 teaspoon salt

1 egg

1-1/2 cup milk

Mix corn meal, white flour, baking powder, and salt in a deep bowl. Add egg and milk

and beat with egg beater. Dip onion rings in batter and fry in 375° deep fat until golden,

turning once. Drain on absorbent paper and salt, if desired.

Apricot Sauce

1 can (5-1/2 ounces) apricot nectar

2 teaspoons cornstarch

1 tablespoon firmly packed light brown sugar

1 teaspoon lemon juice

1/4 teaspoon grated lemon juice

To make the French toast, in a shallow bowl, combine egg, egg whites, 1-tablespoon brown

sugar, milk, vanilla, nutmeg and cinnamon. Dip half of the bread slices into egg mixture, letting

them soak about 30 seconds on each side. In a nonstick skillet, melt half the butter over moderate heat. Add soaked bread. Cook for 3 minutes on each side or until golden. Repeat with the remaining butter. Meanwhile to prepare the apricot sauce, in a small saucepan, whisk together the apricot nectar and cornstarch. Whisk in 1-tablespoon brown sugar, lemon juice, and lemon rind. Bring to a boil over moderate heat, whisking constantly. Cook and whisk for 2 minutes or until mixture is thickened. Serve over the French Toast. Makes 8 servings. Prep Time: 15 minutes, Cooking Time: 13 minutes

Pasta Sauce

Thank You Ben

1 good sized onion, chopped

1/4 cup extra virgin olive oil

1/2-1 t dried thyme

1/2 t Italian seasonings

Salt to taste

Pepper to taste

1/2 t pickled capers

1/2 cup good red wine

1 small can tomato paste

1 large (28 oz) can Kitchen Ready tomatoes

2 cups water

3 garlic cloves, chopped very fine

Cook onions and capers in olive oil on low heat for about five minutes or until very soft.

Add salt, and pepper, and rest of seasonings. Add tomato paste and keep moving it

around for about five or six minutes. This brings out the tomato flavor really well. Add the

ground tomatoes, wine, garlic, and water and turn until well blended together. Bring to a

simmer and cook for about 1/2 to 2 hours stirring occasionally. Cook pasta to your taste.

(We like it al dente). Pour sauce over and add grated Parmesan or Romano cheese over it. And enjoy.

This sauce is great for marinating steaks, roast or for any meat you plan to grill or broil.

Marinating Sauce

1 cup soy sauce

1-1/2 cup water

3 tablespoon brown sugar

3 to 4 shakes Worcestershire sauce (to taste)

3 cloves garlic, diced

In a small bowl combine all of the ingredients and mix well.

Pour over the meat and refrigerate for at least 1 hour.

Cheesy Cream Dip

3/4 cup Cheddar cheese, shredded

2 tablespoons chopped pimiento-stuffed olives

1/4 teaspoon salt

1/8 teaspoon rubbed sage

1 cup dairy sour cream

In a large bowl gently blend Cheddar cheese, olives, salt, and sage into the sour cream.

Cover and refrigerate until ready to serve. Yields: 1-1/4 cups.

Beer Batter For Fish

1 cup flour

1 teaspoon baking powder

1 teaspoon pepper

1 teaspoon paprika

1 tablespoon salt

12 ounce bottle beer

Flour for dredging

In a mixing bowl combine the flour with the spices and baking powder. Mix well. Add the

beer and stir until all lumps dissolve. Dredge the fish in flour until well coated. Dip the fish

in the batter. Deep-fry in oil at 375-degrees until golden brown.

This recipe is really good with raw veggies.

Hot Chipped Beef Dip

5 ounces (1/4 pound) package chipped beef

16 ounce cream cheese, softened

1/2 cup sour cream

2 tablespoons onion, chopped

2 tablespoons green pepper, chopped

2 tablespoons milk

1 small package (1/4-cup) walnuts, chopped

Combine all of the ingredients except nuts in a bowl and mix until smooth. Pour mixture

into a casserole dish. Top with the nuts. Heat at 350-degrees for 15 minutes. Serve.

Garlic Cheese Dip

2 cups (16-ounces carton) dairy sour cream

1 envelope cheese-garlic salad dressing mix

1/2 teaspoon dried parsley flakes

In a small bowl combine all of the ingredients.

Mix well. Refrigerate for several hours before

serving so that the flavors blend. Serve with your

favorite crackers or crisp vegetable sticks. Makes: 2 cups.

Back to Top

Dieter's Delight Dressing For Green Salads

1 (10-1/2 ounce) can beef broth

2 tablespoons chili sauce or catsup

2 tablespoons vinegar

1 tablespoon grated onion

1 ounce crumbled bleu cheese (optional)

Combine all ingredients; shake well. Serve over green salads. Yields: 6 servings.

Raspberry Whip

1 cup raspberries

1 stick margarine or butter, softened

2 tablespoons sugar or to taste

Combine all of the ingredients into a small bowl and whip together.

Serve over the top of waffles or pancakes. Enjoy!

Taco Dip

8 ounces sour cream

8 ounces cream cheese, softened

1 envelope taco seasoning mix

2 tablespoons onion, chopped

Lettuce, tomatoes, cheese (Co-Jack) and black olives

In a bowl combine the sour cream, cream cheese, taco seasoning, and onion.

Mix well. Spread the mixture on a plate and top with the chopped lettuce, tomatoes,

cheese and black olives. Serve with nacho chips or Doritos.

Super Seafood Spread

2 teaspoons lemon juice

1 hard-boiled egg, finely chopped

1/4 cup ripe olive slices

1 (7-ounce) can water packed shrimp or crabmeat

1-1/2 cups (12-ounce) sour cream

1/3 cup Picante sauce

1 (7-ounce) envelope Italian salad dressing mix

Place seafood of your choice in mixing bowl; break up finely with fork. Add the remaining ingredients, except olives; mix well. Cover and refrigerate. Garnish with the olives and additional Picante sauce if desired. Serve with crackers, chips, or raw vegetables. Makes about 2-1/2 cups of dip.

Liver Pate

8 ounces Braunschwieger

4 ounces cream cheese, softened

1/4 teaspoon onion, chopped

1 tablespoon Worcestershire sauce

1 tablespoon butter

Bring all of the ingredients to room temperature. Combine all of the

ingredients in a blender container. Blend well. Serve on crackers.

Rib Steak Marinade

4 rib steaks cut 1 inch thick

1 clove garlic, peeled and minced

3/4 cup soy sauce

1 teaspoon Sucaryl

1 tablespoon ground ginger

In a small bowl combine the garlic, soy sauce, Sucaryl, and ginger. Place the steaks

in a glass bowl. Pour the mixture over the steaks and let marinate for 2 hours at room

temperature, turning frequently. Place the steaks on a broiler rack 2-inches from the heat

source and broil 8 minutes on each side. Serves: 4 at 125 calories per serving.

Tasty Dip

1 cup sour cream

1 pint mayonnaise (do not substitute with Miracle Whip)

1 teaspoon Accent

1 tablespoon sugar

2 tablespoons Parmesan cheese

1/2 teaspoon garlic salt

1 teaspoon onion flakes

1 cup Mozzarella cheese

In large bowl combine all ingredients and mix well. Chill.

Great recipe for vegetable dip.

Crumb Coating for Chicken

4 cups dry bread crumbs

1/2 cup oil

1 tablespoon salt

1 tablespoon celery salt

1 tablespoon paprika

In large bowl combine all ingredients and mix well.

Keep in covered container in refrigerator.

Salsa

4 quarts whole peeled tomatoes, drained

1 green, red, or yellow pepper, not hot

4 whole cloves of garlic, chopped

2 large onions, chopped

2 tablespoons vinegar

2 tablespoons sugar

2 teaspoons oregano

2 teaspoons cayenne pepper

2 teaspoons cumin

1 teaspoon hot pepper powder, heaping

Beak up the tomatoes. Cook, in a large saucepan, pepper, garlic, onions, vinegar, sugar and salt

for 25 minutes. Add oregano, cayenne pepper, cumin and hot pepper powder. Place the jars in the

oven to heat. Add the salsa to the jars and seal.. Process in hot water bath for 15 minutes.

Fish Batter

1 cup flour

1 egg

1 cup beer

Salt, pepper, and garlic to taste

In a mixing bowl combine all of the ingredients and beat well. Pour

over fish and refrigerate. When ready to cook, deep fat fry the fish in the batter until crisp

Layered Mexican Dip

2 (10-1/2 ounce) cans bean dip

1 cup sour cream

2/3 cup mayonnaise

1 package taco seasoning mix

2 (4-ounce) cans chopped green chilies

4 medium sized ripe avocados, peel, pit and mash

2 tablespoon lime juice

1 teaspoon salt

1/4 teaspoon garlic powder

8 ounce sharp Cheddar cheese, shredded

2 cups green onions, sliced

2 cups tomatoes, chopped

6 ounces can ripe olives, pitted and chopped

Tortilla chips

Spread the bean dip, thinly in a 15 x 10-inch pan. In small bowl, combine sour cream,

mayonnaise and taco seasoning dip. Mix well. Spread over bean dip. Sprinkle with

chilies. In a small bowl combine avocados with lime juice, salt and garlic powder. Spread over chilies. Sprinkle with cheese, onions, tomatoes and olives. Chill. Serve with tortilla chips. Makes 11 cups.

Mexican Salsa

1 (6 ounce) can tomato paste

1-1/2 cups water

1 (4-ounce) can chopped green chilies

1/4 cup finely chopped onion

1 to 1-1/2 teaspoon chili powder

1/2 teaspoon sugar

1/2 teaspoon ground cumin

1/8 teaspoon garlic powder

1/8 teaspoon salt

Dash of pepper

In a medium saucepan combine all of the ingredients and mix well. Bring to a boil.

Simmer 10-15 minutes. Use as a cooking or serving sauce for vegetables, meats,

eggs, tacos, tostadas, enchiladas, casseroles or snack chips.

Home Made Shake and Bake

2 cups fine bread crumbs

1/2 cup all-purpose flour

4 teaspoons salt

4 teaspoons paprika

2 tablespoons poultry seasoning

1 teaspoon pepper

1/2 cup shortening

In large bowl combine all ingredients except shortening and mix well.

Cut in shortening until a mixture resembles coarse crumbs.

Place in covered container and store in refrigerator. Yields: 4 to 4-1/2 cups of mix.

Giblet Gravy

Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck, and 4 cups water. Add 1 medium size yellow onion, cut into wedges; 1 large carrots, cut into chunks; 2 sprigs parsley; 1/2 teaspoon salt; and 1/4 teaspoon white or black pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver. Continue cooking for 20 minutes more until tender. Strain broth, reserving 1-1/3 cups. Reserve giblets and neck; discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.

In a Dutch oven, whisk together reserved pan drippings, 1 can (12 ounces) evaporated skimmed milk, 1/3-cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon white or black pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through. Makes 3 cups.

Spinach Dip

1 cup mayonnaise

1 cup sour cream

1 package dry vegetable soup mix

1 can water chestnuts, drained and chopped

2 tablespoons onion, chopped

1 package frozen spinach, thawed and drained well

Combine all of the ingredients in a bowl and mix well.

Cover and place in the refrigerator overnight. Serve with raw vegetables or crackers.

Dill Dip 2

12 ounce sour cream & chives

1/2 tablespoon onion salt

3/4 to 1-quart mayonnaise

1 tablespoon dill weed

1 tablespoon Lawry salt

3/4 tablespoon Accent

Combine all of the ingredients and mix well. Cover and refrigerate

until ready to serve. Serve with vegetables, chips or crackers.

Creamy Vegetable Dip

2 eggs, beaten

2 tablespoons vinegar

1 to 2 tablespoons sugar

1 tablespoon butter or margarine

1 (8-ounce) package cream cheese, softened

2/3 cup green pepper, chopped

1/3 cup onion, grated

2 tablespoons pimiento, chopped

1/4 teaspoon hot sauce

1/8 teaspoon salt

In the top of a double boiler combine the eggs, vinegar, and sugar in top of a double

boiler; mix well. Cook over boiling water, stirring constantly, until smooth and thickened.

Add the butter and cream cheese; beat at medium speed of electric mixer until smooth.

Stir in remaining ingredients. Chill well, and serve with assorted raw vegetables. Yield: about 2 cups.

Clam Dip

1 package (3-ounce) cream cheese, softened

1 tablespoon mayonnaise

1 can (6-1/2 ounce) minced clams, drained

1/4 teaspoon Worcestershire sauce

2 teaspoons onion, grated

2 teaspoons parsley, chopped

1-1/2 teaspoons lemon juice

1/4 teaspoon salt

3 drops hot pepper sauce

In a mixing bowl, beat the cream cheese well; stir in the remaining ingredients. Cover

and refrigerate for several hours to blend flavors. Serve with crackers or chips. Makes 3/4-cup.

Western French Dressing

1 can tomato soup

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

Juice of 1/2 lemon

Salt and pepper to taste

1 clove of garlic

In a small bowl combine all of the ingredients and mix well. Let stand for several

hours to improve flavor. Shake or stir well before serving. Serves 8 to 10.

Slim Trim Sour Cream

1/4 to 1/2 cup buttermilk

1 cup large curd cottage cheese

1/4 teaspoon lemon juice

Pinch of salt

Combine all ingredients in blender. Blend until smooth. Store in refrigerator.

Serve as a low calorie substitute for sour cream. This recipe does not tolerate

heat as does regular sour cream. Yield: 1 cup.

Quick Chocolate Sauce

1 package (6-ounce) semisweet chocolate pieces

2/3 cup evaporated milk, undiluted

In a medium-sized saucepan, combine the chocolate pieces and milk. Stir constantly over low heat,

just until the chocolate is melted. Serve warm, over ice cream or cakes. Makes about 1 cup.

Shrimp Dip

1 can tomato soup

8 ounces cream cheese, softened

1 package unflavored gelatin

1/4 cup cold water

1/2 cup celery, chopped

1/2 cup onion, chopped

1/4 to 1/2 cup green pepper, chopped

1 cup Miracle Whip

1 or 2 cans deveined shrimp

In a saucepan or in the microwave, heat the tomato soup and cream cheese together until the

cheese is melted. Stir with a wire whisk to completely blend. In bowl, dissolve the gelatin in

cold water. Add the gelatin to the cheese and soup mixture. Set aside to cool. When the mixture

is cool add the remaining ingredients. Pour into a mold and refrigerate until firm. Serve with crackers.

Sweetened Condensed Milk

1 cup boiling water

1/2 cup butter

2 cups sugar

2 cups powdered milk

Combine all of the ingredients in a large bowl. Stir until dissolved. Use electric mixer to beat until smooth. You mixture will be thin but thickens in the refrigerator. 1/2 recipe makes 1 can.

Bagel Dip

1 cup sour cream

1-1/3 cup Miracle Whip

2 packs dried beef

1 small onion, chopped

2 teaspoons dill weed

2 tablespoons parsley

2 teaspoons MSG (Accent)

Combine all of the ingredients and mix well. Cover and refrigerate until

ready to serve. Dip bagels, sour dough bread or your favorite vegetables.

Low-Calorie Onion Soup Dip

1 cup yogurt

1 cup diet cottage cheese

3 tablespoons dry onion soup mix

1/4 teaspoon chili powder

In a mixing bowl, combine the yogurt and cottage cheese. Mix until well blended. Stir in the dry onion soup mix and chili powder. Cover and refrigerate, 3 hours, to chill well and to let the flavors blend. Arrange on tray with an assortment of crisp vegetables and chilled shrimp. Makes 2 cups; 13 calories per tablespoon.

Recipe Requested: Dear Linda: I enjoy your recipes and have used many and love the diabetic ones. No I am not a diabetic yet. I am looking for a recipe for 'Sweet & Sour Sauce for dipping chicken in. I have used Kraft for years, however for some reason it has been taken off the shelves. Do you happen to have one. It is orange or so looking. Will thank you ahead of time. Keep up the good eats. Beatrice.

Sweet and Sour Dipping Sauce

1/4 cup red currant jelly

1/4 cup catsup

2 tablespoons French's Bold 'n Spicy mustard

Few drops liquid red pepper sauce, if desired

In a small saucepan combine all of the ingredients, stirring with a whisk to blend. Heat to simmering. Serve warm with miniature egg rolls or chicken nuggets. Makes 1/2-cup sauce.

Spaghetti Meat Sauce

1 large onion, chopped

1 clove garlic, minced

1/4 cup salad oil

1 pound ground beef

2-1/2 cups tomatoes, or 1 (1 pound) can

1 (6-ounce) can tomato paste

1 cup water

1 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

In a large skillet sauté the onion and garlic in hot oil. Add the meat and cook until browned. Add the remaining ingredients; simmer slowly for approximately 1 hour. Cool quickly; freeze in refrigerator trays (with dividers). Transfer cubes to freezer container. To serve, heat as many cubes as needed over low heat. Spoon the sauce over freshly cooked spaghetti. Sprinkle with grated cheese. Serves: 6.

A snack folks rave about. Serve corn or potato chips alongside

Cream Cheese and Clam Dip

2 (3-ounce) packages cream cheese, softened

1 (7-1/2 ounce) can minced clams, drained

2 drops Tabasco sauce

1/4 teaspoons salt

Dash of pepper

1 teaspoon minced onion

1 teaspoon lemon juice

In a bowl combine 2-tablespoons clam juice to the cream cheese. Blend until smooth. Add minced clams, Tabasco sauce, seasonings, onion and lemon juice. Mix well and chill. Makes 1-1/2 cups.

Quick and easy, guest approved!

Hot Crab Dip

1 (5-ounce) jar sharp process cheese spread

1 (8-ounce) package cream cheese, softened

1 (7-1/2 ounce) can crabmeat, flaked

2 tablespoons light cream

1/2 teaspoon Worcestershire sauce

Combine all of the ingredients in the top of a double boiler. Cook, stirring constantly until the mixture is blended and heated through. Serve hot in a chafing dish with potato chips or crackers. Makes-2-1/2 cups.

This is perfect for potato and macaroni salads.

Sweet-Sour Bacon Dressing

4 slices bacon

2 tablespoons onion, chopped

3 tablespoons sugar

3 tablespoons white vinegar

1/2 cup water

1-1/3 cup salad dressing

In a skillet fry the bacon until crisp and brown. Remove from heat and drain excess fat. Crumble the bacon into small pieces and set aside. Sauté the onion in the bacon drippings until tender. Add the sugar, vinegar and water. Bring to boil. Remove from heat and cool. In a bowl combine the mixture with the salad dressing and beat until smooth. Mix in the bacon. Cover and refrigerate. Makes 1 pint.

Wisconsin Honey Apple Cheese Dip

1 package cream cheese, softened

2 tablespoons honey

1/4 cup peanuts, chopped

3 large red apples

In a bowl mash the cheese. Blend in the honey and peanuts. Quarter and core one apple. Do not peel the apple. Grate the apple finely and stir into the cheese. Spoon the mixture into a small bowl. Core remaining two apples and cut into large chunks or wedges. Serve the apple chunks with the apple cheese dip.

Guacamole

1 avocado, medium, seeded, peeled, and coarsely mashed

1 tablespoon lemon juice

1 garlic clove, minced

1 small tomato, chopped

1 onion, green, chopped

1/4 bell pepper, minced

1/2 teaspoon chili pepper, chopped

1/2 teaspoon chili powder

1 tablespoon fresh cilantro, minced

In a bowl, combine the avocado, lemon juice, garlic, tomato, onion, bell pepper,

chili pepper, chili powder, cilantro and pepper. Blend well. Use the guacamole to

top tacos or serve with broiler-crisped tortilla chips. Serves: 6.

Layered Cheese & Shrimp Dip

1 (8-ounce) package cream cheese, softened

1/2 cup ketchup

2 tablespoons onion, finely minced

Horseradish, to taste

Small amount milk

Tabasco sauce, to taste

Canned shrimp, mashed (may substitute crab meat)

In a bowl combine the cream cheese, onion and milk. Mix until creamy. In another

bowl combine together the ketchup, horseradish and Tabasco sauce. Layer the

cheese, hot sauce and shrimp on plate. Refrigerate until ready to serve.

Caramel Sauce

1 cup brown sugar

2 tablespoons flour

2 egg yolks

1 cup water

1 tablespoon butter

1 teaspoon vanilla

In a double boiler combine all of the ingredients except the butter and vanilla. Mix well with an electric mixer. Cook over low heat until the mixture is thickened. Add the butter and vanilla and stir to mix well.

Back to Top

Overnight Vegetable Dip

1 cup dairy sour cream

1-1/2 cup mayonnaise

1 cup onion, chopped

1 cup green pepper, chopped

2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon Tabasco sauce

1/4 teaspoon garlic salt

Combine all of the ingredients and mix well. Cover and refrigerate for 24 hours to

blend flavors. This dip is great served with anything, fresh vegetables or chips or crackers.

Hot Fudge For Ice Cream

1/2 cup butter or margarine

4 squares semi-sweet chocolate

3 cups sugar

1/2 teaspoon salt

1 large and 1 small can evaporated milk

In a large saucepan melt the butter and chocolate over low heat. Gradually stir in the sugar.

Add salt. Slowly add the milk. Stir until smooth and sugar is dissolved and heated through.

Serve this recipe with carrot, celery and cucumber sticks and cauliflowerets

Smoky Cottage Cheese Dip

1 cup creamed cottage cheese

1 (3-ounce) package cream cheese, softened

2 tablespoons light cream or milk

1 teaspoon onion, minced

1/2 teaspoon liquid smoke

1/4 teaspoon garlic salt

1/2 cup ripe olives, minced

In a mixing bowl, beat together the cottage cheese, cream cheese

and cream. Blend in the remaining ingredients. Makes 1-1/2 cups.

Hot Mustard Sauce

2 tablespoons butter or margarine

1 tablespoons flour

1/2 teaspoon salt

1 cup water

1 beef bouillon cubes

1/3 cup Dijon style mustard

2 teaspoon horseradish

2 tablespoons sugar

In a small saucepan, melt the butter. Stir in flour and salt. Gradually add water. Add bouillon cube, mustard, horseradish and sugar. Stir and cook until sauce thickens. Makes 1-1/2 cups.

Chili Dip

2 (15-ounce) cans chili without beans

1 (14-1/2 ounce) can tamales, mashed

1 pound processed cheese, cut into 1-inch cubes

1 tablespoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

In a large saucepan or double boiler combine all of the ingredients and mix well. Cook over low heat, stirring frequently until the cheese is melted. Serve warm with chips. Yields: approximately 1-1/2 cups.

Taco Dip 2

8 ounces Cream Cheese, softened

8 ounces Sour Cream

1 package Taco Seasoning

Toppings:

1/2 head Lettuce, shredded

1 Tomato, finely chopped

1 Green Pepper, finely chopped

1 Onion, finely chopped

2 cups Cheddar Cheese, shredded

In a small bowl combine the cream cheese, sour cream and taco seasoning. Mix well and spread mixture into the bottom of a shallow pan. Top with any or all of the above listed toppings. Serve with crackers

Hollandaise Sauce

2 egg yolks

3 ounce cream cheese, softened

1/4 cup butter, melted

2 tablespoon lemon juice

Add the ingredients one at a time to a blender container. Blend together until thick and creamy. Pour into top half of double boiler. Heat until creamy, stirring occasionally. When warm is ready to serve, pour into pitcher. Great over Eggs Benedict, steamed vegetables, scrambled eggs, etc. Serves 4 to 6.

Curry Garlic Dip

1 pint mayonnaise

3 tablespoon chili sauce

1 tablespoon curry powder

1 tablespoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon grated onion

1 tablespoon Worcestershire sauce

In a large bowl combine all of the ingredients and mix well. Cover and refrigerate for at least 24 hours, allowing the flavors to blend together. (This dip will keep refrigerated for 2 to 3 weeks.) Serve with an assortment of lightly blanched and raw vegetables. Makes approximately 2 cups.

All-American Barbecue Sauce

1 cup cider vinegar

3/4 cup chili sauce

2 tablespoon Worcestershire sauce

1 tablespoon A-1 steak sauce

3 tablespoon brown sugar

1 onion, finely minced

1 teaspoon chili powder

1 teaspoon Tabasco sauce (or to taste)

Combine all ingredients in a non-aluminum saucepan. Simmer gently for 35 minutes partially

covered, stirring occasionally. Use with beef, pork or chicken. Makes about 1-1/4 cups.

Clam-Cream Dip

1 cup (8-ounce container) cream-style cottage cheese

1 package (3 or 4 ounce) cream cheese, softened

2 teaspoons prepared horseradish

1 teaspoon Worcestershire sauce

1 can (approximately 10-1/2 ounces) minced clams, drained

3 to 4 tablespoons light or table cream

Paprika

In a medium-sized bowl combine the cottage cheese, cream cheese, horseradish,

and Worcestershire sauce; blend well. Stir in the clams. Cover and refrigerate. When

ready to serve, beat in cream to thin mixture enough for dipping; spoon into small bowls;

sprinkle with paprika. Serve with crisp potato chips, if you wish. Makes 2-cups.

French Onion Dip

1 (8-ounce) cream cheese, softened

1/4 cup ketchup

2 tablespoons onion, minced

2 tablespoons creamy French dressing

In a bowl combine all of the ingredients together and mix well.

Refrigerate for 2 hours prior to serving.

Easy French Dressing

1 cup Wesson oil

1 cup sugar

1 cup vinegar

1 cup catsup

Combine all of the ingredients in a glass jar with a lid.

Shake to Mix well. Refrigerate until ready to use.

Hot Clam Dip

2 (8-ounce) packages cream cheese, softened

1 (6-1/2 ounce) can minced clams, un-drained

1 teaspoon Creole seasoning

1/2 clove garlic, crushed

Juice of 1 lemon

Paprika

In a medium-sized saucepan combine all of the ingredients except paprika;

cook over low heat stirring constantly, until the mixture is smooth and well heated.

Sprinkle paprika. Serve warm with crackers. Yields: 2-1/2 cups.

Meaty Cheese Dip

1/2 pound ground beef

1 clove garlic, minced

2 pounds process cheese spread, cut into 1-inch cubes

1 (10-ounce) can tomatoes and green chiles, un-drained and chopped

2 tablespoons chili seasoning mix

In a skillet, cook the ground beef and garlic until the meat is browned, stirring to crumble

meat. Remove from heat and drain well, and set aside. Place the cheese and tomatoes

and green chiles in top of a double boiler; bring the water to a boil. Reduce the heat to low;

cook until the cheese is melted, stirring constantly. Stir in the ground beef and chili seasoning

mix. Mix well. Serve warm with corn chips or assorted crackers. Yield: approximately 4-1/2 cups.

Ranch Style Dip

3/4 cup low-fat cottage cheese

1 (8-ounce) carton sour cream

1 cup mayonnaise or salad dressing

1 (1-ounce) envelope Ranch-style dressing mix

Place the cottage cheese in a blender container. Process until smooth. Add the sour cream and the remaining ingredients to the blender container. Process until well blended. Stop once during the process and scrape the sides of the bowl. Serve with fresh vegetables. Yields: 2-1/2 cups.

Recipe Submitted: Thank you Joan!

Instant White Sauce

Mix 1 cup flour

2-1/2 cups dried milk

3 teaspoons salt

Cut in 1 cup margarine (two sticks). Refrigerate.

To use, mix ½ cup mixture to 1 cup hot water.

Apple-Date Spread

1 (8-ounce) package cream cheese, softened

1/4 cup milk

1-1/2 cups pecans, finely chopped

1 cup unpeeled apple, finely chopped,

3/4 cup dates, finely chopped

Garnish: apple slices

In a mixing bowl combine the cream cheese and milk, mix well. Stir in the pecans,

apple, and dates. Garnish, if desired, and serve with assorted crackers. Yield: 2-3/4 cups.

Hot Crab Spread

1 package (8-ounce) cream cheese, softened

1 tablespoon milk

2 teaspoons Worcestershire sauce

1/2 pound imitation crab, flaked

2 tablespoons green onion, chopped

2 tablespoons slivered almonds, toasted

Grease an 8-inch pie plate or baking dish. In a mixing bowl beat the cream cheese with milk and Worcestershire sauce until the cheese is fluffy. Stir in the crab and onion. Spread in the prepared plate. Sprinkle with nuts. Microwave at High power for 2 to 3 minutes or until hot throughout and the edges have firmed slightly, or bake in oven at 350-degrees for 15 minutes. Serve warm with crackers. Makes 2-cups.

Recipe Submitted: Thanks Joan!

Sauerkraut Relish

1-1/4 cups partially drained sauerkraut

1 cup diced celery

1/4 cup catsup

1/4 cup onions, chopped

1/4 cup green pepper, chopped

2 tablespoons sugar

3 tablespoons lemon juice

Paprika, salt and pepper to taste

Cover and chill for best flavor.

Shrimp Spread

2 (8-ounce) packages cream cheese, softened

1/2 cup lemon juice from concentrate

2 (4-1/2 ounce) cans shrimp, drained and soaked

1 to 2 tablespoons prepared horseradish

1 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1/8 teaspoon garlic powder

In a small bowl, beat the cheese until fluffy. Slowly beat in the lemon juice.

Add the remaining ingredients and stir to mix well. Cover and refrigerate for

several hours to blend flavors. Serve with your favorite crackers or vegetables. Makes: 3-cups.

Quick Chili Dip

8 ounce package cream cheese (at room temperature)

2 cans chili with beans

12 ounce Monterey Jack Cheese, shredded

Spread the cream cheese evenly on the bottom of a 13 x 9 x 2-inch baking dish.

Spread the chili on top of the cream cheese. Top with the shredded Monterey

Jack cheese. Bake at 350-degrees until the cheese is melted and bubbly. Serve with tortilla chips.

Yummy Fruit Dip

1 (8-ounce) package cream cheese, softened

2 tablespoons orange juice

1 jar marshmallow cream

in a bowl combine all of the ingredients and cream together.

Refrigerate until ready to serve. Serve with fresh fruit.

Makes 15 1-tablespoon servings.

Blue Cheese Walnut Spread

4 ounces Blue cheese, softened

4 ounces cream cheese, softened

2 tablespoons butter

2 tablespoons sherry

1/4 cup English walnuts, chopped

Combine the cheeses and butter and beat well.

Add the sherry and walnuts. Refrigerate until ready to serve.

Vegetables Dip

1 cup sour cream

1 cup mayonnaise

1 tablespoon green onion, chopped

1 tablespoon dill weed

2 tablespoons parsley flakes

Combine all of the ingredients and mix well.

Refrigerate until ready to serve.

Cheesy Sausage Dip

1 pound Breakfast Sausage

1 large Velveeta Cheese, cubed

1 small can chopped black olives

1 can Rotel tomatoes with chilies

6 green onions, chopped

In a skillet sauté the sausage and drain well. Melt the Velveeta in the microwave and pour into a crock pot. Add all of the remaining ingredients mixing well. Heat in crock pot and serve hot with tortilla chips.

7-Layer Dip

1 can (16-ounce) refried beans

1 package (1.25-ounce) taco seasoning mix

1 container (8-ounce) sour cream

1 container (8-ounce) guacamole, chilled

1 cup (4-ounce) Cheddar cheese, shredded

1 cup mild salsa

1 can (4-ounce) diced green chiles

2 large green onions, sliced

Tortilla chips

In a small bowl combine the beans and seasoning mix. Mix well.

Spread the bean mixture in an 8-inch square baking dish. Top with

sour cream, guacamole, cheese, salsa, chilies and green onions. Serve with chips

Swiss Spread

1 (8-ounce) cream cheese, softened

1 cup Swiss cheese, shredded

4 crisp slices bacon or equal amount bacon bits

2 tablespoons green onions, minced

1 teaspoon Worcestershire sauce

2 tablespoons milk

In a bowl combine the Swiss and cream cheeses and mix with an electric mixer. Add the

remaining ingredients. Mix well. Refrigerate for and hour or more. Serve with crackers.

Bar-B-Q Sauce

2 cups ketchup

1 cup Pepsi Cola (not diet)

1/2 small onion, grated

1 small clove garlic, grated

4 tablespoons fresh or 2-tablespoons dried parsley

1/4 cup sugar

1/4 cup vinegar

1 tablespoon Liquid Smoke

Combine all of the ingredients in a saucepan. Cook and reduce to desired

consistency. Spread on desired ready to grill meat and/or use as a marinade.

This sauce is also commonly known as White Sauce. For thinner sauce increase the milk to 2-cups.

Cream Sauce

1/4 cup shortening

1/4 cup enriched flour

1 tablespoon onion, minced

1-1/2 cups milk

1/2 cup cream or evaporated milk

In a saucepan melt shortening, add the flour and mix well. Add the minced onion and

gradually stir in the milk. Cook over medium heat, stirring constantly, until the sauce is

thick. Cook over low heat for 5 minutes and stir in the cream or evaporated milk. Makes 2-cups.

Hot Bean Dip

1 can refried beans

1 package taco seasoning

5 scallions, chopped

2 cups Monterey jack cheese

1 can chiles, chopped

20 drops Tabasco sauce

1 (8-ounce) package cream cheese, softened

1 cup Cheddar cheese, shredded

Combine all of the ingredients in a microwave-safe serving dish and mix well. Microwave for 7 to 8 minutes, or until heated through. Mix well before serving. Serve with dip-sized corn chips.

Cranberry Butter

1 cup cranberries

1 cup confectioners' sugar

1/2 cup butter

1 tablespoon lemon juice

Puree the cranberries in a food processor or blender. Add the sugar,

butter and lemon juice; process until smooth. Refrigerate until ready to use.

Artichoke Dip

2 cans artichoke hearts, not drained and chopped

1 cup mayonnaise

1 cup Parmesan cheese

1 teaspoon garlic powder

1 cup Mozzarella cheese

Combine all of the ingredients together in a casserole dish

and mix well. Bake at 325-degrees for 35 minutes.

This recipe is used as a cake filling, cake frosting, or truffle center.

Ganache

1 cup whipping cream

12 ounce chocolate chips

In a saucepan bring the cream to a low boil. Remove from heat and stir in the chocolate

chips. Let cool before using. For truffles, cool and roll balls in cocoa, ground nuts, etc.

Crab Meat Dip

1 (8-ounce) cream cheese, softened

1 cup mayonnaise

1/4 cup sour cream

1/2 cup snipped fresh dill or 2-teaspoons dry dill

3 shallots, minced

1 packet brown boullion powder

1 teaspoon red pepper sauce

7 ounce crab meat, drained

In a bowl combine all of the ingredients and mix well.

Cover and refrigerate for several hours before serving with crackers

Onion Dip

1 package Onion Soup Mix

1 tub sour cream

In a bowl combine the soup mix and sour cream

and mix well. Refrigerate until serving. Serve with your favorite chips.

This recipe goes great over hot buttermilk biscuits.

Chocolate Gravy

1/4 cup cocoa

3/4 cup sugar

2 tablespoons flour

Pinch salt

1-1/2 cups milk

2 tablespoons butter or margarine

2 teaspoons vanilla

In a medium-sized saucepan, combine all of the dry ingredients and mix well.

Slowly add the milk. Cook over low to medium heat, stirring often, until thick.

Remove from heat and add the butter. Stir until blended; then stir in vanilla.

Serves to 6.

Spinach Dip 2

2 cups fresh spinach Or

1 (10-ounce) frozen spinach, thawed, chopped and water squeezed out

1 bunch chopped green onions

1 (8-ounce) can water chestnuts, sliced

1 package Knorr vegetable soup mix

2 tablespoons no-fat mayonnaise

1-1/4 cup no-fat yogurt Carrots, shredded

1 round rye or pumpernickel bread

In a mixing bowl, combine all of the ingredients except bread and mix well. Refrigerate

for at least 3 hours. Use round bread and remove center of bread in chunks, leaving only

a shell on bottom and sides. Fill the cavity with dip, using the bread removed to scoop up the dip.

This is a wonderful sauce to serve warm over plain cake or ice cream.

Chocolate Walnut Sauce

1/2 cup butter

2 cups walnuts, chopped

2 cups semi-sweet chocolate pieces

In a large skillet melt the butter. Add the walnuts and cook, stirring constantly over medium heat until lightly browned. Remove from heat and add the chocolate pieces. Stir until smooth. Makes: 2-1/2 cups.

Spinach Artichoke Dip

20 ounces chopped spinach, thawed and drained

1 can (14-ounce) artichoke heart, drained and finely chopped

6 teaspoon garlic, minced

3 cups Mozzarella cheese, shredded

1 cup Parmesan cheese, grated

8 ounces cream cheese, softened

2 packages Alfredo sauce mix

Preheat the oven to 350-degrees. Prepare the packs of Alfredo sauce mix according

to package directions. In a bowl combine all of the ingredients and mix well. Pour the

mixture into a pan and bake for 50 minutes. Stir the mixture and return to oven. Bake

for an additional 15 minutes. Serve with chips and or toasted bread.

Spinach Dip 3

1 (10-ounce) package frozen spinach, chopped

1-1/2 cup sour cream

1 cup mayonnaise

1 package Knorr Vegetable Soup spinach and Recipe Mix

1 (8-ounce) can water chestnuts, chopped

3 green onions, chopped

Thaw and squeeze chopped spinach until dry. Stir together spinach,

sour cream, mayonnaise, soup mix, water chestnuts and green onions.

Blend well. Cover. Refrigerate 2 hours. Stir before serving. Makes 1 quart.

Lemon Butter Sauce is an excellent substitute for the Sour Cream Sauce.

Lemon Butter Sauce

2 tablespoons lemon juice

1/2 cup butter or margarine

1/8 teaspoon salt

1/8 teaspoon white pepper

Combine all of the lemon sauce ingredients in a microwave safe 2-cup glass measure.

Cook, uncovered in the microwave on High for 1-1/2 to 2 minutes, or until hot and the butter

has fully melted. Stir well. Serve at once with seafood or hot green vegetables.

Sour Cream Thousand Island Dressing

1/3 cup chili sauce

3 tablespoons green pepper, chopped

3 tablespoons pimiento-stuffed olives, chopped

2 teaspoons onion, grated

½ teaspoon salt

1 cup dairy sour cream or yogurt

In a bowl combine together all of the ingredients and mix well.

Cover and refrigerate until ready to serve. Makes: 1-1/2 cups.

Rarebit Dip

1/4 cup margarine

1/2 cup celery, chopped

1/2 cup green pepper, chopped

2 tablespoons onion, chopped

1/4 cup flour

1/2 teaspoon salt

1 cup milk

1-1/2 cups American cheese, cubed

1 (10-ounce) can tomatoes with chilies

In a saucepan, melt the margarine over low heat. Add the green pepper and onion. Sauté until tender. Stir in the flour and salt; add the milk. Cook, stirring constantly, until thickened. Add the cheese, stirring until melted. Gradually stir in the tomatoes. Serve hot or cold with potato chips. Yield: 1-quart.

Hot Cheese Dip 2

7 ounce can minced clams, drained

1/4 cup green pepper, finely chopped

4 scallions, finely chopped

2 dashes Tabasco sauce

10 ounces sharp cheese spread

Garlic salt, to taste.

In a deep 1-1/2 quart, non metallic casserole dish, combine all of the ingredients.

Mix well. Heat, uncovered, in Microwave, for 5 minutes or until cheese melts. Stir

at the end of each minute. Serve very hot with crisp corn chips for dipping. Makes 1-1/2 cups. Serves: 8.

Jezebel Sauce

1 (18-ounce) jar pineapple preserves

1 (18-ounce) jar apple jelly

1 (1.12-ounce) can dry mustard

1 (5-ounce) jar prepared horseradish

1 tablespoon cracked peppercorns

In a bowl combine all of the ingredients; stir to mix well. Pour the sauce

into containers; store in refrigerator. Serve the sauce over cream cheese

with crackers as an appetizer or with pork or beef. Yield: 3-1/2 cups.

Easy Spinach Dip

1 package frozen spinach, thawed and drained

1 package frozen artichokes, chopped

1 small can green chilies

1 cup mayonnaise

1/3 cup Parmesan cheese, grated

1 cup Monterey Jack cheese, coarsely grated

2 cloves garlic, minced

Preheat the oven to 350-degrees. Thaw and squeeze the excess moisture from

the spinach using a cheesecloth or strainer. Combine all of the ingredients,

reserving 1/4-cup of the Monterey Hack Cheese. Put the spinach mixture into a

baking dish and sprinkle on the reserved 1/4-cup of Monterey Jack cheese.

Bake at 350-degrees until top is bubbly.

Mexican Corn Chip Dip

2 large tomatoes, peeled and chopped

3 or 4 green onion, chopped

1 small can green chiles, diced

3 tablespoons olive oil

1-1/2 teaspoons garlic salt

Combine all of the ingredients and mix well.

Refrigerate for at least 3 hours before serving.

Serve with tortilla chips.

Caramallow Dip

4 cups Jet-Puffed mini-marshmallows

25 Kraft Caramels

1/2 cup sweetened condensed milk

Place marshmallows, caramels and sweetened condensed milk

in large, microwave-safe bowl. Microwave on High power for

3 minutes, stirring every minute until caramels are melted and

mixture is smooth. cool mixture slightly. Serve warm as a dip

with fruit, pretzels or cookies.

Roasted Red Pepper and Dill Dip

1 (8 ounce) package fat free cream cheese, softened

1 (7 to 8 ounce) jar roasted red bell peppers, rinsed and drained

1 cup reduced fat mayonnaise

4 green onions, sliced

1 clove garlic, finely chopped

1 1/2 teaspoon dried dill weed

Crackers, cut-up fresh vegetables, and/or chips

In a food processor or medium sized mixing bowl, combine all of the ingredients

except for the crackers, veggies and chips. Process or beat at medium-high speed

until well blended and almost smooth. Cover and refrigerate for at least 1 hour to allow

the flavors to blend. Serve with crackers, veggies and/or chips. Makes 3 cups.

Honey Butter

1 pound butter

1 cup whipping cream

1 cup sugar

1 cup honey

1 teaspoon vanilla

In a saucepan heat the honey, sugar and cream until boiling.

Add the butter, then mix with an electric mixer and add vanilla.

Party Pepperoni Pizza Dip

1 package (8 ounces) cream cheese, softened

1/2 cup pizza sauce

1/2 package (3.5 ounces) sliced pepperoni (about 25 slices)

1/3 cup (about 2) Italian plum tomatoes, diced

1 cup Mozzarella cheese, shredded

1/4 cup fresh basil, chopped

Italian bread slices or crackers, for dipping

Preheat the oven to 400-degrees. In a large bowl whisk the cream cheese and pizza sauce

until smooth. Spread on the bottom of a 9-inch pie plate. Cut the pepperoni slices into quarters.

Sprinkle the pepperoni and tomatoes over the cream cheese mixture. Top with the Mozzarella

cheese. Bake until the cheese is melted, approximately 6 to 8 minutes. Sprinkle the chopped

basil over the dip. Serve warm with Italian bread slices or crackers. Serves: 12.

Creamy Onion Dip

1 package (8 ounces) cream cheese, softened

1 cup sour cream

1 small onion, chopped

1/2 teaspoon salt

1/2 teaspoon celery seeds

1/4 teaspoon black pepper

Paprika for garnish

Assorted fresh vegetables and chips

In a bowl beat the cream cheese until smooth. Stir in the sour cream, onion, salt, celery

seeds and pepper. Refrigerate for 1 hour or up to 3 days. Before serving, sprinkle the top

of the dip with paprika. Serve with assorted fresh vegetables and chips. Makes: 2-cups.

Creamy Salsa Dip

1 package (8-ounce) Fat free cream cheese, softened

1 cup salsa, any variety

In a bowl beat the softened cream cheese until smooth.

Add the salsa; stir until well blended. Refrigerate or serve immediately

Guacamole 2

3 avocados, seeded, peeled and mashed

1/4 cup raw onion, chopped

1 large tomato, chopped

2 Jalapeno peppers, seeded and chopped fine

1 teaspoon garlic salt

1 teaspoon Cumin

1/2 teaspoon Oregano

1/4 cup Mayonnaise

1 tablespoon Olive Oil

Juice of 1 Lemon

In a bowl with a lid, combine all of the ingredients and mix well.

Cover and refrigerate. Serve with warm tortilla chips.

Garlic Bleu Cheese Dip

1/4 cup Cream Cheese

1/4 cup Bleu Cheese

Heavy dash of Worcestershire sauce

Dash of Celery Salt

Dash of Pepper

Clove of Garlic, chopped super fine or grated

In a bowl combine all of the ingredients and mix well.

Season to taste. Refrigerate covered.

This is a great sauce to use for turkey breast, or kabobs.

Bar-B-Que Sauce 2

1/4 cup cooking oil

1 small red onion, finely chopped

2 cloves of garlic

1 teaspoon smoked hickory salt

1/2 to 1 cup beef broth

12-ounce frozen orange juice concentrate

1-1/2 cups tomato ketchup

1/2 teaspoon crushed black pepper

1/2 cup A-1 sauce

1/2 teaspoon dry Chervil

1/2 teaspoon celery seeds

1 to 2 teaspoons Worcestershire sauce

In a saucepan; sauté the onions in oil until they reach the transparent stage. Puree

the garlic with the hickory salt and add to the onion mixture. Sauté for two minutes.

Add all of the remaining ingredients and simmer for 15 to 20 minutes.

Avocado Dip

2 ripe avocado, peeled

3 tablespoons lemon juice

1(2-ounce) small can chili peppers

1 tablespoon onion, minced

Hot Sauce to taste

Salt to taste

In a bowl mash the avocados well. Add the remaining ingredients

and mix well. Refrigerate covered for at least 1 hour before serving.

Plantation Hot Sauce

1/2 cup molasses

1/2 cup prepared mustard

1/2 cup vinegar or lemon juice

1/4 cup Worcestershire sauce

2 teaspoons Tabasco sauce or your favorite hot pepper sauce

1 teaspoon salt

In a saucepan; blend together the molasses and prepared mustard.

Add the remaining ingredients and mix well. Heat to boiling. Makes

Enough sauce to baste approximately 4 pounds of loin back ribs or

spareribs.

California Dip

1 (10-ounce) can tomatoes with green chiles

2 fresh tomatoes, peeled and chopped

1-1/2 cups Swiss Cheese, shredded

1-1/2 cups Monterey Jack Cheese, shredded

2 bunches green onions, chopped

2 (4-ounce) cans green chiles, chopped

2 (4-ounce) cans black olives, chopped

1 tablespoon MSG (Mono Sodium Glutamate), optional

1 (8-ounce) bottle Italian salad dressing

Combine the tomatoes with the green chiles, fresh tomatoes, Swiss

cheese, Monterey Jack cheese, onions, green chiles, black olives and

MSG in a bowl. Add the salad dressing and mix well. Cover and refrigerate

for several hours. Serve with corn chip scoops. Serves 16.

Shrimp Dip 2

2 (8-ounce) packages cream cheese

1 pound shrimp

1 bunch green onions, chopped

1 tablespoons mayonnaise

1 tsp Creole seasoning

Pinch cayenne, paprika, garlic powder

Boil the shrimp in shrimp boil. Drain, chop them finely, and reserve the liquid

used to boil them. Soften the cream cheese and add the saved shrimp boil.

Add the chopped green onions, mayonnaise and shrimp. Mix until smooth.

Add all of the remaining seasonings and mix well. Cover and refrigerate for at

least one hour before serving.