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Appetizers - Dips - Sauces

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« Reply #15 on: August 30, 2009, 06:29:08 pm »

Cheese Dip

2-8 oz pkg. cream cheese softened
2 Tbls green onions chopped fine
1 small pkg Luncheon Ham cubed
Sprinkle with Accent to taste

Used with crackers
 
   
 
 
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« Reply #16 on: August 30, 2009, 06:30:18 pm »

Broccoli Dip

1 pkg. frozen chopped broccoli, cooked and drained
1 can cream of musroom soup
1 roll Kraft garlic cheese, diced
1 can water chestnuts, drained and finely chopped.

In large microwaveable bow., melt cheese in mushroom soup; add broccoli and water chestnuts,  Stir well.  Serve hot with Doritos, crackers, or rye bread, chunks.
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« Reply #17 on: August 30, 2009, 06:31:18 pm »

Neiman Marcus Dip

4 cups Cheddar cheese, grated
12 oz bacon, fried until crispy, then crumbled
1 bunch green onions, chopped finely
1 cup pecans, chopped
2 cups mayo
1 tsp Lawry's seasoned salt
1 tsp. Lawry's seasoned pepper

Combine all ingredients.  Refrigerate until ready to serve.  Serve with crackers.
 
 
 
 
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« Reply #18 on: August 31, 2009, 06:55:45 pm »

Bacon Wrapped Pineapple Chunks

1 pound thin-cut bacon
1 large can pineapple chunks
wooden toothpicks


Cut bacon slices in half; wrap pineapple chunks with one slice of bacon and secure with a toothpick. Broil in oven until bacon is browned and cooked.  Makes a great appitizer.
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« Reply #19 on: September 01, 2009, 02:01:51 pm »

Potato Skins

1 bag potatoes (usually a 5 lb. bag will feed a good sized crowd)
Cheddar Cheese
Bacon Bits (or real Bacon) or finely chopped pepperoni (if you like a nice bite to it.)
Butter

Wash and poke holes with a fork into each potato. Bake in oven at 350 degrees until partially cooked (40 minutes to an hour, depending upon size of potatos).
When done, cut potatoes length-wise and scoop out insides, leaving thin layer of potato. You may want to let the potatoes cool a bit before doing this, or you can just use a potholder so you don't get burned.

Once they are all scooped out, place a pat of butter or margarine inside each potato half. Place a slice of cheddar cheese on top, and then sprinkle with either bacon, bacon bits or pepperoni. Place potato halves on cookie sheets and put under broiler until cheese has melted. Serve immediately with sour cream.....I love these!

(Scrapings from the potatos can be used for mashed potatos, or potato pancakes).
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« Reply #20 on: September 01, 2009, 02:03:53 pm »

Easy Gravey

1 can cream of mushroom soup
1 can cream of chicken soup
2 cans chicken broth
1/2 tsp garglic powder or 1 tsp chopped garlic
1/2 tsp onion powder or 1/2 chopped onion
black pepper to taste
giblets, optional

Place soup and broth in blender and blend until well mixed. Pour soup into pot. Add remaining ingedients and stir until well mixed. Cook on medium-low for 1 hour. Add giblets if you like. If the fluid level cooks down, add more chicken broth and continue to simmer untill you are ready to serve. This is good over sliced turkey, chicken, pork, beef, rice, dressing, or mashed potatoes.
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« Reply #21 on: September 01, 2009, 02:09:02 pm »

Giblet Gravy

Drippings from turkey or chicken
Equal amount of water
Cooked giblets from turkey or chicken, chopped finely
Boiled eggs chopped finely
Salt to taste
Corn starch

Bring liquid to a full rolling boil.  In a small bowl mix corn starch and cold water until corn starch is absorbed.  Slowly add to boiling liquid until liquid is the consistancy you desire.  Add chopped giblets and eggs.  Simmer a few minutes and serve.
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« Reply #22 on: September 02, 2009, 01:15:34 pm »

Appetizer Roll Ups

4 (6-inch) flour tortillas
4 oz whipped cream cheese
4 leaves iceburg lettuce
4 (1-ounce) slices deli ham
Place the tortillas on individual pieces of wax paper. Spread  cream cheese over each tortilla.
Top each with 1 lettuce leaf and a slice of ham then roll-up jelly roll-style. Roll in the wax paper and keep chilled.
When ready to serve, remove wax paper and slice into pinwheels.
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« Reply #23 on: September 02, 2009, 01:16:47 pm »

Holiday Pinwheels

1 (8-ounce) package cream cheese, softened
1/4 cup raspberry preserves
8 (10-inch) flour tortillas
5 ounces fresh flat-leaf spinach, trimmed
1 pound thinly sliced deli ham or turkey
In a small bowl, combine the cream cheese and raspberry preserves; mix well. Spread over the tortillas and top with the spinach leaves then the meat slices.  Roll up tightly jelly-roll style and wrap each one in a large piece of waxed paper, twisting the ends to seal. Chill for at least 2 hours before serving. Unwrap, cut diagonally into 1-inch slices, and serve.
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« Reply #24 on: September 02, 2009, 01:43:19 pm »

Pumpkin Cheesecake Ball

1 pumpkin pie cheesecake mix
8 oz cream cheese, softened
1 stick butter, softened (no substitutes)

In a large bowl, beat together all ingredients until creamy; cover and chill for 6 hours.  Roll firm mixture into a ball and serve on a platter with graham crackers.
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« Reply #25 on: September 03, 2009, 01:01:09 pm »

Sausage/Kraut Cream Cheese Ball

1-8 oz. Cream Cheese, room temp
2 fully cooked smoked sausages chopped
3/4 cup of shredded sauerkraut drained
2 Tbs. Worcestershire
3 Tbs. minced onion
2 slices cooked bacon,crumbled

Blend all the ingredients and shape into a ball. Wrap it with saran wrap and chill. Serve with your favorite crackers.
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« Reply #26 on: September 04, 2009, 12:56:38 pm »

Olive Pecan Spread


8 ounces cream cheese, softened
1/2 cup mayonnaise
1 (5 ounce) jar sliced green olives, (with pimentos) drained
1 cup coarsely chopped pecans


Mix together the cream cheese, mayonnaise, olives and pecans in a bowl.  Refrigerate at least 1 hour before serving.
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« Reply #27 on: September 04, 2009, 01:00:15 pm »

I love olives, gotta try that one....... Wink
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« Reply #28 on: September 04, 2009, 01:16:10 pm »

Hi GA...I love olives too so I make this frequently.  Sometimes I use a tub of the flavored cream cheese, such as garden veggie or the chive kind.  Don't use the whipped kind tho, it's too soft!  I make a batch and have it on Ritz crackers for lunch several days in a row.  It's also good on bagels too.
« Last Edit: September 04, 2009, 01:34:04 pm by Madisons » Report Spam   Logged

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« Reply #29 on: September 04, 2009, 01:48:58 pm »

Sounds good to me.  I just got back from shopping so I will have to wait till next week to pick up some Ritz and flavored chream cheese.   Thanks for the heads up.
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