Bacon and Green Onion Dip

I will substitute non-fat sour cream here. Beware, this would appear to be very high in sodium. Do you think this recipe came from Nabisco or Kraft? I think they are both owned by Philip Morris.

1 lb. (16 oz.) Velveeta cheese, cut up

1/2 cup green onion slices

1/2 cup crumbled bacon

1/2 cup sour cream

1.      Mix Velveeta, onions and bacon in large microwaveable bowl. Microwave on high 5 min. or until Velveeta is completely melted, stirring after 3 min.

2.      Stir in sour cream.

3.      Serve hot with assorted cut-up fresh vegetables or Wheat Thins Crackers.

From: dailyrecipes@yahoogroups.com

Date: 9/3/2009 1:31 PM

Submitted by: Bert Detraz <bdetraz@******.net>

Ham-It-Up Dip

I don’t buy deviled ham. I think I will make this with ground ham. I also use Neufchatel instead of cream cheese for lower fat content. Thanks, Bert.

2 (8 oz) pkgs cream cheese, softened
2 (6 oz) cans deviled ham
2 heaping tablespoons horseradish
1/4 cup minced onion
1/4 cup finely chopped celery

In a mixing bowl, beat cream cheese until cream. Add all the other ingredients. Chill and serve with crackers.

From: dailyrecipes@yahoogroups.com

Date: 9/3/2009 1:31 PM

Submitted by: Bert Detraz <bdetraz@******.net>

Garbage Dip

Here’s an interesting dip, despite the name.

I have joined a new recipe group on appetizers. I figured if I posted it to them, I ought to post it here…

1 can pitted black olives

1 can chopped green chilies (or chopped green bell pepper)

4 to 6 green onions

2 tomatoes

3 tbsp. olive oil

1 1/2 tsp. garlic salt

Big dash Tabasco

Chop all, including onion tops. Combine all and chill overnight. Serve with Doritos.

From: dailyrecipes@yahoogroups.com

Date: 9/3/2009 1:31 PM

Submitted by: Bert Detraz <bdetraz@******.net>

Lois’ Family Favorite Cheese Ball

This is our family favorite cheese ball. Most of our family doesn't like nuts. - Lois

2 (8 oz.) pkgs cream cheese, softened

1 cup (4 oz.) shredded cheese (cheddar, Colby etc.)

1 (1 oz.) pkg. (1 Tbsp.) Ranch Salad Dressing & Seasoning Mix

4 slices bacon, cooked, drained, finely crumbled

1.      Combine cream cheese, shredded cheese and ranch mix in mixer, beating until well mixed.

2.      Shape into ball, wrap in plastic wrap and refrigerate at least 2 hours or until chilled.

3.      Remove cheese ball from refrigerator; unwrap and roll in crumbled bacon until well coated.

4.      Wrap ball tightly in plastic wrap and refrigerate until ready to serve, up to 24 hours.

From: FamilyFare@yahoogroups.com

Date: 2/4/2008 5:51 PM

Submitted by: Lois

Christmas Cheese Ball

This makes 1 large ball or 2 small balls. Here is a good example of the way recipes are passed around the internet, posted by Terry, Sharon, and Lois, then me. ;-)

This is a very nice cheese ball and it is very tasty. I think the 12 ounces of cheese would be plenty. I received this recipe from another group and it was posted by Terry.  – Sharon

2 packages (8 ounces each) cream cheese, softened
12 ounces (3 cups) sharp cheddar cheese, grated
1 package (1 ounce) (1 Tbsp.) Ranch Salad Dressing & Seasoning Mix
¾ cup chopped pecans
4 pecan halves

Mix together cream cheese, grated cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to cover. Decorate the top with pecan halves. Refrigerate at least a couple of hours or overnight before serving.

From: FamilyFare@yahoogroups.com

Date: 2/4/2008 5:51 PM

Submitted by: Lois

Buffalo Chicken Dip

My friend Lisa sent me this recipe in 2004.

4 boneless skinless chicken breasts, cooked and shredded

2 cups Franks Red Hot sauce

1 cup ranch dressing

1 cup celery finely chopped

2 (8oz) packages cream cheese

2 cups Monterey jack cheese

Poach chicken and shred.

Heat in large skillet with red hot sauce until hot.

Mix cream cheese, celery, and ranch dressing with a mixer until creamy.

Stir into chicken in skillet until hot and creamy.

Pour into a 13” x 9" glass baking dish.

Sprinkle with Monterey jack cheese and bake at 350 °F for 30 minutes.

Eat with Tostitos bite size chips.

The Passing of the Wild Black Raspberry

I especially like black raspberries or blackcaps as my grandma called them. One of the things I loved about staying at my grandparents’ northern Michigan farm in the summers was picking and eating berries, especially blackcaps. Grandma and I would go to the woods to pick blackcaps. Grandpa had a more agricultural approach. He planted a large variety of raspberries - red, black and purple. I liked to help him pick those, too! I don’t know how much they appreciated my help though. I had a tendency to eat a good bit of what I picked.

On our West Virginia farm, I have educated my husband and son to not mow down the berries – black raspberries, blackberries and elderberries. It is to their benefit also, since they like jams, pies and homemade wine.

This has been a good year for berries. I haven’t been able to pick berries for several years, so I was eager to pick the black raspberries around our home. Then I went to look around the neighborhood for more. My husband and son had been telling me that there were lots of berries on the ridge. I was very disappointed that I could hardly find any wild black raspberries other than at home. There were quite a few blackberries waiting to ripen. And there were these weird hairy red brambles, that I didn’t recognize.

My son had picked some strange shiny, sticky raspberries by his cabin last summer, that we never did identify. Well, the black raspberries were almost done and the blackberries were starting to ripen. The guys said there were lots of berries on the ridge and went to pick them. They came back in a short time with at least a gallon of berries - strange shiny, sticky raspberries. Mind you, when I was picking black raspberries, I never did get at least 2 quarts at a time so I could make jam. They told me that there were huge patches of these berries all over the ridge. I was happy to have some raspberries, but worried about what had happened to the wild black raspberries.

It was time to investigate. After some diligent web searching, I was able to identify the strange berries as wineberries. I was also alarmed to discover that they are an invasive pest from Asia. They are displacing native species. With the explosive growth in our neighborhood in the last few years, they have displaced the wild black raspberry. The only reason I was able to pick them this year is because I love them and have encouraged their growth around my home. I can remember huge patches of wild black raspberries thirty years ago, where I could pick gallons over hours. Patches were closely guarded secrets. Now they are nonexistent.

Please check this link for more information:

DCNR Invasive Exotic Plant Tutorial - Wineberry

Chicken Molé Tostadas with Avocado Sauce

This has become a favorite quick Mexican dinner at our house. My DH discovered these bags of corn tostadas at the Dollar Store. Being from Phoenix, he can’t resist buying them. I also found them at Aldi’s. The chicken, molé sauce and avocado sauce can be prepared a day or so ahead of time.

1 lb. Easy Poached Chicken, shredded

1 recipe Quick Molé Sauce

1 recipe To Die For Avocado Sauce

1 (15 oz. can) refried beans

1 (12 oz.) bag corn tostadas (use ½ bag ~12)

1 cup (4 oz.) shredded cheese – jack, Colby or mild cheddar

2 cups shredded lettuce

1 tomato, diced

Mix the shredded chicken with the molé sauce and heat in microwave.

Heat the refried beans in microwave.

Spread some beans on a tostada. Put two tostadas on each large plate.

Sprinkle with molé chicken, cheese, lettuce and tomato.

Top with a good dollop of avocado sauce.

Serve immediately.

Serves 5-6.

Quick Molé Sauce

I developed this very tasty sauce for a quick molé fix.

2 cups water

2 Tbsp. flour

2 Tbsp. chicken bouillon base

2 Tbsp. dark roasted chilies, ground

2 Tbsp. peanut butter

1 Tbsp. cocoa

½ tsp. oregano, c/s

½ tsp. cinnamon, ground

¼ tsp. ground black pepper

Scant 1/8 tsp. ground cloves

Combine all ingredients in a blender and mix until smooth.

Pour into 6 cup microwaveable bowl.

Microwave on high for 2 minutes. Stir with whisk, scraping sides and bottom of bowl and breaking up any lumps that may have formed.

Microwave for 1 ½ minutes. Repeat stirring with whisk.

Microwave for 1 minute. Repeat stirring.

Use in your favorite recipe. I like to toss it with shredded poached chicken and use in tostadas, enchiladas and burritos.

Yields about 2 cups

Chili Chicken with Avocado Sauce

Serves 4

2 tsp. chili powder

1/2 tsp. ground cumin

4 (1 – 1 1/2 lb.) boneless skinless chicken breasts

Salt

1 recipe To Die For Avocado Sauce

Heat iron skillet until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while preparing chicken breasts.

Combine chili powder and cumin. Sprinkle chicken with salt and coat with spices.

Brown chicken breasts in seasoned skillet, 2 minutes on each side. Cover, lower heat and cook until just done, about 5 more minutes.

Put chicken on plates and cover with avocado sauce.

To Die For Avocado Sauce

This spring I got a great buy on some discounted Greek yogurt at Kroger. Anytime avocadoes are less than $.69 each, I usually buy several. I was getting tired of the usual guacamole and was experimenting with different sauces. I found an 11 year old recipe in my file for Chili Chicken with Avocado Sauce. I think it came from Recipezaar, which has now turned into Food.com. The original recipe is still available on the web from several sources, but none state the origin.

I adapted my avocado sauce from this recipe. I am just incapable of following a recipe exactly, and that’s really how we should all cook - use a recipe as a base and adapt it to the ingredients and methods available. This sauce is cool, smooth and creamy, a bit tart and spicy, with a hint of bitterness - a wonderful blend of flavor, texture and temperature.

I don’t think I’ve mentioned this in my previous avocado recipes, but I learned a new trick from Alton Brown last year on how to remove the pit from an avocado. After slicing it lengthwise, give it a twist and the halves pop apart. Whack the pit with the blade of a fairly large knife, embedding it somewhat in the pit. Twist the knife and the pit will come right out! Then whack the pit against a cutting board to loosen it from the knife. Make three lengthwise cuts on each half. The skin will fold back and four slices will peel off easily. Slice or dice as needed. Sprinkle with lemon or lime juice to keep from browning, if you will not be using them immediately.

When I made it with Greek yogurt, I added a bit of water to bring it to a looser, saucy consistency. I didn’t need to add water when using Dannon non-fat plain yogurt.

If you have fresh cilantro, use a tablespoon of it in place of the cominos. A dash of chipotle or jalapeño hot sauce will spice it up.

1 lg. avocado, peeled and diced

1/2 c. non-fat plain yogurt

2 tsp. lime juice

1 tsp. cominos (Ground cumin seed)

Dash of salt

Dash of garlic granules or powder or juice

Combine all ingredients in a blender or food processor. Mix until smooth. Pour over your favorite dish.

Yields about 1 cup

This is a fresh sauce, not for heating. Unlike guacamole, this avocado sauce keeps well in the refrigerator without browning due to the acid content of the yogurt and lime juice.

Now, how to use it? The original use with Chili Chicken Breasts is excellent. I also use this sauce on poached and shredded chicken. It is fabulous on chicken tostadas. Use your imagination! I crave this sauce. I think it could be addictive.

Pot of Gold

Serves 4-6

This recipe is my long time favorite from Girl Scout camp. My family loves it too. I’m not sure which company created this recipe. It was either Campbell’s, Bisquick or Kraft. My research found versions of this recipe still floating around, but not the original. The original was made with water instead of milk and used Bisquick and water for the dough (we were camping). Use yellow sharp cheddar instead of white and you will have big fluffy dumplings leaking golden cheese in tomato soup.

1 large (26 oz.) or 3 small (10.5 oz.) cans condensed tomato soup

2 cups 1% milk (or water)

1 1/2 cups flour

2 tsp. baking powder

Dash salt

1/2 cup of milk

2 Tbsp. canola oil

4 oz. extra sharp yellow cheddar cheese, cut into 8 cubes

Put soup in large kettle with lid. Slowly whisk in milk. Bring just to boil and immediately turn heat down to simmer. Don’t let it boil or milk curdles!

In medium bowl, stir together flour, baking powder and salt. Combine milk and oil in a cup. With a fork, vigorously stir milk mixture into flour mixture.

Grease hands and scoop up about 1/8 of dough. Set the cheese cube in the middle and wrap the sides up and around it, sealing the cheese inside the dough. Drop gently on top of simmering soup. Repeat until all cheese and dough is used.

Cover and simmer for 15 minutes. 

Quick Dumplings

2 cups Home Made Biscuit Mix
2/3 cup of milk

Stir together flour, baking powder and salt. Combine milk and oil in a cup.  

With a fork, vigorously stir milk mixture into flour mixture. Drop by spoonfuls on top of simmering soup or stew. Cover and simmer for 15 minutes.

Additions: ½ cup grated or shredded cheese and/or 1 tsp. various dried herbs added to the flour mixture.

Home Made Quick Biscuit Mix

2 cups flour

1 Tbsp. baking powder

Dash salt

3 Tbsp. canola oil

Stir together flour, baking powder and salt. Stir in oil with fork.

Use immediately in place of 2 cups of Bisquick in your favorite recipe.

Easter Egg Pie

Have you wondered what to do with all those Easter eggs? When our children were small, it seemed we always had lots of hard boiled eggs to use up after Easter. There is only so much deviled eggs, egg salad sandwiches and potato salad we could eat. I created this recipe to use up some of those eggs, necessity being the mother of invention. :-) .

For safety, only use eggs that are clean, have been dyed with food coloring, have no cracks and have been out of the refrigerator for less than two hours.

Serves: 8

1/2 lb. Bulk sausage, sage flavored

1 Medium diced onion

6 - 8 Hard cooked eggs, peeled and sliced

1 cup (4 oz) Shredded extra sharp cheddar cheese

1 1/4 cups Milk (1%, OR non-fat Half & Half OR low-fat buttermilk, etc.)

2 Eggs

1 cup Home Made Biscuit Mix OR (1 cup flour and 1 1/2 tsp. baking powder)

1 tsp. Ground yellow mustard seed

1/2 tsp. Ground celery seed (or whole seed)

1/2 tsp. Ground paprika

1/2 tsp. Ground sage

1/4 tsp. Granulated garlic

Preheat oven to 400°F. Lightly coat an 11" deep dish pie plate or 8”x 8” baking dish with canola oil spray.

Brown and crumble sausage and onion in seasoned skillet over medium heat. Pour off excess grease. Drain sausage on paper towel. Spread sausage on bottom of prepared pie plate.

Layer eggs on top of sausage and sprinkle cheese over eggs.

Whisk remaining ingredients together in blender or medium mixing bowl until just blended and pour evenly over pie plate.

Bake 30 minutes or until edges are just golden brown and pie is set. A knife inserted in center should come out clean. Remove from oven and let stand five minutes before cutting into wedges.

Serve for breakfast, brunch or dinner accompanied by fruit: orange and grapefruit wedges, sliced bananas and strawberries, or a wedge of melon.

Boiled Peanut Soup

Serves 4

I started out with a recipe for “Hotel Roanoke Peanut Soup”, but of course I can’t follow any recipe exactly. I prefer different cooking techniques and usually less salt and fat. What I ended up with was sooo delicious! It reminded me of that addictive flavor of boiled peanuts.

The original recipe follows. Be sure to use a broth that is not too salty. This is a good time to use leftover broth from poaching chicken. You can use either smooth or chunky peanut butter. The butter can be left out.

2 Tbsp. butter (optional)

1 small onion, diced 

1 stalk celery, diced 

1 quart chicken broth 

1 tsp lemon juice 

2 tbsp flour 

1/2 lb (1 cup) peanut butter

Salt to taste 

1/4 cup ground peanuts

Heat a 2 quart metal saucepan until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while preparing vegetables.

Sauté onion and celery in butter in the pre-seasoned saucepan over medium heat until onion is translucent.

Put sautéed vegetables in blender. Add 2 cups of broth, lemon juice, flour, and peanut butter. Blend well.

Pour back into saucepan and stir in remaining 2 cups of broth. Bring to boil and simmer until thickened, stirring frequently. Taste and add salt as desired.

Sprinkle ground peanuts on top before serving.

Hotel Roanoke Peanut Soup

Posted 2/11/10 by Sandy at dailyrecipes@yahoogroups.com

1 small onion, diced
1/3 tsp celery salt
1/4 lb butter
1 t salt
2 celery ribs, diced
1 tbsp lemon juice
3 tbsp flour
1/2 cup ground peanuts
2 quart hot chicken broth
1 lb peanut butter (creamy)

Melt butter in sauce pan and add onion and celery. Sauté for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. Makes 20 1/2-cup servings.

Chicken and Cranberry Wild Rice Pilaf

Serves 6

1 tsp. butter

1 medium onion, diced

1 cup wild rice

3 cups water

1/4 cup dried cranberries

2 tsp. butter

1/2 cup pecan halves

2 cups shredded poached chicken

Season pan. Heat a 6 cup metal saucepan with a tight fitting lid until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while dicing onion.

Sauté wild rice and onion in 1 tsp. butter in seasoned pan. Add water and cranberries. Cover tightly. Bring to boil. Turn heat to very low, keeping tightly covered for 45 minutes.

Sauté pecan halves in 2 tsp. butter.

When rice has cooked for 45 minutes, turn off heat and let rice stand for five minutes without removing cover.

Stir pecans and chicken into rice.

Serve with a salad.

Easy Poached Chicken

Poaching means to cook something in simmering (where little bubbles form, before it's actually boiling) or almost simmering liquid, about 160-185°. If you bring it to a full boil, it will break down the food instead of gently cooking it. Boiling tends to make meat tough. With poaching, the meat will stay moist and tender, and this cooking method requires no fat. Here is a technique that you will want to remember for those days when time is really tight, everyone is hungry, and can’t wait to eat. This is the best method for chicken salad. The meat has a texture you cannot obtain with any other cooking method. It is almost silky smooth.

You can also choose from a huge array of liquids in which to poach; the most common are simple water, wines of varying sorts, and stocks (concentrated broth). In addition to the liquid you choose, you can greatly affect the flavor of what you cook like this by adding 'extras'; onion, garlic, spices of all sorts, vegetables, and so on.

Put your chicken pieces, bone in or boneless, skinned or skinless, in a pan big enough to cover them with water. Cover with water and bring to a boil. Turn heat to low and simmer for 15 minutes. Remove from heat and let stand for 15 minutes. Drain the water and use it for soup. Cover with cold water for 10 minutes until cool enough to handle. The skin and bones pull off easily. They can be saved for soup, too. Shred or dice the meat as your recipe directs.

Chicken Enchilada Soup

Serves 8

This recipe started out as a copycat of Chili’s Chicken Enchilada Soup. But I have made it so many times over the last four years that I have improved it quite a bit!

1 lb. boneless, skinless chicken breast, diced

1 medium Onion, diced

1 Tbsp. chopped Garlic

1 tsp. ground Cumin

1 tsp. Chili Powder (no salt)

dash of hot pepper sauce

1 cup Masa Harina

2 qt. Water (divided)

2 Tbsp. Chicken bouillon

1 can (15 oz.) diced Tomatoes

1 can (4 oz.) diced green chiles

1 pound American cheese

Heat a 4 quart kettle until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while preparing vegetables.

Sauté chicken, onion, garlic and spices in kettle over medium high heat, stirring constantly until chicken is not pink and onion is translucent.

Stir in Masa Harina. Stir in 1 quart water until all lumps dissolve.

Stir in remaining quart of water, chicken bouillon, tomatoes and green chiles. Return to boil, stirring occasionally. Simmer over low heat for 15 minutes.

Drop individual slices of cheese, about four at a time into kettle and stir until melted. Continue until all cheese has been added.

Serve with hot buttered tortillas.

Real Cheeseburger Soup

Serves 6

Thomas asked me to make Cheeseburger Soup for dinner. I read at least six different recipes and put together this one. It has everything on a cheeseburger and includes the fries!

1 pound lean ground beef

1 medium onion, diced

1 medium carrot, shredded

1 stalk celery, diced

4 cups diced peeled potatoes

1 can (10.5 oz.) condensed tomato soup

1 can (10.5 oz.) condensed cream of chicken soup

1 ½ cups milk (1%)

¼ cup diced dill pickles

¼ cup ketchup

2 Tbsp. prepared mustard

½ pound American cheese

Heat a 4 quart metal kettle until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while preparing vegetables.

Sauté beef, onion, carrot, celery and potatoes over medium heat, breaking up beef into small chunks, until beef is browned and onion is translucent.

Stir in soups, milk, pickles, ketchup and mustard. Bring to boil, reduce heat, cover and simmer for about 15 minutes, until potatoes are tender.

Drop individual slices of cheese, about four at a time into kettle and stir until melted. Continue until all cheese has been added.

Serve with a hearty sourdough bread and now you have the bun!