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Party Dips, Salsa & Bruchetta |
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SALSA
4 tomatoes, chopped & peeled
24 hot peppers, chopped
12 small onions, chopped
2 cups sugar
4 cups vinegar
2 (5) oz cans tomato paste
6 tbsp salt
1 (6) oz bottle of Louisiana hot sauce
Combine all ingredients & simmer for 3
hours. Pour into hot sterilized jars and seal. Makes about
14 pints.
QUICK
TOMATO SALSA
3 plum tomatoes, chopped
1/2 red onion, chopped
1 jalapeno, seeded and chopped
3 tbsp cilantro, chopped
Juice of one lime
1 tbsp olive oil
Salt and pepper
In a medium bowl combine tomatoes, onion,
jalapeno and cilantro.
Stir in lime juice and olive oil. Season with
salt and pepper.
Makes 1 & 1/2 cups.
BRUSCHETTA
3 to 4 Tbs. olive oil
4 large cloves of fresh garlic finely chopped
1 tsp. ground oregano
1/2 tsp. oregano leaves
1 & 1/4 tsp. basil
1 tsp. parsley
1/3 tsp. salt
1/3 tsp. pepper
Mix the above and add 2 to 3 large tomatoes.
Chop tomatoes up fine, drain and remove pulp. Let stand 6 to 8
hours in fridge.
Brush French stick (cut lengthwise in half)
with a mixture of finely chopped garlic and olive oil. Cover
entire surface.
Bake at 350 degrees for 4 to 5 minutes.
Add bruschetta mixture evenly over all and
sprinkle with salt pepper and shredded Parmesan cheese.
Bake at 350 degrees for another 2 to 4 minutes.
NACHO
SUPREME DIP
1 (8) oz pkg cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise (NOT MIRACLE WHIP)
1/8 tsp salt
1/8 tsp lemon juice
Beat the above mixture with an electric mixer
until smooth & creamy. Spread this mixture in a round pie shaped dish.
Top with:
1 cup seafood cocktail sauce
Spread the cocktail sauce evenly over the
cream cheese mixture.
Sprinkle the top with the following: (in this order)
2 to 3 cups shredded medium cheddar cheese
1 (4) oz can broken shrimp, well rinsed
& drained (optional)
1 green pepper, finely chopped
3 green onions, finely chopped
2 tomatoes, finely diced (discard the seeds
& watery pulp)
Serve with natchos on the side or with
party crackers.
This is a delicious and very festive dip.
NACHO
LAYER DIP
1 cup leftover chili or canned refried beans
1 (8) oz pkg cream cheese, softened
1 cup tomato, chopped
1/2 cup coarsely chopped jalapenos
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced green onions tops
Spread chili or beans over bottom of baking
dish. Spread softened cream cheese on top. Layer tomatoes,
jalapenos, red onion and cheese.
Bake for 20 minutes or until bubbly. Top with
green onion tops and serve with chips. Makes 4 servings
SHRIMP DIP
1 (8) oz package cream cheese, softened
1 cup mayonnaise
pinch onion salt
1 can broken shrimp
Put the cream cheese in an electric mixer &
beat until soft & creamy. Add the mayonnaise & onion
salt & continue to beat until thoroughly blended. Stir in
shrimp meat until well blended. Refrigerate at least 1 hour before
serving. Makes 3 cups
SALSA DIP
1 (16 oz) container sour cream
1 (16 oz) jar Salsa
1 pkg Taco Seasoning Mix
Combine all ingredients in a bowl, mix well.
Serve with tortilla chips.
Makes 4 cups.
SPINACH DIP
1 pkg frozen spinach, chopped
1 can water chestnuts, chopped
1 pkg Knors vegetable soup mix
1 cup real mayonnaise
1 cup sour cream
Thaw spinach, drain well & chop.
Drain water chestnuts & chop.
Mix all ingredients together.
To serve: Cut the centre out of a round loaf
of sour dough bread. Fill the centre of loaf with the spinach
dip. Cut up or cube the scooped out centre bread pieces &
use for dipping.
SPINACH DIP - 2
10 ounces Frozen chopped spinach
1 cup sour cream
1 cup mayonnaise
1 tsp lemon juice
1/4 tsp salt
1 loaf round bread
2 teaspoons green onion -- finely chopped (for garnish)
Combine first 5 ingredients together. Chill for at least 3 hours
before serving.
When ready to serve.
Cut top off the round bread, Remove bread from inside the loaf
& set insides aside.
Fill the bread cavity with the spinach dip, & sprinkle top
with chopped green onion.
Cut up the reserved inside bread pieces & cut into medium size
cubes for dipping.
EAT THE LOAF & ALL
VEGI DIP
1 cup sour cream
1 cup Miracle Whip
1 Tsp parsley
1 tsp celery salt
1/2 tsp garlic powder
3 drops tabasco sauce
1/2 tsp dill weed
1 tsp onion powder
1 tsp accent
Mix everything together in bowl. Chill before serving
Recipe submitted by Mary MacDonald of Ottawa
Brook, Cape Breton Island, Nova Scotia
DILL DIP
1 (8 oz) pkg cream cheese, softened
½ cup mayonnaise
3 tbsp milk
1/4 cup green onion
1 tbsp chopped parsley
3/4 tsp dill weed
1/4 tsp celery salt
1/4 tsp onion powder
Combine cheese, mayonnaise, & milk, mixing
until well blended. Stir in remaining ingredients. Chill.
Use to dip raw vegetables.
CAMPBELLS
ANTIPASTO
Prepare all the vegetables, chopping by hand.
3 lbs. Cauliflower, pre-cooked 3 minutes, cut
into bite size pieces
4 (15) oz cans green beans, drained, cut
into bite size pieces
2 (24) oz jars dill pickles, drained,
cut into bite size pieces
3 (16) oz jars pickled onions
6 (10) oz cans mushrooms, drained
5 (16) oz cans ripe pitted olives
6 (11) oz bottles ketchup
5 (6) oz jars olives, pimento stuffed
2 cups olive oil
1 & 1/2
cups white sugar
Combine the above chopped ingredients in a
large kettle & cook for 15 minutes.
Then add the following four ingredients.
2 lbs. Green peppers, cut into bite size pieces
2 lbs. Red peppers, chopped
5 (8 oz) tins tuna fish, solid
4 cans small shrimp
Cook for five more minutes. Put into hot
sterilized sealers & process in a hot water bath for 14
minutes. Makes 24 pints.
PAT'S
ANTIPASTO
Do all the chopping by hand first. This is a
lot of work, but well worth the effort. You can chop it
all in a food processor but it is better if chopped by hand and left
a little chunkier.
2 tins black olives, chopped
2 jars stuffed green olives, chopped
1 lb. Cauliflower, broke into very small pieces
2 jars small pickled onions
5 red and/or green peppers, chopped small
3 tins small shrimp
2 tins solid tuna
4 medium bottles ketchup
1 cup vinegar
1 & 1/ 2 cups olive oil
2 tins sliced mushroom bits & pieces, chopped
Put oil, cauliflower, onions & olives in a
large pot & boil 5 minutes.
Add mushrooms, peppers & ketchup &
boil for 5 minutes more.
Add remaining ingredients and blend well.
Place in hot sterile jars,
if preserving you must process by hot water
bath method for at least 10 minutes. Makes 9 to 10 pints. May be
frozen. (Delicious)
Submitted by Pat
Clark of High River, Ab.
QUICK
AND EASY ANTIPASTO
1 (12) oz
bottle hot ketchup
1 (10) oz bottle chili sauce
1 (4 oz jars pimento green olive pieces
1 (12) oz jars sweet green relish
1 (10) oz cans mushrooms, stems &
pieces, drained
2 (7) oz cans crab or shrimp, drained
1 (7) oz can be solid white tuna, broken
Tabasco sauce to taste
Mix all the ingredients in a large sauce pan.
Bring to boil & simmer for 5 minutes. Fill & seal
in hot sterilized jars. Place on a rack in a canner and add 3"
water. Bring to a boil and simmer for 20 minutes. Then, keep it cool.
LIVER
PATE'
1 (8) oz pkg cream cheese
1 (8) oz pkg liver sausage
1 tbsp chopped onion
2 tsp lemon juice
1 tsp Worcestershire sauce
pinch salt & pepper, to taste
chopped parsley
1 (3) oz pkg cream cheese, softened
pimento
Combine softened cream cheese & liver
sausage, mixing til well blended.
Add onion, lemon juice, Worcestershire sauce
& seasonings, mix well.
Place mixture on waxed paper, fold paper
around sides and shape into a tree, or pack mixture into a
greased tree mould. Chill.
Un-mould on serving plate.
Decorate side with chopped parsley. Pipe with
cream cheese & top with pieces of pimento.
SALMON
PATE'
1 (8) oz pkg cream cheese, softened
1 tsp finely grated onion
1 tsp lemon juice
2 small cans salmon, skin & bones removed
salt to taste
red food colouring
Whip the cream cheese in an electric mixer
until soft & creamy. Add the onion & lemon juice & mix.
Add salmon, salt & a drop or two of red food colouring. Mix
well. Put into a pretty dish & chill before serving.
Serve with party crackers.
SALMON
SPREAD
1 (8oz) pkg cream cheese
1 (7 & 3/4) oz tin salmon, bones &
skin removed
1 tsp lemon juice
1 tsp minced onion
Cream all together, & serve with crackers
CRAB
MOUSSE
1 (10) oz can cream of mushroom soup, undiluted
1 (6 )oz pkg cream cheese
1 envelope Knox gelatin, un-flavoured
1/4 cup cold water
2 cup finely chopped celery
2 cup finely chopped green onions
1 cup mayonnaise
1 (5) oz can crabmeat
1/4 tsp. curry powder
Heat mushroom soup & cream cheese,
stirring until smooth, remove from heat. Add gelatin to cold
water and soften for 5 minutes. Add the gelatin to the soup mixture.
Add celery, onion, mayonnaise, crabmeat & curry powder, mix well.
Pour into a 4 cup mould (oil or spray mould with vegetable spray
beforehand to ensure easy removal of mousse).
Chill overnight. Unmould onto a serving plate
decorated with romaine lettuce or sprigs of parsley. Serve with
crackers Delicious
SHRIMP
MOULD
1 (8) oz pkg. cream cheese
1 can tomato soup, undiluted
1 2 tbsp Knox gelatin
2 cans tiny shrimp
1/4 cup liquid from shrimp
1 cup mayonnaise
2 cup chopped green onion
3/4 cup chopped celery
Dash Tabasco sauce
Dissolve cream cheese in tomato soup in top of
double boiler. Let cool.
Drain shrimp, reserving 1/4 cup liquid. Add
Knox gelatin to shrimp liquid and add to cooled tomato soup.
In separate bowl mix shrimp, onion, celery and
mayonnaise. Mix together shrimp mixture and soup mixture; add few
drops of Tabasco sauce (optional).
Lightly grease 6-cup mould with Crisco. Put
mixture into mould and refrigerate for 3-4 hours until set.
Unmould and serve with Ritz crackers.
SALMON
BALL
1 (15) oz can Salmon
1 (8) oz Cream cheese
1/4 tsp Garlic, finely minced
2 tbsp Grated onion
1/4 tsp Worcestershire Sauce
2 tbsp Fresh lemon juice
1/8 tsp celery salt
Fresh chopped parsley
Cream together the cream cheese and about 2/3
can of salmon.
Set aside the rest of the salmon. Add
remaining ingredients and the remainder of the canned salmon and
mix. Chill for several hours.
Shape into a ball and roll into fresh chopped parsley.
FAVORITE
CHEESE BALL
1 (8 oz) pkg cream cheese, softened
1 tbsp sour cream
2 cups grated cheddar cheese, medium or sharp
1/8 tsp. onion salt
1 tsp. lemon juice
1/2 cup walnuts, finely chopped
Mix the cream cheese in an electric mixer
until creamy & smooth, add the sour cream & cheddar cheese
and continue to mix until all is a creamy texture. Add in the salt
& lemon juice. Form this mixture into two balls. If mixture is
too thick, add a bit more sour cream or Mayonnaise.
Press the finely chopped walnuts on top of
each ball. Chill to set.
Remove balls from fridge about 1/2 hour before
serving. These freeze well.
DEVILLED
HAM BALL
1 (4.25 ) oz can Underwood Devilled Ham Spread
1 (3) oz pkg cream cheese, softened
1 cup shredded Cheddar cheese
3 tbsp Green chiles, chopped
2 tbsp green onions, finely chopped
1/3 cup chopped walnuts
In small bowl, combine ham spread, cream
cheese, Cheddar cheese, chiles and onions; mix well. Shape mixture
into ball. Roll in walnuts. Wrap in plastic wrap; refrigerate 2
hours. Let ball stand at room temperature for 30 minutes to soften
slightly before serving. Serve with crackers. Makes 2 cups.
HAM ROLLS
1 (8 oz) package cream cheese, softened
4 sour pickles, finely chopped
2 tbsp prepared mustard
chopped chives
5 slices deli ham, not too thin
In a small bowl, mix together the cream
cheese, pickles, mustard, and chives. Spoon 1/5 of the mixture onto
each ham slice, then roll ham slices up carefully. Wrap each roll in
aluminum foil, and refrigerate for 2 hours minimum.
When they are thoroughly chilled & ready
to serve, unwrap the ham rolls, and slice. Serve chilled.
Makes 5 servings
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