Recipe: Dips and Spreads (29)

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December 9, 1999 - Dips and Spreads (29)

Susannahoh (07:09:14) : JELLIED LIVER PATE

1 lb chicken livers
1/2 c onion chopped
1 clove garlic, peeled
1/2 bay leaf
2 cups chicken broth
1 hard-boiled egg
1/4 lb butter
1 t. anchovy paste
salt and pepper to taste
1 T gelatin
1/2 c sherry

Simmer together for about 10 minutes the livers, onion, garlic, bay leaf and broth. Strain, reserving broth; put all solids and 1 c liquid in blender. Add boiled egg, butter, seasings and puree until smooth. In a large bowl, soften gelatin in sherry. Heat other cup broth to boiling and add to gelatin, stirring until it is dissolved. Then add blender contnts and mix thoroughly. Pour into oiled mold or loaf pan and chill 6-8 hours.

Susannahoh (07:05:23) : Eric, here are some from a cookbook called The 12 Days of Christmas.

BAKED LIVER PATE

2 lbs raw pork liver
1 1/2 lbs pork suet
1 c chopped onion
2 cloves garlic, peeled
1 bay leaf
1 heaping T salt
1/2 t each cloves, thyme, nutmeg
1/2 t black pepper
salt pork
mushroom slices

Remove skin and membrane from liver Grind together liver, suet, onion, garlic and bay leaf. Use the finest blade, and put them through the grinder at least three times. Mix in spices and pack tightly in a buttered glass loaf pan. The mixture will be quite soupy. Cover top with thin slices of salt pork and bake 1 1/2 hours at 350 degrees. Remove the salt pork. Chill, unmold, garnish and serve very cold. Very thin lengthwise slices of mushrooms, raw or cooked, make an attactive garnish.

Susannahoh (07:41:12) : LIVER SPREAD

The rather indifferent product offered by most meat packers can be made a lot more interesting by adding to one 3-ounce can one cooked, mashed chicken liver, 2 T buter, 1 T. brandy and a little salt. Mix smooth and chill.

Becky,LA (09:54:03) :

SHRIMP MOLD
Recipe By : BECKY
Serving Size : 20

1 can tomato soup
8 ounces cream cheese -- softened
1 envelope unflavored
1/4 cup water
1 bunch green onions -- chopped
3 pounds shrimp -- boiled in crab boil
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon horseradish
1/2 cup celery -- chopped fine
1 teaspoon Cajun seasoning -- (according to taste0
hot sauce -- to taste

Heat in sauce pan-- soup and cream cheese.
Fold in remaining ingredients.
Pour into lightly greased mold( bundt cake pan or big fish mold)
Chill until firm- over night.

Serve on a bed of lettuce with crackers.Leslie,.OH (09:53:20) : Bacon Dip

1 lb. bacon
1 (8 oz.) sour cream
2 (8 oz.) cream cheese
3 oz. parmesan cheese

Fry bacon until crisp, drain and crumble. Allow cream cheese to soften at room temp., mix all ingredients. Warm thoroughly in oven (microwave works fine too). Serve with crackers.

Gina,.Fla (09:25:24) : Spicy Sugar Pecans

1 egg white
1 T. water
1/2 t. salt
1 1/4 t. cinnamon
1 c. sugar
1 lb. pecan halves

Beat egg white and water til very foamy. Add salt, cinnamon and sugar and mix well. Add pecans and stir til well coated. Spread nuts on buttered cookie sheet, bake 200 for 45 mts. Stir every 15 mts. to break up. Store in airtight container.

Gina,.Fla (09:23:49) : Seafood Tarts

2 cans tuna, drained or crabmeat, shrimp or lobster
2 tablespoons oil from seafood
1/2 cup grated onion
1/4 cup chopped parsley
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon Worchestershire
1 egg, well beaten
1 cup grated cheddar cheese
2 cans refrigerated crescent rolls
paprika
Preheat oven to 350 degrees F. Mix all ingredients except rolls, paprika and 1/2 cup cheese. On ungreased cookie sheet unroll crescent dough and separate into 4 rectangles. Fill the center of each with filling. Place the other 4 rectangles on top of the filling. Seal with fork. Slit tops with fork in two places. Sprinkle with paprika and cheese. Bake for 15-20 minutes. Remove tarts and serve. Very good for a luncheon. Serves 8.

Gina,.Fla (09:22:09) : Houston's Spinich Dip

1/2 purple onion, chopped
1/2 stick butter
3 tsp. garlic minced
1 10 oz. pkgs. chopped spinach, cookead and drained
8 oz. cream cheese, room temperature
8 oz. sour cream
1/4 c. parmesan cheese
2 c. artichoke hearts, drained and chopped
8 oz. monterey jack cheese, cubed, room temp.
salt and pepper to taste

Saute onions and garlic in butter, add other ingredients and mix well. Pour into oven proof bowl and bake 350 for 25 mts.
Serve with crackers or tortilla chips.Josie,.Al (04:01:33) : my favorite is 1C. mayonaise, 1C.of parmesan cheese, 1 jar drained and chopped artichoke hearts, mixed and heated in the oven for about 20 minutes on 350 degrees. Super with fritos or crackers

TKL.fan (12:53:14) : Pineapple Cheese Ball

16 ounces cream cheese (can use low fat)
1/4 cup chopped green bell pepper
2 tablespoons chopped onion
1/2 teaspoon salt
1, 8 1/2 ounce crushed pineapple, drained
2 cups chopped pecans or walnuts

Mix together all ingredients except nuts. Chill, then form into a ball. Roll
in chopped nuts. Chill until ready to serve.

TKL.fan (12:52:48) : Salmon Ball

1 can salmon (14-15 oz)
1 T lemon juice
1 T dry onion
1 8 oz cream cheese
1/2 t worchestershire sauce
1t horseradish
1/4 t salt
1/2 t liquid smoke
1/2 c choped nuts(optional)

Mix all together, roll into a ball, chill and roll in chopped nuts.

TKL.fan (12:51:11) : Black-Eyed Pea Dip

1 can (16oz) black-eyed peas, drained and divided
3 green onions chopped, including tops
1/2 cup sour cream
1 ts garlic salt
1/2 cup chunky style salsa
4 slices bacon, cooked & crumbled

Reserving 1/3 cup, place peas in a blender or food processor fitted with a
steel blade. Process until smooth. Blend in onions, sour cream, and garlic
salt. Transfre mixture to a bowl and stir in reserved peas and salsa.
Garnish with bacon. 2 1/2 cups

TKL.fan (12:49:55) : Spinach Dip in Cabbage

3 (10oz) pkg. frozen spinach, chopped
1 c. chopped green onion
1 (16oz) sour cream
2 cups mayo
2 t. herb-seasoned salt
1 1/2 t. dried whole oregano
1 t dried whole dillweed
juice of 1 lemon
1 large red cabbage

Cook spinach according to directions; drain well, and stir in next 7
ingredients. Chill
Trim core end of cabbage to form a flat base. Cut a crosswise slice from the
top, making it wide enough to remove about 1/4 of the head; lift out enough inner leaves from the cabbage to form a shell about 1" thick. (Reserve slice and inner leaves of cabbage for use in other recipes.)
Spoon dip into cavity of cabbage and serve with an assortment of fresh
vegggies. Yield: 6 cups

TKL.fan (12:48:21) : Diablo Cheese Bowl

1 tbsp. butter or margarine
3 small jalapeno peppers, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 cups milk
2 tbsp. butter or margarine
3 tbsp. flour
2 eggs

1/2 cup salsa
3/4 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1/2 tsp. finely chopped dillweed
1 tbsp. finely chopped parsley
3 green onions, finely chopped
1 small, 8-10" (20-25 cm), round loaf of bread
2 tbsp. melted butter or margarine
3 garlic cloves, minced
parsley, for garnish

In a skillet over medium-high heat, melt 1 tbsp. (15 mL)
butter and saute peppers, onion, and garlic until onions are
translucent, 3-4 minutes. In a blender, puree sauteed
vegetables and milk.

In a saucepan over medium heat, blend together 2 tbsp. (30
mL) butter and flour, stirring constantly, for 2 minutes.
Slowly add milk mixture and cook, whisking constantly,
until mixture begins to thicken. Remove from heat and put 1
cup (250 mL) of mixture into blender. Add eggs to blender
and blend until well mixed. Return saucepan to stove over
medium heat and very slowly pour in egg mixture, whisking
constantly. Continue whisking until mixture thickens. Add
salsa, cheeses, dill, parsley and green onions, whisking
constantly. When cheese is melted and thoroughly
blended, reduce heat to low and keep warm while preparing
bread bowl.

Preheat oven to 375F (190C). Cut top off bread, remove
most of soft interior and tear it into bite-sized pieces for
dipping later, leaving a 1" (2.5 cm) thick shell. Brush
inside
of loaf with 2 tbsp. (30 mL) melted butter and garlic. Bake,
uncovered, until bread just begins to brown on inside, no
more than 5 min

TKL.fan (12:46:47) : TACO DIP

8oz pkg cream cheese
8 oz sour cream
1 pkg taco seasoning
chopped lettuce
chopped tomatoes
grated cheese

Mix cream cheese and sour cream together. Add taco seasoning and stir. Add lettuce, tomatoes and grated cheese. Serve with chips.

TKL.fan (12:44:45) : Strawberry Cheese-Nut Ring

Don't shake your head and pass this one up. It sounds implausible, but
remember how good strawberry preserves taste with cheese souffle. This is
the same combination of contrasting sweet, salty, fruity and suave. Good!

1 pound medium sharp or sharp cheddar, grated
1 cup finely chopped walnuts, divided in half
1 cup mayonnaise
1/3 cup minced onion
3 to 4 grinds of black pepper
1/2 to 1 teaspoon cayenne pepper
1 cup (or more) strawberry preserves

In a medium bowl mix cheese, half the walnuts, all the mayonnaise and onion.
Add black and cayenne pepper to taste. Put the mixture on a round serving
plate, shaping it into a rather flat-topped mound about 2 to 3 inches high.
Make a depression in the center that will hild about 3/4 cup. Spoon the
preserves into this well. Press the reserved nuts around the edge.

serve with a small bowl of extra preserves. Provide knives for spreading and
plenty of crisp crackers, melba toast or pumpernickel bread.

Note: You'll be amazed at the amount of strawberry preserves used. You might
want to have an extra cup available for refilling.

Yield: about 4 cups.

TKL.fan (12:42:17) : Easy Cheese Dip

1 cup sour cream
1 large bar cream cheese, softened
2 cups grated sharp cheddar cheese

Mix all and refrigerate several hours to mellow the flavors. Makes 4 cups.

TKL.fan (12:40:40) :
Shrimp Dip

2 cans shrimp, mashed
1 large bar cream cheese
1/2 cup sour cream (not lowfat)
1 stalk celery, finely chopped
1 small onion chopped
pinch of dried parsley

Mix all ingredients and chill. Serve with crackers, chips, or make into
finger sandwiches.

TKL.fan (12:39:08) : Red Salsa Dip

2 cups Fresh Tomatoes -- Diced
1/4 cup Onion -- Coarsely Chopped
1 1/2 teaspoons Garlic -- Minced
1/8 teaspoon Salt
1/4 teaspoon Oregano -- Dried
3/4 teaspoon Lime Juice
1 tablespoon Jalapeno Pepper -- Coarse Chop
1 tablespoon Fresh Cilantro -- Chopped

Mix the tomatoes and onion, blending well. Add all the other ingredients,
blending well. Let stand for 1 hour before serving for the flavors to
meld. May be served at room temperature or chilled.

Makes about 2 1/4 cups.

SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps

TKL.fan (12:37:10) : Garlic, Cheese, And Nut Dip

2 each Garlic Cloves
1/2 cup Cream Cheese -- Softened
1/2 cup Sour Cream
1/4 cup White Onion -- Diced
1 1/2 teaspoons Paprika
1 1/2 teaspoons Curry Powder
1 1/2 teaspoons Chili Powder
1 teaspoon Dried Dill -- Crushed
1 cup Cheddar; Sharp -- Shredded
1/3 cup Walnuts -- Chopped
1 tablespoon Fresh Dill; Chopped -- OR

Crush the garlic with a garlic press and beat into the cream cheese until
the mixture is smooth. Blend in the sour cream. Mix in the onion, spices,
and dill, blending well. Fold in the cheddar cheese and nuts. May be
served at room temperature or chilled. Makes about 2 1/2 cups of dip.

SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans

TKL.fan (12:34:58) : Super Spinach Dip

1 10-oz pkg chopped spinach, cooked and drained.
1 pkg Knorr Vegetable Soup and Recipe Mix (NOT SPRING VEGETABLE)
1 16 oz. carton sour cream
1 C. real Mayo
1 can water chestnuts, diced
3-4 green onions with tops, chopped

Mix all ingredients well and chill 2 or more hours.

Sprinkle with chives. Serve in a hollow bread bowl (brush the bowl with a bit of oil and bake it to prevent absorption of dip.

Serve with veggies, wheat thins, or triscuits!! EASY!!!

TKL.fan (12:33:38) : HOT BROCCOLI DIP

2 Pkgs frozen Chopped Broccoli
2 Tbls butter
1 roll garlic cheese
1 small onion, chopped
2 stalks celery, chopped
4-6 button mushrooms, chopped
1 can Cream of Mushroom soup

Cook and drain Broccoli, set aside. Cook onion in butter until tender. Add musroom soup and
cheese. Cook and stir until cheese melts. Add mushrooms and broccoli. Cook and stir over low
heat for 5 mins. longer. If it thickens too much, add a little milk or water to thin it out.

Serve with Fritos or Pita Chips

TKL.fan (12:32:30) : Root Vegetable Chips with Roasted Garlic Dip

Makes 6 to 8 appetizer servings

Carrots, parsnips, beets, taro, and lotus root all make chips that are not only delicious, but colorful, to boot.
Make an assortment, and you'll have a rainbow in a bowl. The ricotta-garlic dip is the perfect partner, and one of the most-requested standards from extensive dip-spread repertoire.

Roasted Garlic Dip

1 large head garlic, with firm, plump cloves
1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper to taste
1 cup ricotta cheese
1/2 cup freshly grated Parmigiano-Reggiano
cheese
1/2 cup sour cream

Root Vegetable Chips

1 1/2 pounds assorted root vegetables, such as
carrots, parsnips, beets, lotus roots, and taro
Vegetable shortening or oil for deep-frying

1. To make the dip: Preheat the oven to 400 F. Cut
the garlic in half horizontally, keeping the head as
intact as possible-do not peel the garlic. Drizzle the cut
surfaces with the oil and season with a sprinkle of salt
and pepper. Put the two halves back together to
re-form the garlic head. Wrap tightly in aluminum foil.
Bake until the garlic is tender and the cloves have
turned golden beige, 35 to 45 minutes. Unwrap the
garlic and let cool completely. Squeeze the garlic pulp
out of the skins into a small bowl, discarding the skins.

2. Using a fork, mash the garlic pulp until smooth. Stir
in the ricotta, Parmigiano, and sour cream. Season
with salt and pepper to taste. Let stand for 30 minutes
at room temperature to blend the flavors. (The dip can
be prepared 1 day ahead, covered, and refrigerated.
Let it come to room temperature before serving.)

3. To make the chips: Using a mandoline or plastic
V-slicer, cut the root vegetables as directed below. The
slices should be almost paper-thin, less than 116 inch.
As the vegetables are sliced, place each kind in a
separate large bowl of cold water and let stand for 30
minutes to remove excess starch.

Carrots and parsnips: Peel and cut lengthwise into
very thin strips.

Beets: Rub your hands lightly with vegetable oil to
keep the beet juices from staining your skin. Peel the
beets and cut crosswise into very thin rounds.

Lotus roots: These can be found at Asian grocers,
and make very interesting chips with random holes
throughout. Peel and cut crosswise into very thin
rounds.

Taro: Also known as yautia, this root vegetable can be
purchased at Latino and Asian markets. Fried taro
chips have a slight purple tinge. Peel and cut crosswise
into very thin rounds.

4. Drain the vegetables well. Spread them out between
layers of paper towels and pat completely dry.

5. Place a large wire cake rack over a jelly roll pan. Fill
a large roasting pan with a double thickness of
crumpled paper towels. In a deep Dutch oven, melt
vegetable shortening over high heat to a depth of 2 to 3
inches and heat it to 350 F.

6. In separate batches, without crowding, deep-fry the
vegetables, stirring often with a wire-mesh skimmer to
separate the chips, until the chips are golden brown, 2
to 3 minutes. (If you are frying beets, fry them last, as
their color may leach into the oil.) Using the skimmer,
transfer the chips to the wire racks to drain briefly,
then move them to the roasting pan with paper towels
to remove excess oil. Separate each new layer of chips
with more paper towels. The chips will crisp as they
cool, and are best served at room temperature within 6
hours of frying. Just before serving, sprinkle with salt
and pepper, and serve with the ricotta dip.

TKL.fan (12:29:27) : Spinach Artichoke Dip

Makes 8 to 10 servings

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock (preferable homemade)
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon
cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand,
and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch
slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tobasco Sauce
Blue and white corn tortilla chips

1. In a large saucepan, warm the olive oil and butter together over
medium heat. When the butter has melted, add the onion and cook,
stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and
cook 2 to 3 minutes longer, stirring frequently and stopping before the
onion and garlic brown.

2. Sprinkle the flour and continue cooking, stirring continuously, until
the mixture turns a golden-blond color, 10 to 15 minutes. Then,
whisking continuously, slowly pour in the stock until it is smoothly
incorporated. When the mixture begins to simmer, stir in the cream. Let
it return to the simmer. Remove from the heat, add the parmesan,
chicken base or bouillon cubes, lemon juice, and sugar, and stir until
thoroughly blended.

3. Add the sour cream, spinach, artichoke bottoms, Monterey Jack
cheese and Tobasco sauce, and stir until the ingredients are thoroughly
combined and the cheese has melted. Transfer to a warmed serving
bowl and serve immediately, accompanied by blue and white corn
tortilla chips.

TKL.fan (12:27:34) : CREAMY GARLIC TOFU DRESSING OR DIP

1/2 lb Tofu, firm or soft; patted dry
2 tb Lemon juice
1/4 c Oil
4 tb ;water (use only 2 for the dip or spread)
1 tb Tamari
3 Garlic cloves; chopped

Place all of the ingredients in a blender or food
processor andpuree until very smooth. Use more or less
garlic depending on your taste. You may need to turn
off the machine and scrape down the sides a few times.

If too thick for salad dressing, then add a little
more water until desired consistency is reached. May
be kept covered in the refrigerator for up to 4 days.TKL.fan (12:26:03) : CREAM CHEESE APPLE DIP

Yield: 12 servings

24 oz Cream cheese
6 tb Milk
2 1/4 c Brown sugar
3 ts Vanilla
6 Apples; sliced

Blend all ingredients together. Dip sliced granny
smith apples in the dip, then into crushed peanuts.

TKL.fan (12:25:06) : CREAM CHEESE VEGGIE SPREAD

1/4 c Grated Carrot
1/4 c Chopped Nuts
2 x Radishes, chopped fine
1 T Chopped onion
1 T Chopped Green Pepper
4 oz Cream Cheese

Mix all ingredients and spread on bread or use as a
filling in Nonbread Sandwiches.
Variations: Use other veggies of your choice, or
pineapple and raisins, or raisins and nuts.

NONBREAD SANDWICHES:

* Lettuce Rollups: Use romaine, iceberg, or escarole.
You can even use spinach leaves if you have the
patience. Spread them with cream cheese, ricotta, or
any other filling. Or roll the lettuce around pieces
of cheese and chicken or turkey, perhaps with a
pineapple chunk if the kids like to mix tastes.

* Turkey Rollups: Use turkey instead of lettuce and
fill with the spread or filling of your choice.

* Variations: Use other wrappings for your rollups.
These could include cheese slices or low-fat sliced
luncheon meat.

TKL.fan (12:24:20) : Cowboy Caviar

Yield: 12 servings

15 oz Black beans; rinse & drain *
4 oz Ripe olives;chop & drained *
1/4 c Onion; finely chopped
1 ea Clove garlic; finely chopped
2 tb Vegetable oil
2 tb Lime juice
1/4 ts Salt
1/4 ts Red pepper; crushed
1/4 ts Cumin; ground
1/8 ts Pepper
8 oz Cream cheese; softened, 1 pk
2 ea Eggs; large hard cooked, **
1 ea Green onion w/top; sliced

* 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
------------------------------------- Mix all ingredients except cream
cheese, eggs, and green onion. Cover and
refrigerate at least 2 hours. Spread
cream cheese on serving plate. Spoon
bean mixture evenly over cream
cheese. Arrange eggs on bean mixture in
ring around the edge of the plate; sprinkle
with green onion.

Betsy.at.TKL (02:45:24) : Seafood Muffin

1 can crab or sm. shrimp
2 sm. pkg. cream cheese, at room temperature
1 tsp. grated onion
1 tsp. lemon juice
1/4 tsp. Tabasco
1/4 tsp. Worcestershire sauce
5 English muffins

Split and toast muffins.
Mix all ingredients and spread on muffin halves.
Broil until brown and fluffy.
Serves 5