Recipe: TALK TKL 8/30/97 Card Party Recipes

Betsy, NY (9:07:07 pm) :
From: LBOONE@UGA.CC.UGA.EDU (lboone)
Newsgroups: rec.food.cooking

Crock Pot Cheese Dip

For a great cheese dip in your crock pot:

I don't have any exact measurements for the ingredients, experiment until
you reach a consistancy you like.

Brown about 1 pound ground beef and add to crock pot with 1 pound of
velveeta
cheese cut into cubes and some of your favorite salsa. Cook on low until
melted and hot, serve with your favorite chips.

I usually use about 2 cans of Ro-tel tomatoes and green chilis and 2 jars
of Chi-Chi's medium salsa.

This makes A BUNCH and I have frozen it successfully. Reheat in saucepan
over medium heat, doesn't heat so well in microwave.

You could, of course, add jalapenos, ripe olives, etc.

----------------------------------------------------------------------------
CarolB, FL (9:12:05 pm) :
HOT CRAB DIP
1 pound fresh backfin lump crab meat
12 ounces cream cheese
2 tablespoons Old Bay seasoning
1 1/2 teaspoon cayenne pepper
1/4 cup half and half
1/2 teaspoon Worcestershire sauce
6 to 10 thin slices Swiss cheese

Place crab meat and cream cheese in large bowl. Mix on lowest
speed of electric mixer until crab is shredded and cream cheese is
well mixed with crab. Add Old Bay seasoning, cayenne pepper,
half and half and Worcestershire sauce. Mix for an additional
minute.

Spread into a shallow baking dish and top with Swiss cheese slices.

Bake at 400 degrees until cheese is melted and bubbly around the
edges, about 20 minutes.

Serve immediately with bagel chips and lemon wedges.

Makes 6 to 8 appetizer servings.

###

----------------------------------------------------------------------------
Betsy, NY (9:14:36 pm) :
Newsgroups: alt.food.fat-free
From: npm@netcom.com (npm@netcom.com)
Subject: Clever Phyllo Things

One time I created little phyllo sticks, which were twisted pieces of
phyllo dough, coated with egg white, salt and a bit of garlic salt. You
bake them until they are brown and crunchy. You can do the same kind
of thing, only use cinnamon and sugar and have a sweet/crunchy snack
instead.

An interesting idea just came to me. Rice pockets. I can make some
kind of spicy "fried" rice and then wrap it up in phyllo, like a roll,
and then bake it until it is brown and crunchy. Hmmm! Sounds good!
(Oh, don't forget the egg white on the phyllo).

----------------------------------------------------------------------------
Jack, TX (9:16:22 pm) : I must go tend some bread in the oven but want to
leave this great summer dish.
* Exported from MasterCook II *

A Terrine of Summer Fruits

Recipe By : Delia Smith's Summer Collection
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces sparkling rose
3/4 ounce gelatin -- about 2 pkgs
1 tablespoon lime juice
12 ounces strawberries
8 ounces raspberries
12 ounces other berries

Gently mix fruits together in large bowl. Heat half of rose wine to simmer;
then whisl in sugar and gelatin. When thoroughly dissolved, add remaining
wine and lime juice. Allow to cool while arranging berries in loaf pan
(preferably not aluminum). Pour all but 5 oz of the liquid over the fruit.
Lay cling film over pan, place another pan directly on top and weight with
cans of vegs. Put into fridge for about an hour or til set. Warm remaining
wine mixture and add to surface; reweight and return to fridge.

Serve with chilled cream, creme fraiche or Greek yogurt.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Betsy, NY (9:18:43 pm) :
Crab-Artichoke Tarts

Recipe By : Cooking Light (July/August 1994)

2 teaspoons flour, all-purpose
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup egg beaters=AE 99% egg substitute
1/4 cup roasted red peppers -- chopped
14 ounces artichoke hearts -- drained and chopped
6 ounces crab meat -- drained
32 won-ton wrappers
3 tablespoons parmesan cheese -- grated
2 tablespoons chives, freeze-dried
1 tablespoon margarine -- melted

Combine flour, thyme, pepper and egg substitute in a bowl; stir well. Add
chopped bell pepers, artichokes and crab meat; stir well.
Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton
wrapper into each muffin cup, allowing ends to extend above edges of cups.
Spoon crab meat mixture evenly into wonton wrapper cups; sprinkle with
cheese and chives. Brush edges of wonton wrappers with melted margarine.Bake
at 350F for 20 minutes or until crabmeat mixture is set and edges of wonton
wrappers are lightly browned.

----------------------------------------------------------------------------
CarolB, FL (9:19:47 pm) :
Easy Artichoke-Chili Bake

1 14-ounce can artichoke hearts, drained and coarsely chopped
2 4- or 4 1/2-ounce cans diced green chili peppers, drained
1 cup mayonnaise
1 cup grated Parmesan cheese
1/2 cup chopped green onions
Low-salt or regular tortilla chips

1. In a medium bowl, combine all of the ingredients, except the tortilla
chips; mix well. Transfer the mixture to a 1-quart
casserole or a 9-inch pie plate; spread evenly to edges.

2. Bake, uncovered, in a 350 oven for 30 minutes for the casserole or 20
minutes for the 9-inch pie plate. Serve with tortilla
chips. Makes 15 servings
----------------------------------------------------------------------------
Betsy, NY (9:21:20 pm) :
From: Nancy Morgan Lewis (nmlewis@TENET.EDU)

Roasted chick peas

2 cups cooked or canned chick-peas, rinsed and drained 1 Tbs. olive oil
Coarse salt

In a medium bowl, toss the chick-peas with the oil to coat. Spread on a
baking sheet and bake at 375 degrees for 40 minutes or until brown and crisp
(I had to cook them for 60 minutes before they got brown and crisp). Remove
from the oven and sprinkle with salt to taste. I used canned chick peas when
I made this and it turned out fine. However, dried chick peas that have been
soaked and cooked supposedly get drier and crisper when roasted.

----------------------------------------------------------------------------
Betsy, NY (9:22:52 pm) :
Date: Mon, 31 Oct 1994 14:04:54 -0600
From: Shirley Rowe (SHIRLEY@LIB.UTTYL.EDU)

These recipes are from a folder that came out about 12 yrs ago from the
Texas Dept. of Agriculture called "Texas Hors d'oeuvres, Proven favorites
for
any occasion featuring Texas Agricultural Products". I have used most of
these
and they are good.

ZUCCHINI FINGER SANDWICHES

1 lb. chilled unsalted butter
2 cup mixed chopped herbs (parsley, chervil, watercress, tarragon and/or
savory)
salt and pepper
Fresh lemon juice (optional)
2 whole zucchini
Mayonnaise
Chopped parsley

Set chilled butter on a smooth working surface and pound with rolling pin or
mallet until soft and easily dented with a finger. Transfer to a bowl and
beat until light and fluffy. Beat herbs into the butter. Force butter
through
a sieve or strainer. Season with salt, pepper and lemon juice, if desired.
(Covered, the butter will keep in the refrigerator 7-10 days.) Cut zucchini
crosswise into 1/4-in slices. Using a biscuit cutter slightly smaller than
the diameter of the slicer, or a small sharp knife, remove the zucchini peel
to create uniform rounds. Place a spoonful of herbed butter on a slice and
spread evenly. Top the filling with a second slice to make a miniature
sandwich. Roll edges of the sandwich first in a platter of mayonnaise and
then in a platter of chopped parsley.

----------------------------------------------------------------------------
Betsy, NY (9:24:54 pm) :
Beaujolais-Glazed Chicken Wings

3 pounds Chicken wings -- tips removed
-broken at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup dry red wine -- preferable Beaujolai
2 tablespoons dry red wine -- (additional)
3 Cloves garlic -- mashed
2 tablespoons ginger root -- chopped
6 tablespoons Red currant jelly
2 tablespoons Orange zest -- grated
1 tablespoon Orange zest -- thin julienne
for garnish

1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange =
juice, red wine, garlic and ginerrroot together and pour over the wings. =
Cover pan with plastic wrap and refrigerate overnight, turning several =
times in the marinade.

2. 375. Line a baking pan with foil. Coat a cooking rack with vegetable =
cooking spray and place rack in baking pan.

3. Drain chicken and arrange on rack. Roast for 45 minuts, turning wings =
once. Remove from oven, but do not turn off the oven.

4. Combine jelly, 2 T red wine, and grated zest in small pan medium heat. =
Stir until jelly is melted. Brush wings generously with the glaze and =
return to oven for 10 minutes. Turn and brush again with glaze. Bake =
another 10 minutes, or until a rich dark brown and shiny. Remove and cool =
5 minutes. Can be baked up to a day ahead and reheated.

5. Arrange in overlapping rows. Sprinkle with julienned zest. Serve warm

----------------------------------------------------------------------------
Betsy, NY (9:27:28 pm) :
From: sporter@roux.com (Susan Moyers Porter)
Newsgroups: rec.food.recipes

Egg Tip: When hard cooking eggs, if you want yolks to cook centered (to
make pretty deviled eggs) carefully poke a pinhole in the end of each egg
before cooking.

Mexican Deviled Eggs

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
Salt to taste

Slice the eggs in half lengthwise; remove yolks and set whites aside. In
a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour
cream and salt. Evenly fill the egg whites -- filling will be creamy.
Serve immediately or chill until ready to serve.

----------------------------------------------------------------------------
CarolB, FL (9:28:27 pm) :
JOHN KVELUMS' CHICKEN WINGS

1 1/2 cups hot sauce (Kvelums uses Durkee)

1/2 cup (1 stick) butter

1 cup vinegar

1 tablespoon honey

1 tablespoon prepared horseradish

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon ground black pepper

1 tablespoon Dijon-style mustard (Kvelums uses French's)

Vegetable oil

1 (5-pound) bag frozen chicken wings, thawed (Kvelums uses Sam's Club brand)

Combine hot sauce and butter; microwave on High (100-percent power) about 2
minutes or until butter
melts. Do not let burn. Stir in vinegar, honey, horseradish, garlic powder,
chili powder, pepper and
mustard. Let cool. Refrigerate sauce at least overnight to allow flavors to
blend.

The next day, heat oil in a deep- fryer to 350 degrees. Cook wings in
batches, without crowding, for 10
minutes or until done.

Remove sauce from refrigerator. Dip wings into cold sauce and serve
immediately.

----------------------------------------------------------------------------
Donna, NY (9:43:32 pm) :
Chipped Beef Dip

1 cup mayonnaise
1 cup sour cream
1 teaspoon minced onion
1 teaspoon beau monde seasoning
1 teaspoon parsley
1 package dried beef
2 round pumpernickle loaves

Mix all ingredients and let stand overnight in refrigerator. Cut out center
of on bread loaf and fill with dip. Cut extra bread into bite-size pieces
for dipping.

----------------------------------------------------------------------------
CarolB, FL (9:44:56 pm) :
VEGGIE BARS

Kathy Noelker

2 (8-ounce) packages refrigerated crescent rolls, divided

2 (8-ounce) packages cream cheese, softened

1 cup mayonnaise

1 (0.4-ounce) envelope buttermilk recipe salad dressing mix (such as Hidden
Valley)

1 cup shredded carrots, divided

2 cups chopped broccoli, divided

2 cups chopped cauliflower, divided

1 cup chopped tomatoes, divided

Shredded Cheddar cheese (about 4 ounces)

Press dough from one package of crescent rolls onto an ungreased cookie
sheet, to make a
rectangle about 9 by 12 inches. Bake in a preheated 350-degree oven 10 to 15
minutes. Repeat
with second package of dough and another cookie sheet. Cool completely.

Combine softened cream cheese, mayonnaise and salad dressing mix. Spread
half of the cream
cheese mixture on each baked crust. Top the cream cheese layer on one crust
with half the
shredded raw carrots, half the raw broccoli, half the raw cauliflower and
half the raw tomatoes.
Sprinkle with half the Cheddar cheese. Repeat layers with second crust and
remaining toppings.
Refrigerate until ready to serve. Cut into 2-by-3-inch bars.

Yield: About 36 bars.

Note: These vegetable bars can be made several hours ahead of time, but
don't make them the day
before or the crust will get soggy. The recipe easily can be halved. You can
use more or less of any vegetable and more or less cheese. You might also
add olives or other toppings. Yes, the
vegetables are eaten raw.

----------------------------------------------------------------------------
CarolB, FL (10:09:51 pm) : That does sound very good, J-M. Can you post it
to the other side so we can get it in our recipes?
----------------------------------------------------------------------------
Betsy, NY (10:11:27 pm) : J-M, Me (10:08:34 pm) : Well, ladies, I made
homemade pizza with about 12 toppings.
tonight, so I must now pay the piper and clean
up the mess. I recommend grilled baby
portabello's with pancetta on dough with no red
sauce, just a shmear of olive oil and a sprinkling
of fresh basil. Not to blow my own horn, but it
was good. TOO good.Of course, everyone else
had to create their own - so that why I had to
prep so much. Talk to you all soon!
----------------------------------------------------------------------------
Judy/AZ (10:11:52 pm) : Title: Super Beef Enchiladas
Categories: Mexican, Beef
Yield: 6 servings

1 1/2 c Beef; shredded cooked
1 1/2 c Sharp cheese; shredded
1/2 c Onion; chopped
1 c Cream of mushroom soup
1 c Tomato soup
10 oz Enchilada sauce; mild
12 Corn tortillas

Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and
sauce. Dip tortillas in hot oil a few seconds on each side to soften.
(I used the microwave to heat them up) Top each with a heaping
tablespoon beef mixture, roll up and place seam side down in 13x9"
baking dish. Pour sauce over and top with 1 cup cheese. Bake 350~ for
1/2 hour.

----------------------------------------------------------------------------
Betsy, NY (10:18:19 pm) :
Cayenne Pepper Wafers

1/2 lb Gruyere cheese, grated
1 c Unsalted butter, at room
Temperature
1 ts Cayenne pepper
1 ts Salt
2 1/2 c Sifted all-purpose flour
1 c Chopped walnuts or pecans.

Heat the oven to 350F. Cream the cheese and butter. Sift together
the cayenne pepper, salt and flour; add gradually to the butter mixture.
Add the chopped nuts and mix well. Divide the dough in half and shape into
logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1
hour.

Line baking sheets with parchment paper. With a sharp knife, cut the
logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on
the baking sheets.

Bake for 15 to 20 minutes, until lightly colored. Cool and store in
an airtight container.

Makes 6 dozen.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

----------------------------------------------------------------------------
jeanne (10:22:14 pm) : thanks Margaret..I still am
----------------------------------------------------------------------------
Betsy, NY (10:28:03 pm) :
Title: Cereal Crunch
Categories: Appetizers
Servings: 4

1 c Unsalted pretzel twists
1 1/2 c Cheerios
1 1/2 c Crispix cereal
1/3 c Raisins
1/4 c Unsalted dry-roasted peanuts

Mix all ingredients in a large bowl or jar for a snack mix.

4 servings, approx 1 cup each 213 calories, 5 g protein, 5 g fat, 40 g
carbohydrate, 3.3 g fiber, 0 cholesterol, 206 mg sodium, 266 mg potassium.

Exchanges: 2 starch/bread, 1/2 fruit, 1 fat Source: Univ. of Calif. San
Diego UCSD Healthy Diet for Diabetes c.1990

note: a dieter would not be able to have 1 cup of this at a time
because it would use up too many exchanges of the daily meal plan. For
comparison 3 c air-popped popcorn is 1 starch/bread exchange.

----------------------------------------------------------------------------
Dee, OK (10:32:47 pm) : I've made this before, it's really good!

Cheesy Broccoli Dip

1 (8-oz.) pkg. pasteurized process cheese spread, cubed
1 cup Green Giant Frozen Broccoli Cuts, cooked,
drained, chopped
2 tablespoons beer, if desired
2 tablespoons diced pimiento
2 drops hot pepper sauce

Place cheese in large saucepan. Cook over low heat until cheese is melted,
stirring occasionally. Stir in broccoli, beer, pimiento and hot pepper
sauce.
Cook until hot, stirring occasionally. Serve with chips or crackers.

4 servings
----------------------------------------------------------------------------
Priscilla.Me (10:32:48 pm) : Horsersdish Butter - 1\2c.softened butter or 1
stick with 2 tablespoons osf horseradish and 1\4 teaspoon of garlic
salt.Beat until fluffy and light. This makes a little more than 1\2 c. of
horseradish butter.
----------------------------------------------------------------------------
CarolB, FL (10:34:29 pm) :
CHOCOLATE ECSTASY

1 211/2-ounce package brownie mix
1/4 cup coffee liqueur (optional)
2 2-ounce packages chocolate mousse mix
1 12-ounce container frozen non-dairy whipped dessert topping, thawed
8 1.4-ounce bars chocolate-covered English toffee (Heath bars), finely
chopped (2 cups)
1 cup chopped pecans

1. Prepare brownies according to package directions. Cool on wire rack.

2. Using a toothpick, poke some holes into brownies. Brush with the liqueur,
if you like. Coarsely crumble and
place half of the brownies in a 31/2-to 5-quart glass serving bowl.

3. Prepare mousse mix according to package directions, except don't chill
after beating. Spread half the mousse
over brownies in bowl. Spread half the whipped topping over mousse. Sprinkle
with half the toffee and half the
nuts.

4. Repeat layers with remaining ingredients. Cover and refrigerate for
several hours or overnight. Serves 12 to 15.

----------------------------------------------------------------------------
Margaret, MA (10:34:55 pm) : * Exported from MasterCook *

Horseradish Sauce

Recipe By : Great British Cooking -- Jane Garmey
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbsp Fresh Grated Horeradish
Or
14 Bottled White Horsradish, Drained And Squeezed Dry
1 Tsp Lemon Juice
1 Tsp Wine Vinegar
1/2 Tsp Sugar
1/4 Tsp Prepared English Mustard
Salt
1/2 C Heavy Cream

Mix the horsradish, lemon juiice, vinegar, sugar and mustard in a small bowl
and add a pinch of salt. Whip the cream until it is stiff and fold into the
other ingredients.
Chill until needed. It is a good idea to chill horsradish sauce for at least
3 hours before serving.
Makes 3/4 cup.

- - - - - - - - - - - - - - - - - -

NOTES : Serve with hot or cold roast beef.

----------------------------------------------------------------------------
Dee, OK (10:35:56 pm) : Hot Spinach Dip

1 (9-oz.) pkg. Green Giant Harvest Fresh Frozen
Spinach, thawed, squeezed to drain, chopped
1 (8-oz.) pkg. light cream cheese (Neufchatel), softened
(not tub variety)
1/2 cup shredded carrots
1/2 cup sour cream
1/8 teaspoon onion powder
1/2 teaspoon dried dill weed
1 (2-oz.) jar sliced pimiento, drained

In 1-quart microwave-safe casserole, combine all ingredients; mix well.
Cover
with microwave-safe waxed paper or plastic wrap.Microwave on HIGH for 3 to
5 minutes or until hot, stirring twice during cooking. Serve immediately
with
crackers and fresh vegetable dippers. 2 cups.

TIP: To make ahead, prepare, cover and refrigerate up to 3 hours;
microwave as directed above.

Lite Creamy Spinach Dip

1 1/2 cups plain yogurt
1/2 cup reduced-calorie mayonnaise
1 teaspoon dried dill weed
1/2 teaspoon celery salt
2 cups Green Giant Frozen Cut Leaf Spinach (from 1-lb. pkg.),
cooked, well drained, cooled slightly
1/4 cup chopped green onions
3 tablespoons chopped red bell pepper, if desired
1 (8-oz.) can water chestnuts, drained, finely chopped

1. In medium bowl, combine yogurt, mayonnaise, dill weed and celery salt;
blend well.

2. Stir in remaining ingredients. Cover; refrigerate several hours
to blend flavors.

3. Serve with crisp vegetable dippers.

4 cups (about 32 servings)

----------------------------------------------------------------------------
CarolB, FL (10:36:41 pm) : Guanajuato Flan

1 14-ounce can sweetened condensed milk

1 5-ounce can evaporated milk

11/2 cups half & half or 3/4 cup each milk and cream

5 eggs

1 tablespoon pure vanilla extract

For caramel:

3/4 cup sugar

3/4 cup brown sugar

To prepare caramel: In heavy saucepan, bring sugars to boil over medium
high heat. If crystals form on sides of pan, cover the pan for 30 seconds or
as long as 5 minutes so steam rises off side. When sugar begins to darken,
you may swirl the pan to even the color. When sugar is the color of iced
tea, immediately pour it into a tube pan, a casserole or shallow rounded
bowl. Swirl to coat (use pot holders as pan is hot). Set aside to harden.

Have a large roasting pan ready to use for a water bath. Place rack in
lower 1/3 of oven and set oven at 300 degrees.

To prepare flan: Empty milks into large mixing bowl. Beat in eggs one at a
time. Add vanilla. When mixture is somewhat frothy, pour into prepared
pan over hardened caramel. If caramel is still hot, you'll hear it pop.

Cover the flan with buttered aluminum foil. Place it in roasting pan and set
in
the oven. Fill with very hot tap water to within 1-inch to top of the flan.
Bake 1 hour and 30 minutes. Knife inserted into center should come out
clean. If not, continue baking another 5 to 10 minutes checking with a knife
for doneness.

Remove from water bath. Cool 5 minutes. Carefully invert flan onto large,
round platter. Use platter with a definite rim to contain caramel. The
liquefied caramel will fall out with the flan and pool around it. Serve by
the
wedge warm or cold. Makes 14 servings.

----------------------------------------------------------------------------
Dee, OK (10:38:40 pm) : Mexican Snack Squares

2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner
Rolls
1 (16-oz.) can Old El Paso Refried Beans
1 cup sour cream
2 tablespoons Old El Paso Taco Seasoning mix (from 1
1/4-oz. pkg.)
6 oz. (1 1/2 cups) shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup chopped green bell pepper
1 cup seeded, chopped tomatoes
1/2 cup sliced ripe olives

Heat oven to 375 F. Separate dough into 4 long rectangles. Place crosswise
in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides
to form crust. Firmly press perforations to seal. Bake at 375 F. for
14 to 19 minutes or until golden brown. ool completely.

Spread beans over crust to within 1/2 inch of edges. In small bowl,
combine sour cream and taco seasoning mix; mix well. Spread sour cream
mixture over beans. Sprinkle cheese, onions, bell pepper, tomatoes and
olives evenly over sour cream mixture. over; refrigerate 1 hour. Cut into
squares. erve with salsa, if desired.

48 appetizers.

----------------------------------------------------------------------------
Priscilla.Me (10:39:09 pm) : Horseradish Relish
Trim off the brown outer skin of a whole horseradish and wash before
grating.Mix 1 c. of grated horseradish,1\2 c.of vinegar , and 1\2 teaspoon
of salt. Pack into sterilized jars, cap tightoy, and refrigerate. This
relish keeps a long time in the refrigerator.

----------------------------------------------------------------------------
Dee, OK (10:43:26 pm) : Salsa Reuben Dip

Ready in 45 minutes

1 (8-oz.) pkg. cream cheese, softened*
1 cup sour cream**
1 cup Old El Paso Thick 'n Chunky Salsa or Picante
4 oz. finely chopped cooked corned beef
3 oz. (3/4 cup) shredded Swiss cheese
1/2 cup sauerkraut, rinsed, drained, chopped
1 to 2 garlic cloves, minced
Salt, if desired
Pepper, if desired
Chopped fresh cilantro

Heat oven to 350 F. In large bowl, combine cream cheese, sour cream and
salsa; beat with electric mixer until well blended. Add all remaining
ingredients except cilantro. Beat on low speed until well blended. Spoon
mixture into ungreased 9 or 10-inch pie pan or quiche dish.

Bake at 350 F. for 20 to 30 minutes or until thoroughly heated. Sprinkle
with cilantro. Serve warm with cocktail rye bread, tortilla chips or cut-up
fresh vegetables for dipping. Store in refrigerator.

4 cups.

----------------------------------------------------------------------------
Crabby, VA (11:00:24 pm) : You just layer these things things on a plate in
order.
Bean dip/or refired beans with green chilles
guacamole dip/thawed

8 0z. sour cream mixed with a pkg. of taco seasoning
Chopped onions
chopped tomatoes
grated cheese
chopped olives
(usually put Jalapenos on the cheese because I'm a spicy type!)
----------------------------------------------------------------------------
Crabby, VA (11:03:33 pm) : The cocktail sauce I make in custard cup and
never measure. I pour about 1/2 cup catsup in. Then I add a Tbsp or so of
horsradish. I shake a little worcestershire Sause and lemon juic and stir.
then I taste and adjust. I usually add mor horsradish and sometimes Tabasco.

----------------------------------------------------------------------------

END OF FILE

The Recipe Link