Sauces from the Old Recipe Book

Asparagus Sauce

1/2 cup mayonnaise 1 small lime, freshly squeezed
Lawry’s Seasoning salt (to taste)

Combine all ingredients together. You can add or deduct lime and seasoning salt according to taste.
Very good sauce for asparagus! John Halley

Barbara’s Barbecue Sauce

1 cup ketchup 1 tablespoon prepared mustard
1/2 cup chopped onion 1/2 teaspoon salt
2 cloves garlic, crushed 1 cup water
2 tablespoons apple cider vinegar 1 tablespoon A-1 Steak Sauce (optional)
1 tablespoon Worcestershire sauce pepper to taste
1/2 cup brown sugar, or to taste

Combine all ingredients in a saucepan . Simmer for 30 minutes to combine all of the flavors and until sauce reaches the desired thickness. More water may be added if needed during cooking.

Barbara Anderson


Sour Cream Sauce

1 8-ounce carton sour cream 1 tablespoon lime juice
2 tablespoons chopped parsley 1/4 teaspoon onion salt
1 tablespoon prepared mustard 1/8 teaspoon white pepper

Combine all ingredients, stirring well. Cover and chill 2 hours. Serve over hot or chilled cooked vegetables. Yields 1 cup of sauce.
Tamara Beard


Hot Lemon-Herb Sauce

1/4 cup butter or margarine 1 cup chicken sauce
2 tablespoons all-purpose flour 2 tablespoons lemon juice
1 teaspoon chicken flavored 1/2 teaspoon dried whole dillweed or
bouillon granules dried whole tarragon

Melt butter in a heavy saucepan over low heat; add flour and bouillon granules. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in lemon juice and dillweed . Yields 1 1/4 cups.
Tamara Beard




Cheddar Cheese Sauce

3 tablespoons butter or margarine 1/2 teaspoon salt
3 tablespoons all-purpose flour 1/4 teaspoon dry mustard
1 1/2 cups milk 1 cup (4 ounces) cheddar cheese, shredded

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in seasonings and cheese.
Tamara Beard

7-UP Hot Cheese Dunk

2 cans condensed cheddar cheese soup few drops onion juice
1 bottle (7 ounces) 7-UP dash of white pepper
1 teaspoon Worcestershire sauce 4 cups (1 pound) shredded Swiss cheese

Place cheese soup in saucepan; stir until smooth. Gradually Blend in 7-UP. Heat gradually until bubbly, stirring constantly. Add seasonings and Swiss cheese. Stir until smooth. Serve immediately, in a chafing dish. Keep low flame under cheese, stir occasionally. Serve with an assortment of tidbits for dunking. Makes 4 1/2 cups sauce.
dunking tidbits;
hot frankfurter chunks buttered French bread pieces
cooked shrimp tiny meatballs
Loretta Wolff

Dips from Old Recipe Book

Snappy Asparagus Dip

1 pound fresh asparagus, trimmed dash lime juice
1 cup sour cream salt and pepper to taste
1/2 cup salsa (mild, medium or hot) dash cayenne pepper

Cook asparagus in a small amount of water until tender. Drain and cool. In a blender or food processor, puree asparagus until smooth. Stir in all the remaining ingredients. Chill. Serve with assorted raw vegetable dippers or tortilla chips. Yields 2 cups.

Loretta Wolff

Hot Broccoli Dip

1/2 cup chopped onion 1/2 cup chopped canned mushrooms
1/2 cup chopped celery 1 16-ounce package frozen broccoli,cooked
1 clove garlic 1 can cream of mushroom soup
3 tablespoons butter or margarine, melted garlic to taste

Sauté onion, celery, garlic and mushrooms in butter until soft. Add broccoli, soup and cheese. Cook over low heat until cheese melts. Serve with crackers.
Krissana Seliger

Chipped Beef Dip

2 1/2 ounces chipped beef 2 tablespoons finely chopped onion
8 ounces cream cheese, softened salt & pepper to taste
1/4 cup sour cream dash seasoned salt

Cut beef very fine. Blend cream cheese and sour cream well. Mix all ingredients and add to cheese mixture with beef. Bake 20 minutes at 350 degrees F. Serve with crackers.

Marianne Poulson

Low Fat Cottage Cheese Dip

1 container cottage cheese 3 teaspoons mustard grains
2 small limes, squeezed 1/2 an onion

Place all ingredients in a blender and blend until smooth. If you serve immediately add or deduct to taste. If in refrigerator the taste becomes stronger.
* Experiment : Try to do a lime, dill, onion, mustard sauce. Cottage cheese makes a great
low fat dip. It works best when using some lime with it.
For a lowfat sauce for Mexican food I use cumin, oregano, lime, onion and
blend in cottage cheese. A nice substitute for sour cream.

Anita Hummel

Philly Cream Cheese Dip

1 8-ounce package Philadelphia 1 8-ounce container plain yogurt
Brand cream cheese, softened 1 tablespoon milk
1 envelope Good Seasons Zesty
Italian salad dressing mix

Pour all ingredients in small mixing bowl. Mix at medium speed until well blended. Refrigerate. Serve with vegetable dippers or as a baked potato topper.
Tamara Beard
Clam Dip

24-ounces sour cream 2 teaspoons lemon juice
2 cans of clams (save juice) 2-3 dashes Worcestershire sauce
2 tablespoons mayonnaise dry onion soup mix to taste.

Combine ingredients. You can add clam juice for added flavor.
Janice White

Hot Crab Dip

1 medium onion, chopped 1 2 1/2-ounce can mushrooms
1 green pepper, chopped 1 can cream of mushroom soup
4 tablespoons ketchup 1 tablespoon Worcestershire sauce
2 tablespoons cooking sherry 1 pound crab meat (imitation is fine)
1/2 pound Velveeta

In saucepan, combine all ingredients and warm over low heat until cheese is melted. Serve with crackers.
Ann Hartman

Shrimp Dip

1 large package cream cheese 1 tablespoon Worcestershire sauce
1/2 cup salad dressing garlic salt to taste
8-ounces sour cream 1 or 2 cans shrimp

Mix together in a bowl and chill. Serve with crackers or chips.
Dawn Oswald

Hot Spinach Dip

8 ounce package cream cheese, softened 1/4 teaspoon garlic powder
2-4 green onions, chopped 1/2 cup mayonnaise(NOT Miracle Whip)
10 ounce package chopped frozen 1/3 cup parmesan cheese
spinach, thawed and well drained 2 teaspoons lemon juice
6 slices bacon, fried and crumbled

Mash cream cheese in oven dish. Add mayonnaise by hand. Add cheese and garlic powder, mix well. In separate bowl mix spinach and lemon juice, then add to cream cheese mixture. Add onions and bacon, mix well. Cover and bake at 300 degrees F. until warmed through, about 15 minutes. Don’t microwave!
Teri Kennedy

Humus- A Lebanese Treat

1 can garbonzo beans (chickpeas) juice of 1/2 to 1 lemon
1-2 cloves garlic 1-2 tablespoons tahini
1/4 to 1/2 cup water

Blend together in food processor. Use pita bread to dip. In Thailand limes can be substituted for lemons. Sesame oil can be substituted for Tahini, but use just a few drops as the taste is very strong. Tahini can be found in health food stores and some supermarkets in the states.
Dana King

Black-eyed Pea Dip

1 1/4 cup dried black-eyed peas salt and pepper to taste
2 cloves garlic, sliced 1 1/2 cup cheddar cheese, shredded
1 3-ounce package cream cheese,softened 1 bunch green onions, sliced
1 teaspoon cayenne pepper tortilla chips
1 teaspoon chili powder

Place peas in a saucepan and cover with water by 2 inches. Let stand for 30 minutes. Drain. Replace water. Generously salt water. Stir in 1 garlic clove. Boil until tender, about 1 hour. Add water if necessary.
Using a slotted spoon, transfer peas to food processor. Process until smooth. Add remaining garlic, cream cheese, cayenne pepper and chili powder. Pulse until smooth. Season with salt and pepper. Transfer dip to an 8-inch pie plate or quiche dish. Cover and refrigerate. *This can be prepared 2 days ahead.
Preheat oven to 400 degrees F. Top dip with cheddar cheese. Bake until dip is heated and cheese bubbles. About 20 minutes. Sprinkle with onions. Serve with chips.

Karen Dean

Gourmet Bean Dip

1 cup sour cream 1/2 can chopped green chilies
1 can bean dip 1/2 pound cheddar cheese, shredded
1/2 teaspoon taco seasoning 1/2 pound Monterey Jack cheese, shredded
8 ounce package cream cheese, softened chopped green onions for garnish

Mix all ingredients except cheeses and green onions. Put half the mixture in a 1 1/2 quart casserole dish, top with 1/2 the cheese then repeat. Top with green onions. Bake for 20-30 minutes in a moderate oven. Serve warm with tortilla chips.
Teri Kennedy

Seven Layer Mexican Dip

2 cans bean dip 2-3 ripe avocados, mashed; adding
8 ounces sour cream salt & pepper to taste and
1/2 cup Miracle Whip lemon juice to taste
1/2 package taco seasoning 1 can ripe black olives, cut up
1/2 of a large Spanish onion, diced 8 ounces cheddar cheese, shredded
2-3 tomatoes, diced

Layer in a 9x13 inch pan. First the bean dip. Second, the avocado mixture. Third, the sour cream mixed with the Miracle Whip and taco seasoning. Fourth, the onion. Fifth, the tomatoes. Sixth, the olives and seventh, the cheese. Serve with tortilla chips.
Teri Kennedy

Layered Tostada Dip

Layer 1: Spread 1 10-ounce can refried beans over bottom of a 9x11x2 inch pan.
Layer 2: Mix together 6 tablespoons of sour cream, 4 tablespoons mayonnaise and 1
package taco mix and spread over the beans.
Layer 3: Spread 3 ripe avocados mashed with 5 tablespoons lemon juice on top.
Layer 4: Sprinkle a whole bunch of chopped green onions(including greens) on top.
Layer 5: Sprinkle 1 large diced tomato on top.
Layer 6: Sprinkle 1 small can sliced black olives on top.
Layer 7: Sprinkle 1 small can diced chilies on top.
Layer 8: Mix together 1 cup shredded Jack cheese and 1 cup shredded Cheddar cheese and
sprinkle over top.

Assemble at least 2 hours before serving. Cover tightly with plastic wrap; refrigerate. It is really best to make the day before so ingredients can “get aquainted”. Serve with tortilla or corn chips.
Ann Hartman

Fiesta Platter Dip

refried beans green onions, chopped
green chili salsa (Las Palmas; mild jar) jack cheese, grated
avocados, mashed for guacamole cheddar cheese, grated
1 small can chopped olives Tortilla chips
tomatoes, chopped

Spread in layers on large platter starting with refried beans and ending with cheeses. Circle edge of platter with tortilla chips for dipping.
guacamole;
mashed avocado garlic salt
lemon juice grated onion
Worcestershire sauce red pepper
Use amounts according to taste.
Dawn Oswald

Salsa

2 tomatoes, finely chopped Jalapenos, take out seeds and season to taste*
2 limes, freshly squeezed (or to taste) Tobasco sauce, to taste
1 onion, finely chopped 2 cloves garlic, finely chopped
2 teaspoons oregano (or to taste) green peppers, finely chopped (optional)
1 teaspoon cumin (or to taste)
Mix all ingredients together; add or deduct according to taste. Best if served after 1 hour in the refrigerator. It gives it more flavor.
*You can substitute Thai peppers -long and light green-not dried.
Anita Hummel

Taco Dip or Appetizer

1 can Campbell’s Cheddar Cheese soup 1/2 can (small size) green chili peppers
1 can Campbell’s Chili Beef soup

Place all ingredients in a 1-quart kettle and heat. Serve with taco chips.
Dawn Oswald

Fruit Dip

8-ounces cream cheese 1/2 cup white sugar
3/4 cup brown sugar 1 teaspoon vanilla

Mix well and serve with apples, bananas and strawberries.
Janice White

California Fresh Fruit Dip

1 cup plain yogurt 1 teaspoon grated lime peel
2 tablespoons honey 1/4 teaspoon ground ginger
2 tablespoons lime juice

In a small bowl combine all ingredients. Serve with fresh fruit. Cover and refrigerate leftovers.
Mary Phelps

Taffy Apple Dip

2 8-ounce packages cream cheese 2 teaspoons vanilla
1 1/2 cups packed brown sugar 1 cup dry roasted peanuts, chopped

Combine all ingredients and mix well. Serve with apple slices. Chill before serving for best flavor.
Tamara Beard

Appetizers from Old Recipe Book

Bacon Chestnuts

1 package bacon barbecue sauce
1 can whole water chestnuts

Cut bacon strips in half. Wrap around water chestnuts and hold in place with a toothpick. Microwave until bacon is cooked. Place in a baking dish. Pour barbecue sauce over just enough to cover the bottom of the pan. Bake until sauce is bubbly. Serve hot.

Teri Kennedy

Crab-filled Flowerettes

1 8-ounce package imitation crab, 2 stalks celery, finely chopped
chopped (“real” is even better) 1/2 teaspoon lemon juice
1 8-ounce package Swiss cheese, 1 teaspoon dill weed
finely shredded 1/2-3/4 cup Miracle Whip

Mix all ingredients and chill.
Bake bread (Pillsbury Piping Hot) in flower bread tube. Cool well. Slice bread in thin slices(1/8-1/4 inch). Tuck slices in mini-muffin pan. Brush with melted margarine. Toast in 375 degree F. oven for 10 minutes. Cool. Fill with crab salad or salad of your choice.

Tamara Beard

Stuffed Mushrooms

1 pound mild Jimmy Dean Sausage dehydrated onion to taste
1 8-ounce package cream cheese 20-25 mushrooms

Brown sausage, add cream cheese and onion. Let it melt together and set it aside. Wash the mushrooms and pop out the stems. Spoon the sausage mixture into the mushrooms. Broil for 5-6 minutes or until they sizzle and turn brown. This will fill about 20-25 mushrooms.
Janice White


Sausage Cheese Balls

3 cups Bisquick 1 pound hot bulk sausage
10 ounces sharp cheddar cheese
Grate cheese. Mix all ingredients together. Make into small balls. Place on cookie sheet and bake at 350 degrees F. for 15-20 minutes.
Karen Dean


Cheese Ball

1/2 package Good Seasons Cheese- 2 tablespoons dry parsley
Garlic Salad Dressing 2 8-ounce packages cream cheese

Combine all ingredients and roll in chopped nuts.
Janice White


Hidden Valley Ranch Cheese Ball

1 package Hidden Valley Ranch 1/2 cup mayonnaise
Milk mix 1/2 cup milk
1 8-ounce package cream cheese, chopped almonds or pecans
room temperature 1 cup cheddar cheese, grated

Empty contents of Ranch dressing mix into bowl. Add mayonnaise and milk and blend well. Add cream cheese and mix with electric mixer. Add grated cheese and stir by hand. Cover bowl and freeze for 30 minutes. Take out of freezer and shape into a ball. Roll into chopped nuts and refrigerate.
*This cheese ball tends to get runny so don’t leave it out too long.
Excellent!! Stefanie Roemer



Mom’s Cheeseball

2 large packages cream cheese 1 teaspoon lemon juice
2 cups shredded cheese 1 tablespoon chopped green pepper
2 teaspoons Worcestershire sauce chopped green onion, optional

Mix well and roll into a ball and then roll in pecans or walnuts.
Krissana Seliger


Cheese Ball

16 ounces cream cheese 1/2 teaspoon paprika
1/2 pound cheddar cheese, shredded 1/2 teaspoon seasoned salt
2 teaspoons grated onion 1/2 teaspoon Bon Appetit
2 teaspoons Worcestershire sauce 1 small jar pimentos, diced and drained
1 teaspoon lemon juice 2 1/4 ounce can deviled ham
1 teaspoon dry mustard
Beat all ingredients with mixer. Roll ball in almonds. Chill 24 hours.
Dawn Oswald

Nutty Garlic Cheese Spread

3 heads (about 30 cloves)garlic, peeled 1 cup sour cream
2 tablespoons vegetable oil 1/4 cup chopped fresh parsley
2 teaspoons white wine vinegar 1/2 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano leaves
1 1/4 cups slivered almonds, toasted 1/2 teaspoon salt
and finely chopped 1/4 teaspoon ground white pepper

Preheat oven to 300 degrees F. Place garlic and oil in a shallow baking dish, stirring until well coated. Bake for 30 minutes or until light brown. Drain garlic on paper towels and cool completely.
In a blender or food processor fitted with a steel blade, process garlic, vinegar, and Worcestershire sauce until garlic is finely chopped. In a medium bowl, beat cream cheeses until smooth. Stir in garlic mixture and remaining ingredients until thoroughly blended. Cover and refrigerate 8 hours or overnight. To serve, bring to room temperature and serve with crackers or bread. Yields about 3 cups of spread.
Tamara Beard

Recipes from the Good Ol' Days

image from pccrafter.com

Many of us current study group members were not here when the first recipe book was put together, but it got such rave reviews that it is being published in the blog for us newbies who want a good recipe without the memories. For all of you who remember those times, Enjoy! (It's going to take some time to load all of the recipes, so please have some patience.)