Shrimp Cheese Dip
1 can tomato soup
1 cup mayonnaise
1 package knox gelatin
2 cans tiny shrimp
3/4 cup celery (chopped)
1/4 cup onion
8 oz cream cheese
Use 1/2 of tomato soup and warm it in a saucepan.
Dissolve 1/4 cup warm water and gelatin.
Mix soup and gelatin.
Blend remaining soup, mayonnaise and cream cheese in a blender until smooth.
Add onions and saucepan mixture (it turns pink).
Pour in a bowl.
Fold in celery and shrimp.
Pour into a mold and chill.
Serve with crackers.
From the recipe box of Irene Johnson (compliments of Donna Sleap)
Serves 3 cups
2 lbs. small mushrooms
1/2 cup red wine vinegar
1/3 cup water
2 tablespoon canola or corn oil
1 tablespoon sugar
1 tablespoon finely chopped onion
1 tablespoon finely chopped parsley
1/2 teaspoon dried basil, crushed
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 red bell pepper, diced
Clean the mushrooms, cutting off the ends at the stems. Set aside. Place remaining ingredients except bell pepper in a large sauce pan and bring to a boil. Add the mushrooms and bell pepper; bring to a boil again.
Reduce the heat and simmer, uncovered, for 5-10 minutes or until mushrooms are tender. Cool to room temperature. Refrigerate in a covered container for several hours before serving.
~Buffalo News and Irene Johnson
CROSTINI DI OLIVE
Serves 6 (2 each)
1 cup good quality olives (kalamatas or Nicoise)
2 tablespoons of capers
2 tablespoon olive oil
Few drops lemon juice
12 slices (about 3/4 inches thick) sturdy peasant or French bread
Press on the olives to remove the stones, then place the olives in a food processor with capers, olive oil and lemon juice.
Puree to a finely chopped consistency, scraping down the sides of the bowl if necessary. Set aside.
Toast bread slices in a preheated 400F oven until lightly browned; you can do this right on the rack. Rub the slices of bread and garlic, then spread a little of the olive paste over each piece and serve.
NANA’S DILL DIP
1 16 ounce jar Nellman’s Mayo (2 cups)
1 16 ounce container sour cream (2 cups)
1 Tablespoon dill weed or more to taste
Salt to taste
Garlic powder to taste
Mix mayo and sour cream until well blended. Add dill, salt, and garlic powder to taste.
Great dip to use with carrots, celery, apples, fresh broccoli and cauliflower.
SOUTHWESTERN SPINACH DIP
1 10 ounce Frozen Spinach
1 chopped onion
1 chopped tomato (medium)
2 8 ounce package cream cheese
2 cups monterey Jack cheese
2 cans chopped green chili peppers
1 Tablespoon cilantro (to taste)
Thaw spinach, discard excess water. In a large mixing bowl, mix cream cheese, cilantro, chopped onion, chopped tomato, 2 cans green chili peppers with juice, spinach, 1 cup of the cheese. Mix until creamy.
Place in a 9 inch greased deep dish pie plate. Sprinkle remainder or cheese on top. Bake at 350 degrees for 30 minutes until warmed throughout Serve with soft tortilla shells cut in quarters with chips.
1 5 ounce shrimp (drain and crumble)
1 8 ounce cream cheese (room temperate)
2 Tablespoon chili sauce
2 teaspoon horse radish
1 small onion grated
1 teaspoon lemon juice
12 ounce can artichoke hearts “drained”
8 ounce grated Parmesan Romano blend
1 cup mayonnaise
1/4 teaspoon garlic powder
Combine all keeping the same texture. Bake 350 degrees, 10-15 minutes or microwave on medium, 5-8 minutes, until bubbly. Sprinkle paprika, serve hot with crackers.
HOT BAKED STUFFED CLAMS
10.5 oz can minced clams
1/4 cup bread crumbs
1 tsp fresh diced onions
1 tsp powdered garlic, or 2 cloves garlic, chopped
1/8 tsp salt
1 tsp parsley
2 tbsps olive oil
1/8 tsp oregano
Sauté garlic, onion, parsley, oregano and bread crumbs in olive oil for about 2 minutes, mixing thoroughly. When onion and garlic start to brown, remove mixture from pan and mix with the clams, juice and salt. Spoon into shells. Sprinkle lightly with bread crumbs and Parmesan cheese.
Place on baking sheet in 375 degree oven for 25-30 minutes or until crusty on top.
Note: 1 can makes 4 average servings.
From the recipe collection of Eileen Johnson
SMOKED TROUT in ENDIVE SPEARS
1/4 cup mayonnaise
6 green onions, including 1 inch of the tender green portions, thinly sliced
2 small garlic cloves, minced
1 1/2 tsp. fresh lemon juice
1/8 tsp. cayenne pepper
1/2 tsp. sweet paprika
salt and freshly ground pepper, to taste
1 1/2 cups flaked smoked trout fillet
4 heads of Belgian endive
lemon wedges for serving
In a small bowl, combine the mayonnaise, green onions, garlic, lemon juice, cayenne, paprika, salt and pepper. Mix well. Add the trout and stir to combine.
Cut off the base from each endive and separate the heads into indivdiual spears. Use only the larger endive spears; reserve the smaller ones for another use.
Spread 1 to 2 tsp. of the trout mixture onto the thicker end of each endive spear. Arrange on a platter and garnish with lemon wedges. Serve immediately.