Saturday, September 26, 2015

French Onion Dip

French onion dip is a creamy, decadent recipe that is easy to make.  Perfect with chips or crisp vegetables for dipping.




 




































  • 2 tablespoons canola oil
  • 2 sweet onions, chopped
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 1 teaspoon pepper

Add oil to a large skillet. Saute onions on low until brown and caramelized, about 35 minutes.
Cool onions.
Mix together remaining ingredients, blending well.
Add cooled onions.
Chill at least one hour before serving.




































Tips:

For a creamier dip, puree after adding onions.
For super crisp vegetables, cut and store in ice water, drain before serving.









Little Smokies Cocktail Sausage

A easy recipe for a man-pleasing football snack.






































  • 1/2 cup grape jelly
  • 1/2 cup chili sauce
  • 1 12-ounce package cocktail sausage

Melt jelly and cocktail sauce together in a small saucepan.
Add sausage.
Simmer on low one hour.







Tuesday, September 22, 2015

Spinach Tea Sandwiches

A excellent tea sandwich recipe that is sure to please.










Spinach Tea Sandwiches
 
  • 1 10-ounce box frozen chopped spinach, cooked
  • 1/2 cup of mayonnaise
  • 1 8-ounce package cream cheese, softened
  • 1 packet Knorr Vegetable dry soup mix
  • 2 green onions, chopped
  • 1 tablespoon pimiento, minced
  • very thin sliced bread


Cool spinach and squeeze dry.
Mix together all ingredients except bread.
Chill for at least 2 hours.
Spread filling on one slice of bread, top with another slice.
Make desired number to sandwiches.
Remove outside crust with serrated knife.
Cut into desired shapes.






































Tips:

Freeze bread five hours before making sandwiches. The crust will cut much neater from the bread.
Make sandwiches the night before.
Refrigerate in an air-tight container covered with a sheet of wax paper and a damp paper towel.  This will prevent them from drying out.
Pepperidge Farm very thin sliced bread makes the best tea sandwiches.







































Printable Recipe

Sunday, September 20, 2015

Tintoretto Cocktail

Only two ingredients for a Tintoretto cocktail.   Ancient Egyptians regarded the pomegranate as a symbol of prosperity.








































  • 6 ounces pomegranate juice, chilled
  • 16 ounces Processo or other sparkling wine, chilled

Pour pomegranate juice into champagne flute.
Pour chill wine over juice.



Friday, September 18, 2015

Spinach Dip

A favorite dip recipe to share with your favorite friends, even if they are Bama fans.







































  • 1 10-ounce box frozen chopped spinach, cooked
  • 1 cup of mayonnaise
  • 2 cups sour cream
  • 1 packet Knorr Vegetable dry soup mix
  • 3 green onions, chopped
  • 3 tablespoons pimiento peppers, minced

Cool spinach and squeeze dry.
Mix all ingredients together.
Chill for at least 2 hours before serving.







Printable Recipe 

Wednesday, September 16, 2015

Pinto Beans

Try this recipe for a meatless meal.  Rice and pinto beans served with cornbread make a complete protein.





  • 1 pound dry pinto beans, sorted and rinsed
  • 1 smoked ham hock
  • 1 10-ounce can diced tomatoes and green chilies
  • 1 green bell pepper, chopped
  • 1 celery rib, chopped
  • 1 onion, chopped
  • 1 dash hot sauce
  • 1 teaspoon salt  
  • 1/2 teaspoon black pepper
  • hot cooked rice



Cover beans with water and soak overnight. Drain.
Place beans in a large Dutch oven, and add water to cover.
Add ham hock.
Bring to a boil, and cook, uncovered, 30 minutes.
Add remaining ingredients and cook 55 minutes or until beans are tender.
Remove a cup on beans from pot, blend until creamy.
Return to pot, stirring to combine. 
Serve over rice.

Tip:
Pinto beans freeze well.  

Monday, September 14, 2015

Scalloped Potatoes

A traditional recipe for a rich, creamy side side.  Try scalloped potatoes for an easy yet impressive dish. 







































  • 4 medium potatoes, pared and sliced 1/8-inch thick
  • 3 tablespoons butter
  • 1 small onion, thinly sliced
  • 3 tablespoons flour
  • 1 1/2 cup milk
  • salt and pepper to taste

Place half the potatoes in a greased 1 1/2-quart shallow baking dish.
Dot with half the butter.
Add half the onions.
Sprinkle with half the flour.
Season with salt and pepper.
Repeat with remaining ingredients.
Pour milk over potatoes.
Bake covered for first half of baking period, in a 400-degree oven for 1 to 1 1/2 hours or until potatoes are tender and brown crust is formed over top.








































Printable Recipe