2 cans (14 oz. Ea.) artichoke hearts, drained and chopped
2 cups mayonnaise
2 cups freshly grated parmesan cheese
1 ½ cups chopped shrimp, or half shrimp and half crabmeat
½ cup seasoned bread crumbs
Combine all ingredients except bread crumbs and mix well. Place in buttered casserole dish or your favorite round bread with middle scooped out. Top with bread crumbs. Bake at 325 degrees for about 30 minutes, until bubbly. Serve with crackers.
1 can red kidney beans, drained and mashed
3 Tbsp. tomato paste
2 Tbsp. cooking oil
1 tsp. salt
¼ tsp. pepper
1 clove garlic, minced
½ cup Dr. Pepper
1 can green chilies, drained
1 tsp. worchestershire sauce
1 cup sharp cheddar cheese, grated
crisp crumbled bacon
Heat all ingredients in a saucepan until bubbly. Serve with tortilla chips or Fritoes.
This recipe was published by Dr. Pepper in the 60’s. It’s a very good bean dip.
2 cups shredded cheddar cheese
2 8 oz. Pkgs. Cream cheese
1 pkg. Hidden Valley Ranch Dip Mix
½ to ¾ cup beer
chopped green onions for garnish
Mix all ingredients except green onions. Garnish with green onions and additional shredded cheese, if desired.
1 pkg. Hidden Valley Ranch Dip Mix
16 oz. Sour Cream
1 cup shredded cheddar cheese
¼ cup crisp-cooked, crumbled bacon
Mix all ingredients.
1 pkg. Gyoza wrappers (you can buy them at an Oriental food store)
1 lb. Ground chuck
1 lb. Ground pork
1 cup finely grated cabbage
2 Tbsp. finely chopped garlic
1 onion, finely chopped
Salt & pepper to suit taste
Thoroughly mix all ingredients except the wrappers. Place a small amount of the mixture in the middle of each wrapper, fold over and seal edges. Fry in small amount of grease in skillet with lid on (so it steams and fries at the same time).
Sauce for gyoza:
Soy sauce
Sesame oil
Mirin (rice wine vinegar)
Ground red pepper
Sorry I don’t have quantities for this. It’s mostly soy sauce with just small amounts of the sesame oil and Mirin and then a sprinkle of the red pepper. You just have to experiment to get it like you want it to taste.
Mrs. Humiko Ross gave me this recipe when we were in Okinawa. She was our landlady when we lived off-base.
1 lb. Loaf round bread
8 oz. Pkg. Shredded cheddar cheese
8 oz. Pkg. Cream Cheese, softened
1 ½ cups sour cream
4 oz. Jar dried beef
1/3 cup chopped green chile peppers
½ cup chopped green onions
½ tsp. worchestershire sauce
Preheat oven to 350 degrees. Cut top off round bread loaf. Scoop out bread from the interior of the loaf, leaving a hollowed shell. Reserve top and removed bread. In a medium bowl, mix remaining ingredients. Put mixture into bread bowl and replace top. Wrap bread with foil and bake for about 1 1/2 hours. Serve with the pieces of scooped out bread and crackers.
1 lb. Sharp cheddar cheese, grated
Mayonnaise to moisten
Dash of worchestershire sauce
Pinch of salt & pepper
Very finely chopped celery
1 button of garlic (grated or put through squeeze)
Chopped green olives
Pimiento (if olives are not stuffed)
8 oz. Cream cheese
Mix all ingredients well and serve with chips or crackers.
This recipe was given to me in 1965 by Mrs. Althea Ethridge.
8 oz. Pkg. Cream Cheese, softened
1 jar Kraft Old English Cheese Spread
1 jar Kraft Pimiento Cheese Spread
1 jar Kraft Roka Cheese Spread
Mix all ingredients well. Serve with your favorite crackers.
This recipe was given to me by Opal Fleck. Everyone loves it.
12 oz. Pkg. Oyster Crackers
¼ cup cooking oil
1 tsp. Dill
1 pkg. Hidden Valley Ranch Salad Dressing Mix
Combine all ingredients. Spread out on 10 x 15 pan. Bake at 350 degrees for 5 to 10 minutes.
This recipe was given to me by Joyce Bylsma.
16 oz. Sour Cream
1 pkg. Hidden Valley Ranch Dip Mix
1 pkg. Taco Seasoning
½ cup salsa
Mix all ingredients well and chill.
Theresa Lynn gave me this recipe and it’s really good.
