Category: Appetizers & Dips

1 can Tomato soup

8 oz. Pkg. Cream Cheese

1 ½ pkgs. Unflavored gelatin

1 cup mayonnaise

¾ cup finely chopped celery

¾ cup finely chopped onion

1 can small shrimp, crumbled

Grease mold with mayonnaise.  Heat soup in double boiler.  Soften cream cheese and add to soup gradually, blending well.  Mix gelatin with ¼ cup of shrimp liquid and add to soup and cheese mixture.  Cool for 15 minutes.  Add 1 cup of mayonnaise, shrimp, celery and onion.  When mixture begins to thicken, pour into mold and regrigerate.  When it has set completely, serve with crackers.

This recipe was given to me by Carolyn Riser when we lived in Gulfport.

2 Tbsp. Worcestershire sauce

1 tsp. red pepper sauce

2 tsp. salt

2 Tbsp. cooking oil

2 cups pecan halves

Combine first 4 ingredients and mix well.  Add pecans and stir.  Place on baking sheet and toast in 350 degree oven for 5 to 7 minutes, stirring once.

2 boxes frozen chopped spinach

3 cups herb stuffing (Pepperidge Farm)

2 onions, chopped

6 eggs, beaten

¾ cup margarine, melted

½ cup parmesan cheese, grated

1 tsp. Garlic salt

½ tsp. Thyme

1 tsp. Accent (MSG) (optional-some people are allergic to it)

Pepper to taste

Thaw and drain spinach well.  Mix all ingredients together thoroughly.  Shape into 1” balls.  Place on ungreased cookie sheet, freeze, then place in plastic bags…..Or, bake imediately for 20 minutes at 350 degrees.  Try to make balls uniform in size so they will bake evenly.  Makes approximately 50.

1 pkg. Chopped frozen spinach

1 cup mayonnaise (Do not use Miracle Whip)

1 cup sour cream

1 pkg. Knorr Vegetable Soup Mix

1 can sliced water chestnuts, chopped

Defrost spinach and squeeze it dry.  Mix with all other ingredients and refrigerate for 2 to 3 hours.  Serve with crackers or chips.

3 medium avacados, mashed

2 Tbsp. lemon juice

½ tsp. Salt

¼ tsp. Pepper

½ cup mayonnaise

1 can pitted ripe black olives, chopped

1 cup sour cream

1 large tomato chopped

1 bunch green onions, chopped

1 pkg. Cheddar cheese, shredded

2 cans bean dip

1 pkg. Taco seasoning mix

Tortilla chips

Spread bean dip in a shallow dish or serving platter.  Add lemon juice, salt and pepper to the mashed avacados.  Spread on top of bean dip.  Mix sour cream, mayonnaise and taco seasoning.  Spread on top of avacado mixture.  Sprinkle with chopped onions, tomatoes and olives.  Cover with shredded cheese.  Serve chilled with tortilla chips.

1 lb. Ground chuck

1 ½ cups oatmeal

1 small onion, chopped

1 small green pepper, chopped

2 stick celery, chopped

Garlic Salt and Pepper to suit taste

Mix all ingredients well and bake on a cookie sheet for 45 minutes to 1 hour at 325 degrees.  Remove from oven and place in casserole dish.

Mix the following ingredients:

¾ cup ketchup

1/3 cup cider vinegar

½ cup sugar

1 cup water

Pour over meatballs in casserole dish.  Return to oven for about 30 minutes. This recipe was given to me by a Hawaiian friend named Tiny Parks when we lived in