1/4 cup butter
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
1-1/4 cups milk
2 cups shredded cheddar cheese; about 8 ounces
Bread cubes, ham cubes, bite size sausage, broccoli florets, carrots, cauliflower florets and other veggies.
In a saucepan melt butter; stir in flour, salt if desired, pepper, mustard and Worcestershire sauce until smooth.
Gradually add milk.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Reduce heat.
Add the cheese, cook and stir until melted.
Transfer to a fondue pot or slow cooker; keep warm.
Yeild 2 1/2 cups
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Wednesday, February 9, 2011
Saturday, March 13, 2010
Creamy Dill Dip
1 cup dairy sour cream
½ cup may
½ cup Miracle Whip
1 Tablespoon minced dried onion
1 Tablespoon drilled dill weed
½ teaspoon season salt
Thoroughly combine all ingredients.
Cover and chill to blend flavors.
Great on veggies, chips and crackers.
½ cup may
½ cup Miracle Whip
1 Tablespoon minced dried onion
1 Tablespoon drilled dill weed
½ teaspoon season salt
Thoroughly combine all ingredients.
Cover and chill to blend flavors.
Great on veggies, chips and crackers.
Cheri's Chipped Beef Appetizers
Chipped Beef
Sweet pickles-cut into thin wedges
Cream Cheese
Spread a piece of chipped beef with cream cheese, wrap it around a sweet pickle wedge.
Sweet pickles-cut into thin wedges
Cream Cheese
Spread a piece of chipped beef with cream cheese, wrap it around a sweet pickle wedge.
Clam Dip
1 block cream cheese
1 can minced clams-save juice
1 T. lemon juice
1 T Worchester sauce
Add clam juice to thin it.
Taste test until it is what you like.
1 can minced clams-save juice
1 T. lemon juice
1 T Worchester sauce
Add clam juice to thin it.
Taste test until it is what you like.
Spinach Dip
1 package Knnors Leek soup mix
1 t Italian salad dressing mix (the kind used with oil)
1 t dill weed
1 cup sour cream
1 cup mayo
1 10 ounce package frozen chopped spinach
3 small green onions finely chopped
Thaw spinach, drain and squeeze out excess liquid.
Combine all above and mix thoroughly.
Chill at least 3 hours
Makes 2 ½ cups.
Serve inside a hallowed out French bread, sour dough or round bread. Reserve the bread and use it to dip.
1 t Italian salad dressing mix (the kind used with oil)
1 t dill weed
1 cup sour cream
1 cup mayo
1 10 ounce package frozen chopped spinach
3 small green onions finely chopped
Thaw spinach, drain and squeeze out excess liquid.
Combine all above and mix thoroughly.
Chill at least 3 hours
Makes 2 ½ cups.
Serve inside a hallowed out French bread, sour dough or round bread. Reserve the bread and use it to dip.
Ham Roll Ups
40-45 pinwheels
2 (8oz) packages cream cheese (softened)
1 envelope ranch dressing mix (about 2 Tablespoons)
3 green onions (finely chopped)
10 flour tortillas
20 slices deli ham (thin)
Beat the cream cheese and the ranch dressing mix together until smooth.
Add in the onions, mix well.
Spread approximately 3 Tbsp. over each tortilla.
Next put two ham slices on top of ranch mixture.
Roll up tightly and wrap in plastic wrap.
Refrigerate until firm.
Unwrap and cut into ¾ in slices.
2 (8oz) packages cream cheese (softened)
1 envelope ranch dressing mix (about 2 Tablespoons)
3 green onions (finely chopped)
10 flour tortillas
20 slices deli ham (thin)
Beat the cream cheese and the ranch dressing mix together until smooth.
Add in the onions, mix well.
Spread approximately 3 Tbsp. over each tortilla.
Next put two ham slices on top of ranch mixture.
Roll up tightly and wrap in plastic wrap.
Refrigerate until firm.
Unwrap and cut into ¾ in slices.
Sunday, May 24, 2009
DIPPING OIL FOR BREAD
1 cup extra-virgin olive oil
½ cup balsamic vinegar
½ cup grated Parmesan cheese
1 ½ teaspoons dried basil
½ teaspoon salt
½ teaspoon pepper
4-5 cloves garlic, minced
Crusty Bread
In a jar with a lid, combine oil, vinegar, cheese, basil, salt, pepper and garlic; stir, or cover and shake to blend ingredients
Pour into small, shallow bowls or rimmed plates.
Slice or tear bread into pieces and dip into oil to eat.
½ cup balsamic vinegar
½ cup grated Parmesan cheese
1 ½ teaspoons dried basil
½ teaspoon salt
½ teaspoon pepper
4-5 cloves garlic, minced
Crusty Bread
In a jar with a lid, combine oil, vinegar, cheese, basil, salt, pepper and garlic; stir, or cover and shake to blend ingredients
Pour into small, shallow bowls or rimmed plates.
Slice or tear bread into pieces and dip into oil to eat.
Cranberry Cheese Spread
1 package (8 ounces) cream cheese, softened
½ cup sour cream
2 Tablespoons honey
¼ teaspoon ground cinnamon
1 can (16 ounces) whole-berry cranberry sauce
1/3 cup slivered almonds, toasted
Assorted crackers (We like Wheat thins or Rice crackers)
In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth.
Spread onto a serving dish or plate.
In a bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese mixture.
Sprinkle with almonds. (Toasted is so much better. Spread them on a cookie sheet and bake at 350 degrees until they are light tan- 10-15 minutes. Watch them closely, they will burn easily.)
Cover and refrigerate for 2-3 hours. Serve with crackers.
Recipe from Taste of Home Magazine December 10, 2001
½ cup sour cream
2 Tablespoons honey
¼ teaspoon ground cinnamon
1 can (16 ounces) whole-berry cranberry sauce
1/3 cup slivered almonds, toasted
Assorted crackers (We like Wheat thins or Rice crackers)
In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth.
Spread onto a serving dish or plate.
In a bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese mixture.
Sprinkle with almonds. (Toasted is so much better. Spread them on a cookie sheet and bake at 350 degrees until they are light tan- 10-15 minutes. Watch them closely, they will burn easily.)
Cover and refrigerate for 2-3 hours. Serve with crackers.
Recipe from Taste of Home Magazine December 10, 2001
Saturday, March 28, 2009
Crab Dip
16 ounce carton cottage cheese
¾ pound imitation crab, shredded
16 ounces sour cream
2 ounce package dry ranch dressing mix
Combine all ingredients and chill.
This is good with vegetables and/or chips.
¾ pound imitation crab, shredded
16 ounces sour cream
2 ounce package dry ranch dressing mix
Combine all ingredients and chill.
This is good with vegetables and/or chips.
Shrimp Plate
2 packages cream cheese- softened.
Spread onto a glass platter, covering all the area.
Top with cocktail sauce.
Drain and rinse 2 cans of shrimp.
Sprinkle on top of cocktail sauce.
Shred Mozzarella cheese and sprinkle on top.
Top with diced tomatoes and bell peppers.
Scoop off the plate with crackers, Wheat Thins best.
Spread onto a glass platter, covering all the area.
Top with cocktail sauce.
Drain and rinse 2 cans of shrimp.
Sprinkle on top of cocktail sauce.
Shred Mozzarella cheese and sprinkle on top.
Top with diced tomatoes and bell peppers.
Scoop off the plate with crackers, Wheat Thins best.
Tortilla Roll-Ups
12 soft flour tortillas
Sour cream and cream cheese in equal proportions
1 teaspoon garlic powder
grated cheddar cheese
chopped green onions
sliced or chopped olives
diced green chilies
Mix up all the ingredients, except the tortillas
Spread on each tortillas
Roll up the tortillas and chill them over night. It works really well to put them in Ziploc bags
Slice and serve with salsa.
Sour cream and cream cheese in equal proportions
1 teaspoon garlic powder
grated cheddar cheese
chopped green onions
sliced or chopped olives
diced green chilies
Mix up all the ingredients, except the tortillas
Spread on each tortillas
Roll up the tortillas and chill them over night. It works really well to put them in Ziploc bags
Slice and serve with salsa.
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