Appetizers, Pickles,Relish & Dips

TiaD's Queso Dippo

8 scallions, finely sliced, including green stems
1/4 large green pepper, minced
2 jalapenos, seeded, minced
2 T. chopped, dried cilantro
sprinkle of kosher salt
2-3 tsp. seasoned pepper
1 tsp seasoned pepper
1 tsp. (or More) ground cumin

Saute the above in 1-2 Tbsp of butter until crisp and tender. Add 1/2 can of chicken broth. 1 pkg of Sazan Goya Con Ajo & Cebolla (Goya Seasoning w/garlic and onion).

Bring to a simmer. Add Velveeta cheese, colby cheese, mozzerella cheese.

Lower heat and stir mixture as it melts. Add 1 cup sour cream. Stir in and heat unitl mixed. Serve warm w/corn chips / toritillas.

Crabby Ol' Awful's Dip (ala Mikey)

2 (6-oz) can/pkg of crab meat.
2 (8-oz) pkgs of cream cheese
2-4 Tbsp freshly squeezed lemon juice
(without seeds)
1/4 tsp celery seed
1/4 cup finely-chopped green pepper
1/4 cup finely-chopped green onion
1/8 tbsp of ground white, red, green, black peppercorns
2 tbsp finely-chopped parsley
1/2 tsp Thyme
2 tbsp horseradish
pinch of salt to taste

Simmer and reduce the LIQUID from 2 (6-oz) cans of crab meat, then cool. Reserve the crab meat and add to the dip after all other ingredients have been well blended.

In another bowl... Soften and stir cream cheese until fluffy, adding 2-4 tsps of lemon juice and the cooled, reduce liquid. Mince green pepper and thinly slice green onions. Some Chefs might add at least one Tbsp of finely minced parsley. Either poultry seasoning or thyme could be used.

Some of our Chefs use Kraft's Creamy Prepared Horseradish, but other brands may be available that are just as good.

Add a shake or more to taste of Tony Chacere's Creole Seasoning (or Zatarain's or other good Creole seasoning) for red pepper spiciness. If you use this, taste before adding any salt (Some chefs use kosher salt). Either Old Bay or Bookbinder's Seafood Seasoning are good flavorings.

When all the cheese, liquids and seasonings are well blended, gently stir in the crab meat so that it doesn't all break up.

Cover and refrigerate at least an hour. Let it warm up toward room temperature before tasting to adjust all the flavors.

[contributions & collaborations made by Michael & COAD]

This next Dip recipe comes from the collaboration of Dorthy & Michael. They found our cousin Dixie's Dip Recipe and made some minor adjustments.

This is Dixie's Recipe:
Combine 1 (8 oz) Cream Cheese, softened; 1½ Cup
shredded mild cheddar cheese; 1 Tbs. chicken bouillon
granules; 1 Tbs. grated onion; 1 Tbs. lemon juice; 1
tomato, chopped; until smooth. Add 1 (4 oz) can
green chilies, chopped & dash of hot sauce. Chill.

Dixie Howerton, Skiatook, Oklahoma

Mike & COAD Chip & Veggie Dip

Combine until smooth:
    1pkg (8 oz) Cream Cheese
    1 1/2 Cup of shredded, mild chedder cheese
    1 Tbsp of chicken bouillon granules (Maggi - spanish brand)
    1 Tbsp grated onion (& plenty of tissues)
    1 Tbsp freshly squeezed lemon juice (without seeds)
    3 small Roma tomatos, chopped

Add -- 1 (4 oz) can of green chillis, chopped. Chill! You and dip.

Mikes Beef Jerky

Marinate 1 lb. jerky meat sliced thin or ground beef (venison)  at least 1 hour in following ingredients:  ¼ Cup soy sauce;490  ½ Cup Worcestershire sauce; 1 Tbs. Ketchup; 1 Tbs. Heinz 57; 2 Tbs. Liquid Smoke; ¼ tsp. garlic Powder; ¼ tsp. onion salt;  and  ½ tsp. salt.  Drain.  Place on racks; Dry 145º for 8 to 10 hours. -- Dixie Howerton, Houston, TX

Holiday Vegetable Trio

1 pkg. frozen cauliflower in cheese sauce; 1 pkg. frozen carrot nuggets in butter sauce; 1 pkg. frozen brussels sprouts in butter sauce; 1 (2 oz) jar pimentos, drained; 2 tsp. prepared mustard; 2 Tbs. slivered almonds.  Cook vegetables according to directions. -- Helen Inderlied, Buffalo, OK

Aunt Donnie’s Veggie Bars

Ingredients:  2 pkgs. crescent dinner rolls.       
Cover the bottom of a 11" x 17" cookie sheet with the roll dough.  Bake 350º for 7 to 8 minutes until light brown.  Cool.
Mix together:   ¾ Cup mayonnaise; 1/3 Cup sour cream; 2 (8 oz) cream cheese and 1 envelope Ranch dressing mix.        
Spread over the rolls and top with chopped veggies, ¾ Cup broccoli, tomatoes, carrots, onions, green pepper, etc. then sprinkle ¾ Cup shredded cheese and press all down into the cream mixture.  Chill for 3 or 4 hours.  Serve. -- Aunt Donnie, Oxford, KS

Salt, Pepper, Garlic Powder, MSG, Soy Sauce, Ginger. Layer meat & sprinkle with each of above combination.490  Weight down and let set 8 hours or overnight.490  Dry in oven or dehydrator. -- Vada Paris McGill

Drip Beef Sandwiches

6 lb. boneless roast in deep cooker
bay leaf, salt & pepper
1 Tbs. cracked pepper
1 Tbs. oregano
1 Tbs. rosemary
Tbs. savory salt
1 Tbs. garlic Powder
½ Cup water with 2 Cubes beef bouillon

Cook 8 hours over medium low burner, adding water if necessary.    Turn when half done and when almost done shred with a fork . . . removing any waste. -- Vada Paris McGill

Madeline’s Clam Dip

1 small minced onion
1 can minced clams or crab,drained, save liquid
Philadelphia cream cheese
3 Tbs. Heinz chili sauce
6 Tbs. chili, warmed
1 Tbs. lemon juice
dash of Worcestershire sauce

Mix together and chill for several hours to let thearomas breathe together. -- Vada Paris McGill

Vada's Hot Dip

Mix together 1 pt. sour cream; 8 oz pkg. cream cheese; 2 oz pkg. or jar dried beef; onion (2 Tbs. - to taste); and horseradish (about ½ to 1 tsp.).  Heat.  Serve hot with chips.   Cottage cheese can be used instead of sour cream.  Thin with half-n-half or cream. -- Vada Paris McGill

Green Chili-Cheese Dip

Combine 1 (8 oz) Cream Cheese, softened; 1½ Cup shredded mild cheddar cheese; 1 Tbs. chicken bouillon granules; 1 Tbs. grated onion; 1 Tbs. lemon juice; 1 tomato, chopped;  until smooth.  Add 1 (4 oz) can green chilies, chopped & dash of hot sauce.  Chill. -- Dixie Howerton, Houston, TX

Auntie Jim’s Lime  Pickles

Soak 7 to 10 lbs. of cucumbers, 2 Cups lime, and 4 gallon water overnight. Rinse thoroughly.  Make syrup of  2 quarts vinegar, 4½ Cups sugar, 1 tsp. celery seed, 1 tsp. mixed spices, 1 tsp. whole cloves and 1 tsp. salt.  Cook 35 minutes.  Seal hot. -- Zella “Auntie Jim” Wakeman

Dilled Okra Pickles II

3 lb. whole okra
celery  leaves
garlic cloves
large head of dill & stems
1 quart water
1 pint vinegar (white)
½ Cup salt

Madeline’s Sauerkraut Relish

2 Cup sugar
2/3 Cup vinegar
large can Sauerkraut
½ Cup chopped onion
2 Cup chopped celery
½ Cup chopped green pepper

Bring to boil and cool 2 Cup sugar and 2/3 vinegar.  Mix together with remaining ingredients.  Let stand 24 hours. -- Vada Paris McGill

Mincemeat

2 lb. fresh lean meat (boiled and chopped)
1 lb. suet
5 lb. apples
3 lb. raisins
1 ½ tsp. cinnamon
1 tsp. nutmeg
2 Tbs. ground mace
1 Tbs. cloves
1 Tbs. allspice
1 Tbs. fine salt
1 ½ lb. brown sugar
1 quart sherry wine
1 pint brandy

Mix all ingredients thoroughly. Pack in jars.  Store in cold dry place.   Allow to stand 24 hours.  To make recipe larger:  2 or 3 lb. raisins, more apples, 3 lb. more meat & add more sugar. -- Vada Paris McGill

Green Chili

Fry 1 lb. of hamburger, Pork, or Chicken until well done (drain).  Add flour, salt and garlic.  Add remaining ingredients plus 2 Cups water.  Stir and let simmer over low heat.  Eat with warm flour tortilla. -- Kathy Laughlin, Pueblo. CO

Chili Sauce

2 Onions
8 Cloves garlic
2½ Chili Powder
½ pt.. Oil
2 tsp. prepared Mustard
1¼ Cup Vinegar
4 Cans Tomato Sauce
½ bottle catsup
1 Tbs. Chili Peppers
2 Tbs. Paprika

Bar-B-Cue Sauce for Ribs

Tomato paste
½ Cup White wine
1 Tbs. dry mustard
2 Tbs. Red wine vinegar
1 Tbs. Worcestershire
Dash of Tabasco
1 Tbs. Brown sugar
1 Tbs. Chili Powder
2 Tbs. minced Onion
Juice ½ Lemon
2 tsp. Liquid Smoke
Simmer 10 minutes.

Bar-B-Que Sauce

Sauté 1 med. size chopped onion and 1 clove garlic, crushed,  in 3 Tbs. margarine  until onions are tender.  Stir in ¾ Cup catsup, 1/3 Cup cider vinegar, 1/3 Cup brown sugar, 1 Tbs. Worcestershire Sauce, 1 ½ tsp. dry mustard.  Heat thoroughly -- Helen Inderlied, Buffalo, OK

Bar-B-Que Sauce

My first born son died March 10, 1983.  He enjoyed cooking out.   I don’t know where he got this recipe, but its one of my favorites.  

2 Cup catsup; ¼ Cup white sugar; ¼ Cup tightly packed brown sugar; 1 or 2 Cloves crushed garlic; 1 tsp. paprika; 1 tsp. Chili Powder; ½ tsp. salt; 1 Tbs. liquid smoke; ½ Tbs. Worcestershire Sauce; 1 Cup onion, chopped; 1 Can mushrooms, sliced (or 1 Cup fresh mushrooms); 2 Tbs. oleo or butter; and ¼ tsp. cayenne pepper or Hot sauce as desired.  In saucepan melt butter.  Sauté onions and mushrooms until onions are tender.  Add all remaining ingredients.   Stir often.   Cook over low heat and simmer 15 minutes. This is very good with Country style ribs and chicken. -- Leora Weinmeister

Hot Sauce 

5 lb. tomatoes
¼ lb. hot peppers
5 medium onions
2 cloves garlic
1½ Cup vinegar
½ Cup brown sugar
1½ tsp. paprika
4 tsp. salt
1 tsp. black pepper
½ tsp. coriander
1 tsp. cilantro

Donnie’s Mayonnaise Dressing

1 egg yolk, beaten
½ tsp. sugar
speck cayenne
2/3 tsp. salt
¼ tsp. mustard
2 Tbs. lemon juice or vinegar
1 Cup olive oil or substitute

Mix dry ingredients.   Add to egg yolk.  Beat well.  Add vinegar or lemon juice gradually while beating.  Add oil.  drop by drop at first.  Beating well between each addition.  After about half of oil is in, remainder may be added more rapidly.  Mixture should be thick and smooth when finished.  Should dressing curdle.  Start with another egg yolk and add curdled mixture to it a little at a time.  Beating well all the while.  Makes 1 Cup.  For Thousand Island Dressing.  Just before serving combine 1 Cup mayonnaise; 2 Tbs. chopped olives or pickle; 1 Tbs. chopped pimentos; 1 Tbs. chopped green pepper; 2 mashed hard-cooked egg yolks and 1/3 Cup chili sauce. -- Aunt Donnie, Oxford, KS

Oyster Cracker's

Heat:  1 cup oil.  Pour:  over 2 (10oz) pkg. oyster crackers.

Helen’s Ham Loaf

1 lb. Ham
1 lb. Hamburger
½ Cup  cracker crumbs
2 eggs
4 tsp. minced onion
¼ Cup milk

Shape into mold. Cook 8 minutes the following:  ½ Cup vinegar, ½ Cup water, ½ Cup brown sugar, 2 tsp. mustard & 8 cloves. -- Vada Paris McGill

Summer Sausage

2 lb. ground beef or venison
1 Cup water
1 ½ tsp. Liquid Smoke
1/8 tsp. garlic Powder
2 Tbs. Morton Quick Cure Salt
½ tsp. onion Powder

Pickled Tongue

1 Cup Vinegar
1 Cup Water
1 Tbs. Pickling Spice
1 Bay leaf
1 tsp. Salt
¼ tsp. pepper
4 tsp. brown sugar
¼ Cup chopped onion

Bring to boil.  Let set 10 or 15 minutes.  Strain and pour over sliced  tongue. -- Vada Paris McGill

Leora's Son's Bar-B-Cue Sauce

Leora Weinmeister, daughter of Frank and Myrtle Parris-Hedrick, Leora's first-born son died 10 March1983. He enjoyed cooking out. She doesn't know where he got this recipe, but it's one of her favorites.

2 Cups Catsup
1/4 Cup white sugar
1/4 Cup tightly packed brown sugar
1 or 2 cloves crushed garli
c 1 tsp. salt
1 tsp. paprika
1 tsp. Chili Powder
1/2 tsp. salt
1 Tbsp. liquid smoke
1/2 Tbsp. Worcestershire Sauce
1 Cup onion (chopped)
1 can mushrooms (sliced or 1 Cup fresh mushrooms)
2 Tbsp. oleo or butter
1/4 tsp. cayenne pepper or Hot sauce as desired.

In saucepan melt butter. Saute' onions and mushrooms until onions are tender. Add all remaining ingredients. Stir often. Cook over low heat and simmer 15 minutes. This is very good with Country style ribs and chicken.

Grasshopper Fritters

from 'Ronald Taylor's "Butterflies in My Stomach"

3/4 cup sifted flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1 egg slightly beaten
1 cup grasshoppers

Sift flour, baking powder and salt together into a bowl. Slowly add milk and beat until smooth. Add egg and beat well. Pluck off grasshopper wings and legs, heads optional. Dip insects in egg batter and deep fry. Salt and serve. Bon Appetit!