The Citizen, 1992-11-25, Page 29Spinach Vegetable Dip
1 pkg. Knorr vegetable soup
mix
1 500 ml. container sour
cream
1 pkg. fresh spinach cooked,
cooled drained and chopped
2 green onions finely chopped
1/2 cup mayonnaise
1 garlic clove minced
1 pumpernickel loaf bread
Method: Mix altogether after cook
ing, and cooling spinach. Chill; when
ready to serve hollow out loaf of
bread leaving shell. Place spinach
mixture in hollowed out loaf; use
bread that was removed and cut into
small pieces for dipping into mixture
as well as fresh vegetables. (Makes
enough for 1 loaf).
- Anne (Caldwell) Cotte I,
Credit.
Antipasto
10 oz. hot tomato ketchup
12 oz. chili sauce
2 tsp. Worcestershire sauce
2 tsp. lemon juice
1 tsp. horseradish
12 oz. olives (broken)
10 oz. mushrooms (pieces
and stems)
8 oz. sweet pickled onions
(cut in half)
14 oz. tuna fish
Combine ketchup, chili sauce,
lemon juice, Worcestershire and
horseradish. Blend well.
Drain olives, mushrooms, onions
and tuna and add to first mixture.
Stir to blend. Refriger-ate up to 4
weeks.
If keeping longer, freeze.
Serve with crackers.
- Betty Cardiff, FIR 1, Ethel.
Cream of Zucchini Soup
4 servings
1 tbsp, butter
1 chopped onion
1 chopped carrot
2 cups sliced zucchini
2 cups chicken broth
1 tsp. tarragon
1/2 tsp. salt
1/4 tsp. garlic powder
2 cups milk
Sautd onion, carrot and zucchini in
butter. Add chicken broth, season
ings and milk; cook for 10 min. or
until vegetables are tender.
Puree in blender or food processor
until smooth. Serve garnished with
paprika or thin zucchini slices.
-Ann Hulzebos, Bly th.
At holiday time or any time you are
planning a dinner party this Salmon
Cucumber Mousse is the ideal appe
tizer. Your food processor does most
of the work.
Salmon Cucumber Mousse
2 cans (213g each) salmon
Lemon juice
2 envelopes unflavoured
gelatin
1 pkg. (250g) cream
cheese, cubed
1 cup peeled, seeded,
shredded
Cucumber
1/2 cup plain yogurt
1/2 cup mayonnaise or
salad dressing
1 tsp. dried dill weed
Salt and pepper
Cucumber slices
Drain salmon, reserving liquid.
Add lemon juice to salmon liquid to
make 1/2 cup (125 ml); place in
small saucepan. Sprinkle gelatin
over liquid in pan; let stand 10 min.
to soften. Cook and stir over medi
um heat until gelatin is dissolved;
cool. Remove and discard skin from
salmon.
Place salmon and bones in bowl
of food processor fitted with metal
blade. Add cream cheese cubes,
cucumber, yogurt, mayonnaise and
dill weed to bowl. Cover and pro
cess until smooth. Add cooled
gelatin mixture; cover and process
until well combined. Add salt and
pepper to taste. Pour into a 8 1/2 x 4
1/2-inch (1.5 L) loaf pan. Chill until
firm. Unmold, slice and serve on a
bed of thinly-sliced cucumber. Gar
nish as desired. Makes 10 to 12
appetizer servings.
Frosty Fruit Dip
1 - 8 oz. pkg. cream cheese
1 cup strawberry yogurt
Stir yogurt in container until
smooth. In a small bowl, combine
cream cheese and yogurt and mix
well.
Serve with fresh fruit dippers like
strawberries, apple slices, banana
slices, pear wedges, orange sec
tions and pineapple chunks. Store in
refrigerator.
- Hallie Hulzebos, Blyth.
Bean Dip
1/2 cup minced onion
4 oz. green chilies (optional)
1-4 tbsp, cider vinegar
(larger amount if chilies are omitted)
1/2 tsp. salt
1/4 tsp. pepper
dash tabasco
1 tsp. ground cumin
1 tsp. ground oregano
1 tsp. garlic powder
1 tsp. chili powder
2 cups grated cheese
(Cheddar, Colby or Monterey)
4 cups cooked beans
(pinto red, pink or kidney)
To cook beans: soak the night
before, then cook 2-2 1/2 hours.
(Add a bit of oil to cooking water).
While beans are hot, puree them.
Add other ingredients and puree
until smooth. Can also add 1 lb.
ground beef browned with the
onions.
Serve warm with taco chips for
dipping. Makes a large quantity and
gets devoured quickly!
- Pauleen Kerkhof, Brussels.
Glazed Nut Wreath
Decorate this attractive holiday
wreath with bows, candles or holly
to use as a centerpiece or as a
quick crunchy snack to serve
guests.
1/4 cup butter
1/4 cup corn syrup
1 cup white sugar
4 cups salted mixed nuts
In large heavy skillet, melt togeth
er butter, corn syrup and sugar. Add
nuts and cook, stirring over med.-
high heat for 10 - 15 min. or until
nuts are caramel coloured.
Spoon layer of nut mixture onto
greased foil in wreath shape; spoon
remaining mixture on top to make
wreath higher and rounded. Let cool
slightly, then adjust shape with back
of spoon. Let cool completely; peel
off foil.
Place wreath on tray and decorate
as desired. To serve, break wreath
into small pieces.
- Betty Cardiff, RR 1, Ethel.
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