The following pages are a collection of local recipes taken from the 1989 Forada Fireman Auxiliary cookbook.
- 1 (8 oz.) pkg. cream cheese
- 1 sm. container sour cream
- 3/4 pkg. taco seasoning
Cream together and mix in seasoning.
Sprinkle lettuce, tomatoes, and Cheddar cheese on top.
Serve with taco chips.
DRIED BEEF DIP
Beat until fluffy:
- 2 (8 oz.) pkgs, cream cheese
- 1 tbsp, Worcestershire sauce
- 1 c. sour cream, softened
- 2 tbsp. milk
- 2 (3 oz.) pkgs, dried beef, chopped
- 1/4 c. onion (instant minced) or 3/4 c. chopped onion
- 1/4 c. chopped green pepper
Makes 4 cups.
Bake at 350 degrees for 30 minutes or microwave until heated and melted together.
Serve with crackers.
SPINACH BREAD BOWL DIP
- 1 (10 oz.) pkg. frozen spinach, thawed and drained dry
- 1 c. mayonnaise
- 1 c. sour cream
- 1 can water chestnuts, sliced
- 4 green onions, finely chopped
- 1 pkg. Knorr’s or Lipton’s soup mix (dry)
Mix together all ingredients and chill.
Use 1 round loaf sourdough or Finnish rye bread, unsliced.
Cut a hole in the center of the bread and scoop out; save insides for dipping.
Before serving, fill “bread bowl” with dip and serve with remaining bread.
MOLDED SHRIMP DIP
1 can cream of mushroom soup
1 env. Knox gelatin
1 c. margarine
1/2 c. diced celery
1/4 c. diced onion 8 oz. cream cheese 1/4 c. cold water
1 can shrimp pieces, rinsed and drained
In double boiler, melt cream cheese and soup. Dissolve gelatin in the cold water. Add to the soup mixture and blend. Add remaining ingredients. Pour in mold. Refrigerate 1 day before serving. You may garnish with tiny shrimp.
OYSTER CRACKER SNACKS
1 tbsp. dill weed
1 tsp. garlic powder
1 (15 oz.) pkg. Oyster crackers
1 pkg. Hidden. Valley dressing
1 c. oil
Dump into ice cream pall and shake several times. Make at least 24 hours in advance.
1 can water chestnuts, chopped and drained .
1 c. sour cream
1 c. mayonnaise
1 pkg. chopped spinach, rinse and drain
1 box Knorr’s vegetable soup mix
Mix all ingredients well and chill for 8 hours. Cut out center of unsliced round loaf of sour dough bread and put dip inside. Cut center in small pieces for dipping.
SALSA HOT SAUCE
4 or more tomatoes
1/2 c. onion
1/2 c. celery
1/4 c. green pepper
1/4 c. salad oil or olive oil
2 to 3 tbsp. canned jalapeno peppers
2 tbsp. red wine or vinegar
1 tsp. mustard seed or mustard 1 tsp ground coriander optional)
1 tsp. salt
Pour mixture over veggies. Refrigerate overnight; serve with chips.
1 can refried beans
1 can green chilies (mild)
1 (16 oz.) carton sour cream 3 ibsp. taco sauce
1 pkg, dry taco seasoning
1 sm. onion, chopped 2 c. shredded lettuce
2 tomatoes, diced and seeded
2 c. shredded Cheddar cheese 1 can black olives, chopped
Mix beans and taco sauce. Spread in bottom of 9 x 13 inch size pan (I use Tupperware}, Drain chilies and put on top of beans. Mix sour cream and taco seasoning together and spread on top of chilies. Layer lettuce, onions, tomatoes, cheese.” and olives on top. Mix up a couple of hours before serving. Serve witn taco chips. Keep refrigerated.
1 lb. hamburger 1 p-kg. taco seasoning
1 can refried beans 1/2 onion, chopped
6 oz. tomato sauce 1/2 green pepper, chopped
Fry all the above and spread on a pizza pan. Cool. Add:
16 oz. sour cream
Shredded lettuce Shredded cheese
Serve with taco chips, Chopped tomatoes, Olives (green and black), Diced onions
2 tbsp. butter, softened
3 lg. eggs
1 c. milk
1 c. flour
Mix all ingredients together. Mix well (but do not overmix). Fill baking cups 1/2 full and bake at 350 degrees for 25 minutes.
Set aside 9 cups Rice Chex.
In large saucepan, melt:
1 c. chocolate chips 1/2 c. peanut butter
1/4 c. butter 1/4 vanilla, added last
Add Chex to melted mixture. Coat well and .put in large plastic bag which 1 1/2 cups powdered sugar is added. Shake until well coated. Spread on cookie sheet to cool.
MARINADE FOR CHICKEN WINGS
2/3 c. brown sugar Salt and pepper
2/3 c. water 1/2 tsp powdered ginger
2/3 c. soy sauce 1/2 c. Vermouth
Mix together and pour over wings. Marinate in refrigerator overnight. Bake, covered, for 1 1/2 to 2 hours at 325 degrees.
1 c. mayonnaise 1 c. sour cream
1 tbsp. seasoning salt
1 tbsp. parsley
1 tbsp. dill weed
Grated onion or chopped chives
Good for sliced vegetables – carrots, celery, etc.