The following pages are a collection of local recipes taken from the 1989 Forada Fireman Auxiliary cookbook.

Forada Fireman's Auxiliary Cookbook

Appetizers

TACO SPREAD

  • 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.     

Ena Ludwig

DRIED BEEF DIP

Beat until fluffy:

  • 2 (8 oz.) pkgs, cream cheese
  • 1 tbsp, Worcestershire sauce
  • 1 c. sour cream, softened
  • 2 tbsp. milk

Stir in:

  • 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.
Stir.
Serve with crackers.

Lila Radil

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.

Julie Goeke

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.

Carol Karrow

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.

Julie Goeke

SPINACH DIP


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.

Linda Heidelberger

SALSA HOT SAUCE

Chop:

4 or more tomatoes

1/2 c. onion
1/2 c. celery
1/4 c. green pepper

Mix:

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.


Carolyn Chlian

TACO DIP

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.

Janel Benesh

TACO PIE

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

Karen Muzik

Pop Overs

1/2 tsp. salt

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.


Brenda Henricks

Chex Mix

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.

Florence Novak

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.

Janel Benesh

DIP

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.

Florence Novak