APPETIZERS, RELISHES & PICKLES
MINCED CLAM DIP
1 can minced clams
2 tsp. Tarter sauce
1/2 tsp. Worcester Sauce
1 (8 oz.) pkg. Cream cheese
½ c. cottage cheese
Mayonnaise to moisten
1 to 2 Tbsp. clam juice
Blend cheese together well. Add clams and sauce. Mix in enough mayonnaise to moisten.
Pat Markie
LIPTON SPINACH DIP
1 envelope Lipton vegetable soup mix
1 pt. Sour cream
½ c. mayonnaise
½ tsp. Lemon juice
Ritz crackers
1 (10 oz.) pkg. Frozen chopped spinach, thawed and squeezed dry
1 (8 oz.) can water chestnuys, drained and chopped
Blend soup mix, sour cream, mayonnaise and lemon juice. Stir in spinach, and water chestnuts. Chill. Serve with Ritz crackers. Makes 3 cups.
Jean Wallace
BAKED HOT DOGS
2 lb. hot dogs
1 can tomato soup
4 Tbsp. Worcestershire sauce
¼ c. vinegar
3 Tbsp. mustard
1 Tbsp. brown sugar
1 medium sliced onion
Salt and pepper to taste
Bake at 350° for 30 minutes
Lori McCarthy
ZUCCHINI RELISH
10 c. ground, unpared raw zucchini
4 c. ground onions
5 Tbsp. salt
2 ¼ c. white vinegar
4 ½ c. sugar
1 Tbsp. dry mustard
1 Tbsp. turmeric
1 Tbsp. cornstarch
¼ tsp. Pepper
2 tsp. Celery salt
1 green pepper. Ground
1 sweet red pepper, ground
Combine ground zucchini, onions and salt; mix well. Let stand overnight. Drain, rinse and drain again. In a large kettle combine vinegar, sugar, mustard cornstarch, pepper, celery salt and the ground peppers. Mix well with the zucchini and bring to a boil. Lower heat and simmer, uncovered, stirring occasionally for 30 minutes. Fill jars and seal tightly. 6 to 8 jars.
Jean Wallace
GEORGE BLACK’S CHEESE BALL
3 (8 oz.) pkg Philadelphia cream cheese
2 cans Swanson chicken, boned
2 Tbsp. mayonnaise
Roll in walnuts.
Bonnie Webster
CRISPY PICKLES
9 c. unpeeled cucumbers, sliced thin
1 c. white onions, sliced thin
2 c. sugar
1 c. vinegar
2 Tbsp. salt
1 tsp. Celery seed
Pour salt over cucumbers and onions. Let stand one hour drain. Mix sugar, vinegar and celery seed. Pour over drained cucumbers and onions. Refrigerate.
Ione McCafferty.
1 can minced clams
2 tsp. Tarter sauce
1/2 tsp. Worcester Sauce
1 (8 oz.) pkg. Cream cheese
½ c. cottage cheese
Mayonnaise to moisten
1 to 2 Tbsp. clam juice
Blend cheese together well. Add clams and sauce. Mix in enough mayonnaise to moisten.
Pat Markie
LIPTON SPINACH DIP
1 envelope Lipton vegetable soup mix
1 pt. Sour cream
½ c. mayonnaise
½ tsp. Lemon juice
Ritz crackers
1 (10 oz.) pkg. Frozen chopped spinach, thawed and squeezed dry
1 (8 oz.) can water chestnuys, drained and chopped
Blend soup mix, sour cream, mayonnaise and lemon juice. Stir in spinach, and water chestnuts. Chill. Serve with Ritz crackers. Makes 3 cups.
Jean Wallace
BAKED HOT DOGS
2 lb. hot dogs
1 can tomato soup
4 Tbsp. Worcestershire sauce
¼ c. vinegar
3 Tbsp. mustard
1 Tbsp. brown sugar
1 medium sliced onion
Salt and pepper to taste
Bake at 350° for 30 minutes
Lori McCarthy
ZUCCHINI RELISH
10 c. ground, unpared raw zucchini
4 c. ground onions
5 Tbsp. salt
2 ¼ c. white vinegar
4 ½ c. sugar
1 Tbsp. dry mustard
1 Tbsp. turmeric
1 Tbsp. cornstarch
¼ tsp. Pepper
2 tsp. Celery salt
1 green pepper. Ground
1 sweet red pepper, ground
Combine ground zucchini, onions and salt; mix well. Let stand overnight. Drain, rinse and drain again. In a large kettle combine vinegar, sugar, mustard cornstarch, pepper, celery salt and the ground peppers. Mix well with the zucchini and bring to a boil. Lower heat and simmer, uncovered, stirring occasionally for 30 minutes. Fill jars and seal tightly. 6 to 8 jars.
Jean Wallace
GEORGE BLACK’S CHEESE BALL
3 (8 oz.) pkg Philadelphia cream cheese
2 cans Swanson chicken, boned
2 Tbsp. mayonnaise
Roll in walnuts.
Bonnie Webster
CRISPY PICKLES
9 c. unpeeled cucumbers, sliced thin
1 c. white onions, sliced thin
2 c. sugar
1 c. vinegar
2 Tbsp. salt
1 tsp. Celery seed
Pour salt over cucumbers and onions. Let stand one hour drain. Mix sugar, vinegar and celery seed. Pour over drained cucumbers and onions. Refrigerate.
Ione McCafferty.
HIDDEN VALLEY RANCH OYSTER CRACKERS
1 pkg. Hidden Valley Ranch dressing mix (dry)
¾ c. salad oil
¼ tsp. Lemon pepper
½ tsp. dill weed
¼ tsp. Garlic powder
12 to 16 oz. oyster crackers
Combine dry dressing mix, oil, lemon pepper, dill weed and garlic powder. Pour over crackers. Stir until well coated. Placer on cookie sheet. Bake in 250° oven for 15 minutes. Cool and store. Good made with Ritz cheese crackers, too!
Ione McCafferty
KAHLUA DIP
¾ c.brown sugar
8 oz. sour cream
8 oz. Cool Whip
8 oz. cream cheese, softened
½ c. chunky peanut butter
⅓ c. Kahlua
Mix all ingredients (except Cool Whip) well with mixer. Fold in Cool Whip. Serve with fresh fruit or vegetables.
Ione McCafferty
BARBEQUED HOT DOGS
2 Tbsp. margarine
¾ c. finely chopped onions
2 tsp. Paprika
1 tsp. Black pepper
¼ c. sugar
4 tsp. Mustard
¼ c. Worcestershire sauce
1 c. catsup
2 Tbsp. vinegar
Melt butter in top of double boiler. Add catsup, mustard, vinegar and Worcestershire sauce. Stir in onions and all dry ingredients. Cut up 10 to 12 frankfurters into 4 pieces per hot dog. Add to sauce. Cook over hot water until warmed through (or bake in casserole dish 20 minutes in a 350° oven.)
Donna McCafferty
1 pkg. Hidden Valley Ranch dressing mix (dry)
¾ c. salad oil
¼ tsp. Lemon pepper
½ tsp. dill weed
¼ tsp. Garlic powder
12 to 16 oz. oyster crackers
Combine dry dressing mix, oil, lemon pepper, dill weed and garlic powder. Pour over crackers. Stir until well coated. Placer on cookie sheet. Bake in 250° oven for 15 minutes. Cool and store. Good made with Ritz cheese crackers, too!
Ione McCafferty
KAHLUA DIP
¾ c.brown sugar
8 oz. sour cream
8 oz. Cool Whip
8 oz. cream cheese, softened
½ c. chunky peanut butter
⅓ c. Kahlua
Mix all ingredients (except Cool Whip) well with mixer. Fold in Cool Whip. Serve with fresh fruit or vegetables.
Ione McCafferty
BARBEQUED HOT DOGS
2 Tbsp. margarine
¾ c. finely chopped onions
2 tsp. Paprika
1 tsp. Black pepper
¼ c. sugar
4 tsp. Mustard
¼ c. Worcestershire sauce
1 c. catsup
2 Tbsp. vinegar
Melt butter in top of double boiler. Add catsup, mustard, vinegar and Worcestershire sauce. Stir in onions and all dry ingredients. Cut up 10 to 12 frankfurters into 4 pieces per hot dog. Add to sauce. Cook over hot water until warmed through (or bake in casserole dish 20 minutes in a 350° oven.)
Donna McCafferty
'Keag YesterAd
BREAD AND BUTTER PICKLES
4 qt. Sliced cucumbers (6 to 8 medium sized)*
6 medium onions
3 pieces garlic bulbs
3 c. vinegar
1 ½ tsp. Turmeric
2 Tbsp. mustard seed
5 c. sugar
2 trays of ice cubes
*Use small seeded cukes.
Slice cucumbers, onions and garlic. Put in 2 trays of ice cubes on top of cukes, onions and garlic. Let set for 2 hours. Drain. In a kettle add rest of ingredients and cook until tender. Pour in jars and seal while mixture is hot.
Karen Fogg
REFRIGERATED PICKLES
20 to 25 cucumbers (approximately), sliced
3 to 4 onions
4 c. cider vinegar
5 c. sugar
1 tsp. Turmeric
½ tsp. Celery seed
1 ½ tsp. Mustard seed
½ c. canning salt
Put onions and cucumbers in gallon jugs. Mix together the remaining ingredients until everything is dissolved completely. Pour over pickles in jar. Let set in refrigerator 2 weeks. They’re worth waiting for!
Eleanor Dillingham
4 qt. Sliced cucumbers (6 to 8 medium sized)*
6 medium onions
3 pieces garlic bulbs
3 c. vinegar
1 ½ tsp. Turmeric
2 Tbsp. mustard seed
5 c. sugar
2 trays of ice cubes
*Use small seeded cukes.
Slice cucumbers, onions and garlic. Put in 2 trays of ice cubes on top of cukes, onions and garlic. Let set for 2 hours. Drain. In a kettle add rest of ingredients and cook until tender. Pour in jars and seal while mixture is hot.
Karen Fogg
REFRIGERATED PICKLES
20 to 25 cucumbers (approximately), sliced
3 to 4 onions
4 c. cider vinegar
5 c. sugar
1 tsp. Turmeric
½ tsp. Celery seed
1 ½ tsp. Mustard seed
½ c. canning salt
Put onions and cucumbers in gallon jugs. Mix together the remaining ingredients until everything is dissolved completely. Pour over pickles in jar. Let set in refrigerator 2 weeks. They’re worth waiting for!
Eleanor Dillingham