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Category: Appetizers, Dips and Sauces (Page 1 of 2)


1 can Del Monte Italian stewed tomatoes – drain & save liquid
1-2 cloves garlic, crushed
2 tbsp chopped fresh basil or –
½ tsp dried basil
1 bagette, sliced
1 tbsp olive oil

Boil liquid from tomatoes with garlic & basil for 5 min. Remove from heat. Chop tomatoes & add to liquid. Brush bread with olive oil & broil until golden brown. Top with tomatoes. Serve immediately.

Garlic Cheese Spread

¼ cup butter
1-2 cloves fresh garlic, crushed
½ tsp Italian Seasoning
Melt together in microwave. Add:
¼ cup miracle whip
Grated cheese (a combination of cheddar & mozza is good)

Add enough cheese until mixture is very thick. Mix well. Very good spread on bagette slices. Broil until bubbly & starting to lightly brown.

English Crabbie

½ cup butter
½ cup cheese whiz
1 ½ tbsp mayonnaise
½ tsp garlic salt
½ tsp seasoning salt
1 can crabmeat, drained
8 English muffins, split

Combine top ingredients & spread on muffins. Bake on cookie sheet 15 min @ 400.

Salmon Dip

1 can red salmon, boned
250 gm pkg cream cheese (room temperature)
1 tbsp lemon juice
¼ tsp Tabasco sauce
¼ tsp Worcestershire sauce
¼ tsp salt
1 tbsp chopped onion
Mix & chill 4-5 hours before serving.

Ham & Cheese Ball

1 can flaked ham
1 cup shredded cheese
1-250gm pkg cream cheese
¼ cup mayonnaise
1 tsp Worcestershire sauce

Mix together. Line bowl with saran wrap. Press into bowl. Chill. Turn upside down on plate & sprinkle with grated cheese.
Best served with Bacon Dipper crackers.

Pepper Dip

2 tbsp butter, melt in saucepan. Combine & then add to butter:
2 tbsp sugar
2 tbsp vinegar
½ tsp salt
2 beaten eggs

Cook & stir until thick. Remove from heat. Add to mixture & stir until smooth:
250 gm pkg cream cheese
2 tbsp finely chopped onion
2 tbsp grated carrot
3 tbsp finely chopped green pepper

Store in fridge overnight to develop flavour.


8 cups chopped tomatoes
1 onion chopped
1 garlic bulb, crushed
6 cups chopped, mixed peppers
1 ½ cups vinegar
2 tbsp salt
2 tbsp sugar

Combine ingredients & cook for 1 hour. Add:

Large can tomatoe paste
Cook half hour more. Add:
¼ cup parsley or cilantro
(I use 2 tbsp oregano)

I fill measuring cup generously when measuring vegetables. A double recipe makes 7 quarts – which exactly fills my canner.

Bottle. Helen uses hot pack method with sterile jars & rings. I have always used the pressure canner – much safer method. I process 10 min @ 10 lbs pressure.

Greek Cheese Pie Tyropita (Spanokapita)

½ & ½ melted butter & olive oil – for ‘painting’ pastry

1 lb feta cheese
1 lb ricotta cheese
Mix cheese together & add:
4-5 eggs
1 cup blend cream
Chopped spinach optional
1 pkg phylo pastry

Cut phylo pastry in 2 inch strips (makes 5 rows). Drizzle melted butter/oil on counter. Lay out a strip of pastry. Paint with butter & stack another strip on top covering it with butter also. Place about a tsp on cheese mixture on bottom of strip. Turn end of pastry over filling to form a triangle. Continue turning to end of strip. Makes about 50 tyro pitas. Arrange triangles into ‘squares’ on baking sheet. No need to oil pan, the butter will ooze out when baking. Paint pastries with butter before baking. Bake for 20 min @ 375, until puffy & golden brown. They can be frozen at this point, covered with wax paper.

Carmel Sauce

1 ¼ cup brown sugar
¼ cup water
2 tbsp melted butter
1 can Nestles Crème (170ml)

In heavy saucepan, combine sugar, water & butter. Heat, bring to a boil stirring constantly. Continue heating over low heat until thick (about 10 min). Remove from heat & cool slightly. Stir in crème. Makes 1 ½ cups sauce.

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