This is a great party dip. I also made this dip for my daughter’s 30th birthday party. Several people have asked for the recipe…here you go.
1 – 10 3/4 ounce can Cream of Mushroom Soup with Roasted Garlic
8 ounces Philadelphia Cream Cheese
1 bunch green onions
3 lbs. cooked shrimp (Cajun seasoned), coarsely chopped
1 cup mayonnaise
1 tablespoon lemon juice
1 – .25 ounce envelope of unflavored gelatin dissolved in 1/4 cup water.
In a sauce pan heat the soup and cream cheese. Fold in remaining ingredients. Refrigerate. Add gelatin to shrimp mixture and pour entire mixture into a lightly oiled mold. You can use anything as a mold i.e. bowl, copper molds, bundt pan, etc. Serve with your favorite crackers or toast points.
Have you ever eaten at Houston’s? This is very similar to their spinach artichoke dip. Enjoy! Warning: It’s addictive
- 1 jar marinated Artichokes, drained or you can use Monterey’s grilled artichokes
- 1 (10 ounce) package frozen chopped spinach, drained well
- 1 clove garlic, minced
- 1/2 cup Parmesan Cheese, grated
- 1 cup Mozzarella Cheese, grated
- I usually have a big roll of mozzarella cheese on hand and I just slice it and put it on top of this dip before I put it in the oven.
- 1/3 cup half and half or heavy whipping cream
- 1/2 cup sour cream
- salt and pepper to taste – can add a little pinch of red pepper too.
- dash of Cavender’s seasoning
- dash of nutmeg
Some people use a food processor to mix these ingredients, but I don’t like the texture. I prefer to hand chop and hand grate my ingredients. Pour into a shallow baking dish and bake for 20-25 minutes at 350 degrees. Dip is ready when the cheese is bubbly. Eat with tortilla chips or pita chips. Have a bowl of salsa and sour cream on the side.
This salad is a favorite year-round at our home. It’s so simple and easy to make. No, I don’t use bottled Italian salad dressing. You can add garlic to this salad, but remember, garlic gets stronger each day so go easy. In the summer I add fresh herbs like dill, basil, and oregano.
- 1 lb package of pasta – you choose what color and shape you want. Be creative!
- 1 package Monterey grilled artichoke hearts (any artichoke hearts will do, but if you can find these at your Whole Foods store by all means get them – they are outstanding!)
- 1 package fresh grape tomatoes
- 1 cup Kalamata olives, pitted (I love these olives!)
- 1/2 jar Roasted Red and Yellow Peppers, rough chopped
- 1 pound of good feta cheese, cubed
- 1 cup freshly grated Parmesan cheese
- 1 package of pine nuts, toasted (be careful, they toast quickly)
- Kosher salt
- 1/cup flat leaf parsley, chopped
For the dressing: Wisk the following ingredients together to infuse. Pour over salad ingredients and toss.
- 4 tablespoons red wine vinegar (any flavor will do)
- 12 tablespoons olive oil
- 1 teaspoon Kosher salt
- 3/4 teaspoon black pepper
- 1 clove garlic – smashed (optional)
This is an oldie but a goodie and perfect for parties. I use really good cheese and grate the cheese myself – I think it makes a big difference.
- 10 ounce block of sharp cheddar cheese (Pre-grated cheese is much drier, so I grate my cheese.)
- 1/2 cup Parmesan cheese
- 3 cups Pioneer Buttermilk Baking Mix
- 1 pound Jimmy Dean Hot Sausage
- Salt and Pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon parsley
- 1/4 cup milk
Mix all ingredients well. Form dough into bite sized balls. Another trick to making moist sausage balls, don’t pack them tightly – roll them loosely. If you want the sausage balls consistent in size, use a melon ball scoop. Place on an ungreased cooked sheet about 1 inch apart. Bake at 375 – depending on the size 10 – 20 minutes or until golden brown. These freeze well too.
Natchitoches is the oldest city in the Louisiana Purchase and it was established in 1714 by Louis Juchereau de St. Denis, one of my descendants. (My Dad’s mother was a Rambin.)
I prefer my Natchitoches Meat Pies fried and I use a small saucer as my template for the dough. These pies freeze well.
1 lb ground beef
1 lb ground pork
1 large onion chopped finely
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
2 stalks of celery, finely chopped
2 cloves of garlic, finely chopped, optional
Salt and Pepper to taste
Red Pepper to taste
1 teaspoon Cajun seasoning
2 heaping tablespoons of flour
1/2 cup Parsley, chopped
3 pie crusts
1 egg and 1/4 cup cold water for egg wash
Saute meant until done, drain fat if there is a lot about half way through the cooking process, add onions and bell peppers and garlic. Saute about 5 minutes until all vegetables are soft. Add seasonings and flour. Remember that this meat mixture is going into dough so you want it to have a good bit of flavor. Take off the fire, add 1/2 cup chopped parsley and let mixture cool. This is so easy to make. The meat mixture can be made several days ahead of time.
Roll pie dough and cut into circles using a saucer as a template. I make my dough from scratch, but you can buy dough already rolled out and ready to bake. If you use this type of dough (ready-made), be sure to roll it out and add a little flour on top as you roll it out – to make it a little tougher. Most people use the ready-made dough.
Spoon a generous portion (about 1/4 cup) of the cooked meat mixture into the pie crust circles. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork. I prefer to fry my meat pies, but if you choose to bake, cut small slits in dough to vent the steam. Brush each pie with egg wash for a golden brown color. Bake 30 minutes at 400 degrees.
Buttermilk Dip: 1/2 cup mayonnaise, 1/2 cup buttermilk, 1/4 cup plus 1 tablespoon sour cream, 1-1/2 teaspoons celery salt, 1 teaspoon fresh lemon juice, salt, Tabasco, 1 green onion finely chopped. In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt, and lemon juice. Season with salt and hot sauce. Transfer to a serving bowl and top with the scallion.
Mustard Horseradish Sauce: 1- 1/2 cups good mayonnaise, 3 tablespoons Dijon mustard, 1 -1/2 tablespoons whole-grain mustard, 1 tablespoon prepared horseradish, 1/3 cup sour cream, 1/4 teaspoon kosher salt. Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
If you want to make your own dough: In a food processor, combine the flour and salt. With the machine on, add the oil and process until the flour is moistened. Sprinkle on the ice water and pulse 5 or 6 times, just until the dough is moistened. Transfer the dough to a work surface and knead just until smooth. Form the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes.