Archive for the ‘Soups, Salads & Appetizers’ Category

  • Todd’s Killer Crab Spread

    Wednesday, November 18th, 2009

    Holiday Recipe Guide 2009
    TODD BALIMAN, KIMBALL, NE
    1 8 oz package cream cheese, softened
    1 6 oz can lump crab, drained & flaked
    1 cup shredded sharp good quality Cheddar cheese
    1 packet Hidden Valley® Ranch Salad Dressing & Seasoning Mix
    3 tablespoons chopped green onions
    1 teaspoon hot sauce
    Toasted baguette slices
    Fresh thyme, if desired
    Combine all ingredients, except toast slices; [...]

  • Espinaca Dip

    Wednesday, November 18th, 2009

    Holiday Recipe Guide 2009
    Maggie Baliman, Laramie, WY
    In 9 x 13 cassarole dish, COMBINE:
    - 2 10 oz bricks of frozen spinach, thawed and squeezed.
    - 2 10 ox can of dries rotel (i recommend “mexican” for a little extra zing).
    - 2 8 oz bricks of softened cream cheese, cubed.
    - 2 cups of sliced black olives
    - 4 cups [...]

  • E-Z ARTICHOKE DIP

    Wednesday, November 18th, 2009

    - c. mayo
    1 1/2- c. fresh grated parmesan cheese
    1- 8oz. package cream cheese
    1-can plain artichoke hearts, drained & chopped
    soften the cream cheese and mix above ingredients together.
    season to taste with:
    Tabasco
    garlic
    chili powder
    paprika
    Bake at 350 degrees for 30-45 minutes

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  • Chocolate Fudge Sauce

    Monday, November 16th, 2009

    Holiday Recipe Guide 2009
    Patty Allen, Gering, NE
    ½ C cocoa powder
    1½ C sugar
    13.5 oz can evaporated milk
    ¼ lb cold butter, cut into pieces
    1 T vanilla
    Start with a heavy-bottomed saucepan, at least 2 quarts because sauce doubles in size. Place sugar in pan with cocoa powder. Stir with wooden spoon until well-blended. Add evaporated milk. Continue to [...]

  • Grape Salad

    Monday, November 16th, 2009

    Holiday Recipe Guide 2009
    Peggy Fulk, Morrill, NE
    4 lbs grapes
    1 C sour cream
    8 oz cream cheese
    1 tsp vanilla
    ½ C sugar
    ½ C brown sugar
    1 C chopped walnuts
    Wash and drain grapes. Mix sour cream, cream cheese, vanilla, white sugar. Stir into grapes and put in cake pan. Top with brown sugar and walnuts. Chill.

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