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Sour Cream and Cinnamon Fruit Dip
- 8 ounce carton sour cream
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
In small bowl, combine all ingredients and mix well.
Cover and refrigerate 1 to 2 hours to blend flavors.
Serve with fresh fruit. Makes
1 cup.
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Salsa & Sour Cream Dip
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
Stir together all ingredients. Cover and chill until ready to serve.
Makes 1/2 cup.
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Cioppino Bread Basket
1 quart mixed salad greens
2 cups cooked crabmeat
1 lb. medium shrimp, cleaned and cooked
1 cup canned, quartered artichoke hearts
1 medium tomato, cut into wedges
1 small onion, finely chopped
1 cup salad dressing, your choice
In large bowl, combine salad greens, crabmeat, shrimp, artichoke hearts,
tomato and onion. Cover and chill 1 hour. Just before serving, toss with salad
dressing.
With serrated knife, slice 2 inches off top of bread. Remove center portion of
bread with knife, leaving the shell approximately 1/2-inch thick. Spoon salad
mixture into salad. Serves 6.
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Tropical Nut Crunch
2 tablespoons apple jelly
1 tablespoon sugar
1 tablespoon margarine or butter
2 cups raw or roasted cashews
2 teaspoons fresh ginger, grated
1 1/2 cups sesame sticks
1 cup dried pineapple chunks
1 cup banana chips
Preheat oven to 325°. In a small saucepan, combine apple jelly, sugar, and
margarine or butter. Cook, uncovered over low heat until margarine or butter is
melted and sugar is dissolved, stirring constantly. With a wooden spoon stir in
the cashews and/or peanuts.
Pour the mixture into an ungreased 13x9x2-inch baking pan, spreading evenly.
Bake 20 to 25 minutes or until lightly browned, stirring the mixture every 10
minutes.
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Honey-Glazed Munch Mix
5 cups popped popcorn
2 cups Corn Chex
1/2 cup peanuts
1/4 cup raisins
1/4 cup honey
1/4 cup butter or margarine
Microwave Instructions - In large microwave safe bowl, combine popcorn,
cereal, peanuts, and raisins, set aside. In 2-cup microwave-safe measuring cup,
combine honey, margarine, and vanilla. Microwave on high for 45 to 60 seconds;
stir until butter (or margarine) is melted. Drizzle over popcorn mixture and
stir to coat.
Microwave on high for 6 to 7 minutes or until popcorn is crisp, stirring every
two minutes. Spread on foil to cool. Store in loosely covered container. Makes 7
cups.
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