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  • THE JUNGLE COOKBOOK

    BEVERAGES CASSEROLES MAIN DISH POTATO SNACKS & DIPS
    BREADS COOKIES MEALS SALADS SOUPS
    BREAKFAST DESSERTS MEATS SANDWICHES VEGGIES
    CANDY LOW FAT PASTA SAUCES  

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    SNACKS AND DIPS

    CHEESE BALLS
    CHILI (CINCINNATI)
    DIPS / SPREADS
    SNACKS
    Basic Cheese Ball
    Chipped Beef
    Lincoln Cheese Log
    Quickie Cheese Ball
    Virginia Ham & Cheese Ball
    Dixie Chili Dip
    Dixie Chili Salad

     

    (also see SOUPS)

    Amaretto Fruit Dip
    Artichoke Dip
    Beer Cheese and Rye
    Rueben Dip
    Spinach Dip
    Salsa


     
    Buddy Boy Pizza
    Hanky-Panky
    Drunken Wieners
    Hot Broccoli Cheese Dip

    Squash and Zucchini Cakes
    Sweet-and-sour Meatballs

     

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    SALSA

     
    9 Firm Tomatoes
    2 Green Bell Peppers
    2 Small Jalape駉 Peppers
    4-5 Cloves Garlic
    1 bunch Cilantro
    Small purple onion
    2 bunches green onion
    Lime Juice
    Salt to taste
     
    Clean all veggies. 
     

    REMOVE seeds from Jalape駉 Peppers.

    I throw everything into my food processor.  Tomatoes are "pulsed" and put in colander to drain juice.

    Serve with tortilla chips.

     

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    SWEET-AND-SOUR MEATBALLS

     

    bullet1 pound cooked and frozen meatballs, thawed
    bullet2 (8-ounce) cans pineapple chunks, drained, juice reserved
    bullet1/2 cup Dijon mustard
    bullet1 diced red or white onion
    bullet1/2 cup chopped green onion
    bullet6 cloves chopped garlic
    bulletSweet and Sour Sauce, recipe follows
    bulletCoarse black pepper

    ================================

    Sweet and Sour Sauce:

    bullet4 cups ketchup
    bullet1/4 cup water
    bullet2 tablespoons Worcestershire sauce
    bullet1 cup sugar
    bullet1/4 cup white vinegar
    bulletBlack pepper (about 2 tablespoons)
    bullet2 tablespoons pineapple juice

     

    Preheat oven to 350 degrees F.

     

    In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.

     

    Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.

     

     

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    SQUASH AND ZUCCHINI CAKES

    bullet3 medium zucchini
    bullet3 medium yellow squash
    bullet1 cup toasted bread crumbs
    bullet1 cup shredded Parmesan
    bullet1/3 cup minced Vidalia onion
    bullet1 large egg, lightly beaten
    bullet1 1/2 teaspoons dried Italian seasoning
    bullet1/2 teaspoon salt
    bullet1/4 teaspoon ground black pepper
    bullet1/2 cup (1 stick) butter
    bullet1 jar store-bought marinara sauce

     

    Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

    In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

     

    In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

     

    Place onto serving platter and serve with marinara sauce.

     

     

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    Hanky-Panky

    Make ahead, freeze.  Hot Snack
    1 lb Pork Sausage 
    1 lb Ground Beef
    1 Medium Onion, minced
    Combine all; brown.  Drain Grease.
    1 Can Tomato Sauce (small)
    1 Teaspoon Oregano
    Dash of Tabasco
    1 lb Velveeta
    Salt and Pepper to taste (optional)

    2 Loaves Party Rye Bread (tiny slices)

     

    NOTE:  This recipe can also be made in a crock pot and served on rye (without baking)

    Combine with meat mixture.

    Spread small amount of mixture on rye bread.  At this point, you can freeze the one-slice sandwiches on a cookie sheet.  After solidly freezing, they can be placed in a plastic freezer bad for future use.

    When ready to use: Preheat oven to 425F.  Bake, if frozen, for 10 minutes.  Serve right from the oven.


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    Virginia Ham & Cheese Ball  
    8 oz. ground or finely chopped ham
    8 oz. cream cheese, softened
    3 dashes Tabasco
    3 pinches dry mustard powder
    8 oz. unsalted peanuts, finely chopped
    In a large bowl, combine ground ham, cream cheese, hot sauce and mustard until well blended.  Roll into a ball and then roll in chopped peanuts.  

    Serve with assorted crackers.

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    Chipped Beef Cheese Ball  
    8 oz. cream cheese
    4 oz. packaged sliced beef
    1 tablespoon grated onion
    1 teaspoon horseradish
    dash Worcestershire sauce
     

     

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    Spinach Dip

     
    10 oz Chopped, Frozen Spinach (thaw)
    1 1/2 Cups Sour Cream
    1 Cup Mayonnaise
    1 pkg. Knorr Vegetable Soup Mix (dry)
    8 oz Can Water Chestnuts, diced
    3 Green Onions with tops, diced

     

    Large Box of Wheat Thins

    Squeeze as much water out of spinach as possible.

    Blend all ingredients together, mixing well.  Cover; refrigerate at least 2 hours.  Stir before serving.

    Serving Suggestion:  Spoon into large, round rye bread with center hollowed.  Arrange Wheat Thins around outside.

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    Beer Cheese and Rye Bread

     
    1 Cup Beer, set until uncarbonated
    16 oz Cheese Whiz or 3 Nippy Cheese
    1 Wedge Roquefort cheese (optional)
    1/2 Onion, finely grated
    1/4 Teaspoon Garlic, minced
    2 Teaspoons Worcestershire Sauce
    1 Tablespoon Butter

    1 Large, Round Party Rye Bread


    QUICK & EASY BEER CHEESE (thicker)

    2 8 oz Philly Cheese
    2 8 oz Shredded Cheddar Cheese
    4 cloves garlic (minced)
    2 small onions minced FINE
    4 drops Tabasco sauce
    2 cup beer

    Melt cheeses in microwave with garlic.  Add beer and onion.  Serve in round rye bread. You can add more beer for a thinner consistency.

    Combine all ingredients (except beer and bread).  Beat, adding beer a little at a time (can foam).

    Cut top of round rye loaf.  Remove bread from the well of loaf, leaving only the sides and bottom to serve as a bowl for cheese.  Tear bread which you have removed into chunks and use to dip into cheese mixture.  When cheese mixture is gone, tear sides and bottom of bread used as bowl and eat.  (Cheese mixture has soaked into remaining bread.)


     

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    Drunken Wieners

     
    1 Package Wieners
    1/2 Cup Brown Sugar
    1 Small Onion, grated
    1 Teaspoon Instant Onion
    1 Tablespoon Worcestershire
    1/3 Cup Whiskey
    Cut wieners to bite-size pieces.

    Mix all ingredients.  Bake in covered dish at 325F for 45 minutes.  

    Serve with fondue forks or toothpicks.

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    HOT BROCCOLI CHEESE DIP

    Prep Time:
    10 min
    Total Time:
    35 min
    Makes:
    32 servings, 2 Tbsp. each

     

    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
    1 env. GOOD SEASONS Italian Dressing Mix
    1 pkg.  (10 oz.) frozen chopped broccoli, thawed, well drained
    1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

     

    Crackers for dipping.

    PREHEAT oven to 350癋. Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Add broccoli and 1-1/2 cups of the Cheddar cheese; mix well.

    SPOON into 9-inch pie plate.

    BAKE 20 minutes. Sprinkle with remaining Cheddar cheese. Bake an additional 5 minutes or until cheese is melted. Serve as a dip with NABISCO Crackers.

     

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    Basic Cheese Ball

     
    8 oz Cream Cheese
    2 Jars Old English Sharp Cheese
    3 oz Roquefort Cheese (optional)
    2 Teaspoons Onions, minced
    Crushed Nuts
    Have cheese at room temperature.  Blend together with fork.  Mix in onions.  Form into ball.  Roll in nuts, coating ball.

    Serve on top of your favorite crackers.

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    Lincoln Cheese Log

     
    8 oz Cream Cheese
    1/4 Cup Swiss Cheese, grated
    2 Teaspoons Horseradish
    1/3 Cup Dried Beef, coarsely snipped
    A day ahead, blend cheeses with horseradish adding a few drops of cream if mixture is still.  Form into roll 1 1/2" in diameter.  Coat outside of roll with dried beef.  

    Refrigerate at least 24 hours.  Serve with crisp rye wafers and slices of party rye.

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    Quickie Cheese Ball

    Couldn't be faster or easier!
    8 oz Cream Cheese

    1 pack Good Season's Salad Mix (dry)

    Press salad mix into cream cheese on all sides.  Cover tightly with plastic wrap until ready to use.  The longer it sits; the better the flavor!

    Serve with your favorite crackers.

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    Amaretto Fruit Dip

     
    8 oz Cream Cheese, softened
    1 Small Cool Whip, thawed
    3 oz Amaretto Liqueur
    Beat softened cream cheese.  Mix in Amaretto; fold in the Cool Whip.

    Serve with fresh fruit.

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    Artichoke Dip

     
    1 Can Artichoke Hearts, drained
    1 Cup Mayonnaise
    1 Cup Parmesan Cheese
    Slice artichoke hearts in very small pieces.  Mix with mayonnaise and cheese.

    Bake until bubbly and serve hot with crackers.

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    RUEBEN DIP

    Polly's recipe
    1 large and 1 small Buddig's corned beef
    1 can sauerkraut drained
    Two 8 0z cream cheese
    16 oz. shredded swiss
    1/2 cup mayo
    4 tbsp. mustard
    Mix together and bake at 350% for 30 minutes (It may take longer)

     

    Serve with party rye, Pepperidge farm pumpernickel bread sticks or tostido scoops.

     

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    BUDDY BOY PIZZA

    Willy's recipe
    Rolled refrigerator pizza dough

    Hamburger Dill Pickles
    Frisch's Tartar Sauce
    Shaved Ham
    Grated Swiss Cheese

    Take a rolled refrigerator pizza dough and bake according to directions. When done and cooled spread with Frisch抯 tartar sauce.

    Add hamburger dill pickles on top of sauce and add shaved ham on top of pickles and a package of grated Swiss cheese on top

    Bake till the cheese is melted.

     

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