This recipe dates back to my days in home ec class in high school in the 1960’s…it is still one of my favorites and goes over well at parties.
Slice into circles to serve with crackers.
(*I prefer very finely grated onion.)
This will keep for a couple weeks so use one for the Holidays and one for New Years!
- onion salt*
- Tabasco sauce
- each 8 ounce package cream cheese
- garlic salt to taste
- Worcestershire sauce
If you have big shrimp you can peel and de-vein BEFORE you cook…that is what I do.
- lemon juice
- beer
- -
- RED COCKTAIL SAUCE:
- ketchup
- prepared horseradish
- ppound raw shrimp
We discussed this could use a little salt…maybe use regular salted roasted peanuts instead of honey roasted peanuts, or even salted mixed nuts…maybe add extra salt to the popcorn.
Store in air tight tin.
- honey roasted peanuts
- butter
- packed brown sugar
- light corn syrup
- vanilla
- salt & pepper to taste
- Miracle Whip salad dressing
- paprika
- sweet relish
- eggs
This is unbelievably good and impressive and so easy. You can do a little ahead…make the block of cheese then wrap in saran and place back in fridge. Don’t make too early or the dough won’t rise very nicely…then bake almost last minute, you want it still pretty warm to serve.
Serve with a knife for cutting and fancy crackers. Sliced, crisp apples also go very well with this.
- dried dill weed
- Pillsbury crescent rolls
- each 8 ounce block cream cheese
- egg
This just doesn’t sound good at all, but it is great!! People can’t stop eating it.
Serve with nice wheat or “town house” type crackers.
You can find the dried beef where canned tuna and canned chicken is in the supermarket. It only comes in one size, I think 6 oz.
You can make this and serve in frosted mugs with a long handled ice tea spoon or in a large chilled bowl with “Tostitos Scoops” on the side for appetizer size servings.
Be careful in adding the jalapeno, Tabasco’s and Cajun sauces and spices as it is pretty hot…you might want to just add half the amount called for and then adjust to your personal preference.
My original recipe also called for adding Tequila…since I serve this and children might eat it, I don’t add the tequila.
- cilantro sprigs for garnish
- Cajun Chef brand hot sauce or any other style like Louisiana brand hot sauce.
- Worcestershire sauce
- green Tabasco sauce
- red Tabasco sauce
- fresh lime juice
- Heinz ketchup
- avocado chopped 1/2 inch chunks
- cilantro chopped fine
- fresh jalapeno chopped fine and de-seeded
- yellow jumbo onion chopped 1/4 inch
- Roma tomatoes chopped 1/4 inch
- cold water
- lime wedges for garnish
These sound like they would be really hot…but I don’t like hot stuff and I loved these! I think the trick is cleaning out all those ribs and seeds. (You might want to use plastic gloves to protect your fingers.)
You can use one of those “grill pans” that have little holes in it for grilling fish or vegetables.
- thin sliced bacon cut into 1/3's
- shredded cheese
- each 8 oz. packages cream cheese
- onion chopped
- large jalapeno peppers
- Owens hot sausage
- Little Smokies or Eckrich sausage chopped very small
These are really good…people always ask “What in the world are these crackers made with?!”
They keep for a really long time, but the won’t last that long.
Sounds like they would be really soggy…but the crackers absorbs it all…also you can adjust the amount of cayenne pepper used to your personal preference.
Serve like you would serve any other snack crackers or chips.
- dry Ranch dressing mix
- vegetable oil
- cayenne pepper
Lots of people love this.
- sharp cheddar cheese block
- black pepper
- salt
- minced green onions
- cilantro
- olive oil
- white wine vinegar
- pesto