Holiday Dips and Spreads

With Thanksgiving, Christmas and New Years parties coming soon, here are some easy and tasty appetizer dips and spreads that are “tried and true”. I have made them all, and my friends and family love them. I hope your friends and family will too.

Layered Taco Dip

1 can refried beans

1 jar of your favorite salsa

4-6 ounces sour cream

4 ounces shredded cheddar or pepper jack cheese

chopped green olives

thinly sliced green onions

In a pizza pan, spread the re-fried beans in an even layer. Next cover with sour cream. Then spread the salsa in a even layer. Sprinkle with the sliced olives, green onions, and shredded cheese.

Serve with tortilla chips or Frito’s.

Shrimp Dip

2-( 8 ounce) packages cream cheese

1 stick butter or margarine

2 cans tiny shrimp, drained

2 tablespoons sugar

1 small onion, grated

1 tablespoon lemon juice

In a small saucepan, slowly melt together the cream cheese and butter or margarine. Add all other ingredients and mix well. Chill for several hours or overnight. Serve with your favorite crackers.

Two of my Mom's Quick cream cheese appetizer.

1-( 8 ounce) Cream Cheese (at room temerature)

Grape Jelly

Place Cream Cheese on a serving plate. Spoon Grape Jelly on top (2-3 tablespoons or more if you like)

Serve with your favorite crackers.

1- (8 ounce) Cream Cheese (at room temperature)

1 can Crab flakes

¼ cup Chili Sauce

Place Cream Cheese on serving plate. Top with Chili Sauce and then sprinkle with Flaked Crab

Serve with your favorite cracker.

En joy.

The Old Guy

Copy Cat Recipe for Win Schuler's Bar Cheese

Velveeta Cheese (Photo credit: Wikipedia)"Win Schuler's" is a very popular restaurant located in Marshall, Michigan.  My Uncles were friends of Mr. Win Schuler.  They took me and my family there to eat many times when I was a child.  One of my favorite things to eat there was the cheeese spread.  The recipe that follows was published in the Detroit Free Press about 40 years ago and comes pretty close to the taste of the original.


Win Schuler's Bar Cheese



1 pound Velveeta Processed Cheese (no substitutes)
2 sticks unsalted butter
1 (8 ounce package) cream cheese, softened
1 (5ounce bottle) prepared horseradish
1/2 cup melted and strained bacon grease
2 tablespoons onion juice
1/8 teaspoon hot red pepper sauce
A few drops red and yellow food coloring

Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through a blender, using on/off speed on high for 2 or 3 minutes until satiny smooth. If you do not have a blender, use a electric mixer on high speed, beating until smooth. Keeps well up to 4 or 5 weeks if tightly covered and refrigerated. Makes about a quart, and freezes well up to 6 months.

Onion-Wurst Pate'

Image via WikipediaThis recipe makes a great appetizer.  It comes from my friend Joe and is sure to be a hit.

Onion-Wurst Pate'
1 cup finely chopped Sweet Spanish onion
1 (8 ounce) package cream cheese, softened
1/2 pound Liverwurst
1/2 teaspoon Worcestershire sauce
1 tablespoon milk
Chopped fresh Parsley (for garnish)
Sweet Spanish onion ring (for garnish)
Sweet paprika

Combine onion, half the cream cheese, liverwurst and Worcestershire sauce, and blend well.  Place in a plastic-lined bowl and chill until firm.  To serve, unmold on a serving plate.  Combine remaining cream cheese and milk.  Mix until smooth and "frost" the pate'.  Sprinkle with chopped parsley.  Garnish with onion rings dipped in paprika.  Serve with a choice of crackers or Melba toast.
Yield is about 2-1/2 cups.

Enjoy.
The Old Guy

Zucchini Appetizer

Today's post offers one more way to use up your excess Zucchini.  This recipe came from my Aunt Frita.  She was a school teacher in Detroit in the 30's, and was the accomplished author of 3 books, a maker of porcelein dolls, an artist, who used a variety of media including watercolors, acrylics, and oil paints.  She also did china painting, ceramics, and stained glass.  The recipe I am posting is copied exactly as she wrote it.  She passed away at the age of 93.

Enjoy
The Old Guy

Aunt Frita’s Zucchini Appetizer






3 cups thinly sliced zucchini (do not peel)

1 cup Bisquick

4 large eggs, slightly beaten

½ cup onion, diced

1 clove garlic, minced

2 teaspoons sniped fresh parsley

½ cup Canola oil

½ cup grated Parmesan cheese

1-teaspoon salt

¼ teaspoon black pepper





Preheat oven to 350 degrees

Mix all ingredients together. Spread in a 9’ x 2’ x 13” greased baking dish and bake for 25-30 minutes or until golden brown.

Cut into small squares. Warm before serving.

“Everyone loves it with a small cocktail, juice or wine before dinner"