Appetizers and Sides

Seven-Layer Dip
1 (8 ¼ oz) can refried beans
1 (8 oz) container sour cream
1 (6 oz) container guacamole
1 cup shredded lettuce
1 cup cheddar cheese, shredded
2 medium tomatoes
1 tablespoon green onions
1 (4 oz) can sliced olives

Spread each layer in a pan. Serve with tortilla chips.

Hummus (Millie)
1 (15 oz) can garbanzo beans
1 (7½ oz) can white beans
1 clove garlic
¼ cup water
1 tablespoon lemon juice
2 tablespoons Tahini

Drain and rinse beans. Mix all ingredients together in a blender. Spread on crackers or pita.


Boston Baked Beans (Mom)
2 cups dry white or navy beans
½ cup molasses
1 teaspoon dry mustard
⅓ cup brown sugar
¼ pound salt pork
1 medium onion (chopped)
6 cups water

Combine and cook in crock pot for 4-6 hours.


Swift Beans (Aunt Cindy)
1 pound uncooked bacon, cut into small pieces
2 tablespoons dry mustard
⅓ cup vinegar
4 large onions-chopped
¾ cup brown sugar
Add:
1 tablespoon butter (for bottom of baking dish)
1 can lima beans
1 can kidney beans
1 can pork & beans

Combine and simmer all ingredients but beans. Remove from heat and add beans. Place in casserole dish and bake at 350°F for 1 hour.


Red Beet Eggs (Grandmother)
1 can beets
1 tablespoon sugar
½ cup vinegar
1 teaspoon salt
¼ teaspoon pepper
8-10 eggs

Boil eggs for 5-10 minutes. Remove shell and add to hot beet mixture. Let set in glass jar for 24 hours. Keep Refrigerated.


Guacamole (Ben)
2 avocados
1½ tomatoes
2 limes
½ purple onion

Chop and mix lightly, but do not blend or crush. Add salt and pepper.


Quick Onion Potato Fries (Grammy)
1 pouch dry onion soup mix
3 tablespoons vegetable oil
1 large package French fried potatoes

Combine soup mix. Coat potatoes with soup mixture. Bake according to directions. Stir occasionally.


Scalloped Potatoes (Mom)
6 medium potatoes
1¼ cups milk or 1 can cream of chicken soup
2 tablespoons flour
1 (16 oz) container sour cream
1 onion
1 cup ham, cubed
1 (12 oz) package cheese, shredded

Combine in dish and bake at 350°F for 45 minutes.


Orange Rice Medley (Aunt Cindy)
½ cup chopped onion
½ cup chopped red pepper
½ cup chopped green pepper
2 teaspoons olive oil
1 cup rice
1½ cups chicken broth
½ cup orange juice
¼ teaspoon salt and pepper
1 cup mandarin oranges, drained and chopped

Sauté onions and peppers in oil, brown with rice. Add rest of ingredients except oranges. Cover and cook. Stir in oranges before serving.


Chili Dip (Aunt Betty)
1 (8 oz) package cream cheese on
1 (14 oz) Hormel chili w/o beans
1-1½ cups cheddar cheese
1 can sliced black olives

Spread cream cheese on the bottom of a 9” glass pie plat. Add remainder of ingredients. Bake at 350°F for 40 minutes or until bubbly.


Rice Pile (Aunt Cindy)
⅛-¼ pound butter
1 bay leaf
½ medium onion chopped
¾ teaspoon paprika
¾ teaspoon oregano
½ cup sherry flavor
½ tablespoon chopped garlic
1 small jar mushrooms
¾ cup uncooked rice
1 cup beef consommé

Melt margarine. Stir in spices and dry ingredients. Cover and simmer for 20 minutes In buttered casserole dish, combine consommé, ¾ cups water, and sherry. Stir in rice. Bake at 400°F for 1 hour, uncover last 10 minutes.


Chili Con Queso Dip (Mary Knob)
2 pounds lean ground beef
3 large brown onions
3 cloves garlic
2 cans (med) lightly blended tomatoes
2 cans (small) chopped chilies
1 can evaporated milk
1 large box Velveeta cheese (chunked)
⅓ jar salsa (La Victoria Ranchero)
Salt and pepper

Mix and heat in crock pot. Keep warm. Use thick chips for dipping.


Glazed Pear Wreath (Pampered Chef)
2 packages (8 oz) crescent rolls
1 cup walnuts
½ cup raisins
¼ cup + 2 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 egg
3 ripe pears
¼ cup apricot jam

Bake at 375°F for 25 minutes.