Collection of recipes from family & friends

Archive for the ‘Appetizers & Side Dishes’ Category

Warm Vegetable and Crab Dip

Ingredients:        

1 Pkg. 

Lipton Vegetable Recipe Soup & Dip Mix 

16 oz. 

Sour Cream 

6 oz.  

Fresh, Frozen or Canned Crabmeat 

3 oz. 

Cream Cheese, softened 

1 tsp. 

Lemon Juice 

    

Directions:

  1. Preheat oven to 325ºF. In 1-quart casserole, thoroughly combine all ingredients.
  2. Bake uncovered 30 minutes or until heated through.

Serve with your favorite dippers.

Category:

Appetizers & Side Dishes, Recipes

Waldorf Salad

This recipe comes from Mom

Ingredients:

¾ Cup 

Sugar 

2 

Medium Apples, Chopped 

2 Tbsp. 

Cornstarch 

1 Cup 

Celery, Chopped 

2 Tbsp. 

Cider Vinegar 

1 Cup 

Walnuts, Chopped 

2 Cups 

Seedless Green Grapes, Halved 

    

Directions:

  1. In a small saucepan, mix the sugar with the cornstarch.
  2. Blend in 1 Cup Water and the vinegar.
  3. Cook, stirring, until boiling and thickened.
  4. Transfer to small bowl; cover and refrigerate until chilled.

In a large bowl, toss remaining ingredients with prepared dressing.

Category:

Appetizers & Side Dishes, Recipes

Shrimp & Rice Salad

This recipe comes from Mamaw

Ingredients:        

1 Cup 

Cocktail Shrimp 

¼ Cup 

Green Pepper Bits 

¼ Cup 

Sliced Celery 

¼ Cup 

Onion, cut up 

3 Cups 

Cooked Rice 

3 Tbsp. 

Mayonnaise 

½ Cup 

Ranch Dressing 

  

Salt & Pepper to taste 

Directions:

  1. Mix all together.

Serve on a bed of crisp lettuce and garnish with tomato wedges.

Category:

Appetizers & Side Dishes, Recipes

Tagged with:

Hot Artichoke Dip

Ingredients:        

1 14-oz. Can 

Artichoke hearts, drained and chopped 

1 Cup 

Grated Parmesan Cheese 

1 Cup 

Real Mayonnaise 

1 Clove 

Garlic, finely chopped 

Directions:

  1. Preheat oven to 350ºF. In 1-quart casserole, combine all ingredients.

Bake uncovered 25 minutes or until heated through.

Category:

Appetizers & Side Dishes, Recipes

Guacamole Salad

Ingredients:        

3 Cups. (30 oz.) 

Cooked Basmati Rice 

2 Tbsp. 

Olive Oil 

1 Lg. 

Tomato, seeded & chopped 

½ tsp. 

Salt 

¾ Cup 

Chopped Sweet Onion (Vidalia or Walla Walla) 

1 

Avocado, halved seeded, peeled, and chopped 

3 Tbsp. 

Snipped fresh Cilantro

2 Tbsp. 

Lime Juice 

3 Tbsp. 

Lemon Juice 

  

Shredded Romaine Lettuce 

2-3 Tbsp. 

Seeded, Finely Chopped Jalapeno Pepper 

  

Lime Wedges 

Directions:

  1. In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapeno pepper, olive oil, salt, and pepper.
  2. Toss avocado with lime juice; stir into rice mixture.
  3. Cover and chill for 2 – 8 hours.
  4. Spoon mixture on top of shredded romaine lettuce.
  5. Serve with lime wedges.

Category:

Appetizers & Side Dishes, Recipes

Cranberry Salad

This recipe comes from Mamaw

Ingredients:        

2 Cups 

Raw Cranberries 

1 Lg. Pkg. 

Cherry Jell-O 

1 ½ Cups 

Water 

½ Cup 

Crushed Pineapple 

1 Cup 

Sugar 

1 

Tart Apple 

½ Cup 

Chopped Walnuts 

    

Directions:

  1. Add water to cranberries and simmer for 10 minutes.
  2. Add sugar and stir, then add Jell-O.
  3. Remove from stove and cool slowly, stirring often.
  4. Add drained pineapple, a little bit of pineapple juice, chopped apple and nuts.
  5. Pour into a mold and chill.

 

Note: ½ cup of mini marshmallows may be added if desired.

Category:

Appetizers & Side Dishes, Recipes

Country Bacon Potato Salad

This recipe comes from Miracle Whip

Ingredients:

4 Cups 

New Potatoes, cooked & quartered 

½ Cup 

Green Pepper, chopped 

6 Slices 

Bacon, crisply cooked & crumbled 

½ Cup 

Onion, chopped 

1 Cup 

Miracle Whip Dressing 

Some 

Salt & Pepper

Directions:

  1. Mix potatoes, bacon, green pepper and onion in large bowl.
  2. Add dressing and mix lightly.
  3. Season to taste with salt and pepper.

Refrigerate.

Category:

Appetizers & Side Dishes, Recipes