Appetizer Meatballs |
1 pkg Schneider's frozen cooked meatballs (500-700 g bag)
2-10 oz cans Cream of Mushroom soup
500 g carton Sour Cream Put frozen meatballs into slow cooker. Mix soup and sour cream together and pour over meatballs. Cook on low heat about 4 hours, stirring occasionally. Greg and Gwen (Stewart) Brisson |
Cheese and Onion Dip |
2 cup Grated Cheddar Cheese
1 cup sour cream
1/4 cup chopped green onions
Mix well and let stand. Serve with crackers. Dianne Lemire and Russell McQuestion |
Surprise Spread |
1 pkg cream cheese softened
1/2 c sour cream
1/4 c mayo
Jar of mild or tangy seafood sauce
green pepper chopped
green onion chopped
can of small shrimp
shredded mozzarella cheese
tortilla chips Cream together cream cheese, sour cream and mayo. Spread onto round pizza pan. Spread jar of seafood sauce over top. Add shrimp on top. Sprinkle chopped onion and green peppers on top. Put layer of shredded mozzarella on top. Refrigerate, serve with tortilla chips. New "Scoops" ones are great.
Greg and Gwen (Stewart) Brisson |
Taco Dip |
8oz of cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise
small jar of Salsa sauce ( hot , med, or mild) 1 green pepper, chopped 3 small green onions , chopped 1 finely
diced tomato 2 cups shredded mozzarella cheese Mix first 3 ingredients together, spread over a 12 inch dish
Layer the remaining ingredients on top with the cheese last. Dig in with a taco chip and party on with your girlfriends and a great movie.
Katrina Dingle |
Zucchini Boats |
Boil baby zucchini ( as many as you wish) Slice length ways when they are soft Scoop out and dice
Dice onion and fry in butter Add diced zucchini Put in Béchamel sauce ( white sauce) to bind
Fill boats and top with cheese ( mozzarella, parmesan etc), bread crumbs, and dab of butter Broil or Bake at 375
Serve with lemon wedges if you wish. Helen and Winston Stewart |
Hummus |
Hummus is a Middle Eastern spread made with chickpeas and tehini 2 Cloves garlic (do not use sprouted garlic)
2 Cups canned chick peas (keep water and add as required for smooth spread)
4 Tbsp tahini (sesame seed paste)
1 Tbsp Lemon juice
1/2 Tsp cumin Put all ingredients in blender and blend until smooth
Makes about 2 cups Serve with torn pita bread or cut up veggies Margaret Anne (Stewart) and Dave Hanlon |
Perfect Snails |
Combine 1 cup of white wine with 1 cup of chicken broth and bring to a boil, set aside to cool to lukewarm. Open a can of medium sized snails, add them to the cooled liquid, rinse well in
cold water and place in the prepared liquid and let sit for a couple of hours. Remove the snails from the liquid and place on paper towelling and wipe dry. Prepare your favourite garlic butter (preferably non salted)
Put one tsp of garlic butter into each hole of a snail baking dish and push a snail down into the hole in the middle of the butter. Bake at 400 degrees for several minutes and remove from the oven when they are very hot but not bubbling.
Serve at once with a thinly sliced pieces of whole wheat baguette Jodi Lafreniere |
Nuts and Bolts |
1 box Shreddies
1 box Whole wheat Cheerios
1 pkg small Pretzel sticks. Divide into 2 batches and place in baking dishes Prepare Sauce: 2 cups Canola Oil
4 tbsp Worcestershire sauce
4 tbsp Garlic Powder Stir well until combines Pour ½ over each tray Bake at 200 degrees for 2 hours
Stir often Janet (Stewart) Lafreniére (From Margaret Ann’s Favourites) |
Devils Dip |
250 grams cream cheese
1 cup sour cream
1 cup Salsa
Grated Cheese Mix cheese, sour cream, and salsa together. Pour into a pie plate. Put grated cheese on top. Bake 20 minutes or until cheese melts. Serve with crackers or chips.
Sharon Kean |
Hot Crab Dip |
1 pkg. cream cheese (soft)
1 can crab meat (drained)
¼ cup Hellman's Mayo
3 Tbsp. chopped green onion
4 tsp. seafood sauce (or to taste)
1 tbsp. lemon juice
1 tsp. Worchester sauce
1 tsp. garlic powder Mix together and spread in baking dish. Bake at 350 for 20-25 minutes. Serve with crackers or nacho chips.
Wanita Stewart |
Pepperoni Pizza Spread |
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 cup Hellman's mayonnaise. (Note - you must use Hellman's for this recipe.)
1 cup chopped pepperoni
1 can mushroom pieces and stems, chopped
½ cup chopped green onion
½ cup chopped green pepper
½ cup chopped olives (or more) Combine all ingredients and bake in a 11x7" baking dish. Bake 350 for 25-30 minutes. Serve with nacho chips.
Wanita Stewart |
Hot Crab Dip |
8 oz. cream cheese
1 ½ cups crabmeat, drained, flaked (2 cans)
2 Tbsp. finely chopped onion
2 Tbsp. milk
1 Tbsp. Horseradish (cream-style)
¼ tsp. salt
1/16 tsp. pepper
1/3 cup sliced almonds, toasted. Mash cream cheese with crabmeat. Mix in onion, milk, horseradish, salt and pepper. Spread in 9 inch (22 cm) pie plate. Sprinkle with almonds. Bake in 375 F (190 C) oven for about 45 minutes until heated through. Keep hot on hot
serving tray. Serve with crackers, chips or raw vegetables. Makes 2 cups (500 mL). Heather Gutzman |
Heinz 57 Sauce |
1/2 Cup Raisins
2/3 Cup Heinz ketchup
1 tsp chilli powder
1 tsp seasoned salt
4 oz applesauce
2 Tbsp Wish Bone Italian Dressing Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth. Nancy and Tim Stewart |
Hooter's Buffalo Chicken Wings |
Vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. Paprika
1/4 teas. Cayenne pepper
1/4 teas. salt
10 chicken wing pieces ON THE SIDE: bleu cheese dressing & celery sticks Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry
them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to
a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side. Nancy and Tim Stewart |
Little Caesar's Crazy Sauce |
15 Ounces Canned Tomato Paste
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder
1/4 Teaspoon dried basil
1/4 Teaspoon dried marjoram
1/4 Teaspoon dried oregano
1/4 Teaspoon ground thyme Combine all the ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks. Makes 1 1/2 cups.
Nancy and Tim Stewart |
Outback Steakhouse Bloomin' Onion |
4 Vidalia or Texas Sweet Onions Batter: 1/3 C. Cornstarch
1 1/2 C. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer Seasoned Flour: 2 C. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper Nancy and Tim Stewart |
Heather's Spinach Dip |
10 oz frozen, chopped spinach, thawed, drained and blotted dry 1 cup sour cream 1 cup mayonnaise
1 pkg Knorr vegetable soup mix 1 small can sliced water chestnuts Mix together and chill, serve with pumpernickel bread
Krista Stewart, daughter of Nora and Allan Stewart |
