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Dip
DIP
1 pint carton sour cream
1/2 cup town house chili sauce
1 envelope onion soup mix
1 tsp cream horseradish
Dash of tobasco
Blend together. Do not refrigerate before serving.
Garnish with parsley
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# Dip
## Ingredients
- 1 pint carton sour cream
- 1/2 cup Town House chili sauce
- 1 envelope onion soup mix
- 1 tsp cream-style horseradish
- Dash of Tabasco
## Instructions
1. Blend all ingredients together.
2. Do not refrigerate before serving.
3. Garnish with parsley. -
California Dip
CALIFORNIA DIP
1 Pkg. Sour Cream 1 Pkg. Lawry's Dip Mix
or 1/2 Pkg. Lipton Onion Soup Mix
Stir dip mix or onion soup mix just as it comes from the
package into Sour Cream and blend thoroughly. Use as
a dip with your favorite brand of potato chips.
Variations: Add a little catsup to California Dip
OR Add pickle relish, mustard and a little milk or
cream for a delicious hamburger relish.
OR Combine 4 ounces blue cheese, crumbled, 2 tblsp.
brandy and 2 tblsp. chipped parsley with 1 pint
California Dip.
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Henning
H.E. Erickson
Forest Lake
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# California Dip
*Recipe from the kitchen of Henning E. Erickson, Forest Lake, Minnesota*
## Ingredients
### Base Dip
- 1 pint (16 oz) sour cream
- 1 pkg Lawry's Dip Mix (or 1/2 pkg Lipton Onion Soup Mix)
### Variation 1 — Cocktail Dip
- California Dip base (as above)
- Ketchup to taste
### Variation 2 — Hamburger Relish
- California Dip base (as above)
- Pickle relish to taste
- Mustard to taste
- Splash of milk or cream to thin
### Variation 3 — Blue Cheese Dip
- 1 pint California Dip base (as above)
- 4 oz blue cheese, crumbled
- 2 Tbsp brandy
- 2 Tbsp fresh parsley, finely chopped
## Instructions
### Base Dip
1. Stir dip mix or onion soup mix directly from the package into sour cream.
2. Blend thoroughly until well combined.
3. Serve as a dip with potato chips.
### Variation 1 — Cocktail Dip
1. Prepare California Dip base.
2. Stir in ketchup to taste.
### Variation 2 — Hamburger Relish
1. Prepare California Dip base.
2. Stir in pickle relish and mustard to taste.
3. Add a splash of milk or cream to reach desired consistency.
### Variation 3 — Blue Cheese Dip
1. Prepare California Dip base.
2. Fold in crumbled blue cheese, brandy, and finely chopped parsley.
3. Stir to combine; serve chilled. -
Blue Cheese Dip for Sugar Snap Peas
BLUE CHEESE DIP FOR
SUGAR SNAP PEAS
Makes 1 cup for $1.23.
Dairy sour cream (8 ounces)
1 envelope (0.7 ounce) blue cheese
salad dressing mix
1 tablespoon milk
Sugar Snap peas, washed and strung
Combine sour cream, salad dressing mix
and milk in small bowl.. Cover; chill about
2 hours. Use as dip for peas.
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# Blue Cheese Dip for Sugar Snap Peas
*Makes 1 cup for $1.23*
## Ingredients
- 8 oz dairy sour cream
- 1 envelope (0.7 oz) blue cheese salad dressing mix
- 1 Tbsp milk
- Sugar snap peas, washed and strung
## Instructions
1. Combine sour cream, salad dressing mix, and milk in a small bowl.
2. Cover; chill about 2 hours.
3. Use as dip for peas. -
Salmon Aspic
SALMON ASPIC
1 (7-ounce) can salmon
1 envelope unflavored gelatin
1 cup chicken broth
½ cup sour cream
Juice of 1 lemon
⅓ cup chopped celery
2 tablespoons minced onion
Salt
Red pepper rings, optional for
garnish
Lettuce leaves
French bread, thinly sliced
Mayonnaise
Drain salmon and remove skin and
bones. Flake salmon into a bowl. Mix gel-
atin and chicken broth in a saucepan and
stir over low heat until gelatin is dis-
solved. Stir in sour cream and lemon juice.
Chill until slightly thickened. Fold in
salmon, celery and onion. Season to taste
with salt. Pour mixture into 2 1-cup in-
dividual molds. Chill until firm.
Place red pepper rings and lettuce in
individual serving dishes. Dip salmon
molds into lukewarm water several sec-
onds; tap loose and invert onto dish. Top
with a swirl of mayonnaise and serve
with thin slices of French bread. Serves 2.
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# Salmon Aspic
*Serves 2*
## Ingredients
- 1 (7-ounce) can salmon
- 1 envelope unflavored gelatin
- 1 cup chicken broth
- 1/2 cup sour cream
- Juice of 1 lemon
- 1/3 cup chopped celery
- 2 Tbsp minced onion
- Salt, to taste
- Red pepper rings, optional for garnish
- Lettuce leaves
- French bread, thinly sliced
- Mayonnaise
## Instructions
1. Drain salmon and remove skin and bones. Flake salmon into a bowl.
2. Mix gelatin and chicken broth in a saucepan and stir over low heat until gelatin is dissolved.
3. Stir in sour cream and lemon juice.
4. Chill until slightly thickened.
5. Fold in salmon, celery, and onion. Season to taste with salt.
6. Pour mixture into 2 individual 1-cup molds. Chill until firm.
7. Place red pepper rings and lettuce in individual serving dishes.
8. Dip salmon molds into lukewarm water for several seconds; tap loose and invert onto dish.
9. Top with a swirl of mayonnaise and serve with thin slices of French bread. -
Sweet Sandwiches
pped. Sweet Sandwiches.
1) chopped raisins, salt peanut butter orange juice
2). dried (ground) figs. chopped nuts, strained honey.
lemon juice cooked salad dressing salt.
3) grated cheese, orange marmalade. Cream
or cooked salad dressing.
4) Chopped dates, grated pineapple
5) grated or crushed pineapple peanut butter
salt.
6) mashed.
banana, peanut butter cooked salad
dressing.
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# Sweet Sandwiches
## Variations
1. Chopped raisins, salt, peanut butter, orange juice
2. Ground dried figs, chopped nuts, strained honey, lemon juice, cooked salad dressing, salt
3. Grated cheese, orange marmalade, cream or cooked salad dressing
4. Chopped dates, grated pineapple
5. Grated or crushed pineapple, peanut butter, salt
6. Mashed banana, peanut butter, cooked salad dressing -
Egg and Cheese Sandwiches
Egg and Cheese Sandwiches
1) chopped cooked hard egg, salt mustard salad dressing
2) Chopped ham hard cooked chopped eggs, chopped
green pepper or olive, salt pepper, Salad dres-
3) hard cooked eggs mashed, butter, salt, pepper
lettuce or parsley or other greens chopped, lemon juice
4) Hard cooked egg chopped fine, Chopped pickle
salt, pepper, salad dressing
5) scrambled egg
6) Philadelphia cheese
7) cottage Cheese
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8) grated Cheese salad dressing
9. Cheese (grated) chopped pimento salad dressing
10) Cheese ( " ) " olives " "
11- " ( " ) " nuts " "
12- " ( " ) " pickel " " and
hard boiled chopped egg.
13) egg & catsup, chop hard cooked eggs mixed
with tomato catsup
14) scramble egg & chop small bits of ham or other med
add to eggs. B fry equal parts of onion & green pepper
in butter & fry ground meat untill browned
15) lemon cheese 6 tbsp butter 1 cup sugar 3
egg yolks 1 lemon cream cheese place butter & sug-
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# Egg and Cheese Sandwiches
## Variations
1. Chopped cooked hard egg, salt, mustard, salad dressing
2. Chopped ham, hard cooked chopped eggs, chopped green pepper or olive, salt, pepper, salad dressing
3. Hard cooked eggs mashed, butter, salt, pepper, lettuce or parsley or other greens chopped, lemon juice
4. Hard cooked egg chopped fine, chopped pickle, salt, pepper, salad dressing
5. Scrambled egg
6. Philadelphia cheese
7. Cottage cheese
8. Grated cheese, salad dressing
9. Cheese (grated), chopped pimento, salad dressing
10. Cheese (grated), chopped pimento, olives, salad dressing
11. Cheese (grated), chopped pimento, nuts, salad dressing
12. Cheese (grated), chopped pimento, pickle, salad dressing, and hard boiled chopped egg
13. Egg & catsup: chop hard cooked eggs, mixed with tomato catsup
14. Scramble egg & chop small bits of ham or other meat, add to eggs. Fry equal parts of onion & green pepper in butter & fry ground meat until browned
15. Lemon cheese: 6 Tbsp butter, 1 cup sugar, 3 egg yolks, 1 lemon, cream cheese — plus butter & sugar -
Ginger Sauce
GINGER SAUCE
5 ounces onion, peeled, chopped
fine (1 small onion)
4½ ounces peeled, very finely
chopped fresh gingerroot (a
scant ½ cup)
About 1/5 rind of whole lemon
Dash monosodium glutamate
⅜ cup vinegar
2¼ cups soy sauce
Mix onion, gingerroot, lemon rind,
MSG, vinegar and soy sauce. Serve as
dipping sauce with vegetables and sea-
food.
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# Ginger Sauce
## Ingredients
- 5 oz onion, peeled, chopped fine (1 small onion)
- 4 1/2 oz fresh gingerroot, peeled, very finely chopped (a scant 1/2 cup)
- About 1/5 rind of whole lemon
- Dash monosodium glutamate (MSG)
- 3/8 cup vinegar
- 2 1/4 cups soy sauce
## Instructions
1. Mix onion, gingerroot, lemon rind, MSG, vinegar and soy sauce.
2. Serve as dipping sauce with vegetables and seafood. -
Mustard Sauce
MUSTARD SAUCE
1 ounce dry mustard (about 4
tablespoons), 2 teaspoons)
mixed with just enough water to
dissolve
1 ounce monosodium glutamate
(about 2 tablespoons, 2
teaspoons)
1 ounce sesame seeds (4½
tablespoons)
2¼ cups soy sauce
Mix dry mustard, water, MSG, sesame
seeds and soy sauce. Serve as a dipping
sauce with chicken and steak.
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# Mustard Sauce
## Ingredients
- 1 oz dry mustard (about 4 Tbsp, 2 tsp), mixed with just enough water to dissolve
- 1 oz monosodium glutamate (about 2 Tbsp, 2 tsp)
- 1 oz sesame seeds (4 1/2 Tbsp)
- 2 1/4 cups soy sauce
## Instructions
1. Mix dry mustard, water, MSG, sesame seeds, and soy sauce.
2. Serve as a dipping sauce with chicken and steak. -
Onions in Different Batter
Onions in different batter
1 large onion thinly sliced
1 cup beer
Flour
Cooking oil
Salt to taste
Separate onion into rings. Combine
beer with enough flour to make a thin
batter. Coat onion rings with batter, a
few at a time. Fry in preheated 375° oil
for 1 minute or until golden brown;
drain. Sprinkle with salt before serv-
ing. Yield: 4 servings.
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# Onions in Different Batter
## Ingredients
- 1 large onion, thinly sliced
- 1 cup beer
- Flour
- Cooking oil
- Salt to taste
## Instructions
1. Separate onion into rings.
2. Combine beer with enough flour to make a thin batter.
3. Coat onion rings with batter, a few at a time.
4. Fry in preheated 375° oil for 1 minute or until golden brown; drain.
5. Sprinkle with salt before serving.
Yield: 4 servings. -
Quick Deep-Fried Onion Rings
QUICK DEEP-FRIED
ONION RINGS
Sweet Spanish onions
1 cup complete pancake mix
1 cup beer or milk
Remove skins and slice onions ¼ to ½
inch thick. Dip onion rings in batter and
fry in deep fat at 375 degrees until golden
brown. Drain, sprinkle with salt or grated
or:until golden brown. Drain, sprinkle
with salt or Parmesan cheese.
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# Quick Deep-Fried Onion Rings
## Ingredients
- Sweet Spanish onions
- 1 cup complete pancake mix
- 1 cup beer or milk
- Salt or Parmesan cheese, to taste
## Instructions
1. Remove skins and slice onions 1/4 to 1/2 inch thick.
2. Dip onion rings in batter.
3. Fry in deep fat at 375 degrees until golden brown.
4. Drain and sprinkle with salt or Parmesan cheese. -
Fried Squash Blossoms
Fried Squash Flowers
Pick when Blossom full open
Remove the inside of Blossom
Dip in Batter
Deep fry
Serve with salt
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# Fried Squash Blossoms
## Ingredients
### Blossoms
- 12 to 16 squash blossoms, freshly picked when fully open
### Batter
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, beaten
- 3/4 cup cold water or beer
### For Frying
- Vegetable oil or lard for deep frying (2 to 3 inches depth)
- Salt for serving
## Instructions
1. Pick blossoms when fully open, ideally in the morning before they begin to close.
2. Gently remove the stamen or pistil from inside each blossom. Shake gently to remove any insects. Do not wash if possible — if necessary, wipe gently with a damp cloth and dry thoroughly.
3. Whisk together flour, salt, and pepper. Add beaten egg and cold water or beer; stir until a smooth, thin batter forms. Do not over mix. Refrigerate batter for 15 minutes if time allows.
4. Heat oil or lard in a deep pan to 350 to 375°F.
5. Dip each blossom in batter, allowing excess to drip off.
6. Fry in batches — do not crowd the pan — for 2 to 3 minutes per side until golden and crisp.
7. Drain briefly on paper or a clean cloth.
8. Serve immediately with salt. -
Tea Time Sweet
tea time sweet.
Mash bananas with a fork. Mix with a little
melted butter and a few drops of lemon juice
and spread on freshly made spears of toast.
Now sprinkle with a mixture of cinnamon
and sugar (3 tblspn. of sugar to 1 tsp.)
Place under a moderate broiler flame
until the sugar melts. Serve hot.
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# Tea Time Sweet
## Ingredients
- Bananas
- A little melted butter
- A few drops of lemon juice
- Freshly made squares of toast
- 3 Tbsp sugar
- 1 tsp cinnamon
## Instructions
1. Mash bananas with a fork.
2. Mix with a little melted butter and a few drops of lemon juice.
3. Spread on freshly made squares of toast.
4. Sprinkle with a mixture of cinnamon and sugar (3 Tbsp sugar to 1 tsp cinnamon).
5. Place under a moderate broiler flame until the sugar melts.
6. Serve hot.
## Editor's Notes
- Quantities intentionally unspecified; scale banana count to number of servings. Approximately 1 banana per 2 servings as a tea time accompaniment.