Curry Dip

From the kitchen of: Pat Mineart

  • 1 cup mayonnaise
  • 1 teaspoon vinegar
  • 1 teaspoon horseradish
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder

Mix together and chill.

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Fruit Dip

From the kitchen of: Pat Mineart

  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 8 oz. package softened cream cheese

Mix together, chill. Serve with sliced apples or other fruit.

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Grandma Katie’s Three Cheese Dip

From the kitchen of: Katie Mineart.

My grandmother makes this extraordinary dip every year for family gatherings, and we love it. It makes a huge amount of dip, though; about three times what one would typical expect to serve at a party. (That’s about right for my big Catholic family, but it might be too much for your party.) So halve the recipe, or freeze some.

  • 1/2 lb. of grated cheddar cheese
  • 1/2 lb. of grated swiss cheese
  • 1/2 lb. of Velveeta cheese
  • 2 cups mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon Ascent or Lowry’s seasoned salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped onion or onion flakes
  • 1 tablespoon sugar

Grate Velveeta cheese and mix with other grated cheeses, mayonnaise, sugar and spices. Chill before serving. Keeps well, freezes well.

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Laurie’s Famous Salsa

From the kitchen of: Laurie Pumphrey

Depends on how much you want to make.

  • 1 can of whole tomatoes crushed by hand
  • 1 can of diced tomatoes
  • handful of green onions chopped up
  • handful of fresh cilantro chopped
  • garlic and salt to taste
  • 1/2 a regular white onion
  • jalepeno sauce if you want to make it hot

Note from Steph: This is an amazing salsa, because the freshness of the tomatoes and cilantro make it taste very light.

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Mexican Cheese Ball

From the kitchen of: Elsie the Cow

  • 1 pound velveeta cheese, cut in cubes
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup finely chopped cooked chicken
  • 1/4 cup sliced green onions
  • 1 (2 oz.) jar chopped pimento, drained
  • 1/2 teaspoon chilit powder
  • 1/2 teaspoon hot pepper sauce
  • bag tortilla chips

In large mixer bowl, combine all ingredients except chips, mix well. Shape into ball, roll in chips. Chill 3 hours.

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Pizza Snacks

From the kitchen of: Pat Mineart

  • 1 pound Jimmy Dean regular sausage
  • 1 pound Jimmy Dean hot sausage
  • 1 1/2 pounds hamburger
  • salt, pepper, garlic as desired
  • 2 pounds velveeta cheese, melted
  • 3 small loaves Party Rye slices

Mix sausage, hamburger, seasoning and cheese, spread on rye slices. Freeze on
cookie sheets, then place in tupperware and freeze.

When serving, bake in 350 degree oven 10-15 minutes until heated.

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Pumpkin Seeds

From the kitchen of: Pat Mineart

  • Seeds from 2 pumpkins
  • margarine
  • seasoned salt

Wash seeds well, spread on cookie sheets. Roast at 375 degrees for 20 to 30 minutes (stir every ten minutes). Dot with margarine and brown for 5 to ten minutes at 400 degrees. Watch carefully to make sure seeds don’t burn.

Sprinkle with salt, cool on paper towels.

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Puppy Chow (for humans, not dogs)

From the kitchen of: unknown

If you make this, DO NOT tell people what’s in it, because it’s incredibly yummy, but there’s so much fat in that no one will touch it.

  • largest box of Crispix cereal
  • smallest jar of creamy peanut butter
  • 1 bag of milk chocolate chips
  • 1 bag of peanut butter chips
  • 1 stick of butter
  • 1 bag of powdered sugar

Melt the stick of butter in a saucepan, add both bags of chips and let those melt halfway. Add the jar or creamy peanut butter, melt all together.

When it’s smooth, pour it over the crixpix cereal in the largest bowl you can find, and mix, Then add the bag of powdered sugar and hand mix or cover and shake.

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Shrimp Dip

From the kitchen of: Pat Mineart.

This is one of my favorite dips ever, and it’s really simple to make. It does make about twice as much as one would expect to set out at a party, so you could halve the recipe, or don’t make other dips.

  • 1 cup sour cream
  • 1 8 oz. package cream cheese
  • 1 package dry Italian seasoning mix
  • 1 can tiny deveined shrimp

Crush shrimp and blend together other ingredients, then chill before serving.

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