Sunday, March 14, 2010
Posted by Grandma Jeanne on July 6, 2009
1 package frozen chopped broccoli
3 stalks celery, chopped
1 small onion, chopped
1 small can mushroom pieces
Butter or margarine
1 roll garlic cheese
3/4 can condensed mushroom soup
Cook the broccoli; drain.
Saute celery, onion, and mushrooms in butter.
Meanwhile, melt cheese in double boiler.
Mix ingredients.
Serve in chafing dish.
May be frozen and reheated.
If too thick, add more soup.
Posted by Grandma Jeanne on June 29, 2009
1 pint mayonnaise
1 pint sour cream
1 tablespoon dried parsley or 3 tablespoons fresh parsley
3 tablespoons grated onion
3 tablespoons dill weed
1 tablespoon seasoned salt
Blend all ingredients together and chill before serving.
May be made several days ahead of time.
Yields 4 1/2 cups.
Serve with raw vegetables.
Posted by Grandma Jeanne on June 15, 2009
1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon chopped parsley
1 hard-boiled egg, chopped
1/4 teaspoon salt
1 teaspoon dried dill weed
dash of pepper and garlic
2 tablespoons chopped onion
2 teaspoons dried or fresh chives
Mix all ingredients well in blender.
Chill.
Serve with crisp vegetables.
Posted by Grandma Jeanne on June 8, 2009
2 cups cottage cheese
2 beef bouillon cubes
2 teaspoons onion flakes
2 teaspoons lemon juice
Garlic (optional)
Worcestershire sauce (optional)
Put all the above in blender and blend to look like a sour cream dip.
Let set in refrigerator 2 to 3 hours before serving.
Use for raw vegetables (cauliflower, broccoli, carrot sticks, and mushrooms), chips, or crackers
Posted by Grandma Jeanne on May 25, 2009
1 (8 ounces) carton cottage cheese
1/4 teaspoon garlic
1/4 cup mayonnaise
5 teaspoons milk
Mix all ingredients.
Add to taste: cayenne pepper and lemon juice.
Before serving, add several slices crisply fried and crumbled bacon.
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