Pakoras

This spicy fried Indian treat compliments an Indian dinner.

Directions
2/3 cup chick-pea flour
1/4 teaspoon baking soda
5 tablespoons cold water
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon turmeric
1/2 cup finely chopped potato
1/2 cup finely chopped onion

vegetable oil for frying

Directions
Mix the chick-pea flour, baking soda, and water until it is smooth and free from lumps. Stir in the spices, potato, and onion.

Fill frying pan with about 1 inch of oil. Heat oil until it is hot.  Scoop up one tablespoon of the batter and put in oil.  Add others until pan is full.    Fry on one side until brown. Turn and fry the other side. Once done, drain on paper towels. Serve warm.

Taco Dip

Layer on large plate or platter in order:

1 16 ounce can of refried beans
1 16 ounce container of Deans avocado dip, or other guacamole dip
1 package of taco seasoning mix mixed with 1 pint sour cream
green onions
shredded lettuce
3 chopped tomatoes
8 ounces shredded cheddar cheese

Refrigerate after assembling.  Serve with taco chips.

Egg Dip

From the kitchen of Patricia Fitzgerald

1 ½ tbls lemon juice
1 tbls chives
2 tsp mustard
½ cup mayonnaise
¼ tsp Tabasco
6 hard cooked eggs
½ tsp seasoned salt
dash pepper
4 oz. cream cheese, softened

Place all ingredients in blender or food processor and blend. Refrigerate.

Serve with Bugles, pretzels, chips, or cut vegetables.

Mexican Caviar

From the Kitchen of Tricia Bourke

Ingredients 

2 (4 ounce) cans diced green chilis (do not drain)
2 (4 ounce) cans chopped black olives, drained
2 large tomatoes, chopped
2 tbls green onions, chopped
2 tbls red wine vinegar
2 tbls olive oil
salt and pepper to taste

Directions
Mix all ingredients together and place in refrigerator to chill for at least one hour.   Serve with corn chips.

Baked Onion Cheese Dip

INGREDIENTS

2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper Jack cheese
4 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon dried thyme
2 cups chopped sweet onions
Assorted crackers

DIRECTIONS

In a food processor, combine the cheeses, mayonnaise, thyme and onions; cover and process until blended.

Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or
until bubbly. Serve with crackers.

 

Green Onion Dip

From the kitchen of Patricia Fitzgerald

This is a Fitzgerald family favorite. We don’t have a family get together where someone doesn’t say, “who’s making the green onion dip?”   I think the original recipe has a few more ingredients than the way I make it. I never had exact measurements, so it’s always an adventure.

INGREDIENTS:
3 to 4 green onions
3 packages cream cheese, softened
Milk or half & half
dash of garlic powder, if desired

DIRECTIONS:
Place green onions in a food processor or blender. Add about 1/4 cup milk. Blend until onions are puréed.  Add cream cheese and blend. Add additional milk , a little at a time, until you get the creaminess you want. (This is where the art lies, too much and you have a soup. Don’t despair if this happens, just add more cream cheese.)

Serve with chips, pretzles, or our favorite, Bugles.  It’s addictive!!!

Spinach Squares

From the Kitchen of Patricia Fitzgerald

1 pound chunk mozzarella or Monterey Jack cheese, chopped in to ½ inch cubes
1 10 ounce pkg frozen chopped spinach
2 eggs
1 cup flour
1 cup milk
1 tsp baking powder
1 tbls parmesan
¾ stick of butter, melted

Defrost spinach in microwave. Place in bowl and add all other ingredients except the cheese into the bowl.  Mix thoroughly.  Add cheese and mix.

Place mixture in a greased 9×13 inch pan. Bake at 375 degrees for 25-30 minutes. Let stand 5-10 minutes and cut into squares and serve.   Good as an appetizer or main dish.

Spinach Balls

Photo courtesy of Karen Johnson

2 10-ounce packages of frozen chopped spinach, defrosted
4 eggs
1 cup finely chopped onions
3/4 cup grated Parmesan cheese
3/4 cup melted butter
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
2 1/2 cups Pepperidge Farms Herb-Seasoned stuffing mix (or any brand you prefer)

Combine all ingredients.  Shape into balls and place on greased cooking sheet.  Bake at 350 degrees for 20 minutes.  Serve hot.

Artichoke Dip

(From the kitchen of Pat Fitzgerald)

1 8 ounce package cream cheese, softened

14 ounce jar marinated artichokes, drained slightly

1 heaping tablespoon mayonnaise

1 heaping tablespoon Dijon mustard

powdered garlic to taste

celery salt to taste

Combine all ingredients in food processor.  Pulse until combined. Place in a greased 9 inch pie plate. Bake uncovered at 350 degrees for 20 minutes. Serve with bagel or pita chips.

Chili Pecans

2 tablespoons cooking oil
1 teaspoon Tabasco Sauce
4 Cups pecans
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt

Combine oil and Tabasco sauce.  Add to nuts and coat well. Add spices and toss. Place in a single layer on a cookie sheet. Bake at 300 degrees for 15 minutes turning several times. Turn off oven and leave pecans in oven for 20 minutes. Let cool.  Store in a tight container.