Appetizers/Dips/Beverages

[Roxy15]

As I work on the Hubbell Cookbook, I thought I would share the recipes I have typed so far... someone in here may want to make some of them for New Years Eve.  I put a “Star”by the dip that’s named “Good Dip” by Lois Mannschreck, It is my mom’s recipe and I love it.  I will add to this category until I have it finished.  I will wait and post all the recipes when I have them all typed...that is going to take me a long time to get it all done.  I keep my promises and I had promised my friends and my moms friends that are on Facebook that I would do this.  My mom used to play the organ at the Hubbell Methodist Church and I think she would be very happy that I am doing this!  She would of been really sad to hear that they moved the church to the museum at Belvidere!  I will continue the recipes in this category tomorrow.  

 

What’s Cookin’ In Hubbell:

 

Appetizers & Beverages:

 

Cheeseball-(Evelyn (Smith) Posvar

 

2-oz. Cream Cheese

10-oz. Crushed Pineapple, Drained

1/4 Cup Green Pepper, Chopped

1-1/2 Tsp. Seasoned Salt

1 T. Minced Onion

2 Cups Chopped Pecans-(Amount Opt.)

 

Mix and put in refrigerator until firm.  

 

Take out, make ball and roll in nuts.

 

Cheese Ball-(Shirley Rippe)

 

8-oz. Cream Cheese, Softened

1 Can Deviled Ham

1/2 Cup Diced Stuffed Olives

1/4 Tsp. Onion Powder

3/4 Cup Shredded Cheddar Cheese

 

Combine and shape into ball.  

 

Best when served at room temperature.

 

Cheese Sandwich Spread-(Juanita Young Compton)

 

1-lb. American Cheese

4 Hard Boiled Eggs

Sweet Pickles, To Taste

Onion, To Taste

Salad Dressing

 

Grind cheese, eggs, pickles and onions.  

 

Mix with salad dressing.

 

Garlic Cheese Spread-(Irene Long)

 

3/4-lb. American Cheese

1/2-lb. Butter

1 Tsp. Salt

1 Cup Cream

1/2 Tsp. Worcestershire Sauce

1/2 Tsp. Dry Mustard

1 Clove Garlic, Grated Fine

 

Melt all in double boiler until smooth.  

 

Remove from heat and add 1 beaten egg.  

 

Blend well and chill.

 

Serve on crackers or rye bread.

 

Cheese Spread-(Nellie Sinn)

 

1-lb. Velveeta Cheese

8-oz. Cream Cheese

1 Stick Margarine

2 Heaping T. Sandwich Spread-(Or More)

 

Melt Velveeta until it mashes, add cream cheese and margarine-(room temperature).  Mix well.  Add sandwich spread and mix well.  

 

Keep in refrigerator or can freeze.

 

Cheese Ball-(Sharon Young):

 

4 Cups Shredded Sharp Cheddar Cheese

2-(3-oz.)-Pkgs. Cream Cheese

1/3 Cup Mayonnaise

1 Tsp. Worcestershire Sauce

1/8 Onion Salt

1/8 Tsp. Celery Salt

2/3 Clove Garlic, Ground

1/4 Cup Sherry-(At Least)

 

Mix all ingredients and jet stand in refrigerator overnight-(until hardened), then shape into balls.  

 

Roll in dried beef-(shredded fine)-or crushed walnuts or pecans.

 

Mexican Rollups-(Shirley Rippe/Freda Wiedel):

 

8-oz. Cream Cheese, Softened

1 Can Black Olives, Chopped

Chopped Green Onions

Cumin, To Taste

1 T. Sour Cream

 

Mix together and spread on thawed out flour tortilla shells.

 

Roll up and refrigerate.

 

Slice and serve with salsa sauce.

 

Tortilla Roll Ups-(Deb Mannschreck Wiedel):

 

2-(8-oz.)- Pkg. Cream Cheese, Softened

1-(8-oz.)-Ctn. Sour Cream 

1 Cup Cheddar Cheese, Shredded

1 T. Lemon Juice

1/2 Cup Diced Jalapeno Peppers*

1/2 Cup Black Olives, Chopped

1/4 Cup Green Peppers, Diced*

1/4 Cup Green Onion, Diced

1-2 T. Taco Sauce-(Mild Or Hot)-Or Salsa

1 Large Pkg. Flour Tortillas

 

Spread 2 tablespoons-(or a little more)-on each tortilla.  Roll up and slice.  

 

Cover and refrigerate and serve with Picante Sauce.

 

***Can omit green pepper and jalapeños and substitute 1 small can of green chilies.

 

Mexican Fudge-(Jan Meredith):

 

2 Cups Shredded Monterey Jack Cheese

2 Cups Grated Cheddar Cheese

3 Eggs

3 T. Milk

3 T. Flour

2 Can Green Chilies, Drained

1 Small Can Olives

 

Put 2 cups cheese in bottom of a 9x12-in. pan.  Pour chilies over top, then olives.  Cover with next, 2 Cups of cheese.  Mix eggs, milk and flour together; sprinkle over mixture in pan. 

 

Bake at 350 degrees for 30 minutes.

 

Let cool and cut into squares.

 

Alpo Dip-(Barb Kasl):

 

2-lbs. Hamburger, Browned & Drained

Salt & Pepper, To Taste

1/2-1 Onion, Chopped

1 Can Cream Of Mushroom Soup

1/2-1 lb. Velveeta Cheese

Hot Peppers, To Taste

 

Heat over medium heat until well mixed and cheese is melted.

 

Serve warm. 

 

Best when made several hours or day before.

 

Apple Dip/(Lauri Fischer)

 

1-(8-oz.)-Pkg. Cream Cheese

1 Cup Brown Sugar

Pecans

 

Mix by hand or in a blender and serve with apple slices.

 

Bean Dip-Beth-(Mrs. Larry Rippe):

 

Brown 1-lb. of hamburger.  Grease pizza pan or cookie sheet.

 

Spread 1 can of Refried Beans on bottom of pan.  Sprinkle cooked hamburger in top and bake in moderate oven until heated through-(about 20 minutes).  

 

Sprinkle with cheddar cheese, then mozzarella cheese and return to oven until cheese is melted.  Spread sour cream on top of melted cheese.  

 

Top with:

 

Sliced olives, green and/or black

Tomatoes-(opt.)

Taco Sauce-(Opt.)

 

Use Doritos or corn chips to scoop out the dip and eat!  Great for parties!

 

Beef Nacho Cheese Dip-(Carole Porter Flanagan):

 

1-2/lbs. Hamburger

2-lbs. Velveeta Cheese

1 Can Cream Of Mushroom Soup

1-(8-oz.)-Jar Picante Sauce

 

Brown and drain hamburger.  Combine all other ingredients with hamburger and cook in crockpot.

 

Serve with Tortilla Chips.

 

Creamy Cucumber Dip-(Penny Mannschreck Parker):

 

1-(8-oz.)-Pkg. Cream Cheese

1 Medium Cucumber, Grated And Drained

1-1/2 T. Onion, Grated

1 T. Mayonnaise

1/4 Tsp. White Pepper

Salt, To Taste

Crackers Or Raw Vegetables

 

Combine all ingredients.  Chill.  Garnish with parsley or chopped green onions and serve with crackers.

 

Cucumber Dip-(Deb Mannschreck Wiedel):

 

8- oz. Pkg. Cream Cheese

1/4 Cup Cucumber, Grated-(Not Peeled)

1-1/2 T. Onion, Grated

1/2 Tsp. Sugar

1/2 Cup Sour Cream

2 T. Grated Celery

1/2 Tsp. Lemon Juice Or Vinegar

1 Tsp. Salt

 

Mix all ingredients together and serve with variety of vegetables or crackers.

 

Dried Beef Dip-(Lois Mannschreck)

 

Blend:

 

8-oz. Philadelphia Cream Cheese 

2 T. Milk

 

Add:

 

2 T. Minced Onion

1/7 Tsp. Pepper

1/2 Cup Sour Cream

2 T. Green Pepper

1/4 Cup Chopped Nuts-(Opt.)

3-oz.  Chopped Dried Beef

 

Mix all of the ingredients together in serving bowl; cover and refrigerate.

 

Dip For Vegetables/Meda Long

 

1 Cup Kraft Mayonnaise

1 Cup Sour Cream

1 T. Dill Weed

1 T. Parsley Flakes

1 T. Onion Flakes

1 T. Beau Monde

 

Mix all together and refrigerate.

 

****Cannot be made with Miracle Whip.

 

Fresh Vegetable Dip/Penny Parker Mannschreck

 

1/3 Cup Sour Cream

2/3 Cup Mayonnaise

2 Drops Tabasco Sauce

1 Tsp. Seasoning Salt

1/4 Tsp. Accent

1/2 Tsp. Worcestershire Sauce

1 T. Dry Onion Flakes

1 T. Dried Parsley

1 Tsp. Dried Dill Weed

Crudites

 

Combine ingredients and chill for several hours before serving.

 

Hamburger Dip/Carla Seaman

 

2-lbs. Ground Beef

2-lbs. Velveeta Cheese

1/2 Cup Chopped Onion

1 Tsp. Garlic Salt

1 T. Chili Powder

1 Cup Flour

1 Qt. Water

2 Tsp. Cumin Powder

 

Melt cheese over low heat.

 

Brown meat; add seasonings.

 

Combine flour and water; add to meat mixture.  Add melted cheese.  Put in crockpot.  Serve with chips.

 

Marshmallow Fruit Dip/Barb Kasl

 

8-oz. Pkg. Cream Cheese, Softened

7-oz. Jar Marshmallow Cream

 

Microwave on high 30 seconds.

 

1 T. Orange Juice

Fresh Fruit For Topping

Dash Of Ginger-(Opt.)

 

Mexican Layered Dip/Penny Mannschreck Parker

 

3 Medium Avocados

2 T. Lemon Juice

1/2 Tsp. Salt

1/4 Tsp. Pepper

1 Pt. Sour Cream

1/2 Cup Mayonnaise

1-(2-oz.)-Pkg. Taco Seasoning

2-(10-1/2-oz.)-Cans Jalapeno Bean Dip

1 Small Can Salsa-(Opt.)

1 Cup Chopped Green Onions-(Including Tops)

2 Cups Chopped Tomatoes

(Approximately 3 Medium)

1-(6-oz.)-Can Pitted Ripe Olives, Drained And Chopped

8-oz. Monterey Jack Cheese, Shredded

Lg. Tortilla Chips

 

Mash avocados with lemon juice, salt and pepper.  In a desperate bowl, mix together sour cream, mayonnaise and Taco Seasoning.

 

On a large serving platter-(9x13-in. or 10-in. round), layer ingredients in the following order: jalapeño dip, avocado mixture, sour cream mixture, salsa-(opt.)-onions, tomatoes, olives and Monterey Jack Cheese.

 

Seafood Nachos/(Deb Mannschreck Wiedel)

 

16 Large Tortilla Chips

1-(8-oz.)-Pkg. Louis Kemp Crab Delights

1-(8-oz.)-Pkg. Louis Kemp Lobster Delights

1 Frozen Pkg. Salad Shrimp, Thawed

Shredded Monterey Jack Cheese

 

Spread Tortilla Chips on 10-in. waxed paper-lined plate.  Layer the crab, lobster and shrimp over the nachos.  Sprinkle the shredded Monterey Jack Cheese on top.  Microwave at medium-(50 percent)-until melted. , 1-1/2-2-1/2 minutes.  Serve with salsa or Picante Sauce.

 

***Good Dip/Lois Mannschreck

 

1-1/2 lbs. Hamburger

1 Onion, Diced

1/2 Cup Green Pepper, Chopped

1 Small Can Green Chilies-(Opt.)

1 Can Cream Of Mushroom Soup

1/2-lb. Velveeta Cheese, Diced

5-oz. Longhorn Cheese, Diced

 

Brown hamburger; add onion, green pepper and green chilies, if using.  Mix 2 soups together and add to hamburger mixture.  Simmer at least an hour.  This can be made in a crockpot and simmer longer.  This is delicious served with Nacho Chips.

 

***This was my mom’s recipe.  I like it cooked in the crockpot on low setting all day and served with Doritos.  I also like to add some Christopher Ranch Minced Garlic.

 

Shrimp Spread/Ruth Conklin Denny

 

1-(8-oz.)-Pkg. Philadelphia Cream Cheese, Room Temperature

1-(7-oz.)-Can Tiny Shrimp, Rinsed & Drained Well

1/4 Cup Mayonnaise

2 T. Fresh Lemon Juice

1 Tsp. Chopped Parsley

1/2 Tsp. Dried Dill

1/2 Tsp. Salt

 

Combine the above ingredients and beat until blended.

 

Cover and chill until ready to use.

 

Spread on black bread or crackers.

 

Shrimp Dip/Penny Mannschreck Parker/Deb Mannschreck Wiedel

 

11-oz. Cream Cheese, Softened

2 T. Mayonnaise

2 T. Lemon Juice

1 T. Worcestershire Sauce

2 T. Minced Onion Flakes

***Real Onion, Is Best!

1/2 Tsp. Garlic Powder

1-(12-oz.)- Bottle Chili Sauce

2-(4-1/2-oz.)-Cans Small Shrimp, Deveined 

***Fresh Shrimp From The Deli Is A lot Better!

2 Cups Shredded Mozzarella Cheese

Parsley Flakes

Oregano-(Opt.)

 

Later dip on a 10-in. serving platter.

 

For the first layer, mix cream cheese, mayonnaise, lemon juice, Worcestershire Sauce, Onion Flakes and Garlic Powder until smooth.

 

Spread in serving platter; cover with Chili Sauce. 

 

Sprinkle shrimp on top.

 

Scatter cheese over shrimp.

 

Sprinkle parsley and oregano over all.

 

Refrigerate until ready to serve.

 

Serve with onion crackers; assortment of crackers/veggies.

 

Spinach Dip In Rye Loaf/Penny Mannschreck Parker

 

1-(10-oz.)-Pkg. Frozen Chopped Spinach, Thawed And Squeezed Dry

1 Cup Msyonnaise

1/2 Cup Chopped Green Onions

1/2 Cup Minced Fresh Parsley

1/4 Cup Plain Yogurt Or Sour Cream

1/2 Tsp. Fresh Lemon Juice

1/4 Tsp. Seasoned Salt

1/4 Tsp. Dried Dill Weed

1/8 Tsp. Freshly Ground Black Pepper

2-(1-lbs.)-Loaves Rye Or Pumpernickel Bread, Round Or Oval

Radish Slices-(Opt.)

 

In medium bowl, mix together spinach, mayonnaise, onions, parsley, yogurt, lemon juice, salt, dill and pepper.  (Dip can be prepared 24 hours before serving.  Cover and refrigerate.)

 

Cut 3/4-inch slice from top of 1 bread loaf.  Cut and scoop out inside and tear into 1/2-inch chunks.  Tear second loaf into chunks.  (Store in plastic bag if done ahead.). 

 

To serve, fill loaf with spinach mixture, garnish with radish slices and use bread chunks for dipping.  Surround the dark loaf with Crudités of glorious color and various shapes, such as steamed crisp-tender asparagus Spears, sliced cooked beats, red, green and yellow bell pepper strips, snow peas and jimaca strips.

 

Super Nachos/Deb Mannschreck Wiedel

 

Layer 1:

 

2-lb. Can Refried Beans

 

Spread on bottom of 11x15-in. pan.

 

Layer 2:

 

Cook and drain 1-lb. ground beef with 1 chopped Onion and a tablespoon of Tabasco; layer over beans.

 

Layer 3:

 

4-oz. Can Chopped Green Chilies, Drained

 

Layer 4:

 

Cover With 3 Cups Shredded Cheddar Cheese

 

Layer 5:

 

Drizzle first 4 layers with 3/4 cup prepared hot taco sauce.  

 

Bake at 400 degrees for 20-25 minutes.  

 

Remove from oven and add 1/3 Cup Chopped Green Onions And 1 can drained black olives-(you can put olives in 4 corners).  In center of dish, add 1 cup sour cream.

 

***Sour cream can be topped with 2 mashed avocados-(lemon added to prevent discoloration.). 

 

Serve with Tortilla Chips.

 

Taco Dip/Marian Deeke

 

Mix:

 

8-oz. Cream Cheese

8-oz. Sour Cream

1 Pkg. Taco Seasoning

 

Spread on an 8 or 9-inch tray.

 

Top With:

 

Shredded Lettuce

Diced Tomatoes

Diced Onions

Diced Olives

Grated Cheese

 

****She didn’t say what kind of olives; I presume black olives.

 

Tangy Radish Dip/Penny Mannschreck Parker

 

1 Cup Finely Chopped Radishes

8-oz. Cream Cheese

1 Garlic Clove, Minced

1 T. Lemon Juice

3/4 Tsp. Salt

1/2 Tsp. Dill

Pepper, To Taste

 

Combine all ingredients and mix well.

 

Chill at least 4 hours.

 

Serve with raw vegetables.

 

Serve in a hollow-out cabbage.

 

Tex Mex Dip/Pam Mannschreck Johnson

 

1 Cup Sour Cream 

1/2 Cup Mayonnaise

1 Package Taco Seasoning Mix

 

Mix and let sit overnight.

 

3 Medium Ripe Avocados

2 T. Lemon Juice

1/2 Tsp. Salt

1/4 Tsp. Pepper

 

Peel avocados, mash and mix ingredients together.

 

2-(10-1/2-oz.)-Cans Jalapeño  Bean Dip

1 Large Bunch Green Onions, Chopped

(Approx. 1 Cup)

3 Medium Tomatoes, Seeded And Chopped 1-(3-1/2-oz.) Can-(1 Cup)-Ripe Black Olives, Pitted And Chopped

1-(8-oz.)-Pkg. Cheddar Cheese

**.*Mild Or Sharp

 

Spread bean dip on large platter.  Layer with other ingredients in following order: avocado mixture, sour cream mixture onions, tomatoes, black olives and cheese.  Serve chilled at room temperature with chips.

 

Vegetable Dip/Mary Lee Berggren

 

8-oz. Cream Cheese

1/2 Cup Mayonnaise

1/2 Tsp. Garlic Salt

1 Tsp. Onion Salt

2 Chopped Hard-Boiled Eggs

Chopped Onion, To Taste

Parsley Flakes

A Little Salt

 

Blend ingredients and serve with raw vegetables.

 

Puppy Chow/Crystal Fangmeier

 

12-oz. Box Rice Chex

1 Cup Peanut Butter

1 Cup Milk Chocolate Chips

1 Cube Oleo

2 Cups Powdered Sugar

 

Melt peanut butter, chocolate chips and oleo together.  Put all in paper bag and shake well.  Keep in airtight container.

 

Dilly Crackers/Mrs. John Young

 

2-(12-oz.)-Pkgs. Oyster Crackers

(Small)

 

Mix together:

 

1 Pkg. Ranch Dressing-(Original)

2 Tsp. Dill Weed

2 Tsp. Garlic Powder

1 Tsp. Lemon Pepper

 

Add one cup salad oil and mix well.  Stir in crackers and mix well until oil is absorbed.  Store in 3-pound coffee can or tight container.

 

Oyster Cracker Tidbits/Penny Mannschreck Parker

 

6 Cups-(10-oz.)Oyster Crackers

1-(4-oz.)- Envelope Original Flavor Hidden Valley Ranch Dressing-(Dry)

1/2 Tsp. Dill Weed

1/4 Tsp. Lemon Pepper

1/4 Tsp. Garlic Salt

1/4 Cup Cooking Oil

 

Mix dry ingredients together.  Stir in crackers.  Pour oil over cracker mixture and stir from bottom.  Seal in airtight container.  These will stay fresh for several weeks.

 

Seasoned Oyster Crackers/Crystal Fangmeier

 

20-24-oz. Oyster Crackers, Put In A Brown Bag

1 Cup Oil-(I Use 1/2 Cup)

1 Pkg. Hidden Valley Ranch-Style Dressing

1/4 Tsp. Lemon Pepper

1/2 Tsp. Garlic Salt

1/2 Tsp. Onion Salt

1/2 Tsp. Dill Weed

 

Mix last 6 ingredients and pour over crackers in bag.

 

Shake gently until well coated.  Let sit for a couple of hours or overnight in an airtight container.

 

Monterey Jack Wafers:

 

1-lb. Monterey Jack Cheese

 

Cut cheese into 1/4-inch slices, then into circles or squares approximately 1-1/2 inches in diameter.  On a non-stick cookie sheet, space at least 3-inches apart.  ***This is important as they spread while baking.  Bake 10 minutes at 400 degrees.  Do not over bake!  Remove immediately and allow to cool.  Store wagers in airtight cookie tin.  NOTE:  This recipe works only with Monterey Jack Cheese.  Fabulous with c$%ktails, soups and salads.

 

Spiced Peanuts/Penny Mannschreck Parker

 

1 Egg White

1 Tsp. Water

1-1/2 Cups Salted Peanuts

1/2 Cup Sugar

1 Tsp. Cinnamon

1/2 Tsp. Nutmeg

1/4 Tsp. Ginger

 

Best egg white and water until frothy; add nuts.  Stir to coat well.  Blend sugar and spices.  Add to nuts and mix well.  Spread nuts on oiled shallow pan.  Bake at 250 degrees for 1 hour, turning nuts every 15 minutes.  Cool completely.  Store in covered container.

 

Sugared Peanuts/Edith Cottam

 

1-(10-oz.)-Pkg.-(2 Cups)-Raw Peanuts

1 Cup Sugar

1/2 Cup Water

1/4 Tsp. Maple Flavoring

 

Combine all ingredients in heavy saucepan.  Cook over low heat; stirring until crystallizes and costs the peanuts-(about 10 minutes).

 

Spread in buttered cookie sheet and sprinkle with salt as desired.  Bake in 300 degree oven for 15 minutes.  Lift and turn peanuts with metal spatula.  Bake 15 minutes more.  Remove from oven and cook.  Store in covered container.  Makes 4 cups.

 

Bacon And Water Chestnut Hors D’OEUVRES/Pat Posey Roberto

 

3 Cans Water Chestnuts, Whole

2-lbs. Bacon, Cut Slices In Half

 

Wrap 1/2 slice bacon around water chestnut; skewer with toothpick.  Bake at 350 degrees for 40 minutes-(till crisp).

 

Sauce:

 

2 Cups Sugar

1 Cup Apple Cider Vinegar

1 Cup Water

1-1/2 Tsp. Pepper

1/2 Tsp. Salt

4 Tsp. Pimento

 

Combine and boil 5 minutes.  Mix 3 tablespoons cornstarch and 4 tablespoons water.  Add to sauce and cook until thick and clear.  Drain grease and pour sauce over, just before serving.