Category: Appetizers – Dips

Have no idea where the name came from or what it means, but it is worth serving just to say it when some asks “What is that?”  It actually does not taste too bad, especially if you get enough hot sauce in it.

Ingredients:

• 1 1/2 lb Velveeta cubed (There is no substitute!)
• 1 can tomato soup
• 8 – 10 strips bacon, cooked crisp and drained
• milk
• hot pepper sauce

Directions:

1. In the top of double boiler, over simmering water, heat undiluted tomato soup.
2. Add Velveeta gradually, until melted.
3. Crumble bacon, large and small bits.
4. Add to the cheese and sir a lot.
5. Add several drops pepper sauce if desired and 1 tablespoon or so of milk to thin, if too thick.
6. Serve hot, out of pan over saltines (preferred) or toast (if you want to be fancy).  It’ll stick to anything.  Many servings

Serves:  The book says all the recipes serve four.  Can you eat more than 1/4 pound of Velveeta – go you!

Source:  White Trash Cooking II – Recipes for Gatherin’s

The slave trade brought this recipe from the Dutch colonized island of Curacao  to New Orleans.  

Ingredients:

• A 4-pound Edam cheese
• ¾ lbs raw scallops (shrimp, or chicken can also be used)
• 3 Tab butter, softened, divided
• 1 Tab vegetable oil
• 1 c finely chopped onions
• 1 medium-sized firm ripe tomato, peeled, seeded and finely chopped, or substitute 1/3 c chopped drained canned tomatoes
• ¼ tsp ground hot red pepper
• ½ tsp salt
• Freshly ground black pepper
• ¼ c soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork
• 6 small pimiento-stuffed olives, drained and finely chopped
• 1 Tab finely chopped sweet gherkin
• 2 Tab seedless raisins
• 1 egg, well beaten

Directions:

1. Peel the cheese and cut a l-inch-thick slice off the top.
2. With a spoon, scoop out the center of the cheese leaving a boat like shell about ½ inch thick.
3. Hollow the slice from the top in a similar fashion to make a lid for the shell.
4. Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.
5. Meanwhile, grate enough of the scooped-out cheese to make 2 cups and set it aside.
6. Rinse the scallops,
7. If large, cut into 1/4th.
8. Remove the cheese shell and lid from the water and invert them on paper towels to drain.
9. Preheat the oven to 350°.
10. With a pastry brush, spread 1 tablespoon of softened butter evenly over the bottom and sides of a round baking dish at least 5 inches deep and just large enough to hold the cheese compactly. (If the dish is too
    shallow or too large, the cheese will collapse and spread when it is baked.)
11. In a heavy 8- to 10-inch skillet, melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat.
12. Drop in the onions and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.
13. Watch carefully for any sign of burning and regulate the heat accordingly.
14. Add the tomato, red pepper, salt and a few grindings of black pepper,
15. Still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.
16. With a rubber spatula, transfer the entire contents of the skillet to a deep bowl.
17. Add the scallops, grated cheese, bread crumbs, olives, gherkin and raisins.
18. Toss together gently but thoroughly.
19. Taste for seasoning..
20. Stir in the beaten egg.
21. Spoon the shrimp mixture into the cheese shell.
22. Place the shell in the prepared dish, and top it with the cheese lid.
23. Bake uncovered on the middle shelf of the oven for about 30 minutes, or until the top is bubbly and delicately browned.
24. Serve the “Keshy Yena” at once, directly from the baking dish.

Serves:  6 – 8

Source:  alleasyrecipes.com

Note:  You can use sliced Gouda to line the dish, sides and bottom, instead o hollowing out a cheese.  Cover the top with cheese also.

Well, I had the list of ingredients but no recipe – so I made up the directions.  Seemed reasonable to me.  This obviously makes enough for a crowd.  Easy to half or quarter for a few.

Ingredients:

• 1 C pine nuts – toasted
• 16 oz ricotta cheese
• 16 oz cream cheese
• 1 C pesto
•  2 cucumbers – diced fine
• 2 red bell peppers – diced fine
• French bread

Directions:

1. Dice the cucumbers – 1/4 inch or so.
2. Place in a strainer.
3. Sprinkle with salt.
4. Set aside.
5. Toast the pine nuts – watch carefully.
6. Dice the red peppers – 1/4 inch
7. Mix the ricotta and cream cheese.
8. Stir in the pesto.
9. Press the water out of the cucumbers.
10. Stir in the cucumbers and peppers.
11. Place in shallow bowl.
12. Top with pine nuts.
13. Serve with baguette slices or crackers.

Serves:  Probably 50

A touch of the Orient in a mild, flavorful dip that is great with veggies or Triscuits. 

Ingredients:

• 1 c sour cream
• 1/4 c mayonnaise or Miracle Whip
• 4 oz bay shrimp or 4 ounce canned shrimp, drained and rinsed
• 1/2 c celery, finely chopped
• 1/2 c water chestnut, finely chopped
• 1/4 c green onion, finely chopped
• 2 tsp soy sauce
• 1/8 – 1/4 tsp ground ginger (adjust to taste)
• 1/4 tsp garlic salt
• dash Seasoning salt
• vegetables, for dippers

Directions:

1. Coarsely chop shrimp.
2. Mix all ingredients in medium bowl until well combined.
3. Refrigerate at least two hours before serving.
4. Serve with veggie dippers such as bell pepper strips, celery, sugar snap peas, mushrooms, jicama, etc.

Serves:   2 cups

Source: Lost to the ages.