VPWL

Beer-cheese Dip

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Basically a more involved rendintion of Beer Dip

Beer-Cheese Dip

Ingredients:

  • 3 c cheddar cheese, shredded (Wisconsin cheddar if possible)
  • 1 ½ lb cream cheese (three 8 oz packages)
  • 2 oz blue cheese or 1 pkg ranch dressing mix (1 oz)
  • 1 can beer – more or less
  • 1 chopped green onion
  • ¼ c cheddar cheese, shredded
  • bread sticks
  • carrot and celery sticks

Directions:

  1. Mix first three ingredients in electric mixer.
  2. Gradually add beer until good consistency for dipping.
  3. Place in serving bowl.
  4. Garnish with chopped green onion and ¼ c shredded cheese.
  5. Refrigerate.
  6. Finish beer.
  7. Serve with bread sticks and vegetables

Serves: 10-12

Source: foodnetwork.com

 

 



Greenback Tomatoes

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This works really well with a hunk of meat and a starch.  It can be prepared early in the day and popped into the oven at the last minute.

Ingredients:

  • 3 large tomatoes, sliced ½ inch thick – 12 slices (re-purpose ends)
  • 20 oz frozen chopped spinach
  • 2 c French bread cubes ¼ inch (2-3 slices, including crust )
  • 3 green onions – white and green parts, chopped
  • 6 eggs, slightly beaten
  • ¾ c butter, melted
  • 1/4 c fresh Parmesan cheese, grated
  • 1/4 tsp Worcestershire sauce
  • ¼ tsp Tabasco sauce
  • 1 tsp salt
  • 1 tsp thyme
  • ¼ tsp pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Arrange tomato slices in a single layer in a greased 9×13 inch dish.
  3. Cook spinach, drain well. (squeeze dry)
  4. Combine spinach with remaining ingredients,.
  5. Spread over tomatoes.
  6. Bake for 15 minutes.

Serves: 8-12

Source: Chicago Entertains, Kenilworth Union Church, Mrs. Donald M. Stone

 

Chicago Mushroom Puffs

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 This is a classic 1940’s hors d’oeuvre from Jim’s mother.

Ingredients:

  • 1/4 lb mushrooms, chopped fine
  • 2 Tab butter
  • 8 oz cream cheese
  • ½ Tab onion, grated
  • 6 – 8 white bread slices

Directions:

  1. Cut bread into 24 1 ½ ” rounds. (Easier if bread is frozen)
  2. Brown one side of bread rounds in broiler.
  3. Saute mushrooms in butter until soft.
  4. Drain excess juice off mushrooms.
  5. Cool mushrooms to room temperature.
  6. Mix cream cheese, onion with electric mixer.
  7. Stir in mushrooms.
  8. Mound mixture on toasted side of bread rounds with a spoon.
  9. Broil until warm and lightly browned, approximately 5 minutes

Serves: 24 pieces

Comment: Will freeze uncooked.

Source: Winifred Kleerup, Kenilworth, Illinois