OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)
APPETIZERS
Cottage Cheese
Dip
1
pound cottage cheese, 1 cup mayonnaise, 1 grated carrot,
1/2 finely-chopped bell pepper, Lawry's Seasoned Salt to
taste, 5 minced green onions and tops, lemon pepper to
taste
Blend
and chill. Serve with fresh, raw vegetables (broccoli,
cauliflower, carrots)
JHH, Lexington
MS
Guacamole
Dip
6
ripe avocados, 4 tablespoons mayonnaise, juice of 1/2
lemon, generous sprinkling of crushed dry cayenne pepper, 2
small diced tomatoes, 1 1/2 teaspoons garlic salt or 1
minced clove fresh garlic, 1 teaspoon onion salt
Mash
avocados with fork. Add all ingredients except tomatoes;
mix. Fold in tomatoes.
Mrs RBA, Roswell
NM
Ham
Roll-Ups
8
ounces softened cream cheese, mayonnaise, garlic salt, thin
slices ham, sweet or dill pickle slices, bread
Blend
enough mayonnaise with cream cheese to make a nice
spreading consistency. Blend in garlic salt to taste.
Spread on bread from which crust has been trimmed. Place a
ham slice on top; add two pickle slices. Roll up and cut in
halves; secure with toothpicks.
WP, Bogue Chitto
MS
Oysters
Rockefeller Dip
1
pint oysters, 2 bunches green onions, 2 packages frozen
spinach, 1 pound butter or oleo, 1/4 cup Worcestershire
sauce, 1 tablespoon anchovy paste, salt & pepper &
tobasco to taste, 2 teaspoons lemon juice, 1 cup Italian
bread crumbs, 1/2 teaspoon thyme, 3 wilted cut-up lettuce
leaves, Parmesan cheese to taste
Drain
oysters, reserving liquor; set aside. Grind green onions
and spinach in blender along with 1/2 cup oyster liquor and
melted butter. Place into stainless steel pan. Add
Worcestershire sauce, anchovy paste, lemon juice,
seasonings. Bring to simmer. Add oysters (having cut them
into small pieces), bread crumbs, lettuce, Parmesan cheese.
Simmer 1 hour, or until "raw" taste is gone. Makes 1 1/2
quarts; can be frozen.
DN, Tallulah
LA
Shrimp Cheese
Balls
8
ounces softened cream cheese, 1 1/2 teaspoons mustard, 1
teaspoon grated onion, 1 teaspoon lemon juice, dash of red
pepper, 1/4 teaspoon salt, about 5 ounces cut-up boiled
shrimp (canned is OK), 2/3 cup chopped salted nuts.
Blend
cream cheese, mustard, onion, lemon juice, red pepper,
salt. Stir shrimp into blended mixture. Chill. Form into
1/2-inch balls and roll into the chopped salted nuts. Makes
about 40. Can be frozen.
Mrs WMH, Tchula
MS
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