March 6, 2010

Mexican Seven Layer Dip

1 can (10 oz) refried beans w/jalapenos

6 oz shredded cheese

1 pkg taco seasoning

6 oz Monterey Jack cheese

2 containers (8 oz ea) avocado dip

4 or 5 green onions, chopped

1/2 c sour cream

1 large tomato, chopped

1/2 c mayonnaise

4 oz chopped ripe olives

Mix bean and taco seasoning.  Spread on a 10 inch platter.  Add avocado dip.  Combine sour cream and mayonnaise.  Mix cheeses and sprinkle over cream mixture.  Top with onion, tomato and chives.  Serve with corn chips.

Crabby Cream Cheese Wontons

1 3/4 c and 2 Tbs oil

1 1/2 tsp minced garlic

7/8 of an 8 oz pkg cream cheese

1 Tbs and 1/4 tsp Worcestershire sauce

1/2 of a 12 oz pkg imitation crab meat

1/2 bunch green onions, finely chopped

2 3/4 tsp soy sauce

1/2 of a 14 oz pkg wonton wrappers

1 tsp sesame oil

1 egg white

Heat oil in a large heavy saucepan to 375 degrees.  In a medium bowl, mix cream cheese, crab, soy sauce, sesame oil, garlic, Worcestershire and green onions.  Spread egg whites over edges of wrapper and fold into triangles.  Press to seal edges.  In small batches, deep fry wontons until golden brown, about 2-4 minutes.  Drain on paper towels and serve warm.

Quick Root Beer*

2 c sugar

1 tsp yeast

3-4 tsp root beer extract

1/2 c warm water

Dissolve yeast in the warm water for 15 minutes.  Dissolve sugar and extract in 3 1/2 quarts of water while yeast sets.  Mix together in a 1 gallon jug and cap jug.  Set jug in a warm place for 1 day and then refrigerate.

Old Fashioned Corn Bread

1 c flour

1 c milk

3 tsp baking powder

2 eggs, beaten

1/2 tsp salt

1/4 c honey or maple syrup

1 c yellow corn meal

1/4 c butter or bacon drippings

Preheat oven to 425 degrees.  Sift together flour, baking powder and salt.  Add cornmeal and mix well.  In a separate bowl, combine milk, eggs, honey or maple syrup, and butter or bacon drippings.  Add to dry mixture until moist.  Pour into greased skillet and bake 20 minutes.

Cooked Mayonnaise*

5 eggs

1/2 tsp salt

1 c sugar

1/2 c vinegar

3 Tbs flour

1 c water

1/4 tsp dry mustard

Beat eggs well.  Add all other ingredients and mix well.  Bring to a boil, stirring constantly.  When thickened, remove from heat and refrigerate.