kellys kitchen - dips and sauces

7/29/2019 Kellys Kitchen - Dips and Sauces

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2/16

Casa Pecan Spread(Johnie)

1 (8 ounce) package cream cheese (softened)2 teaspoons milk2 ounces dried beef, chopped cup finely chopped green peppers

2 tablespoons onion flakes teaspoon garlic salt teaspoon pepper cup sour cream

Combine cream cheese and milk. Stir in everything except sour cream.

Fold in sour cream. Spoon into 8 inch pie plate

Topping: cup coarsely chopped pecans1 tablespoon butter

Combine and sprinkle over cheese mixture.

Bake at 350 degrees for 20 minutes.

Enjoy!!

Kelly Semple

Box 505, Sangudo, Alberta

Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099

e-mail: [email protected]

www.south awoutfitters.com

RReennee && KKeellll SSeemm llee


3/16

Cheddar Bacon Dip1 package (8 ounces) cream cheese, softened1 cup (8 ounces) sour cream5 green onions, thinly sliced4 medium tomatoes, chopped1 large green pepper, chopped1 jar (16 ounces) taco sauce

2 cups (8 ounces) shredded cheddar cheese1 pound sliced bacon, cooked and crumbledtortilla or taco chips

In a mixing bowl, beat cream cheese and sour cream. Spread in an ungreased 13 x 9 x2 inch dish or on a 12 inch plate.

Combine onions tomatoes and green onions and green peppers; sprinkle over thecream cheese.

Pour taco sauce over the vegetables. Sprinkle with cheddar cheese.

Refrigerate.

Just before serving, sprinkle with bacon.

Serve with tortilla or taco chips.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





4/16

Corn and Bacon Dip1 package (8 ounces) cream cheese, softened1 cup (8 ounces) sour cream cup mayonnaise2 garlic cloves, minced teaspoon hot pepper sauce1 can (15 ounces) whole kernel corn, drained

8 bacon strips, cooked and crumbledAssorted raw vegetables and/or crackers

In a mixing bowl, combine the first five ingredients.

Stir in corn and bacon.

Cover and refrigerate for several hours.

Serve with vegetables and/or crackers.

Yield: 3 cups

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





5/16

Crab Dip

1 package (250 gram) cream cheese, softened1 can (4 ounces/102 grams) crab meat, well drained2 teaspoons lemon juice1 teaspoon Worcestershire sauce teaspoon round, white pepper1 tablespoon chopped green onion

Combine all ingredients and blend until smooth.

Serve as a dip with crackers, etc.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





6/16

Hamburger Dip(Johnie)

1 pound ground beef1 pound hot sausage (loose)oniongarlic

Cool and drain, add:

1 can mushroom soup1 can Old El Paso Jalapeo & Tomatoes1 can chopped green chilies

2 pounds velveta cheese or American cheese

Serve with Tortilla chips (Scoops).

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





7/16

Hot Mustard

2 eggs cup sugar cup of dry mustard teaspoon salt1 tablespoon flour cup vinegar

cup evaporated milk

Beat eggs in a double boiler.

Add the rest of the ingredients and mix well.

Cook over hot water in the double boiler until thickened.

Stir well during the thickening process.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





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9/16

Layered Crab Dip8 ounces cream cheese, softened cup sour cream cup mayonnaise2 teaspoons Worcestershire sauce2 teaspoons dry onion flakes, crushed cup chili sauce

2 (4 ounces) crab, membrane removed2 cups shredded mozzarella cheesepaprikaparsley

Mix first 5 ingredients.

Spread over 12 inch pizza pan.

Spread chili sauce over mixture.

Layer crab, then the cheese evenly over top. Sprinkle with paprika. Garnish withparsley.

Cover and chill.

Serve with crackers.

Yield: 8-10 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





10/16

Pepperoni Pizza Spread2 cups (8 ounces) shredded mozzarella cheese2 cups (8 ounces) shredded cheddar cheese1 cup mayonnaise*1 cup chopped pepperoni1 can (4 ounces) mushroom stems and pieces, drained and chopped cup chopped onion

cup chopped green pepper1 can (6 ounces) ripe olives, drained and chopped1 cup chopped stuffed olivescrackers, breadsticks and/or french bread

*Note:Reduced-fat or fat-free mayonnaise maynotbe substituted for regularmayonnaise in the recipe.

In a large bowl, combine the first nine ingredients. Transfer to an 11 x 7 x 2 inch bakingdish.

Bake uncovered at 350 degrees for 2530 minutes or until edges are bubbly and lightlybrowned.

Server with crackers, breadsticks and/or french bread.

Yield: 6 cups

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





11/16

Seafood Sauce

cup chili sauce cup ketchup3 tablespoons sweet pickle relish teaspoon horseradish teaspoon Worcestershire sauce

Mix all ingredients in a bowl. Chill.

To serve, put into small bowl for dipping.

Yield: about 1 cup (225 ml)

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





12/16

Shrimp and Crab Dip

1 can shrimp1 can crab2 cups Miracle Whip1 small onion, finely chopped1 cup ketchup1 teaspoon lemon juicedash of Tobasco sauce1 teaspoon Worcestershire saucesalt and pepper to taste

Mix all ingredients together (these amounts may be varied accordingly to taste).

Chill.

Goes great with vegetables and crackers.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





13/16

South Paw Salmon Spread

1 cup cream cheese2 tablespoons grated onion1 tablespoon lemon juice1 teaspoon horseradish teaspoon prepared mustard

1 can salmon (14 oounes) drained, bones and skin removed2 tablespoons parsley

Mix all ingredients together.

Spread on tortilla wraps.

Roll and wrap in saran wrap and let sit for a few hours in the fridge.

Slice and put on tray.

Submitted by:South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation Alberta, Canada

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





14/16

Surprise Spread

1 package (8 ounces) cream cheese, softened cup sour cream cup mayonnaise3-4 ounces small or broken shrimp rinsed and drained1 cup seafood cocktail sauce2 cups shredded mozzarella cheese1 green pepper, chopped3 green onions, chopped1 tomato, diced

Mix first 3 ingredients together. Spread over 12 inch pizza pan. Scatter shrimp overcheese mixture.

Add layers of seafood sauce, mozzarella cheese, green peeper, onions and tomato.

Cover and chill until ready to serve.

Supply assorted crackers and spoons for spreading. Toast cups are great.

Yield: 10-12 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





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Taco Dip500 ml sour cream1 cup cream cheese1 package taco spice1 cup tomatoes, chopped and well dried cup green onions2 cups (8 ounces) cheddar cheese

Mix the sour cream, cream cheese and taco spice with a mixer until smooth.

On a serving plate spread out mixture evenly; layer the tomatoes, green onions,cheddar cheese, and garnish with green onion.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





16/16

Toasted Almond Crab Spread1 package (8 ounces) cream cheese, softened1 cups (6 ounces) shredded swiss cheese cup sour cream teaspoon ground nutmeg teaspoon pepper1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or cup imitation

crabmeat, chopped3 tablespoons finely chopped green onions, divided cup sliced almonds, toastedassorted crackers

In a mixing bowl, combine the first five ingredients.

Stir in crab and 2 tablespoons onions. Spread into an ungreased 9 inch pie plate.

Bake at 350 degrees for 15 minutes or until heated through.

Sprinkle with almonds and remaining onions.

Serve with crackers.

Yield: 2 cups

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099




kellys kitchen - dips and sauces

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