Lake Scandi Apps

Layered Oriental Appetizer
(This will disappear fast!)
3/4 cup chopped cooked chicken (optional)
1/2 cup shredded carrot
1/2 cup chopped green pepper
1 (8 oz) can water chestnuts, chopped
3 Tbsp sliced green onions
1 Tbsp chopped fresh parsley
2 tsp soy sauce
1/4 tsp ginger
1 clove garlic, minced
1/2 cup sweet & sour sauce
1/2 cup chow mein noodles
8 oz pkg cream cheese, softened
1 Tbsp milk
In medium bowl, combine chicken, carrot, green pepper, water chestnuts, green onion, parsley, soy sauce, ginger and garlic; mix well. Cover, refrigerate several hours to blend flavors.
In small bowl, combine cream cheese and milk, beat until smooth and fluffy. Spread cream cheese over the bottom of a 10″ round serving dish. Spoon vegetable topping over cream cheese. Drizzle sweet and sour sauce over veggies. Sprinkle chow mein noodles over the top. Serve with assorted crackers. Serves 8-10.
-Charlotte Peterson
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Dorito Chip Pizza
(Attractive dish to take to parties. Excellent taste. Goes fast!)
1 (16 oz) sour cream
1 (8 oz) cream cheese
1 bottle taco sauce
5 drops of green food coloring or mashed avocado to give green appearance (optional)
Shredded lettuce
Sliced black olives
Chopped green pepper
Tomato (cut-up)
Onions (chopped)
Sliced green olives
Shredded cheddar cheese
Bag of Doritos
Mix sour cream, cream cheese and food coloring or avocado. Spread on large plate. Spread taco sauce over top. Layer with lettuce. Decorate top with olives, pepper, tomato and onions. Sprinkle cheddar cheese on last. Serve with a basket of Dorito chips. Serves 10-12.
-Jan Baukol
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Robin’s Seafood Tartlets
1 loaf thin-sliced sandwich bread
6 Tbsp butter, melted
Filling:
1 cup mayonnaise
1/3 cup grated Parmesan cheese
1/3 cup shredded Swiss cheese
1/3 cup chopped onion
1/4 tsp Worcestershire sauce
2 drops Tabasco sauce
4 oz cooked baby shrimp
4 oz cooked crab meat
In medium bowl, combine all filling ingredients except shrimp and crab meat. Mix until blended. Carefully stir in seafood.
Preheat oven to 400F. With rolling pin, flatten slices of bread. Using 2-1/2 – 3″ cookie cutter, cut 2 rounds from each slice. Brush melted butter on both sides of each round.
Press into 1 1/2″ miniature muffin cups. Bake 10 minutes or until golden brown. Remove from oven, cool in pans. Fill each tart with filling. Sprinkle tops with paprika. Place under broiler until golden and bubbly. Serve immediately. Makes 32 appetizers)
-Jo Bronniche
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Shrimp Spread
(Special shrimp spread served at Christmas time)
2 (6 oz) cans shrimp, drained
8 oz cream cheese
8 oz sour cream
2 tsp lemon juice
2 pkg dry “Good Seasons” Italian dressing
1 large green pepper, chopped
Cream the cream cheese and sour cream. Stir in other ingredients. Serve on crackers. Makes 50 appetizers.
-Sue Schuerman
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Lisa’s Clam Dip
1 (8 oz) pkg cream cheese
1 can cream of shrimp soup
1 (7 1/2 oz) can minced clams, drained
1 Tbsp chopped parsley
1 tsp horseradish
Beat cream cheese. Gradually blend in soup. Beat just until smooth. Stir in remaining ingredients. Chill. Serve with chips or crackers.
-Jo Bronniche
-Cooking with Heart, Our Redeemer’s Lutheran Church, Benson, MN

Scandinavian Cucumbers
1/2 cup sour cream
1 Tbsp sugar
2 Tbsp snipped parsley
2 Tbsp tarragon vinegar
1 Tbsp finely chopped onion
1/4 tsp dried dill weed
2 or 3 small cucumbers, thinly sliced
Mix all ingredients, except cucumbers. Fold mixture into cucumbers.
Cover and chill for 2 hours.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Parmesan Toast
This is especially good as an appetizer or served with salads. Watch out… it’s addictive.
1 loaf baguette French bread (smaller in diameter than regular French bread)
1 pound butter, melted
8 oz can Parmesan cheese
Slice French bread into 1/4 inch slices. Quickly dip each side in melted butter, then in Parmesan cheese. Place in jelly roll pan.
Bake at 325F. After about 8 minutes, drain any unmelted butter from pan, and turn each slice over. Continue baking for another 8 minutes. Remove from pan and put on paper toweling to absorb any excess butter.
You may need slightly more than 1 pound butter or 8 oz of Parmesan, depending on the size of the bread loaf. Store in airtight container. It freezes beautifully.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Curry Dip
Great for a party or when just relaxing at home.
1 1/3 cups Hellman’s mayonnaise
2 Tbsp honey
2 Tbsp ketchup
2 Tbsp grated onion
Dash of salt
1 Tbsp lemon juice
7 drops Tabasco sauce
1 tsp curry powder
Combine all ingredients. Serve with fresh vegetables. You can use cauliflower, green pepper, celery, carrots, tomatoes, mushrooms, etc.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Best Cheese Dip
So simple to make, and so good.
1 cup mayonnaise (not low – calorie)
1 cup sharp Cheddar cheese, grated
1 medium onion, cut very fine, or grated
Mix all ingredients. Put in a shallow oven dish or 9 inch pie plate. For color, you may sprinkle with paprika or parsley.
Bake at 400F until brown, 15 – 20 minutes. Do not over bake. Serve with crackers or fresh vegetables. Recipe may be doubled for a large group.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Rye & Dip
Make dip at home, and take it with you. Prepare bread at last minute.
1 pound loaf unsliced rye bread
2/3 cup sour cream
2/3 cup mayonnaise (not salad dressing)
1 tsp dill weed or dill seed
1 tsp Beau Monde seasoning
1 Tbsp onion flakes
1 Tbsp parsley
Cut oval or rectangular hole in top of bread. Remove this bread, and break into bite-sized chunks. Make dip out of remaining ingredients. Refrigerate overnight.
Fill loaf with dip, and surround with bread chunks for dipping. (You may want to double the dip recipe.)
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Dip for Raw Vegetables
2 cups sour cream (or 1 cup sour cream & 1 cup mayonnaise)
1 pkg Knorr’s vegetable soup mix
1/4 tsp curry, optional
Combine ingredients.
Refrigerate for at least 1 hour before serving with chips or fresh vegetables.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Chopped Vegetable Spread
Great with Wheat Thins. If you have a food processor, the chopping will be a snap!
1 cup chopped celery
1 green pepper, chopped
1 small onion, chopped
1 large cucumber, chopped
1 pkg unflavored gelatin
2 cups mayonnaise
1 tsp salt
Drain juice from vegetables. Mix gelatin with 1/4 cup cold water. Add 1/4 cup boiling water. Mix with mayonnaise and salt. Mix into vegetables. Chill.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Salmon Spread
Men really like this one.
8 oz cream cheese, softened
1 16 oz can salmon (pink or red), drained, flaked & deboned
1 Tbsp lemon juice
1 Tbsp grated onion
1/4 tsp liquid smoke
1/4 tsp salt
Snipped parsley
Combine all ingredients, except parsley. Refrigerate for 8 hours.
Serve in small glass bowl or make a “mound” on a plate. Sprinkle with snipped parsley. Serve with Kavli (Norwegian flat bread) or plain crackers.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch *

* if you have smoked trout you can substitute that – do not use the liquid smoke at that point.

Quick Shrimp Spread
8 oz cream cheese, softened
1 bottle chili sauce
1 6 1/2 oz can of tiny shrimp, drained
On a shallow dish, like a small platter, spread creamed cheese. Cover with chili sauce- you may not need an entire bottle. Put shrimp on top of this. Serve with crackers.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Two Easy Cream Cheese Appetizers
1 pkg cream cheese, rolled in lemon pepper
1 pkg cream cheese, topped with peach chutney
Serve with crackers.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch *

* We also top the cream cheese with other jellies, like jalapeno or raspberry jam.

Cheese Balls
Great for camping. Do ahead and freeze.
1 8 oz pkg cream cheese, softened
1 small jar pimento, cut up
1 4 oz pkg smokey flavored Cheddar cheese, shredded
1/2 cup butter or margarine, softened
1/2 tsp salt
Garlic salt
2 Tbsp minced onion
Worcestershire sauce
Chopped nuts or parsley
Mix all ingredients in an electric mixer. Form into 3 balls. Roll in chopped nuts or parsley. Place in refrigerator until firm. Wrap and freeze.
Serve with crackers.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Hot Triscuit Hors D’oeuvres
Good & easy.
4 oz shredded Mozzarella cheese
4 oz Cheddar cheese, shredded
1/2 6 oz can black olives, chopped
6 green onions (with tops), finely chopped
1/2 cup Hellman’s mayonnaise
Combine and mix all ingredients. Spread on Triscuits.
Bake at 375F for 7 minutes.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Hot Dried Beef Appetizer
1 8 oz pkg cream cheese
1/2 cup sour cream
3 Tbsp milk
1 2 1/2 oz jar chipped beef
1/4 cup minced green pepper
1/2 tsp garlic salt
2 Tbsp horseradish
1/2 cup chopped nuts
Beat cheese, sour cream and milk with mixer until well-blended. Add remaining ingredients, except nuts. Pat into a buttered 8×8 inch baking dish. Top with nuts.
Bake at 350F for 20 minutes. Serve with crackers. May be prepared ahead of time, and baked later.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Howie’s Dill Pickle Spread
1 medium jar dill pickles
1 2 1/2 oz jar dried beef
1 pkg cream cheese, either size, depending on how many servings you desire
Soften cream cheese. Dry pickles with paper towels. Spread slice of dried beef with cream cheese to the edge.
Roll dried beef around pickle, with cream cheese next to the pickle. Insert toothpicks through each pickle at 1/2 inch intervals. Slice the wrapped pickles into 1/2 inch pieces. Cover.
Refrigerate until serving time.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Kathie’s Hot Beef Appetizer
1 pkg cream cheese
1 Tbsp mayonnaise
1/4 cup sour cream
1 pkg of ranch dip (or mix up enough from scratch for the recipe)
1 pkg (about 1/4 lb) dried beef from the butcher
Mix cream cheese, mayo, sour cream and ranch spice. Spread onto bread (preferably wheat) that has been cut into 4ths or cocktail bread.

Mini Pizza
A snack or appetizer.
Ritz or Triscuit crackers
Slices of cheese singles, but into 1/4s
Tomato sauce
Pepperoni slices
Layer in order listed.
Bake at 350F for 3-5 minutes.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Mary’s Mini Pizzas
1 can tomato sauce
2 tsp Italian seasoning
English muffins
various toppings to your taste such as, pepperoni, cooked ground beef or sausage, mushrooms, diced onion, diced green pepper, sliced olives, sliced pepperoncinis, ham, pineapple

Mix the seasoning into the tomato sauce. Split muffins and spread sauce onto English muffins. Top with your favorite toppings. Bake in oven 325F for 5 – 7 minutes.

*We do make these and set up as a pizza bar for fun with holiday gatherings. We’ve also had toppings with rotisserie chicken, etc. using a jar of alfredo sauce.

Dill Squares
Combine the butter mixture with cheese at home, and refrigerate until needed at your destination.
1/4 lb (1/2 cup) butter, softened
1/4 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
1/4 tsp onion powder
2 tsp dill weed
Dash of cayenne
1 5 oz jar Old English cheese
1 loaf Pepperidge Farm very thin, white bread
Blend first 6 ingredients. Add cheese. Mix well. Spread slice of bread with the butter-cheese mixture. Put second slice of bread on top. Spread cheese mixture on top of this slice, also. Trim crusts from “sandwich”, and cut each in 6 squares. This must be cut before baking. Place on cookie sheet.
Bake at 350F for 15 minutes, or until brown.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

North Country Seafood Cocktail
This one will fool your relatives from the sea coast. It’s a great way to use leftover cooked fish- sunnies, crappies, bluegills, northerns or walleyes.
Pre-cooked fish
Seafood cocktail sauce
Shredded lettuce (optional)
Lemon slices (optional)
Break fish into bite sized pieces, removing skin and bones. Mix with cocktail sauce. Serve individually in a cup or small glass as an appetizer, or on shredded lettuce with lemon as garnish.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch *

* we also use leftover fish for tacos – just as we use leftover flank steaks for fajitas and stir fry.

Bite-Sized Stuffies
You will love this one.
1 loaf frozen bread dough, thawed
36 stuffed green olives, cubes of ham, cheese or shrimp
Butter
Thaw dough overnight in refrigerator. Cut thawed dough into 36 pieces with scissors. Shape each piece around meat, olive, cheese or shrimp. Seal well. Place on greased cookie sheet. Cover and let rise until puffy.
Bake at 400F for 10-12 minutes. Brush with plain or garlic butter.
May be prepared in the morning to be baked later in the day. Place on greased cookie sheet in refrigerator. Let rise at room temperature at least 1/2 hour before baking.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Gorp
A nutritious snack, easy to make. Packable and portable for the outdoor enthusiast.
Raisins
Dry roasted peanuts
Sunflower seeds, shelled
Slivered almonds
Choose one of the following:
M & M candies
Reese’s peanut butter pieces
Carob chips
Chocolate chips
Mix equal parts of all ingredients. Store in covered container or plastic bag.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Caramel Corn
2 bags Old Dutch Puffcorn
2 cups brown sugar
1 cup margarine
1/2 cup light corn syrup
1 tsp vanilla
Pinch of salt
1/2 tsp baking soda
Combine brown sugar, margarine, corn syrup, vanilla and salt in saucepan. Boil for 5 minutes, stirring often. Remove from heat and stir in baking soda. Pour over Puffcorn in a large roaster, and stir well.
Bake at 250F for 1 hour, stirring every 15 minutes. Cool on a cookie sheet or tin foil.
North Country Cabin Cooking
by Mary Brubacher & Margie Knoblauch

Loaded “Baked Potato” Dip
Prep time 10 minutes
Total time 30 minutes
Makes 22 servings – 2 Tbsp dip & 10 crackers each
Ingredients
1/2 cup instant potato flakes*
1/2 cup milk*
1 cup reduced fat sour cream
4 oz (1/2 of 8 oz pkg) Neufchatel cheese, softened
2 green onions, sliced, divided
1 cup shredded reduced fat colby & Monterey Jack cheeses
2 Tbsp real bacon bits
Brown rice Triscuit thin crisps sour cream & chive
Directions
Heat oven to 350F. Mix potato flakes and milk in large bowl; let stand 5 minutes or until milk is absorbed. Add sour cream, Neufchatel and half of the onions, mix well.
Spoon into 9″ pie pan plate; sprinkle with shredded cheese and bacon bits. Bake 15-20 minutes or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with crackers.
For nutritional information go to http://www.triscuit.com
(*substitute prepared mashed potatoes and reduce milk to 2 Tbsp)

Sloppy Joe Deli Bites
1 cup coleslaw blend (cabbage slaw mix)
3 Tbsp light Thousand Island dressing
24 triscuit crackers
12 slices shaved slow roasted roast beef, halved
6 slices shaved honey ham, quartered
4 2% Swiss cheese slices, cut into 6 pieces each
24 small dill pickle slices
Prep time: 15 minutes
Makes 24 servings
Combine coleslaw blend and dressing.
Top crackers with meats, cheese, coleslaw and pickles.
Nutrition information per serving: 45 calories, 2g total fat, 0.5g saturated fat, 230 mg sodium, 4 g carbohydrate, 3g protein.
– Kraft Kitchens

7 Layer Sombrero Dip
1 oz Hidden Valley original ranch dips mix
16 oz refried beans
8 oz sour cream
1 cup diced tomatoes
4 oz diced green chilies, rinsed and drained
2 1/4 oz sliced ripe olives, rinsed and drained
3/4 cup shredded Cheddar cheese
3/4 cup Monterey Jack cheese
To serve: chopped avocado- optional
Preparation time: 30 minutes
Spread beans on 10 inch serving platter. Blend sour cream and dips. Mix. Spread over beans. Layer tomatoes, chilies, olives and cheeses on top. Serve with tortilla chips. Makes 8-10 servings.
-Hidden Valley .com

Salmon Dip
Ingredients
1 can salmon, either pink or red
1/2 cup chili sauce
2 cups sour cream
1 envelope onion soup mix
Directions
Mix all together; refrigerate.
-Janice Rupp of Belgrade
-Sr. Perspectives

Some Good Old-Fashioned Appetizers

Hot Dried Beef Dip
1 (8oz) pkg cream cheese
3 tsp milk
1 (3oz) dried beef, chopped
1/4 cup green pepper, chopped
1 small onion, grated
garlic salt
pepper
1/2 cup sour cream
Mix and spread in 8×8 pan. Bake 15 minutes at 350F. Top with 1/2 cup chopped pecans toasted in 2 teaspoons butter. Serve warm.
-Audrey Williams
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Deviled Ham Chip Dip
8 oz Philadelphia cream cheese
1/2 cup salad dressing
2 1/4 oz deviled ham
1 Tbsp pimento (for color)
1/2 tsp onion juice
1/4 tsp Worcestershire sauce
Salt & pepper
Beat all together. Serve on crackers.
-Fern Weaver
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Jezebel
(This is a popular Southern recipe)
1 (18 oz) jar apple jelly
1 (18 oz) pineapple preserves
1 (1.12 oz) can Coleman’s dry mustard
1 (4 oz) jar horseradish
Place all ingredients in blender and mix well. Pour desired amount of mixture over brick of cream cheese. Serve with Pepperidge Farm butterfly crackers, Ritz, etc. Has quite a bite, but is habit forming. This mixture keeps 1 year in refrigerator.
-Heidi Hill
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Chicken Wings
1 cup soy sauce
1 cup sugar
1 cup water
1/4 cup pineapple juice
1 tsp garlic, crushed
1 tsp ginger
Heat above mixture until sugar is dissolved. Pour over 5 pounds of chicken wings. Marinate overnight. Pour off excess liquid and bake at 350F for 45-60 minutes.

Marinated Mushrooms
1 lb fresh mushrooms, sliced 1/4″ thick
1 (8oz) bottle Italian dressing
Leafy greens
Red onion rings
Marinate mushrooms in dressing several hours, turning occasionally. To serve, drain mushrooms and pile on lettuce-lined platter. Garnish with onion rings.
-Nancy Girod
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Fried Walnuts
6 cups boiling water
4 cups walnuts
Put walnuts in boiling water; boil 2 minutes. Drain nuts in sieve. Rinse with hot tap water; drain well.
In large bowl put 1/2 cup sugar; add hot nuts. Stir until well coated. In electric fry pan heat 2 inches of oil to 300F. Add 1/2 of the nuts. Fry 8 minutes. Drain in sieve and put on brown paper; sprinkle with Lawry’s seasoned salt. Fry remaining nuts and sprinkle as above.
-Irene Snow
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Shrimp Dip
1 can shrimp, drained
1 Tbsp grated onion
2 Tbsp French dressing
2 Tbsp salad dressing
8 oz cream cheese
Garlic to taste
Horseradish to taste, optional
Mix all ingredients together and serve on party snacks or vegetables.
– Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Artichoke Dip
1 (14 oz) can artichoke hearts, drained and chopped
1 cup Hellmann’s mayonnaise (no substitute – must be Hellmann’s Mayo)
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Chopped onion (as little or much as you prefer)
Mix all ingredients together. Put in casserole dish and sprinkle with paprika. Bake in 325F oven 10-15 minutes. Keep checking until brown. Serve with crackers or cocktail rye bread.
-Judy Grover
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Spinach Dip
2 (10oz) pkgs frozen chopped spinach, thawed and drained
1 (16 oz) carton sour cream
2 cups Miracle Whip (light)
2 (8 oz) cans water chestnuts, chopped
2 pkgs Lipton dry vegetable soup mix (1.8 oz inner packs)
2 bunches green onions, sliced
2 loaves round sourdough or dark bread
Combine all ingredients except bread. Refrigerate several hours. Slice off top half of bread and make hollow inside bottom half. Cube remaining bread and fill bottom with dip.
-Marilyn Nygaard
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Dilly Vegetable Dip
2/3 cup mayonnaise
2/3 cup sour cream
1 tsp finely chopped onion
1 Tbsp dried parsley
1 tsp dill weed
1 tsp seasoning salt
1/2 tsp Worcestershire sauce
2 drops Tabasco
Mix all together. Chill several hours or overnight. Serve with vegetables.
-Gertrude Link
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Cucumber Sandwiches
1 loaf deli pumpernickle bread
1 (8oz) pkg cream cheese, softened
1 pkg dry Italian dressing mix
Approximately 2 Tbsp milk (for spreading consistency)
Spread bread slice with cream cheese mixture and top each with cucumber slice. Refrigerate at least 5 hours before serving.
-Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Bourbon Dogs
1 1/2 lbs skinless wieners
3/4 cup brown sugar
1 cup catsup
1 cup barbecue sauce
3/4 cup bourbon
3 Tbsp minced onion
Cut wieners into 1 inch pieces. Mix all other ingredients in pan; add wieners and simmer at least 1 hour. Serve hot.
-Marion Hansen
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Cocktail Meatballs
1 cup cornflake crumbs
2 lbs ground beef
1/3 cup dried parsley flakes
2 eggs
2 Tbsp soy sauce
1/2 tsp garlic powder
1/3 cup catsup
2 Tbsp minced onion
Sauce
1 lb jellied cranberry sauce
1 (12 oz) bottled chili sauce
2 Tbsp brown sugar
2 Tbsp lemon juice
-Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Copycat Beef Finger Sandwiches
1/2 lb good sliced deli roast beef
1 jar roasted red peppers
1 loaf of French bread (or similar thin sliced bread)
3 oz cream cheese
1 Tbsp sour cream
1 Tbsp mayonnaise
1 tsp creamy horseradish sauce
1 tsp or to taste Knorr pesto mix
1 tsp dill weed (optional)
1 tsp Parmesan cheese (yes the one in the jar is okay it is not necessary to have fresh)
Mix cream cheese and sour cream with pesto seasoning. Spread onto the thin bread. Put a small amount of sliced roast beef and then top with a small bit of roasted red peppers.
-Adapted from a Rochester, Minnesota meat market finger sandwiches

Asparagus Wrap
ginger root
oil or butter
3-4 precooked stalks asparagus
Swiss cheese slice
tortilla, sun dried, if available
Saute ginger root (thinly sliced or grated) in small amount of oil or butter. Remove ginger root. Saute asparagus to desired crispness. Place sliced of Swiss cheese on a tortilla. Top with 3 to 4 stalks of asparagus. Wrap tightly. Serve warmed or cold.
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Crab Dip
2 cups mayonnaise
1 can black olives
1 pkg crab meat
16 oz shredded Cheddar cheese
celery, onion, and green pepper to taste
Mix together and let flavors blend. Serve over crackers.
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Fruit Leathers
Strawberry Fruit Leathers:
2 qt strawberries
1 (2 oz) pkg powdered pectin
1 cup sugar
1/2 to 1 tsp vanilla or almond extract
Peach Fruit Leathers:
4 lb peaches
1 (2 oz) pkg powdered pectin
1 cup sugar
1/2 to 1 tsp vanilla or almond extract
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp cloves
Cherry Fruit Leathers:
4 lb cherries
1 (2 oz) pkg powdered pectin
1 cup sugar
1/4 tsp allspice or nutmeg
1/2 to 1 tsp vanilla or almond extract
Use fully ripe or slightly overripe fruit. Wash fruit; pit cherries and peaches. Puree fruit. Measure four cups puree. Stir in pectin and sugar. Add spice and extract, if desired; mix well. Line cookie sheets with plastic wrap. Spread puree 1/8 inch thick. Set oven temperature control at lowest temperature. Drying will take from three to six hours. Leathers are done when slightly sticky to the touch, but dry and pliable. (If outsides dry faster than middle, cut away the dry part and continue the rest.) Cut in strips or squares. Wrap individual pieces in plastic. May be stored up to two months without refrigeration, if properly dried. A food dehydrator may also be used to make the leathers. Set temperature control at 140F and dry for 6-10 hours, using the same method as conventional oven.
-Cheryl Heidinger
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Mike’s Mini Frank Wraps
1 lb sliced bacon, cut to length needed
14 oz beef cocktail weiners
3/4 cup brown sugar
toothpicks
Wrap wieners with bacon cuts and secure with toothpicks. Roll in brown sugar to coat. Put in pan lined with Reynolds non stick boil. Bake at 325F for 40 minutes or until sugar is bubbly. Keep warm in crock pot.
-Annette Antiqua
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Olive Cheese Bread
1 (6 oz) can black olives, drained
1 (6 oz) jar pimento-stuffed green olives, drained
2 stalks green onions
1/2 cup butter, at room temperature
1/2 cup mayonnaise
12 oz Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise
Roughly chop both the black olives and pimento-stuffed green olives. Slice the green onions into thin pieces. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20-25 minutes at 325F. The mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers!
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Pizza Crackers
1/4 cup bacon bits
1/4 cup chopped onion
2 cup shredded Cheddar cheese or shredded Mozzarella cheese
1 cup barbecue sauce
snack crackers
Mix all ingredients except crackers, in a medium mixing bowl. Spread 1/2 teaspoon mixture on each cracker. Microwave 12 crackers at a time for 45 to 60 seconds on high, or until cheese is melted. Repeat with additional mixture. Makes enough to cover approximately 60 crackers.
-Marcia Engvall
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Watermelon Pickles
-Mrs. Ruth Gurske
1 qt cider vinegar
3 1/2 lbs white sugar (7 cups)
2 Tbsp whole cloves
2 Tbsp whole black pepper
2 sticks cinnamon
1 (10 oz) jar maraschino cherries
A whole mace or a scant 1/2 Tbsp ground mace
Peel and cut melon into cubes. Soak overnight in 1/2 gallon of water and 1 1/2 Tbsp pure salt.. In the morning, drain well and boil in clear water until done and transparent but not soft through. Make syrup of sugar and vinegar. Add spices, cherries, and juice and melon to boiling syrup. Boil 45 minutes and can.
-Treasury of Treats- Holy Nativity Lutheran Church – about 1965

Shrimp Dip
-Mrs. Carol Youngberg
1 8 oz pkg cream cheese
1/3 cup mayonnaise
3 Tbsp chili sauce
2 tsp lemon juice
1/2 tsp onion juice
1/4 tsp Worcestershire sauce
Mix well & blend in 2 cups small shrimp.
-Holy Nativity Lutheran Church – about 1965

California Dip
-Mrs. Carol Youngberg
1 pt commercial sour cream
1 envelope Lipton’s onion soup mix
Blend thoroughly. Add milk as it thickens.
-Holy Nativity Lutheran Church – about 1965

The Famous Lipton California Dip
-Lipton Soup
In small bowl, blend 1 envelope Lipton Secrets Onion Soup Mix with 1 container (16 oz) sour cream; chill. Makes about 2 cups dip.
For a creamier dip, add more sour cream.
Try these delicious variations:
California Seafood Dip: Add 1 cup finely chopped cooked clams, crabmeat or shrimp, 1/4 cup chili sauce and 1 Tbsp horseradish.
California Bacon Dip: Add 1/3 cup crumbled cooked bacon or bacon bits.
California Blue Cheese Dip: Add 1/4 lb crumbled blue cheese and 1/4 cup finely chopped walnuts.