1 can tomato soup
1 large package cream cheese
1 small package lemon Jello dissolved in 1/2 cup boiling water
1/2 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1 pound cooked shrimp or 3 cans shrimp
Heat the undiluted tomato soup to boiling. Stir in the cream cheese, Jello dissolved in water and mayonnaise. Add the onion, celery, and shrimp. Put in an oiled mold or serve from the dish as a spread on hearty wheat crackers.
People love this one, it is from a boarding house in Mississippi:
Round Table Artichoke Casserole
1 (14-oz) can water packed artichoke hearts, drained
4 (10-oz) packages chopped spinach, thawed and drained well
8 ounces cream cheese
1/2 cup butter
2 tablespoons Worcestershire sauce
2 tablespoon dry onion flakes, pulverized
1/2 cup seasoned bread crumbs
Preheat oven to 350 degrees. Thinly slice the artichoke hearts and sprinkle on the bottom of a lightly greased 9 by 13 inch Pyrex casserole. Thoroughly mix together all the other ingredients except bread crumbs. Spread over artichoke hearts and cover with bread crumbs. Bake until crumbs are lightly browned, about 30 to 35 minutes.
8 oz. Fresh Spinach
1/2 c. Feta Cheese, crumbled
1/4 c. Onion, diced
1/2 c. Dried Cranberries
1/4 c. Pecans, chopped
1/2 c. Balsamic Vinegar
2 Tbsp. Orange Juice
Rinse spinach and tear into small pieces. Combine balsamic vinegar and orange juice to make dressing and chill. Combine salad ingredients in a large bowl. Add dressing. Toss well and serve.
Very popular in this area.
Layered Mexican Dip
1 package (8 ounces) light or regular cream cheese, softened
2 large ripe avocados, peeled, seeded and cut into chunks
1 teaspoon seasoned salt
1 cup salsa
2 cups finely shredded lettuce
1 medium tomato, seeded and diced
1 can (2 1/4 ounces) sliced ripe olives, drained
1/2 cup sliced green onions with tops
1 cup shredded cheddar cheese
Combine cream cheese, avocados, and salt in blender or food processor. Blend or process until smooth, scraping down sides once. Spread onto 12 inch round platter forming a 10 inch circle with a rim. Spoon salsa evenly over avocado mixture; top with lettuce, tomato, olives, onions, and cheese. Serve with chips.
Hot Reuben Dip
1 (3 oz) package cream cheese
1/4 cup sour cream
4 ounces sliced corned beef, finely chopped
1/2 cup grated Swiss cheese
1/4 cup sauerkraut, drained and chopped
2 to 3 tablespoons milk
Heat cream cheese, sour cream, corned beef, Swiss cheese, and sauerkraut in a small pan over low heat until hot, thinning with milk as needed. Serve with rye crackers or cocktail rye bread.
People will wonder how you got that fresh cranberry inside that sugar. I've never made this, but have had it before.
1 pkg. fresh cranberries, washed and dried
1 egg white
1 one pound box powdered sugar
1 large Ziploc bag
In a large bowl, beat the egg white until frothy. Add cranberries and mix to coat with egg white. Pour the powdered sugar into the Ziploc bag then add cranberries. Seal bag and gently roll the cranberries in sugar (you may need to separate some berries that stick together.) After the berries are thoroughly coated with the sugar, empty the contents onto a cookie sheet.
Bake at 200º for 3-4 minutes.
Gently remove (don’t want to crack the sugar shell) the cranberries from the cookie sheet to serving/storage container to cool. Refrigerate.