While reading through my recipe notebooks,
I came across a few recipes I think you need to have.
These are some of my favorites that I use repeatedly.
The weather might still be a bit on the chilly side,
so try one of these recipes, gather your family
and friends around, and enjoy.
Warm and Spicy Spinach Dip
Serves many
One of my favorite restaurants in Little Rock is Trio’s.
They serve a wonderful spinach dip with pita chips.
This recipe is pretty close to theirs. The Rotel tomatoes give it some heat.
1 package chopped frozen spinach, thawed and drained
1 8-ounce bar cream cheese, softened
4 ounces shredded Monterey Jack cheese
1 can Rotel tomatoes
1 tablespoon Cavenders Seasoning
Preheat oven to 375. Squeeze moisture out of spinach. Set aside.
Combine the remaining ingredients in a medium bowl; add spinach and put in a baking dish. Bake 20-25 minutes and serve with pita chips or tortilla chips.
Chili Cheese Bake
Serves 10-12
My friend, Sue Judkins, always tells me she likes recipes that do not need more than one bowl
—so this is true to her style. She serves this as an appetizer, and all her friends love it.
Thanks, Susie!! I’ve been making this recipe for at least 15 years. It is so easy—you will love it, too.
2 8-ounce packages cream cheese, softened
2 to 2 1/2 cups grated cheddar cheese
2 eggs, beaten a little
1 can chopped green chilies
Combine all ingredients in a greased shallow baking dish (like a pie plate.) Bake at 350 for 30 minutes or until golden on top. Serve with your favorite cracker.
Cucumber Dip
Makes about 3 cups
Now this is one versatile dip. One Christmas many, many years ago,
my sisters and I decided it was great as a spread on a ham sandwich.
It is perfect to go along with carrot or celery sticks, and even better with a potato chip.
2 8-ounce cartons sour cream
1 8-ounce bar cream cheese, very soft
2 peeled cucumbers (push out seeds with thumbs) and then grate into bowl and remove juice
1/2 bunch chopped green onions
1 teaspoon garlic salt (or more, to taste)
Mix sour cream, cream cheese, and garlic salt with handheld mixer; then add green onions and grated cucumber, and stir well.
Szechuan Noodle Toss
Serves 6
This is a flavor-packed dish—and very easy to convert to a vegetarian dish by eliminating the chicken or pork.
I love this dish. It can be served warm or chilled.
1 8-ounce package thin spaghetti
4 tablespoons sesame oil, divided
2 large sweet red bell peppers, julienne cut
5 green onions, cut into 1/2-inch pieces
1 large clove garlic, minced
1 10-ounce package fresh, trimmed spinach, torn into bite-sized pieces
2 cups cubed cooked chicken or pork
1 8-ounce can sliced water chestnuts, drained
1/4 cup soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon minced fresh gingerroot
Cook spaghetti according to package direction; rinse with cold water; drain and place spaghetti in a large salad bowl. Set aside.
Heat 2 tablespoons sesame oil in a large skillet. Add red pepper pieces, green onions, and garlic, and sauté 2-3 minutes. Stir in spinach; cover and cook over medium heat 3-5 minutes or until spinach wilts. Remove from heat; cool.
Spoon mixture over pasta. Add cooked chicken or pork pieces and water chestnuts. Combine remaining 2 tablespoons sesame oil, soy sauce, and remaining ingredients and stir well. Pour over pasta mixture. Toss gently to coat. M! February/March 2015
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