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  Listing of Kathy's Favorite Appetizers and Soups:
 

 

Party Spinach Dip

Ingredients:

                    1 package KNORR Leek Soup and Recipe Mix
                    1 1/2 cups sour cream
                    1 cup Hellmann's or Best Food's real mayonnaise
                    1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
                    1 can (8 oz.) water chestnuts, coarsley chopped
                    3 green onions, chopped

Instructions:

                    In medium bowl, combine all ingredients and mix well.  Chill for at least 2 hours (it is best if it is in the refriderator over night).  Serve with cubes of sweet french bread.  Makes 4 cups.  This recipe can easily be doubled.

--This recipe is from KNORR except I prefer Leek instead of Vegetable Soup & Recipe Mix.


Artichoke Dip

Ingredients:

            1- 14oz can of artichoke hearts, drained and chopped
            1 cup grated parmesan cheese
            1 cup mayonaisse (light mayo works really well)
            1/2 teaspoon garlic salt or powder
            crackers

Instructions:

            Preheat oven to 425 degrees F.   Combine all ingredients (except crackers) in a glass baking dish in the order listed above.  Bake for 25 minutes or until the top is lightly brown and bubbly.   Cool briefly before serving with the crackers on the side.  Makes about 3 cups of dip.

--I can't remember where I first saw this recipe!   I've loved it since college.


Gazpacho (Mexican Chilled Vegetable Soup)

Ingredients:

            1 large peeled cucumber, diced into 1/4 inch cubes (reserve one-third)
            1 small red pepper, diced into 1/4 inch cubes (reserve one-third)
            7 ripe Roma tomatoes, or 4 large fresh ripe tomatoes, diced (reserve one-half)
            2 tbsp extra virgin olive oil
            1 tsp salt
            1 tbsp fresh lemon juice
            2 tsp honey
            1/2 tsp dried dill
            1/4 tsp cayenne pepper
            2 cups tomato juice
            2 tbsp chopped fresh coriander, or parsley, as garnish

Instructions:

Blend all the ingredients (except those that are reserved and the garnish) in a blender or food processor until they are nearly smooth.   Empty the contents into a large bowl.  Add the reserved ingredients and mix well.  Refrigerate for at least two hours.  Serve garnished with fresh coriander in chilled bowls.

--Adapted from Great Vegetarian Dishes by Kurma dasa, one of the Hare Krishna movements most celebrated chefs.
This dish is my husband's specialty and it's perfect on a hot day!


Taco Soup

Ingredients:

            1/2 lb. LEAN ground beef
            1 medium onion, chopped
            3 15-oz cans S&W Chili Beans (S&W brand only)
            1 lb bag frozen corn
            1 small can tomato sauce

            1 4-oz can green chilis, diced
            1
package taco seasoning

Instructions:

Brown beef and onion together.  Add all remaining ingredients.  Mix well, and simmer for 20 minutes.

--Very filling soup.  I got this from my Weight Watchers leader.  1 cup=1 point.  Excellent!


Black Bean Soup

Ingredients:

            2 Tbsp vegetable oil
            1 onion, chopped
            3 cloves garlic, chopped
            1 tsp cumin
            3 tsp chili powder
            1/2 tsp oregano
            3 cans (15 oz) black beans
            2 Tbsp sour cream
            Black pepper

Instructions:

In large pot over medium heat, cook onion in hot oil for 5 minutes.
Stir in garlic, cumin, chili powder and oregano.
Puree one can of beans, add to pot.
Add remaining cans of beans (draining liquid from one can).
Reduce heat and simmer for 15 minutes, stirring often.
Add black pepper to taste.
Stir in sour cream.
Garnish with salsa, shedded cheese, or fresh herbs on top. 

This recipe is amended from Bush Beans.


Spinach & Artichoke Dip

Ingredients:

            1 14-oz can artichoke hearts, drained
            1 10-oz package frozen chopped spinach, thawed and drained
            1 cup mayonnaise
            1 cup grated Parmesan cheese
            2 1/4 cups shredded Monterey Jack cheese, divided use

Instructions:

Preheat oven to 350 degrees.  Grease a 1-quart baking dish.  Chop artichokes finely in a food processor.  In a bowl, mix chopped artichokes, spinach, mayonnaise, Parmesan, and 2 cups of Monterey Jack.   Transfer mixture to prepared baking dish and sprinkle with remaining 1/2 cup of Monterey Jack.  Bake in the middle of preheated oven until the cheese is melted, about 15 minutes.

-From the San Jose Mercury News, 2/28/01.  Other variations can be found at www.allrecipes.com.


Appetizer Meatballs

Ingredients:

            1 small (8 oz) jar grape jelly
            3 tablespoons brown sugar
            3 tablespoons lemon juice
            1 jar chili sauce

Instructions:

Mix and simmer 20-30 minutes.  Pour over meatballs and serve from a crockpot or chafing dish.


Spiced Pecans

Ingredients:

            1 cup sugar
            1-2 teaspoons ground cinnamon
            1 teaspoon salt
            1/2 teaspoon ground nutmeg
            1/4 teaspoon ground cloves
            1/4 cup water
            2 cups (or more) pecan halves

Instructions:

Combine first 6 ingredients in a large saucepan; stir well.  Place over medium head, stiring constantly until sugar dissolves; then cook to soft ball stage (approx 232 degrees or 2+ minutes.)  Remove from heat.   Add pecans, stirring until well coated.  Spread pecans on waxed paper, and separate nuts with a fork.  Let cool.

-- Recipe from Beverly Paulk, December 1988.  Thanks, Mom!  These are yummy and make a great gift during the holidays.

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