Recipes - Dips and Starters

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NOTE: This page is a daughter page of: Recipes

On these page I keep a collection of my mother's recipes for dips and "starters" (and old fashioned thing).

Dips and Starters

Bee's Dip *

  • 1 cup sour cream
  • 1 cup mayonnaise

  • 1 cup tomato sauce
  • 1 pk French onion soup

Mix together.

Creamy Dip

  • 1 carton sour cream or cream cheese or yogurt
  • 1½ tablespoons mayonnaise

  • 1 teaspoon lemon juice
  • ½ teaspoon salt

ground black pepper Add any of following to base mixture: Curry powder, paprika and chopped parsley Soya sauce, chives, chopped ginger Chopped capsicum, celery and shallots.

Liver Pate

  • 1 knob liverwurst, mashed well - add soft butter
  • salt, pepper
  • chopped parsley
  • ½ teaspoon dried thyme

  • pinch nutmeg
  • 2 teaspoons grated onion
  • 2 tablespoons cream
  • dash sherry or brandy

Mix all and refrigerate overnight.

Creamed Poppy Seed Log

  • 8 oz (227g) creamed cheese
  • 1 tablespoon dried sage
  • 2 tablespoons finely chopped spring onion

  • ½ teaspoon salt
  • ½ teaspoon lemon juice
  • 2 tablespoons poppy seeds

Combine all, shape into log and refrigerate till firm. Roll in poppy seeds and serve.

Nuts And Bolts

  • 125g butter/marg
  • 2 tablespoon oil
  • ½ teaspoon curry powder
  • Pinch cayenne
  • 2 tablespoon worstershire sauce
  • 1 teaspoon paprika

  • 2 tablespoons sesame seeds
  • 1 clove garlic
  • 1 teaspoon salt
  • 150g snack time or pretzels
  • 2 cups Multigrain cereal
  • 150g sesame nut mix or salted mixed nuts

Heat butter, add curry and all spices. Put all ingredients on baking tray. Drizzle with spicy butter and stir. Bake slowly 250oC for 45 minutes, stir occasionally. Cool and store in airtight container.