Monthly Archives: March 2008

Pink Dip

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Submitted by Ali

Ingredients

3 blocks Philadelphia cream cheese 8 oz Pace thick & chunky salsa (any heat level)

Directions

  1. Let cream cheese soften at room temperature or microwave briefly until soft. 
  2. Put in mixing bowl & add entire 8 oz. jar of salsa. 
  3. Blend with hand mixer until cream cheese is smooth & pink. 
  4. Refrigerate for an hour or so, letting all the flavors meld together. 
  5. Serve with tortilla chips or Fritos.

Chef’s Note: The salsa must be Pace brand… nothing else will taste quite right.

Shrimp Pizza Dip

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Submitted by Ali

Ingredients

1½ pkgs cream cheese 1/3 c. Worcestershire sauce
Cocktail Sauce ½ c. white onions, finely chopped
½ c. bell pepper, finely chopped ½ c. black olives, finely chopped
1 small can of tiny cocktail shrimp 1 (8 oz.) package Colby-Jack cheese, shredded

Directions

  1. Build this just like a pizza. Start with a shallow, round pizza pan or rectangular shallow pan of equal size. Microwave cream cheese for about 30 seconds or left soften at room temperature. Blend cream cheese with Worcestershire sauce until smooth & a light tan color. Spread over bottom of pan like you could dough for a pizza crust.
  2. Add cocktail sauce as you would pizza sauce. Not too thick, but covering the cream cheese.
  3. Next, sprinkle onions, bell peppers, olives, & shrimp covering the cream cheese evenly with each. Then top with shredded cheese. This part needs to be thick so you can’t really see the other ingredients below. Serve with Fritos.

Steak Marinade

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Submitted by Wally

Ingredients

Up to 3 lbs favorite cuts of beef ¼ c. bourbon, whiskey, or rye
¼ c. Teriyaki sauce 3 tbsp Worcestershire sauce
1 ½ tsp Kosher salt 1 tsp freshly ground black pepper
1 tsp onion powder 1 tsp granulated garlic (or 2 fresh cloves, finely minced)
1 tsp lemon pepper

Directions

  1. Place meat in a zip lock bag & pour all other ingredients on top. Seal the bag & remove as much air as you can.
  2. Shake until thoroughly mixed & place bag on a plate or in a bowl (in case the bag leaks) for a minimum of 4 hours, turning the bag approximately every hour.
  3. Remove steaks & cook on a grill to desired doneness.

Balsamic Dressing

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Submitted by Ruth

Ingredients

½ c. high-quality light olive oil ½ c. high-quality balsamic vinegar
1 tsp seeded mustard 1 tsp honey

Directions

  1. Place all ingredients in a sealed jar & shake until combined. 
  2. For a bit of a kick you can add a small amount of dried chili or paprika.

Grand Cranberry Sauce

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cranberry sauce by Steve Johnson on FlickrSubmitted by Benji the Hunted

Ingredients

1lb. fresh cranberries (frozen okay) 1 c. sugar
½ c. orange juice (pulp is good) ½ c. lemon juice
½ c. Grand Marnier zest of whole orange

Directions

  1. Combine all ingredients in a large sauce pot & simmer on low heat, stirring frequently until all the cranberries pop. 
  2. Chill before serving.