Appetizers & Sides

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7 Layer Dip by Julie G.

• 1 can refried beans
• 1 cup sour cream
• 1 cup salsa
• 1 cup grated cheddar cheese
• Lettuce
• Chopped Tomatoes
• Sliced black olives

Layer items in order of appearance and enjoy with corn or tortilla chips.
Refrigerate unused portion.


Chimichurri  by Anne J.
Can be used to marinade steak, chicken and sausages. Also, great for dipping bread, or over potatoes.

• 1/3 cup garlic (finely chopped)
• 1/2 cup parsley (finely chopped)
• 1/2 tsp salt
• 2 1/2 tsp lemon juice (fresh lemon)
• 1 tbs white vinegar
• 2/3 cup corn oil

Peel and finely chop garlic cloves; set aside. Finely chop parsley. Combine parsley and garlic in bowl. Add salt and mix well with spoon. Add lemon juice and corn oil. Mix. Last, add vinegar.


Cranberry Salsa  by Cheryl N.

• 1 package fresh cranberries (12 oz)
• 3/4 cup sugar
• 1 medium jalapeno (remove seeds)
• 1 tbsp chopped cilantro
• 1 chopped green onion
• 1 cream cheese (8 oz brick)

Coarsley grind cranberries in blender, a third at a time. Blend all ingredients and chill in fridge overnight for flavors to blend. Pour around a brick (8 oz) of cream cheese at serving time. Serve with wheat thins or assorted crackers.
Variations: Blend in ground or chopped peaches, applesauce, or mandarin oranges.


Fruit Dip  by Darla C.

• 1 package of 8 oz cream cheese
• 1 large jar of marshmellow cream (don't use quite all)
• 1 orage peel, grated fine
• 1/8 tsp ginger

Cream together all and chill for 1 hour before serving.

Maple Roasted Squash  by Emily Tho.

This is a Martha Stewart recipe that is so elegant and so simple and really delicious..and a great dish to serve when you want to be fancy-schmancy! 

• 2 acorn squash. halved lengthwise and seeded
• Salt and pepper
• 2 T. butter
• 4 T. pure maple syrup
• 1 T. assorted herbs (thyme, rosemary, parsley) 

Preheat oven to 450. Place squashes cut side up on baking pan (cut bottoms of squash so they can stand up)

Season with salt and pepper.

Place 1/2 T. butter, 1 T. maple syrup in cavity of each squash.

Sprinkle with herbs.

Roast about 1 hour until very tender and well browned, basting often with the syrup in the cavities.

Serve warm

Nana's Party Dip  by Whitney N.

• 1 lb sausage
• 1/2 C onion
• 1 can green chilies
• dash of garlic
• 1 cup sour cream
• 8 oz cream cheese
• 1 can stewed tomatoes

Brown sausage and onion, add green chilies and garlic.

Stir in remaining ingredients over medium heat.

Serve warm with tortilla chips!

SCALLOPED PINEAPPLE  by Janet T.
This is a wonderful side dish for your ham dinners, especially nice at Easter! This recipe came from my dear cousin, Marjorie Reed of Sanford, Colorado.

1 large can pineapple chunks
1/2 cup sweet cream or half-and-half
1-2 cups soda crackers, crushed
2 eggs beaten
1 cup sugar
l cube butter or margarine

Mix cream, sugar, eggs and melted butter. Layer casserole beginning with pineapple followed by cracker crumbs and then liquid and repeating. Bake at 400 for 30 minutes.

South African Scones  by Rochelle S.

• 2 C flour
• 1/4 C sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1/4 C butter
• 3/4 C milk

Sift the flour, sugar,baking powder amd salt. Cut in the butter and rub it in lightly with fingertips until crumbly. Add the milk and mix lightly with knife - do not knead. Turn the dough out onto a lightly floured surface and press into an oblong shape about an inch high. Cut out rounds with a biscuit cutter. Place on a greased baking sheet and brush the tops with extra milk or egg if desired. Bake at 475 degrees for 8 -10 minutes. Slice in half and serve warm with jam and whipped cream. Makes about 12.

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