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Old 09-27-2005, 12:43 PM   #51
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and here is pic of pumpernickel dip :) - why is it so huge?


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Old 09-27-2005, 12:45 PM   #52
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Paula, this one is all MINE! I'm going to jump right in and take a "dip." Great pic. I've saved the pic and recipe - calling it "Paula's Dip." Thank you. I'm ready to party.


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Old 09-27-2005, 02:58 PM   #53
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we should have a dancing icon here- this one is pretty good :)

mish, I will try to submit few more really nice recipes somewhen during this week- so keep your eyes open
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Old 09-27-2005, 04:32 PM   #54
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Originally Posted by kitchenelf
Pateintly waiting for mudbug to step ASIDE and AWAY from that dip!! Dang that sounds good!
NO WAY!!!!

I saw it first.
Kool Aid - Think before you drink.
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Old 09-28-2005, 12:14 AM   #55
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w/respect to the mushrooms...there was no topping - it was just all soft and yummy- I could probably get the recipe if I wrangled enough...want it?
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
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Old 09-30-2005, 10:26 PM   #56
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I'm so outta date here.. lol.. but I still really love those little tiny bread slices w/ the browned sausage and velveeta
~ Christy

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. (George Eliot)

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Old 10-03-2005, 10:56 PM   #57
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Hot Bacon Cheese Spread

1 16 ounce loaf round bread
12 slices bacon, crisp and crumbled
1 8 ounce package Shredded Colby/Montery Jack cheese
1 cup grated parmesan cheese
1 cup mayonaise
1 small onion, finely chopped
1 clove garlic, minced

Cut the top of the bread off, removing center leaving the shell 1 inch thick. Cut removed bread into bite size pieces and set aside.

Mix remaining ingredients in a small bowl. Spoon into hollowed out bread shell. Cover shell with the top piece of the bread, and place on a cookie sheet.

Bake at 350 degrees for 1 hour. Serve with the bread pieces or crackers.

makes about 3 1/2 cups.

Note: To reheat, microwave filled bread shell with the top on for 1-2 minutes or until thoroughly heated, stirring once
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Old 10-03-2005, 11:35 PM   #58
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Some awesome recipes guys. Here's one I make called Hanky Panky

brown 1# ground beef & 1# italian sausage.....drain off the fat. Then put it back in the pan and add 1# block of velvetta cheese, 1/2 tsp. dried oregano, 1/2 tsp. garlic powder. Stir until the cheese is melted.
Serve on Party Rye Bread. I keep mine warm by transferring it to a slow cooker.

This stuff is so good that people always request it.
Se non supporta il calore, vattene dalla cucina!
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Old 10-09-2005, 11:00 AM   #59
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I haven't looked at all of the posts, but what great ideas. If I'm fixing a full meal at home I do a really light relish tray -- fresh, pickled or marinaded veggies, maybe a bit of cheese and bread/crackers, but not much. I want my guests to be hungry when they sit at the table. When I go out to a party where the appetizers are the meal, I make an artichoke dip. Others make a spinach and artichoke dip, but everyone tells me they like mine best. The spinach can water it down, and wringing it out can be such a chore.

1 can artichoke hearts
1 pkg Good Seasons Italian salad dressing mix
1/2 c mayo
1/4 c parmesan (you can actually use the dry stuff in the green container)
few dashes hot sauce

Food-process until creamy, sprinkle extra cheese on top, bake until bubbly and brown on top (425 for as long as it takes ... 15 min maybe ... I've found my numerous ovens to vary a LOT in how long this takes).

Serve with triscuits, slices of a baguette, or any other favorite to spread upon.
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Old 10-22-2005, 11:03 AM   #60
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Hot Reuben Dip

1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef

In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Many variations you can try. Thise recipe is great with good beer and good friends. Enjoy!

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