Tasty Spinach Dip (from the future!)

Ingredients

1 block (stick) of cream cheese
1 500 ml container of sour cream
1 can (approx cup and a bit) of spinach, drained
1/2 cup of water chestnuts, diced
1 pkg of dried vegetable soup mix
1 round loaf of sourdough bread

Directions
In a bowl, cream together the cream cheese and sour cream. Chop up the spinach and add.
Add the diced water chestnuts and the soup mix and stir to combine.
Set the mixture aside in the fridge for a few hours. When you're ready to serve, cut a lid in the sourdough roll and pull out the insides, thus turning it into a "Bread bowl". Keep the inside bread for dippin'. Spoon the dip into the bread bowl and enjoy!...Now...Or in the FUTURE!!!

 

Wayne's Vegetable Spew

Ingredients

1 can White Kidney beans
1 large can of diced stewed tomato
1 can Beef Broth
1 large carrot, thinly chopped
1 celery stalk, thinly chopped
1 potato, diced
1 1/2 cups shredded beet greens
1/2 a white onion, diced
2 fresh rosemary sprigs
1/2 cup of fresh parsley, chopped
1 tsp parmesan cheese (optional)
Salt and pepper to taste (optional)

Directions
Add tsp of butter to a large pot over medium heat. Add diced onion and cook to soften.
Next add the potato, carrot and celery. Cook for a few mintes together, then add the canned tomato.
Next rinse the kidney beans, set half the can aside. Puree half the can of white kidney beans with
the can of beef broth. Once pureed, add to soup. Add rosemary and parsley now. Next, add the shredded
beet greens. If you want to add cheese to the dish do so now. Now its done! Just before serving add the
remaining whole kidney beans.
Garnish with parsley
Serves 4

 

Granny Barton's Cheese Bites

Ingredients

1/4 pound of Kraft Imperial cheese
1/2 pound of butter or margarine (butter is better)
2 cups flour
Pinch of salt
Cayenne pepper to taste

Directions

Preheat oven to 350 degrees.
Blend butter and cheese together (a pastry blender
works well for this). Then slowly add the 2 cups flour
salt and cayenne. Blend. When mixed, remove dough from bowl
and roll into 1 inch thick cylinder shape. Cover in cling wrap
and chill. Once chilled, remove from cling wrap and cut into 1/8
or 1/4 inch thick rounds. Place the rounds on a non-greased baking
sheet and cook at 350 for 8 minutes!

Sorry for the old-fashioned measurments, this was my Gran's recipe

 

Melissa's “globe-trottin” Curry

Ingredients

8 oz of beef, pork, chicken, fish (or chickpeas) cut in cubes/chunks
1 large green pepper, cut in thin strips
1 small yellow pepper, cut in thin strips
1 small red pepper, cut in thin strips
1 medium onion, diced
3 cloves garlic, minced
1 medium carrot, julienned
2 cups brocolli crowns (optional)
3 tbsp hot chili sauce
1 cup coconut milk
2 tbsp curry powder( I use meat masala mix)
1 tsp cumin
3 tbsp lime juice
2 tbsp sugar
1 tspn salt

Directions

Cut peppers into thin strips, cube meat, dice onions, julienne carrot, prepare broccolli and mince garlic.
Over high heat add about 4 tbsp of your coconut milk to a wok. When the coconut milk starts to seperate and look more oily add your onions and garlic, mingle, reduce heat slightly so garlic wont burn. Next add the hot sauce, lime juice, sugar salt and spices, let it mingle.Next add the meat, let cook and brown if necessary. Now add the rest of the coconut milk, turn down the heat a bit. Now you can add the veggies, add the broccolli last so it wont get soggy. And VOILA!!! you're done!!
You can enjoy this dish over rice or noodles, even pasta!