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Appetizers
Italian Butter
1 cup (250 ml) unsalted butter,
softened
1 tablespoon (15 ml) garlic, minced
⁄
cup (60 ml) Parmesan cheese, grated
1
4
1 teaspoon (5 ml) garlic salt
Using wire whisk attachment beat softened butter on medium speed until light
and fluffy. Combine garlic, Parmesan cheese, garlic salt, Italian seasoning,
pepper and paprika. Mix on low setting until smooth. Spread on bread or
crackers. Store covered in the refrigerator. Makes 8 servings.
Pizza Butter
1 cup (250 ml) unsalted butter,
softened
1 6 ounce (170 g) can tomato paste
1 cup (250 ml) Parmesan cheese, grated
Using wire whisk attachment beat butter until light and fluffy. Add tomato
paste, Parmesan cheese, garlic salt, oregano, and parsley; mix on medium
speed until smooth. Spread on bread or crackers. Store covered in the refrig-
erator. Makes 8 servings.
Baked Southern Mex Dip
8 ounces (225 g) cream cheese
2 cups (225 ml) pepper jack cheese,
shredded
1 cup (250 ml) sour cream
1
⁄
cup (60 ml) onion, finely minced
4
Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat cream
cheese and pepper jack cheese on setting 4 until blended. Add sour cream
and continue to mix. Turn off mixer and scrape sides and bottom of bowl.
Add onion, green pepper, chipped beef and half of the pecans. Mix on setting
4 until blended. Pour into greased 1
kle remaining pecans on top. Bake 20 minutes. Serve with crackers. Makes 4
cups (1 L).
Artichoke Cheese Dip
12-ounce (350 g) jar marinated
artichoke hearts, drained
3
⁄
cup (175 ml) mayonnaise
4
⁄
cup (125 ml) Parmesan cheese,
1
2
grated
Place all ingredients in mixing bowl. Using flat beater attachment, mix on
speed 4 until blended. Refrigerate for at least 2 hours to let flavors blend.
Serve with crackers. Makes about 3 cups (750 ml).
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6/29/04
9:31 AM
Page 14
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⁄
-quart (1
1
2
1 teaspoon (5 ml) Italian seasoning
1
⁄
teaspoon (2.5 ml) pepper
2
1
⁄
teaspoon (1.25 ml) paprika
4
1
1
⁄
teaspoon (7.5 ml) garlic salt
2
1
⁄
teaspoon (2.5 ml) oregano
2
1 tablespoon (15 ml) parsley
1
⁄
cup (125 ml) green pepper, finely
2
minced
2.25-ounce (64 g) jar dried, chipped
beef, finely chopped
1 cup (250 ml) chopped pecans
⁄
L) casserole dish and sprin-
1
2
1
⁄
cup (125 ml) Monterey Jack cheese,
2
shredded
1 teaspoon (5 ml) garlic salt
1 teaspoon (5 ml) soy sauce
⁄
teaspoon (2.5 ml) hot pepper sauce
1
2
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