Spinach & Dill Dip (Donna)

by Mrs Marvel

Sometimes, planning for a party is more fun than the actual party turns out, right? I love thinking about the foods, how they will be arranged, staging the preparation, and working on it all even though it stresses me out so much! Here’s a tasty sounding recipe that reminds me of something my sister used to make.

Spinach & Dill Dip (Donna)

1 container (8 oz) Daisy sour cream

1/2 c mayo or salad dressing (i.e. Miracle Whip)

1 1/2 tsp chopped parsley

1/2 tsp dill weed

1 c fresh spinach, finely chopped

In medium bowl, combine first 4 ingredients. Stir in spinach until well combined. Chill, covered, 3-4 hours. Serve w/ crackers. Makes 1 1/3 cups.

Italian Style Casserole (Nancy Tucker)

by Mrs Marvel

While you are holed up in your self-quarantine, this might be a hearty, robust casserole for a hungry family. Looks like the macaroni will make a single layer topped with a beefy and tomato-y layer.

Italian Style Casserole (Nancy Tucker)

1 lb ground beef

1 medium onion, chopped

1 clove garlic, minced

1 T salad oil

1 10 oz pkg chopped spinach (frozen)

1 lb jar spaghetti sauce

1 8 oz can tomato sauce

1 6 oz can tomato paste

1/2 tsp salt

dash pepper

2 cups cooked macaroni

1 cup shredded sharp (cheddar) cheese

1 cup soft bread crumbs

2 well beaten eggs

1/4 cup salad oil

Extra shredded cheese for topping, parmesan?

Brown beef, onion, garlic, in oil. Cook spinach according to directions, drain & reserve liquid – add water to make 1 cup. Stir spinach liquid and next 5 ingredients (spaghetti sauce, tomato sauce, tomato paste, salt, pepper) into meat mixture. Simmer 10 minutes. Combine spinach with macaroni, cheese, crumbs, egg & oil. Mix well. Spread in 9x13x2 pan. top w/ meat sauce, sprinkle with cheese if desired – Bake 350º 30 mins. Let stand 10 min before serving.

 

Crab Meat Dip

by Mrs Marvel

This recipe gives you some latitude for spiciness. Chili sauce traditionally is a mild red chili sauce – Heinz or similar variety. But, in this modern age of sriracha sauce, you can kick it up as spicy as you want! The sour cream will cool the burn and make this dip a savory star of your next party.

Crab Meat Dip (Donna)

1/4 cup dairy sour cream

3 tbsp chili sauce

2 tbsp mayonnaise

2 tbsp chopped green onion w/ tops

1/8 tsp dill weed

1 can (6 1/2 oz) crab meat, drained

In medium bowl combine sour cream, chili sauce, mayo, green onion & dill. Stir in crab meat. Chill, covered, 3 hours Serve w/ crackers.

Chunk light tuna drained & flaked may be substituted for crab meat.

Makes 1 cup

Baked Beans

by Mrs Marvel

Here’s a bit of a mystery – a baked beans recipe with no beans in it.I suggest from the small quantities that this is for a standard can of beans (15 oz) or possibly a 33 oz can. I remember seeing some recipes that said things like “1 #10 can…” A long while ago my sister had to find out what exactly a #10 can was. That is a monster can – 6 pounds 6 ounces. The #10 can is 7″ high by 6 1/4″ diameter. Way back in the late 1890s or early 1900s, can sizes became standardized, and they were numbered 1 through 10. So great! But, modern cans don’t tend to follow the old standardization. You may notice a recipe will call for 16 oz of something, but your can is 14 oz – this may be due to “hidden price increases” by manufacturers. A hidden price increase happens when they keep the item price the same but reduce the quantity of the product you get for your money.

Baked Beans (sauce only)

1/4 cup ketchup

2 tbsp molasses

1/4 tsp dried mustard

1/4 cup brown sugar

Upside Down Ginger Pear Pudding

by Mrs Marvel

This is one of those “pudding that is really a cake” recipes. Upside down cakes were tremendously popular in the mid 20th century as they look so fancy once turned out for serving. But, they are pretty simple really! Slice your fruits and arrange them in a pattern in the bottom of your baking pan, then pour the batter over top and bake according to the cake instructions. The fruits & sugars at the bottom form a syrup or glaze that when turned out makes the cake moist and sweet. This particular combination of ginger & pear is delicious and sounds like something you would have in winter. Pear harvest begins in August and continues until all the fruit is removed from the tree. Certain high-end orchards grow or import fancy pears at the Christmas season as well. Gingerbread combined with the ginger-pear topping sounds very “holiday” to me.

Upside-Down Ginger-Pear Pudding

Arrange in rows in bottom of well greased square pan (9x9x2) about 2 pears, peeled and sliced thin (in 16ths or less)

Pour over the pear slices 1/2 cup corn syrup & gingerbread batter

Bake about 40 minutes in moderate oven (350º)

When done, turn pan upside-down on serving plate. Do not remove from pan for a minute to allow syrup to run down over cake instead of clinging to pan. Serve warm with whipped cream or your favorite hot pudding sauce (vanilla, lemon, etc).

Serves 8 to 9 generously

Gingerbread Batter

Sift together:

1 1/2 cups flour

1 tsp soda

1/2 tsp salt

1/2 tsp ginger

1/2 tsp cloves

1/2 tsp cinnamon

Mix together and stir into dry ingredients:

1 egg

3/4 cup molasses

1/2 cup hot water

Blend in 1/4 cups shortening, melted