br>Combine ingredients for dip.
Place dip, covered, in refrigerator and
Makes 1 cup dip.
Mix all ingredients together and let stand in refrigerator overnight.
Must use Hellmann's mayonnaise.
n 9-inch pie plate. Dip chicken into egg mixture and
For the Fries:
Peel and slice sweet potatoes into small strips, put in bowl.
Mix next 4 ingredients in bowl and pour onto baking sheet. Make sure the potato strips are spread apart.
Heat oven to 450F and cook for 20 minutes or until brown and slightly crispy.
For the Curry Dip:
Mix last 4 ingredients in small bowl and put in fridge until ready to serve.
For the dip, mix the yogurt, mayonnaise, curry powder and passion fruit flesh. Add milk to thin out, if desired. Season to taste.
For the meatballs, mix the ground beef, soaked roll, onion, parsley, egg, paprika and chili paste. Season then shape into 20 meatballs. Heat the oil in a large pan and cook the meatballs for 7-8 mins, turning as necessary. Serve them with the dip.
Mix ingredients well; chill.
Serve with fresh vegetables. Recipe may be doubled.
Combine all thoroughly and chill at least 6 hours.
Recipe is better if made day before use.
Makes 1 1/2 cups.
Mix mayonnaise, milk, minced onion, horseradish, curry powder, and salt together in a bowl until smooth.
Blend with mayonnaise in order listed.
Use as dip for all types raw vegetables: celery sticks, carrot sticks, cauliflower, radishes, etc.
Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.
Bring a pot of lightly salted water to a boil. Add asparagus, and cook for about 7 minutes, until bright green. Remove to a bowl of ice water to cool. Drain and set aside.
In a medium bowl, stir together the mayonnaise, sour cream and curry powder. Transfer to a nice serving dish, and serve with chilled asparagus.
Combine mayonnaise, curry powder, onion, prepared mustard, salt, pepper and Tabasco sauce in bowl; mix well.
Chill, tightly covered, for 2 hours.
Yield:
32 servings.
Make this the day before and refrigerate.
Mix all ingredients together with a spoon.
This is a great dip for raw vegetables.
Mix well.
Perfect dip for all fresh veggies.
Combine all ingredients in a medium mixing bowl; mix well. Serve dip with raw vegetables.
Very simple.
Just mix all ingredients up and chill for 1 hour before serving.
This is a great dip for fresh vegetables, such as cauliflower, celery, carrot sticks and squash.
Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar.
Add sour cream and mayonnaise; mix well.
Cover and chill several hours or overnight.
Serve with cherry tomatoes and bite-size pieces of other raw vegetables.
Stir together curry powder, salt and mustard.
Gradually whisk in the mayonnaise, keeping smooth.
Whisk in onion and Tabasco. Chill, covered tightly, for 2 hours or overnight so flavor has time to develop thoroughly.
Makes 3/4 cup.
In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator.
Serve dip with your favorite assorted vegetables.
Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar.
Add sour cream and mayonnaise; blend well.
Cover and chill several hours.
Serve with small pieces of fresh vegetables.