For sardine spread, combine sardines, mayonnaise, sour cream, chili, parsley, capers, lemon zest and 1/2 clove garlic.
Preheat broiler. Mix remaining garlic with oil then brush cut side of baguette. Broil for 1-2 mins, or until lightly toasted. Top with cheese and broil for 1-2 mins, until cheese is melted and golden brown. Slice and serve with sardine spread.
Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
Add the rest of the ingredients and blend well.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
Bread, Water Crackers.
Cook pasta according to package instructions. Drain then rinse under cold water.
Soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top each sheet with 1 sardine then distribute pasta, carrots, bean sprouts and mint between sheets. Roll up, tucking in the ends. Roll each in a lettuce leaf and tie with butcher's twine. Serve with fish sauce.
Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Working with 1 sheet of rice paper at a time, soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top with a sardine then add 1/8th of pasta, carrots, bean sprouts and mint and roll up into a spring roll. Repeat with remaining wrappers. Serve with fish sauce.
Cook the noodles in boiling salted water according to the package instructions. Drain and rinse with cold water.
Soak the rice paper in cold water for 30 seconds, then lay on a damp towel. Top each with a sardine and 1/8 of the noodles, carrots, beansprouts and mint, then roll, tucking in the ends. Roll each in a lettuce leaf and tie with kitchen twine. Serve with the fish sauce.
In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
Stir in spinach, artichoke hearts, and Mozzarella cheese.
Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
Bake at 350\u00b0F oven for 30 minutes or until lightly browned at edges.
Serve warm with toasted bread rounds or crackers.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
old in ginger cream.
Spread evenly over the baked puff
irections for sauce:
This recipe makes enough sauce for about
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
dd vanilla and butter.
Spread on cooled pies.
For Cheese Spread: Combine ingredients in a sml
repared pan.
Heat cookie spread in the microwave until softened
Let cream cheese come to room temperature.
Mix all ingredients in a bowl with a hand mixer.
For a stronger flavor you can add 1 more tbsp of the seasoning.
Use immediately or refrigerate, for a softer spread let it sit out about a half an hour before serving.
Serve with crackers or veggies.
For a presentation effect, refrigerate for an hour and then form in a ball and roll in parsley or chopped nuts and serve.
Scoop the cheese spread into a small bowl; add the bacon, bread crumbs, parsley, and seasonings, if using.
Mix well.
Remove stems from the mushroom caps; discard.
Gently rinse and wipe the caps clean.
Spoon the cheese mixture into the mushroom wells; place on a lightly oiled baking sheet.
Bake in a preheated 350*F oven for 8-12 minutes, depending on the size of the mushrooms.
Serve hot.
In large mixer bowl, beat cheese until fluffy; beat in sour cream and dip mix.
On serving plate, spread cheese mixture into circle.
Chill at least 1 hour.
Just before serving, top with cocktail sauce then crab meat.
Serve with assorted crackers. Refrigerate leftovers.
In large mixer bowl, beat cream cheese until fluffy; beat in sour cream and dip mix.
On serving plate, spread cheese mixture into a circle.
Chill at least one hour.
Just before serving, top with cocktail sauce, then crab meat.
Garnish as desired.
Serve with assorted crackers.
Refrigerate leftovers.
Makes 12 servings.
he herbs & spices for the spread except cheese. Microwave for 30
Heat the pineapple and juice.
Then add pimento spread and jello.
Stir until dissolved.
Cool.
Fold in cool whip and refrigerate until firm.
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.