Cooking with Susie Q

13 years ago

It’s Groundhog Day! At the very worst, we will have six more weeks of winter. It’s definitely a win-win for us up here in the north. Not only that, the Superbowl is coming and shortly after the newest episode of “Survivor.” All of these events are “snack worthy.” I hope you’ll find a new one to try or an old one to share. Please check these ones out and let me know what you think. Have fun!

Monterey Jack Salsa
I made this without avocado (I didn’t have one) and we enjoyed this one.
2 cups shredded Monterey Jack cheese
5 green onions, chopped
1 avocado – peeled, pitted and diced
1 tomato, chopped
1/4 cup chopped fresh cilantro
1 (4 ounce) can diced green chiles
1 (6 ounce) can chopped black olives
1 cup zesty Italian dressing
1 teaspoon monosodium glutamate (MSG)

Directions: In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chili peppers, olives, dressing, and monosodium glutamate. Refrigerate for at least 4 hours or overnight. Serve.

Layered Seafood Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cocktail sauce
1/2 cup chopped green bell pepper
3 green onions, chopped
1 tomato, seeded and chopped
1 cup cooked crabmeat
1 cup cooked baby shrimp
1 cup finely shredded mozzarella cheese

Directions: In a medium bowl, blend cream cheese, sour cream and mayonnaise. In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
Cover and chill in the refrigerator at least 2 hours before serving.

Reuben Dip
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

    Directions: Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine mayonnaise and dressing. Spread sauerkraut into a 9×13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise dressing mixture on top of the sauerkraut.  Bake for 20 to 25 minutes.
I look forward to hearing from you. Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.