#3852 - Parsley Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 tsp. Lawry's seasoned salt
1 TBSP chopped fresh parsley
1 TBSP dried dill weed
1 TBSP dried onion flakes

In a small glass bowl add mayo, sour cream, seasoned salt, chopped parsley, dill weed and onion flakes--stir to combine. Cover and refrigerate overnight. Serve with assorted vegetables or good quality crackers.

#3797 - Irish Potato Wedges

(by Shirley McNevich)

2 1/2lbs. potatoes
1/2 cup butter (melted)
1 TBSP lemon juice
1/4 cup chopped fresh parsley
3 TBSP minced chives
3 TBSP dill weed (fresh or dried)
1/8 tsp. salt + 1 tsp. salt
1/8 tsp. pepper

Wash and peel the potatoes, then cut them into wedges (like wedge shaped french fries). Place them in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook 20-25 minutes or until tender. Drain the potatoes but DO NOT rinse them. In a bowl add melted butter, lemon juice, chopped parsley, minced chives, dill weed, 1/8 tsp. salt and the pepper--stir to mix. Pour the butter mixture over the drained potato wedges--toss to coat.

#3796 - St. Patrick's Day Dip

(by Shirley McNevich)

1/2 cup mayo
1/2 cup Breakstone's sour cream
1 tsp. dried or fresh dill weed
1 tsp. Lawry's seasoning salt
1/4 tsp. onion salt
1/2 tsp. Worcestershire sauce
1 TBSP dried or fresh minced onions
1 TBSP fresh or dried chopped parsley
1 large green bell pepper
good quality crackers and/or assorted fresh vegetables

In a bowl add mayo and sour cream--stir well. Add dill weed, seasoning salt, onion salt, Worcestershire sauce, minced onions and parsley--stir to mix. Cover and refrigerate until cold. When ready to serve, slice off the top of the green bell pepper and scoop out/discard the insides. Fill the empty green bell pepper with the dip mixture, place it in the center of a serving dish, and arrange crackers and/or vegetables around it.

#3375 - Smoked Salmon Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 4oz. package smoked salmon
1/2 cup Breakstone's sour cream
1/4 cup chopped red onions
1 TBSP dill weed
good quality crackers

Drain the salmon, then chop the salmon into very small pieces. Spread the softened cream cheese in the bottom of a 9" glass pie plate. Spread the sour cream evenly over the cream cheese. Sprinkle the chopped salmon over the sour cream. Sprinkle the onions and dill weed over the top. Cover and refrigerate until cold. Serve with good quality crackers.

#3359 - Steak Sauce Egg Salad

(by Shirley McNevich)

5 hard boiled eggs
3 TBSP mayo (more as necessary)
2 TBSP Dijon mustard
2 TBSP sweet pickle relish
1 tsp. A1 steak sauce
1/4 tsp. paprika
1/4 tsp. dill weed
salt and pepper (to your taste)
a pinch of cayenne pepper

Peel the hard boiled eggs and chop the eggs. In a bowl add chopped eggs, mayo, mustard, relish, steak sauce, paprika, dill week, salt, pepper and cayenne pepper--stir well. If too dry add a little more mayo and stir again. Refrigerate until cold.

#3319 - Multi Potato Salad

(by Shirley McNevich)

1 large sweet potato
3 red potatoes
3 russet potatoes
1 cup mayo
2 TBSP white sugar (more if you wish)
1 TBSP white vinegar (more if you wish)
1 tsp. salt
3/4 tsp. dill weed
onion salt (optional--your choice of amount)

Wash, peel and cube the russet potatoes. Wash and cube the red potatoes (do NOT peel). Wash, peel and cube the russet potatoes. Place all of the potatoes and 1 tsp. salt in a pot--add enough water to cover all of the potatoes. Bring the water to a boil over medium heat. Once boiling, turn heat back to low and cook until all potatoes are fork tender. Drain but do NOT rinse, then cool to room temperature. In a separate bowl add mayo, white sugar, dill weed and onion salt--stir until mixed. Taste--if you want it more sour, add more white vinegar and stir again. If you like it more sweet, add a little more white sugar and stir again. Add more salt if necessary--stir again. Pour the mayo mixture over the cooled potatoes--used a wooden spoon to toss/stir until potatoes are covered with the mayo mixture (it's ok if the sweet potato pieces don't hold up). Cover the bowl and refrigerate overnight before serving.

#3167 - Greek Pasta Salad

(by Shirley McNevich)

8oz. raw pasta shells
1/2 cup Breakstone's sour cream
1/4 cup Half & Half
1 TBSP white vinegar
2 TBSP minced onions
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups bite sized cooked chicken pieces
1 cup crumbled feta cheese
1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup drained olives (cut into small pieces)

Cook and drain pasta shells according to box directions but do NOT rinse. Cool pasta shells to room temperature. In a bowl add sour cream, half and half, white vinegar, minced onions, dill weed, salt and pepper--stir well to mix. Pour sour cream mixture over the drained pasta shells--stir to coat. Add chicken pieces, feta cheese, chopped tomatoes, chopped cucumber and olive pieces--stir to mix.

#2997 - Irish Potatoes

(by Shirley McNevich)

6-8 medium red potatoes
1/2 cup butter (melted)
1/4 cup chopped fresh parsley
3 TBSP minced chives
3 TBSP chopped fresh dill OR 3 tsp. dillweed
1 tsp. salt
1/2 tsp. pepper

Wash and scrub the potatoes (do NOT peel). Cut the potatoes into wedges or slices. In a pot add the potato wedges, cover them with water and add 1 tsp. salt--cook/stir and bring to a boil. Once boiling, cook until potatoes are fork tender. In a bowl add melted butter, chopped parsley, minced chives, chopped dill and pepper--stir to mix. Drain potatoes and place them in a serving bowl. Pour the butter mixture over the potatoes and toss gently to coat.

#2782 - Crock Pot Pork Goulash

(by Shirley McNevich)

1 1/4 lbs. boneless pork butt (cut into 1" chunks)
1 - 14oz. can Italian style crushed tomatoes
1 envelope Lipton Recipe Secrets beefy onion soup mix
1 or 2 TBSP paprika
2 tsp. minced garlic (more if you wish)
3/4 cup Breakstone's sour cream
1 TBSP dill weed
water if necessary

In a crockpot add pork pieces, crushed tomatoes, onion soup mix, paprika and minced garlic--stir well. Add a little water if necessary, then stir again. Cover and cook on low heat for 7-9 hours or until pork is tender. Once tender, add sour cream and dillweed--stir well. Serve over rice or over cooked egg noodles.

#2731 - Whitefish Spread

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 lb. smoked whitefish (skinned, boned and flaked)
2 TBSP finely chopped green onions
1 TBSP chopped fresh dill weed
1 tsp. lemon juice
1/4 tsp. pepper

In a bowl add cream cheese, chopped green onions, chopped dill, lemon juice and pepper--mix until smooth. Add flaked fish--stir until mixed. Serve on crackers.

#2203 - Dill Weed Dip

(by Shirley McNevich)

3/4 cup mayo
3/4 cup sour cream
2 TBSP dried minced onion flakes
2 tsp. Beau Monde seasoning (Spice Island brand)
2 tsp. dried dill weed

In a bowl add mayo, sour cream, onion flakes, Beau Mond, and dill weed--stir until mixed. Refrigerate until cold. Serve with good quality crackers or vegetables.

#1710 - Dill Weed Refrigerator Pickles

(by Shirley McNevich)

9 cups cucumber slices (wash but do not peel before slicing--slice into coin shaped pieces)
2 tsp. salt
1 tsp. celery seed
2 cups white sugar
1 cup cider vinegar
1 cup sliced onions
a pinch of garlic salt
a pinch of dill weed

In a large bowl add white sugar and vinegar--stir. Add salt, celery seed, garlic salt and dill weed--stir. In a large glass jar add sliced onions and cucumber slices--pour the cider mixture over the cucumber and onions. Close the lid tight and let it sit on the counter overnight. The next day refrigerate--refrigerate for 4 days before eating.

#1668 - Dill Salad

(by Shirley McNevich)

4 cups sweet peas (cooked in water with 1 tsp. salt, cooled, drained, and placed on paper towels in a single layer to dry)
1/2 cup mayo
1/2 cup Breakstone's sour cream
2 TBSP horseradish (well drained)
1 TBSP Dijon mustard
1 TBSP dried dill weed
1/2 tsp. black pepper

Cook and drain sweet peas as directed above. In a bowl add mayo, sour cream, horseradish, mustard, dill weed and pepper--stir until mixed. Add dried sweet peas--toss to coat. Cover and refrigerate at least 2 hours before serving.

#1436 - Sour Cream Dip

(by Aunt Janie Baranowski)

1 cup mayo
1 cup Breakstone's sour cream
1 1/2 tsp. seasoned salt
1 1/2 TBSP dried onions
1 1/2 TBSP dried parsley flakes
1 1/2 tsp. dill weed

In a bowl or a mixer add mayo and sour cream--beat. Add salt, dried onions, parsley flakes and dill weed--beat until mixed. Chill. Use as a dip or salad dressing.

#36 - Snack Crackers

(by Shirley McNevich)

1 - 12 oz. package oyster crackers
1 package of original ranch dressing mix (Hidden Valley brand)
3/4 cup crisco oil
1 TBSP McCormick dill weed
1/2 tsp. McCormick garlic powder

Pour all ingredients except crackers into a large ziploc bag. Close bag, shake and mix thoroughly. Open bag and add crackers. Close bag and shake to mix until all crackers are coated. (If you don't have a ziploc bag, you can mix in a bowl).

Pour everything into a 9 x 13 x 2 cake can and spread evenly over bottom of pan. Bake at 350 degrees for 30 minutes. Stir every 15 minutes while baking.