#3247 - Three Cheese Mexican Dip

(by Shirley McNevich)

2 - 8oz. containers Breakstone's sour cream
1 tsp. dill
2 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 cup Pace salsa
1/2 cup shredded Mexican blend cheese (more if you wish)
tortilla crackers

In a bowl add the sour cream, dill, dried parsley, garlic powder, onion powder, salt, salsa and cheese--stir until well mixed. Serve with tortilla crackers.

#2504 - Buttery Red Potatoes

(by Shirley McNevich)

3-4 large red potatoes
1 or 2 TBSP butter OR Parkay margarine (melted)
salt
pepper
dried parsley flakes (optional)

Line a glass baking dish with foil and spray it with Pam. Wash the potatoes but do NOT peel them. Cut the potatoes (skins on ) into bite sized pieces or wedges and spread the potato pieces in the foil-lined baking dish. Carefully pour the melted butter/margarine over the potato pieces. Place another piece of foil over the top of the dish. Bake at 350 degrees for 40 minutes or until potatoes are tender. Remove from oven, remove top foil and sprinkle salt/pepper over the potatoes to your taste. You can also sprinkle dried parsley flakes over the potatoes. Serve immediately, and use tongs to serve.

#2458 - White Potato Salad

(by Rachel Guarini - friend)

8 large red potatoes
2 tsp. salt
4 hard boiled eggs (peel and chop the egg whites; if you want the potato salad to be low fat, don't use the egg yolks--your choice)
1 1/2 cups light mayo
1 1/2 cups Breakstone's sour cream (light or regular)
salt and white pepper to taste
chives or green onions (chopped) - your choice of amount
celery (chopped) - your choice of amount
dried parsley for sprinkling

In a large pot add red potatoes and 2 tsp. salt--add enough water to cover potatoes. Bring to a boil, then cook potatoes until tender (about 20 minutes). Drain, rinse and cool potatoes, then dice the potatoes. Place diced potatoes in a large bowl. Add chopped eggs, mayo, and sour cream to diced potatoes--stir until mixed. Add chopped chives or chopped green onions and chopped celery--your choice of amount--stir until mixed. Add salt and white pepper to your taste--stir until mixed. If potato salad is too dry, add a little more mayo and stir again. Place potato salad in a serving bowl and sprinkle dried parsley over the top of the potato salad. Refrigerate until cold before serving.

#2342 - Cheeseburger Soup

(by Shirley McNevich)

1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried parsley flakes
4 TBSP butter
3 cups chicken broth
4 cups diced red potatoes (wash and peel before dicing)
1/4 cup flour
8oz. Velveeta cheese (cubed)
1 1/2 cups milk
1/4 cup Breakstone's sour cream

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then set aside. In a separate skillet add 1 TBSP butter, shredded carrots, diced celery and parsley flakes--saute until carrots are tender. In a Dutch oven add the beef mixture, the carrot mixture, chicken broth, diced potatoes--cook/stir until boiling. Reduce heat to simmer--simmer until potatoes are tender. In a skillet add 2 TBSP butter--melt. Add flour--cook and stir until bubbling. Add flour mixture to soup--stir until mixed. With heat still on simmer add cubed cheese and milk to the Dutch oven--cook/stir until cheese is melted. Remove from heat--add sour cream--stir until mixed. Add extra salt and pepper to your taste if necessary.

#1583 - Tuna and Cream Cheese Ball

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 6.5oz. can albacore tuna (drained)
1/2 cup chopped nuts
1/2 cup dried onions
1/2 cup dried parsley

In a mixer add cream cheese--beat. Remove bowl from mixer--flake the tuna into the cream cheese--stir. Add 1/4 cup chopped nuts--stir. Add 1/4 cup of the dried onions and 1/4 cup of the parsley--stir. Use your hands to form the mixture into a ball. In a bowl add the remainder of the chopped nuts, dried onions and parsley--stir. Roll the cream cheese ball into the nut mixture until outside of the ball is coated. Refrigerate until cold. Serve with good quality crackers.