101 Things to Do with Ramen Noodles by Toni Patrick – ISBN: B003R7L020 [download new books]

  • Full Title: 101 Things to Do with Ramen Noodles
  • Autor: Toni Patrick
  • Print Length: 128 pages
  • Publisher: Gibbs Smith
  • Publication Date: April 4, 2005
  • Language: English
  • ISBN-10: B003R7L020
  • ISBN-13: 
  • Download File Format | Size: epub | 246,07 Kb
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Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series:101 Things to do with Ramen Noodles.

Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life?

How about recipes like:

 

* Creamy Chicken Noodle Soup

 

* Summer Garden Soup

   

* Zucchini Salad

   

* Creamy Beef and Broccoli Noodles

   

* Ramen Burgers

   

* Chicken Alfredo

   

* Pork Chop Ramen

   

* Tuna Noodle Casserole

   

* Garlic Noodle Sauté

   

* Beer Noodles (the ultimate college crowd pleaser!)

   

* Chinese Veggie Noodles

   

* Corny Cheese Noodles

 

Editorial Reviews

 

Keywords

llas, Puddings, and More

Marie Simmons

FOR THE COOKS IN MY FAMILY

Nana (in memory), my mentor

Mom, my inspiration

Aunt Tess, my idol

Aunt Rita, my role model

Stephanie, my guiding light

Seraphina, the brightest light in my life

Contents

Acknowledgments

Introduction

A Rice Glossary

How to Cook Rice

Soups

Salads

Little Dishes and Sides

Risotto

Pilaf

Paella

Other Main Courses

Rice Pudding: Savory and Sweet

Sweet Endings

Sources

Searchable Terms

Other Books by Marie Simmons

Copyright

About the Publisher

Acknowledgments

More than ten years ago I spent several years exploring the world of rice while working on Rice, the Amazing Grain. I became fascinated with rice because I didn’t know very much about it. At the time risotto was new to me and pilaf exotic. I realized that even stir-fries, salads, and puddings were dishes I yearned to explore in depth. I turned that curiosity into a book, researching and gathering a treasury of information and experimenting endlessly with rice recipes. Along the way I not only learned to cook rice but also learned to love it.

My fascination with rice did not end in 1991 when Rice, the Amazing Grain was published. Nor did it end, a decade later, when the book went out of print.

Over the years my rice education continued to grow. In my travels to Asia, the Mediterranean region, and South America I have eaten rice, learned to cook more rice dishes, and tried new (to me) varieties of rice. Meanwhile at home demographics have radically changed the profile of the restaurants where we eat and the markets where we shop. I don’t have to go to Bangkok to eat coconut rice pudding with mango or to Delhi to find baby basmati rice. To add to the excitement, the United States is producing more varieties of rice, and many exotic rices are being imported from Asia and other parts of the world.

With so many new recipes and new rice information “milling” about in my head, writing a second book was inevitable. But I did it only because Harriet Bell, an editor and friend, said decisively, “Let’s do it,” over a glass of iced tea when I casually mentioned that “maybe some day I should write another book about rice.”

A cookbook is never a solitary task. Recipes, stories, and information come from many sources—colleagues, new friends, old friends, and family.

Revisiting my decade-plus old notes and dog-eared fat files (there are some advantages to being a pack rat) reminded me of the kindness and generosity of the people who were there to advise and encourage me through the process of writing and researching Rice, the Amazing Grain, my first “real” cookbook. They are Susan Herner, Elizabeth Crossman, Kris O’Brien, and Gloria Spitz.

Thank you to the experts and growers in the industry who have continued to help me over the years with my various rice projects: Richard Long and Mark Denman at RiceTec, Inc., in Alvin, Texas, Donna Bayliss of Bayliss Ranch in Biggs, California, Michael Martin at the Martin Rice Company in Bernie, Missouri, the Lundberg Family Farms in Richvale, California, and Timothy Johnson of the California Rice Commission.

Now, many years—and cookbooks later—I am fortunate to have more people to whom I express my gratitude: Judith Weber, my stalwart agent and loyal confident, Ken Lee and Caryl Levine of Lotus Foods, who keep me supplied with their incredibly beautiful exotic grains, and Dr. Henry Beachell, rice expert at RiceTec who patiently vetted my new rice glossary. Special thanks to Kim Park, the National Consumer Education Director at USA Rice Federation, and Kasma Loha unchit, friend, cookbook author, and excellent Thai cooking teacher who taught me to cook rice, Thai-style.

Thank you to Brooke Jackson for expertly retesting many of my recipes, to Libby Connolly at The Spanish Table in Berkeley, California, for her paella advice, to Judith Sutton for correcting my mistakes and asking all the right questions, and to book designer Lee Fukui for such a beautiful book.

Finally, but not least, I thank our good friends and our neighbors for putting up with all the rice leftovers that I plied them with (or left on their doorsteps if they happened not to be at home). And an especially loving thank you to John for being there at the table, uncomplaining, as I fed him meal after meal of rice, rice, and more rice.

Introduction

How nice

Is rice!

How gentle and how very free from vice

Are those whose fodder is mainly Rice.

Yes: Rice! Rice!

Beautiful Rice!

All the wrong in the world would be right in a trice

If everyone fed upon nothing but Rice.

Of all the foods in the world, rice as this little poem expresses, is the gentlest of foods. The grains, gracefully curved on two sides, come together in a soft point at each end. The absence o
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Alchemy: Activating Healing

PART THREE: Autumn

CHAPTER 19. Twilight: Clearing the Mind

CHAPTER 20. Abundance: Give and Receive

CHAPTER 21. Autumn Equinox: The Soul Harvest

CHAPTER 22. The Fruit: Ripening with Grace

CHAPTER 23. Nurture: Actions Speak Louder than Words

CHAPTER 24. Rite: Honoring the Ceremonial Flow

CHAPTER 25. Gather: The Path of Kinship

CHAPTER 26. The Labyrinth: What the Heart Whispers

CHAPTER 27. Spell: Enchanting Intentions

PART FOUR: Winter

CHAPTER 28. Midnight: Reflecting the Inner Landscape

CHAPTER 29. Contemplation: Peace & Bliss

CHAPTER 30. Winter Solstice: All the Blessings

CHAPTER 31. The Seed: The Wisdom Years

CHAPTER 32. Nourish: You Are What You Eat

CHAPTER 33. Rest: The Deep Drink

CHAPTER 34. Gratitude: The Path of Enlightenment

CHAPTER 35. The Moon: What the Moon Sees

CHAPTER 36. Conjure: Limitless & Divine

Resources

Acknowledgments

Index

Notes

About the Authors

Photographer Credits

FOREWORD

You are a seeker. You have likely opened these pages looking for a path to the life that is calling you from the inside out. Sometimes this call comes as a yearning for what we know is possible but have not yet seen. Sometimes it comes from an innate guiding wisdom attuning us to what makes us more alive. Other times, we are hunting for deeper meaning to heal our sorrows, losses, and betrayals.

If you are a parent, you may be seeking this for the sake of your young ones, aligning your highest hopes with your greatest actions so that they can have the life you dream for them. Not only do I honor your journey that brings us together here; I also recognize our need for company, for teachings, for caring as kindred spirits.

Do you know that you are holding not only a book but a portal which, when used well, can bring you a plethora of choices and some entirely new landscapes to build your life upon, if you are inspired to take action? Only you, however, can be the medicine, the answer. Only you can leave your unique legacy and connect your heart with the great awakening that is calling us all. If you are not sure how powerful such a portal can be, then I would like to share my personal story with you.

I was visited by the Sacred in a mystical dream when I was eighteen years old, and the message I received guides my life even now, though I rarely share it. My dream awakened and anchored in me one of my deepest longings, and the belief that it is possible to find what you are seeking because in many ways what you yearn for most is also seeking you.

This epic vision began by knowing that on this particular day I would die. At first I acted heroically to escape all perils in order to survive. When sunset came, I stood triumphantly under the blue sky, believing I had survived the odds. This is when dark thunderclouds rose from the horizon, moving with uncanny speed like time-lapse photography, and aimed solely in my direction. One single stroke of lightning flashed, cracking my bones with a boom that I can still hear. Yet my life did not end here. My sister came running and held my body, a mere shell now in her arms as she wept. I found myself hovering above her, wanting to comfort her but to no avail. This is when I noticed that there was an angel spirit by my side. She told me that she was here to be my guide, and that if I would travel with her she would show me the seven doorways of life. Before you get your hopes up, I am only able to tell you about two of these—the first and the last.

In the first door, shrouded in darkness, were souls wandering without consciousness in brown, hooded robes. What was alarming is that they did not notice one another, least of all themselves, even when they bumped against each other in the dark. They lacked any awareness of interconnectedness, and witnessing this brought deep sorrow.

The last doorway was a far contrast from the first. The door itself was an arbor covered in leaves, ornate veils, and flowers, and when you entered you were embraced by music, the beauty of nature, unbelievable fragrances, colors, and people lying in groups on beds of green moss, and dancing freely in the waterfalls and streams. Entering, I beheld women and men talking together with more love, intimacy, and communion than I had ever seen. In cuddle-piles and with direct eye gazes, they were captivated in deep conversation and laughter. They seemed to easily hold complex, intimate emotions with compassion and kindness.

Children were playing among them, fed and tenderly cared for by their collective devotion. Everyone was respected. My heart was so moved that even now, as I write these words, tears come to my eyes. I wanted this authentic relationship with self and others, and this world of peace. As a teenage single parent to a one-year-old, I had little support; never before had I witnessed such a scene in my waking life. How cou
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to encourage our customers to explore new food experiences in an atmosphere that doesn’t intimidate.

One constant menu item, though, is barbecue. My fascination with the intricacies of the craft of barbecue has led me to crisscross the country sampling other people’s versions of this classic, taken me to the Memphis in May International Barbecue Championship three years running, and eventually found me at the doorstep of John Willingham, two-time National Barbecue Champion. With a little work, I talked him into building me a barbecue pit that incorporated his infinite knowledge of the method. Satisfied that we finally had the understanding, experience, and equipment necessary to do it justice, in 1988 my partner and I opened our own version of that 16 / The Thrill of the Grill

unique American phenomenon, the barbecue joint. We called it Jake and Earl’s, after my one-eyed dog and my partner’s two-eyed father.

I love food but I think of it as part of the celebration of life, rather than the centerpiece. The Thrill of the Grill presents no-fuss food, meant for people who like to explore new and interesting tastes but don’t want to be burdened by intricate preparations. Strong equatorial flavors and spices, the barbecue of the South, and the excitement and informality of cooking over live fire are what this book is all about.

Chris Schlesinger

Boston, Massachusetts

Chris Schlesinger & John Willoughby / 17

Grills Just Wanna Have Fun

Grilling is described by Auguste Escoffier, the father of classical cuisine, as “the remote starting point, the very genesis of our art.”

He wasn’t kidding. In fact, humans have been cooking with fire since before they were humans: There is good evidence that homo erectus types like the Peking man and Java man were grilling just after dinosaurs had checked out. Through the years, the basic principles they observed have not really changed much, a fact you should keep in mind as you read this chapter. I want to give you the benefit of my fifteen years of professional grilling, but at the same time I want you to preserve the notion that it is one of the simplest and purest of cooking forms.

What exactly is grilling, and how is it distinguished from other cooking methods? Well, in grilling, the food to be cooked is placed within a few inches of the direct heat of a fire and is cooked by conduction, the goal being to concentrate the juices in the middle while searing the outside. During the searing process, the reaction of the food to the high heat of the fire produces a browning and a concentration of flavor on the exterior. This is what we mean when we talk about that indefinable “grilled” flavor.

The physical process that takes place during searing is known as the Maillard reaction, after the French scientist who discovered it.

In layman’s terms, this complex reaction can be summarized easily:

“Brown food tastes better.” Think of the difference between the taste of golden-brown bread crust versus the rest of the bread, or the aroma of roasted versus unroasted coffee beans, and you will understand the process that gives grilled foods their intensity of flavor.

So now that you know all about the Maillard reaction, you’ll have an answer to the favorite rhetorical question of backyard cookouts,

“How come grilled food tastes so good?”

A cooking process can also be defined partially by looking at the characteristics of the food best suited for it. In general, grilling is suitable for ingredients that are tender and cook relatively quickly, since the intense heat needed for grilling makes it impossible for any food to remain on the fire for very long without being cremated.

19

For example, when grilling meat, only cuts such as steaks or chops, which are relatively small and free of connective tissues, are suitable.

It is good to know these things about grilling, because they increase our appreciation of the technique as a serious and time-honored culinary method. It is also important to note that it is a very healthful method of cooking, since you very rarely use butter, cream, or fats in grilling. The most important aspect of grilling, however, is still the indisputable fact that cooking outdoors with fire is fun.

To me, grilling lends itself to the invitation “Let’s eat and drink and enjoy some time together.” In the words of James Beard, one of the first to fully appreciate the American grilling tradition, “What fun is there to a picnic or a barbecue if there is present the feeling of discipline or restraint? Whether your first task is to be grilling two lamb chops or barbecuing a couple of pigs…do either with a heart and spirit and have a good time doing it. Otherwise there is no point to this business at all.”

To me, that’s the gospel from the mountain.

The Grill

There are grills of all types on the market. They range from inexpensive hibachis you can buy in the Seasonal Items aisle of an
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the sun, the Goddess, the God, the sabbats, and more. They offer guidelines for honoring the changing seasons, planetary cycles, and the Mother. All Wiccan rituals welcome a personal touch as each practitioner contemplates the higher power within and surrounding them. Through rituals, Wiccans work magic that takes them beyond the human limitations of mind and substance, creating a sacred connection with Spirit.

This is not to say one must deny or disregard desires of the flesh. Spell casting for material gain or comfort is a legitimate manifestation of the Divine. We are put here on this earth plane to learn lessons of the highest order such as forgiveness, trust, and the gift of life, but we must still thrive on the material level. When we prosper and flourish, we illustrate to the world the many forms of abundance available to us all. As the faery saying goes, “Work for yourself, and soon you will see that Self is everywhere.” By casting a spell, we tell the Universe it is okay to send us our most fervent desires. We will it to happen, and as long as it is in the highest good of all concerned, the Universe complies. We are in charge of our own destiny; we create our own reality. When we look deep within, we see that the Divine Universe is not outside of ourselves, but within us. This revelation is so profound and expansive that Wiccans utilize rituals and symbols to conceive its vastness. It is when you stop trying to understand through the commonplace and the five senses that these rituals and symbols open up those channels of understanding and propel you toward enlightenment and personal growth.

Symbols speak volumes to our unconscious mind of things that cannot be explained, defined, or fully comprehended with our everyday language. They represent concepts that extend far beyond human understanding. Wiccan symbols provide a point of reference, a wider awareness for “that-which-cannot-be-told,” and allow infinite interpretations of experience, especially those in which one feels the connectedness to Spirit. Symbols speak of love and the universal and eternal intelligence that is omnipotent, omniscient, and omnipresent. Symbols put us in touch with our younger selves, when we never doubted out intimate relationship with the Universe. Therefore, they are essential for recognizing and remembering the love the Mother holds for all Her children.

Symbols hold a place in magical history as well. Often symbols were used to hide the workings of ancient people from a populace afraid of self-sufficient women. Many people had moved so far away from their natural roots that they deemed women who practiced the Old Religion evil witches. The pentagram, ankh, and symbols of the Goddess and the moon in Her many phases were carved into woodworking, sewn onto robes, or engraved onto chalices and athames. These symbols provided identification amongst fellow worshipers, which enabled them to maintain anonymity from the society at large.

You need not belong to a coven of witches to practice these age-old traditions: you just need to believe that something wiser and older than you is working in harmony with nature. Through heightened consciousness—seeing the life force in everything—you can direct nature’s gifts for your highest good as well as for that of others.

To ensure the most potent kitchen magic, we suggest that you consecrate your kitchen, stove, and utensils. Consecrating your tools is a means of purifying them from past energies and intent and infusing them with your vibrations and purpose. If this ritual seems complicated, we invite you to create your own for manifesting a sacred environment that feels right for you.

Place a pentacle on your kitchen counter. A pentacle is a physical representation of the pentagram, a five-pointed star, which symbolizes the four elements in balance with Spirit. Fill a chalice or other cup with water. The chalice is symbolic of the receptive passivity of the Mother’s womb. With your finger or an athame, draw three pentagrams in the air over the chalice and say

I purify thee, O Element of Water,

And cast out from thee

All impurities and negativity.

By My Will so Mote it Be.

Place a pinch of salt on the pentacle. Draw three pentagrams over the salt and say

I purify thee,

O Element of Salt,

Free of contamination, pure by nature,

I infuse my blessing upon thee.

By My Will so Mote it Be.

Add the salt to the water and say

I mix this water and salt

So that whatever it touches

Shall be blessed by my pure intent.

By My Will so Mote it Be.

Walk around the perimeter of your kitchen and sprinkle the stove, oven, your utensils, and anything else you wish to be purified. Say

By casing this water and salt

No interference can permeate

My spells good and true.

By My Will so Mote it Be.

Place an inch of sand in a thurible or other safe incense burner. Burn charcoal, a represen
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dulse. In the course of the presentation, he uttered the word umami, not exactly an expression that was common in our native Denmark and certainly not one that was associated with Danish food. Ole already knew about this mysterious fifth taste from a decades-long love affair with Japanese cuisine and, more recently, his interest in it as it related to edible seaweeds. When Ole approached Klavs afterward to ask what the term ‘umami’ meant in his universe, that of gastronomy, the idea of writing a book together was floated, and the project soon took on a life of its own.

There is something truly exciting about running up against a challenge to our preconceived notions of the world and how it is organized. These ideas have often developed gradually and imperceptibly in the course of our lives without our even being aware of their presence. But if we are suddenly confronted with a reality that does not align with our outlook, or that perhaps is much bigger and more all-encompassing than we had believed, it can lead to one of those famous ‘aha!’ moments. We start to become aware of details we had not noticed before or, possibly, knew about but had not really articulated as a concept with a distinct name. We discovered that umami was as deeply embedded in European cuisines as in those of the East. By attaching a single word to this taste, we were immediately able to bring into focus a host of discrete sensory impressions related to it and to start to analyze them.

We approached the subject from very different perspectives. As a professional chef, Klavs sees great value in the venerable traditions of Danish food culture, while at the same time exploring ways in which it can be renewed by taking advantage of modern food science and the precepts of the New Nordic Cuisine, which emphasizes local, seasonal products of the highest quality. Ole, on the other hand, is a research scientist focusing on the discipline of biophysics, who is also an amateur chef with a great deal of curiosity about food at the molecular level and who enjoys sharing his knowledge as widely as possible. In a sense, our collaboration has had parallels with how umami works. As you will soon learn, the taste can be imparted by two different types of substances, glutamate and nucleotides, which can interact synergistically to enrich its effect beyond the contributions made by each type of substance. In relation to this book, our two distinct but complementary skill sets helped us to achieve more together than we could have simply by compiling our individual efforts.

This volume is not intended to be only a cookbook, but is also meant to be a source of information that will foster a greater awareness of umami and allow readers to kick-start their own ideas about how they can take advantage of the benefits it offers. To that end, we have included a number of simple recipes and practical tips along the way. We have also included a small selection of recipes that are of a whole different level of complexity and that are intended to be inspirational and aspirational. While readers may not have the equipment or patience to try these recipes, we feel that they have a role to play by generating ‘aha!’ moments that will translate into adapting ideas from these dishes for use in everyday meals.

A WORD ABOUT RECIPE MEASUREMENTS

Quantities for ingredients are given in both metric and imperial units, bearing in mind that conversion from the one to the other can only be approximate. Usually this is not an issue, as few of us prepare meals by weighing out ingredients to the nearest fraction of a gram or by using laboratory equipment to measure a liquid. We generally know what is meant by a cup and a teaspoonful, and greater accuracy is normally not needed. Many of the recipes in the book are of this type. In a few instances, where very precise, small quantities are indicated—for example, for yeast—it is important to pay close attention.

It is our hope that this book may serve as an eye-opener for a diverse audience—those who write about food, professional cooks, and engaged readers—and lead them to marvel at the mysteries inherent in the culinary arts and to ask a few questions about what might lie behind the small miracles of taste. Armed with some basic knowledge about how umami works and where to find it in raw ingredients, all readers should be able to use the information to unleash their creativity and invent their personal, signature umami dishes—in other words, to unlock the secrets of the fifth taste.

▶ The chef in the kitchen.

When there is no longer good cooking in the world, there will he no literature, no great intelligence and quick wit, no inspiration, no friendly gatherings, no social harmony.

Lorsqu’il n’y a plus de cuisine dans le monde, il n’y a plus de lettres, d’intelligence élevée et ra
r or low-fat, softened

1 cup sour cream, either regular or low-fat

½ tsp. hot sauce

10-oz. can Rotel tomatoes, your choice of hot or mild

1 tsp. cumin

4-oz. can green chilies, chopped

8-oz. pkg. grated Monterey Jack cheese, or grated Mexican cheese mix

1. Combine cream cheese, sour cream, and hot sauce in a bowl with a mixer until smooth.

2. Drain half the liquid off the tomatoes and discard.

3. Add tomatoes with half their juice, cumin, chilies, and grated cheese to creamy mixture. Stir to combine.

4. Pour mixture into slow cooker.

5. Turn to High until cheese melts, about 1 hour. Stir about every 15 minutes.

6. Turn to Low to keep dip warm while serving.

Serving suggestion: Serve with tortilla chips.

White Queso Dip

Short-Cut Fondue Dip

Jean Butzer

Batavia, NY

Makes 8-10 servings

Prep. Time: 10 minutes

Cooking Time: 2-2½ hours

Ideal slow-cooker size: 1½- to 2-qt.

2 10¾-oz. cans condensed cheese soup

2 cups grated sharp cheddar cheese

1 Tbsp. Worcestershire sauce

1 tsp. lemon juice

2 Tbsp. dried chopped chives

1. Combine soup, cheese, Worcestershire sauce, lemon juice, and chives in slow cooker.

2. Cover. Heat on Low 2-2½ hours. Stir until smooth and well blended.

Serving suggestion: Serve warm dip with celery sticks, cauliflower florets, and corn chips.

Chili Verde con Queso Dip

Bonita Ensenberger

Albuquerque, NM

Makes 1 quart (8-10 servings)

Prep. Time: 5 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 1½-qt.

2 10¾-oz. cans cheddar cheese soup

7-oz. can chopped green chilies

1 garlic clove, minced

½ tsp. dried cilantro leaves

½ tsp. ground cumin

1. Mix together all ingredients chips in slow cooker.

2. Cover. Cook on Low 1-1½ hours. Stir well. Cook an additional 1½ hours.

Serving suggestion: Serve with corn chips.

Variation: Make this a main dish by serving over baked potatoes.

Chili Verde con Queso Dip

Mexican Cheesecake

Janie Steele

Moore, OK

Makes 6-8 servings

Prep Time: 10-15 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 2-qt.

3 8-oz. pkgs. cream cheese, softened

2 eggs

2 tsp. chicken bouillon

½ cup hot water

4-oz. can green chilies, chopped

½-1½ tsp. chili powder, depending upon how much heat you enjoy

½ tsp., or less, hot sauce, optional

1 cup cooked chicken, chopped

1. Combine all ingredients in slow cooker until smooth.

2. Cook on High 1 hour.

3. Turn to Low to keep warm while serving.

Serving suggestion: Serve with tortilla chips or crackers.

Reuben Spread

Clarice Williams

Fairbank, IA

Julie McKenzie

Punxsutawney, PA

Makes 5 cups spread

Prep. Time: 10 minutes

Cooking Time: 1-2 hours

Ideal slow-cooker size: 3-qt.

½ lb. corned beef, shredded or chopped

16-oz. can sauerkraut, well drained

1-2 cups shredded Swiss cheese

1-2 cups shredded cheddar cheese

1 cup mayonnaise

1. Combine all ingredients in slow cooker. Mix well.

2. Cover. Cook on High 1-2 hours until heated through, stirring occasionally.

3. Turn to Low and keep warm in cooker while serving.

Serving suggestion: Put spread on rye bread slices. Top individual servings with Thousand Island dressing, if desired.

Note: Low-fat cheese and mayonnaise are not recommended for this spread.

Variation: Use dried beef instead of corned beef.

Cheesy New Orleans Shrimp Dip

Kelly Amos

Pittsboro, NC

Makes 3-4 cups dip

Prep. Time: 20 minutes

Cooking Time: 1 hour

Ideal slow-cooker size: 2- to 2½-qt.

1 slice bacon

3 medium onions, chopped

1 garlic clove, minced

4 jumbo shrimp, peeled and deveined

1 medium tomato, peeled and chopped

3 cups Monterey Jack cheese, shredded

4 drops Tabasco sauce

⅛ tsp. cayenne pepper

dash of black pepper

1. Cook bacon until crisp. Drain on paper towel. Crumble.

2. Sauté onion and garlic in bacon drippings. Drain on paper towel.

3. Coarsely chop shrimp.

4. Combine all ingredients in slow cooker.

5. Cover. Cook on Low 1 hour, or until cheese is melted. Thin with milk if too thick.

Serving suggestion: Serve with chips.

Cheesy New Orleans Shrimp Dip

Broccoli Cheese Dip

Carla Koslowsky

Hillsboro, KS

Makes 6 cups dip

Prep. Time: 10 minutes

Cooking Time: 2 hours

Ideal slow-cooker size: 3- to 4-qt.

1 cup chopped celery

½ cup chopped onion

10-oz. pkg. frozen chopped broccoli, cooked

1 cup cooked rice

10¾-oz. can cream of mushroom soup

16-oz. jar cheese spread, or 15 slices American cheese, melted and mixed with ⅔ cup milk

1. Combine all ingredients in slow cooker.

2. Cover. Heat on Low 2 hours.

Serving suggestion: Serve with snack breads or crackers.

Italiano Spread

Nanci Keatley

Salem, OR

Makes 8 servings

Prep Time: 15 minutes

Cooking Time: 2-3 hours

Idea

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