My Family Cook Book
Introduction | Appetizers Relishes Pickles | Soups Salads Sauces |
Meats Main Dishes | Vegetables | Bread Rolls Pastries |
Cakes Cookies Desserts | Beverages Microwave & Misc. | Traditions. |
Appetizers, Relishes, & Pickles
Bean Relish | Brody Family Cookbook |
Shrimp Dip | Brody Family Cookbook |
Chili Con Queso Dip | Brody Family Cookbook |
Bean Dip
Donated to the Brody Family Cookbook (75th reunion) by Lue Rene Carlson.
1 Cup Sugar | 1/3 Cup Salad Oil |
1 1/2 Tbsp. Water | salt & pepper |
2/3 Cup White Vinegar |
Warm the first 3 ingredients slightly to dissolve sugar; cool. Add salad oil, salt & pepper.
2 to 3 stalks celery, diced | 2 oz. jar red pimento |
1 medium onion, cut in rings | 1 cup small peas |
1 small green pepper, diced | 2 cups French cut green beans. |
1 small cucumber, diced |
Combine all vegetables and add the dressing to vegetables. Put into a glass jar and store in the refrigerator. Better if made at least a day ahead. It will keep a week. Makes 1 quart.
Bean DipDonated to the Brody Family Cookbook (75th reunion) by Renee Kelley.
2 small cans medium or small deveined shrimp or frozen shrimp | 2/3 cup mayonnaise |
1/2 cup celery, chopped fine. | 1 (8 oz) pkg. cream cheese |
1/2 cup green onion, chopped (including stems) |
Cream mayonaise and cheese; add celery and onion. Rinse and drain shrimp. Crumble shrimp if they are large size. Add to mixture. Chill & Serve.
Chili Con Queso DipDonated to the Brody Family Cookbook (75th reunion) by Linda Brody
1 medium jar Cheez Wiz | 1 brick of "Good n. Spicy" chili or roll of any chili (must be solid) |
Combine Chili & Cheese. while heating over low heat. Serve warm with tortilla chips to dip.