Spider Web Dip with Spooky
Chips
Submitted
by: SueW |
1
package (8 oounces) Cream cheese, softened
1 jar (8 ounces) prepared salsa
1/2 cup prepared guacamole |
2
tablespoons sour cream
Spooky Tortilla Chips
(see below) |
Spooky
Tortilla Chips
3 packages (12 ounces each) 8-inch plain or flavored flour
tortillas
salt to taste
Olive oil
Spooky Tortilla Chips: Preheat oven to 350°F. Spray
baking sheet with Olive oil nonstick cooking spray. Using 3-inch
Halloween cookie cutters, cut tortillas, one at a time, into
shapes. Discard scraps. Lightly spray tortilla shapes with
cooking spray. Place on prepared baking sheet and sprinkle with
salt. Bake 5 to 7 minutes or until edges begin to brown. Remove
to wire rack to cool completely.
Prepare Spooky Tortilla Chips and set aside. Place cream cheese
and salsa in blender or food processor container; blend until
almost smooth. Spread Cream cheese mixture on round serving dish
or pie plate; smooth guacamole over top, leaving 1/2-inch border.
Place sour cream in small resealable plastic food storage bag;
seal bag. Cut off tiny corner of bag; pipe sour cream in spiral
shape over guacamole. Run tip of knife through sour cream to
make a spider web. Serve with Spooky Chips. |
Savory Brain Shrimp Spread
Submitted
by: SueW |
1-10
3/4 ounces can of cream of mushroom soup
8 ounces Cream cheese, softened
1-.25-ounce envelope unflavored gelatin, softened in 1/4 cup
water
1 bunch green onions, chopped |
3
pounds cooked shrimp, coarsely chopped (or 1 pound crab meat)
1 cup Mayonnaise
1 tablespoon lemon juice
Tabasco or Creole seasoning to taste |
| Heat soup,
undiluted, and mix in the cream cheese. Stir in softened gelatin
and blend well. Fold in remaining ingredients and pour into a
lightly-oiled mold. Chill until firm and serve with your
favorite crackers. |
Tombstone Tortilla Chicken
Soup
Submitted
by: SueW |
2
tablespoons vegetable oil
6 boneless, skinless chicken thighs, cut into 1 inch crosswise
strips
3 medium onions, cut in half, thinly sliced
2 stalks of celery, trimmed, diced
2 medium cloves garlic, minced
3-14 1/2 ounce cans chicken broth
1 cup water |
1-28
ounce can diced tomatoes, drained
1-7 ounce can mild chilies, such as Ortega
2-11 ounce cans corn kernels
2 teaspoons ground cumin
2 teaspoons chili powder
6 corn tortillas, cut into 1-inch strips
salt and pepper to taste |
Garnishes:
Sour cream
Tortilla chips
Tombstone Tortillas recipe (see below)
sprigs of cilantro
minced pickled jalapeno chilies
Tombstones Tortilla: Preheat oven to 350°F. Spray baking
sheet with Olive oil nonstick cooking spray. Using 3-inch
Halloween cookie cutters, cut tortillas, one at a time, into
shapes. Discard scraps. Lightly spray tortilla shapes with
cooking spray. Place on prepared baking sheet and sprinkle with
salt. Bake 5 to 7 minutes or until edges begin to brown. Remove
to wire rack to cool completely.
Heat oil in large, heavy-bottom pot or Dutch oven. Add chicken
thigh strips and brown on both sides. Remove chicken with
slotted spoon or slotted spatula, leaving oil in pan; place
chicken in bowl. Add onions and celery; cook, stirring
frequently, until onions start to turn golden brown. Add garlic
and cook 1 minute. Add chicken, chicken broth, water, tomatoes,
chilies, corn, cumin and chili powder. Bring to boil; reduce
temperature to simmer. Simmer 45 minutes. Stir in tortillas;
simmer 3 minutes. Taste; add salt and pepper, as needed. Makes
6-8 servings.
Presentation: Ladle into soup bowls. Garnish each with
spoonful of sour cream, 2 or 3 tortilla chips and sprigs of
cilantro. Put out small bowl of minced pickled jalapeno chilies,
if desired. For those who want spicier mixtures can add a few to
their soup. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|