Page 20 - zontacookbook1985

QarJen Vip

1 head cauliflower 10 drops hot pepper seasoning
1 bunch broccoli 1 t dill seed
1 bunch carrots ½ t ground cumin
½ C. onion, minced ¼ t chili powder
16 oz. cream cheese, softened ¼ t salt ( optional)

Mince 1 cup each of cauliflower, broccoli and carrots. (Use balance of these
as flowerets or sticks for dipping.) Process vegetables, cheese and seasonings
in blender. Refrigerate 3 hours or overnight, in a covered bowl. Serve with
vegetables and/ or crackers. Makes 3½ cups.
Plain yogurt may be substituted for cream cheese.
- Ethel Wilson

lnJian :Riata

2 cucumbers ground black pepper
salt 1 t sugar
¾ C. plain yogurt hot chile salsa ( to taste)

Peel cucumbers and coarsley grate them onto a plate. Sprinkle with salt,
cover and let stand in the refrigerator for at least 30 minutes. Put the
cucumbers into a colander and rinse well with cold water Squeeze out
excess moisture. In a bowl, combine cucumbers with remaining ingredients,
adding salsa to taste (mixture should be fairly spicy). Serve as a dip with
pita bread.
- Michael Toth

Oyster-Mushroom Vip

3 oz. can smoked oysters ½ t. pepper
1 t worchestershire sauce 1 C. dairy sour cream
2 t dried onion ½ C. small mushroom caps,
½ t. salt ( optional) halved

Drain and press oil out of smoked oysters. Combine remaining ingredients.
Chill, stir before serving.

Serve as a dip with fresh vegetable sticks or crackers. A party favorite!
- A. Karin Edmondson
-14-