Page 21 - zontacookbook1985

Onion Vip

1 T. minced onion 1 T parsley flakes
1 t. dill weed 1 t. salt
% C. sour cream % C. mayonnaise

Mix together and chill for 24 hours
- Gussie Lorelli

Spinach Vip

10 oz. pkg. frozen chopped ¾ C. green onions, chopped
spinach, thawed ¼ C. green pepper, chopped
2 C. sour cream 2 t. fresh dill, chopped
1 C. mayonnaise 1 t. salad seasoning mix
1 pkg. dry leek soup mix 1/s t. garlic powder
¾ C. fresh parsley, chopped sliced radish (for garnish)

Squeeze spinach of excess moisture. Finely chop and set aside. In a large
bowl, combine sour cream and mayonnaise. Stir in soup mix, mixing well.
Fold in spinach, other chopped vegetables and seasonings, blending well.
Cover and chill at least 2 hours or overnight ( the longer the better). Garnish
with sliced radishes when ready to serve. Accompany with fresh vegetables,
such as broccoli, celery, carrots, mushrooms or radishes and/ or chips and
crackers.
- Pat Allen

Super-Nachos Vip

1 lb. lean ground beef 8 oz. bottle taco sauce
1 large onion, chopped ¼ C. green onions, chopped
¾ t. salt 1 C. sliced ripe olives
few drops Tobasco sauce 1 C. avocado dip
1 lb. can refried beans 1 C. sour cream
4 oz. can diced green chiles, ¼ C. cilantro, chopped ( optional)
drained 8 oz. pkg. tortilla chips
3 C. jack cheese, shredded
In a skillet, brown beef well. Add onion and saute lightly Stir in salt and
Tobasco sauce. Spread beans in a shallow 14X10" oval oven-proof dish. Top
with meat mixture; sprinkle with chiles and cheese. Drizzle with taco sauce.
Bake, uncovered, in oven at 400° for 20-30 minutes ( or microwave at 70%
-15-