Oriental Chicken Appetizer

  • One and one-half pounds boneless, skinless chicken
  • 2 Tbsp soy sauce
  • One-fourth tsp ground ginger
  • 2 carrots, shredded
  • One-half cup peanuts, chopped
  • 3 green onions, chopped with greens
  • 1 clove garlic, minced
  • One-fourth cup fresh parsley, chopped

  • One-fourth cup brown sugar
  • 1 Tbsp corn starch
  • 1 cup water
  • One-fourth cup ketchup
  • 2 Tbsp vinegar
  • 1 Tbsp Worcestershire sauce
  • 2 – 8 oz. packages cream cheese

Cook chicken in garlic powder and butter until white and cooked through. Cut or shred all pieces. Add chicken to the rest of the ingredients (not the sauce). Stir, cover and refrigerate overnight. In a saucepan, make the sauce by mixing the brown sugar and corn starch. Gradually stir in remaining ingredients over medium heat, stirring constantly. Refrigerate until ready to use. Spread the cream cheese on a platter. Add the sauce to chicken mixture and spread on top of cream cheese. Serve with crackers.

Dave’s Homemade Salsa

Dave’s Homemade Salsa

  • 3 lbs. Roma tomatoes, seeded and cut into quarters
  • 1-2 jalapeno peppers, seeded and minced fine
  • 1 large white onion, diced (size depends on whether you like chunky salsa or not)
  • 1 large bell pepper, diced (size depends on whether you like chunky salsa or not)
  • 4-5 fresh limes, juiced (you’ll use just the juice)
  • 1 bunch fresh cilantro, washed and chopped fine
  • Kosher salt to taste

Put tomatoes and jalapeno peppers in a food processor or blender until liquefied.

Pour in a large bowl and combine remaining ingredients, mixing well. Salsa tastes better if you let it refrigerate overnight. Makes approximately 2 quarts.

Peachy Salsa

Peachy Salsa

  • 4 – medium fresh peaches, peeled and pitted
  • 2 – large tomatoes, cut into pieces and seeds removed
  • One-half sweet onion
  • 2 – garlic cloves peeled and crushed
  • One-half cup fresh cilantro leaves
  • 2 – 4oz cans chopped green chilies
  • 1 tsp. lime juice
  • 4 tsp. cider vinegar
  • Pepper and salt to taste

Use a food processor to combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and blend again. Pour into a serving dish and serve with tortilla chip scoops.

Corned Beef Dip

I love corned beef and can remember it when you could get it in slices at the deli. I can’t find it like that around here any more. The best I can find is packed in a can, but it still tastes the same. This has become one of my favorite dips, especially when I use rye or pumpernickel bread for the serving "dish".


  • 1 pint sour cream
  • 1 (12 oz.) can, pkg. corn beef
  • 1 cup mayonnaise
  • 1 1/2-2 teaspoon dill weed
  • 2 teaspoon seasoning salt
  • 2 tablespoon minced onion
  • 2 tablespoon minced parsley
  • Unsliced round rye bread or crackers

Mix all ingredients together; chill several hours. Cut off top of unsliced round rye bread. Scoop out leaving a shell. Cut scooped out bread in chunks (or use crackers). Put dip in shell and serve.

Home Style Vegetable Dip

It’s November – I can hardly believe it! With holidays ahead, maybe you would like to try this recipe:

Home Style Vegetable Dip

  • 8 oz. light sour cream
  • One-half cup mayonnaise
  • One-fourth cup finely chopped green pepper
  • 2 oz. diced pimentos, drained
  • 1 tablespoon finely chopped green onion
  • 1 teaspoon salt
  • One-fourth teaspoon garlic powder

In a medium bowl stir together all the ingredients and refrigerate at least two hours before serving.

Serve with carrot sticks, broccoli or cauliflower flowerets, celery sticks, pea pods, cherry tomatoes, mushrooms, green, red, orange or yellow bell pepper strips.

Party Pinwheels Appetizer

Spring is, hopefully, just around the corner. Here in Moorhead/Fargo, we just had a blizzard in early March, dumping another foot of snow with drifts up to over 8 feet tall in places! Our yard will be VERY wet when it all melts. Actually, there is very real concern about a pretty high flood here when the Red River receives all the melted snow from outlying streams and rivers. We’ll keep you posted on that as it unfolds. With spring come graduations and receptions! This recipe would be a great little addition to a party table.

Party Pinwheels

  • 2 pkgs (8 oz each) cream cheese, softened. You can use the low-fat kind.
  • 2 green onions, finely chopped
  • 1 packet Hidden Valley Original Ranch dressing mix
  • 4 flour tortillas (the 12″ size) (use fresh pliable ones)
  • 1 jar (4 oz) diced pimentos or 1/3 cup finely chopped red bell pepper
  • 1 can (4 oz) diced green chilies
  • 1 can (2 1/4 oz) sliced ripe olives – optional
  • 1/2 cup finely chopped celery
  • Black beans (optional)

In a bowl, combine cream cheese, onions and dressing mix; mix well. Spread mixture on tortillas. Drain pimentos, chilies, black beans, and olives and blot dry with paper towels. Sprinkle these and the celery over the cream cheese. Roll up the tortillas tightly and wrap individually in plastic wrap. Refrigerate at least 2 hours. To serve, cut rolls into 1″ pieces, and arrange on a plate. You may serve a salsa with these for a little extra zing. This recipe will give you about 3 dozen pinwheels.