Ingredients
8 oz. farmer’s cheese (at room temperature)
4 ounces/1 stick unsalted butter (softened)
1 teaspoon sweet Hungarian paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon caraway seeds (pounded) nor 1/2 teaspoon ground caraway seeds
1 small onion (grated)
1/2 teaspoon anchovy paste

Method

In a stand mixer or using a hand mixer, whip the farmers cheese and softened butter until light and fluffy, about 2 minutes. Add the paprika, mustard, grated onion, anchovy paste and ground caraway to the mixture and stir until blended. Moe to an air tight container and refrigerate for at least 2 hours or overnight so the flavors meld. Serve with pumpernickel bread or other crackers.

Ingredients

• ¼ lb creamed cheese, softened
• 2 Tablespoons of mayonnaise
• 1 cup chopped (boiled) chicken
• 1 Tablespoon mango chutney (chopped) found the jellies and sauces section
• 1 cup blanched almonds lightly toasted and then chopped
• ½ teaspoon salt
• 1 Tablespoon curry powder
• ½ cup grated coconut (the bakers’ sweetened coconut is okay)

Directions

1. Chop chicken into small pieces
2. Blend all ingredients
3. Mix well till all ingredients are combined
4. Roll about one overflowing Tps of mixture into a ball
5. Chill the balls for at least one hour (up till overnight) so they hold their form
6. Toothpicks may be placed in each ball to serve

Makes about 12 balls.

• 2 15 oz. cans black beans, drained
• 1 15 oz. can white and yellow corn
• 1 4 0z. can sliced black olives
• 1 4 oz. can diced green chilies
• ¼ cup chopped green olives
• ¼ cup chopped red onions
• ½ cup chopped fresh cilantro
• ½ cup vinaigrette salad dressing

Preparation

1. Combine all ingredients
2. Chill overnight

• 1 16 oz jar pickled okra
• 1 oz container whipped cream cheese with chives
• ½ lb thinly sliced Virginia ham

Preparation

1. Drain pickled okra and pat dry with paper towel
2. Spread thinly about 3 tablespoons of cream cheese on one slice of ham.
3. Trim ends of okra and place 2 end to end on ham slice and roll up jelly-roll fashion.
4. Cover and chill ham rolls at least 4 hours or up to 24
5. Slice each ham roll into bite size pieces before serving, use toothpicks to secure, and serve on a bed of greens

I use Safeway Virginia and ask the attendant to slice as thinly as possible.  Okra is sold mild and hot, but frankly I taste no difference.  If you can not find whipped cream cheese with chives, finely chop some chives to mix with it.

• 2 cups cooked black beans
• 1 cup Del Monte fresh summer corn
• 1 large carrot, sliced
• 1 rib of celery, sliced
• 6 tablespoons red onion, chopped
• 6 tablespoons green bell pepper, chopped
• 6 tablespoons red pepper, chopped
• 2 scallions, chopped
• 9 teaspoons balsamic vinegar
• 9 teaspoons olive oil
• 1 cup
• ⅔ teaspoon oregano
• ⅔ teaspoon basil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1½ teaspoon minced garlic
• 6 tablespoons minced fresh cilantro

Preparation

1. In large bowl, combine beans, carrots, celery, red onion, green and red peppers, and green onions.
2. Mix remaining ingredients and pour over bean mixture.  Mix well.
3. Let marinate for 2 hours

The experts at Frito-Lay tell me that Frito Scoops hit the scene in 1994, which was years after my mother made this clam dip and my sister and I started enjoying it.

So here’s the recipe.

Ingredients

• 2 8 oz packages of Philadelphia Cream Cheese (⊛ light cream cheese also works)
• 1 6.5 oz can of minced clams (originally from Doxsie, now from Snow, which is now owned by Bumble Bee) (⊛ chopped clams works equally well)
• 1/2 a medium onion, chopped fine (⊛ alternatively, you can use chopped leeks)
• a dash of salt
• a tad of pepper

Preparation

1. If desired, soften the cream cheese in a microwave, 2-5 seconds at a time (optional) otherwise, in step 4, mash the cream cheese lively with the other ingredients
2. Place cream cheese into a wide bowl
3. Open can of minced clams and add to cream cheese in bowl
4. Use potato masher to mix the juice and minced clams with the cream cheese.
5. Add the chopped onions, salt, and pepper, and continue to use the potato masher to mix all the ingredients.  Mix thoroughly (but don’t use automatic mixers)
6. Transfer mixed clam dip to sealed bowl in refrigerator
7. Serve with Fritos Scoops after removing from refrigerator

• Chunky store-brand salsa.  Enough to accommodate the beans and corn
• Goya canned black beans, rinsed with cold water and dried with a paper towel
• Canned Del Monte Fresh Cut yellow corn, drained
• Cilantro.  Remove leaves from stems and chop coarsely

Preparation

1. Combine all ingredients
2. Chill for about and hour and serve with Fritos Scoops

• Raw chestnuts

Preparation

1. Cut an “X” on flat side of each chestnut using a serrated knife, making sure you cut all the way through the shell.  This keeps the shells from bursting.
2. In a fireplace:  use a long-handled chestnut roasting pan or a popcorn popper. Allow enough room for chestnuts to roast on all sides.  Hold the pan just above the flame, and shake as if you were making popcorn.
3. Cook about 15 minutes or until the outside of shells are black.  Remove nuts from pan and allow to cool before peeling.

Ingredients

• 1 (12 ounce) package of fresh cranberries
• 1 medium navel orange, unpeeled and coarsely chopped
• 3 tablespoons of crystallized ginger
• 2 jalapeño peppers, seeded and coarsely chopped
• 1/4 cup fresh mint leaves
• 1 cup sugar
• Garnish:  fresh mint sprigs, orange wedges

Preparation

1. Pulse fresh cranberries in a food processor until minced.
2. Transfer minced cranberries to a small bowl.
3. Pulse orange and next 4 ingredients in food processor 3 to 5 times or until mixture is finely chopped.
4. Stir into cranberries; cover and chill, if desired.
5. Garnish, if desired.