Grandma Bennie’s Honey Mustard (Netty's Recipe)

1 cup mayonnaise (best foods)

Honey to taste

Mustard sweet and tart

Blend all ingredients together. If you want more spice, add a few drops of horseradish. 

Shrimp Cocktail Sauce – Bennie Baird

1 quart tomato juice 

½ bottle catsup 1 medium green pepper ground fine

2 sticks of celery, ground fine

1 clove garlic 9don’t grind) 

Worcestershire sauce 

Salt if needed

Shrimp – whichever kind you desire. Small, deveined are good.

Make at least 2 days before needed - it tastes better. Serve shrimp in cocktail glasses on a bed of shredded lettuce. Top with cocktail sauce. 

Fruit Sauce – Janet Cook

1 pt. sour cream

1/4 cup brown sugar

7 macaroon cookies

Mash cookies, stir all ingredients together and chill. 

Fresh Tomato Salsa – Karel Medrano

10 ripe tomotoes

Diced onion to taste

1 can mild diced green chilies

¼ cup lemon juice 

1 Tlb. sugar (to taste)

1 Tlb. salt (to taste)

Salsa (Hot Sauce) – Bennie Baird

2 Jalapeno peppers – canned

1 fresh tomato, cut up or 1 cup of canned

1 small onion, cut up

Garlic powder or clove (left whole)

Salt to taste – dash of sugar

Put all ingredients into blender, chop till fine

*If you want hotter sauce, add more pepper

Grandma Bennie’s Salsa – Bennie Baird (Netty's Recipe)

1 jalapeno pepper - seeded 

½ bell pepper – chopped

1 small onion chopped – about 1 cup

3 garlic buds

Chop fine or course to your taste. Grandma would use the food processor. 

1 can tomatoes w/chilies or plain 

Dash of oregano

Pinch cumin

Chopped cilantro leaves

Pinch thyme

Juice of one lime

Salt and pepper to taste

Add a little sugar if needed. You can cook it to warm, if you prefer – Grandma Preffered it cold. 

Grandpa Marv liked it really hot, so grandma would add more jalapenos. When Grandpa started to sweat, she knew it was hot enough.

This is the salsa recipe Grandma used at Netty’s.

Autumn Apple Dip – Annette Baird Sandberg

1 can sweetened, condensed milk

1 cup butterscotch chips

¼ tea. salt

1 tea. cinnamon

1 tea. vinegar

Microwave milk, chips, and salt 3-5 minutes. Stir. Add cinnamon and vinegar. Blend well with mixer. Serve with sliced apples. 

Black Bean Dip – Kathryn Christensen

1 can Black Beans

1 can White, Sweet Corn

2-3 avocados, diced

2 tomatoes

¼ cup lime juice

½ cup Zesty Italian dressing

1 Tlb crushed garlic

Cilantro to taste

Small Bermuda onion, diced

Serve with tortilla chips

Shrimp Dip

1 16 oz. cottage cheese

1 16 oz. sour cream

1 pkg. onion soup mix

1 Tlb. mayonnaise (real)

1 can shrimp or clams 

Pepper to taste 

lemon juice to taste

Cookie Sheet Bean Dip – Penny Anderson

Layer on cookie sheet:

1 can re-fried beans 

3 ripe avocados – mashed with 2 teas. lemon juice

Salsa

Mix together:

½ cup mayonnaise

1 cup sour cream

Add:

Grated cheese

Tomatoes, diced

Green onions, chopped

Sliced olives

Serve with tortilla chips.

Hot Artichoke Chesse, Squares – Sally Griesbach

1/3 cup finely cup onion

1 small garlic clove; mashed 

2 Tlb. Bacon pieces 

½ tea. salt

4 eggs well beaten

¼ tea. oregano

1 can (14 oz.) artichoke hearts drained and finely chopped

½ lb. shredded cheese, Swiss or cheddar

2 Tlb. minced parsley

1/8 tea. pepper

Few drops hot sauce

¼ cup course, dry bread crumbs

Sauté onion and garlic in bacon drippings. Add eggs, artichokes, bread crumbs, cheese, parsley, and seasoning. Turn into buttered 9 X 13” pan. Bake at 325˚ for 30 minutes until set. Cut into squares. Serve hot.