Appetizers

KRISTIN’S BUFFALO CHICKEN DIP

3-4 chicken breasts

2 packages of cream cheese

1 cup shredded cheddar cheese

1 cup ranch dressing

1/2 cup celery

1(16 oz) bottle of Franks Red Hot (Use the whole bottle)

Directions:

– Boil chicken until cooked

– Shred the chicken into bite size pieces with a fork

– Mix all of the ingredients together in a 9-13 in pan

– Bake for 20-30 minutes at 350 degrees

This recipe courtesy of Kristin Knapp. Thanks, Kristin!

SMOKY SALMON SPREAD

One can of salmon, about 7 ¾ oz., remove skin and bones and drain

1 tablespoon of lemon juice

2 teaspoons of grated onion

2 teaspoons of grated horseradish

¼ teaspoon of liquid smoke

Salt and pepper to taste

8 ounces of cream cheese

¼ cup of chopped pecans

2 tablespoons of chopped fresh parsley

Mix salmon, lemon juice, onion, horseradish, liquid smoke, salt, pepper, cream cheese, and parsley. Form into a ball. Roll in nuts. Refrigerate several hours until firm. Serve on crackers.

TEXAS CAVIAR

½ bell pepper, chopped fine

2 stalks of celery, chopped fine

1 onion, chopped fine

1 tsp. black pepper (or to taste)

2 tblsp. Tabasco sauce (or to taste)

½ cup of catsup

Salt to taste

3 chicken bouillon cubes

¼ tsp. nutmeg

½ tsp. cinnamon

Two 15-oz. cans of black-eyed peas, one of which must be Trappey’s with jalapeno)

One 15-oz. can of Ro-Tel Tomatoes

1 clove of garlic, pressed and chopped fine

1 tsp. sugar

3 tblsp. of flour

½ cup of bacon drippings

In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco sauce, catsup, salt, bouillon cubes, nutmeg, and cinnamon. Over low heat, cook and stir until the mixture reaches a boil and the bouillon cubes have dissolved completely. Then add the black-eyed peas and tomatoes, garlic, and sugar. Simmer 30 minutes. Combine the bacon drippings with the flour and stir into the black-eyed pea mixture. Cook an additional 10 minutes, stirring well. Serve hot with corn ships and shredded cheddar cheese.

Note: This dip is VERY HOT. Reduce the amount of black pepper and Tabasco for a milder dip. For those trying to limit sodium in their diet, use low-sodium bouillon or reduce the number of cubes used.