by Cate Bogue | Apr 30, 2018
ORZO AND VEGETABLE CONFETTI SALAD by Wendy Weisenburger 2 quarts water 2 TBSP salt 1 ½ cups (11oz) orzo 5 TBSP extra virgin olive oil 1 tsp grated lemon zest 1/3 cup fresh lemon juice Salt and freshly ground pepper 1 (5 oz.) pkg. long grain and wild rice with...
by Cate Bogue | Apr 30, 2018
SPICY COCKTAIL SAUCE 1 1/2 cups chili sauce 1 cup ketchup 3/4 cup prepared horseradish 1/3 cup fresh lemon juice 1 1/2 TBSP Worcestershire sauce 2 to 3 tsp hot sauce 1/2 tsp salt 1/2 tsp pepper Stir together all ingredients until blended. Cover and chill until ready...
by Cate Bogue | Apr 30, 2018
REMOULADE SAUCE 4 cups mayonnaise 1/2 cup Creole mustard 1 1/2 TBSP paprika 2 TBSP fresh lemon juice 1 1/2 tsp ground red pepper 4 large garlic cloves, pressed 1/4 cup chopped fresh parsley Whisk together all ingredients until blended. Cover and chill until ready to...
by Cate Bogue | Apr 30, 2018
INDIVIDUAL MEXICAN 7-LAYER DIP with chips Makes about 8 individual dips *Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less. 1 (16 ounce) can refried beans 1 (1 ounce) package taco seasoning 1 cup...
by Cate Bogue | Apr 30, 2018
Spicy Pickle Dip Generous 1 cup of sour cream 4 ounces of cream cheese, softened 3/4-1 cup of chopped pickles, preferably a spicy or garlic variety (About 4-5 whole pickles depending on size.) 3 tablespoons of pickle brine from the jar 1-2 teaspoons of crushed red...
