Wednesday, December 28, 2011

What's for Dinner?

Christmas has come and gone. Most likely in a whirlwind of family and wrappings.  Hopefully there were some good eats in there as well!  New Year's Eve is Saturday. Growing up, my mom always served a bunch of appetizers and dips for us to feast on.  I'm taking you for a trip on the way-back machine and sharing her clam dip recipe and my mother-in-law's cheese fondue.  Both are so delicious!


Clam Dip
Judy Bailey

1 box of cream cheese, softened
1 can minced clams
1 can chopped clams
1/4 t Worcestershire sauce
1 T mayonnaise
1 1/2-2 t lemon juice
1/8 t garlic salt
1/8 t celery salt

Combine all ingredients but the clams in a bowl and beat with a mixer until well-blended and smooth.  Drain the clams, reserving some clam juice.  Add the clams and a small amount of juice into the mix and mix by hand.  Taste for seasonings. (I add more Worcestershire, lemon juice and salts but don't measure them.)  Cover and refrigerate until ready to serve. Overnight in the fridge is best, but a few hours will do. Serve with veggies, crackers or bread.


Cheese Fondue
Ginger Newman

1/2 lb. of aged cheddar cheese
1/2 lb. jack cheese (pepperjack is really good)
1 large garlic clove
3/4 c white wine
1/2 t dry mustard
Tabasco (6-7 drops)
Big dash of Worcestershire
1 T cornstarch
3 T sherry or brandy
If you don't have a fondue pot, try a crockpot or keep fondue heated over a low flame on your stove. 

Cut the cheese into small cubes and place in a bowl.  Add the garlic clove (minced or pressed) and the mustard and blend together.  Heat the wine to a bubbling stage and add the cubes of cheese a few at a time, stirring constantly with a wooden spoon until all of the cheese is melted.  Blend the cornstarch with some wine and add to the pot. Add the Tabasco, Worcestershire and sherry. Taste and adjust seasonings.  Delicious with bread, small boiled potatoes, veggies, sausage, anything you like.


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