1984 Greenwood Jaycees Recipe Book

Cookbook page 4

Crescent Franks, Raw Vegetable Dip, Beef Chip Dip

CRESCENT FRANKS         (Continued)

Cut each crescent triangle in half. S pread with mustard and sauer­
kraut. Roll up franks in dough triangles. Bake at 375 degrees for 15
minutes.

RAW VEGETAGLE DIP                                           Beth Smock

2/3 - 1 c. mayonnaise
1 Tbsp, dry onion
1 tsp. seasoned salt
2 drops Tabasco
1 tsp. dill weed
2/3 - 1 c. sour cream
1 Tbsp, parsley flakes
2 drops Worcestershire sauce

Mix all ingredients together. Chill   hours. Serve with various raw
vegetables for dipping.

BEEF CHIP DIP                                             Annette Lacy

1 pkg. chipped beef
1 8oz. pkg. cream cheese
1 8oz. carton sour cream
1/4 chopped green pepper
   medium
2 Tbsp, chopped dill pickle
1 Tbsp, minced onion
1/2 c. nuts

Mix all ingredients except nuts in casserole dish. Bake at 350 degrees
for 15 to 20 minutes, until cream cheese is melted. Cover with nuts.
Serve with crackers or chips.

HOT CHILI CHEESE DIP                                JoAnn Wimmenauer

1 15oz. can Armour Star
  Chili-no beans
1 4oz. can chopped green
  chillies, or to taste
1 lb. processed American cheese,
shredded
1 Tbsp. Worcestershire sauce
Corn chips

Combine all ingredients, except chips. Heat, stirring occasionally,
over low heat until cheese melts. Serve as a dip with corn chips.
Makes 4 cups.


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                                      -4-     Greenwood, Ind.