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Sun
Dried Tomato Dip
From the Kitchen of Laurie Parrish, Concord, MA
¼ cup
sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz. cream
cheese, room temperature
½ cup sour
cream
½ cup good
mayonnaise
10 dashes
Tobasco sauce
1
tsp. Kosher salt
¾
teaspoon freshly ground black pepper
2
scallions thinly sliced (white and green parts)
Serve
with crackers, chips and fresh vegetables.
Puree
the tomatoes, cream cheese, sour cream, mayonnaise, Tobasco sauce, salt
and pepper in a food processor fitted with a metal blade.
Add the scallions and pulse twice.
Serve at room temperature.
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Artichoke Dip
From the Kitchen of Tena Herlihy, Concord, MA
1
cup sour cream
1
cup mayonnaise
1
can artichoke hearts marinated in water
1
block parmesan cheese 5 oz. grated
· Drain and chop
artichoke hearts
· Throw in bowl
· Add cheese
· Combine
everything
·
Bake 30 minutes at
350 degrees
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Bruchetta
From
the Kitchen of Theresa Johnson Herlihy, Watertown, MA
French
Bread
Olive
Oil
Fresh
Basil
Fresh Mozzarella
Tomatoes
· Slice bread
into thin slices
· Brush with
mixture of Olive Oil, salt and pepper
· Put a leaf of fresh basil on the bread, then a
slice of tomato, and a slice of fresh mozzarella on top.
· Broil until
cheese is melted
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Cream
Cheese/Chicken Burrito
From
the Kitchen of Leslie Robinson Will, Milton, MA
2
cups cooked chicken – shredded or chopped
16
oz. cream cheese at room temperature
½
cup shredded cheddar
1
bunch chopped scallions
4
½ oz. diced black olives
2
½ oz. chopped green chilis
7-8
Flour tortillas
Spread
tortillas thickly with cream cheese. Roll up and refrigerate 1-2 hours.
Slice and serve at room temperature with salsa dipping sauce.
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Mexican
Cheese Dip
From
the Kitchen of Joy Bozicevic, West Palm Beach, FL
1
large Velveeta cheese
8
oz. Cheddar cheese
1
can stewed tomatoes
½
diced onion
A
little tobasco or hot sauce
½
jar picante or taco sauce
1
jalapeno – optional if you like it hot
Melt
cheese, combine ingredients in crock pot, then in with milk, if
necessary, to get proper consistency.
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Salsa
From
the Kitchen of Betsy Bozicevic, Lake Worth, FL
1
can rotell tomatoes with green chiles – without juice
2-3
regular tomatoes chopped
1-2
garlic cloves
Juice
from ½ lime
4-5
scallions
Fresh
Cilantro (to taste)
Salt
and pepper (to taste)
Combine
ingredients, mix and serve with chips.
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Bruchetta
(No Cheese)
From
the Kitchen of Sadie Bozicevic, Lake Worth, Florida
3
lbs. Tomatoes
½
tablespoon salt
1
teaspoon pepper
1
medium onion chopped fine
1
½ tablespoons of finely chopped garlic
1
tablespoon of Balsamic vinegar
3
tablespoons of olive oil
French
or Italian bread
Mix
together and let set for awhile. Serve on toasted bread.
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