Sauces & Dips My Grandma’s Baked Potato Soup
Submitted by Jenna

4 large baking potatoes
2/3 c. butter
1/3 c. flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1 1/4 c. shredded cheddar cheese, divided
8 oz. sour cream

1. bake potatoes, let cool, peel and dice as finely as preferred; set aside.
2. melt butter in a heavy saucepan over low heat, add flour; stirring until smooth.
3. cook 1 minute, stirring constantly.
4. gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
5. add diced potato, salt, pepper, 2 T. green onions, 1/2 c. bacon, and 1 c. cheese. cook until thoroughly heated; stir in sour cream.
6. add extra milk, if necessary, for desired consistency. serve with remaining onion, bacon, and cheese sprinkled on top.

———- Mustard-based Sauce for Pork
Submitted by fabootay

1/2 cup prepared mustard (prefer using Dijon, German, or deli style mustard)
1/2 cup cider vinegar
1 tbsp molasses
1-2 tsp turmeric (optional, it mostly ups the color)
3 tbsp Brown sugar, or honey (I prefer Brown sugar for the richness, and the carmelization factor)
1/4 tsp ground black pepper
2-3 cloves garlic minced
1/2 tsp onion powder
1/4 tsp celery salt (optional)
1/4 tsp rubbed thyme
1/4 tsp salt
1/8 tsp cayenne pepper, or 1 tsp (more or less to taste) of your favorite hot sauce
I like Franks or Louisiana brand, but whatevr you have on hand works just fine (optional)

Combine all ingredients in a saucepan and simmer 20-30 minutes, adjusting the seasoning, sweetness and spice, to your liking. Makes about a cup of sauce.

I usually double this recipe, and use some for dipping.

—–č‰Şĺ © Crack (a.k.a. Bean Dip)

2 blocks of cream cheese
2 – 3 cans vegetarian refried beans
2 small jars salsa (or 1 large jar)
2 packages of taco seasoning mix
2.5 – 3 lbs ground beef

Brown the ground meat in a pan. Add the taco seasoning mix and cook according the instructions, which I think is universally add water and the contents of the packets and cook some more.

Take out a large Pyrex baking dish. Mine is bigger than a 9×13…11×14? I don’t know. Are these things standard size? Drop the two blocks of cream cheese into the Pyrex dish.

Spread the two blocks of cream cheese on the bottom of the baking dish. You aren’t painting. There is no grade for spreading it completely even. In fact, I like to think it tastes even better all messy like.

Then open and spread the cans of refried beans making a layer on top of the cream cheese layer.

Then pour the browned and seasoned meat mixture on top.

Pour the salsa on top of the meat layer and sort of mix the two layers around a bit.

Then sprinkle the cheese of top. And if you don’t have cheese you can just skip it and it won’t matter.

Put into the oven… oh maybe 350 for like 30 minutes or so. Until it is hot and the edges are bubbly.

Then take it out and eat it with the LIME flavored Tositos, which are like crack by themselves. You can also eat it with regular Tostitos. If you must.

This recipe serves 1-10 people depending on how piggish you are. And piggish you will be.

Source: Work It, Mom!

—– Mexican Slop Dip
Submitted by Lisa

Note: This is an awesome dip recipe that I make and bring to everything I’m invited to! Got the recipe from my aunt, not sure where she got it from.

1 lb. lean ground beef (can also substitute ground turkey)
1 packet taco seasoning
8 oz. cream cheese (low fat or fat free works just fine if you want to cut the fat content)
1 jar salsa (spice level optional, I use Tostitos mild chunky salsa)
1 can Hormel vegetarian chili with beans (or Hormel chili with no beans for less “kick”)

Brown and drain ground beef; place into crock pot.
Puree chili (not necessary if buying w/o beans) and add to ground beef.
Add remaining ingredients, mix well.
Heat in crock pot to desire temperature, stirring frequently.

Very easy and very yummy!

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