Appetizers and Drinks

CHIP'S DIP
Chip Riedmann

8 oz. sour cream
2 cloves of garlic
8 oz. Philadelphia cream cheese
1/2 small onion
1/2 tsp. salt
1/8 tsp. pepper

Add all in into a bowl and blend. Serve with your favorite potato
chips. Low fat sour cream is acceptable for the cholesterol
conscious. However, the Original Philadelphia cream cheese is
the best. Interesting anecdote: I stole this recipe from my father
many years ago by watching him throw all these ingredients
randomly into a bowl. As a matter of fact, I think I also stole it
from his memory, because he doesn't remember how to make it!


MEXICAN LAYER DIP
Theresa Riedmann Johnson

1 lb. hamburger
1 pkg. taco seasoning
1 16 oz. can refried beans
1 lb. shredded cheese
Guacamole
Sour cream
Black olives
Shredded lettuce
* Salsa
* Tomatoes

Cook hamburger and seasoning as per directions. In a 9x9" baking
dish, layer refried beans, hamburger, and cheese. Heat in oven or
microwave until cheese is melted. Top with remaining desired
ingredients. Eat with tortilla chips.


TOMATO SALSA DIP
Sharon Riedmann

3 large cans tomatoes, chopped
3 small cans green chilies, chopped
1 bunch green onions, chopped
Lots of parsley
Lots of garlic salt
Mix ingredients together and let set in refrigerator for awhile
before serving with taco chips.


HAMBURGER CHEESE DIP
Sandy Van Moorleghem Stein

1 lb. lean hamburger
1 lb. Velveeta cheese
1/2 tsp. oregano
1 can chili without beans
Brown hamburger and drain grease. Cut cheese into pieces and melt
in hamburger. Add oregano and chili. Serve with tortilla chips. To
heat in a crock pot, fry beef and cheese in frying pan. Pour into crock
pot, then add chili. This can be doubled for a larger group or party.


CHALUPA DIP
Lisa Riedmann Lackovic

1 brick of cream cheese
1/2 can of black olives, chopped
Same amount of green onions, chopped
1 tsp. garlic salt
2 tsp. cumin
Flour tortilla shells

Mix all ingredients and spread on the flour taco shell. Roll and
slice into bite size pieces. Serve with Picante sauce for dipping.
Note: This recipe was named after a good friend of mine who
introduced me to this great snack!


HOT CHEESE DIP
Sharon Riedmann

Melt:
1 lb. Velveeta cheese
1 can Carnation evaporated milk
1/2 bottle Jalapeno peppers or 1 can
Blend in:
3 Tbl. bacon bits
3 Tbl. mayo
Serve hot dip with chips.


DILL DIP
John Van Moorleghem

2 cups sour cream
1/2 cup mayonnaise
2 tsp. shredded onion
2 Tbl. fresh parsley, minced
1 Tbl. dill weed
1 Tbl. beau monde seasoning
Mix together, let stand in refrigerator 3 days before serving.
Great with pretzels or vegetables. John enjoys this dip!
Makes 2 1/2 cups.


CRAB OR SHRIMP DIP
Betty Riedmann

1st layer - Cream together:
12 oz. cream cheese
2 T. Worcestershire sauce
2 T. Miracle Whip
1 t. lemon juice
1/2 small grated onion
2nd layer:
1/2 bottle Heinz chili sauce
3rd layer:
6 oz. canned or frozen crab or shrimp
4th layer:
Snipped fresh parsley

Layer in a glass pie plate. Serve with your favorite crackers.


HAMBURGER CHEESE DIP
Lisa Riedmann Lackovic

2 lbs. hamburger
2 lbs. Velveeta
1 large can of chili no beans
Chili powder
Brown hamburger until well done. Drain well. Combine chili and
cheese, heating until cheese is melted. Season with chili powder
for added spice. Use Mexican Velveeta for hotter version. Keep
warm while serving. Electric wok works great.
Note: Sharon brought this recipe into our family, and now it's a
staple at every Riedmann gathering!


NACHO SAUCE
Jayne Riedmann Mollner

1 lb. Velveeta
1 can chili without beans
1 can green chilies, chopped

Mix together and pour into crock pot. Serve with nacho chips.


DAVE'S GUACAMOLE
Dave Hansen

Peel and mash:
2 medium avocadoes
Mix with:
1/3 cup chopped onion
1/2 tsp. cumin
¼ tsp. garlic powder
1 tsp. chili powder
¼ tsp. salt
1 Tbl. lemon juice
¼ tsp. pepper

Spread in pie plate or casserole dish.

Layer on above mixture:
1 cup sour cream
1/2 cup hot taco sauce
1 small tomato, chopped
1/2 cup sliced black olives
1 1/2 cup shredded cheddar cheese

Chill and serve with taco chips.


RICK'S MACROS
Rick Van Moorleghem

Place tortilla chips on a cookie sheet. Top chips with pepperoni,
black olives and bacon bits. Next, top with slices of American
cheese. Bake in 375 degree oven until cheese is melted. Then
pour melted Cheese Whiz over nachos, and enjoy.


BAKED BRIE
Lori Riedmann Magoulas

Wedge or round of Brie
Crescent dough
Butter
Mushrooms, almonds, or...

Open tube of crescent dough and press edges flat so there are
no seams. Place brie on dough (remove rind if you want). Place
topping of your choice on brie and pull dough up around it,
making sure to close all seams, or cheese will leak out. Bake at
350 degrees for 15-20 min. or until dough is crispy brown.
This is a wonderful and easy appetizer!

PIZZA ROUNDS Francie Riedmann Weis
One box melba rounds, any flavor
24 slices pepperoni
1/2 tsp. dried oregano leaves
1 cup shredded mozzarella cheese
1 small jar spaghetti sauce
Place melba rounds on cookie sheet in a single layer.
Spread spaghetti sauce on one side of each melba round.
Add one slice of pepperoni. Sprinkle with cheese and
oregano. Broil until cheese is melted, about 2 minutes.
Serve warm.


CAVIAR PIE
Madge Panowicz

1 large container cream cheese, whipped
1 cup sour cream
Mix together. Make it look like a small pie.

Mix:
1 Tbl. Best Food Mayonnaise
1 hard boiled egg, chopped
1 Tbl. shallots or green onions
Spread over pie.

Spread 1 small container of caviar lightly over top.
Garnish with parsley or capers. You could sprinkle with chopped egg.


OYSTER CRACKER PARTY MIX
Irene Van Moorleghem
(1983)

2 pkgs. oyster crackers
2/3 cup vegetable oil
1/2 cup margarine
Twin pkg. Ranch House Dressing
1 Tbl. dill weed

In large roaster pan or a large cookie sheet, pour hot oil and
margarine over crackers. Have ready and mix in rest of ingredients.
Bake at 225 degrees for 2 hours, stirring every 15 minutes.


BACON-WRAPPED WATER CHESTNUTS
Jim Weis

1 Can whole water chestnuts
1 cup ketchup
1 lb. sliced bacon
1/2 cup brown sugar

Cut bacon strips in half. Wrap one strip around each water
chestnut; secure with a toothpick. Place on microwave bacon
dish and microwave on high until bacon is cooked (five to ten
minutes). Remove from microwave. Drain all grease except for
1/4 cup. In separate bowl, mix ketchup and brown sugar.
Add 1/4 cup bacon grease. Heat to dissolve sugar.
Pour over water chestnuts and serve warm.


HONEY CHICKEN WINGS
Kathy Elsasser

16 chicken wings (about 3 lbs.)
1 cup honey
1/2 cup catsup
1/2 cup soy sauce
2 tsp. vegetable oil
2 cloves garlic, crushed and minced

Preheat oven to 375 degrees. Cut off bony tips of wings (reserve
for another use). Cut each wing in half at the joint. Place in a single
layer in a shallow 3 quart baking dish. In a medium bowl, stir
honey, catsup, soy sauce, oil, and garlic until well blended.
Pour over chicken pieces, turning to coat. Bake for 1-1/4 to
1-1/2 hours or until browned, basting occasionally.


TERIYAKI CHICKEN WINGS
Betty Riedmann

15 - 20 chicken wings
1/2 cup oil
2 cups soy sauce
2 Tbl. sesame oil
2 cloves garlic, minced
2 tsp. ground ginger
2 tsp. dry mustard
3/4 cup brown sugar
1/4 cup molasses
2 Tbl. corn syrup
2 Tbl. minced onion
Red pepper flakes (opt)

1. Prepare chicken wings: divide wings into two pieces,
discarding wing tips.
2. Prepare marinade by combining all ingredients and mixing well.
3. Arrange wings on baking sheet, well sprayed with Pam, and
covered with aluminum foil. Pour marinade over all to cover. Bake
in slow oven until tender, dark brown and sticky. About 2 hours.


EGG ROLLS
Mary Pat Riedmann Greene

1/2 lb. hamburger
3 Tbl. chopped water chestnuts
2 Tbl. shredded carrot
1 green onion, minced
1 tsp. fresh ginger root, minced
1 clove garlic, minced
1 Tbl. cornstarch
1 Tbl. soy sauce
1 Tbl. dry sherry
1 egg, lightly beaten
Vegetable oil
Egg roll wraps

In a medium skillet over medium-high heat, sauté hamburger,
water chestnuts, carrot, green onion, ginger root, and garlic until
hamburger is browned. Reduce heat to medium.
In a cup or small bowl, mix cornstarch, so sauce and sherry until
smooth; stir into hamburger mixture. Cook and stir until thickened.
Remove from heat. Stir egg into hamburger mixture.
Pour vegetable oil into a 1ar wok or skillet to a depth of 1".
Heat oil over medium-high heat to about 375 degrees. Place 1 Tbl.
of filling in center of each wrapper. Moisten edges with water.
Fold bottom edge over filling; fold both sides of wrapper over
filling. Then roll enclosed filling in rest of wrapper. Place roll,
seam side down, on waxed paper until ready to fry. Fry a few
at a time for 3-4 minutes, turning to brown on all sides. Remove
and drain on paper towels. Keep warm in oven until ready to serve.
Rolls can be covered and frozen in a single layer. Reheat, uncovered,
on an ungreased baking sheet at 350 degrees for 20 minutes.


DRIED BEEF BALL
Sharon Riedmann

1 8 oz. cream cheese
1 pkg. dried beef
1 small onion
1 small green pepper

Mix and roll into ball. Serve with crackers.


MEXICAN ROLL-UPS
Francie Riedmann Weis

10 flour tortillas
2 8 oz. cream cheese
1 4 oz. can green chilies
1 4 oz. can black olives, chopped
1 bunch green onions
1/4 - 1/2 tsp. cumin
1/2-1 tsp. garlic powder

Mix all ingredients except tortillas together. Spread on tortillas.
Roll and wrap each individually in foil. Let set overnight.
Next day, cut in 1 inch pieces. Serve with picante sauce.


JESEBELLI
Sharon Riedmann

2 lbs. apple jelly
2 lbs. pineapple preserves (Smuckers)
1 5 oz. horseradish
3 Tbl. cracked pepper
1 small can dry mustard

Serve with cream cheese and Triscuits. It makes a lot, but is good
and makes great Christmas gifts.


AUGIE'S "CHAMPION" BLOODY MARY'S
Augie Vasha

There was always bickering between the men in our family on
who made the best Bloody Mary. So, over the 4th of July in 1990
we had a "Bloody Mary Off" with 5 contestants including: Augie,
of course; Dad, who actually taught Augie years ago; Bob Lackovic,
nice try; Bob Watkins, no way; and Stu Denker, a friend, until after
the contest! The women voted and Augie came out the winner,
(Dad, I swear I voted for you! Augie was awarded a trophy,
one of Sharon's old golf trophies, and never lets anyone hear
the end of it, especially Dad.
So, here it is guys -- read it and weep -- then drink it!

In an 8 oz. glass with ice, add:
1 1/2 oz. Vodka
3 - 4 shakes of Worcestershire Sauce
Celery salt
Salt
Pepper
8 drops Tabasco (more if you want it hotter)
1 wedge of lime (squeeze into glass)
5.5 oz. V8 juice (one small can)
Stir and enjoy!!


HOT APPLE CIDER
Francie Riedmann Weis

1 quart apple cider
3 cinnamon sticks
1 cup sugar
1 tsp. whole clove
Simmer for 10 minutes. Add:
2 cups cranberry juice
1 cup orange juice
Let simmer on stove until ready to serve. This cider not only
tastes great on a cold winter evening, but also makes your
whole house smell wonderful!


VAN'S MALTED MILK DRINK
Clem Van Moorleghem
(1932)

2 cups milk
3 tsp. Malted Milk Powder
2 tsp. sugar
4 or 5 ice cubes
Put all ingredients into a milk shaker or container with a lid. Shake
vigorously for a few minutes until ingredients are well mixed.
Pour into a glass and enjoy!! Great for summer!


CELEBRATION PUNCH
Jamie Sobczyk

If you want to be dull about this, you can fix the punch 1 ahead
of time yourself; but for big gatherings, it is a lot more fun if
everyone brings one ingredient to contribute to the punch and
then gather around to help fix it.

2 16 oz. cans frozen orange juice
2 16 oz. cans frozen cranberry or cran-apple juice
1 6 oz. can frozen limeade
1 6 oz. can frozen lemonade
1 6 oz. can frozen pineapple juice
2 whole cinnamon sticks
A handful of red hots candy (optional)

Spice bag:
10-15 whole cloves
3 mint leaves (optional)
1 large pinch coarsely grated nutmeg
2 pinches coarsely shaved ginger

Place pot large enough to hold 2 1/2 gallons of liquid on stove.
Mix all juices but pineapple with their proper amounts of water;
use only half the water required for pineapple. Heat.
Assemble spices in a square of unbleached muslin (or fine mesh
lace for a festive look). The spices must be coarse to prevent
them from escaping the bag. Tie the cloth up securely with thread,
and drop it in the pot with cinnamon sticks. Bring close to boil;
remove from heat. Leave spices in to steep.
If you desire a redder color, add the red hots candy. This punch
can be served hot or cold. It serves many, many people.

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