Spicy Chicken Bites with Cucumber Dip

Victor Martorano

  • 1 lb boneless chicken breast
  • 1/4 cup minced onion
  • 1 large clove garlic, minced
  • 1 egg, lightly beaten
  • 1/3 cup fine, dry bread crumbs
  • 1 tsp. ground ginger
  • 1/2 tsp salt
  • 1/2 tsp ground red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp curry powder
  • 1/4 tsp pepper
  • 2 tsp vegetable oil
  • 1/4 tsp. paprika
  • Cucumber Dip (recipe follows)

Using food processor, process half of chicken until coarsely chopped. Spoon into bowl. Continue with second half. Add onion, garlic, and egg. Stir well. Combine breadcrumbs with next 6 ingredients. Add chicken mixture and mix well. Shape into 40 1-inch balls. Place flour in bowl. Roll each ball in flour. Combine oil and paprika in skillet over medium heat. Add balls and cook about 10 minutes. Serve warm with cucumber dip.
Cucumber Dip

  • 1 cup peeled, seeded and grated cucumber
  • 1 cup plain, lowfat yogurt
  • 1 teaspoon dried dill
  • 1/2 teaspoon lemon juice.

Place cucumber on several layers of paper towels; cover with additional towels and let stand 15 minutes, pressing down occasionally. Combine cucumbers with remaining ingredients. Stir well and chill.

Hot Artichoke Dip

Margie Scanlon Dineen

  • l small can chopped green chilies
  • l can chopped artichokes
  • l cup mayonnaise
  • 1 cup Parmesan cheese

Mix all ingredients together and bake in a 300 oven for 15 -20 minutes. The dip should be hot and bubbly. Top with paprika and serve with crackers.

I don’t remember the origin of this recipe but I believe that it originally came from Jan or Annemarie’s kitchen. This is a quick recipe and really tasty.

Chicken Roll-ups

Margie Scanlon Dineen


  • 8 oz. soft cream cheese
  • 3 tabl. basil
  • 3 tabl. milk


  • 3 tabl. lemon juice
  • 7 chicken breasts -cooked and cut into bite size pieces
  • 2 cups artichoke hearts -diced
  • l cup chopped green onions
  • l l/2 cup mayonnaise
  • l l/2 cup peanuts -coarsely chopped

Mix the first three ingredients together and spread thinly on flour tortillas. Add approx. 2 tablespoons of the filling to each tortilla. Roll the tortilla and then trim the ends off. Slice the remaining tortilla into 5-6 pieces.

This is a little bit of work but well worth it. Whenever I have brought this to parties I have always been asked for the recipe. This can be made ahead of time and just spread on the tortillas right before the party. Try it sometime and I guarantee that you’ll get great results!

Wicket's Wedgies

Margie Scanlon Dineen

  • 1 cup chopped olives
  • l/2 cup chopped green onions
  • 1 1/2 cup cheddar cheese
  • 1/2 cup mayonnaise
  • l/2 teas. salt
  • l/2 teas. curry powder (optional -only add curry if you like the spicy flavor)
  • l package English muffins

Combine the ingredients and spread on toasted English muffins. Broil for a minute or two and cut into small wedges. Serve immediately.

These are easy to make and always a hit with a hungry crowd.

Mike's Slushies

Beth Dineen Engel

Here’s Mike’s recipe for slushies served poolside to all our guest of age every summer:

  • 4 tea bags
  • 1 cup sugar
  • 1 (12oz) can frozen lemonade
  • 1 (12oz) can frozen orange juice
  • 1 quart gin

Steep tea in 2 cups boiling water. Boil six cups of water and stir in sugar, lemonade, and orange juice. Add tea and gin. Put in freezer for at least three days. Serve directly from the freezer mixed with seven up to desired consistency or how much alcohol content desired.

Baby Pizza

Dick Dineen

Take one or more cans of Buttermilk Biscuits – 10 to a can. Flour board to prevent sticking. Flatten each biscuit by hand. Place 1 spoon tomato sauce on each, 1 slice salami or ham, ½ slice cheese . Use cookie sheet. Put in oven as directed on biscuit roll.

Quick Snack

Colleen Gentleman Minturn
Great for “last minute” entertaining…

  • 8 oz Cream Cheese
  • Cocktail Sauce
  • Baby Shrimp or Flaked Crab
  • Crackers

Flatten block of Cheese into a circle. Cover with sauce and sprinkle shrimp/crab on top. Serve with crackers.

Vegetable Chip Dip

Margaret Dineen Prendergast

  • 1 8 oz package cream cheese – softened
  • 1 tbsp. worcestershire sauce
  • sprinkle of onion powder
  • sprinkle of garlic powder
  • sprinkle of beau monde
  • 1/2 cup catsup

Soften cream cheese, add catsup and mix well. Stir in worcestershire sauce and spices. Can add a few drops of milk to make creamier.

Refrigerate until use.

Cousin Betty's Sage Advice

Elizabeth Arvilla Anastasia Dineen Shrier

Rose are red
Violets are blue
I call the Deli
And so should you!

Walnut Gingerbread with Lemon Sauce

Victor Martorano

  • 1 c. white sugar
  • 1/4 tsp. salt
  • 2 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1 c. light vegetable oil (grapeseed works well)
  • 1 c. molasses
  • 2 tsp. baking soda
  • 1 c. boiling water
  • 2 1/2 c. all-purpose flour, unsifted
  • 2 eggs well beaten
  • 1 c. chopped walnuts

Heat oven to 350 degrees. Mix the sugar, salt, ginger, cloves and cinnamon in a large mixing bowl. Add the vegetable oil and the molasses, stirring until well blended (with a wire whisk). Stir the baking soda into the boiling water, and immediately stir into the above mixture. Add the flour gradually, mixing well after each addition. Stir in the beaten eggs and the walnuts. Pour into a greased 9×13 inch baking pan and bake for 40 minutes or until an inserted toothpick comes out clean. Cut and serve with lemon sauce.

Lemon Sauce:

  • 1/2 c. white sugar
  • 1 tbsp. corn starch
  • 1/8 tsp. salt
  • 1/8 tsp. nutmeg
  • 1 1/4 c. water
  • 1 1/2 tbsp. lemon juice
  • 2 tbsp. butter

Stir corn starch into 1/4 c. cold water. Stir sugar, salt and nutmeg into 1 c. water and bring to the boil. Reduce heat to low, add cornstarch, and simmer, stirring constantly, until mixture thickens and clears. Add butter and lemon juice and blend thoroughly.

Dr. Bird's Cake

Margie Scanlon Dineen

  • 1 can crushed pineapple
  • 1 can Comstock apple slices
  • 1 pkg. white or yellow cake mix
  • 1/2 cup chopped walnuts
  • 1 cube margarine, sliced into small pieces

In a 13x9x2 dish, layer ingredients in the above order. Do not mix. On the very top, slice the margarine and “dot” the top of the cake. Bake at 325 for one hour. Serve while still warm with vanilla ice-cream or cool whip.