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.

by Tim Dineen

Arancini (Rice Balls)

Pauline Nittoli Villa

Pauline’s notes:  This is an old family recipe direct from Sicily. When my cousin Lucy was alive she would be frying them and family members would stand around her and eat them while still hot.

19 to 20 Balls

  • 1 lb. Arobio rice (1 box)
  • 4 cups water
  • 2 tsp salt
  • 2 tbsp butter

COOK RICE as converted rice. Boil water, add salt, butter and stir in rice. Bring to another boil. Cover; simmer for 20 mins. Allow to cool before adding other ingredients.

  • 1 1/2 cups grated Italian cheese
  • 8 tablespoons tomato sauce
  • 3 eggs, beaten

ADD these ingredients with cooled rice.

  • 3/4 lb. lean, ground beef
  • 1/2 onion, minced
  • 4 tablespoons tomato sauce
  • salt to taste

WHILE RICE is cooking, brown beef. Add onion and cook. Drain. Cool.

WET HANDS. Cup them and then fill with some of the rice mixture. Add about a tablespoon ground beef mixture. Opt. Cut up small pieces of fresh mozzarella cheese and place in center of beef. Can also use a cooked pea. Then use more rice to complete ball. Balls should be about 2″ in diameter. Keep hands moist to make forming balls easier. Roll in flour (or bread crumb for crispier balls). Shake off excess flour.

FRY in about 2″ of olive oil in deep fryer for 3 to 4 mins. Keep replacing balls when one is removed.

SERVE HOT. To reheat, place in 450° for about 10 mins.

by Tim Dineen

Asian Peach Salsa

  • 12 Peaches, diced
  • 1/2 Red Onion, diced
  • 2 tsp Sambal Oleck (Chili Paste)
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Rice Wine
  • 1 tsp Sesame Oil
  • Cilantro, chopped
  • Basil, chopped
  • Lemon Verbena, chopped

Dice peaches and onions and place in bowl.  Add remaining ingredients and lightly mix.  Chill until ready to serve.

The salsa is great with chips, but is really really good with pork, chicken, or fish.  It’s pretty spicy, but you can adjust the heat by the amount of chili paste you use.

by Tim Dineen

Hot Taco Dip

I don't often make the items we serve for Demos at home.  By the time we've tried it, tested it, and served it for several days, I'm usually looking for something else.  There are, of course, exceptions.  I would like to introduce you to one!

Jessica and I were working on Saturday and we were trying to come up with something to serve the week of July 4th.   We have our July 4th weekend covered (recipe contest winner) but we needed something right before that.  We were thinking July 4th weekend party food, and I said "Hot Taco Dip."  We have the ability to cook from raw, now, so ground beef was an automatic ingredient.  We al;so have wanted to feature our new Corn Chip Dippers - totally yummy Frito-like corn chips that are not only organic, but downright yummy!  We spoke back and forth for a few minutes and Jessica disappeared.  She reappeared not long after with one of the best damn dishes I have tasted in a long time!  It is just wonderful.

I made a batch for lunch today and Victor was swooning!  This will definitely be going to my next party - and most likely become part of the lunch/dinner rotation.  It can be changed by using different cheeses and different salsas.  But here is the perfect original:

Hot Taco Dip

  • 1 lb ground beef, cooked
  • 1 container whipped cream cheese
  • 1/2 jar Salsa Autentica
  • 1 cup Shredded Mexican Cheese Blend
  • Corn Chips

Cook beef.  Stir in cream cheese, salsa, and about 3/4 of the shredded cheese.  Place all in an ovenproof dish or bowl and top with remaining cheese.

Heat at 350° until heated through.

Serve with Corn Chips and enjoy!

I ate way more than I should have.  My stomach is smiling!

by Tim Dineen