Page 15 - By His Hands We Shall Be Fed Test 2

ONION SNIP-CNACKS

Rita S. Metz

1/2 lb. margarine 1 can refrigerated buttermilk biscuits
2 1/2 T. dry onion soup mix

Melt margarine in skillet; stir in onion soup mix. Cut each biscuit into fourths. Place

biscuits into skillet. Cook over very low heat for 20 minutes, turning to brown evenly.

Makes 40 servings

CREAM CHEESE DIP

Debbie Craft

1 8-oz. pkg. cream cheese, 1 sm. onion , diced

softened 1 tsp. parsley

1/2 C. mayonnaise

Mix together.

CHEDDAR CHEESE DIP (LOW CALORIE)

Dona D. Shiflette

1 C. plain yogurt 1/4 tsp. oregano

4 oz. ricotta or cottage cheese 4 drops Tabasco sauce

2 oz. grated sharp cheese 4 tsp. prepared mustard
4 tsp. Minced celery leaves

Process all ingredients in blender until all are mixed well. Mixture should be smooth

and creamy. Do not overprocess. Serves

SHRIMP DIP

Cathy Simpson

2 (4 1/2-oz.) cans tiny shrimp 1 C. mayonnaise
3/4 C. diced celery 3 8-oz. pkg. cream cheese

1/2 C. finely diced onions

Salt and pepper to taste. Let cream cheese soften. Blend it in mixer and add

mayonnaise, celery, onions, and shrimp. Serve with Town House crackers.

SPINACH DIP
Cheryl Dyar

1 plg. Hidden Valley ranch 1/4 C. onion, minced

salad dressing mix 3/4 tsp. basil

2 C. (1-pt) sour cream 1/2 tsp. oregano

1 pkg. Frozen, chopped spinach

Cooked and drained

Combine ingredients. Stir to blend. Chill for at least 1 hour