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Olive Beef Dip

by Joyce Kohl

Olive Beef Dip Source: Go Inside™
A favorite of my family since 1970, this is always doubled and tripled
Servings: Ingredients:
Substitutions:

Fresh Onion, minced

Smoked ham or turkey

Mayo

 1 3-ounce package smoked beef, finely cut

1/4 cup stuffed green olives, finely diced

1 8-ounce package cream cheese, softened

1 tsp instant minced onion

1 T dry sherry

2 T Miracle Whip
Directions:
  1. While the cream cheese is softening and the minced dry onion is soaking in the sherry, clean a pair of sharp scissors and begin cutting up the smoked beef as finely as possible. Blend the cheese and Miracle Whip. Stir in smoked beef and olives.
  1. Store in the refrigerator until at least one hour before serving. Munchies to use for dipping include chips and fresh veggies.

 

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Guacamole

by Joyce Kohl

Guacamole Source: Go Inside™
Use for Salad Dressing and party dip. Family recipe over 50 years old!
Servings: Ingredients:
May be doubled or triple

Use only ripe avocados

 1 avocado, peeled and mashed

1 T lemon juice

1 tsp finely minced onion

1/8 tsp cayenne pepper

2 T finely chopped fresh tomato or canned tomato bits

3 T or more of Miracle Whip salad dressing

cayenne pepper
Directions:
  1. After mashing the avocado, immediately add the lemon juice and blend well. If you don’t, the avocado will darken. Onions must be very, very finely minced, then add to avocado mixture along with tomato.
  1. Add enough Miracle Whip for smoothness. Add enough cayenne pepper to make the mixture taste sharp, but not hot.

 

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Cheese & Beef Dip

by Joyce Kohl

Cheese and Beef Dip Source: Go Inside™
A quickie made up one day for unexpected company
Servings: Ingredients:
Enough for a small party 2 cups cheese soup

1 can tomatoes and chilies (tall, thin can)

1/2 4-ounce can green chilies (Ortega, blue can)

1/2 can salsa (yellow can)

1 medium chopped tomato

1 cup (more or less) shredded cooked beef pot roast

Corn chips
Directions:
  1. Combine all ingredients in a fondue pot. Stir often. When bubbly, it’s ready to serve.
  1. If the dip is too thin, thicken it with a mixture of flour and water. Be sure to strain the mixture so you don’t get lumps in the dip.

 

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Pizza Crust

by Joyce Kohl

Pizza Crust Source: Go Inside™
This recipe created for Pizza crusts, but is also good as rolls or loaves.
Servings: Ingredients:
4 Pizza Crusts 2 1/2 cups warm water

2 packages Fleischmann’s yeast

1 T salt

1 T butter, melted (or margarine)

7 cups flour, unsifted
Directions:
  1. Sir yeast into the warm water until it dissolves. Set aside. Melt butter then add to yeast and water. Add salt to the flour, stirring well. Add to water and yeast mixture.
  1. Dough will be sticky. Knead well. Place dough in a well greased bowl, cover with a lid or towel, and let stand in a warm place until dough rises and doubles in size. When ready to make pizza crusts, divide into 4 portions.
  1. Left-over dough can be made into dinner rolls.

 

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Pizza

by Joyce Kohl

Pizza Source: Go Inside™
This recipe compiled while an Italian chef was making pizza in my kitchen.

It took a lot of experimentation by me to get this right and to write the final recipe.
Servings: Ingredients:
4 Pizzas

 

Add your favorite toppings

 

My kids loved sliced hot dogs

(Use GOOD ones!)

 

No need to let bread rise.

 

Bake any left over dough in a bread pan.

 1 large onion, finely chopped

1 green pepper, chopped or sliced

1/4 cup cooking oil

2 15-ounce cans tomato sauce and bits

1/2 can water

1/4 cup Parmesan cheese

about 2 tsp salt

some pepper to taste

1 tsp garlic powder

few sprinkles oregano

few sprinkles parsley flakes

cheddar cheese, grated

mozzarella cheese, grated

1 pizza dough recipe made and set aside

See Pizza Crust recipe in this same area

toppings: Pepperoni, hamburger, sausage, black olives

corn meal
Directions:
  1. Saute onion and green pepper in oil until tender. Siphon off the oil. Add the rest of the ingredients. Cook on a medium heat until oven is preheated to 450 degrees.
  1. Take 1/4 of the bread dough. Roll out and fit into a lightly greased pizza pan. Add some corn meal to coat the pan, dumping the excess. Put 1/4 of the pizza sauce on an uncooked pizza crust. Add toppings. Don’t use too much sausage or hamburger or you’ll end up with too much grease on the pizza.
  1. Bake on middle (or top) shelf until bubbly. About 12 minutes. Remove pizza from oven, add a handful of grated cheddar cheese and at least another handful of mozzarella cheese or more. Return to oven, but this time place the pizza on the lower rack to brown the crust. Bake about another 12 minutes.
  1. If making more than one pizza (I always had to make 4!), prepare the next pizza while one is baking on the top rack and when you add the cheese to the first and put it on the lower rack, put the fresh pizza on top to begin the first 12 minutes of cooking. When pizza number one is done remove from oven and set aside, add toppings to number two, return number two to oven on lower rack, add pizza number 3 to top rack. Cut and serve pizza number one. Prepare number 4 and continue as above.

 

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Lentil Frankfurter Soup

by Joyce Kohl

Lentil Frankfurter Soup Source: Go Inside™
Use your favorite frankfurters . . . German, Kosher, Beef, or even Turkey
Servings: Ingredients:
Should serve at least 6

 

Recipe is easily doubled

 2 quarts beef stock or canned beef broth

1/2 pound dried lentils

3 T butter

3 medium potatoes, peeled and diced

1/3 cup chopped bacon

1 medium carrot, diced

1/4 cup leek, chopped

1/3 cup onion, chopped

1/4 cup celery, chopped

1 bay leaf

1/2 cup butter or margarine

1/4 cup flour

2 tsp salt

1/2 tsp pepper

6 German frankfurters
Directions:
  1. Rinse lentils. Soak overnight in cold water or at least 12 hours. Using a large saucepan melt the butter. Saute bacon, onion, carrot, leek and celery. Add beef broth, drained lentils, potatoes and bay leaf. Bring to a boil, cover, reduce heat and simmer for 2 hours or until lentils are very soft.
  1. Melt butter in a small skillet. Blend in the flour and stir over low heat until golden brown, then ladle about 1 cup of the soup into this mixture and stir until smooth. Pour this into the soup pan and stir well.
  1. Add salt and pepper to taste and the frankfurters cut into 1″ chunks. Cook another 20 minutes. Add 1 teaspoon vinegar for added flavor if desired.

 

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Potato Onion Puff

by Joyce Kohl

January 28, 1998

Potato Onion Puff Source: Go Inside™
Excellent side dish for any meal
Servings: Ingredients:
6

 

Optional: Top with Grated Cheddar Cheese

 2 pounds potatoes, pared and cubed

1/2 tsp salt

1/2 cup onions, diced

2 eggs, separated

1/4 cup butter

3/4 cup milk

dash of pepper
Directions:
  1. Cook potatoes with salt in a covered saucepan in a small amount of water until tender. Drain. Saute onions in butter. Mash the potatoes. Beat onions, milk, salt and pepper into potatoes then add egg yolks. Beat well. Beat egg whites until stiff then fold into potato mixture.
  1. Pile the potato mixture into a buttered 6 cup casserole dish. Bake at 375 degrees for 30 minutes or until lightly browned.