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Historical September 1979 report or notice. Dates, prices, contacts and institutional claims describe the source period; current availability has not been established.
As The Paper returns from its summer vacation, we’re pleased to start a new column for our neighbors — a recipe exchange. I’ve agreed to supply the first couple of goodies and hope that our readers will donate some of their favorite dishes for future issues.
For those of you who are planning an “end of the summer” party or who simply want to save these for future reference, I offer the following delicious dips:
Artichoke Dip
- 1 can artichokes — chopped (plain not marinated)
- [Quantity obscured in source] Cup mayonnaise
- [Quantity obscured in source] Pkg. Good Seasons Italian Dressing
Mix all ingredients and serve with Triscuits or other crackers.
Crab-Cheese Dip
- [Quantity obscured in source] stick melted butter
- [Quantity obscured in source] can crab-crumbled
- [Quantity obscured in source] small pkg. (8 oz.) Velveeta
Heat and serve with crackers.
Spinach Dip
- 1 pkg. (10 oz.) frozen, chopped spinach, thawed and well-drained
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 Cup milk
- 2 Tblsp butter
- 2 tsps chicken-flavor bouillion granules
- 1/8 tsp nutmeg
- 1 Tblsp lemon juice
Over low heat, combine cheese, milk, butter, bouillion and nutmeg; stir until thickened and smooth. Stir in spinach. Remove from heat and stir in lemon juice. Serve with crackers or chill to use as spread.
Okay, so now it’s your turn. Please send me your favorites and I’ll gladly share them with our neighbors. Send anything — appetizers, salads, main dishes, casseroles, desserts or whatever to me, Lois Schoemehl at 6168 Westminster or call me at 727-8199.
Original photograph caption
Original kitchen illustration from Readers’ Recipe Exchange. The Paper, September 1979, page 6. Artist not credited.
Originally published in The Paper, September 1979.
Read this article in the original newspaper issue.
Archival transcription note: The left edge of the recipe column is clipped, obscuring several ingredient quantities. Explicit uncertainty markers are used; no fractions or counts have been inferred from generic recipes.
Original source: SD_Times1979_09.pdf, printed page(s) 6; PDF page(s) 6.
