Cheesy Chili Dip
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) chili without beans
1/4 cup finely chopped green onions
4 to 8 garlic cloves, minced
1 can (4 ounces) chipped green chilies
1 can (16 ounces) refried beans
1 cup (4 ounces) shredded Mexican cheese blend
Breadsticks
In a small bowl, beat cream cheese until smooth. Spread into a greased microwave-safe 1-1/2 quart dish. Layer with chili, onions, garlic, green chilies and refried beans. Sprinkle with cheese.
Microwave, uncovered, on high for 6-8 minutes until cheese is melted and edges are bubbly. Serve warm with breadsticks. Yield: 5 cups.
Swedish Meatballs
1 pound ground beef
1/2 pound ground pork
1/2 cup minced onion
3/4 cup fine bread crumbs
1 tablespoon minced parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg
1/2 cup milk
Mix thoroughly. Shape into balls and brown in fat or oil. Remove and make gravy.
Gravy:
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups boiling water
3/4 cup sour cream
Stir flour, paprika, salt and pepper into hot fat in skillet. Add 2 cups boiling water and sour cream. Return meatballs to gravy and cook 20 minutes or until done.
Rye Bread
1 package active dry yeast
1 tablespoon sugar
2 1/4 cups warm water
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup molasses
1 tablespoon caraway seeds
1 teaspoon salt
1 cup rye flour
3 1/2 to 4 cups all-purpose flour
In a large bowl, dissolve yeast and sugar in warm water. Stir in brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1 3/4 cup all-purpose flour; beat until sooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350º for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 3 loaves (12 slices each)
