It's no small feat to create perfectly textured Crunchy Cheese Puffs. First you make one of the weirdest doughs you've ever made. Then you steam it. Then you dry it. And then, only then, do you fry it. But I think somewhere out there are people like me who are just nutty enough to take on the challenge. Do be aware that the puffs need to dry for up to 10 hours so plan accordingly.
These corn chips are almost as simple, but have a slightly more complex flavor.
Ingredients
Give an American classic an upgrade. This recipe for onion dip was born of Lynne's first lonely weeks living in Brussels back in the '80s.
Note: Keep the oysters refrigerated in their juices until needed.
Let cream cheese soften and grate the Old English cheese. Beat together with an electric beater, adding garlic salt and Tabasco. Mix thoroughly. Add chopped pecans and beat. Lay out wax paper and sprinkle with chili powder and paprika. Shape cheese mixture into two rolls. Roll in paprika and chili powder mixture and store (in fridge) until ready to use. These rolls can also be frozen.
Drain mushrooms. Mash cheese with small amount of cream. Add salt and Worcestershire sauce. Add mushrooms and mix. Chill thoroughly so mixture will be easy to handle and then shape into ball and roll it in finely minced parsley. Serve with melba toast rounds.
This thick Greek garlic sauce makes a marvelous dip to be served with vegetables as an accompaniment to fish or chicken. Avoid using a food processor or an electric mixer, which can make potatoes gluey.
The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!