WILD PIG DIP
1 pound wild pig sausage, cooked and drained
16 oz cream cheese
3 cans Rotel
16 oz sour cream
1 cup shredded cheddar
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
Soften cream cheese in microwave. Add other ingredients and heat until bubbly. Serve with tortilla chips.
CHICKEN SALAD
(Very Special Tearoom)
6 chicken breast halves, cooked and chopped
1/2 cup chopped celery
1/2 cup green chopped onion
1/2 cup chopped green pepper
Dressing:
1 cup mayonnaise
1 tbls mustard
2 tsp wine vinegar
1/2 tsp sugar
Juice of 1/2 lemon
Dash Worcestershire sauce
Mix first 4 ingredients together, toss with dressing. Refrigerate.
HAM SALAD
(Very Special Tearoom)
2 lbs boneless, smoked ham; ground
1 cup chopped celery
1 cup chopped green onion
1 cup chopped green pepper
Dressing:
1 cup mayonnaise
1 tbls mustard
Mix all ingredients together, Refrigerate.
EGG AND OLIVE SALAD
(Very Special Tearoom)
6 hard boiled eggs, chopped
1 cup chopped olives
Mayonnaise to desired consistency
Dash white pepper
Mix all ingredients together. Refrigerate.
TUNA SALAD
(Very Special Tearoom)
2 large cans white albacore tuna, drained
3 hard boiled eggs, chopped
4 oz sweet pickle relish
3/4 cup chopped celery
2 tsp dill
Mayonnaise to desired consistency
Mix all ingredients together. Refrigerate.
PIMIENTO CHEESE (Very Special Tearoom)
1 lb grated cheddar
1/2 lb Velveeta cheese, grated
1, 7oz jar drained pimientos
1/2 cup picante sauce
1/2 tsp salt
3/4 cup mayonnaise
Bring cheeses to room temperature. Mix well with other ingredients. Refrigerate.
