THE JUNGLE COOKBOOK

BEVERAGES CASSEROLES MAIN DISH POTATO SNACKS & DIPS
BREADS COOKIES MEALS SALADS SOUPS
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SNACKS AND DIPS

CHEESE BALLS
CHILI (CINCINNATI)
DIPS / SPREADS
SNACKS
Basic Cheese Ball
Chipped Beef
Lincoln Cheese Log
Quickie Cheese Ball
Virginia Ham & Cheese Ball
Dixie Chili Dip
Dixie Chili Salad

 

(also see SOUPS)

Amaretto Fruit Dip
Artichoke Dip
Beer Cheese and Rye
Rueben Dip
Spinach Dip
Salsa


 
Buddy Boy Pizza
Hanky-Panky
Drunken Wieners
Hot Broccoli Cheese Dip

Squash and Zucchini Cakes
Sweet-and-sour Meatballs

 

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SALSA

 
9 Firm Tomatoes
2 Green Bell Peppers
2 Small Jalapeño Peppers
4-5 Cloves Garlic
1 bunch Cilantro
Small purple onion
2 bunches green onion
Lime Juice
Salt to taste
 
Clean all veggies. 
 

REMOVE seeds from Jalapeño Peppers.

I throw everything into my food processor.  Tomatoes are "pulsed" and put in colander to drain juice.

Serve with tortilla chips.

 

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SWEET-AND-SOUR MEATBALLS

 

bullet1 pound cooked and frozen meatballs, thawed
bullet2 (8-ounce) cans pineapple chunks, drained, juice reserved
bullet1/2 cup Dijon mustard
bullet1 diced red or white onion
bullet1/2 cup chopped green onion
bullet6 cloves chopped garlic
bulletSweet and Sour Sauce, recipe follows
bulletCoarse black pepper

================================

Sweet and Sour Sauce:

bullet4 cups ketchup
bullet1/4 cup water
bullet2 tablespoons Worcestershire sauce
bullet1 cup sugar
bullet1/4 cup white vinegar
bulletBlack pepper (about 2 tablespoons)
bullet2 tablespoons pineapple juice

 

Preheat oven to 350 degrees F.

 

In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.

 

Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.

 

 

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SQUASH AND ZUCCHINI CAKES

bullet3 medium zucchini
bullet3 medium yellow squash
bullet1 cup toasted bread crumbs
bullet1 cup shredded Parmesan
bullet1/3 cup minced Vidalia onion
bullet1 large egg, lightly beaten
bullet1 1/2 teaspoons dried Italian seasoning
bullet1/2 teaspoon salt
bullet1/4 teaspoon ground black pepper
bullet1/2 cup (1 stick) butter
bullet1 jar store-bought marinara sauce

 

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

 

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

 

Place onto serving platter and serve with marinara sauce.

 

 

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Hanky-Panky

Make ahead, freeze.  Hot Snack
1 lb Pork Sausage 
1 lb Ground Beef
1 Medium Onion, minced
Combine all; brown.  Drain Grease.
1 Can Tomato Sauce (small)
1 Teaspoon Oregano
Dash of Tabasco
1 lb Velveeta
Salt and Pepper to taste (optional)

2 Loaves Party Rye Bread (tiny slices)

 

NOTE:  This recipe can also be made in a crock pot and served on rye (without baking)

Combine with meat mixture.

Spread small amount of mixture on rye bread.  At this point, you can freeze the one-slice sandwiches on a cookie sheet.  After solidly freezing, they can be placed in a plastic freezer bad for future use.

When ready to use: Preheat oven to 425F.  Bake, if frozen, for 10 minutes.  Serve right from the oven.


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Virginia Ham & Cheese Ball  
8 oz. ground or finely chopped ham
8 oz. cream cheese, softened
3 dashes Tabasco
3 pinches dry mustard powder
8 oz. unsalted peanuts, finely chopped
In a large bowl, combine ground ham, cream cheese, hot sauce and mustard until well blended.  Roll into a ball and then roll in chopped peanuts.  

Serve with assorted crackers.

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Chipped Beef Cheese Ball  
8 oz. cream cheese
4 oz. packaged sliced beef
1 tablespoon grated onion
1 teaspoon horseradish
dash Worcestershire sauce
 

 

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Spinach Dip

 
10 oz Chopped, Frozen Spinach (thaw)
1 1/2 Cups Sour Cream
1 Cup Mayonnaise
1 pkg. Knorr Vegetable Soup Mix (dry)
8 oz Can Water Chestnuts, diced
3 Green Onions with tops, diced

 

Large Box of Wheat Thins

Squeeze as much water out of spinach as possible.

Blend all ingredients together, mixing well.  Cover; refrigerate at least 2 hours.  Stir before serving.

Serving Suggestion:  Spoon into large, round rye bread with center hollowed.  Arrange Wheat Thins around outside.

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Beer Cheese and Rye Bread

 
1 Cup Beer, set until uncarbonated
16 oz Cheese Whiz or 3 Nippy Cheese
1 Wedge Roquefort cheese (optional)
1/2 Onion, finely grated
1/4 Teaspoon Garlic, minced
2 Teaspoons Worcestershire Sauce
1 Tablespoon Butter

1 Large, Round Party Rye Bread


QUICK & EASY BEER CHEESE (thicker)

2 8 oz Philly Cheese
2 8 oz Shredded Cheddar Cheese
4 cloves garlic (minced)
2 small onions minced FINE
4 drops Tabasco sauce
2 cup beer

Melt cheeses in microwave with garlic.  Add beer and onion.  Serve in round rye bread. You can add more beer for a thinner consistency.

Combine all ingredients (except beer and bread).  Beat, adding beer a little at a time (can foam).

Cut top of round rye loaf.  Remove bread from the well of loaf, leaving only the sides and bottom to serve as a bowl for cheese.  Tear bread which you have removed into chunks and use to dip into cheese mixture.  When cheese mixture is gone, tear sides and bottom of bread used as bowl and eat.  (Cheese mixture has soaked into remaining bread.)


 

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Drunken Wieners

 
1 Package Wieners
1/2 Cup Brown Sugar
1 Small Onion, grated
1 Teaspoon Instant Onion
1 Tablespoon Worcestershire
1/3 Cup Whiskey
Cut wieners to bite-size pieces.

Mix all ingredients.  Bake in covered dish at 325F for 45 minutes.  

Serve with fondue forks or toothpicks.

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HOT BROCCOLI CHEESE DIP

Prep Time:
10 min
Total Time:
35 min
Makes:
32 servings, 2 Tbsp. each

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1 env. GOOD SEASONS Italian Dressing Mix
1 pkg.  (10 oz.) frozen chopped broccoli, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

 

Crackers for dipping.

PREHEAT oven to 350°F. Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Add broccoli and 1-1/2 cups of the Cheddar cheese; mix well.

SPOON into 9-inch pie plate.

BAKE 20 minutes. Sprinkle with remaining Cheddar cheese. Bake an additional 5 minutes or until cheese is melted. Serve as a dip with NABISCO Crackers.

 

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Basic Cheese Ball

 
8 oz Cream Cheese
2 Jars Old English Sharp Cheese
3 oz Roquefort Cheese (optional)
2 Teaspoons Onions, minced
Crushed Nuts
Have cheese at room temperature.  Blend together with fork.  Mix in onions.  Form into ball.  Roll in nuts, coating ball.

Serve on top of your favorite crackers.

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Lincoln Cheese Log

 
8 oz Cream Cheese
1/4 Cup Swiss Cheese, grated
2 Teaspoons Horseradish
1/3 Cup Dried Beef, coarsely snipped
A day ahead, blend cheeses with horseradish adding a few drops of cream if mixture is still.  Form into roll 1 1/2" in diameter.  Coat outside of roll with dried beef.  

Refrigerate at least 24 hours.  Serve with crisp rye wafers and slices of party rye.

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Quickie Cheese Ball

Couldn't be faster or easier!
8 oz Cream Cheese

1 pack Good Season's Salad Mix (dry)

Press salad mix into cream cheese on all sides.  Cover tightly with plastic wrap until ready to use.  The longer it sits; the better the flavor!

Serve with your favorite crackers.

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Amaretto Fruit Dip

 
8 oz Cream Cheese, softened
1 Small Cool Whip, thawed
3 oz Amaretto Liqueur
Beat softened cream cheese.  Mix in Amaretto; fold in the Cool Whip.

Serve with fresh fruit.

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Artichoke Dip

 
1 Can Artichoke Hearts, drained
1 Cup Mayonnaise
1 Cup Parmesan Cheese
Slice artichoke hearts in very small pieces.  Mix with mayonnaise and cheese.

Bake until bubbly and serve hot with crackers.

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RUEBEN DIP

Polly's recipe
1 large and 1 small Buddig's corned beef
1 can sauerkraut drained
Two 8 0z cream cheese
16 oz. shredded swiss
1/2 cup mayo
4 tbsp. mustard
Mix together and bake at 350% for 30 minutes (It may take longer)

 

Serve with party rye, Pepperidge farm pumpernickel bread sticks or tostido scoops.

 

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BUDDY BOY PIZZA

Willy's recipe
Rolled refrigerator pizza dough

Hamburger Dill Pickles
Frisch's Tartar Sauce
Shaved Ham
Grated Swiss Cheese

Take a rolled refrigerator pizza dough and bake according to directions. When done and cooled spread with Frisch’s tartar sauce.

Add hamburger dill pickles on top of sauce and add shaved ham on top of pickles and a package of grated Swiss cheese on top

Bake till the cheese is melted.

 

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