THE JUNGLE COOKBOOK
| BEVERAGES | CASSEROLES | MAIN DISH | POTATO | SNACKS & DIPS |
| BREADS | COOKIES | MEALS | SALADS | SOUPS |
| BREAKFAST | DESSERTS | MEATS | SANDWICHES | VEGGIES |
| CANDY | LOW FAT | PASTA | SAUCES |
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 |
SWEET-AND-SOUR MEATBALLS |
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================================ Sweet and Sour Sauce:
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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 |
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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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| Chipped Beef Cheese Ball | |
| 8 oz. cream cheese 4 oz. packaged sliced beef 1 tablespoon grated onion 1 teaspoon horseradish dash Worcestershire sauce |
Beer Cheese and Rye Bread |
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| 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
2 8 oz Philly Cheese 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 |
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| 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. |
Lincoln Cheese Log |
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| 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. |
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. |
Amaretto Fruit Dip |
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| 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. |
Artichoke Dip |
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| 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. |