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1 (7 oz.) jar marshmallow cream
1 (8 oz.) pkg. non-fat cream cheese
1 (8 oz.) carton non-fat sour cream
1 (14 oz.) can sweetened condensed milk Fresh strawberries
     Combine all ingredients, except the strawberries, in container of an electric blender; blend until smooth, stopping to scrape down sides, if necessary.  Chill at least 1 hour. Serve with strawberries. Yield:   4 cups.

1 T. Worcestershire sauce 
7 oz. beer
3/4 tsp. dry mustard
a sprinkle of cayenne
2 oz. Swiss cheese, cubed 
1/2  lb. cheddar, cubed
     Put everything but the cheddar in the food processor and process.  Add the cheddar gradually and process until smooth.  Makes 1 1/2 cups.

1 c. non-fat mayonnaise
1 c. plain, non-fat yogurt
1/3 c. non-fat cottage cheese
1 tsp. celery salt
1 tsp. dill weed 
1/2 c. canned mushrooms,
1/2 c. diced pimiento 
      Blend first the mayonnaise, yogurt, cottage cheese, and celery salt.  Stir in the rest and refrigerate.

1 c ricotta cheese
1/2 c fat-free plain yogurt
2 green onions, chopped
2 tsp dried onion flakes
1 clove garlic, minced
1/4 tsp dill
1/2 tsp mustard seed
1/2 tsp Worcestershire sauce
a few grinds black pepper
dash hot pepper sauce
In a blender or food processor, cream ricotta cheese and yogurt until smooth. Add remaining ingredients. Cover. Refrigerate overnight to blend flavors. Serve with raw vegetables.
Yield: 1 1/2 cups

1 (8-oz) carton nonfat sour cream
2 T dry onion soup mix
4 oz crumbled blue cheese
1 T milk
    Stir together sour cream and soup mix; blend in blue cheese, and enough milk to make it creamy. This is good with raw vegetable dippers 

2 c nonfat mayonnaise
1 (6 oz) jar horseradish
1 T Worcestershire sauce
1 T lemon juice
2 T tartar sauce
1 (8 oz) carton green onion dip
    Mix all ingredients well. Serve with raw vegetables.

1 (15 0z) can hearty vegetarian chili (I recommend Health Valley)
8 oz Velveeta cheese, cubed
1 or 2 green onions, cut small
    Warm chili and cheese together in the fondue pot over low heat, stirring occasionally. Sprinkle the onions over the top. Serve with corn chips.

1 (10.75 oz) can cream of celery soup
1 (4 oz) can chopped mild chilies
½ c finely minced onion
1 tsp celery seed
jalapeno peppers to taste,  finely chopped
1 lb Velveeta cheese, cubed
    Be very careful with the jalapenos -- they can literally burn sensitive skin, and jalapeno essence in the eye is one of the greatest agonies known to man. Heat everything but the cheese to a boil. Stir in cheese; heat gently until mixed.

1 c nonfat mayonnaise
1 c nonfat sour cream
¼ c soy bacon bits
¼ c horseradish
    Stir all ingredients until well mixed.

1 envelop dry onion soup mix
1 c nonfat sour cream
1 (12 oz) jar oil-packed roasted red peppers, undrained
½ tsp basil
¼ tsp oregano
Puree all ingredients together until smooth. This is good on an antipasto tray..

½ c nonfat mayonnaise
½ c nonfat sour cream
2 tsp grated lime peel
1 T lime juice
1 T honey
½ tsp ground ginger
    Stir all ingredients until well mixed; chill. This is best served with fruit

1 (8 oz.) tub cream cheese with chives
1 (8 oz.) carton plain yogurt
1 tsp. chili sauce
1 T prepared horseradish
2 cloves garlic, pressed
2 T chopped chives
ground black pepper, to taste
2 tsp. onion juice
    Put the yogurt in a cheesecloth-lined colander over a pan and let it drain overnight in the refrigerator. Beat it into the cream cheese and mix in everything else. Allow the flavors to blend for several hours, and serve at room temperature.


    Most dips also make excellent sauces. They may take a bit of thinning with the appropriate liquid. Savory sauces are generally best when heated. Always watch the temperature when working with dairy products; lower is better.

    My experience with party fare is that the really exotic stuff I've slaved over for hours often goes untouched (people may be afraid of it), but the onion soup dip vanishes without a trace.

Stand Facing the Stove: the Story of the Women Who  Gave America the Joy of Cooking
          -- Anne Mendelson
    America's best-loved cookbook had quite a saga behind it, all carefully chronicled here in very readable style. Mendelson also gives insight into our  culinary history, fashions and fads. It's an enjoyable read.

The Joy of Cooking
             -- Irma Rombauer
    The original book which started it all -- now newly published in a facsimile of the 1931 edition. Irma's masterpiece is personable, chatty, and full of sensible advice ("Most cocktails containing liquor are made today with  gin and ingenuity…. take an ample supply of the former and use your imagination.") It is also chock-a-block with those wonderful little old time ladies luncheon dishes we can't eat any more because of fat and cholesterol.  Don't worry -- there's no calories in reading about 'em.

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