Uncle Bills Garden Dip Recipes

UNCLE BILL'S FRESH STRAWBERRIES AND DIP

Steps:

• Combine vanilla yogurt, cream cheese and orange marmalade in a food processor or blender and process until smooth.
• Rinse and dry strawberries.
• Line a basket with the fresh mint leaves.
• Pour dip into a bowl and place in the center of the basket.
• Surround dip with fresh strawberries.
• Dip strawberries into the dip and enjoy.
• NOTE: If preferred, remove the hulls from the strawberries and discard.
• Place the strawberries into a large bowl.
• Pour dip over the berries and lightly mix to coat.
• Place a few mint leaves around the rim of the bowl.

UNCLE BILL'S DILL DIP

Steps:

• In a mixing bowl, add softened cream cheese, and mayonnaise and mix well to blend.
• Add dried dill weed, Bea monde seasoning, parsley and scallions and mix well to blend.
• Chill before serving.
• Refrigerate any unused portions.
• Bea Monde Seasoning is available in most super markets or specialty food stores.
• If desired, you may substitute and use sour cream instead of cream cheese.

UNCLE BILL'S DILL PICKLES

Steps:

• PREPARATION OF DILL CUKES THE NIGHT BEFORE.
• Remove blossom ends and stems and discard.
• Place dill cukes into a large tub or a clean laundry tub.
• Cover with cold water.
• Add 2 bags of ice cubes or 1 block of ice.
• Let chill overnight.
• BRINE.
• In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
• Boil for 2 minutes.
• Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
• Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
• Wash and drain dill cukes.
• Place 1 dill head and stem in the bottom of each jar.
• Stuff the jars with cukes, vertically.
• Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
• Stuff one Jalapeno pepper into each jar.
• Place another dill head and stem on top of the cukes in each jar.
• Fill jars with hot brine to within 1/2" of top of jars.
• Make sure that none of the dill head is touching the top of the jar.
• Push the dill heads down if necessary.
• Wipe tops of jars clean.
• Prepare canning lids according to manufacturers instructions.
• Place lids on jars and screw on screw tops finger tight only.
• Prepare a canner and bring water to a boil.
• Place jars in rack with lids up and immerse in the boiling water.
• Boil or process for 10 minutes.
• Remove jars onto a dish towel and cover with another dish towel to cool.
• Jars are sealed when the lids pop and are concave (curved down).
• Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
• When cooled and sealed, label jars and store in a cool, dark place.
• Allow 4 to 5 weeks for flavors to develop before using.
• This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
• Dill cukes should be 4" to 5" long and as fresh as possible.

SPICE/CRUMB COATED WEDGE BAKED POTATOES

Steps:

• Peel potatoes and cut in half lengthwise, then cut each half into 3 or 4 wedges.
• Place potato wedges in a large bowl and cover with cold water and let sit for about 5 minutes while preparing the coating.
• Preheat oven to 450 degrees F.
• In a large mixing bowl, combine bread crumbs, Italian seasoning, paprika, seasoning salt, black pepper, and granulated garlic powder; mix well.
• In a medium size bowl or saucepan, melt butter.
• Dry wedge potatoes on paper towelling.
• Drop several potato wedges into the melted butter and mix to coat with butter.
• Now roll potatoes in the crumb/spice mixture to coat well.
• Place coated potatoes directly on the middle rack in the oven, keeping them separated.
• Bake in preheated 450 degree F oven for 15 to 20 minutes or until potatoes are nicely browned and done to your liking.
• Serve immediately with a Dill Dip or Garden Dip.

UNCLE BILL'S VEGETARIAN MINESTRONE SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add chopped onion and sauté for 4 minutes or until just lightly browned.
• Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
• Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
• Add macaroni, cover and cook an additional 10 minutes.
• Adjust spices to suit your taste.
• Serve hot.

DILL DIP

Steps:

• In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.

BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.