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Lakesgascookbook.Pdf CHEESE BALL From: Lakes Gas Co. #41, Hinckley, MN 2 (8 ounce) packages cream cheese 1 tablespoon diced green pepper 2 cups grated cheddar cheese, (I use shredded) 1 tablespoon diced onion 1 teaspoon lemon juice Dash of salt 2 teaspoons Worcestershire sauce Dash of pepper 1 tablespoon diced pimento Mix all ingredients together and form into a ball. Cover with pecans. CHEESE BALL From: Lakes Gas Co. #46, Sisseton, SD 3 (8 ounce) packages cream cheese 3 (4 ounce) packages ham or beef, chopped 2 tablespoons Worcestershire sauce 2 teaspoons Accent 2 teaspoons onion salt or onion chopped Chop ham as fine as possible; reserve 1/2 to 3/4. Blend cheese, Worcestershire sauce, Accent, onion and part of the ham. Roll into balls and roll in reserved ham. Makes 2 large or 4 small balls. CHEESY CRESCENT NACHOS From: Lakes Gas Co. #00, Forest Lake, MN 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls or 1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 3 tablespoons cornmeal 1 (4.5 ounce) can Old El Paso chopped green chiles, drained 1 cup shredded cheddar cheese (4 ounce) 1 cup shredded mozzarella or Monterey Jack cheese (4 ounce) Old El Paso Thick ‘n Chunky salsa or taco sauce, if desired Heat oven to 350°. If using crescent rolls: Separate dough into 4 rectangles. If using dough sheet: Cut sheet into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in ungreased 13”x9” pan; press over bottom and 1/2 inch up sides to form crust. Press edges and perforations to seal. Sprinkle with any remaining cornmeal. Top evenly with chiles, cheddar cheese and mozzarella cheese. Bake at 350° for 24 to 28 minutes or until crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa. PORCUPINE MEATBALLS From: Lakes Gas Co. #00, Forest Lake, MN 1/2 cup uncooked long grain rice 1 pound ground beef 1/2 cup water 2 tablespoons cooking oil 1/3 cup chopped onion 1 (15 ounce) can tomato sauce 1 teaspoon salt 1 cup water 1/2 teaspoon celery salt 2 tablespoons brown sugar 1/8 teaspoon pepper 2 teaspoons Worcestershire sauce 1/8 teaspoon garlic powder In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1 1/2 inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. CHINESE DIP From: Lakes Gas Co. #51, Luxemburg, WI 1 - 8 ounce package cream cheese Slivered almonds (softened) Green onions - chopped Sweet sour sauce Shredded carrots Wontons – deep fried Cooked chicken-chopped (or canned chicken) marinated in teriyaki sauce Mix chopped green onion with cream cheese and spread on platter. Top with shredded carrots, marinated chopped chicken and slivered almonds. Drizzle sweet sour sauce over the top and serve with deep fried wontons (or I have used wheat thin crackers). HONEY MUSTARD DIP From: Lakes Gas Co. #51, Luxemburg, WI 1 cup miracle whip 1 tablespoon olive oil 1/2 cup sugar 5 tablespoons bold-n-spicy mustard 1 teaspoon garlic powder Mix together and serve with pretzels. Also great on sandwiches. CRAB SPREAD From: Lakes Gas Co. #28, Miltona, MN 1 package imitation crab meat chunks 5 green onions Mayo Mince crab and green onion. Add Lawry’s, garlic powder, bacon bits and dill. Add mayo until moist. Let stand in refrigerator for a while then taste. Add seasonings as needed. FEISTA TACO SPREAD From: Lakes Gas Co. #42, Minneapolis, MN 1 (8 ounce) package cream cheese at room temperature 1 (16 ounce) container sour cream 1 package taco seasoning Mix taco seasoning, cream cheese and sour cream together until well blended and creamy. Spread onto platter and top with salsa to your liking, shredded lettuce, chopped tomato, black olives and cheese. Chill and serve with chips or crackers. APPETIZER BITES From: Lakes Gas Co. #06, Ladysmith, WI Mix together: 1 - 8 ounce package cream cheese, softened 1 package Good Seasons Italian or Herb & Garlic salad dressing 1 loaf herb & garlic or Italian French bread – sliced about 1 to 2 inches thick Spread mixture over bread. Slice 1 to 2 cucumbers and put on top of mixture. It’ll take 1 to 3 on each piece of bread. BAGEL DIP From: Lakes Gas Co. #07, Frederic, WI 1 cup Hellmans Mayo 1 cup sour cream 2 small packages dried beef, chopped Serve with bagels, cut into bite size pieces TACO DIP From: Lakes Gas Co. #07, Frederic, WI Layer on serving platter: 1 can refried beans mixed with 1 package taco seasoning Sour cream Shredded lettuce Top with: tomatoes, green onions, black olives or whatever veggies you want. Top with: shredded cheddar cheese APPLE DIP From: Lakes Gas Co. #07, Frederic, WI 1 (8 ounce) package cream cheese 1 (8 ounce) jar marshmallow cream (Tip: I soak my sliced apples in ginger ale; it keeps them from browning for days!) BEER DIP From: Lakes Gas Co. #15, Hager City, WI 2 (8 ounce) packages of cream cheese 1 (8 ounce) bag of cheddar cheese 1/2 can beer 1 package ranch dip powder Usually use braided pretzel rods to dip It stays good for days and is very addicting. BLUE CHEESE BALL From: Lakes Gas Co. #06, Ladysmith, WI 1 (8 ounce) package cream cheese, softened 1 can black olives 1 stick butter, softened 1 teaspoon Worcestershire sauce (add more to taste, if desired) 1 package blue cheese Small onion, chopped Mix cream cheese, butter and Worcestershire sauce together. Stir in olives and onion. Fold in blue cheese. Form into ball. Roll ball in chopped walnuts. BLACK BEAN DIP From: Lakes Gas Co. #07, Frederic, WI 1 can black beans (rinsed and drained) 1/4 cup chopped red onion 1 can Rotel tomatoes 1/4 cup Italian dressing 1 can white corn (drained) 1/2 cup ranch dressing Mix well and serve with tortilla chips. CHEESY CRAB DIP From: Lakes Gas Co. #27, Kingsford, MI 2 - 8 ounce packages cream cheese 2 tablespoons white wine (very soft) 2 - 6 ounce cans crab, drained 1 tablespoon horseradish 1/2 cup shredded parmesan cheese 1 teaspoon hot sauce 1/4 cup sliced green onion Preheat oven to 350°. Mix all together using a blender then spoon into 9 inch glass pie plate. Bake 30 minutes or until light brown. BLUE CHEESE BALL From: Lakes Gas Co. #06, Ladysmith, WI 8 ounces cream cheese Worcestershire (a couple shots) 1 can black olives 1 - 8 ounce package blue cheese 1 stick butter Onion (small) Cream cheese, butter and worcesterhire. Stir in olives and onion. Fold in blue cheese. Form into a ball. Roll ball in chopped walnuts. SALSA DIP From: Lakes Gas Co. #06, Ladysmith, WI 16 ounces sour cream 1 jar salsa (to taste) 1 8 ounces cream cheese, softened Sharp cheddar shredded cheese Cream, cream cheese & sour cream. Add salsa a little at a time to your taste (we like it with a bite). Add cheddar cheese. Serve with tostitos chips. BREAD BOWL APPETIZER From: Lakes Gas Co. #55, Adrian, MN 1 firm round loaf of bread (1 1/2 lb. about 8-10” in diameter) Slice off top of loaf and keep Carefully hollow out loaf leaving 1/2” shell Cut bread into bite size cubes Stir bread cubes with oil and melted butter. Spread on cookie sheet. Bake 10 to15 minutes turning occasionally. Serve with filling. Filling: 2 cups (8 ounces) shredded sharp cheddar cheese 2 packages (3 ounces each) cream cheese, softened 1 1/2 cup sour cream 1 cup (5 ounces) diced ham 1/2 cup chopped green onions 1 can (4 ounces) green chilies, drained and chopped 1 teaspoon Worcestershire sauce 2 tablespoons vegetable oil 1 tablespoon melted butter Assortment of raw vegetables (carrots, green peppers, cauliflower, broccoli, etc.) Combine cheeses and sour cream in bowl. Stir in ham, onion, chilies and Worcestershire sauce. Spoon filling into bread shell. Replace top. Wrap tightly in foil and bake at 350° for 1 hour and 10 minutes. Remove from oven. Stir filling and serve with vegetables and bread cubes. BREAKFAST HORS D’OEUVRE From: Lakes Gas Co. #01, North Branch, MN Brown and drain: 1 pound hamburger 1 package Jimmy Dean sausage Add: 1 teaspoon sweet basil 1/2 teaspoon salt 1 teaspoon oregano 1 pound Velveeta cheese, cut in cubes Mix until cheese is melted and spoon on rye cocktail bread (found by the deli). Bake at 350° for 5 minutes. TACO DIP From: Lakes Gas Co. #01, North Branch, MN 1 pound hamburger 2 cans cream of mushroom soup 1 small onion, chopped 1 small bottle Pace picante sauce 1 pound Velveeta cheese Brown meat and onion drain and add remaining ingredients. Serve in crock pot with tortilla chips. BRUSCHETTA BITES From: Lakes Gas Co. #00, Forest Lake, MN 2 medium plum tomatoes, seeded and chopped 1 tablespoon olive oil 1 tablespoon slivered fresh basil 1 teaspoon lemon juice 1/8 teaspoon coarse ground black pepper 4 ounces mozzarella cheese, thinly sliced Keebler TownHouse Toppers Garlic and Herb Crackers In small bowl toss together tomatoes, oil, basil, lemon juice and pepper. Top each cracker with a piece of cheese. Spoon some tomato mixture on each. MANGO, TOMATO, AND AVOCADO SALSA From: Lakes Gas Co. #00, Forest Lake, MN 1 mango (peeled, seeded and diced) or approx. 1 cup frozen mango chunks 1 avocado (peeled, pitted and diced) 4 medium Roma tomatoes, diced 1 jalapeno pepper, seeded and minced 1/2 cup fresh chopped cilantro 3 cloves garlic, minced Add: 1 can rinsed black beans 1/2 cup frozen corn Stir in: 1 teaspoon salt 2 tablespoons fresh lime juice 1/4 cup chopped red onion 3 tablespoons olive oil Refrigerate 30 minutes before serving.
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