Ania got this recipe from her father-in-law, Bill Johnson. He used a local canned chili brand called Hypower, which might have been kickstarted by Iowa-based grocery chain Hy-Vee. We all loved their chili (it was great, for a low-rent canned chili), and for a while, they also had canned tamales that were as good as any we have had in contemporary Tex-Mex restaurants. Doesn’t say … Continue reading Bill’s Chili Dip
This recipe is a work in progress. Carla is still trying to get it close to tasting like the mousse served at Kansas City’s old Californos restaurant; the first time she and a friend ordered it, they wolfed it down until there were only smears of it left in the serving dish. When the waiter tried to take the dish away, they nearly rapped the waiter’s knuckles and made him leave it on the table; they ended up scraping the last of the mousse off the sides of the dish with their fingers. Continue reading Shrimp and Salmon Mousse
We’d forgotten about this dip, and were delighted to find the recipe when we were digging through old recipe boxes to find our favorites for this book. Wow, is it good. Continue reading Shrimp Dip
The vivid red and green layers make this great for the Christmas holidays, and also as an appetizer for an Italian dinner party. Continue reading Layered Red and Green Pesto with Cream Cheese
Carla has made this with less salt, half the salt, and no salt at all. With good sharp Cabot or Tillamook cheddar, decent beer, and pretzels to dip, you won’t miss the salt in the dip at all. Continue reading Cheshire Bar Cheese Dip
Around Our Table 