A Recipe for
Dips Info (6 Of 9)
I eat merely to put food out of my mind. |
| N.F. Simpson |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
This Recipe for Dips Info (6 Of 9) is one of thousands in the Recipes-to-go Dip Cookbook.
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
If you enjoy this Dips Info (6 Of 9) Recipe - you should enjoy the recipe collections you can find on the websites below:
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for Dips Info (6 Of 9) from the recipe cookbook of Recipes-to-go (Dip)
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Food Tip |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Breads follow:
**********
* BREADS *
********** To withstand the test of dipping,
breads must be firm enough in texture to successfully transport the
dip from the bowl to the mouth.
Chunks of coarser breads, such as French, Italian, and some ryes work
well, as do toasted or dried breads. Pita bread cut into triangles and
toasted is a tasty and versatile dipper. The following recipes, Herbed
Croutons and Bread Sticks, are good for dipping.
HERBED CROUTONS: Using 4 cups of crustless bread that is fresh or
one day old, cut into 2-inch squares or tear into chunks. (You can
also use cornbread.) Gently toss the bread chunks with 1 cup of
melted butter or regular margarine which has been laced with the herb
suggestions below. Place on a cookie sheet and toast in a 400 degree
F. oven for 10 to 15 minutes if a soft center is desired or for 20 to
25 minutes for crunchier croutons.
Makes enough for about 2 1/2 cups of dip.
HERB COMBINATIONS FOR THE ABOVE RECIPE: Variation 1: 2 Tbls Dried
Tarragon
1/2 Tsp Onion Powder Variation 2: 2 Cloves Crushed
Garlic (Use a
Press)
1/4 Tsp Salt Variation 3: 1 Clove Crushed Garlic
1 Tbls Dried Basil
Grated Parmesan Cheese
for garnish. (Sprinkle
over the croutons just
before toasting.) Variation 4: 2
Tbls Italian Seasoning Variation 5: 2 Tbls Minced Onion
1/4 Tsp Salt BREAD STICKS: Melt 1/4 cup of butter or
regular margarine and mix with 1/4 tsp garlic powder. Prepare frozen
soft bread sticks according to the directions on the package but
brush with the garlic butter before baking. When done, let cool for
about 2 hours. Cut each bread stick into 4 equal pieces. Place on an
ungreased cookie sheet and bake at 225 degrees F. for 30 minutes or
until the bread sticks are dry and crisp.
One package of frozen bread sticks makes enough for about 2 1/2 cups
of dip.
Serves: 1
Dips Info (6 Of 9) Recipe brought to you by Recipes To-Go