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Seafood dips and salads for spring

Published 10:55am Wednesday, May 8, 2013

Clam dip

1 cup sour cream

1 can minced clams, drained

Combine ingredients and mix well. Serve with chips and crackers.


Swedish pancakes

3 eggs

1 1/4 cup milk

3/4 cup sifted flour

1 teaspoon sugar

1 teaspoon salt

Combine ingredients; beat with mixer on medium speed until well blended. Cook on medium heat setting. Brown on both sides, roll or fold in quarters and serve with your favorite topping.


Breakfast cocktail

2 cups pineapple juice

1 can pineapple chunks

2 cups vanilla ice cream

Combine pineapple and pineapple ice cream. Stir until blended.


How to shop for food – Whenever a recipe calls for two cups of tomatoes, buy one 16 ounce can; 1 cup mashed bananas you need to buy three medium size bananas; 1 cup fresh orange juice, you will need to buy three medium size oranges.

Food hint – Never use margarine in a recipe whenever it calls for butter.

Cooking hint – Always use the correct size of pan or dish that the recipe calls for.


Crab salad

2 cups diced pears

2 cups crab meat

1/3 cup mayonnaise

3 T. lemon juice

Combine ingredients and chill.


Shrimp salad

2 cans shrimp, drained

1 cup chopped celery

1/4 cup mayonnaise

2 T. sweet relish

Cover shrimp with ice water and let stand 5 minutes; drain. Cut large shrimp in half. Combine all ingredients. Serve with crackers.


Spring tuna salad

2 small cans tuna, packed in water

1/4 cup sweet pickle relish

2 to 3 boiled eggs

1/3 cup mayonnaise

Combine all ingredients and mix well.


Blue cheese dressing

1/2 cup sour cream

2 tablespoons mayonnaise

Juice of 1/2 lemon

3/4 cup crumbled blue cheese

Mix all ingredients well.


Breakfast drink

1 cup cranberry juice

1 to 2 cups vanilla ice cream

Blend juice with ice cream and stir well.




Orange slush

1 -6 ounce can frozen orange juice

2 cups cold water

2 cups sugar

Boil sugar and water for five minutes. Remove from heat and stir in orange juice. Freeze. When ready to serve, spoon into glasses or coffee mugs.

Pineapple shake

2 cups pineapple juice

2 cups vanilla ice cream

1 cup ginger ale

Combine ingredients and stir until blended. Serve in coffee mugs or glasses.

Fruit salad

1 can fruit cocktail, drained

1 can crushed pineapple, drained

1 cup coconut

1/2 cup chopped pecans or nuts of your choice

Blend ingredients. Reserve juices from the fruits and make ice cubes to put into cola drinks or tea.

Food hint

Instead of using sugar in tea use lemon drops.



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