Appetizers & Dips


Fresh tomato salsa
Deviled eggs
Roquefort salad dressing
Horseradish cream dressing
Chunky guacamole dip
Guacamole dip, layered
Four-onion dip
Bourbon Smokies
Clam dip
Cobb salad
Hot artichoke-salmon dip
Nuts & bolts mix
Real party punch
Gold Coast Coconut Shrimp

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  • 4 to 6 tomatoes, large ripe plum
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon finely minced garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
    (freshly ground black pepper preferred)


1. Cut tomatoes in half lengthwise and remove seeds.

2. Cut into 1/4-inch dice and place in a glass bowl

3. Stir in remaining ingredients; toss well.

4. Serve within 4 hours for a great fresh taste
(Also great on fish, chicken, and veal.)

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  • 4 eggs, hard-boiled, peeled cut in half lengthwise
  • 1 tablespoon mayonnaise
  • 1 tablespoon plain yogurt
  • ˝ teaspoon yellow mustard, or more to taste
  • salt and pepper to taste
  • pickle relish to taste also


1. Remove the yellow yolks from each half — carefully try not to tear the whites apart.

2. Put the yolks in a small mixing bowl along with the remaining ingredients

3. Mix the yolks and other ingredients together

4. Stir with spoon until mixture is smooth.
If it’s thicker than you want for your taste,
add a bit at a time of mayonnaise and stir, add again and stir.

4. Use a small spoon to scoop the yolk mixture into the egg halves.

5.Chill the deviled eggs for best results; keep them chilled until gone.

A sprinkle or two of ground cinnamon on the top will really set them off too.
(Real good at anytime with anything, if you happen to like eggs)

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  • ˝ pound Roquefort (or blue) cheese
  • 1 teaspoon dried onion flakes
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • ˝ teaspoon dry mustard
  • 1 teaspoon Worcestershire
  • 2 cups salad oil
  • 1/4 teaspoon pepper
  • 2/3 cups cider vinegar


1. Crumble cheese and add remaining ingredients: except oil.

2. Beat until fairly smooth

3. Slowly add oil, beating still, until smooth.

Especially good on lettuce wedges and tomatoes. Or, just tomatoes.

-----------Please—keep refrigerated, when not in use------------------

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Horseradish Cream


  • 3/4 cup heavy ( whipping) cream.
  • 2 tablespoons Dijon mustard
  • ˝ cup mayonnaise
  • pinch of sugar
  • ˝ cup .prepared horseradish,
  • Salt and freshly ground pepper drained to taste.


1. Whip cream in cold bowl until it forms soft peaks.

2. In a separate bowl: Combine the mayonnaise, horseradish and mustard

3. Using a rubber spatula, slowly, and carefully, fold in the whipped cream

4. Slowly add the sugar, salt & pepper

5. Stir well and transfer to a serving dish or bowl (makes 2 cups)

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  • 4 large ripe avocados (Hass)
  • 3 plum tomatoes, seeded and cut
  • 1/4 brown onions, cut into 1/4
  • 2 teaspoons, coarsely chopped
  • 1 clove garlic,
  • minced cilantro leaves
  • 2 tablespoons lime juice
  • 1 tablespoon anejo tequilla
  • 2 green onions, green part only
  • 1 teaspoon sea salt thinly sliced also.
  • 1/8 teaspoon hot pepper sauce


1. Cut each avocado in half lengthwise. Reserving two pits, please.

2.Place avocado flesh in mixing bowl mash with fork until chunky (to your taste)

3. Add onion, garlic, lime juice, tomatoes, cilantro and tequilla

4. Stir gently to mix (gently so it remains chunky, remember)

5. Add salt and hot pepper sauce (Add more to taste if necessary upon tasting)

6. Transfer guacamole to serving bowl and bury to reserved avocado pits in the guacamole to keep it from turning brown. (Good idea each time you finish)

7. Cover with plastic wrap, pressing it against the surface of guacamole.

8. Refrigerate at least 30 minutes before serving

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“ Chunky guacamole “


  • 1 1/2 cups shredded Jack cheese
  • 2 cups sour cream
  • 4 tomatoes, seeded and diced
  • 1 cup shredded Cheddar cheese
  • 1 (2.25-ounces) can sliced ripe olives

1. Spread 1 cup” Chunky Guacamole” in bottom shallow 10-inch bowl.

2. Top with 1 cup Jack cheese.

3. Spread 1 cup sour cream over cheese

4. Cover with half (about 1 cup) remaining guacamole

5. Sprinkle with half of tomatoes

6. Add layer of Cheddar cheese

7. Top with remaining tomatoes, 1 cup guacamole, 1 cup sour cream and ˝ cup jack cheese. Sprinkle olives over top now too. Help yourself!

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  • 3 tablespoons olive oil
  • 2 kinds - Vidalia, Maui, or Texas onions (10-15) cut into 1/4-inch dice
  • 1 leek, white part only, cut in half lengthwise, thinly sliced crosswise
  • 6 shallots, minced
  • 6 - 8 green onions, thinly sliced
  • 12 cloves (about 1 head)
  • Roasted garlic, minced (to taste)
  • 1/8 teaspoon cayenne pepper
  • ˝ teaspoon sea salt
  • 2 tablespoons Sherry vinegar
  • 1 cup sour cream
  • 1 tablespoon minced chives
  • 1 tablespoon minced parsley


1. Heat olive oil in large skillet over medium heat

2. Add, onions, leek, shallots and green onions and cook, stirring often (15 min)

3. Add, roasted garlic, cayenne, salt and Sherry vinegar

4. Reduce heat to low, cook (10 min), stirring occasionally

5. Transfer to bowl for cooling completely.

After cooling—

1. Combine cooled onion mixture with sour cream, chives and parsley

2. Taste----add more salt and/or cayenne if desired

3. Transfer to serving bowl, cover and refrigerate until serving time.

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  • 4 cups canned clams, chopped
  • 2 shallots, minced
  • 1 oz. packaged cream cheese
  • 3 tablespoons, chives, minced at room temperature
  • 1 lemon, juice only
  • 1˝ cups sour cream
  • 1 teaspoon Worcestershire sauce
  • ˝ cup minced parsley
  • Pinch cayenne pepper
  • Sea salt


1. Thoroughly rinse clams in a colander under running cold water
(Allow clams to drain in colander 10 minutes)
(Press with back of large spoon to extract excess water)

2. Blend together, cream cheese and sour cream in large bowl.

3. Stir in parsley, shallots, chives, lemon juice, Worcestershire sauce & cayenne

4. Gently fold in claims and taste

5. Season with salt and more lemon juice, to taste
(Worcestershire sauce and/or cayenne also as taste dictates)

5. Transfer to serving bowl.

6. Cover and refrigerate at - least 1 hour, to allow flavor to develop. (And it will)

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