Recipes from the Front Porch

Fruit Dip #3 -Patty: from the IE Ingredients: Directions: one block (8 oz) cream cheese one jar of marshmallow fluff a few squirts of orange juice fresh fruit of choice (strawberries, grapes,melon, pineapple, etc) mix all ingredients together with mixer until smooth. Adding just enough juice for a "dip" consistency. Chill.

Shrimp-Stuffed Pears -Anne-Marie: from the IE Ingredients: Directions: 1 can pear halves, drained 1 can cocktail shrimp (or use fresh shrimp cooked till tender and drained) 1 small package (3 oz) of Philadelphia cream cheese 2 scallions, finely chopped 1/3 cup mayonnaise Shrimp to garnish In a bowl, crush shrimp with a fork and add scallions (or you can simply put the lot in a food processor). Mix cream cheese and mayonnaise together and add to the shrimp. Line plates with lettuce leaves Place 1 or 2 pear halves on lettuce. Cover with shrimp sauce. Garnish with 1 or 2 shrimp and serve.

Spinach Dip-Anne-Marie: from the IE Ingredients: Directions: 1 cup sour cream 1 cup Helmann’s mayonnaise 1 pouch Knorr vegetable soup mix 1 package spinach, cooked and chopped Mix all ingredients together. To serve, cut the top off of a large pumpernickel bread. Remove the soft bread inside, leaving only the shell/crust (just tear this out by hand to get bite-sized pieces). Put the bread "bowl" on a large plate fill with spinach dip surround "bowl" with the torn pieces of bread. The dip can also be used for veggies such as carrot sticks, celery, mushrooms, slices of green or red pepper, etc.

Easy Cheezy Dip -SerenaTN : from the IE Ingredients: Directions: 1 8 oz. jar of Cheez Whiz 1 8 oz. block of cream cheese 1/3 cup of chunky salsa Blend all ingredients with an electric mixer top with sliced green onions (if desired) chill & serve w/"my favorite crackers"...Wheat Thins...Serena