December 8 – Feature Recipes 09 Dec 11



  • 1-1/4 c. flour
  • ¼ t. salt
  • 7 T. butter or margarine, chilled and cut into pieces
  • 2 T ice water


  • 12 oz. (1-1/2 8-oz. pkgs.) cream cheese, softened
  • 1 package (1 oz.) ranch salad dressing mix
  • ¼ c. mayonnaise
  • 1/3 c. sour cream
  • ½ c. chopped fresh broccoli
  • ½ c. chopped fresh carrot
  • ¼ c. chopped green onion
  • 2 c. broccoli flowerets
  • 1 c. grated sharp cheddar cheese
  • ¼ c. chopped green pepper
  • ¼ c. chopped red pepper

For the crust, preheat the oven to 450 degrees. Sift flour and salt into a small mixing bowl. Using a pastry blender or 2 knives, cut the butter into flour until mixture resembles coarse meal. Sprinkle ice water over dough and mix quickly just until dough forms a soft ball. On a lightly floured surface, use a floured rolling pin to roll out dough into a 12-13” circle. Press dough into an 11” tart pan with removable bottom. Prick bottom of crust with a fork. Trim edges of dough. Bake 10-12 minutes or until golden brown. Cool completely before removing crust from pan.

For the filling, beat cream cheese in a large bowl until smooth. Add dressing mix, mayonnaise, and sour cream, beating until smooth. Stir in the next 3 ingredients. Spread cream cheese mixture into shell. Refrigerate 8 hours or overnight. No need to bake.

Place broccoli flowerets around edge of crust to form a circle. Sprinkle cheese and peppers in a circle just inside broccoli to form a wreath, leaving the center ungarnished. Slice into wedges and serve chilled, or set out with crackers as a dip.


  • 1 lb. ground beef
  • 1 c. bread crumbs
  • 1/3 c. plus 1 cup milk or canned evaporated milk
  • 1/4 c. minced onion
  • 1 tbsp. green pepper
  • 1 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 T flour
  • 1 cup hot water
  • 1 tsp. beef bouillon
  • 1 cup
  • 1/4 tsp. nutmeg
  • Butter
  • Nutmeg

Mix all ingredients and form into miniature meatballs. Sauté the meatballs in a little butter until brown. Remove meat from pan and drain off the grease. In same pan add: 1 tbsp. flour, 1 cup hot water, 1 tsp. beef bouillon and 1 cup evaporated or regular milk. Cook and stir until thickened. Add the meatballs and cover. Simmer about 15 minutes. Sprinkle nutmeg on top. Serve in a chafing dish and keep warm.

If you want to make this really easy, just use frozen meatballs – then all you have to make is the sauce!