Miz Barbara's Recipes

Miz Barbara gave a small neighborhood open house right before Christmas. Everyone ate, drank, visited, ate, drank, visited and then hit the dessert table. But it was the "real" foods, if you can call appetizers that, that people seemed to enjoy more than anything.  These two foods are something like Mary Margaret Butler would serve if she had the more-modern ingredients.

Miz Barbara wants to share them with you in case you're having a party one day and need a couple of quick, easily prepared, standbys.

Barb's Spinach Dip

Ingredients:

1-10-oz. frozen chopped spinach, drained well

1 pkg. Knorr's Spring Vegetable Soup Mix
1 small can of water chestnuts, chopped fine
1 8-oz container sour cream

Mix all ingredients together; chill for at least one hour.

Fill round bread with dip; serve with favorite crackers. (Or you might want to skip bread and serve with crackers.)

 

Swedish/Stroganoff Meatballs

 

Ingredients:

Bag of party-size meatballs

 

Jars of Alfredo Sauce (number of jars depends on how many meatballs
you are serving—I used two jars with 40 small meatballs, for example.)

1 to 2 packages (McCormick's) Beef Stroganoff Sauce Mix

1 to 1-1/2 cups sour cream

I thaw/brown meatballs on cookie sheet for 20 minutes in a 350 degree oven.  Put meatballs in large crock pot preheated on low.

In large saucepan, combine jars of Alfredo sauce and packages of sauce mix. Heat until very hot, but not boiling. Pour over meatballs.

 

Cook on low for one hour, or on high for 30-minutes.

 Right before serving, stir in sour cream.

(These are out-of-my-head recipes and a little difficult to put down a recipe. Enjoy!)