A dilly of a dip helps beat the heat

Hey there, time traveller!
This article was published 24/07/2002 (8521 days ago), so information in it may no longer be current.

HOW to beat the heat? Veggies and dip, especially a dilly one like today’s version, is a sure-fire way to encourage youngsters to eat their vegetables and keep the kitchen cool!

Ileane Mazur, of West St. Paul, sent in her dill veggie dip recipe. Thanks also to Ardys D. Sneath.

Nettie Neufeld also submitted her tuna casserole recipe for E. Whitworth who was after meatless main casseroles. Thanks also to Tina Kehler.

Now onto recent requests:

Michaela Lussier, of St. Claude, is on the hunt for a tiramisu recipe which uses chocolate chip cookies instead of lady fingers and includes kahlua and whipping cream among its ingredients.

Jacquie Pawlyszyn, of Oak Bluff, is after directions to make the sweet, flat, crunchy sesame bars sold alongside chocolate bars at the supermarket.

Bonnie Morris would love to duplicate the beer-and-cheese soup served up by Branigan’s.

Nancy Ashcroft requests barbecued chicken recipes.

Marge Saunders puts out a call for recipes for curry chicken to be used in wraps, curry rice and curry pasta salad.

Still on pasta salad, Kathy P. would appreciate a low-fat pasta salad recipe.

Susan Feeney requests chicken Florentine soup that is served at Pineridge Hollow.

Grace Hanaway is after numerous recipes: Candy snowballs, chocolate dip, meat kreplach from Simon’s Delicatessen, and Swedish meatballs simmered in a spiced-up warmed tomato soup.

Lastly, Helen Pitura puts out a call for a recipe for pot-stickers featuring various fillings.

If there’s a long-lost recipe you would like to get your hands on or if you can fill any of today’s requests, please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

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Dill dip for vegetables

2/3 cup (150 mL) sour cream

1 tablespoon (15 mL) dill weed

2/3 cup (150 mL) mayonnaise

1/4 teaspoon (1 mL) parsley flakes

1/2 teaspoon (2 mL) onion salt

1/2 teaspoon (2 mL) garlic salt

2 to 3 drops Tabasco sauce

Mix the above ingredients together and preferably marinate overnight in refrigerator.

Taste-tester notes: This is a great dip, especially for dill lovers. I liked the little zip from the Tabasco. If you want to cut the salt down, in place of onion salt you can use minced dried onion or onion powder and garlic powder for garlic salt. Serve with fresh, cut vegetables.

Tuna casserole

2 packages (85 g each) oriental soup noodles (such as Ramen)

1 medium onion, chopped

6 or more medium mushrooms, sliced thinly

2 teaspoons (10 mL) oil

6.5 -oz. (184-g) can tuna fish, flaked

10-oz. (284-mL) can mushroom soup

1/2 cup (125 mL) milk

Salt and pepper to taste

1/2 cup (125 mL) grated cheese

1 1/2 cups (375 mL) potato chips, slightly crushed

Boil noodles according to directions. Drain and turn into buttered casserole.

In the meantime, saut onions and mushrooms in oil.

Add tuna, sauted onions, mushrooms, mushroom soup, milk, salt and pepper.

Mix carefully. Top with cheese and potato chips.

Bake in 350 F (180 C) oven for 30 minutes.

Taste-tester notes: Boil soup noodles in plain water (not with added package of seasoning). I used cheddar cheese and barbecued potato chips with good results. If desired, blend cheese into casserole and simply top with barbecued chips.