Sweet & Sour Mustard

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Ingredients

• 1 c. white vinegar

• 2 eggs, beaten

• 4 oz. Coleman's mustard

• 1 tsp. salt

• 1 c. sugar

Ingredients

1. Mix vinegar and mustard; let stand for 12 hours.

2. Using double saucepan add sugar, eggs, and salt to mustard mixture.

3. Stir over moderate heat for about 20 minutes and then bottle.

4. Note: When heating, the mustard should thicken to coat the back of spoon.

Crab or Tuna Dip

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Ingredients

• 8 oz. cream cheese

• 1 tsp. minced onion

• 8 oz. sour cream

• Dash of Worcestershire

• 1 (3 1/2 oz.) tin crabmeat or tuna

• Pepper and salt

Method

1. Mix up all ingredients.

2. Sprinkle with paprika.

3. Bake, uncovered, for 30 minutes at 350 F until bubbly.

4. Serve with corn chips or wheat crackers.

Courtesy of member Diana Sendan, House of Lancaster Cookery Book, 1986

Curry Vegetable Dip

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Ingredients

• 1 c. mayonnaise

• 1/2 tsp. curry powder

• 2 tsp. tarragon vinegar

• 3 to 4 shakes Tabasco

• Dash of black pepper

• 1 Tbsp. chopped chives

• 1/2 tsp. salt

• 2 Tbsp. grated onion

Method

1. Mix and let stand in fridge.

2. Serve with raw vegetables.

Courtesy of member Caroline Esmonde, House of Lancaster Cookery Book, 1986

Avocado & Onion Dip

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Ingredients

• 2 avocados

• 1/4 small onion, peeled and very finely chopped

• 3 oz. cream cheese

• 3 Tbsp. lemon juice

• Freshly ground black pepper

Method

1. Halve avocados and remove stones.

2. Scoop out flesh, ensuring all the very green parts next to skin is removed also.

3. Mash in bowl with fork.

4. Add remaining ingredients and stir until well blended.

5. Serve with potato chips, celery, or carrot.

Courtesy of member Alison Mache, House of Lancaster Cookery Book, 1986

Eggplant Dip

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Ingredients

• 1 eggplant (1 1/4 lb. approx.)

• 1 tsp. garlic salt

• 1/2 c. chopped onion

• 1/8 tsp. pepper

• 1/2 c. olive oil

• Dash of salt (optional)

• 1/2 c. chopped, peeled tomato

• 2 Tbsp. chopped parsley

• 2 Tbsp. lemon juice

Method

1. Cook eggplant until tender, about 25 minutes.

2. Cool, peel, and chop.

3. Cook onion with oil in skillet until tender; add tomato and eggplant.

4. Cover: simmer for 5 minutes or until tomato is tender. Mash.

5. Stir in lemon juice, garlic salt, and pepper.

6. Chill.

7. Serve, garnished with parsley, with crackers and black olives.

Courtesy of member Celia Esmonde, House of Lancaster Cookery Book, 1986