Before another holiday season slips away from us, I wanted to share with you two of my Mom’s recipes that she has been making for Christmas, well, since I can remember and I’m 29-ish.
As mentioned in this post, I said I would be camped out by the fireplace eating my Mom’s party mix (aka Texas Trash) and veggie dip and guess what, that’s exactly what I did for days little lambs. If I was stranded on a deserted island my top three choices would be my Mom’s trail mix, veggie dip – with the typical accoutrements of veggies and fritos – and her okra, well and a bottle of wine. No, no please no water or anything of sustenance like that, I do have my priorities. The thing about all three of these dishes is that they inspire “zombie” eating where you find yourself standing over the bowl or plate shoving it into your mouth and then kind of snap out of it like “whoa, yeah, I just ate my weight in veggie dip.”
So in honor of Mama Ingle here are her splendid trail mix and veggie dip recipes, I hope they can find a happy place in your hearts, homes and tummies as they have mine and my family’s.
P.S. My Dad won the “Christmas Checkers Battle” fair and square. Whatever Dad!
P.P.S. Dad, like Dumbeldore’s Phoenix I shall rise from the ashes in 2010 and earn back the title!
P.P.P.S Meagan (my niece) “Dumbledore Clap!”
Mama Ingle’s Party Mix aka Texas Trash
Serves 12 or more (or just me if it’s me eating it)
Serves 12 or more (or just me if it’s me eating it)
Pre-heat oven to 250 degrees. Melt 6 tablespoons of butter or margarine in large roasting pan in oven. When melted, add two tablespoons of Worcestershire sauce and combine. Stir in 1 1/2 tablespoons of seasoned salt and 3/4 tablespoon garlic powder, 1/2 tablespoon of onion powder then gradually stir in 3 cups of Corn Chex Cereal, 3 cups Rice Chex cereal, 3 cups Wheat Chex cereal, 1 cup of mixed nuts, 1 cup of pretzels (thin sticks) 1 cup of garlic-flavored bite-size bagel chips broken into pieces (optional). Mix until evenly coated. Bake 1 hour stirring every 15 to 20 minutes. Spread over paper towels to cool. Store in an air-tight container.
Mama Ingle’s Vegetable Dip
Serves 12 or more (or just me if it’s me eating it)
1 large container sour cream
2 cups Hellman’s Mayonnaise
1 teaspoon Dill Weed
1 teaspoon of Beau Monde Seasoning
1 teaspoon of Accent
Dash of Onion Salt
1 tablespoon of parsley flakes
Tabasco Sauce (to taste)
Combine all ingredients and store in refrigerator. Serve with assorted cut up vegetables or chips or crackers or pizza or sandwiches or on a BIG spoon, ok, I might have added those last three. One other note my Mom and I discussed, it’s the holidays people so don’t try skimping with low or no fat versions of this as it just doesn’t taste as good at all. Hey, you can make up for it in the New Year!
I'm sure my comments don't count…but we have like the best holiday traditions thanks to our wonderful mom! Shout out to mom!