Recipes from Grandma’s “Test Kitchen”

It’s funny how many of the recipes Grandma Elsie passed along, family favorites, incorporate particular commercial products.

It’s absolutely clear from the recipe that it originally came from the back of a package to share, and became a favorite. The two I’m posting today are perpetual favorites that still show up at family occasions. My son particularly loves the Spinach Dip, and requests it for every major holiday.

They’re not hard. They’re delicious. And they remind me of family every time I use them.

Grandma’s Cold Vegetable Pizza

Spread two packages of crescent roll dough on an ungreased 12 by 19 jelly roll pan. Bake 8 minutes in 350 degree oven; cool.

Blend 2 8-oz packages of cream cheese, 1 T. dill weed, ½ t. garlic salt, ¾ c. salad dressing, and ¼ c. of half and half until smooth. Spread this over the baked crust.

Mix together: ¼ c. chopped onion, 1 c. chopped cauliflower, 1 c. chopped broccoli, 1 c. grated carrots, 1 c. chopped green peppers, and 1 c. sliced black olives. Spread evenly over cream mixture and refrigerate.

Keep refrigerated until service. Can be made ahead the day before serving.

Grandma’s Spinach Dip

1 8 oz pkg frozen spinach, thawed

8 oz mayonnaise (NOT salad dressing)

8 oz sour cream

1 pkg. Knorr’s vegetable soup

1 sm. onion, finely chopped

1 sm. can water chestnuts, slivered

Mix all ingredients and refrigerate at least three hours before serving. Serve with cubed artisanal bread, such as French or rye, for dipping.

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