Pupus/Dips

Daryl Jean’s Prune Mui (Prune Seed)

Ingredients:
8 packages (12 oz) pitted prunes
1 package dried apricots
1 large package lemon peel (dried, cut in strips)
1 large package seedless li hing mui (dried)
1 lb brown sugar
3 Tbsp Hawaiian salt
3 Tbsp brandy
10 cloves, whole (1 tsp ground cloves)
1 tsp Chinese Five Spice powder
1 ½ cup fresh lemon juice (7 lemons)

Mix well and let stand for 3-4 days.
Stir twice a day.
Makes approximately 20 cups.

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Furikake Rice Chex Mix

Ingredients:
2/3 cup sugar
¼ cup shoyu plus water to make 1/3 cup
12 drops Tabasco
1 box (12 oz) Rice Chex
1 package Furikake
popcorn
arare

Mix shoyu mixture, sugar, Tabasco. Drizzle on Rice Chex.
Sprinkle Furikake.
Bake at 275 for one hour and 10 minutes in 9x13” pan. Add popcorn and arare.

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Peanut Butter Party Mix

Ingredients:
1 cup peanut butter
2 tsp cinnamon
1 lb butter
1 cup sugar
1 box (12 oz) Golden Grahams
1 box (14 oz) Honeycomb or Crispix
1 box (17.5 oz) rice or corn Chex
2 cans unsalted peanuts or 12 ½ oz dry roasted peanuts

Mix peanut butter, cinnamon, butter, and sugar; pour over the cereal mixture.
Bake at 275 for one hour.
Mix remaining ingredients.
Add pretzels.

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Nuts and Bolts Mix

Dry Ingredients:
1 box Rice Chex
1 box Corn Chex
1 Box Cheerios
1 package pretzel sticks
1 can nuts

Sauce Ingredients:
1 ¼ lb. butter or margarine
1 ¼ cup sugar
1 1/8 tsp Worcestershire sauce
1 tsp garlic powder

Preheat oven to 225.
Mix cereals, nuts, and pretzels in 2 large foil roasting pans.
In saucepan, combine sauce ingredients and heat on medium until sugar melts, stirring constantly.
Pour over cereals and mix thoroughly until evenly coated.
Bake 1 hour and 15 minutes stirring every 15 minutes.
Cool and serve.

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Traditional Chex Mix

Ingredients:
½ cup margarine or butter
1 ¼ tsp seasoned salt
4 ½ tsp Worcestershire sauce
8 cups assorted Chex cereal
1 cup salted mixed nuts

Mix. Bake at 350 1 hour.

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Crab Dip

Ingredients:
1 can (10.5 oz) cream of mushroom soup
1 package (8 oz) cream cheese
1 package unflavored gelatin
1 cup mayonnaise
1 (8.8 oz) imitation crab meat
¼ cup green onions (chopped)
1 tsp Worcestershire sauce
¼ tsp Tabasco sauce
1 loaf round sweet bread (opt)

Blend soup, cream cheese, Worcestershire, and Tabasco in a saucepan over low heat.
Mix gelatin with 2 Tbsp warm water.
Add to soup and cream cheese mixture.
Remove from heat and add mayonnaise, crabmeat, and green onions. Chill.
Cut a round hole in the middle of the sweet bread and fill with chilled crab meat filling.
Serve with fresh vegetables, chips, and crackers.

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Molded Crab Dip

Ingredients:
1 package of unflavored gelatin
¼ cup water
8 oz cream cheese
1 can cream of mushroom soup
2 stalk celery, chopped
1 cup mayonnaise
7 oz crab, cut up small
green onions chopped

Dissolve gelatin in water.
Heat cream cheese and cream of mushroom soup on low until you can mix the two.
Add gelatin mixture and mix well.
Stir in mayonnaise.
Fold in celery and crab.
Add juice of ½ lemon.
Put into mold and refrigerate.

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Spinach Dip

Ingredients:
1 package chopped frozen spinach
1 cup mayonnaise
1 cup sour cream
1 tsp Worcestershire sauce
1 clove garlic crushed
1 tsp Beau Monde
2 Tbsp chopped onion

Defrost spinach and squeeze water out.
Mix all ingredients together and refrigerate.
Serve with crackers and vegetable sticks.

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Guacamole

Ingredients:
1-2 large avocados, mashed
3-4 Tbsp onion, finely chopped
1 small tomato, diced and drained
1 can green chilies, diced
2 Tbsp lemon juice
salt
½ cup mayonnaise
dash of Worcestershire sauce

Mix above ingredients.
Optional – garlic powder; finely chopped Jalapeno peppers or Tabasco sauce

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Taco Salad Dip

Ingredients:
2# ground beef
½ can chopped olives
½ can green chilies
2 packages dry taco mix

Brown ground beef and drain off fat.
Add olives, chilies, and taco mix. Mix well and let cool.
Spread the below ingredients in layers in a 9 x 13” pan.

1# can refried beans
hamburger mixture
2 containers avocado dip
2 containers sour cream
shredded lettuce
diced tomatoes
shredded cheese

Serve with crackers or chips.