Pizza Dip: Mom's Version

Pizza Dip: Mom's Version

8 ounces cream cheese -- softened
1 glob mayonnaise (about 1/3 cup maybe)
   salt -- to taste
   black pepper -- to taste
   garlic salt or powder -- to taste
   onion powder -- to taste
1 cup mozzarella cheese -- shredded, or more to taste
   pepperoni -- chopped, to taste

JILL'S VERSION INCLUDES:
    Ragu or other spaghetti sauce

Combine cream cheese, mayonnaise, salt, pepper, garlic, onion powder and cheese.  Put in a pie plate.  JILL'S VERSION: Jill likes a very thin layer of Ragu or other spaghetti sauce on it.  Top with chopped up pepperoni.

Bake in the oven until warm and browning on edges (that is Jill’s favorite part) or bake in microwave until warm throughout.

GLUTEN FREE AND SOY FREE DIRECTIONS:
Make sure cream cheese, mayonnaise, mozzarella cheese, pepperoni, and spaghetti sauce are gluten and soy free.

Source: Mom

MOM'S NOTES:  A glass dish works for the oven or microwave, but is nice to just pop back in the microwave when it is cold or leftover.

White Pizza Dip

We have several versions of Pizza Dip rolling around in our family.  This is Wendy's version that Kurt loves.

White Pizza Dip

8 ounces sour cream
8 ounces ricotta cheese
1 cup mozzarella cheese -- shredded
1/4 cup pepperoni -- chopped
1 1/4 teaspoons salt
1 teaspoon onion powder
1 1/4 teaspoons garlic powder
1 1/4 teaspoons Italian seasoning

Combine all of the ingredients in a shallow 1 qt. casserole dish.  Sprinkle with additional mozzarella cheese.  Bake uncovered at 350 degrees for 30 minutes or heat in the microwave until bubbly.  Serve with French bread or tortilla chips.

GLUTEN FREE AND SOY FREE DIRECTIONS:
Make sure your sour cream, ricotta cheese, mozzarella cheese, pepperoni, and Italian seasoning are gluten and soy free.

Source: Wendy

Sweet & Sour Sauce

1 teaspoon soy sauce
1/2 cup sugar
1/3 cup pineapple juice
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons water
2 tablespoons cornstarch

Mix in pot and bring to boil.   Add the mixture of 2 Tblsp water and 2 Tblsp cornstarch, and stir constantly until sauce boils for 1 minute and turns clear-ish.

GLUTEN FREE DIRECTIONS:
Use gluten free soy sauce and ketchup.

SOY FREE DIRECTIONS:
Use soy free ketchup and a soy sauce substitute.

Cuisine: Chinese/Asian
Source: Mom

Mike & Mary's Sushi Sauces

Dynamite Spicy Sushi Sauce
Mary says that she actually uses a lot less rooster sauce than the recipe calls for.

Teriyaki Sauce

GLUTEN FREE DIRECTIONS:
To make both of these sauces gluten free, use a gluten free soy sauce.

SOY FREE DIRECTIONS:
To make both of these sauces soy free, use soy free mayonnaise and a soy sauce subsitute such as this one.

Sriracha hot sauce (rooster sauce) should already be gluten and soy free, but always make sure to check the ingredients first.

Marieta's Egg Rolls

This is the our famous egg roll recipe we make for our Chinese food dinner.

Marieta's Egg Rolls1/2 cup bean sprouts
1/2 cup pork -- cooked and chopped
1/4 cup shrimp -- cooked and chopped
1/4 cup celery -- chopped
1 tablespoon onion -- minced
1 large egg -- beaten
1 tablespoon oil
1 tablespoon soy sauce
1/2 tablespoon sugar
1/4 teaspoon salt
wonton skins

Mix everything and wrap in egg roll skins, sealing with egg. Fry.

GLUTEN FREE DIRECTIONS:  Use gluten free soy sauce and rice paper wrappers.

SOY FREE DIRECTIONS:  Use a soy sauce substitute.

HOW TO USE RICE PAPER WRAPPERS:  Dip wrapper in water for 5-6 seconds until pliable.  Fill wrapper with meat filling and roll up according to package directions, sealing with water as much as possible.  Fry or bake.  To bake, preheat oven to 425 degreesF.  Place egg rolls on a baking sheet that has been sprayed with cooking oil.  Spray egg rolls with cooking spray.  Bake for 15-20 minutes or until nice and crispy.

Source: Mom (from Aunt Marieta)

MOM'S NOTES: This is the original recipe I got from Aunt Marieta. I use ground turkey or chicken now, and have rarely put in chopped shrimp, sometimes adding chopped cabbage and chopped mushrooms. (Marieta's recipe is the best.)