Cherry Veggie Dip

This recipe is from Jane, and is posted for this month’s Recipes Around The World Recipe Round Up at Whatever Things…

I live in the middle of Michigan’s cherry country so here’s a recipe for Cherry Veggie Dip. I made it recently for a MOPS meeting. It was yummy!

1 cup dried tart cherries, chopped (I cut them in half with scissors)
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
1 cup sour cream
1/4 cup mayonnaise

Combine cherries, blue cheese and walnuts in a medium bowl. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour (or more) to blend flavors. Serve with veggies or with crackers.

Serves 24.

Grilled Reubens

• 8 slices rye bread. (I like to use the darkest, strongest rye bread I can find. Our favorite is some sort of Dimpilmeier rye. I admit the rye bread in the photo is a little anemic.)
• prepared hot mustard or horseradish. (I use President’s Choice Sweet with Heat Prepared Mustard.)
  
• 1 lb. thinly sliced deli corned beef
• 4 slices Swiss cheese
• 1 small can sauerkraut, rinsed and well drained
• 2 tablespoons butter
• Thousand Island dressing.
  

Directions:

1. Spread prepared hot mustard or prepared horseradish on one side of four slices of rye bread.
   
2. Layer each slice  with corned beef, then a slice of Swiss cheese, then sauerkraut.
   
3. Spread Thousand Island dressing on one side of the remaining slices of bread and place one slice, dressing side down, on top of the sauerkraut layer of each sandwich.
   
4. Spread butter on the top and bottom of each sandwich and then grill them, one side at a time, in a large skillet. Or you can do like I do and grill them both sides at once on your George Foreman grill. Makes 4 sandwiches.
   

This recipe is posted for tomorrow’s Recipe Round Up, which will feature sandwiches of all kinds. I encourage you to post your favorite sandwich recipe and join in the fun. You’ll find everything you need to know to participate here.

Cheese Grits

I’m posting this side dish recipe for Jane, who doesn’t have a blog, but wants to participate in the Side Dish Recipe Round Up. (I’m always happy to post recipes for nonbloggers.)

Jane says this is also a

great breakfast potluck dish or it’s fantastic with ham. Don’t discount it because of its main ingredent, it really is scrumptious.

Cheese Grits

1 Cup Grits (not instant)
Dash (or two :) of Garlic
1/2 stick margarine
4 Cups boiling water
2 Cups cut up velveeta cheese
4 beaten eggs
1 tsp. worchestershire sauce

Stir grits into boiling water and cook 3-5 minutes. Add all other ingredients.
Bake at 350 degrees for about 30 minutes (depends on depth of pan)