Larson Recipes

Appetizers

Red Bean Salad Ranchero

Jane Larson

Red Bean Salad Ranchero

Ingredients

  • 1 can red beans, drained
  • 1 stalk celery, finely chopped
  • 1 small onion finely chopped
  • ½ cup diced sharp Cheddar cheese
  • ¼ cup ripe olive, sliced
  • ¼ cup fresh parsley, chopped
  • 1 small tomato, seeded and chopped
  • 2 tablespoons green chiles

Dressing

  • ¼ cup red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon oregano
  • ¼ teaspoon ground cumin
  • dash of cayenne
  • pepper
  • 1 clove garlic, minced
  • ½ cup olive oil or salad oil

Directions

Mix dressing together. Mix beans, celery, onion, cheese, olives, parsely, tomato, green chiles, and dressing. Cover and refrigerate 1-3 hours.

Red Bean Salad Ranchero

Dad’s Shrimp Dip

Ronald Larson

Dad’s Shrimp Dip

Ingredients

  • 1 box cream cheese, room temperature
  • 2 green onions, chopped
  • 2 shakes garlic salt
  • 1 teaspoon lemon juice
  • ¼ teaspoon worcestershire sauce
  • ⅓ cup cocktail sauce
  • 1 can medium deveined shrimp, drained and rinsed
  • 1 teaspoon parsley flakes

Directions

Mix cream cheese, green onions, garlic salt, lemon juice and worcestershire. Spread cream cheese mixture onto a dinner plate and top with cocktail sauce. Add the shrimp and top with parsley.

Dad’s Shrimp Dip

Garlic Knots

Eric Larson

Ingredients

  • Pizza dough
  • Butter
  • Garlic
  • Parmesan
  • Parsley

Directions

From the recipe in Main Dishes, make pizza dough. When the dough is ready, preheat the oven to 500 degrees. On a cookie sheet, spread the dough out into a big, flat rectange. With a pizza wheel or knife, cut the large rectangle down into small 1 inch by 3 to 4 inch rectangles. Take each little rectange, tie it into a knot, and place back onto the cookie sheet. Repeat until all knots are made.

Brush each knot with a little olive oil. Transfer to the oven for 8 to 10 minutes. Watch closely. They won't need to cook too long. You will want to remove the knots when their bottoms are nicely cooked and slightly brown, but the tops should be soft still.

While knots are baking, slowly heat a stick of butter with 2-3 cloves of minced garlic until fully melted and the garlic is good and fragrant. You probably won't need it all, but you might decide to use it all anyway.

When the knots come out of the oven, generously brush each knot with the melted butter. Transfer to a large mixing bowl. Generously shake parmesan over the garlic knots. Optionally, add some chopped garlic (but young kids might not want it). Toss the knots in the parmesan until nicely covered. Enjoy immediately and while hot!

Vegetable Cream Cheese

Jane Larson

Ingredients

  • 1 package cream cheese
  • 4 teaspoons green onions, minced
  • 4 teaspoons carrots, minced
  • 4 teaspoons radishes, minced
  • 4 teaspoons celery, minced
  • ½ teaspoon garlic salt

Directions

Let cream cheese soften a bit, then mix with vegetables and salt.