We’re approaching that time of year when barbecues, picnics and backyard patio or dock parties start coloring the calendar. Whenever and whichever, we might love to have a dandy new dip recipe standing by.
Happily, Marysville cook JoAnn Hartle has one of those to share with us, inspired by St. Patrick’s Day. “Like every holiday,” she says, “we had leftovers! What do we do with them?
“Well, I came up with an original dip recipe. Yes, it’s my own creation, and I must say it was a big hit with my friends. I asked for an honest answer from them about whether it was a good-tasting dip or awful! They gave me a thumbs-up, so I’m sharing with you. It’s always a challenge, coming up with something new, but I think I scored with my corned beef dip.”
And now, in a real “letter from home,” JoAnn tells us, “BAD NEWS!! My husband is retiring (that’s GOOD NEWS!!), but we’re moving to Twisp. It’s a little town in Eastern Washington. I’ll have to get online and check the Forum out.
“John, my husband, has worked at Everett Engineering Inc. for over 40 years and, our dream come true, is actually happening April 30. I’ve been waiting 25 years to finally move to our cabin in the woods and just live the ‘simple life.’
“The Forum has been a real asset to my cooking skills and, as always, I enjoy reading the articles. Keep up the good work, and it will be fun checking The Herald out online from our new home. The paper has been in our home for over 40 years, and I’ll miss reading it over coffee in the mornings.”
Let’s wish the Hartles a totally terrific new experience as they start living their dream, and start jotting down the groceries we’ll need to make JoAnn’s:
Corned beef dip
11/2 cups chopped cooked corned beef
1/3 cup chopped red onion
1 cup (8-ounce carton) sour cream
3 tablespoons mayonnaise
1 tablespoon Emeril’s Essence
1 large dill pickle, chopped
1/4 cup brown mustard
1 package dry onion soup mix
In a suitable bowl, combine the corned beef, onion, sour cream, mayonnaise, seasoning, pickle, mustard and soup mix; mix together thoroughly, then cover and chill for at least 2 hours or more before serving. Stir well before serving.
SOS: Edmonds reader B. McGuire says, “I used to make these great raspberry jam-filled, glaze-drizzled thumbprint cookies from a former student’s mother who was in the cooking program at Edmonds Community College. My grandchildren loved rolling them into a ball, thumbprinting, and putting jam in them. I have baked these every Christmas and winter with my grandchildren and, just before this season, I lost the treasured recipe.
“Almond flavoring was used in both the dough and the glaze. I have tried different recipes, but no luck. Could you request your readers’ help? We would all be so happy!”
OK, everybody, if you can share this specific recipe for thumbprint cookies, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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