The Thanksgiving Dip

From the kitchen of Jeremy Edward Javers

1 part Helmans real mayonaise
1 part cottage cheese
1 part sour cream
ranch dip powder (season to taste)--I did 1 packet / 3 cups of dip

Yoder's sausage dip

• 1 lb. ground sausage, mild
• 1 pkg. cream cheese
• 1 can Rotel, partially drained

Brown sausage; drain. Mix all together. Serve with chips, veggies, etc.

Amber, any chance you could post Javers' veggie dip? It was really yummy.

curry chicken salad

• boneless, skinless chicken breast
• curry powder
• cardamom
• salt
• mayonnaise
• green onion
• additions...see suggestions at end of recipe
• pita

Dice chicken. Heat enough oil to cover bottom of pan. Liberally sprinkle curry and cardamom in oil; also add some salt. Add chicken and let it sit without stirring for 10-15 minutes so it actually fries/browns/crisps the chicken. Sprinkle more curry, cardamom and salt on un-fried side of chicken; turn the chicken and let fry for another 10-ish minutes. Check that it's done all the way through. Place chicken in bowl and let cool in refrigerator. After cooled, add some mayonnaise. I do not like my chicken salad super creamy, so I do not add very much; add to your own taste. Add more curry, cardamom and salt to taste; I like A LOT. Oh! I think I also sprinkled in a bit of chili powder this last time. Chop up a bunch of green onions. Add all to chicken. This is the base, but you can add a number of other things. My favs are craisins and shredded coconut. I've also added banana and peanuts. A lot of different flavors would be good in this dish. I think of it sort of like that meal that Paul made us a couple of times and Luke made it too – lots of different topping options. My favorite way to eat it is to toast a pita, let it sit in the toaster for a bit after it's done so it get crispier, and fill with salad for a sandwich. Mmm.
recipe by erin

It has chicken and tortillas and stuff

• Mexican dip; could use chopped white onion instead of green onions as an option
• boneless, skinless chicken breasts
• cream of chicken soup
• sour cream
• 8"-10" tortillas

Dice chicken; brown in oil. Mix in however much dip looks like a good ratio with the chicken and warm (if you used white onion, you may or may not want to cook it long enough for onions to turn translucent). Mix in a bit of soup and sour cream (however creamy you want it...for me, it doesn't take much). Remove mixture from pan. Put enough oil in the pan to cover bottom; heat. Place 1/4-1/2 c. filling in the middle of a tortilla. Fold opposing ends in about 1.5", then fold the long ends over this so they meet. Use a small amount of water to make the tortilla stick to itself, sealing up the entire tortilla. Place in hot oil and fry both sides. I think you could also lightly butter the outside of the tortillas and bake, if you'd rather not fry.
recipe by erin