APPETIZERS
Herr's Overstuffed Mushrooms
Made with Herr's Regular Potato Chips
1/4 cup butter or margarine, melted
1 cup crushed Herr's Regular Potato Chips
2 green onions, sliced
2 tablespoons chopped parsley / 2 tablespoons mayonnaise
1 clove garlic, crushed
Dash liquid hot pepper sauce
Paprika
Remove and chop mushroom stems; set aside. Brush mushroom caps with butter. Arrange round side down on baking sheet. In bowl combine stems, Herr's Potato Chips, onions and parsley. Mix mayonnaise, garlic, and pepper sauce. Toss with chip mixture, mound in mushroom caps. Dust with paprika. Bake in 375 degree oven 8 to 10 minutes until heated through. Makes 24.
Mary Lou Rollins' Tortilla Dip
Servewith Your Favorite Variety of Herr's Tortilla Chips
8 oz. Sour cream
1 head Iceberg lettuce
1 jar Herr's Salsa / 3 oz. Shredded taco cheese
1 large can Pitted jumbo black olives
Herr's Tortilla Chips
In a small bowl, combine cream cheese and sour cream until creamy. Wash, drain, and shred lettuce and place on serving tray Spread half of salsa over lettuce. Spread cream cheese mixture over salsa and lettuce making sure they are covered completely. Spread other half of salsa on top. Sprinkle taco cheese over salsa Slice olives into rings and place all around the top. Arrange tortilla chips around the outside of lettuce. Put
remaining chips in serving basket for dipping.
About the cook:
Mary Lou's hobbies include cooking, gardening, and crafts. She's married to Charles Rollins, a route salesperson for the Herr's branch in Egg Harbor, NJ.
Seven-Layer Mexican Dip
Serve with Herr's Dippers Tortilla Chips
1 can (16 ounces) pink or kidney beans, rinsed and drained
1 16 oz. jar Herr's Salsa
1 tsp. chili powder
3/4 tsp. ground cumin
1 16 oz. jar Herr's Guacamole
2/3 cup of reduced-fat sour cream
13 oz bag Herr's Dippers Tortilla Chips / 3/4 cup of sliced pitted canned black olives
1/2 cup of chopped tomatoes, drained
1 large green onion, sliced
1/2 cup (2 ounces) shredded Cheddar Cheese
Place garlic in food processor. Whirl until chopped. Add drained beans, Herr's Salsa, chili powder and cumin. Whirl until smooth, about 1 minute. Spread in large serving dish. Spread Herr's Guacamole over bean mixture, leaving a border of bean mixture showing. Spoon sour cream in center and spread level almost to edges, leaving guacamole border. Sprinkle olives evenly on top. Spoon on salsa or tomatoes, spreading level. Sprinkle on green onion and cheese. Cover and refrigerate up to four hours before serving. Serve with Herr's Dippers Tortilla Chips.
Potato Chip Log
Made with Herr's Potato Chips
1/4 cup mayonnaise
1/4 cup ranch salad dressing
1/4 cup ketchup
1/4 cup pimento cheese
2 hard boiled eggs
2 cup finely crushed Herr's potato chips
Mix all except 1 cup chips. Roll into log. Coat with remaining chips. Place on wax paper. Chill for 30 minutes. Slice. Best with crackers and cheese of choice.
Tantalizing Tortilla Chip Shrimp
Made with Herr's Tortilla Chips
· 2 tablespoons McCormick's Cajun seasoning mix
· 2 tablespoons fresh parsley, chopped
· 2 tablespoons fresh lemon juice
· 1 1/2 tablespoons honey
· 1 tablespoon soy sauce / · 1/2 teaspoon cayenne pepper (or to taste)
· 1 pound large shrimp, peeled and deveined, tails left intact
· 1 package wooden skewers
· 2 cups Herr's White Corn Tortilla Chips, coarsely ground
Combine first seven ingredients in bowl and stir to blend. Add shrimp and gently mix to coat. Allow shrimp to marinate for one hour in refrigerator. Soak wooden skewers for 30 minutes in water. Preheat grill. Thread shrimp using 2 skewers. (This will prevent shrimp from turning over while on the grill). Grill until shrimp are pink and opaque, about 5 minutes. While shrimp is grilling, in a heavy small saucepan bring remaining marinade to a boil for 3-5 minutes. Remove shrimp from grill, and remove from skewers if desired. Dip shrimp in marinade, and then roll shrimp in tortilla chips to coat. Transfer to plate and serve immediately. Serves 4.
Mary Szczpanik's Deluxe Fajita Nachos
Made with Herr's White Corn Tortilla Chips
1 pkg. Lawry's spice and seasoning for fajitas (1.27 oz.)
1/3 cup Water
8 oz. Herr's White Corn Tortilla Chips
5 oz. Shredded cheddar cheese / 4 oz. Shredded Monterey Jack cheese
1 large tomato, chipped
1 can Sliced pitted ripe olives, drained
1/4 cup Sliced green onions
1 jar Herr's Salsa
In a medium skillet, combine chicken, spice and seasoning for fajitas, and water. Blend well. After bringing to a boil, reduce heat and simmer 3 minutes. Arrange chips on a large, shallow, ovenproof platter. Top with chicken mixture and cheeses. Place
under broiler to melt cheeses. Top with tomato, olives, green onions, and salsa. (If desired, garnish with guacamole and sour cream. For a spicier version, add sliced jalapenos.)
Serves 4 appetizers or 2 entrees.
About the cook
As a secretary for a supermarket chain, Mary is surrounded by food. Off-hours, she enjoys spending time with her son, Robert, and her spouse, Tom Szczpanik, who is a district manager for the Herr's Somerset, NJ , branch.
Cheese Curls Log
Made with Herr's Cheese Curls
5 oz. Herr’s Cheese Curls, finely crushed
4 oz. Pimento stuffed olives, chopped into small pieces
In a bowl, blend the cream cheese, half the cheese curls, and the chopped olives. Mix thoroughly. Place on wax paper and roll into a log. Roll the log in the remaining crushed cheese curls. Garnish with Herr’s Cheese Curls, halved lengthwise, and sliced pimento stuffed olives.
About the recipe:
This recipe is an old favorite of many Herr's employees. Not only is it tasty and easy to prepare, but also adds
color to your hors d'oeuvres table.
Mexican Scoop
Serve with Your Favorite Variety of Herr's Tortilla Chips
2 14-ounce cans black beans
1 bunch green onions
1/4 cup orange juice or lime juice
1 jalapeno pepper, stem removed and seeded / 2 tablespoons canola oil
1 medium jicama, peeled and diced
Salt to taste
Your Favorite Herr's Tortilla Chips
Wash lettuce and pat dry; chop finely. Rinse and drain beans. Chop onions. In a blender, blend orange juice and jalapeno pepper well. Slowly add in oil with blender on high speed. Mix in lettuce, beans, onions and jicama. Slowly add the dressing. Add salt to taste. Garnish outer edge of serving dish with tortilla chips to scoop the dip.
10 servings.