Do you love all those great-tasting garden vegetables and wish you could eat them all at the same time? Delicious spring and summer garden vegetables team up with herbs and spices for this wonderfully different dip. A colorful, festive dip, perfect for any party or gathering. This dip makes a wonderful appetizer and entrée. Gluten-Free Wheat-Free Vegan Made in Michigan Recipes: Garden Medley Slow Cooker Mac & Cheese 1 packet Garden Medley Dip Mix 8 oz. uncooked macaroni 1 (12 oz.) can evaporated skim milk 1-1/2 cups milk 2 eggs, beaten 1/2 tsp. pepper 3 cups finely shredded White Cheddar cheese Pre-cook macaroni for 5 minutes; drain. Lightly grease inside of slow cooker. Mix all ingredients except 1 cup shredded cheese together in slow cooker. Sprinkle remaining cup of shredded cheese over top. Cover and cook on low heat for 5 hours. Tuna Pot Pie Ingredients: 1 packet Garden Medley Dip Mix 8 oz. sour cream 8 oz. cream cheese 1 cup tuna fish 1/2 cup shredded mild Cheddar cheese One can (14.5 oz.) mixed vegetables or peas and carrots Optional garnish: 1/2 cup crushed butter type cracker crumbs* Directions: Soften cream cheese and mix together all ingredients. Place in oven-proof dish and heat through. Stir to mix ingredients again. May also be heated and served in a slow cooker. *garnish with 1/2 cup crushed butter type cracker (i.e., Ritz, Townhouse, Club) 5 Hour Stew Ingredients: 1 packet Garden Medley Dip Mix, unprepared 3- to 5- lbs. stew meat (venison works well) 1/2 tsp. each of salt & pepper 4 Tbls. cornstarch, tapioca or all-purpose flour 3 medium-sized potatoes, peeled and cut into chunks 4 carrots, peeled and cut into chunks 2 medium-sized onions, peeled and cut into chunks canned vegetables, optional, any type 1 can (29 oz.) tomato sauce 2 Tbls. sugar 1/2 cup burgundy or cooking wine, optional Directions: Place meat in bottom of large oven-proof pot. Sprinkle meat with salt & pepper (and wine, if desired). Sprinkle meat with the cornstarch (or tapioca/flour). Add potatoes, carrots, onions and whatever other vegetables you would like. (Canned whole green beans, canned sweet peas and whole mushrooms are a delicious addition.) Sprinkle Garden Medley Dip Mix over vegetables. Pour can of tomato sauce over all and sprinkle with sugar. Cover and bake at 200° to 250° for 5 hours. The wine helps tenderize inexpensive cuts of meat and also adds flavor. Any alcohol cooks out. Broccoli Rice Casserole Ingredients: 1 packet Garden Medley Dip Mix 1 package frozen broccoli pieces (approx. 16-20 oz.) 1 stick butter or margarine 1 (10-3/4 oz.) can cream of mushroom soup 1/2 cup onion, chopped 2 cups cooked rice 1 (8 oz.) jar Cheez Whiz® Directions: Preheat over to 350°. Grease a glass casserole dish; non-stick cooking spray works best. Combine Garden Medley Dip Mix broccoli, margarine, and onion in a saucepan on medium until the margarine melts. Add remaining ingredients and mix well. Place mixture in casserole dish. Bake for 1 hour. Chicken Pot Pie Spread Ingredients: 1 packet Garden Medley Dip Mix (dry) 1 cup (8 oz.) sour cream 1 cup (8 oz.) cream cheese, softened 1 can (10 to 13 oz.) cooked, chopped chicken or turkey, drained 1/2 cup shredded mild cheddar cheese 1 piece (cube) chicken bouillon, crushed 1 can (14.5 oz.) mixed vegetables or peas & carrots, drained optional: 1/2 cup crushed butter type cracker crumbs Directions:Preheat oven to 350° Combine all ingredients except cracker crumbs in a large bowl. Mix well and place in an oven-proof dish. Place in oven until heated through, about 20 minutes. Stir to mix ingredients again and add garnish, if desired. Serve with crackers, bread slices, or tortilla chips. Slow cooker method:Combine all ingredients except cracker crumbs in a slow cooker. Turn slow cooker on high heat for 60 minutes. Turn to low, add garnish if desired, and serve. Garden Medley Potato Salad Ingredients: 1 packet Garden Medley Dip Mix, unprepared 5 to 6 large potatoes, boiled/cubed 5 to 6 hard-boiled eggs, peeled and sliced 1 cup celery, diced 1 small onion, minced (optional) 1 small cucumber, peeled and diced 1 to 1-1/2 cups mayonnaise or salad dressing (enough to coat ingredients) 1 Tbls. prepared mustard 1 Tbls. sugar (optional) salt and pepper to taste Directions: Blend the Garden Medley Dip Mix with the mayonnaise or salad dressing along with prepared mustard and sugar, if desired. Combine all ingredients in large bowl. Add dressing and toss to coat. Chill before serving. Can be made 1 day ahead of serving. Garnish with a sliced hard-boiled egg, or sliced tomatoes, or sliced green pepper if desired. Saucy Beef over Rice Ingredients: 1 packet Garden Medley Dip Mix (unprepared) 1 to 2 lbs. beef (round, chuck or sirloin steak) 2 Tbsp. flour 1/4 tsp. black pepper, ground 1/2 cup water One 14.5 oz. can stewed tomatoes, undrained 2 to 3 cups hot, cooked rice (may also substitute cooked noodles) Directions: Preheat oven to 350°. Rinse meat and place in a 13x9x2 inch baking pan. Sprinkle packet of Garden Medley Dip Mix, flour and black pepper over meat. Pour water over meat and seasonings and then top with stewed tomatoes, evenly distributed. Cover with foil and bake approximately 1-1/2 hours, or until beef is tender. This dish can be prepared the night before and baked the following day. (Refrigerate until baking). Turkey Casserole Ingredients: 1 packet Garden Medley Dip Mix 1 can (10.5 oz.) cream of chicken soup 1 cup milk or water Pinch of black pepper 2 cups chopped turkey (cooked) 1-1/2 cups green beans* 1 cup mushrooms* Directions: Mix packet of Garden Medley Dip Mix, soup, milk and pepper together. Place all ingredients in large skillet and stir together. Bring to a boil, then cover and reduce heat. Simmer for 5 minutes, then serve over mashed potatoes, buttered noodles or rice. *Variation: may substitute 2-1/2 cups of any variety of vegetables (i.e., carrots, peas, etc.)
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