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Making Dip & Chips with Rosie

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Snacks
Recipe Preparation Level: easy


    Fancy hors d'oeuvres are wonderful, but some people, including Rosie O'Donnell, prefer something a little more simple. Homemade potato chips and dip are the perfect solution. Today Martha and Rosie make their own waffle chips, using a mandoline. Then they mix up two healthy dips-one cucumber and one onion-for accompaniment. Finally, Martha demonstrates a classy and very simple Camembert-cheese dip.

    WAFFLE CHIPS
    Makes about 4 servings

    2 to 3 baking potatoes
    9 cups peanut oil, for frying
    Coarse salt

    1. Using a mandoline fitted with the waffle-cut blade, cut the potato into 1/8-inch-thick slices, creating the waffle pattern by turning the potato a half-turn after each slice. Transfer potato slices to a bowl of cool water to prevent discoloration.

    2. In a heavy-bottomed Dutch oven or high-sided pan, heat the oil until a frying thermometer registers 375 degrees. Remove about 12 potato slices from the water, place on a clean kitchen towel or paper towel, and thoroughly pat dry. Carefully slip the potato slices into the oil (The oil temperature will drop down to about 360 degrees) fry, moving slices with tongs or a slotted spoon, until golden, 1 to 2 minutes. Transfer to paper towels to drain, and sprinkle with salt. Repeat until all the potato slices are fried. Let cool. The chips may be made in advance and kept in an airtight container at room temperature for up to 4 days. In very humid weather, the chips may absorb moisture and soften. To recrisp them, heat in a warm oven. Under these conditions, they are best made just one day in advance.



    CUCUMBER-SOUR CREAM DIP
    Makes 1 quart

    2 large cucumbers, peeled, seeded and finely grated
    2 pints sour cream
    1/2 cups chopped herbs (parsley, chives, tarragon, mint, dill, etc., or combination)
    Coarse salt and freshly ground black pepper

    In a strainer, squeeze out excess liquid from the cucumbers. Mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use.

    Variations:
    Substitute 1 pint good-quality whole milk plain yogurt for one pint of the sour cream. Omit herbs and add one clove minced garlic and approximately 1 tablespoon cumin, to taste. Or add 4 or 5 finely minced scallions, greens included. One to two tablespoons Dijon mustard can be added to either combination.



    THE FAMOUS LIPTON CALIFORNIA DIP
    Makes about 2 cups

    1 envelope Lipton Recipe Secrets onion soup mix
    1 sixteen-ounce container regular or light sour cream

    Blend all ingredients together; chill at least two hours. Serve with your favorite dippers. For a creamier dip, add more sour cream.

    Variation:
    Add 1 jar (7 ounces) roasted red peppers, drained and chopped.



    BAKED CAMEMBERT CHEESE
    Serves 10 to 12

    1 round Camembert cheese, in a wooden box
    Crisp baguette cut into chunks, for dipping

    1. Heat the oven to 375 degrees. Remove and discard any paper labels from the front or sides of the cheese box. Unwrap the cheese, and discard the wrapping. Place the cheese back in the box, cover with the lid, and place on a baking sheet.

    2. Bake until the cheese is completely soft on the inside, 20 to 30 minutes. Transfer to a work surface, and remove the lid of the box. Use a serrated knife to slice the top of the rind off the cheese, and serve immediately with chunks of bread.

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