Tahlequah Daily Press

June 21, 2013

OHCE members share party fare recipes

By RENEE FITE
Special Writer

TAHLEQUAH — Summer is a great time for parties, family gatherings and picnics. Many events include food, especially different kinds of dips.

Thursday morning, the Woodall Oklahoma Home and Community Education Club hosted a dip workshop, making and sharing nine different varieties at the Oklahoma State University Cooperative Extension Service meeting room.

Chips, tortilla chips, ginger snaps, Teddy Bear cookies and vegetables –  including carrots, red peppers, broccoli and cauliflower – were used to sample the delicious and unique dipping mixtures.

OHCE member Mildred Davis provided a white dip like the one served at Hamlin’s Mexican Restaurant in Muskogee, along with a pepper and onion relish dip. Debra Monholland brought a simple taco dip and an orange yogurt dip. Fran Ridenhour made pumpkin dip, Bonnie Moss made an avocado dip. Other fare included a layered dip, a fiesta dip and a sour cream and chive dip.

Davis said she enjoys assembling the dips, as well as spending time with the group.

“I enjoy how well we work together,” she said. “We invited the 4-H students in the office for their interviews to come.”

One boy gathered up recipes to take to his mama, Davis added.

“They acted like they were hungry; they were eating,” she said.

And they weren’t picky, added member Debra Monholland, and current club president. She loved sampling the party foods.

“Bonnie [Moss] brought an avocado dip I really enjoyed,” said Monholland.

Moss used a new recipe for her avocado dip.

“We tried Original Ro-Tel, drained it and substituted it for tomatoes,” Moss said. “It has a lot of healthy herbs and spices.”

It’s always fun to be with our group, said Ridenhour.

“The 4-H kids watched how we did our demonstrations and they saw different ideas, ways we did ours, they can use for their demonstration speeches later on,” Ridenhour said. “And they get to count attending this workshop toward their year-end record book.”

The fiesta was her favorite dip of the morning, with three ingredients, salsa, cream cheese and an envelope of dry Ranch Dip mix.

“You can choose mild, medium or hot salsa to make it to your taste,” Ridenhour said.

Getting to sample all the dips was great, said Debra Monholland.

She bragged on a new dip she’d found and shared with the group.

 

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