Charlene Patton Party Recipes!

by Amanda Lanum 

Charlene Patton, from the Kansas Soybean Commission, has two great party snack recipec for you to try! Here are Baked Shrimp Dip and Caramel Snack Mix.

Festive Holiday Dip

1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon vegetable oil
1 package (8 ounces) soy cream cheese
1 cup frozen salad shrimp, thawed
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 cup mayonnaise
1/4 cup chopped sweet red bell pepper
1 tablespoon chopped green chilies
1 tablespoon lemon juice
1 to 3 teaspoons Sriracha, as desired.

In small skillet with medium heat saute onion and garlic with vegetable oil until onions are tender and caramelized.  Combine onion mixture with soy cream cheese, shrimp, Mozzarella and Parmesan cheeses, mayonnaise, red bell pepper, green chilies, lemon juice and Sriracha; blend well.  Place mixture in baking dish and bake 30 minutes at 350 degrees until bubbly.  Remove from oven and stir.  Mixture will thicken as it cools.  Serve hot or cold with assorted crackers and vegetables. 



5 cups popped popcorn

2 cups corn snacks

1 cup miniature pretzel twists

1 cup mixed nuts

1 cup soy nuts

1 cup firmly packed brown sugar

1/2 cup margarine

1/4 cup light corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla


Combine popcorn, corn snacks, pretzels, mixed nuts and soy nuts in large greased baking pan.  Combine brown sugar, margarine and corn syrup in a 2-quart sauce pan.  Place over medium heat until and cook until mixture is boiling; cook an additional 5 minutes without stirring.  Remove pan from heat; stir in baking soda and vanilla.  Pour mixture over popcorn mixture and gently toss.  Bake 1 hour at 200o F. stirring every 15 minutes.  Cool and break into pieces.  Store in airtight container; makes about 12 cups. 

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