Dips and appetizers in honor of Dental Health Month

features@beafortgazette.comFebruary 4, 2014 

SUBMITTED PHOTO

If there's one thing for sure, it's that good teeth are a must.

February is National Children's Dental Health Month, which got me to thinking: Even though I'm no longer a child -- except at heart -- is there anything I can do to better preserve my teeth than what I'm already doing?

The health of our mouths is a good indicator of how we're doing with the rest of our bodies. Good dental habits are sometimes hard to develop. I don't exactly love going to the dentist, but I want to keep as many of my teeth as possible. I've never had a bad dentist in Beaufort County. When I go for my regular cleanings, I always ask them to do the best for me and I always thank them.

Dentist Barbara Morgan-Washington served as a mentor with the Association of Workers to Acquire Resources for Education, an organization whose mission was to provide an after-school program in the Burton area. She helped encourage students and gave them many a healthy snack. When the organization's board of directors decided to develop a cookbook, the staff at Alton Fanning's dental office submitted recipes.

Through the years, I haven't heard of special foods that help keep teeth strong and healthy -- at least not in particular. But this could be a good start.

CREAM CHEESE AND BEEF DIP

5 ounces dried beef, drained well, chopped

2 8-ounce packages cream cheese

1 cup sour cream

1/4 cup milk

1/4 teaspoon garlic salt

4 tablespoons minced onion

Slivered almonds

Crackers of your choice

Preheat oven to 350 degrees. Combine all ingredients. Bake in greased casserole dish for 20 to 25 minutes. Top with almonds and serve with crackers.

Source: "Sharing Family and Friendship: Generation to Generation" (1995)

VEGETABLE DIP

1 cup mayonnaise

1 cup sour cream

1 teaspoon dried onion

1 teaspoon parsley

1 teaspoon Lawry's seasoning salt

1 teaspoon dill weed

1 teaspoon monosodium glutamate

1/2 teaspoon Worcestershire sauce

Mix together. Refrigerate overnight or 8 hours. Serve with fresh vegetables or crackers

Source: "Sharing Family and Friendship: Generation to Generation" (1995)

ARTICHOKE APPETIZER

1 14-ounce can artichoke, drained and chopped

3 slices of cooked bacon, crumbled

1/2 cup mayonnaise

2 teaspoons chopped onion

2 teaspoon Worcestershire sauce

Stir together the above ingredients. Chill before serving.

Source: "Sharing Family and Friendship: Generation to Generation" (1995)

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

RELATED CONTENT

The Island Packet is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service