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| Fruits, Veggies, & Appetizers |
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| FRUITS Blueberry Fruit Salad 1 can (20 oz.) Pineapple chunks 1 Cup Green grapes, halved 1 can (15 1/4 oz.) Sliced peaches 1 Cup Sliced fresh strawberries 4 Cups Fresh or frozen blueberries 1 pkg. Instant vanilla pudding mix 3 medium Firm bananas, sliced 3 Tbsp. Powdered orange drink mix Drain pineapple and peaches; reserving juices; set aside. Combine the fruit in a large bowl. In another bowl, combine fruit juices with pudding and drink mixes; mix well. Pour over fruit and toss to coat. Caramel Apple Salad 3 Green apples, diced 6 Snicker bars, cut in small pieces 3 Red apples, diced 1 tub (8 oz.) Cool Whip, thawed Mix apples and candy bars until blended. Gently stir in Cool Whip. Refrigerate 1 hour or until ready to serve. Best made and served the same day. Mom's Apple Salad Mix together chopped apples, Miracle Whip, a little sugar, raisins, marshmallows, sunflower seeds and grapes. Pretzel Salad 2 Cups Pretzel crumbs 1 small Cool Whip 3/4 Cup Margarine, melted 1 box (6 oz.) Strawberry jello 3 Tbsp. Sugar 2 Cups Boiling water 1 pkg. (8 oz.) Cream cheese 2 pkgs. (10 oz.) Frozen sliced strawberries 1st LAYER: Mix pretzel crumbs, margarine and sugar; press into a 9 x 13 baking dish. Bake 9 minutes at 400 degrees. 2nd LAYER: Mix cream cheese and Cool Whip and spread on cool crust. 3rd LAYER: Dissolve jello in boiling water. Add strawberries to the dissolved jello while it's still hot. Stir till berries are separated. Refrigerate till it thickens. Then pour over other layers. Cranberry Salad 1 Cup Crannberries 1/2 Cup Grapes 3/4 Cup Sugar 1/2 Cup Chopped Nuts 1 Cup Minature marshmallows 3 Bananas 8 oz. Cream cheese 8 oz. Cool Whip 1/2 Cup Finely diced apples Grind cranberries to make 1 cup. Add sugar, marshmallows and cream cheese. Store overnight in refrigerator. Next day, whip until marshmallows are dissolved. Add apples, grapes and nuts. When ready to serve, add bananas and Cool Whip. Banana Split Salad 2 Cups Graham crackers, crushed 1 tub Cool Whip 3 sticks Margarine, softened 2 or 3 Bananas, sliced 2 Cups Powdered sugar 1/2 Cup Nuts, chopped 2 Eggs 1/2 Cup Maraschino cherries, drained 1 can (2 oz.) Crushed pineapple Mix cracker crumbs and 1 stick of margarine in bowl. Press in a 9x13 pan. Combine powdered sugar, 2 sticks margarine and eggs in mixing bowl. Beat at high speed 15 minutes. Spread over crust layer. Layer with drained pineapple, Cool Whip and banana slices. Top with nuts and cherries. Chill overnight. VEGETABLES Party Potatoes 1 pkg. Frozen hash browns 1 small onion, chopped 1 can Cream of chicken soup 1 container sour cream 1 stick Butter Salt and pepper to taste Shredded cheddar cheese Preheat oven to 375 degrees. Melt butter and soup in saucepan. In bowl, mix sour cream, potatoes, onion, salt and pepper. Pour potato mixture into a greased 9 x 13 baking dish. Pour butter and soup mixture over potatoes. Sprinkle with cheddar cheese. Bake 35 to 45 minutes or until done. Oven Fried Potatoes 4 large Potatoes, unpeeled 1/4 tsp. Garlic powder 1/4 Cup Vegetable oil 1/4 tsp. Paprika 1 Tbsp. Parmesan cheese 1/8 tsp. Pepper 1/2 tsp. Salt Heat oven to 375 degrees. Cut each potato lengthwise into 4 or 6 wedges. Place in a shallow baking dish with skin side down. Mix remaining ingredients in a small bowl; brush about 2 tablespoons over potatoes. Bake 45 minutes, brushing potatoes every 15 minutes with some of the remaining mixture. Turn potatoes over and bake 15 minutes longer, until tender and brown. Green Bean Casserole 1 can Cream of mushroom soup Dash pepper 1/2 Cup Milk 4 cups Green beans (2 16 oz. cans) 1 tsp. Soy sauce 1 can (2.8 oz.) French fried onions In 1 1/2 quart casserole dish, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 350 degrees for 25 minutes or until hot and bubbling; stir. Top with remaining onions. Bake 5 minutes or until onions are golden brown. Oven Roasted Potatoes 1 envelope Lipton Recipe Secrets Savory Herb with Garlic soup mix 2 pounds Potatoes, cut into large chunks 1/3 Cup Vegetable oil Preheat oven to 450 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into a 9 x 13 baking dish; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Sliced Baked Potatoes 4 medium Potatoes 2 to 3 Tbsp. parsley, chives, thyme or sage 1 tsp. Salt 4 Tbsp. Shredded cheddar cheese 2 to 3 Tbsp. Butter, melted 1 1/2 Tbsp. Parmesan cheese Peel potatoes if the skin is tough, otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent the knife from cutting all the way. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned and soft inside. Seasoned Fries 6 Cups Frozen shoestring potatoes 2 tsp. Italian seasoning 1/2 Cup Grated Parmesan cheese 1/2 tsp. Salt Place potatoes on a foil lined baking sheet. Bake at 450 degrees for 8 minutes. Combine remaining ingredients; sprinkle over potatoes and mix gently. Bake 4 to 5 minutes longer or until the potatoes are brown and crisp. Scalloped Corn 2 cans Cream corn 8 oz. Sour cream 2 cans Corn, drained 1 box Jiffy corn bread 1 stick Margarine Combine all ingredients and bake for an hour at 325 degrees. Variation: Use 1 can of each type of corn. Plus 2 eggs, beaten. Drizzle margarine on top of corn. Chi-Chi's Sweet Corn Cake 1/2 Cup Butter or margarine, softened 1/3 Cup Sugar 1/3 Cup Masa harina 3 Tbsp. Whole milk 1/4 Cup Water 1/4 tsp. Salt 1 1/2 Cups Frozen corn, thawed 1/2 tsp. Baking powder 1/4 Cup Cornmeal Preheat the oven to 375 degrees. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put the defrosted corn into a blender or food processor and, with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal to the mixture. Combine. In another bowl, mix together the sugar, milk, salt and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand. Pour the corn batter into an ungreased 8-inch square baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 9 x 13 pan filled one-third of the way up with hot water. Bake for 50 to 60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon. Parmesan Tomatoes 2 large Tomatoes 1/2 tsp. Dried basil or 1 Tbsp. snipped 3 Tbsp. Dry bread crumbs fresh basil 2 Tbsp. Grated Parmesan cheese 1/2 tsp. Chopped fresh parsley 2 Tbsp. Butter or margarine, melted Dash pepper Remove stems from the tomatoes and halve crosswise. Place, cut side up, in a small baking dish. Combine all remaining ingredients; sprinkle over tomato tops. Bake at 375 degrees for 15 minutes or until heated through. Mom's Cole Slaw 1 small head Cabbage, chopped Dressing: or 1 bag slaw mix 1/2 Cup Sugar 1 large Onion, minced 1/2 Tbsp. Celery seed 1 Green pepper, minced 1/2 tsp. Salt 1/8 tsp. Pepper 1 Cup Mayonnaise 1 Tbsp. Lemon juice Combine slaw ingredients in large bowl. In small bowl combine dressing ingredients. Pour dressing over slaw, stir. Chill. Sweet Potato Casserole Mix Together: 3 Cups Sweet Potatoes (cooked and mashed) 1 Cup Sugar 1 Egg 1 tsp. Vanilla 1/2 Cup Butter 1/3 Cup Milk Pour sweet potato mixture into 2-quart casserole. Top with brown sugar topping. Bake at 350 degrees for 30 minutes. Topping: Cut these ingredients together until crumbled. 1 Cup Brown sugar 1 Cup Chopped Pecans 1/3 Cup Flour 1/3 Cup Butter Mom's Creamy Dijon Potato Salad 9 medium potatoes (NOT Russets or Idahoes) 2 tsp. Salt 4 Hard-Cooked Eggs, chopped 1 tsp. Paprika 2/3 Cup Pickle Relish 1 tsp. Pepper 2 Cups Miracle Whip 1 tsp. Seasoned Salt 2 Tbsp. Dijon Mustard Peel and cube potatoes. Boil potatoes until tender, then cool under cold water. Combine potatoes with eggs and relish. Combine remaining ingredients and add to potato mixture, tossing gently. Refrigerate. Serves 14 to 16. Note: I recommend red potatoes. BLT Salad 4 Cups Leaf lettuce, torn into bite size pieces 16 Cherry tomatoes, halved 1 Cup Croutons 8 strips Bacon, fried crisp and crumbled 1/4 Cup Sour cream 1/4 Cup Mayonnaise 1 Tbsp. White wine vinegar In a large bowl combine lettuce and tomatoes. Sprinkle croutons and bacon over top. Set aside. In a small bowl, stir together sour cream, mayonnaise and vinegar. Toss dressing with salad mixture. Serve immediately. Serves 4. Cheesy Carrots submitted by Aunt Marge 2 lbs. Fresh or frozen carrots, sliced Salt and pepper 1 stick Margarine Corn flake crumbs 1/2 lb. Velveeta cheese Butter Peel and slice carrots, boil until tender; drain. Place into a greased baking dish. In a saucepan, melt cheese and margarine, stirring constantly. When melted, pour over carrots and top with corn flake crumbs and dot with butter. Bake at 350 degrees until brown and bubbly. Taco Tater Skins 6 large Russet potatoes 1 Cup Shredded cheddar cheese 1/2 Cup Butter or margarine, melted 15 Bacon strips, cooked and crumbled 2 Tbsp. Taco seasoning 3 Green onions, chopped Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat to 350 degrees. When cool enough to handle, cut the potatoes lengthwise in quarters. Scoop out pulp, leaving a 1/4-inch shell. Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon and onions. Bake for 5 to 10 minutes or until the cheese is melted. Serve with salsa and/or sour cream, if desired. Cheddar-Mushroom Stuffed Potatoes 6 large Russet potatoes 1/2 to 1 tsp. Garlic salt 2/3 Cup Whipping cream 1/2 tsp. Dried basil 1 Cup Shredded cheddar cheese, divided 1/2 tsp. Dried oregano 1/4 Cup Chopped mushrooms 4 Bacon strips, cooked and crumbled, divided Bake potatoes at 375 degrees for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-inch shell; set shells aside. Place pulp in a mixing bowl; add cream and mash. Blend in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Reserve 2 tablespoons bacon; stir the remaining bacon into potato mixture. Spoon into potato shells. Top with remaining cheese and bacon. Microwave on HIGH for 5 to 8 minutes or bake, uncovered, at 375 degrees for 25 to 30 minutes or until potatoes are heated through. Saucy Scalloped Potatoes 4 Cups Thinly sliced peeled potatoes 2 Tbsp. Butter or margarine 1 can Cream of celery or mushroom soup 1/2 tsp. Salt 1 can Evaporated milk 1/4 tsp. Pepper 1 large Onion 1 1/2 Cups Chopped fully cooked ham In a crock pot, combine the first seven ingredients; mix well. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6 to 8 hours longer or until potatoes are tender. APPETIZERS Cheese Ball 1 pkg. (8 oz.) Cream cheese 1 Tbsp. Parsley flakes 1 jar (8 oz.) Sharp cheddar cheese spread Pinch of garlic salt 1 1/4 oz. Blue cheese, shredded 1 1/2 Cups Chopped pecans 1/4 Cup or less Finely chopped onion Mix altogether, except pecans. Add 3/4 cup pecans to mixture and roll ball in the remaining pecans. Put mixture in refrigerator several hours to get cold before making into ball. Serve with favorite crackers. Onion Blossoms 2 large Sweet onions, unpeeled 2 1/2 tsp. Cajun seasoning, divided 1/2 Cup Mayonnaise 1 1/4 Cups Flour 1/2 Cup Sour cream 1 Cup Milk 1 Tbsp. Chili powder Oil for deep-fat frying Leaving root end intact, peel outer skins off onions. Cut a small slice off tops. Starting at top of onion and on one side, make a cut downward toward root end, stopping 1/2 inch from bottom. Make additional cuts 1/8 inch from the first until there are cuts completely across top of onion. Turn onion a quarter turn so slices are horizontal to you. Repeat the cuts 1/8 inch apart from each other until there is a checkerboard pattern across entire top of onion. In small bowl, make dip by combining mayonnaise, sour cream, chili powder and 1 1/2 tsp. Cajun seasoning. Mix well and set aside. In a one-gallon plastic bag, combine flour and remaining Cajun seasoning. Place milk in small, deep bowl. Coat the cut onion in flour, then dip into milk and then back into flour mixture. Fry in enough oil to cover onion at 350 degrees for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard very center of fried onion blossom. Place a few spoonfuls of dip into the center of the blossom and serve immediately. Makes 4 appetizer servings. Hard Boiled Eggs Place 6 eggs in saucepan. Add enough cold water to cover eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering; cover. Cook 15 minutes; drain. Fill the saucepan with cold water and let stand 2 minutes. To quickly cool, add a few ice cubes. Drain. Gently tap each egg on countertop. Roll egg between palms of hands. Peel off eggshell, starting at the large end. If they are difficult to peel. They need to cool longer in cold water. Deviled Eggs 6 Hard boiled eggs 1 tsp. Mustard 1/4 Cup Miracle Whip Paprika Halve eggs lengthwise and remove yolks. Place yolks in a bowl; mash with fork. Add Miracle Whip, mustard and dash of paprika; mix well. Stuff egg white halves with yolk mixture. Garnish with paprika, if desired. Corn Chip Dip 1 pound Hamburger 1 pound Velveeta cheese 2 cans Hormel chili, no beans Brown hamburger; drain. Melt cheese in microwave. Put hamburger, chili and cheese in a crock pot on LOW for several hours. Leftovers can be frozen. Easy Taco Dip 1 can (16 oz.) Refried beans 8 oz. Shredded cheddar cheese 1 carton (16 oz.) Sour cream 8 oz. Shredded mozzarella cheese 1 packet Taco seasoning mix Chopped tomatoes Spread beans in 9 x 13 dish. Mix sour cream and taco seasoning; spread over beans. Top with cheeses and chopped tomatoes. Enjoy with tortilla chips. Mom's Taco Dip 1 can Hormel chili, no beans 2 Cups Taco cheese 1 pkg. (8 oz.) Cream cheese Mix altogether in a microwave-safe dish. Cover; heat on HIGH 5 minutes, stirring every 1 1/2 minutes. Cook until all is melted. Serve with corn chips. Mom's Tortilla Roll-ups 1 pkg. Flour tortillas 1 packet Hidden Valley Ranch dressing mix 1 pkg. (8 oz.) Cream cheese, softened Chopped black olives, optional Mix cream cheese, dressing mix and olives. Spread onto each flour tortilla, roll up and chill about 1 hour. Remove from refrigerator and slice into 1 inch pieces. Serve. Pickle Roll-Ups 1 jar Pickle spears 2 pkgs. Chipped beef 1 pkg. (8 oz.) Cream cheese, softened Overlap chipped beef and cover with cream cheese. Place pickle on top and wrap with chipped beef. Refrigerate for 1 hour. Slice pickles into 1 inch pieces. Serve Spicy Tortilla Chips 2 Tbsp. Margarine, melted 8 Corn or flour tortillas, 8 inches 1/2 tsp. Chili powder Heat oven to 400 degrees. Mix margarine and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place on ungreased jelly roll pan. Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. Tortillas will continue to crisp as they cool. Spicy Sausage Balls 1 pound Sausage 2 1/2 Cups Bisquick 12 oz. Sharp cheddar cheese, grated Blend in large mixing bowl, using your hands. Shape into walnut size balls and put on cookie sheet. Bake at 325 degrees for 25 to 30 minutes. These can be frozen before baking. Fried Cheese 8 oz. Firm cheese, cheddar, longhorn or mozzarella 1 1/4 Cups Bread crumbs 1/3 Cup Flour 2 Eggs, beaten Cut cheese into 3/4 inch squares. Coat each with flour; dip in egg and roll in crumbs. Dip in egg again and roll in crumbs again. Fry at 375 degrees for 25 to 30 seconds. Cheese Croquettes 1/4 Cup Butter or margarine 3/4 Cup Milk 1/3 Cup Flour 1 1/3 Cups Shredded sharp cheddar cheese 1/8 tsp. Seasoned salt 2 Eggs, beaten Dash of salt and pepper 1 Cup Fine dry bread crumbs In a medium saucepan, melt butter. Stir in flour, seasoned salt, salt and pepper. Add milk all at once. Cook and stir till thick and mixture just bubbles. Stir in cheese till nearly melted. Moisten a plate with a little water; pour cheese mixture onto plate. Cover and chill at least 1 hour till firm. Using two spoons, shape mixture into croquettes. Dip in beaten egg, then in bread crumbs; repeat dipping and coating once more. Heat oil to 365 degrees. Deep-fat fry croquettes, two or three at a time, till golden, about 1 minute. Drain on paper towels. Makes 10 to 12. Taco Roll-Ups 1 pkg. Cream cheese 1 small Onion, chopped 1 carton (8 oz.) Sour cream 1 pkg. (8 oz.) Shredded cheddar cheese 1/2 pkg. Taco seasoning 1 pkg. (17.5 oz.) Soft flour taco shells Mix ingredients. Spread on soft flour taco shells. Roll and cut into 1-inch sections. Serve with salsa. Hot Pizza Dip 1 pkg. (8 oz.) Cream cheese, softened 1 jar (8 oz.) Pizza sauce 1 tsp. Italian seasoning 2 Tbsp. Green pepper, chopped 1 Cup Mozzerella cheese, shredded 2 Tbsp. Green onions, sliced 3/4 Cup Parmesan cheese, shredded Preheat oven to 350 degrees. Combine cream cheese and Italian seasoning in a bowl; mix well. Spread in the bottom of a 1-quart baking dish. Combine cheeses and sprinkle 1/2 cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, peppers and onions. Bake 15 to 18 minutes or until cheese is melted and mixture is bubbling around the edges. Serve with breadsticks, bread slices or tortilla chips. Taco Dip 2 pkgs. (8 oz.) Cream cheese, softened 1 Cup Lettuce, shredded 1 Cup Sour Cream 1 Cup Cheddar cheese, shredded 8 oz. Taco sauce 1 medium Tomato, diced 15 oz. Refried beans 1/4 Cup Ripe olives, chopped In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce; set aside. Spread the refried beans over the bottom of a 9x13 pan. Spread the cream cheese mixture over the beans leaving about 1" uncovered around the edges. Top with layers of lettuce, cheese, tomato and olives. Serve with tortilla chips. Horseradish Cheese Spread 1 lb. Velveeta cheese 1 jar Kraft horseradish sauce (Don't Substitute) 1/2 Cup Mayonnaise 1 Tbsp. Worcestershire sauce 1 tsp. Dry mustard 1 Cup Shredded cheddar cheese Place all ingredients in top of double boiler over hot water. Melt and blend well, stirring frequently. Pour into crocks or jars and refrigerate. Will keep for several weeks in the refrigerator. Great with assorted crackers. Marc's Hot Wings 10 Chicken wings, thawed 1/2 Cup Crystal Louisiana Hot Sauce, divided Tabasco Sauce, depending on taste Cayenne Pepper, depending on taste 1/2 Cup Flour 1 tsp. Salt 1/2 tsp. Cayenne pepper 1/4 Cup Butter or Margarine Canola Oil for frying Heat the oil in an electric skillet to 325 degrees. In a bowl mix together 1/4 Cup Hot sauce, Tabasco sauce and cayenne pepper as desired; set aside. In another bowl, mix together flour, salt and 1/2 tsp. cayenne pepper. Dip the wings one at a time into the hot sauce mixture , then into the flour mixture. Place them in the hot oil. Fry the wings, turning once, until the juices run clear or 10 minutes per side. Remove from the oil and place on a rack inside a roasting pan. Place in the oven at 325 degrees for 15 minutes or until needed. To serve, place inside a 9x13 pan and cover with sauce, recipe follows. Sauce: Prepare the sauce by combining 1/4 Cup Hot Sauce and 1/4 Cup Butter in a small saucepan over medium/low heat. Tabasco sauce and cayenned pepper can be added. Heat the mixture, stirring ofter, until it begins to boil. Immediately remove sauce from the heat and cover the saucepan until the chicken wings are ready to coat. |
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