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HAND ME DOWNS |
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FROM OUR FAMILY TO YOURS |
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Stuffed Mushrooms
1 (8 oz.) pkg. mushrooms 1 small onion, chopped Salt to taste Garlic to taste Pepper to taste 1 tsp. dried parsley 2 Tbsp. sherry 4 Tbsp. butter
Clean mushrooms and remove stems; save stems. Place mushroom caps in lightly greased baking dish. Chop stems and onion and saute in butter. Add salt, garlic, parsley, and sherry. Fill caps with mixture and bake at 350 degrees for 15 to 20 minutes. |
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Chicken Cheese Ball
1 large white meat, drained 1 (8 oz.) cream cheese, softened 1 Tbsp. Worcestershire sauce or to taste Pecans
Flake chicken, then add cream cheese and mix well. Add Worcestershire sauce to taste. Refrigerate for 1 hour or until firm. Roll in pecans and serve with crackers of your choice. |
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Pineapple Cream Cheese Spread
1 (8 oz.) cream cheese, softened 1/4 c. chopped bell pepper 2 Tbsp. green onion Dash of garlic powder 1 small can crushed pineapple in own juice, drained
Combine all ingredients. Refrigerate and serve with crackers. |
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Sausage Balls
2 c. biscuit mix 8 oz. extra sharp cheese, grated 1 lb. hot or mild sausage
Mix and roll into bite-size balls. Bake in shallow pan in 350 degree oven for 15 to 20 minutes. If frozen, add 15 minutes to baking time. |
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Pineapple Cheese Ball
2 (8 oz.) cream cheese, softened 1 Tbsp. finely chopped onion 8 oz. can crushed pineapple, drained 2 c. chopped pecans 1/4 c. green pepper 1 tsp. seasoned salt
Save half the pecans to cover cheese ball. Mix all other ingredients. Chill and shape. Serve with favorite crackers. |
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Super Cheese Straws
1/2 c. butter or margarine 1/2 c. vegetable shortening c. grated sharp cheddar cheese 2-1/2 c. all-purpose flour 1 tsp. salt 1 tsp. dry mustard 1/8 tsp. cayenne pepper
Cream butter and shortening until soft. Add cheese; mix well. Sift flour, cayenne, salt and mustard together. Add and mix well. Put through press on cookie sheet. Bake 10 to 12 minutes at 350 degrees until slightly browned. |
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Cheese Ball
2 (8 oz.) pkg. cream cheese, softened 2 c. pecans, chopped 1-/2 Tbsp. onion, minced 1 large can crushed pineapple, drained well 1 tsp. salt
Mix all ingredients and form into ball or log; roll in finely chopped pecans. Wrap and store in refrigerator. Can be made several days ahead. |
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