Appetizers
1 med. roll sausage
1 c. Velveeta cheese
1/2 c. onion (chopped)
2 cans Crescent rolls
Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture put cheese on top. Roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375º for 10 to 12 minutes.
1/4 t.
chili
powder
1/4 t.
ground cumin
1/4 t.
salt
1/8 t.
ground oregano
4 oz.
shredded
cheddar cheese
4 oz.
shredded
Momterey Jack cheese
Crisco
oil or veg. oil for frying
4- six
inch flour tortillas
Combine the chili powder,
cumin,
salt and oregano in a large plastic food storage bag. Add
the
cheeses and shake to coat, then set aside. Heat 1/2-inch of
Crisco
Oil in a medium skillet. Fry each tortilla, over medium-high
heat,
for 1 minute, or until golden brown, turning once. Place fried
tortillas
on a baking sheet and sprinkle with the cheese
mixture. Broil 3" from
the heat for 1- 1/2 to 2 -1/2 minutes or until the cheese melts.
Cut each quesadilla into 4 pieces and serve hot.
1 t. oregano
1- 8 oz. cream cheese
1/2 c. pepperoni slices
1/4 c. green onions, chopped
1/2 c. sour cream
1/2 c. pizza sauce
1/4 c. bell peppers, chopped
1/4 c. mozzarella, grated
Mix ingredients together. Bake at 350º for 10-15 minutes. Sprinkle mozzarella over and heat onions 5 minutes more to melt cheese.Serve with melba toast, crackers, chips and etc.
1/3 c. melted butter
1 t. soy sauce
1-2 drops hotpepper sauce
2 qts. poppe popcorn
2 c.seasoned assorted snacks
1/2 pkg. (0.56
oz.)bacon-onion
dip mix
Add soy sauce and hot
pepper
sauce to 1/3 cup melted butter. Put popped popcorn and seasoned
assorted
snacks in a large bowl. Pour butter/soy mixture over popped popcorn and
snacks; toss.
Sprinkle with bacon-onion
dip mix; toss again. Spread mixture on a jelly roll pan and bake in a
350º
oven 8-10 minutes, stirring once.
2- 1/2 qts.popped popcorn
1 c. pecans
1/2 c. butter
1/2 t.baking soda
1 c. brown sugar
1/4 c. light corn syrup
1/2 t. salt
Spread popped popcorn and
nuts
in a large shallow pan and place in a preheated 250º oven. Combine
butter, brown sugar, syrup and salt in a saucepan.Cook over medium
heat,
stirring until sugar dissolves.Wash sugar from sides of pan with a wet
brush. Boil until mixture reaches 248º(firm ball stage on candy
thermometer),
about 5 minutes.
Remove from heat and stir
in soda. Pour mixture over corn and nuts, stirring gently to coat.
Return
glazed popcorn and nut mixture to oven and bake 45 minutes, stirring
every
15 minutes. When cooled, pack in airtight tins.
5 qts. popped popcorn
1 c. dried banana chips
1/2 c. peanut butter
2 t.vegetable oil
1 t. soy sauce
1/4 t.ground garlic
1/4 t.garlic powder
1/4 t.cayenne pepper
Combine popped popcorn and banana chips in a roasting pan. In a small saucepan, stir together peanut butter and oil until blended; add seasonings and heat. Pour peanut butter mixture over popped popcorn and toss to coat. Heat in 300º oven for 10 minutes,stirring several times.
Peanut
Butter Popcorn Squares
1 c. light corn syrup
1 c. sugar
1 c. peanut butter -- smooth or crunchy
2 qts. popped popcorn
Combine corn syrup, sugar and peanut butter in a large saucepan. Bring to a boil whil stirring constantly. Over low heat, boil for three minutes. Remove from the heat and ad popcorn. Toss with wooden spoons (mixture will be hot) to coat well and press into a greased 13 x 9 x 2 inch pan. Cool and cut into squares.
2 qts. popcorn popped in oil
2 t ground chili powder
2 t.paprika
2 t. ground cumin
1 c. cubed Monterey Jack cheese (about 1/4 inch cubes)
Keep popped popcorn warm.Mix seasonings together and toss with popcorn. Add cheese and mix thoroughly.
1/2 c. ricotta cheese
1 medium green onion, sliced
2 T. TABASCO brand Green
Sauce
4- 7-inch flour quesadillas
1/2 lb. medium shrimp,cooked,
peeled, deveined and chopped
1/2 c. shredded Muenster
cheese
Preheat oven to 450°.
In
a small bowl, combine ricotta cheese, green onion and 1T. TABASCO
brandGreen
Sauce.Spread on 2 flour tortillas; sprinkle with half of chopped
shrimp.
Top with remaining tortillas.
Top tortillas with remaining
shrimp, tomato and cheese; sprinkle with remaining 1 T.TABASCO brand
Green
Sauce. Bake 5 to 8 minutes or until cheese is melted.To serve cut into
wedges.
1 lb. cream cheese,
softened
2- 16-oz. cans chili (with
beans)
1 lb. Monterey Jack
cheese,
shredded
Spread cream cheese on the bottom of a 9-by-13-inch pan. Pour chili onto cream cheese and spread shredded cheese on top. More or less cheese can be used to your taste. Heat in a 300º oven for about 12 to 15 minutes or until cheese melts. Serve with corn chips.
1 c. cheez whiz
3 T. butter or margarine
1/2 to 3/4 c. Miracle Whip
Melt the cheez whiz and
butter
over low heat, stirring constantly. After the mixture is completely
melted,
set it aside to cool. Add Miracle Whip to thicken.
1 lb. ground beef
1 can diced Rotel tomatoes
1 small pkg. Velveeta cheese
In a skillet, brown groun
beef
and drain the fat. Combine Rotel tomatoes and Velveeta cheese in
saucepan.Stir
while melting cheese.
Add browned beef to
saucepan.
Pour into bowl,serve with chips and enjoy
4 pkgs. wafer-thin ham
3 bunches green onions
2 8-oz. pkgs. cream cheese,
softened
1 T. Worcestershire sauce
1 t.. Accent seasoning
Chop ham and green onions in tiny pieces. Mix in a bowl with cream cheese, sauce and seasonings, and serve. It can also be formed into a cheese ball.
1 cucumber
3 oz. pkg. cream
cheese(softened)
1/2 c. chopped nuts
Mayonnaise
Grate the cucumber and drain, add the cream cheese:Mix .Add nuts and enough mayonnaise to moisten the mix. Mix until blended.
1- lb. nuts
12 oz.spoon siz
shredded
wheat
10 -1/2 oz. cheerios
6 oz. rice squares
5- 3/4 oz. pretzel
sticks
1/2 lb. butter
or
margarine
2 T. Worchestershire
Melt butter at 250º in electric skillet or over medium low heat on stove. Add Worchestershire and all other ingredients and cook until browned slightly. Drain on paper towel.
Celery Stuffed with Peanut Butter and Raisins
1 bunch celery
1 jar (small) peanut butter
2 small pkgs. raisins
Wash celery and cut in
half.
Trim ends. Mix peanut butter and raisins. Stuff celery with
mixture.
2 c. oven-toasted
corn
cereal
2 c. oven-toasted rice
cereal
2 c.
oven-toasted
wheat cereal
2 c. miniature pretzel
twists
1/4 c. Worcestershire sauce
3 T. vegetable oil
1 t. onion powder
1 t. garlic powder
1/2 t.
ground
red pepper
Preheat the oven to
300º.
In a large bowl, combine the cereals and
pretzels. In a small bowl,
combine the remaining ingredients; mix well. Pour over the cereal
mixture
and toss until thoroughly coated. Spread the mixture on 2 rimmed baking
sheets and bake for 45 minutes, stirring every 15 minutes. Remove from
the oven and cool completely. Store in an airtight container until
ready
to use.
1 jar (28 ounces)
spaghetti
sauce
2 c. (8 ounces) shredded
mozzarella
cheese
1/4 lb. sliced pepperoni,
chopped
1/2 t. garlic powder
1/2 t. dried oregano
1 can (2- 1/4 ounces) sliced
black olives, drained (optional)
In a medium
saucepan,
combine all the ingredients over low heat. Cook
for 25 to 30 minutes,
or until smooth and creamy, stirring occasionally.
Serve hot.
2 c Diced Raw Potato
2 ea Eggs, Beaten
1 1/2 ts
Salt
1 Black Pepper To
Taste
1 tb Grated Yellow Onion
1/4
c
Vegetable Oil
These are delicious and practical since they can be made weeks in advance and reheated.
Place the potato in a strainer and run under cold water to remove the starch. Shake well. Place in a food processor or blender and chop fine. Add the eggs salt, pepper, and onion, blending well.
In a 10-inch skillet, heat vegetable oil until it crackles. Drop the batter by tablespoonful into the hot oil and fryuntil golden brown (about 5 minutes per side). Drain on paper towels.
Once cooled, the pancakes may be frozen. Place in a freezer-safe container making sure that they don't overlap and put a double thickness of wax paper between each layer. Reheat on a cookie sheet at 350 degrees F. until hot and crisp.
Makes about 50 pancakes
or
enough for about 2 cups of
dip.
For a simple recipe,this is an elegant but wonderful dip.Even for you folks who like plain old food.
1 cup Sour Cream (I use
fat
free)
1 Cup Parmesan Cheese grated
2 cans WATER PACKED
artichoke
hearts, drained and chopped
1/2 tsp. garlic powder
Mix all ingredients,
sprinkle
with paprika and bake at 350 for
30 minutes (until bubbly).
I serve this w/ fresh veggies and melba toast.
Serving Size : 6
6
md
Baking potatoes
3/4
c
Cheddar
cheese -- shredded
1/3
c
Butter
6
sl Bacon --
fried and crumbled
1/3
c
Green onion -- thinly sliced
Salt
Pepper
MASHED POTATOES
1/3
c Milk
1/4
c
Butter
Salt
Pepper
Scrub potatoes, dry, then pierce with fork several times. Arrange on a baking sheet and bake in 375 oven for about 1 hour or until tender. Let stand until cook enough to handle.
Cut potatoes in half lengthwise and scoop out center, leaving 1/8" potato in shell. Cover.Chill shells up to 2 days until ready to use for the skins.
(If desired, add the 1/3 cup milk, 1/4 cup butter, salt and pepper to potato centers to use for mashed potatoes.)
When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out.Place, cut side up, on baking sheet. Bake in a 500 oven for 10 minutes or until brown and crisp.
Distribute some bacon, onion and cheese in each shell. Bake just until cheese melts. Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.
Justin
Wilson's Crawfish or Shrimp Cocktail
6 servings
1/2
c
Heinz chili sauce
1/2
c
Catsup
1/2
c
Horseradish
1 tb Lea & Perrins Worcestershire
1/2 ts
Salt
1 tb Lemon or lime juice
1/2
c
Parsley, chopped fine
Louisiana hot sauce
Boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.
Justin Wilson's "Gourmet and Gourmand Cookbook"
Cut jalapenos in half,
seed
and remove vein.* Press cream cheese into each half. Dip into
egg,
then roll in bread crumbs. Freeze (to soften the
peppers). Back at 350 for
about 20 minutes.
*this is where the fire
of
the peppers come from
8 oz package cream cheese (at room temperature)
2 cans chili with beans
12 oz shredded Monterey Jack Cheese
Spread the cream cheese
evenly
on the bottom of a 13x9x2 baking dish.
Spread the chili on top of
the cream cheese. Top with the shredded
Monterey Jack cheese.
Bake at 350F until the cheese is melted and
bubbly. Serve with
tortilla
chips .
Yields: about 2 1/2 cups
2 cups mayonnaise
1/4 cup pickle relish
1/4 cup ketchup
2 tablespoons prepared
yellow
mustard
In a small bowl, combine all the ingredients; mix well. Use immediately or cover and chill until ready to use.
Note: A perfect spread
for
any type of sandwich — and a quick-and-easy
veggie dip too.
8 ea Large Onions
1 1/2
c
All Purpose Flour
4 tb Corn Meal
4 tb Onion Powder
2 ts Salt
1 1/2 c
Milk
1 ea Large Egg
1/2
c
Water
1 tb Orange Food Color
Combine flour, corn meal,
onion
powder, salt, milk,egg and water in a large mixing bowl and stir well
and
there are no lumps. Add food color if you prefer a nicer color to
the finished batter. Slice the onions thick (about 1/2"). Use
only
the outer rings for best appearance and dip into batter. Drop
coated
rings into deep fryer and cook until golden brown.
Drain on paper towels and
serve.
| Site Map |
Email me your page url
so that I may visit your site when you
apply for an award.Click
here.
©Sue Love,The Kuntry
Koop,1998-1999,2001-2004.all rights reserved.