3 CELERY STALKS, CHOPPED 1 CLOVE GARLIC, DICED
1 CAN MUSHROOM SOUP
In a 350 degree oven cook until bubbly. Serve with crackers or chips.
15 CUPS POPCORN, POPPED 1 CUP BROWN SUGAR, PACKED
½ CUP OLEO ¼ CUP LIGHT CORN SYRUP
½ TEASPOON SALT 1 TEASPOON BAKING SODA
Stir together brown sugar, oleo, corn syrup and salt over medium heat until it starts to bubble. Continue to cook for 5 minutes. Beat in soda. Heat oven to 200 degrees. Divide popcorn into two baking pans. Divide caramel and pour over popcorn. Cook in oven for 1 hour, stirring every 15 minutes.
2 8-OUNCE PACKAGES CREAM CHEESE 2 CUPS SHARP CHEDDAR CHEESE, SHREDDED
1 TABLESPOON PIMENTO, CHOPPED 1 TABLESPOONS ONION, CHOPPED
1 TABLESPOON GREEN PEPPERS, CHOPPED 2 TABLESPOONS WORCESTERSHIRE SAUCE
1 TABLESPOON LEMON JUICE DASH SALT
DASH CAYENNE PEPPER 1 CUP FINELY CHOPPED PECANS
Combine softened cream cheese and cheddar cheese, mixing well until blended. Chop all ingredients fine and add to cheese, except pecans. Mix well. Shape into a ball; roll in nuts and chill. Serve with crackers.
ONE 10-OUNCE SHARP CHEDDAR CHEESE 2 STICKS OLEO
2 CUPS RICE KRISPIES 1 TEASPOON SALT
¼ TEASPOON RED PEPPER 2 CUPS FLOUR--PLAIN
Mix cheese, oleo, flour. Salt and red pepper, mix well. Add cereal and mix well. Shape buttons by hand and flatten them. Bake on a cookie sheet in a 375 degree oven for 10 minutes. Flatten them good. I flatten them with a fork.
16 OUNCES SHARP CHEDDAR CHEESE 2 GREEN ONIONS, CHOPPED FINE, TOPS ALSO
½ CUP MAYONNAISE 1 TABLESPOON LEMON JUICE
1 TEASPOON TABASCO SAUCE ½ TEASPOON SALT
1 CUP PECANS, CHOPPED FINE
Mix together and place in a ring refrigerate for 3 or 4 hours. Pour into the center of the ring strawberry jam and put crackers around the outside of the ring. Refrigerate until used.
1 ½ CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER
1 TEASPOON SALT 1/8 TEASPOON SUGAR
1 TEASPOON RED PEPPER 1/3 CUP OLEO
1 CUP SHREDDED CHEDDAR CHEESE ¼ CUP COLD WATER
Combine first 5 ingredients, mixing well. Melt oleo and let cool. Pour over cheese, and toss gently. Add to dry ingredients, and cut in until mixture resembles coarse meal. Sprinkle water evenly over flour mixture; stir with a fork until all ingredients are moistened. Shape into a ball. Roll dough to 1/8 inch thickness on a lightly floured board, and cut into 3 ½ inch strips. Place strips on ungreased cookie sheets. Bake at 325 degrees for 10 minutes or until crisp. Place on wire racks to cool. Yields about 6 dozen.
2 8-OUNCE PACKAGES CREAM CHEESE, SOFTENED 1 TABLESPOON STEAK SAUCE
½ TEASPOON CURRY POWDER 1½ CUPS MINCED COOKED CHICKEN
1/3 CUP FINELY CHOPPED CELERY 2 TABLESPOONS MINCED PARSLEY
½ CUP CHOPPED TOASTED ALMONDS
Combine cheese, steak sauce and curry powder, beat with electric mixer until smooth. Stir in chicken, celery and parsley. Shape into 1 9 inch log, wrap in wax paper. Chill 4 or 5 hours. Roll log in toasted almonds. Serve with assorted crackers.
ONE 8-OUNCE PACKAGE CREAM CHEESE ¼ CUP OLEO OR BUTTER, SOFTENED
1 CLOVE GARLIC, MINCED 1 TABLESPOON PARSLEY, SNIPPED
1 TABLESPOON WHITE WINE VINEGAR 1 TABLESPOON WORCESTERSHIRE SAUCE
¼ TEASPOON SEASONAL SALT ASSORTED CRACKERS
In a medium bowl stir together cream cheese, oleo or butter, garlic, parsley, water, vinegar, Worcestershire and seasonal salt. Cover and refrigerate overnight. Serve with crackers.
2 PACKAGES PRIMROSE HAM, LONG KIND ONE 8-OUNCE PKG. CREAM CHEESE
1 JAR DILL PICKLES GARLIC POWDER TO TASTE
Stir garlic powder into cream cheese and spread on ham. Put thin slice of dill pickle--long way--on thin end of ham and roll up tight. Secure with tooth pick. Do as many as you want. Put in refrigerator and chill. When chilled, cut in slices and serve on Ritz crackers. Serve chilled.
2 POUNDS VELVETTA CHEESE 3 LARGE CANS HOT TAMALES
3 CANS CHILI, PLAIN
Mix together and put into a crock pot, turn on low. Let stay for 2 hours. Mix well and let stay on low until used. Good with corn chips.
3 LARGE AVOCADOS ½ MEDIUM ONION
1 TABLESPOON LEMON JUICE 1 TOMATO, CHOPPED
½ CUP PICANTE SAUCE 2 TABLESPOONS SOUR CREAM, OPTIONAL
GARLIC SALT TO TASTE PEPPER TO TASTE
Mash avocados, add everything else. Stir well and refrigerate a couple of hours before serving. Can put the pits in to keep it from getting dark.
1 CAN WATER CHESTNUTS, DRAINED AND CHOPPED
1 CUP CHOPPED GREEN ONIONS
2 POUNDS LEAN GROUND PORK
2 EGGS, BEATEN
2 TABLESPOONS WORCESTERSHIRE SAUCE
¾ CUPS BREAD CRUMBS
ONE 15-OUNCE CAN GARBANZO BEANS
½ CUP PLAIN YOGURT
¼ CUP BUTTERMILK SALAD DRESSING
2 TABLESPOONS FINE DRY SEASONED BREAD CRUMBS
2 TEASPOONS LEMON JUICE
½ TEASPOON RED PEPPER
2 TABLESPOONS CHOPPED PITTED RIPE OLIVES
RADISHES, CHOPPED THIN. OPTIONAL
ASSORTED VEGETABLE DIPPERS OR CRACKERS
In a food processor bowl or blender container, combine beans, yogurt, salad dressing, bread crumbs, lemon juice and red pepper. Cover and process or blend until smooth. Stir in olives. Chill, covered at least 1 hour. Garnish with radishes if desired. Serve with vegetable dippers or crackers.
4 CUPS EACH:
HONEY NUT CHEERIOS
1 CUP PEANUT BUTTER
¼ CUP OLEO
Mix cereal and put in a brown paper sack. Pour melted peanut butter mixture over cereal. 1 minute and 10 seconds in microwave. Shake and cook again in microwave 1 minute and 10 seconds. Let cool on cookie sheets. Add m and m’s, peanuts, chocolate chips and raisins
ONE 15-OUNCE BOX CHEXS--CORN, RICE, WHEAT
ONE 12- OUNCE PACKAGE SEMI-SWEET CHOCOLATE MORSELS--MELTED
1 CUP PEANUT BUTTER
ONE 16 OUNCE-- PACKAGE POWDERED SUGAR
Place cereal in bowl. Add melted chocolate morsels to peanut butter and mix well. Pour over cereal and mix until coated. Pour sugar into a bag; add coated cereal and shake until cereal is coated with sugar. Store in airtight container.
Yield: 1 pound
3 POUNDS PEARS--9 CUPS, GROUND
2 CUPS PINEAPPLE, GROUND
GRATED RIND AND JUICE OF 1 LEMON
5 CUPS SUGAR
Mix and cook together for 30 minutes. Pack into hot sterile jars. Seal in a hot water bath for 5 minutes.
6 ½ CUPS SUGAR 1 ½ CUPS CIDER VINEGAR
¾ CUP GREEN PEPPER ¼ CUP HOT PEPPERS, 6 OR 7
1 BOTTLE CERTO
Grind hot peppers, add to sugar and vinegar and bring to a rolling boil. Turn fire off. Strain, let stand for 10 minutes; then add Certo and some red or green coloring. Stir well, let stand 7 minutes. Pour into sterile jars and seal. Makes 3 ½ pints.