Baked Potato Dip

2 cups sour cream
2 cups grated cheddar cheese
1 cup crumbled cooked bacon
¼ cup chopped green onion
8 oz. cream cheese
Mix all ingredients and place in a bread bowl or casserole dish. Bake covered at 400 degrees for about 25 minutes or until hot and bubbly.

Baked Squash

Zucchini or yellow summer squash

Onion, chopped

Butter

Salt & pepper

Cheddar or Co-jack cheese, grated

Slice squash into little round slices and place a layer in greased casserole dish. Add a layer of chopped onion, salt and pepper to taste, a few pats of butter and then a layer of grated cheese. Repeat layers once more. Cover and bake at 375 degrees until squash is tender.

Banana Bread

Cream together:

½ cup margarine

1 cup sugar

Add:

2 eggs

3 large ripe bananas, mashed

6 tbsp. sour cream

2 cups flour

¼ tsp. Salt

1 tsp. Baking soda

1 tsp. Vanilla

½ cup chopped pecans

Mix all ingredients well. Pour into greased and floured loaf pan. Bake at 375 degrees for about 1 hour.

This recipe won first prize at the New Mexico State Fair one year.

Banana Pudding

3 eggs, separated

1 cup sugar

3 Tbsp. flour

1 ½ cups milk

1 tsp. Vanilla

2 bananas

Vanilla Wafers

Blend egg yolks, sugar and flour. Add milk. Cook over low heat or in the top of a double boiler until thickened. Add vanilla.

Alternate layers of vanilla wafers, sliced bananas and pudding in a casserole dish. Top with meringue made from the 3 egg whites and a little sugar. Bake just long enough to brown meringue.

This is Mama-T’s banana pudding recipe.

Banana Split Dessert

2 cups crushed graham crackers

1 box powdered sugar

2 sticks margarine

2 eggs

5 to 6 bananas, split lengthwise

1 large can crushed pineapple, drained

1 large carton Cool Whip

1 cup pecans, chopped

1 small bottle maraschino cherries, chopped

Mix graham cracker crumbs and 1 stick of softened margarine. Press into 9 x 13 pan.

Combine powdered sugar, eggs and 1 stick softened margarine. Beat with mixer on high speed for 15 minutes. Smooth on top of crust. Layer sliced bananas, crushed pineapple and Cool Whip. Sprinkle with chopped pecans and chopped cherries. Keep refrigerated.

Banana-Date Nut Bread

Mash 3 large bananas

Add:

1 cup sugar

½ cup cooking oil

2 eggs

1 tsp. soda

2 cups flour

½ cup chopped pecans

½ cup chopped dates

Pour into 2 greased and floured loaf pans. Bake for about an hour at 350 degrees.

I don’t remember where this recipe came from, but it’s the one I always used for banana bread when the kids were growing up.

Barb’s Christmas Slush

1 large (48 oz.) can of pineapple juice

1 small can frozen orange juice concentrate

1 small can frozen limeade concentrate

1 large can Hawaiian punch

1 fifth of Vodka

Mix and freeze. Add 7 UP to the mix when you fix a drink….quantity to suit your taste.

This recipe was given to me by Barb Riley. It’s a really festive drink for the holidays.

Bean Dip

1 can red kidney beans, drained and mashed

3 Tbsp. tomato paste

2 Tbsp. cooking oil

1 tsp. salt

¼ tsp. pepper

1 clove garlic, minced

½ cup Dr. Pepper

1 can green chilies, drained

1 tsp. worchestershire sauce

1 cup sharp cheddar cheese, grated

crisp crumbled bacon

Heat all ingredients in a saucepan until bubbly. Serve with tortilla chips or Fritoes.

This recipe was published by Dr. Pepper in the 60’s. It’s a very good bean dip.

Beef Enchiladas Ole

1 lb. Ground beef

1 cup salsa, divided

1 lb. Velveeta cheese (regular or Mexican) cut up, divided

10 flour tortillas

Brown meat, drain. Stir in ½ cup of the salsa and ½ of the Velveeta. Cook and stir on medium-low heat until Velveeta is melted. Spoon ¼ cup meat mixture in center of each tortilla; roll up. Place tortillas, seam-side down in microwavable baking dish. Top with remaining salsa and Velveeta. Cover loosely with plastic wrap. Microwave on high for 4 to 6 minutes or until Velveeta melts.

According to Barb, this one is really good.

Beef Rouladen

2 lbs. Top round or sirloin tip steak, sliced in thin slices (about ¼ inch)

Mustard

Salt & Pepper

2 tomatoes, quartered

2 onions, quartered

Dill pickles, quartered lengthwise

4 strips of bacon, cut in half

1 cup water or beef broth

flour, salt and pepper for gravy

Lay thin pieces of steak out on wax paper. Sprinkle each with salt & pepper. Spread each piece with hot mustard. Roll ½ slice of bacon around each onion wedge. At one end of each piece of meat, lay bacon-wrapped onion, tomato wedge and a dill pickle wedge. Tuck in the sides of the meat and roll up. Fasten with kitchen twine or unwaxed dental floss. Brown on all sides in a dutch oven in small amount of oil or bacon grease. Add water or beef broth, cover and simmer gently for 30 to 45 minutes. Remove Rouladen to a platter. Whisk in enough flour, salt and pepper to make a smooth gravy, straining out the solids, if desired.

Brigitte Battles gave me this recipe. It’s delicious.