2 cups shredded cheddar cheese
2 8 oz. Pkgs. Cream cheese
1 pkg. Hidden Valley Ranch Dip Mix
½ to ¾ cup beer
chopped green onions for garnish
Mix all ingredients except green onions. Garnish with green onions and additional shredded cheese, if desired.
2 cups sugar
1 Tbsp. whole allspice
1 ½ tsp. salt
2 sticks cinnamon
3 ½ cups cider vinegar
1 ½ cups water
3 quarts peeled, cooked, small beets
To cook beets: Wash and drain beets. Leave 2 inches of stem and the tap roots on. Cover with boiling water and cook until tender. Peel. To make pickles: Combine all ingredients above except beets; simmer for 15 minutes. Pack beets into hot, sterilized jars, leaving ½ inch headspace. Cut larger beets in half, if necessary. Remove cinnamon from mixture, then bring mixture to a boil. Pour boiling liquid mixture over beets, leaving ½ inch headspace in jars. Put lids and rings on and process in boiling water bath for about 30 minutes. Makes about 6 pints.
Rachel Bartlett gave me this recipe.
1 cup Crisco shortening
2 boxes powdered sugar
¾ cup cake flour
¾ cup water
1 tsp. vanilla
Cream together Crisco and powdered sugar. Alternately add cake flour and water, beating well. Add vanilla.
This is a good icing to use for decorating cakes.
8 cups flour
1/3 cup baking powder
2 tsp. Salt
8 tsp. Sugar
1 cup shortening
Stir together all ingredients except shortening. Cut shortening into mixture with a pastry blender or 2 knives until the mixture resembles coarse meal. Store in airtight container on a cupboard shelf or in the refrigerator. It will stay fresher longer in the refrigerator.
When making biscuits, use 1/3 cup milk for every cup of the mix. For pancakes, use as you would a packaged biscuit mix.
1 Tbsp. olive oil
1 cup coarsely chopped onion
1 Tbsp. minced garlic
2 Tsp. lime juice
½ tsp. cumin
2 cups chicken broth
1 can diced tomatoes, undrained
2 cans black beans, undrained
4 oz. Dry spiral pasta
Heat oil in large pan over medium heat. Add onion and garlic. Saute until crisp tender, stirring frequently. Blend in lime juice, cumin and chicken broth. Bring to a boil. Stir in pasta and cook for 8 to 10 minutes or until tender. Reduce heat to low. Add tomatoes and black beans. Simmer for 3 to 5 minutes longer or until heated through.
Carol Bitz (Julie Still’s mom) gave me this recipe.
Crust:
1 ½ sticks margarine
1 ½ cups flour
1 Tbsp. sugar
½ to 1 cup finely chopped pecans
Melt margarine and stir in other ingredients. Press into 9 x 13 pan. Bake for 20 to 25 minutes at 350 degrees (just until lightly browned).
Filling:
8 oz. Cream cheese
2 cups powdered sugar
Large Cool Whip
Mix cream cheese and powdered sugar well with mixer. Stir in Cool Whip. Spread in pan after crust has cooled.
Top with can of blueberry pie filling or substitute your favorite. Cherry is very good also.
I got this recipe when I lived in Mississippi, but I can’t remember who gave it to me. For a quick and easy dessert, it’s really good.
12 oz. Box Vanilla Wafers, crushed
1 cup chopped pecans
3 ½ ozs. Flaked coconut
1 can Eagle Brand milk
¼ cup bourbon
Mix all ingredients. Chill for 4 hours or overnight. Roll into balls and roll in additional coconut.
12 cucumbers (washed and sliced with skin on)
6 onions, (halved, then thinly sliced)
1 green pepper, chopped
1 sweet red pepper, chopped
2 ½ cups sugar
1 tsp. ginger
1 tsp. tumeric powder
½ tsp. black pepper
1 tsp. cornstarch
2 tsp. celery seed
2 tsp. mustard seed
2 cups cider vinegar
Let cucumbers and onion slices stand in salted ice water (1/2 cup salt) for 2 hours. Bring sugar, cornstarch, spices and vinegar to a boil and boil for 1 minute. Add cucumbers and onion. Heat to a boil again. Pour into hot, sterilized jars, seal and process in water bath canner for 10 minutes. Makes about 4 pints.
1 bunch broccoli
1 head cauliflower
red onion
1 lb. Bacon
8 oz. Grated cheddar cheese
Cut broccoli and cauliflower in bite size pieces. Chop onion finely. Fry bacon and crumble. Combine all ingredients.
Dressing:
1 ½ cups miracle whip
½ cup sugar
½ cup lemon juice
Mix dressing with salad and chill.
3 ½ cups flour
1 pkg. Active dry yeast
1 ¼ cups milk
¼ cup sugar
¼ cup shortening
1 tsp. salt
1 egg
In large mixer bowl, combine 2 cups of the flour and the yeast. In saucepan, heat milk, sugar, salt and shortening just until warm, stirring occasionally to melt the shortening. Add to dry ingredients in mixer bowl. Add egg. Beat at low speed for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Place dough in greased bowl, turning once to grease top also. Cover and let rise until double (1 ½ to 2 hours). Turn onto lightly floured surface, shape into rolls. Place on greased baking sheet or in muffin pans. Cover and let rise until double (30 to 45 minutes). Bake at 325 degrees for 15 minutes. Do not brown. Remove from pan; cool. Wrap in foil and freeze.
Before serving:
Thaw rolls in foil at room temperature for 10 to 15 minutes. Unwrap, bake at 450 degrees until golden brown (5 to 10 minutes). Makes 24 rolls.
