Party Foods


ARTICHOKE BOTTOM APPETIZER
These are truly gourmet fare but really easy to make. I am so glad our friend took the French cooking lessons and shared. Everyone seems to like them, even the children.

2 cans ARTICHOKE BOTTOMS  Rinse and dry.
1 1/2 cups fresh PARMESAN CHEESE grated fine....or buy in deli.
1/2 cup MAYO
3 CLOVES GARLIC, finely minced
2 teaspoons+FRESH LEMON JUICE 
2 teaspoons  LEMON ZEST
1/4 cup PINE NUTS coarsely chopped
 

Use cookie sheet with sides or jellyroll pan. Put bottoms in pan. Make sure they lie flat, may have to slice a little of the bottom of the bottoms.  Combine Parmesan cheese, mayo, garlic, lemon juice and lemon zest.  Mound mixture into bottoms. Sprinkle with pine nuts. Bake 20 minutes 350 degrees. If the bottoms are large, you can cut each bottom into halves or fourths for easier eating by guests.

Tip: You can fix the bottoms, make the mixture, fill the bottoms before guests arrive. Sprinkle with nuts and bake. Very rich, very good, very easy to make.

ARMOUR  DRIED  BEEF  BALL

1 lg. (5 1/2 oz.) or 2 small jars of DRIED BEEF, rinse and dry. Mince in food processor.
3 or 4 CREAM CHEESE ( 8 oz. pkg’s)  put in bowl, soften in micro...abt. 2 min.
2  SMALL BUNCHES GREEN ONIONS  about 12. Mince in food processor.
CHOPPED PECANS

Add the beef and green onions to the softened cream cheese. Mix very well...I use a granny fork.  Plop half (or 1/3 or whatever size you want) onto plastic wrap, form into ball about 1 inch thick.....think of a FAT pancake, you want a flat ball so each serving gets nuts....got to have those nuts!   wrap in plastic. Repeat with second ball.  Cool in refrigerator for a few hours.  Take out and roll in chopped pecans.  Place each one on a plate....like a salad plate, cover with plastic wrap and refrigerate.  Serve with crackers.  Keeps up to 2 weeks in frig., great make ahead for the holidays.

SMOKED EGG DIP


• 12 hard boiled eggs chopped fine
• 2 Tablespoons soft butter
• 2 1/2 Teaspoons liquid smoke
• 1 Tablespoon fresh lemon juice
• 2 teaspoons prepared mustard
• 2-3 drops tabasco sauce
• 1 1/2 teaspoons salt
• 1 teaspoon ground pepper
• 3/4-1 cup mayonnaise

BLENDER

Combine all and blend until smooth in blender. Refrigerate at least 4 hours....30 min. before serving whip to soften (or stir with a fork).

Serve with crackers or veggies....green pepper strips, carrot strips, celery strips, broccoli, cauliflower.

Keeps very well in refrigerator. Makes 4 cups

BRUNCH STUFF

3 split english muffins
1 lb of sausage
1 dozen beaten eggs
1 can chopped green chiles
2 Tablespoons butter
3 cups Cheddar cheese
1 cup sour cream beaten in with eggs

Spread muffins with butter
Place face down on greased 9x13 pan
Cook sausage - drain
Layer 1/2 sausage, chiles and cheese
pour 1/2 egg mixture over
1/2 sausage, chiles and cheese
1/2 egg mixture.

Refrigerate 8 hours or so.
Remove and let stand 30 minutes
Baked uncovered 350 for 35 to 40 min.
BREAKFAST CASSEROLE - SAUSAGE - SPINACH-MUSHROOMS

Ingredients

1 lb. Sausage
2 1/2 cups seasoned croutons
4 eggs
2 1/4  cups milk
1 can condensed cream of mushroom soup
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (4 oz.) mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 tsp. dry mustard
Fresh herb sprigs and carrot strips (optional)
Picante sauce or salsa (optional)

Directions

Spread croutons on bottom of greased 13" x 9" baking dish.
Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Spread over croutons.
Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard.
Pour egg mixture over sausage and croutons. Refrigerate overnight.
Preheat oven to 325F. Bake egg mixture 50-55 minutes or until set and lightly browned on top.
Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.
CRAB SPREAD  -- Colorful and easy

It used to be King Crab Spread but Alaskan King Crab is hard to find at any cost. So now I use imitation King Crab. This has been favorite Holiday comfort food for almost 40 years in our family. Makes for colorful Holiday party fare, easy to take to parties.

1 pkg. (8 oz.) Louis Kemp imitation crab meat. Cut in small pieces.
2  (8 oz size) cream cheese
dash of fresh lemon juice
Sprinkle of garlic powder 
1 or 2 Tablespoons Mayo
Dash or 2 of tobasco
Cocktail sauce -- store bought or homemade

Soften cream cheese in microwave. Blend in other ingredients with spatula or fork. Put on 2 salad size plates, flatten down to about 1 inch, leaving space between crab spread and rim of plate. Cover  with plastic wrap. Refrigerate. Can be made 2 or more days ahead of time, keeps real well. When ready to serve, cover top of crab spead with cocktail sauce. Serve with small spreader knife and triscut crackers.

Note: If you like more crab meat....use one pkg of crab to one pkg of cream cheese.

 
CHICKEN SALAD in Cream Puffs
<>1/4 cup mayonnaise
1/4 cup finely chopped celery
2 Tablespoons pimento
1 teaspoon Worcestershire sauce
1/4 teaspoon salt - dash of pepper
2 cups finely chopped chicken breasts - use blender or food processor

Put all ingredients except chicken in blender, cover and run on speed 2 (low) until smooth. Add chicken, run on speed 4 ( high) until chicken is chopped. Stop blender during processing and push ingredients toward blades with rubber spatula. makes 1 cup.
Today you can mix in food processor.

<>ORCombine finely chopped chicken, celery, pimento, mayo, worcestershire and salt & pepper together in a bowl.

Make small Cream Puffs and stuff with chicken mixture for parties - make bigger cream puffs for a luncheon

<>1/2 cup water
4 Tablespoons butter
1/2 cup all purpose flour
2 eggs

Melt butter in boiling water in saucepan on stove
Add flour and dash of salt - stir vigorously
Cook and stir until mixture forms a ball that does not separate
Remove from heat and cool slightly
Add eggs and beat with mixture until smooth.
Drop dough onto baking sheet using 1 teaspoon of dough for each puff.
Bake 350 - 400 for abt 15 to 20 min
Remove puffs from oven - cool and split.

Option: can add 1/2 cup shedded Swiss Cheese to mixture after beating in eggs.

Note: for parties I would make up several batches of chicken salad and cream puffs. Put together day of party - can store in Refrigerator after adding the chicken to puffs.

DILLY DIP
Serve with chips or crackers - always a favorite

2 Cups Mayo
2 Cups sour cream
3 Tablespoons Dill Weed
3 Tablespoons instant onions
3-4 Tablespoons parsley
1 Tablespoon sweet parsley

Mix all together. Chill.
Keeps a long time in refrigerator. 

LIPTON’S ONION SOUP DIP
This one goes WAY back to early 60's for me

1 or 2 Pkgs of dry Onion Soup Mix
1 or 2 cartons of sour cream
1 sm pkg cream cheese
a splash of wine

Mix together day before party - keeps well in refrigerator

CLAM DIP

2 Cans clams drained but keep a little of the juice
8 oz cream cheese
8 oz sour cream
1 Tablespoon worcestershire sauce
Dash of Tobasco sauce
1 or 2 Tablespoons Mayo

Mix real well - serve with chips or crackers

TUNA DIP
I’ve been making this for parties since I was in high school - most people like it if you don't tell them what's in it.

2 cans tuna - regular tuna, not Albacore tuna - drain but keep a little of the juice
1 large carton sour cream
Dash of tobasco

Mix well - serve with chips or crackers

FROSTED GRAPES
Beautiful garnish or by themselves in crystal bowl.

When I was 20 years old, I attended my first "Welcome Aboard" Naval Officer Wives function. It was given by a Senior Officer's wife who happened to live a couple of  blocks away from my Grandparents. Her buffet brunch table was covered with many appealing things but my eyes were focused on the mellon balls in the crystal compote with frosted grapes hanging over the side. She shared her recipe with me that day - and over the years I have dazzled adults and children alike with frosted grapes. I share with you.

I like to get big, seedless grapes. Sometimes I get green, red, and black, other times just all of one color, depending on what is available. 

Seedless Grapes
Sugar
Egg Whites
Wax paper

Wash grapes well. With scissors, cut into small bunches. let dry.  Dip small grape bunches into egg whites, roll them in granulated sugar, covering real well. Put on wax paper to dry. That's it!

Keep on wax paper until ready to use them, either as a garnish for another dish or just by themselves in crystal bowl.

DO NOT PUT THEM IN THE REFIGERATOR. The sugar will melt. They need to be dry, and will actually keep for several days just fine. Children love them.

MICROWAVE MEAT BALLS
original recipe by MaryCarol

I used to make these BEFORE you could buy them at the store but these are a little more meaty, less salt, etc. Served in Mom Schrupp's stainless chaffing dish is for memory sake for family. She put it in the dishwasher and ruined the wooden handle but that makes it Mom Schrupp. For Party times I use a fancy silver chafing dish which makes a beautiful statement on the table.
 

3 pkg. lean (92-93%) ground beef, 4 1/2 to 5 lbs.
2 pkg. Lipton onion soup mix
1/4 cup parsley
2 teaspoons garlic powder
1 cup grated parmesan cheese
1 teaspoon salt and pepper
1/2 cup old fashioned oatmeal flakes
3/4-1 cup bread crumbs (Italian flavor)
1 or 2 Tablespoons kitchen bouquet (makes it dark)

6"x10" glass Pyrex dish or other size that will fit in your Micro.

Let meat and eggs come to room temperature. Mix dry ingredients in big bowl(yellow Tupperware). Add the meat, eggs, and kitchen bouquet. Stir with a fork to blend well. Let set to blend flavors for about 30-45 minutes.

Make small teaspoon balls. 24 in above pan. While cooking can make more and put on paper plate. 

Cover balls with paper plate, cook on high for 3 minutes. Take out and rearrange. Cook 2 1/2 min. more.  Clean Pyrex pan with soap and water between cooking batches. 

After all meat balls made, cool in refrigerator. Store in gallon plastic bags in freezer. Take out when needed. Micro 2 minutes or until heated or cook sauce and let meatballs heat up in the sauce.

Makes 7 batches,  178 balls (3 batches fill Mom Schrupp's chaffing dish) About 40 balls per lb. of beef

SAUCE: 
1 can tomato puree, 2 cans tomato sauce, 3 1/2 cups  water, 1/2 cup red wine, 2 Tablespoons sugar, 1/2  teaspoon salt/pepper, 1/4 teaspoon garlic powder. Sauce can be made ahead. Store in refrigerator or freeze.

 SIMMER FOR 1 1/2 HOURS, ADD MEATBALLS
 
 

MEATBALLS - FROZEN with Cranberry Orange Sauce
The men love these
The flavors melt together, you don't taste the cranberry sauce by itself and is less sugar than the old grape Jelly & Chili sauce recipe
Big Party Time - I serve in silver chafing dish

2 packages frozen meatballs (16 oz each) - either Italian or Swedish

1 cup barbecue sauce
1 can cranberry sauce
3/4 cup orange juice.
1/2 teaspoon ground ginger
2 or 3 Tablespoons orange marmalade
1/2 teaspoon ground mustard......optional
----------------

THE SAUCE
Stir with whisk the BBQ sauce, Cranberry sauce, orange juice, orange marmalade, ginger and mustard if using it - microwave for a minute or two to really disolve the cranberry sauce - Stir well. This sauce can be made a couple of days before an event. It is good warmed with meatballs or served on the side at room temperature. It is good with meatballs and really good with ham.

THE MEATBALLS
Deforst meatballs - either in refrigerator or in microwave or on top of stove in big pot with the sauce - or in a crock pot with the sauce.  For a big party, I usually warm them up and keep warm in big pot on stove - then keep the chafing dish filled from time to time. For a small family gathering, I just heat the frozen meatballs in microwave and serve sauce on the side in individual little dishes (like the kind that you get served salad dressing in restaurants - they have them at Wallymart.)

Serve the meatballs with toothpicks.



MEATBALLS with Grape Jelly & Chili Sauce
Oldie but a goodie

GRAPE JELLY MEATBALLS
 
2  (12 oz jars) chili sauce
1  32 oz jar grape jelly
1  bag frozen meatballs (about 80 in a bag)

Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often.

Add frozen meatballs; heat until meatballs are thawed and then simmer on low for 2 hours

**Today I heat up the sauce in microwave and use a crockpot for the "simmer for 2 hours"

POTATO LATKES
Bubbe's Potato Latkes - pancakes or hash browns?

You do not have to be Jewish to enjoy Potato Latkes.  At chanukah time they are fried in oil, and when they are eaten, the miracle of the oil that burned for eight nights is remembered. They are served with sour cream or apple sauce. Our Jewish friends say Latkes are like pancakes but to me they are more like hash browns. Very tasty!

oil
2 cups of grated potatoes, drained (with paper towels)
small onion - grated
2 beaten eggs
1/2 teaspoon of salt
big Tablespoon of flour
1/2 teaspoon baking powder
applesauce
Sour Cream

Combine all ingredients and mix well. Heat a generous amount of vegetable oil in a skillet, maybe 1/4 inch, maybe more. Drop mixture by heaping tablespoons into the oil. If you like thin, crisp pancakes, flatten with the back of a spoon. Fry on both sides until brown. Serve hot with sour cream or applesauce. This recipe should serve 4 to 6 but when some people see potato latkes they act like they haven't eaten for a week. They will want to make from latkes alone a meal. when you have people who enjoy so much, so you won't mind grating potatoes all day long -- and if you should use your food processor, so who would be knowing the difference?

Recipe partially adapted from Sara Kasdan's Love and Knishes

---------------------------------

GOURMET POTATO LATKES

4 medium potatoes
1 onion
1 stalk celery
1 carrot
2 eggs
1/2 cup matza meal
salt and pepper to taste

For a group tasting, double everything and add an extra carrot.
Six potatoes, carrots and celery were grated in food processor.
Two potatoes and the onions were finely chopped with the chopping blade.
Mix all together.
Shape with hands.
Fry in enough vegetable oil to cover in an electric skillet at 400 degrees.

--------------------------

ORE-IDA POTATO PANCAKES

2 1/4 cups Ore-Ida country style hash browns - thawed
1/4 cup chopped  onions
1 egg
2 Tablespoons flour
1 teaspoon dill weed
3/4 teaspoon salt
dash of pepper
1/4 cup vegetable oil divided
3/4 cup sour cream

Mix hash browns, onions, egg, flour, salt and pepper in medium bowl. Heat 2 tablespoons oil in non-stick skillet over medium heat.  Drop 1/2 cup of potato mixture in hot skillet and flatten into pancake shape with spatula. Cook 3 to 4 minutes or until golden brown, turn and cook 3 to 4 minutes or until golden brown. Makes 8 pancakes.
Serve 2 pancakes per serving with dollop of sour cream.


SALMON SPREAD
Quick and easy.

1 - 6 oz can salmon (the skinned and boned kind)
1 8 oz package cream cheese
1 or 2 Tablespoons Mayo
Dash or 2 of tobasco sauce

Drain salmon. Soften cream cheese in the microwave...ok if it gets warm. Mix the salmon and cream cheese together, add mayo and tobasco sauce. Mix well. Serve right away as a warm dip or store in refrigerator. Serve cold as a spread with crackers. Tip: after it is cold you can roll in finely chopped pecans if you like.


 
SAUSAGE PINWHEELS

I came up with this recipe around 1980 when we rented a cabin at a lake for Easter Break and I  wanted to have sausage but didn't want to cook it. Makes good party food.

2 pkgs Pillsbury Cresent Rolls
1 pound sausage

Open the Crescent Roll cans, unfold the dough. Lay on surface next to each other so have a long rectangle. Pat them together at the seams.

Let sausage  warm a few minutes and then carefully spread with a flat knife over the pastry. As the sausage warms it is easier to spread. Make complete covering of sausage over the pastry. Roll up on the long side, cut in 5 or 6 slices per pastry section. Place on cookie sheet with a rim and bake 350-375 for 15 minutes. Makes 20-24.


STUFFED MUSHROOMS
I developed this recipe for Thomas who didn't like it with sausage. He got burned out on sausage when we raised 2 pigs and had them both made into whole hog sausage back in the 1970's.

 

About 60-72 med. size mushrooms, washed and drained
1 or 2 sticks butter
Salt, pepper, nutmeg, garlic powder
1 bunch green onions chopped fine
2 eggs
2 Tablespoons lemon juice
Parsley flakes
1 1/2 to 2 cups herb stuffing mix or Italian bread crumbs
Parmesan cheese
Optional: 1 cup finely chopped nuts
 

Rinse mushrooms and carefully remove stems from caps (use twisting motion with hand). Chop mushroom stems finely.

Place caps in shallow baking dish (roasting pan). Dot each with melted butter (pastry brush) and sprinkle with seasonings. Bake 400 degrees for 10 minutes. Saute mushrooms, green onions in butter. Add nuts. and juice from cooked mushrooms. Add eggs, lemon juice, parsley, Parmesan cheese, and bread crumbs to hold filling together.

Fill caps.  Optional: Top with more melted butter 

Broil in oven for 5 min.  Watch, they can burn easily.

Make ahead! can be kept in refrigerator several days. Freezes well, cook a plate’s worth in Microwave abt. 2 min.

------------------------

MICROWAVE STUFFED MUSHROOMS

About 1 pound small to medium fresh mushrooms with stems removed.
mince the removed stems
4 slices of bacon, diced
2 Tablespoons minced green peper
1/4 Cup minced onion
1 - 3oz. pkg. cream cheese
1/4 teaspoon worchestershire sauce
1/2 cup Italian bread crumbs
1 T. butter
1 teaspoon parsley

Cook in microwave on high, mushroom stems, bacon, green pepper, onion. Drain excess grease and liquid off.  Add cream cheese, worchestershire sause, bread crumbs, butter, and parsley. Press into tops of muchrooms. Put 1/2 of mushrooms on a plate and microwave on high 1 or 2 minutes.

Tip: Prepare stuffed mushrooms and refrigerate. Take out a plate’s worth and microwave when guests arrive.

TUNA PINWHEELS

These were one of the first appetizers I ever made for a party, came right out of my new 1961 Betty Crocker Cook Book. They take a little fussing but are good - I still like them.

20 slices white bread crusts removed
1 can (6 oz.) Tuna, drained and flaked
1/2 cup mayonnaise
1/2 cup finely chopped celery
2 Tablespoons pickle relish
1 teaspoon prepared mustard
Real Butter
Paprika -- optional
Toothpickss

Combine tuna, mayo, celery, relish and mustad. Spread thinly on buttered bread. Roll like a jelly roll. Cut each roll into 3 pinwheels. Fasten with a toothpick. Store in the refrigerator. When ready to serve, place on cookie sheeet or jelly roll pan, brush with melted butter, sprinkle lightly with paprika. Broil until lightly toasted. Watch them!  Serve warm. 
Makes 60.

RUM CHEESE BALL

10 oz soft cheedar cheese
8 oz cream cheese
1 1/4 Tablespoon Rum

Form ball - let set in refrigerator - roll in crushed pecans
Server on Gingersnaps or Ginger cookies below or apple slices.

GINGER COOKIES
3/4 cup shortening
1 cup sugare
1 unbeaten egg
4 Tablespoons molasses
2 scant teaspoon soda
1 teaspoon each - cinnamon, ginger, salt
1/4 teaspoon each - cloves and nutmet
2 cups flour, sifted

Mix well, shape into small balls, roll in granulated sugar. Place on cookie sheet about 3 inches apart - bake 325 for 10 min.
BASIC NACHOS
I remember the first time I served these at a party in late 1960's - it was fun to watch the Northern people bite into a jalapeno!  But they became very popular with everyone eventually.

Round Nacho Chips
Mixture of Cheddar and Jack Cheese (back then I had to shred it myself) Today use Kraft 4 cheese shredded
Sliced jalapenos

Put Nacho chips on a cookie sheet - I like to use one with a lip so no drippys.
Cover generously each nacho chip with cheese
Put at least one jalapeno on top

Put in oven - 350 degrees - bake for about 5 min or until cheese is good and melted. 
Serve at once.
CHILI SALSA DIP with Nacho Chips

This recipe goes back to Navy Squadron Days of the late 1960's in Virginia Beach. Back then, there were NO Mexican restraurants, had to make everything Mexican from scratch.  Fred would bring back gallons of jalapenos from Yuma, AZ where they did training flights - also huge tins of round nacho chips and lots of tortillas.

1 lb Velveta Cheese
1 Can Chili without beans
1 Cup Salsa

Cut Velveta into cubes - mix with salsa and chili - (heat in pan on stove) - TODAY use microwave about 6 min, stirring every 3 min. Serve warm.
MEATY NACHO DIP
This was popular in the 1980's

Cook in skillet until well done:
1 1/2 lbs lean hamburger meat
1 onion - chopped
1 green pepper - finely chopped

Add:
3-4 tablespoons of minced jalapenos, 1 jar taco sauce, 1/2 to 1 jar salsa

Cube:
2 lb pkg of Velveta Cheese - put into big microwave dish

Add:
meat sauce mixture.  Put lid on and microwave until melted, about 6 min - stir every 2 min.

Serve warm - you can take out some of the cheese mixture from micro pot - put into something more decorative - you can reheat the cheese to get hot again.  Serve with nacho chips
RO-TEL CHEESE DIP
so easy to make - even in college dorm rooms

1 lb Velveta cheese
1 can Ro-Tel tomatoes

Mix together in microwave bowl - heat until melted - stir and serve with chips.
TORTILLA ROLL UPS
Popular with the teachers in the 1990's

16 oz Sour Cream
16 oz Cream Cheese
2 pkgs Shredded Sharp Ceddar Cheese
1 bunch green onions - chopped
2 small cans of chopped green chiles

1 pkg large flour tortillas
Salsa

Mix all ingredients together in a large bowl except torillas.
Spread a few spoonfuls of mixture on each tortilla. Cover each tortilla with a layer of the mixture and roll each one up.
Regrigerate the rolls for 3 hours or overnight.
Cut into slices and serve with salsa
LAYERED TACO SALAD
Still one of my Hubby's favorites

1 can refried beans
1 can (4 1/4 oz) can chopped black olives, drained
1 can (4 oz) chopped green chiles, drained
Avocado spread (mash 1 or 2 ripe avocados with spoonful of Mayo & teaspoon of fresh lemon)
1 Cup Sour Cream
8 green onions - chopped
2 medium tomatoes - diced or canned diced tomatoes, drained
1 to 2 cups mixture of shredded Cheddar and Jack cheese (or use Kraft Mexican 4 cheese)

Layer ingredients on a 12 inch plate in order listed
Serve with tortilla chips

Optional - sprinkle some well cooked hamburger seasoned with chili pepper, cumin and garlic after the refired beans.

QUICHE LORRAINE
Good for a brunch or luncheon

          Unbaked pastry for a nine inch pie--to be placed in quiche dish or pie plate
          12 slices bacon (about 1/2 pound) fried crisply and crumbled
          1 cup shredded natural Swiss cheese (I like half Swiss and half sharp Cheddar)
          1/3 cup minced onion
          4 eggs
          2 cups half & half (light cream)
          1/4 tsp. salt
          1/4 tsp. sugar
          1/8 tsp. cayenne red pepper

Heat oven ti 425 F degrees.
In bottom of prepared pastry, sprinkle bacon, cheese and onion.
Beat eggs slightly; beat in remaining ingredients.
Pour cream mixture into prepared pastry. 
Bake 15 minutes.
Reduce oven temperature to 300 F degrees and bake 30 minutes longer, or until knife inserted l inch in from edge comes out clean.
Let stand  10 minutes before cutting. Serve in wedges.

SAUSAGE CHEESE BALLS
Oldie but goodie

          3 cups Bisquick
          1 pound bulk pork sausage, with herb seasoning--mild or hot (your choice)
          10 - 12 oz grated sharp Cheddar cheese

          Cook sausage in frying pan, breaking apart as it cooks, until it is no longer pink.
          Drain off excess fat, and allow to cool.
          Mix Bisquick, cheese, and sausage together with clean hand until thoroughlymixed.
         Add water or milk as needed to make dough stick together--start with 1/2  cup of liquid.
          Form into balls about the size of a walnut, and place on an ungreased baking sheet.
          Bake at 350 F degrees for 15 to 20 minutes, or until golden brown.

          NOTE: These freeze well before or after they are cooked. If frozen uncooked, they will take a longer cooking time. If cooked, they may be heated in the microwave.
SPICY COCKTAIL WEINERS

          2 pounds cocktail weiners - I like the smoked ones
          1 small jar yellow mustard
          1 small jar red currant jelly or a red substitute

          Melt jelly and mustard over low heat.
         Add cocktail weiners  to mixture and simmer about 20 minutes. Serve hot from a chafing dish with tooth  picks.

OYSTER CRACKER SNACK MIX
Popular in late 80’s - great for parties

1 Box oyster crackers
1 Box cheez  crackers
1 1/2 to 2 pkg Buttermilk Ranch dressing
1+ cup popcorn oil
sprinkle of dried parsley, dill and garlic powder
Broken nuts

Mix together dressing and oil - add spices in big bowl
Add crackers - stir to mix - add nuts - stir
Put in roasting pan or jelly roll pan
Bake 10 min at 300 - stir after 5 min
Drain on paper towels
Cool - store in airtight container - or plastic bags

CHEX PARTY MIX
Also called NUTS & BOLTS
This one goes way back - Dad S. liked to make this

2 small bags thin pretzels
1 box Cherrios - I didn't always use this one
1 box Wheat Chex
1 box Rice Chex
1 Box Corn Chex
1 lb of butter or margarine
3 T garlic powder or garlic salt
3 T onion salt
6 T Worcestershire sauce
1 can cashews
1 can mixed nuts


Put pretzels and cereals in big bowl.
Heat butter, garlic salt, onion salt and worcestershire sauce in a saucepan. Pour over cereal mixture. Stir well. Turn out into a big roasting pan - Bake at 250 for 2 hours, stirring occasionally.
POTATO SKINS

First time I had these was in 70's at Paulette's in Memphis
One of my favorites

Baking potatoes
Cheddar Cheese - shredded
Real bacon bits
Sour Cream
Optional - Green onion - sliced

Bake several potoatoes in oven or in microwave
Let cool about 30 min, slice in half lengthwise.
Hull out potatoes with a spoon or a scaper, leaving about 1/2 inch or less of potato on skin
Drop skin in deep fat fryer and fry until crisp. Drain on paper towels
Place on broiler rack in oven topped with cheddar cheese and bacon bits.
Broil until cheese melts.
Remove and top with a few more bacon bits and sour cream - maybe thinly sliced green onion - or anything you like

CHEESE STRAWS
I have to admit - Misssissippi women make these the best but Tennessee women aren't too shabby!
You really need a cookie press to make these right


1 pound plain flour (4 cups)
1 pound shredded Cheese - (sharp cheddar or extra sharp)
1 pound real butter
pinch of salt
splash of Tobasco sauce or to taste

Put all ingredients in mixing bowl - let set to room temperature - mix well
Press through cookie press to form a straw or whatever shape you want.
Bake 350 until lightly browned.
------------

So you don't have a cookie Press handy? Try this version


CHEESE KRISPIES

1/2 lb sharp cheddar cheese
2 sticks butter or margarine
2 cups plain flour
1/4 teaspoon salt
2 cups Rice Krsipies
Red pepper or tobasco sauce to taste

Grate cheese in large bowl. Place butter in bowl with cheese and let stand until soft.
Cream cheese and butter very well
Add Flour, salt and pepper
Mix well and add Rice Krispies.
Roll in small balls, place on cookie sheet and press with fork.
Bake 325 for 15 to 20 min - watch carefully, do not brown. but they should be crip.
   

Barbecue Chestnuts
a la Glenda 2010
 
3 cans (whole) water chestnuts
1 lb. bacon (cut into 1/3 pieces)
Wrap chestnuts in 1/3 piece bacon
Secure with toothpicks. Bake at 300 degrees
For 1-1/2 hrs--- drain off grease.
 
Sauce
 
1 cup ketchup
1 cup sugar
1 Tblespn lemon juice
1 tablspn Worchestershire sauce
Cook over medium heat 20 mins.
Pour over chestnuts and cook
Another 1-1/2 hrs. @300 degrees
 
Check often after you put them in over.
Toothpicks will burn if you leave them too long
 
Snacks or hors d”euvres
 
Make a lot…they are wonderful   



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