Wednesday, November 23, 2011


From my family cookbook, organized by Janet Graden...


Mix:  8 oz. cream cheese          1 cup packed brown sugar      1 tsp. Vanilla
1/2 cups pecan

Mix all but pecans together.  Sprinkle pecans on top.  Dip sliced apples in mixture.

18 cups of popped corn.  Separate the seeds from the corn.  It takes about 2 bags.
Mix in saucepan and boil for 5 minutes on stove.
2 cups brown sugar       2 sticks of butter  ½ cup white syrup
Take off stove and add 1 t soda.  Stir well.  Pour onto popped corn.  Put on a huge cookie sheet.  Bake 20 minutes in low oven 250 degrees.  Stir every 5 minutes.

Alternative cooking method:  Pour sauce over popcorn in a paper bag.  Microwave 1 ½ minutes.  Shake.  Microwave again 1 ½ minutes.  Sack should be not quite ½ full.

1 pkg. Caramels (unwrapped)                    1 stick butter or oleo
1 can sweetened condensed milk

Melt butter or oleo, add caramels and cook 1 minute.  Add sweetened condensed milk and cook until melted.   About 1-2 minutes.  Use as a dip for apple slices, popcorn, or other fruit.

2 (8 oz.) cream cheese, 2 T. finely chopped onions,
1 (8 oz.) can crushed pineapple, ¼ cup finely chopped green pepper,
2 cup finely chopped pecans (divide ½), 1 T seasoned salt.

          Mix all ingredients saving 1 cup of pecans (to press on top).  Mix well and set in refrigerator until hardens.  Shape into ball and press 1 cup of nuts on top of ball.

(Lincoln School Librarian)
2 pkg. cream cheese       6 whole green onions (chopped)       2 pkg. chipped beef or ham
1 tsp. Garlic salt   1/2 tsp. Worcestershire sauce

MIX.   Wet hands and form a ball.  May roll in nuts.  Can make 1/2 recipe.

(Pam Stewart)
2-8 oz. pkg. cream cheese
2 pkg. Budding beef (chopped up)
1 cup shredded cheddar cheese
1 tsp. garlic powder
1 tsp. Worcester sauce
1 tsp. Real Lemon juice
2 T finely chopped onion

Mix and roll in parsley flakes.

2 8 oz. cream cheese
1 bunch of green onion
1 pkg. chipped beef (more if desired)
1 T Worcestershire sauce
Garlic to taste
          Let cream cheese sit at room temperature until soft.  Finely chop green onions, saving the green tops for later.  Finely chop chipped beef. (Use scissors to cut the chipped beef and green onions into tiny pieces.  Mix all the above ingredients together and shape into a ball.  Decorate with the green tops of the onion chopped fine. 
          Refrigerate to harden.  Place on serving platter and surround with crackers when ready to serve.
          Its fun to shape it into a Christmas tree and put the chopped onion on it and pimiento for red.  Can use a small star shape to cut the pimento.  Serves about 16.

1 8 oz. pkg. Cream cheese softened            1/8 tsp. Garlic powder
1 cup shredded Cheddar Cheese                 dash of Tabasco
1/4 cup finely chopped green pepper                   few strips of pimento
1 T. mayonnaise                               Whistles, Bugles, and or Daisy's munches

In a small bowl - blend the first 6 ingredients - beat thoroughly at med. Speed until fluffy.  Chill until mixture mounds, about 30 minutes.  Pile mixture on an inverted 5 in. flat bottom bowl.  Shape into a tree.  Chill until ready to serve.

To serve, place tree and bowl on large tray and decorate with "candles" (Whistles with pimento flames), top with star (3 Daisy's).

1 pkg. 8 oz. cream cheese, softened            ¾ powdered sugar
½ cup butter softened                                 2 T brown sugar
¼ tsp. vanilla extract                                  ¾ cup miniature semisweet ¾ finely chopped pecans                                     chocolate chips
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars; beat just until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.  Refrigerate for 1 hour.  Just before serving roll cheese ball in pecans.  Serve with graham crackers.  Yield:  1 cheese ball (about 2 cups).

Combine 20 oz. catsup with 3/4 - 1 cup brown sugar, 1 pkg. onion soup, and 1 can of cranberry sauce.  Add small cocktail hot dogs and simmer in crock pot.

1 lb. Ground beef 1/2 cup dry bread crumbs                 1/3 cup onion (chopped)
1/4 cup milk                   1 egg                                        1 T. snipped parsley
1 tsp. Salt             1/2 tsp. Worcestershire sauce  1/4 cup shortening

Mix the above ingredients.  Shape in 1 inch balls.  Broil in oven on a jelly-roll pan.  Stirring occasionally.

1  12 oz. bottle of chili sauce             1 jar grape jelly

Mix and heat chili sauce and jelly until jelly is melted.  Add meatballs and stir until coated.  Simmer 30 minutes.  May put in crock pot.

1 8 oz. pkg. cream cheese, softened      1 bottle of cocktail sauce     1 can crab, drained

Spread softened cream cheese evenly on a big plate.  Spread cocktail sauce on top of cream cheese, then sprinkle with crab-meat over all.  Serve with crackers.  You can substitute crab with small shrimp.

2 pkg. oyster crackers    1/2 cup oil or oleo          1 tsp. dill seasoning
1 pkg. Hidden Valley Ranch original

Pour oil over crackers and let set for 30 minutes.  Mix the remaining ingredients with crackers.  Put in shallow pan.  Place in oven for 45 minutes at 250 minutes.  Stir often.  Recipe may be done quicker by using the Microwave for approximately 5-6 minutes.  Stirring twice.  Cool and store in an air-tight container.

(Aunt Marcia)
1/2 large cucumber, diced in small chunks  1 small onion - diced very fine
1 8 oz. pkg. cream cheese                           3 heaping T. of mayonnaise
1/2 T. Worcester sauce                      Dash of garlic powder

Let cream cheese soften and mix with mayonnaise.  Add rest of ingredients.  Serve with crackers and or chips.

(Grandma Graden)
Mix 8 oz. cream cheese with 1 pkg. of Good Seasons(dry) dressing.
Spread on rye bread rounds and top with sliced cucumbers.

1/2 pint sour cream        1 cup mayonnaise          1 1/2 tsp. dill        1 1/2 tsp. onion flakes
1 1/2 tsp. Bean Monde seasoning

Mix together and refrigerate at least two hours or up to 2 days.  Serve with raw vegetables.  Serve in Hawaiian Bread dish.

1 cup white syrup                   ½ cup sugar                   Bring to boil
Add 1 pkgs. Jello.  Bring to boil and pour over and mix with popped corn.

Paper thin sliced ham              soft cream cheese large whole dill pickles

Lay 1-2 pieces of ham out on a cutting board.  Spread a thin layer of cream cheese on ham.  Dry dill pickles with a paper towel and place at one edge of ham.  Carefully roll pickle wrapping the ham snug against the pickle.  Slice in 1/4 to 1/2 inch rounds.  Place on plate and serve.

Rind of 1 orange or any fresh citrus 2 sticks of cinnamon      4-5 cloves

Put the above ingredients in a small pan and add water.  Place on a low burner and simmer.  Enjoy the scent in your home.  Note:  this is not edible.

1 lb. Ground pork                                      1/4 tsp. pepper
1 head (3 cups) finely shredded cabbage    1 T. chopped green onions
3-4 carrots (shredded)                                1/4 tsp. accent
1 small pkg. bean thread                            2 T. soy sauce
1 pkg. or large can bean sprouts                2 T. sesame oil
1-2 tsp. Salt                                                2 pkg. egg roll skins

1.     Pour the cabbage into boiling water.  Cook for 2-3 minutes and drain.
2.     Pour the fresh bean sprouts into boiling water.  Cook for a minute or two and drain. (When in can just drain water)
3.     Pour hot tap water over bean thread in a large bowl.  Let stand for 15 minutes, then finely chop.
4.     Put all ingredients for filling together and mix well.
5.     Place 1/4 cup of mixture on center of each egg roll skin.  Wrap following the direction on the back of egg roll package.  Make sure it is tightly wrapped.
6.     Heat oil (1 1/2 to 1 3/4 inches) to 360 degrees medium.  Cook for 15 to 20 minutes turning egg rolls so they cook evenly.
7.     Drain on paper towel.  Serve hot with Sweet and Sour Sauce and/or Hot Mustard Sauce.
Egg rolls maybe made ahead of time.  After frying egg rolls, cover and refrigerate no longer than 24 hours.  Heat uncovered in 375 degree oven until hot - about 15 minutes.

Step I:  Mix
1 T. cornstarch     3 T. wine vinegar 3 T. sugar   3 T. ketchup         2 T. Water
Heat in saucepan, stirring constantly until desired consistency.

Mix 3 T. dry mustard, 2 T. water, and 1 T. soy sauce until smooth.

(Twilla Reynolds)
5 (10 in.) flour tortillas                                      8 oz. sour cream
1 pkg. 8 oz. cream cheese                           1 can 4oz. diced green chilies well drained
1 cup grated cheddar cheese                       1/2 cup chopped green onions
garlic and season salt to taste           fresh parsley for garnish
1 can 4 oz. chopped black olives well drained
Salsa for dip

Mix and spread on tortillas.  Roll up and cover tightly with plastic wrap.  Refrigerate for several hours.  Cut 1/2 to 3/4 inches, garnish, and serve.

4 envelopes Knox unflavored gelatin         mixed with 2 cups cold water.
3 pkg. Flavored gelatin mixed with 2 cups hot water

Combine and pour into large shallow pan and chill until firm.

1 jar marshmallow crème                           1 pkg. 8 oz. cream cheese
Mix and use to dip fruit.

(Recipe from a teacher from West School)
Mix 8 oz. cream cheese with 8 oz. sour cream.  Spread on a bottom of pizza pan or cake pan.  Spread 1 can of Ray's Chili on top.  Cook 1 lb. Ground meat and drain.  Add taco seasoning and cook.  Spread over mixture.  Heat thoroughly.  Sprinkle with grated cheese and parmesan right before serving.  Dip corn chip or taco chips.

1/4 cup oleo or butter melted            4 1/2 tsp. Worcestershire sauce
1 1/4 tsp. Lawry's Seasoned Salt      8 cups of Cereal - Corn, Rice, Wheat, Cheerios,
1 cup pretzels                                             Small Shredded Wheat
1 cup peanuts

Combine oleo, Worcestershire sauce, seasoned salt; mix well.  Put cereal into large bowl.  Pour oleo mixture over cereal mixture.  Put in glass baking dish.  Microwave on High 5 to 6 minutes, stirring thoroughly every 2 minutes.  While stirring, make sure to scrape sides and bottom of dish.  Spread on absorbent paper to cool.  Store in airtight container.

1 cup flour (self-rising or use 1/2 tsp. Baking flour)      1 cup ice water
2 T. vegetable oil
1 slightly beaten egg

Cut onion rings.  Dip in mixture and deep fry.

Melt 2 sticks oleo
Add:  1/4 tsp. Onion powder            1/4 garlic
1 tsp. Dill                       2 pkg. Hidden Valley Ranch Mix

Mix and pour over 4-5 pkg. Oyster crackers.  Stir well.  Put in 9 x 13 glass dish.  Heat in Microwave oven for 6 minutes.  Stir every 2 minutes.  Cool and store.  Crackers will keep for a long time.

(Grandma Yarbrough)
2 (8 oz.) cream cheese                       2 cups shredded sharp cheddar cheese
2 tsp. Worcester sauce                      1 tsp. Lemon juice
1 T. each pimento, chopped onion and chopped green pepper
Finely chopped pecans or chili powder

Combine softened cream cheese and cheddar cheese.  Mixing well until blended.  Add remaining ingredients.  Mix well.  Chill.  Shape into ball and roll in chopped nuts or chili powder.

(Grandma Yarbrough)
2 lb. Sausage                  2 lb. Velvetta                 6 T. catsup 1 tsp. Worcester sauce
Mushrooms for garnish

Cook sausage and add other ingredients.  Spread on Ryebread small rounds.  Garnish with a mushroom on top.  Broil for 5 minutes or less.

1 large can of Pumpkin Pie Mix
1 can of Cool-whip (Can use sugar free)
1 small box of Instant Vanilla Pudding (Can use sugar free)

Dip with Vanilla wafers cookies or Graham Crackers.

(Home Extension)

1 cup mayonnaise          1 cup sour cream  1 tsp. Dill weed    1 tsp. Beau-monde
1 tsp. Dry parsley          1 tsp. Onion powder      1 tsp. Garlic powder

Mix well and chill.  Serve with sweet Hawaiian Bread.


Stuff Needed:

·        Restaurant Style, Salsa Con Queso (medium, cheese),
·        Fiesta Salsa (thick & chunky, mild),
·        Crushed Red Pepper,
·        Onion Salt,
·        Parmesan Cheese,
·        Bowl ,
·        Spoon!

·        Step 1)  Cook Restaurant Style Cheese for 2 min. (stir halfway),
·        Step 2)  Cook Fiesta Salsa for 20 sec. (stir halfway),
·        Step 3)  Pour in bowl & mix with spoon,
·        Step 4)  Put the Crushed Red Peppers, Onion Salt, & Parmesan in bowl & stir,
·        Step 5)  Enjoy!!!
·        REMINDER  (Taste better when refrigerated)

1 can spinach (13.5 oz.) well drained
16 oz. sour cream
¾ cup mayonnaise
1 pkg. (1.4 oz vegetable soup mix such as Knorr
2 cans (8 oz. each) sliced water chestnuts – drained and chopped
3 green onions or small onion chopped

1.  Mix all ingredients until well blended.
2.  Cover and chill for several hours before serving.
3.  Serve with raw vegetables, chips, or crackers.
Makes about 4 cups of dip.

1 cup packed brown sugar      ½ cup cider vinegar
3 T flour                                  2 tsp. dry mustard
1 cup pineapple juice              2 lbs. cocktail franks

Combine brown sugar, flour, pineapple juice, vinegar, dry mustard and soy sauce in saucepan; mix well.  Bring to a boil.  Add cocktail franks; reduce heat.  Simmer for 30 minutes.  Serve on toothpicks.  Yields: 100 serving.

1 large carton of sour cream
2 packages of taco mix, dry
1 jar taco sauce, mild or med.
1 pound of hamburger

Brown hamburger.  Mix sour cream with dry Taco seasoning mix.  Spread sour cream mixture on pizza pan or similar size pan.  Top with hamburger, shredded cheese, onions, peppers, black olives, diced tomatoes, shredded lettuce, etc. to taste.  Serve with Doritos or tortilla chips.

8 oz. cream cheese softened     2 cups shredded lettuce
1 cup sour cream                     1 tomato, chopped
1 envelope taco seasoning mix          1 cup shredded cheddar cheese
3 T picante sauce                     1 2-ounce can sliced black olive, drained

Combine cream cheese, sour cream, taco mix, and picante sauce in bowl; mix well.  Spread on round platter.  Chill until firm.  Layer lettuce, tomato, cheese, onion and olives over chilled mixture.  Serve with chips.  Yield: 16 servings.

2 (8 oz.) pkg. Refrigerator crescent rolls     2 (8 oz.) pkg. Cream cheese, softened
1 pkg. Ranch Dry Dressing Mix                 1 cup salad dressing

Assorted raw vegetables in small pieces (Broccoli, cauliflower, peppers, mushrooms, tomatoes, carrots, etc.)
Shredded cheese (use a mixture)
Crisply fried and crumbled bacon (approx. 8-10 pieces)

Preheat oven to 375 degrees.  Unroll crescent rolls and pat into rectangle on 11 x 15 cookie sheet pan.  Bake about 10 minutes until golden brown.  Cool.

Beat cream cheese with dressing mix and salad dressing until smooth.  Spread over cooled crust.

Top with vegetables, cheese, and bacon.  Cut into serving size pieces.  Refrigerate until ready to serve.

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