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| | From:  jackiendaisy (Original Message) | Sent: 7/13/2004 3:11 AM |
Ham & Spinach Rollups Ingredients | 10 oz pkg. chopped, frozen broccoli, thawed | 8 oz. cream cheese, softened | | 1/2 tsp. garlic powder | 2 tbs. horseradish | | 1/8 tsp. black pepper | 1/8 tsp. allspice | | 1 lb. cooked ham, thinly sliced | 1/2 cup green onions, finely chopped | | flour tortillas, approximately 6 | | Preparation Thaw spinach and remove excess moisture. Combine softened cream cheese, spinach, garlic powder, allspice, horseradish, & pepper. Spread the spinach mixture evenly on tortillas. Place sliced ham over mixture & sprinkle with finely chopped green onions. Roll tightly. Slice into 1/2 inch pieces. You may substitute or meats in place of ham. |
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Salmon Ball Ingredients | 16 oz. cream cheese, softened | 1 small can red salmon, drained | | 1 tsp. garlic powder | 1/3 cup onion, finely chopped | | 2 tbs. liquid smoke | 1 tbs. lemon juice | | 2 tbs. horseradish | 1 tsp. sugar | | 1 cup chopped pecans | parsley flakes | Preparation Mix all ingredients, except parsley flakes & pecans, in blender. Refrigerate about 3-4 hours. Shape into a ball. Roll the cheese ball in chopped pecans & parsley flakes. . Serve with crackers or chips of choice |
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Sausage Ball Ingredients | 1 lb. hot pork sausage | 10 oz. cheddar cheese, grated | | 3 cups Bisquick mix | | Preparation Combine all ingredients. Mix well & shape into small balls. Place on an ungreased cookie sheet. Bake 15 to 20 minutes at 350°. |
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Seasoned Pecans Ingredients | 4 cups pecan halves | 1/3 cup margarine | | 1 tsp. salt | 1 tsp. black pepper | | 1 tsp. onion powder | 1 tsp. garlic powder | | 1 tsp. Tabasco sauce | | Preparation Preheat oven to 325°. Put margarine, Tabasco, & pecan halves in a large pan. Toast in oven for 15 minutes. Stir occasionally. Mix all seasonings together & sprinkle over pecans. Stir to mix. Return mixture to oven & cook 15 minutes longer. More Tabasco may be used for a hotter flavor. |
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Shrimp Dip Ingredients | 2 cans shrimp, drained &chopped fine | 1/2 cup onion, minced | | 8 oz. sour cream | 8 oz. cream cheese | | 1/2 cup celery, finely chopped | 1/2 tsp. Tabasco Sauce | | Salt & Pepper to taste | 1/2 tsp. Worcestershire | Preparation Mix cream cheese & sour cream in blender. Add remaining ingredients & mix by hand until well mixed. Chill before serving. |
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Shrimp Spread Ingredients | 1 (4-1/2 oz.) can shrimp, rinsed and chopped | 1/2 cup finely chopped celery | | 1 green onion with tops, finely chopped | 12 pimiento-stuffed olives, chopped | | 1 hard-cooked egg, chopped | 1 teaspoon lemon juice | | Dash of lemon-pepper seasoning | 1/4 cup plus 1 tablespoon mayonnaise | Preparation
Combine all ingredients, mix well. Serve on bread or crackers. Can be made ahead and refrigerated.
Recipe Submitted by:
Florence Brandstetter |
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Snack Ham Sandwiches Ingredients | 1 can deviled ham | 1/2 cup minced celery | | 1/2 cup minced onion | 3 boiled eggs, chopped | | 3 tbs. chili sauce | 1/4 cup Miracle Whip | | Salt & Pepper to taste | 1/2 tsp. sugar | | Margarine | bread slices | Preparation Combine all ingredients, mix well,& chill. Trim crust from bread. Spread bread with a thin coat of margarine. Spread the chilled mixture on buttered bread slices. Cut into 3 lengthwise sections. |
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Spiced Tea Ingredients | 10 small tea bags | 3 qt. water | | 2 1/4 cups sugar | 1 large can pineapple juice | | 2 lemons (juice & rind) | 12 oz. frozen lemonade | | 12 oz. frozen orange juice | tsp. whole cloves | | 4 sticks cinnamon | | Preparation Heat tea bags in water to make a light tea. Place cloves & cinnamon stick in a bag & put in pan with tea. Add remaining ingredients. Heat until mixed well. Do not boil after well mixed. Add extra lemon & sugar to desired taste. Pour into jars & cover with lids. Store in refrigerator. Heat when ready to serve. |
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Spiced Apple Cider Ingredients | 2 quarts apple cider | 3/4 cup sugar | | 1/2 cup orange juice | 1/2 cup lemon juice | | 1/2 cup brown sugar | 2 cinnamon sticks | | 1 tsp. allspice | 8 whole cloves | Preparation Combine cider, sugar, brown sugar, allspice, cinnamon, cloves. Simmer for 40 minutes. Do not boil. Add orange juice & lemon juice. Simmer for 5 minutes more. Serve while hot. May be kept in refrigerator for several days. Heat when ready to serve. |
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Spicy Bean Pot Ingredients | 1 lb. ground chuck, extra lean | 1 chopped onion | | 1 tsp. garlic powder | 1 tbs. chili powder | | 16 oz. refried beans | 8 oz. tomato sauce | | 1 can chopped green chilies | 1 cup grated cheese | Preparation Brown meat & onion until done. Add remaining ingredients. Heat for 25 minutes, stirring frequently. Serve hot, with favorite chips. |
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Spinach Dip Ingredients | 12 oz. frozen spinach | 1 cup Miracle Whip | | 3 cups sour cream | 1 box Knorr's leek soup mix | | 1 lb. carrots | | Preparation Thaw spinach & chop. Mix Miracle Whip & sour cream in a medium bowl. Add soup mix & spinach. Mix well & chill before serving. Scrape carrots & cut in strips. Serve carrots with dip. |
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Sweet & Sour Sausage Ingredients | 12 oz. jar currant jelly | 2 lb. Party smoked sausage | | 6 oz. jar horseradish mustard | | Preparation Cut sausage into bite sized pieces. Melt mustard & jelly over low heat. Stir Sausage into mustard mixture. Marinate in refrigerator for several hours. When ready to serve, heat until hot. Use toothpicks for serving. |
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Toasted Walnuts Ingredients | 3 cups Walnut halves | 1 cup sugar | | 1 tsp. cinnamon | 1/4 tsp. salt | | 2 tsp. vanilla | 1/2 cup water | | 1 tsp. margarine | | Preparation Preheat oven to 375°. Place walnuts in a pan & heat for 5 minutes. Stir once. Use 1 tsp. margarine to grease sides of a 2 quart saucepan. Place sugar, salt, cinnamon, & water in greased pan. Heat until sugar completely dissolves & comes to a boil. Cook without stirring to a soft ball stage. Remove from heat. Beat by hand until mixture begins to get creamy (approximately 1 minute). Add vanilla & warm walnut halves. Stir until walnuts are well coated. Pour onto a buttered cookie sheet. Separate the walnuts immediately using 2 forks. |
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Tuna Dip Ingredients | 1 carton sour cream | 1 can tuna, drained | | 1 pkg. hidden Valley Italian dressing mix | 1/4 tsp. pepper | | 1/4 tsp. Tabasco | | Preparation Combine all ingredients & mix well. Chill before serving with favorite chips. |
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Turkey Ball Ingredients | 16 oz. cream cheese, room temperature | 5 oz. can turkey, drained & chopped | | Miracle Whip | 1/2 tsp. garlic powder | | Ritz crackers, crushed fine | 1/2 cup pecans, finely chopped | Preparation Have cream cheese at room temperature. Drain & chop turkey meat & combine with cream cheese. Add garlic powder & just enough Miracle whip to shape into a ball. Crush crackers in a blender. Roll ball in cracker crumbs & top with pecans. Chill well before serving. You may use chicken in place of turkey. |
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White Fudge Ingredients | 2-1/4 cups sugar | 1/2 cup sour cream | | 2 tsp. margarine | 1/4 tsp. salt | | 1/4 cup milk | 1 tsp. light corn syrup | | 1 cup chopped nuts | 1/3 cup candied cherries, chopped | | 2 tsp. vanilla extract | | Preparation Combine sugar, margarine, milk, sour cream, salt, & syrup in a saucepan. Cook over medium heat until mixture boils. If using a thermometer, allow to reach 238°. Remove from heat & let set about an hour or to 110°. Add vanilla & beat until candy loses its gloss & holds its shape. Stir in nuts & cherries & pour into a greased, square pan. Allow to cool completely before cutting into squares. |
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