Ingredients:
Instructions:
For each cup pecans melt–2 tablespoons butter in pan. Spread evenly in pan. Bake 300° for 30 minutes. Mix 2 tablespoons soy sauce, 1/2 22 teaspoon salt, 6 dashes Tabasco into salted pecans. Spread on paper towel to cool. Wonderful for holidays!
Notes:
Servings Yield:
Ingredients:
3 cans Green Giant Mexican Corn, drained 6 green onions
1 can green chilies 1 jalapeño pepper .y,, cup mayonnaise
1 cup sour cream (10-oz.) grated Cheddar Cheese 15
Instructions:
Combine ingredients well, and serve with Fritos.
Notes:
Without taking an allergy tablet, my friend Linda could cat nothing with corn products, but she loved cooking and sharing. Dips like this were eaten by all the teachers we worked with at Comfort Ele mentary.
Servings Yield:
serve with Fritos
Ingredients:
1 (7-oz.) can crabmeat 1/-1tsp. garlic salt 1/1cup butter or margarine ¼ tsp. seasoned salt softened 1½ tsp. mayonnaise
1 (5-oz.) jar sharp pasteurized 1 (12-oz.) package English p cheese spread muffins
Instructions:
Combine first 6 ingredients, blending well. Chill. Split muffins in half; spread with cheese mixture. Cut each muffin half into quarters. Yields 4 dozen.
Notes:
Servings Yield:
Yields 4 dozen
Ingredients:
1 (20-count) package small party rolls
1 (16-oz.) can white crabmeat,
Instructions:
drained 1112 c. shredded Cheddar cheese 1 tsp. lemon ju.ice 1/, c. chopped ripe olives ;,. c. mayonnaise 2 chopped green onions 1111tsp. pepper Parsley sprigs Scoop out center of each roll with a melon baller. Set rolls aside. Combine crab and next ingredients, stirring well. Spoon about 2 tea-spoons crab mixture into each roll. Bake at 325° for JO minutes or until cheese melts. Garnish with parsley. Yields 40 appetizers. (This can be made a day ahead, covered and refrigerated.)
Notes:
These were prepared for many of the wedding receptions that wecatered, but could easily bedone forasimple back yard party as well.
Servings Yield:
Yields 40 appetizers
Ingredients:
1 (8-oz.) package cream cheese, softened .y., cup packed brown sugar
1 (S-oz.) cup sour cream 2 tsp. vanilla extract
In a mixing bowl bet , h
2 tsp. lemon juice
1 cup cold milk
1 (3.4-oz.) package instant vanilla pudding mix Assorted fresh fruit
Instructions:
Add h . ‘ a .creamc eese and brown sugar until smooth. t e sourcream, vanilla, lemon juice, milk and pudding mix beating wel_l after eahaddition. Cover and chill for at leastI hour. Serve as a dip for fnut. Yields 31/2cups.
Notes:
veryone sure appreciates thiscool light treat in the summertime, andI hke to make satisfying snacks that are easyto·make, like thisdip.
Servings Yield:
Yields 31/2cups
Ingredients:
3 oz. cream cheese 2 Tbsp. margarine melted
2 cups cooked cubed chicken ;., Tbsp. salt ;., Tbsp. pepper 2 Tbsp. milk
1 Tbsp. chopped onion
1 Tbsp. chopped pimento 1 (8-oz.) can Pillsbury Crescent Rolls
Instructions:
Preheat oven to 350°. Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, milk. onion and pimento and mix well. Separate rolls into 4 rectangles; seal perforations and spoon 1/2 cup chicken mixture onto center of each rectangle; pull 4 corners of dough to center of mixture and seal. Bake on ungreased cookie sheet 20-25 minutes till brown. Serves 4, or may be cut into small bites for appe-tizers.
Notes:
This is a recipe that was shared by a friend. Carolyn Hunter, in Alice, Texas, and I have made it many times and reheated them for a later meal.
Servings Yield:
Serves 4, or may be cut into small bites for appe-tizers
Ingredients:
1 lb. sharp cheddar cheese 1 lb. mild cheddar cheese 1 (6-oz.) can tomato paste
1 Tbsp. garlic salt
3 Tbsp. Lea & Perrins Sauce 11/z cup beer
Instructions:
Add beer to form smooth paste. Serve with crackers, potato chips or on bread and grill for sandwiches. 10 81688-08
Notes:
Servings Yield:
Serve with crackers, potato chips or on bread and grill for sandwiches
Ingredients:
l cup finely mashed potato chips
½ cup shredded cheddar cheese 2 cans deviled ham I mp flour
1/, tsp. red pepper
Instructions:
c bine all ingredients, mixing well. Shape mixture into a 9″ roll; cwell. Cut into v..” slices. Bake at 425° for about IO minutes. Makes 3-4 doi.en.
Notes:
Servings Yield:
Makes 3-4 doi
Ingredients:
SllELL 1
b(rIelabd,) round loaf sourdough 11/i l«Jp. Worcestershire sauce (II-oz.) package cream J/., lb. bacon, cooked and crumbled (may substitute cheese, softened sausage, cooked crumbled
t 1/2 cup sour cream (12 oz.) and drained)
cups shredded cheddar 1/z cup chopped green onions cheese (8 oz.) Assorted crackers
Instructions:
Cut off top fourth of the loaf of bread; carefully hollow out bottom leavinga I inch shell. Cut the removed bread and top loaf into cube set aside. In mixing bowl, beat cream cheese; add sour cream, chedd cheese, and Worcestershire sauce until cornbined; stir in bacon an onions. Spoon into bread shell. Wrap in a piece of heavy foil. Bak at 325° for J hour or until heated through. Serve with crackers an reserved bread cubes. Yields 4 cups.
Notes:
This is one of my husband’s favorites-men love it and it is eas to make ahead and heat at the last minute.
Servings Yield:
Yields 4 cups
Ingredients:
2 cups mayonnaise
2 cups sour cream 3 Tbsp. minced fresh parsley or 1 T. dried parsley
3 Thsp. grated onion
3 Tbsp. dill Weed
l 1/2 Thsp. seasonec1 salt
Instructions:
Blend together all ingredients; chill several hours. Serve with raw vegetables. Dip may be made several days ahead of time and refriger- ated. Yields 4 /2 cups.
Notes:
Don’t f to ve something on hand for your liiends that are on diets. Tius 1s so simple to make and ts. . your gues w1,11ove u.
Servings Yield:
Yields 4 /2 cups