 Burritto Roll Ups
| Ingredients |
|
Cooking Instructions
Thin the cream cheese with salsa and then add in other ingredients. Spread on tortillas and chill overnight. Next day just slice thinly into 12-14 pieces each and serve.
NDB Sierra Vista, AZ
|
| Medium hot salsa |
| 8 oz cream cheese |
| Small can chopped green chilis |
| Small can sliced ripe olives |
| 2/3 cup dried minced onions |
| 2/3 cup dried parsley |
| Tortillas |
|
 Elizabeth's Blue Cheese Surprise
| Ingredients |
|
Cooking Instructions
Place mozzarella on top of Bola Pizza Bread and top with walnuts. Sprinkle blue cheese on top.
Bake at 350 until cheese melts. Cut up in thin pizza slices or squares for appetizers. Feeds 8 to 12 people.
S. Downing Valdosta, GA
|
| 1 c chopped walnuts |
| 1 c crumbled blue cheese |
| 1 lg - thin (or regular) Bola Pizza |
| 2 c mozzarella cheese |
|
 Stuffed Mushrooms
| Ingredients |
|
Cooking Instructions
Destem mushrooms. Cook sausage and cream cheese then drain. Stuff mushrooms and bake at 350 with butter dollops and sprinkling of parmesan cheese. Serves 8.
J. W. Salt Lake City, UT |
| 1 pound package Jimmy |
| Dean Sausage |
| 8 oz cream cheese |
| Fresh mushrooms |
| Grated parmesan cheese |
|
Salmon Ball
| Ingredients |
|
Cooking Instructions
Mix all ingredients together then chill in a covered dish. Roll into balls and garnish with olives and parsley. Serve with crackers. Also good on celery and sliced cucumbers. May substitute liverwurst for salmon.
|
| 1 pound red salmon |
| 8 oz cream cheese |
| 1 Tbsp lemon juice |
| 1 tsp horseradish |
| 1/4 tsp salt |
| 2 tsp grated onion |
| 1/4 tsp liquid smoke |
|
Swiss & Chicken Casserole
| Ingredients |
|
Cooking Instructions
Heat oven to 350. Mix all ingredients except nuts. Spoon into 2 quart casserole. Sprinkle with nuts. Bake 40 minutes or until thoroughly heated.
Karen Beckers Sierra Vista, AZ
|
| 4 cups chopped cooked chicken |
| 2 cups sliced celery |
| 2 cups flavored croutons |
| 2 cups (8 oz) shredded |
| swiss cheese |
| 1 cup Miracle Whip dressing |
| 1/2 cup milk |
| 1/4 cup chopped onion |
| 1 tsp salt, 1/8 tsp pepper |
| 1/4 cup toasted almonds, sliced |
|
Fast Chocolate Cherry Cake
| Ingredients |
|
Cooking Instructions
Mix together first 3 ingredients and put into cake pan. Bake at 350 for 35-50 minutes.
Combine milk and sugar then boil for 2 minutes. Add in chocolate chips and spread on warm cake.
Jann Tilzey, NV |
| 1 chocolate cake mix |
| 2 eggs |
| 1 can cherry pie filling |
Frosting |
| 1/3 cup milk |
| 1 cup sugar |
| 6 oz chocolate chips |
|
Peanut Brittle
| Ingredients |
|
Cooking Instructions
Shell peanuts.
Boil sugar, syrup and water. Reduce to medium, cook to hard ball stage. Add butter, salt,
peanuts, return to boil. Stir at medium for 15 minutes. Mix in other ingredients, pour into shallow greased pan
spreading thin. Cool then break into pieces. |
| 1 lb raw peanuts in shell |
| 1 1/2 cups sugar |
| 1/2 cup light Karo syrup |
| 2/3 cup water |
| 3 Tbsp butter |
| 1 pinch salt |
| 1 tsp baking soda |
| 1 tsp vanilla |
|
Tomato Aspic
| Ingredients |
|
Cooking Instructions
Mix all ingredients together then pour into oiled mold. Let set overnight. Unmold and fill center with cooked shrimp and serve with crackers.
Joann Christiansen Ft Meyers, Fl
|
| 15 oz can Hunts tomato sauce |
| with vegetable pieces |
| 2 small low sugar lemon jello |
| 2 cups hot water |
| Dash of worchester to taste |
| 1/2 - 1 Tbsp white vinegar |
| Dash of tabasco to taste |
| 1/4 cup chopped celery |
| 1/4 cup chopped green pepper |
| |
|
Angel Pie
| Ingredients |
|
Cooking Instructions
Beat egg whites, salt, and tartar until foamy.
Add sugar slowly until stiff. Fold in vanilla and nuts.
Spoon into greased 8" pie pan building up sides. Bake
at 300 for 50 minutes. Let cool.
Melt chocolate and water in small pan then cool. Add vanilla and fold with
whipped cream. Pile into shell, chill 2 hours. Serves 8.
C.B. Buffalo, NY |
| 2 egg whites, slightly beaten |
| 1/8 tsp salt |
| 1/8 tsp cream of tartar |
| 1/2 cup sugar |
| 1/2 tsp vanilla |
| 1/2 cup fine chopped walnuts | |
1 4 oz bar Bakers German
Sweet Chocolate |
| 3 Tbsp water |
| 1 tsp vanilla |
| 1 cup whipped cream |
|
Congo Bars
| Ingredients |
|
Cooking Instructions
Melt shortening then mix in sugar, vanilla,
eggs and then flour. Spread into 9" x 13" pan.
Bake at 350 degrees 25 minutes until toothpick comes out
cleanly. Sprinkle top with confectionary sugar and a few chocolate chips while still warm. Serves 16.
Pamela
Stuart Tacoma, WA |
| 2/3 cup shortening |
| 2 cups brown sugar |
| 3 eggs |
| 6 oz chocolate chips |
| 1 cup nuts (optional) |
| 1 tsp vanilla |
| 2 3/4 cups flour |
| 1/2 tsp salt |
| 2 1/2 tsp baking powder |
| |
|
Hot Fruit Casserole
| Drain and put in a 10 x 13 glass dish: |
|
Cooking Instructions
Pour filling over the fruit and refrigerate
overnight. Heat at 350 degrees about 1 hour before serving.
Leftovers keep well in the refrigerator. Serves
12.
J.D. Atlanta, GA |
| 1 can apricots |
| 1 can chunk pineapple |
| 1 can pears |
| 1 can peach halves |
| 1 jar apple rings |
In double boiler heat till thick as cream: |
| 1/4 lb. butter |
| 1/2 cup sugar |
| 2 Tbs flour |
| 1 cup sherry |
|
Spiced Roasted Pecans
| Ingredients |
|
Cooking Instructions
Combine all ingredients except nuts and mix
well. Set aside 15 minutes. Mix in pecans (walnuts). Spread evenly on 2 greased cookie sheets and bake 1 hour at 250
degrees. Immediately loosen from sheets. Serve warm or cold. Store tightly covered. |
| 1 egg white, slightly beaten |
| 1 Tbsp cold water |
| 1/2 cup sugar |
| 1/4 tsp ground cloves |
| 1/4 tsp allspice |
| 1/4 tsp cinnamon |
| 1/2 tsp salt |
| 4 cups pecan halves |
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