Port Wine Jello Recipe Submitted by Norma Schuler's
1 Large and 1 small package of raspberry Jello
1 Can Whole cranberries
1 can crushed pineapple
1 cup hot water
1 cup port wine
Barbara’s Beer
Cheese
Submitted by Barbara Thatcher
1 round loaf of sourdough bread
8 oz. cream cheese, softened
6 to 8 oz. Cheddar cheese in a jar by Kraft
1 clove of garlic (crushed) or garlic salt
½ bottle of beer
Cut top off of bread and pull out pieces to make a bowl.
Do this first so bread can get crusty. Cut remaining pieces in to dipping
pieces.
Cream cheeses and garlic together. Pour beer in slowly.
(Beer will foam up if poured too fast.) pour into bread bowl Surround by
pieces of dipping bread.
Greek
Tzaztiki Dip
Submitted by Kaliope Stevens
1 c. plain yogurt
¾ c. cucumbers, chopped, seeded and peeled
1 Tbsp. lemon juice
½ tsp. salt
½ tsp. olive oil
2 cloves garlic (minced)
Stir together all ingredients in a medium bowl. Cover and
refrigerate for at least 1 hour. Serve with pita chips or vegetables.
1 (10 oz.) jar pineapple preserves
1 (10 oz.) jar apple jelly
1.2 to 1 (1.12 oz.) can dry mustard (I usually use the whole can)
1 (5 oz.) jar horseradish drained
Combine all ingredients; mix well. Pour over cream cheese and serve with crackers
Brandy
Slush Submitted
by Martha Pittore
1 (12 oz.) frozen orange juice
1 (12 oz.) can frozen lemonade
8 c. water
1 c. sugar
2 c. brandy
¼ c. rum
Mix together and place in plastic container against
freezer wall at least 24 hours before using.. Scoop out ¾ of a glass and at
7-up or Squirt
Lime
Party Salad
Submitted
by Carol Lopez
16 regular size marshmallows
1 c. milk (2% is okay)
1 small lime Jell-O (regular or sugar-free)
6 oz. cream cheese
No. 2 can undrained crushed pineapple
1 c. whipping cream or Cool Whip
2/3 c. mayonnaise (light on 2/3 c. – prefer light mayonnaise)
Mix marshmallows and milk in top of double boiler; pour
hot over Jell-O and stir until dissolved, Add cream cheese stir until
dissolved, Add pineapple; cool 1 hour. Blend whipped cream (or Cool Whip)
and mayonnaise in and chill until firm.
Company
Potatoes
Submitted by
Janna Thompson
8 medium potatoes or 24 oz. thawed hash browns
1 ½ c. sour cream
2 tsp. salt
3 cans cream of chicken soup
4 c. grated sharp Cheddar cheese
1 stick butter
Bread crumbs or corn flakes for topping
Melt butter. Add salt and soup. Add sour cream and mix
well. Add cheese. Add potatoes. Sprinkle with bread crumbs or corn flakes.
Back at 350˚for 30 minutes
or until bubbly. Serves 6.
Broccoli
and Cheese Bake
Submitted by
Charlotte Zika
2 (10 oz. pkg.) frozen chopped broccoli
2 eggs, beaten
2 Tbsp. flour
8 oz. Cheddar cheese, grated
¾ c. cottage cheese
2 Tbsp. butter
Salt and pepper to taste
Preheat oven to 350˚,
Cook broccoli slightly. Drain. Add flour, cheeses and broccoli to
eggs. Melt butter in 1 ½ quart casserole. Add mixture, Bake at 350˚ for 25
to 30 minutes. Serves 8
Green
Beans for Company
Submitted
by Valerie Barnes
2 bags green beans (2 lb. bags), cut
1 (26 oz.) can cream of mushroom soup
1 can fried onion rings
Combine green beans and mushroom soup. Mix well. Place in
greased bowl. Top with onion rings. May be cooked for 20 minutes in
microwave or 45 minutes in 350˚
oven.
So Easy Ribs
Submitted
by Barb Ellul
5 lb. baby back ribs
2 bottles barbecue sauce Regular size (any kind – I like to use 2 flavors in
combination)
Cut ribs into pieces that will fit in slow cooker. Pour
about ½ cup barbecue sauce into slow cooker. Layer the ribs into the cooker,
alternating so that the cross each other (north-south and east-west). Pour
sauce over each layer, about ¼ cup each layer. No –pre-cooking – if they’re
frozen, just cook longer. Cover and cook on high for 3 ½ to 4 hours.
Suggestion: About 2 hours into cook time, use tongs to
rearrange ribs so that the ones on top are now on the bottom.
These ribs are fall-off-the-bone delicious and so easy it
feels like cheating!
Best
Chocolate Syrup Brownies
Submitted by
Martha Pittore
1.c. butter
2 c. sugar
6 eggs
Dash of salt
2 c. all-purpose flour
1 ½ chocolate-flavored syrup (canned)
4 tsp. vanilla extract
1 ½ c. chopped walnuts or pecan
Pecans or walnuts for garnish
In a bowl, cream together butter, sugar, and eggs until
creamy and well blended. Add salt. Stir in flour, mixing well. Add
chocolates syrup, vanilla, and chopped nuts. Turn mixture into well greased
and lightly floured 13x9 inch pan. Smooth top. Bake at 350˚ for about 35
minutes or until a stick inserted comes out clean. Cool in pan on wire rack,
but loosen cake at the edges. Cut into squares. Garnish with pecan or walnut
halves or dust with powdered sugar
1//2 butter
½ c. margarine
1 c. granulated white sugar
1 c. brown sugar
2 eggs
1 tsp. baking soda
1 ½ c. white wheat flour
2 c. Rice Krispies
2 c. quick oats
1 tsp. vanilla
1 tsp. baking powder
Cream butter and margarine. Add white sugar and brown
sugar and continue mixing. Add eggs and beat until batter is smooth. Mix
flour with soda and baking powder and add to mixture. Fold in Rice Krispies
and quick oats. Add vanilla.
Drop by tablespoon onto cookie
sheet. Bake for 9 to 10 minutes at 375˚
Makes 60 cookies.