(3) 14 oz. cans whole, peeled tomatoes
(1) 14 oz. can tomato sauce
(1) Medium onion – finely chopped
2 tsp. garlic salt
1 tsp. cumin
1 tsp. cayenne pepper
2-3 fresh jalapeño peppers to taste – chopped as small as possible
2 tsp. cilantro
Lisa Malesky’s grandma's recipe
1/2 tsp celery salt
1/4 tsp Tabasco
2 Tablespoons of Worcestershire
1 tsp onion salt
1 tsp garlic salt
1/2 tsp chili powder
1/2 tsp accent
3/4 lb mixed nuts
3 cups Rice Chex
3 cups Corn Chex
3 cups of Wheat Chex
1 box small then pretzel sticks
2 or 3 cups of pecan halves
Melt margarine. Add the salts and seasonings. Mix well and pour over popcorn, nuts, Chex cereal, pretzels & pecans. Bake in a large roasting pan at 250 degrees for 1 to 1 1/2 hours stirring every 15 minutes.
1 loaf frozen bread dough (or those industrious have too much time on their hands types can make dough from scratch)
sliced sandwich pepperoni ( have to go to the deli to get...I have them slice on #1)
shredded mozzarella cheese
pepper & oregano to taste
Roll out thawed bread dough into a rectangle, roughly 10" x 14"...not an exact science.
Whisk egg, pepper and oregano to form egg wash. Brush dough with about half of the egg wash. Layer the sandwich pepperoni slightly overlapping. Throw on some shredded mozzarella...I'm a cheese lover, so I probably put about 1 to 1 1/2 cups over the pepperoni. Gently roll the bread lengthwise being careful to have the bottom tucked in and pressed to seal. Also tuck each end under the loaf. Brush egg wash over the top.
Bake at 350 for about 15 to 20 minutes...when tapped should sound hollow.
Cathy’s Sauerkraut Meatballs
1 jar chili sauce
1 can sauerkraut (drained)
1 can whole cranberry sauce
1 cup brown sugar
1½ cup water
Mix above together and add to cooked meatballs. Bake for 1½ hours @ 350 degrees. Stir occasionally. Serve in a crock-pot.
Southern Livings’ Marinated Cheese
Mix the following ten ingredients in a jar and shake well.
½ cup olive oil
½ cup white vinegar
3 T chopped fresh parsley
3 T minced green onions
3 cloves minced garlic
1 2oz jar of diced pimentos (drained)
1 tsp. sugar
¾ tsp. dried basil
½ tsp. salt
½ tsp pepper
1 8oz block cream cheese
2 6oz packages of Kraft mild or medium cheddar cheese Cracker Cuts
(already sliced for you)
Cut cream cheese lengthwise and then slice horizontally in ¼ “ squares. Repeat with cheddar cheese brick if necessary. Spread cream cheese between each layer of cheddar cheese and standup on its edge and form two rows side by side. Pour marinade over cheeses, cover and refrigerate overnight or at least 8 hours.
Prior to serving, spoon excess marinade back over cheeses.
Serve with crackers! Excellent and pretty appetizer!
This is a recipe Kelly received from a Bunco friend.
1 cup brown sugar
1 cup bourbon
14 oz. ketchup
Small frozen meat balls (thaw)
Heat first three items on low heat. Simmer for 20-30 minutes. Add meat balls. I usually put my sauce and meat balls in a slow cooker for an hour or so (after simmering sauce on stove).
1 can black-eyed peas (rinsed & drained)
1 can shoe peg corn (rinsed & drained)
1 can black beans (rinsed & drained)
3-4 stems green onions, diced
3 Roma tomatoes diced
1-2 avocados diced
1 handful chopped fresh cilantro
¼ cup red wine vinegar
¼ cup olive oil
2 garlic cloves, pressed
Combine first seven ingredients in a large mixing bowl (do not mix yet). Wisk dressing ingredients and mix gently with other ingredients.
Serve immediately with Tostado chips
Not: To make ahead of time, you can place the ingredients in the bowl to chill, but do not mix together or combine with dressing until ready to serve.
Additionally, chop the Avocado right before serving to avoid browning.
1 ripe avocado, mixed with 1 small package Cream Cheese
1 tbl. Lemon juice
1 medium onion chopped fine
1 tsp. sugar
1 tsp. Worcestershire sauce
1 dash soy sauce
1 dash Lawrey’s Season Salt
1 Dash garlic salt
1 dash hot sauce
Mix together and let mellow at room temperature. Place avocado seed in mixture to keep from turning dark.
Nana (Shirley) didn’t like very many dips when she was young, but she loved this one. She and Mema would fix this when she had a slumber party or boy-girl party.
18 oz. package Philadelphia Cream Cheese
Dash red pepper
1 tsp. lemon juice
4 tbl. Cream
2 tbl. Mayonnaise
2 tsp. onion juice
2 tsp. anchovy paste
Shrimp Butter Dip
“I always made this for Grandaddy Pug. He loved any kind of seafood and especially liked this dip.
Large Philadelphia Cram Cheese
2 tbl. Butter
1 tbl. Lemon juice
1 can cocktail shrimp, drained
Put in food processor until smooth
Add 1 tbl. chopped onion and sprinkle with pepper. Refrigerate. Good on Melba toast or crackers.
Six Layer Dip
1 can (16 oz.) refried beans
1 cup shredded cheddar cheese
1 cup dairy sour cream
1 1/2 cups shredded lettuce
1 medium tomato, chopped
2 scallions, chopped
Spread the refried beans in the bottom of a greased 1 1/2-quart casserole. Sprinkle with cheese; cover. Bake in a 350 oven for 25 minutes; remove cover. Continue baking until cheese is melted. Remove from oven. Spread sour cream over beans. Top with lettuce, tomato and scallions. Serve immediately with tortilla chips.
1 package frozen chopped spinach (thawed). Squeeze out water.
Mix: 1 package vegetable soup mix
1 1/2 cup sour cream
1 cup mayonnaise
1-cup water chopped chestnuts
This recipe was given to Kelly by Amber Voy, the director at Casey’s Day Care in Plano. It was a favorite at the Day Care.
3 tbl. sour cream
8 oz. cram cheese
Spread on plate.
8 oz. taco sauce
4 oz. shredded cheese
Serve with tortilla chips.
Boil eggs. Peel. Cut lengthwise. Hollow out egg yolkes.
Yellows of egg
Celery Seed (to taste)
Salt & Pepper (to taste)
A little vinegar
A little mustard
A little mayonnaise or Miracle Whip
Return to egg!
Blend ingredients in blender.