Hagemann Family Cookbook



Lance’s Salsa



(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

 "Texas Trash" 

Lisa Malesky’s grandma's recipe


1/2-pound margarine

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

1-quart popcorn

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.

Pepperoni Bread

Kelly/Mary Schogoleff


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

1 egg

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

Kelly/Cathy Ruiz


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!

Bourbon Meatballs

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).


Cowboy Caviar



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.



Avocado Dip

Grandmother Edith


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.



Frito dip


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

Tortilla chips


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.


Spinach Dip


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


Taco Spread


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

Chopped lettuce

Chopped tomato

Green pepper

Black olives


4 oz. shredded cheese


Serve with tortilla chips.

Deviled Eggs

Aunt Patsy


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.