1 loaf sandwich bread, unsliced 1/2 lb. Velveeta cheese 1/4 lb. butter
Remove crusts and cut bread into small cubes (1 1/2-2 inches). It cuts more easily if left out to dry slightly or kept frozen and only partially thawed. Mix velveeta and butter (not margarine) with mixer till very fluffy. Soften slightly in the microwave before beating if taking butter and cheese from the fridge. Spread tops and sides of bread cubes and bake on sprayed cookie sheet in a moderate 400 F oven till nicely browned, (about 20 minutes).
2 cans water chestnuts 3 pkg. beef breakfast strips 1 1/2 cups ketchup 3/4 cup sugar 1 1/2 tsp. Worcestershire sauce
Wrap water chestnuts with breakfast strips. Skewer with a toothpick. Bake at 300 F for 30 minutes. Remove from pan and wipe pan clean. Combine ketchup, sugar and Worscestershire sauce. Spread sauce mixture in bottom of pan and put the cooked chestnuts on top, rolling to coat evenly. Return to oven for approx. 20 minutes, 'til slightly browned.
2 oz. can devilled ham 8 oz. Philadelphia Cream Cheese 1/2 cup mayonnaise 2 tbsp. chopped pimento 1/2 tsp. onion (juice or finely chopped) 1/4 tsp. worcestershire sauce
Combine all ingredients. Whip till fluffy.
1 pkg. frozen spinach 1 cup mayonnaise 1 cup sour cream 1 red onion chopped 1 tin water chestnuts 1 pkg. Knorr Swiss Vegetable Soup Mix
Put all ingredients in the food processor or blender and mix. Hollow out a round sourdough loaf or Dutch loaf; pour in the spinach mixture. Heat in 350 F oven for 20 minutes before serving. Use the bread scraps and then the container bread for dipping.
3 lbs. chicken wings 1 beaten egg 1 cup flour Butter (I use oil with a little butter for flavor) Sauce: 3 tbsp. soy sauce 3 tbsp. water 1 cup white sugar 1/2 cup vinegar 1 tsp. Accent 1/2 tsp. salt
Cut wings in two, dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Put in shallow pan; pour sauce over wings. Bake at 350 F for 1/2 hour. Spoon sauce over wings during cooking.
3 oz. pkg. cream cheese 1/3 cup mayonnaise 6 oz. can crabmeat 2 tbsp. ketchup 2 chopped green onions 1 tbsp. chopped parsley, optional 1/2 tsp. salt 1/8 tsp. pepper
Drain and flake crabmeat. Add the ketchup, green onions, chopped parsley, salt and pepper and the crabmeat and mix thoroughly. Mix the cream cheese and mayonnaise until smooth. Mix all the ingredients together and beat until light and fluffy.
2 - 8 oz. packages cream cheese 1/4 cup diced green pepper 1 1/2 cans crushed pineapple 2 tbsp. chopped onion Chopped nuts (of choice)
Soften the cheese, add green pepper, well-drained pineapple and onion. Mix well. Shape into a ball and roll in chopped walnuts or place in serving bowl and top with chopped nuts.
1 can cream of mushroom soup 1 package (8-0z.) cream cheese 2/3 cup mayonnaise 1/2 cup chopped celery 1/2 cup chopped green onions 1 tsp. curry 1 can crabmeat 1 1/2 pkg. Knox gelatin
Dissolve gelatin in 1/4 cup water. Add soup, cheese and mayonnaise. Chill. Add vegetables, curry and crabmeat. Pour into mold sprayed with Pam. Turn out to serve with crackers.
1 Vienna style loaf 1/2 cup Miracle Whip salad dressing 1 cup grated mozzarella cheese 1/2 cup chopped pitted ripe olives 1 tomato chopped 1 small clove garlic, minced 1 tsp. dried oregano leaves 1/2 tsp. pepper
Cut bread into 20 slices. Combine remaining ingredients; spread on slices. Place on a baking sheet and bake 15 minutes at 350º or until cheese is melted.
8-oz. package cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 3-4 tins broken shrimp, rinsed and drained 1 cup seafood cocktail sauce, or 1 cup of ketchup mixed with creamy horseradish 2 cups grated mozzarella cheese 3 chopped green onions 1 tomato diced 1 green pepper chopped
Mix first three ingredients. Spread in a 12" dish or pie plate. Scatter shrimp over cheese mixture. Add a layer of seafood sauce, then mozzarella cheese, green onions, tomato and green pepper. Cover until ready to serve. Serve with crackers or chips, and provide small spoons for easy serving.
1 lb. grated cheddar cheese 3/4 cup finely chopped onion 2 cups mayonnaise
Mix ingredients in small casserole and bake at 350º until hot, bubbling and puffed up. Serve with salted crackers for the very best taste.
Abt. 2 lb. sweet & sour style spareribs 1/2 cup soy sauce 1/2 tsp. pepper 1/8 tsp. garlic powder 1 cup flour 1/2 pkg. Chicken Shake 'n Bake 1 tsp. garlic powder
Marinate ribs in soy sauce, salt, pepper and a touch of garlic powder for at least one hour or overnight. Mix flour, Shake ‘n Bake and garlic powder. Remove ribs from marinade and coat in flour mixture. Deep fry until golden brown and crispy. Drain well on paper towels and serve hot.
2 Bags Bugles (213 g each) 1 box Crispix (350g) 1 3/4 cups mixed nuts (pecans, peanuts, almonds etc. unsalted are best) 2 1/3 cups brown sugar 2/3 cup butter or margarine 1 cup corn syrup 2 tsp vanilla
Boil the last 4 ingredients for 5 minutes. Mix the Bugles, Crispix, and nuts in a large “Pammed” roaster and drizzle caramel mixture over. Bake 1 hour at 225 Deg F, stirring very gently every 15 minutes. (I now use the bottom of two roasters to make stirring easier) Pour half the mixture onto each of three cookie sheets and stir gently until cool enough to stay separated.
2 pkgs Pillsbury Crescent Rolls 1 (8oz) pkg Cream Cheese-softened 1 cup mayonnaise About 5 cups assorted finely chopped vegetables. (Broccoli, cauliflower, radishes, red and green peppers, carrots, chives etc.)
Unroll the crescent rolls and arrange in a single layer on a cookie sheet, pinching the seams together to form a crust. Bake at 375 E F for about 15 minutes until golden brown. Cool. Beat together the cream cheese and mayonnaise and spread over the cooled crust. Sprinkle on the vegetables of your choice and pat lightly into the topping. Chill well and cut into serving size squares.
1 lb. Ground beef 3/4 cup (12 oz.) Velveeta Cheese 1/2 cup medium salsa, pimento sauce or chili sauce
In a frying pan saute the ground beef over medium heat until brown but not over-cooked. While the meat is cooking, cut Velveeta into cubes. When the beef has browned, add the cheese cubes, turn the heat down to medium low, and stir until the Velveeta is melted. Turn the heat low and add the sauce. Heat just until bubbly and serve with corn chips or toast squares.
1- 14 oz. can artichoke hearts, drained and chopped 1/2 cup Parmesan cheese, freshly grated 1 cup mayonnaise 1/2 tsp garlic salt dash lemon juice
Mix all ingredients. Heat in a 350º oven for 10 minutes. Serve with crackers.
1 cup finely chopped cooked chicken 1 cup mayonnaise 3/4 cup shredded Monterey Jack cheese 1/3 cup finely chopped almonds 1/4 cup chopped parsley 1 small onion-finely chopped 2 tsp curry powder 2 tsp lemon juice 1/2 tsp each salt and pepper 1 loaf whole wheat sandwich bread 1/4 cup butter-melted sprigs of fresh dill (optional)
In large bowl, combine chicken, mayo, cheese, almonds, parsley, onion, curry, lemon juice, salt and pepper; blend well. Cover and refrigerate for 30 minutes. Trim crusts from bread and flatten slices with a rolling pin. Spread about 2 tbsp of chicken mixture on each slice and roll up. Cut each roll in half and secure with a toothpick. Place on a baking sheet seam side down and brush with melted butter. Bake in 375 E F oven for 15 minutes. To freeze, let cool and freeze uncovered on the baking sheet, then transfer to an airtight container. To reheat, bake frozen rolls on baking sheet at 400 E F for 10 minutes or until hot. Remove toothpicks before serving. Makes 36 rolls.
Wrapper Dough 3 cups flour 1/4 tsp salt 1 cup boiling water Shrimp Filling 1/2 lb. shelled and de-veined raw shrimp, chopped fine 1/2 lb. lean ground pork 1 cup finely shredded cabbage 1/4 cup minced green onions 1/4 cup finely chopped fresh mushrooms 1 clove minced garlic (Fred uses 2) 1/2 tsp salt 2 tbsp oyster sauce (Fred uses oyster sauce and soy sauce 1/2 and 1/2 ) Serving stuff 1/4 cup cooking oil 1 1/3 cups chicken broth Soya sauce, red wine vinegar, hot sauce
Combine all the filling ingredients and set aside in refrigerator. If you found the wrappers you’re ready to roll, but if not: Combine flour and salt. Mix in boiling water with fork until dough is evenly moistened and holds together. Knead on. an unfloured board until very smooth, at least five minutes. Cover and let rest for 1/2 an hour. Divide dough into 2 portions and cover the reserved half. Roll out one half to about a 14 inch circle no more than c “ thick. Cut 3 1/2 - 4 “ circles with a cookie cutter. Dot each circle with about 2 tsp of filling. Wet the edge and fold over into half moon shape. Pinch the edges about 1/2 ‘ , but make three “tucks” spaced around the round side as you pinch. Flatten the pot-sticker, seam side up, enough so it will stand up. Now you can freeze them on cookie sheets, but keep some to serve to the wrapping crew right now. To cook the pot-stickers, place about 12 in a skillet, seam side up in 1 tbsp of the oil and brown the bottom for about 8 minutes. Pour in a cup of chicken broth and immediately cover the pan. Steam for about 10 minutes (15 minutes if frozen). Uncover and continue cooking until the broth is all absorbed. Remove with a spatula and serve with soya sauce, wine vinegar, and hot sauce on the side.
2 1/2 lbs. lean ground beef 1 1/2 cups brown sugar 1/2 cup vinegar 1 cup cold water 2-3 tbsp. soy sauce 3-4 tbsp. ketchup 2 tbsp. corn starch
Make tiny 3/4 inch meatballs. Brown nicely and cover with the following sauce. Mix sugar, vinegar, water, soy sauce and ketchup. Heat to near boiling. Add cornstarch dissolved with a little water. Bake, covered about 45 minutes in a 325 F oven. Plate hot with a toothpick in each meatball.
2 cups shredded cheddar cheese 1/2 cup butter, softened 1 tsp. paprika 1/8 tsp. Cayenne pepper 1 cup flour 2/3 cup hot pepper jelly (in your deli department - red or green)
Using medium speed of an electric mixer, beat together cheese, butter, paprika and pepper. Stir in flour until mixture just forms a dough. Shape mixture into 30 small balls. Press each ball into a mini-muffin cup to form a shell. Spoon 1 tsp. Jelly into each shell. Bake at 400 F for 10 minutes, then remove to rack. Baked tarts may be frozen up to one month. Serve warm or room temperature.
Arachnophilia 4.0