| Fabulous Chicken Casserole (serves 18)
5 cups cooked chicken, chopped (reserve stock) Cook spaghetti in chicken stock. Rinse and pour a little of the stock over the spaghetti. Melt butter, saute pepper, onion and garlic. Slowly add flour and milk. Stir until thickened, add mushroom soup, let simmer. Add pimento and a little garlic salt, then the worcestershire, sherry, mushrooms, and chicken. Add 5 cups cheddar cheese, then the parmesan. Cook over low heat until well blended. Salt and paper then add celery and ½ cup almonds, simmer 5 minutes. Combine spaghetti with sauce and put in 2 9X13 casserole dishes, top with 1 cup cheese and ½ cup almonds. Bake at 350° for 15 minutes or until bubles appear. Freezes very well but add topping just before baking after casseroles have been frozen and thawed. |
| Cinnamon Popcorn 2 sticks margarine 4 drops cinnamon oil ½ c white corn syrup 8 qts popped corn 1 pkg(9 ½ oz) red cinnamon candy Melt ingredients and cook 5 minutes. |
| Spicy Corn Dip
2 cans Mexicorn (drain one) Mix all ingredients together. Tastes best if made the day before. |
Chicken Salad 6 boiled chicken breasts, cooled Cube chicken breasts or shred and mix with all salad ingredients. Stir in mayonnaise, adding as much as needed to coat well. Chill and serve a happy crowd!! Enjoy!!
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| Sweet Crispix Mix (makes 18 cups) 1 box (12 ounces) Crispix cereal 1/2 lb. pecan halves 1/2 can (11 ounces) deluxe mixed nuts 1 cup small pretzels 1 cup cheese crackers (like Cheez-Its) 1 cup (2 sticks) butter 1/2 cup light corn syrup 2 cups light-brown sugar 1/2 tsp baking soda Pinch cream of tartar 1. Heat oven to 300 degrees Farenheit. Spray two baking sheets with nonstick cooking spray. 2. In a large bowl, mix together the cereal, pecans, mixed nuts, pretzels and cheese crackers. Set aside. 3. In a medium-size saucepan, melt the butter over medium-low heat. Stir in the corn syrup and brown sugar. Cook mixture for 5 minutes, stirring continuously. Take off heat and stir in the baking soda and cream of tartar. 4. Carefully pour hot mixture over cereal, stirring with a wooden spoon to coat all of the ingredients. Divide the mixture evenly over both of the baking sheets. Bake at 300 degrees for 15 minutes, stirring twice. 5. After removing pans from oven, let mixture cool on baking sheets. Break apart and store in plastic bags or sealed containers. |
Chocolate Dipped Strawberries 2 pints strawberries, stemmed and dried well Melt chocolate and paraffin in small saucepan. Dip end of strawberries in chocolate. Tip pan if chocolate is too shallow. These are so pretty to look at, so delicious, and so easy to prepare! |
Coconut Apple Cobbler 4 Granny Smith apples Preheat oven to 375 F. Peel, core and slice apples. Cut apples in half. Combine apple slices, caramel topping and flour in batter bowl. Spoon into deep dish baker. Peel apart each biscuit into two thinner biscuits and place on top of apples. Drizzle butter over biscuits. Combine sugar and coconut. Sprinkle coconut mixture over biscuits. Bake for 30 minutes or until light golden brown. Yield: 6-8 servings Nutty Apple Cobbler variation: Combine 2 tablespoons melted butter, 1/4 cup brown sugar and 1/3 cup chopped pecans or walnuts. Substitute for coconut mixture and spread over top of biscuits. Bake for 25 minutes. |
Orange Slice Cookies 1 cup shortening Beat first five ingredients. Add oatmeal. Sift together the flour, soda and salt, add to mixture. Add orange slices and coconut. Drop with spoon on baking sheet. Bake at 350 F for 8 to 10 minutes. Yield: About 6 dozen |
Hot Dog Wraps 1 package Jumbo Hot Dogs Cut bacon in thirds. Cut hot dogs in quarters. Secure with toothpicks. Sprinkle with brown sugar. Bake 30-45 minutes at 350 F. |
Cheesy Bacon Bites 1 package (3 ounces) cream cheese, softened Preheat oven to 350 F. Combine cream chess, bacon, onion and pepper in batter bowl. Separate crescent rolls into to rectangle (6" x 8" or 7" x 9"). Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices, or about 1/2" thick. Place slices cut side down, on flat baking stone. Bake for 15 minutes or until golden brown. Serve war. Yield: 32 appetizers *Real bacon pieces can be found in the Salad & Dressing section of most grocery stores. |
Mexican Rollups 8 ounces sour cream Spread mixture over flour tortillas and roll as a jelly roll. Refrigerate overnight. Cut into bite size pieces and serve with picante sauce. (Might be good to add chipped beef in the mixture) |
Wild Rice Chicken Salad Dressing 1/2 cup oil Salad 3 cups cubed, cooked chicken In small bowl, combine all dressing ingredients: blend well. In large bowl, combine chicken, rice, green pepper, onions and dressing. Refrigerate several hours to blend flavors. Just before serving, stir in pineapple and almonds. Serve in pineapple shell, if desired. Yield: 8 (1 cup) servings *Long grain white rice or a combination of white and wild rice can be substituted for the wild rice. |
Cinnamon Wontons Wonton wrappers are available in the refrigerated or frozen aisles of Asian food stores and in many supermarkets. If you prefer, coat them with cooking spray, rather than butter, to save fat and calories. 1/2 cup sugar Preheat over to 400 F. Combine sugar and cinnamon in a small bow. Separate wonton wrappers and place on baking sheets, about 1/2 inch apart. Using a pastry brush, brush lightly with melted butter. Sprinkle evenly with cinnamon-sugar. Bake 5 to 7 minutes, until crisp and golden. Be careful not to over bake. Cool on a wire rack. Keep tightly covered in an airtight container. Yield: 32 servings |
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