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| CUCUMBER DIP |
| 8 OZ PKG CREAM CHEESE 1 LARGE CUCUMBER SALT & PEPPER GARLIC SALT 1 MEDIUM ONION, FINELY CHOPPED |
| Shred cucumber with peeling still on, drain water. Blend all ingredients together, according to taste. Serve chilled. |
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| MEXICAN DIP |
| 2 LBS GROUND BEEF 1 SMALL CAN TOMATO PASTE 2 TABLESPOONS CHILI POWDER 1 LB SHREDDED CHEDDAR CHEESE 1 CAN TOMATO SOUP 2 MEDIUM ONIONS, CHOPPED 1 BELL PEPPER, CHOPPED |
| Brown ground beef in skillet, drain grease. Add onions & bell pepper. Saute, add remaining ingredients except cheese, cook for 10 minutes. Add cheese, serve hot with chips. |
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| MACARONI SALAD |
| 1 PKG SEASHELL MACARONI, PREPARED BY PKG DIRECTIONS 2 STALKS CELERY, CHOPPED 2 CARROTS, CHOPPED 10 HARD BOILED EGGS, CHOPPED 4 GREEN ONIONS, CHOPPED 2 TOMATOES, CHOPPED SMALL CAN CHOPPED BLACK OLIVES 1 CUP MAYO SALT & PEPPER TO TASTE |
| Mix all ingredients together & chill at least 30 minutes. |
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| SHRIMP ETOUFFEE |
| 3 LBS SHRIMP 1 STICK BUTTER 1 CUP FINELY CHOPPED ONIONS 1/2 CUP FINELY CHOPPED CELERY 1/2 CUP FINELY CHOPPED BELL PEPPER 3 CLOVES GARLIC 1 TABLESPOON CORNSTARCH 1 CUP WATER SALT, PEPPER & RED PEPPER TO TASTE |
| Devein shrimp. Season with salt, pepper & red pepper. Set aside. Saute onions, celery, bell pepper, & garlic in butter until onions are caramelized. Add shrimp, cover & let simmer, stirring occasionally for 20 minutes. Shrimp will make its own juice. Dissolve cornstarch in water, add to mixture. Cook another 15 minutes. Sever over hot cooked rice. |
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| FIESTA STEW |
| 2 LBS LEAN STEW MEAT, CUT INTO 1 INCH CUBES 1/2 CUP FLOUR 3 TABLESPOONS VEGETABLE OIL 2 CUPS HOT WATER 6 OZ CAN TOMATO PASTE 1/2 TEASPOON OREGANO 2 TEASPOONS CHILI POWDER 1 TEASPOON SALT 1/4 TEASPOON PEPPER 1/2 TEASPOON GARLIC POWDER 1 LARGE ONION,CHOPPED 2 LARGE BELL PEPPERS, SLICED 6 TO 8 FLOUR TORTILLAS |
| Heat the oil in Dutch oven. Dredge the meat in flour & brown in the hot oil. Add the hot water, tomato paste & seasonings. Bring to a boil. Cover & simmer over low heat for 2 1/4 hours. Add the onions & peppers. Cook for 45 minutes longer. Cut the tortillas into strips & drop into the stew. Cover & cook for 15 minutes longer. |
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| CABBAGE ROLLS |
| 1 1/2 LBS HAMBURGER 1 CUP COOKED RICE 1( 16 OZ ) CAN TOMATOES, CUT UP 10 CABBAGE LEAVES 1 TABLESPOON CORNSTARCH 1/4 CUP CHOPPED ONION 1 1/2 TEASPOONS SALT & DASH PEPPER 1 TABLESPOON COLD WATER |
| Combine beef, rice, 3/4 cup of tomatoes, onion, salt, & pepper, mix well. Immerse cabbage leaves in boiling water for 3 minutes, just until they are limp. Drain. Spoon meat mixture on to the leaves, roll each leaf around meat, turning each enda under. Place in large saucepan, pour remaining tomatoes over rolls. Cover, simmer for 30 minutes. Remove rolls to warm platter. Mix cornstarch with cold water, stir into liquid in saucepan. Cook & stir over medium heat until mixture thickens & bubbles. Serve over the cabbage rolls. |
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| APPLE YAM DELIGHT |
| 16 OZ YAMS, BITE SIZE 16 OZ JAR CHUNKY APPLESAUCE 1 TEASPOON CINNAMON 1/3 CUP BUTTER TOPPINGS 3/4 CUP BROWN SUGAR 4 TEASPOONS FLOUR 3/4 CUP OATMEAL |
| Topping, mix oats, flour & brown sugar, cut in butter until crumbly. Arrange the applesauce in bottom 6x10x2 baking dish. Sprinkle with 1/2 teaspoon cinnamon. Spoon 3 tablespoons topping on applesauce. Evenly arrange yams. Sprinkle with 1/2 teaspoon cinnamon, add rest of topping & spread evenly. Bake at 350* for 30 to 40 minutes. |
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| JALEPENO RICE |
| 3 GREEN ONIONS, CHOPPED 1 BELL PEPPER, CHOPPED 1 SMALL ONION, CHOPPED 3 TO 4 TABLESPOONS BUTTER 1 OZ CAN GREEN CHILI PEPPERS 1 SMALL JALEPENO PEPPER, CHOPPED 2 CUPS COOKED RICE 1 CUP MONTEREY CHEESE, SHREDDED 1CUP CHEDDAR CHEESE, SHREDDED |
| Saute green onions, bell pepper, & onion in butter until tender. Add this to cooked rice. Add the rest of the ingredients to the rice mixture. Put into baking dish. Bake at 350* just until bubbly. |
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| FRENCH FRIED ZUCCHINI |
| ZUCCHINI, AS MUCH AS YOU DESIRE BUTTERMILK FLOUR, SALT & PEPPER OIL, FOR THE FRYING |
| Cut zucchini into strips ( as you would potatoes for frying ) Place strips in shallow pan, cover with buttermilk, let stand a few minutes. Separately mix flour, salt & pepper to taste. Do not wash buttermilk off. Roll zucchini in flour mixture. Fry a few at a time, until light brown. Drain on paper towels. |
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| MOMMAS BREAD |
| 8 CUPS FLOUR 1 PKG YEAST A LITTLE MILK, A LITTLE WATER ( TO MIX ) 3 TABLESPOONS SUGAR |
| Dissolve yeast in cup with 1 teaspoon sugar & warm water. Mix all other ingredients, adding the yeast last. Allow to rise. About an hour. Place in greased pan & let rise again. Bake at 350* for 1 hour. |
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| LEMON ICE BOX PIE |
| 1 TALL CAN EVAPORATED MILK 1 BOX ( 3 OZS ) LEMON JELLO 2/3 CUP HOT WATER 1 CUP SUGAR 1/3 CUP LEMON JUICE 1/4 TEASPOON SALT 3 TABLESPOONS GRATED LEMON RIND 2 PREPARED GRAHAM CRACKER CRUSTS ADDITIONAL CRACKER CRUMBS, FOR GARNISH |
| Dissolve jello in hot water & chill until syrupy. Put evaporated milk in large bowl & place in freezer until milk is mushy. Using a mixer at high speed, whip until milk triples in volume. Add the cold dissolved jello, sugar, lemon juice, salt, & lemon rind to the whipped milk. Fold together gently, do not over mix. Divide between the 2 pie crusts & sprinkle with crumbs. Chill until set. |
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| BLENDER CUSTARD PIE |
| 1 ( 13 OZ ) CAN EVAPORATED MILK 3 TABLESPOONS FLOUR 3 SLIGHTLY BEATEN EGGS 3/4 CUP SUGAR 3 TABLESPOONS OIL 1/2 TEASPOON VANILLA NUTMEG |
| Combine milk, flour, eggs, sugar, oil & vanilla in blender container. Blend until well mixed. Pour into a well greased & floured 10 inch pie plate, sprinkle with nutmeg. Bake in 325* oven 35 to 40 minutes or until knife inserted in center comes out clean. |
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| SUGAR COOKIES |
| 1 CUP SHORTENING 1 CUP SUGAR 2 EGGS 2 TEASPOONS VANILLA 2 1/2 CUPS FLOUR 3/4 TEASPOONS BAKING POWDER |
| Cream shortening & sugar. Add eggs 1 at a time. Add vanilla. Slowly add dry ingredients, mixing thoroughly. Drop by teaspoonful on ungreased cookie sheet. Flatten with bottom of glass thats been dipped in sugar. Bake at 350* for about 7 minutes |
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