1 package (8 oz) cream cheese, softened
1 ½ c. grated cheddar cheese
1 T. dried chives
2 t. dry ranch dressing mix
chopped pecan (optional)
Mix all ingredients together. Form into a ball and roll in chopped pecans. Serve with assorted crackers.
Applewood Smoked Ham from Costco
Mustard Ring (served with every bite of ham!)
(Mrs. Mark E. Petersen)
4 eggs, well beaten ¼
c. hot water to dissolve gelatin
¾ c. sugar 3
tsp. dry mustard (rounded spoonfuls for stronger
1 pkg. gelatin (unflavored) flavor-if
desired)
soaked
in ¼ c. cold water ½
pt. whipping cream
salt and pepper to taste
Cook
in double boiler the eggs, vinegar, mustard; stirring until thick. Add the HOT water to the gelatin
mixture. Add salt and pepper to
the double boiler and combine with gelatin. Cool, add WHIPPED cream. Chill in ring mold. (Bundt pan)
Squash Casserole
2 c. cooked yellow squash 1
beaten egg
¼ c butter 1
can cream of mushroom soup
¾ c. herb seasoned croutons salt
and pepper to taste
1 chopped small onion
Cook squash until tender; drain. Add butter and croutons; mix lightly. Add onion, egg, mushroom soup and salt
and pepper. Mix thoroughly. Pour in buttered 1 qt. casserole. Bake at 350 degrees for 30-40 min. or
until top is lightly brown and center bubbles.
Serves 6
(I doubled the recipe to fit it into a 9 x 13 “ pan)
Fried Okra
2 pounds tender or frozen okra 2
T. oil or shortening
¾ t. salt ½
c. cornmeal
½ chopped onion
Small
pods of okra are usually more tender than larger ones, so choose small pods for
frying. Wash and drain well. Slice into rounds, about ¼ “ thick and
discard them ends and tips.
OR
Buy 2 small bags of chopped okra in the frozen section of
the store.
Get the oil hot and cook the okra and onion together for
about 6-7 minutes or until the okra gets tender and the onion starts to go
clear. Add the corn meal and keep
stirring and cooking together until well coated and browned a bit.
Butterbeans (as Grandma calls them) -real name: Christmas beans
These beans are a bit hard to come by, except for my Grandma
who grows them! I found some dried
ones online with EZsprouts. If you
grow them yourself, the beans turn out gray in color but dried they are a
whitish with purple/maroon speckles. Tastes the same.
These beans are best the second day. So set them on the stove or in a crock-pot
covered in water with 3-4 raw okra (for flavor), 3-4 T shortening, and salt and
pepper to taste-- the day before you are serving them. Then warm them up on the stove day of
serving them.
HoneyButter
Same amount of Honey, Butter and MARSHMALLOW CREAM!!!
Coleslaw
Prepackaged coleslaw in the bag at the store (3 lbs.)
1 c. sugar
1 c. vinegar
1 c. vegetable oil
Combine sugar, vinegar and oil. Bring to boil and pour over coleslaw. Cover and chill in refrigerator for 24
hours before serving. Will keep in
fridge for up to 2 weeks.
Raspberry Coconut Macaroons (Gluten Free)
Makes 50ish 1 1/4-inch cookies
14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4
teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh
raspberries (if washed, patted very dry)
Preheat oven to 325°F. Line two large baking
sheets with parchment paper.
In a food processor, blend the coconut for a
minute. Add sugar, blend another minute. Add egg whites, salt and almond
extract and blend for another minute. Add raspberries and pulse machine on and
off in short bursts until they are largely, but not fully, broken down. (I
counted 13 pulses. I might have been a little obsessive, what with the
counting.) Some visible flecks of raspberry here and there are great. When you
open the machine, you’ll see some parts of the batter that are still fully
white while others are fully pink. Resist stirring them together.
With a tablespoon measure or cookie scoop (I used
a #70), scoop batter into 1-inch mounds. You can arrange the cookies fairly
close together as they don’t spread, just puff a bit. Scooping a little of the
pink batter and a little of the white batter together makes them look extra
marble-y and pretty.
Bake cookies
for 25 to 30 minutes, until they look a little toasted on top. Let them rest on
the tray for 10 minutes after baking (or you can let them fully cool in place,
if you’re not in a rush to use the tray again), as they’ll be hard to move
right out of the oven. They’ll firm up as they cool, but still remain softer
and less dry inside than traditional macaroons. Thank goodness.
Oreo Truffle Brownies
INSTRUCTIONS
1.
Cream butter and sugar together. Add
eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour
into a greased 9X13 pan. Bake at 350 F for 20-25 minutes.
Allow to cool completely.
2.
While brownies are cooling, make Oreo
truffle layer. Crush Oreos finely in a food processor or by putting them in a
ziplock bag and smashing them until finely ground with a rolling pin. When
Oreos are finely crushed, using hands (or a spoon, I just think hands are
faster), mash softened cream cheese and crushed Oreos until well combined.
Start with 4 oz and keep adding until desired consistency is reached. When
Brownies have cooled completely, place layer of Oreo truffle on top.
Melt dipping chocolate (you can use chocolate chips or other
chocolate candy coating) and pour and spread evenly over the top of the Oreo
truffle layer. Cover and put in fridge until set.
