By Staff
Mexican Dip
In a 9"x13" pyrex or pan, layer the following:
1st layer-2 cans of bean dip
2nd layer-3 chopped onions
3rd layer-Avacodo Dip with 1/2 pkg. of Taco Seasoning mixed together. Then add as layer.
4th layer-chopped tomatoes
5th layer-shredded milk cheddar cheese
Bake until cheese is bubbly.
1/2 c. Wishbone Italian Dressing
2 1/2-3 lb. chicken pieces
1/4 c. apricot or peach perserves
2 t. ground ginger (optional)
In a shallow dish, blend dressing and ginger. Add chicken and turn to coat. Cover and marinate in refrigerator 3 to 4 hours. Remove chicken reserving 1/4 c. marinade. Boil reserved marinade 1 minute.Stir in preserves until melted. Grill or broil chicken until chicken is no longer pink, brushing with preserve mixture during last 5 minutes.
Sweet Potato Ham Casserole
2 T. butter or margerine
3 T. flour
1 tall can (1 2/3c.) evaproated milk
3 c. diced cooked ham
2 cans sweet potatoes, drained and mashed
1 1/4 t. salt
Dash of pepper
Melt butter in saucepan. Blend flour and pepper. Stir water until smooth. Boil for 1 minute stirring constantly. Stir in 1 cup evaporated milk and ham. Pour into greased 2 quart casserole. Beat together 2/3 c. evaporated milk and salt. Drop by tablespoons over creamed ham. Bake at 400 for 20 minutes or until sweet potatoes are browned and creamed mixture is bubbly.
Pineapple Lime Mold (May be used for Diabetics if sugar free geletin is used)
1 can (20 oz.) Dole Pineapple Chunks
2 pkg. (3oz.each) lime geletin
1 c. dairy sour cream
1/2 c. chopped walnuts
1/2 c. choped celery
Drain pineapple, reserve syrup. Dissolve gelatin in 2 cups boiling water. Add sour cream and reserved syrup. Chill until slightly thickened. Stir in pineapple, walnuts and celery. Pour into 7 c. milk. Chill until set.
Top Stove Rice Puding
1 c. uncooked rice
2 c. water
2 eggs beaten
1/3 c. sugar
1/8 t. salt
1 can(1 2/3 c.) evaporated milk
2 t. vanilla
1/2 c. raisins (optional)
Place rice and water in 3 quart saucepan. Heat to boiling. Cover. Lower heat. cook over low 10 minutes or until rice is cooked. Meanwhile combine eggs, sugar, salt, and evaproated milk. Stir into cooked rice. Cook and stir over medium heat until mixture thickens. Remove from heat. Stir in vanilla and raisins.
Fudge Krispies
One 11 1/2 oz. pkg. Nestle Milk Chcolate Morsals
1/2 c. margerine or butter
1/2 c. light corn syrup
2 t. vanilla extract
1 c. sifted confectioners sugar
4 c. rice krispies
Combine milk chocolate morsels, margarine and corn syrup in medium size saucepan over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add rice krispies cereal mixing lightly until well coated. Spread evenly in 13×9" pan or dish . Chill until firm Cut into 1 1/2 " squares. Store in refrigerator.
Fudge Krispiesstirring every 30 seconds. Spread over ceam cheese layer. Chill and cut into squares. Makes 4 dozen.
Italian Potato Salad
12 oz. spaghetti
2 T. lemon juice
2 T. salad oil (Italian dressing or olive oil)
2 tsp. Accent seasoning salt
Boil pork according to the directions but not too soft. Drain. Do not rinse. Mix in next three ingredients working in well. Refrigerate overnight.
The next day, add: 1 small chopped onion, 1 bell pepper, 1/2 cup chopped celery, 1 cup stuffed green olives (sliced), 1/2 to 1 cup mayonnaise, salt and pepper to taste.
Creamy Potato Soup
8 cups cubed potatoes
1 1/2 cup chopped onion
Water to cover onion and potatoes.
Cook potatoes and onion until done; do not drain.
3 tsp. salt
1 tsp. pepper
4 c. milk
4 T. butter
2 cans cream of mushroom soup
2 cans cream of chicken soup
Add to potatoes and onion and cook together for about 30 minutes.