Homemade Salsa:
2 cans diced tomatoes (Red Gold Brand works best)
1 T minced garlic
2 green onions
fist full of fresh cilantro
2 slices jalapeno peppers
salt to taste
*Put all ing. in blender
Pineapple Cheese Casserole:
1 1/2 cups granulated sugar
3/4 cup plain flour
2 cups grated cheddar cheese, sharp
1 stack Ritz crackers
2 sticks butter or marg.
*Preheat oven to 350 degrees
**Spread pineapple in a 2 qt. casserole dish. Mix tog. the sugar, flour and grated cheese. Add to casserole - mix. Melt butter and pour over crackers.
***Cooking time: 30 min.
Mom's Sausage Rice:
1 box fried rice
1/2 lb. chopped sausage
saute' - 1/2 green pepper, onion, can of mushrooms
*Fix rice, mix as directed. Combine rice and 2 T. margarine or butter in large skillet. Saute' over medium heat until vermicelli is golden brown. Stir in 2 cups water and seasonings and boil. Cover - reduce heat to low. Simmer 15-20 min. until rice is tender.
**Cook sausage
***Stir in veg. to rice. Return to simmer 5 min.
****Stir in sausage. Cook until heated through
Mom's Chili:
2 cans pinto or chili beans
1 can diced tomatoes
1/2 pack chili powder
1 lb. ground beef
1/2 container mild salsa
salt to taste
*Cook in crock pot
Homemade Granola:
2 cups oats
1/3 cup pecans
1/4 cup packed brown sugar
1/4 cup veg. oil
1/4 cup honey
1 t. cinnamon
1 1/2 t. vanilla
1 cup raisins
*Boil br.sugar, oil, honey, cinn.
**remove from heat and add vanilla
***pour over oats and pecans
****Bake 350 degrees for 15-20 min. in shallow bake pan
*****Cool, add raisins
Grandaddy's Ice Cream:
8 eggs, beaten
4 cups sugar
3/4 gallon milk
2 T. banana flavoring
*Mix together and put in sterile freezer
**Freeze until done
***Let stand, covered with ice, for 15-20 min.
Wedding Mints:
1 egg white
1 lb. confect. sugar
1 T. milk
1 t. (heaping) shortening
1 t. vanilla
1 1/2 oz. cream cheese
3 drops peppermint flavoring
1 - 2 drops food coloring
*Combine unbeaten egg white, milk, flavorings and food color. Mix well. Add sugar all at once.
**Add shortening and cream cheese. Mix with hands until smooth. Roll mixture in half at a time to 1/4 in. thickness.
***Cut as desired. Place on wax paper. Let stand for 1 hour. Store in airtight container.
Anderson's Boiled Custard:
(don't add flavoring until it is done and cool)
1 gallon milk
16 eggs (whole)
4 cups sugar
4 t. flavoring
1/2 t. salt
*beat eggs thoroughly, add sugar, salt, milk
**Cook on double broiler and don't let milk boil - stir
***will coat a spoon. if curdles, put in cold water and beat with egg beater.
Mushroom Logs:
2 - 8 oz. cans ref. crescent dinner rolls
1 - 8 oz. cream cheese, softened
1 - 4 oz. can mushrooms, stems and pieces, drained and chopped
1 t. seasoned salt or 1 T. Mrs. Dash
1 egg beaten
2 T. poppy seeds
*Separate rolls into 8 rectangles. Press together perforations. Combine cream cheese, mushrooms and salt or Mrs. Dash. Mix well. Spread evenly over crescent rectangle. Roll rectangles lengthwise and jelly roll fashion.
**Slice into pieces 5 to 7 pieces per roll. Place seam down on cookie sheet (you may want to spray sheet with Pam)
***Brush each log with beaten egg. Sprinkle with poppy seeds.
****Bake at 375 degrees for 10 to 12 min.
Spicy Ham and Cheese Rolls:
1 pound ham
1 package Swiss cheese
package rolls
Sauce: 2 T. mustard
2 to 3 T. minced onion
2 T. worcestershire sauce
1/2 cup brown sugar
1 1/2 T. poppy seeds
stick margarine
*Bring sauce to boiling, boil for 3 min.
**Slice rolls, add slice of ham and swiss cheese. Spoon sauce over prepared rolls.
***Put in 350 degree oven until hot. Enough for 24 rolls