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What’s Cooking in Scotland, No Not the Country |
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Bacon Waterchestnuts Appetizers
Drain 2 (5oz.) cans of waterchestnuts. Wrap ½ strip of bacon around each waterchestnut and secure with a toothpick.
Place in backing dish and bake at 350o for 25-30 minutes. Drain excess fat.
Combine ½ cup brown Sugar and ¾ cup catsup.
Pour over bacon and chestnuts. Bake 15-20 minutes more or until browned.
Cheese Ball
Blend 8 oz. softened cream cheese with 1 clove minced garlic, 1 tsp. caraway seed, 1 tsp. basil, 1 tsp. dill weed, 1 tsp. dehydrated chopped chives.
Pat into round shape. Roll generously in lemon pepper on all sides. Make a few days ahead and serve with assorted crackers.
Cheese Ball
3 (8 oz.) pkgs. Cream cheese 1 (8 oz.) pkg. shredded cheddar cheese 3 green stuffed olives, chopped 1 Tbls. Garlic powder 1 Tbls. Caraway seed 1 cup butter softened 1 Tbls. Chopped onion (more or less to taste) Salt, pepper and paprika to taste
Mix all ingredients well. Form into 3 balls. Roll each in chopped nuts.
These may be frozen. Dairy Dressing or Chip Dip
1 cup sweet cream 1 tsp. Salt 1 Tbls. Minced onion 1/3 cup salad dressing (miracle whip) 2 Tbls. Wine vinegar
Thoroughly blend together all ingredients. Store covered in refrigerator. Makes about 1 ½ cups.
Toss about ½ cup dressing with 3 cups chopped cabbage for coleslaw.
Hot Beef Dip
2 (3 oz.) pkgs. Dried beef, chopped fine 8 oz. pkg. cream cheese 16 oz. carton sour cream dash garlic powder
Beat together. Pour into casserole. Bake at 300o for 45 minutes. Makes 4 cups.
Serve with favorite crackers.
Chili Cheese Dip
2 lbs. Velveeta cheese 1 (15oz.) can chili without beans 1 medium onion, chopped ¼ tsp. Tabasco 1 lb. Hamburger, browned and drained
Combine, heat to melt. Serve with taco chips, works well in crockpot.
Mexican Chili Cheese Dip
Heat together: 2 cans “hot” Hormel chili without beans 1 small jar Cheez whiz with ajlapeno peppers – very hot
Can use regular Hormel chili if you don’t want it so hot.
Hot Cheese dip
8 oz jalapeno bean dip 1/2 pkg taco seasoning mix 8 oz. cream cheese 3.4 cup chopped green onion 1 cup sour cream 20 drops tabasco sauce
Mix with mixer and put in large casserole. Top with:
1/2 lb Monterey Jack cheese, grated 1/2 lb. Cheddar cheese, grated
Bake at 350 degrees for 40 minutes. Serve hot with taco or corn chips.
Guacomole
2 ripe avocados 1/2 tsp salt 1/2 cup chopped chilies dash white pepper 1 small chopped tomato 1 minced garlic clove 1 Tbls. chopped onion 1/4 tsp Worcesterershire sauce 1 Tbls. mayonnaise
Mash peeled avocados. Stir in rest of ingredients. Chill before serving. Add some lemon juice to keep color from turning.
Italian Tuna Dip
1 cup sour cream 2 tsp dry Italian dressing mix 1 (3 1/4 oz.) can drained tuna paprika 1 hard boiled egg, chopped 1/4 cup Parmesan Cheese (optional) 1 Tbls. Lemon juice
Combine all ingredients except for paprika. Cover and chill. Garnish with paprika. Serve with vegetables dippers such as: Celery, carrots, green pepper, cauliflower, green onion or zucchini sticks.
Fresh Salsa
1 pt canned tomatoes, chopped 2 Tbls. cider vinegar 2 medium fresh tomatoes, chopped 1 tsp salt 1 (4oz) can green chilies
Combine all ingredients. Mix well. Refrigerate covered for at least 1 hour. Serve with tortilla chips.
Happy Hour Dogs
1 cup ketchup 1 Tbls mustard 1 cup chili sauce 1/4 cup brown sugar 1 Tbls vinegar 1/2 tsp minced garlic
Heat and simmer till well mixed, if too thick add a little water. Before serving add 1 pkg weiners cut into 5 pieces. When hot turn into chafing dish - with toothpicks to spear pieces.
Cocktail Meatballs
1 lb ground beef 1 Tbls snipped parsley 1/2 cup bread crumbs 1 tsp salt 1/3 cup minced onions 1/2 tsp Worchestershire sauce 1 egg 1/8 tsp pepper 1/4 cup milk 1 (10 oz) jar grape jelly 1 (12 oz) bottle chili sauce
Mix ground beef, bread crumbs, onion, parsley, salt, egg, Worchester sauce, and pepper, roll into 1 inch balls and brown in oil. Heat together chili sauce and grape jelly over low heat stirring until jelly is melted. Add meatballs and stir gently until coated. simmer in crockpot. Serve warm with toothpicks.
Shrimp cocktail
1/2 cup ketchup 1/2 cup chopped celery 1/2 cup cocktail sauce 5 tsp prepared horseradish 1 green pepper, finely chopped juice of 1/2 lemon 2 small cans shrimp
Chill.
Line cocktail glasses about 1/2 full with shredded lettuce. Place 8 shrimp on lettuce. Then put 2 Tbls of sauce on top.
Party Mix
2 pkgs oyster crackers 1 Tbls dill weed twin pkg original ranch dressing 1 Tbls onion powder 1 cup hot oil 1/2 tsp garlic powder
In large pan pour hot oil over crackers. Have seasonings, ready to mix with rest of ingredients. Bake at 225 degrees for 1 hour, stir.
Cold Vegetable Pizza Snacks
1 1/2 pkgs of crescent rolls (12 rolls) 1/2 pkg ranch style dressing 8 oz cream cheese vegetables 2/3 cup mayonnaise
Line a cookie sheet with crescent rolls. Bake as directed on pkg. Mix together cream cheese, mayonnaisse and ranch dressing mix. Spread on cooled rolls. Top with vegetables as desired.
Suggested vegetables: cucumbers, green peppers, green onion, radishes, black olives, celery, tomatoes, broccoli, and cauliflower.
Chili Sauce
1 peck (12 - 14 lbs) tomatoes 1 Tbls dry mustard 1 lb (about 2 bunches) celery 2 sticks cinnamon 2 quarts small onions, chopped 2 lbs brown sugar 3 green peppers 1/4 cup salt 1/2 Tlbs ground cloves 1 quart cider vinegar
Scald tomatoes, peel, cook 15 minutes, drain off half the juice. Chop remaining vegetables, add tomatoes, simmer about 1 1/2 hours. Tie spices in a cloth bag. Add remaining ingredients to tomato mixture continue cooking 1 1/2 hours. Remove spices, seal in hot sterilized jars. Makes 6 pints.
Crisp Pickle Slices
4 quarts sliced medium cucumbers 5 cups sugar 6 medium white onions, sliced 3 cups cider vinegar 2 green peppers, sliced 1 1/2 tsp tumeric 3 cloves garlic 1 1/2 tsp celery seed 1/3 cup coarse medium salt 2 Tbls mustard seed
Do not pare cucumbers, slice thin. Add onions, peppers, and whole garlic cloves. Add salt, cover with cracked ice, mix well. Let stand 3 hours, drain well. Combine remaining ingredients, pour over cucumber mixture. Heat to a boil. Seal in hot sterlized jars. Makes 8 pints.
Kosher Dill Pickles
20-25 (4 inch) cucumbers 1 hot red pepper 1/8 tsp powdered alum 1 cup pickling salt 1 clove garlic 3 quarts water 2 head fresh dill 1 quart cider vinegar
Wash cucumbers, let stand in cold water overnight. Pack in hot sterlized jars. To each quart add above amount of alum, garlic, dill and red pepper. Combine salt, water, and vinegar, heat to boiling, fill jars, and seal. Makes 6-8 quarts. This is a very good pickle recipe, a little hot but always is crisp.
Sweet Chips
Make a brine of 2 cups pickling salt and 1 gallon boiling water. Let it cool and pour it over 1 gallon thin sliced cucumbers, let stand 1 week. Then drain and cover with fresh water containing 1 Tbls alum. Let stand overnight. Drai and rinse. Boil 10 minutes in water with 1 Tbls ground ginger. Drain and rinse. Miz and bring to a boil.
6 cups sugar 1 Tbls salt 4 cups vinegar 2 Tbls mixed spices 1 Tbls celery seeds
Add cucumbers and boil 10 minutes. Seal in jars. |