Zachary's Cookbook

Doug's Yummy Tiramisu

2012-08-23T15:22:00.000-04:00

Doug's Yummy Tiramisu

6 egg yolks
1 ¼ cups sugar
1 ¼ cups mascarpone cheese *
1 ¾ cups heavy or whipping cream
2 packages (3 oz. each) ladyfingers
⅓ cup coffee liqueur
Sweetened whip cream *
Unsweetened cocoa powder for garnish
Chocolate curls for garnish

Combine egg yolks and sugar whip until lemon color (1 min.) Place on top of double boiler over boiling water. Reduce heat to low, stirring constantly for 8-10 min. Remove from heat, cool to room temp. Add mascarpone cheese beating well. Whip heavy cream until stiff peaks form. Fold into egg yolk mixture, set aside.
Line bottom and side of 3-quarter bowl with ladyfinger halves. Brush with coffee liqueur. Spoon half egg yolk mixture enough. Cover with ladyfingers sprinkle with cocoa. Repeat above to add another layer. Chill overnight.
Garnish with sweetened whip cream, cocoa, chocolate curls before serving.

10/12 servings

*Substitute for mascarpone cheese:
Combine 1 pkg. (8 oz.) cream cheese, ¼ cup sour cream, 2 Tbsp whipping cream. Mix until blended and fluffy.

*Sweetened whip cream:
½ cup whipping cream. 1 Tbsp confectioners sugar, ¼ tsp vanilla extract. Whip until stiff peaks form.

Pizza in a Pizza

2011-12-11T11:36:00.001-05:00

Ingredients:
2 cans refrigerated pizza dough
1 jar of your favorite pizza sauce
2 cups shredded Mozzarella cheese
¾ cup shredded Mozzarella cheese
¾ cup shredded Monterey Jack cheese
¾ cup shredded Cheddar cheese
¾ cup shredded Provolone cheese
2T grated Parmesan cheese
2T grated Romano cheese
Toppings of your choice

1.Preheat oven to 475° F.
2.On a lightly floured surface, unroll pizza dough. Using a rolling pin dusted with flour, roll dough to ¼" thickness. Place dough in well-greased 12" perforated pizza pan. Trim dough with knife or pizza wheel to fit inside diameter of pan. Pierce dough with fork every ½" to prevent air bubbles.
3.Pre-bake dough for 5 minutes. Remove crust from pan and place on wire rack to cool.
4.Repeat step 2 for remaining uncooked dough, but this time trim excess dough by rolling a rolling pin over the top edge of the pan to form a lip on the crust. Pierce with a fork as stated above.
5.Combine cheeses (reserve 2 cups of mozzarella for the top) in a bowl and distribute evenly on the dough.
6.Place pre-baked crust in the center on top of the cheese blend.
7.Spread ½ cup of pizza sauce to edge of pre-baked crust.
8.Distribute toppings evenly on top crust starting with meats then vegetables.
9.Cover with remaining 2 cups of mozzarella cheese.
10.Bake for approximately 12-15 minutes or until cheese is melted and golden brown.
11.Remove from pan, cut and serve.

New England Pumpkin Pie

2011-12-11T11:23:00.001-05:00

From One Pie Can:

1 can ONE PIE pumpkin
1 Tbsp cornstarch
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp salt (scant)
1 ½ Tbsp butter (melted
1 ½ cups milk
or 1-12 oz can evaporated milk
1 cup sugar
⅛ cup molasses
2 eggs (beaten)

Sift sugar, cornstarch, salt, cinnamon, ginger, nutmeg together. Mix this with contents of one can ONE-PIE pumpkin. Add eggs, beaten, melted butter, molasses, milk. Add dash of lemon juice (if desried). Line a 9” pie plate, pour in contents, preheat oven and bake at 450° for 15 min. Then reduce to 350° and continue to bake for 50 min.

Coconut-Pecan Chocolate Bars

2011-12-04T09:44:00.001-05:00

Coconut-pecan chocolate bars

"Let all the angels of God worship this cookie."

If you like, toast 1 cup of the coconut flakes on a rimmed baking sheet in a 350-degree oven for 10 minutes or until lightly browned.

3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) unsalted butter, melted

1/4 teaspoon kosher salt

1 1/2 cups semisweet chocolate chips

2 cups sweetened flaked coconut

1 cup finely chopped pecans

1 can (14 ounces) sweetened condensed milk

1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan. Line it with parchment paper.
2. In a bowl, combine the graham cracker crumbs, butter, and salt. Mix well and press the mixture into the bottom of the pan.
3. Sprinkle the chocolate chips evenly on top, then add the coconut and pecans. Drizzle the mixture with the condensed milk.
4. Bake for 25 minutes or until lightly browned. Remove from oven and let cool completely. Make 3 lengthwise cuts and 7 crosswise cuts to form 32 rectangles.

Crustless Quiche

2011-12-03T17:45:00.001-05:00

Crustless Quiche

Butter (for the dish)
1 tbsp butter
1 onion chopped
1 cup fresh skim-milk ricotta
2 tbsp chopped fresh parsley
5 eggs lightly beaten
salt and pepper to taste
4 medium vine or plum tomatoes cored and thinly sliced
½ cup shredded mozzarella

1. Set oven to 375° Butter a 9” glass or ceramic pie pan
2. Set skillet over medium heat, melt butter, Add the onion and cook over medium heat, stirring often, for 5 min. set aside and let cool.
3. In a bowl combine the ricotta, parsley, eggs, salt, pepper, Stir in the onion. Spread mixture in dish. Arrange the tomatoes overlapping on the top. Sprinkle with mozzarella.
4. Bake for 40 to 45 min. or until the edges are lightly browned and the filling is set in the center. Cool for 5 min. the cut into wedges. Serve warm or at room temperature.

Pumpkin Bread Recipe from Bobby Flay

2011-11-17T12:52:00.001-05:00

Makes 1 (9-inch) loaf
4 tablespoons unsalted butter, softened, plus more for the pan
1 3⁄4 cups all-purpose flour
1⁄2 teaspoon fine salt
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon freshly grated nutmeg
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cloves
1 1⁄2 cups sugar
1⁄4 cup vegetable oil
Scant 1 cup canned pumpkin puree, not flavored pie filling
2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch
loaf pan.
2. Whisk together the flour, salt, baking soda, baking
powder, cinnamon, nutmeg, allspice, and cloves in a
small bowl.
3. Beat the butter, sugar, and oil on high speed in
the bowl of a stand mixer fitted with the paddle
attachment, scraping down the sides and bottom of
the bowl a few times, until light and fluffy, about
1 minute.
4. Add the pumpkin puree and mix until combined.
Add the eggs, one at a time, and mix until just
incorporated. Mixing on low speed, slowly add the
flour mixture and 2⁄3 cup water and mix until just
combined.
5. Spread the batter into the prepared pan
and bake until a toothpick inserted into the center
comes out clean, 1 hour to 1 hour 15 minutes. Let cool
in the pan on a wire rack for 10 minutes. Remove
from the pan and let cool completely.

APPLE BREAD

2011-10-28T05:20:00.000-04:00

1/4cup shortening

2/3 cup sugar
2 beaten eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda

1 tsp. salt
2 cups grated raw apple

1/2 cup chopped walnuts

2 tsp. lemon rind

Cream sugar and shortening. Add the eggs. Beat well. Sift the flour and ingredients; except the nuts and the peel. Blend in with egg mixture. Add the nuts, apples and the peel Blend in with the egg mixture. Add the nuts, apples and the peel. Bake in a greased and floured pan at 350 for one hour. Cool before slicing.

Debbie Cook

GREEN CUCUMBER RELISH

2011-10-28T05:17:00.000-04:00

7 large green cucumbers (peeled and seeds removed)

Dressing:

3 cups vinegar

1 cup water
3 cups white sugar

1/2 cup flour
5 large onions, chopped
3/4 tsp. turmeric

1 tsp. mustard
1 Tbsp. celery seed sprinkle of red pepper

Peel, cut and remove seeds from cucumbers. Chop onions and sprinkle with pickling salt. Let stand for 2 to 5 hours. Mix all dressing ingredients together in saucepan and boil 5 minutes, stirring so it won't stick. Add cucumbers and onions. Boil 10 minutes. Pour into sterile bottles and seal.

Lillian Hallam

FRUIT AMBROSIA

2009-11-24T15:27:00.001-05:00

2 pints sour cream (32 oz.)
1/2 bag miniature marshmallows

1/2 bag (7 oz) shredded coconut
1 large can fruit cocktail
2 medium cans pineapple chunks

2 small cans mandarin oranges
1 jar maraschino cherrys

Drain fruit thoroughly. Mix all ingredients and let set overnight in refrigerator.

Frances Peabody

BOURBON BARBECUE FRANKS

2009-11-24T15:26:00.003-05:00

2 Tbsp. finely chopped onion

1 Tbsp. margarine or butter

1/2 cup ketchup
1/3 cup brown sugar

3/4 cup Bourbon
1 pound regular franks (not skinless)

Cook onion in butter until tender. Add ketchup, brown sugar and bourbon. Blend together. Cut franks on the bias into bite size pieces. Add the franks to the sauce and simmer uncovered for about 25 minutes or until sauce begins to glaze. If sauce gets too thick add more bourbon. Serve with toothpicks to pick franks up with.

Pauline Eaton

SWEET SAUSAGE & KIELBASA

2009-11-24T15:26:00.001-05:00

1 can pineapple chunks· reserve juice
1 jar maraschino cherries· reserve juice
green peppers
italian sausage kielbasa
mixture of corn starch with water

1/2 tsp. each of ginger, nutmeg & cinnamon

In fry pan, cook sausage, kielbasa & l./2 cup water. Boil down, add peppers and cook just a little (don't let peppers get too mushy). Remove meats and peppers. To pan add juices, com starch and water. Add 1/2 tsp. each of ginger, nutmeg and cinnamon. Add pineapples and cherries and mix everything together.

Sandy Nicholls

DEEP FRIED ZUCCHINI

2009-11-24T15:25:00.001-05:00

1 cup flour
1 tsp. baking powder

1 tsp. salt
2 tsp. dry italian salad dressing mix
2 eggs beaten

2/3 cup milk
1 Tbsp. oil
Zucchini peeled and sliced about 1/4 inch

Sift dry ingredients together. Add milk, eggs and oil. Beat until smooth. Dip zucchini and deep fry at 375 until brown, turning once during cooking.

Sandy Nicholls

MICKEY'S DELIGHT

2009-11-24T15:24:00.003-05:00

2 - 12 ounce containers cream cheese
1 - 8 - 12 ounce bottle cocktail sauce
6 ounce can small shrimp
8 ounce package mozzarella cheese
1 green pepper diced
1 bunch scallions, diced
1 package stone ground wheat crackers

In a 10 ounce diameter plate, spread the cream cheese to a uniiform layer. Shake cocktail sauce, then spread over cream cheese. Drain shrimp, sprinkle over cocktail sauce. Layer mozzarella cheese, scallions, and pepper. Run a line of crackers along the edge of the delight.

Nancy McKenzie

COLE SLAW

2009-11-24T15:24:00.001-05:00

3 Tbsp. oil
3 Tbsp. vinegar

1 tsp. salt
1/2 tsp. pepper

3 Tbsp. sugar
3 dashes garlic juice
2 cups shredded cabbage

1 onion, grated
1/2 cup pimento, finely chopped

1/4 cup fresh shredded parsley 1/4 cup chopped bell pepper

In small bowl mix together the oil, vinegar, salt, pepper sugar and garlic juice. In large bowl combine cabbage, onion, pimento, parssley and pepper. Add dressing mix to cabbage mixture and coat well. Chill for several hours to 1 day ahead of time for best flavor.

Kathy Norinkavich

SAUSAGE AND CHEESE CANAPES

2009-11-24T15:23:00.003-05:00

1 pound Jones sausage tube, thawed
8 ounces Velveeta cheese
garlic salt/powder

party rye bread

Thaw sausage and mix in bowl with cubed Velveeta cheese and seasonings. Spread on party rye slices and place on cookie sheet. Bake at 450 for 5 - 10 minutes until brown. Can be frozen prior to baking.

Cindy Conant

CAROL ANNE'S CHICKEN WINGS

2009-11-24T15:23:00.001-05:00

5 pounds chicken wings
1· 5 ounce bottle soy sauce

1 cup white sugar
1 cup light brown sugar

1 clove garlic

Mix all ingredients together, place in baking dish and marinate overnight. Bake at 325 for two hours.

Caral Anne Bograd

BROCCOLI CHEESE SQUARES

2009-11-24T15:22:00.001-05:00

2 packages chopped, thawed broccoli
8 ounces mushrooms
2 cups shredded cheddar cheese

1/3 cup chopped onion
2 cups Bisquick
1/2 cup cold water
1/4 cup grated parmesan cheese

1 tsp. salt
1/2 cup milk
4 eggs

Grease 13 x 9 baking dish. Mix Bisquick, 1/2 cup shredded cheese and water. Dip hands in Bisquick and press mixture into baking dish and 1/2 way up sides. Layer broccoli, mushrooms, onions and cheeses on top. Mix all remaining ingredients and pour evenly over broccoli. Bake at 400 25 - 30 minutes.

Laurie Peabody

SPINACH DIP

2009-11-24T15:21:00.001-05:00

1 cup sour cream

1 cup mayonnaise
1 small onion, chopped fine

dash garlic salt
1/4 tsp. dill
1 package frozen, chopped spinach
1 package Knorrs leek Soup Mix

Cook spinach and squeeze out water. Let cool. Mix all ingrediients and chill for 3 hours. Hollow out the middle of pumpernickel or marble rye bread and fill with spinach dip. Cut up bread pieces into 1/2-inch chunks and use for dipping.

Laurie Peabody

SHRIMP APPETIZER

2009-11-24T15:20:00.001-05:00

1 can baby shrimp (or chopped up cooked shrimp)
16 ounce cream cheese, softened
1 jar cocktail sauce

crackers

Spread softened cream cheese on plate or tray. Top with cocktail sauce and shrimp. Use crackers to scoop up. Delicious, fast and easy.

Pam Plante

MEATBALLS

2009-11-24T15:19:00.001-05:00

2 pounds hamburg

1 cup breadcrumbs

2 eggs
6 Tbsp. soy sauce

1/4 tsp. pepper
1/2 tsp. garlic powder

1/2 cup ketchup
2 Tbsp. minced onion

Sauce:
1 can jellied cranberry sauce
1 - 12 ounce bottle chili sauce
2 Tbsp. brown sugar
1 1/2 Tbsp. lemon juice

Mix meatball ingredients and form into bite size balls. Place in 9 x 13 pan. Mix sauce ingredients and pour over meatballs. Bake at 350 45 - 60 minutes.

Kathy Parker

A.F.'S STUFFED MUSHROOMS

2009-11-24T15:18:00.001-05:00

1 pound medium mushrooms (about 18)
1/4 cup butter, melted
1/4 cup green onions, chopped fine
1/4 cup green pepper, chopped fine
1 cup herb seasoned stuffing

1/4 cup water, white wine, or sherry

Wash mushrooms and remove stems. Dip caps in melted butter and place upside down in shallow baking pan. Finely chop 1/4 cup stems and saute with peppers and onions in butter. Add water or wine. Lightly stir in stuffing. Spoon mixture into mushroom caps. Bake at 350 until hot, about 10 minutes.

Frances Peabody

STUFFED MUSHROOMS

2009-11-24T15:17:00.001-05:00

1/2 stick butter

bread crumbs

small onion
parmesan cheese

dash red wine

mushrooms

Finely chop the onion and mushroom stems. Saute onion and mushroom in butter. Add bread crumbs and wine. Use teaspoon to spoon mixture into the mushroom caps. Sprinkle with parmesan cheese. Broil 10 minutes before serving.

Kathy Parker

BOLOGNA BUNS

2009-11-24T15:16:00.001-05:00

1/2 pound bologna

1/3 pound cheese

2 Tbsp. mustard
1/4 cup miracle whip

1 Tbsp. onion
2 Tbsp. sweet pickle relish

Grind bologna and cheese. Mix with the remaining ingredients. Fill hamburg rolls. Wrap individually in foil, bake 25 minutes at 325

Doug Peabody

MEXICAN ROLL-UPS 10 soft tortillas 1 jar jalapeno peppers, drained small tub light cream cheese fresh hot green chili peppers, de-seeded 1 package Hidden Valley Ranch Salad Dressing red bell pepper Mix cream cheese and salad dressing. Mince peppers. Drain well. Spread cream cheese on tortilla, then spread peppers in a thin layer. Roll up and cut into 1-inch pieces. Secure with toothpick. Be sure to wear gloves as pepper juices will sting the skin. Deb Urbanski CHEESE FONDUE BAKE 3 eggs, separated 3 slices bread, crumbled 2 cups grated cheese 1 tsp. mustard 1 cup scalded milk salt and pepper Separate eggs. In baking pan put egg yolks, milk, cheese, bread salt & pepper. Beat egg whites until stiff. Fold into baking pan. Bake 325 for 30 - 35 minutes or until knife is clean. Kim Potts SWEET & SOUR MEATBALLS 1 pound hamburg 1/2 cup bread crumbs 1/4 cup milk 1 small minced onion 2 shakes garlic powder 1/4 cup molasses 1/4 cup cider vinegar 1/4 cup ketchup Mix first 5 ingredients together. Roll in flour. Fry in butter. Mix molasses, vinegar, ketchup and pour over meatballs. Let simmer 10 minutes. Kim Potts 8 LAYER BEAN DIP 16 ounce can refried beans 4 ounce can diced green chilies 16 ounce sour cream 1 chopped tomato 1/2 chopped red or green onion 1 cup guacamole dip 4 ounce can chopped black olives 1 cup grated cheddar cheese 1 jar salsa In a shallow 12 inch pan layer the first 8 ingredients as listed. Garnish with salsa and serve with tortilla chips. Cindy Conant TERIYAKI CHICKEN WINGS 5 pounds chicken wings 1 1/2 cups light brown sugar, packed 1 Tbsp. garlic powder 5 ounce teriyaki sauce 1/2 tsp. ground ginger Mix all ingredients together, place in glass baking dish and refrigerate overnight. Bake at 375 for 40 minutes turn wings, cook until brown. Total cooking time 75 - 90 minutes. Barbara Beonitz HOT CHEESE DIP 1 cup shredded swiss cheese 3/4 cup mayonnaise 1/4 cup chopped onion Mix ingredients, bake at 350 for 20 minutes until light brown on top. Skim off any excess liquid on top, serve with Triscuits. C. Qillis EASY MEATBALLS 1- 5 pound bag Mama Lucia precooked meatballs 2 - 12 ounce jars chili sauce 1 - 17 ounce jar (or bigger) grape jelly Mix chili and grape jelly together until smooth. Coat meatballs with sauce. Heat in oven at 375 for 45 minutes or crockpot for 1 hour, high heat until warm. Sue Zehner SHRIMP BALL 8 ounce softened cream cheese 2 cans drained shrimp 1 Tbsp. horseradish 1 cup ketchup 1 tsp. lemon juice dash tabasco sauce 1 box wheat thins Mix one can shrimp with cream cheese. Form into ball, refrigerrate. Mix horseradish, ketchup, lemon juice and tabasco, then stir in shrimp. Pour over shrimp ball. Serve with wheat thins. Sue Zehner ARTICHOKE CHEESE DIP 2 - 15 ounce cans artichokes in water cut up 1 cup parmesan cheese 2 cups shredded mozzarella cheese 1 tsp. garlic powder small amount of minced onion dash of tabasco 1 cup mayonnaise Large bag of dipping Fritos Mix all ingredients (drain artichokes first) together. Place into a quiche dish. Bake at 350 for 30 minutes. Serve with king size Fritos. Suzanne Borkowski CRAB DIP 8 ounces cream cheese 1 Tbsp. worcestershire sauce 1 can shredded crab 3 tsp. mayonnaise dash of lemon juice garlic or onion powder Mix all ingredients and place in oven safe baking dish. Heat at 350 for 30 minutes or until it bubbles. Bemadette Lucas KATHY'S STUFFED MUSHROOMS 6 italian sausages (1 lb.) 3, 8-12 oz. baskets of mushrooms 1 egg 3/4 cup italian bread crumbs 1 tsp. oregano 1 tsp. parsley garlic salt, salt and pepper to taste 3/4 cup freshly grated parmesan cheese Wash and remove stems from mushrooms. Set aside. In a bowl remove sausage from casings and mix with egg and other ingredients. Mix well. Spoon mixture into mushroom caps. Bake at 350 for 30 minutes. Drain juice 15 minutes into baking so it does not spill over. Serve hot. Kathy Norinkavich RYE BREAD WITH CREAM CHEESE & CUCUMBERS 12 ounce cream cheese 1 package mild Good Seasons Italian Dressing Mix Rye bread cucumbers paprika olives or pimentos Mix cream cheese and italian dressing. Whip until smooth. Spread on rye bread. Cut bread in squares or rounds. Add one slice peeled cucumber to each. Garnish with paprika. Top with olive or pimento. Use bread without seeds. Evelyn Noyes MARINATED MUSHROOMS 1 package large mushrooms 1 large onion chopped fine 1 bottle Ken's steak house dressing 2 Tbsp. oregano Wash mushrooms. Cut off ends and stems. Put mushrooms and onion in a large container. Add dressing to cover. Shake in the oregaano. Cover and shake container to mix well. Refrigerate for 24 hours. Evelyn Noyes SWEET & SOUR KIELBASA 1 or 2 kielbasa large jar red current jelly or apple jelly 2 heaping Tbsp. mustard 2 Tbsp. honey 1 or 2 cans chunk pineapple (drain off most of juice) Boil or brown kielbasa. Set aside to cool. Cut into pineapple size chunks. In separate pan boil jelly, then add mustard, honey and pineeapple. Heat to bubbling then add kielbasa, simmer and keep warm. Maureen Corbo CHEESE BALL 8 ounce cream cheese 8 ounce Wispride cheddar cheese 5 ounce Kraft bacon and cheese spread dash worcestershire sauce 1/8 tsp. garlic powder Let cheeses soften. Mix all ingredients well. Chill for 15 minutes before forming cheese ball. Roll in chopped walnuts. Refrigerate or freeze until ready to use. Michelle Zimmerman CHEESE SPREAD ON CRACKERS 10 ounce brick extra sharp cheese,shredded 1 medium minced onion 10 small stuffed green olives, minced 10 medium black olives, pitted and minced mayonnaise fresh ground pepper Mix all ingredients together adding enough mayonnaise to bind together. Spread on your favorite crackers. Best if made 4 hours or 1 day ahead to blend flavors. Keeps for 1 week covered in refrigerator. Amy Tremblay EASY DEVILED EGGS 6 hard boiied eggs 1/4 cup hot dog relish 3 Tbsp. mayonnaise 1/2 tsp. salt Shell hard boiled eggs and cut in half lengthwise. Remove egg yolks and mash. Blend with relish, mayonnaise and salt. Spoon into egg whites. Chill and serve. Betty Hurst :MARINATED CHICKEN WINGS 3 pounds chicken wings 1 large can frozen Awake orange juice 3/4 cup soy sauce Defrost orange juice, add soy sauce, blend well. Pour over chicken wings and let set one hour. Bake 325 for 1 hour. Can be served hot or cold. Robyn Hurst CRABBIES 1/4 pound butter 1 jar Kraft old english cheese spread 1 1/2 Tbsp. mayonnaise 1 1/2 tsp. garlic salt 17 ounce can crab meat 6 english muffins Bring butter and cheese to room temperature. Mix all ingrediients and spread on muffins. Freeze. Broil frozen muffins until brown and bubbly. Cut in quarters and serve hot. Ruth Trick MOMS BAKED BEANS 2 pounds yellow eye beans 1 large onion 1/4 pound salt pork 2 tsp. dry mustard 1/2 cup white sugar 1 tsp. salt 1/2 cup maple syrup Soak dry beans overnight in cold water. Par boil until skin curls. In crock pot place beans, onion and cubed salt pork. In small bowl mix mustard, sugar, salt and maple syrup. Add to crock pot. Add water to cover beans. Cook on high until done. Bertina Lawliss SPINACH DIP 8 ounce sour cream 1 package frozen spinach 1 package ranch dressing mix 2 loaves pumpernickel round bread Thaw, drain and squeeze water from spinach. Mix package of ranch mix into sour cream. Then mix with spinach. Remove center from one loaf of bread and fill loaf with dip. Cube removed bread and serve. Cube second loaf as needed. Jerry Moughan CONFE'ITI DIP 3 egg yolks 3 Tbsp. white vinegar 3 Tbsp. sugar 1 Tbsp. butter 8 ounces softened cream cheese 1 bell pepper chopped 1 small onion diced 1 jar pimento chopped Fritos In a double boiler cook egg yolks, vinegar, sugar and butter until thick. Blend in cream cheese, pepper, onion and pimento. Serve with Fritos. Jane Oelkers SHRIMP DIP 8 ounce cream cheese softened 4 ounce jar shrimp cocktail 1 tsp. lemon juice Mix all ingredients with electric mixer at medium speed until smooth. Janice Carey MEXICAN LAYER DIP 3 avocados 1/2 tsp. salt 1 cup sour cream 1 package dry taco seasoning 2 large onions chopped 1 can sliced black olives 1 cup shredded cheese 2 Tbsp. lemon juice 1/4 tsp. pepper 1/2 cup mayonnaise 2 cans jalapeno bean dip 3 tomatoes chopped 1 green onion chopped Combine avocados, lemon juice, salt & pepper and set aside. Mix sour cream, mayonnaise, and taco seasoning in small bowl, set aside. Spread the bean dip on the bottom of casserole dish. Cover with avoocado mixture, then sour cream mixture. Sprinkle chopped onions, tomato, olives, green pepper and shredded cheese on top. Doreen Plimpton KIDNEY BEAN DIP 1 1/2 cups kidney beans chilled 1/2 green pepper, chopped 1/2 medium onion, chopped 11/2 clove garlic, minced pinch dry mustard salt & pepper 1/4 tsp. horseradish 1/4 cup sweet relish 1/4 cup ketchup 1/4 cup mayonnaise 8 ounce cottage cheese Mix all ingredients and chill. Janice Carey CHEESE BALL 3 cups grated sharp cheese 1 - 6 ounce cream cheese dash garlic salt dash onion salt 1/2 tsp. celery salt 2 tsp. worcestershire sauce 2 Tbsp. mayonnaise 1/4 tsp. cayenne pepper 1/3 cup chopped olives chopped pecans or parsley Mix all ingredients except pecans or parsley. Make into ball and roll in pecans/parsley. Chill for 1 - 2 hours, serve with wheat crackers. Kathy Lucy HOT CRABMEAT DIP 1-6 ounce can crabmeat 1 cup sour cream 2 Tbsp. lemon juice 2 - 3 drops tabasco sauce 1 tsp. minced onion 1 tsp. garlic salt 11/4 cup mayonnaise 1/2 tsp. minced chives 1/8 tsp. salt 1/4 tsp. worcestershire sauce Drain crabmeat, pour lemon juice over crabmeat. Combine remaining ingredients and add to crabmeat and lemon juice. Place in saucepan and heat at low temperature. Serve hot with blue cheese crackers. Kathy Lucy SPINACH BALLS 2 heaping cups Pepperidge Farms stuffing mix 2 packages frozen, chopped spinach 4 eggs 2 onion, chopped 3/4 cup melted margarine 1/2 cup grated parmesan cheese 1 tsp. garlic salt 1/2 tsp. pepper 1/2 tsp. accent Cook spinach and drain. Mix all ingredients together and chill. Form into balls. Bake 15 - 20 minutes at 350. Mary Lee Stanton CHICKEN WINGS 5 pounds chicken wings 5 cloves garlic, chopped (or 1 Tbsp. garlic in a jar) 1 cup white wine 1/2 cup sweet rice wine vinegar 1/2 cup soy sauce 2 tsp. cayenne pepper 1/2 bottle tabasco sauce 1 bottle cajun style barbecue sauce Mix garlic, wine, vinegar, soy sauce and cayenne pepper. Pour over chicken in a baking dish. Bake at 300, turning wings frequently until cooked. Remove wings and put into a second baking dish. Mix tabasco and BBQ sauce with chicken wings, heat well and serve. Kathy Parker BOLOGNA BUNS

2009-11-24T15:13:00.003-05:00

CHICKEN WINGS

2009-11-24T15:13:00.001-05:00

5 pounds chicken wings
5 cloves garlic, chopped (or 1 Tbsp. garlic in a jar)
1 cup white wine
1/2 cup sweet rice wine vinegar
1/2 cup soy sauce
2 tsp. cayenne pepper

1/2 bottle tabasco sauce
1 bottle cajun style barbecue sauce

Mix garlic, wine, vinegar, soy sauce and cayenne pepper. Pour over chicken in a baking dish. Bake at 300, turning wings frequently until cooked. Remove wings and put into a second baking dish. Mix tabasco and BBQ sauce with chicken wings, heat well and serve.

Kathy Parker


3	cups graham cracker crumbs
3/4	cup (1 1/2 sticks) unsalted butter, melted
1/4	teaspoon kosher salt
1 1/2	cups semisweet chocolate chips
2	cups sweetened flaked coconut
1	cup finely chopped pecans
1	can (14 ounces) sweetened condensed milk