Mix cheddar cheese, bacon bits, mayo, worcestershire sauce and mustard together. Cut turkey slices in half. Top crackers with turkey and cheese mixture; place on cookie sheet. Bake at 400 for 5 minutes.
Bleu cheese dressing:
1/2 cup buttermilk or yogurt
2 T finely chopped onion
1 clove garlic, crushed
1/4 cup minced parsley
1 cup mayonnaise
1/2 cup bleu cheese, crumbled
2 T fresh lemon juice
1 t each salt and black pepper
Spread wing drumlets in a baking pan or a flat wire basket, if you want to prepare them on an outdoor cooker. Bake in a 450 degree oven about 30 minutes until crispy and brown. May be done ahead, but do not refigerate while holding them.
In a large skillet, combine the butter, brown sugar, 1 t lemon juice and tabasco. Toss cooked wings in this sauce until they're glazed over.
The day before serving, mix all ingredients for bleu cheese dressing and refrigerate over-night to allow flavors to marry.
Serve hot wings with dressing and celery sticks. This is messy, but delicious.
In a freezer bag, mix Red Devil with salad dressing. Keep 1 cup for basting and dipping. Add chicken wings to bag, seal and refrigerate at least 2 hours, turning bag several times. Bake at 350 degrees for 45 minutes or until done, or grill wings over low fire, basting with reserved sauce. Serves 6 to 8.
Combine all ingredients except wieners; heat, stirring, until sauce comes to a boil. Add wieners and heat through - serve in a chafing dish. Makes 4 to 5 dozen.
Place a slice of cheese on cracker. Dab a little mustard on cheese then place slice of ham on top.
Place eggs in quart jar. Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan. Heat but do not allow to boil. Pour hot liquid over eggs. Cool, then cover and refrigerate overnight or longer, if desired. Makes 6 eggs.
Put franks in a large pan and cover with water. Bring to a boil. Pour off water and rinse in cold water. Put in large pan and boil again for 5 minutes. Pour off water and rinse franks again.
Mix peppers and franks in glass jar. Add juice of peppers.
Mix together in pan:
1/4 c salt
2 cups white vinegar
2 cups water
1 clove garlic
Bring to a hard boil and pour over franks and peppers in jar. Seal jar and let set overnight or 24 hours.
In a bowl, combine the sausage, egg, crumbs, milk and sage; mix well. Shape into 1" balls.
In a skillet over medium heat, brown meatballs; drain. Combine remaining ingredients; mix well. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until centers of meatballs are no longer pink. Yield: 2 dozen.
Mix together and roll in chopped pecans.
Mix all together. Make into 4 balls. Roll in chopped nuts.
Mix all together (run through food grinder). Make log roll. Roll in chili powder.
Let velveeta and cream cheese stand at room temp until soft and easy to work with. Place velveeta between two pieces wax paper and roll out as you would pie dough. Spread cream cheese over the top of this. Sprinkle remaining ingredients over cheese pizza style. Roll up like you would a jelly roll and sprinkle nuts on outside. Wrap in foil and chill until ready to slice.
Mix all ingredients.......save 1/4 of beef to cover cheese ball.
Mix together. Roll in 1 T paprika and 1 T chili powder
Mix all ingrediants together. Make into ball. Roll in chopped pecans. Refrigerate. Makes 2 cups.
Heat oven to 375 degrees. Separate dough into 4 rectangles, firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7X5" rectangle.
Place one ham slice and one cheese slice on each rectangle. Fold dough in half over filling; press edges to seal.
Bake for 10 to 13 minutes. Four sandwiches.
Blend cream cheese, onion, horseradish and worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices, slightly overlapping on an 18" piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into 1" slices.
Soften cream cheese and mix with sauce and accent. Mix in mayonnaise, beef, onions and olives. Spread on flour tortillas, roll and cut into 1 inch slices.
For each serving, spread dressing or mayonnaise and salsa on tortilla; sprinkle with cheese. Top with lettuce and meat; roll up.
Wrap each tortilla in plastic wrap. Refrigerate.
For hot roll-ups, prepare as directed except omit lettuce. Wrap each tortilla in paper towel. Microwave on HIGH 1 minute to 1 minute 15 seconds or until thoroughly heated.
Grate cheese, add butter and let stand until soft. Add pepper, sauce, and flour. Mix well. form into rolls about the size of a quarter. Chill. When ready to use, cut in 1/4 chips, brush tops with egg white and sprinkle with seasame seeds. Bake at 375 degrees 12 to 15 minutes. About 5 doz yield.
Melt butter, stir in oregano, garlic salt, basil and pepper flakes. Heat 1 minute. Pour over popcorn in large bowl. Sprinkle with pamesian cheese. Toss lightly until coated.
Melt almond bark and pour over popcorn. Spread on wax paper to cool.
Mix all ingredients together in a container with a lid. Turn container every 15 minutes for 1 hour.
1 - 6 oz pkg small cheeze crackers
1 - 8 oz can walnuts
2 - 6 oz pkgs corn chips
2 - 6 oz cans pecans
2 cans toasted cocoanut chips
1 small pkg popcorn (popped)
In a sauce pan:
1/2 lb melted butter
1 clove garlic - crushed
1 t salt
6 drops tabasco sauce
1/2 t garlic salt
1 T worcestershire sauce
1 t curry powder
Pour saucepan mixture over roasting pan ingredients. Bake at 250 degrees for 1 hour, stirring occasionally. Yield - A Lot!
Place cereal, popcorn, pretzels and nuts in 15 x 10 x 1" baking pan. Sprinkle evenly with salad dressing mix. Mix remaining ingredients; toss with cereal mixture. Bake at 300 for 30 minutes, stirring after 15 minutes. Cool. Makes about 8 cups.
Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings. Gradually add cereals, nuts and pretzels. stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container. Makes 10 cups.
To make it hot and spicy, use 1/4 cup margerine or butter, 1 T worcestershire sauce, 2 to 3 t hot pepper sauce and 1 1/4 t seasoned salt
9 cups of Rice Chex Cereal
white chocolate chips
1 stick butter or margarine
lemon juice powder
Put chex cereal in very large bowl. In a different large bowl, place white chocolate chips and butter or margarine. Microwave on high 2 minutes and stir. Continue on high for 2 more minutes and stir. Microwave for an additional 2 minutes & stir. This will make a total of 6 minutes in the microwave. (Some microwaves cook hotter, so be sure not to over cook - in my microwave I could have gotten by with four minutes cook time) Pour melted mixture over cereal. Stir well, making sure each piece is coated. Pour Chex mixture into a bag with powdered sugar and lemon juice powder. Shake bag well so that all pieces are covered with powdered sugar mixture. Pour onto a large cookie sheet and let air dry for 10 minutes.
Combine dressing and dill weed. Add cereal and mix. Drizzle oil and mix. Place in brown paper bag and shake. Leave for two hours.
Top cracker with cheese, jalapeno and salsa. Cover with second cracker. Microwave 10 to 15 seconds on High or until cheese is slightly melted.
Top cracker with spaghetti sauce and cheese; sprinkle with oregano. Microwave 12 at a time on High 45 to 50 seconds or until cheese melts.
Cook sausage and hamburger with seasonings and onions until all most done. Add pizza sauce and cook down. Hollow out buns, add meat mixture, sprinkle with cheese and peppers. Heat in oven until cheese melts.
Heat griddle or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in two batches.
Beat eggs with half and half, nutmeg and pepper. Add 1 T butter to the griddle and melt. Turn 4 slices of bread in batter, then add to griddle. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the mustard covered covered bread. Add ham. Then add turkey to the cranberry covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut from corner to corner.
Heat cyrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.
pork tenderloin, cut into 1/2" slices
eggs, beaten with a little milk added
crackers, crushed and seaoned with salt, pepper and garlic
onions, chopped or sliced
sliced dill pickles
ketchup, mustard, and/or mayonnaise
Beat slices of pork with meat mallet until about the size of a small saucer. Coat with flour. Then dip in egg mixture. Place in cracker mixture, pressing to give a good coat on each side. Place in skillet of hot oil and cook until golden brown. Make sandwich as desired.