ONION-POTATO AU GRATIN

3/4 cup water

1/2 cup French onion sour cream dip
1 cup mashed potato flakes
1 tbsp chopped green chiles, optional
1 1/2 tbsp butter
1/4 cup shredded Cheddar cheese
Additional shredded Cheddar cheese for topping

Spray an 8-inch pie plate  or a small casserole dish with nonstick cooking spray.

In a medium saucepan, bring the water to a boil. Stir in the dip and mix well. Remove from the heat and add the potato flakes and the green chiles, if using. Mix together well.

Spoon the mixture into the prepared pie plate. Top with the melted butter and the 1/4 cup of cheese. Broil 4 to 6-inches from the heat for less than 5 minutes until the cheese is bubbly and golden brown. Remove from broiler and sprinkle with additional cheese.

Cut into 4 wedges for serving.

File Photo for Reference Only.

FRUIT-CHEESE DIP

 

1 pkg (8-oz) Neufchatel cheese, softened

1 small banana, mashed
1/4 tsp ground nutmeg
1/2 cup canned crushed pineapple, well drained
Apple wedges, pear wedges, strawberries, banana pieces, etc for dippers

In a small mixing bowl, stir together Neufchatel cheese, banana, and nutmeg until smooth. Stir in the crushed pineapple. Cover and chill. Serve with fresh fruits as desired. May also be served with angel food or pound cake cubes as dippers.

Note: File Photo

SOUTHERN COATED PECANS

1 cup sugar

1/2 cup cold water
3/4 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 lb pecan halves

In a 2-quart saucepan combine the sugar, water, salt, vanilla, and cinnamon. Cook this mixture for 10 minutes or until bubbles cook down. Add the pecans and stir until all the pecans are coated. Continue stirring until syrup turns to sugar. Pour onto a cookie sheet and separate. Allow to cool.

Note: File Photo

OLD RECIPE CLIPPING FOR HOT CROSS BUNS

NOTE: This old recipe is not a quick one. It doesn't take a lot of your time but requires time for the dough to rise. These buns will not be table ready in an hour! This is a recipe my late mother clipped from an article in her local hometown newspaper probably in the 60s.  Even though it is not currently the Lenten season as the article states, I thought I would share this clipping since it is still clear enough to read in the picture.  To enlarge, click on the picture.

TACO MEATBALL SUBS

1 pkg (1 oz) taco spices and seasoning mix

1 1/2 lbs lean ground beef
2 tbsp plain dry bread crumbs
1 tbsp oil
1 can (14-oz) chili-style tomatoes, crushed, undrained
shredded lettuce
sub buns
shredded cheese for topping
salsa for topping, if desired

Combine 1 tablespoon taco spices, ground beef, and the breadcrumbs. Divide the mixture into 24 balls. Heat the oil over medium-high heat, add the meatballs and cook until browned, about 10 minutes. Drain if there is excess grease in the skillet. Add the tomatoes and the remaining taco spices to the meatballs in the skillet. Bring to a boil over high heat. Reduce heat to low and simmer 5 to 7 minutes until meatballs are cooked through.

To serve, split the sub buns and add 3 to 4 meatballs, shredded cheese, and lettuce. Add salsa, if desired. Or serve salsa on the side with some tortilla chips.

clipart

GRAPE ICE CREAM SODA

Make the kids a special drink by putting 1 or 2 scoops of vanilla ice cream in a tall glass.  Pour chilled grape soda over the ice cream.  Serve with a thick straw.

Note:  This also works great with Orange soda, Big Red soda, Strawberry Soda, or Root Beer for a root beer float.  These drinks are great for children's parties, when the kids want a special drink, or for holiday festivities.

Note: File Photo

CHARLIE'S CHEESE BALL

Note: This is a recipe from my old fashion recipe collection. It is printed in original form. Please note, however, this recipe requires chilling. Also, in the instructions it neglects to tell you to combine all ingredients except chopped pecans. 

1 pkg. Philadelphia cream cheese
1 6 oz. jar Kraft pimento cheese
2 tbsp. parsley flakes
2 tbsp. mince onions
1/2 tsp. Worcestershire sauce
2 tbsp. chopped pecans (may substitute finely chopped dried beef)

Mix all ingredients together; form into ball and refrigerate until mixture sets up.  Remove ball from refrigerator and roll in chopped pecans until covered.  Keep cool until served.

file photo 

BEEFY BARLEY SOUP

 

1 lb boneless beef sirloin, cut into bite-size pieces

1 tbsp dried basil

1/4 cup all-purpose flour

1/2 tsp salt

1 tsp freshly ground black pepper

1 tbsp canola oil

1 cup quick-cooking barley

1 can (14 1/2-oz) diced tomatoes with basil, oregano, and garlic (Italian-style)

1 cup peeled baby carrots sliced diagonally

1 cup low-sodium beef broth (or vegetable broth, if you prefer)

3 cups water

2 tbsp fresh chopped parsley for garnish, if desired

In a pie plate combine the basil, flour, salt, and pepper, dredge meat to coat.

Heat the canola oil over medium-high heat in a 4 to 5-quart Dutch oven; add the steak and cook until browned all over. Stir in any remaining flour mixture and continue stirring to avoid scorching. Stir in the tomatoes, including the juice, barley, carrots, broth, and water. Bring to a boil, reduce the heat, cover, and simmer for 10 to 15 minutes until the carrots and meat are tender.

Yield: 4 servings

Note: Top each serving with a sprinkle of fresh parsley, if desired.

Note: File Photo

1971 GENERAL MILLS PUMPKIN PUFF PANCAKES RECIPE

This is another recipe from the large collection of my late mother.  This little General Mills flyer was dated 1971.  Since it is Fall, the time of year traditionally thought of "Pumpkin Time," I thought this would be the appropriate time to share it.  Remember, however, that pumpkin is very healthy and should be part of your diet year-round!

 Click on the picture and it will enlarge so you can read it.

SPARKLING ORANGE ALMOND PUNCH

 

1 can (6-oz) frozen lemonade concentrate, thawed

2 cups cold water
1 bottle (1-oz) almond extract
2 (2-liter) bottles ginger ale, chilled
2 quarts orange sherbet, softened
1 orange, sliced thin, for garnish
Maraschino cherries, for garnish, optional

Combine lemonade concentrate, water, and almond extract in a pitcher or bowl.  Stir well then refrigerate until serving time.

Put scoops of the sherbet (using all) into a large punch bowl.  Add the chilled lemonade mixture to the punch bowl.  Slowly add the ginger ale; stir gently.

For a pretty presentation, float the orange slices and Maraschino cherries on top.

Yield: Approximately 6 1/2 quarts

file photo for reference