From Bob Dashiell, Kansas USA
CHEESE ENCHILADAS
2 pkg cream cheese (3 oz)
3 cups cheddar cheese
1 cup chopped red or green sweet pepper
1/2 tsp garlic powder
16 flour tortillas
2 medium tomatoes
3 cups monterrey jack cheese
2 cups salsa
1 cup chopped onion
1-1/2 tsp cumin
1-1/2 cup black olives
Set cream cheese out to soften. Shred jack and cheddar cheeses. Combine one cup of
each cheese with cream cheese, 1/4 cup salsa, bell pepper, onion and seasoning in a
large bowl. Mix well. Spoon 1/4 cup of mixture down center of each tortilla; roll and
place seam side down in 9 X 13 pan. Pour remaining sauce over enchiladas. Cover with
remaining cheese. Bake @ 350' for 20 minutes. Top with sliced black olives and
chopped tomato after removing from oven.
CHILI DIP
2 lbs. hamburger
3 Tablespoons dry onion (or 1 lg. fresh onion)
2 cans no bean chili
1 can diced Ro-Tel tomatoes w/green chilies
1-8 oz. carton sour cream
1 1/2 lbs. Velveta Cheese (cut into cubes)
garlic powder or garlic salt to taste
Brown hamburger with onion. Mix with chili, tomatoes, sour cream, cheese,
and garlic. Heat until cheese is melted, stirring occasionally until it is
hot.---Serve with tortilla
chips.
CHICKEN/BROCCOLI CASSEROLE
6 CHICKEN BREASTS
3 CANS CREAM OF CHICKEN SOUP
1 CUP MAYONAISE
1/4-1/2 TSP CURRY POWDER
2 TBL LEMON JUICE
2 PKG FROZEN CHOPPED BROCCOLI
DASH PAPRIKA
PARMESAN CHEESE
BOIL CHICKEN IN SALTED WATER FOR 1 HOUR OR SO. BONE AND BREAK INTO
BITE SIZE CHUNKS. THAW AND DRAIN BROCCOLI. LAY BROCCOLI ON BOTTOM
OF A 9 X 13 INCH PAN AND COVER WITH BONED CHICKEN. SPRINKLE WITH PA
PRIKA. MIX SOUPM MAYONNAISE, LEMON JUICE AND CURRY POWDER AND
POUR OVER CHICKEN. SPRINKLE WITH MORE PAPRIKA. BAKE AT 350' FOR 45
MINUTES. SPRINKLE WITH PARMESAN CHEESE AFTER REMOVING FROM OVEN.
HONEYBEAR BROWNIES
This has to be the best brownie recipe ever. The brownies are moist and
chocolaty,
wonderfully sweet with crunchy walnuts. The frosting is smooth and creamy with
just a
hint of honey. This recipe will find a place on your list of all time favorite
recipes. A true
heirloom that will be passed down through generations
1/3 CUP BUTTER OR MARGARINE
3/4 CUP SUGAR
1/2 CUP HONEY
2 TSP VANILLA
2 EGGS
1/2 CUP FLOUR
1/2 TSP SALT
1/3 CUP COCOA
1 CUP CHOPPED WALNUTS
CREAM BUTTER OR MARGARINE AND SUGAR IN A SMALL MIXING BOWL;
BLEND IN HONEY AND VANILLA. ADD EGGS, ONE AT A TIME, BEATING WELL
AFTER EACH ADDITION. COMBINE FLOUR, SALT AND COCOA; GRADUALLY ADD
TO CREAMED MIXTURE. STIR IN NUTS.
POUR INTO GREASED 9 X 9 X 2 PAN. BAKE @ 350' FOR 30 MINUTES.
COOL.
FROST WITH CREAMY BROWNIE FROSTING.
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CREAMY BROWNIE FROSTING
3 TBL BUTTER
3 TBL COCOA
3/4 TSP VANILLA
1 CUP CONFECTIONER'S SUGAR
1 TBL MILK
1 TBL HONEY
CREAM BUTTER AND COCOA IN SMALL MIXING BOWL; ADD VANILLA AND
CONFECTIONER'S SUGAR. BLEND IN MILK AND HONEY; BEAT UNTIL MIXTURE
REACHES SPREADING CONSISTENCY. SPREAD ON BROWNIES.
LAYERED DESSERT
by Deloris Russell, VA Med Ctr
CRUST:
1 CUP FLOUR
1 STICK MARGARINE
1 CUP PECANS
FILLING:
1 CUP POWDERED SUGAR
1-8 OZ PKG CREAM CHEESE
1 LARGE CONTAINER OF COOL WHIP
1 EA PKG INSTANT CHOCOLATE AND VANILLA PUDDING.
MIX 1 CUP FLOUR, 1 STICK MARGARINE & 1 CUP PECANS AND PRESS FIRMLY
INTO 9 X 13" PAN. BAKE 20 MIN @ 350'. COOL COMPLETELY.
MIX 1 CUP POWDERED SUGAR, 1-8 OZ PKG CREAM CHEESE AND 1/2 LARGE
CONTAINER OF COOL WHIP. SPREAD ONTO COOLED CRUST.
MIX 1 SMALL PKG INSTANT VANILLA PUDDING AND 1 SMALL PKG INSTANT
CHOCOLATE PUDDING WITH 2-1/2 CUPS MILK. SPREAD ON CREAM CHEESE
LAYER.
SPREAD REMAINING COOL WHIP OVER TOP. SPRINKLE WITH NUTS OR
CHOCOLATE CURLS.
YOU CAN VARY THIS DESSERT BY USING BUTTERSCOTCH PUDDING IN PLACE
OF THE CHOCOLATE OR WHATEVER KIND OF PUDDING YOU LIKE.
PUPPY CHOW
1 stick butter
1 bag milk chocolate chips
powdered sugar
1 box CRISPIX cereal
1 cup peanut butter
Melt together, on medium heat, peanut butter, butter, chocolate chips. Pour
over CRISPIX, in large bowl. Mix together, and sift powdered sugar over it.
Sift and mix powdered sugar until it begins to become white.
FRESH STRAWBERRY PIE
Baked pie crust
Blend:
1 Cup sugar
1/4 Cup cornstarch
dash salt
1 Cup water
1/4 crushed berries
red coloring
Blend together and cook slowly until boiling. Boil 1 minute-cool slightly and
pour 1/3 into
bottom of crust. Put in berries and pour sauce over. Chill. Top with whipped
cream.
VEGIE BARS
2 Cans crescent roll dough
1/2 C Sour Cream
1 env. Ranch dry mix
3/4 C mayonnaise
2 (8-oz.) pkg cream cheese
3/4 C each: chopped broccoli and cauliflower, diced tomato, grated carrots,
sliced green
onion, green pepper, chopped apple and shredded cheese of your cholce
Cover bottom of 11 x 17" cookie sheet with unrolled sheets of crescent dough,
patting
and stretching to fit. Bake in 350' oven for 7-8 minutes or until lightly
brown. In mixing
bowl combine mayo, cream cheese, sour cream, and dressing mix. Spread over
crust
in pan. Combine veggies and shredded cheese. Toss to mix; distribute evenly
over
cheese mixture. Cover with plastic wrap and press vegetables into cheese.
Chill, cov-
ered 3-4 hrs. Cut into bars and serve. Makes 36 small bars.
Western Style Beans
2-15 Oz Cans Chili Beans
1 Large onion, chopped
6-8 oz Cheddar cheese, grated
1 Tbl Green Taco Sauce
1/2 Tsp Garlic Salt
1/2 Tsp Cumin
1 Small can Chopped Green Chiles
Heat beans over moderate heat. Add taco sauce, garlic salt, and cumin.
Add the chopped onion and put in half the diced chiles; you may want to add
some more later. Grate the cheese and add it to the beans stirring it in slowly
until
completely melted. (You may want to experiment with the onions, cheese, chiles
and taco sauce. Its this combination that makes the dish.)
YAMBOREE PIE
8 CUPS YAMS, COOKED AND MASHED
2 STICK BUTTER, MELTED
1 TSP SALT
4 TSP VANILLA
4 CUP SUGAR
3 CUP MILK
8EGGS
4 tsp CINNAMON
2 tsp ALLSPICE
MIX WELL AND POUR INTO UNBAKED PIE SHELL. BAKE AT 350' FOR 1 HOUR.
THIS MAKES 4 PIES