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BROCCOLI CHEESE SQUARES
recipe by Theresa C.
2 packages frozen chopped broccoli
3 large eggs
l cup milk
l teaspoon salt
l cup flour
l teaspoon baking powder
4 cups shredded cheddar cheese
2 tablespoons grated onion
Spray or grease jelly roll pan. Steam broccoli for 3 minutes. Cool and squeeze dry. Beat eggs and milk; stir in dry ingredients and blend well. Fold in broccoli, cheese and onions. Spread evenly into pan. Bake in preheated 350° oven for 25 to 30 minutes. Cool and cut into bite size pieces. Freezes well.
BROWN SUGAR SMOKIES
recipe by Mary T.
1 (16 oz.) package Lil' Smokies or other cocktail sausages
1 lb. bacon
1 cup brown sugar
Preheat oven to 350°. Cut bacon in half and wrap one strip around each sausage. Secure the wrapped sausage with a toothpick. Roll each piece in brown sugar until coated. Arrange them on a lightly greased baking sheet. Bake at 350° for 20 to 30 minutes, until bacon is crisp and the brown sugar melted.
FESTIVE SAUSAGE BALLS
recipe by Mary T.
1 lb. bulk pork sausage
1 to 1 ½ cups finely shredded Cheddar cheese
1 egg
2 ¼ cups Bisquick baking mix
½ teaspoon cayenne pepper
½ teaspoon salt
1 teaspoon dry mustard
¼ cup finely minced green onion
½ cup finely chopped red bell pepper
Pam no-stick cooking spray
Preheat oven to 350°. Combine dry ingredients. Add cheese, mix well. Add sausage, egg, green onion and bell pepper; combine well. This can be done by hand, with a heavy duty mixer, or in a large food processor. Shape into 1 inch balls and place on a lightly greased baking sheet. Spray sausage balls with Pam. Bake at 350° for 20 to 30 minutes, until browned on bottoms. If desired, serve with Mustard-Mayo Dip or the sweeter Curried Mayonnaise Dip.
MUSTARD-MAYO DIP
A tasty dip with mustard and mayonnaise...great with chicken wings, sausage balls or chicken strips.
1 cup mayonnaise
2 to 3 teaspoons prepared yellow mustard
1 teaspoon Dijon mustard
¼ teaspoon dillweed
Combine all ingredients. Serve with sausage balls or similar appetizer. Makes about 1 cup of dip.
CURRIED MAYONNAISE DIP
Use this easy curried mayonnaise dip for chicken strips, chicken wings, sausage balls or similar finger foods and appetizers. This is easy to adjust for sweetness. Add a little less fruit preserves or a little more mayonnaise if the dip is too sweet for your taste.
½ cup mayonnaise
½ cup pineapple or apricot preserves
½ teaspoon curry powder, or to taste
Combine all ingredients and serve with chicken wings, fried chicken strips, sausage balls or other appetizer. Makes about 1 cup.
MEXICAN DIP
recipe by Ann W.
1 (8 oz.) package cream cheese
1 medium chopped onion
1 medium chopped tomato
1 small can black olives
1 small jar taco sauce
1 cup shredded cheddar cheese
taco chips
Spread cream cheese on bottom of a medium size shallow dish (like glass pie plate). Cover with onion, tomato and olives. Add taco sauce, then spread the cheddar cheese on top. Bake in preheated 350° oven for 25 to 30 minutes, until heated thru and cheese is melted. Serve with taco chips.
PICKLED SHRIMP
recipe by Mary T.
3 cups water
½ cup pickling spice
1 bunch fresh dill
¼ cup chopped celery leaves
2 lbs. fresh shrimp, shelled & deveined
1 medium onion, separated into rings
6 bay leaves
1 ½ cups olive oil
1 cup tarragon vinegar
1 ½ teaspoons celery seed
1 ½ teaspoons salt
3 tablespoons drained capers
1 tablespoon pimiento
Combine water, with pickling spice and dill tied in a cheesecloth bag and celery leaves in a large saucepan. Bring to a boil, add shrimp. Cook until shrimp are pink. Drain and place shrimp in a large mixing bowl. Add onion and bay leaves. Beat oil, vinegar, celery seed and salt in a small bowl. Pour over shrimp, add capers and pimiento - mix gently. Cover with plastic wrap and refrigerate. Let shrimp marinate one to two days. It will keep for a week in the refrigerator. To serve, drain shrimp and place in a glass bowl. Place this bowl into a larger bowl of crushed ice. Garnish with lemon wedges.
SESAME CHICKEN STRIPS
recipe by Mary T.
6 skinless boneless chicken breast halves
1 cup sour cream
1 lemon, 1 tablespoon lemon juice
2 teaspoons celery salt
2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup sesame seeds
4 tablespoons (1/2 stick) butter, melted
Cut chicken crosswise into 1 inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper and garlic. Mix well. Add chicken to mixture, coat well and cover. Refrigerate at least 8 hours or overnight. Preheat oven to 350°. In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer on a lightly greased baking sheet. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.
SPICE TOASTED OYSTER CRACKERS
recipe by Sean M.
2 packages oyster crackers
1 ½ cups oil
1 ½ teaspoons lemon pepper
1 package Hidden Valley Ranch dressing
1 ½ teaspoons garlic powder
1 teaspoon dill
Put crackers in a bowl and pour oil over them. Mix all the dry ingredients and sprinkle over the crackers. Put the crackers on a cookie sheet and bake in a preheated 200° oven for 1 hour, turning every 20 minutes.
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