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BAKED POTATO SKINS
6 sm. baking potatoes (4 to 5 inches long)
1/4 c. butter
1/4 tsp. paprika and white pepper
Scrub potatoes, pat dry and rub skins lightly with a little of the butter. Pierce each potato in several places with a fork.
Bake potatoes in a 400 degree oven until tender when pierced (about 45 minutes to 1 hour). When cool enough to handle, cut potatoes in half and scoop out potato, leaving a thin shell about 1/8 inch thick. (Reserve scooped out potato for other dishes.)
Place potato skins in a single layer on a baking sheet. Melt butter in small pan with paprika and pepper, stirring to combine. Brush insides of potato skins with butter mixture.
Bake potato skins in a 400 degree oven until crisp and golden (18 to 20 minutes). Serve with shredded Cheddar cheese, crumbled crisp bacon and/or thinly sliced green onion or chives. Serves 6.
NACHO POTATO WEDGES
1 package crinkle wedge potatoes
2 ˝ cups shredded nacho cheese
˝ cup olives and jalapenos, chopped
˝ cup red bell peppers, chopped
˝ cup green onions, chopped
fresh salsa
sour cream
Cook the potato wedges according to the package directions but take them out 2 minutes early. Top with remaining ingredients except salsa and sour cream. Broil until the cheese is bubbly. Top with the sour cream and salsa. A great snack!
ULTIMATE NACHOS
1 lb. ground beef
1 packet taco seasoning (whichever brand you prefer)
1 medium can refried beans
1 cup shredded lettuce
1 cup diced fresh tomatoes
sliced ripe olives
shredded cheese
salsa
sour cream
guacamole
white or yellow corn tortilla chips
Crumble and brown ground beef in a large skillet. Drain ground beef and add taco seasoning according to directions. Heat according to package. Set aside. Heat refried beans in the microwave in a microwaveable dish. On a large sided cookie sheet layer tortilla chips, refried beans, ground beef, lettuce, tomatoes, sour cream, guacamole, olives, salsa, and cheese. Or you can layer all ingredients in a dish and set the chips aside for dipping. Great tasting!
DEVILED EGGS
12 eggs, hard-boiled
1 cup Miracle Whip Salad Dressing
1 teaspoon prepared mustard, optional
1/4 cup sweet pickle relish
1 teaspoon salt
Cut eggs in half and remove the yolks. Mash with a fork then add the rest of the ingredients. Mix should be slightly moist. Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour.
Serving Size: 24.
Guacamole
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
DIRECTIONS
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
4 servings
TORTILLA PINWHEELS
Med. size tortillas
3 (8 oz.) pkg. cream cheese, room temperature
1 pkg. dry ranch dressing or dip mix
Blend cream cheese and dressing mix.
3 green onions with tops
3/4 c. celery
1 red bell pepper
1/2 green bell pepper
Sm. can of chopped or sliced black olives
Sm. can diced green chilies
Add to cream cheese in small portions. Spread on tortillas, roll and then roll each in foil. Refrigerate overnight.
Makes about 9.
To serve, unroll, slice in bite size pieces and serve. Can be refrigerated for several days. Improvise!
QUESADILLA
4 lg. flour tortilla
1 lb. ground round
2 c. grated Cheddar cheese
2 c. Monterey Jack cheese
Chopped lettuce and tomatoes (for garnish)
2 tbsp. Taco seasoning
Dash salt, pepper, garlic powder, seasoning salt
3 tbsp. salsa
Brown meat, drain, sprinkle with seasonings add salsa and warm 10 minutes. 1 large flour tortilla, sprinkle with 1/4 Cheddar cheese, 3 oz. of meat mixture, sprinkle with 1/4 Monterey Jack cheese then sprinkle with lettuce and tomato. Fold in half, brown on warm griddle and serve with salsa and sour cream.
SALSA
8 oz. jar of picante sauce
2 green onions, chopped (optional)
2 tbsp. chopped cilantro
Mix and chill 2 hours before serving. Optional: grilled chicken breast cut in small strips can be substituted for the ground round meat. Or any white chicken meat (cooked).
SMOKY TREATS
1 (12 oz.) jar chili sauce or Bar B Q sauce
1 (10 oz.) jar grape jelly
1 (16 oz.) pkg. Lil Smokie sausages
Heat Bar B Q sauce and jelly until jelly dissolves. Add sausages. Heat thoroughly. Serve in chafing dish or crock pot.
FRUIT-NUT SNACK MIX
This high energy mix is great to take on a hike or camping trip or as a snack anytime.
1/2 c. dried apricots, cut in 1/4's
1/2 c. dates, cut in 1/2
1/4 c. raisins
1/2 c. whole almonds
1/2 c. walnut halves
1/2 c. unsalted peanuts
1/4 c. unsalted sunflower seeds
In large bowl toss together. Store in tightly covered container.
PINEAPPLE MINT SUPREME
Combine: 1/2 c. walnuts, chopped 1/4 c. firmly packed brown sugar in bowl
Cut in 1/2 cup butter until firm. Press into bottom of greased 12 x 8 inch or 9 x 13 inch baking dish. Bake 12 to 15 minutes at 400 degrees. Cool.
FILLING:
Drain into saucepan:
Bring juice just to boiling point. Dissolve 1 (3 ounce) package lime Jello in hot juice. Cool. Cream: 1 c. sugar
Blend in gelatin mixture. Stir in pineapple. Chill until thick, but not set. Chill 2/3 cup evaporated milk with 1/8 teaspoon peppermint extract in small bowl until ice crystals form. Beat until thick. Fold into pineapple-cheese mixture. Spoon over baked crust. Refrigerate while preparing glaze. spoon glaze over filling. Spread carefully. Chill at least 4 hours.
CHOCOLATE-MINT GLAZE:
Melt, string occasionally over low heat 1/2 cup chocolate chips in 1/3 cup evaporated milk. Add 1 tablespoon butter and 1/4 teaspoon peppermint extract.
PINEAPPLE KEBOBS
Fresh pineapple
1/4 c. honey
2 tbsp. butter
1 tsp. cinnamon
Combine honey, butter and cinnamon. Pare and cut fresh pineapple into long wedges. Grill over medium heat 15 minutes basting with sauce. Turn frequently.
MEXICAN ROLL-UPS
16 oz. cream cheese
4 oz. chopped ripe olives
4 oz. chopped green chilies
Chopped green onions
1/4 tsp. seasoned salt
1/4 tsp. chili powder
6 to 8 flour tortillas
Mix all ingredients in softened cream cheese. Spread on tortillas. Roll up and refrigerate. Slice and serve with picante sauce.
SWEDISH MEATBALLS
1 lb. ground round
1/4 lb. sausage
1/4 c. bread crumbs
1 tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/8 tsp. pepper
1/4 c. light cream
1 egg
1/2 c. grated Parmesan cheese
--SAUCE:--
1 (10 oz.) jar grape jelly
1 (12 oz.) bottle chili sauce
Combine all ingredients except the jelly and chili sauce. Form into small cocktail size meatballs. Brown in oiled electric skillet at 300 degrees. Meatballs may be refrigerated or frozen until served. Melt grape jelly on warm setting in electric skillet. Add chili sauce and mix. Add meatballs to sauce. Heat and hold on warm to serve. Serves 12 for appetizers.
PETITE QUICHES
1 pastry for 9" unbaked pie crust
3/4 c. half & half
2 eggs, slightly beaten
1/4 tsp. salt
Dash of pepper
1 c. (4 oz.) shredded Swiss cheese
1 tbsp. flour
4 crisply cooked bacon slices,
crumbled or 1/4 c. cooked ham,
cubed
Line ungreased miniature muffin pans with pastry. Combine half & half, eggs and seasonings; mix well. Toss cheese with flour; add cheese and bacon or ham to egg mixture. Fill muffin shells 2/3 full with egg mixture. Bake at 325 degree for 30-35 minutes or until lightly browned. Makes 2 dozen.
NUTS 'N BOLTS
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. water
1/4 tsp. vanilla
2 c. pretzel sticks or knots
1/2 c. Spanish peanuts (other nuts
can be substituted)
In a 3-quart microwave container (preferably not glass), combine sugars and water. Cover and microwave on high for 3 minutes; stir well. Microwave uncovered 5 to 8 minutes, stirring every 2 to 3 minutes, or until firm ball forms (when small amount is dropped in cold water). Watch the mixture carefully, as it burns quickly after passing the point of being done. Stir in vanilla, pretzels and peanuts until mixture sugars. Spread on wax paper. Let stand until firm. Store in airtight container.
CHEESE PUFFS
2 c. (1/2 lb.) American cheese, grated
1/4 c. butter
1 c. sifted flour
1/8 tsp. salt
Stir until blended; roll into small balls. Bake 15 to 20 minutes at 250 degrees. Good hot or cold. Store in airtight container. CREAM PUFFS
1 c. water
1/2 c. margarine or butter
1 c. all-purpose flour
4 eggs
Heat oven to 400 degrees. Heat water and margarine to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant tablespoonfuls onto ungreased cookie sheet. Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with cream or canoli filling. NOTE: I don't cut off tops. I fill them with a cookie gun!
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