Pecan Pie Cake
Ingredients 1 box yellow cake mix 1/2 cup butter, melted 4 eggs 1 1/2 cup light corn syrup 1/2 cup dark brown sugar 1 teaspoon vanilla 2 cups pecans Method 325-degree oven. Mix butter, 1 egg in bowl, {cake} mix, take about 1/2 cup batter set aside. Spread remaining batter in ungreased pyrex 13 x […]
Flour Tortilla Salsa Cream Cheese Roll Ups
Ingredients 2 8-ounce cream cheese 1 cup sour cream 1 bunch green onions, chopped 3 or 4 jalapeno peppers, chopped or 5 tablespoons chopped bottled peppers, no juice 2 to 3 tablespoons Picante sauce (Pace or Ortego – Albertson’s is too sweet) Put in Cuisinart and blend 1 package flour tortillas Method Dampen four or five […]
Mushroom Hors d’oeuvres
Ingredients 1 sandwich loaf bread 1 pound fresh mushrooms 1/4 cup margarine 1 medium onion, chopped fine 8 ounces cream cheese 10 drops Tobasco 2 sticks melted butter Method Melt margarine; chop mushrooms for sauteing in margarine, add onion saute add cream cheese and Tobasco, stir. Trim crusts from bread, flatten each slice with rolling […]
Roast Duck
Ingredients 2 wild ducks 1 onion 1/4 teaspoon thyme 3 pods garlic 1 6-ounce can frozen orange juice 1 teaspoon ginger 2 tablespoon honey 2 cups water 1 apple 1/2 teaspoon caraway seed 1/4 teaspoon celery seed 1/2 cup red wine B&B sliced mushrooms 1/2 teaspoon marjoram 1 teaspoon Kitchen Bouquet Method Salt and pepper […]
Hogs Head Hash
This handwritten vintage recipe card is for a Hog’s Head Hash. Make this hash with Hog’s Head Cheese, roast beef, onion, green pepper, salt, tabasco, lemon pepper, and garlic salt or garlic powder. A vintage handwritten recipe card for Hog's Head Hash. A recipe for five molds is on the back of the card.
Cream Chalupas
Ingredients 2 pounds chicken breast 1 pound Velveeta, grated 1 can green chilies 1 pint cream 1 pint half and half 1/2 teaspoon Lea & Perrins Worcherschire Tobasco 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 large onion 15 tortillas Method Add seasonings to liquid. Roll tortillas with chicken and cheese. Put peppers on […]
Feta Cheese Dip
1 package Lipton Vegetable recipe soup mix 16 ounces light sour cream 1/2 cup seeded diced cucumber 4 ounces feta cheese, crumbled 2 tablespoons chopped red onion 1/2 teaspoon dried oregano
Spinach Balls
Ingredients 2 packages frozen chopped spinach 2 cups Pepperidge Farm Herb Seasoned dressing 1 cup Parmesan Cheese 1 tablespoon garlic salt 1 onion, minced 1 teaspoon Accent 1 tablespoon thyme 2 eggs, well beaten 1 stick butter, melted Method Cook spinach and let drain well. Mix other stuff while spinach is draining. Add everything together. […]
Hot Artichoke Spread
Ingredients 2 cans quartered artichoke hearts, drained and cut in half 1 cup mayonnaise 1 cup grated parmesan cheese 1/2 teaspoon garlic powder Method Mix all together and place in deep dish pie plate. Bake in a 350-degree oven for twenty minutes or microwave on high for approximately five minutes or until mixture bubbles. Serve with […]
Sherry Cheese Pate
Ingredients 2 3-ounce packages of cream cheese 1 cup (4 ounces ??) sharp cheddar cheese 4 tablespoons dry sherry 1/2 teaspoon curry powder 1 teaspoon salt Mix cheeses and seasonings thoroughly; mix in a blender. Spread about 1-inch think in serving dish or pie plate. Chill. Top with: 1 8-ounce jar of chutney, blended 2 […]
Dark Creamy Fudge
Ingredients 2 8-ounce boxes semi-sweet baker’s chocolate 1 1-ounce square unsweetened baker’s chocolate 1 15-ounce Eagle Brand Milk 1/2 teaspoon salt 1 teaspoon vanilla 8 marshmallows, broken in bits 1 1/2 cups nuts Method Melt chocolate over boiling water in double boiler. Add, in order, salt, milk, vanilla. Beat until creamy. Stir in nuts and […]
Red Snapper Stuffing
Four or more stale bread, spread with butter {?} and dice; brown in slow oven. Saute 1 cup celery, chopped full with 1 bunch green onions, add salt, pepper, bread, mustard, Worchester. Stuff fish, moisten with consomme (1/2 cup liquid). Wrap fish in foil; dry & rub with butter salt & pepper; wrap in foil […]