ITALIAN CHEESE CANAPES
From Faye Hall of Evington
INGREDIENTS:
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2 cucumbers
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.07-oz.-pkg. Italian dressing mix
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8 oz. cream cheese, softened
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40 slices party rye bread
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Dried whole dill weed
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DIRECTIONS: Wash cucumbers well. Score cucumbers with the
tines of a fork; cut into 1⁄8-inch slices; set aside. Combine dressing mix
and cream cheese, mixing well. Spread about 1 tablespoon cream cheese
mixture on each slice of rye bread; top with cucumber slice and sprinkle
with dill weed. Makes 40 appetizers.
MARINATED BACON
From Glen Slonneger
INGREDIENTS:
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� t pepper
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� t basil
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� t rosemary
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1 garlic clove, mashed
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� onion, chopped
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1 T red wine vinegar
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2 T salad oil
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1 lb. bacon
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1 can of whole water chestnuts
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DIRECTIONS: Combine the first 7 ingredients to make sauce.
Marinate 1 pound of bacon 4 or more hours. Cut bacon strips in half and wrap
each strip of bacon around a canned water chestnut; fasten with a toothpick.
Broil about 4 minutes.
Bar Cheese
From Patricia Harbin of Louisa
INGREDIENTS:
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1 large carton Velveeta
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1 cup mayo
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1 jar prepared horseradish
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DIRECTIONS: Melt the Vel�veeta either on the stove or in a
microwave, being careful not to burn. When Velveeta is melted and smooth,
add mayo and horseradish. Mix well. This cheese can be used for fondue and
is especially good with fresh vegetables, e.g. cherry tomatoes, celery,
cucumbers, baby carrots, mushrooms, cauliflower, broccoli, snow peas. To
serve, keep the cheese warm in a fondue pot or use the base of a slow cooker
and put a casserole dish with the cheese in it on the top. If you have
neither of these, just put the cheese in the microwave every so often to
keep it warm and smooth. When the cheese sets up you can use it with
crackers for a snack.
CHEESE STRAWS
From Veronica Terry of Moneta
INGREDIENTS:
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4 cups sifted flour
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� t soda
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1 t salt
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� t red pepper
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� cup oil
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1 lb. sharp cheese, shredded
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DIRECTIONS: Sift dry ingredients together and set aside.
Cream oil and cheese in bowl until blended. Combine dry ingredients and
cheese mixture, adding additional oil if necessary. Press through cookie
press onto baking sheet. Bake at 350� for 12 minutes. Makes about 250 cheese
straws.
FAY�S SAUSAGE ROLLS
From Sandra Mays of Moneta
INGREDIENTS:
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1 pkg. frozen rolls (uncooked dough)
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1 lb. hot bulk sausage
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8 oz. finely grated cheddar cheese
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DIRECTIONS: Thaw rolls until pliable (about an hour).
Preheat oven at 350�. Mix raw sausage with grated cheese and form into
walnut-sized balls. Bake the sausage balls for 15 minutes or until done.
Drain off grease. Spread out each roll and wrap each around a sausage. Bake
about 12-15 minutes or freeze and then thaw 1 hour before baking.
CABBAGE BURGERS
From Donna Lock of Jonesville
INGREDIENTS:
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1 lb. lean ground beef
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1 medium onion, chopped
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� head of cabbage, shredded
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� envelope onion soup mix
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Pepper
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2 loaves frozen bread dough, thawed
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Cooking spray
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DIRECTIONS: Preheat oven to 350�. Brown ground beef and
onion in large skillet; drain fat. Add cabbage and cook 5 minutes longer.
Stir soup mix and pepper into mixture. Set aside. Roll one loaf of bread
dough into a 16x8� rectangle, then cut into eight squares. Spoon mixture
into center of each square, bring up diagonal points, pinching edges closed.
Let cabbage burgers rise on a cookie sheet coated with cooking spray for
10-15 minutes. Bake for 20 minutes or until brown. Brush tops of warm rolls
with margarine. Repeat process with second loaf of bread and
remaining mixture.
Pumpkin Roll
From Sarah Dean of Mt. Crawford
ingredients:
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3 eggs
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1 cup sugar
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1 t soda
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� cup flour
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2⁄3 cup pumpkin
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1 t salt
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� t cinnamon
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Filling:
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8 oz. cream cheese, softened
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2 t butter
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1 t vanilla
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1 cup powdered sugar
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Directions: Combine all ingredients and beat
well. Grease cookie sheet, line with wax paper, and grease paper. Pour and
bake at 375� for 15 minutes. Turn out into a sugared tea towel (not terry
cloth). Roll up and refrigerate 1 hour. Unroll and spread on filling. Reroll
and refrigerate.
Spiced Mocha Mix
From Josephine Lunceford of Aylett
Ingredients:
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1 cup sugar
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1 cup nonfat dry milk powder
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� cup powdered non-dairy creamer
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� cup cocoa
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3 T powdered instant coffee
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� t ground allspice
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� t ground cinnamon
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Dash salt
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Directions: In large bowl, combine all
ingredients. Store in airtight container. 21⁄2 cups mix makes 12-14
servings. For single serving, 3 T mix to 3⁄4 cup boiling water. Top with
marshmallow if desired.
CARAMEL CORN
From Linda Logan of Boydton
INGREDIENTS:
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2 cups brown sugar
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2 sticks margarine
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� cup corn syrup
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1 t salt
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2 t vanilla
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� t baking soda
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6 quarts popped popcorn
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DIRECTIONS: Preheat oven to 225�. Combine the first 5
ingredients and boil for 5 minutes. Remove from heat. Add baking soda and
stir. Place popcorn into a very large ovenproof container (a turkey roaster
works well). Pour liquid over popcorn and stir to coat. Bake for 1 hour,
stirring every 15 minutes. Cool on waxed paper. Store in airtight container.
WHITE CHOCOLATE PARTY NIBBLES
From Rebecca Gfrerer of Barboursville
INGREDIENTS:
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16 oz. white chocolate
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2 T peanut butter
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1 cup Spanish peanuts
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1 cup pretzel sticks (thinly broken)
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DIRECTIONS: Melt first 2 ingredients over low heat or in
microwave. When melted, remove and stir in peanuts and pretzel sticks. Pour
onto a wax-paper-covered cookie sheet. When cooled, break into pieces
RITZ CRACKER TREATS
From L. Horst of Harrisonburg
INGREDIENTS:
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Ritz crackers
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Peanut butter
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Milk chocolate chips
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DIRECTIONS: Spread Ritz crackers with
peanut butter. Top with more crackers � sandwich style. Melt milk chocolate
chips.
Dip cracker sandwiches in chocolate to coat all over.
Let dry on waxed paper.
Store in airtight container in refrigerator.
EZ HOLIDAY MIX
From Sandy Wilbun of Appomattox
INGREDIENTS:
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2 cups plain holiday M&Ms
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2 cups dark raisins
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2 cups salted party peanuts
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2 cups mini-pretzel sticks
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DIRECTIONS: Mix gently and store in an airtight container.
Use seasonally colored M&Ms to adjust this to any holiday. We call this
Reindeer Mix in December, Ghost Chow at Halloween, Bunny Knibbles at Easter,
and Trail Mix in the summer.
Have a favorite recipe or a cooking tip to share? E-mail
recipes and tips with your name and address to:
[email protected] or mail to Reader Recipes, P.O. Box 2340, Glen
Allen, VA 23058. Readers are awarded a $10 gift card for each published
submission.
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