Thursday, January 1, 2009

Jeannie's Seven Layer Salad



Jeannie's Seven Layer Salad
1/2 bowl shredded lettuce
1 red pepper, chopped
1 pkg. frozen peas, cooked
3 tablespoons sugar
1/2 pound bacon, cooked crisp and crumbled
1/2 cup chopped celery
1 white onion, chopped
shredded Cheddar cheese
1 pint mayonnaise

Parmesan cheeseFill bowl half full with lettuce. Make a layer of each of the next four ingredients. Mix sugar and mayonnaise, spread on top. Sprinkle with Cheddar cheese. Crumble bacon on top or use Bac-O's. Cover with Saran and chill overnight.
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Colleen's Guacamole


Colleen's Guacamole     Printable Recipe
(avocado dip)
3 large ripe avocados (about 3 cups)
1 cup diced Roma tomatoes
!/2 cup finely diced white onion
juice of 1 lime
1 tsp. kosher salt
1 can chopped green chilies or for hotter version 1 fresh jalapeno, seeded and finely chopped
Mash avocados coarsely. Add tomatoes, onion, salt and lime. Add green chilies or the fresh diced jalapeno. Serve with warm tortilla chips.

Aunt Hope's Spinach Dip


 Aunt Hope's Spinach Dip    
1 cup mayonnaise
10 ounces frozen chopped spinach, thawed
1 can water chestnuts, chopped and drained
1 small onion chopped
1 pkg. Knorr vegetable dry soup mix
1 cup sour cream

Thaw spinach and squeeze out liquid. Mix all ingredients very well, cover and chill at least 4 hours. Stir before serving with chips or in hollowed out bread bowl.
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Rita's Chocolate Chip Cheese Ball

Rita's Chocolate Chip Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1/4 tsp. vanilla
3/4 cup confectioner's sugar
2 T. brown sugar
3/4 cup minature semisweet chocolate chips
3/4 cup finely chopped pecans
chocolate graham crackers
Beat cream cheese, butter and vanilla until fluffy. Add sugars and bat until combined. Stir in the chocolate chips. Cover and refrigerate 2 hours. Place cream cheese mixture on large piece of plastic wrap and form into ball. Refrigerate another hour. Just before serving, roll cheese ball in pecans. Serve with chocolate graham crackers. Makes 1 cheese ball (2 cups).

Colleen's Texas Pico de Gallo


Colleen's Texas Pico de Gallo
(fresh salsa)
4 large ripe Roma tomatoes, chopped (2 cups)
2-3 tablespoons jalapenos, chopped fine (about 2 good size jalapenos)
2 cloves garlic, minced
3 tablespoons cilantro, chopped
1/2 cup white onion, chopped
1 teaspoon salt
1 lime, squeezed

Combine all ingredients, mix well. Allow to stand about an hour to marry flavors. Serve with tortilla chips. Very good with any Mexican meal!
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Avo's Marinated Slaw


Avo's Marinated Slaw
1 head cabbage, sliced thin
1 onion, chopped
1 green pepper, chopped
1/2 cup vinegar
1/2 cup salad oil
1 cup sugar
celery seed
salt and pepper

Mix cabbage and onion, add green pepper. Mix vinegar, oil, sugar and spices. Pour over vegetable mixture. Refrigerate overnight.

Holiday Yams

HOLIDAY YAMS
(from Gooseberry Patch Christmas Cookbook)
1/2 cup all purpose flour
1/2 cup brown sugar, packed
1/2 cup quick cooking oats, uncooked
1 t. cinnamon
1/2 cup butter or margarine, melted
2 (17oz.) cans yams, drained
1 cup fresh cranberries
1 1/2 cups mini marshmallows

Combine flour, sugar, oats, cinnamon and butter until mixture resembles coarse crumbs. Measure out one cup, reserving remaining crumb mixture. Toss together reserved one cup crumb mixture with yams and cranberries. Place in greased 8"X8" dish. Top with remaining crumb mixture. Bake uncovered at 350 degrees for 35 minutes. Layer marshmallows on top and broil 4-5" from heat source 2-3 minutes or until golden. Makes 6-8 servings.

Peppered Beef Tenderloin


Peppered Beef Tenderloin
(from Gooseberry Patch Christmas Cookbook)
8oz. container sour cream
3 T. Dijon mustard
2 T. prepared horseradish
2 T. whole green peppercorns
2 T. coarse salt
3 1/2-4 lb. beef tenderloin, trimmed
1 cup chopped flat leaf parsley
1/4 cup butter, softened
Garnish: roasted garlic, fresh rosemary

Combine first 3 ingredients, cover and chill.

Place peppercorns in a  blender, cover and process until chopped. Transfer to a bowl and stir in salt.

Place beef on a slightly greased rack in a shallow roasting pan. Combine parsley, butter and 3 T. mustard; rub mixture evenly over beef. Pat peppercorn mixture evenly over beef. Cover and chill up to 24 hours.

Bake at 350 degrees for 50 minutes or until a meat thermometer inserted into thickest portion of beef registers 145 degrees (medium-rare) to 160 degrees (medium). Transfer beef to a platter, loosely cover with aluminum foil. Let stand 10 minutes before slicing. Serve with sour cream mixture. Garnish if desired. Makes 8 servings.


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Betty's Cornbread Salad


Betty's Cornbread Salad
1 (8 1/2 oz.) pkg. cornbread mix
1 (1 oz.) pkg. Hidden Valley Ranch dressing mix
8 oz. sour cream
1 cup mayonnaise
3 large tomatoes
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup red onions, chopped (green onions can be used insead)
2 cans pinto beans(or a mix of pinto, red and black beans), drained
2 cans whole kernel corn, drained
2 cups cheddar cheese, shredded
10 slices bacon, cooked and crumbled

Prepare cornbread mix according to package directions, cool. (You can use your own recipe for an 8 inch square pan of cornbread.) Stir together ranch dressing mix, sour cream and mayonnaise until blended, set aside. Combine tomatoes, peppers and onions and gently toss. Crumble half the cornbread into a 3 quart bowl. Top with half the beans, tomato mixture, cheese, bacon, corn and half the dressing mixture; repeat the layers. Cover and chill 3 hours. Serves 8-10
*Cooked chicken can be chopped and added to the layers to make a hearty one dish meal!
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