Recipes

Bacon Wrapped Water Chestnuts
Preheat oven to 375.
Soak toothpicks in a bowl of warm water.
Cut bacon strips in halves, wrap around (whole) water chestnuts, secure with toothpick.
Bake 20 to 30 minutes.


SAUCE:
3/4 C. Brown Sugar
3/4 C. Ketchup
1 T. Mayo
1 tsp Worcestershire Sauce
2 tsp Hot Sauce
Mix all ingredients, warm and use as a dip for above.


FROM THE RECIPE BOX OF LINDA MORRIS, Chattanooga, TN


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Homemade Pimento Cheese

This is soooo easy and soooo much better than store-bought.

1 - 2 Cup Package of your favorite grated or shredded cheeses (fortunately, today they package various cheeses (already shredded) into one package.  My mother used to buy separate cheeses, then grate each one...ugh.  I like the Mexican cheese package as it usually includes at least four different cheeses.
1 small jar of Pimentos, drained and patted dry with paper towel.
1 spoonful of Sugar.
Enough Kraft REAL Mayonnaise to cover.
Blend together and refrigerate.

FROM THE RECIPE BOX OF KAREN BELL, Summerfield, FL









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Cornelia’s Blueberry Brie Crisp

Package of Blueberries

2 Rounds of Brie

2 Packages Crescent Rolls

Fig Preserves

 

Roll out the crescent rolls into a glass pyrex dish.

Brush pastry with melted butter.

Wash berries and spread them over the pastry.

Break up the Brie in clumps and drop it randomly over  the berries.

Add another layer of crescent rolls, brush with melted butter.

Bake at 325 for 20 minutes or until pastry is brown.

Let cool a bit; top with a dollop of fig preserves and serve. 

FROM THE RECIPE BOX OF CORNELIA DUNAVIN, Cumming, GA

 

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 Patty's Pot Roast: Brown a Rump Roast in a Dutch Oven with a little olive oil.
(Why do they call it "Rump Roast"?  Because no one would eat it if they called it "Cow Ass"!!!).
Remove from pot and saute' one chopped onion and two cloves chopped garlic.
Place roast back in pot, add 4 Cups hot water, 3 large Knorr Beef Bullion cubes, 1 tsp Italian Seasoning, a little Salt and Pepper and place in oven uncovered and cook for 20 min at 400.
Then cover with lid, reduce heat to 325 and cook for 3 hours.
Remove pot roast from pot and let cool to room temperature (so it will slice without tearing).
Add a little flour or corn starch to the gravy in the pot to thicken slightly.
Slice roast against the grain and put back in the gravy.
Let it sit on low heat until ready to serve. 
Serve with Bob Evans mashed potatoes and ENJOY!

From the Recipe Box of Pat KRZAK, Roswell, GA

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Golden Chicken and Mushrooms:
2 Boneless Chicken Breasts
1 Medium Onion, Sliced
A few Red Skinned Potatoes, Peeled and cut in 1-inch hunks
1 Can Golden Mushroom Soup, thinned with 1/2 to 3/4 cup milk

Spray bottom of crock pot with Pam.
Add sliced onion.
Add the potatoes.
Top with chicken, salt and pepper to taste.
Pour mushroom soup mixture over chicken.
Cover and cook 7 hours on Low (or until chicken and potatoes are tender).

ENJOY!

Golden Chicken and Mushrooms

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Chile Chocolate Brownies

Ingredients

1 package (family-size) fudge brownie mix
1 1/2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho
1/2 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1 teaspoon McCormick® Pure Vanilla Extract
1 cup semi-sweet chocolate chips or chunks

Directions

1. Preheat oven to 350°F. Prepare brownie mix as directed on package, stirring in ancho and chipotle chile peppers, cinnamon and vanilla with dry mix. Gently stir chocolate chips into batter. Spread in greased 9-inch square baking pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into 16 squares.
3. Serve with caramel sauce and/or whipped cream, if desired.

Tips

Test Kitchen Tip: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove brownie from pan. Place on cutting board and cut into squares.

Sweet and Spicy Chile Brownie Sundaes: Top brownies with dulce de leche (or caramel) ice cream and caramel sauce. Garnish with whipped cream and sprinkle with additional cinnamon, if desired.

 

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CHICKEN OLIVIA

 

1 Can Cream of Chicken Soup

8 oz carton Sour Cream

1 small can sliced Black Olives

1 small can Green Chiles (drain some of the liquid)

2 -3 Chopped Green Onions

4 Boneless Chicken Breasts (cooked and shredded)

4 oz Shredded Cheddar Cheese

Soft floured Tortillas

 

Mix all together and pour in baking dish.  Top with cheese.  Bake at 350 for 1 hour uncovered.  Place mixture in soft tortillas , serve and ENJOY!

 

From the recipe box of:  PAT  GILBERT, Santa Anna, CA

 

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