Aebleskiver
Brian & Mary Judy
2 cups flower
1 tsp baking powder 1/2 tsp soda 1 1/2 cup buttermilk 1 T sugar |
1/2 tsp salt
2 eggs |
Beat eggs and sugar well. Sift dry ingredients and add to mixture. Add buttermilk and beat until batter is smooth. Fry in aebleskiver pan. Heat pan over medium heat, melt one tsp margarine in each hole. Fill holes completely, let bake for a few minutes and turn aebleskiver with a fork or an ice pick. Fry until golden-brown. Applesauce or small slice of apple may be dropped in each hole before turning. Serve hot with jam and sugar.
Aebleskiver Med Gaer ( with yeast)
Brian & Mary Judy
1 pkg dry yeast
1/4 cup warm milk (for yeast) 1 tsp sugar 1/2 tsp salt 2 cups flour |
3 eggs
2 cups milk 1/2 tsp cardamon |
Dissolve yeast in 1/4 cup warm mil in a large bowl. Sift dry ingredients into bowl. Add eggs and milk. Mix well. Raise about 2 hours. Bake in aebleskiver pan. Serve hot with jam and sugar.
Bacon Cheese Hor D'oeurves
Lynn & Richard Barker
2 c. sharp cheddar cheese, grated
1 sm. can ripe olives, chopped 2 T Bermuda onion, chopped 1 cup mayonnaise 1/8 tsp garlic salt |
bacon bits (no substitution)
1 loaf party rye rounds |
Combine cheese, olives, onion, mayonnaise, and garlic salt. Mix well. Spread the mixture on each slice of rye bread. Sprinkle bacon bits on top of each slice. Place rounds on a cookie sheet and bake at 300 degrees for 15-20 minutes. Serve on heated tray or right from the oven. These can be made ahead and refrigerated or frozen, uncooked.
Bacon Wrapped Whole Water Chestnuts
Cary & Melissa Judy
3 to 4 - 8oz cans whole water chestnut
1-2 lbs bacon
Sauce (see below
1-2 lbs bacon
Sauce (see below
Drain water chestnuts. Cut bacon slice in thirds, Wrap bacon pieces around chestnuts; fasten with toothpick. Place in 9 x 13 pan and bake at 350 for 45 minutes. Pour sauce over and return to 350 degree oven for 20 minutes. Serve immediately.
Sauce:
1/2 cup Ketchup
1/3 cup brown sugar |
In small sauce pan, combine ketchup and brown sugar; bring to boil. Pour over chestnuts and return to 350 degree oven for 20 minutes. |
Cheese Ball
Barbara & Barry Urry
1/2 lb. shredded cheddar cheese
1 - 8oz pack cream cheese (divided in 1/2) 3 T canned milk or cream 1/4 cup chopped olives (we use 1 can) 1/2 tsp. Worcestershire sauce |
1 T chopped onions
garlic salt or onion salt to taste |
Mix all ingredients, except 1/2 of cream cheese. Beat until well blended, you may use your blender. Shape into ball or log. Wrap in foil. Chill 30 minutes. Mix cream cheese remaining with 1 T canned milk or cream and spread over chilled cheese ball. Roll in chopped nuts.
Or you can just add all of the cream cheese into the cheese ball, without having the outer part of the ball being cream cheese.
Or you can just add all of the cream cheese into the cheese ball, without having the outer part of the ball being cream cheese.
Cheese Ball
Rick & Kristen
1 - 8 oz cream cheese (softened)
15 oz Kraft Roka Blue Cheese spread
1 cup shredded sharp cheddar cheese
1/4 tsp garlic salt
1/4 tsp onion salt
pecans
Cream together and form a ball. Roll in pecans. Wrap and chill.
15 oz Kraft Roka Blue Cheese spread
1 cup shredded sharp cheddar cheese
1/4 tsp garlic salt
1/4 tsp onion salt
pecans
Cream together and form a ball. Roll in pecans. Wrap and chill.
Crab Rounds
John & Linda Judy
7 1/2 oz can crab
1 cup grated Swiss cheese 1/2 cup mayonnaise 1 T lemon juice 1/4 tsp curry powder |
1/4 cup parsley
1 cup buttermilk biscuits 1 T dried green onion or 2 fresh 1/3 cup water chestnuts (sliced |
Mix crab, cheese, mayonnaise, lemon juice, curry powder and onion together. Separate layers of biscuits and place on greased cookie sheet. Spread mixture on biscuits and top with water chestnuts. Sprinkle with parsley as garnish. Bake at 400 degrees for 10-12 minutes.
Dilly Beans
2 lbs beans, trimmed
1/4 cup salt 4 heads dill 4 cloves garlic 1 tsp cayenne pepper |
2 1/2 cup vinegar
2 1/2 cup water |
Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. To each pint jar add 1/4 tsp cayenne, 1 clove garlic, and 1 head dill. Combine remaining ingredients and bring to boil. Pour, boiling hot over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process in boiling water bath for 10 minutes. Yield - 4 pints
Fondue Batter (for meats, vegetables, or apples)
Lynn & Richard Barker
1 cup flour
3 T sugar 1 1/2 tsp baking powder 1 T oil 1/2 tsp salt |
2 eggs (beaten)
1/3 cup milk |
Sift flour, sugar, baking powder, and salt into a bowl. add remaining ingredients and stir.
For the meats or vegetables: Decrease sugar to 1 T and add seasoned salt in place of salt.
For the meats or vegetables: Decrease sugar to 1 T and add seasoned salt in place of salt.
Green Onion Roll-Ups
Lynn & Richard Barker
green onions
cream cheese
Ham or corned beef (thinly sliced)
Spread thin slices of ham or corned beef with cream cheese. Place green onion on a slice of meat and roll up. Chill before serving.
cream cheese
Ham or corned beef (thinly sliced)
Spread thin slices of ham or corned beef with cream cheese. Place green onion on a slice of meat and roll up. Chill before serving.
Hot Cheese Puffs
Lynn & Richard Barker
1 loaf unsliced bread
1 jar Old English cheese (room temp)
1 sq butter
1 jar Old English cheese (room temp)
1 sq butter
Trim all crusts off bread. Cut thick slices to make 1 1/2" to 2" cubes. With a fork cream together cheese and butter and spread on tops and sides of each bread cube. Place on cookie sheet. Bake 400 degrees for 12-15 minutes. Serve Hot
Hot Curlers
1 - 2 1/4 oz can deviled ham
1/2 cup shredded Swiss, cheddar, or Monterrey Jack cheese
1/2 teaspoon prepared mustard
1 package (10) refrigerated biscuits
Milk or water
1/2 cup shredded Swiss, cheddar, or Monterrey Jack cheese
1/2 teaspoon prepared mustard
1 package (10) refrigerated biscuits
Milk or water
- In a small bowl combine the deviled ham, shredded Swiss, cheddar, or Monterrey Jack cheese and prepared mustard. Set aside.
- Separate biscuits: pat or roll each into a 4 inch circle. Spread each circle with about 1 T of the ham mixture. Roll up jelly-roll style. grease muffin pan & place 2 rolled up biscuits side by side in each muffin cup, curving each into a "U" shape with the open ends up.
- Using a pastry brush or your finger, brush rolls with milk or water. Bake in a 350 degree oven for 20-25 minutes or until golden brown; remove. Serve warm. Wrap and store any remaining in the refrigerator. Makes 5
Hot Cheese Dip
Mardi & Greg
1 - 9 oz pkg cream cheese
1 can drained minced clams
1/2 bunch green onions, chopped
2 - 6 oz Old English cheese spread
1 T Worcestershire sauce
Mix all ingredients. Bake at 350 degrees for 30 minutes. Serve hot with vegetables.
1 can drained minced clams
1/2 bunch green onions, chopped
2 - 6 oz Old English cheese spread
1 T Worcestershire sauce
Mix all ingredients. Bake at 350 degrees for 30 minutes. Serve hot with vegetables.
Hot Shrimp Rolls
Curt & Janette Judy
1 - 7 oz can shrimp
1 - 4 oz can chopped ripe olives 1 ripe avocado, chopped 1/2 cup sour cream 1/3 cup mayonnaise or salad dressing 4 T lemon juice |
2 T chopped parsley
1/2 tsp garlic salt 12 hard dinner rolls 4 T butter, melted 6 slices Swiss cheese, cut into fourths 24 tomato slices (approx. 5 tomatoes) |
Combine shrimp, ripe olives, avocado, sour cream, mayonnaise, lemon juice, parsley, and garlic salt. Cover and chill. When ready to serve, slice rolls in half and brush each half with melted butter. Place one small square of Swiss cheese on each roll and top with a heaping table spoon of shrimp mixture. Top with a tomato slice. Bake on cookie sheet for 29 minutes or until lightly browned. Serve hot.
Mild Cheese Ball
Lynn & Richard Barker
1 - 5 oz jar Roka cheese spread
2 - 5 oz jar Old English cheese spread
1 - 8 oz cream cheese
1 cup pecans, chopped
1 tsp Worcestershire sauce
1/3 cup parsley, chopped
Combine all cheeses and seasonings until well blended. Shape into one large or two smaller balls. Roll in pecans and parsley. Chill. Remove from refrigerator at least 1 hour before serving with crackers
2 - 5 oz jar Old English cheese spread
1 - 8 oz cream cheese
1 cup pecans, chopped
1 tsp Worcestershire sauce
1/3 cup parsley, chopped
Combine all cheeses and seasonings until well blended. Shape into one large or two smaller balls. Roll in pecans and parsley. Chill. Remove from refrigerator at least 1 hour before serving with crackers
Philly Fondue
John & Linda Judy
1 3/4 cup milk
2 tsp dry mustard
2 - 1/4 oz jar dried beef
(cut into bite size pieces)
2 - 8 oz pkg cream cheese (cubed)
1/3 cup chopped cream onions
Heat over medium heat stirring until cheese melts. Dip diced french bread.
2 tsp dry mustard
2 - 1/4 oz jar dried beef
(cut into bite size pieces)
2 - 8 oz pkg cream cheese (cubed)
1/3 cup chopped cream onions
Heat over medium heat stirring until cheese melts. Dip diced french bread.
Phyllo Triangles with Curried Walnut Chicken
Mardi & Gred
1 lb. Phyllo dough
Filling: 2 chicken breasts 1 cup mil 1 lb melted butter 1 T curry powder |
2 1/2 T flour 1/2 cup chopped walnuts 2 T butter 1/2 tsp salt |
Thaw dough overnight. Cook chicken and cool. Heat 2 T butter, add flour and curry. Cook over low for 2 minutes. Add milk and whisk until thick. Season with salt. Stir in walnuts and dried chicken and cool. Melt and cool butter. Place 1 sheet Phyllo on flat surface. Brush with butter. top with 2 more sheets buttering each. Cut sheet in half lengthwise, then cut each into 6 equal parts. Spoon 1 tsp filling on each strip. Form a triangle by folding right had corner to opposite side as you would a flag. Place triangle on buttered sheets. Brush with butter, Bake 10 minutes at 400 degrees.
Shrimp Cheese Ball
Curt & Janette Judy
1 - 6 1/2 oz. can of shrimp, drained
1 - 8 oz cream cheese, softened 1 tsp MSG 1 T lemon juice 1 tsp garlic powder |
onions to taste
finely chopped nuts accent |
Mix the cheese and shrimp together. Add the MSG, lemon juice, garlic, and onions. Mix again. Shape into a ball and roll in the chopped nuts. Chill.
LeeAnn & Bill Weyer
1 qt tomato juice
1 - 12 oz bottle shrimp cocktail sauce 2 - 4 1/2 oz cans small shrimp, drained 2 cups celery, finely diced 1 green onion, finely diced 1/4 cup sugar |
2 T lemon juice
1 T Worcestershire sauce 1 T vinegar 1 1/2 tsp horseradish 1/4 tsp garlic salt Salt to taste |
Mix all ingredients. Refrigerate overnight. May be kept several days.
Yield: 2 quarts or 14 servings
Yield: 2 quarts or 14 servings
Somebody's Reubens
LeeAnn & Bill Weyer
1 loaf cocktail rye, sliced
1/2 cup butter, softened
3/4 lb. corned beef, thinly thinly sliced
32 oz Sauerkraut, (washed & drained)
1 lb. Swiss Cheese, sliced
1/2 cup butter, softened
3/4 lb. corned beef, thinly thinly sliced
32 oz Sauerkraut, (washed & drained)
1 lb. Swiss Cheese, sliced
Spread rye with butter. Layer on a slice of corned beef, a teaspoon of sauerkraut and finally a piece of Swiss cheese. Broil 4 minutes or until cheese melts. Serve open faced.
Stuffed Mushrooms
Lynn & Rich Barker
1 lb mushrooms
1 cup soft bread crumbs 1 T finely chopped onions 1/4 cup shredded cheddar cheese 1 T finely chopped parsley |
2 T or more melted butter
Salt & Pepper |
Remove stems and chop fine. mix stems and everything else. Put filling in caps and place on buttered cookie sheet and bake at 350 degrees for 15 minutes.
Toasted Cheese Roll-Ups
Grandma Judy
Sharp cheese spread
Caraway seeds
Bread Slices (crust removed)
Spread bread with butter. Top with cheese spread. Sprinkle with caraway seeds. Roll up bread slices. put on baking sheet. Spread melted butter on top. Bake at 350 degrees until browned (light_ 10-12 minutes. Serve hot, Yield: 16 roll-ups
Caraway seeds
Bread Slices (crust removed)
Spread bread with butter. Top with cheese spread. Sprinkle with caraway seeds. Roll up bread slices. put on baking sheet. Spread melted butter on top. Bake at 350 degrees until browned (light_ 10-12 minutes. Serve hot, Yield: 16 roll-ups