My Favorites….from another time.

As I was looking at recipes to share with you my memory thoughts went back through the years and times were remembered that in some ways, I had almost forgotten.  But never.  I think once you have had special times in your life experienced, you never are able to totally forget them.  Nor should we.  I believe I have shared most of these before but they stand out as ones I would do over and over again, if the opportunity could have come way once more.  Enjoy.

ICE BOX PICKLES  (keeps for 3 weeks)

3 qt. cubes, 1 large white onion, 3 c. sugar, 2 c. white vinegar, 1/4 c. salt, 1 tsp. celery seed. (This amount of salt is correct for our taste,  you may wish to lower it some)

Slice cukes and white onion..  Bring to boil all the rest.  Pour over cukes/onion and stir gently.  (I prefer to put the celery seed mixture into a gauze bag as then them aren’t on the pickles) and then after you have stirred a few times, put pickles in the frig.  The next day put them into containers that are easy to get to in the frig.

WATERGATE SALAD  (green.  nice for the holiday season)

1 can. crushed pineapple UN-drained, 1 box Pistachio Pudding Mix, 1 c. min. marshmallows, 12 c. chopped pecans, small container of Cool Whip.

Mix all together and then fold in Cool Whip.  Refrigerate two hours before serving.

FROSTED CHOCOLATE COOKIES (My very favorite Christmas Cookie)

1/2 c. marg., 1 egg, 2 sq. choco, melted, 1/2 tsp salt, 3/4 c. buttermilk, 1 c. sugar, 1 tsp. vanilla, 1-3/4 flour, 1/2 tsp. baking soda, 1 c. nuts.

Combine marg., egg and sugar.  Add vanilla and chocolate.  Beat.  Add dry ingredients with buttermilk.  Bake at 350 deg. for 8-10 min.

ICING  3 T. whipping cream, 1 sq. choco. melted, 1/1/4 c. pwd. sugar, 1/2 tsp. vanilla.   Heat cream and chocolate.  Beat in the sugar and vanilla.  Ice the Chocolate Cookies.  (I liked to put a touch of finely ground pecans on top.  Lovely.)

BLACK BEAN AND CORN CHICKEN – – Crock Pot style

1 pkg boneless thighs, 1 pint Swanson’s Chicken Broth. Cook on high for 5 hours.  Shred.

Add:  2 cans white corn, 2 cans black beans, 2 cans diced tomatoes, 2 T. MILD Taco Seasoning, 8 oz. cm. cheese. (Sort’ve shred the cm. cheese)

Combine it all and continue on low for 3 hours.  Serve.

 

HANKY PANKYS  (Fun for a large group)

1 lb. Velvetta Cheese, 1 lb. gd. beef, 1 lb. gd. sausage,  mild, 2 T. Worcestershire  Sauce,  1 tsp. Garlic Powder.

Brown meats, drain.  Add cheese and stir until melted.  Add S&P to taste.  Add rest of ingredients.  Spread on PARTY RYE BREAD (1″ squares).  (Make these and freeze them ahead of time – then keep the oven warm and a cookie sheet full of them ready to go when needed).

CHEESE BALL  (My favorite one)

16 oz. cream cheese, 10 oz. longhorn cheese, grated, 1 tsp. garlic pwd., 1/2 c. chopped green onions.  Mix.  Pat into a ball.  Roll in sesame seeds.  Serve on a large round dish with lots of parsley and the ball in the center.  (I liked making it double – so it was twice the size)

TUNA PATE

16 oz. cm. cheese, can tuna, drained.  1/4 c. chili sauce, 2 T dried minced onions.  Mix well.  Chill several hours.  (I used a mixer to make this smooth.) Makes 2-1/2 c.  Serve with crackers.

IF….you are looking for one specific recipe that I have shared some time before, just ask and I will “re-run” for you.

For all the rest of you………..Enjoy!……………….I did!!!!

 

 

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