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PEANUT
BUTTER POPCORN
This was served at the 2007 campout and is being shared by
Carol Rombold.
3
QUARTS POPPED POPCORN
1-1/2 C. PEANUTS - OPTIONAL
1 C. SUGAR
½ C. HONEY
½ C. LIGHT CORN SYRUP
1 C. PEANUT BUTTER
1 TSP VANILLA
IN
LARGE BOWL COMBINE POPCORN AND NUTS.
BUTTER SIDES OF 1-1/2 QUART SAUCE PAN.
COMBINE SUGAR, HONEY, CORN SYRUP IN PAN. BRING MIXTURE TO A BOIL AND BOIL HARD
FOR 2 MINUTES.
REMOVE FROM HEAT, STIR IN PEANUT BUTTER AND VANILLA.
IMMEDIATELY POUR OVER POPCORN AND NUTS AND STIR TO COAT WELL.
Margaret's Potato Sour Cream Bake.
(This is from Margaret Loveridge, a wonderful older woman I served with on a
women's group board twenty years ago. I've always wished my name were Margaret,
so she gets acknowledged whenever I share it.) This is so good
my husband wants it with honey baked ham every family birthday and Christmas.
Lucky him, genetically low cholesterol. Me, I eat it anyway, plan to die
happy.
8 medium potatoes, boiled in jackets with 2 bay leaves
1 can cream of mushroom soup
1/4 cup butter
1 cup sour cream
1 small onion, chopped
1 1/2 cup sharp cheddar, grated
1/2 tsp salt, pepper
Cook potatoes 20 min. Drain. (I leave skins on because I like the taste.
Margaret peeled them.) Slice. Set aside. Saute onion in butter.
Grate cheese. Carefully mix potatoes, cheese, onion, sour cream, mushroom
soup, salt, pepper.
Bake 350o 35 minutes
California Baked Beans (from my sister Sue, SHS
class '63)
1 1/2 lbs slab bacon, cubed, sauteed with:
1 large yellow onion (not Vidalia or other sweet variety)
1 green pepper, both chopped, with pepper seeds.
1 extra large can your favorite brand Pork & Beans
1 large can kidney beans
2 cans lima beans
2 cans chunk pineapple
1 can Italian green beans (Drain liquid off each can, etc.)
1 cup ketchup
1 cup brown sugar
3 Tbs molasses
4 - 6 Tbs Worcestershire sauce. (Combine these)
Sautee onion, pepper with bacon. Gently mix all beans, pineapple. Add
sauteed bacon, onion, pepper to beans/pineapple, add sauce.
Cook, covered, in big crock pot on high 2 hrs. Turn to low, cook
overnight and through the next day till right before serving.
Sue says this serves "Loads." I used six kinds of dried beans
(Cooked ahead) left out the bacon for vegetarian and other non-bacon eating
friends
tripled the recipe, served 60 people at my early 60th birthday party in October
before the Loon Lake hike. People love this recipe.
Spinach Casserole
(I got this from a book group friend. She brought it every August to our
book selection potluck. It's a ladies' lunch food. The guys I
know pick at it politely. Serve them Margaret's Potato-Sour Cream bake
before they head off to the Guys' Fishing Trip, or send the baked beans.)
2 eggs, 1 Tbsp flour,
2 cloves garlic, minced. 1 tsp
olive oil
2 pkg frozen spinach, thawed; squeeze water from
12 oz cottage or ricotta cheese
8 oz shredded American (I prefer sharp cheddar) cheese
Sautee garlic in oil, add eggs, flour. Mix carefully into
thawed, drained spinach, gently add cheeses.
Bake 1/2 hr, 350o.
This is a recipe I had given to be at a Community Potluck in Denio. -
dorothy naylor
Veggie Bars
(This recipe makes one cookie sheet of bars)
2 cans 8 oz. Crescent Rolls
1 cup Mayonnaise
1 pkg. Dry Ranch Dressing
1 pkg. 8 oz. Cream Cheese – soft
Finely Shredded cheese (Cheddar, Monterey Jack or combo)
Assorted veggies – (onions, celery, broccoli, grated carrots, mushrooms, red
peppers or tomatoes) – chopped very small
Press out crescent rolls into bottom of jelly roll
pan/cookie sheet, pinching edges together. Bake 10 minutes and cool. Mix cream
cheese with the mayonnaise and dry ranch dressing. Spread on cool crust. Top
with chopped (small) veggies and grated cheese. Refrigerate 3 to 4 hours or
overnight. Cut into 2-3” inch
squares.
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