|
Spinach
and Cheese Squares
Patricia Crawford McKnight, Class of 1965 |
| 1 pound Monterrey Jack cheese (grated) 4 cups chopped fresh spinach 1 stick butter 1 cup flour 1 teaspoon salt 1 teaspoon garlic powder 3 eggs 1 cup milk 1 teaspoon baking powder |
| Melt butter in 9" by 13" pan. Beat eggs. Add flour, milk, salt, garlic powder and baking powder. Add cheese and spinach, then mix well. Spread into the pan of melted butter and bake at 350 degrees for 35 - 40 minutes. Cut into squares. |
|
Broccoli
Dip
Terry Hamilton George, Class of 1974 |
| Cook together in saucepan until broccoli is done and
cooked down: 1 box chopped broccoli 2 tbsp. instant minced onion salt and pepper to taste Add the following ingredients to the broccoli: 1 lb. processed cheese 1 small pkg. slivered almonds 1 small can of mushroom pieces garlic to taste |
| Cook until cheese melts, then transfer to a chafing dish and serve warm. |
|
Holiday
Ham Ball
Terry Hamilton George, Class of 1974 |
| 2 (41/2-oz) cans deviled ham 3 Tblsp. chopped pimento stuffed olives 1 Tblsp. prepared mustard dash of hot pepper sauce 3 oz. cream cheese, softened 2 tsp. milk parsley, for trim |
| Blend deviled ham, olives, mustard and add pepper sauce to taste. Form into a ball and place on serving dish. Chill. Combine softened cream cheese and milk. Frost ham ball with cheese and chill. Remove from refrigerator 15 minutes before serving and trim with parsley. |
|
Cheese
Ball
Terry Hamilton George, Class of 1974 |
| 3 oz. pkg. cream cheese 8 oz. pkg. sharp cheddar cheese 1 Tblsp. lemon juice 1/4 tsp. garlic powder dash tobasco sauce 1/2 cup finely ground pecans 1 tsp. chili powder 1 tsp. paprika |
| Grate sharp cheese. Mix with softened cream cheese. Add remaining ingredients. Make mixture into 2 balls and refrigerate. Mix chili powder and paprika in a small bowl. Roll cheese balls in chili/paprika mixture. (These cheese balls can be made ahead and frozen.) |
|
Shrimp
Dip
Patricia Crawford McKnight, Class of 1965 |
|
I acquired this recipe from my second ex-husband's
first ex-wife! My thanks to Carolyn for sharing recipes with her extended
family.
|
| 1 large can of shrimp, drained and mashed (buy the cheapest one!) 1 8-oz. pkg. cream cheese milk (see below) 1 tsp. garlic salt dash of Worcestershire suce 1 Tblsp. fresh lemon juice |
| Cream cheese with enough milk to make 'dipping' consistency. Add all other ingredients and refrigerate. |
|
Curry
Dip
Patricia Crawford McKnight, Class of 1965 |
|
This recipe comes from the kitchen of my new sister-in-law,
Susan. Try it -- she's a great cook!
|
| 1 cup Mayonnaise 1/2 teaspoon curry powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 tablespoon lemon juice 1 hard-boiled egg 1 clove garlic 2 tablespoons green onions, chopped |
| Put all ingredients in blender. Blend until smooth. Refrigerate dip until ready to use. Serve with fresh cut veggies! (This dip will last several weeks in the refrigerator.) |
