Dede hosted July's RC and chose "This recipe was passed down to me from..." as her theme. It was a wonderful theme and everyone brought great dishes! We welcomed three new members to the group and are excited about getting to know them and all their recipes! :)
Sarah's Alabama Fire Crackers
1 2/3 cups vegetable oil (can use olive oil)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 (1 ounce) envelopes ranch dressing mix (could use Italian too)
3 tablespoons crushed red pepper flakes
1 (16.5) ounce package multigrain saltine crackers
Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.
Jordan's Tuna-Apple Mini Melts
1 cup mayo
1/2 cup diced Gala apple
1/3 cup finely chopped celery
2 T. minced red onion
1 hard boiled egg, peeled and chopped
1 tsp fresh lemon juice
1/4 tsp kosher salt
1/4 tsp cracked pepper
2 (12oz) cans solid white tuna in spring water
3 packages frozen fillo shells
12 Havarti cheese slices, cut into 4 pieces
Stir together first 8 ingredients in bowl. Stir in tuna, cover and chill for 1 hour.
Divided mixture among shells. Top with cheese.
Broil tartlets 1-2 minutes.
Lauren's Chicken and Dumplings
3 chicken breast (bone in)
Self rising flour
salt and pepper to taste
Directions:
Boil your chicken until it is tender enough to fall off the bone. Take the chicken out to shred and save all of your chicken broth in the pot. Set aside the chicken. Take 1 1/2 cups of broth and put in in a bowl add enough flour until you have a nice dough ball. Roll our the dough thinly and then cute one inch squares of dough and add them back into the broth at a simmer boil. Keep adding dough until all the dough is gone and them add the chicken back into the pot.
Dede's Shrimp and Wild Rice Casserole
2 tsp green onions, chopped
1 can cream of mushroom soup
1 tsp lemon juice
1 box uncle ben's long grain & wild rice, cooked
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp pepper
1/2 cup or more sharp cheddar cheese, grated
1 # shrimp
Sauté onions in butter in saute pan. Add soup and lemon juice. Mix & cook until bubbly.
Add remaining ingredients-except shrimp. Cook until cheese melts, add shrimp. Transfer to a greased casserole dish. Bake @ 350 degrees for 30-35 min.
Caron's Meatballs
1lb ground beef
1/2 cup mayo
2 cups breadcrumbs
2oz cheddar cheese shredded
1 egg beaten
1.5 tsp salt
2tbsp worcestershire
1 tsp mustard
1/2 cup milk
1/8 tsp pepper
Soak breadcrumb in milk. Blend cheese with mayo then add other ingredients, adding it to the breadcrumb mixture last. Mix in meat..using hands to blend together works best. Form small balls and place on cookie sheet and broil for about 15-20 minutes, rotating them half way through.
Sauce
1cup brown sugar
3tbsp flour
2tsp dry mustard
1 cup pineapple juice
1/2 cup vinegar
1.5 tsp soy sauce
Combine flour, sugar and mustard in large saucepan. Then gradually add pineapple juice, vinegar and soy. Gradually heat stirring constantly. Bring to a slight boil continuing to stir constantly. Pour meatballs in sauce.
Anna Kate's Spinach Salad
1 lb spinach, washed and stems removed
3/4 lb bacon, cooked and chopped
2 TBS bacon drippings
2 cloves garlic, pressed
1/4 cup red wine vinegar
2/3 cup olive oil
1 tsp salt
1/4 tsp pepper
1 tsp worcestershire sauce
2 TBS sugar
3 TBS tarragon vinegar
Combine bacon drippings, vinegars, garlic, worcesterchire sauce, salt, and pepper for dressing. Place spinach in serving bowl. Add crumbled bacon and enough dressing to cover each leaf slightly. Toss and serve. Garnish with tomotoes, mushrooms, boiled egg if desired.
Serves 6-8.
Ashley's Hot Pineapple and Cheese
2 20 oz. cans pineapple chunks (drain but save 6 T. pineapple juice)
2 c. shredded cheese (I used cheddar)
6 T. flour
1 c. sugar
1/2 c. melted butter
1 c. Ritz crackers
Drain pineapple, saving 6 T. juice. Combine sugar, flour and juice. Add cheese and pineapple. Stir well. Combine butter and crackers and place on top of pineapple and cheese mixture. Bake at 350 degrees for 20-30 minutes.
Rhonda's Cornbread
2 cups cornmeal
1 egg
3/4 cup buttermilk
1 tablespoon oil
Mix all ingredients together and add water until easy to stir. Cook in seasoned iron skillet on 400-450 for about 20 minutes or until golden.
*I coat the skillet with a little oil sprinkled with cornmeal to keep the bread from sticking to the skillet. Make sure you transfer the bread to your serving piece before the skillet cools to keep it from crumbling.
Amy's Brownies
Silver Spoon Winner!
1lb in salted butter
1lb plus 12oz semi sweet choc chips
6oz unsweetened choc
6 eggs
3 tablespoon instant coffee granules
2 tablespoon vanilla extract
2 1/4 cup sugar
1 1/4 self rising flour
3 cup chopped walnuts
Preheat oven 350
Butter and flour 12x18x1 in baking sheet
Melt together butter, 1 lb choc chips and unsweetened choc in med bowl over simmering water. Allow to cool. In large bowl stir (do not beat) eggs, coffee, vanilla, sugar. Stir warm choc mixture into egg mixture and allow to cool to room temp.
Add 1 cup flour to cooled choc mixture.
Toss walnuts in 1/4 cup flour and 12oz choc chips then add to choc batter. Pour into baking sheet
Bake 20 min the rap against oven shelf, bake for an additional 15min until toothpick comes out clean. DO NOT OVERBAKE! Allow to cool and refrigerate
Virginia's Peach Cobbler
1 quart peaches cut (sprinkle with 1 cup sugar if fresh fruit)
1 stick maragarine
Preheat oven to 350. Melt margarine in deep dish pyrex in oven. Add peaches and cook until tender. Stir a few times. Cooking time will depend on ripeness and thickness of peaches. (I cooked mine for 48 mins.)
While peaches are cooking, mix 1 cup sugar and 1 cup self rising flour. Whisk together with 1 cup milk. Stir until all lumps are out. Set aside.
When peaches are cooked down (fork tender) remove pyrex from oven and pour mixture over the fruit. DO NOT STIR! Return dish to oven and cook until golden brown.
Melanie's Chocolate Pie
2 cups sugar
7 tbsp cocoa powder
3 cups milk
1 tsp vanilla
7 tbsp self-rising flour
4 egg yolks
4 egg whites
1/4 cup sugar
In top of double broiler mix sugar, flour, & cocoa until well blended. Stir in egg yolks & milk. Cook over low heat, stirring constantly until thick (a pudding consistency). Pour into cooled pie crust. Beat egg whites until stiff peaks form. Gradually add sugar & mix well. Beat in vanilla. Top chocolate with meringue & bake at 350 until brown.
