Apple Snack Stacks
4 large apples, cored
2 Tbsp peanut butter
2 Tbsp process cheese spread
Wash apples; pat dry. Pack center of each apple with about 1 Tbsp peanut butter or cheese. Wrap tightly in plastic wrap. Chill for 30 minutes or until filling is set. Cut crosswise into 1/2 inch slices. Rewrap apples tightly. Chill until serving time.
Yield 4 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Birdseed for People
3 cups Sugar Corn Pops cereal
2 cups peanuts or mixed nuts
1 cup raisins
2 cups M&M chocolate candies
Combine cereal, peanuts, raisins and candies in an airtight container. Shake to mix. This is an excellent quick energy snack for children and adults.
-Great American Opportunities Inc – Favorite Recipes – 1973
Bagel Meld
4 bagels, halved
8 tsp butter
8 slices crisp fried bacon
1 cup sliced mushrooms
8 slices mozzarella cheese
Toast bagels. Spread each half with 1 tsp butter. Top with 1 slice of bacon, 2 Tbsp mushrooms and 1 slice mozzarella cheese. Broil until cheese melts.
Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Breakfast Snack
12 eggs
1 pound Cheddar cheese, shredded
1 pound Monterey Jack cheese, shredded
1 4 oz jar salsa
Beat eggs in bowl. Add Cheddar cheese, Monterey Jack cheese and salsa; mix well. Pour into ungreased 9×13 inch baking dish. Bake at 350F for 35 minutes. Serve warm or cold with muffins and fruit.
Yield 8-10 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Breakfast Tarts
1 count can flaky buttermilk biscuits
1/2 cup real bacon bits
16 oz cream cheese, softened
6 eggs
1/2 tsp Season All salt
1/2 tsp pepper
Separate each biscuit into 3 layers. Place each layer into miniature muffin cups. Sprinkle with bacon bits. Combine cream cheese, eggs, salt and pepper in bowl; mix well. Spoon into prepared muffin cups. Bake at 350F for 20-25 minutes or until set.
Yield 30 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Eggs in a Nest
1/2 shredded sharp cheese
6 eggs
Salt & pepper to taste
1/2 cup shredded sharp cheese
1/2 cup half & half
Sprinkle 1/2 cup cheese in oiled 9×9 inch baking pan. Make 6 wells. Break 1 egg carefully into each well. Season to taste. Sprinkle with remaining cheese. Pour half & half over top. Bake at 350F for 20 minutes.
-Great American Opportunities Inc – Favorite Recipes – 1973
Egg Asparagus Roll Ups
24 fresh asparagus spears
1 1/2 tsp lemon juice
5 eggs, beaten
1/3 cup skim milk
1 1/2 Tbsp chopped green onions
1/4 tsp salt
1/2 tsp pepper
8 6 inch flour tortillas
3/4 cup shredded Monterey Jack cheese
Trim asparagus stems. Steam in vegetable steamer or in microwave until tender-crisp. Toss with lemon juice; set aside. Combine eggs, milk, 1 1/2 Tbsp green onions, salt & pepper in bowl; mix well. Coat skillet with nonstick cooking spray. Add egg mixture. Scramble until partially set.
Place damp towel between tortillas; wrap in foil. Bake at 350F for 5-10 minutes or until softened. Place 3 asparagus spears in center of each tortilla. Top each with 1/8 of the egg mixture and 1 1/2 Tbsp cheese. Roll up. Place seam side down on serving plates.
Garnish with warmed salsa, sour cream and additional green onions.
Yield 4 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
One-Eyed Jacks
1/2 cup butter, softened
8 slices bread
8 eggs
Spread butter on both sides of bread slices. Cut a 2 1/2 inch hole in center of each slice. Brown bread slices and cut out holes on both sides in skillet sprayed with non stick cooking spray. Break 1 egg carefully into the hole in each slice of bread. Cook until egg is partially set. Turn bread with egg, cooking until set. Serve with cut-out “eyes” for dipping in yolk.
-Great American Opportunities Inc – Favorite Recipes – 1973
Scrambled Egg & Cheese Sandwiches
6 eggs
8 oz cream cheese, softened
1 env chicken broth seasoning
1 onion, grated
3/4 cup finely chopped pecans
1 cup cracker crumbs
Scramble eggs in nonstick skillet. Add cream cheese, stirring until melted. Add chicken broth seasoning, onion, pecans and cracker crumbs; mix well. Chill in refrigerator overnight or until mixture is firm. Shape into patties. Brown on both sides in nonstick skillet. Serve with gravy or tomato sauce. Serve on buns.
Yield 4
-Great American Opportunities Inc – Favorite Recipes – 1973
Texas Armadillo Eggs
2 cups shredded Monterey Jack cheese
8 oz hot sausage
1 1/2 cups baking mix
15 jalapeno peppers, seeded
Cheese
1 pkg Shake N Bake for pork
Eggs, beaten
Combine Monterey Jack cheese and sausage in bowl; mix well with fingers. Add baking mix 1/3 at a time, mixing well after each addition. Mixture will be stiff. Stuff peppers with cheese. Pat sausage mixture into circles 2 inches in diameter and 1/4 inch thick. Place 1 pepper on each circle. Wrap to enclose pepper completely, pressing edges to seal and shaping to resemble egg. Roll in Shake N Bake. Dip in beaten eggs; roll in Shake N Bake again. Place on baking sheet. Bake at 325 for 20-25 minutes or until brown.
Yield 15 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
English Muffin Breakfast Spread
1/2 cup maple syrup
1/4 tsp nutmeg
1 tsp grated orange rind
2 Tbsp milk
3 oz cream cheese, softened
1/4 cup chopped pecans
6 English muffins, split, toasted
Combine maple syrup, nutmeg and grated orange rind in small bowl; mix well. Combine milk and cream cheese in mixer bowl; beat until soft and creamy. Stir in pecans. Spread cream cheese mixture over toasted side of English muffins; drizzle with syrup mixture. May substitute honey for syrup.
Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Mom’s Helper Breakfast
2 slices bread, toasted
2 Tbsp crunchy peanut butter
1 banana
Honey
Rice Krispies
Spread hot toast with peanut butter. Slice banana lengthwise; cut into halves crosswise. Place 2 pieces of banana on each piece of toast; drizzle with honey. Sprinkle with Rice Krispies.
Yield 2 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Sausage Balls
1 pound pork sausage
10 oz baking mix
10 oz sharp Cheddar cheese, chilled, shredded
Let sausage stand at room temperature in bowl for 2 hours. Add baking mix; mix well. Mix in cheese. Shape into small balls; place on baking sheet. Bake at 450for 10 minutes. Remove to wire rack to cool.
Yield 60 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Smoky Sausage Crescents
1 8 count can crescent rolls
3 oz cream cheese with chives, softened
2 tsp Dijon mustard
1 tsp prepared horseradish
1 5 oz pkg small smoked sausage links
Unroll crescent roll dough; separate into triangles. Cut each triangle into halves. Beat cream cheese in mixer bowl for 2 minutes. Add mustard and horseradish; beat until fluff. Spread on bottom 2 inches of each triangle. Add sausage link; roll up. Place seam side down on greased baking sheet. Bake at 400F for 10 minutes.
Yield 16 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Apple Breakfast Dumplings
2 Granny Smith apples
1 8 count can crescent rolls
1/8 tsp cinnamon
1/2 cup butter or margarine
1 cup sugar
1 cup orange juice
1 tsp grated lemon rind
1 tsp vanilla extract
Peel and core apples; cut into quarters. Unroll and separate crescent roll dough. Wrap each piece of apple in 1 crescent roll. Place in 8×8 inch baking dish. Sprinkle with cinnamon. Combine butter, sugar and orange juice in saucepan. Bring to a boil. Stir in lemon rind and vanilla. Pour over rolls. Bake at 350F for 30 minutes. Spoon pan drippings over rolls when serving.
Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Bacon Poles
10 slices bacon
20 long thin bread sticks
Cut bacon into halves lengthwise. Wrap bacon barber pole fashion around bread sticks. Arrange bacon poles not touching on 2 paper towels in bottom of 9×13″ glass baking dish. Cover with paper towel. Microwave on High for 10-13 minutes, rotating dish after 5 minutes.
Yield 20 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Applesauce Cranberry Cupcakes
1/2 cup melted butter
1/3 cup shortening
1 1/2 cup sugar
4 eggs
2 1/2 cup flour
1 tsp cinnamon
1/2 tsp baking powder
1 16oz can cranberry sauce
1 1/2 cup applesauce
Cream butter; shortening and sugar in mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour, cinnamon, baking powder, cranberry sauce and applesauce; mix well. Fill 12 paper lined muffin cups 2/3 full. Bake at 350F for 35 minutes or until cupcakes test done. Remove to wire rack to cool. May frost with vanilla frosting.
Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Crescent Sweet Rolls
2 (8 count) cans crescent rolls
1 cup sugar
16 oz cream cheese, softened
1 egg, beaten
1 tsp vanilla extract
3 Tbsp orange juice
Grated rind of 1 orange
1 1/2 cups confectioner’s sugar
Press 1 can crescent roll dough into 9×13″ baking dish, sealing perforations. Cream sugar, cream cheese, egg and vanilla in mixer bowl until light and fluffy. Spread creamed mixture over roll dough. Top with remaining can crescent roll dough, sealing edges. Bake at 350F for 30 minutes. Cut into squares. Drizzle warm rolls with mixture of orange juice, orange rind and confectioners’ sugar.
Yield 15 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Easy Breakfast Rolls
2 (10 count) cans biscuits
1/2 cup melted butter or margarine
Canned pie filling
2 Tbsp butter or margarine
1/4 cup sugar
3 Tbsp flour
Dip each biscuit into 1/2 cup melted butter. Place buttered side up on baking sheet. Make indentation in each; fill with favorite pie filling. Sprinkle with mixture of 2 Tbsp butter, sugar and flour. Bake at 375F for 15 minutes or until golden brown. Serve warm.
Yield 20 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cheerio Breakfast Bars
1/2 cup butter
32 large marshmallows
1/2 cup peanut butter
1/2 cup nonfat dry milk
1/4 cup orange breakfast drink mix
1 cup raisins
4 cups Cheerios
Melt butter and marshmallows in large saucepan over low heat, stirring to mix well. Stir in peanut butter, milk powder and drink mix. Fold in raisins and cereal. Pack mixture into buttered 9×9 inch pan. Let stand until cool. Cut into bars.
Yield 24 bars.
-Great American Opportunities Inc – Favorite Recipes – 1973
Sweet Crispix Mix
2 12 oz pkg Crispix cereal
2 cups pecan halves
2 cups almonds
14 Tbsp butter
2 cups packed light brown sugar
1 cup dark corn syrup
1 1/2 to 2 tsp vanilla extract
Combine cereal, pecan halves and almonds in roasting pan sprayed with nonstick cooking spray. Melt butter in medium saucepan. Add brown sugar, stirring until dissolved. Stir in corn syrup. Bring to a boil over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal mixture; toss to coat. Bake at 250F for 1 hour, stirring every 15 minutes. Spread on 10×15 inch baking sheets. Cool. Break into large pieces. Store in airtight container.
Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Apple Turkey Burgers
1 lb ground turkey
1 Granny Smith apple, peeled, cored, grated
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp pepper
1 8oz can jellied cranberry sauce
1/2 tsp dry mustard
1/8 tsp cinnamon
1/8 tsp nutmeg
4 hamburger buns
Preheat charcoal grill for direct-heat cooking. Combine ground turkey, apple, coriander, salt and pepper in bowl; mix well. Divide ground turkey mixture into 4 burgers, about 3 1/2 inches in diameter. Grill burgers over hot coals for 5-6 minutes per side or to 160 degrees on meat thermometer. Meat should no longer be pink in center. Combine cranberry sauce, mustard, cinnamon and nutmeg in bowl, mix well. Place burger on bottom half of each bun. Spoon sauce over burgers, top with other half of bun.
Yield 4 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Apples & Dip
3 tsp (heaping) Fruit Fresh
1 Tbsp water
3 yellow Delicious apples
3 red Delicious apples
8 oz whipped topping
1/2 cup creamy peanut butter
Mix Fruit Fresh and water in large bowl. Cut apples into 1/4 inch slices. Add apples to Fruit Fresh mixture, tossing to coat apples to prevent browning. Combine whipped topping and peanut butter in serving bowl; mix well. Place in center of serving plate. Arrange alternating colors of apple slices in circle around bowl of whipped topping mixture on serving plate. Serve apples within 6 hours of preparation. This dip is also good as ice cream topping.
Yield 10-15 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cream Cheese Spread for Fruit
16 oz cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar, sifted
2 Tbsp orange juice
1 tsp grated lemon rind
1 tsp vanilla extract
2 lbs apples, sliced
Combine cream cheese, butter, confectioners’ sugar, orange juice, lemon rind and vanilla in bowl; blend well. Chill for 30 minutes or longer. Place dip in small bowl on serving plate. Arrange apple slices around bowl.
Yield 3 cups.
-Great American Opportunities Inc – Favorite Recipes – 1973
Fireball Cheese Ball
1 cup shredded Cheddar cheese
3 oz cream cheese, softened
1 4oz can deviled ham
2 Tbsp finely chopped onion
3 Tbsp finely chopped green chilies
1/3 cup chopped pecans
Crackers
Combine Cheddar cheese, cream cheese, deviled ham, onion and chilies in bowl; mix well. Shape into ball. Roll in pecans. Wrap in plastic wrap. Chill in refrigerator. Serve with crackers.
Yield 1 cheese ball.
-Great American Opportunities Inc – Favorite Recipes – 1973
Peanut Butter Ball
16 oz cream cheese, softened
12 oz creamy peanut butter
3/4 cup confectioners’ sugar
1 tsp cinnamon
Crushed roasted peanuts
Apple slices
Assorted crackers
Combine cream cheese, peanut butter, confectioners’ sugar and cinnamon in bowl; mix well. Shape into ball. Coat with peanuts. Chill in refrigerator. Bring to room temperature before serving. Serve with sliced apples or crackers.
Yield 1 cheese ball.
-Great American Opportunities Inc – Favorite Recipes – 1973
Praline Cheese Log
8 oz cream cheese, softened
1/2 tsp onion salt or garlic salt
1/4 cup butter
1/3 cup packed light brown sugar
1 tsp prepared mustard
2 tsp Worcestershire sauce
1/2 cup pecan halves
Assorted crackers
Combine cream cheese and onion salt in mixer bowl; mix well. Shape into log. Chill, covered, until firm. Melt butter in saucepan. Add brown sugar, mustard and Worcestershire sauce. Cook over low heat just to the boiling point. Add pecan halves. Spoon half the pecan mixture on foil-lined serving plate. Place cheese log on prepared plate. Spread remaining pecan mixture on top of cheese log. Wrap tightly in foil. Chill for 2-3 hours. Serve on tray with assorted crackers. May be frozen and thawed for later use.
Yield 1 cheese log.
-Great American Opportunities Inc – Favorite Recipes – 1973
Deviled Ham Log
2 4 1/2 oz can deviled ham
2 Tbsp minced onions
1 6oz jar pimento cheese spread
1 6oz jar jalapeno cheese spread
1/2 cup mayonnaise type salad dressing
Combine deviled ham, onion, cheese spreads and salad dressing in bowl; mix well. Chill until serving time. Serve with assorted crackers and chips.
Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Hot Open Faced Beef Sandwiches
3 oz cream cheese, softened
6 oz sour cream
1/4 cup finely chopped onion
1/2 cup chopped celery
6 or 7 slices dried beef, chopped
1/2 cup shredded Velveeta cheese
1 large loaf French bread
Butter, softened
Mozzarella cheese, shredded
Combine cream cheese, sour cream, onion, celery, dried beef and Velveeta cheese in a bowl. Mix well. Cut loaf of bread into halves lengthwise. Spread butter over each cut surface. Spread cream cheese mixture over butter; sprinkle with shredded mozzarella cheese. Place on baking sheet. Bake at 350F for 10 minutes or until hot and bubbly.
Yield 10-12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Chinatown Burgers
1 lb ground beef
1 medium onion, chopped
1 16 oz can bean sprouts, drained
1 8 oz can sliced water chestnuts
1/3 cup soy sauce
1/3 cup water
1 Tbsp molasses
2 Tbsp cornstarch
2 Tbsp water
Salt to taste
Sesame see buns
Brown ground beef with onion in skillet; stirring frequently; drain. Add bean sprouts, water chestnuts, soy sauce, 1/3 cup water and molasses; mix well. Cook over medium heat for 5 minutes. Add mixture of cornstarch and remaining 2 Tbsp water; stir until well blended. Bring to a boil; reduce heat. Simmer for 1 minute. Season with salt. Serve on warm toasted sesame seed buns.
Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Dad’s Burger
3/4 cup boiling water
1/4 cup bulgur
1/3 cup whole natural almonds
1 lb lean ground beef
1/4 cup chopped green onions
1 tsp garlic salt
1 tsp basil
4 hamburger buns
4 lettuce leaves
1 tomato, sliced
1 red onion, sliced
Pour boiling water over bulgur in bowl. Let stand until cool. Place almonds in single layer on baking sheet. Bake at 350F for 12-15 minutes or until lightly toasted, stirring occasionally. Let stand until cool. Chop coarsely. Drain bulgur well. Mix bulgur with almonds, ground beef, green onions, salt and basil in bowl. Shape into patties. Grill over hot coals until cook through. Serve on buns with lettuce, tomato and onion.
Yield 4.
-Great American Opportunities Inc – Favorite Recipes – 1973
Hamburgers on the Grill
2 lbs ground beef
1 egg, beaten
1/4 tsp oregano
1 tsp salt
1 tsp pepper
1/2 cup catsup
1 Tbsp Worcestershire sauce
1 cup shredded Cheddar cheese
1 cup chopped onion
8 hamburger buns
Combine ground beef, egg, seasonings, catsup, Worcestershire sauce, cheese and onion in bowl; mix well. Shape into patties. Grill over hot coals until cooked through. Serve on buns.
Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Honolulu Hamburgers
1 lb ground beef
4 pineapple rings
1/2 cup catsup
1/2 cup packed brown sugar
1/4 cup mustard
Shape ground beef into 8 patties. Place 1 pineapple ring on half the patties; top with remaining patties, pressing edges to enclose pineapple. Combine catsup, brown sugar and mustard in saucepan. Heat to serving temperature; stirring to mix well. Grill or broil hamburger patties until cooked through. Serve with sauce.
Yield 4 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Sloppy Joes
1 lb ground beef
1 cup chopped celery
1 small onion, chopped
1 cup tomato sauce
1 cup catsup
2 Tbsp brown sugar
2 tsp vinegar
2 Tbsp Worcestershire sauce
2 tsp dry mustard
1 tsp salt
1 tsp pepper
Hamburger buns
1 cup shredded cheese
Brown ground beef in skillet, stirring until crumbly; drain. Stir in celery, onion, tomato sauce, catsup, brown sugar, vinegar and seasonings. Simmer mixture for 1 hour or until vegetables are tender, stirring occasionally. Serve over hamburger buns; top with cheese.
Yield 6-8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Beef Bacon Balls
1 lb ground beef
1 onion, minced
1/2 green bell pepper, finely chopped
1 1/4 cups bread crumbs
2 eggs, beaten
1 cup canned tomatoes, drained, chopped
1 tsp prepared mustard
1 tsp Worcestershire sauce
Salt & pepper to taste
8-10 slices bacon, cut into halves
Combine ground beef, onion, green pepper, bread crumbs, eggs, tomatoes, mustard, Worcestershire sauce, cayenne pepper, onion powder, garlic powder and Tabasco sauce in mixer bowl; mix well. Spread lightly between slices of bread cut into quarters. Spread top and sides of each square with cheese mixture. Freeze until firm. Place on baking sheet. Bake at 350F for 20 minutes or until golden brown.
Yield 20 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cheese Fingers
2 loaves sandwich bread
1 lb shredded Cheddar cheese
1 1/2 cups butter or margarine, softened
1 1/2 tsp dill weed
1 1/2 tsp Worcestershire sauce
Dash of cayenne pepper
1 1/2 tsp onion powder
1 tsp garlic powder
3/4 tsp Tabasco sauce
Trim crusts from bread. Combine Cheddar cheese, butter, dill weed, Worcestershire sauce, cayenne pepper, onion powder, garlic powder and Tabasco sauce in mixer bowl; mix well. Spread lightly between slices of bread; cut into quarters. Spread top and sides of each square with cheese mixture. Freeze until firm. Place on baking sheet. Bake at 350F for 20 minutes or until golden brown.
Yield 30-40 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Chili Beef Won Tons
2 lbs lean ground beef
2 large onions, chopped
4 4oz cans chopped green chilies
2 cloves of garlic, crushed
1/2 tsp oregano
1/2 tsp cumin
1 1/2 tsp salt
4 cups shredded longhorn cheese
2 60 count packages won ton wrappers
Vegetable oil for deep frying
Brown ground beef in large skillet over low heat, stirring until crumbly; drain. Add onions, green chilies, garlic, oregano, cumin and salt; mix well. Cook until onion is golden brown, stirring constantly; remove from heat. Add cheese, stirring until cheese melts. Place 1 tsp ground beef mixture on each won ton wrapper. Fold as for envelope; moisten edge with water to seal. Deep fry in very hot oil for 12 seconds or until golden brown, drain well.
Yield 110 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Fried Cheese Sticks
1 8 oz pkg sliced mozzarella cheese
1/4 cup flour
1 egg, beaten
1/4 cup bread crumbs
1/2 cup oil for frying
Cut cheese slices into halves; roll until cheese forms “sticks”. Coat with flour. Dip in egg. Roll in bread crumbs. Fry in hot oil in skillet for 1 minute; turn. Fry for 1 minute longer or until golden brown. Drain well. Arrange on serving dish.
Yield 16 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Toasted Cheese Wraps
12 slices white bread
1/4 cup butter, softened
9 oz Cheddar cheese spread
1/3 cup melted butter
Trim crusts from bread; discard crusts. Combine 1/4 cup butter and cheese spread in bowl; mix well. Spread over bread slices.Roll to enclose filling. Place seam side down on baking sheet. Brush with melted butter. Bake at 475F for 15 minutes or until golden brown. Serve hot. Garnish with watercress and stuffed olives.
Yield 1 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Chicken Bundles
2 cups chopped cooked chicken
8 oz cream cheese, softened
2 Tbsp butter or margarine, softened
1/4 tsp salt
1/8 tsp pepper
1 Tbsp onion
2 Tbsp milk
1 8 count can crescent rolls
Melted butter
Crushed crackers
Combine chicken, cream cheese, butter, salt, pepper, onion and milk in bowl; mix well. Unroll crescent roll dough. Press 2 triangles together to form a square, sealing perforations. Spoon a generous amount of chicken mixture onto square. Bring up sides; seal edges to form ball. Roll in melted butter and crushed crackers. Repeat with remaining ingredients. Place on baking sheet. Bake at 350F for 20 minutes or until brown.
Yield 4 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Curried Chicken Bites
6 oz cream cheese, softened
2 Tbsp orange marmalade
2 tsp curry powder
3/4 tsp salt
1/4 tsp white pepper
3 cups chopped cooked chicken
3 Tbsp minced green onions
3 Tbsp minced celery
1 cup finely chopped macadamia nuts
Combine cream cheese, orange marmalade, curry powder, salt and pepper in bowl; mix well. Add chicken, green onions, celery and macadamia nuts; mix well. Shape into small balls. Chill until serving time.
Yields 42
-Great American Opportunities Inc – Favorite Recipes – 1973
Chicken in a Biscuit
3 5 oz cans chicken
1 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped olives
18 boiled eggs, coarsely chopped
3/4 cup (or more) salad dressing
48 homemade or canned biscuits
Combine chicken, celery, onion, olives and chopped eggs in large bowl; mix well. Stir in enough salad dressing to moisten. Spread filling between biscuits.
Yield 4 dozen
-Great American Opportunities Inc – Favorite Recipes – 1973
Asparagus Ham Rolls
8 (1 oz) thin slices boiled ham
4 (1 1/2 oz) slices Swiss cheese
1 (15 oz) can extra-long green asparagus spears, drained
1 (11 oz) can Cheddar cheese soup
2 Tbsp water
1/4 tsp celery salt
Sliced almonds
Layer each ham slice with 1/2 slice cheese and 2 or 3 asparagus spears. Roll as for jelly roll and place seam side down in 8×12 inch glass baking dish. Repeat with remaining ham slices, cheese and asparagus spears. Spoon mixture of soup, water and celery salt over ham rolls. Microwave, covered with plastic wrap, for 5-7 minutes. Sprinkle with almonds.
Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Ham & Cheese Bars
2 cups baking mix
1/2 tsp salt
1/4 cup sour cream
2/3 cup milk
1 egg
1/2 cup chopped onion
2 cloves of garlic, minced
2 Tbsp chopped parsley
3/4 cup chopped cooked smoked ham
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
Combine baking mix, salt, sour cream, milk and egg in mixer bowl; mix well. Add onion, garlic and parsley; mix well. Stir in ham, Cheddar cheese and Parmesan cheese. Spread in greased 9×13 inch baking pan. Bake at 350F for 25-30 minutes or until golden brown. Cut into rectangles.
Yield 36 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Ham Plus on a Bun
1/2 cup butter or margarine
2 Tbsp chopped onions
2 Tbsp poppy seed
2 Tbsp prepared mustard
6 hamburger buns, split
6 slices cooked ham
6 slices American cheese
Combine butter, onions, poppy seed and mustard in saucepan. Cook over low heat until heated through, stirring frequently. Spread mixture on bottom halves of buns. Layer each with 1 slice ham and 1 slice cheese. Replace tops. Wrap each sandwich in foil. Bake at 400F for 12 minutes.
Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Ham & Swiss Cheese Bundles
1/2 cup butter or margarine, softened
2 Tbsp grated onion
1 Tbsp poppy seed
1/4 cup Dijon mustard
10 small hamburger buns, split
20 thin slices ham
10 slices Swiss cheese
Combine butter, onion, poppy seed and mustard in bowl; mix well. Spread mixture on bottom halves of buns. Layer each with 1 slice ham, 1 slice cheese and 1 slice ham. Replace tops. Wrap each sandwich in foil. Bake at 350F for 30 minutes. May be frozen before baking.
Yield 10 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Ham & Spinach Stuffed Baguette
1 (24 inch) French bread baguette
8 oz cream cheese, softened
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 green onions, chopped
1 (10 oz) pkg frozen chopped spinach, thawed
4 cups minced ham
1/3 cup chopped pecans
1/2 cup mayonnaise
1 Tbsp Dijon mustard
Cut baguette into halves lengthwise. Scoop out centers, leaving 1/2 inch shells. Wrap a loaf tightly with plastic wrap. Combine cream cheese, lemon juice, dill and green onions in medium bowl; mix well. Squeeze spinach dry. Add to cream cheese mixture; mix well. Mix ham, pecans, mayonnaise and mustard in large bowl. Coat inside of shell halves and all cut edges with cream cheese mixture. Fill with ham mixture. Place halves together; wrap tightly. Refrigerate for 2-10 hours before serving. Slice to serve. May substitute 1 tsp dillweed for fresh dill.
Yield 30 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Hawaiian Ham Sandwich
1 cup ground cooked ham
1/2 cup drained crushed pineapple
1 Tbsp brown sugar
1/8 tsp ground cloves
6 raisin-cinnamon bagels, split
Combine ham, pineapple, brown sugar and cloves in bowl; mix well. Spread between bagels.
Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Mini Ham Sandwiches
1/2 cup butter
2 Tbsp onion flakes
1 1/2 tsp dried mustard
1 tsp Worcestershire sauce
1 1/2 tsp poppy seed
2 (24 count) pkgs dinner rolls
1 1/2 lbs cooked ham, thinly sliced
1 (18 oz) pkg sliced Swiss cheese
Combine butter, onion flakes, dried mustard, Worcestershire sauce and poppy seed in small saucepan. Heat until butter is melted; mix well. Remove dinner rolls from foil pan; do not separate. Slice dinner rolls into halves. Place ham and cheese on bottom portion. Place top on ham and cheese to form large sandwich. Return to foil roll pans. Pour butter mixture over top of rolls. Bake at 350F for 20 minutes. Cut rolls into individual sandwiches.
Yield 4 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Corn Dogs
1 lb Monterey Jack cheese
2 (10 count) pkgs frankfurters
20 soft corn tortillas
1/2 cup oil
3 (16 oz) cans refried beans
Cut 20 cheese sticks for frankfurters; shred remaining cheese. Split frankfurters part of the way through. Insert 1 stick cheese into each frankfurter. Wrap each frankfurter with tortilla; secure with wooden pick. Fry on all sides in oil in skillet until cheese melts. Combine shredded cheese and beans in saucepan. Cook until heated through, stirring constantly. Serve as dip for corn dogs.
Yield 20.
-Great American Opportunities Inc – Favorite Recipes – 1973
Frankwiches
1 (10 count) pkg frankfurters, sliced
1 (8 oz) pkg shredded mozzarella cheese
2 Tbsp mustard
2 Tbsp pickle relish
1 Tbsp sugar
Catsup
12 – 16 hamburger buns
Combine uncooked frankfurter slices, cheese, mustard and relish in bowl. Add sugar and enough catsup to coat frankfurters well. Spoon into buns. Wrap individually in foil. Freeze if desired. Bake at 350F for 30 minutes.
Yield 12-16 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Red Hot Apple Weiners
4 weiners, chopped
1/2 cup shredded cheese
2 tsp chopped onion
1/4 cup catsup
1 cup chopped apple
Butter or margarine
Mustard
8 hot dog buns
Combine weiners, cheese, onion, catsup and apple in bowl; mix well. Spread butter and mustard on hot dog buns. Spoon weiner mixture into buns; wrap individually in foil. Bake at 350F for 20 minutes.
Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Pinwheels
1 cup sour cream
8 oz cream cheese, softened
1 (4oz) can chopped green chilies, drained
1 (4oz) can chopped black olives, drained
1/2 cup chopped green onions
1 cup shredded Cheddar cheese
Garlic powder and seasoned salt to taste
5 10″ flour tortillas
Salsa
Parsley
Combine sour cream, cream cheese, chilies, olives, green onions, cheese, garlic powder and seasoned salt in bowl; mix well. Spread evenly on tortillas. Roll tortillas to enclose filling. Wrap individually in plastic wrap, twisting ends. Chill for several hours. Cut each tortilla into 10 slices, discarding ends. Arrange on serving dish with bowl of salsa in center. Garnish with parsley.
Yield 50 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Mini Pizzas
1 lb hot pork sausage
1 lb Velveeta cheese, cubed
2 loaves party rye bread
1 32oz jar spaghetti sauce
Brown sugar in skillet, stirring until crumbly. Drain sausage on paper towels. Combine sausage and cheese in skillet, stirring until cheese melts. Spread over each slice of party rye bread; top with heaping teaspoonful of spaghetti sauce. Bake at 425 for 12 minutes.
Yield 2 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Yankee Pizza
1 lb bacon, chopped
10 -12 green onions, minced
1 lb American cheese, coarsely shredded
1 cup mayonnaise
Dash of cayenne pepper
1/2 tsp salt
Pepper to taste
2 (12 count) pkgs dinner rolls with vertical sections
Cook bacon in skillet over medium heat until edges curl. Add green onions. Cook until green onions are tender; drain. Stir in cheese, mayonnaise, cayenne pepper, salt and pepper; mix well. Separate rolls vertically into 4 or 5 slices. Roll with rolling pin to flatten. Spread with bacon mixture; place on greased baking sheet. Bake at 450F for 5 minutes or until heated through.
Yield 9 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Creamy Tuna Garden Wedges
2 cups baking mix
1/2 cup cold water
8 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup sliced green onions
1/8 tsp red pepper sauce
2 tsp prepared horseradish
1 (6 1/2 oz) can tuna, drained
2 medium stalks celery
sliced mushrooms
cherry tomato halves
chopped broccoli
shredded cheese
Combine baking mix and water in bowl. Beat for 20 strokes. Pat into ungreased pizza pan, forming 1/2 inch rim. Bake at 450F for 10 minutes. Cool. Combine cream cheese, mayonnaise, green onions, red pepper sauce, horseradish and tuna in a bowl; mix well. Spread over crust. Slice celery diagonally. Outline 6 wedges with celery slices. Top with vegetables and cheese. Chill, covered for 1 hour. Cut into wedges.
Yield 16 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Fresh Strawberry Sandwiches
1/2 cup butter, softened
1 1/2 cups confectioners’ sugar
1/8 tsp salt
1/8 tsp nutmeg
1 Tbsp rum flavoring
24 slices thin-sliced white bread
1 quart fresh strawberries
Cream butter in mixer bowl. Add confectioners’ sugar gradually, beating well after each addition. Add salt, nutmeg and rum flavoring; beat until light and fluffy. Cut rounds from bread with cookie cutter. Spread rounds with creamed mixture. Chill until serving time. Remove stems from strawberries and cut strawberries into thin slices. Arrange overlapping strawberry slices on sandwiches; arrange sandwiches on serving plates. Garnish with fresh mint and whole strawberries.
Yield 24.
-Great American Opportunities Inc – Favorite Recipes – 1973
Spinach Cheese Puffs
1 10 oz pkg frozen chopped spinach
1/2 cup chopped onion
1/2 cup Parmesan cheese
1/2 cup shredded Cheddar cheese
1/3 cup bleu cheese dressing
2 eggs, slightly beaten
2 Tbsp melted butter or margarine
1/2 tsp garlic powder
1 8oz pkg corn muffin mix
Dijon mustard
Cook spinach with onion using pkg directions; drain. Squeeze out excess moisture. Combine next 6 ingredients in bowl; mix well. Stir in spinach mixture and corn muffin mix. Chill, covered for 1 hour. Shape into 1 inch balls. Arrange on ungreased 10×15 inch baking sheets. Chill until ready to bake. Bake at 350F for 10-12 minutes or until light brown and heated through. Serve with Dijon mustard. May be frozen and baked for 12-15 minutes or until light brown and heated through.
Yield 50 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Super Bowl Sunday Bars
2 8 count cans crescent rolls
3-4 Tbsp mayonnaise
1 3 1/2 oz can water packed tuna, drained
1 tsp sweet pickle relish
1 Tbsp prepared mustard
1/2 Tbsp grated onion
1/8 tsp salt
Pepper to taste
Slice eggs into halves lengthwise. Combine yolks with remaining ingredients in small bowl; mix well. Stuff mixture into egg whites.
Yield 6 servings
-Great American Opportunities Inc – Favorite Recipes – 1973
Apple Brownies
2/3 cup butter or margarine, softened
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup chopped apples
1/2 cup chopped nuts
Cream butter, brown sugar, eggs and vanilla in bowl until light and fluffy. Add flour, baking powder and salt; mix well. Add apples and nuts. Spread into greased 9×9 inch baking pan. Bake at 350F for 35 minutes or until edges pull from sides of pan.
Yield 16 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Hello Dolly Brownies
10 Tbsp butter or margarine
1 1/2 cups graham cracker crumbs
1 cup chocolate chips
1 cup coconut
1 (15oz) can sweetened condensed milk
1/2 cup chopped pecans
Melt butter in 9×13 inch baking pan. Press graham cracker crumbs into butter. Add layer of chocolate chips and coconut. Pour condensed milk over top; sprinkle with pecans. Bake at 350F for 30 minutes. Cut into squares.
Yield 15
-Great American Opportunities Inc – Favorite Recipes – 1973
Praline Brownies
1 22oz pkg brownie mix
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp melted butter or margarine
Grease bottom of 9×13 inch baking pan. Prepare brownies using pkg directions. Spread in prepared pan. Combine brown sugar, pecans and butter in bowl; mix well. Sprinkle over batter. Bake at 350F for 30 minutes. Cool on wire rack. Cut into squares. Frost with fudge frosting, if desired.
Yield 4 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
The Ultimate Brownie
1 2 layer pkg chocolate cake mix
1 egg, beaten
1/2 cup butter
1 cup chopped pecans or walnuts
1 Tbsp water
8 oz cream cheese, softened
3 eggs
1 1 lb pkg confectioners’ sugar
Combine cake mix, 1 egg, butter, pecans and water in bowl; mix well. Press into greased 9×13 inch baking pan. Combine cream cheese, 3 eggs and confectioners’ sugar in mixing bowl; mix until smooth. Pour over chocolate layer. Bake at 350 to 37F for 30-45 minutes or until golden brown. May substitute lemon or yellow cake mix for chocolate if preferred.
Yield 1 to 1 1/2 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Soft Chocolate Chip Cookies
1 cup butter, softened
1 cup oil
1 1/2 cups packed brown sugar
1 1/2 cups sugar
4 eggs
2 tsp vanilla extract
5 cups flour
2 tsp baking soda
1 tsp salt
2 cups chocolate chips
Combine butter, oil, brown sugar and sugar in bowl; mix until creamy. Mix in eggs and vanilla. Add mixture of flour, baking soda and salt; mix well. Stir in chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350F for 8-9 minutes or until golden brown.
Yield 4-6 dozen
-Great American Opportunities Inc – Favorite Recipes – 1973
Chocolate Kiss Cookies
1 cup butter or margarine, softened
1/2 cup confectioners’ sugar
1 tsp vanilla extract
2 cups flour
1 cup finely chopped walnuts
1 5oz pkg Hershey’s chocolate kisses
1/2 cup (about) confectioners’ sugar
Cream butter, 1/2 cup confectioners’ sugar and vanilla in mixer bowl until light and fluffy. Add flour and walnuts; mix well. Shape dough around each chocolate kiss to form a ball. Arrange on ungreased cookie sheet. Bake at 325F for 12 minutes. Roll warm cookies in 1/2 cup confectioners’ sugar to coat. Cool on wire rack.
Yield 3 dozen
-Great American Opportunities Inc – Favorite Recipes – 1973
Chocolate Toffee Crescent Bars
1 8 count can crescent rolls
1 cup packed brown sugar
1 cup butter or margarine
1 1/2 cups chopped pecans
1 cup chocolate chips
*Separate roll dough into rectangles. Press over bottom of 10×15 inch baking pan; press perforations and edges to seal.
*Combine brown sugar and butter in small saucepan. Bring to a boil, stirring constantly. Boil for 1 minute. Pour over dough. Sprinkle with pecans.
* Bake at 375F for 14-18 minutes or until golden brown.
*Sprinkle with chocolate chips. Let stand for 2 minutes to allow some of the chocolate chips to melt; swirl melted and unmelted chocolate over top.
* Cool. Cut into bars.
-Yield 4 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Easy Coconut Macaroons
2/3 cup sweetened condensed milk
3 cups shredded coconut
1 tsp vanilla extract
*Combine condensed milk, coconut and vanilla in bowl; mix well.
*Drop by teaspoonfuls 1 inch apart onto greased cookie sheet.
*Bake at 350F for 8-10 minutes or until light brown.
*Remove macaroons from cookie sheet immediately.
-Yield 8 dozen
-Great American Opportunities Inc – Favorite Recipes – 1973
Cornmeal Wafers
1/2 cup butter, softened
2/3 cup sugar
1 egg
1 tsp vanilla extract
1 cup flour
1 cup yellow cornmeal
1 tsp baking powder
*Cream butter and sugar in mixer bowl until light and fluffy. Add egg and vanilla; mix well.
*Mix flour, cornmeal and baking powder together. Add to batter gradually, beating well after each addition.
*Shape into 2 rolls 2 inches in diameter on plastic wrap or waxed paper; wrap securely.
*Chill for 2 hours to 3 days. Cut into 1/8 inch slices with sharp knife. Place 2 inches apart on greased cookie sheet.
*Bake at 325 fo4 15-18 minutes or until golden brown. Remove to wire rack to cool.
-Yield 4 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
I Can’t Believe It’s a Cookie
1 cup sugar
1 cup peanut butter
1 egg
48 chocolate star candies
*Continue sugar, peanut butter and egg in bowl; mix well. Shape into 1 inch balls. Place on cookie sheet.
*Press chocolate star into center of each ball.
*Bake at 350F for 6 minutes.
*Cool on wire rack.
-Yield 4 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Five Way Cookies
1 14 oz can sweetened condensed milk
1/3 cup peanut butter
2 cups raisins
*Combine condensed milk, peanut butter and raisins in bowl; mix well.
*Drop by teaspoonfuls onto greased cookie sheet.
*Bake at 375F for 15 minutes or until golden brown.
*Cool on wire rack.
*May substitute 1 of the following for 2 cups raisins, 2 cups cornflakes, 2 cups bran flakes, 3 cups shredded coconut or 1 cup chopped nuts.
-Yield 2 1/2 dozen
-Great American Opportunities Inc – Favorite Recipes – 1973
Amos’ Famous Cookies
1 cup margarine, softened
3/4 cups packed brown sugar
3/4 cup sugar
1 tsp vanilla extract
1 tsp water
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups raisins
2 cups semi sweet chocolate chips
*Combine margarine, brown sugar, sugar, vanilla, water and eggs in bowl; beat until creamy. Add flour, baking soda and salt; mix well. Fold in raisins and chocolate chips.
*Drop by teaspoonfuls onto ungreased cookie sheets.
*Bake at 375F for 8 minutes.
-Yield 3 dozen
-Great American Opportunities Inc – Favorite Recipes – 1973
Peanut Butter Cups
1 20 oz pkg refrigerator peanut butter cookie dough
1 14 oz pkg miniature peanut butter cups
*Slice cookie dough, cut slices into quarters. Place each portion in miniature muffin cups.
*Bake using package directions.
*Place 1 miniature peanut butter cup in each cookie.
*Cool in muffin cups.
-Yield 3 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Snickers Bar Cookies
1 large pkg refrigerator chocolate chip cookie dough
5 or 6 Snickers candy bars, sliced 1/4 inch thick
*Spread cookie dough in 9×11 inch baking pan.
*Bake using package directions or until almost golden brown.
*Arrange candy over baked layer.
*Bake until candy is softened, spread evenly over baked layer.
*Cool. Cut into squares.
-Yield 2 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Tiptop Angels
8 slices angel food cake
1/3 cup melted butter
1 cup granulated brown sugar
*Dip pieces of cake quickly into melted butter
*Coat with brown sugar. Place on baking sheet.
*Bake at 400F for 5 minutes.
*Serve with coffee ice cream.
*To serve 40, use 5 cakes, 1 1/2 pounds butter and 1 pound brown sugar.
*Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Chocolate Peanut Butter Bites
3/4 cup packed brown sugar
1 1 lb pkg confectioners’ sugar
2 cups crunchy peanut butter
1/2 cup unsalted butter, softened
2 cups chocolate chips
1 Tbsp unsalted butter
*Combine brown sugar, confectioners’ sugar, peanut butter and 1/2 cup butter in bowl; mix well. Pat into ungreased 10×15 dish; flatten with rolling pin.
*Melt chocolate chips and remaining 1 Tbsp butter in double boiler over hot water. Spread over peanut butter layer.
*Cut into squares.
*Chill for 15-20 minutes; remove from pan.
*Store in refrigerator.
-Yield 12 1/2 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Coconut Balls
1 cup creamy peanut butter
1 cup sifted confectioners’ sugar
2 Tbsp melted butter or margarine
1/2 cup chopped pecans
1 cup coconut
*Combine peanut butter, confectioners’ sugar, butter and pecans in bowl; mix well.
*Shape into 1/2 inch balls. Roll in coconut, coating well.
*Chill in refrigerator.
-Yield 3 dozen
-Great American Opportunities Inc – Favorite Recipes – 1973
Coconut Dainties
4 cups confectioners’ sugar
8 oz cream cheese, softened
1 cup finely shredded coconut
1 12 oz pkg colored mints
*Cream confectioners’ sugar and cream cheese in mixer bowl until light and fluffy. Stir in coconut.
*Shape into small balls; arrange on waxed paper. Press mint into center of each ball.
*Chill in refrigerator until firm.
*Freezes well.
-Yield 8 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Fudge Mallow Raisin Candy
2 cups semisweet chocolate chips
1 cup chunky peanut butter
3 cups miniature marshmallows
3/4 cup raisins
*Melt chocolate and peanut butter in saucepan over low heat, stirring occasionally until smooth. Fold in marshmallows and raisins.
*Pour mixture into foil lined 8×8 inch pan.
*Chill in refrigerator until firm.
*Cut into small squares.
-Yield 2 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Velveeta Fudge
8 oz Velveeta cheese
1 cup butter
1 1/2 tsp vanilla extract
1/2 cup baking cocoa
2 (1 lb) pkg confectioners’ sugar
1/2 cup nuts
*Combine Velveeta cheese and butter in large saucepan over low heat. Heat until melted, stirring constantly; remove from heat.
*Add vanilla and baking cocoa; blend well. Add confectioners’ sugar and nuts; mix well.
*Pour into buttered 9×13″ pan.
*Chill until serving time.
*Cut into squares.
-Yield 5 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Peanut Butter Gems
1 cup crunchy peanut butter
3 cups confectioners’ sugar, sifted
1 cup melted butter
2 cups sweetened chocolate chips, melted
*Combine peanut butter, confectioners’ sugar and butter in bowl, mix well. Pat into 9×13 inch baking dish. Spread chocolate over top.
*Let stand until firm. Cut into squares.
*Candy freezes well.
*To be sure that others don’t polish them off, freeze in empty shortening can with label still intact.
-Yield 9-10 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Easy-De Pralines
1 4 oz pkg butterscotch pudding and pie filling mix
1/2 cup packed light brown sugar
1 cup sugar
1/2 cup evaporated milk
1 Tbsp butter or margarine, softened
1 1/2 cup pecans
*Combine pudding mix, brown sugar, sugar, evaporated milk and butter in saucepan; mix well. Cook over low heat until sugar is dissolved.
*Add pecans. Simmer until mixture reaches 234 – 240 degrees on candy thermometer, soft ball stage, stirring constantly.
*Remove from heat. Beat until mixture thickens.
*Drop by spoonfuls onto waxed paper to form 4 inch patties. Let stand until cool.
-Yield 1 1/2 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
White Brittle
1 lb white chocolate
1 cup Spanish peanuts
1 cup broken pretzel sticks
*Melt white chocolate in saucepan. Stir in peanuts and pretzels.
*Spread in this layer on large tray.
*Chill in freezer until firm.
*Break into pieces.
-Yield 1 1/2 dozen
-Great American Opportunities Inc – Favorite Recipes – 1973
Herbed Cheese & Shrimp Dip
3 oz cream cheese, softened
1/4 cup milk
1/4 cup bottled lemon juice
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp garlic powder
1 1/2 cups cooked tiny shrimp, chopped, drained
2 whole cooked shrimp
1 green onion top
Assorted crackers & fresh vegetables
*Beat cream cheese in mixer bowl until smooth. Add milk and lemon juice; mix well.
*Add herbs, garlic powder and chopped shrimp; mix well. Spread in 8 inch glass quiche dish.
*Microwave on medium for 5-6 minutes or until heated through. Stir before serving.
*Garnish with white shrimp and green onion top fan.
*Serve with crackers or fresh vegetables.
-Yield 4 cups.
-Great American Opportunities Inc – Favorite Recipes – 1973
Fruity Dogs
2 cups apricot preserves
2/3 cup bottled lemon juice
2 Tbsp cornstarch
1 tsp cinnamon
1 16 oz pkg cocktail franks
1 16 oz can pineapple chunks, drained
2 large red apples, cut into chunks
2 11 oz cans mandarin oranges, drained
*Combine preserves, lemon juice, cornstarch and cinnamon in saucepan; mix well. Cook until thickened, stirring constantly.
*Add cocktail franks and pineapple. Cook until heated through. Add apples and oranges.
*Pour into serving dish. Serve warm.
-Yield 6 cups
-Great American Opportunities Inc – Favorite Recipes – 1973
Beefy Hot Dip
1 large round loaf bread
1 cup sour cream
8 oz cream cheese, softened
1 cup shredded sharp Cheddar cheese
3 oz shredded dried beef
2 Tbsp dried chives
1/2 tsp garlic salt
*Cut top from bread, hollow out loaf in shape of bowl; reserving extra bread.
*Combine sour cream, cream cheese, Cheddar cheese, beef, chives and garlic salt in large bowl; mix well. Spoon into bread shell; wrap in foil.
*Bake at 325F for 30 minutes. Break extra bread into small pieces. Add to top of mixture in bread shell.
*Bake for 30 minutes longer.
-Yield 50 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Spicy Beef Dip
1 lb ground beef
1/2 cup chopped onion
1 clove of garlic, crushed
1 8oz can tomato sauce
1/4 cup catsup
1 tsp sugar
3/4 tsp oregano
8 oz cream cheese, softened
1/3 grated Parmesan cheese
*Brown ground beef with onion and garlic in saucepan, stirring frequently, drain.
*Add tomato sauce, catsup, sugar and oregano. Simmer, covered for 10 minutes, stirring occasionally.
*Remove from heat. Add cream cheese and Parmesan cheese, stirring until melted.
*Heat to serving temperature over low heat, stirring constantly.
-Yield 60 servings
-Great American Opportunities Inc – Favorite Recipes – 1973
Pacific Northwest Crab Dip
3 oz cream cheese, softened
1/2 cup mayonnaise
1 6oz can crab meat, drained
1/4 cup minced onion
1 Tbsp lemon juice
1/8 tsp hot pepper sauce
Small slices French bread or crackers
*Beat cream cheese in mixed bowl until light and fluffy. Add mayonnaise, crab meat, onion, lemon juice and pepper sauce; mix well.
*Spoon into small baking dish.
*Bake at 350 F for 30 minutes or until bubbly. Serve with small slices French bread or with crackers.
-Yield 15 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Denver Dip
2 Tbsp mayonnaise-type salad dressing
8 oz cream cheese, softened
1 Tbsp sugar
8 radishes, finely chopped
2 carrots, finely chopped
1 bunch green onions, finely chopped
1 green bell pepper, finely chopped
Crackers
*Cream mayonnaise, cream cheese and sugar in mixer bowl until light and fluffy.
*Add radishes, carrots, green onions and green peppers; mix well.
*Serve with crackers.
-Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Warm Me Up Jalapeno Dip
8 oz shredded Colby cheese, at room temperature
8 oz shredded mozzarella cheese, at room temperature
1/4 cup mayonnaise
2 Tbsp sugar
2 Tbsp finely chopped jalapeno peppers
*Combine cheeses, mayonnaise and sugar in bowl; mix well. Stir in peppers. Add additional mayonnaise to moisten if necessary.
*Serve with crackers.
-Yield 3 cups.
-Great American Opportunities Inc – Favorite Recipes – 1973
Nut Roll Dip
1 15 oz can crushed pineapple, drained
16 oz cream cheese, softened
1 medium green bell pepper, finely chopped
1 small onion, finely chopped
1 cup finely chopped walnuts
1/2 apple, finely chopped
*Combine pineapple and cream cheese in bowl; mix well. Add green pepper, onion, 1/2 cup walnuts and apple; mix well.
*Shape into a ball. Roll in remaining 1/2 cup walnuts to coat.
*Chill for 2-3 hours before serving.
*Serve with butter crackers or potato chips.
-Yield 50 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Quick Dip
1 18 oz jar apple jelly
1 10 oz jar pineapple preserves
1 10 oz jar apricot preserves
1 1 oz can dry mustard
1 5 oz jar horseradish
8 oz cream cheese
*Combine apple jelly, pineapple preserves, apricot preserves, dry mustard and horseradish in bowl; mix well.
*Place cream cheese on serving plate. Pour sauce over top.
*Serve with crackers.
-Yield 20 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Shrimp Dip
8 oz cream cheese, softened
1 6oz can shrimp, drained
1 bunch green onions, chopped
1 cup Thousand Island dressing
1 4oz jar chopped pimentos, drained
1/2 7 oz jar horseradish
Tabasco sauce to taste
*Combine cream cheese, shrimp, green onions, salad dressing, pimentos, horseradish and Tabasco sauce in serving bowl, mix well.
*Chill until serving time.
-Yield 40 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cheesy Spinach Party Loaf
1 1 1/2 lb round loaf sourdough bread
1/3 cup melted margarine
2/3 cup chopped green or red bell pepper
1/3 cup chopped celery
1/3 cup chopped onion
1 lb Velveeta cheese
1 (10 oz) pkg frozen chopped spinach, thawed
1/4 tsp dried rosemary leaves, crushed
*Cut top from loaf; scoop out and reserve center, leaving 1 inch shell. Cut reserved bread into bite size pieces. Brush inside of shell with margarine; place loaf on baking sheet.
*Bake for 20 minutes.
*Saute pepper, celery and onion in any remaining margarine in skillet until tender. Add Velveeta cheese.
*Cook over low heat until cheese melts, stirring constantly.
*Squeeze spinach dry; stir into cheese mixture with rosemary. Pour into bread shell.
*Serve party loaf with reserved bread pieces and assorted fresh vegetable dippers.
-Yield 2 2/3 cups.
-Great American Opportunities Inc – Favorite Recipes – 1973
Swamp Dip
2 medium tomatoes, finely chopped
1 medium green bell pepper, finely chopped
1/2 4oz can chopped black olives, drained
4 green onions, finely chopped
5 jalapeno pepper slices
Garlic salt to taste
Jalapeno liquid to taste
Tortilla chips
*Combine tomatoes, green pepper, olives, green onions and jalapeno peppers in bowl; mix well.
*Add garlic salt and jalapeno liquid; mix well.
*Serve with tortilla chips.
-Yield 6-8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Bits O’ Broccoli
2 10 oz pkg frozen chopped broccoli, thawed
2 Tbsp finely chopped onion
3/4 cup shredded low fat Cheddar cheese
3/4 cup Parmesan cheese
2 egg whites, beaten
1 tsp garlic powder
1 tsp thyme
1/2 cup melted margarine
2 1/2 cups fresh bread crumbs
1/2 cup seasoned Italian bread crumbs
*Drain broccoli well. Combine with chopped onion, Cheddar cheese, Parmesan cheese, beaten egg whites, garlic powder and thyme in bowl. Mix well.
*Add margarine and 2 1/2 cups fresh bread crumbs; mix well. Mixture will be very moist.
*Shape into 1 inch balls. Coat with 1/2 cup seasoned bread crumbs. Place 1 inch apart on baking sheet.
*Bake at 350F for 25 minutes.
-Yield 6 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
California Dip Roll Ups
1 envelope onion soup mix
2 cups sour cream
2 loaves sliced bread
2 16oz jars dill pickle spears
Shaved ham and/or shaved smoked turkey
American cheese slices and/or Swiss cheese slices
*Combine onion soup mix and sour cream in bowl; mix well.
*Chill for 2 hours or longer.
*Remove crust from bread; flatten bread with rolling pin.
*Cut pickle spears into halves.
*Spread sour cream mixture on each bread slice. Add ham or turkey, American cheese or Swiss cheese and pickle. Roll to enclose filling.
*Slice each roll into 3 pieces. Pack tightly in covered container.
*Chill until serving time.
-Yield 50 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cheese Puff Crackers
1 egg white
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise
24 round butter crackers
*Beat egg white at high speed in mixer bowl until stiff peaks form. Fold in grated Cheddar cheese and mayonnaise gently.
*Spread mixture on crackers. Arrange on baking sheet.
*Broil until lightly toasted and puffed.
-Yield 24 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cheese Nickels
1 lb shredded sharp Cheddar cheese, at room temperature
1 cup butter
2 cups flour
2 cups crispy rice cereal
10 dashes of hot pepper sauce
*Combine cheese, butter, flour, cereal and hot pepper sauce in mixer bowl; mix well. Shape into nickel-sized rolls.
*Chill overnight in refrigerator. Cut into thin slices. Place on cookie sheet.
*Bake at 325 F for 20 minutes or until golden brown. Remove from oven; sprinkle lightly with salt.
-Yield 6 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Tasty Cheese Puffs
1/2 cup butter or margarine
3 oz cream cheese, softened
5-6 oz Monterey Jack cheese, shredded
2 egg whites, stiffly beaten
1 large loaf unsliced French bread
*Combine butter, cream cheese and Monterey Jack cheese in top of double boiler over hot water. Cook until melted, stirring frequently. Fold in egg whites.
*Cut bread in cubes. Dip bread into cheese mixture to coat; place on tray. Freeze, covered with waxed paper, until firm.
*Store in plastic bag in freezer. Place cheese puffs on baking sheet.
*Bake at 400F for 8-10 minutes or until brown.
-Yield 3 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cheese Straws
3/4 cup flour
1/2 tsp baking powder
1/2 tsp dry mustard
Salt & pepper to taste
1/4 cup butter
1/4 cup fine bread crumbs
3 oz shredded cheese
1 egg yolk
*Sift flour, baking powder, mustard, salt and pepper into bowl. Cut in butter until crumbly. Add bread crumbs, cheese and egg yolks, mix until smooth.
*Roll into 1/8 inch thickness on greased surface. Cut into 1/4 x 2 1/2 inch straw shapes. Place on greased baking sheet.
*Bake at 400F for 7-10 minutes or until golden brown.
-Yield 5 dozen.
-Great American Opportunities Inc – Favorite Recipes – 1973
Delicious Chicken Wraps
30-40 chicken wings
1 cup soy sauce
1 32 oz jar apricot jam
6 Tbsp sugar
5 Tbsp lemon juice
2 1/2 tsp ginger
1 1/4 tsp cinnamon
1 1/4 tsp nutmeg
1/4 tsp allspice
1 1/8 tsp thyme
1/8 tsp garlic salt
*Disjoint wings, discarding tips. Rinse; pat dry.
*Combine soy sauce, jam, sugar, lemon juice, ginger, cinnamon, nutmeg, allspice, thyme and garlic salt in bowl; mix well.
*Arrange chicken wings in 9×12 baking pan. Brush with sauce.
*Bake at 350F for 2 hours or until tender, basting frequently with sauce.
*Serve hot or cold.
*May substitute peach or pineapple jam for apricot jam.
-Yield 30-40 servings
-Great American Opportunities Inc – Favorite Recipes – 1973
Hawaiian Grab Bag
1 green bell pepper, cut into bite-sized pieces
2 cups cauliflowerettes
1 cup small whole fresh mushrooms
1 pint cherry tomatoes
1 cucumber, sliced
2 cups broccoli flowerettes
1 avocado, chopped
8 oz crab sticks, cooked
1 cup shrimp, cooked
3 cups mayonnaise
3/4 cup sour cream
3/4 cup prepared horseradish
3/4 tsp salt
1 Tbsp dry mustard
4 1/2 tsp lemon juice
*Combine vegetables, avocado, crab and shrimp in 9×13 inch dish, toss lightly.
*Combine remaining ingredients in bowl; mix well. Pour over vegetable mixture. Serve with cocktail forks or toothpicks.
-Yield 10-12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Snow Pea Canoes
8 oz Chinese pea pods
3 cups water
Dash of salt
5 oz cream cheese, softened
6 Tbsp yogurt
1/8 tsp pepper
1 tsp prepared horseradish
1/2 tsp prepared mustard
2 (4oz) pkgs thinly sliced spiced beef, finely chopped
*Trim ends from pea pods. Bring water and salt to a boil in medium saucepan. Add pea pods.
*Simmer over medium heat for 1 minute or until tender crisp; drain. Immerse in cold water; drain. Chill for 30 minutes or longer.
*Beat cream cheese with yogurt in small bowl. Add pepper, horseradish, mustard and beef; mix well.
*Slit 1 side of pea pods; fill with cream cheese mixture. Place cheese side up in serving dish. Chill for 1 hour before serving.
-Yield 60 servings
-Great American Opportunities Inc – Favorite Recipes – 1973
Spinach Stuffed Mushrooms
1 (12 oz) pkg frozen spinach souffle, thawed
1/3 cup herb-seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp lemon juice
Dash of hot pepper sauce
20 large fresh mushrooms
2 Tbsp melted butter
*Combine spinach souffle, bread crumbs, Parmesan cheese, lemon juice and hot pepper sauce in large bowl, mix well.
*Rinse mushrooms, remove stems.# Dip mushroom caps in melted butter. Arrange stem side up in 9×13 inch baking dish.
*Spoon 1 heaping tablespoon of spinach mixture onto each mushroom, drizzle with remaining melted butter.
*Bake at 400F for 15-20 minutes or until filling is puffed.
*Arrange on serving dish, serve hot.
-Yield 20 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
#Blogger note: chop up the stems and put them into the spinach mixture to add before baking.
Olive Cheese Snacks
1/4 cup butter or margarine, softened
1 (5oz) jar bacon cheese spread
3 drops of bottle hot pepper sauce
1/4 tsp Worcestershire sauce
3/4 cup sifted flour
30 stuffed green olives
*Cream butter and bacon-cheese spread in mixer bowl until light and fluffy. Add hot pepper sauce and Worcestershire sauce; mix well. Add flour, mix to form dough.
*Shape about 1 tsp dough around each olive. Place on ungreased baking sheet.
*Bake at 400F for 12-15 minutes or until golden brown.
-Yield 30 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Onion Crescent Sticks
2 (3oz) cans French fried onions
2 Tbsp melted butter or margarine
1/2 tsp dried parsley flakes
2 eggs, beaten
1/4 tsp garlic powder
1 (8 count) can crescent rolls
*Crush French fried onions in shallow dish. Combine butter, parsley flakes, eggs and garlic powder in shallow dish; mix well.
*Separate rolls into 4 sections, seal perforations. Cut each section into 8 strips. Dip each in egg mixture, coat with crushed onions. Place on greased baking sheet.
*Bake at 375F for 12 minutes or until brown.
-Yield 32 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Parmesan Cheese Slices
1 loaf French bread
1/3 cup butter or margarine, softened
1 bunch green onions with tops, chopped
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 tsp Worcestershire sauce
1/2 tsp garlic salt
Paprika to taste
*Cut bread into halves lengthwise. Place on baking sheet. Spread cut surfaces with butter.
*Bake at 300F for 10 minutes or until warm.
*Remove from oven; cut into 2 inch slices.
*Spread with mixture of green onions, mayonnaise, Parmesan cheese, Worcestershire sauce and garlic salt. Sprinkle with paprika.
*Broil for 2-5 minutes or until brown.
-Yield 10-12 minutes.
-Great American Opportunities Inc – Favorite Recipes – 1973
Parmesan Puffs
1 cup beef broth
1/2 cup butter or margarine
1/2 tsp salt
1/4 tsp garlic salt
1 cup flour
4 eggs
1/2 cup grated Parmesan cheese
1 Tbsp onion flakes
1 Tbsp Worcestershire sauce
*Combine beef broth, butter, salt and garlic salt in saucepan. Bring to a boil.
*Stir in flour until mixture leaves side of saucepan. Remove from heat; cool slightly.
*Beat in eggs 1 at a time, beating well after each addition.
*Add cheese, onion flakes and Worcestershire sauce; mix well.
*Drop by teaspoonfuls onto greased 10×15 inch baking sheet. Bake at 375F for 20 minutes. Serve warm. May be reheated.
-Yield 60 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Pepperoni Appetizers
8 oz mild Cheddar cheese, shredded
8 oz mozzarella cheese, shredded
1 (4oz) can sliced mushrooms, drained
1 green bell pepper, chopped
1 (4oz) can sliced black olives, drained
1 (6oz) jar stuffed green olives, sliced
1 cup mayonnaise type salad dressing
1 (8oz) pkg sliced pepperoni
Tortilla chips
*Mix Cheddar cheese, mozzarella cheese, mushrooms, green pepper, black olives, green olives and salad dressing in bowl. Spread in 9×13 inch dish.
*Top with pepperoni slices.
*Serve with tortilla chips.
-Yield 15 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Crunchy Potato Appetizer Balls
2 cups mashed cooked potatoes
2 cups finely chopped ham
1 cup shredded Swiss cheese
1/2 cup mayonnaise style salad dressing
2 eggs, beaten
1/4 cup finely chopped onion
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp pepper
3 1/2 cups crushed cornflakes
*Combine potatoes, ham cheese, salad dressing, eggs, onion, mustard, salt and pepper in bowl; mix well. Shape into 1″ balls. Roll into cornflakes.
*Place on greased 9×13″ baking sheet.
*Bake at 350F for 30 minutes or until brown.
-Yield 8-10 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
New Potato Appetizers
1/2 cup sour cream
2 Tbsp chopped chives
24 small new potatoes
4 slices bacon, crisp-fried, crumbled
*Mix sour cream and chives together in small bowl, set aside.
*Cook potatoes in boiling water in saucepan until tender, drain. Let stand until cool enough to handle easily.
*Cut into halves, scoop out centers with teaspoon or melon baller. Fill with sour cream mixture, sprinkle with bacon.
*Chill in refrigerator until serving time.
*May add 1/2 tsp garlic powder to sour cream mixture.
-Yield 24 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Mock Sangria
1 (12 oz) can frozen apple juice concentrate
1 (12 oz) can frozen cranberry juice concentrate
1 (12 oz) can frozen white grape juice concentrate
1 (12 oz) can frozen limeade concentrate
2 (2 liter) bottles of diet 7 Up
*Combine apple juice concentrate, cranberry juice concentrate, grape juice concentrate and limeade concentrate in bowl; whisk until smooth. Add 7 Up, stirring until mixed.
*Pour into 7 Up bottles to store, fasten caps tightly.
*May be stored indefinitely, tightly capped in refrigerator.
-Yield 20 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Dry Dock
1 quart ginger ale, chilled
1 (12 oz) bottle of Squirt, chilled
1 (12 oz) can frozen orange juice concentrate, thawed
1/4 cup sifted confectioners’ sugar
*Combine ginger ale, Squirt and orange juice concentrate in punch bowl; mix well.
*Add confectioners’ sugar; mix well.
-Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Faux Champagne Punch
1 (2 liter) bottle of sugar-free lemon-lime soda, chilled
1 (12 oz) can frozen apple juice concentrate
Ice ring
Strawberries or slices of orange, lemon or lime
*Combine soda with thawed apple juice concentrate in large pouch bowl; mix well.
*Float ice ring in punch. Garnish with strawberries.
-Yield 18-20 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Grape Juice Fizzies
1 quart grape juice, chilled
1 quart lemon-line soda, chilled
*Combine grape juice and soda in pitcher at serving time.
-Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Pink Lassies
1 cup cranberry juice
1/4 cup orange juice
1 cup vanilla ice cream
*Process cranberry juice, orange juice and vanilla ice cream in blender until smooth and creamy.
*Pour into glasses.
-Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Tomato Juice Cocktail
1 gallon tomato juice
2 tsp pepper
2 tsp salt
1/4 tsp Tabasco sauce
2 tsp celery salt
1 Tbsp lemon juice
6 Tbsp Worcestershire sauce
1 medium lime
Celery stalk
*Combine tomato juice, pepper, salt, Tabasco sauce, celery salt, lemon juice and Worcestershire sauce in 1 gallon container; mix well.
*Chill in refrigerator.
*Serve with squeeze of lime and stalk of celery.
-Yield 16 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cranberry Yogurt Refresher
8 oz strawberry yogurt
1 cup chilled milk
1/2 cup sliced fresh strawberries
3 Tbsp Hershey’s chocolate syrup
2 Tbsp light corn syrup
*Combine yogurt, milk, strawberries, chocolate syrup and corn syrup in blender container; process until smooth.
*Serve over crushed ice.
-Yield 3 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Chocolate Citrus Cooler
1 1/2 cups chilled milk
1/4 cup thawed frozen orange juice concentrate
3 Tbsp Hershey’s chocolate syrup
1 scoop vanilla ice cream
*Combine milk, orange juice concentrate, chocolate syrup and ice cream in blender container; process until smooth.
*Pour over crushed ice. Top with additional ice cream.
-Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Chocolate Ice Crispy Pie
1/2 cup Hershey’s chocolate syrup
1/2 cup Hershey’s semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart favorite ice cream, softened
*Mix chocolate syrup and chocolate chips in medium glass bowl.
*Microwave on High for 45 seconds or until hot, stir until smooth. Reserve 1/4 cup mixture.
*Combine remaining chocolate mixture with cereal in bowl; stirring to coat well. Press over bottom and side of buttered 8″ pie plate with back of spoon. Freeze for 15-20 minutes or until firm.
*Mix reserved chocolate mixture with sour cream in bowl.
*Spoon half the ice cream into pie shell. Drizzle with half the sour cream mixture. Repeat layers. Freeze until serving time.
-Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Almond Guilt Free Dessert
1 cup seedless grapes
1 cup strawberries
1 cup chopped bananas
1 cup chopped pineapple
1 cup chopped apple
1/2 cup fresh blueberries
2 cups vanilla yogurt
1/2 cup honey
1 tsp cinnamon
1/2 cup chopped walnuts or peanuts
Coconut to taste
*Combine grapes, strawberries, bananas, pineapple, apple and blueberries in large bowl; toss lightly.
*Combine yogurt, honey, cinnamon, walnuts or pecans and coconut in small bowl; mix well.
*Place fruit in individual bowls. Top with yogurt mixture or dip fruit into yogurt mixture.
-Yield 8-10 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Blackberry Fluff
1 (21 oz) can blackberry pie filling
8 oz whipped topping
1 (14 oz) can sweetened condensed milk
1 (8 oz) can crushed pineapple
1 cup chopped pecans
*Combine pie filling, whipped topping, condensed milk, pineapple and pecans in large bowl; mix well.
*Chill for several hours to overnight.
*May substitute other flavors of pie filling for blackberry.
-Yield 10 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Brownie Dessert
1 9×13 inch pan brownies
1/2 gallon coffee ice cream
2 cups fudge sauce
4 Heath bars, chopped
1/2 cup chopped pecans
*Cut brownies into squares; place each square on dessert plate. Top each with ice cream, fudge sauce, candy and pecans.
*Serve immediately.
-Yield 10-12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Butterfinger Dessert
2 eggs
2 cups confectioners’ sugar
1/2 cup melted butter or margarine
9 oz whipped topping
2 large Butterfinger candy bars, crushed
1 medium angel food cake
*Beat eggs in mixer bowl. Add confectioners’ sugar and butter; beat well. Fold in whipped topping.
*Reserve 1/4 of the candy bar crumbs. Add remaining crumbs to whipped topping mixture.
*Tear cake into bite-sized pieces. Alternate layers of cake pieces and whipped topping mixture in 9×13 inch glass dish. Sprinkle with reserved crumbs.
*Freeze until firm.
*To avoid danger of salmonella, use egg substitute instead of fresh eggs.
-Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Butterscotch Crunch
1 cup flour
1/4 cup quick cooking oats
1/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chopped pecans
1 (12 oz) jar butterscotch ice cream topping
1/2 gallon vanilla ice cream
*Combine flour, oats and brown sugar in bowl. Cut in butter until crumbly. Stir in pecans. Pat into 9×13″ baking pan.
*Bake at 375F for 15 minutes.
*Stir until crumbly. Cool.
*Remove half the crumb mixture, reserve.
*Drizzle half the topping over remaining crumbs in pan. Spoon ice cream onto top, press down. Sprinkle with reserved crumb mixture. Drizzle with remaining topping. Freeze until firm.
*May substitute chocolate ice cream for vanilla or caramel topping for butterscotch.
-Yield 16 servings
-Great American Opportunities Inc – Favorite Recipes – 1973
Crispy Ice Cream Roll
1/4 cup melted butter or margarine
1 (16 oz) can vanilla frosting
1/4 cup light corn syrup
5 cups crisp rice cereal
1 quart ice cream
*Combine butter, frosting and corn syrup in bowl; mix well. Stir in cereal; coat well.
*Press into waxed paper lined 10×15″ pan. Chill for 30 minutes.
*Spread ice cream over rice mixture.
*Roll as for jelly roll.
*Freeze until firm.
-Yield 10 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Hot Dog Pudding
4 hot dog buns
6 eggs, beaten
2 cups sugar
1/2 cup melted butter
1 tsp vanilla extract
2 1/2 cups milk
*Place hot dog buns in baking dish. Combine eggs, sugar, butter, vanilla and milk in mixer bowl; beat well. Pour over hot dog buns.
*Bake at 350F for 20 minutes or until set.
-Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Neapolitan Pound Cake
1 frozen pound cake, thawed
1 pint Neapolitan ice cream
1 cup hot fudge sauce
*Slice cake into 4 horizontal layers. Cut ice cream into flavors; cut slices into halves.
*Place 1 cake layer on cake plate. Place chocolate ice cream slices on cake layer. Add cake layer and vanilla ice cream slices, another cake layer and strawberry ice cream slices. Top with remaining cake layer.
*Freeze until firm. Cut into slices. Serve with hot fudge sauce.
-Yield 10 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Caramel Pastries
1 pkg Pepperidge Farm frozen pastries
1 cup whipping cream
1 pkg caramels
3 Tbsp cold coffee
*Bake pastries using pkg directions. Whip cream in small mixer bowl until soft peaks form. Chill in refrigerator.
*Combine caramels and coffee in top of double boiler. Cook over boiling water until caramels are melted, stirring to mix with coffee. Fill pastries with caramel mixture; top with dollop of whipped cream just before serving.
-Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Pineapple Orange Parfaits
1 (6 oz) can frozen orange juice concentrate, thawed
1/4 cup crushed pineapple
4 cups vanilla ice cream
*Combine orange juice concentrate and crushed pineapple in bowl; mix well.
*Alternate layers of ice cream and pineapple mixture in 8 parfait glasses.
*Store, covered, in freezer. Remove from freezer a few minutes before serving.
-Yield 8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
American Fruit Pizza
1 (15 oz) pkg refrigerated pie pastry
8 oz cream cheese, softened
2 Tbsp lemon juice
1/2 cup sugar
1/2 cup whipping cream
Assorted fresh fruit
1/4 cup apricot preserves
1 Tbsp water
*Roll pastry into a 12″ circle on lightly floured surface. Fit into 10″ pizza pan. Prick bottom and side with fork.
*Bake at 400F for 9-11 minutes or until light brown. Cool.
*Combine cream cheese, lemon juice and sugar in mixer bowl. Beat until blended.
*Add whipping cream. Beat at high speed until light and fluffy. Spread over baked shell. Chill for several hours.
*Arrange assorted fruit over filling. Brush with mixture of preserves and water.
-Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Twinkie Torte
1 cup chocolate chips
2 Tbsp sugar
2 Tbsp water
3 egg yolks
3 egg whites, stiffly beaten
1 pint whipping cream, whipped
8 Twinkies, cut into thirds lengthwise
1/2 cup chopped walnuts
*Combine chocolate chips, sugar and water in saucepan. Heat until chocolate is melted, stirring constantly. Cool to room temperature.
*Add egg yolks 1 at a time, beating well after each addition. Fold in egg whites and whipped cream.
*Layer Twinkie slices and chocolate mixture 1/2 at a time in buttered 9×13 inch dish.
*Sprinkle with walnuts.
*Chill in refrigerator overnight. Do not freeze.
*To avoid danger of salmonella, use egg substitute instead of fresh eggs.
-Yield 10 servings
-Great American Opportunities Inc – Favorite Recipes – 1973
Strawberry Surprise Cake
1 angel food cake
1 (4 oz) pkg French vanilla instant pudding mix
8 oz cream cheese, softened
1/3 cup milk
1 quart strawberries
16 oz whipped topping
*Cut off top of cake and reserve. Hollow out bottom, leaving shell. Reserve cake pieces for another purpose.
*Prepare pudding mix using package directions.
*Beat cream cheese with milk in mixer bowl until smooth. Fold into pudding.
*Layer pudding and strawberries 1/2 at a time in cake shell. Replace top.
*Spread whipped topping over top and side of cake.
*Garnish with additional strawberries.
-Yield 8-10 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Twinkie Cake
1 (2 layer) pkg devil’s food cake mix
1/2 cup margarine, softened
1/2 cup shortening
1 cup sugar
3/4 cup evaporated milk
1 tsp vanilla extract
1 can Dutch chocolate frosting
*Prepare cake mix using package directions for two 9″ layers.
*Cool completely. Split layers horizontally.
*Cream margarine and shortening in bowl until light and fluffy. Add sugar; beat until very smooth. Add evaporated milk, beating until fluffy. Beat in vanilla.
*Spread between cake layers.
*Frost with frosting.
-Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Chocolate & Coconut Cake
1 2 layer pkg devil’s food cake mix
3 eggs
1 cup water
1/3 cup oil
2 cups sour cream
1 cup sugar
3 cups coconut
3 cups whipped topping
*Combine cake mix, eggs, water and oil in large mixer bowl; mix well. Pour into 2 greased and waxed paper lined 9″ round cake pans.
*Bake at 350F for 35-40 minutes or until cake tests done.
*Cool. Split each layer into halves.
*Mix sour cream and sugar in bowl. Fold in coconut and whipped topping. Spread between layers and over top and side of cake.
*Chill, covered, in refrigerator for 4 days before serving.
-Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Chocolate Ice Cream Cake
1 (2 layer) pkg chocolate cake mix
1 pint chocolate ice cream, softened
3 eggs
1 cup water
*Combine cake mix, ice cream, eggs and water in bowl; mix well. Pour into greased bundt pan.
*Bake at 350F for 45 minutes.
*Cool in pan for several minutes.
*Invert onto serving plates.
-Yield 16 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
German Chocolate Upside Down Cake
1 cup chopped pecans
1 cup coconut
1 (2 layer) pkg German chocolate cake mix
1/2 cup melted butter or margarine
8 oz cream cheese, softened
1 (1 lb) pkg confectioners’ sugar
*Mix pecans and coconut in buttered 9×13″ cake pan, spreading evenly.
*Prepare cake mix using package directions. Spoon into prepared cake pan.
*Combine remaining ingredients in mixer bowl; mix until smooth. Drop by spoonfuls over batter; spread evenly.
*Bake at 350F for 45-50 minutes or until cake tests done.
*Cool on wire rack.
-Yield 15 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Cheesy Apple Pie
1 cup shredded Cheddar cheese
1 recipe (2 crust) pie pastry
5 graham crackers, crushed
1/2 cup chopped pecans
2 tsp lemon juice
6 cups sliced peeled apples
3/4 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
1/8 tsp salt
1 cup Cheddar cheese
2 Tbsp butter
*Combine 1 cup cheese and pie pastry in bowl; mix well. Roll on floured surface. Line deep 10 inch pie plate with half the pastry. Sprinkle graham cracker crumbs and pecans in pie shell.
*Sprinkle lemon juice over apples. Combine apples with mixture or sugar, flour, cinnamon and salt in bowl; toss lightly.
*Alternate layers of apples and remaining 1 cup cheese in prepared pie plate, ending with apples. Dot with butter.
*Top with remaining pastry. Seal and crimp edge; cut vents.
*Bake at 450F for 10 minutes. Reduce oven temperature to 350F. Bake for 40 minutes longer. Cool on wire rack.
-Yield 6-8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Crazy Crust Apple Pie
1 cup self-rising flour
2 Tbsp sugar
1 egg
2/3 cup shortening
3/4 cup water
1 (21 oz) can apple pie filling
1 Tbsp lemon juice
1/2 tsp apple pie spice or cinnamon
*Combine flour, sugar, egg, shortening and water in mixer bowl; beat until smooth. Spread in deep-dish pie plate.
*Mix pie filling with lemon juice and apple pie spice in bowl. Spoon carefully into prepared pie plate; do not mix.
*Bake at 425F until crust is golden brown.
-Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Banana Blueberry Pie
8 oz cream cheese, softened
1 cup sugar
8 oz whipped topping
1 1/2 bananas, sliced
1 baked (10″) pie shell
1 (21 oz) can blueberry pie filling
*Combine cream cheese with sugar in mixer bowl; mix well. Add whipped topping; mix well.
*Place sliced bananas in pie shell. Spoon creamed mixture over bananas.
*Top with blueberry pie filling. Chill overnight.
-Yield 6-8 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Candy Bar Pie
1 1/3 cups coconut
2 Tbsp melted butter or margarine
1 tsp instant coffee powder
2 Tbsp water
5 (1 1/2 oz) chocolate candy bars with almonds
4 cups whipped topping
*Combine coconut and melted butter in bowl; mix well. Press over bottom and side of 9″ pie plate.
*Bake at 325F for 10 minutes or until coconut is golden brown. Let stand until cool.
*Dissolve coffee in water in saucepan over low heat. Melt candy bars in coffee mixture, stirring constantly. Cool slightly. Fold in whipped topping.
*Pour chocolate mixture into prepared pie shell.
*Freeze until firm.
-Yield 6 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Caramel Pies
1 (24 oz) pkg caramels
1/2 cup water
1 cup sour cream
16 oz whipped topping
2 (9″) butter cookie crumb pie shells
*Place caramels and water in saucepan. Cook over low heat until caramels are melted, stirring constantly.
*Let stand until cool. Fold in sour cream and whipped topping. Spoon into pie shells.
*Chill until serving time.
-Yield 12-14 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Easy Strawberry Pies
1 (14 oz) can sweetened condensed milk
9 oz whipped topping
Juice of 1 lemon
1/2 cup chopped pecans
1 1/2 cups strawberries
2 graham cracker pie shells
*Combine condensed milk, whipped topping, lemon juice and pecans in bowl; mix well.
*Fold in strawberries.
*Spoon into pie shells.
*Chill until serving time.
-Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Caramel Apples
1 (16 oz) jar caramel ice cream topping
1/2 cup chopped walnuts
Apples
1/4 cup lemon juice
*Warm caramel topping in deep bowl in microwave. Place in center of large platter. Sprinkle walnuts over top.
*Slice apples into wedges; arrange around bowl. Brush apples with lemon juice. Dip apple wedges into caramel.
-Yield variable.
-Great American Opportunities Inc – Favorite Recipes – 1973
Midnight Party Mix
1 cup each butter &Â margarine
2 Tbsp Worcestershire sauce
4 cups each corn bran cereal and Cheerios
4 cups each Shreddies cereal and Life cereal
1 8oz bag pretzels
1/2 box (or more) cheese Nip crackers
Salted peanuts
Garlic powder to taste
Powdered Cheddar cheese to taste
Powdered Roma cheese to taste
*Melt butter and margarine in large baking pan. Stir in Worcestershire sauce. Add cereals, pretzels and cheese nips, toss to mix.
*Sprinkle with garlic powder and powdered cheeses. Toss to mix.
*Bake at 200F for 2 1/2 hours.
*Stir every 30 minutes, adding garlic powder and cheeses to desired taste.
*May freeze wrapped in individual packages.
-Yield 32 cups.
-Great American Opportunities Inc – Favorite Recipes – 1973
Caramel Corn Chex
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup white corn syrup
Salt to taste
1/2 tsp baking soda
10 cups corn Chex cereal
*Combine butter, brown sugar, corn syrup and salt in large saucepan.
*Simmer over medium heat for 5 minutes, stirring constantly. Remove from heat.
*Add baking soda; mix well. Stir in cereal until coated.
*Spread in baking dish. Bake at 200F for 1 hour or until crisp, stirring every 15 minutes. Cool.
*Store in airtight container.
-Yield 10 cups.
-Great American Opportunities Inc – Favorite Recipes – 1973
Nibble Mix
1 cup butter or margarine
1/2 tsp garlic salt
1/4 tsp minced garlic
1 tsp each curry powder and salt
1 tsp Worcestershire sauce
Tabasco sauce to taste
5 cups mixed nuts
1 quart popped popcorn
1 (12 oz) pkg corn chips
8 oz small cheese crackers
*Melt butter in roasting pan in oven. Stir in garlic salt, garlic, curry powder, salt, Worcestershire sauce and Tabasco salt.
*Add mixed nuts, popcorn, corn chips and crackers; toss gently.
*Bake at 250F for 1 hour, stirring occasionally.
*Remove to paper towels to cool.
-Yield 25 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Niblets
6 oz pretzel sticks
1 lb salted peanuts
1 (12 oz) pkg rice Chex cereal
1 (12 oz) pkg Cheerios cereal
1 Tbsp (scant) garlic salt
1 Tbsp (scant) onion salt
1 Tbsp (scant) celery salt
3 Tbsp Worcestershire sauce
1 cup melted butter
*Combine pretzel sticks, peanuts and cereals in roasting pan. Sprinkle with mixture of garlic salt, onion salt and celery salt.
*Mix Worcestershire sauce with butter. Drizzle over prepared mixture; toss to mix.
*Bake at 225F for 1 hour, stirring every 15 minutes.
-Yield 12 servings.
-Great American Opportunities Inc – Favorite Recipes – 1973
Taco Tidbits
-Kraft Foods
6 Tbsp butter or margarine
2 Tbsp dry taco seasoning mix
8 cups corn Chex cereal
1/4 cup grated sharp cheddar American cheese food
* Place butter and taco seasoning in an 8×12 ” glass baking dish. Microwave on HIGH 45 seconds or until butter is melted and bubbly. Stir well.
* Add cereal and stir to coat pieces evenly. Microwave on HIGH 2- 2 1/2 minutes; stir well.
*S prinkle with cheese; stir well. Microwave on HIGH 2 – 2 1/2 minutes or until cereal is crisp. Check several times at end of microwaving time so that cereal does not burn.
* Cool and store in an airtight container.
* Makes about 2 quarts.
**The grated American cheese food can be found near the grated Parmesan cheese in the supermarket.
Patio Dip
-www.retro-housewife.com – The Magic Chef, 1978
Ingredients
1/2 cup orange marmalade
2 Tbsp firmly packed brown sugar
1ire Tbsp vinegar
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp curry powder
1 cup dairy sour cream
Assorted raw fruits and vegetables, cut in bite-size pieces oranges, apples, pears, raw beans, broccoli, cauliflower
Directions
Combine marmalade, brown sugar, vinegar, Worcestershire sauce, salt and curry powder in 1 quart casserole. Microwave 1-2 minutes on HIGH or until mixture boils. Stir. Microwave 2 minutes on high or until sugar is dissolved. Stir to blend.
Refrigerate 10 minutes. Blend in sour cream. Serve with fruit and vegetables for dipping.
Church Lady Recipes 