Cinnamon Candy Salad
- 1 (3 oz.) package cherry Jell-O
- 1 cup hot water
- ¼ cup red cinnamon candies
- ½ cup boiling water
- 1 cup chopped, pared apples
- 1 cup chopped celery
- ½ cup chopped California walnuts
Dissolve Jell-O in the 1 cup hot water. Add cinnamon candies to the ½ cup boiling water; stir to dissolve. Add enough additional water to make 1 cup liquid and add to dissolved Jell-O. Cool until partially set. Add remaining ingredients. Pour into individual oiled molds and chill until firm. Serve on crisp lettuce. Pass mayonnaise or salad dressing.
Fabulous Chicken Salad
- 3 cups cooked, cubed chicken
- 1 cup sliced grapes (white, seedless)
- 1 large can pineapple tidbits, drained
- 1 cubed red apple
- 2 – 3 stalks chopped celery (to taste)
- ¾ cup mayonnaise
- 2 tbsp. vinegar
- 2 tbsp. oil
- 1 tsp. salt
- 2 tbsp. orange juice
Mix all ingredients in a large bowl and refrigerate. Serves 6 to 8.
Shrimp Salad
- 2 cups cooked shrimp (or 8 oz. package imitation crabmeat chunks)
- 1 cup celery, chopped
- 2 tbsp. onion, grated
- 2 hard-boiled eggs, grated or finely chopped
- ½ cup mayonnaise
- 2 tbsp. seafood cocktail sauce
- 1 tbsp. lemon juice
Combine ingredients and chill. Serve mounded into avocado halves brushed with lime juice.
Oyster Stew
- 2 tbsp. flour
- 2 tbsp. Worcestershire sauce
- Dash of Tabasco sauce
- Salt to taste
- 2 (8 oz.) cans oysters
- ¼ cup butter
- 1 qt. half & half
Drain oysters, reserving liquid. Melt butter in heavy 3-quart saucepan. Blend flour and seasonings into butter. Stir until smooth. Blend in reserved oyster liquid, making a light gravy. Stir in oysters and half & half. Heat until bubbles form around edges of pan. Do not boil. Makes 4 to 6 servings.
Zucchini Pecan Muffins
- 3 eggs
- 1 cup oil
- 1½ cups sugar
- 2 cups shredded zucchini
- 2 tsp. vanilla
- 1 tsp. salt
- 3½ cups flour
- 1 tsp. baking soda
- ¾ tsp. baking powder
- 2 tsp. cinnamon
- ½ chopped pecans
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Sift together remaining ingredients except nuts. Add to zucchini mixture and stir until well combined. Blend in nuts. Fill greased muffin tins ⅔ full. Bake at 350° for 15 to 20 minutes or until done. Yields 2 to 2½ dozen muffins.
Creamy Dilled Salmon Spread
- 1 (8 oz.) package cream cheese, softened
- 1 (7¼ oz.) can salmon, drained and flaked
- ¼ cup milk
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp. chopped fresh dill or ½ tsp. dried dill weed
- ⅛ tsp. ground red cayenne pepper
- 1 tbsp. capers, drained
In food processor or blender, process cheese, salmon, milk, lemon juice, dill and cayenne pepper until smooth. Remove mixture to bowl; stir in capers. Makes 2 cups.
Bourbon-Barbequed Franks
- 2 tbsp. finely-chopped onion
- 1 tbsp. butter, melted
- ½ to ¾ cup catsup
- ½ cup brown sugar
- ¾ cup bourbon
- 1 lb. frankfurters
Cook onion in butter until tender. Add catsup, brown sugar and bourbon; blend. Cut frankfurters diagonally in bite-size pieces. Add to sauce. Simmer, uncovered, for about 25 minutes, or until sauce begins to glaze, stirring occasionally. If sauce gets too thick, add more bourbon!
Crab and Artichoke Appetizer
- 1 lb. cream cheese
- ¾ cup sour cream
- 1 tbsp. chives
- 1 (8½ oz. can) artichoke hearts
- 6 oz. crabmeat
- Bread crumbs
- Cubed bread
Blend together cream cheese, sour cream and chives. Cut artichokes into quarters and dice crabmeat. Fold both ingredients into cream cheese mixture. Place in an 8” x 10” baking dish. Top with bread crumbs and bake at 425° for 15 minutes. Serve with cubed bread. Serves 6 to 8.
Herb-Buttered Peas
- 10 oz. package frozen peas
- 3 tbsp. butter
- 1 tbsp. instant minced onion (or 3 tbsp. chopped fresh onion)
- ¼ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. oregano
- ⅛ tsp. pepper
- 2 tbsp. sliced, stuffed olives
In heavy 2-quart saucepan, cook peas according to package directions. Drain. Add remaining ingredients except olives. Heat thoroughly. Toss in olives just before serving.
Note: 2 cups fresh peas can be substituted. Cook in boiling salted water 5 to 8 minutes, or until tender, before adding remaining ingredients.
Broccoli Bake
- 20 oz. frozen chopped broccoli
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 1 small onion, chopped
- ¼ tsp. grated nutmeg
- ¼ tsp. thyme
- Salt to taste
- Croutons
Cook broccoli until it separates. (It doesn’t need to be completely cooked.) Drain well and set aside. Melt butter and mix with flour. Add milk. Bring to boiling, stirring constantly. Add broccoli to white sauce and season with onion, nutmeg, thyme and salt.
Pour into 8” or 9” square pan and bake at 350° for 30 minutes. Remove from oven and sprinkle with croutons. Return to oven and bake an additional 15 minutes.
