Party Mix Popcorn
4 quarts Popped corn
12 oz Peanuts
2 cup Shredded cheddar cheese
1/4 cup Melted butter
2 tsp. Lemon pepper
2 tsp. Cumin
1/4 tsp. Cayenne pepper
2 tsp. Chili powder
1 tsp. Paprika
1. Combine popcorn, peanuts, and cheese in a large bowl.
2. Set aside.
3. Add spices to melted butter one at a time, stirring constantly.
4. Pour over popcorn and toss to coat.
Serves 6
Spam Hash Brown Bake
1 32-oz package frozen hash brown potatoes — thawed slightly
1/2 cup butter or margarine — melted
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 cups shredded cheddar cheese
1 12- oz can Spam luncheon meat — cubed
1 10 3/4-oz can cream of chicken soup
1 1/2 cups sour cream
1/2 cup milk
1/2 cup chopped onion
1/4 cup canned diced green chilies — drained
2 cups crushed potato chips
Heat oven to 350F. In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder. In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion, and green chilies. Add SPAM mixture to potato mixture; mix well.
Pour into 2-quart baking dish. Sprinkle with potato chips. Bake 45-60 minutes or until thoroughly heated.
Per Serving (excluding unknown items): 657 Calories; 48g Fat (64.9% calories from fat); 21g Protein; 38g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 1617mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 8 1/2 Fat.
White Pizza With Chicken And Basil
CRUST:
1 package active baker’s yeast
1 cup warm water
2 tablespoons cooking oil
1/4 teaspoon salt
2 3/4 cups flour — 2 3/4 to 3 1/4
TOPPINGS:
3 tablespoons olive oil
2 whole chicken breasts
1 small onion — chopped
1 clove garlic — chopped
dash cayenne pepper
1 tablespoon fresh basil — chopped
1 cup fresh mushrooms — sliced
1/2 cup shredded cheddar cheese — 1/2 to 1 cup
1/2 cup shredded swiss cheese — 1/2 to 1 cup
Dissolve yeast in warm water; add oil and salt, then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes.
Pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.) Heat 1 tablespoon of olive oil in skillet. Slice chicken breasts thin and cook along with onion, garlic and cayenne until chicken is cooked through. Add mushrooms and basil and cook another minute or two. Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet.
Bake at 375 degrees until crust is golden (10-12 minutes)
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.
Tortilla Pinwheels
1/4 Cup Cream Cheese, softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortillas, 6−inch
In a small bowl, stir together the cream cheese and cheddar cheese with a fork until the cheeser is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on the tortillas. Roll up and chill.
Slice into rounds.
Mexican Pizza
1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1−1/2 teaspoon chili powder
2 tablespoons water
8 small (6−inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30−45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.
Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese on top is melted. Makes 4 pizzas.
Garlic Cheese Bread
Spread:
1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika
Bread:
12 slices Texas toast or 1 large French bread loaf, sliced through the middle Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.
Cheese And Artichoke Fondue
1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3−quart saucepan. Cook over medium−low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.
Apple Cheddar Quiche
1 tablespoon chopped onion
6 tablespoons butter or margarine
1 1/4 cups crushed stone-ground whole
wheat crackers 1/4 cup finely chopped walnuts
2 large tart apples — peeled, cored, and
sliced — (2 c.) 3 eggs
1 cup cream-style cottage cheese
1 cup shredded Cheddar cheese
1/4 cup milk
Ground nutmeg
Cook onion in butter or margarine until tender. Stir in crushed crackers and nu ts. Press mixture into a 9 inch pie plate forming a crust. Bake in 350 degree o ven 8 to 10 minutes. Meanwhile, simmer apples in a small amount of water 3 to 5 minutes or until tender. Drain; arrange apples in crust. In blender container or food processor bowl blend the eggs, cheese, milk, 1/2 teaspoon salt, and das h pepper until smooth. Pour into crust. Sprinkle nutmeg atop. Bake in a 325 deg ree oven about 45 minutes or until knife inserted off-center comes out clean. L et stand 10 minutes. Makes 5 servings.
Beef and Rice Crisp
1 lb Lean ground beef
1 c Coarsely-chopped onion
1/2 c Coarsely-chopped green pepper
2 tb Ketchup
1/4 ts Salt
1/2 ts Dry mustard
1 1/2 c Cooked rice
1 c Milk
1 (10 oz) can cream of Mushroom soup
1 1/2 c Shredded Cheddar cheese
1 ts Worcestershire sauce
2 c Corn flakes, coarsely crushed
3 tb Butter, melted
Saute beef, onion and green pepper in a large frypan until meat is browned; drain off any fat. Blend in ketchup, salt and dry mustard. Turn meat mixture into a 2 quart round casserole; spread rice on top. Gradually stir milk into mushroom soup. Stir in cheese and Worcestershire sauce. Pour over meat and rice layers. Combine crushed corn flakes and butter; sprinkle evenly over casserole. Bake in preheated 375 degree F oven 35 to 40 minutes or until hot and bubbly. Makes 6 servings.
Apple Cheddar Quiche
1 tablespoon chopped onion
6 tablespoons butter or margarine
1 1/4 cups crushed stone-ground whole
wheat crackers 1/4 cup finely chopped walnuts
2 large tart apples — peeled, cored, and
sliced — (2 c.) 3 eggs
1 cup cream-style cottage cheese
1 cup shredded Cheddar cheese
1/4 cup milk
Ground nutmeg
Cook onion in butter or margarine until tender. Stir in crushed crackers and nu ts. Press mixture into a 9 inch pie plate forming a crust. Bake in 350 degree o ven 8 to 10 minutes. Meanwhile, simmer apples in a small amount of water 3 to 5 minutes or until tender. Drain; arrange apples in crust. In blender container or food processor bowl blend the eggs, cheese, milk, 1/2 teaspoon salt, and das h pepper until smooth. Pour into crust. Sprinkle nutmeg atop. Bake in a 325 deg ree oven about 45 minutes or until knife inserted off-center comes out clean. L et stand 10 minutes. Makes 5 servings.