December 2009

Savory Treats!

At the home of: Shana Hart & Becky Maher

Dog Food

From the kitchen of: Angela Rivers

1 package cocktail party ryes

1 lb ground beef

1 lb Tennessee pork sausage - Hot

1 lb Velveeta

Brown the 2 meets together; drain off the grease. Melt the cheese in the pan and then add back in the meat. Spoon mixture onto bread and place on cookie sheet. Bake at 400 for about 5 minutes until browned. Makes approx 24.

Original Chex Party Mix

From the kitchen of: Becky Maher

3 cups Corn Chex

3 cups Rice Chex

3 cups Wheat Chex

1 cup mixed nuts

1 cup bit-size pretzels

1 cup garlic mini bagel chips

6 Tbsp butter

2 Tbsp Worcestershire sauce

1 1/2 tsp seasoned salt

3/4 tsp garlic powder

1/2 tsp onion powder

Heat oven to 250. In large bowl mix cereals, nuts, pretzels, and bagel chips and set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Apple Wrapper Pie

From the kitchen of: Shana Hart

Ingredients

Pie Crust: (9-inch)

1 cup all-purpose

1/2 teaspoon salt

1/3 cup plus 1 Tbsp shortening

2 to 3 tablespoons cold water

Directions: Mix flour and salt in medium bowl. Cut in shortening, using a pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tlb at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. (1 or 2 tlb more water can be added if necessary) Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry on lightly floured surface, using floured rolling pin, into circle a 13 inch circle. Cover pastry in plastic and place in the refrigerator until needed.

Ingredients for Filling:

2/3 cup packed brown sugar

1/3 cup all-purpose flour

4 cups thinly sliced peeled tart apples (4 medium)

1 tablespoon butter

Directions: Heat oven to 425. Mix brown sugar and flour in large bowl. Stir in apples. Take pastry out of frig, remove plastic, and place pastry on a large ungreased cookie sheet. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples. Sprinkle pastry with sugar. Bake 30 to 35 minutes or until crust is light golden brown. To prevent excessive browning, cover center of pie with a 5 inch square of foil during the last 10 - 1

5 minutes of baking. Cool on cookie sheet on wire rack 1 hour, or serve warm if desired.

Bacon Dip

From the kitchen of: Karisa Stahle

7 slices bacon

2 cloves garlic

8 oz cream cheese

4 oz bleu cheese

3 green onions

1/4 cup half & half

nuts of your choice

Cook bacon till crisp. (easier to dice strips first and then cook.) Drain fat and then add garlic and onions. Cook till soft about 2 minutes. In separate bowl mix cheeses and add bacon mixture. Stir to combine and then add half & half. Add to oven-safe dish. Cook 20 minutes at 350. Sprinkle nuts on top. Serve with crackers.

Tacquitos

From the kitchen of: Tiffany Pringle

2 lbs ground beef

1 tsp salt

2 Tbsp chili powder

2 Tbsp paprika

1 tsp cumin

1 tsp garlic powder

1/2 diced bell pepper

1/2 diced medium onion

12 corn tortillas

In 2 quart saucepan add first 5 ingredients plus enough water to cover the meat. Bring to a boil. Simmer over med-low heat for about an hour. Add onion and pepper and continue cooking for 20-30 minutes. Heat oil in skillet and cook tortillas 1 at a time until soft about 5-10 seconds. Drain pan once done. Strain liquid from meat. Spoon 1 Tbsp of meat into center of tortilla. Roll tortilla into a flute-shape. Use toothpick to secure and cook 2-3 minutes in the pan.