APPETIZERS 2
SWEET & SOUR SAUCE - MarMac34
1 c Apricot Preserves
3 T Heinz 57 Sauce
3 T Italian Dressing
3 T Soy Sauce
Mix all together.
Makes about 2 cups, can refrigerate up to 2 weeks.
HOT CHEESIE DIP - Chery
2 cans Cheddar soup
2 lb. Velveeta cheese
1 1/2 c. chunky salsa
1 lb. hot Italian sausage
1 lb. hamburger, can use ground Turkey
Cook hamburger, drain. Cook hot Italian sausage, drain. Melt Cheddar and Velveeta on medium heat, add salsa and meats. Mix together. Serve hot with tortilla chips.
MAKE YOUR OWN SHAKE N' BAKE
4 c flour
2 tsp cayenne pepper
2 T parsley flakes
2 tsp chili powder
2 tsp garlic powder
2 T taco seasoning
1 T onion powder
2 T celery flakes
1 tsp pepper
1 tsp seasoning salt
1 tsp sweet basil
1 tsp oregano
1 c crushed corn flakes
Mix together. Can use for coating any types of meat. Put in a large size zipLoc bag to keep it in the freezer. If there are any other spices you like, you can add to your taste.
POTATO SKIN NACHOS
2 pkgs. (20 oz. each) frozen potato skins
1 can condensed nacho cheese soup/dip
1/4 c. milk
1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet red pepper
1/4 c. chopped green onions
Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in saucepan on medium heat, combine soup and milk. Heat through, stirring occasionally.
Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions.
Makes about 24 appetizers.
NACHO DIP - Bert
1 lb. hamburger
1 (16 oz.) box Velveeta
1 (16 oz.) box Mexican Velveeta
1 can nacho cheese soup
1 pkg. taco mix
Brown hamburger. Mix taco mix with nacho cheese soup. Melt cheese in crockpot on low, when cheese is melted, mix all ingredients together.
BROCCOLI CHEESE DIP - Tricia
1 can broccoli cheese soup
1 sm. box velveeta hot cheese
1 sm. box velveeta cheese
1/2 bag frozen broccoli
1/2 c. chopped onion
1/2 c. cheese
Mix all ingredients in saucepan and heat.
SHRIMP MOLD - Pam
1 (8 oz.) pkg. cream cheese
1 can tomato soup, undiluted
1 1/2 T unflavored gelatin
2 cans tiny shrimp
1/4 c. liquid from shrimp
1 c. mayonnaise
1/2 c. chopped green onion
3/4 c. chopped celery
Dash Tabasco sauce
Dissolve cream cheese in tomato soup in top of double boiler. Let cool. Drain shrimp, reserving 1/4 cup liquid. Add gelatin to shrimp liquid and add to cooled tomato soup. In separate bowl mix shrimp, onion, celery and mayonnaise. Mix together shrimp mixture and soup mixture; add few drops of Tabasco sauce, Lightly spray 6-cup mold Put mixture into mold and refrigerate for 3-4 hours until set. Unmold and serve with Ritz crackers.
HOT TACO DIP - Paul
3 cans chunky beef soup
1 lb. hamburger
1 pkg. taco seasoning
4 tbsp. taco sauce
1/4 c. chopped black olives
1/4 c. chopped onion
Grated Cheddar cheese
Tostitos
Brown hamburger and onion, drain fat. Remove from heat. mash soup with fork or potato masher, mix with hamburger. Stir in taco seasoning, sauce and olives. Pour into 13 x 9 inch pan or two 10 inch pie tins. Top with cheese and bake at 350º - 30 minutes. Serve with Tostitos.
SNACK MIX
2 1/2 c pretzel sticks (broken into sm.pcs)
5 c Crispix cereal
2 1/2 c Cheerios
2 1/2 c peanuts
1 lb M&M's or white chocolate Holiday M&M's
Mix together pretzels, Crispix, Cheerios and peanuts. Melt chocolate, pour over mixture, coating each piece real well by stirring. Line cookie sheet with wax paper. Spread mixture in thin layer on cookie sheet. Let dry in cool place and harden. Break up pieces and place in container. Add M&M's
SNACK MIX # 2
5 c pretzel sticks (broken into sm.pcs) or 4 c miniature pretzels
5 c Crispix cereal
2 1/2 c Cheerios
2 c Kix cereal
4 c mixed nuts
2 c raisins
2 c chopped dried apples
2 c chopped dried pineapple
2 lb M&M's or white chocolate M&M's
Mix together pretzels, Crispix, Cheerios and peanuts. Melt chocolate, pour over mixture, coating each piece real well by stirring. Line cookie sheet with wax paper. Spread mixture in thin layer on cookie sheet. Let dry in cool place and harden. Break up pieces and place in container.
Add M&M's
SNACKUMS
1 box Cheerios
1 box Rice Chex
1 box Wheat Chex
1 lb pretzels
- broken
1 lb pecans
1 lb margarine
2 tsp garlic salt
3 tsp salt
2 T Worcestershire sauce
Melt margarine, add salt, garlic salt and Worcestershire sauce. Pour over dry mixture slowly to coat each piece, stir well. Bake 250º for 2 hrs, stir every few minutes. Keep in air tight container.
SNACKUMS FOR A CROWD
1 box Cheerios
1 box Rice Chex
1 box Wheat Chex
1 box Crispix
1 box Kix
1 lb pretzels - broken in pcs.
4 c miniature pretzels
1 lb mixed nuts
3 c raisins
2 - 3 c dried banana chips
2 - 3 c chopped dried apples*
2 - 3 c chopped dried pineapple*
*can use any kind dried fruit
2 - 3 pkg colored M&M's
TEDDY SNACKS
2 c teddy bear graham snacks
2 c honey-nut toasted oat cereal
1 c honey-roasted peanuts OR 2 c chocolate covered peanuts
1/2 cup raisins
Put ingredients in large bowl. Mix well. Store in tightly covered at room temperature up to 2 weeks.
DEVILED EGGS - LITE
6 hard boiled eggs
1/4 plus 2 T Lite cream cheese
1 T Lite mayo
1 tsp onion (optonal)
1 tsp minced parsley
slice eggs, remove yolks
mix yolks, cheese, & mayo well, add onion and parsley
spoon in whites
chill
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Email: marmac34@yahoo.com
