Appetizers - Snacks A - E

Apple Crunch

5 Apples
1 ts Cinnamon
1 tb Butter
1 c Sugar
1 Egg
1/2 c Flour
1/2 ts Baking powder
1 pn Of salt

Peel apples and dice, sprinkle with cinnamon and 1/3 cup of the sugar.
Cream butter and 2/3 cup sugar. Beat egg and add to butter mixture. Sift
flour, baking powder and salt. Add to mixture. Pour over apples and bake 10
minutes at 425 - then 20 minutes at 350. Batter will be thick - just drop
and spread as best as you can.
Servings: 6


Apple Crispies

Nonstick vegetable spray
6 cups peeled, thinly sliced apples
1/2 cup brown sugar
1/4 cup margarine
2 cups toasted rice cereal (such as Rice Krispies)
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Prepare a baking pan 8-by-8-by-2-inches
with nonstick vegetable spray.
Spread the apples evenly in the prepared pan.
In a mixing bowl, combine the brown sugar and margarine with a pastry
blender until crumbly.
Using a wooden spoon, stir the cereal into the margarine mixture. Sprinkle
the cereal topping over the apples.
Bake for 20 minutes or until apples are tender and topping is lightly
browned.
Remove pan from the oven. Place on a wire rack to cool.



Applesauce Leather

2 # apples, peeled, cored and chopped.
1/4 cup lemon juice
1/2 cup sugar
1 tsp cinnamon

Simmer apples over medium heat about 20 minutes or until very soft.
Place in blender and add the other ingredients.

Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting --about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.



Bar-B-Q Walnuts

2 tablespoons Bar-B-Q Sauce
1 tablespoon Seasoning Salt
1 tablespoon margarine
1/4 teaspoon hot pepper sauce
2 cups walnuts -- or assorted favorite
nuts such as whole almonds,cashews,
pecans and peanuts

In a medium sauce pan melt margarine. Add Head Country Bar-B-Q Sauce,
Seasoning, and pepper sauce, mix thoroughly. Add nuts, stirring until
evenly coated. Spread nut in a shallow baking sheet. Bake in a 300 degree
oven for 30 minutes. Stir occasionally. Let nut mixture cool to regain
firmness and serve. Makes 16 appetizer servings.
Serving Size : 16



Baked Cream Cheese Appetizer

1 (4 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten

Unroll dough on a lightly floured surface; press together seams to
form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese
with half of the dill weed. Place brick of cream cheese dill side
down in center of dough. Sprinkle dill on top of cream cheese.
Enclose cream cheese by bringing sides of dough together and
pressing edges to seal. Place dough on lightly greased cookie
sheet. Brush with beaten egg.
Bake at 350° F for 15 to 18 minutes. Serve warm.
Makes 8 servings


Beef Jerky

1/2 ts Pepper (more for hot)
1/2 ts Garlic powder
1/2 ts Onion salt
1 lb Beef roast
1/2 c Soy sauce
1/2 ts Garlic salt
1/2 ts Lemon pepper

Marinate 1 hour or overnight.
Bake in oven 150 to170, overnight
for 10 - 12 hours.



Bird Seed For Humans

1 jar (1 lb.) dry-roasted nuts
1 large bag (14-16 oz.) plain M&Ms
1 large bag (14-16 oz.) peanut M&Ms
1 can (10-11.5 oz) mixed nuts
1 box (15 oz) raisins
1 large bag (14-15 oz) pretzel sticks
1 pkg. (10-12 oz) sesame sticks
1 bag (8 oz.) yogurt-covered raisins
8 oz. yogurt-covered peanuts


If the size of the packaging varies a little from above, that's
OK. A little less or little more of something won't matter.
Mix gently in large bowl and store in air tight containers or
zip bags at room temp for up to 3 weeks.


Bloomin' Onion Sauce And Dip

8 Oz Sour cream
8 Oz Picante Sauce
8 Oz Cream Cheese, softened
Garlic, To Taste
Seasoned Salt, to taste

Mix and put in refrigerator to thicken for a day.



Blue Ribbon Jerky

1/2 c Dark soy sauce
2 tb Worcestershire sauce
1 ts MSG (opt)
1/2 ts Onion powder
1/2 ts Garlic powder
1/4 ts Ginger, powdered
1/4 ts Chinese five-spice powder
3 lb Lean beef brisket, eye of
round or flank steak

Trim meat completely of fat and cut across grain into slices 1/8
inch thick. To aid in slicing meat thinly, freeze until ice
crystals are formed.

Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish. Pour
remaining marinade over top,cover and refrigerate overnight.

Oven method: Preheat oven to lowest setting (preferably 110 F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with additional
toweling. Flatten meat with rolling pin. Discard towels and set
meat directly on oven racks. Let dry 8 to 12 hours (depending on
temperature of oven).

Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in
cool, dry area.
Yield: 1



Boiled Peanuts

Servings: 8
Peanuts, raw
Water

1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it's best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
"freshly pulled" green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become over salted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, or chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.



Bread Boat

1 loaf French bread
1 1/2 cups sour cream
2 cups cheddar cheese -- shredded
8 ounces cream cheese -- softened
1/3 cup green onions -- chopped
1/2 cup ham -- chopped
1/3 cup green chilies -- chopped
1 Dash Worcestershire sauce

Slice the top off of French bread loaf and hollow out the
inside. Mix all other ingredients and pour into hollow of
the bread. Put top back on and wrap the bread in foil. Bake
in a preheated 350 degree oven for one hour. When serving,
use the scooped out pieces of bread for dipping, or crackers
or chips.



Buffalo Chicken Wings

24 Chicken Wings -- About 4 Lbs
4 Tb Butter
5 Tb Louisiana Hot Pepper Sauce
1 Tb White Vinegar

Cut off and discard the small tip of each wing. Cut the main wing bone and
second wing bone at the joint. Sprinkle with salt and pepper. Heat vegetable
oil in a deep fryer or deep saucepan to about 350 F. Add a few wings at a
time. Deep fry, turning, until golden brown and crisp, about 10 minutes.
Drain well on paper towels and repeat until all wings are cooked. Melt butter
in small saucepan, add the Louisiana hot pepper sauce and white vinegar. Put
hot chicken wings on to a warm serving platter. Pour butter mixture over all
the wings and serve immediately.

Serve with celery sticks and blue cheese dressing.


Cajun Party Mix

Yield: 20 servings

1/2 c Butter or margarine
1 tb Parsley flakes
1 ts Celery salt
1 ts Garlic powder
1/2 ts Cayenne pepper
8 ea Drops hot pepper sauce
2 2/3 c Corn Chex cereal
2 2/3 c Rice Chex cereal
2 2/3 c Wheat Chex cereal
1 1/4 c French fried onions

Preheated 350ø oven. In 15 x 10 x 2 inch baking pan
melt butter in oven. Remove. Stir in parsley, celery
salt, garlic powder, cayenne and pepper sauce.
Gradually add cereal, stirring until all pieces are
evenly coated. Bake 20 to 25 minutes, stirring every
10 minutes. Add onions, mixing well Spread on
absorbent paper to cool. Store in air tight container.
Microwave Directions*: In 3 1/2 quart bowl or 13 x 9
x 2 inch microwave-safe dish melt butter on HIGH 1
minute. Stir in parsley, celery salt, garlic powder,
cayenne, and pepper sauce; mix well. Gradually add
cereal, stirring until all pieces are evenly coated.
Microwave on HIGH 3 1/2 to 4 1/2 minutes, stirring
every 1 1/2 minutes. Add onions. Cook an additional
1 1/2 minutes. Spread on absorbent paper to cool.
Store in air tight container. *A 650 watt microwave
was used. For other wattage ovens, time may need to
be adjusted. Makes 9 cups. Courtesy Ralston-Purina.


Cajun Pecans

1/8 tsp. cayenne pepper 3 tbsp. unsalted butter 2 tbsp. sweet paprika
1 tsp. garlic powder 1 tbsp. dried thyme 1 tsp. onion powder
1 lb. pecan halves 1 tbsp. dried basil 1/2 tsp. pepper freshly ground
2 tsp. sugar


1. Mix sweet paprika, thyme, basil, garlic powder, onion powder, black pepper and cayenne pepper in a small bowl. Set aside.
2. Melt butter over medium heat in a nonstick skillet.
3. Add pecans to skillet and cook about two minutes, stirring occasionally.
4. Pour mixture of seasonings over pecans, add sugar, and stir about one minute, or until sugar melts.
5. Serve warm or at room temperature. Serves 12.

Tips:
Store the cooked pecans in an airtight container for up to two days.



Candied Walnuts

1 cup sugar
1/4 cup milk
1 teaspoon cinnamon
1 Tablespoon butter
1 teaspoon vanilla
2 cups walnuts, halved

Combine all ingredients except vanilla and nuts. Simmer on low heat until soft.
Take off heat, add vanilla and pour over nuts. Let cool.



Caramel Apples

16 small apples (about 4 pounds)
16 wooden sticks
2 cups packed brown sugar
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 cup light corn syrup
½ cup (1 stick) butter
1 teaspoon vanilla extract
2 cups chocolate flavored crisp rice cereal

1. Wash and dry apples. Remove stems. Insert a wooden stick into the
stem end of each apple; set aside.

2. In heavy 3 quart saucepan, combine brown sugar, Eagle® Brand, corn syrup
and butter. Bring to boil, stirring constantly. Boil gently over
medium heat, stirring frequently, 25 minutes. Remove from heat; stir
in vanilla.

3. Line baking sheets with foil; grease foil. Working quickly, dip each
apple into the hot caramel mixture; use a spoon if necessary to spread
mixture evenly over apples. Allow excess mixture to drip off. Dip
bottom of apples into cereal. Place on greased foil; let stand until
firm, about 25 minutes. Store uncovered at room temperature.



Caramel Corn

8 qts. popped corn
1 box brown sugar
1/2 cup white Karo syrup
2 sticks margarine
1 tsp. salt
1/2 tsp. baking soda

Combine brown sugar, Karo syrup, margarine, and salt. Cook 5 minutes
stirring constantly. Remove from heat and add soda. This will foam so be
sure to have a large enough pan. Mix well. Pour over popcorn and mix well.
Put on cookie sheet and bake at 200 degrees for 2-1/2 hours. Crispy and
delicious!


Filled Celery Appetizers

1/2 cup cream cheese, softened
1-1/2 oz. crumbled Roquefort cheese
1 tbsp. cream
celery stalks

Cut celery in serving size pieces.
Combine cream cheese, Roquefort and cream and fill celery.



Cheddar Balls
1/2c. {1 stick} butter or margarine
1 c. grated sharp Cheddar cheese 
1 1/4c. sifted flour
1/4 tsp. salt
1/4 tsp. paprika

Cream butter with cheese until smooth.
Blend in flour, salt and paprika, knead to form soft dough

Roll about a tsp. at a time, into marble-sized balls.

Place on greased cookie sheets.

Bake at 400 degrees for 12 min; until firm and golden; serve warm or
cold. These are favorites of mine!!!!


Cheddar Cheese Ball

4 cups shredded sharp Cheddar cheese (1 pound)
2 (3oz) packages cream cheese, softened
1/3 cup mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1/3 cup chopped dried beef
1/3 cup minced parsley
Assorted crackers

Combine cheeses, mayonnaise, Worcestershire sauce, celery salt and onion
powder. Shape into 2 balls; roll in dried beef and then in parsley.
Refrigerate. Serve with crackers.



Cheerios Treats

3 tablespoons margarine
6 cups miniature marshmallows (10.5 oz)
1/2 cup peanut butter -- smooth or crunchy
5 cups cheerios®

Grease 13x9 pan. Melt margarine. Add marshmallows; toss to coat with
margarine. Microwave on high 1 1/2 minutes or until smooth when stirred.
Stir in peanut butter. Immediately add cereal. Mix lightly until well
coated. Using greased spatula or wax paper, press mixture into prepared
pan. Cool and cut into squares.



Cheese Ball 1

2 (8 ounce) packages cream cheese
12 to 16 ounces sharp Cheddar cheese, shredded
1 (1 ounce) package ranch dressing mix
chopped pecans
4 pecan halves

Mix together cream cheese, grated cheddar, and dressing mix. Form into one large
ball or two smaller balls. Roll in chopped pecans to cover. Decorate the top
with pecan halves. Refrigerate at least a couple of hours or overnight before
serving.
Serves 6-10


Cheese Ball 2

1 package cream cheese
1 container of sharp cheddar cheese spread (Kraft or Wispread works best)
1 tablespoon of finely chopped onion
1 tsp garlic powder
ground peanuts or almonds

Mix the cream cheese, cheese spread, onion and garlic powder thoroughly in a
bowl. Form into ball shape and refrigerate. About an hour before serving, roll
in nuts. Serve with crackers or chips. Now wasn't that simple?



Cheese Ball 3

2 (8 oz.) Philadelphia brand cream cheese
2 cup shredded cheddar cheese
3 tbsp green pepper
3 tbsp onion
2 tsp Worcestershire sauce
1 tsp lemon juice

combine cream cheese and cheddar cheese mixing at medium speed with electric
mixer until well blended. add all remaining ingredients. mix well. chill


Cheese Ball 4

(Makes 1 large or 2 small balls.)

8 ozs. cream cheese, softened
2 ozs. blue cheese, softened
2 ozs. sharp cheese, grated
1-1/2 tsp. Worcestershire sauce
1 large garlic clove, finely minced
1/8 tsp. cayenne pepper
3 dashes Tabasco sauce
3/4 cup pecan nuts, finely chopped
Paprika and chopped parsley

Cream the cream cheese; blend in all other ingredients except paprika and
parsley, and reserve half of the nuts. Form into 1 large or 2 small balls.
Roll the ball into a mixture of the remaining nuts, paprika and parsley.



Cheese Ball 5

2 8 oz. boxes cream cheese - softened
1 tbs. seasoned salt
2 tsp. Worcestershire sauce
1 2.5 oz. packet sliced ham - minced fine by hand or in food processor
6 minced green onions

Combine and thoroughly mix all ingredients in large bowl. Form the mixture into a ball. Cover and refrigerate for at least four hours, preferably overnight. Serve with a variety of crackers.
Serves 10 to 12



Cheese Crackers

1/2 c Grated sharp cheddar cheese
1/2 c Flour, part for rolling
2 tbsp Margarine or butter
1/4 ts Salt
pinch Paprika
pinch Cayenne pepper
2 tb Water

Mix all together in a bowl. Original directions suggested shaping into a
roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and
cutting in thin slices to make 1 dozen or more crackers. This would produce
neatly shaped crackers, possibly thicker than desired.

By rolling very thin, this amount of dough will make small crackers about
1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while
baking. May be cut quickly in random small shapes with a plastic knife.

Suggested toppings coarse salt (made them too salty), garlic salt, celery
salt, curry powder, or freshly ground black pepper. If the dough is very
dry after rolling, brush tops with water before salting. If it is soft,
sprinkle lightly and press the salt into the crackers.

Bake 5 minutes at 425 F or until browned.



Cheese Crisps

1/2 C Soft Butter
1 C Grated Cheddar Cheese
1 Cup Flour
1/2 Tsp Salt
1/4 Tsp Ceyenne
1 C Rice Krispies

Cream Butter and Cheese Together
Mix in flour, salt, and ceyenne. Add rice cereal and work into batter.
Roll into small balls. Press with fork.
Bake at 350 for 12-15 min. until light brown.


Cheese Wafers

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. ginger
1/2 cup shortening
1 cup grated sharp cheese, packed
1/4 cup toasted sesame seeds
1/2 tsp. Worcestershire sauce
2 to 3 tablespoons ice water

Preheat oven to 400 degrees 10 minutes before wafers are to go in.
Grease cookie sheets. Combine all ingredients and work into smooth
dough. Divide the dough in half, making 2 rolls about 8 inches long and
1 3/4 inches in diameter, and put them in the refrigerator to chill.
When firm slice into wafers 1/8 inch thick. Place on prepared cookie
sheets and prick with a fork. Bake at 400 degrees for 10 to 12 minutes.
Makes 3 dozen.


Chex Caramel Corn

4 1/2 cups Chex cereal (Corn, Rice or combination)
4 cups popped popcorn
1/2 cup honey-roasted peanuts, optional
1/4 cup butter or margarine
6 tablespoons packed brown sugar
2 tablespoons light corn syrup
1/4 teaspoon vanilla

Mix cereal, popcorn and peanuts in large microwavable bowl;
set aside. Microwave butter, brown sugar, corn syrup and
vanilla in large microwavable bowl on High 2 minutes or until
mixture is boiling, stirring after 1 minute. Pour over cereal
mixture in bowl, stirring until evenly coated. Microwave 5 to
6 minutes, stirring and scraping bowl after every minute.
Spread on waxed paper to cool, stirring occasionally to break
up. Store in airtight container.

Important: Because microwaves cook differently, times are
approximate



Chex Mix

l/4 cup butter
l l/4 tsp seasoned salt
4 l/2 tsp Worcestershire sauce
3 cups each of corn, rice and wheat Chex
l cup salted cashews
l cup pretzel sticks

Preheat oven to 250 degrees. Melt butter in oven in large roasting
pan. Stir in seasonings. Add remaining ingredients. Toss well. Bake
for l hour stirring every l5 minutes.



Chicken Wings

1 1/2 lbs Chicken Wings
6 Green Onions, chopped
1/2 C Soy Sauce
1/2 C Burgundy

Cut chicken wings in half and remove tips.
Place in open roasting pan.
Sprinkle with onions.
Pour say sauce and burgundy all over.
Bake 30 minutes at 400, reduce heat to 300.
Cook for 45 min more. Stirring  every 30 min.
If sauce is drying up too quickly, reduce final cooking time.


Chillies Relllenos Squares

2 cans (4oz each) chopped green chilies
3 cups grated Monterey Jack cheese (about 12oz)
4 eggs, beaten

Preheat oven to 300 degrees. Sprinkle green chilies and cheese evenly in
bottom of a greased 8-inch square baking pan. Pour eggs over cheese
mixture and bake 1 hour, until firm in center. Remove from oven. Place
pan on a wire rack to cool for 5 minutes. Cut into 2-inch squares. Makes
15 hors d'oeuvres.


Chili Cheese Bites

4 tbp Butter
5 ea Eggs
1/4 c Flour
1/2 ts Baking powder
1 dash Salt
4 oz Chilies, green, chopped
1 c Cottage cheese, small curd
8 oz Monterey Jack, shredded

Preheat oven to 400. Melt butter in 9" square pan in
oven. Tip pan to coat bottom with melted butter. In
large bowl, beat eggs. Stir in flour, baking powder,
and salt. Add melted butter; set pan aside. Stir in
chilies, cottage cheese, and cheese. Blend well. Turn
batter into pan. Bake 15 minutes. Reduce heat to 350
degrees. Bake 30-35 minutes longer or until lightly
browned. Cool slightly and cut into small squares.

May be frozen. If you freeze, flash freeze. Flash
freeze means to freeze food uncovered until solid,
then wrap well and return to freezer. Use within 2-3
months. How to thaw: Place on baking sheet. Thaw 1-2
hours at room temperature. Before serving, reheat in
400-degree oven 10 minutes or until hot.
Yield: 32 servings
Note: The recipe may be doubled and baked in a 13"x9"
baking dish.


Chili-Dog Wraps

10 6 to 8 inch corn or flour tortillas
10 hot dogs
1 16 oz. can chili
2 cups salsa
1 cup shredded Cheddar or Monterey Jack Cheese

1. Heat oven to 350 degrees.
Grease rectangular baking dish, 13 x 9 x 2 inches.
2. Soften tortillas as directed on package.
Place 1 hot dog and 3 tablespoons chili on each tortilla.
Roll up tortillas; place seam side down in baking dish.
Spoon salsa over tortillas.
3. Cover and bake 20 minutes. Sprinkle with cheese.
Bake uncovered about 5 minutes longer or until cheese is melted.

Servings: 5


Chili Peanuts
Servings: 8

Peanuts
Chili powder
Paprika
1 ds Red pepper

1. To each cup of raw peanuts, add small amount of chili powder,
about 1/4 teaspoon, a smaller amount of paprika, and a dash of red pepper.
Stir gently and increase chili powder to taste as the peanuts warm.
2. Spread out on a cookie sheet and bake in 300'F oven until heated.



CHILI ROASTED PEANUTS

1 1/2 tb Peanut oil
1/2 tb Crushed chilies
1 tb Cumin
1/4 ts Turmeric
1 tb Sugar
4 c Raw peanuts

Preheat oven to 325F. Combine all ingredients except the nuts in a baking
pan & mix well. Add nuts & toss to mix. Spread nuts in a single layer &
bake for 20 minutes, or until golden, stirring 2 or 3 times during cooking.
Serve barely warm or at room temperature.
Variation: Try assorted nuts.
Servings 4



Chipped Beef Cheese Ball

2 8 oz. pkgs. cream cheese, softened
2 tsp. Worcestershire sauce
5-7 finely chopped green onions
2 pkgs. chipped, dried beef, chopped

Mix all ingredients except 1/4 of the chipped beef. Form into ball. Roll
in remaining chipped beef. Soften 1 hour before serving. Delicious!



Chocolate-Dipped Pretzels

2 cups (12 ounces) white semisweet or milk chocolate chips
1 package (10 ounces) pretzel rods
Assorted chopped nuts, sprinkles, or crushed candies (see Note)

Line baking sheets with waxed paper. Melt the chocolate chips in a small
saucepan over low heat, stirring frequently (do not overheat). Holding the
top of a pretzel rod, spoon and spread the melted chocolate over the
bottom two-thirds of the pretzel, allowing any excess chocolate to drip
off the pretzel back into the pan. Sprinkle the chocolate with the nuts,
sprinkles, or crushed candies. Place on the baking sheet and repeat with
the remaining pretzels. Chill for 10 minutes, or until the chocolate is
set. Store at room temperature in an airtight container.
Note: Use toppings like chopped pecans, walnuts, or almonds; sprinkles; or
crushed mini M&M candies or other favorites.
Yields: about 2 dozen pretzels


Cinnamon Apple Rings

3 large cooking apples
¼ cup lemon juice
1 cup water
½ cup sugar
¼ cup cinnamon candies

Peel and core apples. Cut into ½ inch rings. Toss with lemon juice
to prevent discoloration. Combine water, sugar and candies in large
saucepan. Bring to a boil, stirring until sugar and candies are
dissolved. Add apple rings and simmer until just tender, about 15
minutes. Let cool in liquid. Drain.



CINNAMON SUGARED PECANS

2 egg whites
1 teaspoon salt
2 cups sugar
4 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 pound pecans

Preheat oven to 300 degrees.

Beat egg whites lightly with salt.
Sift together sugar, cinnamon, nutmeg,
ginger, cloves, and allspice and mix well.
Add pecans to egg whites and coat completely.
Transfer pecans from which excess egg whites
have dripped off to cinnamon sugar mixture.
Coat pecans completely and place on parchment
lined baking sheet, leaving space between nuts.
Bake for 25 to 30 minutes, until sugar coating on nuts is crisp.
Cool and serve or store in an airtight container.
Yield: about 1/2 pound


Cocktail Sausages in Sauce

1 lb. pkg Hillshire Farm Lit'l Links (any variety)
12 oz. chili sauce
10 oz. jar grape jelly

1. Heat chili sauce and jelly, stirring constantly, until jelly is melted.
2. Add sausages and stir until coated.
3. Simmer uncovered 30 minutes.
4. Serve hot in a chafing dish.

Serves: approx. 50


Coconut Pecan Popcorn

16 cups Popped popcorn
1 package Coconut-pecan frosting mix (dry)
1/2 cup Margarine or butter
1/4 cup Light corn syrup
1/3 cup Water
1/2 teaspoon Salt
1/2 teaspoon Baking soda

Heat oven to 200.
Divide popcorn between 2 ungreased rectangular pans.
Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring
occasionally, until bubbly around edges. Continue cooking over medium heat
5 minutes, stirring occasionally. Remove from heat. Stir in baking soda
until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour,
stirring every 15 minutes. Store in airtight container. Makes 16 cups.

Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to
each pan after popcorn is divided. Mix.



COLOR POPCORN TREAT

12 cups unseasoned or lightly salted popped popcorn
1 (14 ounce) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 (3-ounce) package cherry-flavored gelatin or
other flavored gelatin

1. Preheat oven to 300°. Line large shallow roasting pan
with heavy foil, extending foil over edges of pan. Butter
foil. Remove all unpopped kernels from popped popcorn.
Pour popcorn into prepared pan. Keep warm in oven.

2. In medium saucepan, combine Eagle® Brand and dry gelatin.
Heat and stir over medium heat until mixture is slightly
thickened and bubbly, 4 to 5 minutes.

3. Pour Eagle® Brand mixture over popcorn; with long-handled
wooden spoon, stir gently to coat. Bake 20 minutes, stirring
every 5 minutes. Carefully turn out onto large piece of lightly
buttered foil. Cool. Break into pieces or clusters.
Servings: Makes about 16 cups


Corn Chips

1 20-ounce bag frozen corn
1 Sweet red pepper, quartered
1 lg Clove garlic
4 ts Picante sauce (or to taste)

Slightly cook corn, drain and pat dry.
Puree ingredients until smooth in a food
processor or blender. Spread puree on
fruit leather sheets and place on dehydrator
trays. Dry 8 to 10 hours or until top is dry.
Turn over and continue drying another 10 hours.
Remove fruit leather sheets and break corn
leather into chips. Continue drying another
3 to 6 hours until chips are brittle.
Serves 4
Store in airtight container.




Corn Crisps

5 tb Butter
1/2 c White cornmeal
1/2 c All-purpose flour
1/4 ts Salt
1 1/2 ts Sugar
1 1/2 ts Baking powder
1 Egg
3/4 c Milk

PREPARATION: Melt the butter and lightly brush it over 2 sheets of
parchment paper. Line 2 baking sheets with the paper, buttered side up.
Set remaining butter aside. Adjust oven racks to middle position and heat
oven to 425F. Sift the cornmeal with the flour, salt, sugar and baking
powder into a large bowl. Beat egg lightly with milk and stir into dry
ingredients until batter is lump-free. Stir in 2 1/2 tablespoons melted
butter.

COOKING AND SERVING: Drop tablespoons of the batter onto the parchment
paper, 5 inches apart.. With the back of a spoon, spread batter into
4-inch discs, leaving a 1-inch margin between them. Bake until browned, 10
to 12 minutes. Brush crisps with the remaining butter and cool on wire
rack. (Can store for 1 week in airtight container.)

Makes 20 crisps.



Corn Dogs

1 cup flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil for deep frying
1 pound hot dogs

In a large bowl, combine flour, cornmeal, sugar, baking
powder, salt and chili powder. In a small bowl, beat eggs with
milk and 1/4 cup oil. Pour liquid ingredients into dry
ingredients and whisk together until batter is smooth. Heat
oil in the deep fryer to 360 degrees. Insert a popsicle stick
into each hot dog. Using the stick as a handle, dip each hot
dog into batter and turn to coat evenly. Fry corn dogs several
at a time until golden, about 3 to 5 minutes. Drain on paper
towel.
Note: Your children will enjoy making this all-time
favorite at home. Popsicle sticks are available at hobby and
craft stores. Serve with ketchup, mustard, and plenty of
napkins. These are also fun to make using tiny cocktail
franks.


Cornmeal Chips

1/2 c Water
1 1/2 tb Margarine
1/4 ts Chili powder
-(or more, if desired)
1/8 ts Garlic powder
-(or more, if desired)
1/8 ts Salt
2/3 c Yellow cornmeal

1. Preheat oven to 375øF (moderate).

2. Lightly grease baking sheet.

3. Heat water, margarine, and seasonings to boiling.
Remove from heat. Stir in cornmeal and mix well.

4. Divide dough into 30 portions using about 1 teaspoon
dough each. Roll each portion into a ball about 3/4
inch in diameter.

5. Place balls on baking sheet, about 3 inches apart.
Cover with wax paper and press with bottom of a glass
until very thin, about 2-1/2 inches in diameter. Remove
wax paper.

6. Bake until lightly browned and crisp--about 15 minutes.

7. Cool on rack. Store in airtight container. Makes 30 Chips.




Coyote Droppings

2 cups brown sugar
1 cup margarine
1/2 cup white corn syrup
1/2 tsp. baking soda
14 1/2 ounce package Cheetos

Bring sugar, margarine and syrup to a boil for 5 minutes. Remove from fire. Add baking soda. Stir. Pour over Cheetos in large bowl. Quickly toss and spread on 10x15 pan, sprayed with PAM. Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper sprayed with PAM. Quickly separate Cheeto pieces.




Creamy Garden Squares

1 1/2 cups Bisquick Original baking mix
1/3 cup boiling water
2 tablespoons sliced green onions
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
Assorted fresh vegetables (sliced mushrooms, cherry tomato halves, chopped
broccoli) and/or shredded cheeses

1. Heat oven to 450°. Stir baking mix, water and green onions in medium bowl
until soft dough forms; beat vigorously 20 strokes.
2. Pat dough with floured hands in ungreased rectangular pan, 13x9x2 inches.
3. Bake about 10 minutes or until light brown. Cool 10 minutes.
4. Mix cream cheese, sour cream, dill weed and garlic powder until smooth;
spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before
serving, cut into 1 1/2-inch squares; top each square with vegetables or cheese.
Refrigerate any remaining squares.



Crispy Sweets

1 1/2 pounds (3 to 4) sweet potatoes
1/2 cup vegetable oil
2 tablespoons maple or pancake syrup
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Cut each potato in half lengthwise, then cut each half into 3 wedges. In a
medium-sized skillet, heat the oil over medium-high heat until hot but not
smoking.

Cook half the potato wedges in the hot oil, until crispy and brown,
turning them frequently. Remove from the skillet and drain on paper
towels, then place on a cookie sheet and keep warm in a 200-degree F oven.

Repeat with the remaining potatoes. In a small bowl, combine the syrup,
nutmeg, and cinnamon. Using a pastry brush, brush the potato wedges with
the syrup mixture and serve immediately.

NOTE:: You may need to add an additional 1/4 cup of oil to cook the second
batch of potatoes.
Serves: 5 to 6


Crescent Snacks

1 can crescent dinner rolls
2 tsp. mustard
1/4 c. green pepper, chopped
1 c. ham, diced
1/4 c. onion, chopped
1 c. Cheddar cheese, shredded

Heat oven to 375°. Unroll dough into 2 long rectangles. Place
rectangles in un-greased 13 x 9 inch pan; press over bottom and 1/4
inch up sides to form crust. Firmly press perforations to seal. In
small bowl, combine ham and mustard. Spoon over dough; distribute
evenly. Sprinkle with remaining ingredients. Bake for 18-22 minutes
or until golden brown. Cut into squares or triangles. Makes 24.