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Hicks & Chicks
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Texas
Caviar - Salsa
by H&C member Jane B. December 20, 2010
1
can blackeyed peas
1
can black beans
1
can shoepeg corn (sweet corn)
2
stalks celery
1
small onion
1
-4 oz. pimentos
3/4
cup jalapenos
3/4
cup olive oil
1
scant cup sugar
1/2
cup vinegar
- Drain
and rinse peas, beans, and corn, mix and set aside.
- Chop
celery, onion, jalapenos, and pimentos.
- Boil
sugar, olive oil, and vinegar together until sugar dissolves.
- Mix
chopped vegetables with peas, beans, and corn.
- Pour
vinegar mixture over vegetables.
- Let
mixture marinate overnight
- Drain
liquid off vegetables, --- and enjoy.
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Grape Salad -
makes 12 servings
by H&C member Nancy T. August 25, 2010
3
lbs. seedless grapes - washed
1
cup sour cream
8
oz. cream cheese
1/4
cup sugar
1
teaspoon vanilla
1
cup chopped walnuts
1/2
cup brown sugar
- Beat
cream cheese, sour cream, sugar, and vanilla until smooth or sugar disolves.
- Mix
with the grapes and put in a serving dish.
- Mix
the 1 cup chopped nuts uith brown sugar and cover the top of the grapes.
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Mexical' Mess
by H&C member Jill P. January 22, 2011
16
oz. sour cream
2
tablespoon taco seasoning
1
tablespoons mayonnaise
2
cans bean dip
2
cups shredded lettuce
1
diced tomato
1
chopped onion
1
-8 oz. shredded Mexican or taco cheese
1 -11 oz bag tortilla chips
- Mix
together the sour cream, taco seasoning, and mayo.
- Spread
the 2 cans bean dip on bottom of serving dish.
- Spread
with sour cream mixture on top of the bean dip.
- Top
with lettuce, tomato, onion, and Mexican cheese
- Serve
with tortilla chips.
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Tropical
Fruit Salad -
makes 12 servings
by H&C member NS August 7, 2010
1
pkg. vanilla pudding
1
pkg. tapioca pudding
1
pkg. orange Jello
3
cups boiling water
2
cans tropical fruit
1
small container of Cool Whip
- Mix
the pudding mixes (not instant) and the Jello together
- Stir
in boiling water and boil for 3 minutes
- Cool
until thickened
- Add
drained fruit and small container of Cool Whip.
- I
substituted coconut pudding for the tapioca and used the fruit juice for
part of the liquid
- This
can be made with any Jello and fruit combination desired. Example; lime Jello
and pineapple, raspberry Jello and peaches, etc.
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RASPBERRY DESSERT
Crust
¼ c butter, melted
1 ½ c graham cracker crumbs
Mix and press into 13X9”
pan
Filling
Melt
50 marshmallows (large bag of
large)
¼ c water
½ c milk.
Cool and combine with
1 pt. Heavy whipping cream whipped
Pour over graham cracker
crust and refrigerate (Marshmallow separates on standing – just mix it up
well before combining)
Topping
1 large bag frozen raspberries
1 c water
2 tbsp lemon juice
1 cup sugar
Bring to boil.
Stir in a mixture of 5 tbsp cornstarch and ¼ c water.
Stir until berry mixture thickens and simmers.
Cool and spread over cream filling. Refrigerate.
(This takes some stirring and cooling – So leave yourself plenty of
time.)
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Tamale Pie -
makes 6 servings
by H&C member NJM July 23, 2010
1 lb ground beef
1 cup chopped onion
1 cup chopped green pepper
2 - 8 oz. cans tomato sauce
1 - 12 oz can corn - drained
1/2 cup chopped ripe olives
1 clove garlic minced
1 tablespoon sugar
1 teaspoon salt
2 to 3 tablespoons chili power
1 dash pepper
6 oz. shredded American cheese
1 package corn muffin mix
- Cook meat, onion, and pepper together.
- Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili power, and
pepper.
- Simmer 20 to 25 minutes until thick.
- Add cheese and stir into greased 9" X 9" X 2" baking dish.
- Corn meal muffin- Mix and pour over the meat mixture.
- Bake at 375 degrees for 40 minutes.
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Peach Cobbler -
makes 6 servings
by H&C member NJM July 13, 2010
Biscuit Topper
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking power
1/4 cup milk
1/4 cup butter
1/4 teaspoon salt
1 egg slightly beaten
Peach Filling
1/2 cup sugar
1/2 cup water
4 cups sliced peaches
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter
- Biscuit Topper- Sift together flour, sugar,
baking power, and salt
- Cut in butter until coarse crumb size.
- Combine milk and egg, and add all at once to flour mixture, stirring until
moistened.
- Set aside
- Peach Filling- Combine sugar, cornstarch, and water
in a sauce pan.
- Cook and stir until thickened.
- Add peaches, lemon juice, and butter.
- Cook until peaches are hot, about 5 minutes.
- Pour peach mixture into 8 1/4" X 1 3/4" round baking pan.
- Immediately, spoon biscuit topper on the peaches, making
several small mounds.
- Bake at 400 degrees for 20-25 minutes.
- Cool.
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Coconut Dream Bars - makes 2 doz.
by H&C member BT July 7, 2010
1 cup flour
1/4 cup firmly packed brown sugar
1/3 cup softened butter or margarine
2 eggs
3/4 cup firmly packed brown sugar
1/4 cup flour
1/2 teaspoon baking power
1 1/3 cup coconut
1 teaspoon vanilla
1 cup chopped nuts
- Combine 1 cup flour and 1/4 cup brown sugar.
- Add butter and mix until blended.
- Press into ungreased 9" sq. pan.
- Bake 350 degrees for 15 minutes.
- Meanwhile, beat 2 eggs until thick and light in color..
- Gradually beat in 3/4 cup brown sugar and continue beating until light and
fluffy.
- Mix 1/4 cup Flour with baking Power.
- Fold into egg mixture.
- Mix in 1 1/3 cup coconut, vanilla, and nuts
- Spread over crust in pan.
- Bake 350 degrees for 20-25 minutes longer, or until light brown.
- Cool.
- Cut into bars.
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Pretzels
by former H&C member JAM
1 cake Yeast
2 tbsp. Shortening
1 tsp. Salt
1 c. Water
1 tbsp Sugar
Flour
Baking soda
- Dissolve yeast in a bit of warm water.
- Mix shortening, salt, water and sugar together in bowl. Work in
enough flour to make a real stiff dough.
- Cover bowl with towel and let raise until dough doubles in size.
- Punch down dough.
- Cover with towel and let dough raise again.
- Form dough into pretzel shape and place on sheet of waxed paper.
- Let shaped pretzels raise again.
- Preheat oven to 425°.
- Dip pretzels in a solution of Baking Soda and water and place pretzel
on greased cookie pan. Sprinkle pretzels with salt if desired.
- Bake at 425° for 12 minutes (until golden brown in color).
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Chicken Tacos
by former H&C member JAM
1/4 c. chopped onion
1 can (4 oz.) chopped green chilies
1 tsp. chili powder
1 tsp. ground cumin
1 tbsp. butter
2 c. chopped cooked chicken
1/2 c. sour cream
2 c. (8 oz.) shredded mild Cheddar cheese, divided
Taco shells
Shredded lettuce
Chopped tomato
- Sauté onions, chilies, and seasonings in butter over
medium high heat (about 2 to 3 minutes).
- Reduce heat to medium low.
- Stir in chicken sour cream and 1 cup cheese.
- Heat mixture until cheese melts (about 2 to 3 minutes).
For each serving; fill taco shell with chicken mixture, lettuce
and remaining cheese. Garnish with chopped tomato.
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Holiday Bread
by former H&C member JAM
1-1/2 quarts lukewarm water
1-1/2 cup sugar
4-1/2 quarts sifted flour
4 tbsp. shortening
1 tbsp. salt
6 cakes yeast
1 lb. walnuts
1 lb. raisins
1 lb. peaches (dried or one quart canned peaches)
1 lb. prunes
- Separate six tablespoons sugar from the 1-1/2 cups and set
aside for later.
- Cook remainder of the 1-1/2 cup sugar, shortening, raisins,
peaches (dried or one quart canned peaches) and prunes until tender.
- Drain liquid from mixture save for addition to bread dough in
a later step.
- Dissolve yeast, sugar, and salt in one quart of the water.
- Add 1-1/2 quart of the flour (enough to make a sponge).
- Beat well and set aside to rise one and one-half hours.
- Add cooked fruit mixture and nuts to the dough sponge.
- Add liquid drained from fruit mixture, shortening and the
remainder of flour (or enough to make a dough-like consistency).
- Knead well.
- Place in greased bowl, let rise from 1-1/2 to 2 hours.
- When light and airy, mold into small loaves (note that larger
loaf pans results in incomplete cooking, the smaller loaf pans are
better. I have also had luck with putting them in roll pans for
dinner rolls).
- Set aside and rise again for one hour.
- Bake 45 minutes at 425 degrees.
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Jell-O Salad
by former H&C member JAM
1 small box Lime flavored Jell-O
15 large Marshmallows
1-3/4 cup boiling Water
1 cup crushed Pineapple with Juices
1 cup chopped Celery
1 cup finely chopped Cabbage
3 tbsp. Mayonnaise
- Combine Jell-O, marshmallows and boiling water.
- Stir until marshmallows melt.
- Cool Jell-O/marshmallow mixture until partially set..
- Stir in remaining ingredients..
- Pour mixture into shallow pan.
- Place in refrigerator to cool completely.
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Cole Slaw
by former H&C member JAM
1 bag slaw
1/2 cup vegetable oil
3 tbsp. apple cider vinegar
1 package chicken flavor Ramen, crushed into little pieces
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. sugar
1/2 cup sunflower seeds
- Combine oil, vinegar, and flavor packet from Ramen to make
dressing- mix well until seasoning is dissolved
- Dump slaw into a large mixing bowl.
- Sprinkle salt, pepper, and sugar over slaw
- Add sunflower seeds and crushed noodles.
- Pour dressing from step #1over slaw
- mix well!
Slaw tastes good fresh and crunchy, but it is much better if you
prepare it at least a few hours ahead.
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Half-Sour Pickles
by former H&C member JAM
3 or 6 bunches of dill
5 cloves garlic, crushed or minced
8 cups of water 4 ounces white vinegar
6 tablespoons of kosher salt
- Place the dill and garlic in the bottom of a gallon jar with a lid.
- Cut the ends off of the cucumbers and place in the jar.
- Bring to a boil the water, salt, and vinegar.
- Pour the hot brine over them and screw on lid.
- Refrigerate for 24 hours.
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Citrus Punch
by former H&C member JAM
3 pkgs. Lemon-Lime Kool-Aid
2-1/2 cup Sugar
2 tbsp. real Lemon juice
1 small can frozen Orange Juice concentrate
2 Orange, sliced
4-1/2 quarts Water
- Combine ingredients.
- Refrigerate until chilled.
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Cauliflower Salad
by former H&C member JAM
1 lb. Bacon, cooked and crumbled
1 Onion, diced
1 head Cauliflower
1 head Lettuce
16 oz. Miracle Whip salad dressing
1 cup Mozzarella Cheese, shredded
1 cup Colby (or Cheddar) Cheese, shredded
- Clean head of Lettuce. Chop/break into small pieces.
- Clean head of Cauliflower. Chop/break into small pieces.
- In large mixing bowl, stir together Miracle Whip salad dressing
and Lettuce. (I do this step first because it helps cut
down the mess later on)
- Stir in remaining ingredients.
- Refrigerate overnight.
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Sliced Cucumbers w/ Onions
by former H&C member JAM
1 can Evaporated Milk
1 cup Sugar
1/2 cup Vinegar
cucumbers, sliced
onion, sliced
Salt & Pepper
- Combine Evaporated Milk and Sugar
- Stir in Vinegar.
- Add Cucumbers and Onion to the mixture.
- Add Salt and Pepper to taste.
- Refrigerate until chilled.
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Cheddar Puff Muffins
by former H&C member JAM
1-1/2 cup Cheddar Cheese, shredded
1 cup Mayonnaise (not salad dressing)
5 Green Onions, chopped
6 English muffins, split
- In a small bowl, combine Cheddar Cheese, Mayonnaise and
chopped Onions.
- Spread on muffin halves.
- Place on cookie sheet.
- Bake in 400 degree oven for 6 to 8 minutes, until lightly
browned.
- Serve hot.
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Olive-Onion Cheese Ball
by former H&C member JAM
7 Oz. Green Olives
1/2 Mid-Size Sweet Onion
2 Packs (8 Oz. each) Cream Cheese - Softened
1 Cup Cheddar Cheese - Shredded
1 cup Mozzarella Cheese - Shredded
- Run Olives and Onion through food processor to chop.
- Mix with the three cheeses.
- Form into ball.
- Roll in chopped nuts.
- Refrigerate over night.
Enchilada Casserole
by former H&C member JAM
1 lb. ground Beef
1 can Enchilada Sauce
1 can Cream of Celery soup
1 pkg. Corn Tortillas (not tortilla chips)
1 small Onion, chopped
2 cups Mozzarella Cheese
- In a skillet, brown ground Beef.
- Mix can of Enchilada Sauce and can of Cream of Celery soup to
browned beef. (Do not add the water that the Celery Soup
can says is needed for soup!)
- Starting with some of the beef mixture, layer the remaining
ingredients in a baking dish.
- Bake in 375 degree oven for one hour.
Note: Every time that I make the casserole, it has boiled
over in the oven. I have gotten into the habit of placing my
baking dish on a cookie tray so that the mess in the oven does not
get too bad.
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If you have a recipe that you would like added to our webpage,
please feel free to email it to me.
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