Recipes from our hearth

1 cup shredded sharp natural Dash of cayenne Cheddar cheese Dash of salt 1 Tbsp. chopped pimento 1 cup finely chopped 1 Tbsp. chopped green pepper pecans 1 Tbsp. finely chopped onion 1 maraschino cherry 2 tsp. Worcestershire sauce Combine softened cream cheese and cheddar cheese, mixing until well blended. Add pimento, green pepper, Onion, Worcestershire sauce, lemon juice, and seasonings; mix well. Shape into a ball; roll in chopped pecans. Place a maraschino cherry on top before serving. Phyllis Bargoil SURPRISE CHEESE BALL 2-8 oz. pkgs. cream cheese, 1-8 oz. can crushed softened pineapple (drained 2 cups chopped pecans (1 cup well) imeneced ne jiol souplit of fro 1 1 2 Tbsp. onion cheese in) Dash of salt 1/4 cup green pepper Everything should be finely chopped. Mix together and form into a ball. Roll in nuts. Refrigerate at least 1/2 hour. 4 pymeda Tesh Dalton DIPS AND PARTY SNACKS CUCUMBER SANDWICHES 1-3 oz. pkg. cream cheese, softened 1 medium cucumber (peeled, grated and drained) 1 Tbsp. sour cream 1 Tbsp. grated onion Salt and pepper to taste Bread slices Combine all ingredients for filling and stir until smooth, Spread on thin slices of bread, cover with another slice and cut into desired shapes. Jane Snyder QUICK HAM BISCUITS 1 can biscuits 1 large can deviled ham 1 stick margarine Blend ham and melted or softened margarine. Put quartered biscuits (cut each biscudt in four pieces with scissors) in large baking dish. Spread with ham mixture. Sprinkle with parmesan cheese before removing from oven. Serve warm. (Bake same 4s directions on can for biscuits. ) Margaret Harrison SAUSAGE BISCUITS 12 ozs. grated sharp cheese 1 1b. hot sausage 2-6 1/2 oz. biscuit mix pkgs, Grate cheese. Let cheese and sausage get to room temperature, mix cheese and sausage together well. Work in biscuit mix. Shape mixture into small balls about the size of a walnut. Place on a cookie sheet and bake at 350 degrees for 15 minutes or until brown. Serve warm. Jeanette Manoogian 143 DIPS AND PARTY SNACKS 144 VE : ie - ie Aa ile ha . T Poe ‘ ce Ot , piers aie repre , 2 eae cw. Sh; “ft i 5 we ‘s a hie EN ’ ng 2) We eed yin Seay "ae 7 ve ie i hy MAIN DISHES BRUNSWICK STEW chicken medium potatoes, diced onion, chopped pint canned tomatoes can whole grain corn can mixed vegetables ee eee Boil chicken until meat begins to fall from bones, Bone, combine meat with re- maining ingredients using enough water to make thick stew, Season to taste with Salt and pepper. Cook very slowly, stir- ring often to prevent burning. Katie Morgan CHILI L ib. hamburger 1 cup cold water 1/2 cup tomato catsup 2 or 3 Tbsp, chili powder 1 tsp. salt Dash of red and black pepper Simmer 2 hours, Mrs, Everett Duggins CHILI BEANS 3/4 lb. ground beef 1 Tbsp. shortening 1 large onion 1 tsp. salt 2 1/e cups tomatoes 147 MAIN DISHES No. 2 can kidney beans 3/4 Tosp. ehili powder Brown meat and onions in shortening. (Use more shortening if meat is very lean.) Place all ingredients in pres- sure cooker and cook 15 minutes at 15 1b. pressure, amp We td CHILI BEANS 21/2 - 3 lbs. hamburger 1 large can pork and beans l large can tomatoes 2 large onions Vid tesa CCOrG 1 NO COmOW mca sii Chop onions. Combine with hamburger and Pry un Cul brown anode rombd Va Ollie other ingredients with, meat»... Bring toa boil. Simmer about sO minutes Mrs ee he Prabt RANCHO BAKED BEANS 17H cup ppausor sa ladnoas cups choppedronions lb. ground beef tsp. salt cup tomato catsup TOSp wy preparecsmusvard tsp. cider vinegar lb.-cans pork and beans lb.-can kidney beans MOM HE DD Place fat in skillet, add’) ontons,/simmer 148 MAIN DISHES