Evelyn Odom, Farmerville Middle Filling: 2 Tbsp flour1 Tbsp shoetening1 1/2 lb ground beef1/2 lb pork3 Tbsp parsley flakes2 large onions, chopped6 green onions, chopped (use tops of green onion)Red pepper to taste Pastry: 4 cups flour2 eggs1/2 cup melted shortening2 tsp baking powder1 tsp saltEnough milk to make desired consistency to roll and cut … Continue reading Natchitoches Meat Pies
Evelyn Odom, FMS 1 can shrimp1/2 cup sour cream1 1/2 Tbsp Worcestershire® sauce2 small (3 oz) package cream cheese1 medium onion Grind shrimp and onion; add cheese and seasoning. Serve with chips or crackers.
Dorothy Bynside, FMS 1 can Ro-Tel® tomatoes1/2 box (regular) Velveeta® cheese1 tsp butter Combine cheese and butter over double boiler with medium heat. While cheese is melting, pour Ro-Tel® into a small bowl and mash with fork. Keep juice, as this will be used to thin dip to your taste. When cheese is melted, slowly … Continue reading Chili Con Queso (C.C.Q.) Dip
Polly Dumas, FHS 1 (4 1/2 oz) can tiny shrimp1/2 pint sour cream1 package Good Seasons Italian® dressing mix (dry)2 tsp lemon juice1 (8 oz) package cream cheese Mix softened cream cheese with sour cream, lemon juice and Good Seasons® mix in mixer. Drain shrimp; rinse and drain. Add to sour cream mixture and blend. … Continue reading Shrimp Dip Divine
Ann Dodd, FHS 6 quart popped corn2 sticks oleo1 box light brown sugar1/2 cup Karo1 tsp vanilla1/2 tsp soda1 tsp butter flavoring Bring to a boil 2 sticks oleo, brown sugar and Karo. Boil 5 minutes; take off and add vanilla and butter flavoring and soda. Pour over popped corn. Bake in 250° oven for … Continue reading Caramel Popcorn
Alvorina Ford, Lillie School 2 quart popped Jolly Time® popcorn2 cup slim pretzel sticks2 cup cheese curis1/2 tsp garlic salt1/4 cup butter or margarine1 Tbsp Worcestershire® sauce1/2 tsp seasoned salt In a shallow baking pan, mix popped corn, pretzel sticks and cheese curls. Melt butter or margarine in small saucepan and stir in seasonings. Pour … Continue reading Jolly Time Party Mix
Helen Matthews, Linville High School 4 quart popcorn2 1/2 cup sugar1 cup light corn syrup1 cup water6 Tbsp oleo Keep popcorn warm. Mix other ingredients in 4 quart saucepan; stir while heating until sugar is dissolved. Cook without stirring to 290°. Pour syrup over corn, stirring to coat all the popcorn. Form immediately into balls.
Polly Dumas, FHS 3 lb beef wieners3 cup brown sugar1 cup bourbon1 cup ketchup1/2 cup Cattleman's® barbeque sauce Cut wieners into bite-size pieces. Mix all ingredients together and simmer 3 hours in electric skillet or crock pot.
Bernadette Jenkins, DHS 1 lb hamburger meat1 lb process cheeseOlives (pimento)Mushrooms1 lb hot bulk sausageParty rye bread Brown hamburger and sausage together and drain well in colander. Add one pound cut up cheese and stir until melted. Place tablespoon of mixture on top of small party rye and garnish. Heat under broiler and serve. Can … Continue reading Polish Mistakes
Ann Dodd, F.H.S. 4 qt popped corn1 1/3 cup pecans2/3 cup almonds or 2 cups walnuts (optional)1 1/3 cup sugar2 sticks oleo1 tsp vanilla1/2 cup white Karo® Bring sugar, oleo, Karo, and vanilla to a boil. Cook 10 to 15 minutes, or until caramel color. Mix popcorn and nuts on cookie sheet and pour syrup … Continue reading Karo Krazy Crunch