Cheese Scalloped Potatoes

Helen Matthews, Linville High School 6 medium raw potatoes, peeled and sliced1 medium onion, thinly sliced1 cup Cheddar cheese soup1/2 cup milkSalt and pepper to taste Alternately place a layer of potatoes and onions in bottom of a greased 1 quart casserole. Mix soup and milk together and pour over potatoes and onions. Bake for … Continue reading Cheese Scalloped Potatoes

Hot Chocolate Mix

Helen Matthews, Linville High 1 (26 oz) package dried skim milk1 (16 oz) package chocolate flavored mix1 (11 oz) jar non-dairy creamer1/2 lb confectioners sugar Mix all ingredients in a large bowl. Store in a covered container. For each cup of hot chocolate, put 1/3 cup mix and add boiling water.

Easy Punch

Helen Matthews, Linville High School 1/2gallon sherbet (flavor of choice)2 bottles ginger ale2 cans 7-up® Pour ginger ale and 7-Up® over sherbet and stir until partly melted. Add additional ingredients as needed.

Dip

Helen Matthews, Linville High School 8 oz Cheez Whiz®1 cup sour cream1 cup mayonnaise1 package Hidden Valley Ranch® dressing (original) Mix all ingredients. Use as a dip for vegetables, chips, crackers. May be frozen.

Popcorn Balls

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.

Sausage Balls

Jatis Skains, DHS; Helen Matthews, Linville High School 1 lb sausage3 cups sharp Cheddar cheese, grated3 cup Bisquick® Mix all ingredients together well. Form into small balls. Bake at 425° fir 10 to 12 minutes. May be frozen before or after baking.