CHEESE MOLD
16 oz shredded cheddar cheese
3 pkgs cream cheese
1 container Palmetto cheese or prepared pimento cheese
1 onion, chopped
1 clove minced garlic
2 tbls horseradish sauce
3-4 tbls Durkees Sauce
1 tsp cayenne
Salt and pepper to taste
Mix together until well blended. Place in oiled ring mold and refrigerate overnight. Invert on lettuce lined serving plate and sprinkle with paprika. Serve with crackers of choice. This can easily serve a crowd of 20 + and can be made in advance.
ENCHILADA DIP
1 10 oz can enchilada sauce
1/4 cup refried beans
1/3 cup salsa
2 oz cream cheese
4 oz Velveeta
2 tsp dry taco seasoning mix
2 green onions, sliced
Heat all ingredients; stir until cheese melts. Serve with chips.
GREEK PASTA SALAD
12 oz pasta of your choice, cooked and drained
1/2 cup olive oil
4 tbls mayonnaise
3 heaping tbls Cavender’s seasoning
1 jar green onions
4 green onions, chopped
Cherry tomatoes, halved
1 cup (or less) feta cheese, crumbled
Whisk oil, lemon juice, mayonnaise and Cavender’s together. Add remaining ingredients. Chill.
CHEESY CHICKEN SOUP (Paula White)
4-6 chicken breasts; boiled, deboned and chopped, reserving broth
1/2 cup chopped bell pepper
1/4 cup chopped green onions
1/2 cup chopped carrots
1/2 cup chopped celery
5 tbls butter
6 tbls flour
1 1/2 cup broth
1 cup half and half
1 cup milk
1 pound shredded cheddar
Salt and pepper to taste
1 small jar chopped pimentos
Saute vegetables in butter until soft; add flour and cook until bubbly; add liquids. Stir until thickened and add cheese stirring until cheese melts. Add other ingredients. Simmer for 15 minutes.
SPICED GINGERBREAD
1 egg
3/4 cup sugar
1/2 cup butter
1/2 cup molasses
1 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1/2 cup cold water
2 1/2 cup flour
1/2 tsp soda
1/2 tsp salt
Beat together sugar and butter, add egg. Add water and dry ingredients. Mix well and pour into prepared baking dish. Bake at 300 until batter rises; raise heat to 325 and bake until a toothpick comes clean. Serve warm with whipping cream or ice cream.
EASY SHRIMP AND RICE CASSEROLE (Pat Tanenbaum)
2 cups cooked rice
1 cup cottage cheese
2 cups cooked shrimp
2 tbls melted butter
1 onion, minced
Dash tobacco
1 can cream of mushroom soup
Salt and pepper to taste
Mix all ingredients together. Pour into buttered casserole. Bake at 350 for 20 minutes.
