[Sndbox] a whole heap of recipies (Untried)

[Charles]

"Booze" Balls Ingredients      1    Cup    Semi-sweet Chocolate Chips      1/2    Cup    Booze      1/2    Cup    Powdered Sugar      3    Tablespoons    White Corn Syrup      2 1/2    Cups    Vanilla Wafer Cookies    Crushed 1    Cup    Pecans    Chopped Preparation Melt chips over hot water; add corn syrup, bourbon, "booze", wafers, sugar and nuts. Mix well, let stand for 30 minutes. Form into balls and roll in powdered sugar. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHICKEN CHEESE BALL INGREDIENTS: 1 (5 oz) can chunk chicken, drained 1 (0.4 oz) Ranch-Style salad dressing mix 2 (8 oz) pkgs. cream cheese, softened 1 c. pecans, chopped DIRECTIONS: Combine chicken, salad dressing mix & cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl & roll in pecans. Cover & chill. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Kentucky Cornbread Salad 5 cups cubed cornbread or 6 cornbread muffins, crumbled 3 cups diced fresh tomatoes 1 cup diced sweet onion 1 cup diced green pepper 1 pound bacon, cooked and crumbled 1/4 cup sweet pickle relish 1 cup mayonnaise 1/4 cup sweet pickle juice shredded Parmesan cheese Place cornbread cubes or crumbles in a large salad bowl. Combine tomatoes, onion, green pepper, bacon and relish; add to cornbread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables and cornbread. Toss gently. Sprinkle with cheese. Chill until ready to serve. Serves: 10 to 12 Thanks to  [EMAIL PROTECTED] for sharing Cookie Salad 1 pint of buttermilk, I got 2 8oz cartons. 2 pkgs of 3 oz vanilla low fat vanilla pudding ( i used reg) 1 16 oz bowl of Cool Whip ( could use fat free) 1 pkg of fudge stripe cookies 4 cans of mandarin oranges, drained, ( reserve a couple for garnish) mix buttermilk and pudding well, fold in the cool whip, and mandarin oranges. Crumble the cookies and add them.  Let sit for couple of hours before serving. ( gives the cookies time to soften)  It makes a big salad, but it is sooo good! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ PotLuck Pick 1 lb.  hamburger or ground beef, whichever you call it        1 cup onion        1 cup celery        3 cups raw potatoes ( peel and slice as for frying)        1 can of veg soup (doesn't matter which one)        1 can of tomato soup        1 soup can of water Brown hamburger, onion, celery, add rest of ingredients, and simmer about 20 min or till potatoes are done.        This is one of my mainstays for potlucks as meat and potatoes, both men's favorites Thanks to  [EMAIL PROTECTED] for sharing EASY Homestyle Scalloped Potatoes 1/3 cup chopped onion 5 tablespoons butter or margarine 5 tablespoons all-purpose flour 1-1/4 teaspoons salt 1/2 teaspoon pepper 5 cups milk 6 cups thinly sliced potatoes In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in a greased 3 quart baking dish. Pour half of sauce over potatoes.  Repeat layers.  Bake, uncovered, at 350 degrees for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately:  Makes 8 servings. Thanks to Kars [EMAIL PROTECTED] for sharing Canadian Goose 1/3 c. dry red wine 2/3 c. Campbell's beef broth 1/2 tsp. tarragon 1/2 tsp. thyme 1 Canadian goose 1 med. onion 1 stalk celery Salt Combine the first 4 ingredients. Marinate the goose for 2 or 3 hours in this mixture. Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of goose. (This takes away the wild flavor.) Sprinkle goose with salt and place into roaster, breast side down. Pour marinade over goose. Cover and bake at 325 degrees for 2-2 ½ hours or until tender. Baste several times with marinade. Roast breast side up, uncovered, for the last 15 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bourbon Pecan Smashed Sweet Potatoes Ingredients: 3 medium sweet potatoes, peeled and diced 3 tablespoons brown sugar 1/2 cup orange juice 3 tablespoons butter, cut up 1/2 cup chopped pecans 2 ounces Bourbon 1/2 teaspoon nutmeg Salt and pepper to taste Directions : Boil sweet potatoes 12-15 minutes until very tender. Drain in colander. Return pan to heat, add butter. When melted, add pecans and toast for 2 minutes. Add sugar and cook until bubbly. Add bourbon and cook until alcohol cooks out, about 1 minute. Add orange juice and potatoes. Smash all together and season with nutmeg, salt and pepper. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Dapple 1/4 margarine 1 cup sugar 1 egg 1 cup flour 1 tsp.baking soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 1 tsp vanilla 2 cups grated apples,tart 1/2 cup walnuts Cream together margarine and sugar, beat in egg.  Stir together flour,soda, salt and spices.                      Stir into creamed mixture.  Stir in apples, nuts and vanilla.                                    Bake in a greased ( 8x8x2) bake at 350 for 45 minutes. Serve warm with ice cream. Makes 6 to 8 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blueberry Sour Cream Pie 1 cup sour cream 3/4 cup plus 2 tablespoons sugar (divided) 8 1/2 tablespoons flour (divided) 1 egg, slightly beaten 3/4 teaspoon almond extract 1/4 teaspoon salt 2 1/2 cups fresh blueberries 1 baked 9-inch piecrust 1/4 cup ( 1/2 stick) butter, room temperature 1/3 cup chopped pecans 2 tablespoons sugar Preheat oven to 400 degrees. Combine sour cream, 3/4 cup sugar, 2 1/2 tablespoons flour, egg, almond extract and salt in small bowl. Fold in blueberries. Spoon into crust and baked until filling is set in center, about 45 minutes. If crust begins to darken while baking, cover entire pie with foil. To make topping, in medium-size bowl, combine remaining 6 tablespoons flour with butter. Mix with fingertips until small clumps form. Add pecans, and remaining 2 tablespoons sugar, and spoon over filling. Bake until topping browns lightly, about 12 minutes. Cool to room temperature. Makes about 8 servings

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