Pastor Simonsen’s wife, Joan, served this in their home during a progressive supper, years and years ago. It’s still the best cheese soup I’ve ever tasted.
1/2 c. carrots
1/2 c. celery
1/4 c. onion
Finely chop all three; sauté in 1/2 stick margarine (NO! Use butter!) until transparent.
1/3 c. flour
1/2 tsp. baking soda
Salt and pepper to taste (Use approx. 1 tsp. salt and 1/4 tsp. pepper)
1 qt. milk
1 qt. chicken broth
Add 1 pound of sliced Velveeta. Heat until hot; do not boil as it can curdle.
Makes 2 quarts.
Who can argue? Black cherry is the only flavor Kool-Aid should make!
1 pkg. black cherry Kool-Aid mixed with 2 qt. 7-Up
1/2 c. sugar
3 to 4 pkg. Sweet ‘N Low
1 1/2 qt. water
1/2 qt. pineapple juice
Keep in freezer until slushy.
Gloria Thiele taught me how to lead Sunday School openings and how to make the best frozen punch in the whole wide world!
4 c. boiling water
4 small or 2 large pkg. Jell-O (choose your flavor), dissolved
16 oz. lemon juice
2 (46 oz.) cans pineapple juice
8 large bottles ginger-ale
Combine 4 cups sugar and 4 cups water; bring to boil. add to dissolved Jell-O. Set aside to cool, then add lemon juice and pineapple juice. Freeze in suitable containers. To serve, place under hot water to loosen. Put frozen punch in punch bowl; add 2 large bottles ginger-ale (add more ginger-ale as needed until slush is gone.) Serves 100.
My friend, Manda, makes a mean pinwheel. This is her recipe.
1 pkg. burrito sized tortillas
2 pkg. cream cheese, softened
1 pkg. ranch dip mi
1/2 can chopped green chilies, drained
1 jar pimentos, drained and chopped
1 small can chopped black olives
3 to 4 green onions, chopped
Mix ingredients together. Spread on tortillas. Roll tightly. Chill in refrigerator for 2 hours. Slice and serve.
I remember this from my childhood. It was a regular dish at church potluck dinners.
3 lb. smoked sausage, diagonally sliced
3 medium tomatoes, cut into wedges
3 medium green peppers, sliced
1 Tbsp. hot sauce
1 Tbsp. steak sauce
1 Tbsp. Worcestershire sauce
12 oz. beer
combine sausage, tomatoes, and peppers in an electric skillet. Combine remaining ingredients, blending well. Pour over sausage mixture and simmer for 1 hour. Serve as an appetizer or as a main dish over cooked rice.
One of Nona’s favorite recipes.
1 (8 oz.) jar Old English cheese
2 sticks oleo (just use butter!)
1 Tbsp. salt
1 tsp. cayenne pepper
1/4 tsp. chili powder
1/2 c. ground pecans
2 1/2 c. flour
Blend all in Mixmaster. Roll out into 4 (12 inch) rolls. Refrigerate before baking. Slice. Bake at 350 degrees F for 15 minutes. Do not over bake; they will be better.