WAFFLES!

I don’t plan to share links very often, but I just had to save this one for all sorts of waffles.

http://www.foodnetwork.com/recipes-and-cooking/waffle-it-12-favorite-foods-totally-transformed-with-a-waffle-iron/pictures/index.html?nl=FNW_120213_feature1headline&sni_mid=100294&sni_rid=100294.501.1006486&c32={61066C65-2092-4D2C-89E5-B52C2CAEEF90}

And, not every one of these requires syrup!

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Cheese Soup

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.

Stir in:

1/3 c. flour

1/2 tsp. baking soda

Salt and pepper to taste (Use approx. 1 tsp. salt and 1/4 tsp. pepper)

Slowly add:

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.

Frozen Punch

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.

Manda’s Tortilla Wrap-Ups

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.

Party Sausage

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.

Pauline’s Hot Cheese Teasers

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.