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.
My mother makes this at Christmastime for parties and family get together events.
2 (8 oz.) pkg. cream cheese
4 green onions
1 (2 1/2 oz.) jar Armour dried beef
1 tsp. red pepper (cayenne)
paprika
Soften cream cheese. Chop green onions, including greens. Chop dried beef and add onions and pepper to the cheese. Form into ball and sprinkle with paprika. Serve with favorite crackers.
Biology Man’s great-aunt’s recipe. Made during the holidays, it’s a family tradition.
2 lb. Velveeta cheese
8 oz. cream cheese
1 clove garlic, chopped
1/2 c. chopped pecans
Mix together. Add Tabasco and Worcestershire sauce to taste. Mix and form into rolls and roll in chili powder. Makes 5 rolls. Refrigerate, slice, and serve.
Possibly my favorite salad!
Salad:
1/4 cup red onion, chopped
1/2 cup yellow raisins
3 heads broccoli-flowerets only
4-5 slices crumbled bacon cooked crisp
1/2 cup sunflower seeds
Dressing:
1 cup mayonnaise
1/4 cup sugar
1 tbsp. cider vinegar
Combine salad ingredients in large bowl just before serving and toss with dressing.
Makes 6-8 servings….or, fewer depending on how much each person is going to scarf down!
Growing up, I LOVED boysenberry syrup on pancakes at Sambo’s. Our niece, Rachel, loves boysenberry syrup, too. Problem is…YOU JUST CAN’T FIND IT AROUND HERE ANYMORE! Ugh! So, last year, I ordered it online for her Christmas present and found an online recipe to use when her stash runs out. I don’t recall where I found the recipe, but I changed the name for her gift and called it “Rachel’s Backup Boysenberry Syrup.”
2 cups fresh boysenberries
3 cups water
2 whole cinnamon sticks
1/2 cup molasses
1/2 cup light brown sugar
2 teaspoons vanilla extract
Place boysenberries, water and cinnamon sticks in a small heavy saucepan. Cook over low heat for about 20 minutes. Remove cinnamon sticks and strain. Add molasses, sugar and vanilla extract. Let cool. Pour over pancakes, crepes or ice cream.
Now, to find boysenberries in south Texas…
