All recipes in this collection compiled and/or created by James T. Jones
BROCCOLI CHEESE SOUP - BEEF JERKY - BIRTHDAY LEMON VELVET ICE CREAM
BROCCOLI DIP - CHEESE BALL 1 - CHEESE BALL 2
CHEESE DIP - CHEESE LOG - CHEESE ROLL
CREAM OF CHICKEN SOUP - CHILI-CHEESE DIP - CLAM DIP
COCKTAIL SAUCE - COCOA SYRUP - CRABMEAT DIP 1
CRABMEAT DIP 2 - DILL PICKLES - EGGPLANT
FLAVORIFIC DIP - FROZEN FRUIT SLICES - GOLDEN ONION RINGS
GUACAMOLE DIP - HOT CHEESE PUFFS - CHOCOLATE ICE CREAM SAUCE
LEMON BARBEQUE SAUCE - MAPLE SYRUP - MEXICAN TACO DIP
MEXICALI DIP - MUSHROOM DIP - SPORTS NUT SNACK MIX
NUTS AND BOLTS - OLIVE CHEESE PUFFS - POTATO CHEESE SOUP
PRAIRIE FIRE - SAUSAGE-CHEESE BALLS - SAUSAGE BALLS 1
SAUSAGE BALLS 2 - SIMPLE QUICHE - SKI SOUP
SPAGHETTI SAUCE 1 - SPAGHETTI SAUCE 2 - SPANISH CHEESE DIP
SPICY CURRIED NUTS - SPINACH DIP 1 - SPINACH DIP 2
VEGETABLE CREAM CHEESE DIP - GARDEN VEGETABLE DIP - WHITE SAUCE
WINE JELLY
BROCCOLI CHEESE SOUP
1 qt. water
1 qt. half & half
1 Tbsp. salt
1/2 t. garlic powder
1/4 tsp. pepper
2 lb. Velveeta cheese
Combine all ingredients in a large
saucepan. Cover and cook over low heat
until melted. Add 2.5 lb. fresh broc-
coli cooked, chopped, and drained. Mix
1/3 c. cornstarch and 1/2 qt. half &
half with wire whip. Stir into cheese
and broccoli to thicken. Heat and
serve.
BEEF JERKY
1 to 2 lb. flank steak
garlic salt
Worcestershire sauce
soy sauce
freshly ground pepper
Trim all fat from meat and slice with
the grain into thin strips. Place in
a shallow glass pan and sprinkle well
with remaining ingredients. Toss to
coat. Cover tightly and refrigerate
6 to 12 hours, stirring often.
Arrange strips on a wire rack above a
cookie sheet. Bake at 150 degrees
for 8 to 10 hours. Store in air
tight container.
BIRTHDAY LEMON VELVET ICE CREAM
4 oranges
4 lemons
2 c. sugar
9 cup milk
1 can evaporated milk
Squeeze juice and pulp from oranges
and lemons; stir in sugar. Add milk.
Pour into freezer container. Stir in
milk; freeze according to
manufacturer`s directions.
BROCCOLI DIP
2 pkgs. (10 oz.) frozen chopped broc.
1/8 tsp. pepper
1/4 tsp. Worcestershire sauce
1/3 c. chopped green onions
1 can cream of mushroom soup
2 tbsp. butter or margarine
1 (6 oz.) roll processed garlic
cheese spread
1/4 tsp. salt
1 sm. can mushrooms (drained)
1 pkg. slivered almonds
Cook broccoli according to pkg.
directions. Drain and set aside.
Saute onions in butter until tender.
Add remaining ingredients and heat 15
to 20 minutes. Serves 10-20 people.
CHEESE BALL 1
1 (8 oz.) cream cheese
1/2 tsp. onion powder
1/4 c. Blue Cheese
2 tsp. hot sauce
2 Tbsp. A-1 sauce
1 c. crushed pecans
1 tsp. garlic salt
Mix together well. Form into a ball
and decorate with paprika and whole
nuts.
CHEESE BALL 2
10 oz. cracker-barrel sharp cheddar
2 tbsp. chopped green pepper
2 tbsp. onion 1 (8 oz.) cream cheese
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
2 tbsp. chopped pimento
Combine. Chill until firm.
CHEESE DIP
1 lb. Velveeta cheese
1 tbsp. hot sauce
1/2 c. milk
8 oz. Picante sauce
1 tbsp. corn starch
Melt cheese, milk and Picante sauce
in double boiler. Add hot sauce and
stir. Mix corn starch in water until
a paste is formed. Remove from fire
and add corn starch. Set to cool.
CHEESE LOG
1 lb. sharp cheese
2 tbsp. chopped onions
2-3 oz. cream cheese
1 tbsp. Worcestershire sauce
1 c. nuts (chopped)
chili powder
1 tbsp. garlic salt
Mix all except chili powder. Form
rolls then roll in chili powder.
CHEESE ROLL
2 lb. American Cheese
2 tbsp. garlic salt (to suit taste)
one (8 oz.) pkg. cream cheese
1 c. chopped pecans
parsley flakes
paprika
chili powder
Grate cheese and mix well with pecans
and garlic salt. Roll into logs.
(Make about 3.) On wax paper, mix
equal parts of paprika and chili
powder. (For example, 3 tbsp. of
each.) On another piece of wax paper
pour parsley flakes. Roll logs in
pepper mixture and then in parsley
flakes.
CREAM OF CHICKEN SOUP
2 lbs. chicken parts
6 c. water
6 pepper corns or ground black pepper
1 c. light cream
1 stalk celery
1 bay leaf
1 c. milk
1 sm. sliced onion
3 tbsp. butter
1 tsp. salt
3 tbsp. flour
Cook chicken covered in water with
celery, bay leaf, onion, salt and
pepper, about two hours. Strain and
reserve meat. Remove skin and bones
and discard. Add cream and milk to
broth and heat to boil. Cream butter
and flour, add to soup and cook,
stirring until mixture boils. Add
chicken and reheat. Garnish with
chopped parsley.
CHILI-CHEESE DIP
1 med. onion, finely chopped
1 lb. pasteurized Amer. Cheese, cubed
1 (15 oz.) can chili, without beans
3 slices bacon, chopped
1 10 oz. can Rotel Tomatoes, drained
Saute onion and bacon. Mix with
remaining ingredients in a Crock Pot.
Cook on low for about 2 hours. Stir
occasionally. Serve with tortilla
chips.
CLAM DIP
Clams (sm. amt. with juice)
8 oz. cream cheese
mayonnaise
lemon juice
Worcestershire sauce
Cut clams into small pieces. Mix
with cream cheese, then add
mayonnaise, Worcestershire sauce and
lemon juice. Mix to obtain a smooth
texture.
COCKTAIL SAUCE
1 tbsp. dry onion
1 to 2 tsp. sugar
2 tsp Worcestershire sauce
2 c. ketchup
2 or 3 Tbsp. lemon juice
2 drops tabasco
1 tbsp. horseradish
1 grated celery stalk
Mix 12 hours before serving.
COCOA SYRUP
1/2 c. cocoa
1/8 tsp. salt
1 c. water
2 tsp. vanilla
1/2 c. sugar
Cook cocoa and water until smooth.
Stir in sugar and salt until
dissolved. Boil 3 minutes. Add in
vanilla.
CRABMEAT DIP 1
1 can crabmeat, drained
2 tbsp. catsup
1/4 tsp. Worcestershire sauce
1 8 oz. pkg. cream cheese (room temp.)
1/4 c. mayonnaise
2 tbsp. grated onions
1/2 tsp. horseradish
Combine last 6 ingredients and beat
until mixed well. Add drained
crabmeat. Mix well and chill.
CRABMEAT DIP 2
1 can crabmeat
3 shakes garlic powder
8 oz. cream cheese
5 shakes celery salt
2 tbsp. mayonnaise
1 tbsp. Worcestershire sauce
2 tsp. horseradish sauce
2 tsp. minced onion
Let cream cheese reach room
temperature. Mix cheese, mayonnaise,
horseradish and spices well with
electric mixer. Add drained crabmeat
to cheese mixture; mix well. Chill.
Serve with chips or crackers.
DILL PICKLES
Use cucumbers uniform in size. Wash
and dry the cucumbers well. Pack the
cucumbers in sterilized canning jars.
Select fresh dill with mature
green-seeded heads. Use green lacy
sprigs and stalks to suit taste.
Pack the above with 1 medium bud of
fresh garlic and 1 green or red fresh
pepper pod. Sprinkle on top 1 tbsp.
(uniodized) canning salt and 2/3 tsp.
powdered alum. Bring to a boil 2 c.
water and 1 c. apple cider vinegar.
Pour over pickles and seal.
EGGPLANT
1 medium eggplant
1 tbsp. butter
1 egg
1 c. cracker crumbs
1/4 tsp. black pepper
1/2 c. milk
1 c. grated cheese
1 small onion
1 green pepper
Cook onion, pepper and eggplant
together. Drain. Add well beaten
egg and other ingredients, except
cheese. Cook at 350 degrees for 20
minutes. Cover with cheese. Return
to oven and let cheese melt.
FLAVORIFIC DIP
4 oz. Neufchatel Pasturized cheese
3 tbsp. finely chopped celery
4 oz. softened cream cheese
1/2 c. dairy sour cream
3 drops liquid hot pepper seasoning
1/2 tsp. salt
2 oz. Dromedary Pimentos, well-drained
2 tbsp. chili sauce
1 tbsp. chopped parsley
Combine ingredients. Blend
thoroughly. Chill. Serve with Wheat
Thin Snack Crackers. Makes approxi-
mately 1 c. dip.
FROZEN FRUIT SLICES
1 1 lb. (14 oz.) can fruit cocktail, well drained
1 pkg. Dream Whip
2.5 c. miniature marshmallows
1/2 c. drained maraschino cherries, quartered
Fold in Dream Whip, fruit cocktail,
marshmallows and cherries. Tint with
a few drops of red food coloring if
desired. Freeze overnight or for 6
hours. This can be a last-minute
salad. Just fold the fruit cocktail,
cherries and marshmallows into the
Dream Whip. Chill briefly.
GOLDEN ONION RINGS
3 med. onions
1 slightly beaten egg
1 c. and 2 tbsp. flour
1 c. milk
1/2 tsp. salt
2 tbsp. salad oil
Cut onions into .25-inch slices.
Separate into rings. Combine other
ingredients. Beat until dry
ingredients are well moistened. Coat
onion rings with batter. Fry a few
at at time in deep hot fry (375
degrees) stirring once to separate
rings. When onions are golden, drain
on paper towels. Just before
serving, add salt.
GUACAMOLE DIP
2 lg. ripe avocados
pinch of sugar
1 can jalapenos, drained and chopped
1 ripe tomato, peeled and chopped
1 tsp. salt
2 tbsp. lime or lemon juice
1 dash of black pepper
1 tbsp. finely chopped onion
Halve the avocados and remove seeds,
peel off the skin and mash. Add all
ingredients except tomatoes and mash
together with a fork. Stir in the
chopped tomato, season to taste.
This can be used as a sauce for
cooked or raw vegetables. It is
popular as a dip or can be used as a
salad. Makes about 2 cups.
HOT CHEESE PUFFS
2 c. shredded sharp process cheese
1 c. all-purpose flour
1 tsp. freeze-dried chives
or 1/4 tsp. garlic powder
1 c. butter or margarine
1/2 tsp. seasoned salt
Mix cheese and butter, stir in flour,
chives (or substitute) and seasoned
salt until blended. If using self-
rising flour, omit salt. Shape into
1-inch balls, place on ungreased
baking sheet. Cover and refrigerate
up to 48 hours. 30 minutes before
serving, heat oven to 375 degrees.
Bake 10-15 minutes until cheese puffs
are set and light golden brown.
Serve with white or red grape juice.
CHOCOLATE ICE CREAM SAUCE
1/2 stick butter
3 tbsp. cocoa
1 c. sugar
1/2 c. canned milk
Let butter melt. Add sugar and
cocoa. Stir until smooth. Add milk
and let simmer. Pour over ice cream.
LEMON BARBEQUE SAUCE
2 cloves garlic
1 tsp. salt
4 Tbsp. chopped onion
1/2 c. oil
1 tsp. black pepper
1 tsp. thyme
1 c. lemon juice
Mash garlic with salt in a bowl.
Stir in other ingredients. Allow to
stand 1 hour to blend flavors.
Marinate meat in sauce for 2 hours
before cooking. Baste often during
grilling time. Makes 1.5 cups.
Especially good on chicken, dove,
quail or kabobs.
MAPLE SYRUP
2 c. brown sugar
1 c. white sugar
1 1/2 c. water
mapleine to taste
Cook slowly for 10 minutes. Add
mapleine to taste.
MEXICAN TACO DIP
1 (16 oz.) can refried beans
1 (4 oz.) can taco sauce
1 avocado, mashed
2 tbsp. vegetable oil
2 tbsp. vinegar
garlic salt
1 (4 oz.) can green chilies
1 (4 oz.) can chopped, ripe olives
1.5 bunch chopped green onions
2 chopped tomatoes
grated Longhorn Cheese
Heat beans and sauce. Spread in a
square 9x9 baking dish. Combine oil,
vinegar, garlic salt and mashed
avocado. Spread over beans and sauce
mixture. Layer additional
ingredients. Serve with Doritos.
MEXICALI DIP
2 envelopes Lipton Onion Cup-a-Soup
1 c. (8 oz.) sour cream or plain yogurt
1/4 c. chopped pimento or green chiles
2 tsp. chili powder
Blend Lipton Onion Cup-a-Soup with
sour cream or plain yogurt. Add
chopped pimento or green chilies and
chili powder. Chill before serving.
MUSHROOM DIP
8 oz. can mushrooms
lg. tub sour cream
1/2 stick butter or margarine
sm. onion
salt and pepper to taste
Melt butter in large skillet. Saute
sliced mushrooms and thinly sliced
onions until tender. Mix in sour
cream. Salt and pepper to taste.
Best served with plain Doritos.
SPORTS NUT SNACK MIX
2 tbsp. butter
2 qts. popped popcorn
1/4 c. honey
1.5 c. dark raisins
1 tbsp. grated lemon peel
1.5 c. dry roasted peanuts
1/4 tsp. cinnamon
Melt butter in saucepan; stir in
honey, lemon peel and cinnamon.
Drizzle over popcorn in large bowl;
toss gently. Add raisins and
peanuts; toss gently until well
mixed. Makes about 2.5 quarts.
NUTS AND BOLTS
6 oz. pretzels
1 tbsp. garlic salt
1 lb. peanuts, rice chex, wheat chex
1 tbsp. onion
1 tbsp. celery salt
1.5 c. oleo (3 sticks)
1/4 c. Worcestershire sauce
Mix oleo and Worcestershire sauce in
a large bowl. Fold other ingredients
into this mixture stirring throughly.
Pour into a baking dish. Bake at
225 degrees, 1 hour covered and 1
hour uncovered.
OLIVE CHEESE PUFFS
2 c. grated sharp cheese
40 small stuffed olives
1 c. flour
1/2 tsp. salt
1 tsp paprika
1 stick margarine
Blend cheese and oleo; stir in
flour, salt and paprika. Shape 1 tsp.
cheese mixture around each olive.
Space apart on greased cookie sheet.
Bake at 400 degrees for 15 minutes.
POTATO CHEESE SOUP
2 large patatoes, cubed
1 can cream of mushroom soup
1/2 c. grated cheese
Cook potatoes. Season to taste. Add
1 can cream of mushroom soup and
cheese. Heat until cheese is blended
into mixture. Soup will be thick.
PRAIRIE FIRE
1 qt. red beans, cooked and put through a sieve
4 jalapenos, chopped fine
1 tsp. jalapeno juice
1/2 lb. butter
2 tbsp. minced onion
1 clove garlic, chopped very fine
1/2 lb. grated Provolone Cheese
Mix and heat over hot water until
cheese is melted. Serve hot from
chafing dish with tortillas or potato
chips.
SAUSAGE-CHEESE BALLS
3 c. Bisquick
1 lb. sausage
10 oz. shredded cheddar cheese
Add 1/4 c. water and mix well with
hands. Roll into 1 inch balls and
place on greased cookie sheet. Bake
at 350 degrees for 15-18 minutes.
Makes about 80 cocktail size balls.
SAUSAGE BALLS 1
1 lb. hot bulk sausage
3.5 c. Bisquick mix
1 (10 oz.) pkg. shredded cheese
Mix together and roll into balls
(about 1 inch). Cook for 20 minutes
at 350 degrees.
SAUSAGE BALLS 2
1 lb. hot sausage
2.5 c. Bisquick
1 lb. grated cheese
1/2 tsp. garlic powder
Combine ingredients with hands.
Shape loosely into small balls and
bake at 350 degrees for 15-20
minutes. Makes about 100
cocktail size balls.
SIMPLE QUICHE
1 prepared 9-inch pie crust
1 lb. ground pork (sausage)
4 eggs
1 sm. onion (chopped or grated)
1 c. milk
1 c. grated mild cheddar cheese
1/2 c. chopped green pepper
1 can mushrooms
Fry sausage, onions, green pepper and
mushrooms; drain well. Beat eggs
well; add milk. Bake pie shell at
350 degrees for 10 minutes. Layer
the meat mixture and cheese in pie
shell. Pour egg, milk mixture over
this. Bake at 350 degrees for about
30 minutes or until the pie is set.
SKI SOUP
2 tbsp. butter or oleo
4 c. shredded cabbage
1 c. sliced onions
1 lb. cubed ham (or ham bone)
1 c. diagonally sliced celery
1 tsp. caraway seed
salt and pepper to taste
2 (13.75 oz.) cans chicken broth
In a large pan, saute onions and
celery in butter until tender. Add
remaining ingredients with 1 c. water
and bring to a boil. Cover, reduce
heat and simmer 45 minutes. Makes 8
1-cup servings.
SPAGHETTI SAUCE 1
1 can tomato soup or sauce
1/4 tsp. thyme
pepper and salt
2/3 c. water
1 tbsp. dried onion flakes
1/2 tsp. oregano
1/2 tsp. garlic (optional)
1/2 tsp. basil
1/4 tsp. rosemary
Combine all ingredients in a medium
saucepan. Cook and stir over medium
heat at least 30 minutes. The longer
it is cooked, the more the flavors
cook together. After it comes to a
boil, lower heat to simmer. Serve
over cooked spaghetti and meatballs.
SPAGHETTI SAUCE 2
2 lbs. hamburger meat
3 soup cans of water
1 can tomato soup
1 med. onion, chopped
1 can tomato paste
salt and pepper
1 can cream of mushroom or golden mushroom soup
1 tsp. garlic powder 1 tsp. oregano
(optional: chopped celery, mushrooms and/or bell peppers)
Brown meat with onion. Drain meat
and add other ingredients. Bring to
boil. Cover and turn to simmer for
about an hour. The cover can be
removed for the last 15 minutes to
thicken the sauce. Makes enough for
2 meals.
SPANISH CHEESE DIP
1 lb. jar Cheez Whiz
1 lb. can chili
Melt cheese over low heat. Add chili
and mix well. Serve hot with chips.
SPICY CURRIED NUTS
1/2 tsp. ground nutmeg
2 tsp. ground allspice
1 tbsp. plus 1 tsp. curry powder
4 c. pecan halves
4 egg whites
2 tsp. ground cinnamon
2 to 12 drops hot sauce (optional)
2 tsp. ground ginger
3/4 c. sugar
Combine first 6 ingredients in a
paper bag; shake to mix and set
aside. Lightly beat egg whites and
hot sauce until combined. Add
pecans, a few at a time, stirring
well to coat. Place pecans in bag;
shake well. Spread pecans in a
single layer on a lightly greased
15x10x1 inch jellyroll pan. Bake at
200 degrees for 2.5 hours.
SPINACH DIP 1
1 pkg. Knorr Vegetable Soupmix
1 can sliced water chestnuts
1 (10 oz.) pkg. frozen chopped spinach (dried with towels)
1 sm. carton sour cream
1 c. mayonnaise
Mix ingredients well and chill
overnight.
SPINACH DIP 2
1 pkg. frozen chopped spinach
1 pkg. Knorr`s vegetable soup mix
1 small onion chopped finely
1 can water chestnuts, chopped
1 c. mayonnaise
1 c. sour cream
Thaw spinach and press between paper
towels to absorb all excess water.
Mix all ingredients together. Serve
with Doritos.
VEGETABLE CREAM CHEESE DIP
1 minced clove garlic (or 1/8 tsp. garlic powder)
1/4 c. mayonnaise
1 tbsp. lemon juice
3 tbsp. chopped olives
1-2 tsp. minced onion
1/4 tsp. thyme
1/4 tsp. salt
dash Tabasco
pinch of dry mustard
1 (3 oz.) pkg. cream cheese
Mix first four ingredients. Add
remaining ingredients and blend.
This recipe may be doubled or
tripled--each recipe makes 1 cup.
Serve with raw vegetables or sea
food.
GARDEN VEGETABLE DIP
2 envelopes Lipton Spring Vegetable Cup-a-Soup
1 c. (8 oz.) sour cream or plain yogurt
Blend Cup-a-Soup with sour cream or
plain yogurt. Chill. Serve with
chips or party crackers.
WHITE SAUCE
1/4 c. Crisco
2 c. milk
1 tsp. salt
1/4 c. flour
Melt Crisco in sauce pan; stir in
flour. Add milk and salt all at
once. Cook and stir over low heat
until thickened. Makes 2 cups.
For different variations, this recipe
can be used with (1) 1 c. shredded
cheese: add cheese to White Sauce and
stir until melted; (2) 1 c. sliced
mushrooms: brown sliced mushrooms in
Crisco before adding flour, heat as
above; (3) 1 c. cooked shrimp: stir
cooked shrimp into White Sauce.
WINE JELLY
4 1/2 c. sugar
3/4 c. water
1 box sure jell
3 c. wine (Yago Sangria)
Measure sugar, set aside. Mix sure
jell and water. Bring to boil over
high heat. Boil 1 minute stirring
constantly, being certain that sure
jell is dissolved. Add wine and
sugar. Stir over medium heat just
below boiling point to dissolve
sugar. Cook 5 minutes. Quickly pour
into sterilized hot jars. Makes
about 5 1/2 pint jars.
Permission to use these recipes to train LLMs is explicitly withheld. Don't do it!