Holiday, Party, & Snack Foods

Discussion in 'BOC Member Cookbook' started by elphaba7, Dec 4, 2005.

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  1. elphaba7

    elphaba7 New Member

    Messages:
    795
    State:
    Mo'town, WV
    Christmas Salad

    one box of red jello
    one box of green jello
    one box of lemon jello
    small tub of cool whip
    small can of crushed pineapple, drained
    one package of cream cheese, room temp
    2 cups mini marshmallows
    glass lasagne pan (9x13)

    1)mix green jello with .5 cup boiling water.
    when dissolved, stir in 1 cup cold water
    pour into pan and refridgerate

    2)mix lemon jello with .5 cup boiling water
    when dissolved, stir in .5 cup cold water
    with hand mixer, start whipping cream cheese
    trickle in lemon jello until combined
    stir in 2 cups cool whip
    stir in crushed pineapple
    stir in min-marshmallows
    pour on green layer and refridge.

    3)repeat step 1, substituting red jello for green
    let this mix COMPLETELY cool down to room temp (or even colder, as long as it has not set up) if you poor this on the white layer while it is warm, it will melt it and make the top layer cloudy
    when cool enough, poor on top of white layer
    refridgerate until firm

    This can be made in about 4 hours, but is best when make the day before.

    Gram made this for every holiday, substituting the appropriate jello colors for the holdiday (orange and green for Thanksgiving, red and blue for July 4th, etc). Pap always calls it Christmas Salad, even if we have it in the middle of summer!
     
  2. Bayoubear

    Bayoubear New Member

    Messages:
    425
    State:
    near that hellhole dallas
    Festive, Delicious, looks good on a plate, awesome on pork chops or poured over brick of cream cheese with crackers. Great for gifts too.

    measure after mincing...
    2 cups red and green bell peppers.
    2 cups red and green jalepenos.
    1 cup poblano, anaheim, cowhorn etc...

    1 and 1/2 boxes of sure jel.
    1 cup white vinegar
    1 Tbs lemon juice
    5 cups white sugar

    de-seed, de-vein, and finely mince the peppers, drain away juice that collects in the bowl you have them in.

    bring peppers, lemon juice and vinegar to boil, stirring constantly add the sure-jel, boil one minute then add sugar stirring constanly another minute at full boil. add a few drops of green food color if ya like.

    remove from heat, skim off any foam, put in mason jars
    and process 10 minutes in a hot water bath.

    yum yum

    :smile2:
     

  3. Catgirl

    Catgirl New Member

    Messages:
    13,546
    Candied Jalapenos

    1 gallon can sliced jalapenos
    4 lbs sugar
    canning jars

    Drain jalapenos. Pour 4 lbs sugar over the peppers and let sit to make its own juice. Bring to a boil and cook until peppers take a candied look. Pour into jars and turn upside down to seal. Serve after 2 weeks (earlier if you can't wait). Pour desired amount over a large block of cream cheese that is at room temperature; use as a spread on Waverly wafers or similar crackers.

    This next one is for the not so faint of heart. I gave a tin of these to a friend of mine whose tastebuds have already been killed by spicy stuff :smile2:, and even HE thought they were hot. He took some to his place of employment and reported back that his coworkers from south of the border loved 'em.

    Smoky Nuts

    1/4 cup honey
    2 tablespoons sugar
    2 tablespoons chipotle peppers with 1 teaspoon pepper liquid, pureed (I used chipotles in adobo sauce - that's the only ones in LIQUID that I could find.)
    1 1/2 cups pecan halves
    1 1/2 cups whole almonds
    salt

    Preheat oven to 300 degrees.

    Combine first 3 ingredients in a medium saucepan. Cook over medium heat until sugar dissolves, stirring often. Stir in nuts.

    Spread coated nuts in a single layer in a lightly greased 10x15 inch jellyroll pan. Bake for 20 minutes; stir and bake 10-15 more minutes. Spread warm nuts onto aluminum foil or parchment paper; separate with a fork. Lightly sprinkle with salt.

    Cool before serving. Store nuts between layers of parchment paper or wax paper in an airtight container. Makes 3 1/2 cups.

    Note: You can use 3 cups of any one type of nut for this recipe, if desired.
     
  4. Stubby

    Stubby New Member

    Messages:
    208
    State:
    Kansas, Ar
    1 8oz Cream Cheese

    1 5oz Jar of Kraft ROKA BlUE SPREAD-cheese section

    1/4 cup Diced green onion-or more as desired

    1 level Teaspoon , Worchestershire Sauce

    Pecans,chopped as needed- but use plenty

    Mix everything together and roll in crushed pecans

    This is so easy and without a dought the best textured & flavored
    cheese ball I've ever tasted-you can actually spread this one,well almost.
     
  5. gonecatn

    gonecatn New Member

    Messages:
    156
    State:
    arizona
    Really simple, really good.

    Chicken wings(I get the drummettes)
    Franks Hot sauce
    Parkay Margarine(not butter)
    White vinegar

    Deep fry chicken wings at 400° till crispy about 15 minutes

    Sauce = 10 tablespoons Franks hot sauce, 1 tablespoon vinegar, 4 tablespoons margarine. Heat until blended (don't burn)

    Drain wings in basket or paper towels, no more than a minute. Put in a bowl with enough sauce to coat and mix, or toss.

    Take a wiff...If you don't cough add more sauce.

    Serve with celery and blue cheese dressing or ranch.
     
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