The Cookbook

Cream Cheese & Picante Dip

Goes excellently with celery and tortilla chips. It's almost too simple:


~ You'll need an electric mixer (mine's from the 1970's; still works fine !!) and a spatula

~ 2 packages Philadelphia Cream Cheese (the real stuff, not none of that lo-fat stuff; it doesn't mix the same)

~ Pace (I prefer Medium hot) Picante Sauce (never tried another brand; I'll let y'all be adventurous)


Unfoil the cream cheese and let it soften some in a large mixing bowl ---- should be soft enough so you can mash it with the Giant Fork. Y'all have that essential utensil, right?? I guess it's actually a serving fork, but comes in handy for combining stuff.

Add a few glugs of Pace ---- I just do it a little at a time and mush it together with the fork. I can tell by the color and consistency how much I want; y'all will have to experiment.

When it is mushed good, put the bowl in the sink (you'll thank me later) and begin mixing on Low speed. Keep scraping the sides with the spatula so there is no renegade picante. You can increase the speed gradually as the CC & Pace blend. I rarely use High speed. When it is mixed well (not runny; should hold together), put the bowl (or transfer the dip to whatever serving dish you like) in the refrigerator for several hours.

Benbrook Susie

Deep Fried Asparagus

Ingredients:
1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 egg whites
2/3 cup cold flat beer
3 pounds (2 cups) raw, whole asparagus, cleaned and cut above white end

Instructions:
Mix all ingredients except asparagus in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep fry them in at least 2-inches of peanut oil for 2 minutes or until golden brown.

Yield: About 4 servings

Ric

Dumplings

Boil a chicken until fully cooked. You can add veggies and seasonings to the water, but not too much, as you need to cook it down just a smidge.
Debone the chicken and return the bones and skin to the pot, and add just enough water to cover if needed.
Simmer for 1-2 hours to get all the good stuff out of them.
Drain bones and skin and veggies (if added), reserving the broth only. Keep at a simmer and add the chicken back into the pot.

Dumplings: 1 1/4 C flour
1 1/2 t baking powder
1/2 t salt
2 T butter (chilled and cut small)
1/2 C milk

Stir dry ingredients together, then cut butter into the flour mixture until it looks like coarse corn meal.
Stir in milk. Drop by spoonfuls into pot. Cook for 8 minutes.
I choose to have a floured counter and roll out the dumplings. I find that my family likes it better that way. Just use a pizza cutter to make small squares. I wouldn't roll out more than 1/4" thin. Same cook time.

Ninja Kat

Dressing (cornbread and rice)

Here is our family dressing recipe. (My father was a rice farmer at one time.) We make traditional southern cornbread dressing, but add about 1/3 cooked rice to the CB mixture. (I am not putting exact amouts, 'cause it depends upon the quantity you are making.) Final result is 2/3 cornbread and 1/3 rice. ...plus all the other seasonings, celery, onion etc. The dressing is not as heavy as a standard cornbread dressing. We love it.

librarylady

Beefy Cheese Dip

1 lb pork sausage
1 lb hamburger
1 can rotel
1 can cream of mushroom soup
1 box Velveeta
Chopped onion (to taste) I use about 1/2 of a large onion
Chopped Jalapenos to taste

Cook sausage and hamburger meat ( I cook them separate).

Combine all the ingredients in a crock pot. Heat and stir until everything is incorporated.

Lannie

Caramel Apple Dip

8 oz. pkg. Philly cream cheese or Light Philly, softened
1/2 C brown sugar
1/2 C powdered sugar
1 t vanilla extract
6 medium size Granny Smith apples, cored and sliced into wedges

Blend first four ingredients with a fork or electric mixer until smooth. Serve with apple wedges for dipping. May be doubled or tripled.

Flash