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SNACKS & PARTY FOOD

Corn Dip

from Diana White

INGREDIENTS
DIRECTIONS

2  11-oz cans Mexican corn, drained
7 oz can chopped green chilies
7 oz can jalapenos, drained and chopped
Tops of green onions (to taste)
8 oz sour cream
8 oz mayonnaise
12 oz grated cheddar cheese

  1. Chop chilies and jalapenos in food processor

  2. Mix all ingredients well

  3. Refrigerate

  4. Serve with Frito Scoops, chips or crackers

 

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Diana was my friend and co-worker at Madisonville High School.

Cinnamon Cucumber Pickles

from Maureen Barth, Crockett, Tx

INGREDIENTS
DIRECTIONS

18 1/2 cups water
2 gallons cucumber rings (slice cucumbers into   
   medium thick slices and scoop out seeds in the 
   middle to make rings)
2 cups dehydrated lime
1 cup vinegar
1 Tbs alum 
Syrup 
2 cups vinegar
2 cups water
10 cups sugar
8 cinnamon sticks
10 1/2 oz bottle red food coloring (optional)
6 oz pkg of Red Hots candy

  1. Soak cucumber rings in lime and water for 24 hours

  2. Drain and wash thoroughly

  3. In large pot, combine vinegar, alum and enough water to cover cucumbers

  4. Simmer for 2 hours

  5. Drain and wash

  6. Place cucumbers in jars

  7. Mix syrup ingredients together

  8. Heat and pour over cucumbers; do not seal jars

  9. Pour syrup off cucumbers and re-heat syrup for 3 mornings

  10. On the third morning heat, pour over pickles and seal jars

Cheese Roll

from Mary Gail Milner

INGREDIENTS
DIRECTIONS

1/2 lb sharp cheddar cheese
1/2 lb Velveeta cheese
garlic powder 
dried minced onion (to taste)
2 medium jalapeno peppers, chopped fine
1 cup pecans, chopped fine
red pepper
paprika
Ritz crackers

  1. Grate cheese and set in warm place to soften

  2. Add remaining ingredients

  3. Form roll (log shape)

  4. Roll in red pepper and paprika, then chill

  5. Slice and serve with Ritz crackersa

Sausage Dip

from Sandy Phillips

INGREDIENTS
DIRECTIONS

1 lb Owens country sausage, regular
1 lb hamburger
chopped onion to taste (I use dried onion flakes)
Garlic powder, optional
1 can cream of mushroom soup
16-oz jar Pace Picante Sauce 
2 lbs Velveeta cheese

  1. Brown sausage, hamburger, onion and garlic until well-done

  2. Add remaining ingredients

  3. Cook on medium heat until melted and hot, stir frequently

  4. Serve with tortilla or corn chips

Sausage Balls

INGREDIENTS
DIRECTIONS

​1 lb hot sausage
10 oz grated cheddar cheese
3 cups Bisquik baking mix

  1. Using your hands mix ingredients well

  2. Form into balls about the size of a quarter

  3. Freeze

  4. Bake frozen (some may not completely freeze) at 325Ëš until brown

  5. Serve hot

Shrimp Cocktail Sauce

INGREDIENTS
DIRECTIONS

Mix equal amounts of:
ketchup
Chili sauce

Add to taste:              
Lemon juice
Worcestershire sauce
Horseradish

  1. Mix as directed

  2. Serve with boiled shrimp or seafood and crackers

Spicy Ranch Saltines

from Mary Partida

INGREDIENTS
DIRECTIONS

​1  3/4 cups canola or olive oil
3 pkgs Hidden Valley Ranch dressing mix
crushed red pepper to taste
3 boxes crackers - Keebler Mini Club, Mini-Saltines or oyster crackers can be used
2 gallon ziploc bag

  1. Pour oil, dressing mix and pepper into ziploc bag

  2. Close bag and mix all ingredients together well until there are no lumps

  3. Add crackers to bag, get all air out, and close bag

  4. Toss crackers in mixture in bag and then lay flat

  5. Turn every 10-20 minutes for next hour

  6. The longer they sit, the better they are

Big Red Ice Cream

INGREDIENTS
DIRECTIONS

3 cans evaporated milk
2 cups sugar
2 Tbs vanilla
2 liter bottle Big Red Soda

  1. Using electric ice cream freezer, mix all ingredients into freezing can except soda

  2. Finish filling to freezer mark with soda

  3. Freeze ice cream

El Chico Salsa

INGREDIENTS
DIRECTIONS

2 cups fresh chopped or diced canned tomatoes
1/2 cup onion, chopped fine
1 Tbs fresh cilantro, chopped
2 Tbs green chilies, chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp granulated sugar
1 Tbs vinegar

  1. Mix all ingredients thoroughly

  2. Serve immediately or cover and refrigerate

Stuffed Jalapenos

from Owen Lawrence, Quitman, Tx

INGREDIENTS
DIRECTIONS

1 can tuna
1 wedge sharp Cheddar cheese, grated
1 grated onion
mayonnaise or Miracle Whip 
1 can mild Jalapenos

  1. Mix tuna, cheese, onion

  2. Add mayonnaise or Miracle Whip stirred in to make mixture “goopy”

  3. Halve peppers, wash them well, then stuff

 

Owen was a friend of Lanier’s in Quitman. Lanier absolutely loved these and made them for many events.

Queso Cheese Dip

from Owen Lawrence, Quitman, Tx

INGREDIENTS
DIRECTIONS

1 lb box Velveeta cheese
1  10-oz can Rotel tomatoes with green chilies, 
   undrained

To serve a crowd, double the recipe.

  1. Cut cheese into small cubes

  2. Combine tomatoes and cheese in sauce pan

  3. Cook over medium heat, stirring frequently, until cheese is melted

  4. Serve warm with tortilla chips, or chips of choice

Ben's Hot Sauce

from Ben Stevens

INGREDIENTS
DIRECTIONS

20-oz can of whole tomatoes
1/4 onion
3 fresh jalapenos
4 Serrano peppers
1/2 clove garlic
cilantro leaves
salt, to taste
vinegar (approx. 1-2 Tbs)
jalapenos from jar and juice

  1. Mix all ingredients together

  2. Blend in food processor, but not too long

  3. Serve with tortilla chips of your choice

Casa Ole Green Sauce

INGREDIENTS
DIRECTIONS

3-oz cream cheese
4 Hass avocados
16-oz sour cream
1 Tbs garlic powder
2 tsp salt
1 tsp lemon juice
1 can Rotel tomatoes with green chilies 
4-oz can green chilies

  1. In a food processor combine cream cheese, avocados, lemon juice, garlic powder, salt, and sour cream. Process until smooth

  2. Add Rotel tomatoes and green chilies

  3. Pulse several times

  4. Serve with chips

Picante Dip

INGREDIENTS
DIRECTIONS

8-oz cream cheese
16-oz jar Pace Picante sauce                                                          

To serve a crowd, double the recipe.

  1. Use mixer to cream the cream cheese

  2. Add Picante sauce

  3. Mix until creamy

  4. Serve with chips

Cranberry Ambrosia

INGREDIENTS
DIRECTIONS

2  8-oz pkgs cream cheese, softened
1/4 cup powdered sugar
1  15-oz can pineapple, drain well and pat dry
6-oz dried sweetened cranberries, divided
1 cup nuts, chopped
1  11-oz can mandarin oranges, 
    drain well and pat dry
1  1/3 cups grated coconut, divided 8 pecan halves, for decoration 

  1. Stir cream cheese and powdered sugar together until cream

  2. Stir in cranberries, reserving 1/4 cup

  3. Stir in coconut, reserving 1/4 cup

  4. Stir in pineapple and pecans. Mix well.

  5. Place in serving bowl and sprinkle with coconut; garnish with orange sections around edge, then add pecan halves and cranberries in center

  6. Serve with ginger snaps, or crackers of your choice

Deviled Eggs

INGREDIENTS
DIRECTIONS

6 eggs 
salt and pepper
Miracle Whip salad dressing
a little mustard (optional)
sweet pickle relish 
chopped Del-Dixi sweet pickles

Tips for boiling eggs:
 Place eggs in a pot and cover with water.
Bring to a boil and boil a couple of minutes.
Remove pot from burner and cover with a tight fitting lid.  Wait 15 minutes.  Perfect every time.
Drain the hot water. Fill the pan with cold water and ice. Cool completely.           

The key to peeling hard boiled eggs is that little thin membrane that is attached to the egg shell. I shake the eggs in the pan until the shell is well-cracked. You can also roll the egg gently on the counter to loosen the shell. Or you can also peel it under cool running water.  Sometimes, I do all three!

  1. Boil and peel eggs

  2. Rinse and drain on paper towel

  3. Cut eggs into halves, lengthwise

  4. Scoop out yolks and place egg whites on serving dish

  5. Mash yolks and add remaining ingredients

  6. Mix until you have the consistency you like

  7. Fill egg whites with mixture

  8. Serve chilled

  9. Never put out until the last minute, or there will be none left when dinner begins

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