Sweet and Sour Meatballs
2 lbs. ground beef
1/3 cup onion, finely chopped
1/4 cup milk
1 egg, beaten
1 tsp. garlic powder
1 Tbsp. Worchestshire sauce
1/2 cup bread crumbs
Fry meatballs in 1/4 cup oil. Simmer in sweet and sour sauce made of 12 oz. chili sauce and 10 oz. jar of grape jelly.
Joy's Chicken Casserole
2 pounds chicken breasts, boiled until tender
3 Tbsp. mayonnaise
10 3/4 oz. can cream of celery soup, undiluted
3 tsp. real lemon juice
2 tsp. onion, diced
1/2 blanched almonds
1 cup Cheddar cheese
1 cup potato chips, crushed
Combine all of the ingredients and mix well. Pour into a greased 9 x 9 inch Pyrex dish. Top the casserole with the cheese and crushed potato chips. Bake in a preheated 350 degree oven for 30 minutes until bubbly.
1 lb. ground beef
1/2 cup uncooked regular white rice
1/3 cup chopped onion
1/3 cup water
1/2 tsp. celery seed
1/8 tsp. garlic powder
1/8 tsp. pepper
1/2 tsp. salt to taste
Mix above ingredients and shape mixture by rounded tablespoons into balls. Place meatballs in ungreased baking dish.
(1) 15 oz. can tomato sauce
1 cup water
2 tsp. Worchestershire sauce
Pour this mixture over meatballs. Cover with aluminum foil and bake 35 minutes. Uncover and bake 15 to 20 minutes longer.
Violet's Birthday Pasta Salad
Note: This will make enough for 40 people as a side dish. One half this recipe for 20 people. This is a great recipe for a covered dish or a large event.
One 42 oz. cheese tortellini (three cheese works great)
1/2 of a 16 oz. box of corkscrew pasta
1 can 6.5 oz. sliced black olives drained (you can also use green olives)
1 12 oz. jar or marinated artichoke hearts, drained and roughly chopped
1 container grape tomatoes, sliced
Radishes (about a half a bag, grated)
1 bunch green onions, chopped
1 1/2 large red pepper, chopped
1 1/2 large yellow pepper, chopped
Several stalks of celery, chopped
1/2 bag pepperoni, chopped
Romano cheese, about 1 cup finely grated
Parmesan cheese, about 1 cup finely grated
Asiago cheese, about 1 cup finely grated
1 box Good Seasons Italian dressing containing 4 packages. Use two of them to prepare the salad. You may want to use the third immediately before serving. (As it sets in the refrigerator it tends to soak in some of the dressing).
Assemble the night before. You will need a very large container to mix the ingredients.
Boil the frozen tortellini according to package directions. Do not over cook! Drain. Boil the pasta according to package directions. Rinse with cold water. Drain.
Chop artichoke hearts, celery, peppers, onions, pepperoni.
Slice the tomatoes. Grate the radishes.
Place the cooked and cooled tortellini and pasta in a very large container. Add the chopped vegetables and cheeses. (McGee uses a large roasting pan).
Mix the dressing and pour over all. Carefully fold all the ingredients together. (Use hands so not to break apart the tortellini).
For this amount McGee used two packets of the Good Seasons Italian dressing.
Note: McGee made changes to the packet's instructions, using 1/2 cup balsamic vinegar per packet and 6 Tbsp. water per packet.
Peanut Butter Bars
4 cups Cheerios
2 Cups Rice Krispies
2 cups dry roasted peanuts
2 cups M&Ms candy
1 cup light corn syrup
1 cup sugar
1 tsp. vanilla
Combine cereals, peanuts and candy. In a sauce pan, cook the syrup and sugar, just until it starts to boil. Remove from heat and stir in peanut butter and vanilla. Pour over cereal mixture and stir to coat. Press into a greased 9 x 13-inch pan. Cut into squares.
-- Recipe from the U.T. Extension cookbook, page 51
Pineapple Angel Bars
1 box angel food cake mix
1 large can of crushed pineapple
In a bowl, pour dry cake mix and fold in can of pineapple juice. Do not over-mix. Put in 9 x 13 pan and bake in preheated 350 degree oven for 25 minutes or until slightly browned. Sprinkle confectioner's sugar on top if desired. Cut into bars.
Cherry Pineapple Cake
(1) 20 oz. can crushed pineapple in juice (do not drain)
(1) 21 oz. cherry pie filling
1 package yellow cake mix
1 cup butter, melted
(1) 7 oz. bag coconut, shredded
1 cup macadamia nuts, chopped
Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch baking pan. Layer crushed pineapple, then cherry pie filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top. Pour melted butter on top, covering evenly. Finish with coconut and nuts. Bake for about 45 or 50 minutes until brown on top and bubbly. Let cool 30 minutes. Serve warm or cooled.
Poppy Seed Bread
3 cups flour
2 1/2 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 Tbsp. poppy seed
1 1/2 cup milk
1 1/8 cup oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavoring
1 1/2 tsp. butter flavoring
Bake at 350 degrees for 1 hour for large loaf or 45 minutes for small loaves
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond flavoring
1/2 tsp. butter flavoring
Simmer just until sugar dissolves. Pour over bread in pan while still warm and let set until cool.
2 cups sugar
2 tsp. vanilla
1 cup oil
2 cups zucchini, shredded
2 cup crushed pinapple, drained
3 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1 cup chopped nuts
Beat eggs, sugar, vanilla, and oil until fluffy. Add zucchini and dry ingredients and mix slightly. Add pineapple and nuts. Bake in 2 loaf pans, floured and greased at 350 degrees for 1 hour.
1 1/2 lb. yellow squash (1 cup)
1 small pkg. herb stuffing (3 cups)
1 can cream of chicken soup
1 small container of sour cream
4 small carrots, grated (1 cup)
2 small onions
1 stick margarine
Cook squash in salted water, drain and mash. Add remaining ingredients except stuffing and margarine. Mix softened margarine and stuffing. Line 9 x 13-inch pan with stuffing, holding back 3/4 cup. Pour squash mixture over "stuffing." Top with remaining stuffing.
Bake at 350 degrees for 30 minutes.
2 cans corn, drained
2 cans cream style corn
6 Tbsp. flour
1/2 cup sugar
1/2 stick margarine
1 3/4 to 2 cups milk
Mix corn, sugar and flour. Add eggs and stir well. Add melted margarine and mix. Stir in milk. Pour into buttered 9 x 13 inch dish. Bake at 375 degrees for one hour. Serves 6 to 8.
Green Rice Casserole
1 1/2 cups uncooked instant rice
1 pint sour cream
(1) 10 1/2 oz. can cream of celery soup
(2) 4-oz. cans chopped green chilies, undrained
salt to taste
1 cup sharp Cheddar cheese, shredded
1 cup American cheese, shredded
Cook rice according to directions on box. In a mixing bowl combine the cooked rice, sour cream, soup, chilies and salt. Stir to blend. In a lightly buttered 13 x 9-inch baking dish pour half of the rice mixture. Combine the cheeses and sprinkle half the cheese over the rice. Repeat the layers. Cover. Bake at 350 degrees for 50 minutes. Yield: 8 servings.
(2) 15 oz. cans asparagus spears
Combine 1/4 cup white vinegar, 1/2 cup sugar, 1/4 water, 3 whole cloves, 1/2 tsp. salt, 1/2 tsp. celery seed, and 1 stick of cinnamon. Bring this to a boil, then let cool. Pour over asparagus spears and refrigerate for 12 hours or overnight.
(1) 12 oz. pkg. broccoli slaw
1 cup slivered almonds
1/2 cup sunflower seeds
(2) 3 oz. pkg. Ramen noodles (chicken flavor)
(3) green onions, chopped
1 cup olive oil
1/2 cup white vinegar
1/2 cup sugar
Combine slaw, almonds, sunflower seeds, Ramen noodles, green onion and set aside. Combine oil, vinegar, sugar and the chicken flavor packets from the noodles. Pour sauce over broccoli mixture right before serving.
Sue's Seafood Salad
1 large box macaroni
1 large pkg. crab flakes
1 bag of small shrimp
4 to 5 stalks of celery, chopped
4 green onions, chopped
1 jar Marzetti cole slaw dressing
2 Tbsp. mayonnaise
1 Tbsp Miracle Whip
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. Mrs. Dash Table Blend
Cook macaroni as instructed on the box. Make sure to rinse in cold water twice. Add crab flakes, shrimp, celery and onions. Combine cole slaw dressing with mayonnaise and Miracle Whip. Add to salad mixture. Next add pepper, garlic powder and Mrs. Dash to your taste. Toss and refrigerate until ready to serve.
Chili Cheese Frito Corn Salad
(2) 15 oz. cans whole kernel corn, drained
1 1/2 cups grated cheddar cheese
1 cup chopped red bell pepper (you may also use green)
1/4 cup chopped green onion
1/2 cup mayonnaise
1/2 sour cream
(1) 10.5 oz. bag coarsely crushed Chili Cheese Fritos corn chips
salt and pepper to taste
In a large bowl toss together corn, cheese, pepper and onion. Stir in sour cream and mayonnaise.
Stir in corn chips just before serving.
Shirley McGee and Margaret Hicks served as co-hostesses.
During the meeting, new officers were installed. From left: Lucile Sorrells, president; Barbara Smith, vice president; Linda Nichols, secretary; Janie Burke, treasurer; Shirley McGee and Charlene Russell, program chairs.