Saucy Twist Pork Dish

Worth it for the name alone. 4 oz uncooked corkscrew-shaped macaroni (that would be known as “rotini” to most people in the world) 1/2 c. finely chopped onion 1/2 cup chopped green pepper 1 T. butter or margarine 1 can (12 oz) pork luncheon meat, cut into cubes (this would be your SPAM, which apparently [...]

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Whoopie Pies

1 1/4 c. sugar 2/3 c. shortening 2 eggs, well beaten 2 1/2 c. flour 1/2 c. cocoa 1 1/4 tsp. soda 1/4 tsp. cream of tartar 1/2 tsp. salt 2 tsp. vanilla 1 c. milk Cream together sugar and shortening.  Add eggs, and blend. Sift together dry ingredients, and add alternately with milk.  Add [...]

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Unbanata (Italian Meat Pie)

1 1/2 lb. Ground Lean Pork, or beef #2 can drained spinach 1 small can Ripe Olives, chopped 1/2 c. chopped onion 1/2 to 1 c. grated parmesan Cheese 1 large Egg, beaten 1/4 tsp. tabasco 1 1/2 tsp. salt 1/4 tsp. pepper Dough: 1 c. milk 3 c. bisquick 1/4 c. mayonaise Cook pork [...]

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Swedish Meat Balls

 Combine, and make into meatballs 1 lb. ground beef (fine) 1 c. dried bread crumbs 1/4 c. minced onions 1 T. corn starch few grains Allspice 1 egg slightly beaten 1/2 c. milk 1 tsp. salt 1/4 c. salad oil, to fry meatballs Gravy 2 cans consomme 1 c. water 6 tsp. flour Make gravy.  [...]

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Meat Ball Casserole

This recipe is so fantastically awesome that I almost wet myself when I read it.  It is JUST the kind of recipe I like to stumble upon, to prove what excellent gourmands there are in our country. From the Maine March of Dimes Cookbook 1958.  Submitted by Harry Marble of WGAN-Radio in Portland, Maine. MEAT [...]

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Cheese and Rice Casserole

2 c. cooked rice 2 c. grated sharp cheese 1 c. fresh cut-up parsley 2 onions 1 clove garlic minced 1/3 c. wesson oil 2 eggs beaten 2 c. milk 1 tsp salt dash of red pepper Simmer onions and garlic in wesson oil until limp.  Combine all ingredients and put in uncovered casserole.  Bake [...]

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President Dwight D. Eisenhower’s Vegetable Soup

President Dwight D. Eisenhower has graciously given the following recipe to the Women of Christ Episcopal Church: The best time to make vegetable soup is a day or so after you have had fried chicken and out of which you have saved the necks, ribs, backs uncooked. (The chicken is not essential, but does add [...]

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Prairie Fire Dip

1 can pinto beans, put through sieve 1/4 lb. butter 1/3 lb. Cheddar cheese 2 Jalapeno peppers canned and a little of juice 1 med. onion grated 1 pod garlic chopped fine Mix and heat all in top of double boiler until cheese is melted.  Keep warm and serve with corn chips.  Especially recommended for [...]

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Red Cheese Ball

1/2 lb. grated Cheddar Cheese 1/2 cup chopped ripe olives 1/2 tsp. Worcestershire sauce 1 3 oz. pkg. cream cheese 3 T. sherry Dash of onion, celery, and garlic salt MSG if wanted Form into ball and roll in 1/2 c. dried beef which has been chopped. Christ Church Cookbook, Savannah Georgia — MSG if [...]

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Bleu Cheese Ball (AKA Green Cheese Ball????)

1/4 lb Danish Bleu Cheese 2 T. finely chopped onion 3 5 oz jars bleu cheese 1 T. finely chopped celery 2 T. sour cream Form ball and roll in one cup chopped parsley. Christ Church Cookbook, Savannah Georgia Technorati Tags: appetizers, cheese balls, Church Cookbooks

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