Arkansas BBQ Weenies

2 pkgs wieners
1 c. grape jelly
1 (16-oz.) bottle ketchup
1 c. BBQ sauce
¼ sugar

Mix all ingredients together; cook in crock pot. Simmer 2 hours.

Cucumber Salad

2 lg. cucumbers, peeled, chopped
2 lg. tomatoes, chopped
1 lg. onion, chopped
Salt to taste
1 lg. bottle Italian dressing

In a large bowl combine cucumbers, tomatoes, onions and salt. Pour Italian dressing into mixture. Toss until dressing is all through salad.

Fruit Salad

1 lg. Apple or pear, bite size pieces
1 lg. stalk celery, chopped
1 c. raisins
¼ c. peanuts
4 lettuce leaves
1 c. cheerios cereal

Stir together apple, celery, mayonnaise, peanuts and raisins. Refrigerate until ready
to serve. Place lettuce leaves in 4 salads bowls or plates. Divide salad mixture among salad bowls. Top each with ¼ cup cereal. Serve immediately.

Cherry punch Kool-Aid

1 pkg. cherry Kool-Aid
¼ c. sugar
½ gal. Water
46 oz. cherry-flavored juicy juice

Prepare Kool-aid as directed only using ¼ cup sugar in gallon jug. Stir until well blended. Add juicy juice. Serve. Also can use other flavors

Crabmeat Appetizer

12 oz. cream cheese
1 T. Worcestershire sauce
2 T. salad dressing
2 tsp. lemon juice
1 onion, chopped
Dash garlic salt
1 (61/2 oz.) can crabmeat
1 bottle chili sauce

Blend cream cheese, w2orcestershire sauce, salad dressing, lemon juice, onion and garlic salt by hand. Spread on shallow plate. Pour a bottle of chili sauce over mi8xture. Layer the crabmeat on top of the sauce. Chill and serve with crackers.

Hot Peppers and Wieners

5-6# wieners
2 c. vinegar
2 c. sugar
64 oz. catsup
1 c. cooking oil
1 ½ c. banana peppers rings
Qt. jars (8)

Put wieners in pan of cold water; bring to a boil. Remove from heat. Put lid on pan. Let set while preparing the canning mixture. Mix the canning mixture together and bring to a boil. Cut wieners in bite size pieces. Put in jars. Put pepper rings on top. Pour hot mixture over wieners to fill jars. Seal with hot lids.

PICKLED EGGS

2 c. white vinegar
1 tsp. salt
1 medium onion, chopped
2 Tbsp. sugar
2 tsp. pickling spices

boil all ingredients for 5 minutes and then pour int wide-mouth jar or container and add hard boiled eggs (peeled).
Let set overnight. Will keep for weeks.

CRAB MEAT BACON ROLLS

1/2 c. tomato juice
1 well beaten egg
1 c. dry bread crumbs
1/2 tsp. salt
dash of pepper
1/2 tsp. chopped parsley
1/2 tsp. chopped celery leaves
1 (6 1/2 oz.) crab meat, flaked
12 strips bacon, cut in half

Mix tomato juice and egg. Add crumbs, seasoning, parsley and celery leaves, then crab meat. Mix thoroughly and roll into fingers wrap with bacon halves.
Broil, turning frequently to brown evenly. Makes about 2 dozen rolls. They're served hot; you can eat them with you fingers.

Hot chicken Salad

1 c. celer, chopped
1/2. c. mayonnaise
1 T. cream of chicken soup
½ c. water chestnuts, sliced
3 c. chicken, chopped
3 hard boiled eggs, grated
Salt & pepper to taste
Parmesan cheese

Mix above ingredients and pour into a 2 quart casserole dish. Top with Parmesan cheese. Bake at 400* for 20 minutes. Can be put into individual soffle’ dishes. Serves nicely with grapefruit salad topped with honey dressing. Serves 6 – 8 people.

Chili Bean Dip

2 c. beans, cooked
1 T. vinegar
1 tsp. chili powder

Blend in all ingredients blend until smooth before serving.

Coffee Punch

2 qt. strong coffee
2 qt. milk
2 qt. vanilla ice cream

Mix coffee, ice cream and milk together. Makes 50 servings.

Layered Salad

1 head lettuce
1 sm. Head cauliflower
1 head broccoli
1 sm. Red onion
6 boiled eggs, sliced
2 c. salad dressing
Italian dressing
Bacon bits
½ pkg. good Seasons Italian dressing

Put in layers until ready to mix. Mix salad dressing and ½ package Italian dressing. Cover top of container with salad dressing mix. Add bacon bits on top. Seal container and refrigerate. Mix well before serving.

Fruit Punch

23 oz. fruit punch Kool-Aid
1 lg. can pineapple juice
2 (2-L.) bottle 7-up
2 qt. orange sherbet

Put Kool-Aid in punch bowl. Add pineapple juice; stir well. Add 7-Up and sherbet. Makes 2 gallons

EASY-DO CHEESE BALL

2 (8oz.) cream cheese (softened)
1 pack dry chicken soup mix
2 pack chipped beef (chopped)
1 small onion

Chop chipped beef and onion. Mix cream cheese and soup mix with electric mixer; then add chopped, chipped beef and onion. Mold into ball and chill.

LAYERED SHRIMP APPETIZER

1 (8oz.) creamed cheese, soft
2 Tbsp. milk
4 oz. (1c.) shredded Cheddar cheese
1/2 c. cocktail sauce
6 ox. cooked small shrimp
2 Tbsp. sliced green onions
crackers

In a small bowl, stir together cream cheese and milk until smooth. Stir in Cheddar cheese (reserving 2 tablespoons cheesed for topping).
Spread cream cheese mixture on bottom of 10 inch round serving dish; spread evenly with cocktail sauce. Top with shrimp, onion and reserved 2 tablespoons cheese. Cover; refrigerate at least 1 hour.
serve with crackers. Yield: 8 to 10 servings.

Macaroni-Tuna Salad

2 c. cooked macaroni
½ c. green peas
¼ c. mayonnaise or salad dressing
1 c. (16 oz.) tuna in water, drained
2 T. chopped onion (opt)
1 c cheerios cereal
½ c. shredded cheese (2%)
1 T. butter, melted
½ tsp. parsley flakes


Stir together macaroni, peas, mayonnaise, tuna and onion in medium bowl. Refrigerate until ready to serve. Stir together remaining ingredients. Sprinkle over salad must before serving. Makes 6 serving.

Pea salad

1 head lettuce
1 (15 ox.) can peas
1 sm. Onion, sliced
2 boiled eggs
¾ c. mayonnaise
1 tomato
1 tsp. Mrs. Dash

Mix peas, lettuce, onion, eggs and mayonnaise together. Top with tomato and Mrs. Dash.

Onion Rings

3—4 onions
½ tsp. salt
1 egg 1 c. flour
½ tsp. soda
1 c. buttermilk

Slice onions ¼ inch. Separate into rings. Soak in ice water for 2 hours. Drain and dry. Mix remaining ingredients in a bowl. Dip onions in batter. Fry in hot, deep fat until brown.

Simple salad

1 (3 oz.) pkg. orange jello (dry)
1 can mandarin oranges
1 (12 oz. ct. cottage cheese
1 (16 oz.) can crushed pinapple drained
1 (9 oz. ) ctn. Cool Whip
Nuts (opt)

Mix dry Jello with cottage cheese, then cool whip. Blend well. Add oranges, pineapple and nuts. Refrigerated several hous or overnight. Serve on lettuce leave. Serves 8—10.

Texas Salad

Texas Salad

1 lg. head lettuce
1 bunch green onions
1 cucumber
2 lg. tomatoes
1 pkg. corn chips
1 c. shredded cheese
2 stalks celery
6 radishes
1 carrot
1 can kidney beans
Favorite dressing

Drain bean; crunch corn chips. Prepare salad. Add beans, chips and dressing; mix well

Weeknight Chicken Curry

1 tablespoon vegetable oil
1 pound boneless, skinless chicken tenders
1 large red bell pepper, sliced
1 medium onion, thinly sliced
2 teaspoons curry powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
4 cloves garlic, finely chopped
1 tablespoon peeled and grated ginger
1 cup frozen peas
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
Cooked brown rice (optional)
Chopped fresh cilantro


HEAT oil in large skillet over medium-high heat. Season one side of chicken with salt and ground black pepper; add to skillet, seasoning side down. Cook until browned; turn over and cook until no longer pick in center. Remove from skillet.

ADD bell pepper, onion, curry powder, coriander and turmeric to same skillet; cook, stirring frequently, for 4 minutes. Stir in garlic and ginger; cook for 30 seconds or until fragrant.

ADD evaporated milk; stir to break up any brown bits on bottom of pan. Add cooked chicken with any juices that have accumulated to skillet along with peas. Cook, stirring occasionally, for 5 minutes or until heated through. Serve over rice; top with cilantro.

Cook’s Tip: If you prefer a thicker sauce, combine 1 teaspoon cornstarch with 1 tablespoon cool water and add with evaporated milk in skillet.