Search Results for "Grapes"
Recipe Results 52 of 143 pages
Red Beet Salad
Ingredients 2 pkg. lemon gelatin 2 cups boiling water 1 1/2 cups beet juice 1 1/3 cups vinegar 1 teaspoon salt 1 teaspoon grated onion 2 tablespoons horseradish 2 cups cooked beets, diced small 1/4 green pepper, chopped fine 1 1/2 cups celery Directions Dissolve gelatin in hot water and cool; then, add rest of
Fried Hominy
Ingredients 1 can or 3 1/2 cups of cooked hominy 1 egg, lightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon onion, grated 2 tablespoons flour 1/2 stick butter or margarine, or more as needed Directions Drain hominy and mix with all ingredients except butter. Shape into 6-8 round, flat patties and fry in
BLT Bites
Ingredients: 16 to 20 cherry tomatoes 1 pound sliced bacon, cooked and crumbled 1/2 cup mayonnaise 1/3 cup chopped green onions 3 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh parsley Directions: Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
Cheese & Bacon Popcorn
Ingredients 8 cups popcorn 1/3 cup margarine, melted 1/2 teaspoon seasoned salt 1/2 teaspoon hickory smoked salt 1/2 cup American cheese, grated 1/3 cup bacon bits Directions Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked salt. Pour over popcorn. Toss. Sprinkle with cheese and bacon bits and toss again. Once cool, package
Crab Rangoon Dip
Crab Rangoon Dip Ingredients: 8 oz. cream cheese ½ cup mayonnaise ¼ cup sour cream 1 Tbsp. fresh lemon juice 1 tsp. Worcestershire sauce ¼ cup shredded Parmesan cheese 2 6 oz. cans crab meat, drained 1 cup shredded mozzarella cheese divided 2 Tbsp. chopped fresh chives 1 clove garlic ½ tsp. black pepper Directions:
Grandma’s Ketchup
To the Editor of Farm and Dairy: Here is our Ketchup recipe for “Around the Table”, due May 24. Have a cheery day!! Melissa Fox of Shiloh, OH 44878 Ingredients: 3/4 bushel paste tomatoes 2 gallons thick tomato juice 3 onions 3 sweet peppers 6 c. sugar 6 Tbsp. salt 1 1/2 tsp. cloves 1
Crunchy Potato Casserole
Ingredients: 2 cups corn flakes cereal (crushed into crumbs) 2 pounds potatoes (peeled and grated) 1/4 cup butter or margarine (melted) 1/4 teaspoon black pepper 1 onion (chopped) 1 can cream of chicken soup (about 10 ounces) 3/4 cup sour cream 1 cup cheddar cheese (shredded) Directions: Preheat oven to 350 degrees F. Combine potatoes,
Cheesy Miso Caramelized Corn and Pineapple Chile Dip
Cheesy Miso Caramelized Corn and Pineapple Chile Dip Ingredients: 3 Tbsp. butter or olive oil 4 cups fresh corn from about 5-6 ears corn 2 cups finely diced pineapple 2 jalapeños, seeded and chopped 1 Fresno chili pepper, seeded and chopped (optional) 2 cloves garlic, minced and grated 2 Tbsp. white miso paste 3 green
Pumpkin Butter
Pumpkin Butter Ingredients: 3½ cups fresh or canned pumpkin puree ¾ cup unsweetened apple juice/apple cider ⅔ cup pure maple syrup 1½ Tbsp. pumpkin pie spice ¼ tsp. salt 1½ tsp. lemon juice ½ tsp. pure vanilla extract Directions: In a large, deep pot set over medium heat, combine the pumpkin purée, apple juice, maple
Sweet n Sour Salad Dressing
Sweet n Sour Salad Dressing Submitted by: Jennifer Miller of Sugarcreek, OH Ingredients: 1 cup Miracle Whip 1/2 cup white sugar 1/4 cup canola oil 2 Tbsp. brown vinegar 1/2 tsp. prepared mustard 1/4 tsp. salt 1/8 tsp. black pepper 1/4 sp. celery seed Directions: Mix well with wire whisk. Makes 1 pint.
