| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | Bacon And Cheese Dip | Brenda Neundorf | 16 oz. sour cream
3 oz. bacon bits 2 c. shredded cheddar cheese 8 oz. cream cheese, softened 1 c. green onion, diced | Mix together, bake at 400 degrees for 25-30 minutes. | |
| Corn Dip | Brenda Neundorf | 2-11oz. cans shoepeg corn, drained
3/4 lb. grated sharp cheddar cheese 1 c. Hellmans mayonnaise 1-4 chopped jalepenos, (jar) to taste 1 c. chopped onion 1/2 to 1 t. garlic salt dash cayenne pepper chopped cilantro, to taste | Combine, chill, and serve with fritos. | ||
| Homemade Salsa | Brenda Neundorf | tomatoes, diced
onion and pepper, chop in food processor salt and pepper 1 T. vinegar 1 T. sugar | Combine in small bowl. | These directions given by Robyn's mom, Betty. | |
| Peppered Cheese Ball | Brenda Neundorf | 2-8 oz. cream cheese, softened
1 envelope dry Hidden Valley Ranch Dressing | Mix together and form a ball. Roll ball in seasoned pepper. Chill. | ||
| Spicy Pretzels | Brenda Neundorf | 1/2 pkg. Hidden Valley Ranch dressing, dry
1 t. cayenne pepper 1/2 t. lemon pepper 1/2 t. garlic 1/2 c. oil | Combine all in ziploc bag. Add a bag of pretzels and turn to coat. Bake at 350 degrees for 10 minutes. | ||
| White Cheese Queso | Brenda Neundorf | 8 oz. sour cream
8 oz. cream cheese, softened 8 oz. Monterey Jack cheese, shredded | Heat and mix all together until creamy; add jalepeno juice to taste. | ||
| BEEF | Steak Marinade | Brenda Neundorf | 1 c. pineapple juice
1/2 c. brown sugar 1/2 t. salt 1/2 t. pepper 1/2 t. garlic 1 t. lemon juice | Combine and marinate meat overnight.
| I use it on chicken too.
|
| OTHER | Berry Punch | Brenda Neundorf | 2-12 oz. cans cranraspberries or cranberry juice
2 liter bottle gingerale bag frozen mixed berries or raspberries ice | Mix together in a punch bowl. | |
| Cranberry Margharitas | Brenda Neundorf | 2 cans frozen cranberry juice
1 can frozen orange juice 2 cans frozen limeade 1 liter tequila 12 oz. triple sec 9 cans water | Mix and freeze. | ||
| PORK | Balsamic Pork Chops | Brenda Neundorf | Long Grain wild rice
3 T. flour 1 t. rosemary 1/2 t. salt 1/2 t. pepper 6 (3/4" thick) boneless pork chops 2 T. olive oil 2 garlic cloves, pressed 14 1/2 oz. can chicken broth 1/3 c. balsamic vinegar | Cook rice and keep warm.
Combine in a gallon baggy, rosemary, salt and pepper, and flour. Dredge pork chops in mixture. Melt butter with olive oil in skillet over med high heat; add garlic and saute one minute. Add pork chops; cook 4 minutes on each side or until golden. Remove pork chops. Add broth and vinegar; stirring to loosen particles from skillet. Cook 6 minutes or until liquid is reduced by 1/2. Add pork chops; cook 5 minutes. Serve over rice. | |
| VEGGIES | Asparagus Spears | Brenda Neundorf | Fresh asparagus spears
olive oil proscuetto ham coarse salt | Dip asparagus in olive oil, wrap in ham, sprinkle with salt and heat at 325 degrees for 20 minutes. | |
| Asparagus Spears | Brenda Neundorf | Fresh asparagus spears
olive oil proscuetto ham coarse salt | Dip asparagus in olive oil, wrap in ham, sprinkle with salt and heat at 325 degrees for 20 minutes. |
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