Roast Pumpkin Seeds

by Lisa Lang

2 cups pumpkin seeds

1 teasp Worcestershire Sauce

3 tablespoons butter or melted margarine

1 teaspoon salt

dash of cabane pepper

Wash seeds.

Combine other ingredients

Bake 225 deg. For 1-2 hrs.

Stir

Makes 2 cups.

Eggy H=orderves

by Lissa LeFevre

2 cup butter                                                8 oz. Diced green chilies

10 eggs                                                       1 pint cottage cheese

2 cup flour                                        1 lb shredded jack cheese

1tsp baking powder

Melt butter. Beat eggs lightly. Add flour, baking powder dash salt; blend. Add melted butter, chilies, cottage and jack cheese. Mix till blended. Pour into 13x9 inch pan Cook at 400 degrees for 15 min reduce heat to 350 degrees and cook for 35-40 min Cut into 1 inch squares Makes approx. 96 squares

Delicious Spinach Dip

1 10oz  pkg chopped spinach (thawed and drained)

1 pkg knorr o Vegetable soup mix

2 cup sour cream

1 cup mayonnaise

1 can 8 os water chestnuts chopped

3 green onions chopped

Combine and chill for 2 hours.  Stir before serving

Put it in the center of Sheepherder bread and cut up some additional Italian bread in small servings.

Stuffed Mushrooms

Fresh mushrooms

cream cheese

Lawreys season salt

chopped olives

stuff paprika

Just 1 or 2 min or 5 min

Torta Dip

2 pkg. light cream cheese

1 cube butter

2T Parmesan Cheese

2 cloves  garlic minced

2 tsp basil

2 tsp parsley

Cream together

Line a small souffle bowl with cheese cloth and layer

1/3 of cream cheese mixture

1/3 cup pesto

1/3 of cream cheese mixture

1/3 c sun dried tomatoes in oil (diced)

1/3 of cream cheese mixture

Chill overnight and serve with crackers

Tomato Basil Squares

5-6 roma tomatoes
2/3 c mayonaise
fresh basil
parmesan cheese (triangle)
2 c mozzarella
bridgeford frozen bread (1 1/2 loaves)

Cook 20-25 minutes

Shrimp Dip

1/2 c sour cream
Sm 8 oz cream cheese
1/4 c mayo
2 c- cheese mozzarella or monterrey
tomato
green pepper/green onion
shrimp 3-4 oz
shrimp cocktail sauce

Mix.  Serve with crackers

Stuffed Mushrooms

Ingredients

12-16 Large fresh mushrooms

1/2 c butter

3 T finely chopped onion

1 1/2 c fresh breadcrumbs

2 T sour cream

1/2 t salt

1/4 t pepper

Directions

Clean and stem mushrooms. Set caps aside. Finely chop stems and set them aside. Melt 3 T butter in fry pan and saute the mushroom caps until golden–both sides. Place caps in a baking dish. Melt remaining butter and saute onions and mushroom stems until onions are clear and stems are golden. Remove from heat. Add seasonings, bread crumbs and sour cream. Mix well. Use enough sour cream to obtain a spreadable consistency. Stuff mushroom caps with this filling. They should be heapingly full. Bake at 350 for 15 minutes. Serve hot! Enjoy!

Yields: 10 servings

Freezer Jam

12-13 lbs sugar
8 boxes sure-Jell Light pectin
2 flats strawberries

Mash all together.

Makes 32 pts.

Signature Pretzel Bread

Ingredients

2 ¼ tsp yeast
1 cup water (110-120 degrees)
2 Tbsp room temperature milk
1 Tbsp dark brown sugar
3 Tbsp butter
1 tsp kosher salt2 ½ – 3 cups bread flour

4 quarts water
½ cup baking soda

Kosher salt to taste
2 Tbsp melted butter

Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.

The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.

Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.

Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.

Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.

Cook the bread for 22 minutes, rotating the baking sheet once.

Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.

Note, if you put the butter on the loaves when they come out of the oven, they taste wonderful, but the salt will dissolve after a couple of hours and then the outside will get a little soggy and wrinkly...

Also, you can make it into dinner roll size or hot-dog bun size and those make great sandwiches!

makes 2 small loaves

Fruit Salsa and Cinnamon Chips

Ingredients

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Peanut Butter Crispix Mix

Ingredients

1 cube butter (1/2 cup)

1 c packed brown sugar

1/4 c dark karo syrup

1/2 c peanut butter

2 t vanilla

1/2 t baking soda

15-17 c mixed cereal - crispix, honeycomb, chex, cheerios, pretzels, nuts, etc

Mix ingredients (except cereal) and heat in pan over medium heat until slightly thickened. Place half of cereal mix in a large bowl and pour half of the peanut syrup over it, pour remaining cereal and syrup into bowl. Cover and shake until all the cereal is well coated.

Spread mixture into 2 baking pans and bake at 225 degrees for 1 hour. Mix every 15 minutes. Let cool and store in tupperware or ziploc baggies.

Grandma's Popcorn Balls

Ingredients

1 1-pound box of brown sugar

1 cup light Karo syrup

1 cube margarine

1 can sweetened condensed milk

1 1/3 cup unpopped popcorn

First, pop the 1 1/3 cups of popcorn and set aside in a large bowl.

Heat brown sugar and Karo syrup until it reaches a boil, stirring frequently.

Add margarine and sweetened condensed milk.

Continue boiling for 5-6 minutes, stirring constantly!

Pour over the popped corn, mix until it's all incorporated.

Work quickly with margarine on your hands forming balls and place on wax paper.

Place in plastic baggies and tie with curling ribbon. Makes up to 65.

Enjoy!