Red Hot Biscuits

From the kitchen of Tracey Ervin, daughter of Pattie Robinson, Granddaughter of Christine Boles

2-3/4 cups all purpose baking mix

1 cup shredded Cheddar cheese

½ tsp. Crushed Red Pepper

¾ tsp. Garlic Powder, divided

2 tbsp. butter, melted

1 cup milk

Preheat oven to 425 degrees. Combine baking mix, Red Pepper and

½ tsp. Garlic Powder. With a fork, stir in milk and cheese

until mixture forms a soft dough. Drop dough by 1/4 cupful

onto greased cookie sheet. Combine butter and remaining

Garlic Powder; brush on dough tops. Bake 10-12 min.

Salt Substitute (Nadine)

5 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp dry mustard

2 tsp thyme

½ tsp white pepper

½ tsp celery seed

Combine all ingredients and put in a clear Jar.  Label as Salt Substitute and store in cool dry place. 

RYE BREAD DIP RECIPE

1 Large Round Rye Bread

1-1/2 cups of sour cream (use the real stuff)

1-1/3 cups of Mayonnaise

2 Tablespoons dried parsley

2 Tablespoons dill weed

2 Tablespoons onion powder

2 Tablespoons Beaumonde Seasoning

Combine all ingredients and chill 2-3 hours.  Hollow out inside of large round rye bread.  Fill bread with mixture and let it stand 15 minutes.  Break bread removed into small pieces for dipping.  Let it sit out a little bit to slightly stiffen to make dipping easier.

E-mail Paula Duchesne.

Picco de Gallo

Paula Duchesne (Ralph Hughes)

4-5 tomatoes (3-4inches in diameter)

1 onion

1 jalapeño

1 cap full of cilantro

2 tablespoons salt

1 hour of dicing with a knife (no machines)

lots of chips

HOT WEENIES

(great for parties and to take to work!)

2 packages Wieners

1 Bottle Ketchup

1 Bottle Tabasco Sauce

1 Bottle Louisiana Hot Sauce

1 Bottle Chili Sauce

Dash Garlic Salt

1 small chopped onion

1 small bell pepper

Serve with Ritz crackers

Slice wieners.  Combine all ingredients, place in a glass dish with cover, and chill. 

Wassail

Jill Chitsey Hobbs

4 cups sugar

2 sticks cinnamon

2 pieces ginger root

2 whole cloves

2 quarts cider

8 tsp tea

juice of 6-12 oranges

juice of 1 lemon

Heat 2 quarts water, sugar, cinnamon, ginger and cloves to boiling point.  Cook for 15 minutes.  Let stand overnight. 

Strain.  Pour 2 quarts boiling water over tea.  Stir into cider the tea, orange and lemon juice mixture.

Russian Spiced Tea

Dane Gilbert (from high school class)

2 cups Tang

3/4 cups Instant Tea

1 cup sugar

1/2 teaspoon cloves

1 teaspoon cinnamon

3 oz pkg lemonade mix

Blend ingredients and store in air tight container.  

To enjoy:  Add a heaping Tablespoon to 1 cup water.  

Mrs. Muriel Humphrey's Spiced Tea

(Eloise Duchesne)

3 T - loose tea leaves - steep 5 minutes

3 cups boiling water

6 whole cloves, 3 cinnamon sticks

Strain.

Add:  3 cups boiling water

1 cup sugar

1/2 cup fresh orange juice

3 T fresh lemon juice

Makes 12 cups

7-Up Punch

Paula Raulston Duchesne

3 quarts pineapple juice

1/2 cup sugar

One 6-oz can frozen lemon juice and water (or lemonade)

One 12-oz can frozen orange juice and water

12 small 7-Ups

1 pint frozen strawberries

Mix all together but strawberries.  Right before you serve, mix in the frozen strawberries. 

Ahead of time:  Freeze (in a small bowl or pie pan) some 7-Up with strawberries in it to float in punch bowl.  

Best Punch

Joan Langley

5 cups sugar

6 cups water

1 large box Cherry Jell-O

1 large can frozen lemonade

1 large can pineapple juice

Bring sugar and water to a boil.  Add Jell-O.  Mix until dissolved.  Let cool.  When this is cool, add frozen lemonade, pineapple juice (into 5-gallon bucket), then add water to call.  Mix well. 

Freeze. 

Thaw in punch bowl. 

Serve in icy form as a slush.

White Grape Juice Punch

Paula Duchesne (Eloise Duchesne)

1 quart apple juice

1 can frozen white grape juice

2 liters 7-up or Sprite

Mix all together and serve cold.

Grandma Raulston’s Christmas Punch

Derrelline Raulston

2 gallon Lime Sherbet

2 liters gingerale

Cut 1 gallon lime sherbet up and place in punch bowl.  Add 1 liter gingerale.  It won’t last long, so when the bowl is low, repeat!

Banana Punch (serves 15)

Paula Raulston Duchesne

6 ripe bananas, mashed

One 6-oz can frozen lemonade

One 12-can frozen orange juice

2 cups sugar

7-Up or Gingerale

Mix together the bananas, lemonade, and orange juice.  Separately, mix 3 cups water, 2 cups sugar.  Stir until dissolved.  Add to above ingredients.  Mix well and freeze. When ready to use, thaw some, add one liter bottle of 7-Up or Gingerale. 

Purple Passion Smoothie

Sandra Galley

1 Cup Minute Maid Lite Orange Juice

1/3 cup frozen blueberries

Ice

1 Banana

Splenda to taste (1/3 to 1/2 cup)

Blend in Blender.  YUM!

Hot Chocolate Mix

Chase Gilbert (Paula Duchesne’s son)

Mix in bowl:

1 box Non-fat dry milk

1 lb powdered sugar

11 oz coffee mate

1 pound Nestles Quik

1/2 cup cocoa

Stir gently.

Store in air tight container.

Hearty Hot Cocoa

Eloise Duchesne

3 T cocoa

1/4 cup sugar

Dash of salt

2 cups milk

Mix and heat until boils.

Pour in cups - top with marshmallows.

Chili Dip

Diane Marie Jacob (Nelda Wilder’s daughter)

1 can Hormel chili without beans

1 large block of cream cheese

Place both items in saucepan, and heat over medium heat until cream cheese has melted.  Serve warm with Fritos or Tortilla Chips.  It's a tradition at our holiday activities.

Conard Wilcox’s Spinach Dip

1 package vegetable soup mix

1 1/2 cup sour cream

1 cup Miracle Whip

8 oz. chopped water chestnuts

4 chopped green onions, top and all

10 oz. frozen chopped spinach

Thaw spinach under cold running water. Squeeze dry. Mix rest of ingredients and add to spinach. Refrigerate.

Conard Wilcox’s Jalapeño Jelly

He likes this on Ritz with cream cheese.

8 large green peppers

4 jalapeños

6 cups sugar

1 1/4 cup white vinegar

1/2tsp salt

1-6 oz bottle Certo

Grind peppers very fine. Drain in colander over large bowl. Press if necessary to extract 2 cups liquid.  In a large pan, mix liquid, sugar, vinegar and salt.  Over high heat, bring rapidly to boil, stir constantly. Boil 10 minutes, stir constantly.

Stir in Certo. Continue boiling for I minute, stir constantly. Remove from heat. Skim foam with a metal spoon. Fill 1/2 pint jars to within 1/2inch of top. Process in boiling water bath 10 minutes.

Jeanie’s Dried Beef Dip

Derrelline Raulston (by niece, Jeanie Raulston Lynch)

1 jar dried beef – chop it (Hormel makes it.  Comes in glass jar)

3 8-oz pkgs cream cheese

1 small can chopped ripe olives

2 bunches green onions – chopped

1 small can mushrooms pieces and stems – chopped and drained

1 tsp Accent

Squish together to a ball.  Chill and serve with Wheat Thins, Ritz Crackers, or Fritos. Yum!  I can never believe I ate the whole thing! (No carbs if you use celery to dip instead of crackers!)

Olive Dip

Paula Duchesne (Eloise Duchesne, 1994)

1 8 oz pkg cream cheese

2 dashes Tabasco

Juice of 1 lemon

1 8 oz pkg sour cream

1 clove garlic, crushed or garlic powder to taste

1/2 cups chipped stuffed olives

Mix cream cheese and lemon juice until smooth.  Add garlic, Tabasco, sour cream, and olives.  Stir together and chill.

Serve with chips and crackers.

Layered Tortilla Tex Mex Dip

3 medium-sized ripe avocados

2 tablespoons lemon juice

1/2tsp salt

1/4 tsp pepper

1 cup (8 oz) sour cream

1/2 cup mayonnaise or salad dressing

1 pkg taco seasoning mix

2 cans (10-1/2 oz ea) plain bean dip

1 large bunch green onions with tops, chopped (1 cup)

3 medium tomatoes, coarsely chopped

2 cans (3.5 oz ea) pitted chopped ripe olives, drained

1 pkg (8 oz) sharp cheddar cheese, shredded

Peel, pit and mash avocadoes in a medium-sized bowl with lemon juice, salt, and pepper.  Combine sour cream, mayo, and taco seasoning mix in bowl.

Assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture; layer with sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives.  Cover with shredded cheese. Serve chilled or at room temperature with round tortilla chips.

Rolled Quesadillas

Paula Duchesne (Pat Pack, December 1987)

8 oz cream cheese, softened

8 oz sour cream

1 bunch green onions (chopped real fine)

1 tsp garlic salt

1 small can chopped chilies

1 small can chopped black olives

1-1/2 cups cheddar cheese

Mix and spread on large flour tortillas (approximately seven, depending on how thick you spread).  Then roll and chill overnight.  Slice and serve.

Texas Caviar (Cold Black Eyed Peas Dip)

Derrelline Raulston

2 cans black-eyed peas (Trappeys with Jalepenos)

1 can hominy

1/2 cup green onions (chopped)

1/2 cup onions (chopped)

1 bell pepper (chopped)

2 garlic cloves (chopped)

Mix with 8 ounces of “Viva Italian” salad dressing and let stand overnight.

Drain.

Add two chopped tomatoes and serve.

Super Do Dip

Paula Duchesne (Eloise Duchesne)

1 cup peeled shrimp chopped fine

2 (8 oz) pkg cream cheese

1/2 cup mayonnaise

1 tablespoon grated onion

1/2 cup bottled steak sauce with 2 tsp horseradish added

1 tablespoon Worcestershire sauce

1 or 2 dashes hot sauce

pinch of salt

Combine ingredients in order given and blend in blender.  Fresh vegetables are excellent with this dip.

Awesome Fruit Dip

Terre Duchesne McGill

2 jars Marshmallow Crème

1 stick cream cheese

Blend together.

Dip:

Strawberries

Bananas

Grapes

Pears

Apples

YUMMY!!

Teri Wilcox’s Window Cleaner (Don’t eat this one!)

Use this in place of Windex or 409. I use it to clean my lab at school.

1/2 cup sudsy ammonia

1 pint rubbing alcohol

1 tsp liquid dish detergent

1 gallon distilled water

Use in a bucket with a squeegee for outside windows.  Use in a spray bottle for mirrors, inside windows and all purpose cleaning.

Matt Wilcox’s Jerky Marinade

Conard’s son, Val’s grandson

1 1/2 lb sliced meat, 1/4 to 1/8 inch thick

1/2 tsp each:

Lawry’s seasoned salt, Lawry’s seasoned pepper, garlic powder, and regular salt

1 Tablespoons onion powder

1/4 c each: soy sauce and Worcestershire sauce

Italian seasoning OR oregano

Mix all marinade seasonings except Italian seasoning (or oregano).  Pour over meat in a gallon zip lock. Marinate overnight or up to 24 hours in refrigerator. Sprinkle a VERY SMALL pinch of Italian seasoning (or oregano) over meat after it is laid out in dehydrator.  One pinch is enough for a whole tray.  Sprinkle with extra Lawry’s seasoned pepper. Dry as indicated for your dehydrator.

Pear Relish

Rosemary Chitsey

1 gallon pears

4 large green peppers

10 hot red peppers

4 medium onions

1 cup mustard

1 tablespoon salt

3 cups vinegar

4 cups sugar

Grind all ingredients.  Boil, stirring often, for about an hour, or until thickened.

Pour the relish into sterilized jars and seal.

Fresh Tomato Salsa

Rosemary Chitsey

4 large ripe tomatoes

1/4 cup chopped cilantro

1/8 cup chopped green onions

1/8 cup chopped yellow onion

1 tablespoon fresh oregano

2 cloves garlic, minced

1 tsp minced Jalapeno pepper

1 tablespoon olive oil

1/2 teaspoon red wine vinegar

2 tsp fresh lime or lemon juice

salt and pepper to taste

Cut tomatoes in half lengthwise and remove seeds.  Cut the halves into 1/4 inch pieces and place in medium bowl.  Add remaining ingredients.  Loosely cover and let sit at room temperature to combine flavors. 

Serve within four hours or refrigerate.

Yeast Cornbread

Rosemary Chitsey

2 cups buttermilk

2 packages yeast

1/4 to 1/2 cup sugar

2 tablespoons melted shortening

2 eggs

2 cups self-rising cornbread

1 cup self-rising flour

(Use 2 tsp baking powder and 1 tsp salt to substitute for self-rising)

Warm the buttermilk and dissolve the yeast in it.  Combine sugar, shortening, eggs.  Add dry ingredients.  Let sit for 30 minutes.  Bake at 350 degrees for 45 minutes.

When making 1/2 recipe, cook shorter time – 15 minutes.

Hot Water Cornbread

This quick and easy hot water cornbread recipe in a cast iron skillet makes Southern style cornbread in minutes.

2 cups WHITE degerminated cornmeal

1/2 stick butter

1 tsp. salt

Boiling water

You will need a large seasoned cast iron skillet for cooking the mix. Lightly grease the skillet with corn oil (or lard) to prevent pones sticking to pan.

Put kettle on for boiling water and preheat oven to 400 degrees.

In large mixing bowl put 2 cups white, degerminated corn meal, 1/2 stick butter and 1 tsp. salt.

When water is at rolling boil, pour enough over the ingredients in the mixing bowl to gain the consistency of mush. Hand beat the mix until all the butter is melted. Drop the mush by large spoonfuls into the preheated, greased skillet on the stove top.  Fry for a while.  Turn.  You'll be working fast.

Then, move the skillet to the oven for further cooking until the cornbread is brown on top--usually 30-45 minutes.

The cooking time is determined by the amount of water in the mush and the thickness of the pones, so start looking in the oven after the corn bread's been cooking about 30 minutes. It should be brown on top.

Serve with additional butter and/or salt.

Butter Rolls

Rosemary Chitsey (Geneva’s recipe book)

This recipe is over 150 years old

1-1/2 cups flour

1/2 tsp salt

1/2 cup shortening

Mix shortening and flour until crumbly.  Add enough ice water to make a rather stiff dough that is easy to handle.  Make dough into 5 balls.

Roll each ball into a circle the size of a saucer.  Dot with butter and sprinkle sugar over each circle.  Add vanilla.  Roll up as jelly roll.  Place side by side in baking dish.  Bake in 350 degree oven until brown.  Remove from oven and pour the following over:

2 cups sweet milk (half evaporated)

1/4 tsp nutmeg

1 tsp vanilla

Put rolls back in oven for 5 more minutes.

Serve warm.

Rosemary’s Awesome Crescent Rolls

Rosemary Chitsey

2 pkgs yeast

3/4 cup warm water

1/2 cup sugar

1 tsp salt

2 eggs

1/2 cup shortening

4 cups flour

Rise 1-1/2 hours.

Make dough into two 12” circles.  Dot with butter.  Cut into 16 wedges.

Bake at 400 degrees 12-15 minutes.  Makes 32 rolls.

Lemon Bread

Rosemary Chitsey

2 tablespoons shortening

2 eggs

1 tablespoon lemon rind

1-1/2 cup flour

1-1/2 tsp baking powder

1/2 tsp salt

1/2 cup sour cream

1/2 cup chopped nuts

1 cup sugar

3 tablespoons lemon juice

1/2 cup powdered sugar

Combine first eight ingredients and 1 cup sugar together in large bowl.  Beat until smooth.  Pour into well greased and floured loaf pan.  Bake at 350 degrees for 45 minutes or until done.  Let loaf cool for 15 minutes.  Glaze with lemon juice and powdered sugar mixture.

Buttermilk Biscuits

Rosemary Chitsey

3 cups flour

1 tsp salt

1 tablespoon baking powder

1 tsp cream of tartar

2 tablespoons sugar

3/4 cup Crisco

2 cups buttermilk

Bake at 425 degrees for 15 minutes.

E-mail Paula Duchesne

Flavorful Coffee

Eloise Duchesne

Mix 1/2 tsp cinnamon

1/2 cup instant coffee

2/3 cup granulated sugar (or artificial equivalent)

2/3 cups powdered milk or coffee creamer

Blend in blender.  Store.  Use 2 tsp to cup of hot water.

Orange flavor:  1/2 cup instant coffee

3/4 cup sugar

1 cup coffee creamer

1/2 tsp dried orange peel

Blend well.

Barbecue Sauce

Eloise Duchesne

3 cans tomato sauce

1 cup water

1/2 cup catsup

1/2 cup worcestershire sauce

1 tsp. dry mustard

2 cloves garlic

2 T sugar

Dash salt

Can add hot sauce

2 large onions - chip and brown in a little oil

Add other ingredients and simmer until ready to use.

Parmesan Popovers

Eloise Duchesne

4 eggs

1 cup milk

2/3 cup flour

1/2 teaspoon salt

1/2 cup Kraft grated Parmesan cheese

Preheat oven to 425 degrees.  Preheat the greased pan.

Beat eggs, stir in milk.  Add flour, salt, and cheese.  Beat until well blended.

Place in pan and bake for 35 to 40 minutes.

Jeanette's Cranberry Bread

Eloise Duchesne / Jeanette Williams

2 T shortening

1/2 stick butter

cream.

Add:  1 cup sugar.

Cream

Add:  1 egg

1/4 cup orange juice.

Mix.

Sift and add:  2 cups flour

1/2 tsp soda

1/2 tsp baking powder

Mix.

Add:  2 cups cranberries (cut up or chopped)

1 cup chopped nuts

Spray Pam on two loaf pans.

Bake @ 350 degrees for one hour.

Jeanette's Cheese Wafers

Eloise Duchesne / Jeanette Williams

1/2 lb Kraft Cracker Barrel Extra Sharp cheddar cheese - grated

1/4 lb butter

1-1/2 cups sifted flour

2 pinches Cayenne pepper

1/2 tsp salt

1/4 cup finely chopped pecans.

Mis well. Roll dough into five rolls about the size of a quarter.  Chill.  Slice thin.  Bake @ 325 degrees 7-8 minutes.  Makes 500.

Cheese Crisps

Eloise Duchesne

1 cup butter, softened

2 cups shredded sharp cheese

2 cups all purpose flour

1/4 tsp salt

1/4 tsp hot sauce

2 cups rice crispies

Combine butter, cheese, flour, salt and hot sauce.  Mix well.  Stir in cereal.  Roll into balls.  Place on ungreased cookie sheet. 

Flatten with fork.  Bake @ 350 degrees for 10 minutes.

Cracklin Bread

Eloise Duchesne

1 cup corn meal

1/2 cup flour

1-1/2 tsp baking powder

1 tsp salt

1/4 tsp soda

1 cup buttermilk

3/4 cup Cracklings

1 T fat

1 egg

Dice cracklings.  Mix dry ingredients.  Add buttermilk, egg, stir in cracklings.

Bake @ 450 degrees for 20 minutes or have iron skillet real hot - add fat and mixture.

Ice Box Rolls

Eloise Duchesne

Measure - 6 cups sifted flour

Combine in sauce pan and do not boil

2 cups mile (I use 1/2 cup milk)

1/2 cups sugar

1-1/2 cup water

2 T sugar

1/2 cup shortening

Cool to luke warm.  Add 2 yeast cakes.

Let stand 5 to 10 minutes.  Then stir until dissolved.  Add 1 tsp salt.

Gradually beat in the sifted flour.  Turn out on floured board.  Knead gently until smooth. 

Place dough in greased bowl.  Cover and let rise in warm place until double in size.

Punch down and roll out to size desired.  Place on baking sheet and let rise until double in size.  Then bake in 400 degree oven about 20 minutes.

Yeast Biscuits

Gladys Wilhite (Eloise Duchesne)

1 yeast dissolved in 1 cup lukewarm buttermilk

1/2 tsp soda

1 tsp salt

2 tsp sugar

1/2 cups lard

2-1/2 cup sifted flour

Mix well.  Roll out and let rise one hour or more.  Bake.

Cornbread Mix

(white or yellow)

Eloise Duchesne

6 cups meal

1 cup flour

4 tsp soda

4 tsp salt

4 T sugar

Mix all ingredients well, store in airtight container.

To make cornbread:

Use 1 cup mix

Add 1 egg and 1 cup buttermilk

Mix well.

Bake 450 degrees until brown

Pour into hot griddle.

Rolls

Eloise Duchesne

1 cup self-rising flour

1 T sugar

1 heaping T mayonnaise

1/2 cup sweet milk (little more if too thick)

Spoon into greased muffin pan.

Make 6 muffins.  (Bake @ 400 degrees)