Lu’s Creole Sauce

3 quarts peeled, cored, chopped tomatoes (about 1 ½ dozen)

1 cup chopped sweet red peppers (about 2 medium)

1 clove garlic, minced

1 hot red pepper

1 tablespoon chopped parsley

1 teaspoon sugar

2 teaspoons marjoram (if desired)

¼ teaspoon chili powder

Prepare home canning jars and lids according to manufacturer’s instructions.

Combine all ingredients and cook slowly until thick, about 1 ½ hours.

Stir often to prevent sticking. Pour hot into hot jars, leaving 1 inch head space. Adjust caps. Process pints 25 minutes, quarts 30 minutes, at 10 pounds pressure.

Yield about 4 pints.

To serve, cook a small amount of chopped celery in oil. Add sauce and heat to blend.

Cinnamon Cider

Drink gets more cinnamon-y and brighter red with more candies added, making it a great holiday beverage.

6 ounces cinnamon Red Hots

64 ounces apple cider

Pour apple cider into large percolator.

Place cinnamon Red Hots in basket percolator and turn on.

Homemade Fiddle Faddle

2 cups brown sugar

2 sticks margarine

½ cup white corn syrup

1 teaspoon salt

1 teaspoon butter flavoring

1 teaspoon vanilla or maple flavoring

¼ teaspoon cream of tartar

1 teaspoon soda

7 quarts popped corn

2 cups mixed nuts

In saucepan (not Teflon), combine brown sugar, margarine, corn syrup and salt. Boil for 6 minutes, stirring constantly. Add flavorings, cream of tartar and soda. Pour over popped corn and nuts, mixing thoroughly.

Bake in large pan at 200 degrees for 1 hour. Cool and break into pieces.

Store in air-tight container.

Lu’s Chili Sauce

1 quart peeled, cured, chopped red ripe tomatoes (about 24 large)

1 ½ cups chopped green sweet peppers (about 3 medium)

2 cups chopped onions

1-1 ½ cups vinegar

1 ½ cups sugar

1 tablespoon salt

1 tablespoon celery salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground allspice

Combine all ingredients. Bring to a boil; simmer until desired consistency, about 1-2 hours. Stir often to prevent sticking.

Prepare home canning jars to manufacturer’s instruction. Pour sauce, boiling hot, into hot jars, leaving 1/8-inch head space. Adjust lids. Process 15 minutes in a water bath canner.

Yields about 8 pints.

Note: Chili sauce is not a bright red color, because ground spices are used.

Loaded “Potatoes”

1 bag (single serving) potato chips

Bacon

Sour cream

Green onions sliced

Shredded cheddar cheese

Lay bag down and split open front of package.

Layer bacon, sour cream, green onions and shredded cheese on top of chips.

Taco Dip

Makes 8 or more servings.

1 can (16 ounces) refried beans

1 carton (10 ounces) sour cream

1 package (1.25 ounces) taco seasoning mix

1 package (8 ounces) shredded cheddar cheese

3-4 cups chopped lettuce

Diced or sliced vegetables of your choice for the topping: tomato, green pepper, jalapenos, black olives, mushrooms, etc.

Nacho chips for serving

On a large platter, arrange a layer of the refried beans.

Combine the sour cream and taco seasoning; mix thoroughly and spread in a layer over the beans.

Cover the top with chopped lettuce, cheese and the vegetable toppings of your choice.

Serve with nacho chips.

Fresh Horseradish

Makes 2 cups.

1 root fresh horseradish

½ cup white vinegar

2 teaspoons salt

Using a vegetable peeler, scrape any discolored spots from horseradish. Cut it into cubes approximately 1 inch in size. Use a blender to chop a few cubes at a time (or a food processer to chop the whole amount) until chopped fine. Mix with white vinegar and salt.

Pack into clean, well-scrubbed jars. Cover tightly and allow to ripen in the refrigerator for a week before serving.

Once the container is opened, the horseradish loses its strength quickly.

Can be served with roast beef, hamburgers or a shrimp sauce of ¼ cup catsup and 1 tablespoon horseradish mixed.

Chocolate Caramel Turkey Legs

Makes 20 servings.

20 honey wheat braided pretzel twists

40 caramels

3 ounces melted chocolate

Microwave caramels on high until softened, about 10-15 seconds. Mold two softened caramels around the lower half of each braided pretzel to resemble a turkey leg. Dip in melted chocolate, allowing excess to drop off. Place on waxed paper. Let stand until set. Store in airtight container 1-2 weeks.

Buffalo Chicken Dip

2 packages (8 ounces each) cream cheese, softened

1 cup ranch salad dressing

¾ cup hot buffalo sauce

1 ½ cups shredded cheddar cheese

2 cans (10 ounces each) Hormel chicken breast, drained

Crackers, tortilla chips, bread and celery sticks

Heat oven to 400 degrees.

In a large bowl, combine cream cheese, dressing, hot sauce and shredded cheese until well blended. Gently stir in chicken. Spoon dip into a 2-quart casserole. Bake 20 minutes or until bubbly.

Serve with crackers, chips, bread and celery sticks.

Slow Cooker Cheddar Bacon Ale Dip

18 ounces cream cheese

¼ cup sour cream

1 ½ tablespoons Dijon mustard

1 teaspoon garlic powder

1 cup amber beer

2 cups shredded cheddar

1 pound cooked and crumbled bacon (divided)

¼ cup heavy whipping cream

1 teaspoon green onions, thinly sliced

Pretzel buns cut in bite-sized pieces

In a greased 3-quart slow cooker, combine cream cheese, sour cream, mustard and garlic powder. Stir in beer and cheese and all but 2 tablespoons of bacon. Cook covered on low, stirring occasionally until heated, 3-4 hours.

In last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with pretzel bun pieces.

Shrimp Dip

1 can cream of shrimp soup

2 packages (8 ounces each) cream cheese at room temperature

1 envelope Knox gelatin, dissolved in ¼ cup cold water

1 cup real mayonnaise

¾ cup chopped onion

¾ cup chopped celery

2 cans shrimp, drained

Heat soup. Add softened cream cheese and dissolve over low heat. Add gelatin dissolved in the water. Cool some and add mayonnaise, onion, celery and shrimp. Chill well.

Layered BLT Dip

1 package (8 ounces) cream cheese, softened

½ cup mayonnaise

¼ cup grated Parmesan cheese

1 cup finely chopped lettuce

8 bacon strips, cooked and crumbled

4 plum tomatoes, chopped

4 green onions, chopped

1 ½ cups (6 ounces) shredded cheddar cheese

Toasted French baguette slices

In a bowl, beat cream cheese, mayonnaise and Parmesan until blended; spread into a shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheese. Refrigerate until serving.

Serve with slices of bread.

Raspberry Black Bean Dip

I got the basic recipe from my niece and nephew who are Kansas State University grads. Had to give it a Nebraska adjustment!

1 can (15 ounces) black beans, rinsed and drained

Dash salt and pepper

1 teaspoon cumin

2 tablespoons olive oil

2/3 cup chopped red or white onion

1 clove garlic, minced

5 tablespoons raspberry jam

1 package (8 ounces) cream cheese

½ cup shredded pepperjack cheese

Chips and/or crackers

Warm together the beans, salt, pepper and cumin. Add oil to 10- to 12-inch oven-safe skillet (I use cast iron) and heat the onions until they are soft. Add the garlic and cook 2 more minutes.

Soften the cream cheese in a bowl and add the onion mixture. Stir together and return to the skillet, spreading out the mixture. Spread the beans over the cream cheese. Pour the jam over the beans and sprinkle with the cheese. Bake at 400 degrees for 12-15 minutes. You can add additional cheese if wanted.

Serve with chips or crackers.

Summer Sausage

2 pounds hamburger

½ teaspoon black pepper

1 teaspoon mustard seed

½ teaspoon minced garlic

1 tablespoon liquid smoke

3 tablespoons Morton’s tender quick salt

Combine all ingredients. Mix well. Shape into a roll. Wrap in foil. Refrigerate 24 hours.

Boil 1 ½ hours. Unwrap and drain. Rewrap and refrigerate.

Old Fashion Sandwich Spread

1 pound bologna

3 hard-boiled eggs

¼ cup pickle relish

1 cup mayonnaise

Optional: Onion and/or shredded cheese

Put bologna and eggs into a food processor using pulse button. Add relish and mayonnaise and mix well.

Can be put on crackers or used as spread for sandwiches.

Bread and Butter Pickles

4 quarts unpared cucumbers, sliced

6 medium or 6 cups sliced white onions

2 medium or 1 2/3 cups sliced green peppers

3 cloves garlic (optional)

½ cup granulated pickling salt

5 cups sugar

3 cups cider vinegar

1 ½ teaspoons turmeric

1 ½ teaspoons celery seed

2 tablespoons mustard seed

Combine cucmbers, onions, green peppers and whole garlic cloves. Add salt and cover with ice cubes. Mix thoroughly. Let stand 3-4 hours. Drain well. Remove garlic.

Combine other ingredients. Pour over cucumber mixture. Bring to a boil.

Fill hot jars, leaving ½-inch headspace. Adjust lids.

If you are planning to store pickles outside of refrigerator, process the filled jars in a hot water bath for at least 15 minutes. Return filled jars to the same canning pot with its already hot water. Water level needs to be at least one inch above the top of the cans.

Bring to a boil and let boil hard for 15 minutes, or 20 minutes for altitudes of 1001 to 6,000 feet. Remove jars from pot.

Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn’t properly seal, do not store the jar outside of the refrigerator.

Makes 8 pints.

Coral’s Crab Dip

1 large brick Velveeta cheese

1 package (8 ounces) cream cheese

1 ½ cups sour cream

1 package ranch dressing

1 stick butter

1 cup finely chopped onion

3-4 cups finely chopped artificial or real crab meat

Garlic powder to taste

Place all ingredients in slow cooker and cook on low until all are melted. Stir often. May add milk for chosen consistency.

Serve with erudites, crackers or tortilla chips.

Ham Cheddar Cheese Ball

½ pound thinly sliced deli ham

½ medium onion, cut into wedges

2 cups (8 ounces) finely shredded cheddar cheese

2 packages (8 ounces each) cream cheese, cubed

1 cup chopped pecans

1 slice Swiss cheese

Crackers

Place ham and onions in a food processor; pulse until finely chopped. Add cheddar cheese, pulse until blended. Add cream cheese; process until smooth.

Shape cheese mixture into a football; press pecans into cheese mixture. Wrap in plastic wrap; refrigerate at least 1 hour.

Cut Swiss cheese into strips; arrange over top for laces.

Serve with crackers.

Hot Biscuits Party Treats

1 pound hot sausage, room temperature

3 cups Bisquick

8 ounces extra sharp cheese, shredded

Mix thoroughly and roll into balls. Bake 15 minutes in 375-degree oven.

Makes about 40 balls.

Chow Chow

1 pint sliced cucumbers

1 pint chopped sweet peppers

1 pint chopped cabbage

1 pint sliced onions

1 pint chopped green tomatoes

1 pint lima beans

1 pint cut string beans

1 pint sliced carrots

1 pint chopped celery

2 tablespoons celery seed

4 tablespoons mustard seed

1 quart vinegar

2 cups water

4 cups sugar

4 tablespoons turmeric

Soak cucumbers, peppers, cabbage, onion and tomatoes in salt water overnight (1/2 cup salt to 2 quarts water). Drain.

Cook beans, carrots and lima beans until tender. Drain well.

Mix soaked and cooked vegetables with remaining ingredients. Boil 10 minutes. Place in sterilized jars. Seal.

Zucchini Pickles

2 pounds fresh firm zucchini

2 small onions

¼ cup salt

2 cups sugar

2 teaspoons mustard salt

1 teaspoon turmeric

3 cups vinegar

Wash zucchini and cut in thin slices.

Peel and cut onions in quarters, then slice very thin. Add to zucchini and cover with 1 inch of water. Add salt. Let stand 2 hours. Drain thoroughly.

Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring mixture to boiling point and heat 5 minutes.

Pack hot into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath.

Yields about 4 half pints.

Ham and Cheese Appetizers

2 cups Bisquick

1 cup finely chopped ham

1 cup shredded cheddar cheese

½ cup finely chopped onion

½ cup grated Parmesan cheese

¼ cup sour cream

2 tablespoons snipped parsley or 1 tablespoon dry

½ teaspoon salt

2 cloves crushed garlic

2/3 cup milk

1 egg

Preheat oven to 350 degrees. Grease a 9-by-13 pan.

Mix all ingredients, spread in pan and bake until golden brown 25-30 minutes. Cut into rectangles, about 2 by 1 ½ inches.

Makes 36 appetizers. Good dipped in ranch or other kind of dip.

Summer Sausage

Good for lunch meat or snack food.

2 pounds hamburger

¼ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon garlic powder

1 tablespoon Liquid Smoke

2 tablespoons Morton’s Tender-Quick

2 tablespoons mustard seed

¾ cup water

Mix together and form into 2 rolls. Wrap with aluminum foil and refrigerate 24 hours.

Bake in foil at 350 degrees for 1 hour.

Roasted Cashews

1 egg white

1 tablespoon water

2 cans (8 to 10 ounce) cashews

½ cup sugar

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon cumin

In a large bowl, whisk egg white and water until foamy. Add cashews and toss to coat.

Transfer to a colander to drain for about 2 minutes.

In another bowl, combine remaining ingredients. Add cashews and toss to coat. Arrange in a single layer in a 10-by-15 jelly roll pan (spray pan with Pam first). Bake uncovered, at 250 degrees for 50-55 minutes, stirring occasionally. Cool on wire rack. Store in an air-tight container.

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened

1 cup cooked chicken breast

½ cup buffalo wing sauce

½ cup ranch or blue cheese salad dressing

2 cups shredded Colby/Monterey jack cheese

French bread baguette slices, celery sticks or tortilla chips

Preheat oven to 350 degrees.

Spread cream cheese into an ungreased shallow 1-quart baking dish. Layer with chicken, sauce and salad dressing. Sprinkle with cheese. Bake uncovered 20-25 minutes or until cheese is melted.

Serve with baguette slices, celery or chips.

Coral’s Smashed Potato Bites

Simple and good for football games.

1 ½ pounds red potatoes

2 slices bacon

¼ cup onion, finely chopped

1 egg, beaten

1 cup crushed barbecue potato chips

¼ cup grated Parmesan cheese

Preheat oven to 400 degrees.

Peel potatoes, cut in half and boil until tender when pierced with a fork (about 20 minutes); drain.

Cook bacon in microwave until crisp; crumble into fine pieces.

Finely chop onion. Mash potatoes with bacon and onion. Form into 1-inch balls.

Combine cheese and chips. Roll balls in egg and then in cheese/chip mixture. Bake 8-10 minutes or until hot throughout.

Note: May use instant potatoes if in a hurry. May also use different kinds of potato chips.

Sweet & Sour Chicken Dippers

1 can (8 ounces) crushed pineapple

1 ½ cups sugar

1 can (14 ½ ounces) diced tomatoes, undrained

½ cup vinegar

½ cup chopped onion

½ cup chopped green pepper

1 tablespoon soy sauce

¼ teaspoon ginger

1 tablespoon cornstarch

Batter:

1 cup flour

1 cup cornstarch

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons sugar

1 1/3 cups cold water

Oil for deep-fat frying

1 ½ pounds boneless, skinless chicken breasts, cut into chunks

Drain pineapple, reserving juice.

In a saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer 20 minutes.

In a bowl, combine reserved pineapple juice and cornstarch until smooth; add to tomato mixture. Bring to a boil; boil and stir for 2 minutes or until slightly thickened. Emove from heat; set aside.

In a bowl, combine flour, cornstarch, baking powder, soda, sugar and water until smooth.

In a deep-fat fryer heat oil to 375 degrees.

Dip chicken pieces in batter; drop into oil and fry until golden and juices run clear, about 5 minutes.

Serve immediately with sweet & sour sauce.

Fiesta Pinwheels

1 package (8 ounces) cream cheese, softened

½ cup sour cream

¼ cup picante sauce

2 tablespoons taco seasoning

Dash garlic powder

1 can (4 ½ ounces) chopped ripe olives, drained

1 can (4 ounces) chopped green chilies

1 cup finely shredded cheddar cheese

½ cup thinly sliced green onions

8 10-inch flour tortillas

Salsa

In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth.

Stir in olives, chilies, cheese and onions.

Spread about ½ cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap.

Refrigerate overnight.

Slice into 1-inch pieces.

Serve with salsa.

Pumpkin Nachos

4 cups cubed fresh pumpkin or butternut squash

2 tablespoons olive oil

¼ teaspoon salt

1/8 teaspoon pepper

1 package (13 ounces) tortilla chips

1 can (15 ounces) black beans, rinsed and drained

1 jar (16 ounces) salsa

3 cups shredded Mexican cheese

Optional: Minced fresh cilantro, sliced green onions and hot pepper sauce

Preheat oven to 400 degrees. Place pumpkin in a greased 15-by-10 pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally. Reduce heat to 350 degrees.

Using a greased 15-by-10 pan, layer half of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake 8-10 minutes or until cheese is melted.

Add toppings of your choice; serve immediately.

Pulled Pork Nachos

1 boneless pork shoulder butt roast (3-4 pounds)

1 can (12 ounces) root beer or cola

12 cups tortilla chips

2 cups shredded cheddar cheese

2 medium tomatoes, chopped

Optional: Green onions, pico de gallo and jalapeno peppers

In a 4-quart slow cooker, combine roast and root beer. Cook, covered, on low 8-9 hours or until meat is tender. Remove roast; cool slightly. Shred roast when cool enough to handle with two forks. Return to cooker; keep warm.

To serve, drain juices from pork.

Layer tortilla chips with pork, cheese and tomatoes and if desired, pico de gallo, green onions and jalapeno peppers.

Toss extra pork with your favorite barbecue sauce and serve on buns.

At table pass coleslaw and pickles for your own toppers.

Roasted Cashews

1 egg white

1 teaspoon vanilla

3 cups cashews

½ cup brown sugar

2 teaspoons cinnamon

Mix egg white and vanilla. Put in a gallon Zip Lock bag. Dump in cashews.

Mix brown sugar and cinnamon. Dump into bag with egg white and nuts. Coat nuts.

Put parchment paper on a cookie sheet. Dump on the nuts. Bake 50-60 minutes at 250 degrees. Stir every 20 minutes.

Lu Hutchcraft

Superior

Becky Yager

Hastings

Coral Wegner

Hastings

Lu Hutchcraft

Superior

Becky Yager

Hastings

Dottie Ground

Juniata

Dottie Ground

Juniata

Becky Yager

Hastings

Deanna Sorgen

Johnston, Iowa

Becky Yager

Hastings

Coral Wegner

Hastings

Dorothy Unger Kroeger

Glendive, Montana

Judy Barnes

Clay Center

Dixie Kuehn

Hastings

Sharlene Feely

Blue Hill

Lu Hutchcraft

Superior

Coral Wegner

Hastings

Ryan Rathjen

Urbandale, Iowa

Sharlene Feely

Blue Hill

Lu Hutchcraft

Superior

Lu Hutchcraft

Superior

Coral Wegner

Hastings

Sharlene Feely

Blue Hill

Lois Goosic

Inavale

April Rathen

Urbandale, Iowa

Coral Wegner

Hastings

Kari Caven

Post Falls, Idaho

April Rathjen

Urbandale, Iowa

Frances Hall

Pinnacle, N.C.

Jim Bell

Olathe, Kansas

Adam Sorgen

Johnston, Iowa

Lu Hutchcraft

Superior

Becky Yager

Hastings

Coral Wegner

Hastings

Lu Hutchcraft

Superior

Becky Yager

Hastings

Dottie Ground

Juniata

Dottie Ground

Juniata

Becky Yager

Hastings

Deanna Sorgen

Johnston, Iowa

Becky Yager

Hastings

Coral Wegner

Hastings

Dorothy Unger Kroeger

Glendive, Montana

Judy Barnes

Clay Center

Dixie Kuehn

Hastings

Sharlene Feely

Blue Hill

Lu Hutchcraft

Superior

Coral Wegner

Hastings

Ryan Rathjen

Urbandale, Iowa

Sharlene Feely

Blue Hill

Lu Hutchcraft

Superior

Lu Hutchcraft

Superior

Coral Wegner

Hastings

Sharlene Feely

Blue Hill

Lois Goosic

Inavale

April Rathen

Urbandale, Iowa

Coral Wegner

Hastings

Kari Caven

Post Falls, Idaho

April Rathjen

Urbandale, Iowa

Frances Hall

Pinnacle, N.C.

Jim Bell

Olathe, Kansas

Adam Sorgen

Johnston, Iowa

Lu Hutchcraft

Superior

Becky Yager

Hastings

Coral Wegner

Hastings

Lu Hutchcraft

Superior

Becky Yager

Hastings

Dottie Ground

Juniata

Dottie Ground

Juniata

Becky Yager

Hastings

Deanna Sorgen

Johnston, Iowa

Becky Yager

Hastings

Coral Wegner

Hastings

Dorothy Unger Kroeger

Glendive, Montana

Judy Barnes

Clay Center

Dixie Kuehn

Hastings

Sharlene Feely

Blue Hill

Lu Hutchcraft

Superior

Coral Wegner

Hastings

Ryan Rathjen

Urbandale, Iowa

Sharlene Feely

Blue Hill

Lu Hutchcraft

Superior

Lu Hutchcraft

Superior

Coral Wegner

Hastings

Sharlene Feely

Blue Hill

Lois Goosic

Inavale

April Rathen

Urbandale, Iowa

Coral Wegner

Hastings

Kari Caven

Post Falls, Idaho

April Rathjen

Urbandale, Iowa

Frances Hall

Pinnacle, N.C.

Jim Bell

Olathe, Kansas

Adam Sorgen

Johnston, Iowa

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