mexican Dip

I know this looks so good and it is good as it looks. I made this for superbowl sunday and it was a hit..and the team I was rooting for won...yahooo for me, anyway on to the recipe.

This recipe was in our local supermarket flyer a couple of weeks ago, I was planning on making something like this anyway, I just forgot where I put my recipe at.

Mexican dip

1 can ( 15 1/2-oz) refired black beans ( i used just plan old refried beans)

1 Tablespoon chili powder

1/2 teaspoon ground cumin

1 cup sour cream

1 cup Kraft Shredded cheddar cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. top with layers of remaining ingredients. Refrigerate several hours.

* I imagine what this would taste like with fresh green onions and tomatoes from the garden....yummmmmy

Date Bars

Ok, here is a recipe using Dates...I really don`t care for Dates to eat, so this is for all those date lovers out there in blog land..

Date Bars
Mrs. J. A. Thompson

1 egg
1/2 cup sugar
1/2 cup butter or margarine, melted
1 cup dates, chopped and pitted
1/4 cup walnuts, chopped
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat eggs. Add sugar, and melted butter or margarine. Mix in dates and walnuts. Sift to combine flour, salt and baking powder and add to first mixture. Spread in greased pan. Bake 30 minutes at 350 degrees. Cool, cut into bars. Roll in powdered sugar.

Red Cabbage Slaw

Ohh the taste of slaw, brings back memories of dinner on the ground.
Why not save this recipe for the summer time or for that special dinner.

Red Cabbage Slaw
Mrs. Linda bower

5 cups cabbage, finely shredded ( mix it up, use one small head of red cabbage and one small head of green)
1 Tablespoon salt
1/3 cup wine vinegar
1/2 cup salad or olive oil
1/3 cup parsley, snipped
1/3 cup green pepper, minced
2 cloves garlic, minced

Sprinkle cabbage with salt and let stand 20 minutes. Rub and squeeze cabbage until juice flows. Squeeze out as much juice as possible, discard. Mix remaining ingredients and pour over cabbage. Mix well. Cover and chill severval hours. Serves 6.

Sweet and Hot Chicken

This recipe was the award winner in the main dish catergory of the Kansan`s Silver Spoon Cookbook of 1968, It was published May 31, 1968.I did do things alittle different when I made it though.

Sweet and Hot Chicken
Mrs. Vincent C. Solomon

1/2 cup butter ( used Margarine)
1/2 cup red current jelly ( or light colored tart jelly)
1/4 cup Worcestershire sauce
1 large clove garlic, minced
1 Tablespoon mustard
1 teaspoon powdered ginger
1 cup orange juice
3 dashes Tabasco sauce
1 quartered chicken or 2 to 4 cornish hens( I used chicken tenders)

Combine all ingredients, except chickens and heat, stirring until jelly is melted and sauce is smooth. Cool. Place chicken in baking dish and pour sauce over it and let marinate over night. Turn occussionally. ( I only marinated it for 6 hours)

Topping 4 Tablespoons butter
2 Tablespoon mustard
1/4 cup brown sugar

Combine these ingredients and spread over chicken the next morning. Place lid on baking dish and cook1 hour at 350 degrees. Uncover and increase temperature to 400 degrees. Baste frequently until chicken is even dark brown. Serve with rice.

Mother`s Italian Bread

I am not Italian, at least I don`t think so, but here is a bread recipe that is good.

Mother`s Italian Bread
Mrs. F. E. Haas

1 1/4 cups luke warm water
1 package yeast
1 teaspoon salt
2 teaspoon sugar
1 Tablespoon shortening
3 to 3 1/4 cups flour

Dissolve yeast in water and add salt, sugar, shortening and 1/2 the flour. Beat with mixer and add rest of flour. Place dough in a greased the top of dough. Let rise 1 hours. Roll to 15-inch x 15-inch roll. Taper ends. Make diangonal cuts in loaf. Brush with water and let rise 1 hour. Brush with water again and bake 35 to 40 minutes at 375 degrees.


This recipe is copied exactly from the Kansan`s Silver Spoon Cookbook.
The recipe means to roll the dough out to 15 x 15-inch , then roll up as like a jelly-roll, then brush with water.

Apricot Dessert Bars

These could be great for that Superbowl party, dessert wise anyhow.

Apricot Dessert Bars
Mrs. Mary Frances Spalding

2 1/2 cups apricots, cooked and drained
3/4 cup sugar
1/4 cup apricot juice
2 cups sifted flour
1 teaspoon salt
1/2 teaspoon soda
3/4 cup butter or margarine
1 cup sugar
1 1/2 cup flaked coconut
1 1/2 cup walnuts, chopped

Combine apricots, 3/4 cup sugar and apricot juice. Cook over medium heat about 5 minutes, until slightly thickened. Cool. sift together flour, salt and soda. Cream butter or margarine and 1 cup sugar. Mix butter and flour together. Blend in coconut and walnuts. Reserve 1/2 cup crumbs, press remaining crumb mixture in bottom and half way up sides of greased 13 x 9 x 2-inch pan. Bake 10 minutes at 400 degrees. Spread apricot mixture over partially baked crust. Sprinkle with remainin crumb mixture. Return to oven. Bake 20 to 25 minutes or until golden brown. Cool. Cut into bars and serve with whipped cream.

Triple Treat Gelatin Salad

Here is another gelatin salad from 1967.

Triple Treat Gelatin Salad
Mrs. Richard Snyder

2 packages cherry gelatin
2 cups hot water
1 cup cold water
1 can cherry prepared pie mix
1 8-oz package cream cheese
1 small can crushed pineapple, drained
1/2 cup pecans, finely crushed

Dissolve cherry gelatin in hot water. Add cold water. Add pie mix to gelatin mixture and mix well. Pour into flat baking dish or large gelatin mold. Let cool until set. When gelatin is molded, spread soften cream cheese on top, evenly and then spread pineapple on top of cheese. Sprinkle nutmeats over all and let stand 1 hour before serving.