1 (8 oz.) pkg. shredded Cheese
1 cup Mayo
1 (4 1/2 oz.) can ripe olives
1/4 tsp. Garlic Powder
1 medium Tomato
1/4 cup sliced Green Onion
1 (4 oz.) can chipped Green Chilies
Stir together cheese, mayo, half of the olives, peppers and garlic powder. Spread into 9 inch pie plate and bake at 350 degrees for 20 minutes. Sprinkle with remaining olives, tomato, and green onions in 3 rings, starting near the outer edge of the dish. Serve warm with chips.
– From Nana’s Collection
About 15 Graham Crackers
1 pkg. (8 oz.) Cream Cheese, softened
3 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding Mix
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup Flaked Coconut, toasted
Arrange graham crackers in the bottom of a 13×9 inch pan; set aside.
Beat cream cheese until smooth; gradually blend in milk. Add pudding mix and beat 1 minute. Fold in 1/2 of the whipped topping.
Spread pudding mixture over the graham crackers. Chill for about 1/2 hour, then spread remaining whipped topping over the pudding layer. Sprinkle toasted coconut on the top.
Refrigerate at least 2 hours or overnight to set up good. Cut into squares to serve. Serves 15.
1 boneless chicken breast per person
Set oven to 350 degrees.
Spray baking dish with pan spray.
Layer chicken breasts in baking dish and sprinkle with salt, pepper and thyme to taste. I usually go light on the salt and heavy on the thyme.
Bake at 350 degrees for about 40 minutes, turning once half-way through. Should be golden brown on top.
If chicken starts to look too dry, you can baste it with butter.
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped or ground green tomatoes – about 2 medium
1 1/2 cups chopped pecans
Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.
Combine first 6 ingredients in a large bowl.
Combine eggs, oil and vanilla extract, stirring well. Add to dry ingredients, stirring just until moistened. Fold in tomatoes and pecans.
Spoon batter into prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans on a wire rack for 10 minutes.
Remove from pans, and let cool completely on wire rack.
1 can Sauerkraut
1 1/2 cups Water
1 (12 oz.) can Corned Beef
1 small Onion, quartered
1/4 cup Margarine
1/4 tsp. Dry Mustard
1 tsp. Horseradish
3/4 cup Milk
2 Eggs, beaten
Fine Bread Crumbs
Simmer sauerkraut in water for 15 minutes. Drain. Put sauerkraut, corned beef and onion thru medium blade of food processor. Melt margarine in pan and stir in 1/4 cup flour, mustard, and horseradish. Add ground mixture. Stir in 1/2 cup crumbs. Cook little longer. Chill. Form chilled mixture into balls, dip in flour, egg and crumbs. Fry until brown.
– From Nana’s Collection