Grad party recipes

NACHOS WITH DIP 

 

2 c. sour cream

1 tomato, diced

1 (8 oz.) pkg. cream cheese, softened

2 Tbsp. finely-chopped sweet green pepper

1 pkg. taco seasoning mix

1 c. salsa

1/2 c. grated Cheddar cheese

2 green onions, thinly sliced

2 large bags tortilla chips

Mix ingredients, eat with tortilla chips. Makes 10-20 servings.

 

GOOD APPETIZERS     

 

1 pkg. crescent rolls

1 pkg. little smokies

Cut crescent rolls each into three triangles; roll smokies in them.

SAUCE:

1/2 c. melted butter

3 Tbsp. honey

3 Tbsp. brown sugar

1/2 c. chopped walnuts or pecans

Place smokie rolls in greased pan. Pour sauce over. Bake at 375° for 15-20 minutes.

 

RHUBARB-NUT BREAD   

 

1 1/2 c. brown sugar

1 tsp. vanilla

2/3 c. oil

2 1/2 c. flour

1 egg

1 c. sour milk

1 1/2 c. rhubarb, chopped

1/2 c. nuts, chopped

1 tsp. baking soda

1 tsp. salt

TOPPING:

1/2 c. sugar

1 tsp. cinnamon

2 tsp. melted butter

Mix together sugar, oil, egg, sour milk and vanilla. Add flour, baking soda and salt.  Add rhubarb and nuts. Place topping on top. Bake in two greased and floured loaf pans at 325° for one hour.

 

BANANA BARS   

 

1 1/2 c. sugar

2 tsp. vanilla

1/2 c. margarine or butter

1 tsp. salt

2 eggs

1 tsp. baking soda

1 c. dairy sour cream

2 c. all-purpose flour

3 large ripe bananas, mashed

FROSTING:

1 (8 oz.) pkg. cream cheese

1 tsp. vanilla

3/4 stick margarine

4 c. powdered sugar

1 Tbsp. cream or milk

Cream together sugar and butter. Blend in eggs and sour cream. Add mashed bananas and vanilla. Combine dry ingredients and add to banana mixture. Spread into greased and floured jelly roll pan. Bake in preheated 375° oven for 20-25 minutes. Cool. For frosting beat cream, vanilla and cream cheese until soft and creamy. Beat in powdered sugar until smooth. Spread on bars.

 

CHILI     

 

2 lbs. ground beef

1/2 c. brown sugar

Salt and pepper to taste

1/2 c. ketchup

1 onion, chopped

1 can tomato soup

1 (15 oz.) can tomato sauce

1 tsp. vinegar

2 cans kidney beans

2-3 tsp. chili powder

Brown ground beef, onion, salt and pepper. Drain off excess fat. Add rest of ingredients and simmer for at least 20 minutes.

 

SLOPPY JOES    

 

10 lbs. hamburger, fry and drain

1 c. mustard

4 pkgs. onion soup mix

1 large can tomato paste

4 cans chicken gumbo soup

Garlic, to taste

A handful of brown sugar

1 large can tomato sauce

Mix all ingredients together, heat and serve.

 

SPAGHETTI PIZZA    

 

1/2 large pkg. thin spaghetti        1 c. milk

1 lb. hamburger, browned 1 (32 oz.) jar Ragu

and seasoned 2 eggs

2 c. Mozzarella cheese, shredded Pepperoni, to your liking

Cook spaghetti as directed. Beat eggs and milk together and toss with cooked spaghetti. Spread in greased jelly roll pan. Add hamburger and pepperoni. Pour on Ragu sauce and top with cheese. Bake at 350° for 30 minutes. Let stand five minutes before cutting.

 

PERSIAN SALAD    

 

1 Vidalia onion                2 cucumbers

4 Roma tomatoes           1 tsp. kosher salt

1/2 c. malt or apple cider vinegar

3/4 c. extra-virgin olive oil

1/4 tsp. pepper, freshly cracked is best

Chop onion, cucumbers and tomatoes into small chunks; combine in a medium bowl. Add vinegar, olive oil, salt and pepper. Mix together. Serve immediately or refrigerate for later.

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