Hidden Valley Ranch Oyster Crackers

  • 16 oz. Plain oyster crackers
  • 1 package Hidden Valley Ranch Buttermilk Recipe Original Ranch Salad Dressing Mix
  • ¼ t. lemon pepper
  • 1 t. dill week
  • ¼ t. garlic powder
  • 1 cup salad oil

Combine HVR mix and oil;  add dill week, garlic powder and lemon pepper.  Pour over crackers, stir to coat.  Place in warm oven for 15-20 minutes.

Hanky Pankies

Christmas Eve is not Christmas Eve without Hanky Pankies.  The trick to a good batch is to make a double batch and use 1 lb reg bob evans sausage and 1 lb hot bob evans sausage.

  • 1 lb. Ground beef
  • 1 lb. Velveeta cheese, diced
  • 1 t. Worchester sauce
  • 1 t. oregano
  • 1/2 t. garlic salt
  • dash of pepper

Brown meat and drain.  Add cheese.  Stir until melted.  Add rest of ingredients.  Spread on party rye or pumpernickel (2 loaves).  Cooke at 350 degrees until you like them – about 15 min or so.  Makes about 50.

Can be frozen and cooked when frozen – just keep in a bit longer.

Bruschetta

  • Extra virgin olive oil
  • whole, peeled clove of garlic
  • loaf of Tuscan bread (large, dense…french is ok too)
  • toppings – fresh tomatoes, fresh basil, olives…etc
  • Toast thick slices of bread on cookie sheet until hard. (15 minutes at 350).  Rub fresh clove of garlic over toasted bread.  Garlic will be imbedded in bread.  Drizzle, generously, olive oil over bread.  Sprinkle with freshly ground salt and pepper.  Additional toppings can include, fresh tomatoes, fresh basil, sun dried tomatoes, olives, fresh mozzarella etc…  Pour more olive oil over toppings.

Marinated Vegetables

enough for a crowd

  • 1 head cauliflower
  • 1 large bunch broccoli
  • 1 package fresh mushrooms
  • 1 basket cherry tomatoes
  • 2 cans artichoke hearts
  • 1 can french style green beans
  • 1 can each black and green pitted olives

marinade

  • 1 cup cider vinegar
  • 1 T. sugar
  • 1 T. dill weed
  • 1 ½ cups salad oil
  • 1 t. salt
  • 1 T. Accent
  • 1 t. garlic salt
  • 1 t. pepper

Cut the cauliflower, broccoli and mushrooms into bite size pieces.  Mix marinade ingredients thoroughly and pour over vegetables and allow to stand overnight.  Toss several times.

Mexican Dip

Evie Davis

  • 1 can chopped green chilies (drained)
  • 1 small can of whole tomatoes; chopped
  • 8 oz. Monterrey jack cheese, cubed
  • 1 medium onion, chopped
  • 1 stick butter
  • 1 t. marjoram
  • ½ t. each of salt and pepper

Sauté onion in butter.  Mix in the rest of ingredients until the cheese is melted.  Dip with plain tortilla chips.

Once cheese has been added do not try to reheat as the cheese will separate.

Pomodori Al Forno

Bon Appetit; September, 2008

  • 1 cup or more olive oil, divided
  • 2 lbs. plum tomatoes, halved lengthwise, seeded
  • 1 1/2 t. dried oregano
  • 3/4 t. sugar
  • 1 or 2 cloves of garlic, minced very finely
  • 2 t. minced fresh parsley
  • aged goat cheese
  • 1 baguette, thinly sliced, toasted

Preheat oven to 250 degrees.  Pour 1/2 cup oil in 9 x 13 glass dish. Arrange tomatoes in dish, cut side up.  Drizzle with remaining 1/2 cup oil.  Sprinkle with oregano, sugar and salt.  Bake 1 hour.  Using tongs, turn tomatoes over.  Bake 1 hour longer.  Turn tomatoes over again.  Bake until deep red and very tender, transferring tomatoes to plate when soft, about 15 – 45 minutes longer.

Layer tomatoes in medium bowl, sprinkling garlic and parsley over each later; reserve oil in baking dish.  Drizzle tomatoes with reserved oil, adding more if necessary to cover.  Let stand at room temperature for 2 hours.  Can be covered and refrigerated for up to 5 days.  Bring to room temperature before serving.

Serve with goat cheese and toasted baguette slices.

Spinach and Smoked Gouda Balls

  • 2 t. olive oil
  • 1 cup chopped onion
  • ¼ t. kosher salt; pinch of pepper
  • 1 10 oz. frozen chopped spinach, thawed
  • 1 ¼ cups dry bread crumbs
  • ½ cup grated smoked Gouda cheese
  • ½ cup grated Parmesan
  • 1 large egg
  • 3 T. butter, melted
  • 1/8 t. nutmeg

Preheat oven to 350.  Heat the oil in a large nonstick skillet over med. Heat.  Add the onion, salt and pepper.  Cook until tender, 5 to 7 minutes.  Remove from heat.

Squeeze the spinach to remove all of the liquid.  Put the spinach in a food processor. Add the onion, ½ cup of the bread crumbs, smoked Gouda, Parmesan, egg, butter and nutmeg; process until completely combined and smooth.

Form 1 inch spheres with the spinach mixture and roll each sphere in the remaining ¾ cup bread crumbs to coat completely.  Place on a foil, or parchment paper lined baking sheet.  Bake until hot and lightly golden, about 10 minutes.  Do not overcook or they will get dry.

Can be prepared and refrigerated up to 1 day in advance or frozen up to 1 week in advance.  Let thaw before baking.

Vegetable Pizza

Classic Grandma Davis Recipe

Betty Davis

  • 2 pkgs. Pillsbury Crescent Rolls
  • 8 oz. Cream cheese
  • 1 C. mayonnaise
  • 1 small package Ranch dressing
  • ½ bunch broccoli
  • ½ head cauliflower
  • 1 green pepper
  • 1 red pepper
  • 2 carrots
  • mozzarella cheese

Spread out rolls on large cookie sheet so it is one continuous piece of dough.  Bake at 375 for 12-15 minutes.  Mix together the cream cheese, mayonnaise and dressing mix.  Spread over chilled crust.

Chop the vegetables as finely as possible and spread on top of cheese filling.  Top with mozzarella.  Cover and refrigerate overnight.  Cut into squares.

Margaritas

Bon Appetit

  • 1 ½ cups gold tequia
  • 3/4 cup triple sec
  • 3/4 cup fresh lime juice
  • 4 T. sugar
  • 8 cups crushed ice-
  • 2 T kosher salt
  • 6 lime wedges
  • Combine tequila, triple sec, lime juice, and 2 T sugar in large pitcher,

Stirring to dissolve sugar.  Add crushed ice.  Mix salt and remaining
2 T sugar in shallow bowl.  Moisten rim of 6 Margarita glasses with
lime wedge.  Holding each glass upside down, dip rim into sugar-salt
mixture.  Pour Margaritas into glasses.  Garnish with lime wedges.