MISCELLANEOUS

Almond Brittle

Chex Party Mix

Corn Casserole

Crispix Mix

Crockpot Oatmeal

Eilowny's Spinach Dip

Foolproof Rice

Fruit Compote

Fudge

Hot Rod Quesadillas

Hot Spiced Tea

Peanut Butter Balls

Popcorn Balls

Popsicles

Shrimp Ball

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Heat sugar, corn syrup and salt until dissolved. Add almonds. Cook to hard crack (300°). Remove from heat, and quickly add butter and baking soda. Quickly pour onto greased cookie sheet, spreading it out with forks.

Cool at room temperature about 1/2 hours. Break into pieces.

Store tightly covered.

Melt butter in shallow pan. Stir in sauce and salt. Stir in Chex and nuts. Mix over low heat until all pieces are coated.

Heat for 45 minutes in 250° oven. Stir every 15 minutes while baking.

Spread on paper towels to cool.

Stir together all ingredients, and pour into a greased casserole dish.
Bake at 350 degrees, for 45 minutes. Let stand at least 5 minutes, then serve warm.

Melt butter in cookie sheet at 250„a. Stir in garlic salt, onion salt, lemon juice and Worcestershire sauce. Add cereal, nuts and pretzels. Mix until coated.

Bake at 250° for 45 minutes, stirring every 15 minutes.

Spread on paper towels to cool

Using real oatmeal (not quick or instant), follow the instructions on the package regarding amounts of water and oatmeal. Place ingredients in a crockpot, and cook on Low all night.

Makes a wonderful nutty-tasting breakfast cereal.

Mix together the following and let chill for several hours:

8 ounces mayonnaise

8 ounces sour cream

1 pkg. Knorr® dry vegetable soup mix

1 box frozen chopped spinach, thawed

Using one large round loaf Pumpernickel bread, hollow out the top and middle of the loaf, breaking the bread into small bite-sized chunks.

Fill the "bread bowl" with chilled dip, and spread bread pieces around it.

Place all ingredients together in a crockpot, cover, and cook on Low for 6 to 8 hours.

NOTE: Rice in a crockpot is unbelievable! The rice literally can cook for hours and hours and stay pefect. Even after it's done, the rice stays perfect if left in the pot.

Place all the ingredients in a crockpot, cover, and cook on Low for 10 to 12 hours or overnight. Chill before serving.

For special occasions, serve this with bourbon-flavored whipped cream.

In double boiler, melt chips, stirring constantly. Remove from heat. Stir in milk, salt, vanilla and nuts.

Spread in wax-paper-lined 8" pan.

Chill 2 hours

Cook in hot skillet, stirring until tender (about 10 min.)

8 tortillas
1 cup grated cheddar or Monterey Jack cheese
1 1/2 cup thinly sliced cooked chicken breast
2 plum tomatoes

Place one tortilla in a hot pan; Sprinkle with 2 T of cheese. Arrange 1/4 of the hot pepper mixture, chicken slices,and tomatoes over cheese; Sprinkle with 2 T more of cheese. Top with another tortilla and press down firmly.

Cover and cook until bottom is crisp and lightly browned. Flip quesadilla, press down, and continue cooking, 5 minutes, until crisped. Remove from pan.

Repeat for 3 remaining quesadillas. Cut into wedges and serve with salsa and sour cream.

Combine ingredients and store in tightly covered jar.

To use, dissolve 1 heaping teaspoon of mix in 1 cup boiling water. Makes approximately 24 servings.

Drizzle with melted chocolate chips and a small amount of paraffin. Sprinkle with chopped nuts.

Make 6 cups of popcorn.

Cook all but butter to 270° on candy thermometer. Remove from heat and stir in butter. Pour over popped corn.

Makes 8 large balls.

Mix together, form into a ball. Roll in finely chopped nuts. Serve with crackers.

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