Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book
MISCELLANEOUS
CRAB DIP
Rene Jungert, Orofino
1 cup mayonnaise
2 Tbsp chili sauce
2 Tbsp catsup
1 Tbsp lemon juice
2 tsp horse radish
few drops of Tabasco sauce
Mix and let sit overnight.
LOUISE’S SHRIMP DIP
Bev Hattan, Pullman
½ cup chopped celery
½ cup mayonnaise
½ c green onion, chopped
1 ½ tsp lemon juice
3 ounces small curd cottage cheese
4 ounce can of shrimp, chopped
3 ounce cream cheese
Mix, chill, and serve with crisp veggies or chips. Can be mixed in blender or food processor for a smoother dip.
CHEESY SPINACH AND ARTICHOKE DIP
Sarah Baney, Lewiston
14 ounce artichoke hears, drained and chopped
10 ounce frozen chopped spinach, drained and thawed
¾ cup grated Parmesan cheese
¾ cup mayonnaise
½ cup shredded Mozzarella cheese
½ tsp garlic powder
Preheat oven to 350. Mix all ingredients until well blended. Spoon into a 9” pie plate or quiche dish. Bake 20 minutes or until heated through. Serve hot or cold with Triscuits or crackers of your choice.
PIZZA BREAD
Mary Hecox, Asotin
sliced bread
pizza or tomato sauce or salad dressing
garlic
onion powders
sweet basil
oregano
catsup
olives
shredded cheeses
ham
sausages
crumbled hamburger
Place sliced bread on cookie sheet. Spread with sauce or dressing, add cheese and choice of meat. Sprinkle on choice of spices. Broil or bake for approximately 5 to 10 minutes in hot oven. Serve alone or as side dish for soups and salads. Best to use pre cooked meats.
FRITOS SNACK
Barbara Brewster, Lewiston
1 15 to 16 ounce package original Fritos
1 cup white sugar
1 cup corn syrup
1 cup peanut butter
Spray one large cookie sheet with Pam. Layer Fritos on cookie sheet. Mix sugar and syrup in pan and bring to boil. Remove from heat. Add peanut butter and thoroughly stir. Drizzle hot mixture evenly over Fritos. Cool 5 to 10 minutes.
THE SPECIAL SWEET PICKLES
Loma Ulmer, Kamiah
46 ounce jar of dill pickles
3 cloves of garlic
½ tsp red pepper
2 cups sugar
¾ cup vinegar
2 Tbsp pickling spice
Drain dill pickles and wash in cold water. Cut into chunks and put back in jar with the garlic and red pepper. In sauce pan bring sugar and vinegar to a boil and pour over pickles. Put the pickling spice in a cloth, tie the cloth together. Put in jar and turn upside down on counter. Ready to eat next day.
MASTER BAKING MIX
Julia Igo, Kamiah
9 cups whole wheat flour
9 cups all purpose flour
9 Tbsp baking powder
3 Tbsp salt
2 cups salad oil or lard
In a 2 gallon bowl, put half the flour. Mix the baking powder and salt with the rest of the flour in a second large bowl. With a pastry blender or electric mixer, cut the oil into the first flour bowl until the mix is crumbly and mixed well in. Combine the two in the large bowl. Refrigerate and use as you would Bisquik. Last 6 months.
CHRISTMAS EGGNOG
Tim Switzer, Lewiston
3 eggs, slightly beaten
½ cup granulated sugar
¼ tsp salt
3 cups milk
1-1/2 cup canned milk
½ tsp vanilla extract
dash nutmeg
Combine eggs, sugar and salt, stir in milk and canned mild and cook in double boiler until the mixture coats a spoon (about 10 minutes). Stir constantly to prevent scorching. Remove from heat. When cool, stir in vanilla extract, chill. Strain. Beat until frothy and add a dash of nutmeg to each serving.
WASSAIL PUNCH
Earl Pepper, Lewiston
3 quarts apple cider
2 sticks cinnamon, 3” long
½ tsp nutmeg
½ cup honey
½ cup lemon juice
2 tsp lemon rind
2 no. 2 cans pineapple juice (5 cups)
Heat cider and cinnamon sticks in a large sauce pan. Bring to boil, simmer covered 5 minutes. Add remaining ingredients and simmer uncovered 5 minutes. Pour into punch bowl or pitcher. May float orange slices on top. Serve warm in cups.
CANDIED WALNUTS
Neil Switzer, Lewiston
½ cup brown sugar
¼ cup granulated sugar
¼ cup sour cream
½ tsp vanilla
1-1/2 cups whole walnut halves
Combine brown sugar, granulated sugar and sour cream in a saucepan. Cook to soft ball. Cool to lukewarm, stir in vanilla. Stir in nuts until all are well coated. Pour out onto aluminum foil, breaking nuts apart. Cool and serve.
KAHLUA
Bilie Barbour, Pomeroy
4 cups sugar
4 cups water
2 ounces instant coffee
1/5th vodka vanilla bean, split lengthwise
Boil sugar and water together for 5 minutes. Take off burner. Add coffee dissolved in small amount of hot water. Bring to boil. Take off burner and let set until you can place hand on pan. Add vodka. Pour into glass bottle with bean. Let set for 3 weeks. Shaking occasionally.
DOUBLE CHEESE CRAB OR SHRIMP DIP
Charlotte Baldwin
1 cup salsa
1 tsp chili powder
1 package (8 ounce) cream cheese, softened
1 can (8 ounce) crab meat or shrimp
1 cup shredded cheddar cheese
¼ cup black olives
fresh thyme for garnish
Mix salsa and chili powder. Spread cream cheese in 9” pie plate. Top with salsa mixture, crab or shrimp, cheddar cheese and olives. Bake at 350 for 15 minutes or until hot. Goes well with tortilla chips.
HAPPY HOUR MUSHROOMS
Barb Raney, Kennewick
10 mushrooms
6 Tbsp butter
1/8 tsp garlic powder
3 Tbsp shredded Jack cheese
2 Tbsp dry white or red wine
1 tsp soy sauce
1/3 cup bread crumbs
Remove mushroom stems. Melt 2 Tbsp butter. Brush over caps coating completely. Combine remaining butter, garlic and cheese. Stir in wine, soy sauce and crumbs. Place mushrooms, cavity side up on bake pan. Mound filling. Press lightly. Broil 6” from broiler until bubbly and light brown. About 3 minutes. Serve warm.
POPCORN BALLS
Alane Chenualt, Lewiston
3 Tbsp margarine
1 ½ cup miniature marshmallows
4 Tbsp flavored gelatin
2 quarts popped popcorn
In a medium saucepan, melt margarine over low heat. Stir marshmallows into the melting margarine. Let them soften but not melt completely. Add the gelatin. Stir until margarine-marshmallow mixture is evenly colored. Gelatin does not have to be dissolved. Drizzle over popcorn and mix well. Grease hands and shape into 3" balls. Be careful mixture will be hot. Place on greased pan or wax paper.
SPICY CRACKERS
Tenley Espinosa, Lewiston
Saltine crackers, 1 box, four sleeves
1 cup canola oil
2 Tbsp crushed red pepper
1 package dry ranch dressing mix
Place 2 sleeves of crackers in a large gallon jar or plastic container. Pour ½ the canola oil on top of crackers, then pour ½ of dry ranch dressing mix. Repeat layers then roll and mix the container by moving up and down. Lay crackers on a cookie sheet. Bake at 300 for 10 minutes until crispy. Stir after 5 minutes.
GRANOLA
Helen Wittman, Lewiston
18 cups quick cooking oatmeal
3 cups sunflower seeds
3 cups coconut
2 cups chopped walnuts
1 ¼ cup canola oil
2 cups honey
1 ½ cups light molasses
3 tsp vanilla
1 tsp cinnamon
1 tsp salt
Optional: raisins, dates, chopped dried apricots.
Make sauce: Oil, honey, molasses, vanilla, cinnamon, and salt. Mix well and heat. Dribble over dry ingredients. Divide into large pans 15x11” and bake at 350 for 20-30 minutes. Stir several times adding raisins and other optional fruits after baking. Cool, package and freeze or keep in refrigerator.
