In the Kitchen With Mary Lou Pike

These recipes were contributed by Mary Lou Pike, a North Ellis County resident, and originally appeared in the North Ellis CountyNOW April 2010 issue.

Vermicelli 

  •   1 16-oz. pkg. vermicelli, broken into thirds
  • 1 Tbsp. Accent seasoning
  • 2 Tbsp. seasoning salt
  • 3 Tbsp. lemon juice
  • 4 Tbsp. vegetable oil
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 1 cup celery, chopped
  • 1 lg. jar pimentos, drained and chopped
  • 28 ripe black olives, chopped
  • 28 green olives, chopped
  • 1 1/2 cups mayonnaise
  1. Cook vermicelli per directions for 3 to 4 minutes; drain.
  2. Combine Accent seasoning, seasoning salt, lemon juice and vegetable oil.
  3. Toss vermicelli with oil mixture; marinate for two days in refrigerator.
  4. Add remaining ingredients; mix well.

 

Pike’s Dip 

  •   2 cups cheddar cheese, grated
  • 1/2 cup onion, chopped
  • 3 or 4 pickled jalapeños, chopped
  • 1 Tbsp. jalapeño juice
  • Miracle Whip, to make moist
  1. Combine all ingredients. Add more jalapeños to taste.

 

Peppered Cheese Ball 

  •   16 oz. cream cheese
  • 1 pkg. ranch dressing mix
  • 1/4 cup seasoned pepper
  1. Mix cream cheese and ranch dressing until well blended. Form into a ball.
  2. Coat the ball in the pepper. Serve with crackers.

 

Seasoned Crackers 

  •   2 lg. boxes Entertainment wheat crackers
  • 1 cup vegetable oil
  • 1 pkg. ranch dressing mix
  • 2 Tbsp. crushed red pepper
  1. Place crackers in a flat container.
  2. Drizzle the oil over the crackers. Sprinkle with dressing mix and red pepper.
  3. Place in refrigerator until the oil is absorbed.

 

Bacon Roll-ups 

  • Yields 36.
  •   1/4 cup margarine
  • 1/2 cup water
  • 1 1/2 cups herb-seasoned stuffing mix
  • 1 egg, slightly beaten
  • 1/4 lb. regular pork sausage
  • 1/2 to 2/3 lb. sliced bacon
  1. In a saucepan, melt margarine; remove from heat. Stir in water and stuffing mix.
  2. Add egg and sausage to stuffing mixture; blend thoroughly. Chill for 1 hour for easier handling.
  3. Shape mixture into pecan size balls.
  4. Cut bacon into thirds, crosswise. Wrap each piece of bacon around each ball.
  5. Place balls, joined sides down, on a wire rack in a shallow pan.
  6. Bake at 375 F for 35 minutes or until crisp and brown. Drain on paper towels. Serve hot. Freezes well.

 

Mexican Roast 

  •   1 3-lb. beef or pork roast
  • 3 cups dry pinto beans
  • 2 cups green chilies, chopped
  • 1 cup Ro-Tel tomatoes
  • 1 cup mushrooms
  • 1 medium onion, chopped
  • Salt and pepper to taste
  • Water to cover roast
  1. Preheat oven to 250 F.
  2. Place all ingredients in large, covered roasting pan; cover roast with water. Cook for 12 hours.

 

Chocolate Cream Pie 

  •   1 1/2 cups sugar
  • 1/2 cup cocoa
  • 1/2 cup flour
  • 3 eggs, beaten
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups water
  • 2 Tbsp. butter
  • 1 1/2 tsp. vanilla
  • 1 9-inch piecrust, baked
  • 1 cup whipped cream
  1. In a heavy saucepan, combine sugar, cocoa and flour; stir to remove lumps.
  2.  In a separate bowl, combine eggs, milk and water; gradually add to flour mixture, stirring until well blended.
  3. Cook over medium heat, stirring constantly until mixture thickens. Cook 1 minute more, stirring constantly; remove from heat.
  4. Add butter and vanilla, stirring until butter melts.
  5. Pour into piecrust; chill. Garnish with whipped cream.