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
- Cook vermicelli per directions for 3 to 4 minutes; drain.
- Combine Accent seasoning, seasoning salt, lemon juice and vegetable oil.
- Toss vermicelli with oil mixture; marinate for two days in refrigerator.
- 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
- 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
- Mix cream cheese and ranch dressing until well blended. Form into a ball.
- 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
- Place crackers in a flat container.
- Drizzle the oil over the crackers. Sprinkle with dressing mix and red pepper.
- 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
- In a saucepan, melt margarine; remove from heat. Stir in water and stuffing mix.
- Add egg and sausage to stuffing mixture; blend thoroughly. Chill for 1 hour for easier handling.
- Shape mixture into pecan size balls.
- Cut bacon into thirds, crosswise. Wrap each piece of bacon around each ball.
- Place balls, joined sides down, on a wire rack in a shallow pan.
- 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
- Preheat oven to 250 F.
- 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
- In a heavy saucepan, combine sugar, cocoa and flour; stir to remove lumps.
- In a separate bowl, combine eggs, milk and water; gradually add to flour mixture, stirring until well blended.
- Cook over medium heat, stirring constantly until mixture thickens. Cook 1 minute more, stirring constantly; remove from heat.
- Add butter and vanilla, stirring until butter melts.
- Pour into piecrust; chill. Garnish with whipped cream.
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