These recipes were contributed by Jackie Anderson, a Weatherford resident, and originally appeared in the WeatherfordNOW August 2016 issue.
- 2 cups grated mozzarella cheese
- 1/2 cup butter, softened (not melted)
- 1/2 cup mayonnaise
- 1/2 cup chopped green onions
- 1 small can chopped black olives
- 1 large loaf French bread, sliced on flat side lengthwise
- Mix all ingredients, except the bread, together well.
- Spread mixture completely over both flat sides of bread. Place both pieces of bread side by side on a cookie sheet.
- Bake at 350 F for 20 to 25 minutes, or until golden brown. Slice with serrated knife in 1 1/2-inch widths and serve.
- 1 pkg. Plymonth Pantry almond bark chocolate
- 2 cups Cap’n Crunch Peanut Butter Crunch cereal
- 2 cups Rice Krispies cereal
- 2 cups dry-roasted, lightly-salted, peanuts
- Hint of vanilla extract (optional)
- Separate squares of almond bark and melt in a large Pyrex bowl (approximately 3 minutes in the microwave).
- Mix Cap’n Crunch, Rice Krispies and peanuts in a large mixing bowl; stir in melted almond bark chocolate and mix well. Add vanilla, if desired.
- Use a large serving spoon to scoop enough mixture to make desired size of cluster and use a tablespoon to drop mixture onto a long sheet of waxed paper or foil.
- Let set until mixture hardens. If the mixture tends to harden too quickly before dropping, you may microwave to soften it.
- This recipe makes a lot. Clusters may be stored in an airtight container, in the refrigerator or freezer indefinitely (or until they disappear) — enjoy!
Quick Baked Beans
Makes 5-6 servings.
- 3 slices bacon, chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 1/3 cup Grandma’s Original Molasses
- 1 Tbsp. prepared mustard
- 3 cans (No. 2 size) VanCamp’s Pork and Beans
- Fry bacon until crisp. Add onion and green pepper; cook until onions are clear.
- Add remaining ingredients and place in a greased 2-qt. casserole baking dish. (Note: If there is too much liquid in the beans, drain before adding.)
- Bake for 1 hour at 350 F.
1960s King Ranch Casserole
Makes 8 servings.
- 3 large chicken breasts
- Salt, to taste
- 1 10.5-oz. can Campbell’s Cream of Mushroom Soup
- 1 10.5-oz. can Campbell’s Cream of Chicken Soup
- 1/2 10-oz. can Ro-Tel Original Diced Tomatoes & Green Chilies, or more to taste
- 1/2 14.5-oz. can chicken broth, or more to taste
- 1 dozen soft corn tortillas
- 1 onion, chopped and sautéed in butter
- 2 cups Colby Jack cheese, grated
- Cook chicken breasts in a small amount of lightly salted water until tender.
- While chicken cooks, blend soups, Ro-Tel and broth together well.
- In a 2 1/2-qt. greased casserole dish, place a layer of chicken, then layer torn tortillas, half the onion, half the cheese and half the sauce.
- Repeat the layers, ending with grated cheese. Bake at 350 F for 1 hour.
- 6 large eggs, beaten
- 2 cups milk
- 2/3 cup Bisquick
- 2/3 cup butter or margarine, melted
- Salt and pepper, to taste
- 1 pkg. Jimmy Dean Reduced Fat Sausage, browned (substitute ham, bacon, etc., if desired)
- Add chopped onion, green pepper, chopped tomatoes, green chilies, spinach, or whatever desired vegetables. (I like to sauté the vegetables a little.)
- 2 cups grated cheddar cheese (or cheese of your choice)
- In a large mixing bowl, combine the first 4 ingredients; add salt and pepper to taste.
- Beat with a mixer on low speed for 3 minutes, or until blended; transfer to a greased casserole dish.
- Sprinkle mixture with sausage and desired amounts vegetables. Sprinkle with cheese; lightly press down into batter.
- Bake, uncovered, at 350 F for 45 minutes, or until a knife inserted near the center comes out clean.
- Let stand 10 minutes before serving.