Potluck

FRESH GARDEN DIP FOR VEGETABLES by Annette Ryan

(This was a recipe I got from my mom years ago. It is a super party veggie dip. It has been a big hit every time I have made it!)

1 cup sour cream
½ cup mayonnaise
1 tablespoon sugar
1 teaspoon salt
A pinch of pepper

¼ cup minced green peppers
¼ cup minced radishes
¼ cup minced cucumber
1 garlic clove minced

Mix sour cream, mayonnaise, sugar, salt, pepper, then add and mix all other ingredients.

Great for dipping cauliflower, broccoli, carrots, green peppers, radishes, and cucumbers

PEANUT BRITTLE by Annette Ryan

(For any who loves peanut brittle.)

3 cups white sugar
1 ½ cups white Karo Syrup
¾ cups water
3 teaspoons baking soda
1 pound raw peanuts
3 tablespoons butter

Combine sugar, syrup, and water.
Boil mixture 2 or 3 minutes.
Add peanuts.
Cook until hard crack stage on a candy thermometer.
Remove from heat.
Add butter and baking soda.
Mix thoroughly and spread as thin and as quickly as possible on 2 large buttered cookie sheets.
Cool at room temperature.
Makes about 3 pounds of peanut brittle.

AWESOME, EASY PASTRY FOR PIE CRUST by Annette Ryan
(Marian High School-Sr. Dorothy)


(Just in time for Thanksgiving/ holiday pie baking time!!! This is an easy pie crust recipe, it comes out awesome every time!! At home I was elected to bake pies all the time since freshmen year in high school!!)

Sift together………2 cups sifted flour and 1 teaspoon salt.
Cut in finely………1/3 cup + 1 tablespoon shortening, Crisco.
Cut in until particles are like giant peas
1/3 cup + 1 tablespoon
4 to 6 tablespoons cold water………..

Sprinkle mixture with water, a tablespoon at a time…..mixing lightly
with a fork until all flour is moistened.
Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Roll out or keep in refrigerator (wrapped in waxed paper) until ready to use. Bake tarts or a single pie crust shell in a 475* oven for 8-10 minutes.

Pie crust is tender, flaky, and golden brown.
Much fat and little moisture make it tender! The method of mixing makes it flaky, correct even temperature and baking time make it golden brown. Appearance-golden brown, blistery surface, uniform attractive edges, fits in pan well. Tenderness- cuts easily with table knife, holds shape when served. Texture-flakes in layers throughout crust, crisp eating.
Flavor-pleasant bland flavor to enhance any pie filling.

DEATH BY CHOCOLATE by Annette Ryan

(I have made this a few times at campouts.)

1 box of chocolate cake mix
1 large box of instant chocolate pudding
8 Butterfinger candy bars crushed (You can use any chocolate candy bars)
32 ounce Cool Whip

Prepare cake mix.
Cool it and break into chunks.
Prepare pudding, follow directions on box.

In a large glass (see through) bowl, layer the cake, pudding, candy bars and Cool Whip, keep layering all ingredients until all is gone then top with remainder of crushed candy bars.

Many variations: Can substitute Butterfingers for Skor or Heath Bars.

Can make holes in cooling cake, fill holes with 1 cup Kahlua, crumble cake into pieces and layer with candy pieces and Cool Whip.

Great dessert for parties!!

SWISS CHEESE PASTA IN A RED PEPPER CUP by Nancy Dau

1 small onion
1c evaporated milk
½ c grated Swiss cheese
2-4 servings pre-cooked small shell pasta
2-4 red peppers (or any color)
Olive oil (opt)
Aluminum foil

Evenly cut the top off of the peppers, keeping the pepper top to work as a lid when the pepper is stuffed.

Mince the onion and grate the Swiss cheese. In a bowl, mix the pasta with the evaporated milk, onion, and cheese. Scoop the pasta mix into the peppers. Place the pepper top back on top to make a lid. Dribble a little olive oil over the peppers.

Wrap the peppers in foil and place them on the campfire cooking rack. Cook the peppers for 10-20 minutes depending on the heat of the fire.

When ready, simply remove the pepper top and enjoy! Eat right out of the pepper or cut the pepper open and mix in with the pasta.

CREAM OF CHICKEN AND RICE by Nancy Dau

1 6-oz can chicken (all white meat)
1 can Cream of Chicken soup
1 ¼ c Instant rice

In a one-quart pot, add the soup, one can of water, and the chicken. Stir to a boiling heat. Remove from heat; add the rice and stir. Season to taste. Cover and let sit for 5 minutes. Uncover, stir, and serve.

I doubled this recipe and used chicken and mushroom soups. I also added a can of drained mushrooms. I thought it needed some sort seasoning besides salt and pepper: garlic, poultry seasoning, rosemary, etc.

VEGGIE BARS by Janet Nelson

2 Packages of crescent rolls, ¾ Cup Miracle Whip, 1envelopes of hidden ranch dressing, 1 8oz.cream cheese (room temp.)Chip(very small dice) 1/4Cup green or Spanish onion,1 cup of the following, zuchine,cauliflower, mushrooms,tomatoes. ½ cup of chipped green and red peppers. 1 cup grated carrots, ¾ cup of Colby/jack cheese.

Cover bottom of jelly roll pan with the rolls and bake at 350 degrees for 8-9 min. Mix cream cheese and miracle whip and ranch dressing and spread over rolls and sprinkle with veggies and cheese and chill for about 1-2 hours.

7 LAYER SALAD by Janet Nelson

1 tablespoon vegetable oil, 3 cups shredded lettuce, 3 hard boiled eggs, ¼ teaspoon salt, 1/8 teaspoon pepper, 1 cup julienne sliced cooked ham, 1 cup julienne sliced hard salami, 1 10oz. package frozen peas thawed, 1 cup mayonnaise, 1 ½ cups uncooked small macaroni, ¼ cup sour cream, 2 teaspoons Dijon mustard, 1 cup shredded Colby or Monterey jack cheese, sprinkle of parsley.

Cook macaroni according to package directions, drain, rinse with cold water. Drizzle with oil, toss to coat. Place lettuce top with macaroni and diced eggs. Sprinkle with salt and pepper. Layer with ham, salami, and peas. Combine mayonnaise, sour cream, and mustard. Spread over top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with parsley.

Last Updated: March 17, 2007