Latest / 30 Tempting Spaghetti Meals / Santa's Sampler A Collection of over 100 Hors D'Oeuvre Recipes - Kappa Alpha Theta. St. Louis Alumnae Chapter

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Santa's Sampler A Collection of over 100 Hors D'Oeuvre Recipes - Kappa Alpha Theta. St. Louis Alumnae Chapter · 30 Tempting Spaghetti Meals

• 0:01
  Speaker 1: Section one of Santis Sampler. This is a LibriVox recording.
• 0:05
  Speaker 1: All LibriVox recordings are in the public domain. For more
• 0:08
  Speaker 1: information or to volunteer, please visit LibriVox dot org. Read
• 0:14
  Speaker 1: by Betty B. Santas Sampler a collection of over one
• 0:18
  Speaker 1: hundred or DIRV recipes by Kappa Alpha Theta Saint Louis Alumni.
• 0:23
  Speaker 1: Chapter Hot Dips and Spreads Carol's Dip. One can rotel tomatoes,
• 0:30
  Speaker 1: well drained, one pound valveda, Heat together and serve with doritos,
• 0:35
  Speaker 1: hasty hots. Four green onions, chopped fine, one half cup
• 0:39
  Speaker 1: parmesan cheese, six tablespoons mayonnaise, toast rounds or sliced French rolls.
• 0:45
  Speaker 1: Toast one side of bread rounds or roll slices. Combine
• 0:49
  Speaker 1: restive ingredients and spread mixture on untoasted side, and put
• 0:54
  Speaker 1: under broiler until just bubbly. Makes one and a half
• 0:57
  Speaker 1: to two dozen canopies. Ripe olive susans, one and one
• 1:03
  Speaker 1: half cup shredded sharp cheddar cheese, six slices bacon, fried
• 1:07
  Speaker 1: and cut in small pieces. One cup chopped ripe olives,
• 1:11
  Speaker 1: one half cup thinly sliced green onions, one half cup
• 1:15
  Speaker 1: mayonnaise just enough to moisten and bind. Spread on toast
• 1:19
  Speaker 1: and broil until bubbly, or spread on thin bread. Place
• 1:23
  Speaker 1: in three hundred degree oven until bottom is toasted, then
• 1:27
  Speaker 1: broil until bubbly. Cheesy bean dip one small package velveda,
• 1:33
  Speaker 1: one can armor chili with beans. Heat together and serve
• 1:36
  Speaker 1: with taco chips, Alki crab fondue, three eight ounce packages
• 1:42
  Speaker 1: cream cheese, softened, one half cup mayonnaise, one cup dry
• 1:47
  Speaker 1: white wine, two scant teaspoons prepared mustard, two teaspoons powdered sugar,
• 1:53
  Speaker 1: one teaspoon onion juice, one dash seasoning salt, three cans
• 1:58
  Speaker 1: crab cream. Everything except crab beat a while it will
• 2:02
  Speaker 1: still look curdled. Then add crab. Heat in double boiler
• 2:06
  Speaker 1: or freeze. Serve in fon dupot. Dip with one inch
• 2:10
  Speaker 1: cubes of French bread. Serves twelve to fifteen. Tuna fondu
• 2:16
  Speaker 1: one can tuna, one large jar of cheese with one
• 2:20
  Speaker 1: quarter cup butter, one canned diced chilis. Melt all ingredients
• 2:24
  Speaker 1: in double boiler and transfer to a fon dupot. Serve
• 2:28
  Speaker 1: with tiny pieces of French bread cut in cubes and
• 2:31
  Speaker 1: toast if desired, Spicy beef dip one pound ground beef,
• 2:37
  Speaker 1: one half cup chopped onion, one clove garlic, minced, one
• 2:41
  Speaker 1: a dounce canned tomato sauce, one quarter cup ketchup, one
• 2:45
  Speaker 1: teaspoonful oregano crushed, one teaspoon sugar, one a ounce cream cheese, soften,
• 2:52
  Speaker 1: one third cup parmesan cheese, grated, Cook beef, onion, and
• 2:56
  Speaker 1: garlic till beef is browned. Stir in next four in
• 2:59
  Speaker 1: green cover and simmer ten minutes. Remove from heat. Stir
• 3:04
  Speaker 1: in cheeses until melted. Serve warm in chafing dish. Makes
• 3:08
  Speaker 1: three cups rice is Chili dip. One pound rice is chili,
• 3:14
  Speaker 1: one pound valveda, one bunch chopped green onions, one four
• 3:18
  Speaker 1: ounce can chopped green chilies. Melt together in double boiler
• 3:22
  Speaker 1: and place in chafing dish. Serve with doritos, broccoli dip,
• 3:27
  Speaker 1: cook and drain well. One package broccoli. Heat with one
• 3:31
  Speaker 1: can mushroom soup, two tubes kraft garlic cheese, one four
• 3:36
  Speaker 1: ounce can mushrooms, one half cup minced onion, one half
• 3:40
  Speaker 1: packaged dry onion soup. Mix may day ahead and serve
• 3:44
  Speaker 1: hot in chafing dish. Use free dos, cauliflour or carrots
• 3:48
  Speaker 1: to dip. Gym's dip one pound velveda cheese, one six
• 3:53
  Speaker 1: ounce cup grated sharp cheddar cheese, one can chopped green chilies,
• 3:58
  Speaker 1: one half can evaporated milk, one tablespoon wish to she
• 4:02
  Speaker 1: shear sauce, one half stick margarine or butter. Melt all
• 4:06
  Speaker 1: ingredients in double boiler. Transfer to chafing dish. Serve with
• 4:10
  Speaker 1: frie dos and doritos, hot cheese and crab dip. One
• 4:15
  Speaker 1: seven ounce can crab meat, one ten ounce stick sharp
• 4:19
  Speaker 1: cheddar cheese, one eight ounce package sliced sharp cheddar cheese,
• 4:23
  Speaker 1: one quarter cup butter or margarine, one half cup sauturn
• 4:28
  Speaker 1: cut cheese in small pieces. Combine in a saucepan with
• 4:31
  Speaker 1: the butter and sauturn. Stir over low heat till cheese
• 4:35
  Speaker 1: is milk. Stir in the crab and heat through. Pour
• 4:39
  Speaker 1: into chafing dish. Serve with triskets or crust. Bread makes
• 4:43
  Speaker 1: three cups. Jalapeno pie. One seven ounce can jalapeno peppers,
• 4:49
  Speaker 1: one half pound sharp cheese coarsely grated, four eggs, salt
• 4:54
  Speaker 1: and red pepper to taste drain and seed. Peppers cut
• 4:58
  Speaker 1: into thin lengthwise slivers, and line bottom and sides of
• 5:01
  Speaker 1: a nine inch pie plate. Press grated cheese in plate
• 5:05
  Speaker 1: over peppers, beat eggs, adding salt and red pepper, pour
• 5:09
  Speaker 1: over cheese. Bake it three hundred and fifty degrees for
• 5:12
  Speaker 1: twenty five to thirty minutes. After removing from oven, slice
• 5:16
  Speaker 1: into small wedges, leave pie in plate and pass as
• 5:20
  Speaker 1: finger food. Hot clam dip two large packages cream cheese,
• 5:25
  Speaker 1: two cans minced clams drained a little, two tablespoons Worcestershire
• 5:30
  Speaker 1: sauce or to taste, two teaspoons lemon juice, or to
• 5:34
  Speaker 1: taste five or six green onions chopped finely, tops included,
• 5:39
  Speaker 1: parsley chopped finely, red pepper to taste. Have cream cheese
• 5:44
  Speaker 1: at room temperature. Combine all ingredients in double boiler and
• 5:48
  Speaker 1: cook until cheese is melted. This dip is served in
• 5:51
  Speaker 1: a chafing dish with melburrownes or other crackers. It is
• 5:55
  Speaker 1: better if made ahead, so the seasonings can blend. Cheese
• 5:59
  Speaker 1: fondue one clove garlic large, one six sounce emmonthale or cheese,
• 6:05
  Speaker 1: one six sounds greyere one tablespoon potato flour or cornstarch,
• 6:10
  Speaker 1: one quarter chea spoon each salt and white pepper, one
• 6:13
  Speaker 1: eights teaspoon nut make one cup good quality light dry
• 6:17
  Speaker 1: white wine, two tablespoons kershe or brandy, rub bottom and
• 6:22
  Speaker 1: sides of heavy earthenware, casserole, fondwpot or chafing dish with
• 6:26
  Speaker 1: cut garlic, tossed cheeses with potato flour or corn starch
• 6:31
  Speaker 1: and seasoning. Pour wine into pot and heat until bubbles
• 6:35
  Speaker 1: start to rise to the surface. Do not boil with
• 6:38
  Speaker 1: wooden fork or spoon. Stir constantly until cheese is melted.
• 6:42
  Speaker 1: Adest seasonings and add kershe or brandy. Serve with chunks
• 6:47
  Speaker 1: of sour dough bread, Italian bread or other crusty bread,
• 6:51
  Speaker 1: cubes of ham, cooked chicken, shrimp or crab legs, raw
• 6:56
  Speaker 1: vegetables such as carrots, zucchini, or celery sticks, chicken cheese,
• 7:01
  Speaker 1: fondue one six ounce emmonthaler cheese, one six ounce grew
• 7:06
  Speaker 1: yeer cheese, one tablespoon potato flour or corn starch, one
• 7:11
  Speaker 1: can condensed cream of chicken soup, one teaspoon pressed garlic,
• 7:16
  Speaker 1: two teaspoons curry powder one half teaspoon powdered ginger, one
• 7:21
  Speaker 1: quarter teaspoon white pepper, one half cup sour cream. Toss
• 7:26
  Speaker 1: cheese with flour or cornstarch, heat soup, garlic, in seasonings,
• 7:30
  Speaker 1: and stir to blend well. Add cheese a handful at
• 7:34
  Speaker 1: a time. When cheeses are melted, blend in sour cream,
• 7:38
  Speaker 1: adjust seasonings, reduce heat. Serve with crackers or chips, crab melba.
• 7:44
  Speaker 1: Four tablespoons butter, one third cup flour, two cups half
• 7:48
  Speaker 1: in half, two tablespoons tomato paste or ketchup, one half
• 7:52
  Speaker 1: cup grated sharp cheddar or grew yar cheese one one
• 7:56
  Speaker 1: half teaspoons paprika, one half teaspoon garlic powder, one eighth
• 8:00
  Speaker 1: teaspoon cayenne pepper, one tablespoon lemon juice, one quarter pound
• 8:05
  Speaker 1: mushrooms finely minced, one quarter cup finely minced green onions
• 8:10
  Speaker 1: and tops, two tablespoons butter, twelve ounces each flaked crab,
• 8:15
  Speaker 1: lobster or shrimp, three tablespoons minced pimento, two tablespoons dry sherry.
• 8:21
  Speaker 1: Melt butter until bubbly, Sprinkle with flour, cook and stir
• 8:25
  Speaker 1: three minutes. Gradually, add half in half, cook and stir
• 8:29
  Speaker 1: until smooth and thickened. Add tomato paste, cheese, seasonings, and
• 8:33
  Speaker 1: lemon juice. Cook and stir to melt cheese. Saute mushrooms
• 8:37
  Speaker 1: and onions in butter five minutes and add to cream
• 8:40
  Speaker 1: sauce with fork. Stir in crab and lobster or shrimp
• 8:44
  Speaker 1: and pimento. Reheat without boiling. Add sherry and adjust seasonings.
• 8:49
  Speaker 1: Transfer to chafing dish. Serve with water, crackers or melburrounds.
• 8:54
  Speaker 1: Serves fifty hot chip beef dip, one third cup chopped
• 8:59
  Speaker 1: green pepper, one quarter cup chopped green onion, one jar
• 9:03
  Speaker 1: dried beef cut fine, one a ounce cream cheese, one
• 9:07
  Speaker 1: cup sour cream, one quarter cup chopped pecans. Mix all
• 9:12
  Speaker 1: ingredients except pecans. Put in baking dish with nuts on top.
• 9:16
  Speaker 1: Bake twenty minutes at three hundred and fifty degrees. Serve
• 9:20
  Speaker 1: hot with triusket crackers, cheese, crab fondu, one a ounce
• 9:26
  Speaker 1: cream cheese, one a ounce American processed sharp cheese, one
• 9:30
  Speaker 1: quarter teaspoon cayenne pepper, one quarter chees spoon garlic salt,
• 9:35
  Speaker 1: one half teaspoon Worcester shear sauce one half cup half
• 9:38
  Speaker 1: and half one can King crab milk, cheeses in top
• 9:42
  Speaker 1: of double boiler and add remaining ingredients. Serve in fondue
• 9:47
  Speaker 1: pot with the sordid crackers, cheddar, chipped beef dip, one
• 9:52
  Speaker 1: quarter cup chopped onions, one half cup milk, one half
• 9:55
  Speaker 1: cup grated cheddar cheese, one jar chipped beef chopped, one
• 10:00
  Speaker 1: eight ounce packaged cream cheese, one glass old English cheese,
• 10:04
  Speaker 1: one three ounce jar mushrooms, two tablespoons parsley, two tablespoons
• 10:09
  Speaker 1: chopped memento saute onions, and one half tablespoon butter. Stir
• 10:14
  Speaker 1: and milk, Add cheeses and stir until melted. Add remaining
• 10:18
  Speaker 1: ingredients and serve hot with crackers or parti rye. End
• 10:24
  Speaker 1: of section.
• 10:25
  Speaker 2: One, Section two of Santa Sampler. This is a liprivox recording.
• 10:36
  Speaker 2: All liprivox recordings are in the public domain. For more
• 10:40
  Speaker 2: information or to volunteer, please visit liprivos dot org. Read
• 10:46
  Speaker 2: by Kirty. Santa Sampler a collection of over one hundred
• 10:51
  Speaker 2: all jar recipes by Kappa Alpha Tita Saint Louis Alumnae.
• 10:57
  Speaker 2: Chapter Hot Titpits Mushroom appetizer one pound mushrooms fresh, one
• 11:05
  Speaker 2: pound rices mild pork sausage. Clean mushrooms and remove stems.
• 11:11
  Speaker 2: Fill mushrooms with mixture bait at three hundred and twenty
• 11:14
  Speaker 2: five degrees for twenty five minutes. Stuffed mushrooms, wash, drain,
• 11:21
  Speaker 2: remove and save stems from twenty four medium sized mushrooms.
• 11:26
  Speaker 2: Combine and stuff mushrooms with a quarter cup finely chopped onions,
• 11:31
  Speaker 2: half a cup grated parmesan cheese, one teaspoon salt, half
• 11:36
  Speaker 2: a teaspoon pepper, half a tea spoon paprika, one teaspoon
• 11:40
  Speaker 2: olive oil, all finely chopped mushroom stems. Place stuffed mushrooms
• 11:46
  Speaker 2: in baking pan with two tablespoons olive oil. Bake fifteen
• 11:51
  Speaker 2: minutes at three hundred and fifty degrees or three hundred
• 11:54
  Speaker 2: and seventy five degrees. May be served on buttered toast
• 11:58
  Speaker 2: rounds or with cocktail pit crab stuffed mushrooms. Three dozen
• 12:05
  Speaker 2: whole large mushrooms two seven and a half ounce can scrab, drained,
• 12:11
  Speaker 2: one tablespoon parsley, one teaspoon capers, a quarter teaspoon dry mustard,
• 12:18
  Speaker 2: half a cup mayonnaise. Combine all ingredients and place in
• 12:22
  Speaker 2: mushroom caps that have been cleaned, drained, and stems removed.
• 12:27
  Speaker 2: Bake at three hundred and fifty degrees for eight minutes.
• 12:32
  Speaker 2: Cheese crisps two cups grated sharp cheddar cheese, two sticks
• 12:38
  Speaker 2: softened butter, two cups flour, two cups rice crispies, cream butter.
• 12:45
  Speaker 2: Mix with cheese until blended. Add flour. Mix well and
• 12:50
  Speaker 2: add cereal. Shape into balls and place on ungreased cookie sheet.
• 12:57
  Speaker 2: Flatten with fork. Bake for ten minutes at three hundred
• 13:01
  Speaker 2: and seventy five degrees. Sprinkle with salt while hot cheese
• 13:07
  Speaker 2: squares one and a half loaf pepperriche farm thin sliced bread,
• 13:13
  Speaker 2: two jars kraft old English cheese, spread three fourth teaspoon
• 13:18
  Speaker 2: dill weed, three fourth teaspoon wooster to share, sauce, half
• 13:23
  Speaker 2: teaspoon tabasco, half teaspoon onion powder, half a teaspoon boumond seasoning,
• 13:31
  Speaker 2: one dash cayenne pepper, one stick butter, softened. Cut off
• 13:37
  Speaker 2: crusts of twenty seven slices, Cream ingredients until smooth. Spread
• 13:43
  Speaker 2: three slices with mixture. Stack the three slices, then spread
• 13:47
  Speaker 2: the mixture on sides. Cut into nine squares. Repeat procedure
• 13:53
  Speaker 2: with other slices. Bake at three hundred and fifty degrees
• 13:57
  Speaker 2: for fifteen to twenty minutes, be frozen and baked as needed.
• 14:03
  Speaker 2: Bacon roll ups one loaf cracked wheat or whole wheat bread,
• 14:10
  Speaker 2: one eight ounce package cream cheese, one pound bacon, cut,
• 14:15
  Speaker 2: crusts off, three slices of bread. Spread bread slices with
• 14:21
  Speaker 2: softened cream cheese, Roll bread, slice and cut into three pieces.
• 14:27
  Speaker 2: Roll each piece in one third or half a strip
• 14:30
  Speaker 2: of bacon. Two pick together. Bake at least twenty five
• 14:35
  Speaker 2: minutes at three hundred and fifty degrees. Can freeze baked
• 14:39
  Speaker 2: or unbaked. If baked, taw and reheat before serving. Hot
• 14:46
  Speaker 2: pork and bacon appetizer one pound ground pork, half a
• 14:53
  Speaker 2: cup shredded cheddar cheese, a quarter cup fine corn flake crumbs,
• 14:59
  Speaker 2: a quarter cup chopped onion, a quarter cup stuffed olives,
• 15:05
  Speaker 2: a quarter cup chopped water, chestnuts, one egg, one teaspoon salt,
• 15:11
  Speaker 2: a quarter teaspoon pepper, eight to twelve slices of bacon.
• 15:16
  Speaker 2: Combine everything but bacon, shape into about forty to fifty
• 15:21
  Speaker 2: small rolls about one and a half inch long, or
• 15:25
  Speaker 2: fewer rolls of two and a half inch long cut bacon,
• 15:28
  Speaker 2: slice in halves or thirds. Wrap each pok roll with
• 15:34
  Speaker 2: a piece of bacon, secure with a toothpick. Bake at
• 15:39
  Speaker 2: four hundred degrees for twenty minutes. Put in chaffing dish.
• 15:45
  Speaker 2: Can garnish with pineapple chunks, green pepper, and Maraschino cherries
• 15:49
  Speaker 2: if desired. Can freeze raw or cooked. If frozen cooked,
• 15:55
  Speaker 2: just reheat pineapple meat balls. Half a cup milk, two
• 16:03
  Speaker 2: slice spread crumbled, two pounds ground round, one egg beaten,
• 16:09
  Speaker 2: two teaspoons seasoned salt, pepper and garlic powder, one tablespoon sherry.
• 16:17
  Speaker 2: Mix all of the above well and shape into one
• 16:20
  Speaker 2: and a half inch meat balls. Brown the meat balls
• 16:23
  Speaker 2: in two tablespoons oil sauce, one can booleon, one can
• 16:30
  Speaker 2: pineapple tidpits in heavy syrup. Do not drain. If unable
• 16:36
  Speaker 2: to find tidpits, use a one pound four ounce scan
• 16:40
  Speaker 2: of pineapple and cut the chunks in thirds. Half a
• 16:45
  Speaker 2: cup chopped green pepper, a quarter cup wine vinegar, half
• 16:50
  Speaker 2: a cup sugar, two tablespoons soy sauce, half a teaspoon salt,
• 16:56
  Speaker 2: one teaspoon accent, two tablespoons corn starch. Mix all the
• 17:01
  Speaker 2: above ingredients except the corn starch. Moisten the two tibberspoons
• 17:06
  Speaker 2: cornstarch in a little water and add sauce. Arrange the
• 17:11
  Speaker 2: meatballs in a large baking dish and pour the sauce
• 17:14
  Speaker 2: on top. Bake for forty five minutes in three hundred
• 17:19
  Speaker 2: degree oven. To serve. Transfer the meatballs and sauce into
• 17:23
  Speaker 2: a chaffing dish so that they will stay warm. Spinach
• 17:29
  Speaker 2: balls two packages chopped spinach, cooked, drained well, two cups
• 17:35
  Speaker 2: seasoned bread stuffing, one cup parmesan cheese, three fourth cup
• 17:41
  Speaker 2: soft butter, six eggs beaten, salt and pepper to taste.
• 17:47
  Speaker 2: Mix well, shape into bite sized balls. Bake on cookie
• 17:51
  Speaker 2: sheet at three hundred and fifty degree oven for ten
• 17:55
  Speaker 2: to twelve minutes. May be frozen and reheated baby rubens.
• 18:02
  Speaker 2: One loaf cocktail rye bread. Spread each piece with thousand
• 18:07
  Speaker 2: Island dressing or mayonnaise, seasoned with horseradish for variation. Cover
• 18:13
  Speaker 2: with thin slice of corned beef, about one scant tea
• 18:19
  Speaker 2: sour kraut, and small square of Swiss cheese. Bake at
• 18:24
  Speaker 2: three hundred and fifty degrees until cheese melts and canapes
• 18:28
  Speaker 2: are hot. Muffin CANape six green onions sliced thinly using
• 18:36
  Speaker 2: some chops, one and a half cup grated cheddar cheese,
• 18:41
  Speaker 2: one and a half cup mayonnaise. Three English muffins, split quartered,
• 18:48
  Speaker 2: Mix first three ingredients, spread on muffins and broil until brown.
• 18:54
  Speaker 2: Makes twenty four crab rangoon fifty worn to skins, two
• 19:01
  Speaker 2: eight ounce cream cheese, two cans crab six and a
• 19:05
  Speaker 2: half ounce, two tablespoons a one sauce, one tablespoon garlic powder,
• 19:12
  Speaker 2: two egg yolks. Mix together all ingredients except skins and
• 19:17
  Speaker 2: egg yolks. Take a tablespoon off mixture and place a
• 19:21
  Speaker 2: center of worn ton skin. Brush egg yolk on corners
• 19:25
  Speaker 2: of skins, pull corners together and twist clothes. Fry in
• 19:29
  Speaker 2: deep hot fat until golden brown. Serve with hot mustard
• 19:34
  Speaker 2: sauce and sweet sour sauce. Stuffed mushrooms twelve large mushrooms.
• 19:42
  Speaker 2: Three tablespoons melted butter, half a teaspoon salt, half a
• 19:47
  Speaker 2: teaspoon pepper, two tablespoons minced green onions, half a tablespoon flour,
• 19:55
  Speaker 2: two tablespoon butter, half a cup heavy cream, three tablespoons
• 20:01
  Speaker 2: fresh minced parsley, half a cup grated Swiss cheese. Remove
• 20:07
  Speaker 2: mushroom stems and reserve. Wash and dry the caps. Brush
• 20:12
  Speaker 2: with melted butter and arrange in shallow dish. Season lightly
• 20:17
  Speaker 2: with salt and pepper. Wash and dry stems and mince.
• 20:22
  Speaker 2: Saute with green onions in butter for four to five minutes.
• 20:26
  Speaker 2: Lower heat. Add flour and stir for one minute. Stir
• 20:31
  Speaker 2: in cream and simmer for a minute or two until thickened.
• 20:35
  Speaker 2: Stir in parsley and seasonings. Fill the mushroom caps with mixture.
• 20:41
  Speaker 2: Top each with tablespoon of cheese and a drop of
• 20:44
  Speaker 2: melted buttom Set aside until ready to cook. Bake in
• 20:49
  Speaker 2: upper one third of owon for fifteen minutes at three
• 20:52
  Speaker 2: hundred and seventy five degrees. The stuffing should be brown
• 20:56
  Speaker 2: on top. Artichok appetizer half a cup chopped onion, half
• 21:05
  Speaker 2: a cup water, four eggs, a quarter cup fine dry
• 21:10
  Speaker 2: bread crumbs, half a teaspoon salt, one eighth teaspoon crushed
• 21:16
  Speaker 2: dry oregano, two to three drops hot pepper sauce, two
• 21:22
  Speaker 2: cups shredded cheddar cheese, two cans marinated artichoke hearts, drained
• 21:28
  Speaker 2: and finely chopped one ate teaspoon pepper, Cook onion in
• 21:34
  Speaker 2: water for about five minutes. Combine eggs, bread crumbs, salt, pepper,
• 21:41
  Speaker 2: oregano and hot pepper sauce. Stir in onion, cheese and artichokes.
• 21:48
  Speaker 2: Spread increased eleven by seven and a half pan. Bake
• 21:53
  Speaker 2: at three hundred and fifty degrees for seventeen to eighteen minutes.
• 21:57
  Speaker 2: Cut into one inch squares are hot or cold. Rumakie,
• 22:05
  Speaker 2: half a pound chicken livers, one eight ounce scanned water,
• 22:09
  Speaker 2: chestnuts sliced, three green onions, eight slices bacon cut in half,
• 22:17
  Speaker 2: half a cup soy sauce, a quarter teaspoon ginger, a
• 22:22
  Speaker 2: quarter teaspoon curry powder. Cut onions into one inch pieces.
• 22:27
  Speaker 2: Roll a piece of onion, a slice of water, chestnut,
• 22:31
  Speaker 2: and chicken liver in a piece of bacon, fastened with toothpick.
• 22:36
  Speaker 2: Marinate at least one hour in mixture of rest of
• 22:39
  Speaker 2: the ingredients. Bake uncovered on a rack in shallow pan
• 22:44
  Speaker 2: at four hundred degrees for fifteen to twenty minutes, or
• 22:48
  Speaker 2: until bacon is crisp. Makes sixteen spicy sausage balls. One
• 22:56
  Speaker 2: pound lean pork sausage, mashed, one egg, well beaten one
• 23:02
  Speaker 2: third fine dry breadcrumbs, two teaspoons curry powder, a quarter
• 23:09
  Speaker 2: teaspoon chili powder. Mix only above ingredients and shape in
• 23:14
  Speaker 2: three fourth inch balls, brown on all sides and drained
• 23:19
  Speaker 2: well on paper. One eight ounced tomato sauce, three tablespoons
• 23:25
  Speaker 2: cats up, one tablespoon soyer sauce, one tablespoon worcestachhare sauce.
• 23:32
  Speaker 2: Combine in saucepan and add sausage balls. Simmer covered for
• 23:37
  Speaker 2: fifteen minutes. If used as an appetizer, remove cover and
• 23:42
  Speaker 2: simmer longer to thickened. Sauce can be used as a
• 23:46
  Speaker 2: main dish, served over rice Aloha. Marinated chicken wings. Prepare
• 23:53
  Speaker 2: one day in advance. Separate one package chicken wings, discard tips,
• 24:01
  Speaker 2: marinate the following half a cup vinegar, half a cup
• 24:05
  Speaker 2: dark caro syrup, half a cup soy sauce, a quarter
• 24:10
  Speaker 2: cup dark molasses. Drain and reserved marinade. Bake in three
• 24:16
  Speaker 2: hundred degree oven for three fourth hour covered dish. Return
• 24:21
  Speaker 2: to marinate and serve in chaffing dish. Sausage cheese balls
• 24:28
  Speaker 2: one pound lean ground sausage, one pound shredded cheddar cheese,
• 24:35
  Speaker 2: three cups bisquick let sausage reach room temperature. Mix all
• 24:41
  Speaker 2: ingredients and form into balls. Bake at three hundred and
• 24:45
  Speaker 2: fifty degrees until brown makes a hundred may be frozen
• 24:50
  Speaker 2: and reheated. Pompanicle monster triangles one eight ounce package monster cheese,
• 25:00
  Speaker 2: four slices of pumpernickel, a half medium onion, cut slices
• 25:06
  Speaker 2: of cheese in halves, Place two halves on each of
• 25:11
  Speaker 2: four bread slices. Cut onion into slices, and place sliced
• 25:16
  Speaker 2: onion rings on top. Broil three to five minutes cut
• 25:20
  Speaker 2: into triangles. Makes sixteen fried mushrooms. One pound fresh mushrooms
• 25:31
  Speaker 2: one third cup flour, a quarter cup dry bread crumbs,
• 25:37
  Speaker 2: one and a half teaspoon salt, a quarter teaspoon ground
• 25:42
  Speaker 2: black pepper, one egg, slightly beaten, rinse, pat dry and
• 25:49
  Speaker 2: trim stems of mushrooms set aside. Combine flour, bread crumbs, salt,
• 25:55
  Speaker 2: and pepper. Dip mushrooms in egg, then quote with flour mixture.
• 26:01
  Speaker 2: Fry in skillet in one fourth cup salad oil until
• 26:05
  Speaker 2: golden drained to freeze. Cool fried mushrooms completely wrapped for freezing.
• 26:13
  Speaker 2: Freeze up to three weeks to re heat. Play frozen
• 26:17
  Speaker 2: mushrooms in pan and place in five hundred degree oven
• 26:22
  Speaker 2: for eight minutes. Toasted cheese rounds one third cup parmesan cheese, grated,
• 26:31
  Speaker 2: three fourth cup mayonnaise, half a cup chopped onion, tash
• 26:36
  Speaker 2: woos to share, salt and pepper to taste. One loaf
• 26:40
  Speaker 2: party rye. Combine all ingredients and mix well. Spread on
• 26:46
  Speaker 2: bread and broil until puffy artichoke bubbles. Sixteen slices party
• 26:53
  Speaker 2: rye bread, one can or fourteen ounce artichoke hearts drained,
• 27:01
  Speaker 2: one egg white, two tablespoons mayonnaise, two tablespoons grated parmesan,
• 27:07
  Speaker 2: one tablespoon shredded cheddar cheese, one dash cayenne, one dash paprika.
• 27:14
  Speaker 2: Cut artichoke hearts in half. Place one half cut side
• 27:19
  Speaker 2: down on each bread slice. Beat egg white until stiff.
• 27:25
  Speaker 2: Fold in remaining ingredients except paprika. Chop each artichoke half
• 27:30
  Speaker 2: with about one and a half teaspoon egg white mixture.
• 27:34
  Speaker 2: Sprinkle with paprika. Bake at four hundred degrees for ten
• 27:39
  Speaker 2: to fifteen minutes. Artichoke cheese, frittata omelet, four eggs, one
• 27:48
  Speaker 2: dozen crumbled soda crackers, half a pound grated cheddar cheese,
• 27:54
  Speaker 2: two jars of six ounce marinated artichoke hearts, chopped and drained,
• 28:01
  Speaker 2: reserving two tablespoons artichoke oil. Three green onions chopped, one
• 28:07
  Speaker 2: clove garlic, half a cup chopped fresh parsley, salt and
• 28:13
  Speaker 2: pepper to taste. Fry onion and whole garlic in reserved oil.
• 28:19
  Speaker 2: Remove garlic and take pan of heat. Cool the onions.
• 28:24
  Speaker 2: Beat eggs slightly in a large bowl and add each
• 28:27
  Speaker 2: remaining ingredient one at a time with the fork. Add
• 28:31
  Speaker 2: artichokes to the mixture, Stir and pour into well greased
• 28:36
  Speaker 2: eight by eight pan or nine inch round pan. Bake
• 28:40
  Speaker 2: thirty five to forty minutes at three hundred and twenty
• 28:43
  Speaker 2: five degrees. Serve hot or cold. End of section two.
• 28:50
  Speaker 1: Section three of Santas Sampler. This is a LibriVox recording.
• 28:55
  Speaker 1: All LibriVox recordings are in the public domain. For more
• 28:59
  Speaker 1: information or to volunteer, please visit LibriVox dot org. Red
• 29:04
  Speaker 1: by Betty B. Santa's Sampler a collection of over one
• 29:08
  Speaker 1: hundred ar DIRV recipes by Kappa Alpha Theta Saint Louis
• 29:13
  Speaker 1: Alumni Chapter. Cold Dips and Spreads a meal in itself.
• 29:19
  Speaker 1: One cup cream cottage cheese, one half cup blue cheese mashed,
• 29:24
  Speaker 1: one hard boiled egg thinly sliced, one small green onion,
• 29:28
  Speaker 1: thinly sliced. One quarter cup sweet pickle relish two tablespoons
• 29:33
  Speaker 1: creamy fringe dressing, mixing glass bowl, cover and refrigerate overnight.
• 29:39
  Speaker 1: Serve cold with crackers. Swiss cheese spread one third cup mayonnaise,
• 29:45
  Speaker 1: one tablespoon white wine, one half teaspoon lemon juice, one
• 29:49
  Speaker 1: quarter teaspoon prepared mustard, one dash each garlic, powder, salt, pepper, nut.
• 29:55
  Speaker 1: Make two cups finely shredded Swiss cheese. Combine all ingredients
• 30:00
  Speaker 1: and chill. Garnish with nuts. Cheddar beer spread, one half
• 30:05
  Speaker 1: pound mild cheddar cheese grated, one half clove of garlic crushed,
• 30:10
  Speaker 1: one dash cayenne, one tablespoon worcester she bear sauce, one
• 30:14
  Speaker 1: half teaspoon dry mustard, one half cup beer. Combine all
• 30:18
  Speaker 1: ingredients and mix until smooth. Fill croc and seal with paraffin.
• 30:23
  Speaker 1: Refrigerate several weeks. Makes one and one half cups crab
• 30:28
  Speaker 1: and cream cheese, one eight ounce cream cheese, one bottle
• 30:32
  Speaker 1: cocktail sauce, sea pass if possible, one can crab meat,
• 30:37
  Speaker 1: drained and boned. Layer above ingredients. Serve with Melbourn rounds
• 30:42
  Speaker 1: or sesame crackers, Dilly dip two thirds cup mayonnaise, two
• 30:47
  Speaker 1: thirds cup sour cream, one tablespoon dried green onions, one
• 30:52
  Speaker 1: tablespoon dried parsley, one teaspoon dill wheed, one teaspoon accent,
• 30:57
  Speaker 1: one tablespoon parsley. Refrigerate for twenty four hours. Serve with
• 31:02
  Speaker 1: vegetables Roca dip, four vegetables, one eight ounce cream cheese,
• 31:08
  Speaker 1: one jar Roca cheese, two ounces Roka cheese crumbled, one
• 31:13
  Speaker 1: tablespoon worcestershire sauce, one dashed to basco, one cup finely
• 31:18
  Speaker 1: chopped watercress, four green onions chopped, one quarter teaspoon garlic powder,
• 31:24
  Speaker 1: two tablespoons mayonnaise, one teaspoon curry powder, one teaspoon bo mooned,
• 31:30
  Speaker 1: one cup sour cream, one tablespoon onion plates. Mix all
• 31:35
  Speaker 1: ingredients in mixer. Serve with raw vegetables. Bloody Marry dip
• 31:42
  Speaker 1: one cup sour cream, one cup mayonnaise, two envelopes Bloody
• 31:46
  Speaker 1: Marry mix, one quarter teaspoon salt, two tablespoons green onions, minced,
• 31:52
  Speaker 1: mix and chill over night dip vegetables or crackers. Soy
• 31:57
  Speaker 1: sauce dip one cup mayonnaise, two tablespoons dehydrated onions, two
• 32:02
  Speaker 1: tablespoons milk, one teaspoon ginger, one teaspoon vinegar, one teaspoon
• 32:08
  Speaker 1: soy sauce. Combine and use for vegetable dip. Centurion vegetable
• 32:14
  Speaker 1: dip one bottle, Wilson's b V gravy base, one pint mayonnaise,
• 32:20
  Speaker 1: two eight ounce cream cheese, one tablespoon grated onion, one teaspoon,
• 32:25
  Speaker 1: wish to shar sauce be together with mixer. All ingredients
• 32:29
  Speaker 1: except mayonnaise, fold in mayonnaise with spoon, Serve with raw vegetables.
• 32:35
  Speaker 1: Wilson's bv I Vegetable dip one pint Helman's mayonnaise, two
• 32:41
  Speaker 1: eight ounce cream cheese, two ounces blue cheese, two ounces
• 32:45
  Speaker 1: BVI gravy base, one teaspoon, wish to shar sauce, one
• 32:50
  Speaker 1: minced green onion. Be together with mixer. All ingredients except mayonnaise,
• 32:55
  Speaker 1: fold in mayonnaise with spoon, Serve with raw vegetables. Shrimp
• 33:00
  Speaker 1: or crab mold two canned shrimp or crab, one canned
• 33:04
  Speaker 1: tomato soup. One a Down's cream cheese, one tablespoon gelatin,
• 33:09
  Speaker 1: one quarter cup cold water, one cup celery, one half
• 33:13
  Speaker 1: cup onion chopped, three quarter cup Helman's mayonnaise. Dissolve gelatin
• 33:18
  Speaker 1: in cold water, heat to boiling. Add soup little at
• 33:22
  Speaker 1: a time, mixed cheese little at a time. Add rust
• 33:25
  Speaker 1: of ingredients. Pour into a greased fish shaped mold hamball.
• 33:31
  Speaker 1: One a Down's cream cheese, one large underwood deviled ham,
• 33:35
  Speaker 1: three tablespoons chopped onion, one half cup chopped Pomento stuffed olives,
• 33:40
  Speaker 1: two tablespoons wish to share sauce, one four ounce grated
• 33:45
  Speaker 1: sharp cheddar cheese, two tablespoons mayonnaise. Mix all together and
• 33:50
  Speaker 1: chill until firm, Form into ball and roll in pecans.
• 33:54
  Speaker 1: You can make this at least three days in advance.
• 33:58
  Speaker 1: Clam dip one a down ounce cream cheese, one half
• 34:01
  Speaker 1: cup sour cream, two tablespoons mayonnaise, two tablespoons dill, one
• 34:07
  Speaker 1: tablespoon garlic salt, one seven ounce can mixed clams, two
• 34:12
  Speaker 1: tablespoons minced onion. Mix together all ingredients except clams, folding
• 34:17
  Speaker 1: clams and refrigerate twenty four hours. Grate with king sized frits,
• 34:23
  Speaker 1: peanut butter potee, one half cup chopped fresh mushrooms, two
• 34:28
  Speaker 1: tablespoons butter, two tablespoons lemon juice, one eight ounce cream cheese, softened,
• 34:34
  Speaker 1: two tablespoons creamy peanut butter, two slices bacon, crisp and crumbled,
• 34:39
  Speaker 1: three green onions finely chopped. Cook mushrooms in butter for
• 34:44
  Speaker 1: five minutes, Stir in lemon juice. Remove from heat. Beat
• 34:48
  Speaker 1: cream cheese and peanut butter until fluffy. Stir in mushrooms
• 34:52
  Speaker 1: and cover. Refrigerate at least one hour. Shape into ball
• 34:56
  Speaker 1: and roll in bacon and onions. Cover and refriger rate
• 35:00
  Speaker 1: until serving time. Serve with crackers. Spinach appetizer one package
• 35:06
  Speaker 1: frozen chopped spinach, thawed and drained. One a downs cream cheese,
• 35:11
  Speaker 1: one half teaspoon bomoned, one half teaspoon salt, one half
• 35:16
  Speaker 1: cup chopped fresh parsley, one quarter cup chopped green onion
• 35:20
  Speaker 1: tops one teaspoon dill weed. Mix everything together and serve
• 35:25
  Speaker 1: on parti rye blue cheese spread one cup American blue cheese,
• 35:30
  Speaker 1: one cup cream cheese, two teaspoons minced onion, one half
• 35:35
  Speaker 1: cup sour cream, two tablespoons white wine, pinch garlic, four
• 35:40
  Speaker 1: strips crisp bacon crushed. Mix all ingredients and chill. Serve
• 35:45
  Speaker 1: on crackers. Clamball two a downs cream cheese, two green
• 35:51
  Speaker 1: onions minced, one dash Worcester shere sauce, one dash lemon pepper,
• 35:56
  Speaker 1: one can minced clams drained. Combine all ingredients, shape in
• 36:01
  Speaker 1: ball and roll in shelled sunflower seeds. Serve with sesame crackers.
• 36:07
  Speaker 1: Scrumptious shrimp spread one half cup chili sauce, three tablespoons
• 36:12
  Speaker 1: tomato paste, two tablespoons dill pickle liquid, one tablespoon lemon juice,
• 36:18
  Speaker 1: one tablespoon horseradish, one half cupped chopped dill pickle, one
• 36:23
  Speaker 1: seven ounce can chopped shrimp, one eight ounce cream cheese,
• 36:28
  Speaker 1: beef cream cheese, add remaining ingredients. Serve on crackers. Man's
• 36:33
  Speaker 1: Field dip. Two cans crab meat drained very dry, one
• 36:38
  Speaker 1: half head raw cauliflower, one quarter cup mayonnaise or enough
• 36:43
  Speaker 1: to moisten, one teaspoon curry, powder, wash and dry cauliflower
• 36:47
  Speaker 1: and chop fine in blender. Mix all ingredients for a
• 36:51
  Speaker 1: hotter taste. Add some chili sauce if desired. Crab divine
• 36:57
  Speaker 1: two cans crab meat seven and one half ounce three
• 37:01
  Speaker 1: eight ounce cream cheese softened, six tablespoon mayonnaise, one quarter
• 37:06
  Speaker 1: teaspoon curry powder, one quarter teaspoon salt, two tablespoons lemon juice,
• 37:12
  Speaker 1: one teaspoon Worcester share sauce, one three ounce lemon jello,
• 37:16
  Speaker 1: two tablespoons cold water. Soften jellow in cold water and heat.
• 37:21
  Speaker 1: Mix together all other ingredients and pack in greased mold.
• 37:26
  Speaker 1: Serve with crackers, camum beer cheese ball, two a ounce
• 37:31
  Speaker 1: cream cheese soften, one bunch green onion tops, one jar
• 37:35
  Speaker 1: old English cheese, one jar roca, one half round of
• 37:39
  Speaker 1: cannumber cheese. Make at least three days in advance, Mix
• 37:44
  Speaker 1: all together and roll in pecans. Serve at room temperature.
• 37:48
  Speaker 1: Krout spread. One large can sour kraut, finely chopped and
• 37:53
  Speaker 1: well drained. One half cup onion, finely chopped, one half
• 37:57
  Speaker 1: cup green pepper, finely chopped, one half cup sugar, one
• 38:01
  Speaker 1: half cup oil. Combine ingredients and chill at least twelve hours.
• 38:06
  Speaker 1: Good on trisct ABC dip, one third cup toasted almonds,
• 38:12
  Speaker 1: three quarter cup mayonnaise, twelve ounces grated sharp cheddar cheese
• 38:17
  Speaker 1: three strips cooked bacon crumble, one tablespoon finely minced onion,
• 38:22
  Speaker 1: one quarter cheese, spoon salt. Mix together all ingredients and
• 38:26
  Speaker 1: serve on wheat. Crackers can be made three days in advance.
• 38:31
  Speaker 1: Tuna chutney dip one eight ounce cream cheese, one quarter
• 38:36
  Speaker 1: cup mayonnaise, two tablespoons prepared mustard, one quarter cheespoon cayenne,
• 38:42
  Speaker 1: two seven ounce cans tuna, one quarter cup chutney. Mix
• 38:46
  Speaker 1: all ingredients together and serve with crackers. Mexican pepper dip
• 38:52
  Speaker 1: two large tomatoes, peeled and chopped, four chopped green onions,
• 38:56
  Speaker 1: one small can chopped green chilies, elp pa, one small
• 39:01
  Speaker 1: can chopped ripe olives, three tablespoons olive oil, four teaspoons vinegar,
• 39:07
  Speaker 1: one teaspoon garlic salt. Mix all ingredients together and chill.
• 39:12
  Speaker 1: Serve with tortilla chips. Curry vegetable dip one cup mayonnaise,
• 39:18
  Speaker 1: one teaspoon curry powder, one teaspoon garlic salt, one teaspoon
• 39:22
  Speaker 1: onion powder, one teaspoon horseradish optional, one teaspoon terragon vinegar.
• 39:29
  Speaker 1: Combine all ingredients and serve with raw vegetables. Spinach dip
• 39:34
  Speaker 1: for vegetables. One package frozen chopped spinach, two cups mayonnaise,
• 39:39
  Speaker 1: one cup green onions, about two bunches, one teaspoon each
• 39:44
  Speaker 1: salt and pepper. Do not cook spinach, thaw and thoroughly
• 39:48
  Speaker 1: squeeze moisture out before mixing with rest of ingredients. Serve
• 39:52
  Speaker 1: with raw vegetables, an chovi cheese dip, one a downce,
• 39:57
  Speaker 1: cream cheese softened, two tables spoons chopped green olives, one
• 40:02
  Speaker 1: tablespoon anchovy paste, one tablespoon snipped green onion tops, one
• 40:07
  Speaker 1: tablespoon milk, one teaspoon lemon juice, one half teaspoon worcestershar sauce.
• 40:13
  Speaker 1: Combine all ingredients and beat until light and fluffy. Chill
• 40:17
  Speaker 1: twenty four hours. Serve with crackers or vegetables. Curry ball
• 40:22
  Speaker 1: with chutney and almonds. Two eight ounce cream cheese, softened,
• 40:27
  Speaker 1: two tablespoons curry powder or more to taste. One four
• 40:31
  Speaker 1: ounce package sliced almonds, four tablespoons butter, one bottle curry
• 40:36
  Speaker 1: sauce or chutney sauce. Mix together cream cheese and curry.
• 40:40
  Speaker 1: Set in refrigerator. When cool, form into a log. Meanwhile,
• 40:45
  Speaker 1: brown almonds in butter. And drain on paper towel. When
• 40:48
  Speaker 1: ball is cool, roll in almonds and refrigerate just before
• 40:53
  Speaker 1: serving poor bottle of chutney or curry sauce over ball.
• 40:57
  Speaker 1: Serve with sesame crackers, chutney over cheese one a down
• 41:02
  Speaker 1: shredded cheddar cheese, one a dounce cream cheese, two tablespoon sherry,
• 41:08
  Speaker 1: one teaspoon curry powder. Mix all ingredients together and place
• 41:12
  Speaker 1: in pie plate at last minute. Spread on one large
• 41:16
  Speaker 1: jar of chutney, Add chopped green onions on top. Serve
• 41:20
  Speaker 1: with triscuts, tuna patte, one a downce cream cheese, two
• 41:25
  Speaker 1: tablespoons chili salt, two tablespoon snipped parsley, one teaspoon instant
• 41:31
  Speaker 1: minced onion, one half teaspoon bottled hot pepper sauce. Two
• 41:36
  Speaker 1: six and one half ounce cans tuna drained, Blend first
• 41:40
  Speaker 1: five ingredients, gradually, stir in tuna, beat until blended. Pack
• 41:45
  Speaker 1: in four cup mold, Chill thoroughly unmoled, and serve with crackers.
• 41:52
  Speaker 1: End of section three, Section four More of Santa's sampler.
• 42:02
  Speaker 1: This is a LibriVox recording. All LibriVox recordings are in
• 42:05
  Speaker 1: the public domain. For more information or to volunteer. Please
• 42:10
  Speaker 1: visit LibriVox dot org. Read by Betty B. Santa Sampler,
• 42:15
  Speaker 1: a collection of over one hundred or derv recipes by
• 42:18
  Speaker 1: Kappa Alpha Theta Saint Louis Alumni Chapter. Cold Tidbits Indian
• 42:25
  Speaker 1: chicken balls four ounces cream cheese, softened, two tablespoon mayonnaise,
• 42:30
  Speaker 1: two five ounce cans chicken drain, one cup sliced blanched almonds,
• 42:36
  Speaker 1: one tablespoon chopped chutney, one tablespoon curry powder, one half
• 42:40
  Speaker 1: teaspoon salt, one half cup flaked coconut, be cheese and
• 42:45
  Speaker 1: mayonnaise until blended. Add rest of ingredients except coconut, Mix
• 42:49
  Speaker 1: well and chill for one hour. Shape into thirty six balls,
• 42:53
  Speaker 1: Roll in coconut and chill three to four hours before serving.
• 42:58
  Speaker 1: Chutney chicken balls one quarter cup finely chopped chutney or
• 43:02
  Speaker 1: chutney sauce, one five ounce canned chicken spread, salt, white pepper,
• 43:07
  Speaker 1: and curry powder to taste. Finely chopped almonds. Combine all
• 43:12
  Speaker 1: ingredients except almonds, chill and form into balls shortly before serving.
• 43:17
  Speaker 1: Roll balls in chopped almonds. Frosty grape clusters two pounds red,
• 43:23
  Speaker 1: green or blue grapes, two egg whites, slightly beaten, one
• 43:27
  Speaker 1: package lemon flavored gelatin, one teaspoon cinnamon or nut. Make
• 43:32
  Speaker 1: separate grapes into small clusters, Wash and pat dry with
• 43:36
  Speaker 1: paper towels. Dip grapes in egg whites, Sprinkle with mixture
• 43:40
  Speaker 1: of gelatin and spices. Dry on cake racks in cool place.
• 43:45
  Speaker 1: There are also nice around a punch bowl or as
• 43:47
  Speaker 1: a garnish on a buffet. Makes about twelve servings. Filling
• 43:52
  Speaker 1: for stuffed cherry tomatoes one large avocado, one half cup
• 43:57
  Speaker 1: creamed cottage cheese, one teas spoon lemon juice, one quarter
• 44:01
  Speaker 1: teaspoon salt, one half teaspoon dill weed, few drops onion juice.
• 44:07
  Speaker 1: Garnish with fresh dill. Take the centers out of the tomatoes.
• 44:11
  Speaker 1: Mix all other ingredients together until smooth. Fill the centers
• 44:15
  Speaker 1: with a teaspoonful of the mixture. Cucumber or dirvs one
• 44:21
  Speaker 1: loaf thin sliced bread, two cucumbers, one cup mayonnaise, four
• 44:25
  Speaker 1: tablespoons dill, wheed one jar capers. Take thin sliced bread
• 44:30
  Speaker 1: and trim crust. Cut them with round cutter. Spread butter
• 44:34
  Speaker 1: on bread rounds. Cover butter with mayonnaise and dill weed mixed.
• 44:38
  Speaker 1: Place thin slice of cucumber on top, Cover with dab
• 44:42
  Speaker 1: of dill and mayonnaise mixture, and place caper on top.
• 44:46
  Speaker 1: Chipped beef and dilled green bean or dirves one can
• 44:51
  Speaker 1: s andw dilled green beans. Two packages thin sliced corned beef,
• 44:56
  Speaker 1: one container Kraft horseradish and cream cheese. Spread horseradish and
• 45:00
  Speaker 1: cream cheese on beef, roll around dilled bean and secure
• 45:04
  Speaker 1: with toothpick. Olive bread ring one thirteen in three quarter
• 45:09
  Speaker 1: ounce package hot roll mix, three quarter cups warm butter milk,
• 45:14
  Speaker 1: one egg, two tablespoons granulated sugar, three quarter cup shredded
• 45:18
  Speaker 1: Swiss cheese, three quarter cup chopped walnuts, three quarter cup
• 45:23
  Speaker 1: thinly sliced pimento stuffed olives. Sprinkle yeast from roll mix
• 45:28
  Speaker 1: over buttermilk, thoroughly blend in egg with fork, set aside,
• 45:32
  Speaker 1: cool to room temperature. Mix together roll mix and sugar.
• 45:36
  Speaker 1: Stir in cheese, walnuts, and olives. Add liquid ingredients and
• 45:40
  Speaker 1: stir until dough clings together. Turn onto lightly floured bread
• 45:44
  Speaker 1: board and knead five or six times. Place in buttered bowl,
• 45:49
  Speaker 1: cover and let stand in warm place until doubled about
• 45:52
  Speaker 1: one and one half hours on lightly floured board. Need
• 45:56
  Speaker 1: eight or ten times. Shape into roll about sixteen to
• 46:00
  Speaker 1: eighteen inches long, and place in well buttered bunt pan.
• 46:04
  Speaker 1: Be sure to seal ends together, cover and let stand
• 46:07
  Speaker 1: in warm place until doubled about forty five minutes. It
• 46:11
  Speaker 1: will not fill the pan. Bacon preheat oven at three
• 46:14
  Speaker 1: hundred twenty five degrees for about thirty five to forty minutes.
• 46:18
  Speaker 1: Turn onto wire racked to cool. Serve with bacon, cheddar spread,
• 46:23
  Speaker 1: bacon cheddar cheese spread two cup shredded cheddar cheese eight ounces,
• 46:28
  Speaker 1: one third cup dairy sour cream, two tablespoons finely chopped
• 46:33
  Speaker 1: green onion, six slices cooked bacon crumble. Mix. All ingredients
• 46:37
  Speaker 1: together have at room temperature to spread on slices of
• 46:41
  Speaker 1: the olive bread ring, dill, pickles and beef wrap one
• 46:45
  Speaker 1: package chipped beef, one three ounce packaged cream cheese, soften
• 46:50
  Speaker 1: one jar medium sized dill pickles. Spread cream cheese on
• 46:54
  Speaker 1: piece of chipped beef, Wrap around a dill pickle, chill
• 46:58
  Speaker 1: and slice into small pieces. Cream puffs one cup flour,
• 47:03
  Speaker 1: one quarter teaspoon salt, one half cup butter one cup
• 47:07
  Speaker 1: boiling water and four eggs. Combine shortening and water in saucepan.
• 47:12
  Speaker 1: Keep over low heat until butter is melted. Sift flour
• 47:15
  Speaker 1: and salt together and add all at one time to
• 47:18
  Speaker 1: water mixture, stirring vigorously over low heat until mixture forms
• 47:23
  Speaker 1: a ball and leaves the side of the pan. Remove
• 47:26
  Speaker 1: from heat and cool slightly. Add eggs, one at a time,
• 47:30
  Speaker 1: beating thoroughly. After each edition. Beat until smooth and thick.
• 47:35
  Speaker 1: Drop one half teaspoon mixture on greased cookie sheet about
• 47:39
  Speaker 1: one and a half inches apart. Bake it four under
• 47:42
  Speaker 1: twenty five degrees for twenty minutes, or until beads of
• 47:45
  Speaker 1: moisture no longer appear on surface. Do not open door
• 47:49
  Speaker 1: to oven during baking. Cool, split and fill just before serving.
• 47:54
  Speaker 1: Puffs may be filled with chicken, salad, tuna, or one
• 47:57
  Speaker 1: of the following cheese filling one five ounce jar blue
• 48:02
  Speaker 1: cheese spread, softened, one teaspoon Worcestershire sauce, one half cup
• 48:07
  Speaker 1: dairy sour cream cream cheese spread until smooth. Blend in
• 48:11
  Speaker 1: sauce and sour cream. Chill until ready to fill puffs.
• 48:15
  Speaker 1: Garnish with paprika or parsley, if desired. Makes one cup
• 48:20
  Speaker 1: crab meat filling, one cup crab meat, one three ounce
• 48:24
  Speaker 1: packaged cream cheese, one half cup sour cream, one half
• 48:28
  Speaker 1: teaspoon curry, one teaspoon chutney, one half teaspoon salt. Mix
• 48:33
  Speaker 1: all together and stuff in puffs. Shrimp cheese filling one
• 48:38
  Speaker 1: half cup flaked cooked shrimp, one tablespoon chopped pimento, one
• 48:43
  Speaker 1: tablespoon lemon juice, three tablespoons mayonnaise, one fourth cup shredded
• 48:48
  Speaker 1: sharp cheddar cheese, salt and pepper to taste. Mix all
• 48:52
  Speaker 1: ingredients and fill puffs. Exotic chicken salad four pounds cooked
• 48:58
  Speaker 1: chicken breast, two small packages slivered almonds, two cups mayonnaise,
• 49:03
  Speaker 1: one tablespoon curry powder, two tablespoon soy sauce, two cups
• 49:08
  Speaker 1: thin sliced celery, two six ounce cans water, chestnuts sliced thinly,
• 49:14
  Speaker 1: salt and pepper to taste. Mix all ingredients together and
• 49:18
  Speaker 1: fill puffs. Pickled mushrooms one half pound mushrooms, two teaspoon salt,
• 49:25
  Speaker 1: two cups boiling water, two thirds cup cider vinegar, six
• 49:29
  Speaker 1: pepper corns, one sliced onion, one spray parsley, one bay leaf,
• 49:34
  Speaker 1: one quarter teaspoon celery, salt, one quarter cup oil. Clean
• 49:38
  Speaker 1: mushrooms and removed stems. Cover with boiling water and salt.
• 49:43
  Speaker 1: Simmer five minutes. Drain, boil vinegar and seasonings ten minutes.
• 49:48
  Speaker 1: Pour over mushrooms and refrigerate for twenty four hours. Drain
• 49:52
  Speaker 1: before serving. Barrinated carrots two pounds carrots cooked in small
• 49:57
  Speaker 1: pieces until barely tender. One medium onion, grated, one green
• 50:02
  Speaker 1: pepper diced, one cup celery diced, salt and pepper to taste.
• 50:07
  Speaker 1: Bring to boil the following ingredients and pour over carrots.
• 50:11
  Speaker 1: Refrigerate for twenty four hours. One canned tomato soup, undiluted,
• 50:16
  Speaker 1: one half cup sugar, three quarter cup cider vinegar, one
• 50:20
  Speaker 1: half cup salad oil, one tablespoon prepared mustard, one tablespoon
• 50:24
  Speaker 1: worcester share sauce. Shrimp wiki ki cook one pound shrimp.
• 50:30
  Speaker 1: Have a large pineapple lengthwise, scooping out meat, discarding core,
• 50:35
  Speaker 1: and cut meat into bite sized pieces. Spare each shrimp
• 50:38
  Speaker 1: on toothpick with a piece of pineapple, and heap into
• 50:41
  Speaker 1: one pineapple shell. Another shell placed dip made of three
• 50:45
  Speaker 1: quarter cup sour cream one quarter cup mayonnaise, one tablespoon horseradish,
• 50:52
  Speaker 1: boloona cornicopias, eight slices billoonna, one package seven and one
• 50:58
  Speaker 1: half ounces farmer's cheese, one onion minced, two tablespoon minced
• 51:03
  Speaker 1: green pepper, one teaspoon woosh to share, sauce, dash paprika,
• 51:08
  Speaker 1: cut billona slices in half, roll each into a cornicopia
• 51:12
  Speaker 1: and close with a toothpick. Combine other ingredients and mix
• 51:16
  Speaker 1: until smooth. Spoon into cornicopias, and chill spiced sherried walnuts
• 51:23
  Speaker 1: one in one half cup brown sugar, one quarter teaspoon salt,
• 51:27
  Speaker 1: one quarter cup sherry, one tablespoon pumpkin pie spice, two
• 51:31
  Speaker 1: tablespoons like corn syrup, three cups walnut, halves granulated sugar,
• 51:37
  Speaker 1: Blend brown sugar, salt, sherry, spice and corn syrup. Add walnuts,
• 51:42
  Speaker 1: rollnuts in sugar and dry overnight on wax paper. Harriet's mixture,
• 51:48
  Speaker 1: six tablespoons butter, four teaspoons wish to share sauce, one
• 51:52
  Speaker 1: teaspoon seasoned salt, two cups rice checks, two cups wheat checks,
• 51:57
  Speaker 1: two cups corn checks, three quarter cups salted nuts, one
• 52:01
  Speaker 1: cup stick pretzels, Melt butter, add salt and worcester share sauce.
• 52:05
  Speaker 1: Add rest of ingredients and heat until all pieces are coated.
• 52:10
  Speaker 1: Bake at two hundred fifty degrees for forty five minutes.
• 52:13
  Speaker 1: Stir every fifteen minutes. Place on paper towels to cool.
• 52:18
  Speaker 1: Barbecued pecans, one cup butter, one third cup wish to
• 52:22
  Speaker 1: share sauce, ten dashes to basco sauce, four cups pecan halves,
• 52:27
  Speaker 1: melt butter, add other ingredients. Bake in two hundred seventy
• 52:31
  Speaker 1: degree oven for fifteen minutes. Take out salt is needed.
• 52:35
  Speaker 1: Return to oven for another fifteen minutes. Drain and cool
• 52:39
  Speaker 1: on paper towels. Finger broccoli wash two bunches of fresh broccoli,
• 52:45
  Speaker 1: cut off flourettes and cut into bite sized pieces. Stems
• 52:48
  Speaker 1: may be saved to cook or use in soup. Make
• 52:51
  Speaker 1: the following marinate one half cup white vinegar, one half
• 52:55
  Speaker 1: cup cider vinegar, one cup olive oil, one tablespoon dill
• 52:59
  Speaker 1: win one tablespoon sugar, one tablespoon MSG, one teaspoon each salt, pepper,
• 53:06
  Speaker 1: garlic powder, one clove garlic cut into fourths. Place broccoli
• 53:11
  Speaker 1: in large container with a tight fitting lid, such as
• 53:14
  Speaker 1: a plastic one half gallon ice cream carton. Pour marinate
• 53:18
  Speaker 1: over broccoli. Marinate for twenty four hours, turning the carton
• 53:22
  Speaker 1: frequently or stirring broccoli. Remove garlic after twelve hours. Marinated
• 53:28
  Speaker 1: shrimp two tablespoons vinegar, one third cup oil, one teaspoon paprika,
• 53:34
  Speaker 1: one quarter cup strong prepared mustard, one teaspoon salt, one
• 53:39
  Speaker 1: half cup green onions chopped very fine, one quarter cup parsley,
• 53:43
  Speaker 1: chopped very fine, one half cup celery, chopped very fine.
• 53:48
  Speaker 1: Marinate one pound shrimp in above mixture, overnight. Serve with toothpicks.
• 53:54
  Speaker 1: Artichoke Brussels sprouts one can artichoke hearts drained, one pack
• 54:00
  Speaker 1: each frozen Brussels sprout's cook following directions. One small bottle
• 54:05
  Speaker 1: wishbone dressing. Pour over prepared vegetables, Sprinkle dill on top,
• 54:10
  Speaker 1: Refrigerate and serve with toothpicks. End of section four.
• 54:21
  Speaker 3: Section five of Santa Sampler. This is a LibriVox recording.
• 54:27
  Speaker 3: All LibriVox recordings are in the public domain. For more
• 54:30
  Speaker 3: information or to volunteer, please visit LibriVox dot org. Read
• 54:36
  Speaker 3: by Lurie Wilson, Santa Sampler, a collection of over one
• 54:41
  Speaker 3: hundred ar DIRV recipes by Kappa Alpha Theta Saint Louis
• 54:45
  Speaker 3: Alumni Chapter Christmas Gifts to make red pepper jelly. Twelve
• 54:53
  Speaker 3: red peppers ground in meat grinder, two hot peppers ground,
• 54:58
  Speaker 3: seven cups sugar, one six ounce bottled serto, one and
• 55:04
  Speaker 3: a half cups cider vinegar, one box of paraffin. Place
• 55:10
  Speaker 3: everything except curto on high heat, stir and boil hard
• 55:14
  Speaker 3: for ten minutes. Add bottle of syrto and stir ten minutes.
• 55:19
  Speaker 3: Ladle into sterilized jelly glasses and seal with paraffin immediately.
• 55:26
  Speaker 3: Hot spiced tea two and a third cups sugar, two
• 55:31
  Speaker 3: cups tang, three quarter cup instant tea, one package lemonade mix,
• 55:39
  Speaker 3: one teaspoon cinnamon, one half teaspoon clove. Mix all ingredients
• 55:45
  Speaker 3: together and store in tightly covered jar. Put two teaspoons
• 55:49
  Speaker 3: in a cup and pour in hot water coloa, boil
• 55:54
  Speaker 3: in one half cups of water, three quarter cups granulated sugar,
• 55:59
  Speaker 3: and add one inch long piece of vanala being cut
• 56:02
  Speaker 3: into three pieces. Let simmer for twenty minutes. Disolve six
• 56:07
  Speaker 3: and a half teaspoons instant coffee you bad in one
• 56:11
  Speaker 3: half cup water, strange sugar syrup through cheese cloth and
• 56:15
  Speaker 3: leat cool. When cool, add coffee and water mixture and
• 56:20
  Speaker 3: with three and a half cups one hundred percent vodka
• 56:23
  Speaker 3: and one teaspoon glycerin and let stand in glass bottle
• 56:26
  Speaker 3: for two weeks. Orange in spy scented sugar one cup sugar,
• 56:34
  Speaker 3: one tablespoon grated orange peel, one half teaspoon cinnamon, one
• 56:39
  Speaker 3: quarter teaspoon ground a nutmeg, one quarter teaspoon cardamom, one
• 56:45
  Speaker 3: eighth teaspoon ground at ginger, heat oven to two hundred degrees.
• 56:51
  Speaker 3: Combine ingredients in a baking pan eight by eight by
• 56:55
  Speaker 3: two and heat for fifteen minutes, stirring occasionally. Cool. Pour
• 57:00
  Speaker 3: mixture into blinder and run on low speed till sugar
• 57:03
  Speaker 3: is fine. Store in tightly covered container in a cool,
• 57:07
  Speaker 3: dry place. Used to sweeten coffee, tea, apple sauce, fresh apples,
• 57:13
  Speaker 3: or sprinkle on pancakes, waffles, or French toast. Coffe o lee.
• 57:19
  Speaker 3: One quarter cup Nestley quick, one half cup Maxim coffee,
• 57:25
  Speaker 3: one half cup coffee mate, three teaspoon cinnamon. Mix in
• 57:31
  Speaker 3: store and glass jar. Use one rounded teaspoon per cup
• 57:36
  Speaker 3: seasoned salt, two cups salt, one tablespoon garlic powder, one
• 57:44
  Speaker 3: tablespoon onion powder, one tablespoon oregano crushed, one quarter cup paprika,
• 57:51
  Speaker 3: two tablespoon pepper, one teaspoon nut mag one tablespoon salery
• 57:58
  Speaker 3: salt and chili powder one quarter cup in mass g
• 58:03
  Speaker 3: makes all ingredients in storing container used on vegetables and
• 58:08
  Speaker 3: meat while cooking into section five in the Santa's Sampler,
• 58:15
  Speaker 3: a collection of over one hundred or deerv recipes by
• 58:18
  Speaker 3: Kappa Alpha Theta Saint Louis Alumni Chapter