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Potluck Heaven by Phyllis Good

From the Fix-It and Enjoy-It cookbook Potluck Heaven

APPLE DIPPERS

1 (8 oz.) pkg. cream cheese
2 t. milk
½ c. brown sugar
5 apples, sliced

Whip cream cheese, milk and brown sugar to a smooth, fluffy consistency. Serve sliced apples with cream cheese and brown sugar for dipping. Braeburn and Cameo apples work well. You can use some lemon juice and water to keep the apples from browning, but if you just slice right before serving, the Braeburns won’t turn brown before they are eaten.

ORANGE PECANS

¼ c. orange juice
1 t. grated orange rind
½ t. cinnamon
¼ t. allspice
¼ t. ginger
Pinch of salt
1 c. sugar
1 lb. pecan halves, whole

Combine orange juice, orange rind, cinnamon, allspice, ginger, salt, and sugar in a large flat pot so that it will be easy to coat pecans with the hot mixture. Cook on medium heat until mix comes to a full boil. Stir in pecans. Keep stirring until the pecans are well coated and the syrup is absorbed. Remove from heat; stir until pecans separate. Spread onto waxed paper to cool. These are good by themselves, or you can sprinkle them over vanilla ice cream, or a green salad.

MEXICAN EGG ROLLS

2 ½ c. shredded chicken, cooked
1 ½ c. (6 oz.) shredded Mexican cheese blend
1 c. frozen corn, thawed
1 c. canned black beans, rinsed and drained
5 green onions, chopped
¼ c. minced fresh cilantro
1 t. salt
1 t. ground cumin
1 t. grated lime peel
¼ t. cayenne pepper
16 oz. pkg. egg roll wrappers

Oil for deep-fat frying In large bowl, combine chicken, cheese, corn, beans, onions, cilantro, salt, cumin, lime peel, and pepper. Place ¼ c. of mixture in center of one egg roll wrapper. (Keep remaining wrappers covered with damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward the center over filling. Moisten remaining corner with water. Roll up tightly to seal. Repeat with each wrapper. In electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry egg rolls, a few at a time, for 2 min. on each side or until golden brown. Drain on paper towels.
Keep finished egg rolls warm in a covered dish until ready to serve. Serve with salsa and/or sour cream as dipping sauces.

SWEET POTATO BALLS

6 med. sweet potatoes, cooked, peeled & mashed (approx. 4 cups mashed)
1 stick (1/2 c.) butter or margarine
1 c. chopped pecans or walnuts
1 c. brown sugar
12 large marshmallows
2 c. crushed cornflakes

Mix sweet potatoes with margarine, sugar, and nuts. Form a ball around 1 marshmallow; roll in crushed cornflakes. Repeat with remaining marshmallows. Place balls in greased 9 x 13 baking dish. Bake at 400 degrees for 15 min.

GRANDMA’S BAKED CORN

3 c. corn
½ t. salt
1 ½ T. flour
2 ½ T. melted butter
3 eggs
1 c. milk
1 t. sugar

Place all ingredients in blender and blend. Pour into 1 ½ qt. greased baking dish. Bake at 350 degrees for 45 min., until center is set and not jiggly. If you have frozen sweet corn from summer, that makes this dish extra yummy.

CHOCOLATE CAKE IN A MUG

4 T. cake flour
4 T. sugar
2 T. cocoa
1 egg
3 T. milk
3 T. vegetable oil
Dash of vanilla
3 T. chocolate chips

Add flour, sugar, and cocoa to a large coffee mug; mix well. Add egg and mix thoroughly. Pour in milk, oil, vanilla, and chocolate chips. Mix well. Cook on High in microwave for about 3 min. Cake will rise over top of mug. Test for firmness by pressing on the top with a spoon. Microwave in 30 sec. increments until done. Allow to cool a little before eating. After mixing, you can split cake batter into 2 mugs if you wish. Bake. This will give you space on top to add a scoop of ice cream to each mug.

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