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Quick Summer Squash

Published June 8, 2016 | By admin
Submitted by: Joyce Geiger Lot # 2426
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Submitted by: Joyce Geiger Lot # 2426
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  1. Saute onions and garlic in olive oil. Add salt and pepper. Add sliced yellow squash to pan. Cook slightly. Add petit diced tomatoes. Heat a few minutes. Right before serving, add cream. Heat 1 - 2 minutes (do not boil).
  2. Serve with rice or toast triangles.

Bud’s Microwave Pickles

Published May 31, 2016 | By admin
Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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  1. Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.

Brie-Kahlua Appetizer

Published May 31, 2016 | By admin
Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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  1. Place Kahlua and sugar in small bowl. Stir well. Spread pecans on microwave plate. Microwave on high 4 - 6 minutes. Stir every 2 minutes until toasted. Add pecans to Kahlua mixture. Remove rind from top of Brie. Place Brie on microwave safe platter. Spoon Kahlua mixture on Brie. When ready to serve, microwave on high for 2 - 3 minutes. Serve with crackers and apples.

Grape Salad

Published May 31, 2016 | By admin
Submitted by: Sally Flash Lot # 2525
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Submitted by: Sally Flash Lot # 2525
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  1. Start this project early in the day, for the next day. Wash all grapes, pick them off the vine, and dry them on towels. They must all be absolutely dry. Cream together cream cheese, sour cream, vanilla and sugar. Add dry grapes and mix gently. Put in 9 X 13 pan. Mix topping together. Put on top, spreading over all. Refrigerate overnight.

Cranberry Spread

Published March 1, 2016 | By admin
Submitted by: Carolyn Tharp Lot #1441
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Submitted by: Carolyn Tharp Lot #1441
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  1. Thaw orange juice concentrate. Mix the cream cheese, orange juice, sugar, orange zest, and cinnamon on medium speed with a blender. Mix until fluffy.
  2. Stir in cranberries and pecans.
  3. Refrigerate at least 1 hour.
  4. Serve with crackers.

Buffalo Chicken Dip

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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  1. Combine all ingredients in a 1-qt baking dish.
  2. Bake 20 min or until heated through at 350.
  3. Serve with tortilla chips, crackers or veggies or all 3.

BLT Macaroni Salad

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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  1. In a large bowl, combine the first 4 ingredients.
  2. Add the macaroni, tomatoes & onions, toss to coat.
  3. Cover & refrigerate.
  4. Just before serving, add the bacon & lettuce, toss to coat. (If it's dry after refrigerating, I make more of the sauce & add to get the consistency I want. )

Old Mill Dip

Published January 22, 2016 | By admin
Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. Brown sausage. Drain grease.
  2. Drain red peppers and crush in food processor.
  3. Add all ingredients to a small crock pot and heat until desired.
  4. Serve with tortilla chips or bread squares.

Corn Dip

Published January 22, 2016 | By admin
Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. Mix all ingredients in a bowl and serve with tortilla chips.
Recipe Notes

**Can be served at room temperature or chilled.

Hot Crab Hordourve

Published January 15, 2016 | By admin
Submitted by: Ramona Nelson Lot # 2566
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Submitted by: Ramona Nelson Lot # 2566
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  1. Combine all ingredients except bread. Spread mixture on bread and broil until brown. Serve immediately.
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