We have a Buffalo Chicken Dip recipe from reader Amanda Henke who lives north of Atlanta. She gets rave reviews on this wonderful spicy dip that is based on recipes she has adapted from Allrecipes.com and Franksredhot.com. It is great served with crackers, tortilla chips and veggies: carrots, celery, pepper strips, and lettuce cups. She doesn’t waste the carcass either. She makes chicken broth, adding carrots, onions, and potatoes to 2-3 quarts of water, cooking it until the meat falls off the bones, and lots of herbs and spices. Then she strains out the liquid and stores it in plastic containers for the next time she needs broth.
Holiday Rice from Paths of Sunshine is a festive, delicious dish for any special day. We thank the Florida Federation of Garden Clubs for their terrific recipes.
Nana Morris’ Lettuce Salad, is another favorite from The Jones-Morris Family Treasury. It is much more than a “lettuce salad.” Its title does it little justice.
Mrs. Edward Izard’s Southern Spiced Tea will be a nice change from plain tea. We found this recipe in Charleston Receipts.
Norma Sharp shares her Dipped Pretzels through New Vision’s Feeding the Flock. They are quick and easy to fix and sure to be a crowd pleaser.
This Baked Cream Cheesecake is a very simple recipe. It comes from Paths of Sunshine Cookbook, published by the Florida Federation of Garden Clubs. You can dress the top with fresh fruit in celebration of Independence Day!
From Betty Moss, we have Mississippi Mud Pie, a recipe she shared in Plains Pot Pourri.
AMANDA HENKE’S
BUFFALO CHICKEN DIP
Recipe from Reader of
The Apopka Chief
and The Planter newspapers
1 rotisserie chicken
1 teaspoon black pepper
1 tablespoon minced garlic
1/2 cup minced sautéed onion
1 cup Frank’s Red Hot (original or whatever you like; adjust to your desire for spiciness)
16 oz cream cheese or neufchatel
1 jar Marzetti Ultimate Blue Cheese dressing
1-1/2 cups fresh shredded sharp cheddar cheese
1. Pick and shred the rotisserie chicken. I generally stick with the white meat and make stock with the rest, but you can use the whole thing. 2. Heat chicken, pepper, garlic, onion and hot sauce in a pot over medium heat, until heated through. Stir in cream cheese and dressing. Cook, stirring until well blended and warm. 3. Mix in half of the shredded cheese, and transfer to a slow cooker. 4. Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly. You can also bake at 350 degrees for 20 minutes or till golden and bubbly.
HOLIDAY RICE
Recipe from Florida Federation of
Garden Clubs Inc.,
Paths of Sunshine
4 ounces wild rice
1 cup brown or white rice
1 pound bulk sausage
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sliced water chestnuts
2 tablespoons salt
1/2 teaspoon pepper
1 (10-1/2 ounce) can cream of chicken soup
1/2 cup toasted almonds
Butter
Cook rice as directed on package and drain. Saute sausage and drain off grease, leaving 2 tablespoons in skillet to mix with 2 tablespoons of butter. Saute onion, celery, green pepper for 8 to 10 minutes, then add water chestnuts, salt, pepper, and soup. Toss all together with rice and place in buttered casserole. Dot with almonds and butter. Bake at 350 degrees for 20 minutes or until bubbly hot. Can be refrigerated two days ahead, or it freezes well.
NANA MORRIS’ LETTUCE SALAD
Recipe from The Jones-Morris
Family Treasury
1 head of lettuce, rinsed and dried well, then broken up
2 stalks celery, chopped
1/3 whole green pepper (optional)
4 hard cooked eggs, sliced
2 medium onions sliced thin
6-7 cooked slices bacon (optional)
1 package frozen peas (don’t cook)
1/2 cup grated Parmesan cheese
Mayonnaise or salad dressing, amounts to your liking
In a 9 x 13-inch pan or large serving dish make layers as follows:
Line dish, bottom and sides, with half of the lettuce. Add celery, green pepper, onion, egg, and half the bacon (crumbled). Then add remaining lettuce and all of the frozen (separated) peas. “Frost” with mayonnaise or salad dressing over all. Sprinkle cheese over the top and add the rest of the bacon pieces. Cover tightly with plastic wrap. Refrigerate 24 to 48 hours before serving.
MRS. S. EDWARD IZARD, JR’s (ANNE KIRK)
SOUTHERN SPICED TEA
Recipe from Charleston Receipts,
America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
8 cups boiling water
5 tablespoons tea leaves
Juice of 1 lemon
Juice of 6 oranges
2 cups of sugar
8 cups of water
1 teaspoon whole cloves
Add the boiling water to the tea leaves, let stand 5 minutes and strain. Make a syrup by boiling the sugar, cloves, and water together. Add this and the fruit juice to the tea. Makes about 18 cups.
NORMA SHARP’S
DIPPED PRETZELS
Recipe from New Vision Community Church’s Feeding the Flock
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dill weed
1 cup oil
1 package dry ranch dressing
20 to 24 ounce bag pretzels
Add cayenne pepper to mixture starting with 1/2 teaspoon to taste, if desired. Mix all ingredients together in a large mixing bowl. Toss pretzels using your hands or two large spoons. Store pretzels in large zip lock bags, leaving bags open until pretzels dry, about 1/2 hour or so.
BAKED CREAM CHEESECAKE
Florida Federation of Garden Clubs
Paths of Sunshine Cookbook
2 (8-ounce) packages cream cheese, softened
3 eggs beaten
2/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
Graham cracker crust
Blend above ingredients together until smooth. Pour into graham cracker crust. Bake at 350 degrees for 35 minutes. Cool out of oven for ten minutes.
Topping:
1 pint sour cream
1/3 cup sugar
1/2 teaspoon almond extract
Combine ingredients for topping together and put on top of cooled cheesecake. Bake at 350 degrees for another 15 minutes exactly. Then top with the following fresh fruits. Whole fresh blueberries and strawberries placed on top in a pattern to represent our flag.
BETTY MOSS’
MISSISSIPPI MUD PIE
Recipe from Food Favorites of Plains, Georgia
Plains Pot Pourri
2 cups sugar
2 sticks margarine
4 eggs
1-1/2 cups plain flour
1/3 cup cocoa
1/4 teaspoon salt
1 cup chopped nuts
3 teaspoons vanilla
1/2 of a 10-ounce package miniature marshmallows
Cream sugar and margarine. Add eggs. Sift flour, cocoa, and salt together. Add to creamed mixture. Mix well. Add nuts and vanilla. Bake in a 13 x 9 x 2-inch pan for 35 minutes at 300 degrees. Remove from oven. Pour marshmallows over top and return to 350-degree oven for 10 minutes. Cool 1 hour, and then frost.
FROSTING:
1 box confectioners sugar
1 stick (1/4 pound) margarine
1 teaspoon vanilla
1/4 to 1/3 cup evaporated milk
1/3 cup cocoa
1 cup nuts
Mix well and spread on cake.
