1 Pint Sour Cream 3 Tbls Mayonnaise 2 Tbls Dehydrated Parsley 2 Tbls Dehydrated Minced Onion 1 teas. Dill weed 1 teas.
celery seed 1 teas. Garlic Salt Blend together. Store in refrigerator.
1 Jar Marshmallow Cream 8 oz. cream cheese Blend together. Store in refrigerator
1 16oz box Oyster crackers 2/3 cup Salad Oil 1 pkg Hidden Valley Dry Dressing 1 teas. Dill Weed 1/2 teas. Garlic Powder
1 teas. Lemon pepper Heat oil until warm (not hot); add seasoning and mix well. Pour over crackers adn let stand over night.
1 Can Eagle brand milk 1 cup chopped dates 1 cup chopped pecans 6 oz cream cheese 1 teas vanilla 2 cups powdered sugar
Cook milk and dates on low heat until thick. Stir in pecans. Spread on ritz crackers. Bake 5 minutes @ 250 degrees. While
baking mix cream cheese, vanilla and powdered sugar. Ice baked crackers with cream cheese mixture. Keeps 1 week in refrigerator
2 cups Mayonnaise (DO NOT USE MIRACLE WHIP) 2 cups Sour Cream 1 Tbls Seasoned Salt 2 Tbls dried Parsley 2 Tbls Dill weed
2 Tbls dried Onion 1 Tbls Lemon Juice Mix Well... Store in refrigerator
2 cups Sugar 1/2 - 1 cup skinned peanuts Heat sugar in iron skillet until light brown. Stir all the time. Pour over peanuts.
Spread on buttered pan in a single layer. When cool break in pieces.
2 cups Sugar, 1/2 cup water 2/3 cup white corn syrup cook together until hard crack stage Add: 2 Tbls butter 2 teas vanilla
2 teas soda let cook until brown, pour over 20 cups of popped popcorn. Stir Preheat oven 250 degrees. Melt 1 stick of butter
on cookie sheet in oven 16 oz walnuts or pecans 2 egg whites 1/2 teas. salt 1 cup sugar Beat egg whites, sugar and salt in
a bowl with a mixer until it forms stiff peaks. Fold in nuts and spread on buttered cookie sheet. Bake 1 hour flipping nuts
every 15 minutes. Mix popcorn and nuts together. Store in air tight container
CHEX PARTY MIX
6 Tbls Margarine 1 teas. Seasoned salt 4 teas. worchestershire sauce 2 cups corn chex cereal 2 cups rice chex cereal 2
cups wheat chex cereal 3/4 cup Salted Mixed Nuts Preheat oven to 250 degrees. Heat margarine in 13x9x2 inch baking pan in
oven until melted. Remove. Stir in seasoned salt and worchestershire sauce. Add chex cereals and nuts. Mix until all pieces
are coated. Heat in over 45 minutes. Stir every 15 minutes. Spread on paper towels to cool. Makes 6 3/4 cups.