| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
HOT APPETIZER PIE 1 - 8oz. package Cream Cheese - room temperature 2 Tbsp. Milk 1 - 2 & 1/2oz. jar of Dried Beef - cut fine 2 Tbsp. Finely chopped green pepper 2 Tbsp. Finely chopped onion 1/2 Cup Sour Cream 1/2 Cup Chopped Walnuts ================================================= Soften cream & blend with milk. Mix everything else EXCEPT nuts. Pat into 8inch. pyrex pie plate. Spread Walnuts over top. Bake at 350 for 15 minutes. Serve hot with crackers.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 674.1 | Hankie-Pankies | HANEY::WIEGMANN | Fri Oct 02 1987 14:32 | 21 | |
CAUTION: Red Meat Ahead!
1 pound hamburger
1 pound of sausage
1 pound of Velveeta
1 loaf cocktail rye
Fry meats together, breaking up large chunks. Drain off grease,
add cheese in pieces and allow to melt, stirring occasionally.
Lay slices of cocktail rye out onto cookie sheet, put a spoonful
of meat/cheese on each slice, broil till tops begin to brown.
Add whatever spices you like: garlic, oregano, red peppers, etc.
Or you can use hot sausage or the Mexican Velveeta - easy to ad
lib! These freeze well (before they're broiled) too. Freeze on
cookie sheets, then transfer to large zip-lock bag.
Haven't yet tried broccoli or cauliflower pieces, or chicken instead
yet, but plan to!
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| 674.2 | don't know what they're called, but they're good! | TSG::PHILPOT | Fri Oct 02 1987 15:58 | 11 | |
1 pkg (5 oz?) frozen Alaskan King Crab meat
1 block Cracker Barrel cheddar
1 pkg cocktail rye bread
Defrost and drain crab meat. Grate cheese and mix with crab.
Spread rye bread on cookie sheet. Spoon crab/cheese mixture on
each piece. Pop under the broiler for about 15 minutes, or until
cheese bubbles. Eat.
A hit every time!
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| 674.4 | A real quick method . . . | CIPHER::VERGE | Mon Oct 12 1987 15:51 | 3 | |
A quickie method - buy the coctail size franks or cut regular hotdogs
into the size desired. Wrap with Pillsbury Crescent Roll dough,
and bake until hot and dough is cooked and browned.
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| 674.5 | same recipe, only with cheese | CADSYS::RICHARDSON | Tue Oct 13 1987 13:47 | 5 | |
We don't eat many hotdogs these days, but we used to make these
the same way as the previous reply, except that we would slit each
hotdog and insert a long skinny piece of cheddar cheese and a little
bit of mustard. Make sure that the slit is facing up when you bake
them (on a cookie sheet) or you will lose most of the cheese.
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