Jim's Cheese Ball

Jim’s Cheese Ball
Submitted by:
Jim Phelps

INGREDIENTS:
2 packages (8 oz. each) cream cheese
10 oz. Cracker Barrel cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green pepper
1 tablespoon chopped onion
2 teaspoons Worchestershire sauce
1 teaspoon lemon juice
Dash of cayenne pepper
Dash of salt
Chopped pecans

DIRECTIONS:
1. Soften cream cheese & cracker barrel cheese to room temperature.

2. Combine cream cheese and cracker barrel cheese in food processor or mixer, and blend until smooth. Add all the remaining ingredients, except pecans, and mix well.

3. Shape into a ball and roll in pecans.
Chill for two hours. Serve with crackers.

Party Chex Mix

Party Chex Mix
Submitted by:
Kathryn Lutz

INGREDIENTS:
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips
or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

DIRECTIONS:

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Oven Directions:
Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. Grandma always used the oven method.

Recipe for a Happy Home

Recipe for a Happy Home
Submitted by:
Madge Thompson

Ingredients
4 cups of love 5 spoons of hope
2 cups of loyalty 2 spoons of tenderness
3 cups forgiveness 4 quarts of faith
1 cup friendship 1 barrel of laughter

DIRECTIONS:
Take love and loyalty, mix them thoroughly with faith. Blend it with tenderness, kindness and
forgiveness. Add friendship and hope, sprinkle abundantly with laughter.
Bake it with sunshine. Serve daily with generous helpings.

Elephant Stew

Elephant Stew
Submitted by:
Dorothy Huber-Copied by M. Phelps

INGREDIENTS:
1 elephant (medium size)
Salt, pepper
Brown gravy (enough to cover elephant)

DIRECTIONS:
Cut elephant into bite size pieces. This should take about 2 months. Add brown gravy and boil over fire about 4 weeks at 465 degrees.

This will serve 3,800 people If more are expected, 2 rabbits may be added, but do this only if necessary as most people don’t like to find hare in their stew.


Kathryn Dodds Lutz was a Sixth Generation Descendant of Nicholas Beery. She has this highlight in The Beery Family History:

Wallace Fizgerald Beery, famous movie actor, born April 1, 1886, Kansas City, Mo; Nicknamed Jumbo by childhood playmates: His brother William found him work as an elephant tender with Ringling Bros. circus and later he went to the Forepaugh-Sells circus with William: Wally rose to be “bull man” in charge of all elephants and developed the trick of teaching elephants to stay in line in parades by holding trunk-to-tail.


Grandma has been collecting elephants for many years. She always said her ancestors training the elephants inspired her collection. Or maybe it was her political view.
Family and friends have given elephants for her birthday, Christmas, Mother’s Day or just because she needed more elephants. Grandma proudly displayed the collection in her Elephant Barn.

We always will think of our mother, grandma or friend whenever we see an elephant.

Fudge

Fudge
Submitted by:
Kathryn Lutz/Marcy Delgado
INGREDIENTS:
4 lbs. powdered sugar
1 cup cocoa
1 lb. butter
1 lb. velveeta cheese
1 tablespoon vanilla

DIRECTIONS:
1. Melt butter and add velveeta cheese; add dry ingredients & vanilla, mix well.

2. Pour in 11” x 14” dish, cool and cut in 1/2” squares.
Stays moist and fresh for weeks.

Edible Thanksgiving Turkeys

Edible Thanksgiving Turkeys
Submitted by:
Marge Phelps

INGREDIENTS:
1 bag candy corn (beak and eyes)
1 bag caramel candy squares (body)
1 bag Dove chocolate (base/feet)
1 bag striped chocolate cookies (tail and feathers)
Thanksgiving/Fall cupcake liners

DIRECTIONS:
1. Unwrap a piece of Dove chocolate to use as the base of the turkey. Place on a microwavable plate.

2. Unwrap a piece of caramel and stick on top of the Dove chocolate bar for the turkey’s body.

3. Take a piece of candy corn and push down on top of the caramel (pointed end out). This makes the turkey’s beak.

4. Take another piece of caramel and push down on top of the first caramel. This is the head of the turkey.

5. Break off the little white ends of 2 candy corns and push in the top caramel for the eyes.

6. Take one striped chocolate cookie and apply to the back of the body to form the feathers.

7. Put the turkey in the microwave for a few seconds no longer than 8 seconds just so the candy and cookie can fuse together. Be careful the turkey will melt if left in to long.

8. Place in freezer for a few minutes to help the turkey firm up. Serve in a Thanksgiving/Fall cupcake liners.

Freezer Corn

Freezer Corn
Submitted by:
Kathryn Lutz/Marcy Delgado

DIRECTIONS:
1. Cut off 5 cups of corn;
Add 1 cup water, 1 teaspoon salt and 1 tablespoon sugar.
2. Bring to boil, cool and pack in freezer bags.

Strawberry Freezer Jam

Strawberry Freezer Jam
Alison & Amy Phelps

Ingredients
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package Sure-Jell
3/4 cup water

Directions
1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the Sure-Jell into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Chocolate Syrup

Chocolate Syrup
Submitted by:
Kathryn Lutz

MINGREDIENTS:
1/3 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup water
1/2 tsp vanilla

DIRECTIONS:
1. In a saucepan, combine sugar and cocoa. Stir in water. Bring to a boil, stirring constantly. Cook and stir one more minute. Add vanilla.

Grandma always seemed to have some chocolate syrup in the refrigerator. If not, she would cook some up to serve on ice cream treats.