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By BETTY BIVINS COOK
This week’s recipes come from “After the Blessing, Heavenly Recipes from Our Table” published by the First United Methodist Church of Longview. The cookbook contains a favorite recipe collection by the church’s United Methodist Women group. The book was published in 2014
The group has published several other cookbooks through the years. Some of the recipes in this cookbook have also been included in previous editions.
My daughter Karen found my copy in an antique store in Gladewater recently. It’s full of good recipes.
The first group comes from the Appetizers section:
3 (12 oz.) cans Mexican corn, drained
1 bag (2 cups) grated Cheddar cheese
1/2 cup sour cream
1/2 cup real mayonnaise
Mix corn, cheese, sour cream and mayonnaise. Microwave until cheese melts. Serve with corn chips or scoop chips.
SLUMBER PARTY CHEESE DIP
1/2 cup butter, melted
1 tsp. chili powder
1 heaping teaspoon paprika
1 level tablespoon flour
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. cumin
1/4 tsp. dry mustard
1 tbsp. catsup
1 can Rotel tomatoes & green chilies, drained (add liquid if desired)
1-1/2 to 2 cups milk
Mix flour with melted butter, add spices, catsup and Rotel. Melt cheese in microwave and add milk gradually. Add flour/butter/spice mixture to melted cheese. Stir until smooth. Cooked ground beef can also be added if desired.
1 can ripe olives, drained
2 cans black-eyed peas, drained
2 cans white shoepeg corn, drained
2 cups green pepper, finely chopped
2 cups tomatoes, finely chopped
4 green onions, chopped
1 small can chopped green chilies, mild
1/2 tbsp. chopped garlic (optional)
4 oz. jar diced pimento, drained
2 tbsp. fresh parsley (optional)
1 large bottle zesty Italian dressing
Throw it all together; add dressing last. Mix well and refrigerate. Makes about a half-gallon. Keeps for days.
The next recipes come from the Salads section:
BLACK-EYED OR PURPLE HULL PEA SALAD
2 (15 oz.) cans black-eyed or purple-hull peas (drained)
2 (15 oz.) cans shoe peg corn, (drained)
1 large jar chopped pimento
4 tsp. mustard
4 ribs of celery, chopped
4 tsp. mayonnaise or Miracle Whip salad dressing
2 (8 oz.) bags cubed cheese
Salt and pepper to taste (I use Mrs. Dash instead of the salt and pepper
Mix all ingredients together.
GREEN BEAN MARINATED SALAD
1 can French-style green beans, drained
1 medium can peas, drained
4 pieces celery, chopped
1 small jar pimentos
1 medium green bell pepper, cut into rings
1-1/2 cups sugar
1 tsp. salt (optional)
1 tbsp. water
1/2 cup oil
1 cup cider vinegar
Toss together. Pour dressing over combined ingredients. Drain 1/2 off before serving.
1 large can chopped chicken
Green or purple grapes (use as many as you like)
1 large green apple
1 stalk celery, chopped (optional)
Hellmann’s mayonnaise (as much as you like)
2 dashes curry powder
Stir in Hellmann’s mayonnaise. Use as much as you like to make stirring easy to spread on bread or lettuce. Keep in refrigerator.
1/2 large onion, chopped
1 head of lettuce
1/2 to 1 lb. cheese, grated
1 can red kidney beans, chilled for 1 hour, then wash and drain
3/4 bottle Catalina dressing
1 bag of regular Fritos, lightly crushed
Mix and chill. Toss with Fritos just before serving.
CURRIED FRUIT BAKE
1 large can pear halves
1 large can peach halves
1 can apricots
1 large can pineapple chunks
Small jar Maraschino cherries
1/3 cup melted butter
2 tbsp. cornstarch
3/4 cup light brown sugar
1 tsp. curry powder
Drain fruits and place in buttered 9 x 13-inch buttered casserole. Pour melted butter over fruit. Mix dry ingredients together and sprinkle over top.
Bake at 325 degrees for 1 hour.