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Cheese Crackers
Chicken Cheese Spread
Clam Dip
Cream Cheese Rollups
 
Homemade Granola
Homemade Hummus
Salsa
Tapanade
Toasted Walnut Bars

  
Homemade Hummus Lady Anne 2 15 oz cans garbonzo beans, drained 6 fat cloves of garlic 1 c tahini sauce 2 Tbl. olive oil 1/4 c water 1/3 c. lemon jiuce 1 t. salt Blend all in blender or food processor. Sprinkle with paprika, place a small pool of good olive oil in the center before serving Best if left in frig for a day. Back to page top
Cheese Crackers Lady Anne This is a very old family tradition, made with bread before crackers were invented. Grate a good cheddar cheese, onion to taste and add enough mayonnaise to blend. Spread on Saltine crackers and broil till cheese has melted and they are slightly brown. I have to make these in the middle of the night when kids are asleep if I want any at all. Back to page top
Chicken Cheese Spread Olivetoo Ingredients: 1 small can underwood chunky chicken spread 1 8oz. Philie Cream Cheese ( Softened , of course) Mix together (fork, fingers or spoon) Spread on favorite crackers or melba toast My personal favorite...Triscuit Thin Crisps Back to page top
Toasted Walnut Bars Mix together 3/4 cup corn oil, 1 cup sugar, 1 tsp. vanilla and 3 eggs. Add 3 cups flour, 3 tsp. baking powder, 1/2 tsp. salt, and 2 cups chopped walnuts Divide dough into balls the size of an orange. Form each ball into a long loaf and roll gently in flour. Place on a cookie sheet or in a shallow pan. Keep adding the balls that have been floured into long and narrow loaves. How many loaves will depend on the length of the pan. Bake at 350x for 45 minutes or until done. When done, cut diagonally while still hot. Dip each bar into a sugar and cinnamon mixture and place back into the pan. Return pan to turned off oven for 10 minutes. Back to page top
Homemade Granola 6 cups of old fashioned oats 1 1/2 teaspoons of cinnamon 1 tsp. nutmeg 1 Tbsp. vanilla 1/4 cup of canola oil 1/4 cup honey 1/2 cup of raisins Mix oil, honey and raisins. In large bowl mix rest of ingredients . Pour oil ingredients over large bowl ingredients and mix together. Put on large cookie sheet with a rim. Spread out even. Bake 2 hours at 250. Stir a little every half hour. Makes 6 1/2 cups, 13 servings. Calories per serving: 216 Fat: 7 grams percentage of calories from fat: 29 Back to page top
Cream Cheese Rollups Anne One container cream cheese, softened One package thin sliced bologna One bunch green onions and/or sliced pickles Cut off the edges of a piece of bologna to make it square Spread a healthy layer of cream cheese on the piece of bologna Roll the bologna around a piece of green onion, or a slice of pickle. Cut into bite sizes. Use a toothpick to secure if needed. Quarenteed gone in short order. Back to page top
Salsa Anne Easy as can be and by far the best I have tasted. 2 large tomatoes, diced 4 green onions chopped 1 small can chopped olives 1 small can chopped green chilies 3 Tbl. olive oil 1 1/2 Tbl. white vinegar 1 tsp. garlic salt Combine all well and frig for a day. The dip gets better if it "sets" for a day Back to page top
CLAM DIP Anne One can minced clams One small container whipped cream cheese One small container crumbled blue cheese Good squirt of lemon juice Garlic powder I get groans from people when they hear "Clam Dip" but the they taste it and change their minds about clam dips. If the dip tastes "clammy" put in more lemon juice. The dip gets better if it "sets" for a day Back to page top
Tapanade - Lady Annne 2 large cans black olives, drained 1 large can green olives, drained 2 + fat garlic cloves 1 t olive oil 2 - 3 Tbl capers 2/3 c sour cream In a blender, combine all but sour cream until everything is a uniform size Add and blend in sour cream by hand

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