Welcome to my recipe page on what I call my "extras". Because I do not have a very lengthy amount of recipes of these particular ones, I decided I would combine the small amount I had for now until I receive more. On this page, I have beverages, side dishes, breakfast recipes, dips, and sandwiches. Remember, if you have any you would like to share with others, please send me your recipe via email and I will be glad to post it for you. May the Lord bless your day!




BEVERAGES


SPICE TEA

2 cups Tang (orange)
1 1/2 cups of sugar
1/2 cup instant tea
1 (3oz.) package instant lemonade
1 tsp. cloves

Mix all ingredients. Store in dry container. Use 3 or 4 teaspoons to one cup of hot water. Enjoy!

***This is a good holiday beverage.


BREAKFAST


FARMER'S BREAKFAST

***FOR THIS RECIPE, THERE ARE NO EXACT AMOUNTS. WHAT IS IMPORTANT IS THE INGREDIENTS COMBINED. THE AMOUNT DEPENDS ON HOW MANY SERVINGS YOU DESIRE.

Eggs
Breakfast Sausage
Frozen (cubed) Hash Brown Potatoes

Place eggs in a dish and scramble together. Set aside. Place small amount of oil in pot and break up breakfast sausage. Brown sausage. Add potatoes. When potatoes are nearly cooked, add scrambled eggs. Finish cooking until all ingredients are cooked. Makes a good hearty breakfast!


SANDWICHES


CHICKEN SALAD SANDWICHES

2 chickens
1 1/2 onion
1/2 stalk celery
2 boiled eggs

Boil chicken, onion, and celery. Grind all ingredients with a small amount of sweet pickle, small bell pepper, and 2 boiled eggs. Use broth to moisten chicken.


SIDE DISHES


BAKED BEANS

1 large tall can Van Camps Pork and Beans
1 medium onion (diced)
1 small can tomato sauce
1 tsp. prepared mustard or Poupon's
Few drops of Tabasco hot sauce (Tobasco is preferred, but any hot sauce will do)
2 tsp. Worcestershire sauce
2 cups brown sugar (light or dark)
2 tablespoons honey
Bacon

Place all ingredients except bacon in 2-inch oblong casserole dish and mix together. Place bacon strips on top of beans and cover completely. Bake at 350 degrees until onion is cooked and bacon is done. Depending on oven, it usually cooks in 1-2 hours.


DIPS


SALMON PATE'

If you would like your guests to think you used the expensive smoked salmon to make this dish, add 1 teaspoon of Liquid Smoke to the ingredients before blending; this imitation is a dead ringer for the real thing. The pate' is a wonderful way to use up any leftover cooked salmon, and it freezes well.

2 cups flaked cooked salmon*
1 package cream cheese (room temperature) (8 oz.)
1 tablespoon lemon juice
1 tablespoon grated onion
1/4 teaspoon salt
1/8 teaspoon black pepper**

Utensils needed: food processor or electric mixer

Place all ingredients in a food processor and blend well. If you have no processor, use an electric mixer. Chill for several hours to blend the flavors. Serve with crackers. Serves 10-12.

Note: The pate' is particularly attractive when sprinkled with chopped fresh parsley just before serving.

*If you have no cooked salmon, substitute 1 large can (16 oz.) of salmon, drained.

**This is another of those recipes where using freshly ground black pepper makes all the difference to the taste. So grind your own peppercorns for this, if possible.



JALAPENO CREAM CHEESE DIP

2 large packs Philadelphia Cream Cheese
5 tablespoons blended Jalapeno peppers
5 tablespoons French dressing
3 tablespoons onion juice
5 tablespoons Wishbone Italian Dressing

Mix together in blender and make 3 days ahead of time.



BARBECUE DIP

1 (8oz.) package soft cream cheese
1/2 cup hickory-flavored barbecue sauce
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
Flavor Crisps Bacon Flavored Crackers

In small bowl with electric mixer at medium speed, beat cream cheese and barbecue sauce until well blended. Stir in onion and pepper. Cover and chill until serving time. Garnish with chopped green pepper if desired.



NACHO CHEESE DIP

1 can (5 oz.) evaporated milk
2 1/2 cup (10 oz.) shredded pasteurized process American cheese
1/4 cup chopped onion
1 can (4 oz.) Old El Paso chopped green chilies
1 medium tomato (chopped)

In a 1 quart saucepan, combine milk, cheese, and onion. Cook and stir over medium heat until cheese melts. Remove from heat and stir in green chilies and tomatoes.