Melt margarine in shallow pan over low heat. Stir in seasoned salt and Worcestershire sauce. Add chex and mixed nuts. Mix until all pieces are coated. Heat in 250 degree oven for 45 minutes. Spread out on paper towels to cool.
Makes 7 1/2 cups.
Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers,
in red or green bell pepper.
Makes 2 1/2 cups.
Mix together and chill.
Mix together, chill. Serve with sliced apples or other fruit.
My grandmother makes this extraordinary dip every year for family gatherings, and we love it. It makes a huge amount of dip, though; about three times what one would typical expect to serve at a party. (That’s about right for my big Catholic family, but it might be too much for your party.) So halve the recipe, or freeze some.
Grate Velveeta cheese and mix with other grated cheeses, mayonnaise, sugar and spices. Chill before serving. Keeps well, freezes well.
Depends on how much you want to make.
Note from Steph: This is an amazing salsa, because the freshness of the tomatoes and cilantro make it taste very light.
In large mixer bowl, combine all ingredients except chips, mix well. Shape into ball, roll in chips. Chill 3 hours.
Boil sugar and syrup, remove from heat. Stir in peanut butter and vanilla. Pop popcorn, pour mixture over, stir well.
Mix sausage, hamburger, seasoning and cheese, spread on rye slices. Freeze on
cookie sheets, then place in tupperware and freeze.
When serving, bake in 350 degree oven 10-15 minutes until heated.
Wash seeds well, spread on cookie sheets. Roast at 375 degrees for 20 to 30 minutes (stir every ten minutes). Dot with margarine and brown for 5 to ten minutes at 400 degrees. Watch carefully to make sure seeds don’t burn.
Sprinkle with salt, cool on paper towels.