7 to 8 lbs. fresh or frozen chicken
4 cups ketchup
2 1/2 cups packed brown sugar
1 1/3 cups water
1 cup Louisiana-style hot sauce
1/3 cup Worcestershire sauce
2 1/2 tsp. chili powder
2 tsp. garlic powder
1/2 tsp. onion powder
Place the chicken wings in 2 greased 15x10x1-inch baking pans. In a large
bowl combine the remaining ingredients. Pour over wings. Bake, uncovered
at 350° for 1 hour or until chicken juices run clear. Spoon sauce from pan
over wings if desired.
Yields 10 servings.
Anna Miller, Clark, Mo
Round Pumpernickel with Dried Beef Spread
1 large loaf round pumpernickel bread
1 pint sour cream
1 pint mayonnaise
2 tsp. dill seed
2 tbls. minced onion
2 tbls. parsley flakes
2 pkg. dried beef, diced
Remove center of pumpernickel loaf and cut bread into cubes. Cover tightly and set aside. Combine all remaining ingredients and mix well. Spoon
the dip into hollowed-out loaf of pumpernickel bread. Spread bread cubes around edge of plate and serve.
Yields 4 1/2 cups spread.
Marlo Bockting, Morrison, Mo.
Ranch Ham Roll-ups
2 (8 oz.) pkg. cream cheese, softened
1 envelope ranch salad dressing mix
3 green onions, chopped (optional)
11 (8-inch) flour tortillas
22 slices ham, thinly sliced
In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla, with two slices of ham. Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-inch slices. Note: use less ranch dressing mix for milder flavor.
Yields 7 1/2 dozen.
Sharon Zimmerman, Tunas, Mo.
1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 oz.) jar pimento, diced, drained
3 tbls. fresh parsley, chopped
3 tbls. green onion, minced
3 cloves garlic, minced
1 tsp. sugar
3/4 tsp. dried whole basil
1/2 tsp. salt
1/2 tsp. pepper
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. mild cheddar cheese
Combine the olive oil, white wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper in a jar or similar container. Cover tightly and shake. Slice down the middle of the cream cheese and cheddar cheese and cut into 1/4-inch thick slices. Lay in a serving dish, alternating cream and cheddar cheese. Pour
Pour marinade over cheese. Cover and refrigerate 8 hours. Serve with crackers.
Yields 20 servings.
Susanne Hubbert, Republic, Mo.
Easy, Easy Appetizer
1 (8 oz.) pkg. cream cheese, softened
Jalapeño jelly or jam
Spread a layer of softened cream cheese in a pretty plate. with a layer of jalapeño jelly or jam. Serve with crackers and enjoy!
Yields 1 cup spread.
Shirley Zapf, Bismarck, Mo.
Smoky Cheese Ball
2 (8 oz.) pkgs. cream cheese
2 cups finely shredded smoked cheddar, Swiss or gouda cheese
1/2 cup butter or margarine
2 tbls. milk
2 tsp. steak sauce
1 cup finely chopped nuts, toasted
Place the cream cheese, shredded cheese and butter in a large bowl and let stand at room temperature for 30 minutes. Add milk and steak sauce;
beat until fluffy. Cover and chill for 4 to 24 hours. Shape cheese mixture into a ball; roll in nuts. Let cheese ball stand for 15 minutes before serving
Serve with crackers.
Yields 3 1/2 cups spread.
Mary Woodfin, Poplar Bluff, Mo.
Roast Beef Roll-ups
1 (8 oz.) cream cheese, softened
1 1/2 tbls. Worcestershire sauce
1/2 cup black olives, chopped
1/2 cup cheddar cheese
1 lb. roast beef, thinly sliced for rolling
Mix cream cheese, Worcestershire sauce, black olives and cheddar cheese. Spread mixture over slices of roast beef. Roll and refrigerate for at least two hours. Slice and serve.
Yields 10 to 15 servings.
Maudie Burden, Centerview, Mo.
Brussel Sprout Appetizer
2 (16 oz.) pkgs. frozen Brussel sprouts, thawed
1 cup white vinegar
1 1/2 cups sugar
1 tbls. horse radish
1 tsp. salt
2 tsp. ground mustard
Mix all ingredients together. Chill and serve.
Yields 8 to 10 servings.
Dortha Strack, Cape Girardeau, Mo.
8 to 10 jalapeños, seeded, chopped
10 eggs, beaten
1 to 1 1/2 cups grated cheddar cheese
Arrange jalapeños in greased 9x13-inch baking pan. Pour eggs over.
Sprinkle with cheese. Bake at 325° for 20 minutes; cool. Cut into squares.
Yields 36 servings.
Martha Miller, Clark, Mo.
Horseradish Deviled Eggs
6 eggs, hard cooked
1/4 cup mayonnaise
1 to 2 tbls. prepared horseradish
1/2 tsp. dill weed
1/4 tsp. ground mustard
1 pint sour cream
1/2 tsp. salt
Dash of pepper
Dash of paprika
Cut eggs in half length wise. Remove yolks, set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt
and pepper; mix well. Pipe or spoon the mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Yields 1 dozen.
Ida Yoder, Clark, Mo.
This month’s recipes were tested by the east central district of The Missouri Association for Family and Community Education.