Hi Katie,
My friends mom, she is really my mother too sent these receipes for a cook book I was going to do but haven't had time!!! Her name is Karen Scruggs and she lives in Columbia California. I hope this helps, Jana Newman
Hot Artichoke Dip
3 cups Jack cheese grated
2 sm jars marinated artichoke hearts - drain, rise, chop
2 sm cans chopped green chilies (Ortega?s work great)
½ cup parmesan cheese
½ cup mayonnaise
8 oz sour cream.
Mix all ingredients together and bake in 9 x 12 baking dish at 350 degrees for 30-45 minutes or until golden brown. Serve warm.
(This is great served with tortilla chips?I always get asked for this recipe)
Sunflower Seed Cookies
1 cup butter or margarine
1 cup firmly packed brown sugar
1 cup granulated sugar
Cream above 3 ingredients
Add and beat: 2 eggs and 1 tsp vanilla
Add: 1 ½ cup unsifted flour
¾ tsp. Salt
1 tsp. Soda
3 cups quick cooking oats
Mix well then gently blend in 1 cup shelled sunflower seeds (salted or unsalted) I usually find these in a bag in the produce section.
Bake on ungreased cookie sheet 350 degrees about 8-10 minutes
Cold Spaghetti Salad
½ pound spaghetti
1 chopped green pepper
1 diced tomato
1 chopped red onion
1 sm. Can sliced mushrooms
1 dozen sliced green olives w/ pimientos
½ cup chopped parsley
1/3 cup red wine vinegar
2/3 cup salad oil
1 TBSP oregano
1 TBSP basil
1 tsp mixed ?Italian seasoning?
½ tsp. Paprika
½ tsp celery salt
5 cloves fresh garlic (chopped)
1 TBSP salt
½ tsp. Lemon pepper
½ tsp onion powder
Break spaghetti in thirds, boil in half of the salt, drain and refrigerate. In large mixing bowl combine cold spaghetti with all ingredients and mix thoroughly. Refrigerate in covered container for at least 2 hours before serving.
Chocolate Surprise Biscuit Ring
2 (10 oz) cans Hungry Jack refrigerated Flaky biscuits
20 milk chocolate Hersheys kisses, unwrapped
½ cup sugar
½ tsp. Cinnamon
¼ cup margarine or butter, melted
Heat oven to 375 degrees. Generously grease 12-cup fluted tube pan. Separate dough into 20 biscuits. Press or roll each biscuit to form a 2 ½ to 3 inch circle. Place a chocolate kiss, point side up, on center of each circle. Fold dough over kiss, covering completely and forming a ball: pinch edges to seal.
In small bowl, combine sugar and cinnamon. Dip each ball into melted margarine; roll in sugar-cinnamon mixture. Gently place coated balls in greased tube pan, placing seams toward center. Sprinkle with any remaining sugar-cinnamon mixture; drizzle with remaining margarine. Bake at 375 degrees for 25 to 35 minutes or until golden brown. Cool 1 minute, remove from pan. Serve warm.
Coco-Orange Cake
4 eggs separated
½ c shortening
½ c butter
3 c flour
1 tsp salt
1 tbsp baking powder
1 cup orange juice
¾ c. sugar
2 tsp cinnamon
3 Tbsp. Hershey?s unsweetened cocoa
1 cup powdered sugar
1/3 c. orange juice
¼ c. coconut
1 tbsp orange rind finely grated
OK ? so this isn?t easy but is worth the effort! Be sure to read all the directions before starting as there are three different sections (batter, layer of cocoa and icing)
First separate the eggs. Save the yolks and whip the whites until stiff. Set aside whites.
Cream shortening, butter and sugar until fluffy. Add egg yolks one at a time and continue to mix.
Sift flour, salt. Baking powder and set aside. Now? add flour mix to sugar mix alternating each addition of flour with 1 cup orange juice until all the flour mix and orange juice have been added. NEXT: fold in the beatin egg whites.
Mix the ¾ c. sugar, cinnamon and cocoa in separate bowl.
Layer the cinnamon mix with the batter in a Pam sprayed angel food cake pan beginning with cinnamon mix and ending with cinnamon mix (Usually about 3 layers?).. Now dot the top with about 2 teaspoons butter. Just randomly put spots on top. Bake at 375 degrees for one hour or until tooth pick test shows it is done.
Allow to cool enough to remove from the pan. Run a knife around the side and center of the pan to loosen. You will need to flop it onto a plate then turn it over again so the top is back up. Then mix powdered sugar with orange juice to make a runny glaze, Drizzle on the top and sprinkle the coconut and orange rind on it. (I now also add some grated orange rind to the batter for a more ?orangey? flavor. )
This is a great cake for dessert, snack or even breakfast. Freezes well but doesn?t usually last that long in my house!) Jana Newman loves this cake!
