Thursday, April 19, 2012

Recipes from March RS meeting

Bacon Covered Water Chesnuts  (Debbie Everett)
1 can waterchesnuts- whole
1 lb. bacon
2/3 c brown sugar
2/3 c catsup
-drain, slice into 2 water chesnuts, Cut bacon into thirds.  Wrap piece of bacon around sliced chesnut.  Secure with a toothpick.  Place on greased, foiled cookie sheet.  Bake 325 for 45 min.  mix brown sugar and catsup.  Spoon mixture over the wrapped chesnut.  Bake an additional 20 min at 325.  Serve immediately.

Sausage Con Queso Dip  (Debbie Everett)
1 lb sausage (hot or mild)
16 oz Velvetta
16 oz salsa (mild to hot)
4 oz green chilies
- Cook sausage into small pieces, drain on paper towel.  Cut velvetta into small cubes and add to sausage in skillet, stir frequently to melf.  Add salsa and chilies. stir well.  serve warm.
 * For crock pot. add cooked sausage and other ingredients.  Turn on low and stir occasionally- ready in 3 hours or less.

Ham Puffs   (Tresa Peterson)
6 oz Ham - cut into very small pieces
4 oz swiss cheese- grated
1 T mustard
1/2 c chopped onion
2 eggs
1/4 t pepper
-    Mix all together the above ingredients
2 pkg of cresent rolls
Unroll one package of the cresent roll. pinch together the seams. cut into 24 pieces. Spray tiny sized cupcake tins. or grease them
Take each piece and place in tin. fill with ham mixture.  Bake 350 for aprox 12-15 min.

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