SPICED MIXED NUTS

Spiced Almonds

1 egg white
2 Tbsp. cold water
2/3 cup walnut halves

2/3 cup pecan halves

2/3 cup whole almonds

½ cup sugar
1 ½ tsps. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg




Beat egg white and water until frothy. Stir nuts into mixture to coat, drain slightly in a colander/strainer. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread in a single layer on a microwave safe plate; microwave on high for 1 ½ minutes or until mixture is bubbly. Stir. Microwave another 1 ½ minutes. Remove; stir to separate. Cool. Store in an airtight container. Makes 2 cups

“I found this recipe after I came up with the one below. Both are delicious.”
– Nadine

Banana Milk Shakes

The best treat I can remember making when I was young, were banana milk shakes. If you've never made them, you have to try them. I planed on having them today because it has been so hot in our house. It wasn't that hot with all the rain, but I still enjoyed my milk shake.


Here's how we made them (estimates, because we never measured anything)

4 Frozen Bananas (make sure you peel them before you freeze them)
2 Cups Milk
2 Tb Peanut butter
1 Tb Vanilla (I just used a instant breakfast instead)

Blend and serve :)

POPCORN BALLS

2 cups white sugar
2/3 cup white Karo syrup
2/3 cup boiling water
2 Tbsp. white vinegar


Bring ingredients to a boil then add:

2 tsp. cream of tarter
desired coloring


Boil to hard ball stage, or soft crackle.

Remove from heat and add:

2 Tbsp. butter,
1 tsp. vanilla
1/8 tsp. baking soda


Mix well, and pour over popcorn.

“I got this from a co-worker at Garrett Freight Lines in Pocatello, ID.”
– Nadine

VELOY’S FAVRITE SNACKS

Potted meat – straight from the can
Pork rinds
Vienna Sausages
Pickled pig Hocks
Salome
Sardines – any flavor
Whoppers
Raw potatoes
Beef Jerky
Vegetables straight from the garden:
Sugar snap peas
Radishes – wipe clean, and plopped whole thing into mouth
Turnips – wiped clean, sliced with his pocket knife.
Tomatoes – sliced and seasoned heavily with salt and pepper.

“Dad had a few things like Potted Meat that were a treat to him, but strange to most people. It seems to me that he often indulged in his special treats when he was traveling, or when mom wasn’t home. Some of his favorites were Potted Meat, Pork Rinds, Vienna Sausages, Salome, and Sardines.”

"I acquired a taste for my dads special treats. These foods are all things I buy and eat regularly. Every time I buy them, and eat them, I think of my dad. Images of us eating these foods always play in my mind."

"A vivid memory I have is of dad using his pocket knife to slice Salome one bite at a time. One of us kids would find Dad slicing off bites of Salome and one by one we would gather, and he took turns handing us a slice. Small piece for Ned, big one for Dad, small one for Frank, big one for Dad, small one for DJ, big one for Dad, and down the line until we each had a piece and it circled back. (I am sure Dad didn't really have a slice between each kid, but he did have more bites and bigger ones that us.)."

"With 8 kids, dads favorite treats disappeared fast. I seem to remember finding him tucked away in a quiet kitchen with a can of Vienna sausages, potted meat or one of his other special treats. We would say "Dad can I have a bite." He would say, "Sure" as he tried to maintain a low profile. Some times he would tease and say, "No you don't want any potted meat (or Vienna Sausages). Do you know what it is made out of? Then he would look at the label and say "cow brains and tongue, pig guts and eyeballs, spiders, horse hooves, liver, toes”. As he tried to grouse us out he ate another bite. We didn't know for sure if he was telling the truth. But he liked it, so brains, guts, and eyeballs must not be bad." – Ned

“I love to eat sardines, just like my dad. My wife lets me eat them whenever I want to eat outside.” - DJ

“Every once in a while I buy some pigs feet and think I’ll eat them just because my dad liked them. But every time I do, I think to myself that they really aren’t good and I don’t know why my dad liked them. I eat them occasionally purely for the shock factor. I get great reactions. People seem to think the thought of eating pig’s feet is disgusting. I agree, but I don’t let on to them that I do. It’s just a fun game I play. – Frank

WHATS (popped wheat)

Soak wheat for three days – rinse two times a day, each time until water is clear.
After soaking, let wheat set out over night in a colander to dry. (This just cuts down on grease splatter).

Cover stove area with newspaper to lessen the clean up time. Ventilate cooking area well and close doors to as many rooms as you can to keep house from smelling like cooked oil.

To Pop Wheat:
Heat oil to 400º (Use a thermometer, don’t do a second batch until oil is back up to 400º.Place 1 cup wheat in metal colander and emerge in oil till wheat stops popping. Place popped wheat on paper towels to cool. Sprinkle with popcorn salt or Lawry’s seasoning salt.

“I learned to make these at a Relief Society Homemaking meeting when living in West Jordan. The lesson was on how to use your food storage. They were making them by the spoonful in a frying pan. Later you could buy them commercially under the name Whats, so that’s where we got the name.”
– Nadine

“This has become a holiday treat. Mom and Frank fry up a huge batch to give out to friends and family for the holidays. My husband, Jeremy, looks forward to it every Christmas.” – Patrice

SPICED NUTS

Nadine
1 cup sugar
1 tsp. cinnamon, rounded
2 tsp. vanilla
3 Tbsp. water


Place ingredients in a large pan over medium heat, stir to dissolve sugar. Add 3 cups nuts. Cook on medium heat – stirring constantly for about 10 min. They will become dull in color.

“Mom purchased something similar when she was at Disney World with the Layton’s. When back home she set out to duplicate the recipe. She tried batch after batch until is was just as she remembered” – Patrice

7 LAYER BEAN DIP

1 can refried beans
cumin to taste
garlic powder to taste
3 avocadoes, mashed
2 Tbsp. lemon juice
salt and pepper to taste
½ cup mayonnaise

Layer on a serving dish:
Beans seasoned with cumin and garlic powder to taste.
Avocados mashed with lemon juice, salt and pepper to taste.
Mayonnaise, sour cream, mixed with taco seasoning.
Sprinkle top with cheese, tomatoes, olives, and green onions.

This makes enough for 2 packages of tortilla chips.

”This reminds me of our many road trips to Driggs, ID for the Kaufman reunion. I think this and Rice Krispy Treats were our staple foods on road trips.”
– Patrice

VEGETABLE DIP

1 cup sour cream
1 cup mayonnaise
2 tsp. bon appetit
2 tsp. dill weed
½ tsp. onion salt

Combine ingredients, chill and serve.

SOUR CREAM AND ONION DIP

1 envelope Lipton onion soup mix
1 pint sour cream

Chill and serve. Makes 2 cups

Variation: Add ¼ cup chili sauce

ROASTED PUMPKIN SEEDS

VeLoy


2 cups unwashed pumpkin seeds
1 ½ Tbsp. butter
1 ½ tsp. salt
½ tsp. Worcestershire sauce (add a dash more if you prefer lots of seasoning)


Preheat oven to 250°. Bake for 2 hours or until dry and brown.

“We came up with this recipe when living in Richfield where we had a large garden with lots of pumpkins.“ – Nadine

RADISH DIP

A family friend used to bring this yummy dip over for to my grandma's. She finally asked for the recipe and found out it is quite simple. I have fond memories of this dip being available to snack on while we helped prepare thanksgiving dinner. We LOVE this dip!

8 oz. cream cheese, softened
1 bunch radishes – finely diced
½ red onion – finely diced
1 tsp. lemon juice / or to taste


Chill and serve with vegetables or crackers.

HOT SPINACH ARTICHOKE DIP

Devanie


10 oz. frozen chopped spinach
14 oz. can artichoke hearts (NOT MARINATED in oil)
4 oz. can diced green chilies
1 cup mayonnaise
1 cup freshly grated Parmesan cheese (reserve 2 Tbsp. and place on top mixture.)
¼ tsp. garlic powder (I like to add fresh garlic if I have it)


Preheat oven to 325º. Squeeze liquid from spinach. Drain artichoke hearts and cut into eighths. Carefully mix all ingredients. Pour mixture into 9" pie dish. Bake for 15 minutes, stirring twice. Place under broiler for about 1 minute until the top is lightly browned.

“Devanie was so proud when she learned this recipe she made it every day for a week. The first time it was spectacular, after the seventh time in seven days, I never craved it again.” -DJ

CHEESY WAFFLES

1 cup grated cheese to one batch of waffle batter. (Adjust to taste)
Mix cheese in batter and follow standard cooking directions. No syrup needed, eat plain.

“When I was visiting Grandma we had waffles, the last few we added cheese. I thought cheese in waffles sounded gross. I was surprised they were actually good! I should have known, I’ve liked everything my grandma makes up. I still make them for myself.” -Nina

GRAMCRACKER TREATS

1 stick butter
2/3 cups Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract


Melt butter. Stir in Cocoa. Alternately add powdered sugar and milk, beating on medium speed. Add more milk, if needed. Stir in vanilla. Makes about 2 cups.

Spread above frosting between two gramcrackers, and serve.

“I served these as after school snacks. They were quick and easy plus the kids loved them.” – Nadine

FRUIT LEATHER

Fruit leathers are pureed fruits which dry to a thin sheet. Any fruit or combination of fruits can be used to make fruit leather. Left over or overripe fruit work great.

Damaged or decayed areas should be removed. Wash fruit. Peeling is optional for fruits like peaches, apples, and pears. Canned or frozen fruit may also be used. Cut fruit into chunks and puree raw fruit in a blender. Some fruits, such as apples or cranberries can be cooked to soften them. Strain cooked fruit to obtain a smoother consistency, or puree in a blender. Add just enough fruit juice, apple sauce, or water to the fruit to enable the blender blades to turn effectively. Pineapple juice, lemon juice, or ascorbic acid may be added to fruits that tend to darken. Remember, the more liquid is added the longer the leather will take to dry.

Taste test puree to determine if additional flavoring would enhance the flavor. Cinnamon, nutmeg, vanilla extract, are good options. Sweeten the puree with honey, maple syrup, or sugar, but remember drying concentrates the natural sugars so leathers will taste sweeter after they are dehydrated.

Pour ¾ to 1 cup of fruit on plastic wrap. Puree should be about ¼-inch thick. Spread the puree evenly leaving ¼-inch around the margins. Dehydrate the leather until it can be easily peeled off the plastic wrap and until the center is no longer tacky, it should be dry yet pliable. Most leathers dry in 8 to 10 hours. Roll leather into a log shape. Store in an airtight container, it will keep indefinitely when stored in the refrigerator or freezer, or 6 months at room temperature.

DEVILED EGGS

Filling:

6 egg yolks
¼ cup mayonnaise
1 tsp. prepared mustard
1 tsp. apple cider vinegar
¼ tsp. or less salt


Boiling eggs - Put eggs in pot with cold water, and bring to a boil. Cover and remove from heat, allowing them to sit for at least 20 minutes. After egg shells are removed cut each egg in half. Remove yolk and mash with a fork. Place filling in a Ziploc bag (or pastry bag), cut out a corner and squeeze bag till mixture fills hole in egg white. Garnish with paprika or curry powder, chill and serve.

“For a variety of flavors add any of the following: pickle relish, hot sauce, finely chopped onions or horseradish.” – Nadine

CHEX PARTY MIX

Chex Cereal Box


¼ cup margarine or butter, melted
4 ½ tsp. Worcestershire sauce
1 ¼ tsp. seasoned salt
1 cup pretzels
8 cups of Chex cereals (corn, rice, and/or wheat)
1 cup mixed nuts


Preheat oven to 250 º F. Combine margarine, Worcestershire sauce and seasoned salt. Mix well. Pour cereals, nuts and pretzels into large Ziploc plastic bag. Pour margarine mixture over cereal mixture inside plastic bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Pour contents of bag into oven roasting pan. Bake 1 hour stirring thoroughly every 15 minutes. Cool and store in air tight container.

“This is a Thanksgiving tradition. I make it every year to snack on before dinner is ready. It’s great since dinner always seems to be behind.”
–Kathryn

CHEESY BEAN DIP

Patrice


9 oz. can bean dip
3 oz. cream cheese – softened
1 cup sour cream
7 oz. can diced green chilies
1 ½ cup chopped onions
1 ½ tsp. taco seasoning mix
½ lb. Monterey Jack cheese - grated
½ lb. cheddar cheese - grated


In a medium bowl combine bean dip, cream cheese and sour cream; mix well. Add green chilies, onion, and seasoning mix; blend well. Spread half of mixture in a 9x13 inch baking dish. Layer cheese on top, and spread with the remaining bean mixture. Bake at 350º for 20-30 minutes or until bubbly. Serve with tortilla chips, crackers or fresh vegetables.

“I adopted this from Jeremy’s Aunt Gaylyn; she is an excellent cook.” - Patrice

BLACK EYED PEA SALSA

Patrice


1 can black eyed peas or black beans, drained
1 can yellow or white corn, drained
2 Roma tomatoes - diced
1 bunch green onions– finely chopped
2 avocados – diced
1 bunch cilantro chopped
1 pkg. Italian dressing – prepared


Mix well, chill to let flavors blend. Serve with Tortilla chips

BEEF JERKEY

Patrice

5 lbs. ground beef (80 – 85 % fat free)
9 Tbsp. Montreal steak seasoning (Costco)

(Breaks down to approximately 1 ¾ Tbsp. seasoning to 1 lb. ground beef.)

Add a little water or beef broth to aid in mixing and to help it go through the jerkey press. Let sit 8-12 hours before putting in dehydrator. Making all 5 lbs. uses about 11 trays, and takes 24 hours in dehydrator.

“Jeremy received this from a co-worker while working at LoveSac Corporation in 2004.” -Patrice