from Sioux Dallas
Chili-Cheese Popcorn
1 ½ teaspoons chili powder
1/3 cup firmly packed powdered cheese
1 teaspoon garlic salt
Pinch of garlic cayenne pepper
6 cups fresh popped corn
Melt 2 full tablespoons butter or margarine, drizzle over the popped corn. Mix the dry ingredients together and sprinkle 1 ½ tablespoons of the mix over the corn and mix well.
German Hot Potato Salad
Peel and cut potatoes into bite-sized pieces. Bring to a boil until tender. Drain and set aside. In a double boiler, over low heat stir in 3 eggs beaten, 1 cup white sugar, 1 tablespoon flour, 1 teaspoon salt, ¼ cup vinegar, 1 cup water. Cook stirring constantly until thick and smooth. Remove from heat and stir in 1 tablespoon mustard and ½ pint sour cream. Blend carefully and pour over potatoes and blend.
Serve hot. Some cooks cut boiled egg slices on top.
Waldorf Slaw
6 cups shredded cabbage
Small chunks of apple
½ cup raisins
½ cup English walnuts
1 cup Marzetti Slaw dressing (original or light)
Brown Sugar Cinnamon Toast
Toast bread to a golden brown. Spread a liberal layer of butter or margarine. Spread a thin layer of brown sugar (better than white for diabetics) Sprinkle with powdered cinnamon. Place in broiler or toaster oven for one minute. I place mine on a paper plate and put it in the microwave.
Fried Banana Pies
I used to make my own yeast bread until I discovered the cans of crescent rolls. Place flour on aluminum paper. Roll two crescents together to make one large rectangle. A banana makes two pies.
Slice the banana in half lengthwise. Lay one half on the bread. Place 1 tablespoon brown sugar on the banana. Optional to add crushed nuts. Bring bread around the banana and pinch it together.
Place in pan in oven at 350 degrees for 8 minutes or until bread is brown.