Recipes to serve when entertaining or to take on an outing
Cooking on the
Leigh Pless

As the weather warms, we start thinking about having picnics and family get togethers.

Today's assortment offers recipes you can serve when you entertain, and some to take along as a hostess gift when you travel.

Hot Cajun

Pickle Chips

1 gallon hamburger dill pickle slices

5 lbs. granulated sugar 1 1/4 ozs. garlic flakes

2 ozs. Tabasco sauce

Drain pickles in a colander for at least 30 minutes, pressing out the juice. In a large bowl, mix together the sugar, garlic flakes and Tabasco sauce. In a wide-mouth gallon jar, tightly pack alternating layers of pickle chips and sugar mixture. Close lid tightly and set aside on counter. Every 24 hours for five days, turn the jar over. Divide into pint jars and seal. Chill before serving. makes 8 pints.

Chili Seasoning

Mix

2 Tblsp. chile powder 1 Tblsp. seasoned salt 2 tsp. cumin 1 tsp. Mexican oregano 1 tsp. salt 1 tsp. onion powder

1/2 tsp. garlic powder

Mix all ingredients; store in an airtight jar in a cool place. To make Chili:

Cook 3/4 pound ground beef in a large saucepan, stirring occasionally, until meat is done. Stir in 2 tablespoons cornmeal or flour, then add 1 can drained kidney beans, 1 can stewed tomatoes and 1 tablespoon Chili Seasoning Mix. Bring to a boil; cover and simmer for 10 minutes, stirring occasionally. Serves 4.

Southwest

Seasoning

This is a wonderful southwestern flavor for salads and meats.

1/3 C. chile powder

2 Tblsp. dried cilantro leaves

2 Tblsp. cumin

2 Tblsp. Mexican oregano leaves

2 Tblsp. dried sweet basil leaves

1 Tblsp. garlic powder

1 Tblsp. dried thyme leaves

Combine all in a small bowl. Store in an airtight jar for up to 4 months.

Garlic Paste

6 Tblsp. butter 2 Tblsp. olive oil 6 cloves garlic, finely

mashed

Melt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling.

Carrot Relish

2 lbs. carrots, sliced

1 onion, chopped

1 green bell pepper, chopped

1 can tomato soup 1 C. granulated sugar 1/2 C. vegetable oil 3/4 C. wine vinegar

1 tsp. mustard

1 tsp. Worcestershire sauce

Cook carrots until barely tender; drain. Add onion and green bell pepper.

Mix tomato soup, sugar, oil, wine vinegar, mustard and Worcestershire sauce in a blender. Pour over carrot mixture and gently mix well.

Refrigerate several hours or overnight. Keeps 3 weeks in the refrigerator.

Honey Butter

1/2 C. butter, soft 3 Tblsp. honey

1/8 tsp. cinnamon

Mix all together until blended and serve on bread, toast or muffins.

Cream Cheese

Shrimp Spread

1 (6 ozs.) can tiny shrimp, drained

1 clove garlic, mashed

1 Tblsp. lemon juice

Hot pepper sauce, several dashes

8 ozs. cream cheese

1/4 C. cocktail sauce

1 tablespoon capers, drained

Mash shrimp with fork. Add garlic, lemon and hot sauce juice and blend well. Add cream cheese and cocktail sauce and blend. Carefully add capers so assure they remain whole. Chill overnight in covered container. Serve with crackers,

Festive Ham and

Cheese Spread

16 ozs. softened cream cheese

1/2 C. sour cream

1 to 2 Tblsp. onion soup mix, or to your taste

1 C. chopped cooked ham1

C. shredded Cheddar cheese

1/4 C. minced fresh parsley

Assorted crackers

In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese.

Pour into serving bowl and sprinkle with parsley. Chill until ready to serve. Serve with assorted crackers. This can also be rolled in chopped walnuts, pecans or almonds.