Old Fashioned Recipes

Tandy Wickiser of Creekside BBQ shares some of her favorite recipes to enjoy this holiday season.

Crab Dip

I can Crab meat

1 8oz cream cheese

1 small onion chopped fine

1 T horseradish

Dash of salt, pepper, and garlic salt

Mix all together and mold into a ball.

Flatten ball in serving dish.

Mix together ¾ jar of chili sauce and ½ jar of horseradish.

Pour over the top.

Serve with crackers

Layered Salad

Layer in glass bowl

One head of shredded lettuce

1.2 cup chopped celery

1 can of drained English peas

4 tsp chopped onion

4 slices of cooked chopped bacon

Spread over the top ½ cup mayo

Sprinkle 1 T of sugar and parmesan cheese over the top

Grandmother Hart’s Squash Casserole

2 cups cooked squash

½ cup milk

1 cup grated cheese

3 tsp. chopped onion

3 T butter

2 eggs

1 cup saltines crushed

salt and pepper

Add butter, salt, pepper, onions, milk, cheese and crackers to the squash. Beat eggs and add to the mixture. Pour into a greased baking dish and bake at 350 degrees for 30 minutes.

Pineapple Casserole

1 20oz can pineapple chunks drained

Reserve 3 T. juice

½ cup sugar

3 T flour

1 cup shredded cheddar cheese

1 stick melted butter

1 cup ritz crackers crushed

Mix sugar and flour. Add pineapple juice and pineapple chunks. Add cheese. Put in a casserole dish. Mix melted butter and cracker crumbs together and sprinkle over the top of the casserole. Bake 30 minutes at 350 degrees.