Writing a paragraph or two every week to include with recipes sometimes has me stumped, and often a call or incidence comes to mind. Our Bible lesson for this week was the lost coin or sheep and prodigal son. I certainly related to the missing coin. It was time to renew my license tabs for the car, and the letter had arrived only a couple days before, and where did I put it. I searched the desk more than once, went through the waste baskets, looked in the chairs and removed the cushions, and all other places where I thought I could have laid the letter. I needed to go see Leroy for a zipper for a jacket, and sure enough under the jacket was the missing envelope. Problem solved, but it surely gave understanding to our lesson for the day.
A while back I was given an orchid plant, and so far I have kept it alive. It’s been sitting on the window sill and was probably a bit too cool; although, it still looked healthy. I don’t know if I will ever get it to bloom, but one of the magazines that came last week gave some instructions for its care. I often wonder how it can stay alive with only a small spoonful of water or an ice cube once a week, no dirt and only wood roots to live on. It does look better now that I moved it to a warmer place. We know it must be getting closer to spring as even on the stormy day last week Jon had a robin eating the berries on one of their trees. The birds in my area are still hiding for the most part even if I did put out food and the feeders have plenty of seeds for them.
Rev. Ellens has moved to Titonka, IA south of Blue Earth. Thanks for looking up the information.
I got a little carried away with finding recipes for this week, and even if the Vikings aren’t playing there will be some people hosting a game party. Just to have the game played in Minnesota is of particular interest. Hopefully, it will showcase what Minnesota has to offer, and they will schedule more large events here. Many people especially those from the south think there is nothing here but snow and ice and bitter temperatures. Ruth’s favorite answer to those that wonder how we can take the cold, she says you stay indoors, dress appropriately, just as you do to endure the heat on the hottest days of summer.
The recipes are good to make ahead of time and either refrigerate or heat up later. Most of us would prefer to get the food ready ahead of time and relax with the guests and enjoy the game at leisure.
Queso
1 pound Jimmy Dean Sausage
1 box Velveeta Cheese
1 cup chopped Rotel tomatoes
1 small can evaporated milk
Cook sausage and drain. Melt cheese in crock pot. Add sausage, tomatoes and evaporated milk, stir until creamy. Use your favorite chips for dipping.
Addictive Pretzels (great for game day!)
1 package of ranch Dry dressing mix
1 teaspoon cayenne pepper
1/2 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/2 cup vegetable oil
l pound bag of pretzels
Mix first five ingredients together in a small bowl. Put the pretzels in a brown paper bag. Pour the oil mixture on top of the pretzels. Seal the bag and shake until the pretzels are well coated. (The bag will absorb most of the oil.) Serve in a large bowl.
Artichoke Dip
1 (14 oz.) can Artichoke Hearts in water
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 clove minced garlic
1/4 teaspoon Worcestershire Sauce
4-5 drops Tabasco
Drain and chop artichokes. Combine all in casserole. Bake at 350º for 20 minutes or until bubbly. Set to solidify. May need to blot with paper towel. If too greasy, reduce cheese or mayonnaise next time. Can be made ahead of time and re-heated in microwave. Serve with bagel chips.
Tortilla Party Roll-Ups
2 (8 oz.) packages cream cheese softened
1 package dry Ranch salad dressing mix
4 green onions, minced
4 12-inch flour tortillas
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 cup diced celery
1 can sliced black olives, drained
Mix cream cheese, salad dressing mix, and green onions together. Spread on tortillas. Sprinkle on red and green pepper, celery and olives. Roll up and wrap tightly in clear wrap. Chill at least 2 hours. Cut off roll ends. Cut rolls in 1-inch slices. Makes 3 dozen pinwheel slices.
Salsa Onion Dip
1 container (16 ounces) sour cream
1/2 cup prepared salsa
1 envelope Lipton® Onion soup Mix
Combine all ingredients in medium bowl. Chill. Serve with your favorite dippers.
