Daily Archives: May 25, 2010

7-Layer Taco Dip

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The Bain girls love making (and EATING) this dip.

INGREDIENTS

  • 1 16 oz. can refried beans
  • 1-2 cups guacamole dip
  • 1-2 cups sour cream mixed with 1 pkg taco seasoning (or less, to taste)
  • Chopped tomatoes
  • Grated cheese
  • Sliced black olives
  • Minced green onions

DIRECTIONS

Layer all ingredients in a 9×13 pan, starting with the beans and ending with the green onions.  Measurements don’t need to be exact.  Serve with tortilla chips.

[I haven’t made this – but I love it.  Louise]

Deviled Eggs

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INGREDIENTS

  • 12 eggs
  • 6 Tbsp. mayo
  • 2 tsp. mustard
  • 1 pinch cayenne pepper
  • Salt & pepper
  • Paprika (for dusting)

DIRECTIONS

Hard boil the eggs remove the shells.  Slice eggs in half longwise and scoop out the cooked yolk into a bowl.  Mix yolk with mayo, mustard, cayenne, salt, and pepper.  Fill cooked egg whites with yolk mixture.  Refrigerate if desired.  Dust with paprika right before serving.

Apple Pancakes with Apple Cider Syrup

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Jake Spurlock’s (married to Melissa Hanks Bain) grandpa always used to make these pancakes and syrup.  Now Jake and Melissa make it when guests stay at their home.  The syrup is definitely the  best part!

INGREDIENTS

Pancakes:

  • 2 c. Bisquick
  • 1/2 tsp. cinnamon
  • 1 egg
  • 1-1/3 c. milk
  • 3/4 c. grated apple

Syrup:

  • 1 c. sugar
  • 2 Tbsp. cornstarch
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 c. apple cider or juice
  • 1/4 c. butter
  • 2 Tbsp. lemon juice

DIRECTIONS

For the pancakes, mix all ingredients together and cook pancakes as normal.  For the syrup, mix together sugar, cornstarch, cinnamon and nutmeg in saucepan.  Pour in juice (apple & lemon). Cook & stir constantly until thickened & boils.  Boil & stir one minute.  Remove from heat & stir in butter.  Serve warm over pancakes.

Mother’s (Mae’s) Dilly Bread

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The Bains always make this for Thanksgiving and Christmas, and sometimes Easter.  It’s a favorite of everyone’s, especially Eric Bain!

INGREDIENTS

  • 1 packet dry yeast (or 1 cake compressed yeast)
  • 1/4 c. warm water
  • 1 c. warm cottage cheese
  • 2 Tbsp. sugar
  • 1 Tbsp. instant minced onion
  • 1 Tbsp. butter
  • 1 tsp. dill seed
  • 1 tsp. salt
  • 1/4 tsp. soda
  • 1 unbeaten egg
  • 2-1/4 to 2-1/2 c. flour

DIRECTIONS

Soften yeast in water.  Combine in mixing bowl: cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg & softened yeast.  Add flour to form a stiff dough, beating well after each flour addition.  Cover, let rise in warm place  until light & doubled in size (50-60 min.).  Stir dough down.  Turn into well-greased 8” round (1-1//2 to 2 qt) casserole.

Let rise in warm place until light (30-40 min).  Bake at 350 for 40-50 min, until golden brown.  Brush w/butter & sprinkle w/salt.  Makes one round loaf.

[I find this takes 4 hrs from start to finish, Louise]

Pineapple-Cranberry Salad

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INGREDIENTS
  • 1 can (20 oz.) crushed pineapple, undrained
  • 8 oz. raspberry gelatin
  • 1 can whole berry cranberry sauce
  • 1 apple, chopped
  • 2/3 c. chopped walnuts

DIRECTIONS

Drain pineapple, saving juice.  Remove 1 tablespn pineapple; set aside.  Add enough cold water to juice to measure 3 cups; pour into saucepan; bring to boil; remove from heat.  Add dry gelatin; stir 2 min.  Stir in cranberry sauce.  Pour into large bowl.  Refrigerate 1-1/2 hrs or until slightly thickened. Stir in pineapple, apples & walnuts.  Refrigerate 4 hrs or until firm.

(Make 7 cups of salad)