• More Recipes… Old Faves

    Most of us will probably attend several gatherings over the next few weeks and there will certainly be requests to bring food.

    These are recipes for some old standards, but I can almost guarantee you’ll go home empty handed and be asked for the recipe. Also these don’t have CRAZY ingredients that can’t be found and all keep well, so make a double batch and be done.

    Sausage Balls

    2½ C. Bisquick
    2 C. grated cheddar cheese
    1 lb. bulk sausage

    Have cheese and sausage at room temperature—very important. Mix all ingredients together, using hands is best. Roll into small balls about the size of a quarter and bake at 350 for 15 minutes. Store in a zip lock bag or sealed plastic container.

    They keep well for several days or in the fridge if longer. Don’t think they will be on hand that long. Never are at my house—great for breakfast. My favorites in making these are very sharp cheese and lean, hot sausage. Lots of variations on this one. Serve these up with the next recipe.




    Jezebel Sauce
    1(4oz.) jar cream horseradish
    1/3 C. dry mustard
    1(18oz.) jar pineapple or peach preserves
    1(18oz.) jar apple jelly
    freshly ground black pepper

    Mix the horseradish and dry mustard really well. Add the preserves and jelly, mixing to a smooth consistency. The pepper is to your taste, so add or not and accordingly.

    Store in the fridge; it keeps indefinitely and is great on pork particularly, also nice with poultry or just serve on top of cream cheese and put out some crackers.

    Don’t double this one! It makes 4 cups, but divide some of it up into cute jars or containers and use for gifts.

    Seasoned Saltines
    1 box saltine crackers
    1 C. canola oil
    1 t. cayenne pepper
    1 t. caraway seed
    1 t. sesame seeds
    1 t. dill weed
    1 pkg. dry Hidden Valley Ranch dressing mix

    Mix the oil with dry spices and dressing mix until well blended. Empty the crackers into a 1 gallon zip lock bag. Pour the oil mixture over crackers and turn the bag until all crackers are well coated.

    Line a cookie sheet with a piece of parchment paper and arrange crackers on it. Toast in a 350 oven for about 10 minutes. Watch these carefully. They will brown quickly. When they are cool, store in a zip lock bag or sealed plastic container.

    Like the sausage balls if there are leftovers they will disappear quickly. Great with soups and stews for winter.

    I have made these with only the crackers, oil, and dill; I love poppy seeds. Adjust the seeds and pepper to your own taste.

    Try whole wheat crackers or unsalted; get the cheap brand. There is plenty of salt in that dry dressing mix!

    This is a “stand alone” cracker or needs a mild topping. The cheese ball from my blog last week is very good with these.

    Everyone is busy this time of year. All of these are quick, easy, and popular. I’ve been making them all for years.


    About Patty Hirst

    It doesn’t take long to discover that Patty Hirst loves Dublin, Texas, and the people who live in Dublin. She is also one of the reasons that Texansunited.com has been able to show the world just how special this Irish Texas town actually is. Quite often here on Texans United, you will find Patty in our News section, weighing in on what is happening in Dublin. But Patty Hirst is also a thinker, maybe even a dreamer,if you will. She sees the beauty in things that others never see...whether it be a rock, a single rose, or the stranger sitting on the park bench. Yes, Patty thinks good thoughts, and we've asked her to share thosse thoughts with all of us.
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