Henri's Cheese Bread

1 pound butter
6 ounces Romano cheese -- grated
6 ounces Parmesan cheese -- grated
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 pound Cheddar cheese -- grated
1/2 pound Swiss cheese -- shredded

Mix all together and spread on sliced French bread. Broil until hot and bubbly.


NOTES : This makes quite a lot and you can freese what you don't need. I toast the bread on one side, then turn over and apply cheese spread and then broil until bubbly. Very good recipe.

Applesauce Bread

3 large eggs
1 cup vegetable oil
2 cups sugar
2 cups applesauce
1 tablespoon vanilla
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cinnamon
3 cups all-purpose flour
1 cup walnuts -- chopped

In a large bowl, combine eggs, oil, sugar, applesauce and vanilla. Start the beaters and add the rest of the ingredients. Fill 2 prepared bread pans and bake for 45 minutes at 350°, or until bread tests done. This recipe makes two loaf pans or 6 small loaves baked approximately 30 minutes.

Frozen Cranberry Salad

6 ounces cream cheese -- softened
2 tablespoons mayonnaise
1 can whole cranberries
2 tablespoons sugar
1 cup crushed pineapple
1/2 cup nuts
1 cup whipping cream -- whipped

Mix all ingredients together and put in a 9 X 13 glass pan. Freeze at least 6 hours. Remove from freezer 10 minutes before serving. Cut in squares, serves 12

Crabbies

1/2 cup butter -- softened
1/2 teaspoon salt
1 jar Kraft Old English cheese
6 1/2 ounces crab meat
2 teaspoons mayonnaise
2 whole English muffins -- split in half
1/2 teaspoon chopped garlic

Mix all ingredients together and spread on English muffins. Heat thoroughly at 350° (about 15 to 20 minutes). Cut into triangles with a pizza cutter. Serve hot.

Ultimate Chili Dip

2 pounds hamburger -- broken up
1 cup onion -- chopped
2 cloves garlic -- minced
2 pounds Velveeta cheese
16 ounces chili beans -- canned, undrained
3/4 cup evaporated milk
2 packages chili seasoning mix
1/2 cup canned chopped jalapeno peppers
Corn or tortilla chips -- for dipping

Cook meat, onion and garlic in a large dutch oven over medium heat until the meat is browned. Drain thoroughly. Add cheese cut in chunks, beans, evaporated milk, chili seasoning and jalapeno peppers. Cook over medium heat, stirring often, until thoroughly blended and the cheese has melted. Serve warm in a chafing dish or crock pot with the Fritos.


NOTES : Men love this dip. It is very hearty and they seem to hang around the pot. I prefer corn chips (Fritos) as a dipping chip. If it is too thick, thin with a little more milk.

Hunker Dunkers

1 cup shortening
1 cup butter or margarine
2 cups brown sugar
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
2 cups oatmeal
2 cups rice crispies
4 cups all-purpose flour
2 teaspoons vanilla
chocolate chip -- optional
walnuts -- optional

Cream together the margarine and shortening and sugars. Add vanilla and beat in eggs. Sift dry ingredient and mix thoroughly with the butter/shortening mixture. Stir in oatmeal and rice crispies. Bake at 350° for 10-12 minutes.


NOTES : I prefer to use all shortening. If you make it with 1/2 butter and 1/2 shortening, increase the flour by 1/2 cup. They tend to spread out too much and I have found over the years that the shortening alone makes for a better cookie.

This is my families favorite cookie. It makes a huge batch and they freeze well. Try different types of chips. They are great with butterscotch.

Chewy Oatmeal Cookies

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons soda
1 teaspoon salt
1 cup butter or margarine
1/2 cup canola oil
2 cups brown sugar -- packed
2 cups granulated sugar
4 large eggs
4 cups quick cooking oats
2 cups chocolate chips (optional) -- or flavor of your choice

Preheat oven to 350°. Sift dry ingredients together and set aside. In a mixing bowl, cream butter, oil, sugars until smooth and creamy. Beat in eggs one at a time. Gradually add flour mixture until well blended. Mix in oats and chips. Drop by teaspoonfuls onto ungreased baking sheets.

Bake for 10 - 12 minutes or until edges are golden. Cool on baking sheets 5 minutes before transferring to a wire rack to cool completely. Makes 6 dozen


NOTES : This is a great cookie - goes together fast and makes a lot. It's a forgiving recipe and you can add just about anything to it.