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Auntie Gales Recipes Jan. 6th edition
Baked Crab Rangoon

1 can (6 oz.) white crabmeat
   drained, flaked
4 oz. (1/2 of 8 oz. pkg.)
   Philadelphia Neufchatel
   Cheese, softened
2 green onions, thinly sliced
1/4 cup Kraft Light Mayo
   Reduced Fat Mayonnaise
12 won ton wrappers
 
Heat oven to 350ºF. Mix first 4 ingredients. Place 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture. Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

whipped sweet
potato bake

3 cans (15 oz. each) sweet
   potatoes, drained
1/4 cup butter or margarine,
   melted
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
3 cups Jet-Puffed Miniature
   Marshmallows
 
Heat oven to 350ºF. Beat potatoes, butter and spices with mixer until well blended. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with marshmallows. Bake 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned.
velveeta chili dip

1 lb. (16 oz.) Velveeta
   Pasteurized Prepared
   Cheese Product, cut into
   1/2 inch cubes
1 can (15 oz.) chili (with or
   without beans)
 
Microwave ingredients in microwaveable bowl on High 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips, Ritz Toasted Chips or assorted cup-up fresh vegetables.

bacon water
chestnuts

12 slices Oscar Mayer fully
   cooked bacon, cut
   crosswise in half
1  can (8 oz.) whole water
   chestnuts, drained
1/2 cup Miracle Whip
   Dressing
1/2 cup packed brown sugar
1/4 cup chili sauce
 
Heat over to 350º. Wrap bacon around water chestnuts; secure with toothpicks. Place in shallow baking dish. Mix remaining ingredients; pour over water chestnuts. Bake 30 min. or until heated through.

philadelphia
carmel-nut
cheesecake

2 cups Honey Maid Graham
   Cracker Crumbs
1 cup Planters Cocktail
   Peanuts, chopped, divided
1-1/4 cups sugar, divided
6 Tbsp. butter or margarine,
   melted
4 pkg. (8 oz. each)
   Philadelphia Cream
   Cheese, softened
2 tsp. vanilla
1 cup Breakstone’s or
   Knudsen Sour Cream
4 eggs
1/4 cup caramel ice cream
   topping
 
Heat oven to 350º. Line 13x9 inch pan with foil, with ends of foil extending over sides. Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 min.
Meanwhile, beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust. Bake 35 min. or until center is almost set; cool completely. Refrigerate 4 hours. Top with remaining nuts and caramel topping. Use foil handles to lift cheesecake from pan before cutting to serve.

If you would like to share your recipes with the community, please send them to:
Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150
or you can email me at: gale@shelbyinfo.com

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