SAVORY BISCUIT BITES

                  1/4 cup butter (½ cube)

                    2 Tbsp. grated Parmesan cheese

                    1 Tbsp. onion, minced, dried

                    1½ tsp. parsley flakes, dried

                    1 pkg. (12 oz) biscuits, refrigerated

In a bowl,

Combine: butter, cheese, onion, and parsley

Cut: biscuits into quarters.

Roll into mixture, thoroughly coating biscuits

Place on cookie sheet or (greased 15" x 10" x 1" baking pan.)

Let stand for 20 minutes

          Bake at 400 degrees F for 8 minutes (until lightly browned)

Peggy Pearson, Hat Creek, CA

SIX LAYER DIP

                  1. Layer a 28 oz. can of refried beans

                    2. Layer 16 oz. sour cream

                                                   (after mixing with 1 pkg. Taco seasoning)

                    3. Layer 8 oz. sour cream

                                                   (after mixing with 6 mashed avocados)

                    4. Layer a very thin salsa topping

                    5. Layer cheddar cheese (according to your taste)

                    6. Layer Mozzarella cheese

 Top with tomatoes, olives and chopped onions, to taste.

Valerie Taylor, Willows, CA

 ARTICHOKE-CRAB SPREAD

                  1 can non-marinated artichoke hearts, drained

                    ½ cup, Parmesan cheese, grated

                    1 cup, sour cream

                    1 cup, mayonnaise

                    1 can, crab, drained

Chop: artichoke hearts and crab into small pieces.

Add: other ingredients.

Mix well.

Place in covered baking dish.

Bake: 350 degrees F - until heated through to your taste.

          Serve with crackers, chips, or small toast pieces.

Hat Creek Fireflies

EASY SNACK & PARTY CRUNCHIES

                  1 Redenbacher popcorn oil, small bottle

                    1 Ranch dressing mix, small pkg.

                    1 tsp. dill weed 

                    1 tsp. garlic powder  

                    2 lbs. oyster crackers

Place first 4 ingredients in small container.

Shake or mix well.

Place crackers in a large bowl.

Pour oil mixture over crackers

Mix well (covering all crackers evenly)

Let set for a couple hours (tossing frequently)

Uneaten crackers will keep for months in air-tight container. (If no family members know they are there.)

Hat Creek Fireflies

SHRIMP & CRAB DIP

                  1 8-oz cream cheese, softened

                    1 cup mayonnaise

                    1 can cream-of-mushroom soup

                    1/4 cup, (or more, to taste) green onions chopped

                    1 cup, celery, chopped finely

                    7 oz. imitation crab, chopped

                    8 oz. shrimp, small bite size (cocktail) halved

Mix: cream cheese, mayonnaise, and soup together.

Stir until smooth and mixed.

Add: remaining ingredients.

Mix: well

Refrigerate over night.

Judy Emmons, Hat Creek, CA

FARM SALAD

                  2 avocados, diced

                    2 cans corn, drained, chilled

                    6 hard-cooked eggs, quartered & chilled

                    1/4 cup scallions, chopped

                              Salt & pepper to taste

                             lettuce

                              seasoned mayonnaise (recipe below)

Reserve small amount diced avocado for garnish

Toss all remaining ingredients + avocado (except lettuce)

Line serving bowl with lettuce.

Turn tossed salad into lined bowl & garnish with reserved avocado.

SEASONED MAYONNAISE

                   ½ cup mayonnaise

                    ½ Tbsp. lemon juice

                    ½ tsp. chili powder

                    ½ tsp .cumin

                    1/4 tsp. onion salt

                    1/8 tsp. nutmeg

Blend all ingredients together and chill.

 Carolyn Ortiz, Cassel, CA

UNTOSSED SALAD

Place in layers in rectangular or square baking dish.

½ head of lettuce, sliced

½ bunch radishes, sliced

1 bunch green onions, sliced

1 small can water chestnuts, sliced

1 small can broken shrimp

1 pkg. frozen green peas.

Next layer – cover with.

½ cup mayonnaise, minimum. (Or to taste. O.k. to use more)

spread smoothly with fork or spatula.

Top layer

4 hard boiled eggs, grated; followed by

½ pound Swiss cheese, grated on top of eggs.

Cover entire salad with plastic wrap.

Refrigerate overnight before serving.

June Rothe-Barneson, Hat Creek, CA

SPAGHETTI SAUCE

                  2 large onions, chopped fine

                    1 can tomato soup

                    1 can tomato paste

                    1 can water

                    2 Tbsp. Worchestershire sauce

                    1 Tbsp,. prepared mustard 

                    1 Tbsp. chili powder

                    2 cloves garlic, minced

                    1 tsp. sugar

                    1 tsp. lemon juice

                    1½ lb. ground beef

                              Salt & pepper to taste

In a large pot or kettle: brown ground beef and onions.

Add: All remaining ingredients

Simmer until sauce turns brown ( 3 to 6 hours.)

(Recipe may be doubled, tripled and then frozen in containers for later use.)

Lois Westlund, Hat Creek, CA

FRENCH-FRIED BABY ARTICHOKES

                           1 egg 

                              ½ cup flour

                              ½ cup milk

                              ½ cup buttermilk baking mix

                              1 tsp. salt

                              1 tsp. baking powder

                              ½ tsp. garlic powder

                              1/4 cup minced onion

                              1 Tbsp. fresh parsley

                              12-15 baby artichokes, trimmed and halved

                                         vegetable oil for frying.

Small bowl:

Beat egg & milk well.

Beat in flour, baking mix, salt, baking powder, garlic powder.

Stir well. (Should be nice and blended)

Stir in: onion & parsley

Dip artichoke pieces. Thinly coat.

(If batter is too thick for this to happen–add little milk to thin)

Heat oil to 350 degrees F. (Depth should be about 2-3 inches high)

Fry artichokes a few at a time. About 6-8 minutes.

(Too many at once will drop oil temperature too much)

When nice and golden brown. Remove with slotted spoon.

Drain on paper towel. Sprinkle with salt.

Serve—then continue cooking few at a time.

(Even cooking comes from even temperature oil) 

Betty Cureton, Hat Creek, CA

BROWN SUGAR BANANA BREAD

                  4 Tbsp .butter, softened

                    1/4 cup applesauce

                    2 eggs

                    2 Tbsp. milk

                    3/4 cup, brown sugar, packed

                    1 cup mashed bananas (2-3 medium bananas)

                    1 3/4 cups, all purpose flour

                    2 tsp. baking powder

                    ½ tsp. baking soda

                    1/4 tsp. salt

                    1/4 cup pecans, chopped (or walnuts)

Preheat oven: 350 degrees F.

Large bowl;

Mix: butter, applesauce, eggs, milk and brown sugar until smooth.

Add: bananas, and blend at low speed till all mixed in

Then: beat at high speed 1-2 minutes

Combine: flour, baking powder, baking soda, & salt into batter

Mix: pecans (or walnuts) into batter

Pour batter into greased 8" x 4" loaf pan.

Bake: 55-60 minutes, just until bread is golden.

(A toothpick inserted in middle will come out clean)

Cool in pan on wire rack for 10 minutes

Remove from pan and cool to room temperature.

Betty Cureton, Hat Creek CA

KRISPIES

2 cups, all-purpose flour

                    1/4 tsp. salt

                    ½ tsp. baking soda

                    ½ cup, brown sugar, packed

                    ½ cup, granulated sugar

                    3/4 cup, butter, softened

                    1 egg

                    2 tsp. vanilla extract

                    1 cup, Rice Krispies cereal

                    1½ cups, (8oz.) Nestle Crunch bar, coarsely chopped

Preheat oven to 300 degrees F.

Medium bowl:

Combine: flour, salt & soda

Mix well, set aside for later.

Large bowl;

Blend; sugars with electric mixer at medium speed

Add: butter,

Mix: to form a grainy paste.

Scrape down sides of bowl.

Add: egg & vanilla

Beat: medium speed until light & fluffy.

Add: flour mixture you set aside, Rice Krispies & chocolate chips

(Blend at low speed during this operation.) Don’t overmix!

You want them just combined.

Drop them by spoonfuls onto ungreased cookie sheet

Bake for 18-20 minutes.

Heidi Cureton, Tulelake, CA

BUTTERMILK GLAZE.

                  1 cup, sugar

                    ½ tsp. baking soda

                    ½ cup, buttermilk

                    1 Tbsp. corn syrup

                    1 cube, butter

                    1 tsp. vanilla extract

Mix: all ingredients, except vanilla, in saucepan.

Bring to boil & cook slowly, stirring all the time, for 5 minutes

Remove from heat.

Add: vanilla extract, pour over hot cake.

(Note: you can buy dry buttermilk - just add water when needed.)

Millie West, Hat Creek, CA

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