CHEESE HOOIES

Yes, the name is spelled correctly. This is, you guessed it, another old Southern Indiana recipe from my childhood days. These are great snacking tidbits for any occasion. 

1/4 lb butter that is softened to room temperature 

2 cups sifted flour dash cayenne pepper 

1/4 lb sharp cheese 

2 tsp salt 

powdered sugar 

Grate the cheese into the butter and cream together. Add the salt and flour, blending in well. Knead until smooth on a floured board. Chill overnight, by dividing in half and making rolls about as big around as half dollars (remember those?). When ready to bake, slice about 3/4-inch thick. Bake in a 375-degree oven, 12-15 minutes or until browned a little. Let cool 3-4 minutes then roll or shake in powdered sugar. (As we are more diet conscience today, I would recommend cutting back on the salt and using a lower fat cheese. But that is entirely up to you!)

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THE LATE BOB BARKER'S MEXICAN CHILE CON QUESO

I have absolutely no way to know if this was really the late Bob Barker's recipe. But it sounds good. Click on picture to enlarge for easier reading.

from an old cookbook

 

HOLIDAY BRAUNSCHWEIGER BALL

This is another old recipe clipping from my late mom's shoe boxes of recipe clippings. I never enjoyed braunschweiger, but my favorite aunt, because she was only 14 months older than me, loved it. She passed away a couple of years ago. Finding this recipe clipping made me think of her.

 

HAM CHEESE BALL

My sister-in-law gave me this recipe many years ago.

1 (8-oz) brick cream cheese
3 pkgs thin pressed ham, chopped
1/4 cup mayonnaise
dash of garlic salt
dash of tabasco sauce
1/2 cup pecans, optional

Mix cream cheese, mayonnaise, salt, and tabasco.  Add ham.  After mixing all ingredients, form into a ball.  Let firm in refrigerator before serving.  Roll in nuts or ham pieces.

Double if a medium ball is desired.

file photo for reference

MEXICALI DIP

Another recipe from my old tin recipe box.

Regular or nonfat plain yogurt may be substituted for the Dannon Instead.

PINEAPPLE CHEESE BALL

 pkgs (8-oz each) cream cheese, softened

1 cup crushed pineapple, drained
2 cups chopped pecans, divided
1/4 cup finely chopped green bell pepper
2 tbsp finely chopped onion
dash of salt, optional

Stir crushed pineapple into the cream cheese. Gradually add in 1 cup of the pecans, bell pepper, onion, and salt, if using. When mixture is well blended, form into a ball. Roll the ball in the remaining cup of pecans. Chill until serving time. Serve with an assortment of crackers and celery sticks.

 This is a file photo from TOH used for reference only.

PLAIN AND SIMPLE OLD FASHION VEGGIE DIP

I've had this recipe so long I can't remember where it came from!

1 cup mayonnaise
1 cup sour cream
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 tsp garlic salt
1 tsp dillweed

In a small bowl blend the mayonnaise with the sour cream. Add the parsley flakes, minced onion, garlic salt, and dillweed. Stir to blend well. Chill for about an hour or more before serving. Serve with assorted fresh vegetables. Also good with party crackers or chips.

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PIMENTO CHEESE SPREAD

3/4 to 1 lb sharp cheddar cheese

Small piece of onion

1 can pimentos

1 to 2 tsp sugar

2 to 3 hard boiled eggs

Mayonnaise to taste

1 tbsp vinegar

Pinch of dry mustard OR spoonful of yellow mustard

Put cheese, onion and eggs through food grinder. Drain and chop pimentos. Add to ground cheese mixture. Blend mayonnaise, vinegar, sugar and mustard with other ingredients into a good spreading consistency. Serve with crackers. Use to stuff celery or makes a good vegetable dip.

file photo for reference

BAKED OLIVE CHEESE BALLS

This is another old recipe from my childhood.

1 cup cheddar cheese
2 tbsp butter
1/2 cup all-purpose flour
dash of black pepper
25 medium pitted olives, well drained

Preheat oven to 400 degrees.

Drain the olives then lay out on paper towels to further dry.

In a mixing bowl cream together the cheddar cheese and the butter. When creamy, add the flour and black pepper; stir to blend well. Wrap a teaspoon of the cheese dough around each of the olives. Place on a baking sheet and bake in the hot oven for 15 minutes.

file photo

ZESTY MEATBALLS WITH DIP

This is an old recipe from the area where I grew up in Southern Indiana. These meatballs were served as appetizers.

2 eggs, beaten
1/3 cup milk
2 tbsp minced onion
1 tsp Worcestershire sauce
1/8 tsp garlic powder
1 lb ground beef
2/3 cup mashed potato flakes

In a medium mixing bowl combine the eggs, milk, and mashed potato flakes; allow to stand for a minute. Add the onion, Worcestershire sauce, garlic powder, and crumbled ground beef; mix together well. Shape into 1-inch meatballs. Add a tablespoon of shortening or oil to a heavy frying pan and heat over medium-high heat. Add the meatballs to the hot pan and cook over medium heat until brown. May be kept in oven, covered loosely with foil, on lowest heat until ready to serve.

Dip for Meatballs:

1 cup sour cream
2 tsp milk
1 tbsp brown gravy mix

Combine the sour cream and milk in a small saucepan. Whisk in the brown gravy mix. Heat thoroughly over a medium-low heat. Serve with the meatballs.

file photo for reference only, not this exact recipe

DRIED BEEF CHEESE BALL

This recipe is from an old Indiana church.

2 (8-oz each) pkgs cream cheese, softened
2 small pkgs dried beef, chopped
2 tbsp Worcestershire sauce
1 tbsp onion flakes
dash garlic flakes
2 tbsp milk

Mix cream cheese, onion flakes, garlic flakes, Worcestershire sauce, milk and then 1 1/2 of the packages of beef. Mix everything together well and form into a ball. Roll the ball in the remaining beef.

Serve with an assortment of crackers.

file photo for reference

CROCKPOT CHILI CHEESE DIP

This recipe is from an old church in Southern Indiana.

1 lb hamburger
8-oz can green chilies
1 tsp chili powder
1 lb Velveeta cheese
2 tsp Worcestershire sauce

Cut cheese into small pieces. Brown hamburger in a skillet and drain well. Put all ingredients together in a crock-pot, stir to blend and cook for at least an hour. If dip seems too thin, make a paste of 2 tablespoons flour whisked into 3 tbsp water. Add to the dip and whisk to blend.

 My first crock-pot was like this except mine was orange.

My dad got my mom, my sister, and myself all one alike.

MICROWAVE RANCHERO CHEESE DIP

This recipe is from an old Midwestern church cookbook.

1 jar (16-oz) American cheese spread
1/4 cup milk
2/3 cup sour cream
2 tbsp tomatoes with green chilies
1 tsp Worcestershire sauce

In a 1 1/2-quart casserole dish, combine the cheese, milk, and sour cream. Microwave mixture in a covered dish on high for about a minute, just until softened. Stir and add the Worcestershire sauce and the tomatoes with chilies. Microwave, covered, until heated through, about 3 to 4 minutes. Stir before serving. Serve warm with corn chips, tortilla chips, or fresh vegetables.

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RETRO GLAZED HAM BALLS

• 2 large eggs

• 1 1/2 cups soft bread crumbs

• 1/2 cup finely chopped onion

• 2 tbsp milk

• 1/4 tsp black pepper

• 2 tsp dry mustard, divided

• 12 oz ground cooked ham

• 12 oz ground pork

• 3/4 cup packed brown sugar

• 1/2 cup ketchup

• 2 tbsp vinegar

• 1. Preheat oven to 350°F. Lightly grease a 3-qt. rectangular baking dish. In a large bowl combine the first five ingredients (through pepper); stir in 1 tsp. of the mustard. Add ham and pork; mix well. Place mixture on a cutting board and shape into a 12×8-inch rectangle. Cut the rectangle into twenty-four 2-inch squares. Roll each square into a ball. Arrange balls in prepared baking dish.

  2. 1. For sauce, in a bowl stir together the remaining 1 tsp. mustard and remaining ingredients; pour over ham balls. Bake, uncovered, about 25 minutes or until done (160°F).

     2. This is a retro recipe and photo from BH&G

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DRIED BEEF ROLLS

8-oz pkg cream cheese, softened

1 tbsp grated onion
1/2 tsp garlic powder
1/4 cup milk
1/2 cup mayonnaise
2 pkgs sliced dried beef

In a small bowl, combine the cream cheese, onion, garlic powder, milk, and mayonnaise. Blend mixture until it is of a thick spreading consistency. Separate the slices of dried beef and lay out. Spread the cream cheese mixture on the end of each beef slice; roll the beef up starting at the cheese end. Chill until serving time.

File Photo

ZUCCHINI APPETIZERS

This is an old recipe from my Southern Indiana days many years ago.

3 cup shredded zucchini
1 cup Bisquick
1/2 cup chopped onion
1/2 cup Parmesan cheese
1/2 tsp salt
1 tsp oregano
dash of black pepper
1 clove of garlic, minced
1/2 cup oil
4 eggs, beaten

Mix all ingredients together in a large bowl. Spread mixture in a 9 X 13-inch baking pan that has been lightly greased. Bake at 325 degrees for 25 minutes or until golden brown. Cut into squares then cut each square in half diagonally.

Ready to be cut into triangles

DEVILED CRAB DIP

This is a recipe from the 1950s.

6 1/2-oz can crab meat
2 hard-cooked eggs
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tsp. prepared mustard

Drain, bone, and flake crab meat. Finely chop the eggs and add to the crab meat. Blend the mayonnaise, lemon juice, and mustard together in a small bowl. Add the eggs and crab meat mixture to the mayonnaise mixture; mix together until blended. Serve as a dip with assorted crackers and/or fresh vegetables.

file photo for reference only

OLD ENGLISH/BLUE CHEESE BALL

This is an old recipe from my childhood.

2 pkgs (8-oz each) cream cheese
2 jars (5-oz each) Old English Cheese Spread
1 jar (5-oz) Blue Cheese
3 tbsp red wine vinegar
1/8 tsp garlic salt
chopped pecans for rolling the balls in

Let cheeses warm to room temperature for easier mixing.

Put all ingredients, except pecans, into a mixing bowl and blend with a fork until well blended. After mixing, refrigerate the mixture until it is stiff. Remove from refrigerator and divide into two equal parts. Roll each part into a ball. Roll each ball in the chopped pecans. Wrap in plastic wrap and refrigerate until ready to serve. Serve with an assortment of crackers and/or fresh vegetables.

 Kraft Foods Photo for reference

LAYERED CRAB APPETIZER

This is another old recipe clipping from my late mother's shoe box recipe collections. I have never made it as I don't eat crab, so I have no recommendations one way or the other on this recipe. It is hard to read so I have typed the recipe below.

6 oz Crabmeat
8 oz Light Cream Cheese, softened
2 Tbsp. White Wine Worcestershire Sauce
1 Tbsp. lemon juice
2 Tbsp. Light Mayonnaise
1 green onion, finely chopped
1/2 tsp garlic powder
1 8-oz bottle cocktail sauce
Fresh parsley, chopped

In small bowl, combine cream cheese Worcestershire sauce, lemon juice, mayonnaise, green onion and garlic powder. Spread mixture in shallow glass serving dish to make the first layer. Second layer: cocktail sauce.
Third Layer: Crabmeat. Fourth Layer: sprinkle with parsley. Cover and chill in refrigerator. Serve with crackers. Makes 24 ounces.

VIKING TREATS

2 lb ground turkey

12 oz pork sausage
1 egg, beaten
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 tsp each dry mustard, tarragon, and black pepper
1 1/4 tsp dried dill
1 tbsp each butter and oil
10.75 oz can beef broth
1/2 cup chopped parsley
4 medium carrots, cut in long strips
2 tbsp vinegar with 3 tbsp water

Mix together turkey, sausage, egg, half of the onion and half of the garlic, all mustard, tarragon and 1/2 the pepper and 3/4 tsp of the dill. Roll into 1-inch balls. In a large skillet, melt fat, sauté remaining garlic, onion, and pepper. Add meatballs and lightly brown. Add broth, parsley, carrots, remaining dill, and vinegar and water mixture. Cover, bring to gentle boil. Reduce heat and simmer until carrots are tender. Serve as appetizer or main course over rice. Serves 8.

I have no idea why this old meatball recipe is called Viking Treats!