Kristy Robison
2 lbs. ground meat (we prefer turkey but beef is fine)
¾ to 1 cup chopped onion
3 T. (or more if you feel like it)
Worcestershire sauce
2 cups Stove Top stuffing
3 eggs
1 tsp (or less) salt
¼ tsp pepper
Combine all ingredients in large bowl. Roll into 1 inch balls. Bake at 425 degrees F for 10 minutes on a foil-lined cookie sheet.
Rosalie Robison Risk
Cut 7 pounds cucumbers into ¼” slices. (If too large, peel, cut in half and seed.) Put into crock or large plastic Tupperware bowl. Cover with a solution of 2 cups hydrated lime (in canning section of grocery store) in 2 gallons of water. Cover tightly and let stand 12-18 hrs, stirring with hands, or if it has tight cover, tip up and down, to mix lime solution often. Rinse thoroughly with clear water to remove lime and let stand in clear, cold water at least 4 hours.
In the meantime, make syrup:
2 quarts vinegar, full strength
5 to 5 ¼ lbs sugar
Combine in spice bag: 2 teaspoons each; celery seed, mustard seed and whole cloves. Bring solution to boil, add spice bag and 2 ½ - 3 tsp salt. Let syrup cool. Add drained cucumbers to cold syrup and let stand overnight. Bring to boil and simmer 25 minutes or until cucumbers are transparent. Spoon cucumbers carefully into hot sterile wide mouth quart jars. Pour boiling syrup over them. Seal. Turn jar upside down for 5 minutes to make tight seal.
Source: Recipe on back of lime bag. Mom and Dad always made lots of these. We love them.
Nellie Robison
Boil whole beets till tender and slip the skins.
4 quarts cooked, diced beets
1 teaspoon whole allspice
2 cups vinegar
1 teaspoon whole cloves
2 cups water
1 teaspoon whole cinnamon
2 cups sugar
1 teaspoon salt
Tie spices into a spice bag. Add to pickling mixture. Boil for 15 minutes, add beets. Bring to full boil again, put into hot sterilized pint jars and seal. Boil in hot water bath 10-15 minutes. Makes about 8 pints.
Peggy Hannig Robison
Wash and put into large pan about 30 small pickling cucumbers. Cover with boiling water, and let stand over night, drain. Do this 4 times, morning and night. Cut into thick slices, cover with cold water and add 1 T. alum, let stand another day.
Make syrup:
1 quart white vinegar
1 T. cloves
8 cups sugar
2 sticks cinnamon
1 T. salt
Green food coloring
Combine and let come to boil and pour over cucumbers. Let stand 24 hours. Do this 3 more times. Last time pour into bottles while hot and seal.
These are crisp sweet pickles! Takes a lot of time, but they're delicious!
Rosalie Robison Risk
6 slices boiled ham
1 bunch green onions or small sweet pickles
6 oz softened cream cheese
Spread each slice of ham and with cream cheese. Place one green onion, trimmed to fit lengthwise on each slice, or line with small sweet pickles. Roll, starting at onion side, like a jelly roll and slice in 1/2 inch pieces. Secure with toothpick. Makes about 72 'bones'.
Source: Ramona Holmes, 1st Counselor's wife, brought these to Stake Leaders Christmas dinner at our home in Bangor, ME, December 1985. I've used her recipe many times since.
Rosalie Robison Risk
Chop in food processor, using standard metal blade to process:
1 8-ounce can artichoke hearts, drained
1 8-ounce pkg cream cheese, in chunks
2 tbls. chopped green onions
1 cup mayonnaise
When chopped and mixed, stir in 1 cup grated parmesan cheese.
Pour into buttered baking dishes. Bake at 350 degrees for 1/2 hour (less for several small containers). Serve hot with plain crackers.
Source: From the Blades Kitchen, recipe by Klancy deNevers, Salt Lake City, UT.
Rosalie Robison Risk
1 can Eagle Brand milk
Brandy flavoring to taste
2 8-oz packages cream cheese
1 tsp vanilla
1 1/2 cups powdered sugar
Cream ingredients together thoroughly with mixer. Chill. Serve with fresh fruits; especially good with strawberries and pineapple chunks.
Source: SFA's Twilight Ballroom (served at the yearly Christmas President's Reception)
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