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Hicks and Chicks Square and Round Dance Club

Tomorrow Center, Edison, Ohio

www.hicksandchicks.com and www.hicksandchicks.org

Western square dancing the third Saturday of every month

 

 


Hicks and Chicks Recipes

  Dancers - Viewed from Above

Hicks & Chicks


hicksandchicks @ aol.com

 
The members of the Hicks and Chicks Square Dance Club have a few favorite recipes that we enjoy.  This page was developed to highlight those recipes.

Appetizers:
     Mexical' Mess
    -

Baked Goods:
     Holiday Bread
     Pretzels  

Deserts:
     Coconut Dream Bars
     Peach Cobbler
     Raspberry Dessert
     Tropical Fruit Salad

Main Dishes:
     Tamale Pie
     Chicken Tacos
     Enchilada Casserole

Miscellaneous Recipes:
     Cheddar Puff Muffins
     Texas Caviar
     Citrus Punch
     Olive-Onion Cheese Ball
     Half-Sour Pickles

Side Dishes:
     Cauliflower Salad
     Cole Slaw
     Cucumbers w/ Onions
     Tropical Fruit Salad
     Grape Salad
     Jell-O Salad

Hopefully, you will try the recipes out and find enjoyment in them also.  Please let us; know if you like them.   hicksandchicks@aol.com

Texas Caviar -  Salsa

by H&C member Jane B.     December 20, 2010

1 can blackeyed peas
1 can black beans
1 can shoepeg corn (sweet corn)
2 stalks celery
1 small onion
1 -4 oz. pimentos
3/4 cup jalapenos
3/4 cup olive oil
1 scant cup sugar
1/2 cup vinegar

  1. Drain and rinse peas, beans, and corn, mix and set aside.
  2. Chop celery, onion, jalapenos, and pimentos.
  3. Boil sugar, olive oil, and vinegar together until sugar dissolves.
  4. Mix chopped vegetables with peas, beans, and corn.
  5. Pour vinegar mixture over vegetables.
  6. Let mixture marinate overnight
  7. Drain liquid off vegetables, --- and enjoy.

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Grape Salad  - makes 12 servings

by H&C member Nancy T.     August 25, 2010

3 lbs. seedless grapes - washed
1 cup sour cream
8 oz. cream cheese
1/4 cup sugar
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup brown sugar

  1. Beat cream cheese, sour cream, sugar, and vanilla until smooth or sugar disolves.
  2. Mix with the grapes and put in a serving dish.
  3. Mix the 1 cup chopped nuts uith brown sugar and cover the top of the grapes.

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Mexical' Mess

by H&C member Jill P.    January 22, 2011

16 oz. sour cream
2 tablespoon taco seasoning
1 tablespoons mayonnaise
2 cans bean dip
2 cups shredded lettuce
1 diced tomato
1 chopped onion
1 -8 oz. shredded Mexican or taco cheese
1 -11 oz bag tortilla chips

  1. Mix together the sour cream, taco seasoning, and mayo.
  2. Spread the 2 cans bean dip on bottom of serving dish.
  3. Spread with sour cream mixture on top of the bean dip.
  4. Top with lettuce, tomato, onion, and Mexican cheese
  5.  Serve with tortilla chips.

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Tropical Fruit Salad  - makes 12 servings

by H&C member NS     August 7, 2010

1 pkg. vanilla pudding
1 pkg. tapioca pudding
1 pkg. orange Jello
3 cups boiling water
2 cans tropical fruit
1 small container of Cool Whip

  1. Mix the pudding mixes (not instant) and the Jello together
  2. Stir in boiling water and boil for 3 minutes
  3. Cool until thickened
  4. Add drained fruit and small container of Cool Whip.
  5.  I substituted coconut pudding for the tapioca and used the fruit juice for part of the liquid
  6. This can be made with any Jello and fruit combination desired. Example; lime Jello and pineapple, raspberry Jello and peaches, etc.

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RASPBERRY DESSERT

Crust    ¼ c butter, melted

            1 ½ c graham cracker crumbs

Mix and press into 13X9” pan

Filling   Melt

            50 marshmallows (large bag of large)

            ¼ c water

            ½ c milk.    Cool and combine with

            1 pt. Heavy whipping cream whipped

Pour over graham cracker crust and refrigerate (Marshmallow separates on standing – just mix it up well before combining)

Topping

            1 large bag frozen raspberries

            1 c water

            2 tbsp lemon juice

            1 cup sugar

Bring to boil.  Stir in a mixture of 5 tbsp cornstarch and ¼ c water.  Stir until berry mixture thickens and simmers.  Cool and spread over cream filling.  Refrigerate.  (This takes some stirring and cooling – So leave yourself plenty of time.)

 

 

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Tamale Pie - makes 6 servings

by H&C member NJM     July 23, 2010

1 lb ground beef
1 cup chopped onion
1 cup chopped green pepper
2 - 8 oz. cans tomato sauce
1 - 12 oz can corn - drained
1/2 cup chopped ripe olives
1 clove garlic minced
1 tablespoon sugar
1 teaspoon salt
2 to 3  tablespoons chili power
1 dash pepper
6 oz. shredded American cheese
1 package corn muffin mix

  1. Cook meat, onion, and pepper together.
  2. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili power, and pepper.
  3. Simmer 20 to 25 minutes until thick.
  4. Add cheese and stir into greased 9" X 9" X 2" baking dish.
  5. Corn meal muffin- Mix and pour over the meat mixture.
  6. Bake at 375 degrees for 40 minutes.
 

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Peach Cobbler - makes 6 servings

by H&C member NJM     July 13, 2010

Biscuit Topper
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking power
1/4 cup milk
1/4 cup butter
1/4 teaspoon salt
1 egg slightly beaten

Peach Filling
1/2 cup sugar
1/2 cup water
4 cups sliced peaches
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter

  1. Biscuit Topper-  Sift together flour, sugar, baking power, and salt
  2. Cut in butter until coarse crumb size.
  3. Combine milk and egg, and add all at once to flour mixture, stirring until moistened.
  4. Set aside
  5. Peach Filling- Combine sugar, cornstarch, and water in a sauce pan.
  6. Cook and stir until  thickened.
  7. Add peaches, lemon juice, and butter.
  8. Cook until peaches are hot, about 5 minutes.
  9. Pour peach mixture into 8 1/4" X 1 3/4" round baking pan.
  10. Immediately, spoon biscuit topper on the peaches, making several small mounds.
  11. Bake at 400 degrees for 20-25 minutes.
  12. Cool.

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Coconut Dream Bars - makes 2 doz.

by H&C member BT     July 7, 2010

1 cup flour
1/4 cup firmly packed brown sugar
1/3 cup softened butter or margarine

2 eggs
3/4 cup firmly packed brown sugar
1/4 cup flour
1/2 teaspoon baking power
1 1/3 cup coconut
1 teaspoon vanilla
1 cup chopped nuts

  1. Combine 1 cup flour and 1/4 cup brown sugar.
  2. Add butter and mix until blended.
  3. Press into ungreased 9" sq. pan.
  4. Bake 350 degrees for 15 minutes.
  5. Meanwhile, beat 2 eggs until thick and light in color..
  6. Gradually beat in 3/4 cup brown sugar and continue beating until light and fluffy.
  7. Mix 1/4 cup Flour with baking Power.
  8. Fold into egg mixture.
  9. Mix in 1 1/3 cup coconut, vanilla, and nuts
  10. Spread over crust in pan.
  11. Bake 350 degrees for 20-25 minutes longer, or until light brown.
  12. Cool.
  13. Cut into bars.

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Pretzels

by former H&C member JAM

1 cake Yeast
2 tbsp. Shortening
1 tsp. Salt
1 c. Water
1 tbsp Sugar
Flour
Baking soda

  1. Dissolve yeast in a bit of warm water.
  2. Mix shortening, salt, water and sugar together in bowl.  Work in enough flour to make a real stiff dough.
  3. Cover bowl with towel and let raise until dough doubles in size.
  4. Punch down dough.
  5. Cover with towel and let dough raise again.
  6. Form dough into pretzel shape and place on sheet of waxed paper.
  7. Let shaped pretzels raise again.
  8. Preheat oven to 425°.
  9. Dip pretzels in a solution of Baking Soda and water and place pretzel on greased cookie pan. Sprinkle pretzels with salt if desired.
  10. Bake at 425° for 12 minutes (until golden brown in color).

 

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Chicken Tacos

by former H&C member JAM

1/4 c. chopped onion
1 can (4 oz.) chopped green chilies
1 tsp. chili powder
1 tsp. ground cumin
1 tbsp. butter
2 c. chopped cooked chicken
1/2 c. sour cream
2 c. (8 oz.) shredded mild Cheddar cheese, divided
Taco shells
Shredded lettuce
Chopped tomato

  1. Sauté  onions, chilies, and seasonings in butter over medium high heat (about 2 to 3 minutes).
  2. Reduce heat to medium low.
  3. Stir in chicken sour cream and 1 cup cheese.
  4. Heat mixture until cheese melts (about 2 to 3 minutes).

For each serving; fill taco shell with chicken mixture, lettuce and remaining cheese. Garnish with chopped tomato.

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Holiday Bread

by former H&C member JAM

1-1/2 quarts lukewarm water
1-1/2 cup sugar
4-1/2 quarts sifted flour
4 tbsp. shortening
1 tbsp. salt
6 cakes yeast
1 lb. walnuts
1 lb. raisins
1 lb. peaches (dried or one quart canned peaches)
1 lb. prunes

  1. Separate six tablespoons sugar from the 1-1/2 cups and set aside for later.
  2. Cook remainder of the 1-1/2 cup sugar, shortening, raisins, peaches (dried or one quart canned peaches) and prunes until tender.
  3. Drain liquid from mixture save for addition to bread dough in a later step.
  4. Dissolve yeast, sugar, and salt in one quart of the water.
  5. Add 1-1/2 quart of the flour (enough to make a sponge).
  6. Beat well and set aside to rise one and one-half hours.
  7. Add cooked fruit mixture and nuts to the dough sponge.
  8. Add liquid drained from fruit mixture, shortening and the remainder of flour (or enough to make a dough-like consistency).
  9. Knead well.
  10. Place in greased bowl, let rise from 1-1/2 to 2 hours.
  11. When light and airy, mold into small loaves (note that larger loaf pans results in incomplete cooking, the smaller loaf pans are better. I have also had luck with putting them in roll pans for dinner rolls).
  12. Set aside and rise again for one hour.
  13. Bake 45 minutes at 425 degrees.

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Jell-O Salad

by former H&C member JAM

1 small box Lime flavored Jell-O
15 large Marshmallows
1-3/4 cup boiling Water
1 cup crushed Pineapple with Juices
1 cup chopped Celery 
1 cup finely chopped Cabbage
3 tbsp. Mayonnaise

  1. Combine Jell-O, marshmallows and boiling water.
  2. Stir until marshmallows melt.
  3. Cool Jell-O/marshmallow mixture until partially set..
  4. Stir in remaining ingredients..
  5. Pour mixture into shallow pan.
  6. Place in refrigerator to cool completely.

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Cole Slaw

by former H&C member JAM

1 bag slaw
1/2 cup vegetable oil
3 tbsp. apple cider vinegar
1 package chicken flavor Ramen, crushed into little pieces
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. sugar
1/2 cup sunflower seeds

  1. Combine oil, vinegar, and flavor packet from Ramen to make dressing- mix well until seasoning is dissolved
  2. Dump slaw into a large mixing bowl.
  3. Sprinkle salt, pepper, and sugar over slaw
  4. Add sunflower seeds and crushed noodles.
  5. Pour dressing from step #1over slaw
  6. mix well!

Slaw tastes good fresh and crunchy, but it is much better if you prepare it at least a few hours ahead.

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Half-Sour Pickles

by former H&C member JAM

3 or 6 bunches of dill
5 cloves garlic, crushed or minced
8 cups of water
4 ounces white vinegar
6 tablespoons of kosher salt

  1. Place the dill and garlic in the bottom of a gallon jar with a lid.
  2. Cut the ends off of the cucumbers and place in the jar.
  3. Bring to a boil the water, salt, and vinegar.
  4. Pour the hot brine over them and screw on lid.
  5. Refrigerate for 24 hours.

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Citrus Punch

by former H&C member JAM

3 pkgs. Lemon-Lime Kool-Aid
2-1/2 cup Sugar
2 tbsp. real Lemon juice
1 small can frozen Orange Juice concentrate
2 Orange, sliced
4-1/2 quarts Water

  1. Combine ingredients.
  2. Refrigerate until chilled.

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Cauliflower Salad

by former H&C member JAM

1 lb. Bacon, cooked and crumbled
1 Onion, diced
1 head Cauliflower
1 head Lettuce
16 oz. Miracle Whip salad dressing
1 cup Mozzarella Cheese, shredded
1 cup Colby (or Cheddar) Cheese, shredded

  1. Clean head of Lettuce.  Chop/break into small pieces.
  2. Clean head of Cauliflower.  Chop/break into small pieces.
  3. In large mixing bowl, stir together Miracle Whip salad dressing and Lettuce.  (I do this step first because it helps cut down the mess later on)
  4. Stir in remaining ingredients.
  5. Refrigerate overnight.

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Sliced Cucumbers w/ Onions

by former H&C member JAM

1 can Evaporated Milk
1 cup Sugar
1/2 cup Vinegar
cucumbers, sliced
onion, sliced
Salt & Pepper

  1. Combine Evaporated Milk and Sugar
  2. Stir in Vinegar.
  3. Add Cucumbers and Onion to the mixture.
  4. Add Salt and Pepper to taste.
  5. Refrigerate until chilled.

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Cheddar Puff Muffins

by former H&C member JAM

1-1/2 cup Cheddar Cheese, shredded
1 cup Mayonnaise (not salad dressing)
5 Green Onions, chopped 
6 English muffins, split

  1. In a small bowl, combine Cheddar Cheese, Mayonnaise and chopped Onions.
  2. Spread on muffin halves.
  3. Place on cookie sheet.
  4. Bake in 400 degree oven for 6 to 8 minutes, until lightly browned.
  5. Serve hot.

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Olive-Onion Cheese Ball

by former H&C member JAM

7 Oz. Green Olives
1/2 Mid-Size Sweet Onion
2 Packs (8 Oz. each) Cream Cheese - Softened
1 Cup Cheddar Cheese - Shredded
1 cup Mozzarella Cheese - Shredded

  1. Run Olives and Onion through food processor to chop.
  2. Mix with the three cheeses.
  3. Form into ball.
  4. Roll in chopped nuts.
  5. Refrigerate over night.

Enchilada Casserole

by former H&C member JAM

1 lb. ground Beef
1 can Enchilada Sauce
1 can Cream of Celery soup
1 pkg. Corn Tortillas (not tortilla chips)
1 small Onion, chopped
2 cups Mozzarella Cheese

  1. In a skillet, brown ground Beef.
  2. Mix can of Enchilada Sauce and can of Cream of Celery soup to browned beef.  (Do not add the water that the Celery Soup can says is needed for soup!)
  3. Starting with some of the beef mixture, layer the remaining ingredients in a baking dish.
  4. Bake in 375 degree oven for one hour.

Note:  Every time that I make the casserole, it has boiled over in the oven.  I have gotten into the habit of placing my baking dish on a cookie tray so that the mess in the oven does not get too bad.

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If you have a recipe that you would like added to our webpage, please feel free to email it to me.

 

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