MEXCIAN CAVIAR submitted by Wilma Bechler, Coldstream
PECAN PINEAPPLE CHEESE BALL submitted by Bernadette Mercer – Vintage Green, Ilderton Ingredients: 2 pkgs of Philadelphia Cream Cheese ((8oz each or one large package) 1 tbsp seasoned salt 1 can crushed pineapple (8 oz VERY well drained) 2 tbsp onion (VERY finely chopped) 1 to 1½ cups of chopped pecans (for outside of cheese
Ingredients: ½ cup oil ½ cup sugar ¼ cup apple cider vinegar 1 tsp waters Salt and pepper to taste
1 cup green onion 1 cup red pepper 1 cup celery ¼ cup red onion 1 can black beans 1 can corn niblets 1 can lentils Instructions:
ball – optional) Instructions:
Mix the first four ingredients very well and refrigerate for at least 1 hour. Remove from fridge and form into a ball, then roll in chopped pecans (optional).
TIP! It’s a very nice appetizer served with a variety of crackers.
Boil the oil, sugar, apple cider vinegar, water, salt and pepper until the sugar is dissolved, approximately 10 to 15 minutes. Chop up the green onion, red pepper, celery and red onion and place them in a bowl, then add the cooled- down sugar, apple cider vinegar and water mixture. Rinse the cans of beans, corn and lentils then mix them
Tip! Butter Conversions submitted by Bernadette Mercer – Vintage Green, Ilderton.
1/2 stick butter = 1/4 cup or 4 tbsp or 2 ounces 1 stick butter = 1/2 cup or 8 tbsp or 4 ounces 2 sticks butter = 1 cup or 16 tbsp or 8 ounces 4 sticks butter = 2 cups or 32 tbsp or 16 ounces
into the bowl of other ingredients. Chill and serve with scoop Tostitos.
www.visitmiddlesex.ca
ILDERTON VILLAGER – 9 – HOLIDAY COOKBOOK
Made with FlippingBook - Online catalogs