2 large cans canned chicken meat
16 ounces cream cheese
1 cup prepared ranch dressing
1/2 cup hot sauce (or more if you like)
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4 boneless skinless chicken breast halves,
     boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank’s Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey jack or sharp Cheddar cheese
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Makes 2 cups.
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1 roll Jimmy Dean Hot Sausage
16 ounces cream cheese
1 can Ro-Tel (tomatoes with chiles)
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1 pound chicken livers
Butter
24 walnut or pecan halves
24 prunes, seeded
24 slices bacon
Salt and pepper, to taste
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1 egg
1/2 cup water
1 pound ground meat
1/2 cup bread crumbs
1/4 teaspoon salt
2 teaspoons horseradish
1 cup finely chopped water chestnuts
2/3 cup marmalade
1 finely minced garlic clove
2 tablespoons soy sauce
2 tablespoons lemon juice
1/3 cup water
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1 pound mozzarella sticks (string cheese) or brick mozzarella
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
2/3 cup flour
1/3 cup cornstarch
Vegetable oil (for deep frying)
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Snails are cooked for about half an hour in rapidly boiling salted water. Drain in a colander, remove the snails from the shells (which are reserved), and remove intestines. Then place the snails in another kettle, add a bouquet garni made of parsley, bay leaves, and thyme, a sliced onion, and a glass of cognac or other brandy. Cover with cold water, season with salt and pepper and, tightly covered, simmer for about three hours.
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1 (1 pound) package frozen ravioli, thawed
2 eggs beaten
2 tablespoons milk
2 cups bread crumbs
Corn oil
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Source: Hillshire Farms
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