7 - Layer Dip

This is a family favorite at "Adjustment Hour"- the time between finishing the cattle work at the chutes and supper. It is easy to buy ready-made, but if you want to make your own, use this recipe from Knudsen.

1 can (16oz) refried beans

1 Tbsp. taco seasoning mix

1 cup Knudsen sour cream

1 cup salsa

1 cup shredded lettuce

1 cup Kraft Mexican Style shredded cheese

1/2 cup chopped green onions

2 Tbsp. sliced pitted ripe olives

Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate.

Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips or assorted crackers.


Artichoke Nibbles

Jordi Giessner Grant brought this recipe into the family gatherings. Fun to make and fun to eat!

2 (6oz) jars marinated Artichoke Hearts

1 small Onion, finely chopped

1 clove Garlic, minced

4 Eggs

1/4 cup Dry Bread crumbs

1/4 teaspoon salt

1/8 teaspoon each:  Ground Pepper, Oregano, Hot Sauce

1/2 pound shredded Sharp Cheddar Cheese

2 tablespoons minced Parsley

Drain marinade from one jar of artichokes into fry pan. Drain other jar and discard oil. Chop all artichokes and set aside. Add onion and garlic to fry pan and sauté about 5 minutes. In bowl, beat eggs with fork and add the bread crumbs, salt, pepper, oregano and hot pepper sauce. Stir in cheese, parsley, artichokes and onion. Mix well and turn into greased 7 X 11 inch or square pan. Bake at 325 degrees about 30 minutes or until set. Cool in pan and then cut into squares. Serve hot or cold. You may reheat 10-12 minutes in 325 degree oven or a few minutes in the microwave.


Chilie Rellano Casserole

An EDD co-worker, Norm Waskevicz, brought this to an office pot luck in about 1993. I fixed it for my family once and it became a popular request for brunch.

(1) large can Whole Chilies Ortega (open up each chilie, clean out seeds, rinse and pat dry on paper towels)

(2 lbs) Jack Cheese in slices

(6) Eggs

(1) can Evaporated Milk

(3) tablespoons Flour

(1) small can Tomato Sauce

(1) tablespoon Salt

Preheat Oven to 325 degrees.

Grease Casserole dish with Crisco, Butter or Pam. Layer Chilies, then Cheese slices, usually three times. Separate eggs. Beat whites until stiff. Beat in yolks, add flour, salt and evaporated milk. Mix thoroughly. Pour over layers of Chilies and Cheese.

Bake about 40 minutes. Add tomato sauce across the top. Bake another 15 minutes.


Frosted Pineapple Squares

This recipe came from my mother, LeNoir "Checkers" Giessner, who found it in a magazine with a Fleischmann's Advertisement. She used to make it especially for Dad and all of us kids hoped we were around when she did. My sister, Jill Giessner Stoltenberg, started making it again recently and we all enjoyed it and the memories of times that Mom made it for Dad.

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 egg yolk, lightly beaten

1 (1 lb. 14 oz) can pineapple chunks, undrained

2/3 cup milk

1 teaspoon sugar

1 package Fleischmann's Active Dry Yeast

1/4 cup very warm water

4 egg yolks, lightly beaten

4 cups sifted all-purpose flour

1 cup (2 sticks) Fleischmann's Margarine

Mix 1/2 cup sugar, cornstarch, and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about 7 minutes. Cool to lukewarm while preparing dough.

Scald milk; add 1 teaspoon sugar; cool to lukewarm.

Dissolve Fleischmann's Active Dry yeast in very warm water; add to lukewarm milk mixture. stir in beaten egg yolks.

Measure flour into large mixing bowl. Cut Fleischmann's Margarine into flour using pastry blender or two knives until mixture resembles coarse meal. Stir in yeast and milk mixture and blend thoroughly. Dough will be soft and moist.

Divide dough in half. Roll one half out on a ligjhtly floured board until large enough to fit the bottom of a jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining half of dough large enough to cover filling. Seal edges together. Snip surface of the dough with scissors to let steam escape. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake in moderate oven (375 degrees) 35-40 minutes. Frost with Confectioners' sugar icing. Serve warm.


Glazed Almonds

This recipe is from my days of living in an Almond Orchard in Chico. I believe my friend, Jan Cory, an EDD co-worker, first brought the almonds fixed like this to the office.

Combine 1 cup whole almonds, 1/2 cup granulated sugar, and 2 tablespoons butter or margarine in a heavy skillet. Cook over medium heat, stirring constantly until almonds are toasted and sugar is golden brown, about 15 minutes. Stir in 1/2 teaspoon vanilla.

Spread the nuts on a sheet of foil - sprinkle lightly with salt. Cool. Break into clusters with a fork.

This recipe is usually tripled so as to make more at one time.