Amaretto Cheese Dip

1 (8 oz) pkg cream cheese, softened
1 c shredded sharp cheddar cheese
2 - 3 TBS amaretto
1 TBS brandy
1/2 c finely chopped almonds, toasted

Combine all ingredients except almonds in mixing bowl; beat on medium speed. Stir in almonds. Spoon in serving dish, garnish with additional almonds. Serve with fresh fruits or crackers.

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Hooten Poopies

2 bananas 1 small can frozen orange juice 1 small can (use the OJ can) vodka 1 small can (use the OJ can) triple sec 1/2 large can pineapple juice ice Makes 48oz before ice. Mix in blender.

Shrimp Jeannine

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink. Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.

Yeast Rolls

5/8 c warm water 2 c all purpose flour, sifted 2 TBS sugar 1 egg 1 pkg dry yeast 3 TBS shortening 3/4 tsp salt Pour water into large bowl, add yeast and stir to dissolve. Add half the flour. Add salt, sugar, shortening and egg. Beat with mixer or by hand until well mixed. Add rest of flour and stir by hand. Cover and let rise until double or about an hour and a half. Stir well and put onto floured board. Knead and roll out 1/2 inch thick. Cut with large biscuit cutter and place in greased muffin tins. Let rise until very light or about an hour. Bake in 425 degree oven for 10-15 minutes. Makes one dozen. Note from Melanie: I didn't roll them out but just formed them into balls. Let rise then baked at 400 for about 10 minutes, then another few minutes at 350 and then turned the oven off and let them sit to make sure they were done.

Our Grandmothers' Recipes

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