Dr. LaBarbera’s Office
Ingredients: 2 sticks Oleo
2 cups flour
8 oz. sharp cheese, grated
½ tsp. pepper
½ tsp. salt
2 cups Rice Krispies
Cut Oleo into flour; mix in cheese, pepper and salt. Fold in Rice Krispies and mix thoroughly. Roll into rolls and refrigerate. Slice medium thickness and bake at 350 degrees for 15 minutes. Sticks can be frozen and baked as needed.
WK Bossier Health System
Box Wheat Chex
Box Rice Chex
Slim Jim pretzels (broken)
Large can peanuts
Large can mixed nuts
Large can pecans
3 sticks butter
1 tsp. seasoning salt
1 tsp. celery salt
4 tsp. garlic powder
1 tsp. hot sauce
5 Tbsp. Worcestershire sauce
6 Tbsp. barbeque sauce
Stir together and bake at 250 degrees for 1 hour, stirring every 15 minutes.
Cleveland Medical Clinic
Ingredients: 3 cans black-eyed peas, drained
1 large chopped onion
¼ cup vinegar
½ cup Pace picante` sauce (HOT)
2 bay leaves, crushed
1 clove minced garlic
3 to 5 jalapeno peppers (fresh), chopped
¾ cup Italian dressing
¾ cup sliced olives with pimentos
Salt to taste
Mix all the above. May be refrigerated – gets hotter the next day.
Louise Golden, RN
A Pineywoods Hospice, Inc.
Ingredients: 1 pkg. taco seasoning
3 Tbsp. vegetable oil
2 Tbsp. red wine vinegar
2 tsp. hot pepper sauce, divided
(hot sauce is optional, this is wonderful without it!)
4 lbs. fresh or frozen chicken wingettes, thawed
1 cup Ranch dressing
In a large sealable plastic bag, combine taco seasoning, oil, vinegar, and 1 tsp. hot pepper sauce and chicken. Seal bag and turn to coat.
Grill chicken, covered, over medium heat for 5 minutes. Grill 10-15 minutes longer or until juices run clear, turning occasionally. In a small bowl, combine Ranch dressing and remaining hot pepper sauce and serve with chicken.
Diagnostic Associates of Lufkin
1 pkg. Ranch dip
1 16 oz. sour cream
1 box frozen chopped spinach
1 bag of chips
Mix Ranch dip, sour cream, and chopped spinach. Serve with chips or crackers.
Family Medical Center
1 ¼ cups mayonnaise
1 (12 oz.) jar roasted red bell peppers, drained and chopped
2 tsp. finely grated onion
2 tsp. coarse-ground mustard
½ tsp. coarse-ground red pepper
2 (10 oz.) blocks sharp white cheddar cheese, shredded
Freshly ground black pepper to taste
Assorted crackers, celery or bread
Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers, celery or make a sandwich. Store in refrigerator in an airtight container up to 4 days.
Note: Use the largest holes on a box grater to shred cheese in a snap.
A Pineywoods Home Health Care, Inc.
Ingredients: 1 package cream cheese
4 chopped green onions
2 cups grated cheddar cheese
1 can of crushed pineapple drained
Combine all ingredients. Shape cheese mixture into a ball. Roll in pecans if desired. Chill until set. Serve with Ritz crackers.
A Pineywoods Home Health Care, Inc.
2 8 oz. pkg. cream cheese, softened
1 8 oz. can crushed pineapple, drained
¼ cup chopped green pepper
2 Tbsp. finely chopped onion
2 tsp. seasoned salt
2 cups chopped pecans, toasted and divided
Combine first 5 ingredients. Stir in 1 cup pecans, cover and chill until firm. Shape mixture into a ball, roll in remaining pecans. Place cheese ball on a serving platter and serve with crackers and vegetables.
Dr. Mani’s Office
Ingredients: 1 lb. hamburger meat
1 16 oz. Pace picante sauce
1 16 oz. Cheese Whiz
2 can cream of chicken soup
1 small onion, chopped (optional)
Brown meat and onion
Add soup and mix well
Add picante sauce and cheese whiz
Serve over chips or use as dip.
Camelot Pines Apts.
Ingredients: 1 8 oz. pkg. cream cheese, softened
1 4 oz. can chopped black olives
1 4 oz. can chopped green chilies
1 14 oz. Jar picante sauce
Garlic powder (to taste)
Combine cream cheese, olives, chilies, and 1 tsp. picante sauce. Spread mixture on flour tortilla and roll up. Refrigerate at least one hour. Slice in ¾ inch slices. Use toothpicks to serve and dip into remaining picante sauce.