1 lb. flaked crab meat
2/3 cup celery, chopped
1/2 cup onion, finely chopped
4 hard-boiled eggs, finely chopped
2 T chili sauce
salt and pepper to taste
1 T fresh parsley, minced
1 1/2 or 2 cups mayonnaise

Mix above ingredients together until well blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below).  Yields 4 cups filling.

Puffs:
1 cup water
1/2 cup butter
1 cup flour, sifted
4 eggs

Bring water to a boil; add butter. Stir this mixture until butter i melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly. Drop onto a baking sheet by teaspoonfuls. Bake for 15 minutes at 400 degrees. Cool puffs on rack.

Slice and fill with crab mixture just before serving. Do not fill puffs very far in advance of serving; the result will be soggy puffs.

This recipe can be made ahead of time, filling just before serving. Puffs can be frozen for later use.

Printable Version

The post Yuletide Crab Puffs appeared first on The Cowley Cookbook.

2 cups sugar
2 packages Kool-Aid
1 quart water

Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired.  Mix together and bring to boil.  Cool.  add the following:

12 oz. frozen lemonade
2 quarts water
46 oz. pineapple juice

Add 2 quarts 7-UP at serving time.  Makes 2 gallons, serves 50.

Printable Version

The post Party Punch appeared first on The Cowley Cookbook.

“Start this early in the morning and stir frequently until too thick to stir.  Great for summer weddings.”

1 large can pineapple juice
1 large can grapefruit juice
1 large can frozen lemonade
3 packages Kool-Aid
4 cups sugar dissolved in 1 cup water

Make in an ice cream bucket.  Add water to top of bucket.  Serve with 7-UP.

Printable Version

The post Slush appeared first on The Cowley Cookbook.

5 lb sugar
14 oz. unsweetened pineapple juice
14 oz orange juice
4 oz. citric acid

Put sugar in large container in a little water to dissolve.  Add juices and ice.  Dissolve acid in water and add.  Takes only a few minutes.

Printable Version

The post Citric Acid Punch appeared first on The Cowley Cookbook.

1 pint whipping cream
1 large package miniature marshmallows
1/2 cup crushed peppermints
1/2 cup chopped pecans
1 package nut fudge cookies

Whip cream.  Fold in rest.  Cover and chill.  Scoop into balls.  Roll in crushed chocolate cookies.  Freeze.  Let thaw 1/2 hour before serving.  Great at Christmas and for parties.

Printable Version

The post Mint Balls appeared first on The Cowley Cookbook.

4 cups sugar
10 cups water

Boil together, let cool.  Add:

12 oz frozen orange juice
12 oz frozen lemonade
6 cups pineapple juice
5-6 mashed bananas
6 bottles 7-Up

Freeze.  For serving, mix slush with 7-Up.  Serves 60.

Printable Version

The post Slush Punch appeared first on The Cowley Cookbook.

“I make these during Christmas holidays.”

1 cup butter/margarine
3 T heavy cream
6 oz. softened cream cheese
8 oz cheddar cheese
3 tsp pimento
5 oz blue cheese
2 glasses Old English sharp cheese spread

Beat until smooth.  Chill.  Make ball and roll in crushed nuts.

Printable Version

The post Cheese Ball appeared first on The Cowley Cookbook.

Contributor:  Miriam Roberts
CC Original

Place in skillet:

1 lb ground beef
1/2 clove garlic
3/4 cup chopped onion (dry may be substituted)
1/2 cup chopped green pepper

Cook until meet is lightly browned and onion is tender.  Drain off grease.  Stir in:

8 oz. tomato sauce
1/2 cup ketchup
1 tsp sugar
3/4 tsp ground oregano
1 tsp salt
1/4 tsp pepper

Cover and simmer gently for 10 minutes.  Add:

8 oz softened cream cheese
1/3 cup grated Parmesan cheese

Heat until cream cheese is melted and well-combined.  Serve warm with nacho chips.  Makes 3 cups.

Printable Version

The post Spicy Texas Beef Dip appeared first on The Cowley Cookbook.

2 cans (1.5 oz each) jalapeno-flavored bean dip
1 cup sour cream
2/3 cup mayonnaise
1 package taco seasoning mix
8 oz chopped green chilies
4 medium rip avocados
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon garlic powder
8 oz. green onions
2 cups chopped tomatoes
2 cups grated cheese
7 oz. pitted ripe olives, chopped
Tortilla chips

On large serving platter, thinly spread bean dip.  Combine sour cream, mayonnaise taco seasoning.  Spread over bean dip.  Spread chilies over this.  Peel, pit and mash avocados.  Combine lime juice, salt and garlic powder.  Spread over chilies.  Sprinkle with cheese, onions, tomatoes and olives.  Serve with chips and enjoy!

Printable Version

The post Layered Ranchero Dip appeared first on The Cowley Cookbook.

1 cup mayonnaise
1 large container sour cream
1 T dry Hidden Valley Ranch dressing mix
1 T Lawry’s seasoning salt
1 T dill weed

Mix and serve with fresh vegetables, like carrots, broccoli, celery, etc.  Also a tasty dip on crackers or Ruffles.

Printable Version

The post Vegetable Dip (Dill Dip) appeared first on The Cowley Cookbook.