Something Scruptious by Loveta Byrne


A Speck of This & That



June is weddings and reunions and swimming and lake fishing and lots of gatherings, both big and small. Perhaps some of these quickie recipes from my daughter in Alabama will be just the ticket for dishes to take with you whether you are into the summer’s R & R or on the run!

BLACK BEAN SALSA
2 cans black beans, rinsed and drained
2 large chopped tomatoes
1 medium red onion
5 tablespoons fresh lime juice
2 tablespoons rice wine vinegar
1 teaspoon salt
1 can Mexi-corn
½ cup chopped cilantro
½ teaspoon pepper
Chips of choice
Combine all ingredients except chips and refrigerate. Serve with chips of choice.

PARTY MIX
2 sticks butter
1 tablespoon garlic salt
½ teaspoon red pepper
½ teaspoon Tabasco
1 teaspoon seasoned salt
1 tablespoon Worcestershire sauce
1 package stick pretzels
1 small box cheerios
1 large can mixed nuts
Melt butter and add seasonings. Mix pretzels, cereal, and nuts in butter mixture and bake at 250̊ uncovered for 1 hour and 15 minutes, stirring often.

CORN DIP
2 15-ounce cans whole kernel corn, drained
1 cup mayonnaise
1 teaspoon chili powder
1 cup chopped yellow peppers
½ cup chopped red onion
2 cups grated sharp cheddar cheese
1 bag (10.5 ounce) coarsely crushed corn chips
Mix all ingredients and chill. When serving, stir in crushed corn chips.

MUSHROOM TOPPING FOR GRILLED STEAK
Grill a good steak and serve with this mushroom topping:
2 lbs. fresh mushrooms
4 chicken bouillon cubes dissolved in ½ cup hot water
4 teaspoons flour
¼ teaspoon black pepper
1 cup heavy cream
4 teaspoon parmesan cheese
2 cups homemade bread crumbs
Butter
Wash mushrooms and place in a buttered casserole. Stir flour, pepper, and parmesan into bouillon and cook until thick. Pour over mushrooms, cover this mixture with bread crumbs, and dot with butter. Bake at 350̊ for 45 minutes.

SPIDER LEGS
12 ounces butterscotch morsels
2 cups chow mien noodles
Melt butterscotch morsels over low heat. Remove from heat and gently stir in noodles. Drop onto waxed paper and leave until set.

RICE BALLS
1 cup sugar
2 sticks butter or margarine
8 ounces pitted dates
2 cups Rice Krispies
1 cup chopped, toasted pecans
Confectioner’s sugar or coconut
Mix regular sugar, butter, and dates. Cook until melted, stirring constantly, and cook two minutes longer, stirring constantly. Remove from heat and add Rice Krispies and nuts. When cool enough to handle, make into small balls and roll in confectioner’s sugar, coconut, or something of your choice.