This is an old recipe for red pepper mayonaise. The first time I heard about it I thought ooh that sounds terrible! Boy was I wrong. It's delicious.
Red Pepper Mayonnaise
1 egg
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry mustard
1/2 tespoon ground red pepper
2 cups Wesson oil (or any good quality vegtable oil)
2 tablespoon lemon juice
With electric mixer mix the first 5 ingredients and then slowly add oil in small amounts and beat well after each addition. After 1 cup of oil is added add 1 tablespoon of lemon juice and just before you add the last of the oil add the 2nd tablespoon of lemon juice.
Place in jar with lid and refrigerate. Makes slightly more than 1 pint.
Maggie used this to make a great snack for us. When you read it you may say oh that doesn't sound good. But try it you will like it.
Maggie's Cottage Cheese Snack
1 small container of small curd low fat cottage cheese
1 tablespoon of red pepper mayonnaise
1/2 of small yellow onion chopped fine
black pepper to taste
Mix all ingredients and serve with saltine crackers and mint tea. You can add more of the mayonnaise if you like. Or add a little extra red pepper if you like. My girls even liked this when they were little!
These cheese straws are everyone's favorite treat. Great for a holiday party too. Just follow the ingredients and directions closely. My girls wanted to make cheese straws and they asked their Granny Jane to show them how. They came home and went to the grocery and bought their ingredients but they bought pre shredded cheese and margarine not butter and the cheese straws turned out to be rubbery blobs! They tried and I was impressed with that!
Granny Jane's Cheese Straws
2 cups plain flour
1 stick unsalted butter room temperature
1 pound Sharp Cheddar Cheese grated this should be about 4 cups
1 teaspoon red pepper
1 teaspoon baking powder
Ok there are rules that you have to strictly follow to be successful with this recipe
1. Buy a good quality block cheese. Do not use pre shredded cheese. It does not have enough moisture.
2. Cheese has to be room temperature. I usually leave it out over night.
3. Do not substitute margarine for butter. Real Butter unsalted at room temp.
With electric mixer mix all ingredients until a creamy. With a star tip pastry bag make 2 -3 inch strips on ungreased baking sheet. Bake about 12 to 14 min in 400 degree oven. The cheese straws should be crispy and slightly browned. When completely cool store in air tight container, they will stay fresh for several days in container. I usually layer them with wax paper or parchment paper.
Cheesies
1/2 pound Swiss Cheese grated about 2 cups
1/2 cup grated parmesan cheese
1/2 cup butter room temperature
3/4 cup sifted flour
3/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1 egg
1 teaspoon water
Paparika
Do not use pre shredded cheeses. Buy good quality blocks of cheese.
Knead together 1 1/2 cup swiss cheese and all ingredients except egg, water and paprika. Form into a ball and chill 15 mins. Break off about a tablespoon of the mixture and form into a small ball. Then flatten the small ball into a circle. Arrange on an ungreased baking sheet leaving space between each. Brush lightly with egg and water beaten together. Sprinkle remaining 1/2 cup grated swiss cheese. Bake 425 degree oven about 10 min. until puffed and lightly brown. Remove from oven let stand on sheet for 2 min and sprinkle with paparika remove to rack to cool completly. Store in air tight container. Makes about 40 pcs.
These look nice if you use the tines of a fork to flatten. Great for a party or gifts. The cheesies will stay fresh up to a week in an air tight container.
Granny Jane's Mint Tea
6 regular Lipton teabags or 3 family size teabags
3 lemons
6 sprigs of mint
1/2 gallon boiling hot water
1 cup sugar
In a large heat proof mixing bowl place tea bags, juice the lemons and add the rinds to bowl, add sprigs of mint. Pour the hot water over all and cover bowl with a towel. Let stand until cool. Remove lemons, and mint. Add 1 cup sugar and 1/2 gallon of water in 1 gallon pitcher stir and serve over ice with a sprig of fresh mint. Store in refrigerator.
Placing the lemon rind in the bowl with the steeping tea bags and mint is key to this tea's success.
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