Enjoy some delicious recipes!

Program #707

Sharon Sanford

Cheesy French Bread

1 large french bread loaf
1 stick butter, softened
2 tsp garlic powder
1 cup cheddar cheese
1 cup monterey jack cheese
1 cup mayonnaise
1 tbsp Italian seasoning
1 cup parmesian cheese, grated

Slice bread in half horizontally. Combine butter and garlic powder. Spread on each half of bread. In bowl, combine mayo, cheddar, monterey jack, and Italian seasoning. Spread on top of butter and garlic mixture. Sprinkle parmesian over top of bread halves. Slice bread into 1 inch strips with pizza cutter. Bake in 400 degree oven 15 minutes until hot, bubbly, and lightly browned.

Dottie's Coffee Punch

4 tbsp instant coffee
1 cup sugar
1 1/2 quarts hot water
1/2 can chocolate syrup
1 quart milk
1/2 tbsp vanilla
2 quarts vanilla ice cream, softened

Combine coffee, sugar, water, and syrup. 30 min. before serving, put ice cream in punch bowl and let soften. Pour coffee mixture over ice cream. A double recipe will fill a large punch bowl. Brandy or Kahlua may be added aat serving time.

Mother's Shrimp Pasta Salad

2 lbs shrimp, cleaned and cooked
1 1/2 pounds seas shell pasta
1/3 stalk celery, diced
1 medium onion, chopped
1 small bell pepper, chopped
1 small bottle ketchup
1 oz tabasco sauce
2 tbsp lemon juice
1 pint mayonnaise
salt and pepper to taste

Peel, clean and boil shrimp until pink. Cut shrimp in half if large. Cook pasta and drain.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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