this time of year when the weather turns cooler and everyone else starts thinking about knitting, i start craving cheese straws and white pimento cheese. but not just anyone’s cheese straws or pimento cheese. it has to be kay’s.
no that’s not a brand name you can buy in a grocery store or speciality market. it’s a person – a wonderful person – who owned the YARN mart for over 35 years. she was a master of many things including knitting. but her recipes are legendary!
so in honor of kay and the crisp fall air, here are her most sought after recipes.
1 jar dried chipped beef
12 chicken breasts, boned and skinned 1 8-ounce package cream cheese
1 pint sour cream
1 can cream of chicken soup
1 small can mushrooms
1/4 cup sherry
sprinkle dried chipped beef in bottom of a deep casserole dish. place chicken breasts on top of beef. pour mushrooms over chicken. mix cream cheese, sour cream, and chicken soup in blender and pour over all. cover with foil and bake at 300 degrees for 2 hours. remove foil, add sherry and bake uncovered for one more hour.
baked potato soup
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cup milk
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided 1 1/4 (5oz) shredded cheddar cheese, divided 1 (8oz) carton sour cream
wash potatoes and prick several times with a fork; bake at 400 degrees for 1 hour or until done. let cool. cut potatoes in half lengthwise; then scoop out pulp.
melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, stirring constantly. gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
add potato pulp, salt, pepper, 2 T green onion, 1/2c bacon, and 1 cup cheese. cook until thoroughly heated; stir in sour cream. add extra milk, if necessary, for desired thickness. serve with remaining onion, bacon, and cheese.
marinate 3 pounds beef tender all day in 1 bottle of soy sauce and 1/4 cup cooking oil. sprinkle lightly with garlic salt and a pinch of nutmeg. lift out of marinade and place on cookie sheet in preheated 450 degree oven. bake 30 minutes. slice and arrange on platter.
white pimento cheese
1 cup shredded sharp white cheddar cheese 1 cup shredded monterey jack cheese
1 cup gruyere cheese
1/2 cup chopped pecans
mayonnaise to taste
hot sauce or crushed red pepper flakes, to taste, optional ground black pepper
1/2 cup diced pimentos
in a medium bowl, combine the cheeses and pecans. stir in mayonnaise, hot sauce, and pepper until well blended. gently fold in pimentos. cover and refrigerate about 2 hours before serviing. makes about 3 1/2 cups.
1 lb sharp cheddar cheese, room temp 1 1/4 cup stick margarine, room temp 2 cup flour
2 tsp baking powder
1/4 to 1/2 tsp garlic salt dash red pepper
cream cheese and butter together. sift other ingredients and add. work with fingers until smooth. put mixture into cookie press with star attachment. bake on ungreased cookie sheet at 350 degrees for 15-20 minutes.
chicken and dumplings
2 cups flour 1 tsp salt
3-4 cup broth 1 cup milk
stew chicken in about 8 cups of water. salt to taste. when cool, remove meat for chicken and set aside. reserve broth.
mix together flour, salt, egg, and enough broth to make dumplings dough and roll out to pie crust thickness. cut in to 1x3inch strips. let dry. drop into 4 cups of boiling broth one at a time and let boil hard from 20 minutes. turn off the heat and add one cup of milk and reserved chicken meat. cover. let stand about 30 minutes before serving.
chocolate amaretto cheesecake
1 1/2 cup finely crumbled chocolate cookies 1 cup chopped almonds, lightly toasted
1/3 cup sugar
5 tbps butter, softened
3 (8oz) pkg cream cheese, softened 1 cup sugar
1/3 cup whipping cream
1/4 cup amaretto 1 tsp vanilla
2 cup sour cream 1 tbps sugar
1 tsp vanilla
slivered or sliced almonds, toasted
combine the first 4 ingredients. pat into the bottom and sides of a greased pan, cream together the cream cheese and 1 cup sugar. add the eggs, 1 at a time, beating well after each addition. add the cream, amaretto, and 1 tsp vanilla and beat unitl light. pour into the crust and place in the middle of a 375 degree oven. bake for 30 minutes. cool on rack for 5 minutes. mix sour cream 1 tbps sugar, and 1 tsp vanilla. spread evenly on cake and bake for 5 more minutes. let cool, then chill overnight, lightly covered. remove the sides of the pan and decorate with almonds.
2 – 1oz squares unsweetened baker’s chocolate 1 stick margerine
1/4 cup flour
1 cup sugar
1 tsp vanilla dash of salt
melt chocolate squares and margarine together. add remaining ingredients. pour mix into pie pan. bake at 350 degrees for 25 minutes. serve with ice cream.
5-6 cooked chicken breasts
2 eggs, hard boiled
6 medium sweet pickles
1/3 cup durkees’ famous sauce 1 1/2 to 2 cup mayo
1/2 tsp liquid smoke
in food processor, finely grind chicken. place chicken in large bowl. individually process eggs and pickles adding to chicken. mix in durkees’ and mayo, adjusting mayo as needed. stir in liquid smoke. great for sandwiches or served on crackers.