Barb O’Hanlon Dineen

• 1 C oil
• 1 package dry Hidden Valley dressing mix
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp lemon pepper
• 1-1/2 tsp dill weed
• 2 packages oyster crackers

Mix all ingredients except crackers very well. Pour over crackers and let stand for several hours or overnight.

Phoebe Wilson Dineen

• 1/2 C butter or margarine, softened
• 2 C shredded sharp cheddar cheese
• 1/2 tsp Worcestershire sauce
• 1 C flour
• 1 jar pimento stuffed olives
• Sesame seeds, optional

Mix together butter, cheese, and seasonings. Mix in flour. Shape into smooth ball, wrap in plastic wrap, and chill.
Using about 1/4 of the cheese ball at a time, shape into balls about the size of large marbles. (Flour your hands to make rolling easier.)
Shape the ball first and then make an indentation for the olive and mold the dough around it. If preferred, you can omit the olive and just make a cheese ball. However, if you like the flavor of stuffed olives, these are delicious.
Place the balls on a lightly oiled cookie sheet and freeze. When frozen, remove from cookie sheet and place in plastic bag. Return to freezer until needed.
Place balls 2 inches apart on an ungreased cookie sheet and bake at 350 for 12-15 minutes. Serve piping hot. Makes about 4 dozen appetizers.

These are a family favorite. I can’t bake them fast enough when our kids are here.

Colleen Dineen Wellwood

• 1 C mayonnaise or Miracle Whip
• 1 can drained crab meat
• 1 small jar Old English Cheese spread
• 1 stick butter

Mix all ingredients together and spread on English muffins. Cut into quarters and freeze. Put in broiler and cook for five minutes.

Judy Dineen Erwin

• Mushrooms
• Bacon
• Cheddar cheese
• Monterey jack cheese

Hollow mushrooms. Keep stems. Fry bacon crisp and crumble. Shred cheeses together. Chop stems and add in crumbled bacon and cheeses.

Gently press bacon-cheese-stem mixture into hollowed mushrooms. Place on cookie sheet and bake at 350 for 10-12 minutes or microwave for 2-3 minutes.

Eileen Dineen Reidy

• 2-6 oz. jars marinated artichoke hearts
• 1 small onion, finely chopped
• 1 clove garlic, mashed
• 4 eggs
• 1/4 C fine bread crumbs
• 2 tsp minced parsley
• 1/2 tsp oregano
• 1/2 tsp pepper
• A few drops of tabasco sauce
• 1/2 lb. (2 Cups) grated cheddar cheese

Drain oil from one jar of artichoke hearts and pour into fry pan. Drain oil from second jar and discard. Chop artichokes. Saute onion and garlic in reserved oil. Beat eggs and add remaining ingredients. Add onions and artichoke hearts. Mix well. Bake in 7 x 11 inch greased pan for 30 minutes at 325. Cool in pan and slice into 1 inch squares.

These are great for those small intimate gatherings like 49~er parties we all have out here.

Beth Dineen Engel

• 2 eggs
• 2 C milk
• 1/4 tsp salt
• 1/2 tsp baking powder
• 2-1/2 C flour, enough to make a thin batter

Mix eggs well. Add milk and salt. Mix baking powder with flour and gradually add liquid mixture, stirring well to make a smooth batter. (The batter should be a little thicker than for pancakes, but not as thick as a drop batter.) Beat batter hard until it is very light. Pour batter into a funnel, meanwhile holding a spatula (I use my finger) under the hole. Allow the batter to flow from the funnel into hot fat (1/2 to 1 inch deep) beginning in the center and shaping a circle and gradually increasing circle, being careful not to let batter overlap to make a solid cake. Fry to golden brown on one side and turn with fork when cake rises to the top. Fry on the other side. Serve hot. Makes 6-9 large cakes. Top with syrup or powdered sugar. Great for breakfast!

Chico Kelly, alias Dick Kelly

• 4 C flour
• 4 tsp baking powder
• 1 C sugar
• 1/2 tsp salt
• 1 tsp caraway seeds (optional)
• 1 C raisins
• 1/2 C currants
• 2 eggs
• 1/2 C butter
• 1 C milk

Sift flour, baking powder, sugar, and salt. Cut In butter. Add beaten eggs and milk. Mix in raisins and currants. Turn onto floured board and mold into two round loaves. Place in greased spider pan. Sprinkle with seeds, Bake one hour, or so, at 350. Use a cake tester to be sure it is baked.

Jan Hammer Dineen

These pancakes are a fond memory from my childhood! This is my Dad’s recipe.

• 2 C flour
• 2 C buttermilk

Mix well and let stand overnight.

Add:

• 1 egg yolk
• 1 tbsp butter, melted
• 1/2 tsp sugar
• 1 tsp salt
• 1 tsp soda dissolved in 1 tbsp water
• 1 egg white, beaten stiff and folded in last

Cook batter quickly over a hot fire.

Peg McCaslin Dineen

• 1/2 C butter
• 4 C flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 C milk
• 1/4 C sugar
• 1 egg

Cut butter into flour. Add baking powder, salt, and sugar. Mix Well. Beat egg and add milk. Mix into dry ingredients to make dough. Turn into floured board.  Roll 1 inch thick. Cut into rounds. Put on lightly floured baking sheet and bake at 420 for 15 minutes. Makes 18 scones.

Beth Dineen Engel

• 3-1/2 C flour
• 3/4 tsp baking powder
• 1-1/2 tsp baking soda
• 1-1/2 tsp salt
• 2 C sugar
• 1 tsp cinnamon
• 1 C oil
• 1 tsp vanilla
• 4 eggs
• 2 C grated zucchini

Mix together all ingredients. Pour into greased loaf pan and bake at 350 for one hour.

Rita Dineen Roberts

• 6 large eggs
• 6 tbsp flour
• 1 tbsp sugar
• 6 tbsp mflk
• 3 tbsp butter
• Powdered sugar
• 1 lemon, cut into wedges

In blender, mix eggs, flour, sugar, and milk until smooth, scraping sides often. Put butter into 10-12 inch skillet that can go in the oven. Set pan in 425 oven on rack slightly above center. Let butter melt for 4 minutes. Tilt pan to coat bottom with butter, then quickly pour in the batter. Bake until pancake puffs at edges (it may also puff irregularly in the center) and is golden brown, about 15 minutes. Quickly cut into 6 wedges and put on plates. Wedges may deflate somewhat after cutting. Sprinkle wedges liberally with powdered sugar and squeeze on lemon to taste. Sounds complicated, but super easy!