Cherries, Chocolates, and Children

By Jana S. Brown and Janet Stocks

In 1989 the Roy and Hortense (Mom) Taylor children and grandchildren collected the tried and true, family tested recipes they all loved and created a cookbook. They were able to do one print run with the technology of the time. 

The family kept growing, but the copies of the precious book became scarce. In 2014 grandchild Janet Stocks and great grandchild Jana S. Brown headed up efforts to reproduce this cookbook, making a few corrections and adding even more amazing family recipes.

Now we're catching up with the digital age!

• Language: English
• Publisher: Jana S. Brown
• Release date: Feb 10, 2020
• ISBN: 9781393776932

Jana S. Brown

Jana has long been in love with writing, entertaining folks with stories whenever the chance occurred. These days her writing happens in the mountain valleys of Utah, while taking care of a busy family of loving husband, three amazing kids, and one crazy cat. She enjoys making everyone’s day surreal, good books and good food.

Book preview

Cheese Ball

Janet Stocks

Yield: 2 large cheese balls

2 (5 oz) bottles Old English cheese spread

1 (5 oz) bottle Roka Blue cheese spread

12 oz cream cheese, softened

1 Tbsp Worcestershire sauce

1 Tbsp minced onion

1 cup chopped nuts

Cream ingredients, except nuts, together. Chill for about 2 hours. Divide in half and roll into logs or balls. Roll in chopped nuts and wrap in plastic wrap. Chill overnight to let flavors ripen.

Holiday Cheese Ball

Carma Christensen

Yield: 1 large or 2 small cheese balls

2 (8 oz) pkg cream cheese

2 (5 oz) bottles Old English cheese spread

¼ tsp water

1 (5 oz) bottle Roquefort or Roka Bleu cheese spread

2 Tbsp chopped green onion

1 cup chopped walnuts

Mix all ingredients together well. Form in balls and roll in chopped walnuts. The mixture will be very soft until it is chilled. Chill and allow flavors to mature for about 8 hours before serving.

Pineapple Cheddar Cheese Ball Delight

Janet Stocks

Yield: 2 cheese balls

12 oz cream cheese, room temp

3-4 cups grated cheddar cheese

½ - 1 can chopped olives

20 oz can pineapple, drained

½ to 1 cup chopped nuts, parsley, or paprika

Whip together soft cream cheese and cheddar cheese. Add olives and pineapple. Beat well. Chill for 2 to 3 hours. Mold and roll in nuts, parsley or paprika. Chill for 24 hours.

Basic Recipe for Hors D’oeuvre Shells

Renee Earl

Yield: 30 dessert tarts

1 cup plus 2 Tbsp flour

¼ tsp salt

½ cup soft butter

2 Tbsp grated parmesan cheese (opt)

1 egg, slightly beaten

Sift flour and salt into mixing bowl. Add parmesan cheese. Cut butter into dry ingredients with pastry blender until particles are fine. Add the egg; mix until well blended. Turn dough out onto lightly floured board and gently knead for a few seconds. Chill dough for 2 hours.

To form shells, pinch off pieces of dough and form into rounds. Divide among 30 tart forms. With the forefinger, even out and press the dough on the bottom and sides of each form. Press finished form against palm of hand to prevent dough from extending above the edge of the form. Place filled forms on a cookie sheet and bake in a 425 degree oven for 10 minutes. Invert each form immediately or after cooling for a few minutes onto a cooling rack. The shells will drop out of the forms without difficulty because of the butter in the recipe. Fill as desired.

Basic Recipe for Hors D’oeuvre Fillings

Renee Earl

Yield: Enough for 30 shells

Hawaiian chicken filling:

⅔ cup cubed cooked chicken

⅓ cup crushed pineapple, drained

¼ cup chopped celery

2 Tbsp toasted almonds

2 Tbsp pineapple cheese spread

1 Tbsp sour cream

1 tsp lemon juice

¼ tsp salt

Dash of marjoram

Combine chicken, pineapple, celery and almonds. Blend together cheese spread, sour cream, lemon juice, salt and marjoram. Add to chicken mixture. Chill.

Variation: 3 Tbsp mayonnaise may be substituted for cheese spread and sour cream. Use a small spoon to fill each of the hors d’oeuvre shells with your choice of the fillings.

Historical note: These were served at Mom and Grandpa Taylor’s 50th Anniversary.

Fruity Chicken Puffs

Janet Stocks

Yield: About 24 (2 inch) puffs

½ cup water

¼ cup butter

⅛ tsp salt

½ cup flour

¼ cup grated cheese

2 eggs

1 cup diced, cooked chicken

2 Tbsp ranch dressing

2 Tbsp minced celery

1 tsp minced onion

¼ tsp salt

3 Tbsp mayonnaise

¼ cup crushed pineapple

¼ cup quartered grapes

¼ cup mandarin orange pieces

Bring water and butter to boil. Stir in flour and salt until mixture thickens and forms a ball. Remove from heat. Beat in eggs, one at a time, until smooth. Stir in cheese. Drop by teaspoons on greased baking sheet. Bake at 400 degrees for 15 to 18 minutes until puffed and golden. Cool and fill.

To make Fruity Chicken Salad, marinate chicken in ranch dressing for about 1 hour. Drain well. Add celery, onion, salt and mayonnaise; blend. Carefully stir in well drained fruits. Fill puffs just before serving.

Fillings for Ribbon Sandwiches

Janet Stocks

Yield: 2 to 3 cups filling

Chicken Filling:

1½ cup ground cooked chicken

2/3 cup crushed pineapple, well drained

¼ cup finely chopped green pepper

1/3 cup mayonnaise

Egg Filling:

6 hard cooked eggs, finely chopped

Salt and pepper to taste

¼ cup mayonnaise

Ham Filling:

1 ½ cup ground cooked ham

1/3 cup pickle relish

1 Tbsp prepared mustard

1/3 - ½ cup mayonnaise

Shrimp Salad Filling:

1 (4 ½ oz) can shrimp, rinsed and drained

1 hard cooked egg, finely chopped

2 Tbsp finely chopped celery

1 Tbsp lemon juice

Salt and pepper to taste

3 Tbsp mayonnaise or salad dressing

Tuna Filling:

1 (6 ½ oz) can tuna, drained and flaked

Salt and pepper to taste

1/3 cup finely chopped ripe olives

¼ cup mayonnaise

Mix all ingredients and keep refrigerated until ready to layer and serve.

Hot Ham & Cheese Sandwiches

Larayne Jensen

Yield: 24 servings

2 dozen small yeast rolls

8 oz sliced Swiss cheese

12 oz sliced deli ham

½ cup melted butter

1½ Tbsp Dijon mustard

1½ tsp Worcestershire sauce

1 Tbsp grated onion

1½ Tbsp poppy seeds

Split rolls and place a slice of ham between 2 slices of cheese. Mix the rest of the ingredients and stir well. Brush over all surfaces of the sandwiches, including the bottom, and place in a baking pan. Leave uncovered until the butter sets. Cover with foil and bake at 350 degrees for 12-15 minutes. These are perfect for luncheons and special occasions.

Historical Note: This recipe came from my Mom who got it from a friend she met while serving at the Church Office Building.

Cocktail Meatballs

Janet Stocks

Yield: Approximately 30 small meatballs

Meatballs:

1 pound ground beef

¼ cup bread crumbs

1 egg

½ tsp salt

2 Tbsp ketchup

Combine ingredients. Roll into small meatballs and place on ungreased baking sheet. Bake at 400 degrees until done (about 10 minutes). Transfer into slow cooker or casserole dish. Top with favorite sauce, or cool, label, date and freeze for up to 3 months.

Barbecue Sauce:

2 Tbsp butter

½ cup diced onion

1 (10 oz) can tomato soup

2 Tbsp brown sugar

2 tsp Worcestershire sauce

1 tsp mustard

Melt butter in medium frying pan. Add onion and sauté until limp. Add remaining ingredients and bring to a boil. Pour over meatballs; cover and bake for about 30 minutes in 350 degree oven or cook in slow cooker on high for 4 hours. Use toothpicks to serve.

Waikiki Sauce:

1 (20 oz) can pineapple chunks

1/3 cup brown sugar

¼ cup apple cider vinegar

1 Tbsp cornstarch

1 Tbsp water

1 green pepper, diced

In a small saucepan, add juice from pineapple, brown sugar and vinegar. Bring to a boil. Mix together cornstarch and water; stir into boiling liquid. Cook until thick. Add green pepper and pineapple chunks to meatballs and pour sauce over all. Cover and bake at 350 degrees for about 30 minutes or cook in slow cooker on high for 4 hours. Serve with toothpicks.

Bean Dip

Rosilene Capell

Yield: 3 to 4 cups dip

1 chopped onion

1 pound ground beef

1 can Frito jalapeno bean dip

½ cup water

1 ½ pound Velveeta type cheese

2 Tbsp Mexican chile sauce

Sprinkle of cumin

Brown onion and ground beef. Add bean dip and water. Add cheese and simmer until cheese melts. Add chile sauce and cumin. Serve with taco chips.

Mexican Platter Dip

Janet Stocks

Yield: 1 large tray

1 (15 oz) can refried beans

1 can bean dip

Hot sauce to taste

2 ripe avocados, mashed

¼ cup sour cream

2 Tbsp lemon juice

Salt and pepper to taste

1 pint sour cream

1 pkg taco seasoning

½ cup mayonnaise

Grated cheese

Chopped tomatoes

Sliced olives

Diced green onions

Tortilla chips

Combine refried beans and bean dip. Add hot sauce to taste. Spread in a thin layer on a large platter. Combine mashed avocados with ¼ cup sour cream, lemon juice, and salt and pepper to taste. Spread over bean mixture. Mix 1 pint sour cream, taco seasoning and mayonnaise. Spread over the avocado mixture. Sprinkle with grated cheese, chopped tomatoes, sliced olives and onions in an attractive arrangement. Serve with tortilla chips or corn chips.

Six Layer Dip

Nelson and Dawn Taylor

Yield: 15 servings

3 avocados

2 Tbsp lemon juice

Salt and pepper

1 cup sour cream

½ cup mayonnaise

2 cans bean dip

1 cup chopped green onions

3 chopped tomatoes

2 cans black olives, sliced

2 cups sharp cheddar cheese, grated

1 cup picante sauce

Mash avocados in bowl with lemon juice, salt and pepper. Combine sour cream and mayonnaise in another bowl.

To assemble: Spread bean dip in oblong dish. Top with a layer of avocado mixture and sour cream mixture. Sprinkle with onions, tomatoes and olives. Cover with cheese. Top with picante sauce. Serve with corn chips.

Hearty Taco Dip

Larayne Jensen

Yield: 12 to 16 servings

2 pounds lean ground beef

1 medium onion, chopped

2 cans refried beans , 1 mild, 1 spicy

1 16-oz. jar salsa

1 small can diced green chilies

2 tomatoes, chopped

Lettuce, cheese, sour cream, avocado

Tortilla chips

Brown ground beef with onion. Drain grease and pour into crock pot. Add beans, salsa, chilies, and tomatoes and cook to warm. Serve over shredded lettuce with grated cheese, tortilla chips, and sour cream.

LaRue’s Crab Dip

Carma Christensen

Yield: About 2 cups

½ cup shredded crabmeat

½ cup mayonnaise, thinned slightly with milk

Juice from ½ small lemon

Dash of garlic salt

1 Tbsp grated onion

2 Tbsp chopped celery

Wash and chill crab. Combine other ingredients and mix with electric mixer. Add crab and allow mixture to stand for 3 to 4 hours before serving. Serve with chips or crackers. Yummy!

Crabmeat Spread

Rosilene Capell

Yield: 3 to 4 cups

2 (8 oz) pkg cream cheese

8 oz sour cream

2 small cans crabmeat

1 tsp horseradish

1 cup ketchup

Worcestershire sauce

Cheese

Blend sour cream and cream cheese. In another bowl, blend crabmeat, ketchup, horseradish and Worcestershire sauce. In serving dish, alternate 1 layer of cheese and 1 layer of sauce, ending with sauce on top. Chill for 2 to 3 hours. Serve with crackers or chips.

Shrimp Dip

Rosilene Capell

Yield: 2 cups

1 cup sour cream

1 (7 ½ oz) can shrimp, drained and washed

1 Tbsp chopped parsley

2 tsp Worcestershire sauce

2 Tbsp powdered onion

¾ tsp lemon juice

Mix together all ingredients. Chill overnight.

Shrimp Dip

Rosilene Capell

Yield: 8 to 10 servings

Layer softened cream cheese, homestyle brand chili sauce (tastes sweet) and cooked shrimp.

Vegetable Dip

Suzanne Cornaby

Yield: 4 cups

2 cups sour cream

2 cups mayonnaise

2 tsp dill weed

2 tsp Bon Appetit

1 tsp minced onions

Mix all ingredients together. Let stand in refrigerator overnight so the flavors with blend.

Note: Bon Appetit is a spice mixture available at most grocery stores.

Dilly Vegetable Dip

Janet Stocks

Yield: 2 cups

1 cup sour cream

1 cup mayonnaise

1 Tbsp chopped green onions

1 tsp Season-All

1 tsp dill weed

1 tsp lemon juice

1 tsp parsley

Combine all ingredients. Chill. Serve with fresh vegetables.

Fruit Dip

Rosilene Capell

Yield: 2 cups

1 (5 oz) pkg instant vanilla pudding

1 (12 oz) container Cool Whip whipped topping

Replace milk (in pudding recipe) with orange juice

Combine all ingredients. Chill.

Fruit Dip

Stephen and Suzanne Cornaby

Yield: 3 cups

1 (20 oz) can crushed pineapple

1 (8 oz) pkg cream cheese

½ cup (4 oz) sour cream

½ cup powdered sugar

1 tsp vanilla

Pinch of salt

Drain pineapple well. Combine drained pineapple with cream cheese, sour cream, powdered sugar, vanilla and salt. Serve with apples, bananas and other fruits.

Fruit Dip

Rosilene Capell

Yield: 2 to 3 cups

2 (8 oz) pkg cream cheese, softened

1 (8 oz) container sour cream

4 Tbsp sugar (or to taste)

Orange juice (enough to make workable)

Mix all ingredients, can be done by hand or with a electric mixer. Chill. Serve with prepared fruit.

Shrimp Appetizer Drink

Ilene Swenson

Yield: 2 ½ quarts

1 quart V-8 vegetable juice

1 quart tomato juice

1 cup ketchup

2 Tbsp Worcestershire sauce

1 Tbsp horseradish

2 cups finely chopped celery

2 cans broken shrimp, washed and drained

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Combine all ingredients and serve.

LaRue’s Shrimp Cocktail

Carma Christensen

Yield: About 1 gallon

2 bottles Nalley’s cocktail juice

2 Tbsp horseradish

1 bunch celery

46 oz V-8 vegetable juice

6 oz Snap-E Tom juice cocktail

2 (46 oz) cans tomato juice

½ cup chopped green onion

½ green pepper, chopped

1 (7 oz) bottle ketchup

Worcestershire sauce to taste

Lemon juice to taste

3 or more cans shrimp, drained and chilled

Chop all vegetables very fine. Combine all ingredients in a large punch bowl or other large container and chill for several hours before serving.

Shrimp Cocktail

Janet Stocks

Yield: 30 small cups

2 Tbsp Worcestershire sauce

2 (46 oz) cans tomato juice

2 cans cocktail shrimp, washed and drained

1 (20 oz) bottle ketchup

2 Tbsp sugar

½ tsp garlic powder

4 tsp horseradish (not creamed)

1 cup diced celery

2 Tbsp grated onion

Lemon juice to taste

Combine ingredients and refrigerate for 24 hours. Serve hot or cold.

Elly’s Orange and Lemon Drink

Janet Stocks and Carma Christensen

Yield: ½ gallon concentrate

4 large oranges

4 medium ripe lemons

7 cups white sugar

4 cups water

1 oz (2 Tbsp) citric acid

Wash, dry and grate the peels of the fruit into a large bowl. Add the juice from the fruit and citric acid. Set aside. Bring the water and sugar to a boil in a medium saucepan. Stir until the sugar is dissolved. Pour syrup over peels and juice. Stir well and leave at room temperature for 5 to 6 hours. Strain and bottle. Store in refrigerator. This is a concentrated form, so add ice water, Sprite or ginger ale to taste

Chuck’s Root Beer

Renee Earl

Yield: 5 gallons

1 (3 oz) bottle Hires root beer extract

1 Tbsp vanilla

5 pounds sugar

5 pounds dry ice

Wet ice

Obtain a container which will hold at least ⅕ greater volume than the amount of root beer. Fill container ½ full with water. Add sugar; stir until all sugar has dissolved. Add wet