riverview recipe: cinnamon crunch

CINNAMON CRUNCH   Ingredients: 1 box cinnamon graham crackers 2/3 c. sugar 1 stick butter 1 stick margarine 1.5 c. pecans, chopped   Directions: Place foil on cookie sheet. Place crackers on foil. Boil together sugar, butter and margarine for 3 minutes. Spread over crackers. Sprinkle with pecans. Bake at 350 degrees for 12 minutes.

riverview recipe: fruit salad dressing

FRUIT SALAD DRESSING   Ingredients: 1 6-oz. can frozen orange juice 1/2 c. honey 2 Tbsp. vinegar 1/4 tsp. salt 2/3 c. salad oil   Directions: Combine all ingredients. Use on any fruit combinations. Makes about 1 and 1/3 cups.

riverview recipe: chocolate delight

CHOCOLATE DELIGHT   First Layer: 1.5 c. plain flour 1.5 c. chopped pecans 1.5 sticks oleo   Melt oleo and mix flour and pecans in. As soon as it is cool enough, spread evenly over the bottom of oblong pan, and bake at 350-degrees for 20-25 minutes.   Second Layer: 1 small carton cool whip 8 oz. cream cheese (softened) … Read More

riverview recipe: chicken, cornbread dressing and giblet gravy

CHICKEN, CORNBREAD DRESSING AND GIBLET GRAVY   Boil hen in 2 its. water with 1 Tbsp. plus 1 tsp. salt until tender (2.5 – 3 hours)   Cornbread for dressing: Grease heavy skillet with 3 Tbsp. Wesson oil. 1 egg 1 c. buttermilk 2 tsp. sugar 1 tsp. salt 1/4 tsp. soda 4 Tbsp. Wesson oil 1.5 c. white corn … Read More

riverview recipe: fried quail

FRIED QUAIL   Directions: Salt and pepper quail. Shake well in flour. Preheat peanut oil to 325 degrees. Fry for 15-20 minutes, turning once or twice, until golden brown.

Riverview recipe: onion soup

ONION SOUP   Ingredients: 2 large onions 4 Tbsp. butter 2 Tbsp. Worcestershire 2 cans consommé 2 cans boullion salt & pepper to taste parmesan cheese   Directions: Slice onions thin and brown in butter. Heat consommé and boullion; add cooked onion and Worcestershire sauce. Salt and pepper to taste. Allow soup to come to a boil then simmer 1 … Read More


HONEY BUTTER   Ingredients 1/2 cup butter or margarine, softened 1/4 cup honey   Directions In blender container or in food processor, blend butter with honey until combined. Makes about 3/4 cup. Serve with your favorite bread.


STEAK SOUP   INGREDIENTS: 1.5 lbs. ground chuck 1 c. onions, chopped 1 c. carrots, shredded 1 c. celery, diced 1 c. potatoes, shredded 1/4 c. margarine 1/2 c. flour 2 qts. water 1 can sweet peas 1 can tomatoes 1/2 tsp. salt 1/2 tsp. pepper 5 Tbsp. liquid beef concentrate   DIRECTIONS: In large soup pot or dutch oven, … Read More

RIVERVIEW RECIPE: Sausage Casserole

SAUSAGE CASSEROLE   INGREDIENTS: 2 cups uncooked rice 3 pkgs. Lipton Onion Noodle Soup, dry 2 chicken bouillon cubes 9 cups boiling water 2 lbs. pork sausage, ground 1 green pepper, chopped 2 cups chopped celery 2 cups chopped onions 1 pkg. sliced almonds 1 Tbsp. soy sauce 1 large can mushrooms cornflakes parsley 1 can chicken broth 1/2 can … Read More


HOT CHEESE DIP   INGREDIENTS: 1 lb. Velveeta Cheese 1 can cream of mushroom soup 1 small can stewed tomatoes, drained 1 tsp. jalapeno peppers, finely chopped   DIRECTIONS: Melt together in a crockpot or double boiler. Serve hot with tortilla chips. (May be refrigerated and reheated.)   Delicious!