Riverview Recipe: Christmas Pudding

Ingredients:   1 pint whipping cream (whipped and sweetened with 3 Tbsp. sugar) 1/2 c. pecans 2 eggs, separated 1 box vanilla wafers, crushed 1/2 c. cherries, cut up with juice 3/4 c. 4x sugar 1 tsp. vanilla   Beat egg yolks and add 4x sugar as they thicken. Add pecans, cherries, and juice. Fold in cream. Beat egg whites … Read More

Riverview Recipe: Georgia Gumbo

Ingredients:   2 – 3 Tbsp. bacon drippings 1 med onion, chopped 2 c. canned tomatoes or 5-6 fresh ones, peeled and sliced 2 c. sliced okra (fresh or frozen) salt & pepper to taste dash celery seed 1 tsp. chopped green pepper (optional)   Place drippings in heavy frying pan. Add onion and fry until light brown; add tomatoes, … Read More

Riverview Recipe: Cheese Ball

Ingredients:   2 – 8 oz. pkgs cream cheese 1 stick butter 1 Tbsp. fresh green onion, minced 1 Tbsp. fresh parsley, minced 2 – 3 cloves garlic, crushed seasoned salt & pepper to taste   Soften cream cheese and butter. Add herbs and seasonings. Poll into ball. Roll ball into coarsely ground black pepper. Wrap in saran wrap and … Read More

Riverview Recipe: Candy Coated Nuts

Ingredients:   3 c. raw peanuts with skins or 3 c. pecans 1/2 c. water 1 c. sugar dash of red food coloring (optional)   Mix sugar and water in skillet and dissolve sugar. Add peanuts and stir constantly while cooking until liquid is absorbed and peanuts are coated. Put peanuts on cookie sheet and bake in 250-degree oven for … Read More

Riverview Recipe: Baked Custard

Ingredients:   1 can condensed milk 4 c. hot water 6 eggs, slightly beaten 1 tsp. salt 2 tsp. vanilla dash of nutmeg   Pour hot water in baking pan. Mix all other ingredients in casserole. Place casserole in pan. Bake at 325 degrees until knife inserted comes out clean (about 1 hour).

Riverview Recipe: Spanish Soup

Ingredients:   1/2 lb. garbanzo beans 1 Tbsp. salt 1 beef bone 1 ham bone 4 oz. white bacon pinch of paprika 1 onion, chopped 2 oz. lard 1 lb. potatoes, quartered 1 pinch saffron 1 chorizo (Spanish sausage)   Soak beans overnight in 1 Tbsp. salt and sufficient water to cover. When ready to cook, drain beans. Place beans, … Read More

Riverview Recipe: Clam Ball

Ingredients:   1 (8 oz.) pkg. cream cheese 1 Tbsp. lemon juice 1 tsp. prepared mustard 1 tsp. Worcestershire 2 Tbsp. chopped parsley flakes 2 Tbsp. dried onion flakes   Blend above ingredients with mixer. Add: 4 oz. chopped pimento 2 cans minced clam 1/3 c. crushed Ritz crackers   Chill.   Roll mixture into ball. Roll ball in chopped … Read More

Riverview Recipe: Frozen Cranberry Salad

Ingredients:   2 (3 oz.) packages cream cheese 2 Tbsp. mayonnaise 2 Tbsp. sugar 1 (8.5 oz.) can crushed pineapple 1 can whole cranberry sauce 1/2 c. chopped nuts 1/2 pt. cream, whipped   Whip cream cheese, add mayonnaise, sugar, pineapple, cranberry sauce and nuts. Fold in whipped cream. Pour into 11/2 qt. Pyrex dish and freeze. Cut in squares … Read More

Riverview Recipe: Pecan Waffles

Ingredients:   2 c. all-purpose flour 3 tsp. baking powder 1/4 tsp. salt 3/4 c. chopped pecans 2 eggs, separated 1 1/2 c. milk 6 Tbsp. shortening, melted   Combine dry ingredients and add pecans. Beat egg yolks until light; combine with milk and melted shortening; add to dry ingredients, mixing just until smooth. Beat egg whites until stiff and … Read More

Riverview Recipe: Baked Crab Salad

Ingredients:   1 green pepper, chopped 1 small onion, chopped 1 c. celery, finely chopped 1 lb. can crab meat, shredded 1 c. canned shrimp, diced 1 c. mayonnaise 1 Tbsp. Worcestershire 1/2 tsp. salt 1/4 tsp. black pepper 1 c. bread crumbs, mixed with 2 Tbsp. butter   Combine pepper, onion and celery. Mix crab and shrimp with vegetables. … Read More