MIKE'S CHILI CHEESE BALL 8 ounces Velveeta 8 ounces cream cheese 1/2 cups chopped pecans 1/4 teaspoon garlic powder dash of paprika, cayenne, and nutmeg 1/2 can chili powder Mix cheese, garlic, and nuts. Refrigerate for a while to get firm. Shape into a ball, and roll in chili powder, paprika, nutmeg, and cayenne.
Good with rye and pumpernickel crackers.
FIREHOUSE QUICHE 2 chicken breasts 1 package frozen broccoli 2 cups table cream or evaporated milk dash of red pepper 1 1/2 cups shredded Swiss cheese 4 eggs 1/4 teaspoon sugar
Boil chicken approximately 15 minutes. Remove meat from bone and cool. Place in 13-by-15-inch glass baking dish. Spread medium-size pieces of broccoli on chicken.
Cover with milk, cheese, beaten eggs, sugar, and dash of red pepper. Bake at 350 degrees F. for 45 minutes.
FORGOTTEN COOKIES 2 egg whites 2/3 cup sugar 1 teaspoon vanilla 1 (16 ounce) bag chocolate chips nuts (optional)
Beat egg whites until stiff. Add sugar, beating in 1 tablespoon at a time. Add vanilla. Fold in nuts and chocolate chips. Drop on cookie sheet 2 inches apart. Put in oven preheated to 350 degrees F. and turn oven off, leaving cookies in the oven. Leave overnight until morning. No peeking.
(All recipes from ``Food on the Stove.'')