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Judy Dyke

Food court 12-20

It’s about time to think up some recipes to celebrate the New Year. I’ve included some recipes that should keep everybody happy along with some drinks and or punch.

Classic Pimiento Cheese

3/4 cup light mayonnaise

1 4-ounce jar diced pimiento, drained

1 teaspoon finely grated onion

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon red pepper

1 8-ounce package 2% extra sharp cheddar cheese, finely shredded

1 8-ounce package 2% sharp cheddar cheese, shredded

Stir together mayonnaise, pimiento, onion, lemon juice, Worcestershire sauce and red pepper. Stir in extra sharp cheddar. Add sharp cheddar. Makes about 3 cups. Serve with crackers and celery or any fresh veggies.

Sausage and Cheese Balls

2 16-ounce packages regular flavored Jimmy Dean sausage

1 1/2 cups baking mix

16 ounces (4 cups) shredded sharp cheddar cheese

1/2 cup finely chopped onion

1/2 cup finely chopped celery

2 teaspoons black pepper

2 teaspoons minced garlic, optional

Preheat oven to 375°. Combine all ingredients in large bowl. Stir well. Make 1-inch balls and place on ungreased baking sheet. Bake 18 to 20 minutes until golden brown.

Slow Cooker Cheese Dip

1 pound ground beef

1/2 pound bulk pork sausage

2 pounds Velveeta, cubed

2 10-ounce cans diced tomatoes with green chilies

Tortillas chips

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 5-quart slow cooker. Stir in cheese and tomatoes. Cover and cook on low for 4 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips.

Knorr Spinach Dip

1 10-ounce package frozen chopped spinach, thawed (do not use fresh)

1 1/2 cups sour cream

1 cup mayonnaise (I use Hellmann’s)

1 4-ounce package Knorr vegetable soup mix

1 8-ounce can water chestnuts, finely chopped

3 green onions, finely chopped

Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread. Hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite-size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables.

Super Easy Snack

1 7 1/2-ounce package refrigerated flaky buttermilk biscuits

1 1.55-ounce milk chocolate candy bar

2 teaspoons cinnamon sugar

Flatten each biscuit into a 3-inch circle. Break candy bar into 10 pieces. Place a piece of candy on each biscuit. Bring up edges to enclose candy and pinch to seal. Place on an ungreased baking sheet. Sprinkle with cinnamon sugar. Bake at 450° for 8 to 10 minutes or until golden brown. Makes 10 servings.

7 Layer Taco Dip

1 roll Bob Evans original roll sausage

1 16-ounce can refried beans

1 1.25-ounce package taco seasoning mix

2 cups (8 ounces) shredded Mexican cheese blend

1 16-ounce container sour cream

1 4.5-ounce can chopped green chilies

1 large tomato, diced

1 6-ounce can sliced black olives

1 bunch green onions, chopped

1 11-ounce jar salsa

Tortilla chips

In a large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7-by-11-inch serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips.


1 pound hamburger

1 medium onion, finely chopped

2 stalks celery, finely chopped

1/4 green pepper, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

A couple good shakes of seasoned salt

1 cup water

1 can tomato soup

1/2 cup ketchup

1 to 2 tablespoons corn starch

1 cup water

2 packets Splenda

Brown hamburger and drain. Add onion, celery, green pepper, salt, pepper, seasoned salt and 1 cup water and simmer slowly until water is cooked down. Add tomato soup, ketchup, corn starch, 1 cup water and Splenda and simmer until desired consistency.

• Suggestions — Keep a crock pot full of hot dogs to stay hot for the night. Keep a tray of hamburger and hot dog buns. Keep out an array of condiments, ketchup, mustard, onion, tomatoes, chopped and relish and dill pickle slices. Line up a number of bowls with different chips and tortilla chips.

Crispix Mix Original

7 cups Crispix cereal

1 cup mixed nuts

1 cups pretzel

3 tablespoons butter or oleo, melted

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

2 teaspoons lemon juice

4 teaspoons Worcestershire sauce

Combine Crispix cereal, nuts and pretzels in a 13-by-9-inch baking pan. Set aside. Stir together remaining ingredients. Pour over cereal mixture. Stir until evenly coated. Bake at 250° for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container. Makes 9 cups.

Big and Buttery Chocolate Chip Cookies

1 cup butter, softened

1 cup packed brown sugar

3/4 cup sugar

2 eggs

1 1/2 teaspoon vanilla

2 2/3 cups all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1 12-ounce package semi-sweet chocolate chips

2 cups coarsely chopped walnuts, toasted

In a large bowl, cream the butter, brown sugar and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt, gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts. Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper, cover and refrigerate 12 hour or overnight. To bake, place dough balls 3 inches apart on parchment paper lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes. Bake at 400° for 10 to 12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks. Cool.

Have a wonderful and safe happy New Year’s Eve. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.