Datasets:
corbt
/
all-recipes

Dataset card Data Studio Files
xet
Community
1
input
stringlengths
47
2k
Bread Pudding Ingredients: - 1 c. sugar - 1/2 stick butter - 1 tsp. vanilla - 2 eggs - 1 c. milk - end pieces of sandwich bread, cut up - 1/2 c. raisins (if desired) - 1/2 c. coconut (if desired) Directions: - Cream sugar and butter. - Add eggs, vanilla and milk. - Stir. Add pieces of sandwich bread, enough to absorb the moisture but not enough to make dry. - Add raisins and coconut if desired. - Bake at 350° until brown.
Microwave Beef And Peppers Ingredients: - 2 Tbsp. vegetable oil - 1 medium onion, chopped fine - 1 clove garlic, minced - 1/8 tsp. pepper - 2 large green peppers, cut in strips - 1 lb. top round or sirloin steak, cut in thin slices - 1 tsp. salt - 1 can (16 oz.) tomatoes, broken up - 2 Tbsp. soy sauce Directions: - Pour oil in 3-quart microproof casserole or baking dish. - Add beef strips and stir to coat with oil. - Add onion, garlic, salt, pepper and tomatoes. - Cover and cook on High (maximum power) 4 minutes, stirring once during cooking. - Add green peppers and soy sauce, stir. - Cook, covered, on High (max power) 4 to 5 minutes or until green pepper is just tender. - Serve with hot cooked rice or chow mein noodles. - Yields 4 servings. - Total cooking time is 8 to 9 minutes.
Mississippi Mud Cake Ingredients: - 2 sticks oleo - 1/3 c. cocoa, melted and cooled with oleo; set aside - 2 c. sugar - 1 1/2 c. flour - 4 eggs, beaten until foamy - 1 c. chopped nuts - 1 tsp. vanilla - 1 jar Marshmallow Creme Directions: - Blend sugar and eggs. - Add flour and nuts. - Combine cooled cocoa mixture and add vanilla to batter. - Bake at 375° in a greased and floured 9 x 13-inch pan for approximately 25 minutes.
Cocoa Fudge Cake Ingredients: - 1 1/2 c. Robin Hood flour - 1 1/4 c. sugar - 1/2 c. cocoa - 1 tsp. baking powder - 1 tsp. soda - 1/2 tsp. salt - 1/2 c. shortening - 1 c. buttermilk - 1 tsp. vanilla - 2 eggs Directions: - Spoon flour into dry measuring cup, level off. - Pour into mixing bowl. - Add remaining dry ingredients to flour, stir well. Add shortening, milk and vanilla. - Beat 300 strokes by hand or 2 minutes with electric mixer. - Bake at 400°.
Fruit Cookies Ingredients: - 1 1/2 c. brown sugar - 1 c. shortening - 2 eggs - 1/2 c. milk - 1/2 tsp. baking soda - 2 tsp. baking powder - 1 tsp. cinnamon - 1 tsp. nutmeg - 1 c. raisins - 1 c. chopped nuts - 1 c. diced fruit - 1 orange, grated - pinch of salt Directions: - Mix all ingredients together. - Bake at 350° for 12 to 15 minutes.
Cake Mix Cookies Ingredients: - 1 box cake mix (yellow or chocolate) - 2 eggs - 1 c. peanut butter - 1/2 c. salad oil Directions: - Mix all ingredients until you can form balls, about the size of a walnut. - Place on a greased cookie sheet. - Press crisscross with a fork. - Bake at 350° for 10 to 12 minutes.
Monkey Bread Ingredients: - 4 cans biscuits, cut each in 4 pieces - 1 1/2 sticks margarine, melted - 3 c. sugar - 5 tsp. cinnamon - nuts (optional, between layers) Directions: - Moisten biscuit pieces in butter, then into sugar and cinnamon mixture. - Bake in tube pan for 45 minutes at 375°. - Pour excess butter on top.
Baked Potato Salad Ingredients: - 10 to 12 potatoes sliced thin - 1 c. Hellmann's mayonnaise - 1 lb. Velveeta cheese - 1/2 c. green pepper chopped - 1/2 lb. bacon fried and crumbled - 1 medium onion chopped Directions: - Mix all ingredients in bowl and put in well greased baking dish. - Cover and bake for one hour and fifteen minutes. - Remove foil and bake 15 minutes more. - Bake at 375°. - Serves 10 to 12 people.
Wild Rice Soup Ingredients: - 2 Tbsp. butter - 1 Tbsp. minced onion - 1/4 c. flour - 4 c. chicken broth - 2 c. cooked wild rice - 1/2 tsp. salt - 1 c. half and half - minced parsley - 4 oz. can mushrooms or fresh - 1 can cream of mushroom soup Directions: - Saute onions in butter. - Blend in flour. - Add broth. - Cook and stir until it thickens. - Stir in wild rice; blend in half and half and mushrooms and soup (cooked chicken may be added).
Stuffed Flounder Rolls(Microwave) Ingredients: - 4 flounder fillets - 3 Tbsp. butter - 1/4 c. chopped onion - 1 small minced garlic clove - 1 (10 oz.) frozen chopped spinach - 1/2 c. bread crumbs - 1/2 tsp. tarragon - 1/4 tsp. thyme - 1/4 tsp. salt - 1/4 tsp. pepper - 2 Tbsp. white wine - 1 Tbsp. lemon juice Directions: - Rinse fish and pat dry. - Put 2 tablespoons butter into a medium-size dish. - Microwave 30 seconds. - Stir in onion and garlic. - Microwave on High 30 seconds. - Add spinach and microwave, covered with wax paper, for 5 minutes or until defrosted. - Stir in bread crumbs, tarragon, thyme, salt and pepper. - Spread even amounts of mixture on each fillet. - Fold the thin half over the spinach. - Arrange the fish in greased baking dish. - Melt 1 tablespoon butter in microwave and add the wine and lemon juice. - Pour on top of fish. - Microwave for 10 minutes until fish flakes.
Beef Chow Mein Ingredients: - 1 lb. ground beef - 1 c. chopped celery - 1 c. chopped onion - 1 can mushroom soup - 1 can cream of chicken soup - 3 Tbsp. soy sauce - 2 Tbsp. Worcestershire sauce - 1/2 c. raw rice - 2 c. water Directions: - Saute first 3 ingredients. - Mix in remaining ingredients. Bake 1/2 hour at 325°.
Easy Punch Ingredients: - 1 pkg. Kool-Aid (any flavor) - 1 can pineapple juice - 1 c. sugar (only if you use unsweetened Kool-Aid) - ginger ale (optional) Directions: - In 2-quart container, mix Kool-Aid, pineapple juice and sugar. Finish filling the container with water, 7-Up or ginger ale. - Stir and serve.
Hot Milk Cake Ingredients: - 2 c. self-rising flour - 2 c. sugar - 2 tsp. baking powder - 4 eggs - 1 stick margarine - 1 c. milk - 1 tsp. vanilla Directions: - Blend dry ingredients; add eggs and mix well. - Set aside. - In saucepan melt margarine in milk until hot. Slowly combine flour mixture with hot milk. - Add vanilla; mix well. - Bake in tube pan 45 minutes at 350° .
Fried Burritos Ingredients: - leftover roast beef, chicken or pork - 1 large can green chilies - diced onions - grated Longhorn cheese - cooking oil - medium or large flour tortillas Directions: - In a saucepan, dip each tortilla in cooking oil. Add some of each remaining ingredient to each flour tortilla. - Roll up as a burrito. - Heat oil and fry each burrito until flour tortilla is brown on both sides.
Cheese Balls Ingredients: - 1/2 c. finely chopped pecans - 2 (8 oz.) pkg. cream cheese, softened - 1 (8 oz.) pkg. Cheddar cheese, grated - 2 Tbsp. chopped pimiento - 2 Tbsp. chopped bell pepper - 2 Tbsp. chopped green onion - 2 tsp. lemon juice - 4 tsp. Worcestershire sauce - 1/4 tsp. cayenne pepper - 1/4 tsp. salt Directions: - The amounts of the ingredients may vary, depending on the individual's desire.
Tuna Biscuit Casserole Ingredients: - 1 can refrigerator biscuits (Pillsbury Big Country biscuits) - 1 1/2 c. milk - 1 (9 1/4 oz.) can tuna - 2 (10 oz.) cans Cheddar cheese soup - 2 Tbsp. minced onion - 2 c. frozen peas Directions: - Arrange biscuits in ungreased 9 x 13-inch pan. - Combine ingredients. - Pour over top of biscuits. - Bake for 25 to 30 minutes at 400°. - Biscuits will come up to top through the tuna mix, browned and puffy.
Corn Bread Ingredients: - 1 c. white cornmeal - 2 Tbsp. brown sugar - 3/4 tsp. baking soda - 2 eggs, well beaten - 1 c. flour - 1 tsp. salt - 1 tsp. baking powder - 1 1/2 c. buttermilk - 1/4 c. melted shortening Directions: - Mix all ingredients. - Pour into a greased baking pan or an iron skillet. - Bake in a hot oven at 435° for 30 to 35 minutes or until done. - Very good!
Cabbage And Beef Soup Ingredients: - 1 lb. lean ground beef - 1/2 tsp. garlic salt - 1/4 tsp. garlic powder - 1/4 tsp. pepper - 2 celery stalks, chopped - 1 (16 oz.) can kidney beans, undrained - 1/2 medium head cabbage, chopped - 1 (28 oz.) can tomatoes, chopped (use liquid) - 1 tomato can of water - 4 beef bouillon cubes - chopped fresh parsley Directions: - Brown beef; add all remaining ingredients, except parsley; bring to a boil. - Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. - Yields 3 quarts.
Sticky Buns Ingredients: - 1/4 c. melted butter - 1 Tbsp. Karo syrup - 1/4 c. chopped nuts - 1 Tbsp. granulated sugar - 1/2 tsp. cinnamon - 1/4 c. firmly packed brown sugar - 11 oz. pkg. Pillsbury soft bread sticks Directions: - Mix brown sugar and corn syrup with melted butter and spread evenly in bottom of ungreased 8 or 9-inch round pan. - Sprinkle with chopped nuts. - Remove dough from can; do not unroll, separate. - In shallow dish, mix sugar and cinnamon. - Arrange coils, sugared-side down, over nuts in pan; sprinkle with remaining mix. - Bake at 375° for 19 to 24 minutes. - Cool and invert. - Serve warm.
Pumpkin Roll Ingredients: - 3 eggs - 1 c. sugar - 2/3 c. pumpkin - 3/4 c. all-purpose flour - 1 tsp. soda - 2 tsp. pumpkin pie spices - 1 tsp. lemon juice - 1/4 c. chopped walnuts Directions: - Cream the eggs; add sugar gradually. - Stir into mixture the pumpkin and lemon juice. - Stir together flour, soda and spices; fold into pumpkin mixture. - Line a 15 x 8-inch jelly roll pan with wax paper. - Pour mixture into pan and sprinkle with nuts.
Sausage Casserole Ingredients: - 6 eggs - 2 c. milk - 1 tsp. salt - 1 tsp. dry mustard - 4 slices bread, cubed - 1 1/2 lb. regular or hot sausage - 1 1/4 c. grated Cheddar cheese Directions: - Cook sausage until done, breaking it into small pieces as you cook it. - Drain and set aside.
Carrots And Apples Ingredients: - 4 c. baby carrots, trimmed - 2 Tbsp. plus 2 tsp. reduced-calorie tub margarine - 1 medium onion, thinly sliced and separated into rings - 1 Tbsp. firmly packed light brown sugar - 2 Tbsp. reduced-calorie syrup - 2 small Granny Smith apples, cored and cut into 16 wedges - 1/8 tsp. cinnamon - pinch of nutmeg Directions: - In a medium saucepan of boiling water, cook carrots for 8 to 10 minutes, until just tender; drain. - In a large nonstick skillet, melt margarine. - Add onion; cook, stirring frequently, for 8 to 10 minutes, until golden. - Add carrots, sugar and syrup; stir to coat. - Cover and simmer for 5 to 10 minutes, until glazed. Stir apples, cinnamon and nutmeg into skillet. - Cover and cook 5 minutes longer, until apples and carrots are tender. - Makes 8 servings.
Oven French Toast(Easy And Excellent) Ingredients: - 1/4 c. margarine - 1/2 c. orange juice - 2 Tbsp. honey - 4 eggs - 12 slices French bread, cut 1-inch thick Directions: - Heat margarine in jelly roll pan. - Beat orange juice, honey and eggs until foamy. - Dip bread in mixture and place in jelly roll pan. - Bake in 450° oven until bottoms of bread are brown, about 10 minutes. - Turn and bake on other side for 6 to 8 minutes longer.
Banana Strawberry Cobbler(Microwave) Ingredients: - 3 large firm bananas - 1 Tbsp. lemon juice - 9 coconut bar cookies, crumbled - 1 (20 oz.) can strawberry pie filling - 1/2 tsp. vanilla - 1/2 c. chopped nuts Directions: - Slice bananas in bottom of 10 x 7 x 2-inch glass dish. - Mix lemon juice and vanilla with pie filling. - Pour over bananas. Microcook on High 6 minutes. - Sprinkle nuts and cookie crumbs over top. - Microcook 1 1/2 minutes on High. - Serve with ice cream or whipped cream. - Yields 12 servings.
Marinated Carrots Ingredients: - 2 lb. carrots, cut up and cooked for 5 minutes - 1 chopped pepper - 1 c. chopped celery - 1 onion, chopped - 1 can tomato soup (undiluted) - 1/2 c. salad oil - 3/4 c. sugar - 3/4 c. vinegar - 1 tsp. Worcestershire sauce - 1 Tbsp. mustard - salt and pepper Directions: - Bring to boil all the ingredients and pour over veggies. Refrigerate until chilled.
Hamburger Tater Tot Casserole Ingredients: - 1 lb. browned hamburger - 1 small onion - 1 can golden mushroom soup - 1 c. grated Velveeta cheese - 1 bag Tater Tots Directions: - Drain grease from meat and onions. - Put in casserole and add soup and grated Velveeta cheese. - Mix together and put Tater Tots all over the top. - Bake 30 minutes in 350° oven.
Walnut Custard Pie Ingredients: - 2/3 c. water - 2/3 c. molasses - 1/2 c. sugar - 3 Tbsp. flour - 2 eggs - 3 Tbsp. ground walnut meats Directions: - Mix ingredients together as you would be pumpkin pie. - Beat egg whites stiff and put in last. - Add a pinch of salt. - This makes 1 pie.
Fudge Pie Ingredients: - 2 eggs - 1 c. sugar - 1 stick oleo - 2 Tbsp. cocoa - 1/2 c. self-rising flour - 1 tsp. vanilla - 1/2 c. pecans, chopped - dash of salt Directions: - Melt butter and mix with sugar. - Add well beaten eggs. - Sift together cocoa and flour. - Mix well. Add vanilla and nuts. Cook at 300° for 45 minutes. - Do not overcook.
Marciel Jello Ingredients: - 1 small box lemon Jell-O - 1 small box apricot Jell-O - 3 c. liquid (juice plus water) - 1 small pkg. cream cheese, softened - 1 medium size can apricots, chopped - 1 medium size can crushed pineapple - 1/2 c. pecans Directions: - Jell Jell-Os. - Add cream cheese. Whip before adding fruit and pecans.
Easy Baked Potatoes Ingredients: - 6 medium potatoes, cut in wedges (unpeeled) - 6 Tbsp. margarine - 1/4 c. flour - 1/4 c. Parmesan cheese - 1/4 tsp. pepper - 1/4 tsp. salt Directions: - Mix in Ziploc bag flour, Parmesan cheese, pepper and salt. Melt margarine in a casserole dish. - Place potatoes in flour mixture. - Shake until coated. - Place potatoes in single layer in casserole dish. - Bake at 350° for 30 minutes. - Turn over and finish baking until fork-tender.
Grandma'S Chili Ingredients: - 1 lb. ground beef - 1 can (2 1/2 c.) tomatoes - 2 (1 lb.) cans kidney beans - 2 cloves garlic, crushed - 1 tsp. red pepper - 2 onions, chopped - 1/2 lemon, grated - 2 Tbsp. chili powder - 1/2 tsp. salt - Cheddar cheese Directions: - Saute beef, garlic, onions and lemon. - Add tomatoes and cook for 15 minutes. - Add beans and cook for 10 minutes. - Add chili powder, salt and pepper and simmer for 15 to 20 minutes. - Serve with chopped onions and grated Cheddar cheese.
No Peek Chicken Ingredients: - 6 chicken breasts - 2 c. Minute rice, uncooked - 1 pkg. Lipton dry onion soup mix - 1 can cream of celery soup - 1 can cream of mushroom soup - 1 1/2 c. water Directions: - Mix soups and rice and set aside. - Grease casserole dish. Place chicken in dish and pour over top the soup and rice mixture. Cover tightly with foil. - Bake at 325° for 2 hours. - Do not peek! Serves 4 to 5.
Carrot Bars Ingredients: - 2 c. sugar - 4 eggs - 1 1/4 c. oil - 3 jars strained baby food carrots - 2 c. flour - 2 tsp. soda - 1 tsp. salt - 3 tsp. cinnamon Directions: - Beat together sugar, eggs, oil and carrots. - Add in the flour, soda, salt and cinnamon, then pour into a 9 x 13-inch plus an 8 x 8-inch pan or 15 1/2 x 11-inch pan and bake at 350° for 25 to 30 minutes.
Fish Balls Ingredients: - 1 lb. fish - 4 eggs - 4 Tbsp. flour - 1/4 tsp. salt - 1/4 tsp. pepper - garlic salt - onion salt - 1 tsp. parsley Directions: - Boil or bake fish; remove all bones, then mash. - Beat egg whites until stiff; set aside. - Beat egg yolks until creamy; add flour, salt, pepper, a little garlic and onion salt and parsley. Mix together, then add fish and mix well. - Add egg whites; fold in. - Drop into hot grease until golden brown.
Chicken-Avocado Salad Ingredients: - 1 (13 1/2 oz.) can pineapple chunks - 2 c. cubed, cooked chicken - 1 1/2 Tbsp. minced green onion - 1 1/2 Tbsp. minced parsley - 1 1/2 tsp. curry powder - 2 Tbsp. lemon juice - 1 tsp. salt - 1 c. plain yogurt - 1/8 tsp. pepper - 3 avocados Directions: - Drain pineapple, reserving 3 tablespoons syrup. - Combine pineapple, chicken, onion, parsley, curry, lemon juice, salt and pepper. - Combine yogurt with pineapple syrup. - Mix 1/3 cup yogurt mixture into chicken mixture. - Toss lightly. - Cut avocados into halves and remove seed. - (They may be peeled or not, as desired.) Spoon chicken into avocado halves.
Zucchini Soup Ingredients: - 1 lb. zucchini, sliced thin - 2 Tbsp. chopped shallots or onions - 2 Tbsp. butter - 1 clove garlic, minced - 1 3/4 c. chicken stock - 1/2 c. heavy cream - 1 tsp. curry powder - 1/2 tsp. salt Directions: - Put first 4 ingredients in a pan with lid. - Simmer until tender and steamed but not brown. - Add stock, cream and seasonings. - Pour into food processor and blend for approximately 30 seconds. - Return to soup pot and heat thoroughly. - This soup can be made the day before. - Also you can substitute the following for the zucchini: Asparagus, broccoli, spinach or carrots.
Pork Chops And Potatoes Ingredients: - 4 pork chops - 4 c. sliced raw potatoes - 4 slices American cheese - 1/4 tsp. salt and pepper - 1 small onion sliced - 3/4 c. milk - 1 can cream of mushroom soup - 1 can Cheddar cheese soup Directions: - Brown chops; place half of potatoes and onion in greased 9 x 12-inch cake pan. - Heat soup and milk to make sauce; pour about half over potatoes and onion; place remaining potatoes and onion in dish. - Place pork chops on top; pour remaining sauce over chops. - Cover and bake at 350° for 1 hour. - Remove cover and bake 30 more minutes.
Spaghetti Sauce Ingredients: - 3 lb. hamburger - 4 large cloves garlic - 3 medium onions - 6 Tbsp. fresh Parmesan cheese - 1 Tbsp. Italian seasonings - 1 large can tomato paste - 1 large can tomato sauce - 2 cans mushrooms, drained Directions: - Brown hamburger, onions and garlic, drain. - Add tomato sauce and paste. - Add 2 cans water with tomato paste can. - Add Italian seasonings and salt and pepper to taste. - Add mushrooms and cheese. - Simmer for 2 to 3 hours. - Stir often. - Serve over spaghetti.
Zucchini Bread Ingredients: - 3 eggs - 2 c. zucchini (raw), peeled and grated - 1 c. oil - 2 c. sugar - 2 c. flour - 1/4 tsp. baking powder - 2 tsp. baking soda - 1 tsp. salt - 3 tsp. cinnamon - 2 tsp. vanilla - 1 c. chopped nuts Directions: - Beat eggs. - Add zucchini, oil and sugar. - Add dry ingredients. Add vanilla. - Bake in greased loaf pans at 350° for 1 hour. Makes 3 small loaves.
Tortilla Torte(Dessert) Ingredients: - 1 12-oz pkg semi-sweet chocolate morsels - 1 pt. sour cream (low-fat is OK too) - 1 pkg. flour tortillas Directions: - Gently melt chocolate chips. - Stir in sour cream until fully blended. - Spread mixture over tortillas in layers. Chill. (Once it has set up, I prefer to serve it at room temperature, but refrigerate any leftover.)
Fettuccine Primavera Ingredients: - 1 c. broccoli flowerets - 1 c. zucchini, sliced - 1/2 c. red or green pepper, diced - 1/2 c. chopped onion - 1/2 tsp. dried basil leaves - 3/4 c. Blue Bonnet spread - 2 medium tomatoes, cut in wedges - 1/2 c. sliced mushrooms - 1 (12 oz.) pkg. fettuccine noodles, cooked and drained - grated Parmesan cheese Directions: - In a large skillet, over medium heat, cook broccoli, zucchini, pepper, onion and basil in butter until tender. - Toss vegetables with noodles and serve with cheese.
Scalloped Potatoes Ingredients: - 1 can cream of celery soup - 1/3 c. milk - 4 c. thinly sliced potatoes - 1/2 c. thinly sliced onion (separate into rings) - 1 c. shredded sharp cheddar cheese - 1 Tbsp. butter or margarine Directions: - Blend soup, milk, dash of pepper. - In a buttered 1 1/2 quart covered casserole dish, arrange alternate layers of potatoes, onions, soup mixture and cheese. Dot top with butter and sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes longer.
Fish Fry Coating Mix Ingredients: - 1 1/2 c. yellow cornmeal - 1/4 c. all-purpose flour - 1 Tbsp. lemon pepper - 2 tsp. salt - 1 tsp. onion powder - 1/2 tsp. paprika Directions: - Combine all ingredients and store in an airtight container.
Swiss Vegetable Medley Ingredients: - 1 (16 oz.) bag frozen broccoli, carrots and cauliflower combination, thawed and drained - 1 can cream of mushroom soup - 1 c. (4 oz.) shredded Swiss cheese - 1/3 c. sour cream - 1/4 tsp. pepper - 1 can Durkee French fried onions Directions: - Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can Durkee French fried onions. - Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. - Top with remaining cheese and onions. Bake, uncovered, for an additional 5 minutes.
Crab Dip Ingredients: - 1/2 c. chili sauce - 1/2 c. mayonnaise - 1 clove garlic - 1/2 tsp. dry mustard - 1 Tbsp. horseradish - 1 Tbsp. Worcestershire sauce - 1/8 tsp. Tabasco sauce - 1/2 tsp. salt - 2 hard-boiled eggs, chopped fine - 1 can crab meat, drained Directions: - Combine and chill overnight.
Apple Fruit Salad Ingredients: - 2 Red Delicious apples - 2 Granny Smith apples - 2 peaches (small) - 1 lb. red grapes - 1 c. chopped walnuts - 1 pkg. cream cheese - 1 can crushed pineapple - 1/3 c. frozen concentrate orange juice Directions: - Make cream sauce of melted butter, a little flour, milk, salt and butter. - Let stand in icebox overnight. - Add 1/2 pint of whipped cream next day. - Add horseradish and Worcestershire sauce to taste. - Before serving, add 1 cup broiled mushrooms.
Scandanavian Salad Ingredients: - 1 small jar pimento, chopped - 1 can green peas, drained - 1 can French-style green beans, drained - 4 small carrots, sliced - 1 green pepper, diced - 2 c. celery, chopped - 2 purple onions, chopped - 1/2 c. salad oil - 1 c. vinegar - 3/4 c. sugar - 1 tsp. paprika - 2 tsp. salt - pepper to taste Directions: - Combine first seven ingredients in bowl. - Combine remaining ingredients to make dressing. - Pour dressing over vegetables. Refrigerate 24 hours. - Drain before serving.
Cincinnati Chili Ingredients: - 2 lb. lean ground beef - 2 medium onions, chopped - 1 qt. water - 1 (16 oz.) can tomatoes - 1 1/2 tsp. vinegar - 1 tsp. Worcestershire sauce - 1 Tbsp. chili powder - 2 tsp. ground cumin - 1 1/2 tsp. ground allspice - 1 1/2 tsp. salt - 1 tsp. cayenne - 1 tsp. ground cinnamon - 1/2 tsp. garlic powder - 2 bay leaves - 6 servings hot cooked spaghetti - 1 1/2 c. shredded Cheddar cheese - 1 c. chopped onion - 1 carton oyster crackers Directions: - Combine ground beef, onions and water in a saucepan. - Simmer until beef turns brown. - Add tomatoes with liquid, vinegar, Worcestershire sauce, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. - Cover; simmer 3 hours. - Fat will float. - If time, chill the chili and lift off fat layer or spoon off fat.
Coke Salad Ingredients: - 1 large cherry Jell-O - 1 1/2 c. pecans - 8 oz. Cool Whip - 4 c. Coke - 1 (10 oz.) bottle maraschino cherries Directions: - Dissolve Jell-O in 2 cups boiling Coke. - Then add other 2 cups of room temperature Coke. - Chill long enough to thicken. - Add chopped cherries, pecans and Cool Whip. - Put back into fridge to jell.
Fancy Chicken Salad Ingredients: - cooked whole chicken plus 1 whole breast - 2 stalks finely chopped celery - 2 c. halved, seedless green grapes - 1 c. chopped almonds - salt and pepper to taste - dash of corn flakes - dash of Worcestershire sauce - 3 heaping Tbsp. Miracle Whip salad dressing - shredded lettuce Directions: - Dice cooked chicken (don't cut pieces too small). Combine all ingredients and serve on shredded lettuce.
Light Brown Brownies Ingredients: - 2 eggs, slightly beaten - 1 c. sugar - 2 Tbsp. cocoa - 1/3 c. oil - 1 c. sifted flour - 1/2 tsp. baking powder - 1 tsp. vanilla - pinch of salt - nuts if desired Directions: - Add sugar to the eggs; mix well. - Sift dry ingredients and add to sugar and eggs. - Also add balance of ingredients except the nuts. - Mix just enough to blend thoroughly. - Add the nuts. - Bake for 20 minutes at 350° (325° for glass pan) in greased pan. - Cut when slightly cool.
Lite Ranch Dressing Mix(Lo-Fat Salad Dressing) Ingredients: - 1/4 c. dried parsley - 3 Tbsp. dried minced onion - 2 tsp. dried chives - 1 tsp. salt - 1/2 tsp. garlic powder - 1/2 tsp. ground celery seed - 1/4 tsp. pepper Directions: - Combine all ingredients in a small jar. - Store in dry place.
Petite Cherry Cheesecakes Ingredients: - 2 (8 oz.) pkg. cream cheese - 3/4 c. sugar - 2 eggs - 1 Tbsp. lemon juice - 1 tsp. vanilla - vanilla wafers - 1 (21 oz.) can cherry pie filling Directions: - You will need paper cupcake liners and muffin tins.
Leche Flan(Dessert) Ingredients: - 8 egg yolks - 1 c. sugar - 2 c. fresh milk - 1 lemon rind or vanilla (for flavoring) - 3/4 brown sugar Directions: - Dissolve brown sugar in 1/4 cup water and cook over moderate heat until the sugar browns. - Line a suitable mold with the mixture evenly and set aside. - Scald milk in double boiler for 15 minutes. - Blend the egg yolks with the sugar, milk and flavoring. Pour into the mold lined with caramelized sugar. - Place this in a bigger pan half filled with water and bake until mixture becomes firm. - Cool before removing from mold.
Freezer Biscuits Ingredients: - 4 c. self-rising flour - 4 tsp. baking powder - 3 Tbsp. sugar - 1 tsp. cream of tartar - 1/4 tsp. salt - 1 1/3 c. milk - 1 c. shortening Directions: - Mix dry ingredients and cut in shortening. - Add milk. - Mix. Roll out dough and cut out biscuits. - Place on baking sheet for 30 minutes to freeze. - When frozen, put in a freezer bag. - When ready to bake, place on baking sheet and bake for 10 minutes at 450°. Yields 2 dozen biscuits.
Five Star Lentil Soup Ingredients: - 1 ham bone with a little meat left on - 1/3 to 1/2 pkg. dried lentils - 2 big onions - 3 to 4 big carrots - 2 stalks celery, sliced - 1 large clove garlic, minced - salt - pepper - nutmeg Directions: - Put all ingredients in soup pot and fill with water. - Cook 3 to 4 hours if 3 quarts water used. - Cool. - Pick out bone and grizzle. - Reheat with a few fat hot dogs sliced in, if desired. Serve with French bread. - This is the only way I could persuade my family to eat ham - promise this soup!
Marshmallow Treats Ingredients: - 1 (10 oz.) pkg. Kraft marshmallows (large) - 1 (12 oz.) pkg. Baker's semi-sweet chocolate chips - Baker's Angel Flake coconut, toasted Directions: - Arrange marshmallows on cookie sheet. - Freeze 15 minutes. Microwave chocolate chips on High for 2 1/2 minutes or until smooth, stirring every minute. - Dip each frozen marshmallow into melted chocolate until covered, roll in coconut and place on waxed paper-lined cookie sheet. - Chill 40 minutes.
Quick Cookies Ingredients: - 1 box any flavor cake mix (except white) - 2 stick margarine melted - 2 eggs Directions: - Mix together all ingredients. Drop by teaspoon onto greased cookie sheet. - Bake in 350 oven for 10 to 12 minutes. - The flavor of cookies can be changed by using a different cake mix.
No Cook Cranberry Relish Ingredients: - 4 c. raw cranberries - 2 apples - 2 oranges - 1 lemon Directions: - Remove the seeds from the apples, oranges and lemon but do not peel. Combine fruit. - Put through coarse blade of food chopper. Stir in 2 1/2 cups sugar. - Toss and chill. - Let set 24 hours before serving.
Date Nut Balls Ingredients: - 1/4 lb. butter - 2/3 c. sugar - 1 pkg. dates - 2 eggs - 2 tsp. vanilla - 2 c. Rice Krispies - 1 c. chopped nuts - coconut Directions: - Melt butter; add sugar and beaten eggs. - Heat these and add dates. - Cook over low heat for 10 minutes, stirring constantly. Take off heat and add vanilla, Rice Krispies and chopped nuts. Shape into balls and roll in coconut.
Pecan Pie Ingredients: - 1/2 c. sugar - 2 eggs - 1 c. white Karo syrup - 1 c. pecans - 1/2 stick butter (soft) Directions: - Mix ingredients and pour into uncooked pie shell. Decorate top with half pieces of pecans. - Cook at 300° for 1 hour.
Sour Cream Potato Salad Ingredients: - 4 lb. new potatoes - 3/4 tsp. salt - 3/4 c. bottled Italian dressing - 6 hard-cooked eggs - 1 c. thinly sliced celery - 1 c. sliced green onions - 2 1/4 c. mayo - 3/4 c. sour cream - 1 Tbsp. prepared mustard - 1 tsp. salt - 1 tsp. prepared horseradish - 1/2 tsp. celery seed - 1/4 tsp. pepper - 1 c. chopped, pared cucumber - 2 Tbsp. sliced green onion tops Directions: - In advance cook potatoes in water with 3/4 teaspoon salt. Drain; cool 10 minutes. - Peel potatoes and slice. - Pour Italian dressing over potatoes and refrigerate for at least 2 hours. Remove egg yolks from egg and set aside. - Chop whites. - Mix egg whites, celery and 1 cup green onions with potatoes and set aside. Press egg yolks through sieve reserving 3 tablespoons for garnish. Combine remaining egg yolk, mayo, sour cream, mustard, salt, horseradish, celery seed and pepper in bowl. - Mix with potatoes. Cover and refrigerate 2 hours before serving.
Crunchy Jumble Cookies Ingredients: - 1 1/4 c. flour - 1/2 tsp. baking soda - 1/4 tsp. salt - 1/2 c. margarine, softened - 1 c. sugar - 1 egg - 1 tsp. vanilla - 2 c. Rice Krispies - 1 (6 oz.) pkg. Nestle semi-sweet chocolate morsels - 1 c. seedless raisins Directions: - Sift flour, soda and salt. - Set aside. - Measure margarine and sugar into a large bowl. - Beat until well blended and smooth. - Add egg and vanilla; beat well. - Add sifted dry ingredients and mix until combined. - Stir in Rice Krispies, chocolate morsels and raisins. - Drop by tablespoonful onto lightly greased baking sheets. - Bake in 350° oven for about 12 minutes or until lightly browned. - Remove immediately from baking sheet to cool. - Makes 3 1/2 dozen cookies.
Easy Meat Loaf Ingredients: - 1 lb. ground round - 1/2 c. Grape-Nuts - 1/2 c. water - 1 Tbsp. Worcestershire sauce - 1/2 c. minced onion - 1 egg - 1/2 c. ketchup - 2 tsp. dry mustard Directions: - Combine ground round, Grape-Nuts, water and egg. - Add minced onion and Worcestershire sauce and press into an 8-inch round baking dish. - Bake at 350° for 35 minutes. - Mix ketchup and dry mustard together and spread over top of meat loaf. - Return to oven for 10 minutes. - Serve by cutting into wedges.
Three Bean Salad Bowl Ingredients: - 1 (1 lb.) can cut green beans, drained - 1 (1 lb.) can cut wax beans, drained - 1 (15 oz.) can red kidney beans, drained - 1/2 c. chopped red onion - 1/4 c. Wesson oil - 1/3 c. wine vinegar - 2 Tbsp. sugar - 1/2 tsp. garlic salt - 1/4 tsp. Worcestershire sauce - 1 medium green pepper, slivered Directions: - In large bowl, toss beans, onion and green pepper. - Combine rest of the ingredients; pour over beans. - Refrigerate 3 hours.
Coffee-Date Skillet Balls Ingredients: - 3/4 c. butter or margarine - 1 c. firmly packed brown sugar - 1 (8 oz.) pkg. chopped dates - 2 Tbsp. instant coffee - 1 egg, slightly beaten - 3 c. Post Raisin Bran - 2 2/3 c. Baker's Angel Flake coconut - 1/2 c. chopped nuts Directions: - Melt butter in large, heavy skillet. - Stir in sugar, dates and instant coffee. - Remove from heat; blend in egg. - Cook and stir over medium heat until mixture comes to a full boil. - Boil for 1 minute, stirring constantly. - Remove from heat; stir in cereal, 1 1/3 cups of the coconut and the nuts. - Let stand 10 minutes. Shape into 1-inch balls. - Roll in remaining coconut. - Makes 5 dozen.
Pineapple Filling Ingredients: - 1 large can crushed pineapple - 1 1/2 c. sugar - 2 Tbsp. flour - 2 eggs - 6 slices bread - 1/2 c. butter Directions: - Beat pineapple, eggs, sugar and flour with a fork. - Pour into greased casserole dish. - Cut bread into cubes and brown in butter. Place cubes on top of pineapple mixture. - Bake at 350° for 45 minutes. - Cool for 15 minutes before serving. - Serve with main course in place of potatoes. - Serves 6.
Pasta Salad Ingredients: - 1 (8 oz.) pkg. pasta - 1 c. thinly sliced carrots - 1 c. diced celery - 1 c. diced cucumbers - 1 c. chopped onions - 1 pkg. dry Italian dressing mix - 2 tsp. garlic salt Directions: - Prepare pasta according to package directions. Add vegetables. Prepare Italian dressing according to package directions. - Mix dressing with garlic salt, then pour over salad, mixing together well. - Refrigerate 2 hours before serving.
Cream Of Torte Ingredients: - 1 c. white cracker crumbs, rolled out fine - 2 well beaten eggs - 1 c. brown sugar - 1/4 tsp. salt - 1 tsp. baking powder - 1 tsp. vanilla - 1 c. walnuts Directions: - Bake at 350°. - Top with banana slices, tart cherries (8-ounce can) and whipped cream.
Apple Slices Ingredients: - 2 c. sifted flour - 1/2 tsp. salt - 2/3 c. shortening - 2 egg yolks - 1 tsp. lemon juice - 1/4 c. water - 6 to 8 apples, cored, peeled and sliced - 1 c. sugar - 2 Tbsp. flour - 1/2 tsp. cinnamon - 1 c. confectioners sugar - 2 Tbsp. butter - 1/2 tsp. vanilla - 2 Tbsp. milk Directions: - Sift 2 cups flour with salt and cut in shortening as for pie crust. - Mix egg yolks, lemon juice and water. - Sprinkle over flour mixture. - Blend lightly. - Divide dough in half. - Roll first piece to fit bottom and sides of a 9 x 13-inch baking pan. - Arrange sliced apples in crust lined pan. - Combine sugar, 2 tablespoons flour and cinnamon. - Sprinkle over apples. - Roll remaining dough to fit top and arrange over filling. - Seal edges. - Cut slits for steam to escape. - Bake 40 minutes in a 400° oven. - Frost with mixture of sugar, butter, vanilla and milk.
Hearty Hamburger Casserole Ingredients: - 1 pound ground beef - 1 can (19 oz.) ready to serve chunky vegetable soup - 1 pkg. (6 oz.) instant stuffing mix - 1/2 cup shredded cheese Directions: - In a skillet, cook beef until no longer pink, drain. - Stir in soup and set aside. - Prepare stuffing mix according to package directions, spoon half into a greased 2 quart - baking dish. - Top with beef mixture, cheese and remaining stuffing. - Bake uncovered at - 350 degrees for 30 to 35 minutes or until heated through. Yield: 4 servings.
Maple Onions Ingredients: - 8 onions - 1 Tbsp. melted butter - 1/4 c. V-8 juice - 1/4 c. maple syrup Directions: - Peel and cut onions in half. - Place in a greased baking dish. Combine other ingredients and pour over onions. - Bake at 350° for about an hour or until onions are soft. - Serves 16.
Honey Orange Squash Ingredients: - 2/3 c. honey or maple syrup - 1/4 c. butter or margarine - 1/2 tsp. salt - 1 Tbsp. grated orange peel - 2 acorn squash Directions: - Microwave: - Combine honey, butter, salt and orange peel in 2 cup glass measure. - Cover tightly with Saran Wrap, turning back edge to vent. - Microcook at 100% power for 4 to 5 minutes or until butter melts. - Set aside.
Hamburger Relish Ingredients: - 4 to 6 heads cabbage - 4 green peppers - 2 bags radishes - 1 stalk celery - 1 lb. carrots - 2 large onions - 6 c. sugar - 2 Tbsp. salt - 1 1/2 c. white vinegar - 1 1/2 c. mustard - 1 Tbsp. pepper - 1/4 tsp. ground red pepper Directions: - Grind all vegetables and drain well. - Add remaining ingredients and place in jars; refrigerate. - This recipe can be cut.
Banana Oatmeal Cookies Ingredients: - 1 c. mashed ripe bananas (2 to 3) - 1 3/4 c. flour - 1/4 tsp. nutmeg - 1 3/4 c. quick oats - 3/4 c. margarine - 1 egg, beaten - 1/2 tsp. baking soda - 3/4 tsp. cinnamon - 1 tsp. salt - 1 c. sugar - 1/2 c. raisins Directions: - Sift flour, sugar, soda, salt, nutmeg and cinnamon into bowl. Cut in margarine; add eggs, bananas, oats and raisins and mix until blended. - Drop by teaspoon on ungreased cookie sheet. - Bake at 400° for 12 minutes.
Ham And Rice Casserole Ingredients: - 1/3 c. butter - 1 lb. ground ham - 1 medium onion - 1 c. cooked rice - 1 c. milk - 2 eggs - 2 Tbsp. green pepper - 1/2 lb. grated cheese Directions: - Combine ham, onion and rice. - Pack lightly in a baking dish. Add milk to beaten eggs. - Stir in green pepper and cheese. - Pour over ham mixture. - Sprinkle with crumbs (made by crushing crackers and softened butter together. - Bake for 45 minutes at 350°. Serves about 12.
Chocolate Raspberry Streusel Squares Ingredients: - 1 1/2 c. flour - 1 1/2 c. Quaker oats (quick or old fashioned, uncooked) - 1/2 c. granulated sugar - 1/2 c. firmly packed brown sugar - 1 tsp. baking powder - 1/4 tsp. salt (optional) - 1 c. (2 sticks) margarine or butter, chilled - 1 c. raspberry preserves or jam (about 10 oz.) - 1 c. (6 oz.) semi-sweet chocolate pieces - 1/4 c. chopped almonds - 1/2 c. (3 oz.) semi-sweet chocolate pieces or 1 (4 oz.) bar white chocolate, chopped and melted Directions: - Heat oven to 375°. - Combine flour, oats, sugars, baking powder and salt. - Cut in margarine until mixture is crumbly. - Reserve 1 cup oat mixture for streusel; set aside. - Press remaining oat mixture into bottom of ungreased 9-inch square baking pan. - Bake 10 minutes. - Spread preserves over crust; sprinkle evenly with chocolate pieces. - Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. - Bake 30 to 35 minutes or until golden brown. - Cool completely. - Drizzle with melted chocolate, if desired. - Let chocolate set before cutting bars. - Store tightly covered. Makes 3 dozen.
Pear Pickles Ingredients: - 1 gal. pears - 6 c. sugar - 2 c. water - 4 c. vinegar - 2 pieces ginger root - 2 sticks cinnamon - 2 Tbsp. whole allspice - 2 Tbsp. cloves Directions: - Boil pears 20 to 30 minutes in clear water. - Boil the sugar, water, vinegar and spices in bag. - Drain pears and put in vinegar mixture. - Cook until pears are tender. - Pack in hot jars. - Process in hot water bath 5 minutes. - Seal. - Take jars out and place in dark place.
Oyster Crackers(Appetizer) Ingredients: - 1 large box oyster crackers - 1 pkg. creamy Italian style salad mix - 1 c. oil Directions: - Mix the oil and the creamy Italian style salad mix. - Pour over the crackers and stir several times. - If you put the crackers and mixture in a Tupperware bowl with lid, you can just turn the bowl upside down every so often to mix.
Fettucine Carbonara Ingredients: - 1 pt. heavy cream - 1 stick soft butter - 1/2 lb. bacon - 1 large onion, cut in crescent shape - 1 bell pepper, sliced - black pepper to taste - 2 c. Parmesan cheese, grated - 2 eggs, beaten - 1/2 c. sour cream - fettucine noodles (fresh is better) Directions: - Brown bacon, drain and crumble; set aside. - Saute onion and bell pepper in bacon grease until onion is barely transparent (pepper and onion should remain firm); set aside. - Cook noodles per instructions; drain noodles. - Do not rinse. - Heat large pot until too hot to touch; turn off heat. - Put butter in pot (get sides of pot coated with butter). - Pour heavy cream in pot. - Add noodles, eggs, sour cream, black pepper, Parmesan cheese, bacon, onion and green pepper. - Work fast after draining noodles; the heat from the noodles cooks the eggs.
Georgia Blueberry Muffins Ingredients: - 1 c. or 1 can blueberries, drained - 1 egg - 3 tsp. baking powder - 1/2 c. sugar - 3/4 c. sweet milk - 1/2 c. vegetable oil - 1 tsp. salt - 2 c. all-purpose flour Directions: - Beat egg. - Stir in milk. - Add blueberries and oil. - Pour in flour mixture that has been sifted together (flour, salt and baking powder) all at once and stir until flour is moistened. Fill paper lined muffin tins about 3/4 full. - Bake at 400° for 20 minutes. - Makes 12 muffins.
Lillie'S Tikoy Ingredients: - 1 pkg. glutenous rice flour - 3/4 c. dark brown sugar - 1 can coconut milk (7 oz.) - 1 1/2 to 2 1/2 cans water (use coconut milk can to measure) Directions: - Mix ingredients together until smooth. - Pour in a greased baking dish. - Bake at 350° until toothpick or fork comes out clean.
Applesauce Bread Ingredients: - 2 1/2 c. sifted flour - 1 tsp. baking powder - 1 tsp. baking soda - 1 tsp. cinnamon - 1/2 tsp. salt - 1/2 tsp. allspice - 3/4 c. oil - 1/2 tsp. ground cloves - 1 1/4 c. sugar - 1 1/2 c. applesauce - 3/4 c. chopped pecans - 1/2 c. seedless raisins - 1/2 c. flaked coconut Directions: - Sift together flour, baking powder, baking soda, cinnamon, salt, allspice and cloves; set aside. - Combine oil and sugar. Beat until well blended. - Beginning and ending with dry ingredients, add dry ingredients alternately with applesauce to sugar mixture. - Mix well after each addition. - Fold in nuts, raisins and coconut.
Katjang Sauce(Peanut Sauce - Indonesian) Ingredients: - 1 (28 oz.) jar peanut butter - 1/2 can coconut milk - 1/2 tsp. onion powder - 1 tsp. garlic powder - 2 tsp. lemon juice - 1/4 to 1/2 c. soy sauce - 2 tsp. brown sugar - 1/2 c. milk or water - salt and pepper Directions: - Mix together all ingredients except peanut butter. - Bring to a boil. - Turn heat to medium and add peanut butter. - Stir until smooth. - Take off stove and serve over Sate.
Stir-Fried Vegetables Ingredients: - 1 Tbsp. oil - 1 tsp. minced garlic - 1 tsp. ginger - 1 lb. green beans - 4 carrots, julienned - 2 green onions, sliced thin - 2 Tbsp. water - 1 Tbsp. soy sauce - 1/2 tsp. sugar Directions: - Heat oil in skillet or wok over medium-high heat. - Add garlic and ginger and cook 20 seconds. - Add beans, carrots and onions; cook, stirring, 2 minutes. - Add water, soy sauce and sugar. Reduce heat to medium; cover and simmer 5 to 7 minutes until vegetables are tender-crisp. - Makes 6 servings.
Roast Turkey With Dressing Ingredients: - mushrooms - Jones country sausage - 1/2 large applesauce - 1/2 large can crushed pineapple - 1 small jar orange marmalade - 1/2 bottle brandy - prepared bread stuffing - cornbread stuffing - celery - onions - pecans - walnuts - sage Directions: - Mix equal parts of bread stuffing and cornbread stuffing. Dice desired amounts of celery, onions, nuts, sage, mushrooms and sausage. - Mix in applesauce, pineapple, marmalade and brandy. Stuff turkey with above. - Place turkey breast side up on rack in an open roasting pan. - Season to taste. - Tent the bird with heavy-duty foil. - Cook at 250° for several hours according to weight. - Baste bird occasionally in beginning and frequently in last hours.
Carrot Cake Ingredients: - 2 c. sugar - 4 eggs, beaten - 2 c. sifted flour - 2 tsp. soda - 3/4 Tbsp. salt - 2 tsp. cinnamon - 1 1/2 c. cooking oil - 1 c. chopped pecans - 2 c. coarsely grated carrots Directions: - Add sugar to eggs gradually, stirring well. - Combine flour, soda, salt and cinnamon; reserve a small amount of flour. - Add flour mixture and oil to egg mixture, alternately, beginning and ending with flour. - Dredge pecans with reserved flour. - Fold in pecans and carrots. - Pour batter into greased waxed paper-lined layer cake pans. - Bake at 350° for 30 to 40 minutes. - Remove cake pans from oven; cool cake in pan for 10 minutes. - Turn onto racks to cool thoroughly.
"Knock Your Socks Off" Raisin Bread Ingredients: - 3 pkg. yeast - 1 1/2 Tbsp. honey - 1/4 c. lukewarm water - 1/2 c. hot milk - 1/2 c. butter - 2 Tbsp. molasses - 1 Tbsp. nutritional yeast - 1 tsp. salt - 1/2 c. sunflower seeds - 1/4 c. sesame seed - 1/2 c. plain yogurt - 1/2 c. unsweetened applesauce - 1/2 c. rolled oats - 4 c. flour - 4 c. whole wheat flour - 4 eggs - 1 Tbsp. ground cinnamon - 1 c. dark raisins - 1/2 c. chopped walnuts - 1 c. grated carrots Directions: - Dissolve yeast and honey in water. - Heat milk with butter and pour into large bowl. - Stir in honey, molasses, nutritional yeast, salt, yogurt, applesauce and oats. - Beat in 1 cup flour, eggs and foamy yeast. - Add 1 more cup flour, cinnamon, raisins, sunflower seeds, sesame seed, walnuts and carrots. - Add remaining flour, 1 cup at a time, mixing well. - Knead 10 minutes and let rise until doubled, about 1 hour. - Punch down and let rise again. - Shape into 3 loaves. - Bake at 350° for 40 minutes. - Brush top with butter and cinnamon. - Bake 10 minutes longer. - Cool on racks.
Pork Butt Roast Ingredients: - 2 to 3 lb. pork butt - 3 onions, quartered - 2 tsp. garlic, chopped - 1 tsp. ginger - 1 tsp. white pepper - 1/2 c. white wine - 2 c. water - 1/3 c. lite soy sauce - 3 star anise or 1/4 tsp. anise Directions: - Trim excess fat. - Place meat and onions in a 3 to 4-quart casserole. - Mix all ingredients and pour over top. Bake 3 hours at 300°. - Serve with rice and veggies.
Ellen'S Brownies Ingredients: - 1 c. sugar - 1/2 c. flour - 2 eggs - 2 sq. unsweetened chocolate or 6 Tbsp. unsweetened cocoa - 1 stick butter Directions: - Melt butter - and chocolate or add powdered cocoa in saucepan. Remove from heat. - Add sugar and eggs; mix. - Add flour; mix. - Bake in 350° oven for 20 to 30 minutes in 1 (8 x 8-inch) pan.
Cranberry Salad Ingredients: - 2 boxes raspberry jello - 2 1/2 c. boiling water - 1 can whole cranberry sauce - 1 c. chopped nuts - 1 small pkg. cream cheese - 1 can crushed pineapple, not drained (20 oz.) - 1 pt. sour cream Directions: - Dissolve jello. - When chilled, add cranberries, pineapple and nuts. - When set, mix sour cream and cream cheese and spread over top.
Pasta Salad Ingredients: - 3 cucumbers, peeled and sliced - 3 green peppers, chopped - 3 to 4 stalks celery, chopped - 1 large bottle Italian dressing - 1 small bag radishes, sliced - 4 to 5 medium tomatoes, cut in chunks - 1 box small shells Directions: - Put cucumbers, green peppers and celery in medium bowl; pour 3/4 of Italian dressing in bowl and toss. - Let marinate overnight. Cook shells as directed on box; rinse with cold water and drain. In large bowl, mix all ingredients and remaining 1/4 of Italian dressing.
Icicle Pickles Ingredients: - 2 gal. cucumbers, cut in small pieces - 1 gal. boiling water - 1 pt. salt - 1 gal. boiling water - 2 Tbsp. alum - 16 c. sugar - 8 c. vinegar - 1 box pickling spices, tied in cloth Directions: - Pour 1 gallon boiling water over the cucumbers. - Add the salt. Let stand for 1 week, stirring each day. - Drain water off. - Add 1 gallon boiling water and the alum. - Let stand 24 hours. - Drain. Make a syrup of the sugar, vinegar and pickling spices. - Bring to boil; pour over pickles. - Drain and heat syrup for 3 mornings. Next morning: - Heat syrup and can or keep in a refrigerator in jar.
Corn Meal Pancakes Ingredients: - 1 1/2 c. corn meal - 1/4 c. all-purpose flour - 1/2 tsp. salt - 1 tsp. baking soda - 2 c. buttermilk - 4 Tbsp. margarine - 2 eggs Directions: - Mix all ingredients together. - Cook in skillet in hot oil.
Rice Pudding Ingredients: - 5 2/3 c. milk - 3/4 c. Uncle Ben's rice uncooked (original, natural long grain converted) - 1 1/2 c. sugar - pinch of salt - 1 1/4 Tbsp. butter - vanilla - 3 eggs - cinnamon Directions: - Bring milk, rice, sugar, salt and butter to a boil, stirring constantly to avoid burning. - When mixture comes to a boil, turn heat down and cook for 1 hour, stirring often. - Beat eggs well; add a few drops of vanilla. - Pour eggs in a fine stream into rice mixture; then pour mixture from one pan to another 6 or 7 times (pour eggs slowly not all at once). - Pour into dish. - If desired, add raisins that have been plumped, before pouring from one dish to another. - Sprinkle cinnamon on top.
Black-Eyed Bean Salad Ingredients: - 3 medium red peppers - 1 small red onion - 4 (15 to 19 oz.) can black-eyed beans - 2 (10 oz.) pkg. frozen peas, thawed - 1/3 c. cider vinegar - 1/4 c. oil - 2 tsp. sugar - 2 tsp. fresh thyme (1/2 tsp. dry) - 1 1/2 tsp. salt - 1 1/2 tsp. black pepper - 2 large tomatoes Directions: - Dice peppers, chop onion and rinse beans; toss all ingredients. - Cover and refrigerate.
French Vinaigrette Ingredients: - 1 c. light olive oil - 4 Tbsp. wine vinegar - 2 Tbsp. Dijon mustard - 1 clove garlic, finely minced - 1 Tbsp. each: chopped fresh basil, tarragon and oregano - salt and fresh pepper to taste Directions: - Whisk together all ingredients and toss with fresh salad. Serve at once.
Olive Nut Spread Ingredients: - 8 oz. cream cheese - 1/2 c. mayonnaise - 1/2 c. pecans, chopped - 2 Tbsp. olive liquid - 1 Tbsp. olives, chopped - 1 dash hot sauce Directions: - Put all ingredients in a small bowl and blend well. - This will stay fresh in the refrigerator for 2 weeks. - Serve with crackers or may be used as a sandwich spread.
Cranberry Bread Ingredients: - 2 Tbsp. shortening - 2 c. flour - 1 c. sugar - 1 1/2 tsp. baking powder - 1/2 tsp. soda - 1/2 tsp. salt - 2 tsp. orange peel - juice of 1 orange - 1 1/2 c. shredded cheese - 1 egg, beaten - 1 c. cranberries, halved - 1/2 c. chopped nuts Directions: - Heat oven to 350°. - Grease loaf pan, 9 x 5 x 3-inch. - Cut shortening into flour, sugar, baking powder, salt, soda and orange peel. - Add water to juice to make 3/4 cup. - Blend in with cheese and egg. - Fold in cranberries and nuts. - Bake in prepared pan 60 to 70 minutes. - Let loaf stand 8 hours before slicing.
Hershey Pie Ingredients: - 1 large Cool Whip - 1 pkg. Hershey candy bars (6 bars) - 1/4 c. xxx sugar - 1/4 c. sour cream - 1 graham cracker pie shell or 2 small pie shells Directions: - Melt candy bars. - Blend Cool Whip, sour cream and xxx sugar. Mix until fluffy and melted. - Spread into pie shell. - Refrigerate until ready to serve.