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Easy Green Chili(Dieter'S Recipe) Ingredients: - 3/4 lb. beef stew meat - 1 (16 oz.) can hominy or 1 (12 oz.) can whole kernel corn, drained - 1 (14 1/2 oz.) can tomatoes, cut up - 1 large onion, chopped - 1 (4 oz.) can diced green chili peppers, drained - 1/2 c. water - 1 tsp. dried oregano, crushed - 1 tsp. instant beef bouillon granules - 2 cloves garlic, minced - 1 (16 oz.) can red kidney beans or pintos, heated and drained Directions: - Preparation Time: 15 minutes. - Cooking Time: 1 1/2 hours.
Pakistani Chicken Curry Ingredients: - 4 boned chicken breasts - 3 cloves garlic - 6 Tbsp. butter or vegetable shortening - 1 Tbsp. ground coriander - 1 tsp. ground cumin - salt to taste - 2 large onions, sliced - 1 1/2 inch piece fresh ginger root - 1 Tbsp. tomato paste - 1 tsp. turmeric - 1/2 pt. yogurt Directions: - Saute the onions, garlic and ginger in the shortening until the onion is golden brown. - Add the pieces of chicken, yogurt, tomato paste and the spices. - Mix well and fry for about 15 minutes by which time it should become rather dry. - Sprinkle in about 2 cups of hot water and allow to cook until chicken is tender. - If necessary, add more water half way through. - Makes about 6 servings.
Peach Cobbler Ingredients: - 4 c. sliced peaches - 1 c. sugar - 1/2 c. butter or margarine - 3/4 tsp. salt - 1/2 c. shortening - 1/4 c. + 1 Tbsp. cold water Directions: - Combine peaches, sugar and butter. - Bring to boil and cook over low heat until peaches are tender and mixture thickens. - Pour peach mixture into a lightly buttered oblong baking dish. - Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. - Sprinkle water evenly over flour mixture and stir with fork until all ingredients are moistened. - Shape pastry into a ball. - Roll out pastry to 1/8-inch thickness onto a lightly floured board; cut into 1-inch strips and arrange half of strips into lattice design over peaches. - Bake at 350° for 35 minutes. - Remove from oven; gently press baked pastry into peach mixture. - Repeat lattice design over peaches with remaining pastry strips; return to oven and bake additional 40 minutes.
Hearty Beef "N" Potato Casserole Ingredients: - 4 c. frozen potato rounds - 1 lb. hamburg - 1 (10 oz.) chopped broccoli - 1 can cream of mushroom soup - 1 c. grated Cheddar cheese - 1 can Durkee onions - 1 medium tomato (optional) - 1/3 c. milk - 1/4 tsp. garlic powder - 1/8 tsp. pepper Directions: - Place potatoes in bottom of cake pan and bake at 400° for 10 minutes. - Press each with a fork so it covers bottom of pan. Sprinkle browned hamburg and broccoli in potatoes with 1/2 can onions. - Combine soup, milk, seasonings and cheese. - Pour over beef mixture. - Bake, uncovered, at 400° for 20 to 30 minutes. - Top with remaining onions and bake 2 to 3 minutes more.
Toasted Walnut Madeleines(Dessert) Ingredients: - 2 oz. walnuts - 1 c. unsalted butter (at room temperature) - 1/2 c. sugar - 3 large eggs - 2 Tbsp. Amaretto - 1/4 c. heavy cream - 1/4 tsp. almond extract - 1 1/3 c. flour - 1/2 tsp. salt - 1 tsp. baking powder Directions: - Preheat oven to 350°. - Toast walnuts on baking sheet in oven until lightly browned, 5 to 7 minutes. - Set aside to cool. - Butter miniature muffin molds and place in refrigerator.
Easy Punch Ingredients: - 1 (3 oz.) pkg. Jell-O (your choice of color) - 1/4 c. sugar - 1 (46 oz.) can pineapple juice - 1 qt. ginger ale or 7-Up Directions: - In one cup of water, dissolve Jell-O and sugar. - Add to pineapple juice. - Just before serving, add ginger ale or 7-Up and ice. - Takes just a few minutes to make.
Aunt Bill'S Devil'S Food Cake Ingredients: - 2 c. sugar - 5 Tbsp. cocoa - 1 stick oleo - 2 eggs - 2 c. self-rising flour - 1/2 c. milk - 1 tsp. vanilla - 1 c. boiling water Directions: - Mix sugar, cocoa, oleo and eggs together. - Alternately add and mix in flour, milk and vanilla. - Add boiling water. - Mix to a light creamy batter. - Pour into 2 (9-inch) pans or a loaf pan. Bake 20 to 30 minutes at 350°. - Use your favorite icing.
Caramels Ingredients: - 1 c. granulated sugar - 1 c. brown sugar - 1 c. white corn syrup - 1 can sweetened condensed milk - 1 stick butter - 2 tsp. vanilla - 1 c. nuts, chopped Directions: - Stir and cook over low heat to good firm ball stage, 248°. Remove from heat; stir in 2 teaspoons vanilla and nuts. - Stir just enough to mix. - Pour into greased, shallow pan, 3/4-inch thick. When firm, invert onto cutting board; with sharp thin blade knife, cut into 3/4-inch squares. - Wrap in waxed paper.
Zippy Taco Salad Ingredients: - 1 lb. ground beef - 1 (15 oz.) can kidney beans, drained - 1/2 c. picante sauce - 1/2 lb. Velveeta cheese, cubed - tortilla chips - 3 c. shredded lettuce - 3 c. chopped tomato Directions: - Brown meat; drain. Stir in beans and sauce. - Cover. - Simmer 10 minutes, stirring occasionally. - Add Velveeta; stir until melted. For each serving, top chips with lettuce, tomato and meat mixture.
Quiche Lorraine Ingredients: - 4 eggs, beaten - 1 (9-inch) deep unbaked pie shell, well chilled - 2 Tbsp. egg white - 1/2 c. crumbled cooked bacon - 1 1/2 c. heavy cream - 1/2 c. milk - 3/4 tsp. salt - pinch of nutmeg - pinch of sugar - pinch of cayenne pepper - 1/2 tsp. powdered mustard - 1/8 tsp. pepper - 1 1/2 c. imported grated Swiss cheese - chopped onions, mushrooms and green pepper Directions: - Preheat oven to 425°. - Brush surface of pie shell with egg white and bake 4 to 5 minutes. - Place Swiss cheese and bacon evenly on bottom of shell. - Combine eggs, cream, salt, nutmeg, sugar, pepper, cayenne and mustard. - Mix thoroughly. - Pour egg mixture over ingredients in shell. - Bake 15 minutes at 425°, reduce oven to 300° and bake 40 minutes or until knife comes out clean.
Lasagna Ingredients: - 2 lb. ground round, browned - 1/4 c. olive oil - 1 c. chopped onions - 2 garlic cloves - 1 (No. 2 1/2 size) can Contadina tomato sauce (24 oz.) - 2 (6 oz.) cans tomato paste or puree - 1/2 to 1 tsp. salt - 1 tsp. dried basil - 1/2 tsp. oregano - 1/4 tsp. pepper - 1 bay leaf - 1 (8 oz.) pkg. lasagna noodles - 1/2 lb. shredded sharp Cheddar cheese - 1/2 lb. Ricotta cheese - beaten egg - 1/2 tsp. parsley - 1/2 lb. Mozzarella cheese Directions: - Cook ground round, olive oil, chopped onions and garlic until transparent. - Add tomato sauce, tomato paste or puree, salt, basil, oregano, pepper and bay leaf. - Cover and simmer for 1 hour until sauce is thick. - Cook lasagna noodles in salted water. - Cook in large pan; add oil to water. - Rinse in cool water and cool. Slice noodles.
Apple-Pecan Cake Ingredients: - 1 1/2 c. cooking oil - 2 c. sugar - 2 tsp. vanilla - 2 eggs - 3 c. chopped fresh apples - 3 c. flour - 1 tsp. cinnamon and allspice - 1 c. chopped pecans Directions: - Beat the first 4 ingredients together. - In another bowl, mix the remaining ingredients. - Combine the two mixtures and bake for about an hour at 350°. - (This is a very old recipe.)
Chicken Tetrazzini(Low-Fat) Ingredients: - 1 lb. boneless, skinless chicken breast - 1 can cream of chicken soup - 1 (8 oz.) pkg. linguine or spaghetti - 1/3 c. grated Parmesan cheese - 2 cloves garlic, minced - 2 c. sliced mushrooms - 2/3 c. skim milk Directions: - Cook chicken and cut into 1-inch pieces. - Cook pasta according to package directions. - Saute garlic and mushrooms using cooking spray and a little water. - Stir in soup, milk, cheese and chicken pieces. - Heat through. - Drain pasta and toss into mixture until well blended. - Salt and pepper to taste.
Fresh Apple Bars Ingredients: - 1 3/4 c. sugar - 1 c. oil - 3 eggs - 1 tsp. vanilla extract - 2 c. flour - 1 tsp. salt - 1 tsp. soda - 1 tsp. cinnamon - 2 c. sliced apples - 1 c. chopped pecans - confectioners sugar Directions: - Blend first four ingredients in large bowl. - Sift in flour, salt, soda and cinnamon. - Mix well. - Fold in apples and nuts. Pour into a 9 x 13-inch greased baking pan. - Bake at 375° for 45 minutes. - Cool. - Sprinkle with confectioners sugar. - Cut into 2-inch bars.
Broccoli Soup Ingredients: - 1 (10 oz.) pkg. chopped broccoli - 1 qt. can chicken broth - 1/3 c. margarine - 1/4 c. flour - 1/8 tsp. pepper - 1/4 tsp. salt - 1 (13 oz.) can milk - 3 Tbsp. Parmesan cheese - 1 c. shredded American cheese Directions: - Cook broccoli and broth until tender. - Do not drain. - Make cream sauce from next 5 ingredients, then add to broccoli mixture. Cook together, then add cheese as desired, and when served put cheese on top of soup.
Easy Salad Ingredients: - 12 oz. cottage cheese - 12 oz. cool whip - 3 oz. gelatin - 1 can crushed pineapple (well drained) Directions: - Combine all ingredients and chill.
Easy Beef Stew Ingredients: - 2 cans sliced potatoes - 1 can sliced carrots - 1 lb. cubed beef - 1 pkg. beef stew (dry ingredients) Directions: - Brown meat in skillet. - Add all ingredients in crock-pot or slow cooker. - Add meat. - Let cook on high or medium for about 2 hours. - Then turn to low. - I make this at night before I go to bed, then when I get up it is done.
Pickles Ingredients: - cucumbers - vinegar - sugar - oil of cloves Directions: - Cut both end off of the cucumbers. Stand up right in gal. containers (may use tupperware cake boxes). Cover completely with vinegar. Let stand 21 days; dump into sink. Wash vinegar off. Slice pickles. Use 2 c. pickles to 1 c. sugar. Add 3 drops oil of cloves. Fill gal. jug. Tighten caps. Ready to eat. Keeps forever.
Taco Casserole Ingredients: - 1 lb. ground beef - 1 clove garlic - 1/4 c. water - 1/4 tsp. whole cloves, crushed - 2 c. corn chips, crushed - 1 c. chopped onion - 1 (8 oz.) can tomato sauce - 1 Tbsp. chili powder - 1 (15 1/2 oz.) can kidney beans (undrained) - 1 3/4 c. shredded lettuce Directions: - Combine ground beef, onion and garlic in a large skillet; cook until meat is browned. - Drain. - Combine meat mixture, tomato sauce, water and seasonings in a medium bowl; stir well. - Place half of meat mixture in a lightly greased 2-quart casserole. - Top with half of kidney beans. - Sprinkle with half of crushed corn chips. - Repeat layers. - Cover and bake at 350° for 30 minutes. Uncover and bake an additional 5 minutes. - To serve, top with shredded lettuce.
Dipped Gingersnaps Ingredients: - 2 Cups Sugar - 1 1/2 Cups Vegetable Oil - 2 Eggs - 1/2 Cup Molasses - 4 Cups Flour - 4 Tsp. Baking Soda - 1 Tbsp. Ground Ginger - 2 Tsp. Ground Cinnamon - 1 Tsp. Salt - Additional Sugar - 2-12 oz. Vanilla Baking Chips - 1/4 Cup Shortening Directions: - Combine sugar and oil; mix well. - Add eggs, one at a time, beating well after each addition. - Stir in molasses. - Combine dry ingredients; gradually add to creamed mixture and mix well. - Shape in 3/4 inch balls and roll in sugar. - Place 2 inches apart on ungreased baking sheets. - Bake 350 degrees for 10-12 minutes; cool.
Crispy Coated Chicken Ingredients: - 1 pouch dry onion soup mix with chicken broth - 2/3 c. dry bread crumbs - 1/8 tsp. pepper - 1 egg or 2 egg whites - 2 Tbsp. water - 6 skinless, boneless chicken breasts - 2 Tbsp. margarine, melted (optional) Directions: - Crush soup mix in pouch. - Combine soup mix, bread crumbs and pepper. - Beat together egg and water. - Dip chicken into egg and then crumb mixture. - Arrange breasts on baking sheet. - Drizzle with margarine. - Bake at 400° for 20 minutes or until chicken is no longer pink.
Osgood Pie Ingredients: - 2 eggs, separated - 3/4 c. sugar - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 1/2 c. chopped pecans - 1/2 c. raisins - 1 Tbsp. melted butter - 1 Tbsp. vinegar - 1 unbaked pie shell Directions: - Beat egg yolks until light and thick. - Sift spices with sugar; add to yolks. - Add pecans, raisins, butter and vinegar. - Fold in stiffly beaten egg whites. - Pour in unbaked pie shell. - Bake 10 minutes at 400°. - Reduce to 350° for 25 minutes.
Good Ol' Fashion Pound Cake Ingredients: - 3/4 lb. butter - 3 c. flour - 5 large eggs - 3 1/3 c. cake flour - 1 tsp. baking powder - 1 c. milk - 1 tsp. vanilla Directions: - Cream butter and sugar. Add eggs, one at a time. Sift flour, measure and sift again with baking powder. Add flour and milk alternately. Add vanilla. Bake in tube pan at 300° for 1 1/2 hours.
Sauerkraut Salad Ingredients: - 2 c. sauerkraut - 1/2 c. green onion - 1/2 c. chopped celery - 1/2 c. green peppers - 1 small red pepper or 1 carrot, shredded - 1/2 c. sugar - 1/2 c. vinegar - 1/4 c. oil Directions: - Mix all ingredients together. - Let stand for 2 hours.
Ruth'S Carrot Cake Ingredients: - 4 eggs - 2 c. flour - 2 c. sugar - 2 tsp. soda - 1 tsp. salt - 1 1/2 tsp. cinnamon - 1 1/4 c. oil - 2 (7 oz.) jars junior baby food carrots Directions: - Mix all ingredients well. - Pour into two 8-inch round cake pans. - (Pans should be prepared with Crisco and flour.) Bake at 350° for 30 minutes or until cake springs back to touch.
Crawfish Maquechow Ingredients: - 1 lb. crawfish tails - 1 block butter - 1 can Ro-Tel tomatoes - 1 can cream-style corn - 1 can whole kernel corn - salt and pepper to taste - 1 onion - 1 bell pepper Directions: - Saute onion and bell pepper in butter. - Add Ro-Tel; cook down. Add corn and cook approximately 20 minutes. - Be careful not to scorch. - Add well seasoned tails and cook another 20 to 30 minutes. - Serve over rice.
Apricot Nectar Cake Ingredients: - 1 box white cake mix - 3/4 c. Wesson oil - 3/4 c. apricot nectar - 3 eggs - 3 tsp. lemon flavoring - 1 1/2 c. confectioners sugar - juice and rind of 2 lemons Directions: - Mix all together except for confectioners sugar and 2 lemons. Bake 45 to 60 minutes at 350°. - (If baked in a tube pan, 60 minutes.) - Glaze while hot with confectioners sugar and lemon juice.
Lemon Chicken Primavera Ingredients: - 1 Tbsp. butter or margarine - 1 lb. boneless skinless chicken breasts, cut into strips - 1 (10 1/2 oz.) can chicken gravy - 1 (16 oz.) bag frozen vegetable combination - 3 cloves garlic, minced - 2 Tbsp. lemon juice - 1/2 tsp. dried basil leaves, crushed - 1/8 tsp. pepper - 4 c. hot cooked spaghetti (about 8 oz. dry) Directions: - In a 10-inch skillet over medium-high heat, in hot margarine cook half of the chicken until browned, stirring often. Remove and set aside. Repeat with remaining chicken.
Butter Pecan Chess Cake Ingredients: - 1 box butter-pecan cake mix - 1 egg, well beaten - 1 stick butter, melted - 1 stick butter, melted - 1 (8 oz.) cream cheese, softened - 1 box powdered sugar - 2 eggs, well beaten - 1 tsp. vanilla Directions: - Mix cake mix, 1 egg, and 1 stick butter well and spread in a greased 9 x 13 cake pan. - Then, mix 1 stick butter, 8 oz. cream cheese, 1 box powdered sugar, 2 eggs, and 1 tsp. vanilla well and pour over bottom layer. - Top with 1-2 c. chopped pecan pieces. Bake at 300 degrees for 45-50 minutes.
Southern Pecan Pie Ingredients: - 3 eggs - 2/3 c. sugar - 1 c. Karo syrup - dash of salt - 1 c. chopped pecans - 1/3 stick butter - 1 tsp. vanilla Directions: - Melt butter and mix remaining ingredients. - Pour into unbaked deep dish pie shell. - Preheat oven to 350°. - Bake for 50 minutes.
Garden Club Dessert Ingredients: - 1 c. flour - 1/2 c. butter or margarine - 1/2 c. finely chopped nuts Directions: - Combine ingredients; put in a 9 x 13-inch pan. - Bake for 15 minutes at 375°. - Cool.
Sweet Potato Casserole Ingredients: - 2 c. cooked sweet potatoes - 1 1/2 c. sugar - 2 eggs, well beaten - 1 c. milk - 1/4 tsp. nutmeg - 1/2 tsp. cinnamon Directions: - Mix all together and bake at 350° for 35 to 40 minutes.
Delores' Double Crust Pastry Ingredients: - 2 c. flour - 1 tsp. salt - 1 c. Crisco shortening - 1/3 c. cold water Directions: - Cut shortening into flour and salt until crumbly. - Gently stir in cold water until pastry holds together. - Divide into 2 parts. Roll out on floured surface.
Tuna Salad With A Twist Ingredients: - 3/4 c. mayonnaise - 3 Tbsp. lemon juice - 1/2 tsp. grated lemon peel - 2 cans drained and flaked white tuna - 1 medium red pepper, cubed - 1 medium cucumber, sliced and quartered - 1/3 c. sliced green onions Directions: - Combine all ingredients; cover and chill. - Makes about 4 cups.
Mini Spinach Quiches Ingredients: - 1 (10 oz.) pkg. flaky refrigerator biscuits - 3 Tbsp. cornstarch - 1/4 tsp. ground nutmeg - 1/4 tsp. salt - 1/8 tsp. pepper - 1 1/2 c. milk - 1 egg, lightly beaten - 1 c. grated Swiss cheese - 1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained Directions: - Separate each biscuit into 3 layers. - Fit layers into 30 (1 3/4 x 1-inch) mini muffin pan cups. - In a 2-quart saucepan stir together cornstarch, nutmeg, salt and pepper. - Gradually stir in milk until smooth. - Stirring constantly, bring to a boil. Gradually stir about 1/4 cup of the hot cornstarch mixture into the beaten egg until blended. - Stir egg mixture into the remaining hot mixture in pan. - Cool. - Stir in cheese and spinach. - Spoon about 2 teaspoons spinach mixture into each tart (should be full). Bake in 400° oven 15 minutes or until lightly browned. - Remove from pans and serve. - Quiches may be frozen in tightly covered container for 1 month. - Bake frozen quiches 15 minutes at 400°.
String Pie Ingredients: - cooked spaghetti (2 Tbsp. butter on noodles) - 1/2 c. shredded Mozzarella - 2 eggs - 1/3 c. Parmesan cheese - 1 c. cottage cheese - 1 lb. ground beef, cooked - 1 1/2 c. sauce - 1/2 c. onion, chopped - 1/4 c. green pepper, chopped Directions: - In a baking dish, place cooked spaghetti in bottom of dish. - In a separate bowl, mix eggs and Parmesan cheese with cottage cheese. Add onto noodles, then mix meat, spaghetti sauce, onion and green pepper and put over cheese mixture. - Over the top, add shredded Mozzarella and bake at 350° for 20 minutes.
Round Steak And Gravy Ingredients: - 1 round steak, cut in 1 1/2-inch pieces - 1 can cream of mushroom soup - 1 can water Directions: - Put cream of mushroom soup and water in a 5-quart Dutch oven. In large skillet, put 1/4 cup oil. - Roll steak pieces in flour; brown quickly. - Drop in Dutch oven with soup and water. - Leave oil in frying pan. - Add 1/4 cup flour to pan and brown. - Add salt and pepper. - Add enough to make thin gravy. - Add this to Dutch oven; cover and simmer until meat is tender, about 1 1/2 hours.
Pasta Primavera Ingredients: - 2 c. broccoli florets - 1 can (10-3/4 oz) condensed cream of chicken or mushroom soup, undiluted - 1 large carrot, julienned - 1/2 c. milk - 1/4 c. grated Parmesan cheese - 1 garlic clove, minced - 1/8 tsp. pepper - 3 c. cooked spaghetti Directions: - In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. - Stir in spaghetti; heat through.
Bucellato Ingredients: - 1 stick butter - 1 c. sugar - 1 c. milk - 3 eggs - 3 c. flour - 1 tsp. baking powder - 1 c. raisins - 2 tsp. anise seed - 1/2 c. glazed fruit - 3 tsp. vanilla - 2 tsp. brandy extract - 2 tsp. rum extract - 2 Tbsp. Anisette Liqueur Directions: - In a large bowl, cream butter and sugar. - When thoroughly blended, add milk and eggs; mix well and add flour and baking powder. - Add raisins, anise seed, glazed fruit, vanilla, brandy and rum extracts and Anisette. Mix well and shape as desired. Decorate top with walnut halves, if desired. - Bake in 400° oven for 10 minutes; reduce heat to 350° and bake for about 50 minutes.
Chicken Meatballs Japanese Style Ingredients: - 1 lb. ground chicken - 1 egg - 1 1/2 Tbsp. cornstarch - 1 1/2 Tbsp. dry sherry (optional) - 2 1/2 Tbsp. sugar - 1/4 c. soy sauce - 3 c. chicken broth Directions: - Mix chicken, 1 tablespoon sugar, 1 tablespoon soy sauce and egg in mixing bowl. - Sprinkle on cornstarch and stir in well. - In a saucepan, combine the broth, remaining soy sauce, sugar and sherry. - Bring to a boil. - Form meatballs with hands or drop from spoon into boiling broth. - Poach 5 to 6 minutes. - Remove with slotted spoon. - You may then poach green beans or other vegetables in broth. - Thicken broth with a cornstarch and water paste, if desired. - Serve over rice.
Fruity Tea Ingredients: - 7 tea bags - 2 c. boiling water - 1 1/2 c. sugar - 1 can frozen orange juice (small) - 1 can frozen lemonade (small) Directions: - Brew tea bags and water until very strong tasting. - Use a gallon jar, put tea, sugar, juice and lemonade in jar; mix well. Fill rest of jar with cold water.
Chocolate Fondue Ingredients: - 1 (12 oz.) pkg. chocolate chips - 3/4 c. fresh cream - 2 tsp. instant coffee - dash of cinnamon - 1/2 c. honey - mixture of different kinds of fruit, cubed or sliced (best if chilled) Directions: - Mix all except fruit. - Heat in fondue pot until chips are melted and mixture is hot.
Great Punch Ingredients: - 1 large can unsweetened pineapple juice - 1 large can frozen orange juice - 4 trays ice cubes or 3 juice cans water - 7 qt. ginger ale (2 at a time) - 1 large can fruit cocktail - 1 large jar maraschino cherries - 1/2 gal. orange sherbet Directions: - Mix pineapple juice, orange juice, ice cubes, fruit cocktail and cherries. - You can refrigerate overnight before needed or freeze. - When ready to use, pour into punch bowl. - Add 2 quarts of the ginger ale. - Mix. - Top with sherbet. - As needed, add more ginger ale.
Amaretto Dip Ingredients: - 1 (12 oz.) Cool Whip - 1 pkg. vanilla instant pudding (3 oz.) - 1/2 c. milk - 1/2 c. Amaretto liqueur Directions: - Mix pudding with 1/2 cup milk (use mixer). - Blend in Cool Whip. Add Amaretto liqueur. - Let stand for awhile. - Serve with fresh fruit. - Will keep for several days.
Yeast Rolls Ingredients: - 1 small cake yeast - 2 c. lukewarm water - 7 Tbsp. liquid shortening - 1/2 c. sugar - 1 tsp. salt - 2 eggs - 7 c. sifted flour Directions: - Dissolve yeast in 1 cup lukewarm water. - Combine 1 cup lukewarm water, liquid shortening, sugar, salt and eggs. - Add yeast mixture (after it has dissolved). - Gradually add flour; stir until blended and knead until desired texture. - Grease bowl; put dough into it and set in warm place to rise. - Cover with towel. Form into desired shapes and let rise again. - Bake 15 minutes at 400° - on greased pan.
Aunt Betty'S Sherried Chicken And Cheese Ingredients: - 16 serving size pieces chicken, cut in half - 6 green onions, sliced (tops and all) - 1/2 lb. Cheddar cheese, grated (2 c.) - paprika to taste - 1 can condensed cream of chicken soup - 1 can condensed cream of celery soup - 1/2 c. sherry wine or to taste Directions: - Arrange chicken in single layer in shallow baking pan. Scatter green onions over top; cover with sprinkling of cheese and paprika. - Blend soups with sherry; pour over chicken. - Bake, uncovered, at 325° for about 2 hours, or until fork-tender. - (Do not cover; do not salt.) - Excellent with pilaf-type rice.
Cherry Pie Cobbler Ingredients: - 1 can cherries - 1/2 c. brown sugar - 1/2 box white cake mix - 1 stick oleo Directions: - Sweeten cherries to taste with sugar. - Dump fruit in cobbler dish. - Sprinkle with brown sugar. - Sprinkle cake mix over all. Chip oleo on top. - Bake at 350° for 1 hour.
No-Bake Fudge Clusters Ingredients: - 1/3 c. cocoa - 1 1/2 c. sugar - 1/2 tsp. salt - 1/2 c. milk - 1/4 c. white syrup - 1/4 c. margarine - 1 tsp. vanilla - 2 c. uncooked oats - 1 c. coconut or walnuts Directions: - Combine first 3 ingredients in saucepan; then add milk and syrup, stir. - Cook to soft ball stage and remove from heat. - Add margarine, vanilla, oats and coconut or walnuts. - Stir well and drop by teaspoonfuls onto waxed paper. - Makes 3 to 4 dozen.
Shenandoah Apple Cake Ingredients: - 1 c. cooking oil - 2 c. sugar - 3 eggs - 1 1/4 tsp. vanilla - 2 c. sifted flour - 1 tsp. salt - 3 c. diced and pared apples - 1 c. chopped walnuts - 1 Tbsp. flour - 1 tsp. baking soda - Caramel Topping (recipe follows) Directions: - Beat together oil, sugar, eggs and vanilla about 3 minutes. Add sifted dry ingredients , then stir in apples. - Combine walnuts and 1 tablespoon flour; stir into batter. - Pour into greased and floured 13 x 9 x 2-inch pan. - Bake at 350° for 1 hour or until cake tests done. - Cool in pan on rack.
Quick Chicken Casserole Ingredients: - 2 cans Swanson chicken - 2 cans cream of chicken soup - 1 (8 oz.) pkg. Pepperidge Farm stuffing Directions: - Break up chicken and line bottom of dish. - Pour cream of chicken soup over chicken. - Sprinkle stuffing over top as desired. Bake at 375° for 15 to 20 minutes.
Buns Ingredients: - 5 c. flour - 1/2 c. sugar - 1/2 c. lard or other shortening - 2 c. scalded milk, let cool till luke warm - 2 level tsp. salt - 2 eggs - 1 pkg. dry yeast, dissolved in 1/4 c. warm water Directions: - Sift flour in large mixing bowl and add remainder of ingredients and stir well mixed, cover and let stand for 10 minutes. - Sift 1 cup or more of flour on kneading board. - Pour dough on board and knead until smooth with palm of the hand, add more flour if needed to handle easily. - Place in greased bowl in warm place for 1 hour or until doubled. - Punch down and let rise again. - Then make in little balls, place 2-inches apart in greased baking pan, let rise about 1 hour or until light, bake about 20 to 25 minutes or until well browned in a 400° oven.
German Chocolate Caramel Bars Ingredients: - 60 light caramels - 1/2 c. evaporated milk - 1 (18 oz.) pkg. German chocolate cake mix - 1/3 c. evaporated milk - 1 c. chopped nuts - 1 c. chocolate chips - 3/4 c. oleo, melted Directions: - In a pan, combine caramels and milk. - Heat until all caramels are melted and set aside. - In a large bowl, combine cake mix, oleo, 1/3 cup milk and nuts. - Press 1/2 of the dough into a greased 9 x 11-inch pan or dish. - Save the rest of the dough for topping. - Bake at 350° for 8 minutes. - Remove from oven and sprinkle chocolate chips over the mix. - Spread the caramel mixture over the chocolate chips. - Then, crumble the rest of the cake mixture over the caramels. - Bake for 18 minutes at 350°. - Cool before cutting.
Peanut Butter Candy Ingredients: - 3 c. sugar - 1 Tbsp. cocoa - 1/4 c. white Karo syrup - 2/3 c. milk - 3 Tbsp. oleo - 6 Tbsp. peanut butter - 1 tsp. vanilla Directions: - Mix sugar, cocoa, Karo syrup and milk in a heavy boiler. - Bring to a boil; turn to medium heat and continue boiling for approximately 5 minutes, until a small amount dropped in cold water forms a soft ball. - Remove from heat; stir in oleo, peanut butter and vanilla. - Beat until candy begins to stiffen. - Pour into a buttered dish.
Ham Loaf Ingredients: - 1/2 tsp. Worcestershire sauce - 1 tsp. dry mustard - dash of clove - 1/3 c. apricot preserves or orange marmalade - 3 eggs, slightly beaten - 1/2 c. milk - 1 1/2 c. soft bread crumbs - 2 lb. ground ham Directions: - Combine eggs and milk. Add crumbs and soak 5 minutes. - Add ham, Worcestershire sauce, mustard and cloves; mix well. - Pack in a greased 9 x 5 x 3-inch loaf pan. - Bake at 350° for 40 minutes. Remove from oven and reset oven to 425°. - Invert loaf in center of greased and preheated plank. - Spread marmalade on top and sides of loaf. - Bake about 20 minutes until glazed. - Makes 8 servings.
Crab And Avocado Salad Ingredients: - 3 Tbsp. mayonnaise - 2 Tbsp. lime juice - 1 tsp. cumin - 1/2 tsp. paprika - 1 lb. lump crab meat, cooked - 2 celery stalks, thinly sliced - 1 medium Haas avocado, peeled, pitted and cubed - salt and pepper - 2 bunches watercress, washed and stems removed or greens of your choice Directions: - In a large bowl, mix mayonnaise, lime juice, cumin and paprika. Add crab meat and celery; mix well. Add salt and pepper to taste. Gently stir in avocado cubes. Divide watercress on 4 plates; top with salad.
Buttermilk Pecan Waffles Ingredients: - 2 c. all-purpose flour - 1 Tbsp. baking powder - 1 tsp. baking soda - 1/2 tsp. salt - 4 eggs - 2 c. buttermilk - 1/2 c. butter or margarine, melted - 3 Tbsp. chopped pecans Directions: - Combine the flour, baking powder, baking soda and salt; set aside. - In a mixing bowl, beat eggs until light. - Add buttermilk; mix well. - Add dry ingredients and beat until batter is smooth. Stir in butter. - Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. - Sprinkle with a few pecans. - Bake according to manufacturer's directions until golden brown. - Repeat until batter and pecans are gone. - Yields 7 waffles (about 8 inches each).
Choc-Bark Candy Ingredients: - 1 pkg. almonds (you can use pecans or peanuts) - 1 tray chocolate bark Directions: - Put almonds on cookie sheet and roast in oven. - Melt chocolate bark in double boiler. - Mix nuts in chocolate. - Beat until cool enough to form mounds when dropped by spoon. - You can make with pecans and peanuts the same way.
Dump Cake Ingredients: - 1 pkg. yellow cake mix - 1 (20 oz.) crushed pineapple in syrup (leave juice) - 1 (20 oz.) can fruit pie filling (blueberry, yum) - 1 c. chopped pecans (optional) - 1 stick butter, cut into pats Directions: - Grease a 13 x 9 x 2-inch pan. Dump pineapple with juice and spread evenly. - Dump pie filling and spread evenly. - Dump cake mix and spread evenly. - Sprinkle with pecans. - Place butter pats over pecans.
Boston Baked Beans Ingredients: - 1 lb. dried pea beans - 2 medium onions - 1/2 c. brown sugar - 1/2 c. molasses - 1/3 c. ketchup - 1/4 lb. bacon, diced - 1 Tbsp. salt - 1 1/2 tsp. dry mustard - 1/4 tsp. pepper Directions: - Simmer beans in 6 cups of water for 1 hour. - Allow to stand, covered, for 2 hours or until softened. - Drain. - Put all ingredients in a crock-pot. - Add 1 cup of water. - Stir to blend. Cover pot and cook on low for 10 to 12 hours or on high 5 to 6 hours. - Stir occasionally. - Makes 8 to 10 servings.
Cowboy Cookies Ingredients: - 2 c. sifted all-purpose flour - 1 tsp. soda - 1/2 tsp. salt - 1/2 tsp. baking powder - 1 c. butter - 1 c. white sugar - 1 c. brown sugar - 2 eggs - 2 c. rolled oats (old fashion do best)* - 1 tsp. vanilla - 1 pkg. (6 oz.) chocolate chips Directions: - *Do not use Quick Quaker oats!
Saucy Pork Chops Ingredients: - 6 pork chops (1/2 to 3/4 inch thick) - 1 can cream of chicken soup - 2 to 3 tsp. Worcestershire sauce - 1 medium onion, thinly sliced - 1/4 c. ketchup - salt and pepper Directions: - In a skillet, brown pork chops on both sides in small amount of oil. - Season with salt and pepper. - Top with onion slices. Combine remaining ingredients in mixing bowl. - Pour over pork chops. - Cover, simmer 45 to 60 minutes.
Chocolate Pies(Makes 3 Pies) Ingredients: - 4 c. sugar - 2 Tbsp. flour - 1 tsp. cornstarch - 1/2 c. cocoa - 6 eggs - 1 large can undiluted milk - 1 stick butter - 1 c. coconut - 1 c. finely chopped pecans - 1 Tbsp. vanilla - dash of salt Directions: - Mix sugar, flour, cornstarch and cocoa. - Add other ingredients, beating eggs well. - Add milk, then add other ingredients. - Pour in 3 unbaked pie shells. - Bake about 30 minutes at 350° or until done.
Hamburger And Cheese Pizzas(Low-Fat) Ingredients: - 1/4 lb. lean ground beef or turkey - 4 (4-inch) pocket (pita) breads - 1/4 c. pizza sauce - 1 oz. (1/4 c.) shredded low-moisture part-skim Mozzarella cheese Directions: - Heat oven to 350°. - In small skillet, brown ground beef; drain. - Place pocket breads on ungreased cookie sheet. Top each with 1 tablespoon pizza sauce and 3 tablespoons ground beef. Sprinkle each with 1 tablespoon cheese. - Bake at 350° for 8 to 10 minutes or until cheese is melted. - Makes 4 pizzas. - Serving: - 1 pizza. - Calories: - 180. - Fat grams: 6.
Quick Sheath Cake Ingredients: - 1 pkg. fudge cake mix - 4 eggs - 1 tsp. cinnamon - 1 c. Wesson oil - 1 1/4 c. water Directions: - Mix together and beat. - Pour into greased 9 x 12-inch pan. Bake at 350° for thirty minutes.
Raymond'S Pecan Pie Ingredients: - 1/2 c. brown sugar, firmly packed - 1 c. granulated sugar - 1 Tbsp. flour - 1 stick butter - 2 Tbsp. milk - 2 eggs - 1 tsp. vanilla - 1 c. chopped pecans Directions: - Mix sugars and flour. - Beat in eggs, milk and flavoring. - Add melted margarine and pecans. - Bake in unbaked pie shell 40 to 50 minutes at - 350°.
Old-Fashioned Doughnuts Ingredients: - 3 c. flour - 1 c. sugar - 3/4 c. buttermilk - 1 tsp. soda - 1/2 tsp. nutmeg - 2 eggs - 2 Tbsp. shortening - 2 tsp. baking powder - 1 tsp. salt Directions: - In mixing bowl, measure 1 1/2 cups flour and remaining ingredients. - In mixer beat 1 minute, then stir in remaining flour to make soft dough. - Refrigerate 1 hour. - Roll out 1/2-inch thick and then fry in deep fat fryer with oil at 370°. - Makes 24.
Barbecue Sauce Ingredients: - 3/4 c. bottled barbecue sauce - 1/3 c. honey - 1/3 c. apple jelly - 1/4 c. ketchup - 1 Tbsp. brown sugar - 2 tsp. sweet pickle relish - 1 1/2 tsp. mustard - 1/2 tsp. cinnamon Directions: - Mix all ingredients in a saucepan. - Cook over medium heat until bubbly. - Reduce heat; simmer, uncovered, for 15 minutes, stirring often.
Vanilla Sugar Ingredients: - 2 whole or split vanilla beans - 1 lb. granulated or confectioners sugar Directions: - Bury vanilla beans in a container holding granulated or confectioners sugar. - Cover tightly and "flavor" for 2 weeks. Replace sugar as used as beans will be effective for many months.
Jingle Bell Fudge Ingredients: - 12 oz. butterscotch chips - 1/2 c. chunky peanut butter - 2/3 c. sweetened condensed milk - 1/2 c. walnuts or pecans, chopped Directions: - Combine butterscotch chips and peanut butter in top of double boiler. - Place over hot, not boiling water, until butterscotch melts; remove from water. - Stir until blended; add milk and stir until blended. - Spread in foil-lined 8 inch square pan. - Press chopped nuts into surface, if desired, and chill until firm. - Cut into 1-inch squares. - Yield: - 64 servings.
Zucchini Bread And Butter Pickles Ingredients: - 1 qt. distilled white vinegar - 2 c. sugar - 3 Tbsp. salt - 2 tsp. celery seed - 2 tsp. turmeric or dill weed - 1 tsp. dry mustard - 4 qt. sliced zucchini - 1 qt. sliced onions Directions: - Bring vinegar, sugar, salt and spices to a boil. - Pour over freshly sliced vegetables and let sit for 1 hour. - Bring to a boil and cook for 3 minutes. - Pack in hot sterilized jars. - Seal. Process 10 minutes. - Makes 6 to 7 pints.
Ukrainian Canapes Ingredients: - 1 loaf sliced Vienna bread - 2 (8 oz.) pkg. Philadelphia cream cheese, softened - 1 lb. krakiwska kielbasa, sliced medium (lunch meat) - 1 lb. ham, sliced medium - 1 lb. prasky, sliced medium - 6 hard-boiled eggs, peeled and sliced into round circles - 3 Tbsp. fresh chives, finely chopped - 3 Tbsp. fresh parsley, finely chopped - 6 small radishes, thinly sliced - 1 small jar bread and butter pickle slices - 1 (8 oz.) pkg. mild Cheddar cheese, finely shredded Directions: - Spread softened cream cheese onto slices of bread. - Top each bread slice with a half slice of each type of luncheon meat. Place one slice of egg, pickle and radish on top of meat. Sprinkle chives, parsley and cheese to finish the canape. Refrigerate until ready to serve. - Makes approximately 24 canapes.
Banana Nut Muffins Ingredients: - 1 egg - 1/3 c. milk - 1/2 c. vegetable oil - 2 c. all-purpose flour - 1 c. mashed bananas - 1/3 c. sugar - 1/4 c. chopped pecans - 3 tsp. baking powder - 1 tsp. salt Directions: - Heat oven to 400°. - Grease bottoms only of 12 medium muffin cups. - Beat egg; stir in milk and oil. - Stir in remaining ingredients all at once just until flour is moistened. - Bake until golden brown, about 20 minutes. - Immediately remove from pan. Makes about 1 dozen muffins.
Chicken Spaghetti Ingredients: - 1 large fryer - 2 c. chopped celery - 1/4 lb. Velveeta cheese - 1 1/4 c. chicken broth - 1 large onion, chopped - 1 can cream of chicken soup - 8 oz. pkg. spaghetti, cooked Directions: - Cook chicken, onion and celery together until chicken is tender, with salt to taste. - Bone chicken and cut in small pieces. Add soup, cheese, cooked spaghetti and chicken broth. - Mix well. Bake for 30 minutes at 350° or until heated through.
Chilled Rice Salad Ingredients: - 9 oz. pkg. rice pilaf, cooked according to pkg. directions and cooled slightly - 1 lb. mushrooms, sliced - 1 bunch green onions, minced - 1/4 c. olive oil - 3 Tbsp. red wine vinegar - 1/2 tsp. Dijon mustard - 1/2 tsp. salt - 1/4 tsp. freshly ground pepper Directions: - Toss rice, mushrooms and onion together in large bowl. Combine remaining ingredients in small bowl or jar with tight fitting lid and blend well.
Corn Pudding Ingredients: - 3 eggs - 1/2 c. sugar - 3 Tbsp. cornstarch - 1 1/2 c. sweet milk or cream - 3 Tbsp. butter - 1 large can cream-style corn Directions: - Beat eggs and sugar. - Dissolve cornstarch in milk; combine all ingredients together. - Cook until done.
Pat'S Corned Beef Ingredients: - 1 can corned beef - 1 small can tomatoes - 1 small onion, diced - 1 pkg. baby lima beans Directions: - In medium saucepan, combine the corned beef, tomatoes, diced onion and baby limas. - Cook over low heat for 30 minutes. - Serve with creamed potatoes, salad and rolls for a quick and easy meal the kids will love.
Impossible Coconut Custard Pie Ingredients: - 4 eggs - 3/4 c. sugar - 1/2 c. butter - 1/2 c. Bisquick - 2 c. milk - 1 1/2 tsp. vanilla - 1 c. coconut Directions: - Place all ingredients, except coconut, into blender or food processor (with chopping blade). - Blend for 2 minutes. - Pour into lightly greased pie plate, preferably glass. - Sprinkle coconut on top and pat down with back of large spoon. Let stand 5 minutes. Bake at 350° for 4 minutes or until knife comes out clean. - Serves warm or cold.
Gooey Butter Bars Ingredients: - 1 box butter cake mix - 1 stick butter - 1 egg - 1 box powdered sugar - 2 eggs - 1 (8 oz.) pkg. cream cheese, softened - 1 tsp. vanilla Directions: - Mix first 3 ingredients together and press into bottom of a 9 x 13-inch baking pan.
Chocolate No-Bake Cookies Ingredients: - 2 c. sugar - 1 stick margarine - 2 heaping Tbsp. cocoa - pinch of salt - 1/2 c. milk - 1/2 c. peanut butter - 3 c. oats - 1 tsp. vanilla Directions: - Add sugar, margarine, cocoa, salt and milk to saucepan. - Boil 1 minute hard. - Take off stove; add peanut butter, oats and vanilla. - Mix well. - Drop on wax paper and cool. - (Good without cocoa, too.)
Glazed Acorn Rings Ingredients: - 2 acorn squash - 1/3 c. fresh orange juice - 1/2 c. brown sugar - 1/4 c. corn syrup - 1/4 c. butter or oleo - 2 Tbsp. grated lemon rind - 1/8 tsp. salt Directions: - Cut off ends of squash. - Slice crosswise into 1-inch rings and remove seeds. - Place in a single layer in large, shallow baking dish and add orange juice. - Cover and bake at 350° for 30 minutes. Combine brown sugar and remaining ingredients; simmer 5 minutes. Pour over squash rings and bake, uncovered, 15 minutes longer, basting occasionally.
Pineapple Coconut Pie Ingredients: - 4 eggs - 2 c. sugar - 1 stick margarine (soft) - 2 Tbsp. self-rising flour - 1 small can crushed pineapple - 1 small can Angel Flake coconut Directions: - Combine ingredients. - Pour into 2 prepared pie crusts. - Bake at 300° for 30 to 40 minutes.
Minced Lobster Ingredients: - lobster meat, diced - 1/2 c. diced celery - 1/2 c. chopped onions - 1/2 c. bell pepper - 1 can tomato paste - 1/4 c. oil Directions: - Pour a small amount of oil and 1 can of tomato paste in pan. Cook slowly for 2 minutes. - Pour celery, onions and bell pepper in pan and let cook for 5 minutes. - Pour diced lobster meat in mixture and simmer for 10 minutes or until fully cooked.
Dietetic Apple Cake Ingredients: - 1 1/4 c. flour - 2 tsp. baking soda - 1 tsp. cinnamon - 1/4 tsp. nutmeg - 1/2 tsp. salt - 1/2 c. shortening - 1 tsp. vanilla - 1 egg - 1 tsp. any artificial liquid sweetener of choice - 2 c. chopped apples - 1/2 c. chopped nuts (optional) Directions: - Mix all dry ingredients first. - Add remaining ingredients and mix well. - Bake in a well-greased square pan at 375° for 40 to 45 minutes.
Pepper Cabbage Ingredients: - 1 small or medium head of cabbage - 1 or 2 green peppers - water - vinegar Directions: - Quarter cabbage and remove core. - Remove inside seeds from pepper. - Grind on course blades of grinder. - Make a mixture of water and vinegar (proportion 1/3 cup vinegar to 2/3 cup water). Make enough to thoroughly moisten cabbage and pepper. - Some seasoning will be needed (salt, pepper, a little sugar to taste). Store in refrigerator in covered bowl.
Chicken Enchilada Soup Ingredients: - 2 Tbsp. cornstarch - 2 Tbsp. water - 32 oz. chicken broth - 1 can cooked, chopped chicken breast - 15 oz. can black beans, drained and rinsed - 14 oz. can diced tomatoes - 11 oz. can Mexican-style corn - 8 oz. bottle Ortega taco sauce - 4 oz. can diced green chiles - 2 Tbsp. finely chopped fresh cilantro Directions: - Combine cornstarch and water in small bowl. - Stir together all remaining ingredients, except cilantro, in saucepan. - Add the cornstarch water mixture; bring to a boil, stirring occasionally. Add cilantro. - Garnish with tortilla chips and shredded Cheddar cheese.
French Coconut Pie Ingredients: - 4 eggs - 1 3/4 c. sugar - 1 1/2 sticks melted margarine - 6 tsp. lemon juice - 2 tsp. vanilla - 1 can coconut (3 oz.) Directions: - Mix all ingredients together and pour in unbaked shells and bake at 350° for 40 to 45 minutes. Makes 2 pies.
Apple Nut Cake #1 Ingredients: - 3 eggs - 2 c. sugar - 1 1/4 c. oil - 3 c. diced apples - 3 c. flour - 1 c. chopped nuts - 1 tsp. vanilla - 1 tsp. baking soda - 1 tsp. salt - 1 1/2 tsp. cinnamon Directions: - Beat eggs, add sugar and beat. - Add oil, half the apples and half of the flour and beat. - Add vanilla, soda, salt and cinnamon and beat. - Add remaining apples, flour, and nuts. - Beat well and put in a greased tube pan. - Bake at 325° for 1 hour and 15 minutes or until well done.
Loaded Mashed Potatoes Ingredients: - 4 large potatoes - 1/2 c. sour cream - 2 Tbsp. bacon bits - 1 c. shredded cheese (any kind) - 1 1/2 c. milk - butter to taste - salt and pepper to taste Directions: - Boil corn and cut off cob. - Put in hot sterilized quart canning jars. - Add 2 tablespoons of canning or pickling salt to each jar. - Fill to neck of jar with boiling water. - Seal.
Lasagna Ingredients: - Ragu tomato and herb sauce - 1 small can tomato paste - 1/4 tsp. oregano - salt and pepper to taste - 1 lb. ground round - lasagna noodles - shredded fat-free Mozzarella cheese Directions: - Start with Ragu. - Add tomato paste, oregano, salt and pepper. Let simmer for about 20 minutes. - Brown ground round in skillet until done. - Drain very well. - I use a paper towel to pat meat to absorb all the fat. - Add to sauce. - Cook lasagna noodles as directed and drain. - In a 13 x 9-inch pan alternate noodles, meat mixture and Mozzarella cheese. - Continue until you have used all mixture, finish on top with your Mozzarella cheese. - Bake, covered, for about 35 minutes. - There are 8 to 6 grams of fat per serving. Serve with a garden salad and Italian bread sticks.
Easy Beans Ingredients: - 1/2 lb. bacon, cut in pieces - 1 large onion, chopped fine - 1 clove garlic, grated fine - 1 can kidney beans, drained - 1 can lima beans, drained - 1 can pork and beans (do not drain) - 1/4 c. brown sugar (molasses can be used) - 1/2 c. catsup - 1 Tbsp. prepared mustard - 2 Tbsp. vinegar - salt and pepper - 1 can onion rings Directions: - Brown bacon until crisp. - Remove from drippings. - Saute onions and garlic in drippings. - Remove from drippings. - Mix all ingredients together except onion rings and pour into casserole. Place onion rings on top. - Bake at 375° for 30 minutes.
Lime Congealed Salad Ingredients: - 1 box lime jello (3 oz.) - 1 pkg. Philadelphia cream cheese (3 oz.) - 1 c. boiling water - 1 (No. 2) can crushed pineapple (reserve 1 c. juice) - 2 c. miniature marshmallows - 1 (8 oz.) pkg. Cool Whip Directions: - Cream jello with cream cheese. - Add 1 cup boiling water. Dissolve. - Add 1 cup reserved pineapple juice. - Mix well. - Put into refrigerator until thickened. - Add crushed pineapple, marshmallows and Cool Whip. - Congeal.
Carrot Casserole Ingredients: - 4 c. carrots, sliced thin - 1 tsp. dehydrated onions - 1 c. water - 1/2 tsp. salt - 2 Tbsp. butter, melted - 1/3 c. fine bread crumbs - 2 Tbsp. butter, melted - 1 Tbsp. flour - 1/4 c. cheese, grated Directions: - Cook carrots, onions, water and salt until tender, about 15 minutes. - Blend butter and bread crumbs; set aside. - Drain vegetable stock from carrots and blend together with butter and flour. - Cook until thickened and add cheese. - Stir until cheese is melted. - Pour over carrots and top with bread crumbs. - Bake 20 minutes at 350°.
French Breakfast Puffs Ingredients: - 1 1/2 c. all-purpose flour - 1/2 c. sugar - 1 1/2 tsp. baking powder - 1/4 tsp. ground nutmeg - 1/8 tsp. salt - 1 egg - 1/2 c. milk - 1/3 c. butter or margarine, melted - 1/4 c. sugar - 1/2 tsp. ground cinnamon - 1/4 c. butter or margarine, melted Directions: - In a mixing bowl, combine flour, 1/2 cup sugar, baking powder, nutmeg, and salt. - Make a well in the center of the dry ingredients. - In another bowl, Beat egg slightly; stir in milk and 1/3 cup melted butter or margarine, add egg mixture to flour mixture. - Stir just until moistened (the batter may be lumpy). Lightly grease muffin cups. - Fill cups about 2/3 full with batter. Bake in a 350° oven for 20 minutes or until muffins are golden. Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. - Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. - Serve warm. - Serves 12.
Dam Good Baked Chicken Ingredients: - 2 Tbsp. paprika - 1 tsp. celery salt - 1 tsp. garlic salt or powder - 1 tsp. chili powder - 1 tsp. basil - 1 Tbsp. onion salt - 1 tsp. sage - 1 tsp. oregano - 1 tsp. pepper - 1 tsp. marjoram - 1 tsp. allspice - 3/4 c. flour - 1 1/2 Tbsp. brown sugar - melted butter Directions: - Combine seasonings. - This is enough to coat 4 chickens. - Shake all those ingredients in a bag. - Wet the chicken; drain it and toss it in the bag. - Arrange the coated chicken on an oven pan; brush with melted butter. - Bake 1 hour at 350° without turning!!
Kentucky Corn Bread Ingredients: - 1 1/2 c. self-rising corn meal - 1/2 c. oil - 2 eggs - 1 small can creamed corn - 1 c. sour cream - 1/2 c. sharp Cheddar cheese - 3 Tbsp. diced onion Directions: - Mix all ingredients except cheese. - Pour half of mixture into greased iron skillet. - Sprinkle with half (1/4 cup) Cheddar cheese. Pour in remaining half of corn bread mixture. - Top with remainder 1/4 cup cheese. - Bake at 475° for 30 minutes.
Skillet Spaghetti Ingredients: - 1 lb. ground beef - 3/4 c. chopped onion - 1 clove garlic (optional) - 1 Tbsp. shortening - 2 tsp. salt - 1 can tomatoes, cut up - 3/4 c. ketchup - 4 c. water - 1/2 lb. spaghetti Directions: - Brown the first 4 ingredients in skillet. - Drain well. - Add the next 3 ingredients to meat mixture and simmer well. - Add water and bring to a boil. - Add spaghetti and cook until tender. Place in baking pan, top with cheese and brown under broiler.
Cool And Easy Pie Ingredients: - 1 small pkg. sugar-free strawberry Jell-O - 2/3 c. boiling water - ice cubes - 1/2 c. cold water - 1 (18 oz.) tub Cool Whip, thawed - 1 pie crust Directions: - Stir boiling water into Jell-O in bowl at least 2 minutes. Add enough ice to cold water to make 1 ; cup. - Add Jell-O and stir until ice is melted. - Add Cool Whip; stir with whisk until well blended. - Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. - Spoon into crust. - Refrigerate at least 4 hours or overnight.
Barbecue Hot Dog Appetizers Ingredients: - 3 pkg. hot dogs (Oscar Meyer recommended) - 2 (1 lb.) pkg. bacon - 2 bottles Kraft Original barbecue sauce - molasses - brown sugar Directions: - Cut hot dogs and bacon pieces into thirds. - Wrap each hot dog piece with 1 piece of bacon and secure with toothpick. - Arrange in single layer on cookie sheets or shallow baking pans; bake at 250° for 30 minutes. - Remove from oven. - Pour barbecue sauce evenly over hot dogs; then drizzle molasses lightly over barbecue sauce. Sprinkle brown sugar over all. - Return to oven and bake an additional 30 minutes. - Serve hot or keep warm in a crock-pot. This will make a crock-pot full of appetizers. - Makes 72 to 90 appetizers.
Black-Eyed Pea Relish Ingredients: - 2 cans black-eyed peas, drained - 1 c. chopped celery - 1 chopped green pepper - 1 chopped tomato - 2 cloves minced garlic - 2 sliced green onions - 1 (4 oz.) jar diced pimiento, drained - 1 (4 oz.) jar sliced mushrooms, drained - 1/2 tsp. pepper - 1 (8 oz.) bottle Italian dressing Directions: - Combine all ingredients. - Cover and chill at least 3 hours. Drain and serve. - Makes 7 cups.
Louisiana Shrimp Ingredients: - 1 c. chopped onion - 3/4 c. chopped green pepper to taste - 1 clove garlic - 2 Tbsp. butter or margarine - 2 lb. shrimp, shelled - 1 can mushroom soup - 1 1/2 Tbsp. lemon juice - 1 tsp. black pepper - 1/4 tsp. red pepper flakes - 2 slices bread, soaked in 1/2 c. milk - 3 c. rice pilaf (1 box cooked) Directions: - Saute onions, green pepper and garlic in butter. - Mix with remaining ingredients. - Put in a casserole. - Bake at 350° for 30 minutes.