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Light And Dark Ingredients: - 1 stick butter, melted - 1 c flour - 1 c. chopped nuts - 1 large cream cheese, softened - 1 c. powdered sugar - 1/2 carton Cool Whip (large) - 2 small instant pudding (any flavor) - 2 1/3 c. milk Directions: - Mix butter, flour and nuts together and pack in bottom of pan. Bake until brown and cool. - Mix cream cheese and powdered sugar with mixer and put in the Cool Whip. - Put on top of crust and put in refrigerator. - Mix pudding and milk. - Beat until thick and spread on top of 2nd layer. - Spread rest of Cool Whip on top and nuts if you want them. - If you want to make a big one, double everything except the crust.
Easy Chocolate Cake Ingredients: - 2 c. flour - 2 c. sugar - 4 Tbsp. cocoa - 1 stick oleo - 1/2 c. shortening - 1/2 c. buttermilk - 1 tsp. soda - 2 beaten eggs - 1 pinch salt - 1 c. water Directions: - Mix sugar, flour and cocoa. - Melt shortening and oleo. - Add water and boil. - Pour over dry ingredients. - Add buttermilk, soda, eggs, vanilla and salt. - Pour into greased 9 x 13-inch pan. - Bake 35 minutes at 400°.
Fried Whitefish(Modern) Ingredients: - 2 lb. whitefish - 1 tsp. salt - 2 eggs - 1/2 c. flour - 1/4 c. cornmeal - 1/4 c. bread crumbs - lard Directions: - Beat eggs. - Salt fish and dip into eggs. - Mix flour, cornmeal and bread crumbs for breading. - Dip fish in breading. - Fry in hot lard for 4 to 5 minutes on each side.
Jicama Sun Delight(Appetizer) Ingredients: - 1 medium jicama - 2 medium cucumbers - 2 medium Sunkist fresh oranges - 2 fresh lemons Directions: - Cut outside skin off jicama. - Slice into 1/4-inch pieces. Slice smaller, if desired. - Peel skin off of cucumbers; slice small in 1/8-inch pieces. - Peel oranges into sections. - Squeeze 1/4 sections of lemon over vegetables and fruit. - Add more, if desired. - Keeps in fridge for about a week in sealed bowl.
Hidden Valley Ranch Oyster Crackers Ingredients: - 1 (10 oz.) pkg. Hidden Valley Original Ranch milk recipe salad dressing mix - 1/2 tsp. dill weed - 3/4 c. salad oil - 5 c. (11 oz.) plain oyster crackers - 1/4 tsp. lemon pepper - 1/4 tsp. garlic powder Directions: - Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder. - Pour over crackers; stir to coat. - Place in warm oven, 250° for 15 to 20 minutes. - Stir gently halfway through baking; cool. - Place in tight covered container.
Stuffed Mushrooms Ingredients: - 24 large mushrooms - 1/4 c. sliced green onion - 1 clove garlic, crushed - 1/4 c. butter - 2/3 c. bread crumbs - 1/2 c. shredded cheddar cheese Directions: - Wash and drain mushrooms. - Remove stems and chop to make 1 c.
Breakfast Casserole Ingredients: - 6 slices white bread (crusts removed) - 1/2 stick margarine - 1 1/2 c. shredded cheese (Longhorn) - 5 eggs, beaten well (use mixer) - 2 c. half and half cream - 1 lb. sausage - 1 tsp. salt - 1 tsp. dry mustard Directions: - Cook sausage well and drain. - Melt butter in 9 x 13-inch Pyrex dish. - Tear bread into small pieces and sprinkle over butter. Sprinkle drained sausage over bread crumbs. - Sprinkle cheese over sausage. - Beat eggs and other ingredients. - Pour over mixture. Chill 8 hours or overnight. - Bake in 350° oven for 40 to 50 minutes. - Serve immediately. - Serves 6 to 8.
Italian Dressing Ingredients: - 1/2 c. chopped onion - 1 chopped clove garlic - 1/4 c. sugar - 1/2 c. red wine vinegar - 1 c. olive oil - 1 c. catsup - 2 tsp. salt - 1 tsp. dry mustard - 1 tsp. paprika - 1 tsp. oregano Directions: - Combine all ingredients in jar with tight fitting lid; shake well. - Chill 3 hours. - Strain to remove onion and garlic. Rechill. - Makes 3 1/2 cups.
Strawberry Fluff Ingredients: - 1 (8 oz.) cream cheese, softened - 1 large can crushed pineapple, drained - 1 (19 oz.) pkg. frozen strawberries, thawed - 3/4 cup granulated sugar - 3 bananas, sliced - 1/2 cup chopped nuts - 1 large container cool whip Directions: - Mix softened cream cheese and sugar thoroughly. - Add pineapple, strawberries, nuts and bananas. - Mix in cool whip thoroughly but gentle. - Pour into pans. - Freeze. - Cut in squares.
Old-Fashioned Scalloped Potatoes Ingredients: - potatoes - milk - butter - flour - salt and pepper - chopped onion - chopped parsley Directions: - Layer sliced potatoes in greased baking dish. - Sprinkle each layer with salt, pepper, onion, parsley and flour. - Dot with butter and add milk to cover. - Bake, uncovered, at 375° until potatoes are tender.
Bee Sting Buns(Makes 16 Buns) Ingredients: - 2 (8 oz.) cans refrigerated crescent rolls - 1 (8 oz.) pkg. cream cheese - 1/4 c. (1/2 stick) melted butter or margarine - 1/4 c. firmly packed light brown sugar - 3 Tbsp. honey - 1 tsp. grated orange peel - 1/2 tsp. almond extract - 2/3 c. slivered almonds Directions: - Preheat oven to 375°. - Unroll crescents and divide into scored triangles. - Cut cream cheese block into 16 cubes. - Place one cube at base of each triangle and roll up to enclose cheese. - Bring ends of crescent together forming balls. - Spray 16 muffin cups with nonstick coating. - Combine remaining ingredients and spoon into bottoms of muffin cups. - Place ball of dough in each cup. Bake 15 to 20 minutes, until golden brown and bubbly. - Let cool 1 minute, then immediately invert onto foil.
Meatless Lasagna Ingredients: - 1 box lasagna noodles - 1 (32 oz.) jar thick spaghetti sauce - 2 c. (15 oz.) Ricotta cheese - 1 (16 oz.) pkg. Mozzarella cheese - 1/2 c. grated Parmesan cheese - 1 egg - 2 Tbsp. chopped parsley - 1 Tbsp. onion powder - 1 Tbsp. garlic powder - 1 tsp. salt - 1/4 tsp. black pepper Directions: - In a bowl, mix Ricotta cheese, egg, parsley, onion powder, pepper, garlic powder, salt and Parmesan cheese thoroughly. Pour 1 cup sauce in bottom of a 9 x 13-inch pan. Layer 3 pieces of uncooked lasagna noodles over sauce (noodles will later expand to fill empty spaces). Cover with about 1 1/2 cups sauce. Add about 1/3 of the Mozzarella slices. Spread Ricotta cheese mixture over sauce and Mozzarella cheese. Add 3 more noodles, more sauce and then the rest of the Ricotta mixture and the remaining sauce and Mozzarella cheese. Cover with aluminum foil. Bake at 350° for 1 hour. Remove foil and bake for about 5 minutes.
Pecan Fudge Pie Ingredients: - 1 c. sugar - 1/4 c. self-rising flour - 1/4 c. cocoa - 2 eggs - 1 tsp. vanilla - 1/2 stick butter - 1 uncooked pie shell - 1/2 c. pecans Directions: - Melt butter and mix all other ingredients, except pecans. Pour into pie shell. - Place pecans on top and bake at 350° until done.
Browned Chicken And Salsa Ingredients: - chicken legs, thighs, wings (2 each) - Tbsp. butter, cooking oil or olive oil - your favorite salsa Directions: - Use chicken legs, thighs and wings from Paul's Baked Chicken Breast. Brown in butter. Add your favorite salsa. Cover and simmer until chicken pieces are done. Do not allow salsa to break down. Simmer approximately 30 minutes. Serve over rice, pasta, potatoes or polenta. Serves 4.
Cheddar Chowder Ingredients: - 2 c. boiling water - 1 c. diced potatoes - 1/2 c. sliced celery - 1 to 1 1/2 tsp. salt - 1/4 c. butter - 2 c. milk - 2 c. (8 oz.) shredded Cheddar cheese - 2 c. cauliflowerets - 1/2 c. sliced carrots - 1/4 c. chopped onion - 1/4 tsp. pepper - 1/4 c. flour - 1 c. cubed ham Directions: - In saucepan, combine water, vegetables, salt and pepper. Cover and simmer 10 minutes. - Do not drain. - In large saucepan, melt butter. - Stir in flour, them milk and heat to boiling. Continue simmering, stirring constantly until thickened. - Add Cheddar cheese. - Stir until melted. - Add undrained vegetables and ham. - Heat through, but do not boil. - Freezes well. - Makes 8 servings.
Cheese Patties With Pecans Ingredients: - 1/2 lb. sharp cheese - 1 stick butter - 1 1/2 c. flour - 3/4 tsp. salt - pecans Directions: - Grate cheese and mix with softened butter. - Add flour and salt; work mixture with hands until it firms up. - Shape into long roll; wrap in waxed paper. - Refrigerate. - Cut as for icebox cookies. - Put pecan pieces on top. - Bake at 400° for 10 minutes.
Crab Spread(Appetizer) Ingredients: - 8 oz. cream cheese - 1 Tbsp. mayonnaise - 1 Tbsp. Worcestershire sauce - 1 tsp. lemon juice - garlic to taste - parsley flakes - 1 lb. cooked shrimp or crab flakes - cocktail sauce Directions: - Mix all ingredients, except parsley, shrimp (or crab) and cocktail sauce. - Spread on glass plate. - Top with cocktail sauce and shrimp (or crab); sprinkle with parsley. - Serve with chips or crackers.
Crispy Baked Onion Rings Ingredients: - 2 large sweet onions - 1 (7 oz.) pkg. corn flakes - 1 tsp. seasoned salt - 2 tsp. sugar - 1 tsp. paprika - 1 c. egg substitute Directions: - Cut onions into rings. Combine cereal, salt, sugar and paprika. - Divide in half. Beat egg at high speed with electric mixer until soft peaks form. Dip onion in egg. - Dredge in crumb mixture. - Place in single layer on baking sheet coated with vegetable cooking spray. - Bake at 375° for 15 minutes until crispy. Good and low-fat.
Peanut Butter Rice Krispie Bars Ingredients: - 1 c. chunky peanut butter - 1/2 c. sugar - 1/2 c. white corn syrup (Karo) - 2 c. Rice Krispies cereal - 1 small pkg. chocolate chips Directions: - Cream together peanut butter, sugar and corn syrup. - Add Rice Krispies and put in an 8 x 8-inch pan. - Press down. - Top with chocolate chip pieces and place in heated oven until chocolate melts. - Spread with knife. - Cool and cut into serving pieces.
Unusual Oatmeal Cookies Ingredients: - 1 c. shortening - 2 c. brown sugar - 2 eggs - 1 Tbsp. vanilla - 2 c. flour - 2 tsp. baking powder - 1/2 tsp. cinnamon - 1/2 tsp. baking soda - 1 tsp. salt - 2 c. coconut - 1 1/2 c. chopped nuts - 1 1/2 c. oatmeal Directions: - Cream shortening and sugar; add eggs and vanilla. Beat well. Sift flour, baking powder, soda, cinnamon and salt. - Add gradually. - Stir in oatmeal, coconut and nuts. - Beat well. - Drop by teaspoonful on cookie sheets. - Bake at 350° for 12 to 15 minutes. - Makes 5 dozen.
Salad Soup Ingredients: - 1 small clove garlic or garlic salt - 1 Tbsp. sugar - 1 1/2 tsp. salt - 1 large can V-8 vegetable juice - 1/4 c. salad oil - 2 Tbsp. lemon juice - 1 tsp. Worcestershire sauce - 3 tomatoes, finely diced - 1 cucumber (about 1 1/2 c.), finely diced - 1 green pepper, finely diced - 1 c. shredded carrots - 1 c. thinly sliced celery - 1/4 c. thinly sliced green onion (can use chopped white onions) Directions: - Mix first 7 ingredients in a blender. Stir in remaining ingredients. Chill at least 1 hour before serving. Keeps for weeks in refrigerator.
Christmas Cheer Punch Ingredients: - 3 large bottles ginger ale - 3 large bottles lemon-lime soda - 12 red maraschino cherries - 1 firm orange, sliced - 12 green maraschino cherries Directions: - Chill ginger ale and soda in bottles in refrigerator. - Pour part of ginger ale and lemon-lime in separate ice cube trays; place a green or red cherry or orange slice in each cube. - Freeze as quickly as possible. - When ready to serve, put cubes in chilled punch bowl and pour in chilled carbonated beverages. - Place bowl in bed of Christmas greens or other appropriate decoration. Yields 30 servings.
Fresh Cranberry-Orange Relish Ingredients: - 1 navel orange, unpeeled and cut into small chunks - 1 bag cranberries (12 oz.) - 3/4 c. granulated sugar Directions: - Process all ingredients in food processor using on/off turns until finely chopped. Cover and chill at least 1 hour. - Makes 3 cups; 12 servings.
May Muffins Ingredients: - 1 c. self-rising flour - 3 Tbsp. mayonnaise - 1/2 c. buttermilk Directions: - Mix lightly, bake in greased muffin pan for 15 to 20 minutes in a 425° preheated oven. - Yields 10 to 12 muffins.
Oyster Cracker Snack Ingredients: - oyster crackers - 1 pkg. Ranch dressing mix - 1/3 c. oil - 1/2 tsp. dill seed - 1/2 tsp. lemon pepper - 1/4 tsp. garlic Directions: - Mix all dry ingredients and spread over crackers, then spread oil over.
Quick Salmon Casserole Ingredients: - 1 (7 3/4 oz.) can salmon - 1 (10 oz.) can condensed cream of mushroom soup - 1/4 c. liquid (liquid from canned salmon plus milk to volume) - 1 1/2 c. cooked or canned peas - 1 c. unbroken potato chips Directions: - Drain and flake salmon and save liquid. - In a 1-quart, greased casserole, combine soup, liquid, peas and salmon. - Top with potato chips. - Place in a moderately hot oven (375°) and bake for 30 minutes or until bubbling hot. - Makes 4 to 6 servings. - This is very delicious.
Tofu Foo Yong Ingredients: - 2 Tbsp. water - 1 c. snow peas, cut in 1-inch pieces - 8 green onions, cut in 1 1/2-inch pieces - 8 oz. can sliced water chestnuts - 2 c. fresh bean sprouts - 1 3/4 lb. tofu - 2 Tbsp. soy sauce - 1/2 c. mashed tofu - 3 Tbsp. unbleached flour - 3/4 c. yeast flakes - 2 Tbsp. CHICKEN-STYLE SEASONING Directions: - Saute snow - peas, - green - onions and chestnuts in water over low - heat - for 5 minutes. - When vegetables are crisp-tender, mix in sprouts, remove from heat and set aside.
Cheese Cake Ingredients: - 1 lb. Ricotta cheese (low-fat) - 3 (3 oz.) pkg. cream cheese, softened (low-fat) - 1 c. sugar - 4 eggs, slightly beaten - 1/3 c. cornstarch - 2 Tbsp. lemon juice - 1 tsp. vanilla - 1/2 c. melted butter or oleo - 1 pt. sour cream (low-fat) Directions: - Grease spring-form pan with butter; dust with graham cracker crumbs. - Beat cream cheese and Ricotta until creamy. - Blend in sugar and eggs. - Add cornstarch, lemon juice and vanilla until blended. - Add melted butter and sour cream and blend well. - Pour into a 10-inch spring-form pan up to top ring. - Bake in preheated 250° oven for about 1 1/2 hours until firm around edges. - Turn off heat and leave in oven for 2 hours. - Cool on rack, then put in refrigerator until morning. - Remove sides of pan. - Top with any topping you wish or eat plain.
M&M Cookies Ingredients: - 1 c. shortening - 1 c. brown sugar - 1/2 c. sugar - 2 tsp. vanilla - 1 1/2 c. M&M's or chocolate chips - 2 eggs - 2 1/4 c. flour - 1 tsp. baking soda - 1 tsp. salt Directions: - Blend shortening, brown and white sugar in bowl. - Beat in vanilla and eggs. - Sift remaining dry ingredients together, add to sugar, egg mixture blending well. - Stir in M&M's. - Bake at 325° for 10 minutes.
Chickpea Spread On Baguette Ingredients: - 16 oz. can chickpeas - 8 oz. sour cream - 1 small clove garlic, pressed - 1/2 tsp. salt - 1/2 tsp. pepper - 1/2 Tbsp. sweet paprika - 1 c. grated Monterey Jack cheese - baguette Directions: - Crush chickpeas leaving some chunkiness to them. - Stir in sour cream, add rest of ingredients except cheese. - Slice baguette on an angle. - Spread with chickpea mixture. - Top with shredded cheese. - Place on baking sheet. - Bake at 350° for 20 minutes. Place under broiler for a couple minutes until cheese is bubbly and browning.
Quick One Dish Meal Ingredients: - 1 box Kraft macaroni and cheese - 1 green pepper, chopped - 1 (6 oz.) can tuna - 1 small onion, chopped Directions: - Prepare macaroni and cheese as directed; add green pepper, onion and tuna. - Mix well and let set for 5 or 10 minutes with the lid on.
Instant Spiced Russian Tea Ingredients: - 1 c. Tang - 1/4 c. sugar - 1/2 c. presweetened lemon flavored instant tea - 1/2 tsp. cinnamon - 1/2 tsp. ground cloves Directions: - Mix together thoroughly. - Use about 1 teaspoon for each serving or 1/4 cup for a quart. - Good hot or cold.
Bean Dip Ingredients: - 1 lb. ground beef - 1 medium onion, diced - 1 can refried beans - 1 pkg. taco seasoning mix - 1 (15 oz.) can tomato sauce - 1 small pkg. sour cream - grated cheese (Mexican, optional) Directions: - Brown ground beef with onion. - Drain grease. - Add refried beans, seasoning mix and tomato sauce. - Mix well. - Spread in shallow dish. - Top with grated cheese.
Prune Whip Pie Ingredients: - 1/2 lb. cooked, dried prunes - 1/4 c. juice from prunes - 1 1/2 Tbsp. lemon juice - 1/2 c. sugar - pinch of salt - 2 eggs, separated - 1/2 c. milk - 1 tsp. gelatin - 2 Tbsp. cold water - baked 8 or 9-inch pastry shell Directions: - Remove stones from prunes and press pulp through food mill or coarse sieve. - Add juice, sugar and salt. - Beat egg yolks; add milk and cook over boiling water, stirring constantly, until mixture coats spoon. - Remove from heat at once and stir in gelatin, which has been softened 5 minutes in the cold water. - Add to prunes when cool. - Fold in stiffly beaten egg whites. - Pour into baked shell and chill in refrigerator.
Breakfast Bars Ingredients: - 1/2 c. butter/margarine - 3 c. miniature marshmallows - 1/2 c. peanut butter - 1/2 c. nonfat dry milk - 1/4 c. orange flavored instant breakfast drink - 1 c. raisins - 4 c. Cheerios Directions: - Butter 9 x 9 x 2-inch baking pan. - In a large saucepan, melt butter and marshmallows over low heat, stirring constantly. - Stir in peanut butter until melted. - Stir in milk and breakfast drink. Remove from heat. - Fold in raisins and cereal stirring until evenly coated. - Turn into pan. - With buttered hands, pat evenly in pan. - Cool thoroughly. - Cut into bars. - Makes 1 dozen bars.
Salmon Patties For Two Ingredients: - 1 (7 3/4 oz.) can salmon - 8 soda crackers, crumbled - 1 egg - 1 Tbsp. onion, grated - 1 Tbsp. parsley - 1/4 to 1 tsp. dry mustard - salt - celery, chopped - 1 Tbsp. lemon juice Directions: - Drain salmon, reserving liquid. - Flake and clean salmon and blend it with the reserved liquid and the remaining ingredients. Add more crackers or another egg if the consistency will not make firm patties. - After you make the patties, fry them in a skillet. Fry with 2 or 3 tablespoons melted butter. - Brown on both sides. Serve with sliced lemon wedges.
Soft Date Cookies Ingredients: - 1 pkg dates cut up - 2 tsp soda - 2 c. sugar - 2 Tbsp butter - 2 eggs - 2 tsp vanilla - 4 c. flour - salt Directions: - Cream sugar and butter. Then add eggs, vanilla, salt and flour. Then the cooled dates, 1/2 c nuts may be added. The batter will be soft. Drop by teaspoonfuls on cookie sheet. Bake at 375° 12 to 15 minutes.
Pickled Corn Ingredients: - corn - canning salt - water - vinegar Directions: - Cook corn until just tender; rinse until cold. - Leave on cob or cut off. - Put in jars. - Pour over a mixture of 1 gallon water, 1 cup salt and 2/3 cup vinegar. - Seal and let stand a few weeks.
Chicken Casserole Ingredients: - 4 to 6 large chicken breasts - 1 can cream of chicken soup - 1 can cream of celery soup - 2 cans chicken broth - 1 pkg. stuffing - 1 stick margarine Directions: - Add can of chicken broth to chicken while cooking the chicken. After chicken is done, cut in small pieces. - Put layer of chicken and layer of dressing. - Repeat this step. - Add mixture to moisten. Pour cream of chicken and celery soup plus chicken broth over the layers. - Bake at 350° for 45 minutes.
Cheese Squash Ingredients: - 2 lb. summer squash - 1 medium onion, chopped - 1 c. Cheddar cheese, grated - 1 Tbsp. sugar - 2 eggs, beaten - 3 Tbsp. butter, melted - 1 tsp. ground sage - paprika - salt and pepper to taste Directions: - Cook squash in - small - amount - of - boiling salted water until tender. - Combine - all - ingredients - except 1/2 of cheese and paprika. - Pour into buttered casserole and place remaining cheese on top and - sprinkle with paprika. - Bake at 350° for 25 minutes. Sage is the surprise in this combination.
Roasted Potatoes Ingredients: - 1 envelope onion or mushroom soup mix - 1/4 c. vegetable oil - 1/4 c. butter, melted - 1 tsp. thyme leaves - 1 tsp. marjoram - 1/4 tsp. pepper - 2 lb. potatoes, sliced Directions: - Thoroughly blend all ingredients. - Add potatoes and coat well. Bake, stirring often, until tender and golden brown. - Serves 8.
Spinach Balls Ingredients: - 2 pkg. frozen chopped spinach, cooked and drained - 2 c. seasoned stuffing mix - 2 onions, chopped - 4 eggs - 2/3 c. melted butter - 1/2 c. Parmesan cheese - 1/2 tsp. garlic salt - 1/2 tsp. thyme - 1/4 tsp. pepper Directions: - Mix and refrigerate to stiffen to shape into 1-inch balls. Bake at 350° for 20 minutes. - Yields 40 to 50 balls.
Brown Gravy Ingredients: - 4 Tbsp. bacon drippings - 1 tsp. salt - 3 Tbsp. self-rising flour - 2 c. whole milk Directions: - Add bacon grease, salt and flour. - Stir until brown. - Add milk slowly, stirring until thickens. - Serves 8.
Italian Pasta And Bean Soup(Pasta E Fagioli) Ingredients: - 1 clove garlic, crushed - 3 Tbsp. oil - 1 (16 oz.) can tomatoes or 2 c. chopped fresh tomatoes - 2 (13 3/4 oz.) cans beef broth - 1 Tbsp. minced parsley - 1/2 tsp. salt - 1/4 tsp. fresh ground pepper - 1/8 tsp. basil - 1/8 tsp. oregano - 1 (16 oz.) can white beans, drained - 1/2 lb. Ditalini pasta or Elbow pasta, cooked "al dente" - Grated cheese Directions: - In medium saucepan, saute garlic in oil just until it begins to brown. - Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans. - Simmer uncovered, 20 minutes. - Stir in pasta to heat. - Serve with grated cheese and crusty Italian bread.
Pumpkin Muffins Ingredients: - 1/3 c. shortening - 1 1/3 c. sugar - 2 eggs - 1 c. pumpkin - 1/3 c. water - 1 1/2 c. plus 3 Tbsp. flour - 2 tsp. baking soda - 3/4 tsp. salt - 1/4 tsp. baking powder - 1/2 tsp. cinnamon - 1/2 tsp. cloves - 1/3 c. chopped nuts - 1/3 c. raisins Directions: - Heat oven to 350°. - Cream sugar and shortening. - Add eggs, pumpkin and water and mix at low speed. - Blend in flour, soda, salt, baking powder, cinnamon and cloves. - Stir in nuts and raisins. - Bake about 20 minutes or until tester comes out clean.
Cabbage Patch Stew Ingredients: - 1 lb. hamburger - 1/2 c. sliced celery - 1 tsp. salt - 1/2 tsp. pepper - 1 can tomatoes - 1 medium onion, chopped - 1/2 c. chopped green pepper - 1 can chili beans - 1 can kidney beans - 3 c. shredded cabbage Directions: - Combine the first 7 ingredients. - Brown until meat is done. Drain and add remaining ingredients. - May want to add to a stew pot. - Bring to boil and then simmer 30 to 45 minutes.
Reuben Dip Ingredients: - 4 pkg. Buddig corned beef, cubed - 1 can sauerkraut, drain and chop - 3/4 to 1 lb. Swiss cheese, shredded - 1/2 c. real mayonnaise Directions: - Mix together and heat in oven at 300°. - Serve warm on cocktail rye or pumpernickel bread.
V. Mc'S Chicken And Broccoli Ingredients: - 1 Tbsp. margarine or butter - 4 skinless, boneless chicken breast halves - 1 can broccoli cheese soup - 1/3 c. water or milk - 2 c. broccoli flowerets - 1/8 tsp. pepper Directions: - Over medium heat, heat margarine in small skillet. - Cook the chicken for 10 minutes, or until browned on both sides. - Spoon off fat. - Stir in remaining ingredients; heat to boiling. - Reduce heat to low. - Cover; simmer for 10 minutes, or until chicken and broccoli are tender to forking. - Stir occasionally. - Serves 4.
Onion Sandwich Spread Ingredients: - 1 large onion - 1 (4 oz.) pkg. cream cheese - 4 Tbsp. mayonnaise - 1 pinch salt Directions: - Chop onion real fine. - Add cream cheese, salt and mayonnaise. Mix well. - Spread on bread of your choice. - Cut into finger size sandwiches.
Raisin Bread Ingredients: - 6 c. flour - 2 tsp. salt - 1 (15 oz.) box raisins - 3 c. milk - 8 Tbsp. oil - 2 c. sugar - 8 tsp. baking powder - 2 eggs - 1 oz. vanilla butternut flavoring Directions: - Combine all dry ingredients including raisins. - Beat eggs. Combine eggs, milk and flavoring. - Stir liquid into dry ingredients. - Fold in oil and mix thoroughly. - Spoon into 2 greased loaf pans. - Bake in 350° oven for 55 to 60 minutes. - Cool on rack.
Moist Oatmeal Cookies Ingredients: - 1 c. oil - 1 c. brown sugar - 1 c. white sugar - 2 eggs, beaten - 2 c. flour - 1 tsp. salt - 1 tsp. soda - 2 tsp. baking powder - 1 c. coconut - 1 c. nuts - 1 c. oatmeal Directions: - Mix all dry ingredients together. - Add beaten eggs and oil. Mix well. - Bake at 325° for 10 to 12 minutes.
Pecan Pie Ingredients: - 3 eggs, slightly beaten - 1 c. Karo syrup - 1 c. sugar - 2 Tbsp. margarine - 1 tsp. vanilla - 1 1/2 c. pecan halves - 1 unbaked (9-inch) pie shell Directions: - Mix all ingredients until well blended. - Add nuts last. - Pour in shell. - Bake at 350° for 50 to 55 minutes.
Florida Orange Chiffon Pie Ingredients: - 1 (3 to 5.8 oz.) pkg. instant vanilla pudding - 1/2 c. undiluted Florida orange concentrate - 1/2 c. water - 1 (2 oz.) envelope whipped topping - 1 to 2 Tbsp. grated orange rind Directions: - Combine pudding, concentrate, water and rind. - Whip topping according to directions and add to above mixture. - Place in an 8-inch prebaked pie shell and refrigerate.
Stuffed Luncheon Loaf Ingredients: - 7 oz. cooked macaroni - 1 12 oz. can of Spam or ham, diced - 1 c. diced cheddar cheese - 1 c. soft bread crumbs - 1/2 tsp. salt - 1/4 tsp. pepper - 1 tsp. onion juice or chopped onions - 1 can cream of chicken soup (diluted with milk) Directions: - Mix all ingredients. Bake in 350 oven for 30 minutes.
Date Roll Ingredients: - 1 lb. crushed graham crackers - 1 lb. chopped dates - 1 lb. miniature marshmallows - 1 c. thick cream - 1 tsp. vanilla - dash of salt Directions: - Cream a little tolerance
Sweet Potatoes For Two Ingredients: - 2 to 3 sweet potatoes, cooked and cubed - 1/2 c. packed brown sugar - 2 Tbsp. butter or margarine - 2 Tbsp. water - 1/4 tsp. salt - dash of ground nutmeg or ground mace Directions: - Slice sweet potatoes into an 8-inch pie plate; set aside. In a saucepan, combine brown sugar, butter, water and salt. Bring to a boil. - Pour hot syrup over potatoes. - Bake uncovered at 350° for 30 minutes, basting occasionally or until syrup thickens and potatoes are glazed. - Sprinkle with nutmeg or mace. - Yields 2 servings.
Peach Cobbler Ingredients: - 3/4 c. sugar - 3/4 c. flour - 3/4 c. milk - 1 tsp. baking powder - 1 stick margarine - 4 c. sliced peaches Directions: - Preheat oven to 350°. - Melt the butter in pan. - Mix together the sugar, flour, milk and baking powder. - Pour over melted butter. - Pour peaches over batter. - Sprinkle with sugar and cinnamon if desired. - Bake for 30 minutes or until brown.
Yogurt Pie Ingredients: - 2 (8 oz.) containers yogurt - 10 oz. Cool Whip - 2 graham cracker pie shells - 1 c. mashed or fresh fruit (optional) Directions: - Mix all ingredients and pour in pie shell. - Freeze 4 hours. Take out and let thaw until ready to serve.
Taco Casserole Ingredients: - 1 lb. ground chuck - 1 c. chopped onion - 1 (1.25 oz.) pkg. taco seasoning mix - 1 (16 oz.) jar salsa - 1 (10 oz.) can Mexicorn, drained - 1/4 c. mayonnaise - 1/3 c. sour cream - 2 c. crushed tortilla chips, divided - 2 c. shredded Southwestern Blend cheese (Pepperjack, Cheddar, Monterey Jack) Directions: - Preheat oven to 350 degrees. - Combine ground chuck and onions in large skillet. Cook until meat is browned. - Drain excess grease. Add the taco seasoning, salsa, Mexicorn, mayonnaise, and sour cream. - Mix well and remove from heat. In a casserole dish (about 2 quart size), layer half of the meat mixture, chips and cheese. Repeat layers. - Bake for about 20 minutes or until bubbly.
Scalloped Oysters Ingredients: - 3 doz. oysters, cleaned and shucked - 1 c. toasted, crushed crackers - 1 stick butter - 1/2 pt. cream (half and half) - salt and pepper - parsley Directions: - Salt and pepper the oysters and place a layer in bottom of a buttered baking dish. - Cover with a layer of cracker crumbs and dot with butter. - Continue to layer until dish is full. - Sprinkle with parsley flakes and pour the cream over. - Bake 15 minutes at 400°.
Micro-Mushrooms Ingredients: - 1/2 c. butter - 2 c. onions, diced - 1 beef or chicken bouillon cube - 1 tsp. garlic powder - 1 tsp. seasoned pepper - 1 lb. fresh mushrooms, rinsed and dried - 1/4 c. red wine Directions: - Micromelt butter in a 2-quart glass dish on High for 1 minute. Saute onion, bouillon cube, garlic powder and pepper in butter. Cover and cook on High for 8 minutes. - Stir after half the time. Add mushrooms and wine; cover. - Cook on High for 5 minutes.
Sweet Potato Casserole Ingredients: - 1 large can drained sweet potatoes - 3/4 stick butter - 2 eggs, well beaten - 1 Tbsp. cornstarch - dash of cinnamon Directions: - Mash and bake 15 to 20 minutes in a 400° oven in a greased baking dish.
Turkey And Cornbread Casserole Ingredients: - 1 (10 oz.) can mushroom soup - 1 can mixed veggies - 2 c. turkey or chopped chicken - 1/4 c. mayo - 1/2 water - 1 (6 oz.) pkg. Martha White buttermilk cornbread mix Directions: - Mix all ingredients except cornbread mixture. - Pour into 10-inch casserole dish and level. - Prepare cornbread mixture according to directions and pour over turkey mixture. - Bake until golden brown, 20 to 30 minutes, at 450°.
Peach Or Apricot Jello Salad Ingredients: - 1 (15 oz.) can crushed pineapple - 1 (8 oz.) pkg. cream cheese - 1/2 c. sugar - 1 (3 oz.) pkg. peach or apricot jello - 3/4 c. ice water - 4 oz. Cool Whip - 1/4 c. chopped pecans Directions: - Heat pineapple, cream cheese and sugar until cheese melts. Add jello and stir well. - Add cold water. - Put in refrigerator to set. - When mixture is near set, fold in Cool Whip and nuts. - Put in a 9 x 13-inch pan.
Shepherd'S Pie Ingredients: - 2 Tbsp. cooking oil - 1 medium clove garlic - 1 medium onion, chopped - 3 c. (about) diced leftover cooked beef, trimmed of fat - 1/4 c. tomato sauce - 1/4 c. beef bouillon - 1/4 c. chopped parsley - 1/2 tsp. ground oregano - salt and pepper to taste - 3 to 4 c. mashed potatoes, seasoned to taste with salt and pepper - grated Parmesan cheese - butter or margarine Directions: - Heat oil; add onion and garlic. - Saute over moderately low heat until onion is transparent. - Add beef, tomato sauce, bouillon parsley, oregano , salt and pepper. - Mix well. - Cook mixture over moderately low heat until heated through. - Put meat mixture in greased 2-quart casserole. - Spoon potatoes evenly on top. Sprinkle potatoes with Parmesan cheese and dot them generously with butter. - Bake, uncovered, in oven preheated to 375° just until dish is heated through and potatoes are tinged with brown. Yields approximately 6 servings.
Corn Tortillas Ingredients: - 2 c. masa harina - 1 c. plus 2 Tbsp. warm water Directions: - Combine the ingredients to make a pliable dough. - Divide in balls of desired size and roll between 2 pieces of plastic wrap into circles. - Cook each circle on both sides on a hot griddle.
Chocolate Syrup Ingredients: - 1/3 c. dry cocoa - 1 1/4 c. cold water - 1/4 tsp. salt - 2 tsp. vanilla - 3 tsp. liquid Sucaryl Directions: - Combine cocoa, water and salt in saucepan. - Mix until smooth. Bring to a boil and simmer gently until smooth and thick. - Allow to cool 10 minutes. - Add vanilla and sweetener. - Store covered in refrigerator. - Stir well before using. - One tablespoon equals 9 calories.
Broccoli Cornbread Ingredients: - 1 pkg. cornbread mix - 4 eggs - 1 stick melted oleo - 1 pkg. cooked, drained and cooled chopped broccoli - 1 medium onion - 1 (6 oz.) cottage cheese - 1/2 c. shredded cheese - 3 Tbsp. Crisco Directions: - Mix well. - Pour in a Crisco-greased, hot iron skillet. - Bake at 450° for 20 minutes.
Barbecued Spoonburgers Ingredients: - 3 Tbsp. shortening - 3 lb. ground beef - 1 Tbsp. salt - 1/2 tsp. red pepper - 1 1/4 c. canned tomatoes - 3/4 c. catsup - 1 large chopped onion - 1 1/2 tsp. black pepper - 2 Tbsp. chili powder - 2 Tbsp. Worcestershire sauce - 1/4 c. flour Directions: - Melt shortening in skillet. - Lightly brown the ground beef with salt, black pepper, red pepper, onion and chili powder. - Sprinkle flour over mixture. - Stir in Worcestershire sauce, tomatoes and catsup. - Simmer 15 to 20 minutes. - Makes 18 to 20 servings.
Indoor S'Mores Ingredients: - 5 c. mini marshmallows - 1/3 c. light corn syrup - 6 Tbsp. butter - 1 1/2 c. milk chocolate chips - 1 tsp. vanilla - 8 c. Golden Grahams cereal - 1 c. mini marshmallows Directions: - Melt 5 cups of marshmallows, the corn syrup, butter and chocolate chips in 3-quart saucepan over low heat, stirring constantly; remove from heat. - Stir in vanilla. - Pour over cereal in large bowl. - Mix melted ingredients with cereal quickly until completely coated with chocolate. - Stir in 1 cup marshmallows. Make squares by pressing mixture evenly in buttered 13 x 9-inch pan with the back of a buttered spoon. - Let stand at least one hour or refrigerate for a firmer bar. - Cut into 2-inch squares.
Chocolate Eclair Cake Ingredients: - 1 (1 lb.) box graham crackers - 2 (3 oz.) pkg. French vanilla instant pudding mix - 3 c. cold milk - 9 oz. carton Cool Whip Directions: - Butter a 9 x 13-inch pan. - Lay whole graham crackers on bottom of pan. - Mix pudding with milk and then blend with Cool Whip. - Spread 1/2 of pudding mixture over graham crackers. - Add another layer of graham crackers and remainder of the pudding mix. Top with third layer of graham crackers. - Cover with Chocolate Topping.
Eugene'S Chicken Ingredients: - 1 jar chopped beef - 1 (8 oz.) pkg. cream cheese - 1 can cream of chicken soup - 1/4 c. sherry - 12 chicken breasts, boned and skinned - 1 small can mushrooms - 1 (8 oz.) sour cream Directions: - Sprinkle beef in bottom of casserole. - Place chicken breasts on top of beef. - Pour chopped mushrooms over chicken. - Mix cheese, sour cream and chicken soup in blender; pour over chicken. - Cover with foil. - Bake at 350° for 1 hour. - Remove foil; add sherry and bake 45 minutes to 1 hour more.
Easy Chicken Gumbo Ingredients: - 4 chicken breasts, cooked, skinned, boned and chopped - 2 cans stewed tomatoes - 2 c. sliced okra - 1/2 c. chopped onion - 1 clove garlic, chopped - 1 tsp. basil - 1 tsp. oregano - 1/4 tsp. red pepper Directions: - Mix all ingredients - in large crock-pot and cook on low for about 8 hours. - Serve over rice.
Baked Barbecue Ingredients: - 1 lb. hamburger - 1/2 c. oatmeal - 1 c. catsup - 1 small can tomato sauce - 1 medium onion - 3/4 tsp. salt - dash of pepper - 1 1/2 tsp. sugar Directions: - Bake - at - 275° uncovered 2 hours in shallow pan. - Serve on warm buns.
Cherry Chiffon Dessert Ingredients: - 1 can cherry pie filling - 1 can sweetened condensed milk or 1 c. nonfat plain yogurt - 1 (8 oz.) container whipped topping - 1 (15 oz.) can crushed or chunk pineapple, drained - 1 c. miniature marshmallows Directions: - Combine ingredients in large bowl, folding together until blended. - Spoon into decorative bowl. - Chill. - Makes 12 to 14 servings. - Chill 30 minutes before serving.
Old Fashioned Chocolate Pie Ingredients: - 2 c. sugar - 4 heaping Tbsp. flour - 3 Tbsp. cocoa - pinch of salt - 2 c. milk - 4 Tbsp. butter - 4 eggs, separated - 4 Tbsp. sugar - 1/4 tsp. cream of tartar - 1 baked pie crust Directions: - Combine 2 cups sugar, flour, cocoa and salt in medium saucepan. Stir in milk and butter; cook over medium heat. Separate eggs; beat yolks and stir into mixture. Continue to stir until thick. Pour into baked crust.
Barbecue Ingredients: - 1 lb. stew beef, cubed - 1 lb. pork, cubed - 1/4 c. chili powder - 1 large green pepper, chopped - 1 large onion, chopped - 1 can tomato paste - 1/2 c. packed brown sugar - 1/4 c. vinegar - 1 tsp. mustard - 1/2 tsp. Worcestershire sauce - salt and pepper to taste Directions: - This is a delicious and easy crock-pot recipe. - Mix well and cook about 10 hours on low in a crock-pot. - Stir and serve.
One Dish Chicken Dinner Ingredients: - 1 chicken, cut up - 1 can cream of mushroom soup - 1 can cream of chicken soup - 1 can cream of celery soup - 2 c. instant rice - 1 can chicken broth - 1 1/2 c. water - pepper - Lawry's seasoned salt Directions: - Mix soups, broth and rice. - Place in 9 x 13-inch baking dish; put chicken pieces on top of rice mixture. - Season with the pepper and Lawry's salt. - Cover and bake for 2 1/2 hours. - Uncover and bake 30 minutes more. - Bake at 350° for 3 hours.
Carrot Cake Ingredients: - 2 1/2 c. self-rising flour - 2 c. sugar - 4 whole eggs (large) - 1 1/2 c. cooking oil (I use Wesson) - 1 1/2 tsp. pumpkin pie spice (stir into flour) - 1 tsp. vanilla - 2 c. grated carrots - 1 c. finely chopped nuts Directions: - Cream sugar and eggs until thick and lemon colored. - Slowly add oil while beating at medium speed. - Add flour slowly, scraping down sides of bowl. - As you beat, add vanilla. - Stir in by hand nuts and carrots. - Pour batter into 3 greased and floured 8-inch pans. - Bake 30 to 35 minutes at 325°. - Frost with cream.
Chicken Pronto Ingredients: - 4 (4 oz.) boneless chicken breasts - 1/4 c. Italian dressing - 1/3 c. Italian seasoned bread crumbs Directions: - Dip chicken in Italian dressing, then into bread crumbs. Place in baking dish. - Cover and bake at 450° for 15 minutes. Uncover; bake 10 minutes more. - Serves 4. - (I prefer skinless chicken.)
1-2-3-4 Cake Ingredients: - 1 c. butter - 2 c. sugar - 4 eggs, separated - 1/4 tsp. salt - 3 Tbsp. baking powder - 3 c. flour - 1 c. milk - 1 tsp. vanilla Directions: - Cream together butter, sugar and eggs, then add salt and baking powder. Add alternately flour, milk and vanilla. Beat egg whites until stiff and fold into batter at last. Bake at 350° for 25 minutes. Makes three 9-inch layers.
Broccoli Salad Ingredients: - 4 c. chopped broccoli - 8 strips crumbled bacon - 1/4 c. raisins - 1/2 c. chopped onion - 1/4 c. salad dressing - 1/4 c. sugar - 2 Tbsp. vinegar Directions: - Mix together salad dressing, sugar and vinegar. - Toss with the rest of ingredients. - Chill before serving. - Serves 4 to 6.
No Bake Peanut Butter Cookies Ingredients: - 1 c. dry milk - 1 c. oatmeal - 1/2 c. peanut butter - 1/2 c. honey Directions: - Thoroughly mix everything together. - Shape the dough into little balls, then enjoy.
Carrots A La Orange Ingredients: - 1 lb. carrots, sliced diagonally or 1 lb. pkg. frozen carrot slices - 2 Tbsp. butter - 1 1/2 Tbsp. orange marmalade - pinch of ground nutmeg Directions: - In a large skillet, bring salted water to a boil. - Add carrots to boiling water and cook over medium heat until tender, about 10 minutes. - Drain well. - Add butter, marmalade and nutmeg to carrots. - Saute over medium high heat until carrots are glazed. Serve immediately. - Serves 4.
Bread And Butter Pickles Ingredients: - 3 medium onions - 30 (6-inch) cucumbers, sliced - 5 Tbsp. salt - 1 1/4 Tbsp. alum - 6 1/2 c. vinegar - 5 c. sugar - 3 tsp. celery seed - 2 1/2 tsp. mustard seed - 1 1/2 tsp. turmeric - 2 1/2 tsp. ginger Directions: - Slice onions and cucumbers. - Sprinkle salt and alum over cucumbers and onions. - Let stand 1 hour. - Drain in colander; set aside. - Make syrup of vinegar, sugar, celery seed, mustard seed, turmeric and ginger in large pot and bring to boil for 5 minutes. Pour drained cucumbers into syrup. - Pour into hot, sterile jars immediately. - Seal. - I put the jars in water and bring to a boil before filling so they will be hot enough to seal. - Yield: 6 pints.
No Crust Coconut Pie Ingredients: - 3/4 stick melted butter - 1 1/2 c. sugar - 3 eggs, beaten - 2 Tbsp. flour - 1 tsp. vanilla - 1 large can evaporated milk - 1 can flaked coconut Directions: - Flour and grease large Pyrex dish. - Mix all of the ingredients and pour into the dish. - Bake at 375° for 35 minutes.
Low-Fat Mexican Dip Ingredients: - 2 c. Dannon plain yogurt - 2 Tbsp. chopped fresh cilantro - 1 (16 oz.) can refried beans - 1 c. chunky salsa (mild or spicy) - 1 c. sliced black olives - 1 c. low fat grated cheese - 1 c. jalapeno peppers (optional) Directions: - Combine Dannon plain yogurt and cilantro; mix well. Set aside. In a separate bowl combine refried beans with 1/3 c. salsa. Spread half of this mixture into a flat 2 quart serving bowl. Spread half the yogurt mixture over the beans followed by half the black olives, half the remaining salsa, half cheese and half peppers, if desired. Repeat the layering again. Cover and chill completely. Serve with your favorite chips, or crackers.
Barbecue Sauce Ingredients: - 20 oz. ketchup - 20 oz. pepsi - 1 small bottle corn syrup - 1/3 bottle liquid smoke - Tony Chachere's to taste - parsley flakes - celery seeds - 1 onion - 1 clove garlic - 1 dollop mustard - hot sauce to taste Directions: - Mix all ingredients and cook together for at least one hour. Put it on before the grill gets hot. - Keeps forever in the fridge.
Butter Pecan Pound Cake Ingredients: - 1 box butter pecan cake mix - 1 can pecan and coconut icing - 4 eggs (at room temperature) - 1 c. water - 3/4 c. oil Directions: - Beat eggs, water and oil until blended well. Add cake mix and mix well. Add icing to batter and blend with a spoon. Bake in greased and floured tube pan 1 hour at 350°. Cool in pan at least 15 minutes. (You may use a Bundt pan.)
Grasshopper Pie Ingredients: - 1 Oreo cookie crust - 1/2 c. milk - 20 marshmallows (large, white) - 1 c. heavy cream, whipped - 3 Tbsp. creme de cacao (white) - 3 Tbsp. creme de menthe (green) Directions: - Heat milk in double boiler. - Add marshmallows and stir until melted. - Cool thoroughly. - Combine whipped cream, creme de menthe and creme de cacao. - Fold into cooled marshmallow mixture. - Pour into chilled crust and freeze. - Serve frozen.
Chocolate Chip Cookies Ingredients: - 1 1/2 c. salad oil - 1 c. sugar - 2 c. brown sugar - 2 tsp. vanilla - 4 eggs - 4 c. plus 8 level Tbsp. flour (1/2 c.) - 2 tsp. soda - 2 tsp. salt - 2 c. chocolate chips Directions: - Blend together the salad oil, sugar, brown sugar and vanilla. Fold in the beaten eggs. Sift together the flour, soda and salt. Add the chocolate chips. Drop by rounded teaspoonful on nongreased pan. Bake at 375°.
Brownies Ingredients: - 2 sticks oleo - 12 Tbsp. cocoa - 2 c. sugar - 1 c. nuts (optional) - 1 c. flour - 2 tsp. baking powder - 4 eggs - 2 tsp. vanilla Directions: - Melt oleo and cocoa over low heat. - Add flour, sugar and baking powder; stir to blend. - Add eggs and vanilla; blend. - Add nuts. Pour into a greased 9 x 13-inch pan. - Bake at 350° for 30 minutes.
Mounds Ingredients: - 2 (12 oz.) pkg. coconut - 1 lb. box confectioners sugar - 1/2 c. margarine, melted - 1 tsp. vanilla - 1 can sweetened condensed milk - 1/2 bar thick paraffin - 1 (12 oz.) pkg. chocolate chips Directions: - Mix first five ingredients and press into 2 long Pyrex dishes. Chill overnight. - Melt paraffin and chocolate chips in top of double boiler over low heat, stirring frequently. - Cut coconut mixture into small squares and dip into chocolate (use toothpicks). - Let cool on waxed paper. - Store in refrigerator.
Watergate Salad Ingredients: - 2 small boxes pistachio pudding - 1 can fruit cocktail (drain juice) - 1 can crushed pineapple, drained - 1 pack black walnuts - 1 large bowl Cool Whip Directions: - Mix all these together, chill overnight and serve.
Summer Chicken Salad Ingredients: - 1 small (8 oz.) can pineapple chunks - 2/3 c. mayonnaise - 1 Tbsp. Dijon mustard - 3/4 tsp. curry powder - 1/8 tsp. salt - 4 c. cooked chicken, cooled - 1/4 c. celery, thinly sliced - 2 Tbsp. green onion - 1/3 c. slivered almonds, toasted - 1/3 c. raisins Directions: - Combine 2 tablespoons juice drained from pineapple with mayonnaise, mustard, curry powder and salt. - Set aside. - Cut chicken into small slivers and mix with remaining ingredients. Add flavored mayonnaise and blend well. - Serve with lettuce, pineapple and green grapes, if desired. - (Can be made ahead.) Serves 4.
Pie Crust(I Can'T Believe It Works) Ingredients: - 1 1/2 c. flour - 1/4 tsp. salt - 3/4 c. shortening - 1 egg yolk - 1 tsp. vinegar - 2 1/2 Tbsp. water Directions: - Mix flour, salt and shortening. - Add egg, vinegar and water, mixing with a fork until flour is moistened. - This is a crust that you can play with.
Foolproof Hollandaise Ingredients: - 4 egg yolks (room temperature) - 1/2 tsp. salt - 1/2 tsp. dry mustard - 1 Tbsp. lemon juice - shot of Tabasco - 1/4 lb. butter Directions: - Put eggs, salt, mustard, lemon juice and Tabasco in blender and blend for 3 minutes. - Heat butter until melted and hot. - Do not burn. - Add butter, in a steady stream, to blender while blender running.
Eva'S Caramel Corn Ingredients: - 1 c. margarine - 2 c. packed brown sugar - 1/2 c. light Karo syrup - 1/2 tsp. salt - 1/2 tsp. baking soda - 1 tsp. vanilla - 8 to 10 qt. popped popcorn Directions: - Melt margarine; add sugar, Karo syrup and salt. - Bring to rolling boil and cook for 5 minutes. - Remove from heat; add soda and vanilla. - Mix well. - Pour over popped popcorn and mix well. Place pan in oven at 200° and bake for 1 hour; stir every 15 minutes.
Marinated Carrots Ingredients: - 2 lb. carrots, sliced - 1 large onion, sliced - 1 large green pepper, sliced - 1/2 c. salad oil - 1/4 to 3/4 c. vinegar - 3/4 to 1 c. sugar - 1 can undiluted tomato soup - salt and pepper to taste Directions: - Cook carrots and cool. - Put onion in bottom of bowl. - Add green peppers, then place carrots on top of peppers. - Combine oil, vinegar, sugar, tomato soup, salt and pepper and cook well. - Pour heated sauce over the top. - Cover bowl and refrigerate 24 hours. When serving, mix all together and serve cold.
Cheese And Pasta Ingredients: - 2 lb. lean ground beef - 2 medium onions, chopped - 1 clove garlic (may use 1/4 tsp. powder) - 1 (14 oz.) jar spaghetti sauce - 1 lb. can stewed tomatoes - 1 (4 oz.) can sliced mushrooms - 1 lb. box macaroni shells - 1 1/2 pt. sour cream - 1 (8 oz.) pkg. Provolone cheese - 1 (8 oz.) pkg. Mozzarella cheese Directions: - Cook beef in 2 tablespoons oil and drain well. - Add onions, spaghetti sauce, tomatoes and undrained mushrooms. - Mix and simmer 20 minutes. - Meanwhile, cook shells; drain and rinse.