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Stuffed Hamburgers Ingredients: - hamburg - dill pickles - oleo or shortening - 1 (8 oz.) can tomato sauce (with mushrooms) - salt - pepper - onion Directions: - Prepare hamburg for patties with salt and a little pepper. Make individual patties. - Place a slice of dill pickle and a thin slice of onion. - Fold patty over and seal. - Brown in a little oleo or shortening. - Pour the tomato sauce over the patties. Simmer 30 to 45 minutes.
Baked Beans Ingredients: - 2 (53 oz.) cans pork and beans - 1 lb. box brown sugar - 1 lb. ground beef - 2 large onions, chopped - 2 large bell peppers, chopped - 1 large bottle ketchup (28 oz.) - 1/2 lb. grated cheese - 4 Tbsp. Worcestershire sauce - sliced bacon Directions: - Brown ground beef, onions and bell peppers; drain well. Combine ground beef mixture with remaining ingredients except bacon. - Pour into a large casserole that has been sprayed with vegetable spray. - Top with sliced bacon. - Bake at 375° for 30 to 45 minutes.
Caesar Salad Ingredients: - 2 Tbsp. grated Parmesan cheese - 2 Tbsp. water - 2 Tbsp. red wine vinegar - 1 tsp. Worcestershire sauce - 1 Tbsp. olive oil - 1 clove garlic - 1/4 tsp. dry mustard - 1 large bunch romaine lettuce, cleaned and torn into pieces - 1/3 c. croutons (optional) Directions: - Combine all ingredients together except lettuce in food processor and blend until smooth. - Pour over lettuce, tossing well. - Top with croutons, if desired. - Yields 4 servings.
Brazilian Cocoa Ingredients: - 1 oz. chocolate - 1/8 tsp. salt - 1 1/2 c. hot milk - nutmeg to taste - 3 to 4 Tbsp. sugar - 1 c. boiling water - 1 1/2 c. hot coffee - whipped cream Directions: - In top of double boiler, combine chocolate, sugar and salt. Stir in boiling water. - Over simmering water, heat until chocolate is melted. - Add milk and coffee; stirring. - Mix in nutmeg. - Top with whipped cream. - Sprinkle with instant coffee, if desired.
Ruth'S Jello Salad Ingredients: - 1 pkg. (4 serving size) wild strawberry gelatin - 1 can (20 oz.) crushed pineapple, drained - 1/2 c. chopped pecans - 3 small bananas, cut small slices - 1 medium apple, diced - 1 c. miniature marshmallows Directions: - Prepare jello as directed. Chill until semi-jelled. - Add remaining ingredients. - Stir and pour into 6-cup mold. Refrigerate until set, about 3 hours.
Fruit Pizza Ingredients: - 1/2 pkg. cream cheese (light) - 1 1/4 c. flour - 1/2 c. margarine - 1/4 tsp. salt Directions: - Blend as for pie dough. Roll into a 13-inch circle and place in 12 inch pizza pan. Crimp edges. Prick dough all over w/fork to prevent bubbling. Bake at 425° 12-15 min. (For sweeter pizza, you may use prepared or homemade sugar cookie dough.) Cool completely.
Chocolate Sour Cream Pound Cake Ingredients: - 3 c. plain flour - 1/4 tsp. soda - 3 c. sugar - 2 sticks Country Crock spreadable sticks - 6 eggs - 1/2 pt. sour cream - 2 tsp. vanilla extract - 1 tsp. lemon flavoring - 4 tsp. cocoa Directions: - Grease and flour 10-inch tube pan. - Sift flour, cocoa and soda; set aside. - Cream Country Crock and sugar together in large mixing bowl. - Add eggs, mixing, one at a time. - Add sour cream, while continuing to mix. - Add flour, 1/2 to 1 cup at a time. - Add vanilla and lemon flavorings. - Bake at 325° for 1 to 1 1/2 hours. Use a toothpick to doneness of cake before removing.
Sheet Cake Ingredients: - 2 c. sugar - 2 c. self-rising flour - 2 sticks butter - 4 Tbsp. cocoa - 1 tsp. vanilla flavoring - 1 c. water - 1/2 c. buttermilk - 2 eggs - 1 tsp. soda Directions: - Mix sugar and flour. - In saucepan combine butter, cocoa and water. - Bring to a boil; pour over sugar and flour. - Add buttermilk, eggs, soda and vanilla. - Bake 45 minutes to 1 hour at 350°.
Pumpkin Cake Ingredients: - 4 eggs - 2 c. sugar - 2 c. plain flour - 2 tsp. soda - 1/2 tsp. salt - 2 tsp. cinnamon - 1 c. oil - 2 c. canned pumpkin Directions: - Cream together and bake in Bundt pan for one hour at 350°.
Doug Cooper'S Polynesian Black Bean Soup Ingredients: - 2 c. black turtle beans - 4 whole tomatoes, peeled and seeded - 1 1/2 c. favorite meat - 1 c. diced onion - 1 1/2 Tbsp. diced garlic, divided - 2 c. tomato juice - 32 oz. beef stock - 32 oz. chicken stock - chopped parsley, salt and pepper Directions: - Boil beans in beef and chicken stocks until tender. Meanwhile, saute meat, onion and garlic. - Add diced tomatoes and juice after meat is cooked. Reduce this mixture to a paste. When beans are tender, remove 2/3 of beans and puree. - Combine pureed meat and bean puree. Put back into pot with beans. - Let simmer. Will thicken. - Season with salt and pepper. Garnish with parsley.
Pumpkin Bread Ingredients: - 4 eggs - 3 cups sugar - 1 cup oil - 1 cup water - 3 1/2 cups flour - 2 tsp. soda - 1 1/2 tsp. nutmeg - 1 tsp. cinnamon - 2 cups pumpkin Directions: - Mix all dry ingredients. - Add water, egg, oil and pumpkin. Grease 2 loaf pans. - Fill with pumpkin mix. - Bake at 350 degrees for about 45 to 50 minutes. - Let cool on wire rack.
Golden Cream Potato Soup Ingredients: - 3 c. chopped potatoes - 1 c. water - 1/2 c. celery slices - 1/2 c. carrot slices - 1/4 c. chopped onion - 1 tsp. parsley flakes - 1 chicken bouillon cube - 1/2 tsp. salt - dash of pepper - 1 1/2 c. milk - 2 Tbsp. flour - 1/2 lb. Velveeta cheese, cubed - 1/2 pkg. frozen broccoli (optional) - cooked crumbled bacon (optional) Directions: - In a large saucepan, combine potatoes, water, celery, onion, parsley, bouillon cube and seasonings. - Cover; simmer for 15 to 20 minutes, or until vegetables are tender. - Gradually add milk to flour, mixing well. - Add milk mixture to vegetables; cook until thickened. - Add broccoli and bacon, if desired. - Add cheese; stir until melted. - Serve hot.
Fried Sweet Potato Strips Ingredients: - 1 large sweet potato, peeled and grated into long strips - 1 c. vegetable oil Directions: - Fry potato in hot oil in a small skillet until lightly browned (watch carefully, they brown quickly). - Remove with a slotted spoon and drain on paper towels. - (Strips will be crisp when cooled.) - Yield: - about 1 cup.
Oatmeal Cookie Ingredients: - 1 c. shortening - 1 c. brown sugar - 1 tsp. vanilla - 1 tsp. salt - 3 c. quick cooking oats - 1/2 c. nuts (optional) - 1 c. sugar - 2 eggs - 1 1/2 c. flour - 1 tsp. soda Directions: - Cream shortening and sugars. - Add eggs and vanilla; beat well. Add sifted dry ingredients. - Add oatmeal and nuts. - Mix well. Bake in 350° oven for 10 minutes.
Sugar Cookies Ingredients: - 1 1/2 c. sifted flour - 1/2 tsp. baking powder - 1/2 tsp. soda - 3/4 c. sugar - 1/2 c. shortening - 1 egg - 2 tsp. vanilla Directions: - Sift flour, baking powder, salt, soda and sugar. - Cut in shortening. - Blend in egg, milk and vanilla. - Roll on floured board. - Cut with cookie cutter. - Place on ungreased cookie sheet. Bake at 375° for 8 minutes. - Yields 3 dozen.
Cheese Squares Ingredients: - 1 loaf unsliced bread - 1 pkg. Old English cheese - 1/4 lb. butter Directions: - Cut bread about 1 1/2 inches thick and remove crust and cut in quarters. - Whip butter and cheese together and ice the squares all - over, except the bottoms. - Place on baking sheet and - bake in - oven - for about 10 minutes at 350°. - Watch them closely.
Sausage Balls Ingredients: - 1 lb. hot sausage - 10 oz. sharp cheese, grated - 3 c. Bisquick mix - 4 drops Tabasco Directions: - Combine and form into bite-sized balls. - Bake at 375° for 15 minutes.
Mother'S Pound Cake Ingredients: - 3 c. sugar - 1 c. Crisco - 5 eggs - 1 c. sweet milk - 3 c. flour - 1 tsp. baking powder - 1 tsp. lemon extract - 1 tsp. vanilla extract Directions: - Sift flour and baking powder. - Mix shortening and sugar. - Then add eggs to shortening and sugar and mix well. - Add flour and milk alternately. - Add flavoring. - Bake 1 hour or until done at 350°.
Beef Stew By Sylvia Ingredients: - 2 lb. stew meat - 1 large onion - 4 to 6 celery stalks - 6 to 8 potatoes - 6 to 8 carrots - 2 tsp. salt - 1 tsp. sugar - 3 Tbsp. tapioca - 3 c. V-8 juice Directions: - Chop and mix meat and vegetables. - Mix salt, sugar and tapioca and sprinkle over mixture. - Add V-8 juice. - Cover and bake at 275° for 5 hours.
Baked Pineapple Ingredients: - 4 eggs - 1 (No. 2) can crushed pineapple and juice - 1 stick butter or margarine - 1 c. sugar - dash of cinnamon - 5 slices bread, cut into cubes Directions: - Cream butter and sugar. - Add eggs and beat well. - Add pineapple; stir in bread and cinnamon. - Bake in greased casserole, uncovered, for 1 hour or lightly browned at 350°.
Peanut Butter Cups Ingredients: - 1 c. peanut butter - 1/2 lb. margarine - 1 tsp. vanilla extract - 1 1/2 boxes confectioners sugar - 1 1/2 pkg. milk chocolate (6 oz.) - 2 sq. paraffin Directions: - Combine and heat until smooth, peanut butter, margarine and vanilla. - Gradually - beat - in - 1 - 1/2 - boxes confectioners sugar (when mixture gets - too stiff for mixer, knead remaining sugar in with - hands). - Refrigerate - until - mixture - is - firm. Form into small balls. - Melt - over low heat the milk chocolate and paraffin pushed into - chocolate. - Dip - the balls in chocolate; - place on wax paper to harden. - Makes 4 dozen.
Oreo Pie Ingredients: - Oreo cookies, crumbled - 1 large box instant pudding mix - 1 can Comstock cherry pie filling - Cool Whip Directions: - Crumble enough Oreo cookies to line bottom and sides of pie plate (I make mine small chunks). - Fix the pudding according to directions on box. - Place cookies in pie pan. - Add pudding on top, then the cherry pie filling. - Top with Cool Whip. - Refrigerate.
Bacon-Flavored Chicken Breasts Ingredients: - 8 boneless chicken breasts - 1 jar chipped beef - 8 slices bacon - 1 can cream of mushroom soup - 1 c. sour cream Directions: - Sprinkle chipped beef in bottom of baking dish. - Wrap chicken breasts with bacon. - Mix sour cream and soup together and pour over chicken. - Bake at 350° for about 1 hour.
Decadent Fudge Cake Ingredients: - 1 c. butter or margarine, softened - 1 1/2 c. sugar - 4 eggs - 1/2 tsp. baking soda - 1 c. buttermilk - 2 1/2 c. all-purpose flour - 1 1/2 c. semi-sweet chocolate mini morsels, divided - 2 (4 oz.) bars sweet baking chocolate, melted and cooled - 1/3 c. chocolate syrup - 2 tsp. vanilla extract - 4 oz. white chocolate, chopped - 2 Tbsp. plus 2 tsp. shortening, divided - chocolate and white chocolate leaves (optional) Directions: - Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. - Add eggs one at a time, beating after each addition.
Rice Salad(Great Switch From Potato Salad) Ingredients: - 1 c. Uncle Ben's converted rice - 2 c. mayo or salad dressing - 2 c. sliced celery - 1 medium onion, chopped finely - 4 tsp. prepared mustard - 1/2 tsp. salt - 4 hard-cooked eggs, chopped - 8 sliced radishes - 1 cucumber, pared and diced Directions: - Cook rice according to directions. - Chill. - Add mayo or salad dressing, celery, onion, mustard and salt; mix well. - Chill. - Stir in eggs, radishes and cucumber before serving.
Enchilada Casserole Ingredients: - 1 to 2 lb. hamburger meat, browned - 1 small can green chilies - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 can enchilada sauce (mild or hot) - 1 pkg. taco flavored Doritos - 6 oz. Mozzarella cheese - 6 oz. Cheddar cheese Directions: - Simmer hamburger meat, green chilies, soups and enchilada sauce for a few minutes. - Crush Doritos in bottom of dish. - Dish sauce on top. - Sprinkle cheeses on top. - Put in oven until cheeses melt. - Serve.
Creamed Tacos Ingredients: - 1 1/2 lb. ground beef - 1 medium onion, chopped - 1 medium bell pepper, chopped - 1 can Ro-Tel tomatoes - 1 large can Pet milk (evaporated) - 1 lb. Velveeta cheese - 1 pkg. flour tortillas (any size) - jalapeno peppers (optional) Directions: - Cook ground beef, onion and bell pepper together in a skillet; drain meat. - In double boiler, mix the Ro-Tel tomatoes, evaporated milk and Velveeta cheese; heat until cheese melts. - Layer ingredients from skillet on bottom of ungreased casserole dish, then spread cheese ingredients on top of meat, then layer flour tortillas. - Repeat layers until all ingredients are used. - Bake together in a 350° oven for 30 minutes.
Heavenly Pie Ingredients: - 1 nine-inch baked pie shell - 1 (2 1/2 oz.) pkg. slivered almonds - 1 can sweetened condensed milk - dash of salt - 1/3 c. lemon juice - 1/4 tsp. almond extract - 1/2 tsp. vanilla - 1/2 c. whipping cream, whipped - 1 can cherry pie filling Directions: - Brown almonds by spreading on pan and placing in a 350° oven until lightly browned. - Watch carefully. - Sprinkle cool almonds over pie shell. - Mix milk, salt, lemon juice, almond extract and vanilla together. - Fold in whipped cream. - Pour into pie shell and spread evenly. - Spoon cherry pie filling over top. - Refrigerate for 4 hours before serving.
Chicken Spinach Patties Ingredients: - 1 boned and skinned chicken breast (into chunks) - 1/2 slice whole wheat bread - 1/4 c. thawed spinach (frozen) - 1 egg yolk - 1/2 tsp. salt - 1 Tbsp. vegetable oil Directions: - Put all ingredients except vegetable oil in a food processor and process until finely ground. - Form small patties and saute in oil in medium skillet over medium-high heat. - Flip until brown on both sides 1 minute. - Serve when cool.
Chicken-Mexican Casserole Ingredients: - 1 (10 1/2 oz.) can cream of chicken soup - 1 (4 oz.) can diced Ortega chiles (green) - 1 large pinch instant minced onion - 1/2 soup can water - 2 large firm, ripe tomatoes, sliced thinly - 1 (6 to 8 oz.) pkg. corn chips or tortilla chips - 2 (5 oz. each) cans boned chicken, chunked or 2 c. cooked and cubed chicken - 1 c. shredded Cheddar cheese Directions: - In a mixing bowl, place soup, chiles, onion and water. - Stir to blend well. - Lay 1/2 corn chips in 2-quart casserole. - Top with 1 can or 1 cup chunked chicken, then half of the tomato slices. Pour half of the soup mixture over chicken mixture. Sprinkle with half of the cheese. - Repeat layers in same order, ending with cheese. - Bake, uncovered, on High in microwave or reheat 8 to 10 minutes with cover on. - Serves 6.
Chocolate Pudding Or Pie Filling Ingredients: - 1 c. sugar - 3 Tbsp. flour - 1 1/2 Tbsp. cocoa - 2 eggs - 1 3/4 c. sweet milk - 1 tsp. vanilla - 1 stick butter Directions: - Sift sugar, flour and cocoa. - Add eggs and milk. - Cook until thick. - Add vanilla and butter. - Use more flour for pie filling.
Taco Salad(Easier For Kids To Eat Than Traditional Tacos) Ingredients: - 1 lb. TVP beef granules - 1 medium onion, chopped - 1 1/4 oz. pkg. taco seasoning mix - 1/2 c. hot water - 1/2 head lettuce, torn into pieces - 6 oz. pkg. corn chips or taco shells, broken up - 3/4 c. shredded Cheddar, American cheese or soy cheese - 2 medium tomatoes, cut into wedges - taco sauce Directions: - In a large skillet, rehydrate TVP granules and onion; drain. Stir in dry taco seasoning mix and water. - Simmer 10 minutes over low heat. - In a large bowl, combine lettuce, cheese, tomatoes and corn chips. - Add TVP mixture just before serving. - Top with sour cream and/or taco sauce. - Yields 4 to 6 servings.
Fast Fudge Frosting Ingredients: - 1 pkg. confectioners sugar, sifted (4 1/2 c.) - 1/4 c. cocoa - 1/4 tsp. salt - 1/3 c. boiling water - 1/3 c. butter or margarine (soft) - 1 tsp. vanilla Directions: - Combine sugar, cocoa and salt, mixing well. - Add boiling water and butter; blend. - Add vanilla. - Beat until of spreading consistency.
Au Gratin Potatoes Ingredients: - 4 medium potatoes, peeled and cut in 1/4-inch slices - 2 Tbsp. oil - 4 medium onions, sliced - 2 tsp. garlic powder - 1/2 tsp. salt - 1/2 tsp. black pepper - 1/2 c. skim milk - parsley flakes Directions: - Spray 2-quart shallow baking dish with cooking spray and set aside. - Cover potatoes with cold water in a pot and bring to a boil. - Cook until potatoes are tender, about 10 minutes. - Drain and set aside. - While potatoes are cooking, heat oil over medium heat in a large nonstick skillet. - Add onions and garlic; cook until onions are softened and beginning to brown (about 15 minutes). Spread thin layer of potatoes in baking dish, salt, pepper and onion mixture. - Repeat layers ending with onions. - Pour in milk. Sprinkle with parsley flakes on top. - Bake until potatoes are slightly brown. - Bake (preheated) at 400° for about 20 minutes.
Cranberry Tea Ingredients: - 12 oz. pkg. fresh cranberries - juice of 3 oranges - juice of 2 lemons - 1 c. sugar - 2 sticks cinnamon - 1 tsp. whole cloves Directions: - In a large sauce pan cook cranberries in 2 1/4 quarts of water until berries pop. Add remaining ingredients and simmer 30 minutes. Strain out solids. Serve hot.
Chicken And Rice Casserole Ingredients: - 1 c. uncooked rice - 1 pkg. onion soup mix - 1 can cream of mushroom soup - 2 1/2 soup cans water - 3 chicken breasts - salt and pepper to taste Directions: - Mix rice, soup mix, onion, mushroom soup and water in baking dish. - Sprinkle breasts with salt and pepper; put on top of rice mixture. - Bake uncovered 1 hour and 30 minutes at 325°. - Serves 6.
Lemon Meringue Pie Ingredients: - 1 (9-inch) baked pie shell - 1 c. sugar - 1/4 c. flour - 3 Tbsp. cornstarch - 1/4 tsp. salt - 2 c. water - 3 egg yolks, beaten - 1 Tbsp. margarine - 1 tsp. grated lemon peel - 1/4 c. lemon juice - 3 egg whites - 6 Tbsp. sugar - 1/2 tsp. cream of tartar Directions: - Mix all ingredients together and cook over medium heat until thickened. - Stir constantly. - Remove from heat and pour mixture into baked pie shell. - Beat egg whites and sugar, adding cream of tartar until stiff. - Spread on pie and bake until brown.
Burrito Bake Ingredients: - 1 c. Bisquick - 1/4 c. water - 1 can refried beans - 1 lb. ground beef, cooked, drained and cooled - 1 avocado (optional) - 1 c. thick salsa sauce - 1 1/2 c. Cheddar cheese, shredded Directions: - Grease 10 1/2-inch pie plate. - Mix Bisquick, water and beans. Pat into pie plate. - Layer remaining ingredients. - Bake in 375° oven for 25 minutes. - Serve with sour cream, if desired.
Big Boy Sandwich(Poor Boy Sub) Ingredients: - 1 loaf French bread - mayo (3 parts; approximately) - ketchup (1 part; approximately) - mustard (1 part; approximately) - bologna - summer sausage - ham, thinly sliced - Mozzarella cheese - Velveeta cheese - Cheddar cheese Directions: - Slice bread lengthwise. - Mix mayo, ketchup and mustard; spread on bread. - Make layer of meats and cheeses on bottom half of bread and cover with top. - Wrap in foil. - Heat in oven until cheese melts or serve cold. - If served cold, add lettuce, sliced tomatoes, onion rings, whatever. - Can use any meats and cheeses.
Pepper Steak Ingredients: - round steak - 2 Tbsp. oil - 1 can tomatoes, undrained - 2 medium green peppers - 2 Tbsp. soy sauce - 1/4 tsp. garlic salt - 1/4 tsp. pepper - 1/4 tsp. sugar - 1/4 tsp. ginger - 1/4 c. water with 1 beef bouillon cube, dissolved - 1 Tbsp. cornstarch Directions: - Cook round steak in oil. - Add tomatoes and peppers to round steak. - Add soy sauce, garlic salt, pepper, sugar and ginger to steak mixture. - Cook for 10 minutes. - Blend cornstarch with beef bouillon. - Add to steak mixture. - Cook 10 minutes until thickened. Serve over rice.
Shoe Peg Corn Casserole Ingredients: - 2 cans Shoe Peg corn - 2 Tbsp. flour - 1/3 c. oleo - 3/4 c. half and half Directions: - Melt oleo in skillet and stir in flour. - Stir until smooth. Add cream and cook until smooth and thickened. - Drain corn in colander and mix with sauce. - Place in greased casserole and cook in 350° oven until bubbly (30 minutes).
Swiss Vegetable Medley Ingredients: - 1 (16 oz.) bag frozen broccoli, carrots and cauliflower combination, thawed and drained - 1 can cream of mushroom soup - 1 c. (4 oz.) shredded Swiss cheese - 1/3 c. sour cream - 1/4 tsp. pepper - 1 (2.8 oz.) can French fried onions Directions: - Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can fried onions. - Pour into a 1-quart casserole. - Bake, covered, at 350° for 30 minutes. - Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. - Makes 6 servings. Preparation time: - 5 minutes.
Italian Style Duck Ingredients: - 1 small onion, chopped - 1 c. sliced fresh mushrooms - 6 Tbsp. butter or margarine, divided - 1 can (29 oz.) tomato sauce - 1/2 c. grated Parmesan cheese - 1/2 c. minced fresh parsley, divided - 1 envelope spaghetti sauce mix - 1/2 c. all-purpose flour - 1-1/2 tsp. onion salt - 1-1/2 tsp. garlic salt - 8 boneless skinless duck breast halves - 1/2 c. shredded mozzarella cheese - 1/2 c. shredded cheddar cheese - Hot cooked pasta Directions: - In a saucepan, saute onion and mushrooms in 2 Tbsp. butter until tender. Stir in the tomato sauce, Parmesan cheese, 1/4 c. parsley and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
Cheese Roll-Ups Ingredients: - 8 oz. cream cheese - 2 c. shredded Cheddar cheese - 2 stalks celery - 1/2 onion, minced - dash of Worcestershire sauce - Miracle Whip salad dressing (to hold together) Directions: - Spread mixture over tortilla shell and roll up and slice. This mixture can also be use for a cheese ball and roll in nuts.
Chocolate Pistachio Cake Ingredients: - 1 box Duncan Hines yellow cake mix - 1 box instant pistachio pudding - 1/2 c. orange juice - 1/2 c. water - 1/2 c. oil - 4 eggs - green food dye - 1/2 can Hershey's chocolate syrup Directions: - Blend to moisten, then beat for 2 minutes. - (Optional: a few drops of green food dye for a richer green color.) Pour about 3/4 batter into a greased and floured Bundt pan. - With remaining batter, add 3/4 cup Hershey's chocolate syrup. - Pour into Bundt pan on top of the green batter. - (The chocolate batter will fall to the bottom.) - Bake at 350° for 1 hour. - Cool in pan on wire rack. - When cool, dust with confectioners sugar.
Boiled Cookies Ingredients: - 2 c. sugar - 1/2 stick butter - 1/2 c. milk - 3 oz. cocoa - 1/2 c. peanut butter - 3 c. oatmeal - 1 Tbsp. vanilla - 1 c. nuts Directions: - Bring the sugar, butter, milk and cocoa to a boil. - Panboil 1 minute. - Remove from heat and add peanut butter, oatmeal, vanilla and nuts. - Drop by spoonfuls on wax paper and let set 1/2 hour.
Sour Cream Cookies Ingredients: - 1 c. brown sugar - 1 c. white sugar - 1 c. shortening - 3 eggs - 1 c. sour cream - 4 c. flour - 1 tsp. salt - 1 tsp. nutmeg - 1 tsp. baking soda - 2 tsp. baking powder Directions: - In bowl, cream the sugars and the shortening. - Add well beaten eggs. - Add sour cream. - Alternate with sifted ingredients of flour, salt, nutmeg, baking soda and baking powder. - Drop on greased and floured cookie sheet. - Bake at 375° for 13 to 15 minutes.
Chicken Pot Pie Ingredients: - 2 c. boiled chicken, cut into bite sizes - 2 cans mixed vegetables - 1/2 can chicken broth - 1 c. milk - 1 medium chopped onion - 4 eggs, boiled - 2 cans celery soup - 1 c. mayonnaise - 1 c. self-rising flour Directions: - Place the chicken in the bottom of a greased baking dish. Spread the onion over the chicken, then spread the eggs over the onion. - Mix together the vegetables, soup and broth and then pour over the top. - Mix together the mayonnaise, milk and flour and pour over all other ingredients. - Bake at 350° for 45 minutes or until golden brown.
Silky Peanut Butter Fudge Ingredients: - 1 3/4 c. sugar - 1/2 c. evaporated milk - 1/4 c. butter - 1/4 tsp. salt - 1 c. roasted peanuts (unsalted) - 1 tsp. vanilla - 1 c. peanut butter chips Directions: - Grease an 8-inch square pan. - In a heavy 3-quart pan, combine sugar, milk, butter and salt. - Cook over medium heat until bubbling. - Stir constantly. - Reduce heat to low. - Cook for 5 minutes, until sugar is dissolved. - Remove from heat. - Quickly stir in marshmallows, chips, peanuts and vanilla until melted and smooth. - Pour in pan. - Refrigerate until firm. - Cut into small squares. - Store in airtight container. - Layer with wax paper.
Broccoli And Rice Casserole Ingredients: - 1 c. Uncle Ben's Minute rice - 2 (10 oz.) pkg. chopped broccoli - 2 Tbsp. butter or oleo - 1 small diced onion - 1/2 c. milk - 1 can cream of chicken soup - 1/2 c. pasteurized cheese food Directions: - Mix all ingredients together; put in a greased casserole dish. Make sure rice is moist and coated. - Bake at 350° for 35 minutes.
Apricot Salad Ingredients: - 2 (3 oz.) pkg. apricot jello - 1 (15 oz.) can crushed pineapple - 1 (12 oz.) pkg. Cool Whip - 2 c. buttermilk Directions: - Combine jello and pineapple and microwave in bowl until jello melts. - Let cool. - Add Cool Whip to buttermilk; stir well. - Add jello mix when cooled. - Stir well and refrigerate.
Church Windows Ingredients: - 12 oz. chocolate chips - 1/2 c. butter (margarine) - 12 oz. miniature colored marshmallows - 1 c. chopped nuts - vanilla Directions: - Melt chips and butter and cool. - Add marshmallows, nuts and vanilla and mix until all marshmallows are covered with the chocolate. - Sprinkle coconut on waxed paper. - Butter hands and put mixture on top of coconut and shape into roll, having coconut on the outside of roll. - Refrigerate until cold. - Makes about 3 rolls.
Onion-Cheese Bread Ingredients: - 2/3 c. chopped onion - 1 Tbsp. shortening - 1 egg, slightly beaten - 1/2 c. milk - 1 1/2 c. Bisquick - 1 c. sharp cheese, grated - 1 Tbsp. poppy seed - 2 Tbsp. butter, melted Directions: - Heat oven to 400°. - Saute onion in shortening until golden. Mix egg and milk. - Blend in Bisquick. - Add onion and half of the cheese. - Spread dough in greased 8 x 1 1/2-inch round glass baking dish. - Sprinkle top with remaining cheese and poppy seed. Sprinkle melted butter over all. - Bake for 20 to 25 minutes. Serve hot. - Makes 6 to 8 servings.
Boxcar Barbecue Ingredients: - 1 (6 lb.) pork shoulder roast - 1 (28 oz.) can whole tomatoes, cut up - 1/2 c. vinegar - 1 (5 oz.) bottle soy sauce (2/3 c.) - 1 (5 oz.) bottle Worcestershire sauce - 1/2 c. packed brown sugar - 4 medium onions, chopped (2 c.) Directions: - Place pork in shallow roasting pan. - Combine undrained tomatoes with rest of ingredients. - Pour over meat. - Bake, covered, in a 350° oven for 4 to 5 hours, until meat is tender. Uncover. - Bake 1 hour more.
Roast Pork Ingredients: - 1 fresh pork shoulder (loin, ham, etc.) - 1/8 c. salt (less if desired) - 1/4 tsp. pepper - 1 Tbsp. thyme leaves - 1 tsp. celery salt - garlic cloves, peeled - 2 Tbsp. flour Directions: - Make seasoning mix by combining salt, pepper, thyme and celery salt. - Using a - sharp knife, poke holes (deep and about 3 to 4 inches apart) - in - the - roast. - Using a small spoon put about 1/2 teaspoon seasoning mix - in each hole, forcing it in with your finger or - spoon handle. - Coat outside of roast with any leftover seasoning - mix. - Sprinkle - flour over top and rub in. - Place in pan at - least - 2 inches deep and cover with foil for the first half - of - baking time. - Then remove foil, so the sour side will be crisp. - Allow - 30 to 35 minutes per pound of meat at 350°. Use drippings for gravy.
Beef Burgundy Ingredients: - 1 lb. boneless beef stew meat - 1/4 c. chopped onion - 2 chopped carrots - 1 can beef broth and 1/2 can water - garlic salt, salt and pepper to taste - 4 oz. can mushrooms - 1 c. Burgundy - 1 can peas - parsley Directions: - Brown beef; add onion, carrots and seasonings, parsley, broth and water. - Cover and bake at 350° for at least 2 hours. - Add mushrooms, drained and peas, drained. - Thicken with cornstarch. Serve with hot rice.
Beer Bread Ingredients: - 3 c. self-rising flour - 2 Tbsp. sugar (3 if you like it sweet) - 1 can beer at room temperature Directions: - Beat 17 times. Pour into well-greased loaf pan. - Bake in preheated 350° oven for 1 hour and 15 minutes. - Glaze with butter for a soft crust.
Sausage Pinwheels Ingredients: - 2 c. flour - 1/2 tsp. salt - 3 tsp. baking powder - 5 Tbsp. shortening - 2/3 c. milk - 1 lb. bulk sausage - 2 Tbsp. mustard Directions: - Sift dry ingredients. - Cut in shortening and milk. - Divide dough and sausage into two parts. - Roll dough to 1/2-inch thickness. - Spread with sausage and then mustard. - Roll up like jelly roll. - Wrap in wax paper and chill. - Slice 1/2-inch thick and bake on greased pan at 400° for 10 to 15 minutes.
Banana Cake Ingredients: - 1 1/2 c. sugar - 1/2 c. shortening - 2 eggs - 2 1/2 c. all-purpose flour - 4 large bananas (ripe) - 4 Tbsp. sour milk (sour cream is better) - 1 tsp. soda - 1 heaping tsp. baking powder Directions: - Mash bananas in a bowl and add sour milk or cream. - Sprinkle soda over this. - Cream sugar, shortening and eggs. - Alternate banana mixture with flour and blend thoroughly. - Bake at 350° for 30 to 40 minutes for a 13 x 9-inch pan. - Grease and flour cake pans. - This makes 2 large layers or 1 good size loaf cake also.
Ho-Ho Cake(Deep Dark Chocolate Ho-Ho Cake) Ingredients: - 2 c. flour - 3/4 c. unsweetened cocoa powder - 1 tsp. baking soda - 1/2 tsp. baking powder - 3/4 tsp. salt - 6 oz. butter (room temperature) - 2 c. granulated sugar - 3 eggs - 1 tsp. vanilla extract - 1 c. water - 3/4 c. milk Directions: - Heat oven to 350°. - Butter and flour cake pan(s). - Use 2 (9-inch) pans or a tube pan or a sheet pan. - Combine dry ingredients and set aside. - With an electric mixer set at medium-low speed, beat butter and the granulated sugar until fluffy and light in color, about 5 minutes. - Beat in eggs, one at a time, beating well after each addition. - Add vanilla. - Reduce speed and beat in flour mixture in thirds, alternating with the milk and water, until just mixed. - Pour into prepared pan(s). Bake until a toothpick stuck into the center comes out clean (30 to 35 minutes for two 9-inch pans). - Cool in pan(s) 10 minutes. Remove from pans and cool completely.
Baked Sausage And Cheese Ingredients: - buttered bread - 6 oz. grated Old English cheese - 1 1/2 lb. Owens hot sausage - 6 eggs - 2 c. half and half - 1 tsp. salt - 1 tsp. Spice Islands Beau Monde - 1/2 tsp. dry mustard - 1/2 tsp. Worcestershire sauce - paprika Directions: - Line bottom of 9 x 12-inch Pyrex baking dish with buttered bread which has had the crust removed and cut into 9 pieces. Sprinkle with Old English cheese. - Brown Owens hot sausage. - Drain and thoroughly blot until no grease remains. - Sprinkle over cheese. Blend eggs, half and half, salt, Spice Islands Beau Monde, dry mustard and Worcestershire sauce. - Pour over sausage and cheese. Sprinkle with paprika. - Chill. - Bake in 350° oven for 40 minutes. Great for brunch!
Honey Baked Rabbit Ingredients: - 1/3 c. melted margarine - 2 Tbsp. prepared mustard - 1 tsp. pepper - 1/3 c. honey - 1 tsp. salt - 1 tsp. curry powder Directions: - Arrange rabbit pieces in shallow baking pan. - Mix other ingredients and pour over rabbit. - Bake at 350° for 1 1/2 hours, basting frequently until browned.
Mom'S 1000 Island Dressing Ingredients: - 2 Tbsp. ketchup - 1/4 cup chopped olives - 1 hard boiled egg, chopped - 1/2 tsp. Worcestershire sauce - 1 cup mayonnaise - 1/2 Tbsp. onion, grated Directions: - Mix all of the above together and refrigerate.
Gourmet Meatballs Ingredients: - 2 lb. ground beef - 1/2 c. Parmesan cheese - 3 cloves garlic, chopped - 1/2 tsp. basil - 1/3 c. bread crumbs - 2 eggs - 1 Tbsp. olive oil - 1 large jar spaghetti sauce - 1/2 c. Parmesan cheese - 1/2 c. Mozzarella cheese Directions: - Mix first 6 ingredients and shape into balls. - Brown meatballs in 1 tablespoon olive oil. - Place in baking dish and cover with spaghetti sauce. - Top each meatball with Parmesan and Mozzarella cheese. - Bake 20 minutes at 350°.
Eggplant Casserole Ingredients: - 1 medium eggplant, peeled and sliced - 1 1/2 c. cracker crumbs - 4 eggs - 1/2 tsp. pepper - 1 1/2 c. grated sharp cheese - 1 1/2 c. milk - 1 tsp. salt - 1 stick margarine, melted Directions: - Preheat oven to 325°. - Cook eggplant until mushy; drain. - Add all ingredients, reserving 1/2 cup cheese, 1/2 cup crumbs and small amount of butter. - Mix well. - Pour into baking dish; sprinkle with reserved cheese, cracker crumbs and melted butter. Bake at 325° for 25 to 30 minutes.
Chicken And Dumplings Ingredients: - 2 1/2 lb. chicken, cut up - 1 tsp. salt - 1 tsp. pepper - 2 c. all-purpose flour - 1/2 c. milk - 1/2 c. water - 1 1/2 c. milk Directions: - Cover chicken with - water. - Salt and pepper. - Boil over medium heat for 30 minutes. - Remove from broth.
Golden Cream Soup Ingredients: - 3 c. chopped potatoes - 1/2 c. chopped celery - 1/4 c. chopped onion - 1 chicken bouillon cube - 1 1/2 c. milk - dash of pepper - 1 c. water - 1/2 c. carrots, sliced - 1 tsp. parsley flakes - 1/2 tsp. salt - 2 Tbsp. flour - 1/2 lb. Velveeta cheese, cubed Directions: - In large pan combine potatoes, water, celery, carrots, onion, parsley, bouillon and seasonings. - Cover and simmer 15 to 20 minutes. - Gradually add milk to flour in a separate bowl. - Mix well. - Add to the vegetables. - Cook until thick. - Add cheese. Simmer until melted.
Cheesy Vegetable Chowder Ingredients: - 1/2 c. chopped onion - 1 clove garlic, minced - 1 c. sliced celery - 3/4 c. sliced carrots - 1 c. cubed potatoes - 3 1/2 c. chicken broth - 1 (17 oz.) can cream-style corn - 1/4 c. butter or margarine - 1/4 c. flour - 2 c. milk - 1/4 tsp. pepper - 1/8 tsp. paprika - 2 c. shredded Cheddar cheese Directions: - Combine onion, garlic, celery, carrots, potatoes and chicken broth in a large Dutch oven; bring to a boil. - Cover, reduce heat and simmer 15 to 20 minutes or until potatoes are tender. - Stir in corn; remove from heat. - Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. - Cook 1 minute, stirring constantly. - Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. - Stir in remaining ingredients; cook until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. - Cook over medium heat, stirring constantly until thoroughly heated. - Serve immediately. - Yield: - 4 to 6 servings.
Judy'S Pineapple Cake Ingredients: - 2 c. sugar - 2 c. flour - 1 large can crushed pineapple - 2 eggs, beaten - 1 1/2 tsp. baking soda - 1 c. walnuts (reserve some for the top) Directions: - Mix all dry ingredients together and add to the remaining ingredients; mix well. - Bake in a greased 13 x 9-inch glass baking dish at 350° for 35 minutes. - Let cool in the pan.
Banana Nut Bread Ingredients: - 1/2 c. shortening - 1 c. sugar - 2 eggs - 1 c. mashed bananas - 1 tsp. lemon juice - 2 c. flour - 3 tsp. baking powder - 1/2 tsp. salt - 1 c. chopped nuts Directions: - Cream shortening and sugar. - Add eggs. - Mash bananas and lemon juice and mix with the shortening mixture. - Sift flour, baking powder and salt. - Add to above mixture. - Mix in nuts and stir well. - Put in greased bread pan and bake 1 hour or until done, at 350°.
Evening Delight Hamburger Stew Ingredients: - 1 (10 oz.) frozen mixed vegetables - 1 lb. lean ground beef - 1/2 c. chopped onion - 1 pkg. beef stew season mix - 2 Tbsp. flour - 1 c. water - 1 bottle white Zinfandel wine - 1 (16 oz.) can small whole potatoes or 4 baked and cut potatoes Directions: - Place package of vegetables on paper towel. - Microwave on High for 7 minutes. - Set aside.
Mexican Cheese Dip Ingredients: - 1 lb. regular Velveeta cheese - 1 lb. Mexican Velveeta cheese - 1 can chili - 1 c. Ro-Tel tomatoes Directions: - Heat - about 10 minutes in microwave. - Stir during first four minutes and again after the next four minutes.
Baked Fish Fillets Ingredients: - 1 lb. fish fillets - 1 Tbsp. lemon juice - 1/4 tsp. paprika - 1 Tbsp. butter - 1 Tbsp. flour - salt and pepper - 1/2 c. milk - 1/4 c. buttered bread crumbs - 1 Tbsp. snipped parsley Directions: - Cut - fillets - into serving pieces and place in greased, shallow baking dish. - Sprinkle with lemon juice, paprika, salt and pepper. - Melt butter in saucepan. - Blend in flour, dash of salt and - pepper - and milk. - Cook and stir until thick. - Pour over fish - and sprinkle crumbs over all. - Bake at 350° for 35 minutes. Garnish with parsley. - Makes 3 or 4 servings.
Vegetable Beef Soup Ingredients: - 1 lb. ground beef - 1 (1 lb.) pkg frozen mixed vegetables - 1 (1 lb.) pkg vegetable soup mix - 1 Tbsp. chili powder - 1 medium cabbage, cut in large pieces - 3 very large onions, chopped - 1 large can sliced tomatoes - 1/2 gal. tomato juice - 6 small potatoes, peeled and chopped Directions: - Cook the beef until done; drain. - Then in a soup pot, mix all ingredients. - Bring to a boil, then lower heat and simmer for about 20 minutes, or until vegetables are done.
Pink Salad Ingredients: - 1 large can crushed pineapple - 2 pkg. mixed fruit jello - 1 small carton Cool Whip - 1 small carton cottage cheese - 1 c. nuts Directions: - Bring pineapple to boil. - Add jello; stir until completely dissolved. - Cool. - Add remaining ingredients.
Glazed Butternut Squash Ingredients: - 2 butternut squash - 1/2 c. white sugar - 1/2 c. brown sugar - 1/2 c. water - 2 Tbsp. margarine or butter Directions: - Cut squash into 3-inch pieces. - Pare and parboil until tender; drain. - Place in shallow baking pan. - Heat remaining ingredients, pour over squash. - Bake at 350° for 25 to 30 minutes, basting with syrup until glazed. - Makes 6 servings.
Texan Chowder Ingredients: - 1 c. diced potato - 1/2 c. diced or sliced carrots - 1/2 c. diced onion - 1 c. sliced celery - 1/2 tsp. salt (I omit salt) - 1/4 tsp. pepper - 3 c. chicken broth (College Inn) - 1/4 c. butter or margarine - 1/4 c. flour - 2 c. milk - 10 oz. grated yellow Cheddar cheese - 1 can creamed corn Directions: - Boil potatoes, carrots, onion, celery, salt and pepper in chicken broth for 10 minutes. - Do not drain. - In a saucepan, melt butter. - Add flour; cook to make a paste. - Add milk. - Stir until thicken. - Add cheese until melted. - Add this to vegetables. - Add creamed corn. - Enjoy.
The Lady'S Cheesy Mac Ingredients: - 4 c. cooked elbow macaroni, drained - 2 c. grated cheddar cheese - 3 eggs, beaten - 1/2 c. sour cream - 4 Tbsp. butter, cut into pieces - 1/2 tsp. salt - 1 c. milk Directions: - Preheat oven to 350°. Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
Bacon Corn Chowder Ingredients: - 1/2 lb. bacon, cut in 1/2 inch pieces - 4 medium potatoes, cut in 1/2 inch cubes - 1 medium onion, chopped - 2 c. cream-style corn - 2 c. whole kernel corn - 2 c. milk - 2 tsp. salt - pepper to taste Directions: - Cook potatoes and drain. - Fry bacon, then brown onion in fat. Add rest of ingredients. - Simmer 10 minutes.
Quick Freezer Fudge Ingredients: - 1 box confectioners sugar - 1/2 c. cocoa - 1/4 tsp. salt - 1/4 c. milk - 1 Tbsp. vanilla - 1/2 c. butter - 1 c. chopped nuts Directions: - In 1 1/2-quart bowl stir sugar, cocoa, salt, milk and vanilla together until partially blended. - Put butter on top in center of dish. - Microwave on High for 2 minutes. - Stir until smooth. - Blend in nuts (optional). - Pour into well buttered rectangular dish. Chill for 20 to 30 minutes in freezer. - Cut into squares. - Makes 36 squares.
Mama'S Fruit Cake Ingredients: - 2 lb. candied pineapple - 2 lb. cherries - 1/2 lb. lemon - 1/2 lb. orange - 2 lb. seedless raisins - 1 lb. currants - 1 tsp. soda - 3 tsp. cinnamon - 3 tsp. allspice - 3/4 tsp. mace - 3/4 tsp. nutmeg - 1 lb. light brown sugar - 1 lb. butter - 1 c. pecans - 1 c. flour for dredging - 4 c. flour for mixing - 1 c. syrup (sorghum) - 1 c. grape juice - 1 pt. strawberry preserves Directions: - Cream butter in sugar. - Beat eggs separately. - Add soda, cinnamon, allspice, mace and nutmeg all together with fruit. - Bake in 3 tube pans in pressure cooker at 10 pounds pressure for 1 hour. - Cook in stove 10 minutes at 300°. - (Freezes well.)
Rye Rounds Ingredients: - 1/2 c. mayonnaise - 1/2 c. Parmesan cheese - dash of Worcestershire sauce - dash of Tabasco sauce - 1 tsp. horseradish - party rye bread - thinly sliced onion rings Directions: - Mix first 5 ingredients. - Spread on party rye bread. - Top with 1 slice onion. - Bake at 350° for 15 minutes. - Makes approximately 16 rounds.
Central American Rice Ingredients: - 2 Tbsp. oil - 1 1/2 c. rice (not instant) - 1 small onion, diced - 1 medium tomato, diced - 3 to 4 shakes garlic powder - 3 chicken bouillon cubes - 3 to 3 1/2 c. water Directions: - Saute onion in oil. Add rice; stir constantly for 3 to 5 minutes. Add water, tomato, garlic powder and bouillon cubes (that have been dissolved in the water). Reduce heat and cover. Let simmer 15 minutes. Let set a few minutes before serving. Makes 3 to 4 (1 cup) servings.
Chocolate Mint Sugar Drops Ingredients: - 2 1/2 c. flour - 1 1/2 tsp. baking powder - 3/4 tsp. salt - 1 1/4 c. sugar, divided - 3/4 c. oil - 2 eggs - 1 tsp. vanilla - 1 (10 oz.) pkg. mint flavored chocolate morsels Directions: - Preheat oven to 350°. - In bowl, combine flour, baking powder, salt and pepper. - Set aside. - Combine one cup sugar and oil; mix well. - Beat in eggs and vanilla. - Gradually add flour mixture. Stir in morsels. - Drop by rounded teaspoonfuls onto ungreased cookie sheet. - Shape into balls. - Roll in remaining sugar. - Bake 8 to 10 minutes. - Makes 5 1/2 dozen.
Carrot Bars Ingredients: - 2 eggs, beaten - 1 tsp. soda - 1/2 tsp. salt - 1 large jar baby strained carrots - 1 c. sugar - 1 tsp. cinnamon - 1 c. flour - 1/2 c. oil - 1/4 c. nuts Directions: - Mix together. - Pour in a greased 9 x 13-inch pan. - Bake at 350° for 25 to 30 minutes.
Pineapple Sauce Ingredients: - 1 1/2 Tbsp. cornstarch - 1/2 c. sugar - 1 c. crushed pineapple - 3/4 c. water - 1 Tbsp. lemon juice Directions: - Combine cornstarch and sugar. - Stir in crushed pineapple and water. - Bring to a boil, stirring constantly. - Boil until clear; chill, then add lemon juice. - Serve on ice cream or pudding.
Sour Cream Frosting Ingredients: - 1 (6 oz.) pkg. semi-sweet or milk chocolate pieces - 1/4 c. butter - 1/4 c. sour cream - 1 tsp. vanilla - 1/4 tsp. salt - 2 1/2 to 2 3/4 c. sifted powdered sugar Directions: - Melt chocolate and butter; cool slightly. - Blend in sour cream, vanilla and salt. - Slowly beat in sugar until spreading consistency.
Corn Casserole Ingredients: - 1 small onion, chopped fine - 1/2 green pepper, chopped fine - 1 can whole kernel corn (undrained) - 1 can cream-style corn - 1 small pkg. Jiffy corn muffin mix - 3 beaten eggs - 1/2 pt. sour cream - grated cheese Directions: - Saute the onion and green pepper. - Combine the corns, corn muffin mix and beaten eggs. - Blend all ingredients, except sour cream and cheese, together in ovenproof baking dish. - Top with the sour cream and cheese. - Bake at 350°, uncovered, for about 45 minutes, or until done.
Sour Cream Pound Cake Ingredients: - 1 box yellow cake mix - 1 small carton sour cream - 1/2 c. water - 1/2 c. oil - 1/2 c. sugar - 2 eggs Directions: - Grease and flour tube pan. - Mix all ingredients together and pour in pan. - Bake for 45 minutes at 350°.
Peach Cobbler Ingredients: - 1 1/2 c. flour - 1 1/2 c. sugar - 1 1/2 c. milk - 2 tsp. baking powder - 1 tsp. salt - 3 c. peaches with juice - 1 stick butter Directions: - Melt butter in baking dish in 350° oven. - Mix first 5 ingredients and pour melted butter. - Do not stir. - Pour peaches over mixture and bake at 350° for about one hour.
Baklava Ingredients: - 10 oz. walnuts, finely chopped - 7 oz. almonds, finely chopped - 2 1/2 tsp. ground cinnamon - 1/4 tsp. ground cloves - 1/3 c. sugar - 3/4 c. butter, melted - 30 sheets filo pastry Directions: - Mix together nuts, cinnamon, cloves and sugar; set aside. Brush 9 x 13-inch pan with melted butter. - Line bottom of dish with 10 sheets of filo, brushing each sheet with melted butter. Spread 1/3 of nut mixture evenly on top and cover with another 5 sheets of filo, brushing each sheet with melted butter. - Place 1/2 of the remaining mixture on top of filo. - Add 5 more sheets of filo. - Repeat this step once more, using remainder of filo, brushing each sheet with butter.
Blended Gazpacho Ingredients: - 2 cloves garlic - 4 fresh tomatoes - 2 medium onions - 2 green peppers - 2 cucumbers - 4 eggs - 1/4 c. vinegar - 1/4 tsp. salt - dash of cayenne - 3/4 c. tomato juice - 1/4 c. salad or olive oil - 2 Tbsp. butter - 1 c. small bread cubes Directions: - Remove garlic skins; peel away tomato skins and blend 1 clove garlic and 3 tomatoes in your electric blender. - Now add 1 onion (cut in quarters), 1 green pepper (cut in quarters) and 1 cucumber (peeled and cut in cubes) to blender mixture and blend again. Strain mixture into a large serving bowl. - Blend together eggs, vinegar, salt, cayenne and tomato juice long enough to mix thoroughly. - Stir into the serving bowl and chill in refrigerator. Add oil before serving. - Chop remaining tomato, onion, cucumber and green pepper in very fine pieces (some blenders will do this). Keep these 4 vegetables in separate piles. - Then put into 4 small bowls. - Heat butter with remaining clove of garlic; toss in bread cubes and fry until crisp and golden. - Put these into a small bowl.
Corn Pudding Ingredients: - 1 can golden crushed corn - 2 eggs, slightly beaten - 2 Tbsp. flour - 1 Tbsp. sugar - 1 c. half and half - 1/2 stick butter - salt - lots of pepper - sprinkle of paprika Directions: - Melt butter in casserole. - Beat eggs. - Add flour, sugar, salt and pepper. - Add corn; mix well with electric mixer. - Add butter (that melted) and half and half; mix well. - Pour into casserole. Sprinkle paprika on top. - Bake at 325° for an hour (it should jiggle and a knife should come out kinda clean).
Roast Beef In Crock-Pot Ingredients: - 2 lb. thinly sliced deli roast beef - 1 pkg. Lipton onion soup mix - 1 can cream of mushroom soup Directions: - Combine in crock-pot and cook 1 1/2 hours on high or 3 hours on low. Serve on buns if desired.
Beans, Beans, Beans! Ingredients: - 10 slices bacon - 1 c. chopped onion - 1 large garlic clove, chopped - 1 (1 lb.) can butter beans, drained - 1 (1 lb.) can lima beans, drained - 1 (1 lb.) can kidney beans, drained - 1 (15 oz.) can pork and beans, not drained - 3/4 c. brown sugar - 1/2 tsp. dry mustard - 1/2 c. white wine vinegar - 1 tsp. ground pepper Directions: - Preheat oven to 350°. - Brown bacon in skillet. - Drain, crumble and set aside. - Add onion and garlic to bacon drippings in pan; saute until onion is soft. - Combine all ingredients in a casserole dish and bake for 1 1/2 hours.
Butter Creams Ingredients: - 3 oz. cream cheese - 1/2 c. margarine - 4 c. powdered sugar - 1 1/2 tsp. vanilla - melting chocolate Directions: - Mix ingredients until well blended. - Form into uniform balls. Melt chocolate in a double boiler on low heat. - Dip balls into chocolate to cover. - Let cool; store airtight in a cool dry place.
Cream Of Spinach Soup Ingredients: - 1 1/2 c. frozen leaf spinach, thawed and drained - 1 1/4 c. chicken broth - 3 Tbsp. margarine - 1/4 c. chopped onion - 2 Tbsp. flour - 1/2 c. whipping cream - dash of pepper - dash of nutmeg Directions: - Blend spinach and 1/2 cup chicken broth in blender until pureed. - In saucepan, melt margarine. - Add onion and saute until tender. - Stir in flour and cook about 1 minute. - Add remaining chicken broth and cook until thickened. - Stir in pureed spinach mixture, whipping cream, pepper and nutmeg. - Heat thoroughly. Makes 2 or 3 servings.
Veal With Mushrooms And Peppers Ingredients: - 4 Tbsp. olive oil - 1 lb. veal stew meat, cut into 1 inch cubes - all-purpose flour - 12 large mushrooms, quartered - 1 large bell pepper (red), sliced - 1 Tbsp. dried oregano, crumbled - 1/2 tsp. ground allspice - 1/4 tsp. dried crushed red pepper - 3/4 c. dry Marsala wine - 3 large garlic cloves - 1/2 c. low-salt chicken broth - steamed white rice Directions: - Preheat oven to 350°. - Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. - Dredge veal in flour, shaking off excess. - Add veal to skillet and cook until brown, stirring occasionally (about 5 minutes). - Transfer veal to plate, using slotted spoon. - Heat remaining 2 tablespoons olive oil in same skillet. - Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. - Saute until mushrooms are just beginning to brown (about 3 minutes). - Stir in Marsala wine and garlic and boil until skillet is almost dry. - Add veal and juices on plate to skillet. - Mix in chicken broth and bring to a boil. Cover and bake in oven until veal is tender. - Transfer to stove and boil until liquid thickens. - Serve with rice. - Serves 4.
Chicken Broccoli Casserole Ingredients: - 1 bag broccoli cuts - cooked chicken, cut up - 1 to 1 1/2 lb. grated Cheddar cheese - 1 can cream of chicken soup - 1 can milk Directions: - Cook broccoli until slightly tender. - Drain. - Layer a casserole dish with broccoli cuts, chicken and cheese. - Mix cream of chicken soup with milk and pour over casserole. - Make sure it gets down through the mixture. - Bake at 350° for 45 minutes.
Bran Muffins Ingredients: - 2 c. boiling water - 2 c. All-Bran cereal - 2 1/2 c. sugar - 1 c. shortening - 1 qt. buttermilk - 4 eggs - 5 c. flour - 5 tsp. soda - 2 tsp. salt - 4 c. bran flakes Directions: - Combine 2 cups boiling water over All-Bran cereal. - Let cool. Cream shortening and sugar. - Add eggs. - Add alternately the wet and dry ingredients. - Bake muffins at 400° for 15 to 18 minutes. Batter will keep in refrigerator indefinitely.