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Party Punch Ingredients: - 1 large can pineapple juice - 1 large can Hawaiian fruit punch - 1/2 bottle Southern Comfort or vodka - 1 large bottle 7-Up - 1/2 gal. rainbow sherbet Directions: - Mix all liquids together. - Top punch by adding scoops of sherbet to the bowl. - This also helps to keep it chilled.
Jan Clay'S Cucumber Sauce For Fish Ingredients: - 2 medium cucumbers - 3 Tbsp. white vinegar - 1 tsp. salt - 1/8 tsp. white pepper Directions: - Grate cucumber. - Mix with seasonings. - Pack into covered container and refrigerate.
Charming Cherry Bars Ingredients: - 1 1/4 c. flour - 1/4 c. powdered sugar - 1/2 c. butter - 3/4 c. sugar - 1/2 tsp. baking powder - 1/4 tsp. salt - 2 beaten eggs - 1/2 c. coconut - 1/2 c. finely chopped candied cherries - 1/2 c. nuts Directions: - Sift 1 cup flour and powdered sugar. - Dot in butter. - Press into 11 x 17-inch pan. - Bake 10 minutes at 350°.
Barbecued Chicken Wings Ingredients: - 1 bottle Kraft hickory barbecue sauce - 1/2 c. sugar - 1/4 c. soy sauce - 2 Tbsp. cornstarch - 1 c. chicken bouillon Directions: - Mix ingredients in a saucepan. - Bring to a boil. - Set aside. Dip chicken wings in sauce. - Lay on foil-lined cookie sheet. - Bake at 325° for about 1 hour.
Oven Fried Chicken Ingredients: - 2 - 2 1/2 lbs. meaty chicken, breasts, thighs or drumsticks skinned - 1/4 c. cornflake crumbs - 1 Tbsp. parsley - 1/3 c. plain low-fat yogurt - 1 clove garlic, minced - 2 tsp. worcestershire sauce or white wine worcestershire sauce - dash ground red pepper Directions: - Rinse chicken, pat dry. - Place on a rack in a shallow baking pan and set aside. - In a small mixing bowl combine cornflake crumbs and parsley; set aside. - In another bowl combine yogurt, garlic, worcestershire sauce and pepper. - Brush chicken with yogurt mixture, then sprinkle with crumb mixture. - Bake uncovered in 375° oven for 45 to 55 minutes or till chicken is tender and no longer pink. - Makes 6 servings.
Beer Bread Ingredients: - 2 2/3 c. self-rising flour - 12 oz. beer, freshly opened, chilled or at room temperature Directions: - Lightly grease a 9 x 5 x 3 inch loaf pan. - Preheat oven to 375°. - Put flour in medium bowl. - Add beer and stir with a rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan. - Bake 50 to 55 minutes until top is lightly browned, sides pull away from pan and pick inserted into center comes out clean. - Cool in pan on wire rack 5 minutes, then turn out on rack to cool.
Raw Apple Bread Ingredients: - 1/2 c. butter or margarine - 1 c. sugar - 2 eggs - 2 c. flour - 1/2 tsp. salt - 1/2 tsp. baking soda - 1 tsp. double-acting baking powder - 2 Tbsp. buttermilk or sour milk - 1 c. coarsely chopped unpeeled apples - 1/2 c. coarsely chopped walnuts or pecans - 1 tsp. vanilla Directions: - Cream butter and sugar, then beat until light and lemon colored. - Beat in eggs. - Sift together dry ingredients. - Add alternately to the creamed mixture with milk. - Stir in apples, nuts and vanilla. - Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes until knife inserted comes out clean. - Cool in the pan for 5 minutes, then loosen from pan and turn out onto a rack to cool completely before slicing. - Serves 10 to 12.
Cabbage Soup Ingredients: - 1/2 large cabbage, cut up - 2 potatoes, chopped - 3 carrots, sliced in large pieces - 1 turnip, chopped - 1 sweet onion, in large pieces - 1 large can corn - 2 large cans whole tomatoes - 3 cubes beef bouillon - 1 can rutabaga - 1/2 c. baby limas - 1 can Healthy Choice tomato soup - 2 pods jalapeno peppers - 1/2 tsp. oregano - salt and pepper to taste - 1/2 tsp. basil Directions: - Prepare all vegetables. - You can leave the skin on the potatoes if you like. - Add all the other ingredients to a large pot or crock-pot. - Add water to fill the pot and cover the vegetables. - Now simmer for 8 or 9 hours until ready to eat.
Peanut Butter Cake(Low Calorie-160 Per Slice) Ingredients: - 2/3 c. unsweetened applesauce - 2 c. sifted cake flour - 3 tsp. baking powder - 1/2 c. reduced fat or natural peanut butter - 1 c. packed brown sugar - 1 tsp. vanilla extract - 2 large eggs - 1 large egg white - 3/4 c. fat free milk Directions: - Place a strainer over a deep bowl. - Spoon applesauce into the strainer and set aside to drain 15 minutes. - You should have about 1/3 cup drained applesauce. - Discard the liquid. - Preheat oven to 350°. - Coat 13 x 9 - inch baking dish with nonstick spray. - In medium bowl, combine flour and baking powder. - In a large bowl, with an electric mixer, beat peanut butter 2 minutes. - Add drained applesauce and beat 2 minutes or until creamy. - Beat in vanilla extract. - Beat in eggs, one at a time. - Beat in egg white. - Beat in milk. - Add flour mixture and mix on low until moistened. - Pour batter into prepared baking dish and bake 20-25 minutes or until cake springs back when pressed. - Cool completely in dish on a rack.
New England Pumpkin Pie Ingredients: - 1 can pumpkin (2 large c.) - 2 c. sugar - 4 eggs - 2 c. milk - 2 pie crusts - 1 tsp. salt - 1 tsp. ginger - 2 tsp. nutmeg - 3 tsp. cinnamon Directions: - Stir together the pumpkin, sugar, eggs and salt. Add the milk and stir again. Take a little of the pumpkin mix in cup and put the spices in and stir well. Then add to the pumpkin mix. Divide between the pie crusts. Bake at 450° for 10 minutes. Lower the oven to 325° and bake for 30 minutes.
Sour Cream Apple Cake Ingredients: - 2 c. flour - 2 c. brown sugar - 1/2 c. butter or margarine - 1 c. chopped nuts - 2 tsp. cinnamon - 1 tsp. soda - 1/2 tsp. salt - 1 c. sour cream - 1 tsp. vanilla - 1 egg, beaten - 2 c. chopped, peeled apples - whipped cream Directions: - In a mixing bowl, combine flour, brown sugar and butter; blend at low speed until crumbly. - Stir in the nuts. - Press about 2 3/4 cups into the bottom of an ungreased 9 x 13-inch pan.
Potato Salad Ingredients: - 2-3 lb. potatoes - 3-5 boiled eggs, chopped - 4 dill pickles, chopped - 1 jar of sweet pickle relish - 1 large onion, chopped - 1-2 c. mayonnaise - 1/2-1 c. mustard - Paprika Directions: - Boil potatoes with skin on. - When cool, peel off skins and cut potatoes into pieces. - Add eggs, pickles, onions and sweet relish to the potatoes. - Add mayonnaise and mustard to taste and to make the salad the way you like it. Sprinkle paprika over the salad. - Refrigerate until ready to serve.
Glazed Butterflies Ingredients: - 1 pkg. wonton skins - 3 c. sugar - 1 Tbsp. oil - peanut oil - 1 c. water Directions: - Twist each wonton skin in the center to resemble a butterfly. Heat peanut oil to 375° in saucepan or electric skillet. - Deep fry each skin in hot oil until golden brown. - Drain on paper towel.
Quiche Lorraine Ingredients: - 2 c. grated Swiss cheese - 8 slices crisp bacon, crumbled - 1 unbaked 9-inch pie crust (I use Pet Ritz deep dish pie shell) - 4 large eggs - 1/4 tsp. pepper - 1/2 tsp. powdered mustard - 2 c. heavy cream (whipping cream) - 1/2 scant tsp. salt - dash of cayenne pepper - 1/4 or less chopped onion Directions: - Sprinkle cheese and bacon into unbaked 9-inch pie shell. - Beat very well remaining ingredients together and pour over cheese mixture. - Bake in a preheated 375° oven for 45 minutes or until firm and browned. - Cool 10 minutes and then cut into wedges and serve hot.
Toffee Refrigerator Dessert Ingredients: - 1 1/2 c. graham cracker crumbs, finely crushed - 1/2 c. soda cracker crumbs - 1/2 c. oleo, melted - 2 pkg. vanilla instant pudding - 2 c. milk - 1 qt. vanilla ice cream, softened - 1 (4 1/2 oz.) tub Cool Whip - 2 Butterfinger candy bars, crushed Directions: - Mix the first 3 ingredients and pat into a 9 x 13-inch dish.
Vern'S Easy Beef Brisket Ingredients: - 3 to 5 lb. beef brisket (flat cut) - 2 sliced onions - 1 c. prepared instant coffee - 2 bottles chili sauce - 3 Tbsp. brown sugar Directions: - Preheat oven to 325°. Place onions in bottom of metal baking pan and place beef brisket (not corned) on top. Pour coffee over meat, then pour over the chili sauce. Sprinkle brown sugar over all. Cover baking pan tightly with foil. Bake for 3 1/2 to 4 hours. Allow to sit for 8 to 10 minutes before slicing thinly across grain.
Sour Cream Noodle Bake(Serves 6) Ingredients: - 1 (8 oz.) pkg. medium egg noodles - 2 Tbsp. butter or margarine - 1 lb. ground chuck - 1 (8 oz.) can tomato sauce - 1 tsp. salt - 1 4/ tsp. garlic salt - 1/8 tsp. pepper - 1 c. cottage cheese - 1 c. sour cream - 1/4 c. chopped green onions - 3/4 c. coarsely grated Cheddar cheese Directions: - Cook noodles according to package directions; rinse and drain. Melt butter in skillet. - Stir in chuck and cook until it loses its pink color. - Add tomato sauce, salt, garlic salt and pepper. Cover and simmer 5 minutes. - Fold together noodles, cottage cheese, sour cream and onions.
Broccoli Casserole Ingredients: - 3 tsp. chopped onion - 1/4 c. butter - 1 pkg. frozen broccoli - 1 small jar Cheez Whiz - 1 can celery soup - 1 c. cooked rice Directions: - Cook onion in butter 2 to 3 minutes. - Add broccoli and heat until it thaws. - Stir in soup, cheese and cooked rice. - Mix together. - Bake at 350° for 45 minutes.
Italian Pasta Salad Ingredients: - 12 oz. rainbow twirl macaroni - 1 small jar pimentos - 1 green pepper, chopped - Parmesan cheese - 1 onion, chopped - 1 small jar mushrooms, sliced - 1 bottle Italian dressing Directions: - Cook macaroni as directed on package; drain and let cool. - Mix all other ingredients with macaroni. - You may need more or less Italian dressing according to taste. - Keep in refrigerator. Sprinkle with Parmesan when served.
Japanese Fruit Cake Ingredients: - 3 eggs - 1 c. milk - 3 c. flour - 2 c. sugar - 1 c. butter - 1 tsp. allspice - 1 tsp. cinnamon - 1 tsp. cloves - 1 tsp. nutmeg - 1 c. seedless raisins - 2 c. chopped pecans Directions: - Mix eggs, milk, flour, sugar and butter together. - Put 1/3 mixture in greased and floured 9-inch cake pan. - Mix last 6 ingredients. - Add to the other 2/3 of batter. - Bake in two 9-inch cake pans at 325°.
Peach Pie Ingredients: - 1 can Eagle Brand milk - small pkg. peach Jell-O - 1 c. fresh peaches - 1/3 c. lemon juice - 9 oz. Cool Whip - 1 graham cracker crust Directions: - Mix Cool Whip and Eagle Brand milk. - Sprinkle dry Jell-O over and mix well. - Add peaches, then lemon juice. - Mix well. - Pour into graham cracker crust. - Chill. - (This also freezes well.)
Rice Cooker Shrimp Ingredients: - 1 medium onion, chopped - 1 bell pepper, chopped - 1 1/2 c. uncooked, unwashed rice (measuring cup, not rice cooker cup) - 1 (15 oz.) can chicken broth - 1 stick margarine, sliced - 1 1/2 lb. peeled and deveined shrimp - salt and pepper and Tony Chachere to taste Directions: - Combine all ingredients in a bowl. - Mix well. - Put in rice cooker and cook as usual.
All-Purpose Sauce Ingredients: - 1 c. chopped onion - 2 cloves garlic, minced - 2 Tbsp. oil - 2 (6 oz.) cans Hunt's tomato paste - 3 c. water - 2 tsp. salt - 1 tsp. sugar - 1 tsp. oregano - 1/4 tsp. pepper Directions: - Cook onion and garlic in oil until tender. - Add remaining ingredients. - Simmer, uncovered, for 30 minutes. - Makes 4 cups.
Melt-In-Your-Mouth Marshmallows(Microwave) Ingredients: - 1 3/4 c. Diamond walnuts - 2 envelopes unflavored gelatin - 1 1/4 c. water, divided - 2 c. granulated sugar - 2 tsp. vanilla - powdered sugar Directions: - Chop walnuts fine. - Sprinkle about 1 cup evenly in 9-inch square pan. - Set remaining walnuts aside. - Combine gelatin and 1/2 cup of the water in measuring cup; set aside to soften. - In 2-quart glass measuring cup with handle, combine remaining 3/4 cup water and sugar. - Microwave at High for 5 minutes. - Stir well until sugar dissolves. - Microwave at High for 7 to 8 minutes or until mixture reaches 234°. - Stir in softened gelatin; let stand until slightly cooled (about 130°). - Stir in vanilla. Empty mixture into large bowl of electric mixer. - Beat at high speed until mixture is very fluffy and increased 4 to 5 times in volume, about 12 to 15 minutes. - Turn into walnut-coated pan and sprinkle remaining walnuts on top. - Let stand at room temperature several hours or overnight until mixture is firm and set. - Use a sharp knife dipped in powdered sugar to cut mixture into 1-inch squares. Roll sides in walnuts remaining in pan and additional powdered sugar, if desired. - Makes about 1 1/2 pounds.
Applesauce Cake Ingredients: - 1 c. shortening - 2 c. sugar - 2 1/2 c. applesauce - 1 c. nuts - 2 c. raisins - 4 c. flour - 2 Tbsp. cocoa - 1 tsp. cinnamon - 1 tsp. cloves Directions: - Cream shortening. - Mix ingredients. - Beat and pour into prepared pans and bake 30 to 35 minutes at 325°.
Texas Chocolate Sheet Cake Ingredients: - 1 c. or 2 sticks oleo - 4 Tbsp. cocoa - 1 c. water - 2 c. sugar - 2 c. flour - 2 eggs - 1 tsp. baking soda - milk - vinegar - vanilla - cinnamon - powdered sugar Directions: - Bring to boil first 3 ingredients, then add 2 cups sugar and 2 cups flour. - Blend well and add eggs, 1/2 cup sour milk (fresh milk + 1 teaspoon vinegar), soda, 1 teaspoon vanilla and 1/2 teaspoon cinnamon. - Bake at 400° for 20 minutes.
Very Cheese-Y Macaroni Ingredients: - 8 oz. elbow macaroni - 1 c. broccoli florets - 4 Tbsp. butter - 2 Tbsp. flour - 2 c. low-fat milk - 1 c. shredded sharp Cheddar cheese - 1/2 c. grated Parmesan cheese - 1/2 tsp. salt - 1/4 tsp. cayenne pepper - 1/4 c. whole wheat bread crumbs Directions: - In medium saucepan, cook macaroni according to package directions, until al dente. - Drain well. - Fill another saucepan 3/4 full with water. - Bring water to a boil. - Add broccoli; reduce heat to medium and cook until done. - Drain and set aside. - Preheat oven to 375°. - Grease an 8-inch glass baking dish. - In medium saucepan, melt butter; add flour and stir until smooth. - Whisk in milk, stirring continually, until thickened, about 3 minutes. Remove from heat. - Reserve 1/4 cup Cheddar cheese. - Stir remaining Cheddar, Gruyere, Parmesan, salt and cayenne until cheese melts. Add macaroni and broccoli. - Put it into baking dish. - Bake 15 minutes. - Sprinkle Cheddar and bread crumbs on top; bake another 15 minutes, until bubbly.
Tamale Bake Casserole Ingredients: - 1 (29 oz.) can tamales - 1 Tbsp. all-purpose flour - 1 (16 oz.) can cream-style corn - 1 tsp. chili powder - 1/2 c. pitted ripe olive halves - 1/8 tsp. garlic salt - 1/2 c. or 2 oz. shredded sharp cheese - 3 beaten eggs Directions: - Drain tamales; reserve sauce. - Remove papers and slice tamales crosswise; set aside. - Combine tamale sauce, flour, chili powder and garlic salt. - Add eggs, corn, olives and tamales. - Turn into 10 x 9 x 2-inch dish. - Bake in a 350° oven 40 minutes or until set. Sprinkle cheese on top and bake 3 minutes or until cheese melts.
Maryland Crab Cakes Ingredients: - 1 lb. backfin crabmeat - 1 egg - 2 tsp. prepared mustard - 3 to 4 Tbsp. mayonnaise - 1 slice bread, crumbled - 1/2 tsp. salt - 1/2 tsp. paprika Directions: - Combine and mix all ingredients thoroughly. - Chill for 2 hours. - Shape into cakes. - Melt 3 tablespoons of butter in a skillet over a quick fire. - Brown the cakes on both sides. Yield: 6 cakes.
Snicker Bars Ingredients: - 1 c. milk chocolate chips - 1/4 c. butterscotch chips - 1/4 c. peanut butter Directions: - Melt together; pour into 9 x 13-inch greased pan and cool.
Hawaiian Punch Ingredients: - 2 cans red Hawaiian punch - 1 can pineapple juice - 6 oz. can frozen orange juice - 1 c. real lemon - 1 c. sugar - 2 liters 7-Up Directions: - Mix and serve over ice.
Coconut Pie Ingredients: - 3/4 c. sugar - 4 eggs - 3 Tbsp. flour - 1 1/2 c. milk - 4 Tbsp. butter - 1 c. coconut Directions: - Separate - eggs. - Use - whites for meringue. - Cream sugar and butter. - Add - flour and milk. - Add eggs last. - Cook on low heat until - thick. - Add coconut and pour into baked pie shell. Top with meringue, sprinkle with coconut and brown.
Broccoli Macaroni Casserole Ingredients: - 3 Tbsp. butter or margarine - 3 Tbsp. flour - 1 1/2 tsp. salt - 1/8 tsp. pepper - 1 1/2 c. milk - 3/4 c. mayonnaise - 1 3/4 c. macaroni, cooked and drained - 2 c. cooked broccoli - 1/4 c. grated cheese Directions: - Melt butter; stir in flour, salt and pepper. - Add milk gradually, stirring constantly. - Cook until thickened, stirring occasionally. - Add the mayonnaise. - Cook macaroni in boiling, salted water until tender. - Drain, rinse and drain again. - Layer macaroni, broccoli and sauce in a greased 1 1/2-quart casserole dish, ending with sauce. - Sprinkle with cheese. - Bake at 350° about 20 minutes.
Potato, Pimento Casserole Ingredients: - 1 qt. cooked potatoes, cubed - 1 c. cream of chicken soup - 1/2 c. light cream or milk - 1 c. cheese, grated - 2 Tbsp. pimento, chopped - salt and pepper to taste - 1/2 c. onion, minced - buttered bread crumbs Directions: - Cook potatoes in jackets until about done. - Avoid overcooking. Peel, dice and measure. - Arrange a layer of potatoes in bottom of large, buttered casserole. - Mix soup with remaining ingredients, except crumbs. - Cover layer of potatoes. - Continue alternate layers with potatoes completely covered. - Sprinkle top with buttered bread crumbs. - Bake at 325° for about 45 minutes. - Yield: 6 to 8 servings.
Spice Tea Ingredients: - 1 c. Tang - 1 tsp. cinnamon - 1/2 c. sugar - 1 c. instant tea - 1/4 tsp. cloves Directions: - Mix all ingredients and store in airtight container. - Use 2 teaspoons per mug of water.
Cream Of Celery Soup Ingredients: - 2 c. celery, chopped - 1 large onion, chopped - 1/2 bay leaf - 1 clove garlic, minced - 2 c. water - 2 Tbsp. margarine - 1/4 c. plain flour - 1 c. instant nonfat dry milk - 1/2 tsp. salt and pepper - 1/2 tsp. Worcestershire Directions: - Combine celery, onion, bay leaf, garlic and water. - Cook for 15 minutes, or until celery is tender. - Remove bay leaf. - Drain; reserve liquid. - Set vegetables aside. - Add water to reserved liquid to make 2 cups. - Melt margarine in saucepan; stir in flour and dry milk slowly. - Add reserved liquid to flour mixture, stirring constantly until smooth. - Add salt and pepper and Worcestershire. - Add vegetables; put in blender.
A & P Brownies Ingredients: - 10 Tbsp. butter - 2/3 c. cocoa - 3 or 4 eggs - 2 c. sugar - 2 tsp. vanilla - 1 c. flour - 1/2 tsp. salt Directions: - Melt butter on low heat. - Add 2/3 cup cocoa. - Stir until blended. - Remove from heat. - In a separate bowl, beat 3 or 4 eggs and sugar until lemon in color. - Add to chocolate mixture. - Stir in vanilla. - Fold in flour and salt. - Pour into an 8-inch square pan. Bake at 350° for 20 to 25 minutes.
Pappy'S Spoon Biscuits Ingredients: - 2 c. self-rising flour, sifted - 1 1/4 c. buttermilk - 1/2 c. oil - butter Directions: - Preheat oven to 425°. - Sift flour into large bowl. - Take a spoon and make a hole in flour about the size of your fist. - Pour buttermilk and oil in the hole. - With a spoon begin stirring buttermilk and oil, pulling in flour gradually as you go. - After all flour has been stirred in, drop by large spoonfuls onto greased biscuit pan. - (Dough will be sticky and have the consistency of a very thick batter.) - Bake in preheated 425° oven for about 15 to 20 minutes or until bottom of biscuit turns brown. Place under broiler for few seconds until tops turn light brown. Remove from oven. - Run a stick of butter across the top of the hot biscuits. - Good! - Easy! - No messy hands!
Two Pecan Pies Ingredients: - 6 eggs - 1/2 c. brown sugar - 1/2 c. white sugar - 4 Tbsp. flour - 2 c. white syrup - 1/4 tsp. salt - 1 Tbsp. vanilla - 1/4 c. milk - 1/4 c. melted oleo - 1 1/2 c. pecans Directions: - Beat eggs. Mix with sugar and flour. Mix syrup, milk, salt, vanilla and oleo well. Add to egg mixture. Break or grind 1 cup pecans (save 1/2 cup for top of pie). Pour into unbaked pie shells and bake in preheated 350° oven for 50 to 60 minutes.
Lemon Fluff Ingredients: - 2 large cans Pet milk, chilled - 2 (3 oz.) pkg. lemon Jell-O - 1 1/2 c. sugar - 1/3 c. lemon juice - 2 c. boiling water - 4 c. graham cracker crumbs - 2/3 c. melted butter Directions: - Dissolve Jell-O in boiling water and add sugar and lemon juice. - Chill until thick (like pudding). - Whip and add to whipped chilled Pet milk. - Combine graham cracker crumbs and melted butter. - Press in bottom of 2 (9 x 13-inch) pans. - Pour Jell-O mixture over crumbs and chill. - This recipe may be cut in half.
Chicken And Rice Ingredients: - 1 c. regular rice - 1 can cream of celery soup - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 c. water - 1 cube oleo, melted - 1 cut up chicken Directions: - Mix all together. - Put in 9 x 13 x 2-inch baking dish or deep round baking pan. - Place a cut up chicken on top and bake in a 350° oven for 1 hour or until chicken is tender (or it can bake in a 250° oven for about 2 hours).
Lemon Strawberry Punch Ingredients: - 3 (6 oz.) each cans frozen lemonade concentrate - 1 (10 oz.) pkg. frozen strawberries, thawed - 1 qt. ginger ale, chilled Directions: - In large bowl, prepare lemonade concentrate as directed on can. - Stir in strawberries with syrup. - Stir in ginger ale and, if you wish, add small scoops of strawberry ice cream or ice cubes.
Squash Dressing Ingredients: - 2 c. cooked squash (yellow or zucchini) - 3 c. cornbread, crushed - 1 c. cream of chicken soup - 1 c. chopped onion - salt and pepper to taste Directions: - Mix well. - Place in baking pan and cook 30 minutes at 350°.
Jam Cake Ingredients: - 1 c. shortening - 2 c. sugar - 3 c. flour - 2 tsp. allspice or nutmeg - 3 tsp. cinnamon - 2 Tbsp. cocoa - 1 c. jam - 1 c. raisins - 1 c. nuts - 4 eggs - 1 tsp. soda - 1 c. buttermilk Directions: - Cream together shortening and sugar. - Sift together flour, allspice or nutmeg, cinnamon and cocoa. - Add jam, raisins and nuts to cream mixture. - Beat eggs and add to cream mixture. - Dissolve soda in buttermilk. - Add flour and milk alternately to sugar mixture. Bake in 350° oven for 60 to 75 minutes.
Four-Inch Cheese Ball Ingredients: - 2 c. shredded Cheddar cheese - 3 Tbsp. salad dressing - 1/2 tsp. Worcestershire sauce - dash of onion, garlic and celery salts - 1 (3 oz.) pkg. cream cheese - 1/4 c. chopped ripe olives Directions: - In a medium bowl, combine all ingredients, except olives. - Mix well; stir in olives. - Cover and chill until firm. - Shape into a ball. - Roll cheese ball in chopped nuts. - Chill until firm. - Serve with assorted crackers.
Pound Cake Ingredients: - 6 eggs - 1/2 lb. oleo - 1/2 c. Crisco - 1 tsp. vanilla - 3 c. sugar - 1 tsp. lemon flavoring - 3 c. flour - 1/2 tsp. baking powder - 1/8 tsp. salt - 1 c. milk Directions: - Cream butter, - sugar and Crisco until light and fluffy. Add vanilla - and - lemon - flavoring. - Blend. - Add eggs and beat well. Add - remaining - ingredients and mix well. - Bake in tube pan. - Put in cold oven and bake 1 hour and 35 minutes at 325°.
Poppy Seed Chicken Ingredients: - 5 or 6 chicken breasts - 1 can cream of chicken soup - 1 c. sour cream - 1 Tbsp. lemon juice - 1/4 box crackers (1 pack of 4 pack box) - 1/2 stick oleo - poppy seed Directions: - Cook chicken and cut in bite size pieces. - Add soups, sour cream and lemon juice; mix well. - Melt oleo, crumble crackers over chicken mixture which has been put in a baking pan. - Drizzle oleo over the crackers. - Sprinkle poppy seed over the mixture and bake 30 minutes at 350°.
Apple Crisp Ingredients: - 8 medium cooking apples - 1/2 c. water - 1 tsp. cinnamon - 3/4 c. flour - 3/4 c. brown sugar - 6 Tbsp. butter Directions: - Slice apples. - Place apples, water and cinnamon in greased casserole dish. - Blend other ingredients until crumbly. - Sprinkle over apple mixture. - Bake, uncovered, at 350° until apples are tender.
Nadiola'S Cinnamon Coffee Cake Ingredients: - 1 box Duncan Hines butter recipe golden cake mix - 1/2 c. sugar - 3/4 c. Crisco oil - 4 eggs - 1 (8 oz.) carton sour cream - 1 Tbsp. cinnamon - 1 Tbsp. sugar Directions: - Mix cake mix, 1/2 cup - sugar and Crisco oil together, beating well. - Add eggs, one at a time, beating well after each egg. - Then add sour cream. - Mix well, but do not beat hard after adding sour cream. - Spray or grease and flour Bundt pan. - Add 1/2 of the batter to the pan. - Mix together cinnamon and 1 tablespoon sugar. - Sprinkle over batter in pan, then add remaining batter. - Bake at 350° for 50 minutes. - Let cool in pan for 10 minutes before turning out.
Crazy Cake Ingredients: - 1 (16 oz.) can crushed pineapple - 1 can cherry pie filling - 1 box yellow cake mix - 1 stick butter (1/4 lb.) - broken walnuts Directions: - Put all ingredients in 9-inch cake pan in order. - Bake at 350° for 35 to 40 minutes. - Sprinkle with powdered sugar while hot or use your favorite glaze. - Serve directly from pan.
Baked Chicken Reuben Ingredients: - 4 whole chicken breasts, halved and boned - 1/4 tsp. salt - 1/8 tsp. pepper - 16 oz. Krrrrisp kraut, drained - 4 slices natural Swiss cheese - 1 1/4 c. Thousand Island dressing - 1 Tbsp. parsley Directions: - Place chicken in greased baking pan and sprinkle with salt and pepper. - Place Krrrrisp kraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. - Cover with foil and bake at 325° for about 1 1/2 hours. - Sprinkle with chopped parsley. - Makes 4 servings.
Pecan Cranberry Pie Ingredients: - 4 eggs, slightly beaten - 2/3 c. sugar - 2 Tbsp. melted margarine - 1 c. dark corn syrup - 1 c. coarsely chopped cranberries - 1 c. chopped pecans - 1 (9-inch) unbaked pastry shell Directions: - Beat eggs, sugar, margarine and corn syrup until blended. Stir in cranberries and pecans. - Pour into unbaked pastry shell. Cover edge with 2 inches foil. - Bake on lowest rack of oven at 350° for 60 to 70 minutes. - Take foil off after 45 minutes of baking.
Penny Punch Ingredients: - 1 pkg. cherry flavored gelatin - 1 pkg. lemon flavored gelatin - 2 c. hot water - 2 c. cold water - 1 orange, thinly sliced - 1 (28 oz.) bottle ginger ale Directions: - Dissolve gelatins in hot water. Add cold water and orange slices. Mix well. Chill until cool. Add ginger ale and some ice cubes just before serving. Makes about 2 quarts.
Creamy Banana Pudding Ingredients: - 1 (14 oz.) can Eagle Brand condensed milk - 1 (4 oz.) pkg. instant vanilla flavor pudding mix - 1 1/2 c. cold water - 1 large box vanilla wafers - 8 bananas, sliced Directions: - In - large bowl combine pudding mix, water and condensed milk. Beat - well. - Chill 5 - minutes, then fold in Cool Whip. In 2 1/2-quart - glass - serving - dish, put a layer of vanilla wafers and bananas. - Spoon pudding over. - Repeat twice, ending with pudding. Cover and chill.
Refrigerator Pickles Ingredients: - 7 c. unpeeled sliced cucumbers - 1 c. sliced onions - 1 c. white vinegar - 2 c. sugar - 1 Tbsp. salt - 1 tsp. celery seed Directions: - Mix together and put into covered container. - Shake well and it's ready. - Can be frozen.
Boiled Custard Ingredients: - 4 egg yolks, beaten - 3/4 c. sugar - 1 qt. milk - 2 Tbsp. flour - 2 tsp. vanilla - 4 egg whites Directions: - Mix sugar and flour. - Then add to milk and egg yolks. - Cook in top of double boiler until mixture coats the spoon. - Add vanilla and chill. - When cool, beat the egg whites and add to other mixture (just stir this in).
Squash Puffs Ingredients: - 3/4 lb. yellow squash, sliced - 1 egg, beaten - 1/3 c. all-purpose flour - 1/3 c. cornmeal - 1 tsp. baking powder - 1/2 tsp. salt - 1 medium onion, grated - vegetable oil Directions: - Cook squash in water until done. - Drain and mash to make 1 cup. - Mix all ingredients and drop by tablespoon into hot oil. Cook until golden brown, turning once. - Drain well.
Fruit Salad Ingredients: - 3 Tbsp. lemon juice - 1 can condensed milk - 1 large bowl Cool Whip - 1 (8 oz.) sour cream - 1 (16 oz.) fruit cocktail, drained - 1 (16 oz.) crushed pineapple, drained - 1 c. chopped nuts - candied cherries (for decoration) Directions: - Put into large mixing bowl and mix well. - Keep in refrigerator.
Avocado-Beef Tortilla Pizza Ingredients: - 1 lb. ground beef - 1/2 tsp. salt - 1 clove garlic, minced - 1/4 lb. sliced mushrooms - 1 (7 oz.) can green chili - 4 large tortillas - 1 avocado - 1/2 c. chopped onions - 1/2 c. chopped green peppers - 1 (2 1/2 oz.) can sliced ripe olives - 1/2 lb. shredded Monterey Jack cheese Directions: - Brown crumbled meat and drain. - Add salt, garlic, mushrooms and green chili. - Cook over high heat for 3 to 5 minutes until liquid has evaporated. - Brush 4 large tortillas with oil and place on cookie sheet. - Spread with meat mixture.
Philadelphia Cream Cheese Ball Ingredients: - 2 (8 oz.) pkg. Philadelphia cream cheese - 2 pkg. smoked ham - 1 medium onion Directions: - Chop onion and ham. - Mix together with cream cheese. - Make sure cream cheese is left out to room temperature. - Makes 1 medium cheese ball.
Blackberry Jam Pie Ingredients: - 1/2 stick oleo - 1 c. sugar - 1 1/2 c. milk - 3 eggs (whole) - 1 Tbsp. cornstarch - 1 c. blackberry jam - 1/2 tsp. cinnamon and allspice Directions: - Combine all ingredients, except jam. - Cook until thick. - Add jam and place in unbaked pie shell.
Chicken Tortilla Casserole Ingredients: - 4 whole chicken breasts (no skin) - 1 doz. corn tortillas - 1 (10 3/4 oz.) can each: 97% fat free cream of mushroom and cream of chicken soup - 2 c. skim milk - 1 onion, grated - 1 (8 to 10 oz.) can green chile salsa - 1 lb. fat free Cheddar cheese, grated Directions: - Wrap chicken breasts in foil and bake 1 hour at 400°. - Cool and bone chicken. - Break into large pieces. - Cut tortillas into 1-inch strips or squares. - Mix soups, milk, onion and salsa.
Potato Casserole Ingredients: - 6 to 7 boiled potatoes - 1 pt. sour cream - 1 can creamed chicken soup with 1/4 c. water - 1 c. shredded cheese - 1 Tbsp. chopped onion or chives - 1/4 c. melted butter - salt and pepper to taste - corn flakes Directions: - Wash and boil potatoes (leave at stage you can grate). - Cool and peel. - Place in buttered pan. - Mix together sour cream, chicken soup and water, 1/2 cup cheese, onion or chives, salt and pepper. - Put on top of potatoes. - Top with crushed corn flakes and melted butter. - Sprinkle on the other 1/2 cup cheese. - Bake at 350° for 30 minutes.
Strawberry Pie Ingredients: - 3 Tbsp. strawberry Jell-O - 3 Tbsp. cornstarch - 1 frozen pie shell - 1 c. sugar - 2 c. sliced fresh strawberries - Cool Whip Directions: - Mix 1 cup boiling water, sugar and cornstarch. - Cook until thick. - Add Jell-O and mix well. - Let cool and pour over sliced strawberries in a baked pie shell. - Top with Cool Whip.
Tuna Casserole Ingredients: - 1/2 (8 oz.) pkg. spaghetti - 2 (6 oz.) cans tuna - 1/4 c. chopped bell pepper - 1 small onion - 1/2 c. water - 1 can cream of mushroom soup - 1 3/4 c. chopped Velveeta cheese - salt - pepper Directions: - Saute onion and bell pepper in butter until clear. - Add tuna, water, soup and salt and pepper to taste. - Mix well and then add cooked spaghetti. - Mix part of the cheese in the mixture and reserve part to cover the top. - Cook at 350° for 45 minutes.
Easy Peach Cobbler Ingredients: - 1 can peaches - 1/2 stick butter or margarine - 1/2 c. sugar - 2 heaping Tbsp. flour - 1/4 c. milk (more if needed to make paste) - 1/2 tsp. vanilla flavoring Directions: - Melt butter; pour in bottom of dish. - Add peaches. - Mix flour and sugar together. - Add milk to make paste of flour and sugar. Pour over peaches and butter. - Stir in flavoring. - Bake at 375° for 30 to 40 minutes or until brown. - Serves 6.
Angel Jelly Roll(Yields 1 Cake) Ingredients: - 1 pkg. angel food cake mix - 1 pkg. frozen strawberries Directions: - Prepare cake according to directions. - Fit jellyroll pan with ungreased waxed paper. - Spread cake mix evenly. - Bake until golden (20 minutes). - Cool in pan 10 minutes, then turn out onto confectioners sugared terry towel. - Trim hard edges. - Roll up with towel inside. - Set to cool 1 hour.
Down Jersey Blueberry Pie Ingredients: - 4 c. blueberries - 1 1/4 c. water - 1 c. sugar - 3 Tbsp. cornstarch - 1/4 c. water - 1 Tbsp. lemon juice - 1 baked 9-inch pie shell Directions: - Combine 1 cup blueberries with 1 1/4 cups water and the cup of sugar in a saucepan and bring to a boil. Mix the cornstarch with the 1/4 cup of water and stir into blueberry sauce. Cook slowly until thick and clear. Add lemon juice and allow to cool. Then add the remaining 3 cups of berries. Chill in refrigerator.
Pizza Casserole Ingredients: - 1 lb. hamburger - 1 small onion, diced - 1/2 c. green pepper, diced - 2 (8 oz.) jars pizza sauce - 1 lb. Mozzarella cheese - salt and pepper to taste - 1 lb. box elbow macaroni Directions: - Cook in skillet the hamburger, onions, green peppers, salt and pepper until done. - Cook macaroni in saltwater until tender and drain. - Mix all ingredients together except cheese. - Layer in a casserole dish 1/2 and cover with cheese; add the rest and add remaining cheese. - Bake at 350° for about 30 minutes, until cheese is melted. - Serve with garlic toast.
Cheddar Chicken Surprise Ingredients: - 2 whole chicken breasts, boned, skinned and split into 2 - 1 c. grated well-aged white Cheddar cheese - 4 large thin slices Black Forest ham - 1 c. seasoned flour - 2 beaten eggs - 1 c. breadcrumbs - 2 Tbsp. peanut oil - salt and pepper Directions: - Slice each piece of chicken breast open to form cavity. - Stuff with cheese and reshape meat with hands. - Wrap in slice of ham. Carefully dredge chicken in flour and then dip in beaten egg. Thoroughly coat with breadcrumbs. - Chicken must be well-coated or cheese may leak during cooking.
Apricot Oatmeal Bars Ingredients: - 1 1/4 c. flour - 1/2 c. sugar - 1/2 tsp. baking soda - 2 tsp. vanilla - 1 1/4 c. quick oats - 3/4 c. oleo, melted - 1/4 tsp. salt - 1 (10 oz.) jar apricot preserves - 1/2 c. coconut Directions: - In large mixing bowl, combine all ingredients, except for preserves and coconut. - Beat at low speed until crumbly. - Reserve 1 cup crumbs. - Press remaining crumbs in greased 9 x 13-inch pan.
Open House Salad Ingredients: - 1 c. mayo or 1/2 c. mayo and 1/2 c. Miracle Whip - 1/4 c. apple cider vinegar - 2/3 c. sugar - 1/2 c. milk - 2 Tbsp. poppy seed - 1 head romaine lettuce - 1 red onion, sliced - 1 pt. strawberries, cut in half Directions: - Blend first 5 ingredients and refrigerate. - Layer ingredients and pour dressing over or toss.
Chicken And Dumplings Ingredients: - 2 (6 to 8 oz.) cans biscuits - 1 chicken, cooked and deboned with broth - 2 c. cooked chicken - 2 (15 oz.) cans chicken broth - 2 c. cooked chicken - 8 chicken bouillon cubes dissolved in 2 qt. boiling water Directions: - In a large pot bring chicken and broth to boil. - Break biscuits in quarters and add to broth mixture. - Cook on low heat 10 minutes, uncovered, then 10 minutes, covered. Do not stir until cooking is complete.
Hamburger Casserole Ingredients: - 2 Tbsp. oil - 1 1/2 lb. hamburger - 1 onion, grated - 1 potato, grated - 1 egg - salt - pepper - 2 cans cream of mushroom soup - 1 c. milk Directions: - Mix hamburger, onion, potato, egg, salt and pepper. - Make meatballs and brown in oil. - Remove and place in a 9 x 13-inch pan. Mix soup and milk. - Pour over meatballs and bake at 350° for about 45 minutes.
7-Up Pound Cake Ingredients: - 2 sticks margarine - 1/2 c. Crisco (solid) - 3 c. sugar - 5 eggs - 3 c. flour - 1 tsp. lemon extract - 1 (7 oz.) bottle 7-Up Directions: - Cream margarine and shortening with sugar. - Add eggs, one at a time, beating well after each addition. - Add lemon. - Mix. - Add flour and 7-Up alternately, beating after each addition.
Spicy Pot Roast Ingredients: - 1 (3 to 4 lb.) beef chuck or rump roast - 2 tsp. salt - 2 Tbsp. Wesson oil - 1/2 c. water - 1 clove garlic, minced - 8 small carrots, cut up - 4 medium potatoes, pared and halved - 1 onion, cut up - 1 can Hunt's Manwich sandwich sauce Directions: - Season roast with salt. - Brown well in Wesson oil in Dutch oven. - Add water and garlic, cover and simmer 2 hours or until almost tender. - Skim excess fat and add remaining ingredients. Cover, simmer 1 hour or until vegetables are tender. - Thicken gravy.
Easy Apple Cake Ingredients: - 2 c. apples, peeled and cut - 1 c. sugar - 1/3 c. oil - 1 1/2 c. all-purpose flour - 1 egg - 1 tsp. baking soda - 1/2 tsp. salt - 1/2 tsp. cinnamon - 1 tsp. vanilla Directions: - Pour sugar over apples and let stand 20 minutes, then stir well. - Add all other ingredients and beat until well mixed. - Add nuts and raisins, if desired. - Pour in greased pan. - Bake at 350° for 25 minutes.
Chicken Cacciatore Ingredients: - olive oil (for sauteing) - 2 boneless, skinless chicken breasts, sliced, quartered, halved or however preferred - 1 large diced onion - 1 large green pepper, diced - 2 ribs celery, diced - 1 large can tomato sauce - 1 can tomato pate - 1/4 c. Italian salad dressing Directions: - Heat oil in frying pan - and - cook - chicken - in - hot oil until it is lightly browned - and - no longer pink inside, about 10 minutes. - Remove chicken - from - pan - and - keep warm. - Place vegetables in pan drippings - (adding - more - oil if needed) and saute for 3 to 4 minutes. Drain oil - and return chicken to pan along with the tomato - sauce, tomato paste and salad dressing. Heat through and serve over hot cooked rice.
Copper Penny Salad Ingredients: - 2 lb. carrots - 1 can tomato soup - 1 c. sugar - 1 Tbsp. salt - 1 onion, chopped - 1 c. vinegar - 1 Tbsp. Worcestershire sauce - 1/2 tsp. pepper - 1 green pepper, diced - 1/3 c. salad oil Directions: - Cook carrots until tender; let cool and drain. - Mix the other ingredients and pour over carrots. - The longer salad sets the better it gets.
Kate'S Angel Food Cake Ingredients: - 1 1/2 c. egg whites - 1/4 c. cold water - 1 tsp. vanilla - 1 1/2 tsp. cream of tartar - 2 c. sugar - 1 1/2 c. sifted cake flour Directions: - Sift together three times the flour and 1 cup of sugar and set aside. - Beat egg whites, water and vanilla until frothy, then add cream of tartar and continue beating until mixture stands in peaks but not dry. - Stir in 1 cup of sugar a little at a time. - Gradually add and fold in sifted flour and sugar mixture. - Bake in angel food cake pan at 325° for about 35 or 40 minutes.
Chicken Pilaf Ingredients: - 1 (10 1/2 oz.) can condensed cream of mushroom soup - 1 1/4 c. boiling water - 1/4 c. dry sherry - 1/2 envelope dry onion soup mix - 1 1/3 c. packaged precooked rice - 2 Tbsp. chopped, canned pimento - 5 small chicken breasts - butter or margarine, melted - salt and pepper - paprika Directions: - In a 1 1/2-quart casserole, combine first 6 ingredients. Brush chicken breasts with butter; season with salt, pepper and paprika. - Place on top of rice. - Cover and bake in moderate oven (375°) for 1 1/4 hours or until chicken and rice are tender. Makes 5 servings.
Chicken Casserole Ingredients: - 1 can cream of mushroom soup - 1 can cream of chicken soup - 1 can French onion soup - chicken, uncooked - 1 c. rice - 1 block margarine - salt - pepper Directions: - Wash rice. - Mix soups and rice together in large casserole dish. - Place chicken on top. - Slice margarine and place on top of chicken. - Salt and pepper. - Bake at 375° for 1 hour or until chicken is done.
Soy Vinaigrette(Nuoc Xi Dau Giam) Ingredients: - 1 clove garlic, minced - 1/2 tsp. ginger, peeled and minced - 2 Tbsp. sugar - 3 Tbsp. soy sauce - 2 Tbsp. red wine vinegar - 1/4 c. water - 1/4 tsp. ground black pepper - 2 Tbsp. vegetable oil Directions: - In a jar, combine all the ingredients and shake well. Dressing will keep in the refrigerator for up to 2 weeks. - Makes about 3/4 cup.
Shrimp Scampi Ingredients: - 2 lb. large raw shrimp - 1/2 c. butter or margarine - 1 tsp. salt - 6 cloves garlic, crushed - 1/4 c. chopped parsley - 2 tsp. grated lemon peel - 2 tsp. lemon juice Directions: - Cooking Time: 15 minutes (also can be microwaved). Temperature: 400°.
Broccoli Dish Ingredients: - 2 pkgs. frozen, chopped broccoli - 1 stick butter, melted - 1 pkg. crouton stuffing mix (7 oz.) - 1 can Cream of Mushroom soup - 1 can Cream of Chicken soup - 1 chopped onion Directions: - Combine ingredients in lg. casserole dish or 9 x 13 baking dish. - Bake at 350 degrees for 15 minutes covered and 30 minutes uncovered.
Carrot Salad Ingredients: - 1 (3 oz.) pkg. orange Jell-O - 2 c. boiling water - 2 c. grated carrots - 1 (8 oz.) can crushed pineapple, drained - 1/2 c. flaked coconut - 1/4 c. chopped pecans Directions: - Dissolve Jell-O in boiling water; chill until thickened. - Stir in remaining ingredients. - Pour into a lightly greased 1-quart mold or individual molds. - Chill until firm.
Grandma Mary'S Butter Cookies Ingredients: - 1 c. sweet butter - 1 c. granulated sugar - 3 egg yolks - 2 1/2 c. sifted flour - 1 tsp. vanilla Directions: - Cream butter. - Beat into sugar. - Add egg yolks and vanilla. Beat well after adding each yolk. - Add flour and beat after each 1/2 cup is added. - Chill about 1 hour.
Lorene'S Cornbread Salad Ingredients: - 2 pans cornbread - 2 cans pinto beans - 1 c. chopped green peppers - 1 c. chopped onion - 2 c. diced tomatoes - 2 lb. cooked and crumbled bacon - 3 c. mayonnaise - 1 c. pickle juice Directions: - Crumble the cornbread in a large dish. Add in layers, beans, peppers, onion, tomatoes and bacon. - Add a few sliced dill pickles on top of bacon.
Bailey'S Taste Alike Irish Cream Ingredients: - 2 c. scotch - 4 eggs - 1 can Eagle Brand milk - 1/2 pt. whipping cream - 2 Tbsp. coconut extract - 1 or 2 tsp. chocolate syrup - 1 Tbsp. liquid coffee - 1 Tbsp. honey Directions: - Pour all ingredients in blender (or mixer and bowl) and blend. Done. - Pour into container and serve.
Beef Stroganoff Sandwich Ingredients: - 2 lb. ground beef - 1/2 c. chopped onion - 1/2 tsp. garlic powder - 1/2 tsp. pepper - 2 c. sour cream - 2 tomatoes, seeded and cubed - 1 large pepper, diced - 3 c. shredded Cheddar cheese - 1 loaf French bread Directions: - Brown hamburger; drain. - Add onion, pepper, tomatoes and seasonings. - Stir in sour cream. - When ready to serve, cut French bread in half. - Cover each half with the hamburger mixture. - Cover with shredded cheese. - Bake at 350° for 20 minutes until cheese is melted.
Beef And Broccoli Over Noodles Ingredients: - 1 lb. boneless beef sirloin steak - 1 Tbsp. vegetable oil - 1 clove garlic, minced - 1 onion, cut in wedges - 1 (10 3/4 oz.) can Campbell's cream of broccoli soup - 1/2 c. water - 1 Tbsp. soy sauce - 2 c. broccoli - noodles Directions: - Slice beef into thin strips. In skillet add oil and heat over medium heat. - After oil gets hot, cook beef and garlic until beef is brown. - Add onion. - Cook 5 minutes. - Keep stirred.
Chestnuts Ingredients: - 1 can water chestnuts - bacon, cut in half - 1 c. brown sugar - 1/2 c. chili sauce - 1/4 c. mayonnaise Directions: - Fry some of the fat from bacon. - Roll chestnuts with bacon. Anchor with toothpick. - Cover with sugar, chili sauce and mayonnaise. - Bake at 350° for 30 minutes.
Cream Puff Coffee Cake Ingredients: - 1 c. butter or margarine - 2 c. flour - 3 eggs - 1 c. plus 2 Tbsp. water - 1 tsp. almond extract Directions: - Combine 1/2 cup butter and 1 cup flour. - Mix as for pie crust. Add 2 tablespoons water. - Form into ball; divide in half. - Pat onto ungreased cookie sheet 3 x 12-inches. - Heat to boiling 1 cup water and 1/2 cup butter. - Add 1 cup flour after removing from heat. - Mix well. - Add eggs 1 at a time. - Beat mixture well. - Add almond extract. - Spread on crust. - Bake at 350° for 55 minutes. - Frost when cool.
Salmon Loaf Ingredients: - 1 can salmon, flaked - 1 egg, beaten - 1 small onion, diced - 1 c. bread crumbs, softened with milk (1/4 c.) - 1 Tbsp. lemon juice - 3 Tbsp. butter, melted - salt and pepper to taste Directions: - Combine ingredients. - Shape into loaf and bake in a greased baking dish at 350° for 30 minutes.
Baked Vegetables Tamale Ingredients: - 1 1/2 c. (can) corn - 3/4 c. (can) tomatoes - 1/3 c. corn meal - 2 c. grated sharp Cheddar cheese - 1 green pepper - 1 chopped onion - 2 beaten eggs - 3/4 c. milk - salt and pepper to taste Directions: - Mix corn, tomatoes, corn meal, cheese, onion and green pepper. Let stand 30 minutes. - Add eggs, milk and seasoning. - Pour into buttered baking dish at 325° for 1 1/4 hours or until firm in the center. - This may be served from the dish or may be baked in a loaf and unmolded onto a platter. - Buttered peas may be used as a garnish with sections of hard-cooked eggs on the platter.
Broccoli Casserole Ingredients: - 2 pkg. frozen, chopped broccoli, cooked and drained well - 1 c. grated American processed cheese - 1 small to medium onion, chopped - 1 can mushroom soup - 2 eggs, well beaten - 1 c. mayonnaise - 1/3 pkg. Pepperidge Farm herb stuffing mix. Directions: - Mix together well, except Pepperidge Farm herb stuffing mix. Place in a 13 x 9-inch dish. - Cover with 1/3 package of Pepperidge Farms herb stuffing mix and dot with butter. - Bake at 350° for 45 minutes.
Banana Nut Bread Ingredients: - 2 c. flour - 1/2 tsp. soda - 1/2 c. margarine - 2 eggs - 3 large bananas, mashed - 1/2 tsp. baking powder - 1/2 tsp. salt - 1 c. sugar - 3/4 c. chopped nuts Directions: - Sift dry ingredients together; cream butter and sugar and add eggs. - Beat well. - Add mashed bananas to creamed butter and sugar mixture. - Add dry ingredients and mix well. - Fold in nuts. - Pour mixture into greased pan and bake at 350° for 45 to 60 minutes. (Do not use electric mixer.)
Veggie Pizza Ingredients: - 1 c. cottage cheese - 1 (8 oz.) pkg. cream cheese - 1 pkg. dry Ranch dressing mix - 1/2 c. mayonnaise - 2 pkg. crescent rolls - 1/2 c. onion, broccoli, cauliflower, tomatoes and mushrooms Directions: - Mix together cottage cheese, cream cheese, Ranch dressing mix and mayo. - Spread crescent rolls on 8 x 10-inch sheet. - Put in oven as directed for 10 minutes. - Let cool. - Spread on first mixture. - Spread mixture of veggies over cold dough. - Sprinkle Parmesan cheese and oregano over all. - Heat and serve. Delightful.
Marshmallow Salad Ingredients: - 2 egg yolks - 2 Tbsp. water - 2 Tbsp. vinegar - 1 (No. 2) can chunk pineapple - 1 small bottle cherries - 1 (16 oz.) bag miniature marshmallows - 1 c. pecans - 1 pt. whipping cream Directions: - Mix egg - yolks, - water and - vinegar - and cook in small heavy saucepan - until - thickened. - Cool. Whip whipping cream and add to cool - egg mixture. - Add all other ingredients and mix well. Put in large mixing bowl and refrigerate overnight.
Pork Chops With Scalloped Potatoes Ingredients: - 2 c. thinly sliced raw potatoes - 1 small onion, sliced - 1 tsp. salt - pepper to taste - 4 pork chops (1/2 to 3/4 inch thick) - 4 Tbsp. all-purpose flour, divided - 1 c. milk Directions: - Arrange potatoes and onions in layers in a greased, 3-quart baking dish, seasoning each layer with salt and pepper. - Trim fat from pork chops and save for later use.