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Strawberry Pie Ingredients: - 2 (9-inch) pie shells, baked and cooled - 1 large pkg. strawberry Jell-O - 2 c. sugar - 1 1/2 qt. strawberries - 3 c. cold water - 4 Tbsp. cornstarch Directions: - Cook until thickened. - Mix well. - Allow to cool. - Slice 1 1/2 quarts strawberries in pie shells. - Pour cooled mixture over strawberries. - Chill at least 3 hours before serving. - If you want only 1 pie, use small box of Jell-O and half of each of the other items.
Potatoes Au Gratin Ingredients: - 6 to 8 baking potatoes, baked in oven with skins on - 1 lb. Velveeta cheese, cut in chunks - 1 c. mayonnaise - 1 onion, chopped - salt and pepper - 6 strips bacon, chopped and sauteed until half cooked - 1/4 c. pimento-stuffed olives, sliced Directions: - Remove skins from cooked potatoes and cut into large dice. Toss with next 4 ingredients. - Pour into greased casserole and sprinkle with bacon and olives. - Bake at 325° for 1 hour.
Italian Pinwheels Ingredients: - 1/2 c. shredded Mozzarella cheese - 1/2 c. sliced pepperoni, finely chopped - 1/4 tsp. oregano leaves - 1 small jar pizza sauce - 1 (8 oz.) can refrigerated quick crescent rolls - 1/4 c. chopped pepper (optional) Directions: - Heat oven to 375°. - In small bowl combine cheese, pepperoni, oregano, pizza sauce and pepper; mix well. - Separate dough onto 4 rectangles. - Firmly press perforations to seal. - Spread each rectangle with about 3 tablespoons mixture. - Starting at shortest side, roll up each rectangle; pinch edges to seal. - Cut each roll into 6 slices. - Place cut side down, 1 inch apart on ungreased cookie sheet. - Bake at 375° for 12 to 15 minutes, until golden brown. - Serve warm.
Carrot Cake Ingredients: - 2 c. flour - 2 tsp. soda - 3 tsp. cinnamon - 1 tsp. salt - 4 eggs - 1 1/2 c. oil - 2 c. sugar Directions: - Combine flour, soda, cinnamon and salt in a bowl. - Mix the remaining ingredients together and combine with the dry ingredients. - Mix thoroughly. - Add 3 cups grated carrots. - Bake in two 9-inch or three 8-inch pans at 350° for 30 to 40 minutes. Frost with cream cheese frosting.
Kraut Salad Ingredients: - 1 large can or jar sauerkraut - 1 c. sugar (or less) - 1 c. onion, chopped - 1 c. celery, chopped - 1 c. green pepper, chopped (optional) - 1 small pimento, chopped or container of pimento - 3 tsp. vinegar - salt (careful) Directions: - Mix all together. - Let stand for 24 hours in refrigerator before serving.
Oriental Rice Ingredients: - 1 (6 oz.) pkg. long grain and wild rice - 1/4 c. butter or margarine - 1/2 c. water chestnuts, sliced - 1/2 c. sliced mushrooms - 1 small onion, sliced - 1 Tbsp. soy sauce - 3 c. chicken broth Directions: - Place rice, seasoning packet, butter, water chestnuts, mushrooms, onion and soy sauce in a 3-quart casserole. - Microwave on High (100%) for 3 to 4 minutes or until onion is tender. - Stir halfway through cooking time. - Pour in chicken broth. - Cover with a tight fitting lid or plastic wrap. - Microwave on High for 5 to 7 minutes or until boiling. - Stir, then microwave on Medium (50%) for 40 to 45 minutes or until rice is tender and liquid is absorbed. Yield: - 6 to 8 servings.
Sweet-Sour Red Cabbage Ingredients: - 1 medium red cabbage (1 1/2 to 2 lb.) - 2 Tbsp. vinegar or lemon juice - 4 slices bacon, diced - 1/4 c. brown sugar, packed - 2 Tbsp. flour - 1/2 c. water - 1/4 c. vinegar - 1 tsp. salt - 1/8 tsp. pepper - 1 small onion, sliced Directions: - Remove outside leaves from cabbage. - Wash cabbage. - Shred to measure 5 cups. - In saucepan, heat 1/2-inch salted water (1/2 teaspoon salt to 1 cup water) and 2 tablespoons vinegar to boiling. - Add cabbage. Cover and heat to boiling. Cook about 5 minutes or until crisp-tender. Drain.
Bananas 'N' Cream Cake Ingredients: - 1/3 c. shortening - 1 1/4 c. sugar - 2 eggs - 1 tsp. vanilla extract - 1 1/4 c. mashed ripe bananas - 2 c. all-purpose flour - 1 1/4 tsp. baking powder - 1 tsp. baking soda - 1/2 tsp. salt - 1 c. (8 oz.) sour cream - 3/4 c. chopped nuts - confectioners sugar Directions: - In a mixing bowl, cream shortening and sugar. - Add the eggs, one at a time, beating well after each addition. - Blend in vanilla. - Add bananas and mix well. - Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. - Stir in nuts. - Pour into a greased and floured 10-inch Bundt or tube pan. - Bake at 350° for 50 minutes or until cake tests done. - Cool 10 minutes in pan before removing to a wire rack to cool. - Dust with confectioners sugar before serving. - Yield: - 12 to 16 servings.
Pizza Casserole Ingredients: - 1 lb. lean ground beef - 1 can (14.5 oz.) diced tomatoes with basil, garlic, and oregano - 1 container (10 oz.) refrigerated pizza crust - 2 cups (8 oz.) shredded mozzarella cheese, divided - 1/4 c. grated Parmesan cheese Directions: - Preheat oven to 425°. - Coat a 9x13 baking dish with nonstick cooking spray. - In a medium skillet, brown the ground beef over medium-high heat, stirring and crumbling the beef until no pink remains; drain. - Add the tomatoes to the beef; cook until heated through. - Meanwhile, unroll the pizza crust; press over the bottom and halfway up the side of the baking dish. - Sprinkle 1 cup mozzarella cheese over the crust then top with the meat mixture. Bake uncovered for 12 minutes. - Top with the remaining 1 cup mozzarella cheese and sprinkle with the Parmesan cheese. - Bake for 5 minutes, or until the crust is golden and the cheese is melted. Cut into squares and serve.
Microwave Ham Roll-Ups Ingredients: - 15 frozen Tater Tots - 4 slices Swiss cheese - 4 slices boiled ham - 1/2 c. sour cream Directions: - Never put metal or aluminum foil in the microwave oven.
Sausage Dressing Ingredients: - 1 lb. pork sausage - 1 c. chopped celery - 1/4 c. onion, chopped - 5 c. white bread, crumbled - 5 c. cornbread, crumbled - 1 tsp. poultry seasoning - 1/2 tsp. pepper - 2 cans chicken broth Directions: - Saute sausage, celery and onion. - In large bowl combine sausage mixture and remaining ingredients. - Blend well. - Bake mixture in greased 13 x 9-inch pan for 1 hour at 350°. Makes 10 to 12 servings.
Foolproof Dark Chocolate Fudge Ingredients: - 3 c. (18 oz.) semi-sweet chocolate chips - 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated) - dash of salt - 1/2 to 1 c. nuts, chopped - 1 1/2 tsp. vanilla extract Directions: - In heavy saucepan over low heat, melt chips, milk and salt. Remove from heat. - Stir in nuts and vanilla. - Spread evenly into wax paper lined 8 or 9-inch square pan. - Chill 2 hours or until firm. - Turn fudge onto cutting board. - Peel off paper and cut into squares. - Store loosely covered at room temperature.
Barbarakuchen(German Lemon Cake) Ingredients: - 1 3/4 sticks butter or margarine - 1 c. sugar - 4 eggs - 3/4 c. cornstarch - 3/4 to 1 c. flour - 1/2 tsp. baking powder - 1 cap full lemon extract Directions: - Mix the butter until smooth; slowly add the sugar, eggs and the mixture of flour, cornstarch and baking powder. - Add the lemon extract. - Pour batter into greased loaf pan. - Bake 60 to 75 minutes in 350° oven.
Hot Dog Casserole Ingredients: - instant potato puffs - 1/4 c. sweet pickle relish, drained - 2 Tbsp. mayonnaise - 1 Tbsp. minced onion - 2 tsp. prepared mustard - 4 to 6 hot dogs Directions: - Heat oven to 350°. - Prepare potato puffs for 4 servings as directed on package. - Stir in pickle relish, mayonnaise, onion and mustard. - Spoon into a 1-quart casserole. - Cut each hot dog in half. - Insert hot dog pieces upright around edge of mashed potatoes. - Bake, uncovered, 25 to 30 minutes.
German Chocolate Upside Down Cake Ingredients: - 1 box German chocolate cake mix - 1 c. coconut - 1 c. chopped nuts - 1 stick margarine - 1 8 oz. cream cheese - 1 box powdered sugar Directions: - Grease and flour 9 x 13 inch pan. Put coconut and nuts in bottom of pan. Mix cake mix and pour over coconut and nuts. Put melted margarine in mixer with cream cheese and powdered sugar. Mix well. Spoon over cake mix and bake 350° 35 to 40 minutes. Do not cut until cold.
Hot Fruit Toddy Ingredients: - 1 1/2 qt. apple cider - 1 c. firmly packed brown sugar - 3 sticks cinnamon or red hots - 1/2 tsp. whole cloves - 3 c. orange juice - 2 c. water - 1/2 c. lemon juice - lemon slices (optional) Directions: - In a large saucepan, mix the cider and sugar. Add cinnamon and cloves tied together in cheesecloth. - Bring to a boil. - Simmer 5 minutes. - Remove cinnamon and cloves. Add juices and water. - Heat until piping hot. - Serve in mugs with lemon slices, if desired.
Nikki'S No Bake Cookies Ingredients: - 2 c. sugar - 4 Tbsp. cocoa - 1/2 c. milk - 1/2 c. butter - 3 c. quick oats - 1/2 tsp. vanilla - Pinch of salt Directions: - Mix all ingredients in pot and bring to a rolling boil for 2 minutes. Add 3 cups quick oats, 1/2 tsp. vanilla, and pinch of salt. Beat and stir until all oats are mixed in and coated. Drop by spoonful onto waxed paper and cool.
Pumpkin Whip - Lite Ingredients: - 1 (15 oz.) can pumpkin - 1 (4 oz.) vanilla or butterscotch fat-free, sugar-free pudding - 1 (8 oz.) Lite Cool Whip - 1 tsp. pumpkin pie spice - 2 Sweet 'N Low packets Directions: - Mix dry pudding mix with pumpkin. Fold in Cool Whip. Add spices and Sweet 'N Low.
Skewered Chicken In Mustard Dill Ingredients: - 6 large whole chicken breasts (on the bone) - 1 Tbsp. peppercorns - 1 large onion, peeled and cut in quarters - Mustard Dill Sauce - fresh dill for garnish Directions: - Put chicken - in - large - pot with peppercorns and onion. Add enough water - to cover and bring to boil. - Reduce heat and cook for 10 minutes. - Remove from heat and cool chicken in the liquid. When cool, break each breast in half and discard skin and bone. Cut meat into 1-inch chunks. - Place in a large bowl and add Mustard - Dill - Sauce. - Cover - and - refrigerate up to 8 hours. Stir - gently occasionally. - When ready to serve, put 2 chunks of chicken - on - small - bamboo skewer and arrange spoke fashion on large platter. - Garnish with fresh dill. - (Can also serve meat off the - skewer - on - a bed of lettuce as a salad.) Makes 45 to 50 servings.
Chicken Cheese Ball Ingredients: - 2 (8 oz.) pkg. cream cheese, softened - 1 can Underwood chunky chicken spread - 1 small jar stuffed green olives, chopped - Italian bread crumbs Directions: - Combine all ingredients except crumbs. Form into a ball and roll in bread crumbs. Serve with crackers.
Mashed Potato Candy Ingredients: - 1/2 c. mashed potatoes - 1/2 tsp. salt - 1 tsp. lemon juice - 4 c. powdered sugar Directions: - Mix until doughlike and can be rolled. - Roll 1/2-inch thick; roll it out using powdered sugar instead of flour. - Spread peanut butter on dough and slice.
Red Fox Tomato Pudding Ingredients: - 12 oz. whole stewed tomatoes (canned or fresh) - 1/2 c. dark brown sugar, packed - 1/4 c. melted butter - 1/4 tsp. salt - 1 c. dry white (wheat) bread, in 1-inch cubes - 1/2 c. bread crumbs Directions: - Drain tomatoes; add sugar, butter, salt and dry bread. - Cook slowly on top of stove 2 1/2 hours. - Remove from stove, place in baking dish, sprinkle with bread crumbs and bake uncovered at 375° for 30 minutes. - Serves 8.
Easy Bran Muffins Ingredients: - 3/4 c. bran - 1/4 c. wheat germ - 3/4 c. plain flour - 1/4 c. brown sugar - 1/2 tsp. baking soda - 1/4 c. raisins - 1 egg - 1/4 tsp. cooking oil - 3/4 c. buttermilk Directions: - Mix dry ingredients well; stir in raisins. - Add oil, milk and egg. - Mix lightly, not too much. - Drop by spoon into greased and floured muffin cups. - Bake at 425° for 20 minutes. - Makes 12 medium muffins.
Shrimp Ball Ingredients: - 2 (8 oz.) pkg. cream cheese (room temperature) - 2 can shrimp, almost drained - 1 to 1 1/2 tsp. Old Bay - 2 Tbsp. horseradish - 1 bottle Crosse & Blackwell cocktail sauce Directions: - Soften cream cheese with fork. - Add horseradish and Old Bay. Combine and add shrimp with a little of juice from each can. - Form into a ball in plastic wrap. - Put in refrigerator for a couple of hours. - Before serving, pour some cocktail sauce over ball and add as necessary. - Serves 10 to 15 people.
Dill Dip Ingredients: - 2/3 c. mayonnaise - 2/3 c. sour cream and chives - 1 Tbsp. parsley - 1 Tbsp. Beau Monde - 1 tsp. dill weed Directions: - Combine all ingredients. - Mix well. - Let stand at least 1 hour before serving. - Good with fresh vegetables.
Cocido Castellano(Castillian Bean Soup; One Pot Meal) Ingredients: - 1 fist full garbanzos per person - 1 ham hock - 1 chorizo (Spanish sausage) or 3-inch beef smoked sausage - 1 beef soup bone - 1 medium onion - 1 piece smoked bacon (2 x 2 x 3-inch cube) - vermicelli (very fine spaghetti noodles) - collards and another onion - lettuce, tomatoes, lemon salt, - olive oil Directions: - Soak beans overnight (8 to 10 hours) in saltwater 3-inches over beans. - When ready to cook, drain off saltwater. - Put garbanzo beans, ham hock, sausage, soup bone, bacon and onion in boiling water and cook about 4 hours. - When it has cooked about 3 1/2 hours, taste. - Add salt if needed. - Saute onions in oil. - Add collards and pepper to taste; stir-fry. - Add water if needed. - Cook until done. - Next prepare fresh salad of lettuce, tomato, etc. After bean soup is cooked, strain liquid into another pot. - This broth is then brought to a boil (be sure to taste for salt, pepper, etc.) and use to cook the vermicelli. - While soup is cooking (15 to 20 minutes) separate bones and gristle or fat (skins). - On a large platter or shallow serving dish, arrange garbanzos, meat and collards. - Put salad in separate bowl. - The vermicelli soup should be served and eaten first. - Then, the main course.
Angel Biscuits Ingredients: - 5 c. self-rising flour (sift flour before measuring) - 1/3 c. sugar - 1 tsp. soda - 1 c. shortening - 2 c. buttermilk (room temperature) - 2 pkg. dried yeast, dissolved in 1/4 c. warm water Directions: - Sift together flour, sugar and soda; chop in shortening. - Add butter and dissolved yeast. - Stir well. - Keep covered in refrigerator at least 1 or 2 hours (better overnight) before using.
Mexican Nacho Dip Ingredients: - 1 lb. ground meat (beef or pork) - 1 lb. Velveeta cheese, cut in cubes - 1 can Ro-Tel tomatoes Directions: - Brown meat and drain. - Stir in cheese. Then add tomatoes. Serve with tortilla chips.
Cream Of Broccoli Soup Ingredients: - 3 c. chopped broccoli - 1 large chopped onion, sauteed in 3 Tbsp. butter - 1/2 c. grated carrots - 1/2 c. finely chopped cauliflower - 3/4 c. chopped celery - 2 cans chicken broth - 1/2 c. flour - 1/2 c. milk - 1 can cream of mushroom soup - 3 1/2 c. milk - 1/4 c. butter - 1/2 to 1 lb. cubed Cheddar cheese Directions: - Simmer broccoli, onions, carrots, celery and cauliflower in chicken broth until tender. - Mix flour and 1/2 cup milk. - Add 3 1/2 cups milk and 1/4 cup butter. - Stir until thick. - Add cheese, stir until melted. - Freezes well.
Frozen Fruit Salad Ingredients: - 1 (3 oz.) small pkg. cream cheese - 1/3 c. mayonnaise - 40 small marshmallows - 1 (8 oz.) small can crushed pineapple, drained - 1 can fruit cocktail, drained - 1 pkg. Dream Whip or small Cool Whip Directions: - Cream together cream cheese and mayonnaise. - Add and mix marshmallows, pineapple, fruit cocktail and Cool Whip. - Freeze.
Toasted Herb Bread Ingredients: - 1 loaf Italian bread (unsliced) - 1/2 tsp. oregano - 1 Tbsp. Parmesan cheese - 1/2 tsp. garlic powder - 1 Tbsp. parsley flakes - 1 stick butter or oleo, softened Directions: - Mix together garlic powder, parsley flakes, Parmesan cheese and oregano. - Cut bread in half lengthwise. - Spread oleo or butter mixture over both halves of bread. - Cut halves into 1-inch slices. Don't cut all the way through the crust. - Wrap each half in foil and bake in a preheated 350° oven for about 15 minutes. - Serve at once. - Serves 10 to 12.
Chicken Casserole Ingredients: - 1 box chicken flavored Rice-A-Roni - 1 fryer, cooked and boned - 1/2 stick margarine - 1/2 c. diced celery - 1/2 c. chopped onion - 1/2 c. chopped green pepper - 1 can cream of mushroom soup - 1 can golden mushroom soup - 1 can water chestnuts - 1 c. shredded mild Cheddar cheese Directions: - Cook Rice-A-Roni as directed on package. - Saute onion, pepper and celery in margarine. - Mix with rice. Add diced chicken. Add water chestnuts and soups (undiluted). Top with cheese. - Bake at 400° for 20 minutes.
Shrimp Rice Ingredients: - 1 lb. shrimp, cleaned - 4 to 6 slices bacon - 1 c. chopped onion - 2 c. chopped celery - 2 Tbsp. flour - 2 Tbsp. Worcestershire sauce - 2 Tbsp. margarine - 2 c. cooked rice Directions: - Cook bacon in a large skillet until crisp. - Crumble and set aside. - Drain and reserve 2 tablespoons of drippings. - Add onion and celery. - Cook until tender, but not brown. - Stir in flour. Stir in Worcestershire sauce and shrimp. - Cook and stir about 3 minutes or until shrimp turn pink. - Add margarine; stir until melted. - Combine shrimp mixture and hot rice. - Garnish with bacon. Serves 8.
Tuna Cheese Spread Ingredients: - 1 c. cottage cheese, drained - 2 (8 oz.) pkg. cream cheese - 2 cans tuna, drained - 1 1/2 tsp. Worcestershire sauce - 1/4 tsp. paprika - 1 onion, minced - 1/4 c. chopped parsley Directions: - In a large bowl combine cottage and cream cheese. - Beat until smooth. - Add tuna, one can at a time, blending until smooth after each addition. - Add remaining ingredients. - Chill and serve with crackers. - Yields 4 cups.
Chicken Casserole Ingredients: - 4 to 6 c. diced cooked chicken or turkey - 1 can cream of mushroom soup (undiluted) - 1 c. sour cream - 1 c. chicken broth - 1 stack Ritz crackers, crushed - 1 stick margarine, melted - 1 Tbsp. poppy seed Directions: - Line bottom of a 9 x 13 x 2-inch casserole dish with diced chicken. Add salt and pepper, if needed. Combine soup, sour cream and broth and pour over meat. Mix crushed crackers, margarine and poppy seed. Sprinkle over meat and mixture. Bake at 350° for 30 minutes.
Microwave Peanut Brittle Ingredients: - 1 c. sugar - 1/2 c. Karo syrup - 1 tsp. vanilla - 1 tsp. butter - 1 tsp. baking soda - 1 c. salted peanuts Directions: - Stir sugar and syrup well in casserole dish; microwave 4 minutes. - Take out; stir in peanuts; microwave 4 minutes. - Take out; add vanilla and butter and stir well. - Microwave 1 1/2 minutes. - Take out; add baking soda and stir well until light and foamy. - Pour into greased cookie sheet; let harden in cool place, then break apart. - Makes 1 pound.
Schoolhouse Peanut Butter Cookies Ingredients: - 1 c. brown sugar - 1 c. white sugar - 1/4 c. peanut butter - 2 eggs - 1 1/4 c. plain flour - 1/2 tsp. soda - 1/8 tsp. salt - 1/3 c. sweet milk - 1 tsp. vanilla Directions: - Combine - sugars - and margarine. - Add peanut butter; mix thoroughly. - Add - eggs - and mix well. - Combine flour, soda and salt. - Add - alternately - with - milk, beginning with flour mixture. Add - vanilla - and mix well. - Drop a heaping teaspoonful for - each cookie - 3 - inches apart on a lightly greased cookie sheet. - Bake at 350° for 15 minutes. - Remove from oven and let cool - before removing from pan. - Do not put in container hot. Let cool. - Makes 18 to 24 cookies.
Chicken Casserole Ingredients: - 3 whole chicken breasts, cooked, deboned and cut in bite-size pieces - 16 oz. sour cream - 2 cans cream of mushroom soup (undiluted) - 1 can or 2 boxes Stove Top stuffing mix (prepare as directed on package) Directions: - Combine chicken, sour cream and mushroom soup together. - Put in 9 - x 13-inch pan. - Top with stuffing. - Cover with foil and bake at 350° for 45 minutes to 1 hour.
Easy Rolls Ingredients: - 1 c. milk (warm) - 1/3 c. warm water - 1 pkg. yeast - 2 Tbsp. oil - 1 tsp. salt - 1/2 c. butter - 2 Tbsp. sugar - 4 c. flour Directions: - Pour water over yeast and sugar. - Let stand about 5 minutes. Mix salt, oil and flour in milk. - Mix with yeast mixture and let rise 1 hour in a warm room. - Roll out. - Dip in melted margarine. Put in pan and let rise again for 1 hour. - Bake in middle of oven about 10 minutes or until done. - Brush top with margarine.
Fruit Salad Ingredients: - 2 apples - 1 large can Mandarin oranges - grapes - 2 bananas - 1 can pineapple tidbits - 1 can cherry pie filling Directions: - Cut up fresh fruit and drain canned fruit. - Add grapes. - Stir in can of cherry pie filling. - Chill.
Hot Tomato Hamburger With Rice Ingredients: - 1 lb. ground beef - 1 c. uncooked rice - 1/2 tsp. salt - 1/2 tsp. pepper - 1 (10 oz.) can Ro-Tel tomatoes and green chilies, chopped and drained (reserve liquid and add enough water to make 2 c.) - 1/2 green bell pepper, sliced thin - 1/2 onion, chopped fine - 1 Tbsp. vegetable oil Directions: - Brown ground beef in hot oil, separating with a fork as it cooks. Add green pepper and onion and continue to fry on medium heat for 5 minutes. Drain excess fat. Gently stir in seasonings, Ro-Tel and Ro-Tel liquid and rice. - Cover and reduce heat to simmer. - Cook for about 15 minutes. Do not uncover or stir during the last 15 minutes of cooking.
Double Chocolate Cookie Bars Ingredients: - 2 c. finely crushed creme filled chocolate sandwich cookies (about 24) - 1/2 c. margarine, melted - 1 (12 oz.) pkg. semi-sweet chocolate chips - 1 (14 oz.) can sweetened condensed milk - 1 tsp. vanilla - 1 c. chopped nuts Directions: - Preheat oven to 350°. - Combine cookie crumbs and margarine; press firmly on bottom of 13 x 9-inch pan. - In medium saucepan over medium heat, melt 1 cup chocolate chips with sweetened condensed milk and vanilla. - Pour evenly over prepared crust. - Top with nuts and remaining chips. - Bake 20 minutes or until set; cool. - Chill if desired. - Cut into bars. - Store tightly covered at room temperature.
Hot Spiced Wassail Ingredients: - 1 gal. apple cider - 1 qt. cranberry juice - 3/4 c. sugar - 2 c. orange juice - 16 whole cloves (if small, add a few more) - 1 tsp. whole allspice or 1 tsp. powdered - 1 (6-inch) stick cinnamon, broken Directions: - Combine cider, cranberry juice, orange juice and sugar in a large cooking pan. - Tie spices in a cheesecloth bag. - Simmer all over low heat for about 1/2 hour; leave spices in until next morning. - This may be put into a crock-pot on low heat to keep warm while serving.
Aka Crispies Ingredients: - 1 box graham crackers - 1/2 c. sugar - 1 c. chopped pecans - 1 stick butter - 1 stick margarine - 1/2 c. chopped almonds Directions: - Line cookie sheet with foil. - Place crackers as close as possible on sheet. - Boil butter, margarine and sugar two minutes. Brush/pour over graham crackers and sprinkle with chopped nuts. Bake in preheated oven at 350° for 12 minutes. - Cool and break into pieces.
Lots Of Vegetable Soup Ingredients: - 1 lb. lean ground chuck - 5 cans chicken broth - 1 can Ro-Tel - 2 (16 oz. cans) stewed tomatoes (big cans) - 1 (8 oz.) can tomato paste - 2 c. fresh green beans - 1 c. chopped carrots - 1 c. chopped celery - 2 medium potatoes, cut in 1/2-inch cubes - 1 c. chopped onion - 1/2 c. raw rice - 3 cloves garlic - 1 c. chopped mushrooms - 1 tsp. each thyme, oregano, marjoram, salt and pepper - 1/2 tsp. sage Directions: - Put all liquids in 16-quart stockpot. - Puree the tomatoes. In a large skillet, brown chuck with 1/2 cup onion and chopped garlic. - Bring stockpot to a boil. - Add vegetables, meat and remaining ingredients. Simmer for several hours. - Serves 8 to 10.
Creamy Pasta Salad Ingredients: - 8 oz. curly shaped pasta - 1 (16 oz.) frozen valley combination vegetables - 1 1/2 c. prepared Ranch-style dressing Directions: - Cook pasta until tender. - Drain and rinse in cold water. - Thaw vegetables, leave raw.
Zebra Cooler Ingredients: - 1 1/2 c. cold coffee - 1 1/2 c. cold chocolate ice cream - 1/4 c. Hershey's syrup - whipped cream Directions: - In blender container, place all ingredients except whipped cream. - Cover; blend until smooth. - Serve immediately over crushed ice. - Garnish with whipped cream. - Makes about 4 (6 ounce) servings.
Mildred Pardue'S Blue Ribbon Carrot Cake Ingredients: - 2 c. sugar - 2 tsp. soda - 2 tsp. baking powder - 2 c. plain flour - 2 tsp. cinnamon - 3 c. grated raw carrots - 4 eggs (unbeaten) - 1 1/2 c. Wesson oil - 1/2 c. chopped nuts Directions: - Mix dry ingredients; add eggs and oil. Beat on low speed until well mixed. Stir in carrots and nuts. Pour into 3 greased and floured 8-inch cake pans. Bake in 300° oven 1 hour.
Pork Shoulder Roast Ingredients: - roast (3 to 5 lb.) Directions: - Sprinkle roast with some tenderizer, salt and pepper. - Spray roaster with some cooking oil and add about 1 cup water. - Place roast in roaster and bake at 350° for about 3 hours. - If FROZEN, about 5 hours. - You may have to adjust time depending on your oven.
Swiss 'N Chicken Casserole Ingredients: - 4 c. chopped cooked chicken - 2 c. sliced celery - 2 c. croutons - 2 c. (8 oz.) shredded Kraft natural Swiss cheese - 1 c. Miracle Whip dressing - 1/2 c. milk - 1/4 c. chopped onion - 1 tsp. salt - 1/8 tsp. pepper - 1/4 c. chopped walnuts (toasted) Directions: - Heat oven to 350°. - Mix all ingredients, except walnuts. Spoon into 2-quart casserole. - Sprinkle with walnuts. - Bake 40 minutes or until thoroughly heated. - Serves 6.
Green Goddess Mold Ingredients: - 1 (3 oz.) pkg. lemon or lime flavored jello - 2 chicken bouillon cubes - 1 c. boiling water - 1/2 c. Green Goddess salad dressing* - 1 (14 oz.) can cut asparagus, drained - 1/2 c. celery, diced - 2 Tbsp. green peppers, finely chopped - 1 Tbsp. lemon juice Directions: - *Ranch dressing with a drop or 2 of green food coloring may be substituted.
Hot Chicken Salad Ingredients: - 2 c. cooked chopped chicken - 1/2 tsp. salt - 1 c. crushed potato chips - 2 c. chopped celery - 1 Tbsp. salad dressing or mayo - 3 Tbsp. chopped onions - 1/2 c. chopped pecans - 1 small can mushrooms, drained - 3 Tbsp. lemon juice - 1 can cream of chicken soup Directions: - Mix together, except soup and chips. - Place in 2-quart casserole dish. - Spoon soup on top. - Sprinkle with crushed chips. Bake in 350° oven for about 30 minutes.
Italian Cream Cake Ingredients: - 1 c. Crisco - 1 stick oleo - 1 tsp. soda, mixed with flour - 2 tsp. vanilla - 2 c. sugar - 5 eggs - 2 c. flour - 1 c. buttermilk Directions: - Thoroughly cream together Crisco, oleo and sugar. - Mix in eggs and vanilla. - Alternately add flour with soda and buttermilk until blended. - Bake at 350° for about 30 minutes. - Makes 3 layers. Between cooled layers, spread cooled filling.
Tuna-Tater Tempters Ingredients: - 1 c. mashed potato flakes - 1 1/4 c. (9 1/4 oz. can) drained tuna - 1 egg - 1/2 c. milk - 1/3 c. finely chopped celery - 2 Tbsp. chopped pimiento - 1 Tbsp. minced onion or 1/4 c. chopped onion - 1/2 tsp. salt - 1/4 tsp. garlic powder - 1/3 c. finely crushed corn flakes - 1 tsp. seasoned salt Directions: - In medium bowl, combine potato flakes, tuna, egg, milk, celery, pimiento, onion, salt and garlic powder. Stir by hand until combined. Form into 12 balls. Combine corn flake crumbs and seasoned salt. Roll each tuna ball in the crumbs. Place on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes or until light golden brown. Serve hot with sauce.
Hot Ham And Cheese Sandwiches Ingredients: - 1/2 lb. butter - 1/4 C. chopped onion - 2 Tbsp. poppy seeds - 1/4 C. prepared mustard - 8 buns - 8 slices boiled ham - 8 slices Swiss cheese Directions: - Mix butter, onion, poppy seeds and mustard. Spread on buns, add ham and cheese. Bake at 350 degrees about 15 minutes until cheese begins to melt.
Summer Squash Casserole Ingredients: - sliced summer squash, precooked - 1 can soup (chicken, celery or mushroom) - 1/2 c. milk - 1/2 c. shredded Cheddar cheese Directions: - Make layers of squash and soup mix. - Sprinkle buttered bread crumbs over top and bake at 350° for 30 minutes.\
Fudge Marble Pound Cake Ingredients: - 1 pkg. Duncan Hines fudge marble cake mix - 1 (4 serving size) pkg. vanilla instant pudding mix - 1/3 c. Crisco oil - 1 c. water - 4 eggs Directions: - Preheat oven to 350°. Generously grease and then flour pan. Blend all ingredients except small packet in a large bowl; beat at medium speed for 2 minutes. Pour 3/4 of batter into Bundt pan. Blend contents of small packet into remaining batter. Spoon dark batter here and there over light batter. Pull knife through the batter in wide curves. Bake at 350° for 45 minutes. Cake is done when toothpick inserted in center comes out clean. Crust will be darker than regular layer cake.
Yogurt Chiffon Pie Ingredients: - 2 (8 oz.) cartons yogurt (any flavor) - 1 (8 oz.) carton Cool Whip Directions: - Combine and put in graham cracker crust. - Freeze. - Take out 30 to 45 minutes before serving.
Cheddar Potatoes Ingredients: - 1 can cream of mushroom soup - 1/2 tsp. pepper - 4 c. sliced potatoes - 1 c. shredded Cheddar cheese Directions: - In a greased 2-quart baking dish, arrange potatoes in overlapping rows. - Sprinkle with cheese; spoon soup mixture over top. - Cover with foil. - Bake at 400° for 45 minutes. - Uncover. Bake 10 minutes or until potatoes are fork-tender.
Pocket Pizza Ingredients: - 1 c. flour - 1/3 c. milk - 1 tsp. canola oil - 1 tsp. baking powder - 1/2 tsp. salt Directions: - Beat in a bowl until dough leaves sides. - Turn onto a lightly floured surface; gather into a ball. - Knead 10 times (I had fun doing this). - Cover with a bowl; let stand 15 minutes.
Spaghetti Pie Ingredients: - 6 oz. spaghetti - 1 Tbsp. margarine - 1/3 c. grated Parmesan - 2 well beaten eggs - 1 c. cottage cheese - 1 lb. ground beef - 1/2 c. chopped onion - 1/4 c. chopped green pepper - 1 (8 oz.) can tomatoes, cut up - 1 (6 oz.) can tomato paste - 1 tsp. sugar - 1 tsp. dried, crushed oregano - 1/2 tsp. garlic salt - 1/2 c. shredded Mozzarella cheese Directions: - Cook spaghetti; drain (should have about 3 cups). - Stir butter into spaghetti. - Stir in Parmesan cheese and eggs. - Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. - Spread cottage cheese over bottom of spaghetti crust.
Apricot Cake Ingredients: - 2 c. sugar - 4 eggs - 1 1/2 c. Wesson oil - 2 junior jars apricot with tapioca baby food or 3 small jars - 2 c. flour - 2 tsp. baking soda - 1/2 tsp. salt - 1 1/2 tsp. cinnamon - 1/2 c. chopped nuts (English or pecans) Directions: - Mix together sugar, eggs, oil and baby food. - Add flour, baking soda, salt, cinnamon and nuts; bake at 350° for 1 hour and 20 minutes. - Make sure cake is completely cooled before frosting it.
Cabbage Soup Ingredients: - 2 lb. beef brisket, plus extra beef bones (2 to 3) - 2 qt. water - 2 large onions, sliced - 3 c. fresh or canned tomatoes, cut up - 3 lb. cabbage, shredded - 2 tsp. salt - 1 tsp. pepper - 1 tsp. garlic powder - 2 Tbsp. lemon juice - 2 Tbsp. sugar Directions: - Combine brisket, bones and water in deep pot. - Add onions and tomatoes and bring to boil. - Skim off any foam and reduce heat to low. - Simmer 1 hour uncovered. - Add cabbage, salt, pepper and garlic and cook another hour over low heat. - Stir in lemon juice and sugar; cook 20 minutes longer on low heat. - Taste to correct seasoning. - Remove bones. - Slice meat and serve as a garnish with soup. - Serves 6 to 8.
Grandma'S Buttermilk Pie Ingredients: - 1 stick margarine - 1 1/2 c. sugar - 1 Tbsp. flour - 3 eggs - 1 tsp. vanilla - 1/2 c. buttermilk - 3/4 to 1 c. pecans Directions: - Melt 1 stick margarine. - Add other ingredients and mix well. Bake at 350° for 35 to 40 minutes in an unbaked pie shell.
Feelin' Energetic Cookies Ingredients: - 3/4 c. oleo, softened - 1/2 c. packed brown sugar - 1 c. shredded carrots - 1 beaten egg - 2 Tbsp. orange juice - 2 tsp. grated orange peel - 1 c. whole wheat flour - 1 c. all-purpose flour - 2 tsp. baking powder - 1/2 tsp. salt - 1 tsp. cinnamon - 1 c. pitted prunes, quartered - 1/2 c. sunflower seeds - powdered sugar Directions: - In a large bowl, cream the butter and sugar. - Mix carrots, egg, orange juice and orange peel. - Combine flours, baking powder, cinnamon and salt. - Mix - into oleo mixture to blend thoroughly. Mix in prunes and sunflower seeds. - Drop from tablespoon onto greased baking sheets and flatten slightly. - Bake in 375° oven for 15 to 20 minutes until lightly browned. - Cool on rack. - Dust with powdered sugar. - Yields 3 dozen.
John Ben Getty Casserole Ingredients: - 1 1/2 lb. ground beef - 2 chopped onions - 1 green pepper - 8 oz. noodles, cooked - 1 can whole kernel corn - 1 can peas, drained - 1 can mushroom soup - salt and pepper - 1/2 c. grated cheese Directions: - Brown ground beef, onions and pepper in skillet. - When tender, mix all other ingredients in casserole dish. - Sprinkle cheese over top and bake 30 minutes in oven at 350°.
Enchiladas Ingredients: - 2 lb. ground beef - 2 cans taco sauce - 1 can enchilada sauce - 1 can green chilies - 1 pkg. Cheddar cheese - 1 onion, chopped - 1 pkg. corn tortillas Directions: - Brown hamburger in pan and drain grease. - Add taco sauce, enchilada sauce and green chilies; let simmer. - Grate cheese and chop onion. - Put hamburger mixture, cheese and onion inside each corn tortilla (frozen type). - Put in 13 x 9 1/2-inch cake pan. - Put a layer of hamburger mixture on bottom, then add cheese and onion on top. - Bake in oven at 425° until cheese melts, about 10 minutes.
"Cowbelle" Special Ingredients: - 1 lb. ground beef - 1 can tomatoes - 1 Tbsp. steak sauce - 1 can mushroom soup - 1/2 small box elbow macaroni - 2 Tbsp. ketchup - 1 c. cheese, grated - 1/2 c. green peppers, chopped Directions: - Cook macaroni according to directions on label. - Saute ground beef until well done. - Add tomatoes, green peppers, steak sauce and ketchup. - Simmer for 30 minutes. - Pour into baking dish. - Add cooked macaroni and mushroom soup. - Top with grated cheese.
Cream Of Corn Ingredients: - 1 can creamed corn - 1 egg - 1 c. flour Directions: - Mix corn, egg and flour together. Put in a baking pan. Bake at 350° for 15 minutes.
Roman Holiday Casserole Ingredients: - 1 c. macaroni, cooked - 1 Tbsp. margarine - 1/4 c. chopped onion - 1 lb. ground beef - 1 tsp. salt - 1/2 tsp. pepper - 1 (8 oz.) can tomato sauce - 2 Tbsp. chili sauce - 1/4 c. grated cheese Directions: - Drain cooked macaroni. - Melt margarine in pan and add onion. Cook until golden brown. - Remove from heat and add macaroni and remaining ingredients. - Mix well. - Pour into casserole dish and bake 40 to 45 minutes at 350°.
Green Bean Bundles Ingredients: - 2-3 cans whole green beans - 10 pieces of bacon, thin sliced - 1 bottle French dressing - lemon pepper seasoning, to taste Directions: - Drain beans. Form bundles by placing 10 beans on a piece of bacon, wrapping bacon around beans.
Working Woman'S Salad Ingredients: - 1 (16 oz.) can crushed pineapple with juice - 1 (16 oz.) can pineapple chunks, drained - 1 (14 oz.) can mandarin oranges, drained - 12 oz. Cool Whip - 1/2 can cherry pie filling Directions: - Mix all ingredients and refrigerate. - Quick and easy!
Chili Con Queso Dip Ingredients: - 1 can Ro-Tel diced tomatoes with juice - 1 lb. Velveeta cheese - 1 small, chopped onion - 2 jalapenos, if desired Directions: - Cook tomatoes, onion and peppers until most of liquid is gone. Add finely cut cheese. - Melt over low heat, stirring and observing as this burns easily. - Place dip in chafing dish to keep warm.
Broccoli And Cauliflower Casserole Ingredients: - 1 pkg. Winter mix broccoli and cauliflower (16 oz) or use fresh vegetables - 1 can cream of mushroom soup - 1 c. Bisquick - 1 pkg. dry cheese mix - salt and pepper - 1 stick butter or margarine Directions: - Cook just to heat the broccoli and cauliflower then drain and put into casserole dish. - Spread over the vegetable the mushroom soup.
Layered Tuna Salad Ingredients: - 1 1/2 c. Miracle Whip salad dressing - 1/4 c. green onion, sliced - 2 tsp. Dijon mustard - 2 (6 1/2 oz.) cans tuna, drained and flaked - 1 tsp. dill weed (optional) - 4 c. shredded lettuce - 1 1/2 c. (4 oz.) medium shell macaroni, cooked and drained - 2 c. chopped tomatoes - 2 c. chopped cucumber - 1 (10 oz.) pkg. frozen peas, thawed and drained - 6 bacon slices, crisply cooked and crumbled - 1 c. (4 oz.) shredded Cheddar cheese Directions: - Combine dressing, green onions and mustard; set aside. - Toss tuna with dill. - In a 3-quart serving bowl, layer lettuce, shells, cucumber, tomatoes, tuna, peas and bacon. - Spread dressing mixture over bacon, sealing to edge of bowl. - Sprinkle with cheese; cover. Chill several hours or overnight. - Toss to serve. - Makes 8 servings. - Prep. Time: 25 minutes plus chilling.
Chicken Divan Pot Pie Ingredients: - 2 Pet-Ritz regular pie crusts - 3 Tbsp. oleo - 3 Tbsp. flour - 1/4 tsp. pepper - 1/2 c. chicken broth - 1/4 c. milk - 4 oz. (1 c.) shredded American cheese - 2 c. cooked and diced chicken - 1 (10 oz.) pkg. chopped broccoli, thawed and drained Directions: - Heat oven to 425°. - Place cookie sheet in oven to preheat. In a medium saucepan, combine oleo, flour and pepper. - Cook over low heat until mixture becomes thick and bubbly. - Gradually stir in broth and milk and stir until mixture begins to thicken. - Add cheese and stir until melted. - Stir in chicken and broccoli. - Pour mixture into pie shell. - Remove second crust (frozen); place on top of filled pie. - Let thaw 10 to 20 minutes. - Crimp edges together. - Cut slits in top crust. - Place pie on cookie sheet. Bake 30 to 35 minutes or until crust is brown.
Earthquake Cake Ingredients: - 1 c. chopped nuts - 1 c. coconut - 1 stick margarine or butter - 1 (2 oz.) pkg. cream cheese - 1 box 10x powdered sugar - 1 box German chocolate cake mix Directions: - Preheat oven to 350°. - Grease and flour sheet cake pan (9 x 13-inch). - Sprinkle nuts and coconut in pan. - Spread to cover. Mix cake according to package directions. - Pour evenly over nuts and coconut, but do not stir. - Melt margarine and cream cheese in pan over low heat. - When melted, mix in a box of powdered sugar. Spoon this over cake. - Mix to cover but do not stir. - When cooked, the cake will crack like the earth and is so good!
Jim'S Breakfast Delight Ingredients: - 1/4 c. flour - 1/2 tsp. baking powder - 1/4 tsp. salt - 6 eggs, beaten - 1 (16 oz.) carton small curd cottage cheese - 1 (14 oz.) can corn, drained - 8 oz. shredded Cheddar cheese - green onion slices, pimentos and red pepper Directions: - Stir together the dry ingredients. - Add the remaining ingredients; mix well. - Pour into greased 7 x 11-inch baking dish. Bake at 350° for 40 to 45 minutes, until set. - Let stand 5 minutes before serving. - Serves 6.
Jello Cake Ingredients: - 1 pkg. pineapple cake mix - 1 pkg. lemon or lime jello - 2/3 c. water - 2/3 c. oil - 1 tsp. lemon flavoring - 4 eggs Directions: - Put all ingredients in bowl and mix well. - Bake at 350° for 30 minutes. When done, poke holes on top and pour a mixture of pineapple juice and powdered sugar over hot cake.
Breakfast On A Bagel Ingredients: - 2 (2 1/2 oz.) bagels, split and toasted - 4 (1 oz.) slices Canadian bacon - 4 (1/2-inch) slices tomatoes - 1/2 c. shredded reduced-fat Cheddar Directions: - Place bagel halves on baking sheet. - Top with remaining ingredients. - Broil until cheese melts.
Apple Cobbler Ingredients: - 1/2 c. (1 stick) margarine - 2 c. sugar - 2 c. water - 1 1/2 c. flour (self-rising) - 1/2 c. shortening - 1/3 c. milk - 2 c. chopped apples - 1 tsp. cinnamon - 1/2 c. chopped walnuts Directions: - Heat oven to 350° and melt margarine in a 13 x 9 x 2-inch pan. In a saucepan, heat sugar and water until sugar melts. - Cut shortening into flour until particles are fine crumbs. - Add milk and stir. - Turn onto floured board and knead until smooth. - Roll dough into large rectangle; spread apples and sprinkle with cinnamon. - Roll up and slice into 1 1/2-inches and lay apple, side up carefully in pan. - Pour sugar syrup carefully around rolls. Bake 55 to 60 minutes.
Goop - Cornstarch Ingredients: - cornstarch - water - food coloring Directions: - Mix food coloring in water and add to cornstarch. - Add less water for thicker solution. - Add more water for a thinner one.
Russian Refresher Mix Ingredients: - 2 c. powdered orange drink mix - 1 (3 oz.) pkg. presweetened lemonade mix - 1 1/3 c. sugar - 1 tsp. cinnamon - 1/2 tsp. ground cloves Directions: - Combine all ingredients and put in 1-quart airtight container. Label and store in cool dry place. - Use within 6 months. - Makes about 3 1/2 cups of mix.
Broccoli Casserole Ingredients: - 1 stick butter - 3 pkg. frozen broccoli - 2 beaten eggs - 1 c. sharp Cheddar cheese, grated - 1 c. mayonnaise - 2 small chopped onions - 1 can cream of mushroom soup - 1 1/2 pkg. crushed Ritz crackers Directions: - Cook and drain broccoli as directed on package. - Stir and mix butter, eggs, cheese, mayonnaise, onions, soup and broccoli. Place in long baking dish. - Cover with crushed crackers. Bake for 20 minutes at 400°.
Hello Dolly Ingredients: - 1 c. melted butter - 1 c. graham cracker crumbs - 1 c. chocolate chips - 1 c. butterscotch chips - 1 c. pecans - 1 c. coconut - 1 can sweetened condensed milk Directions: - Mix butter and graham cracker crumbs together. - Press into 9 x 13-inch pan. - Layer other ingredients as listed. - Sprinkle a few nuts on top. - Bake in greased pan at 375° for 30 minutes.
Chocolate Zucchini Cake Ingredients: - 3/4 c. margarine - 2 c. white sugar - 1/2 c. cocoa - 3 eggs - 1/4 c. oil - 2 1/2 c. flour - 2 1/2 tsp. baking powder - 1 tsp. salt - 1 1/2 tsp. soda - 1 tsp. cinnamon - 1/2 c. milk - 2 c. grated zucchini - 1/2 c. chopped nuts - 1 tsp. vanilla Directions: - In a bowl, mix oleomargarine, sugar and cocoa. - Add 3 eggs while mixing. - Slowly add flour, baking powder, salt, soda and cinnamon. - Beat in 1/2 cup milk. - Stir in zucchini, nuts and vanilla; mix well. - Pour into a greased and floured 9 x 12-inch cake pan. - Bake at 350° for 35 minutes.
Swedish Rye Bread Ingredients: - 2 pkg. dry yeast - 1/2 c. warm water - 2 c. rye flour - 3/4 c. molasses - 1/3 c. shortening - 2 c. boiling water - 6 to 6 1/2 c. white flour Directions: - Soften yeast in warm water. - Combine rye flour, molasses, shortening, salt and boiling water; blending well. - Cool to lukewarm; add softened yeast. - Stir in white flour gradually. Transfer to floured board, let rest 10 minutes. - Knead until shiny (about 10 minutes). - Cover and put in greased bowl to rise for 2 hours.
Salmon Bake Ingredients: - 1 1/2 lb. salmon steaks - dash of nutmeg - 1 green apple (a bit tart) Directions: - Preheat oven to 400° to 450°. - Wash and pat dry salmon steaks. Place on sheet of foil. - Cut apple into thick slices and place on top of salmon. - Sprinkle with nutmeg (to taste) and wrap foil over. Place in oven (can put cookie sheet under foil or in shallow baking dish). - Bake 15 to 25 minutes, covered, then unwrap and continue baking 5 to 10 minutes longer at lowered temperature of 350°, until salmon pulls into flakes with fork.
Skillet Baked Beans Ingredients: - 1 large can pork and beans - 1/2 lb. bacon - 1 medium green pepper - 1 medium onion - 1/2 c. syrup - 1/2 c. catsup Directions: - Brown bacon, pepper and onion in skillet. - Drain grease and break up bacon. - Add beans, catsup and syrup to skillet. - Let simmer 45 minutes.
Pineapple Pie Ingredients: - 3 graham cracker crusts - 2 small cans sweetened condensed milk - 3 (8 oz.) containers Cool Whip topping (or two 12 oz.) - 2 small cans crushed pineapple, drained - 3/4 c. lemon juice - 1 c. chopped pecans Directions: - Combine pineapple, condensed milk and lemon juice. - Stir until thickened. - Fold in Cool Whip and nuts. - Divide into 3 graham crusts, chill and pig out.
Angel Delights Ingredients: - 1 c. miniature marshmallows - 1 c. broken pretzels - 1 c. cocktail peanuts - 1 c. corn flakes - 1 lb. almond bark Directions: - Melt bark. - Mil all together in pan. - Drop by spoonfuls on wax paper and let cool.
Mixed Vegetable Bake Ingredients: - 1 (8 oz.) pkg. Philadelphia Brand cream cheese, cubed - 1/2 c. milk - 1 (10 oz.) pkg. frozen mixed vegetables, cooked and drained - 1/4 tsp. salt - dash of pepper - 1 c. hot mashed potatoes - 1 small tomato, sliced Directions: - Heat cream cheese and milk over low heat; stir until smooth. Add mixed vegetables and seasonings; mix well. - Pour into 1-quart casserole. - Cover with potatoes and top with tomato slices. - Bake at 350° for 20 minutes. - Makes 4 servings.
Jack'S Delight Ingredients: - 1 can pineapple pie filling - 8 oz. cream cheese - 1 large Cool Whip - 1/2 c. sugar - 1 tsp. vanilla - 1 stick butter - pretzels - pecan halves Directions: - Break up pretzels with hands (enough to cover the bottom of 9 x 13-inch baking dish). - Put butter on top. - Put in 300° oven until butter melts and is absorbed by pretzels.
Chocolate Cream Log Ingredients: - 1/2 c. cake flour - 1 tsp. baking powder - 1/4 c. cocoa - 1/4 tsp. salt - 4 eggs - 3/4 tsp. sugar - 1 tsp. vanilla - 2 Tbsp. water Directions: - Sift flour and measure; add baking powder, cocoa and salt. Sift again. - Beat in half the sugar a little at a time. - Beat until smooth and glossy. - Beat egg yolks until thick and lemon-colored; add remaining sugar and vanilla. - Continue beating until very thick; slowly add water, stirring constantly. - Gently fold in beaten whites; gradually fold in dry ingredients. - Turn into shallow oblong pan about 15 1/2 x 10 1/2 x 1-inch. - Line with wax paper. - Bake at 375° for 15 to 20 minutes. - Turn out on clean towel and roll up. - Cool.
Chocolate Fudge Pie Ingredients: - 1 stick butter - 6 Tbsp. cocoa - 2 c. sugar - 4 Tbsp. flour - dash of salt - 2 eggs - 2 tsp. vanilla - 1 large can Pet milk - 1 deep pie crust Directions: - Melt butter and cocoa together; add sugar, flour, salt, eggs, vanilla and milk. - Mix all together. - Pour into pie crust. - Bake at 350° for 45 minutes. - Can add walnuts or other nuts to mix if you like.
Pineapple Casserole Ingredients: - 2 (1 lb.) cans pineapple chunks, drained - 2/3 c. sugar - 5 tsp. flour - 1 1/3 c. grated sharp cheese - 1 pack Ritz crackers, crumbled - 1/2 c. butter, melted Directions: - Preheat oven to 350°. - In lightly greased casserole dish, place drained pineapple chunks. - In small bowl, mix together sugar and flour and sprinkle over pineapple. - Layer grated cheese over, then cracker crumbs. - Pour melted butter over all. - Bake for 30 to 40 minutes.
Mexican Biscuit Casserole Ingredients: - 2 cans refrigerator crescent rolls - 1 lb. lean ground beef - 1 large jar taco sauce - 1 to 2 c. shredded Cheddar cheese Directions: - Layer a 9 x 13-inch pan with one can of the crescent rolls. Brown the ground beef in a skillet. - Drain the beef and place it on top of the crescent rolls. - Spoon the taco sauce onto the beef. Sprinkle the Cheddar cheese over the beef and taco sauce. - Cover all of this with the remaining can of crescent rolls. - Bake at 350° for approximately 15 minutes.
Finger Jello Ingredients: - 3 pkg. Jell-O gelatin (3 oz. size) - 4 c. boiling water - 4 envelopes Knox unflavored gelatine Directions: - Using your favorite flavor of Jell-O, mix all ingredients until dissolved. - Pour into a 9 x 13-inch pan. - Refrigerate until set. Cut into squares.
Fred'S Chicken Or Turkey Casserole Ingredients: - 3 1/2 c. cubed, baked chicken - 2 c. chopped celery - 1 c. finely chopped onion - 3 Tbsp. lemon juice - 5 oz. grated Cheddar cheese - 1 1/2 c. Miracle Whip - 1/2 c. slivered almonds - 1 3/4 c. crumbled corn flakes - 1 stick melted oleo Directions: - Preheat oven and Pam spray two 9 x 13-inch casserole pans. Mix all ingredients together except oleo and corn flakes. - Pour into casserole pans and top with corn flake crumbs (rough crumbs) and drizzle melted oleo over the tops. - Bake about 45 minutes or until bubbly. - Yields two 9 x 13-inch pans.
Monkey Bread Ingredients: - 4 (10 count) cans biscuits - 1 1/2 c. sugar, divided - 2 tsp. cinnamon, divided - 1 1/4 sticks margarine Directions: - Grease Bundt or tube pan. - Mix together 3/4 cup sugar and 1 1/2 teaspoons cinnamon. - Cut each biscuit in fourths, using scissors to do this. - Shake pieces from one can at a time in the sugar/cinnamon mixture. - Place these into cake pan. - Melt margarine, 3/4 cup sugar and 1/2 teaspoon cinnamon together and pour over biscuit pieces in cake pan. - Bake 35 minutes at 350°. - They may be done sooner. - Turn out on cake plate. - Break off in bits. - Do not cook in two-piece angel food pan. - All the butter will leak out!