Datasets:
corbt
/
all-recipes

Dataset card Data Studio Files
xet
Community
1
input
stringlengths
47
2k
Carrot Casserole Ingredients: - 2 c. grated raw carrots - 2 eggs, beaten - 1 c. grated cheese - 1 c. cracker crumbs - 1 small, diced onion - 1 can mushroom soup - 1/2 can water Directions: - Mix together well. - Bake in buttered casserole dish at 350° for 45 to 55 minutes.
Melt In Your Mouth Chicken Casserole Ingredients: - 2 1/2 to 3 lb. chicken, cooked and deboned (save broth) - 1 can cream of chicken or mushroom soup - 1 stick margarine, melted - 1 c. self-rising flour - 1 c. buttermilk - salt and pepper to taste Directions: - Preheat oven to 425°. - In oblong baking dish, place the deboned chicken pieces on bottom. - Mix can of soup with 2 1/2 cups of the reserved broth. - Pour over chicken. - Sprinkle salt and pepper over chicken. - In bowl, mix melted margarine, flour and milk. - Pour over chicken. - Bake for 30 minutes or until golden brown.
Autumn Apple Salad Ingredients: - 1 (20 oz.) can crushed pineapple (undrained) - 2/3 c. sugar - 1 (3 oz.) pkg. lemon flavored gelatin - 1 (8 oz.) pkg. cream cheese, softened - 1 c. diced, unpeeled apples - 1/2 to 1 c. chopped nuts - 1 c. chopped celery - 1 c. whipped topping - lettuce leaves Directions: - In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. - Add gelatin; stir until dissolved. - Add cream cheese; stir until mixture is thoroughly combined. - Cool. Fold in apples, nuts, celery and whipped topping. - Pour into a 9-inch square baking pan. - Chill until firm. - Cut into squares and serve on lettuce leaves. - Makes 9 to 12 servings.
Macaroni And Cheese Ingredients: - 1 (8 oz.) box elbow macaroni - 3 c. grated cheese - 4 eggs - 1 stick butter - 1 can canned milk Directions: - Cook macaroni until done; drain. Grate cheese. Break eggs in blender; add milk. Whip good; pour over macaroni. Add 1/2 cheese. Add butter. Pour into baking dish. Cover with remaining cheese. Cover with tinfoil and bake until firm and cheese is melted.
Peanut Butter Blossoms Ingredients: - 1/2 c. shortening - 1/2 c. peanut butter - 1/2 c. sugar - 1/2 c. brown sugar, firmly packed - 1 egg - 2 Tbsp. milk - 1 tsp. vanilla extract - 1 3/4 c. flour - 1/4 c. sugar - 48 chocolate kisses Directions: - Cream - shortening and peanut butter. - Gradually add 1/2 cup sugar - and brown - sugar, beating until light and fluffy. Add egg, - milk and - vanilla; - beat - well. - Combine flour and creamed mixture. - Roll dough into 1-inch balls; roll into 1/4 cup of sugar. - Place balls 2-inches apart on a lightly greased cookie sheet. - Bake at 375° for 8 minutes. - Remove from oven, press - a chocolate kiss into center of cookie; return to oven for another 2 minutes. - Yield: 4 dozen.
Cathedral Window Candy Ingredients: - 2 Tbsp. butter - 1 c. chocolate chips - 1 egg, beaten - 1 c. confectioners sugar - 3 c. colored miniature marshmallows Directions: - Place butter and chocolate chips in medium heat resistant bowl. - Heat, uncovered, in microwave for 4 minutes, or until melted. - Combine egg and sugar; add slowly to chocolate mixture. Stir in marshmallows to coat well. - Pour onto waxed paper. - Shape into 18-inch log. - Refrigerate. - Slice before serving.
Blt Bites Ingredients: - 16 to 20 cherry tomatoes - 1 lb. bacon, cooked and crumbled - 1/2 c. mayonnaise - 1/3 c. chopped green onion - 3 Tbsp. grated Parmesan cheese - 2 Tbsp. parsley Directions: - Cut a thin slice off of each tomato top. - Scoop out pulp. Invert the tomatoes on paper towel to drain.
Tostado Casserole Ingredients: - 1 lb. ground beef - 15 oz. can tomato sauce - 1 envelope taco seasoning mix - 2 1/2 c. corn chips - 15 1/2 oz. can refried beans - 2 oz. (1/2 c.) shredded Cheddar cheese Directions: - In a skillet, brown ground beef. - Drain and add 1 1/2 cups tomato sauce and seasoning mix and mix well. - Line bottom of a 11 x 8 x 2 pan with 2 cups corn chips. - Crush remaining corn chips and set aside. - Spoon meat mixture over corn chips in baking dish. Combine remaining tomato sauce and refried beans. - Spread over ground beef mixture. - Bake at 375° for 25 minutes. - Sprinkle with shredded cheese and crushed corn chips. - Bake for 5 more minutes.
Jalapeno Pie Ingredients: - 1 (7 oz.) can whole green chili peppers or 2 (4 oz.) cans chopped green chilies - 5 eggs, beaten - 1/2 lb. sharp Cheddar cheese - salt and pepper, to taste Directions: - Drain peppers (seed whole ones). - If using whole peppers, cut them lengthwise and line sides and bottom of a 9-inch pie plate. Preheat oven to 350°.
Buttermilk Corn Bread Ingredients: - 1 c. unbleached white flour - 1 c. corn meal - 1/2 c. sugar - 1/2 c. cornstarch - 1 Tbsp. baking powder - 1 tsp. baking soda - 1/2 tsp. salt - 1 egg - 1/4 c. butter, melted - 1 1/2 c. buttermilk Directions: - Combine flour, corn meal, sugar, cornstarch, baking powder, baking soda and salt in large bowl. - Beat egg in smaller bowl and whisk in butter slowly until well mixed. - Whisk in buttermilk. Pour egg mixture into dry ingredients, mixing until just blended. Gently spoon into greased 9 x 5-inch loaf pan. - Bake at 375° for 45 minutes or until wooden pick inserted in center of loaf comes out clean. - Makes 1 loaf.
Chicken Pie Ingredients: - 1 whole fryer - 1/2 tsp. salt - 1/2 tsp. pepper - 1 can cream of celery soup - 1 c. flour - 1 stick margarine - 1 c. buttermilk Directions: - Cook and remove chicken from bone and put in bottom of pan. Sprinkle salt and pepper over chicken. - Heat 2 cups chicken broth and can of soup and pour over chicken. - Mix flour, margarine (melted) and buttermilk, then spoon evenly over top of chicken. Bake at 425 degrees for 25 to 30 minutes or until golden brown.
Ginger Cookies Ingredients: - 1/2 c. applesauce - 3 pkg. sweetener - 1/8 tsp. ginger - pinch of salt - 2/3 c. powdered milk - 1/2 tsp. cinnamon - pinch of cloves Directions: - Mix all dry ingredients together thoroughly; add applesauce. Mix well. - Drop by teaspoon onto a nonstick cookie sheet. - Bake at 350° for 10 to 15 minutes.
Bacon Nuts Ingredients: - 1 can water chestnuts, drained (8 oz.) - 1/4 c. soy sauce - 1/2 lb. bacon Directions: - Soak water chestnuts in soy sauce for 4 hours. - Wrap each chestnut in a 1/2 strip of bacon and secure with a toothpick. Broil until brown.
Pina Colada Cake Ingredients: - 1 box Duncan Hines butter cake mix - 4 eggs - 1/2 c. oil - 1 c. water - 1 can cream of coconut - 1 can crushed pineapple (optional) - 1 large Cool Whip - flaked coconut Directions: - Preheat oven to 350°. - Mix cake mix, eggs, oil and water. Bake in an oblong pan for 30 minutes. - Remove from oven and poke holes in cake. - Stir and then pour the cream of coconut over the cake while it is hot. - Refrigerate cake to cool. - Top cake with crushed pineapple, Cool Whip and coconut. - Keep refrigerated.
Grasshopper Salad Ingredients: - 1 box pistachio pudding (instant) - 1 (12 oz.) Cool Whip - 1 can crushed pineapple with the juice - 1/2 c. nuts - 1 c. mini marshmallows Directions: - Mix pudding mix and Cool Whip together. - Add the rest of the ingredients and stir well. - Refrigerate. - May be used immediately.
Chocolate Biscotti Ingredients: - 1 c. sugar - 2 1/2 c. flour - 1 tsp. vanilla - 1/2 tsp. salt - 1 c. butter - 1 c. cocoa - 1 Tbsp. baking powder - 1 tsp. coffee granuales - 4 eggs - 1 (8oz.) pkg. semi sweet Chocolate chips, melted and opt. - 1/4 c. almonds, chopped Directions: - At medium speed beat sugar and butter. - Add 1 c. flour and then the rest of the ingredients. - Add the other 1 1/2 c. flour. - Pat dough into 2 (12x3) loaves. - Bake on cookie sheet for 25-30 minutes at 350°. - Remove and cool for 20 minutes. - Remove loaves to a cutting board and cut slices about 1/2-inch wide into cookies. Place flat on a cookie sheet and bake again at 350° for 20 minutes. Cool completely. - Melt chocolate in a double boiler and brush each cookie with the chocolate and sprinkle with the chopped almonds.
Velveeta Cheese Fudge Ingredients: - 1/2 lb. Velveeta cheese - 2 sticks oleo - 2 lb. confectioners sugar - 1/2 c. cocoa - 1 tsp. vanilla - nuts Directions: - Melt cheese and oleo on low. - Mix confectioners sugar, cocoa and vanilla. - Pour cheese mixture into sugar mixture. - Mix well and add nuts. - Pat into buttered dish, 9 x 12-inch. - Can be cut immediately. - Makes about 2 1/2 pounds.
Pumpkin Crisp Ingredients: - 16 oz. c. solid pumpkin - 14 oz. c. sweetened condensed milk - 1/2 c. sugar - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 3 eggs, beaten - 1 box yellow cake mix - 1 c. chopped nuts - 1 c. margarine Directions: - Mix first 6 ingredients and pour into greased 9 x 13-inch or two 8 x 8-inch pans. - Sprinkle cake mix over mixture. - Press nuts into cake mix. - Drizzle melted margarine over cake mix. - Bake at 350° for 1 hour. - Can be frozen.
Hummingbird Cake Ingredients: - 3 c. all-purpose flour - 2 c. sugar - 1 tsp. baking soda - 1 tsp. salt - 1 tsp. cinnamon - 3 eggs, beaten - 1 c. vegetable oil - 1 1/2 tsp. vanilla extract - 1 (8 oz.) can crushed pineapple (undrained) - 1 c. chopped pecans - 2 c. chopped bananas - 1/2 c. chopped pecans - 1 (8 oz.) pkg. cream cheese - 1/2 c. butter or margarine, softened - 1 (16 oz.) pkg. powdered sugar, sifted - 1 tsp. vanilla Directions: - Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. - Do not beat. - Stir in vanilla, pineapple, 1 cup pecans and bananas.
Breakfast Burritos Ingredients: - 1/2 lb. mild sausage, cooked - 7 eggs - 1 oz. diced tomatoes - 1/2 oz. minced onion - 1/2 tsp. pepper - 1/2 oz. mild green chili peppers - cheese (optional) - flour tortillas Directions: - Beat eggs in separate container. - Mix other ingredients. - In large skillet, lightly buttered, put sausage mix. - Add eggs; stir until eggs are softly cooked. - Remove from heat. - Place eggs in spaghetti strainer (something to let the juice drain through). Soften flour tortillas. - Take 1 tortilla; place 1 slice of cheese in center, then 2 tablespoons of mixture. - Wrap in wax paper. - Can be frozen. - Yields 10 to 12 burritos.
Frothy Orange Slush Ingredients: - 1 (6 oz.) can frozen orange juice concentrate - 1 c. water - 1/4 c. sugar - 1/3 c. milk - 1 tsp. vanilla - 12 ice cubes Directions: - Mix all ingredients in a blender until ice cubes make a slush. Pour into glasses. - Drink immediately. - Store unused portion in freezer.
Clams And Cheese Ingredients: - 1/2 lb. Velveeta cheese - 1 can minced clams - 2 medium onions - 1/2 green pepper - 1/2 tsp. prepared mustard - 1 tsp. Worcestershire sauce - 3 Tbsp. chili sauce - dash of Tabasco sauce (optional) Directions: - Melt cheese in a frypan. - In another frypan, saute onions and diced peppers in butter; add clams and their juice. - Cook over medium heat for 10 minutes; add remaining ingredients.
Sour Cream Banana Pudding Ingredients: - 3 pkg. instant vanilla pudding - 5 c. milk - 1 medium size Cool Whip - 8 oz. pkg. sour cream - vanilla wafers - bananas Directions: - Mix pudding and milk until thick, then add Cool Whip and sour cream; mix well. - Put a thin layer of pudding in a bowl, then a layer of wafers, then bananas and continue until you get to the top and end with a layer of pudding.
Green Chile Casserole Ingredients: - 1 lb. Ortega green chiles - 1 lb. Cheddar cheese - 1 lb. Jack cheese - 4 Tbsp. flour - 1 large can evaporated milk - 2 eggs - 1/2 tsp. salt Directions: - Grate the cheeses together. - Butter baking dish and put open, seedless chiles flat on the bottom of pan. - Then put cheeses over the top, then do another layer of chiles, etc. - Finish with cheese on top. - Mix together in bowl the flour, milk, eggs and salt. - Pour this mixture over chiles and cheese. - Bake 45 minutes at 350°. This is for a 9 x 13-inch pan. - For a smaller serving, you may cut recipe in half. - You will be surprised how much this dish tastes like the true Mexican Chili Rellenos.
Broccoli Supreme Ingredients: - 10 oz. chopped frozen broccoli - 1/2 c. sour cream - 1 Tbsp. chopped onion - 1 can cream of chicken soup - 1/2 stick margarine - 1 Tbsp. flour - 3/4 c. herb dressing - salt and pepper to taste Directions: - Cook broccoli; drain. - In a bowl, mix soup, sour cream, flour, onion, salt and pepper. - Heat. - Remove from heat. - Add broccoli; stir gently. - In a saucepan, melt margarine and add dressing. - Mix well. - Pour broccoli mixture into a 2-quart casserole dish. - Top with dressing mixture. - Bake at 350° for 30 to 35 minutes. - Serves 6.
Black Bean Soup Ingredients: - 1/2 c. olive oil - 4 cloves minced garlic - 1 lb. black beans - 3 qt. water - 1 1/2 tsp. dry oregano - 1 1/2 tsp. salt - pinch of cayenne - 1/2 medium red or green bell pepper, chopped - 1 1/2 tsp. brown sugar (or more, if desired) - sour cream - 1 1/2 c. chopped yellow onions - 1 meaty ham bone - 1 Tbsp. plus 1/2 tsp. ground cumin - 1 bay leaf - 1 tsp. fresh ground pepper - 3 Tbsp. chopped, fresh parsley - 1/8 c. dry sherry (or more, if desired) - 1 1/2 to 3 tsp. lemon juice (add to taste) - green onions, chopped Directions: - Soak the black beans in water overnight. - Heat oil in a Dutch oven. - Add onions and garlic and cook over low heat until vegetables are tender, about 10 minutes. - Drain the beans. - Add the beans to the Dutch oven. - Add the ham bone and the water. - Stir in 1 tablespoon of cumin, oregano, bay leaf, salt, pepper, cayenne and 1 tablespoon of parsley. - Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and the liquid is reduced by about 3/4. - This will take 1 1/2 to 2 hours. - If it requires a longer cooking time, the beans were probably old. - Transfer ham bone to plate and cool slightly. - Pull off any remaining meat with your fingers and shred. - Return meat to pot. - Stir in remaining parsley, red pepper, cumin, sherry, brown sugar and lemon juice. Simmer for another 30 minutes. - Taste. - Correct seasoning and serve very hot. - Garnish with dollop of sour cream and top with a sprinkle of green onions.
Hamburger Round-Up Ingredients: - 1 lb. hamburger meat - 4 medium potatoes - seasoning to taste (can use seasoning salt) - 1 small onion - 1/4 c. water Directions: - Place meat, seasoning, onion and water in skillet over low fire. - Slice potatoes thin and place on top. - Put lid on skillet and cook until potatoes are done. - Stir into meat and simmer for 5 minutes.
Fig Preserve Cake Ingredients: - 1 1/2 c. sugar - 2 c. all-purpose flour - 1 tsp. soda - 1 tsp. salt - 1 tsp. nutmeg - 1 tsp. cinnamon - 1/2 tsp. allspice - 1/2 tsp. cloves - 1 c. vegetable oil - 3 eggs - 1 c. buttermilk - 1 Tbsp. vanilla - 1 c. fig preserves, chopped - 1/2 c. chopped pecans or walnuts Directions: - Combine dry ingredients in a large mixing bowl. Add oil, beating well. Add eggs and beat well. Add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. - Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 1/4 hours. Let cool 10 minutes and remove from pan. Pour warm Buttermilk Glaze over warm cake.
Christmas Party Pinwheels Ingredients: - 2 pkg (8 oz. each) cream cheese, softened - 1 pkg (4 oz.) ranch salad dressing mix - 1/2 cup minced sweet pepper - 1/2 cup minced celery - 1/4 cup sliced green olives - 1/4 cup sliced green onions - 2 to 4 (10 inch) flour tortillas Directions: - In mixing bowl, beat cream cheese and dressing mix until smooth. - Add red pepper, celery, onions and olives: - mix well. Spread about 3/4 cup on each tortilla. - Roll up tightly; wrap in plastic wrap. - Refrigerate for at least 2 hours. - Slice into 1/2 inch pieces. - Yield 15 - 20 servings.
Fruitcake Cookies Ingredients: - 1 1/2 c. flour (unsifted) - 1 tsp. soda - 1/2 tsp. salt - 1/2 tsp. cinnamon - 1/2 c. butter or margarine - 3/4 c. sugar - 2 eggs - 1 c. mixed candied fruit - 1 c. chopped dates - 3/4 c. chopped pecans - 1 tsp. brandy extract (vanilla may be used) Directions: - Sift together flour, soda, salt, and cinnamon. - Cream butter, gradually add sugar and cream until fluffy. - Add brandy extract then add eggs one at a time. - Add dry ingredients then fruit and nuts. - Drop by teaspoonfuls on lightly greased cookie sheets. Bake for 12 to 15 minutes at 350°.
Peach Cobbler Ingredients: - 1 stick butter, melted - 2 large cans peaches - 1 c. sugar - 1 c. self-rising flour, sifted - 1 c. whole milk Directions: - Melt butter in a 13 x 9-inch pan. - Put sliced, drained peaches in butter. - Mix together sugar, flour and milk. - Pour this batter over peaches. - Bake at 425° for about 30 minutes. - You may add cinnamon or allspice, if desired.
Beer Battered Fried Shrimp Ingredients: - 1/2 c. all-purpose flour - 1/2 c. beer - 1 tsp. salt - 1 1/2 lb. unpeeled, large fresh shrimp - vegetable oil Directions: - Combine flour, beer and salt in a small bowl. Peel and devein shrimp. Rinse under cold running water and pat dry with paper towels. Pour oil into a saucepan to a depth of 2-inches. Heat to 375°. Dip shrimp, 1 at a time, into batter and drop into hot oil. Fry, turning once, 1 minute or until lightly browned. Drain on paper towels.
Zucchini Bread Ingredients: - 3 eggs - 2 c. sugar - 1 c. oil - 3 c. flour - 1/2 tsp. baking powder - 1 tsp. soda - 1 tsp. salt - 2 tsp. cinnamon - 1/2 c. nuts - 2 c. zucchini - 3 tsp. vanilla Directions: - Mix together first 3 ingredients and beat well. Sift dry ingredients together and add to the first mixture. Stir in zucchini, nuts and vanilla. - Bake in 2 loaf pans at 350° for 1 hour. Turn out of pan when taken from oven.
Brown Rice Pilaf Ingredients: - 2 c. chicken broth - 1 c. brown rice (uncooked) - 1/2 c. grated raw carrot - 1/2 c. finely chopped celery - 1/4 c. finely chopped green onions - 1 clove garlic, minced - 1/2 tsp. salt - 1/4 tsp. red pepper - 3 Tbsp. slivered almonds, toasted Directions: - Bring broth to a boil in a heavy saucepan. - Stir in rice and rest of ingredients, except almonds. - Cover; reduce heat and simmer 25 to 30 minutes or until liquid is absorbed. - Stir in almonds. - Yields 8 servings.
Broccoli Ham Ring Ingredients: - 2 (8 oz. each) tubes refrigerated crescent roll dough - 1 1/2 c. (6 oz.) shredded Swiss cheese - 1/4 lb. fully cooked ham, diced (about 1/2 c.) - 2 1/4 c. chopped fresh broccoli - 1 small onion, chopped - 1/4 c. minced fresh parsley - 2 Tbsp. Dijon mustard - 1 tsp. lemon juice Directions: - Unroll crescent roll dough and place triangles on a 12-inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. - Lightly press wide ends together. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). - Bake at 375° for 20 to 25 minutes or until golden brown. - Yields 6 to 8 servings.
Easy Peanut Butter Cookies Ingredients: - 1 (11 oz.) box pie crust mix - 1 c. firmly packed light brown sugar - 1/2 c. peanut butter - 1 large egg Directions: - Preheat oven to 375 degrees. Combine all ingredients in bowl of food processor, fitted with steel blade. Process until mixture clings together. (You can use a mixer, if desired.) Shape dough into balls about 1 inch in diameter. Place on an ungreased cookie sheet. Press with a fork in a criss-cross pattern. If the fork sticks to the cookie dough, dip it in sugar and then press. Bake for 8 to 10 minutes. Remove from pan immediately and cool on a rack.
Swedish Pancakes Ingredients: - 4 eggs, separated - 2 c. buttermilk - 1 c. flour - 1 tsp. salt - 2 tsp. sugar - 1/4 tsp. soda Directions: - Beat egg whites and fold in last. - Make small pancakes.
Cherry Cola Salad Ingredients: - 3/4 c. water - 1/2 c. sugar - 1 can cherry pie filling - 1 large can crushed pineapple, undrained - 1 Tbsp. lemon juice - 1 c. cold cola (Pepsi or Coke) soft drink - 1/2 c. chopped nuts Directions: - Combine water and sugar; bring to a boil. - Add pie filling and return to a boil. - Pour over the Jell-O to dissolve. - Add rest of ingredients. - Pour into 13 x 9-inch pan or mold to set.
Rotel Casserole Ingredients: - 1 lb. ground beef - 1 can cream of mushroom soup - 1 medium chopped onion - 1 bag tortilla chips, crushed - 1 can Ro-Tel tomatoes - 8 oz. grated cheese Directions: - Brown meat and onion. - Chop tomatoes. - Mix with soup and meat. In baking dish, arrange layers of chips, meat mixture and grated cheese. - Repeat layers, ending with cheese. - Bake 15 to 20 minutes at 350° or until cheese is melted.
Mediterranean Chicken And Penne Ingredients: - Nonstick cooking spray - 2 tsp. olive oil - 1/2 onion (peeled and finely diced) - 2 cloves garlic (minced) - 1 lb. boneless skinless chicken breast - 8 oz. penne pasta - 8 pitted black olives (sliced) - 1/4 c. chopped fresh basil - 1 tsp. oregano - 1/4 c. grated Parmesan cheese Directions: - Liberally spray large nonstick skillet with cooking spray. Add oil and heat over medium heat. - Add garlic and onions. - Heat until soft (approximately 3-4 minutes). - Fill large saucepan with 2 inches of water. - Place chicken breast in steaming basket or stainless steal saucepan with lid. - Bring water to boil and steam chicken for 7 minutes. - Remove from heat and let set in steam until fully cooked. - Remove chicken from basket and let cool. When cool, cut into 1 inch chunks. - Meanwhile, cook penne according to packaging. - Drain and keep warm. - Add chicken chunks, olives, basil, and oregano to skillet with onions. - Turn to medium heat for 5 minutes. - In large bowl, toss chicken with hot penne pasta. - Sprinkle top with cheese and serve.
Italian Zucchini Casserole Ingredients: - 3-4 medium zucchini, cut 1/4 inch thick - 3-4 onions, sliced - 3-4 tomatoes, sliced - 1 lb. mozzarella cheese, sliced - Italian seasoning - salt and pepper - Ritz crackers Directions: - Spray 9 x 13 inch pan. - Place layers of tomato, onion, zucchini and cheese. - Sprinkle with salt and pepper and liberally with Italian seasoning. - Sprinkle about 1/2 cup crushed Ritz over all. - Make second layer same as first, beginning with tomato and ending with cheese, top with more seasoning and crushed Ritz. Cover with foil and bake 30 minutes at 350°. - Remove foil and bake another 30 minutes.
Easy Lasagne Ingredients: - 1 can Hunt's spaghetti sauce with Parmesan cheese - 1 regular pkg. lasagne noodles - 1 lb. hamburger (ground) - 1 container Ricotta cheese - 1 egg - 2 c. shredded Mozzarella cheese - 1 c. shredded Cheddar cheese Directions: - Cook hamburger; drain and add spaghetti sauce. - Cook lasagne noodles for 10 minutes in boiling water; drain.
Peanut Butter Fudge Ingredients: - 2 1/2 c. sugar - 1/2 c. milk - 1 stick oleo - 2 or 3 Tbsp. peanut butter Directions: - Mix sugar, milk and oleo; cook to soft ball stage. - Add peanut butter and beat. - Pour onto greased plate.
German Potato Salad Ingredients: - 6 medium sized potatoes - 8 slices bacon (strips) - 3/4 c. chopped onion - 2 Tbsp. flour - 2 Tbsp. sugar - 1 1/2 tsp. salt - 1/2 tsp. celery seed - dash of pepper - 3/4 c. water - 1/3 c. vinegar (I use white but other may be used) Directions: - Boil potatoes with the skins on. - Peel and slice thinly. - Fry slowly in large skillet the bacon. - Drain on paper towel. - Saute in the bacon fat until golden the onion. - Blend in flour, sugar, salt, celery seed and dash of pepper. - Cook over low heat, stirring until smooth and bubbly. - Remove from heat. - Stir in water and vinegar. Bring to a boil, stirring constantly. - Boil 1 minute. - Stir in carefully the potatoes and crumbled bits of bacon. - Remove from heat. - Cover and let stand until ready to serve. - Makes 6 to 8 servings.
Sausage Pinwheels Ingredients: - 2 1/2 c. self-rising flour - 1/2 c. shortening or butter - 1 1/3 c. buttermilk - 1 lb. pork sausage Directions: - Crumble and brown sausage; drain fat. - Cut butter or shortening into flour until coarse crumbs form. - Add buttermilk and stir until dough clings together. - Knead 10 to 12 strokes on lightly floured surface. - Roll out to a 16 x 12-inch rectangle. Sprinkle sausage over dough. - Roll up jelly roll style, starting with the long side. - Slice into 1-inch slices. - Place cut side down on ungreased baking sheet. - Bake at 350° for 10 to 15 minutes.
Meat Loaf Ingredients: - 1 lb. ground beef - 2 slices light bread, crumbled - 1 small onion - 1 small green pepper - 3/4 c. tomato ketchup - 1 egg - 1/4 tsp. salt - 1/4 tsp. black pepper Directions: - Mix together ground beef, crumbled bread slices, chopped onion, pepper, egg, salt and black pepper. - Add 1/2 cup ketchup and mix. - Place mix in loaf pan and spread remaining 1/4 cup ketchup over the top. - Bake at 375° for 1 hour or until done.
Shepherd'S Pie Ingredients: - 2 lb. ground beef - 1 pkg. onion soup mix - 2 cans Niblets corn - mashed potatoes (or instant mashed) - salt and pepper Directions: - Grease casserole, in skillet melt a little margarine. - Add beef and stir until meat is lightly browned, season meat and sprinkle with about 2 tablespoons flour. - Mix well. - Add onion soup mix and slowly add about 1 cup of water and cook until slightly thickened. Turn into greased casserole and spread with drained corn. Prepare mashed potatoes to make a 2-inch topping. - Drizzle a little melted margarine over top and sprinkle a little paprika. Bake at 400° for about 30 minutes. - Serves about 4 to 6 people.
Pumpkin Date Bread Ingredients: - 4 beaten eggs - 3 c. sugar - 1 (16 oz.) can pumpkin - 1 c. oil - 1/3 c. water - 1/2 tsp. vanilla - 3 1/2 c. all-purpose flour - 1 1/2 tsp. ground cinnamon - 1 tsp. salt - 1 tsp. baking soda - 8 oz. dates or raisins - 1 1/2 c. pecans Directions: - Combine eggs and sugar in a large mixing bowl. Stir in pumpkin, oil, water and vanilla until blended. - Stir together flour, cinnamon, salt and baking soda. - Add pumpkin mixture, stirring until just combined. - Fold in dates and nuts. - Pour mixture into 4 greased 7 x 3 x 2-inch pans or 2 (9 x 5 x 3-inch) pans. - Bake in a 350° oven about 55 minutes for small loaves, 65 minutes for large loaves.
Twice Baked Potato Casserole Ingredients: - 5 lb. potatoes - 1 (8 oz.) cream cheese, softened - 1 (8 oz.) sour cream - 1 (8 oz.) whipping cream - 1 stick butter - salt and pepper to taste - 1 bunch green onions, chopped - Cheddar cheese - bacon bits Directions: - Cook potatoes in water until soft; drain. Add cream cheese, sour cream, butter, salt, pepper and onions; beat. Put into a 9 x 12 casserole dish.
Stuffed French Toast Ingredients: - 8 slices bread, cubed - 2 (8 oz.) pkg. cream cheese, cubed - 10 to 12 eggs - 2 c. milk - 1/2 c. maple syrup Directions: - Mix together and cover dish with plastic overnight. - Bake the next morning at 375° for 45 minutes.
Corn Casserole Ingredients: - 1 (16 oz.) can creamed corn - 1 stick margarine, melted (1/2 c.) - 2 eggs - 1 (8 oz.) carton sour cream - 1 box Jiffy cornbread mix - 1 (16 oz.) can kernel corn, drained Directions: - Mix all ingredients together (may blend in blender). - Pour into rectangular 2-inch pie pan or casserole dish. Bake in a 350° oven 1 hour. - (Freezes well.)
Double Crust Peach Cobbler Ingredients: - 8 cups fresh peaches, peeled and sliced - 2 c sugar - 4 Tbsp flour - 1/4 tsp nutmeg - 1/4 tsp cinnamon - 1 tsp almond extract - 1/3 c melted butter - Pastry for double-crust pie, you can use refrigerated ready made crust Directions: - Combine peaches, sugar, flour and spices. - Set aside until syrup forms. - Bring peaches to a boil. - Cook 10 minutes or until tender. - Remove from heat and blend in almond extract and butter.
Garden Patch Soup Ingredients: - 2 medium potatoes, peeled and diced - 1 (16 oz.) can whole kernel corn - 1 (10 oz.) pkg. frozen lima beans, cooked and drained - 2 (13 1/2 oz.) cans chicken broth - 1/2 c. chopped onion - 3 1/2 c. tomato juice - 1 c. cooked and diced chicken or turkey - 1 tsp. salt - 1/4 tsp. pepper - 1 Tbsp. margarine - 1 Tbsp. Worcestershire sauce Directions: - Combine all ingredients in a 5-quart Dutch oven. Bring to boiling over medium heat. - Reduce heat and simmer 30 minutes, stir occasionally. - Makes 6 servings.
Peanut Butter Logs Ingredients: - 2 sticks margarine - 5 c. graham cracker crumbs - 1/2 c. peanut butter - 1 box powdered sugar - 1 block paraffin wax - 1 large pkg. chocolate chips Directions: - Melt chocolate chips and paraffin wax in double boiler. - Melt margarine in separate pan. - Mix graham cracker crumbs, powdered sugar, peanut butter and melted margarine. - Mix well. - Form into balls or logs with hands, then dip logs into chocolate chip mixture. - Lay logs on wax paper until dry.
Chocolate Chip Cookies Ingredients: - 2 sticks oleo or 1 c. butter Crisco - 1/2 c. white sugar - 1 1/2 c. brown sugar - 4 eggs - 2 boxes instant pudding (1 lemon and 1 vanilla) - 2 tsp. vanilla - 4 1/2 c. flour - 2 tsp. soda - 1 large pkg. chocolate chips - 1 c. nuts Directions: - Cream together oleo or Crisco, white sugar and brown sugar. Add eggs, pudding and vanilla. - Mix good. - Add flour and soda. Mix. - Add chocolate chips and nuts. - Bake at 375° for 5 minutes. Shift trays and bake 3 minutes more. - Freezes very well.
Corn Chowder Ingredients: - 3 slices bacon, chopped - 3 Tbsp. chopped onion - 1 1/4 c. cut up potatoes - 1 c. water - 2 c. cream-style corn - 3 c. milk - 1/2 tsp. salt Directions: - Cook bacon in saucepan until crisp. Remove from pan and save for later use. Lightly brown onion in bacon fat; add potatoes and water. Boil gently for 10 minutes. Add corn and cook 10 minutes longer. Stir in milk, salt and bacon. Heat just until hot. Makes 6 (1 cup) servings.
Bread Stuffing Ingredients: - 8 slices day old bread or toast - 2 Tbsp. margarine - 1/4 c. chopped onion - 1/2 c. chopped celery - 1 tsp. sage - 1/2 tsp. salt - 1/4 tsp. pepper - 1/2 to 3/4 c. chicken broth - 2 eggs Directions: - Preheat oven to 325°. - Cut bread into small cubes. - Put into large mixing bowl. - Melt margarine in large skillet. - Add onions and celery; cook until tender. - Add to bread crumbs. - Add sage, salt and pepper. - Moisten with broth, as desired. - Beat eggs lightly. - Stir into dressing. - Use as stuffing for poultry or other meats or bake, covered, in a one-quart casserole dish for 30 minutes. - Equals 1 bread, 1 fat and 1 vegetable.
Macaroni Salad Ingredients: - 16 oz. shell macaroni - 1 can Eagle Brand milk - 1 green pepper, chopped fine - 1 onion, chopped fine - 4 carrots, shredded - 1/2 c. vinegar - 1 c. sugar - 2 c. mayonnaise - 1 tsp. salt - 1/2 tsp. pepper Directions: - Cook macaroni; drain and cool. - Mix green pepper, onion and carrots in macaroni. - Mix remaining ingredients in separate bowl. Pour over macaroni. - Let set in refrigerator overnight.
Winter Fruit Bowl Ingredients: - 1 (8 oz.) can pineapple chunks - 1/4 c. packed brown sugar - 2 Tbsp. lemon juice - 1 tsp. Grand Marnier flavoring (if desired) - 2 apples - 2 oranges, peeled - 2 c. seedless green grapes - 1 banana Directions: - Drain juice from pineapple into 1-cup glass measure. - Stir in brown sugar and lemon juice. - Microwave on High, uncovered, 1 to 1 1/2 minutes or until mixture boils. Stir in flavoring. Cool. Quarter apples and cut into very thin slices. - Peel oranges. Cut into thin slices. - Cut slices in half. - In glass serving bowl, layer half the apples, oranges and grapes. Slice banana and arrange over grapes. - Top with pineapple chunks. Repeat with remaining apples, oranges and grapes. - Pour cooled syrup over all. Cover and refrigerate several hours or overnight. - Makes about 12 servings, 70 calories each.
Tomato Soup Congealed Salad Ingredients: - 2 Tbsp. Knox gelatin - 1/2 c. cool water - 1 c. mayonnaise - 1 1/2 c. chopped celery - 1 Tbsp. chopped bell peppers - 1 small bottle stuffed olives - 3 (3 oz.) cream cheese - 1 c. cream of tomato soup - 1 tsp. grated onion - 1 c. chopped nuts Directions: - Dissolve gelatin in cool water. - Heat cream cheese in tomato soup to mix. - Cool. - Add balance of ingredients and congeal.
Hickory Stick Ingredients: - 5 lb. ground beef - 5 tsp. Morton Tender Quick salt - 2 1/2 tsp. regular salt - 1 tsp. liquid smoke - 1/2 tsp. red pepper - 2 1/2 tsp. garlic salt - 2 tsp. coarse black pepper - 2 1/2 tsp. mustard seed Directions: - Mix all ingredients together. - Refrigerate 24 hours. - Mix well again. - Refrigerate another 24 hours. - Shape into small rolls, about 1 to 1 1/2-inches. - Place on cookie sheet. - Bake at 150° for 8 hours. - Turn after 4 hours. - Can also use ground turkey.
Tater Tot Casserole Ingredients: - 1 bag Tater Tots - 1 lb. ground beef - 1 can cream of mushroom soup - 1 small onion - 8 oz. Velveeta cheese Directions: - Brown ground beef with small chopped onion and drain. - Add 1/2 can soup and 1/2 cup water. - Add Velveeta (cubed). - Pour into casserole dish. - Put Tater Tots on top. - Mix 1/2 can soup and 1/2 can water and pour over Tater Tots. - Garnish top with cheese. Cover with foil and bake at 425° for 45 minutes.
Toffee Coffee Cake Ingredients: - 1 c. brown sugar - 1 c. sugar - 1/2 c. oleo or butter - 2 c. flour - 1 tsp. vanilla - 1 tsp. baking soda - 1 c. buttermilk - 1 egg - 1/2 c. chopped nuts - 6 small Heath bars Directions: - Mix first 5 ingredients to form crumbs. - Put aside 1/2 cup of these crumbs. - Add soda which has been dissolved in the buttermilk and the egg. - Beat well and pour into 9 x 13-inch pan. - Sprinkle 1/2 cup reserved crumbs, nuts and chopped Heath bars on top. - Bake at 350° for 30 minutes.
Chicken Breasts Diane Ingredients: - 8 small boneless chicken breasts - 1/2 tsp. salt - 1/2 tsp. black pepper - 2 Tbsp. olive or salad oil - 2 Tbsp. butter or margarine - 3 Tbsp. chopped fresh chives or green onions - juice or 1/2 lemon or lime - 2 Tbsp. brandy or cognac (optional) - 3 Tbsp. chopped parsley - 2 tsp. Dijon mustard - 1/4 c. chicken broth Directions: - Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. - Sprinkle with salt and pepper. - Heat 1 tablespoon of oil and butter in large skillet. - Cook chicken over high heat for 4 minutes on each side. - Transfer to warm serving platter. - Add chives, lemon juice and brandy (if used), parsley and mustard to pan. - Cook 15 seconds, whisking constantly. Add broth and continue to whisk. - Stir until sauce is smooth. Whisk in remaining oil and butter. - Pour over chicken; serve immediately. - Good served with noodles with tomato sauce. - Serves 4 to 8.
Dried Beef Cheese Ball Ingredients: - 2 (8 oz.) pkg. cream cheese, softened - 1 small onion, finely chopped - 2 Tbsp. Worcestershire sauce - 1 pkg. chipped dried beef - pickle juice - mayonnaise (just enough to make the cheese ball soft but not too soft) Directions: - Mix all ingredients together, shape into a ball. - Refrigerate until ready to serve.
Irish Stew Ingredients: - 1 1/2 lb. boneless lamb breast or shoulder, cubed about 1-inch - 2 Tbsp. cooking oil - 2 c. veal or chicken stock - 1 bayleaf - 1 garlic clove - 1 tsp. salt - 1 1/2 tsp. fresh ground pepper - 3 large potatoes, peeled and cut into chunks - 3 carrots, peeled and cut into 1-inch lengths - 2 large onions, quartered - 1 Tbsp. flour, dissolved in 1 1/2 Tbsp. cold water Directions: - Using a stew pot, brown the meat in the oil. - Add stock, bay leaf, garlic and seasonings; bring to a boil, then reduce heat to simmer. - Skim away and discard the froth or scum that rises during the first moments of cooking. - Cover pot and simmer 45 minutes to 1 hour, until meat is quite tender.
Orange Salad Ingredients: - 1 can mandarin oranges, drained - 1 can pineapple tidbits, drained - 1 small pkg. orange gelatin - 1 small carton cottage cheese - 1 (8 oz.) container frozen whipped topping, thawed Directions: - Mix all ingredients together thoroughly and refrigerate.
Sensational Double Layer Pumpkin Pie Ingredients: - 1 (3 oz.) pkg. cream cheese, softened - 1 c. plus 1 Tbsp. cold half and half or milk - 1 Tbsp. sugar - 1 1/2 c. thawed Cool Whip - 1 graham cracker pie crust - 2 (4 serving size) pkg. vanilla instant pudding - 1 (16 oz.) can pumpkin - 1 tsp. cinnamon - 1/2 tsp. ginger - 1/4 tsp. cloves Directions: - Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth. - Gently stir in whipped topping; spread on bottom of crust. - Pour 2 cups half and half into mixing bowl. Add pudding mix; beat with wire whisk until well blended, 1 to 2 minutes. - Let stand 3 minutes. - Stir in pumpkin and spices; mix well. - Spread over cream cheese layer. - Refrigerate at least 2 hours. - Garnish with additional whipped topping and nuts, as desired. Makes 8 servings.
Sweet-N-Sour Chicken Ingredients: - 1 lb. boneless chicken, cut in cubes - 2 Tbsp. oil - 1 garlic clove, minced - 1 c. green pepper strips - 1 c. carrot strips - 1 1/4 c. chicken bouillon - 1/4 c. soy sauce - 2 Tbsp. sherry - 3 Tbsp. vinegar - 3 Tbsp. brown sugar - 1/2 tsp. ginger - 1 can chunk pineapple and the juice - 1 1/2 c. rice Directions: - Brown chicken in oil. - Add garlic, green pepper and carrots and saute briefly. - Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. - Bring to a full boil. Stir in rice. - Cover and remove from heat; let stand 5 minutes. Stir before serving.
Angel Food Dessert Ingredients: - buy or make an angel food cake - 2 boxes red jello (diet) - 2 c. strawberries - 1 (16 oz.) Cool Whip (lite) Directions: - Slice top off cake to make 2 layers. - Make jello using 3 cups water for both. - After it sets, add sliced strawberries. - Mix in 1 cup Cool Whip. - Top bottom cake with mixture, fill in hole. - Put top layer cake over bottom layer. - Frost with Cool Whip. Refrigerate.
Taco Dip Ingredients: - 8 oz. sour cream - 8 oz. cream cheese - 10 oz. salsa (mild or medium) - 1 large tomato, finely chopped - 12 oz. shredded Cheddar cheese - 1 small head lettuce, finely shredded - 1 bag nachos Directions: - Mix sour cream and cream cheese together and spread over bottom of bowl or pan. - Top with tomatoes. - Pour on salsa. - Then add cheese and finally lettuce. - You're ready to dip.
Oven Fried Potatoes Ingredients: - red potatoes - 1/4 c. Crisco - salt, pepper, garlic salt and onion salt - 1/2 to 1 stick margarine Directions: - Wash the - potatoes well and dice. - In a large cake pan, pour the - Crisco - and - add potatoes. Coat potatoes in oil. Add salt, pepper, - garlic - salt and onion salt or season to taste. Slice the margarine over the potatoes. - Cook at 425°, stirring 2 to 3 times for 45 minutes to 1 hour.
Big Chocolate Chip Cookie Ingredients: - 1 c. plus 2 Tbsp. self rising flour - 1/2 c. butter, softened - 6 Tbsp. sugar - 6 Tbsp. brown sugar - 1/2 tsp. vanilla - 1 egg - 1 c. chocolate chips - 1/2 c. pecans, chopped Directions: - Cream butter, sugar, brown sugar and vanilla in mixer bowl until light and fluffy. Add egg, mix well, stir in flour, chocolate chips and pecans. Spread on lightly greased pizza pan and bake at 350° until brown. Cool before cutting. Yield: 24 servings.
Vegetable Pizza Ingredients: - 2 cans crescent rolls - 2 (8 oz.) pkg. cream cheese - 1 c. mayonnaise - 1 pkg. dry Ranch style dressing - 1/2 c. chopped mushrooms - 1/2 c. chopped broccoli - 1/2 c. chopped cauliflower - 1/2 c. chopped olives (optional) - 1 tomato, seeds removed and chopped - 3/4 c. cheese, shredded Directions: - Press rolls in 9 x 15-inch pan. - Bake at 350° for 10 minutes. Spread mixture of cream cheese, mayonnaise and Ranch dressing onto cool crust. - Press chopped vegetables and cheese onto mixture. Cut into squares. - This dish freezes well.
Lemon Icebox Pie Ingredients: - 1 can Eagle Brand milk - 2 graham cracker shells - 3 eggs, separated - 1/2 c. lemon juice - 6 Tbsp. sugar Directions: - Mix milk with slightly beaten egg yolks. - Add lemon juice; mix. - Pour into shells. - Top with egg whites. - Add the sugar. - Put into oven and brown. - Chill.
Oriental Vegetables Ingredients: - 16 oz. pkg. frozen broccoli, carrots, water chestnuts and red peppers - 1/2 c. water or chicken broth - 1 Tbsp. soy sauce - dash of garlic powder - 1 1/2 tsp. cornstarch - 1/8 tsp. ground ginger Directions: - In medium saucepan, cook vegetables as directed on package. Drain. - In small saucepan, stir together remaining ingredients. Cook and stir until thickened and bubbly. - Cook and stir for 2 minutes more. - Pour sauce over vegetables. - Toss to coat. - Serves 4 to 6.
Cranberry Salad Ingredients: - 1 lb. ground cranberries - 2 whole oranges, cut up - 1 large apple - 1 can crushed pineapple (with juice) - 1 raspberry jello, large - 2 c. water - 2 c. sugar - 1 c. walnuts Directions: - Dissolve jello in water and mix remaining ingredients. - Chill until ready to serve.
Carrot Salad Ingredients: - 1 (2 lb.) pkg. carrots, sliced - 1 medium green pepper, chopped - 1 (7 oz.) jar cocktail onions, drained - 1 c. sugar - 1/2 c. white vinegar - 1/2 c. vegetable oil - 1 tsp. dry mustard Directions: - Cook carrots in boiling water for 15 minutes until tender-crisp. - Drain. - Combine pepper and remaining ingredients in saucepan. - Bring to a boil over medium heat, stirring frequently. Pour hot mixture over carrots. - Cover and marinate in refrigerator at least 8 hours. - Yields 12 servings.
Cream Cheese Frosting Ingredients: - 4 Tbsp. soft butter - 1 (8 oz.) cream cheese - 4 1/2 c. powdered sugar - 1 tsp. vanilla - 1 tsp. maple flavoring Directions: - Mix together until smooth.
Pink Fruit Salad Ingredients: - 1 can cherry pie filling - 1 large can crushed pineapple - 1 can sweetened condensed milk - 10 oz. carton Cool Whip - 2 c. miniature marshmallows - 1 c. pecan pieces Directions: - Mix all together and freeze.
Cocktail Sauce Ingredients: - 1 bottle catsup - 2 tsp. horseradish - juice of 1 whole lemon - 2 Tbsp. vinegar - 1 Tbsp. Worcestershire sauce Directions: - Mix ingredients and chill. - Serve with shrimp.
French Spaghetti Ingredients: - 1 (16 oz.) pkg. thin spaghetti - 1 medium onion, chopped - 2 Tbsp. butter, melted - 2 (14 1/2 oz.) cans stewed tomatoes (undrained) - 1 tsp. salt - 1 (4 1/2 oz.) jar sliced mushrooms, drained - 1 (2 1/2 oz.) can sliced olives, drained - 3 Tbsp. butter - 3 Tbsp. flour - 1 c. whipping cream - 1/2 c. milk - 3/4 c. grated Parmesan cheese Directions: - Cook spaghetti; drain well. - Set aside. - Saute onion in 2 tablespoons of butter in a large skillet over medium heat, stirring until tender. - Add tomatoes and salt. - Cook, uncovered, over medium heat 10 minutes; stir occasionally. - Add mushrooms and olives. - Set aside.
Black Russian Bundt Cake Ingredients: - 1 pkg. Pillsbury yellow cake mix - 1 small pkg. Jell-O instant chocolate pudding - 1 c. salad oil - 4 eggs - 3/4 c. water - 1 tsp. cinnamon - 1/4 c. each: vodka and kahlua - 1 can Betty Crocker milk chocolate frosting (to frost) Directions: - In one bowl, combine all ingredients except frosting. - Beat with mixer at high speed for 2 minutes. - Grease and flour medium size (9 cup) Bundt pan and pour in batter. - (This will give a high cake; larger pans will give a flatter cake.) - Bake at 350°. - Test at 45 minutes and then every 5 minutes until done. - Cool in pan 10 minutes, then turn out on rack. - If frosted while warm, frosting will melt to sort of a glaze. - Equally good frosted when cool.
Cranberry Relish Ingredients: - 2 cans whole cranberry sauce - 1 can crushed pineapple, drained - 1 pkg. frozen strawberries, defrosted and drained - chopped walnut pieces Directions: - Mix together and refrigerate overnight. - Delicious served with roast turkey, chicken or ham.
Apple Crisp Ingredients: - 4 large, tart apples - 1 c. flour - 3/4 c. sugar - 1 tsp. baking powder - 3/4 tsp. salt - 1 egg - 1/3 c. butter or margarine Directions: - Pare and slice apples, place in a greased shallow baking dish. Stir together in a bowl, flour, sugar, baking powder and salt. Add unbeaten egg, melted and cooled butter or margarine. - Blend with fork until well mixed. - Drop mixture, by spoonful, over the apples. - Sprinkle lightly with cinnamon. - Bake at 350° for approximately 30 minutes, or until apples are tender and topping is golden brown. - Serve warm with whipped cream or ice cream.
Spaghetti Pie Ingredients: - 3/4 lb. hamburger or sausage - 1/4 c. chopped onion - 1 1/4 c. sugar - 1/4 tsp. dried Italian seasoning - 1 well beaten egg - 5 oz. cooked spaghetti - 1/4 c. grated Parmesan cheese - 1 Tbsp. margarine - 3/4 c. cream-style cottage cheese or Ricotta - 1/2 c. shredded Mozzarella Directions: - Brown meat and drain. - Add sauce, seasoning and meat; cover and microwave on High 2 to 3 minutes or until thoroughly heated. In large bowl, stir together egg, hot spaghetti, Parmesan cheese and margarine. - Press mixture over bottom and sides of pie plate (microwave) to form crust. - Spread cottage cheese over bottom of crust. - Spread heated meat mixture over cottage cheese. - Cover with wax paper; cook on Medium for 9 to 11 minutes or until thoroughly heated. - Sprinkle with Mozzarella; let stand 5 minutes or until cheese melts. - Makes 4 servings.
Sarah Coble'S Creamed Corn Ingredients: - 1 1/2 qt. fresh corn - 1 1/2 c. water - 1 tsp. salt - 4 Tbsp. butter - 1 1/2 c. milk - 5 Tbsp. plain flour Directions: - Combine corn, water and salt. - Cook for four minutes. - Remove from heat. - Add butter. - Combine milk and flour in shaker. - Shake until blended. - Stir into corn mixture. - Return to heat. - Cook four minutes, stirring often.
Artichoke Dip Ingredients: - 2 cans artichokes (packed in water), chopped - 2 c. Cheddar cheese (sharp), grated - 1 to 1 1/2 c. mayonnaise - 1/4 to 1/2 tsp. garlic powder Directions: - Combine ingredients and heat at 325° in oven until it bubbles. (Can be done in microwave, about 3 minutes.) Serve with king sized Fritos.
Fast Pie Crust Ingredients: - 1 stick oleo - 1 c. flour - 1 Tbsp. powdered sugar Directions: - Melt oleo. - Pour melted oleo over dry ingredients and mix. Press into pie plate. - Bake at 350° until golden brown. - Good with all cream pies.
Million Dollar Pie(Yields Two 9-Inch Pies) Ingredients: - 1 large container whipped topping - 1 can crushed pineapple, drained - 1 bottle cherries, chopped and drained - 1 can condensed milk - 1 1/2 c. pecans, chopped - 2 1/2 Tbsp. fresh lemon juice Directions: - Mix all ingredients, adding lemon juice. - This acts as a thickening agent. - Pour into 2 graham cracker crusts and chill.
Tartar Sauce Ingredients: - 1/2 c. real mayonnaise - 2 Tbsp. milk - 1 tsp. finely chopped onions - 8 oz. pkg. cream cheese - 2 tsp. sweet pickle relish - 1/2 tsp. chopped capers Directions: - Combine all ingredients until well blended. - Makes 1 1/2 cups sauce.
Salsa Ingredients: - 3 qt. tomatoes - 3 c. celery - 1 c. green pepper - 3 c. onion - 1/4 c. salt - 2 c. white vinegar - 1 tsp. black pepper - 1 1/2 Tbsp. pickling spice - 1/4 c. brown sugar - 1 c. sugar Directions: - Peel tomatoes and place in large pan. - Grind celery, green pepper and onion. - Mix with tomatoes. - Pour salt over mixture and cover with water. - Let stand overnight.
Hamburger Casserole Ingredients: - 1 lb. lean hamburger - 1 pkg. Sloppy Joe mix - 1 (6 oz.) can tomato paste - 1 1/2 c. water - 2 c. macaroni (uncooked) - 1 can whole kernel corn, drained - 2 c. grated Cheddar cheese Directions: - Brown ground beef and drain. Stir in Sloppy Joe mix, tomato paste and water; bring to a boil. Simmer 10 minutes; stir occasionally. Cook macaroni until done; drain. Mix all together and add corn and 1 cup cheese. Sprinkle the other cup of cheese on top. Bake in 9 x 13-inch baking dish at 325°, uncovered, for 30 to 45 minutes.
Chess Cheese Bars Ingredients: - 1 box yellow cake mix - 1 stick margarine (melted) - 4 eggs - 1 Tbsp. lemon flavoring - 1 - 8 oz. cream cheese - 1 box powdered sugar Directions: - Mix by hand the cake mix, margarine and 1 egg until forms soft ball like cookie dough. - Press into large sheet-type pan. - (Pam greased). - Cream together the flavoring, cream cheese and 3 eggs (add one at a time). - Add powdered sugar. - Spread over top of dough. - Bake 45 minutes at 350°.
Irish Soda Bread Ingredients: - 1 tsp. butter - 3 c. whole wheat flour - 1 c. white flour - 1 tsp. soda - 1 tsp. salt - 8 to 10 oz. buttermilk Directions: - Sift dry ingredients. - Add butter. - Gradually add buttermilk. Spread on baking sheet, 8-inches in diameter. - Put deep cross in center with knife. - Bake at 425° for 30 to 35 minutes.
No Bake Banana Pudding Ingredients: - 12 oz. (1 box) vanilla wafers - 6 to 7 bananas, sliced - 6 oz. (2 boxes) instant pudding, vanilla - 8 oz. sour cream - 16 oz. (2 small tubs) Cool Whip Directions: - Place vanilla wafers in bottom of a 9x13-inch casserole dish. Layer bananas on top of vanilla wafers and set aside.
King Ranch Chicken Enchiladas Ingredients: - 1 small bag plain Doritos chips - 3 chicken breasts (skinless, boneless), cooked and cut into bite-size pieces - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 c. milk - 1 c. mild picante sauce - grated Cheddar cheese Directions: - Cover a 9 x 13-inch buttered Pyrex dish with the Doritos chips. Cook chicken and cut into bite-size pieces; place over the Doritos. Mix together soups, milk and picante sauce. - Pour over chicken and Doritos. - Sprinkle grated Cheddar cheese on top. - Bake at 350° for 30 minutes. - Best made at least 6 hours before serving. - Serves 6.
Tamale Casserole Ingredients: - 1/2 lb. link sausage, sliced - 1 1/2 lb. ground beef - 1 large, chopped onion - 1 Tbsp. chili powder - 1 tsp. salt - 1/4 tsp. pepper - 1 (12 oz.) can whole kernel corn, drained - 1 (15 oz.) can tomato sauce - 1 c. milk - 1/2 c. corn meal - 1 small can pitted ripe olives, drained (optional) - 1 c. shredded cheese Directions: - Brown sausage in skillet; pour off fat. - Add meat and onion; cook and stir a few minutes. - Add seasonings, corn, tomato sauce and milk. - Simmer 20 minutes. - Stir corn meal into meat mixture. Add olives. - Pour into casserole. - Top with cheese. - Bake in 325° oven about 40 minutes.
Veggie Pizza Ingredients: - 1 (8 oz.) cream cheese - 1/4 c. sour cream - 1 Tbsp. dill weed or more to taste - 2 cans Pillsbury crescent rolls - 1/2 c. mayonnaise - 1/2 tsp. Beau Monde - garlic powder to taste Directions: - Spray large cookie sheet or jelly roll pan with Pam. - Slightly roll out 2 rectangles (1 can) Pillsbury crescent rolls between 2 sheets of waxed paper. - Place on cookie sheet and repeat procedure with second can of crescent rolls. - Press dough out with hands to fit. - Bake 11 to 13 minutes at 375°. - Cool. - Spread dip over crust and decorate with chopped or sliced broccoli, mushrooms, zucchini, carrots, celery, cucumbers, black olives, hard-cooked egg, green peppers, shredded cheese, bacon bits and halved cherry tomatoes.
Frosting Ingredients: - 1/2 c. Crisco - 2 Tbsp. flour - 2 Tbsp. milk - pinch of salt - 1 egg white - 1/2 lb. (2 c.) powdered sugar - 1 tsp. vanilla Directions: - Beat all but egg white 4 to 5 minutes. - Add egg white. - Beat 5 minutes longer.