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Sesame Chicken Ingredients: - 1/4 c. butter - 1 egg, beaten - 1/2 c. low-fat milk - 1 c. whole wheat flour - 1/4 c. almonds, finely chopped - 2 Tbsp. sesame seed - 2 tsp. paprika - 1 tsp. baking powder - 1 tsp. salt - 1 1/2 lb. boneless chicken breast Directions: - Melt the butter in a shallow baking pan at 300°. - Remove pan from oven and increase the setting to 400°. - Mix the egg and milk in a bowl. - Shake together in a paper bag the flour, almonds, sesame seed, paprika and salt. - Dip the chicken in egg, then shake in the bag to coat with flour. - Lay chicken in the pan, and turn over to coat with melted butter. - Bake, uncovered, for 30 minutes. Turn pieces over and bake another 30 minutes.
Bbq Sauce Ingredients: - 1 bottle jar of chutney - 1 sm. bottle worcestershire sauce - 1 sm. bottle A-1 sauce - 1 sm. bottle chili sauce - 1 sm. bottle ketchup - 1 c. bourbon Directions: - Put all in blender and puree. NOTE: I pour mixture back into empty bottles from sauces used as ingredients.
Ann'S Sweet Heart Salad Ingredients: - 1 large pkg. cream cheese - 1 1/2 c. powdered confectioners sugar - 1 can crushed pineapple, drained - 1 small jar maraschino cherries, drained - 1 large container Cool Whip - 1 c. nuts, chopped Directions: - Cream together cream cheese and confectioners sugar. - Add pineapple, cherries, Cool Whip and nuts. - Save some cherries and nuts for top. - Chill and serve.
Irish Mistery Chicken Ingredients: - 4 slices baked ham, cut in half - 4 chicken breasts, split and boned - 1 can mushroom soup - 1 c. sour cream - 1/2 c. Irish Mist whiskey - 1 c. fresh sliced mushrooms Directions: - Use an 8 x 12-inch baking dish. - Arrange slices of ham in bottom. - Place chicken breast on each slice of ham. - Mix the soup, sour cream, whiskey and mushrooms together; spoon over chicken and ham, covering completely. - Bake at 300° for 1 1/2 hours. - Serve with wild rice. - Serves 6 to 8. - Delicious!
Ice Cream Cake Ingredients: - 4 crispy crunch chocolate bars - 1/2 gal. chocolate ice cream - 1/2 gal. vanilla ice cream Directions: - Crush chocolate bars so they are crumbly. - Soften both bricks of ice cream. - Leave on counter until soft enough to spread.
Sweet 'N Sour Chicken Ingredients: - 1 lb. boneless chicken, cubed - 2 Tbsp. oil - 1 c. green pepper strips - 1 c. carrot strips - 1 1/4 c. chicken bouillon - 1/3 c. teriyaki sauce - 3 Tbsp. vinegar - 3 Tbsp. brown sugar - 1 (8 oz.) can chunk pineapple in juice - 1 1/2 c. Minute rice Directions: - Brown chicken in oil. - Add green pepper and carrots. - Saute briefly. - Add bouillon, teriyaki sauce, vinegar, sugar and pineapple with juice. - Bring to a full boil. - Stir in rice. - Cover, remove from heat and let stand 5 minutes. - Stir before serving. Makes 4 servings.
Fried Tomatoes Ingredients: - tomatoes - beaten eggs - fine bread crumbs - hot fat (half oleo and half cooking oil) Directions: - Slice tomatoes 3/4-inch thick. - Dip into beaten eggs and then into fine bread crumbs. - Fry in hot fat (half oleo and half cooking oil) until brown on both sides.
Pizza Casserole Ingredients: - 2 lb. lean ground beef - 1 c. chopped onion - 1 (8 oz.) box small elbow macaroni, cooked and drained - 1 large can tomato sauce - 1/4 c. water - 1/2 tsp. garlic salt - 1/4 tsp. oregano - 8 oz. shredded Mozzarella cheese - 1 pkg. sliced pepperoni Directions: - Brown beef and onion in skillet. - Pour off grease. - Spread beef mixture in large casserole dish. - Add cooked and drained macaroni. - Add tomato sauce. - Mix seasonings and water and add. Top with shredded cheese and pepperoni. - Bake at 375° for 20 to 30 minutes.
Black Bean Soup Ingredients: - 1 medium onion, chopped (about 2/3 c.) - 4 cloves garlic, minced - 1 Tbsp. ground cumin - 1/2 to 1 tsp. crushed red pepper flakes - 2 Tbsp. vegetable oil - 3 (16 oz.) cans black beans (undrained) - 1 1/2 c. chicken broth - 3 c. thick and chunky salsa - 2 Tbsp. lime juice - 1/2 c. nonfat plain yogurt - 50 crackers (any variety) Directions: - In 4-quart saucepot over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender (about 3 minutes). Remove from heat.
Carol'S Coconut-Pecan Ice Cream Pie Ingredients: - 1 c. vanilla wafer crumbs - 1/2 c. shredded coconut - 1/4 c. butter, melted - 1/4 c. sugar - 3 egg whites - 1/8 tsp. salt - 2 pt. vanilla ice cream, softened - 1 c. pecan halves, broken - 1/8 tsp. cream of tartar Directions: - In a 9-inch pie pan, mix first 4 ingredients. - With back of spoon, press mixture to bottom and sides of pan. - Place in freezer until firm, about 10 minutes. - In large bowl, mix ice cream and pecans. - Smooth into crust. - Cover and freeze until firm for at least 4 hours. - Twenty minutes before serving, preheat oven to 500°.
Funnel Cake Ingredients: - 2 eggs, beaten - 1 1/2 c. milk - 2 c. flour - 1 tsp. baking powder - 1/2 tsp. salt - 2 c. cooking oil (for frying) Directions: - In mixing bowl, combine eggs and milk. - Sift dry ingredients, add and beat. - Heat oil to 360° in 8-inch skillet. - Pour 1/2 cup batter through a funnel in a spiral shape. - Fry until golden brown, about 3 minutes. - Using tongs, turn cakes carefully. - Cook 1 minute more. - Drain on paper towel and sprinkle with powdered sugar. - Makes 4 cakes.
Lancanshire Hot Pot Ingredients: - 1 lb. lean tender beef - 5 medium potatoes - 2 medium carrots - 2 medium onions - 2 stalks celery - 1/2 level tsp. pepper - 2 Tbsp. chopped parsley - 1/2 level tsp. mixed herbs - 1 tsp. salt - 3/4 pt. stock or beef cubes Directions: - Cut meat and vegetables into very thin slices. - Place layer of potatoes on bottom of greased 3-pint dish. - Add layer of meat, onions, carrots and celery. - Sprinkle some of each seasoning on each layer. - Repeat order of potatoes, meat and vegetables with top layer of potatoes. - Pour stock into dish until 3/4 full. Cover dish and bake for 2 hours in moderate 350° oven. - Remove cover for last 30 minutes to brown potatoes. - Serves 6 people.
Pumpkin Soup Ingredients: - 3 c. pumpkin or butternut squash, peeled and cut - 2 onions, cut up - 3 Tbsp. butter - 3 c. chicken broth - 1 pt. heavy cream or evaporated milk - salt and pepper to taste (optional) - dash of nutmeg or allspice to season (optional) - sour cream (garnish) - chopped parsley or chives (garnish) Directions: - Steam pumpkin; set aside. - Saute onions in butter until translucent. - Add pumpkin and cook for 5 minutes. - Add chicken broth (salt, pepper and spices). - Cook mixture for 10 minutes. Remove from heat; put mixture in food processor or blender and puree until smooth. - Put cream or milk in small bowl; add a little of the hot pumpkin mix to milk, then add back into hot pumpkin mix and whisk. - Put pan back on low heat and continue to whisk until soup thickens enough to coat a spoon. - Serve with garnish of choice.
Memphis Spicy Baked Beans Ingredients: - 1 lb. ground beef - 1 small onion, chopped - 1/2 medium green pepper, chopped - 2 (14 1/2 oz.) cans pork and beans - 1/2 tsp. yellow prepared mustard - 1 Tbsp. chili powder - 1/2 c. firmly packed brown sugar - 1/2 c. ketchup Directions: - Brown ground beef, onion and green pepper. - Drain off fat. Combine beef mixture with remaining ingredients. - Place in casserole dish and bake in 350° oven for 1 hour.
Crabmeat Au Gratin* Ingredients: - 1 medium onion, chopped - 6 green onions, chopped - 2 ribs celery, chopped - 1 stick butter - 4 Tbsp. flour - salt and pepper to taste - 1 large can evaporated milk - 1 c. low-fat milk - 2 egg yolks, beaten - 2 lb. white crabmeat - 1 1/2 c. grated Cheddar cheese Directions: - Saute onion and celery in butter until soft. - Add flour and blend. - Add milk and blend. - Remove from heat. - Add egg yolks, crabmeat, salt, pepper and cheese. - Put in a casserole and top with cheese. - Bake at 350° for 20 to 30 minutes. - Makes 8 servings. - Exchanges: - 1 milk, 2 low-fat meats and 3 fats.
Harvard Beets Ingredients: - 2 c. drained, sliced beets (save beet juice) - 2 Tbsp. margarine - 1/2 c. sugar - 1 Tbsp. flour - 1/2 tsp. salt - 1/4 c. vinegar - 1/4 c. beet juice Directions: - Melt margarine in a saucepan; add flour. - Stir. - Add sugar, salt, vinegar and beet juice gradually. - Cook until clear, stirring constantly. - Add sliced beets and heat thoroughly. Serves 4 to 6.
Fondant Ingredients: - 2 c. sugar - 1/8 tsp. cream of tartar - 1/2 c. water Directions: - Combine sugar and cream of tartar. - Stir until sugar is dissolved. - Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan. - Uncover and boil without stirring to soft ball stage. - Wipe all crystals from the sides of the pan with a damp cloth. - Pour into shallow pan, plate or onto a marble slab which has been rinsed with cold water. - Cool to room temperature. - Beat only until stiff enough to knead. Knead until smooth. - Place in bowl, covered with a damp cloth or with waxed paper and allow to stand for 24 hours before using.
Rosemary Roasted Potatoes Ingredients: - 2 lb. red new potatoes, scrubbed and quartered - 2 Tbsp. olive oil - 1 Tbsp. chopped fresh rosemary or 1 tsp. dried - 1 clove garlic, minced - 1/2 tsp. salt - fresh ground pepper to taste Directions: - Preheat oven to 425°. - Place potatoes in a large shallow baking dish that will hold all of them in a single layer. - Add the remaining ingredients and stir to coat well.
Overnight Salad Ingredients: - 1 (No. 2) can peas, drained - 1 (No. 2) can French green beans, drained - 1 (No. 2) can whole kernel corn, drained - 1 c. diced celery - 1/2 c. diced green pepper - 1 medium onion, diced - 1 (2 oz.) jar pimentos - salt to taste - 1 c. sugar - 1 c. vinegar - 1/2 c. oil - 2 tsp. water - 1/2 tsp. paprika Directions: - Mix vegetables and salt. - Combine sugar, vinegar, oil, water and paprika. - Stir until sugar is dissolved. - Pour over vegetables. Chill 24 hours.
Boston Brown Bread Ingredients: - 1/2 c. rye meal or all-purpose flour - 1/2 c. corn meal - 1/2 c. whole wheat flour - 1 tsp. baking soda - 1/2 tsp. salt - 3/8 c. molasses - 1 c. sour milk Directions: - Mix the dry ingredients. - Stir in the liquids and mix well. Grease a mold*. - Fill not more than 2/3 full. - Put on the cover. Place on a rack in a deep kettle. - Add boiling water to come halfway up around the mold. - Cover. - Steam 3 to 3 1/2 hours, keeping water boiling. - Add more water as necessary. - Run a knife around the inside of the mold to loosen the loaf to remove it.
Cheesecake Ingredients: - 3/4 c. milk - 2 tsp. vanilla - 2 eggs - 1 c. sugar - 1/2 c. Bisquick baking mix - 2 (8 oz.) pkg. cream cheese, cut into 1/2-inch cubes and softened - Cheesecake Topping (recipe follows) Directions: - Preheat oven to 350°. - Grease a 9 x 1 1/4-inch pie plate. Place milk, vanilla, eggs, sugar and baking mix in blender container. - Cover and blend on high for 15 seconds. - Add cream cheese. - Cover and blend on high for 2 minutes. - Pour onto plate. Bake until center is firm, 40 to 45 minutes; cool. - Spread Cheesecake Topping carefully over top. - Garnish with fruit, if desired.
Cherry Salad Ingredients: - 1 can cherry pie filling - 1 (No. 2) can crushed pineapple, drained - 1 can Eagle Brand milk - 1/2 c. walnuts (1/2 on top) - 12 oz. carton Cool Whip Directions: - Mix ingredients, without Cool Whip, then fold in Cool Whip. Refrigerate overnight, uncovered.
Spaetzle(German Dumpling) Ingredients: - 2 eggs - 1 1/2 c. flour - 1/4 tsp. baking powder - 1/2 c. milk - 3/4 tsp. salt - 1 Tbsp. butter - 1 tsp. oil Directions: - For soup or to butter them. - Mix all ingredients well. - Cook in salted water or chicken broth for 15 minutes.
Peanut Butter Candy Ingredients: - 3 sticks melted margarine or very soft margarine - 2 lb. powdered sugar - 3 Tbsp. vanilla - 2 c. peanut butter - about 1/2 box crushed graham crackers Directions: - Mix together in mixer the margarine, sugar, vanilla and peanut butter. - Line an oblong pan with half the graham crackers. - Spread with mix over all and pat down with remaining crumbs. Refrigerate, then cut into squares.
Sweet Sour Tuna Ingredients: - 1 Tbsp. cornstarch - 2/3 c. vinegar - 1 c. brown sugar, firmly packed - 1/2 c. catsup - 1 tsp. shoyu - 2 cans tuna, drained (7 oz.) - 1 (8 1/4 oz.) can pineapple tidbits, drained - 1/2 c. green pepper, diced - hot cooked rice Directions: - Blend cornstarch and vinegar in skillet. - Add sugar, catsup and shoyu. Cook, stirring constantly, until thickened. Add tuna. Cover and simmer 15 minutes. Add pineapple and green pepper. Continue cooking for 5 minutes. Serve over rice.
Lacking Salad Ingredients: - 1 small pkg. lemon jello - 1 small pkg. orange jello - 1 can crushed pineapple (medium size), drained - 3 very ripe bananas - 10 large marshmallows - 2 c. hot water (boiling) - 1 1/2 c. cold water Directions: - Mix jello in hot water and then add cold water. - Add one can crushed drained pineapple. - Mash bananas and add to mixture. - Add marshmallows. - Place in refrigerator to jell.
Sicilian Meat Loaf Ingredients: - 2 eggs, beaten - 1/2 c. tomato juice - 1/2 tsp. oregano - 1 clove garlic, minced - 8 thinly sliced deli ham - 1 1/2 c. shredded Mozzarella cheese - 3 slices Mozzarella cheese, cut into wedges - 3/4 c. soft bread crumbs - 2 Tbsp. chopped parsley - 1/4 tsp. each: salt and pepper - 2 lb. ground beef Directions: - Combine first 9 ingredients in bowl and mix well. - Pat into rectangle on waxed paper. - Layer ham and shredded cheese on ground beef. - Roll like jelly roll, sealing edges and ends. - Place seam side down in baking dish (13 x 9-inch). - Bake at 350° for 1 hour and 15 minutes. - Top with cheese wedges. - Bake until cheese is melted. - Serves 8.
Good Potatoes Ingredients: - 8 or 9 medium size potatoes - 1/2 c. butter or margarine - 1 Tbsp. salt - 1 pt. half and half - 1/4 lb. sharp Cheddar cheese, grated - Parmesan cheese Directions: - Cook the potatoes in their jackets; cool in refrigerator a day ahead of time. - Peel and grate the potatoes. - Melt the butter or margarine. - Add the salt and half and half. - Grate the Cheddar cheese; add a small amount of Parmesan cheese to the Cheddar cheese. - Layer potatoes, melted mixture and cheese in a baking dish; top with crumbs. - Bake at 350° for 1 hour.
Brownie Cake Ingredients: - 3 Tbsp. cocoa - 1 stick butter or margarine - 1/2 c. Crisco or other shortening - 1 c. water - 2 c. flour - 2 c. sugar - 1 tsp. soda - 2 eggs, beaten - 1/2 c. milk - 1 tsp. vanilla Directions: - Mix cocoa, butter, shortening and water in a saucepan and bring to a boil. - Sift together flour, sugar and soda. - Dump all dry ingredients into the melted mixture and beat a few minutes. Add eggs, buttermilk and vanilla. - Beat a few more minutes. - Pour into a greased and floured long pan and bake at 350° for 20 to 25 minutes or until done. - As soon as possible after you take the cake out of the oven; pour on frosting.
Scalloped Tomatoes Ingredients: - 4 c. canned tomatoes - 4 slices dry bread - 2 Tbsp. sugar - 1/4 tsp. cinnamon - 1/4 tsp. nutmeg - 1/4 stick butter Directions: - Toast the bread and butter it. - Dice bread into 1/2-inch pieces and combine with tomatoes. - Add sugar and spices. - Pour into greased casserole dish and top with rest of butter. - Bake at 350° until lightly browned, 30 to 40 minutes. - Good with white beans and rice.
Baked Beans And Chutney Ingredients: - 1 can organic pinto beans (15 oz.) - 1/2 c. reserved liquid from can - 1/2 onion, finely chopped - 1/4 c. chutney (less if very hot) - 3/4 tsp. dry mustard - 1/4 c. honey - Salt and pepper to taste - 1/4 c. plain yogurt Directions: - In small bowl, dissolve the mustard in the bean liquid (1/2 C). Add finely chopped onion and minced chutney, salt and pepper. - Put beans in casserole. - Stir in mixture to beans and pour honey evenly over top. - Cover and bake at 325° for 1 hour or longer until browned. - Remove cover and bake. - Serve with yogurt.
Cracklin' Cornbread Ingredients: - 1/2 c. flour - 1 tsp. sugar - 1 tsp. soda - 1 tsp. salt - 2 c. buttermilk - 1 egg - 2 c. corn meal - 1 c. cracklins Directions: - Combine all ingredients, adding cracklins last. - Pour in to a sizzling hot pan and bake for 30 minutes at 450°.
Lobster Sauce Ingredients: - 3 Tbsp. butter or oleo - 3 Tbsp. flour - 1 tsp. salt - 1/4 tsp. pepper - 1 c. milk - 1/2 c. cream or half and half - 1 to 1 1/2 c. cooked lobster meat Directions: - Melt butter. - Add flour and seasonings. - Stir until smooth. Add milk and cream slowly; cook over low heat until thickened. Heat slowly. - Do not let boil.
Dandy Candies Ingredients: - 1/3 c. honey - 1/2 c. crunchy peanut butter - 1/2 c. nonfat dry milk Directions: - You will also need waxed paper.
Peanut Butter Pie Ingredients: - 2 (3 oz.) pkg. cream cheese - 3/4 c. sifted powdered sugar - 1/2 c. peanut butter - 2 Tbsp. milk - 1 envelope Dream Whip - 1 (8 or 9-inch) graham cracker crust Directions: - Mix together ingredients and pour into pie crust. - Chill for 5 or 6 hours.
Chili Sauce Ingredients: - 8 or 10 large tomatoes, chopped - 4 or 5 yellow onions, chopped fine - 1 large green pepper, chopped fine - 1/2 tsp. cloves - 1 c. sugar - 2/3 c. cider vinegar - 1 Tbsp. salt - 1/2 tsp. allspice - dash of cayenne pepper Directions: - Combine all ingredients and cook in heavy pan slowly (simmer) until thick. - Makes about 2 pints.
Barbecue Pork Chops Ingredients: - 8 lean pork chops - 1/2 c. catsup - 1 tsp. salt - 1 tsp. celery seed - 1/2 tsp. nutmeg - 1/3 c. vinegar - 1 c. water Directions: - Brown chops in hot shortening. - Drain. - Combine remaining ingredients and pour over chops. - Bake in slow oven at 325° for 1 1/2 hours. - Turn chops once during baking.
Pasta Ala Renee Ingredients: - linguine pasta - 2 cans pasta-style tomatoes - 1 bell pepper - 1 red onion - mushrooms - 5 garlic cloves, crushed or chopped - margarine - pepper - Parmesan cheese Directions: - Prepare pasta according to directions. - Saute garlic in margarine until soft. - Add onion and bell pepper until tender; add mushrooms, tomatoes and pepper to taste. - Combine sauce and pasta. Sprinkle with Parmesan cheese.
Cheese Crunchies Ingredients: - 1/2 lb. margarine - 1/2 lb. sharp Cheddar cheese, grated - 2 c. flour - 2 c. Rice Krispies or nuts - dash of cayenne pepper Directions: - Mix margarine and cheese. - Add flour, Rice Krispies and pepper. - Roll into balls and place on greased cookie sheet. Flatten with a fork. - Bake in a 350° oven for 15 minutes or until golden brown.
Oven Baked Chicken Ingredients: - 1 (3 1/2 lb.) fryer, cut up - 1 c. Bisquick - 1/4 c. grated Parmesan - 1 tsp. paprika - 1 tsp. celery salt - 1/2 tsp. salt - dash of pepper - 1 small can Pet milk - 1/2 c. melted butter Directions: - Preheat oven to 350°. - Wash and dry chicken pieces. - Combine Bisquick, Parmesan, paprika, celery salt, salt and pepper. - Dip chicken in milk and roll in dry mixture. - Place chicken, skin side up, in large shallow baking pan. - Pour melted butter over chicken. Bake 55 to 60 minutes or until chicken is tender.
Ham And Potato Casserole Ingredients: - 5 to 7 potatoes, peeled and sliced - 1 1/2 c. ham, diced - 1/2 c. chopped onion - 1/2 c. chopped green pepper - 1 can cream of mushroom soup - 1/2 can water - salt and pepper to taste Directions: - Mix together all ingredients. - Put in a covered casserole dish and bake for 1 hour at 375°. - Remove cover last 10 minutes.
Hashbrown Casserole Ingredients: - 1 2-lb bag frozen hashbrowns, thawed - 1/2 cup butter, melted - 1 tsp salt - 1/4 tsp pepper - 1/2 cup fresh green onions, chopped - 1 can cream of chicken soup - 1 cup sour cream - 2 cup cheddar cheese, shredded - 2 cup corn flakes, crushed - 1/4 cup butter, melted Directions: - Mix everything except corn flakes and 1/4 cup butter. - Place in buttered casserole dish. - Mix corn flakes and butter. - Spread over hashbrown mixture. - Bake at 350° for 45 minutes.
Pig Picking Cake Ingredients: - 1 pkg. butter flavored cake mix (with pudding) - 1/2 c. oil - 4 eggs - 1 can Mandarin oranges - 1/2 c. chopped walnuts Directions: - Grease 3 (9-inch) layer cake pans; set aside. Prepare cake mix as directed on package, using oil, eggs and juice drained from oranges. Stir in oranges and nuts. Spread evenly in pan. Bake in preheated 325° oven for 25 minutes or until done. Cool. Remove from pan and cool.
Peanut Butter Fudge Ingredients: - 2 c. sugar - 2 Tbsp. light corn syrup - 2/3 c. milk - 1/4 tsp. salt - 1 tsp. vanilla - 1/2 c. peanut butter Directions: - Combine sugar, syrup, milk and salt. - Cook until a soft ball forms when dropped in cold water. - Remove from heat. - Add vanilla and peanut butter. - Cool for 5 minutes; beat until mixture is creamy and begins to thicken. - Pour contents into a buttered pan; cut into squares. - Chopped pecans or walnuts may be added, if desired. - Yields 1 pound.
Ham Cups Ingredients: - 1 lb. ground smoked ham - 1/2 lb. ground lean pork - 1 1/2 c. soft fine bread crumbs - 1 well beaten egg - 1/2 tsp. dry mustard - 1/4 c. brown sugar - 1 tsp. prepared mustard Directions: - Combine first five ingredients and fill medium size muffin pans; round tops, meat loaf fashion. - Combine brown sugar and prepared mustard and spread over tops of cups. - Bake at 325° for 1 hour.
Holiday Lemonade Ingredients: - 1 bottle Southern Comfort - 6 oz. can orange juice - 6 oz. can lemonade - 6 oz. can lemon juice - 3 liters 7-Up Directions: - Mix and freeze to a slush.
Lemon Chicken Ingredients: - 1 chicken, boiled and deboned - 1 can cream of chicken soup (undiluted) - 1 c. sour cream - 1/2 Tbsp. lemon juice - 1 stack Ritz crackers, crushed - 1 tsp. poppy seed - 1 stick butter or margarine Directions: - Preheat oven to 350°. - Mix soup and sour cream together. - Add chicken and lemon juice; mix well. - Pour into casserole dish (9 x 13-inch). - Melt butter. - Mix together with crackers and poppy seed. - Sprinkle over chicken mixture. - Bake until cracker crumbs are crisp and casserole is heated through, about 30 to 40 minutes.
Lemon Curry Deviled Eggs Ingredients: - 16 hard boiled eggs - 1/3 to 1/2 c. sour cream - 2 Tbsp. lemon juice - 1/2 tsp. salt - 1/2 tsp. paprika - 1/2 tsp. ground mustard - 1/2 tsp. curry powder - dash worcestershire sauce Directions: - Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl mash yolks. add remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.
Deviled Eggs Ingredients: - 12 eggs - 1 tsp. vinegar - 1 tsp. Griffin's Honey Mustard - 1 Tbsp. Griffin's Prepared Mustard - 2 tsp. white sugar - 2 Tbsp. mayonnaise - olives, halves - parsley Directions: - Cover eggs with warm or cold water, add vinegar to water. Boil about 4 minutes.
Potato Salad Ingredients: - 2 lb. potatoes (about 6 medium) - 1/4 c. chopped onion - 1/2 c. chopped celery - 1 tsp. salt - 1/8 tsp. pepper - sugar to taste - 1/4 c. Italian salad dressing - mayonnaise, approximately 1 c. - 2 hard-boiled eggs - mustard to taste Directions: - Cook potatoes until tender. - Cool and peel. Cut into cubes. Add remaining ingredients except eggs. - Toss until potatoes are well coated. - Add eggs just before serving. - (Best when prepared several hours in advance.)
Orange Fruit Mold Ingredients: - 2 pkg. orange Jell-O - 2 large containers Cool Whip - 1 (8 oz.) can crushed pineapple, drained - 1 (8 oz.) can fruit cocktail, drained Directions: - You will need a large serving bowl.
Chinese Pepper Steak(Crockery Cooking) Ingredients: - 2 lb. round steak - 1 clove minced garlic - 1 Tbsp. sugar - 1 c. fresh or canned drained bean sprouts - 2 green peppers, cut in thin strips - 1 Tbsp. cornstarch with 2 Tbsp. cold water - 4 green onions, sliced diagonally - 2 Tbsp. oil - 1/4 c. Kikkoman soy sauce - 1/2 tsp. salt and pepper Directions: - Slice steak diagonally (against the grain) in narrow strips. In skillet, brown steak in smoking hot oil. - Combine with garlic, salt, pepper and sugar in crock-pot. - Cook on low for 6 to 9 hours. - Turn control to High. - Add bean sprouts, tomatoes and green peppers. - Dissolve cornstarch in water. - Stir into pot, cover and cook on high 20 minutes until thickened and clear. Sprinkle with onion. - Serve hot with rice or chow mein noodles.
Polish Stuffed Cabbage Ingredients: - 1 solid head cabbage - 1 c. rice - 1 large chopped onion - 1 stick butter - 2 1/2 lb. meat loaf mixture - 2 eggs - salt and pepper to taste - raisins - 2 cans tomato soup Directions: - Core head of cabbage. - Set cabbage hole down in large pot with 1 or 2 inches of water and steam. - Pull off leaves, one by one (total of about 22 to 26). - Cook rice. - Saute chopped onion in butter. - Mix meat loaf mixture with the rice and onion mixture with your hands. - Add eggs to the mixture and salt and pepper to taste. - Take each cabbage leaf and put some meat in the middle. Wrap envelope-style tightly. - Put 1 small box of raisins on bottom of pan. - Tightly pack 2 rows of cabbage balls in same pot as you boiled cabbage. - Sprinkle another few raisins on top. - Add tomato soup and 2 cans water. - Cover and bring to a boil, then reduce to a simmer for 1 1/2 hours. - Serve with mashed potatoes and cucumber salad.
Orange Roughy Ingredients: - 1/2 c. chopped onions - 1 c. tomatoes - 1 c. mushrooms - 1/2 c. green peppers - 4 fillets of roughy - dash of salt Directions: - Dab fish with butter. - Cover with chopped vegetables. - Sprinkle with salt. - Cover and bake at 350° for 30 minutes. - A quick, easy, nutritious meal.
Impossible Pie Ingredients: - 2 c. milk - 4 eggs - 1/2 stick margarine - 1/2 c. Bisquick, slightly packed - 1 c. coconut - 3/4 c. sugar - 1 1/2 tsp. vanilla Directions: - Beat altogether for 2 minutes. - Pour into 9-inch (greased) pie plate. - Bake at 350° for 55 minutes. - Do not open until done!
Myra'S Greens Ingredients: - 3 lb. greens (collards, kale and turnips) - 2 smoked turkey drumsticks - 2 c. Zinfandel (wine) - 2 tsp. Tabasco sauce - 2 c. water - 1 tsp. sugar Directions: - Wash greens thoroughly. - Braise meat in a 6-quart pot. - Add greens, wine and remaining ingredients. - Let come to a boil. Lower heat and cook for 1 hour or until greens are tender.
Butterfinger Surprise Ingredients: - 1 angel food cake - 8 Butterfinger bars - 2 c. confectioners sugar - 1 stick butter - 1 (16 oz.) container Cool Whip Directions: - Mix together Cool Whip, melted butter and sugar. Tear cake into pieces and put into mixture. Crush up the Butterfinger bars and put about 1/2 cup into the mixture. Sprinkle the remaining 1/2 cup onto the top of the mixture. Refrigerate.
Country Ribs(Sweet And Sour) Ingredients: - 2 1/4 Tbsp. Worcestershire sauce - 1/3 c. vinegar - 4 1/2 Tbsp. sugar - 3/4 c. catsup, water, onion and green pepper Directions: - Bake at 350° for 2 hours over meat.
Baked Groundhog Ingredients: - 1 (5 lb.) young groundhog - 6 potatoes, sliced - 6 carrots, sliced - 1 medium onion, sliced or diced - 2 stalks celery, sliced - 2 c. water - 1 tsp. salt Directions: - Clean groundhog good. - Put in pot and bring to a boil; cook for 10 minutes. Turn head down, cook for 20 minutes more. - Remove from pot. - Put in a baking pan. - Bake at 350° for 1 1/2 hours or real tender. - Add 1 cup of water from the pot to bake in. - Add all ingredients 1/2 hour before groundhog is done.
Chocolate Balls Ingredients: - 1 box confectioners sugar - 1/2 c. peanut butter - 2 sticks margarine, melted - 1 c. graham cracker crumbs - 1 sq. paraffin wax - 1 pkg. chocolate chips - 1 c. coconut (optional) - 1 c. chopped nuts (optional) Directions: - Mix confectioners sugar, peanut butter, melted margarine and graham cracker crumbs together and roll out into balls.
Dirt Ingredients: - 1 (8 oz.) cream cheese - 2 small vanilla instant pudding - 3 c. milk - 12 oz. Cool Whip - 1 box Oreo cookie crumbs Directions: - Whip the first 3 ingredients with hand mixer until smooth and creamy. - Fold in the Cool Whip using a spatula and mix well. Refrigerate the mix plus the box of cookie crumbs for about 3 hours.
Breakfast Casserole Ingredients: - 4 slices bread - 1 lb. bulk sausage - 1 c. grated sharp cheese - 6 eggs - 2 c. milk - 1 tsp. salt - dash of pepper - 1 tsp. dry mustard (optional) Directions: - Tear up bread and place pieces in greased 9 x 13 pan. Brown and drain sausage and spoon over bread. Sprinkle with grated cheese. Beat together eggs, milk and remaining ingredients. Pour over bread. Bake at 350° for 30 to 40 minutes.
Vanilla Ice Cream Ingredients: - 2 cans sweetened condensed milk - 1 pt. half and half - 2 1/2 c. sugar - pinch of salt - 2 Tbsp. vanilla - milk to fill 6-quart freezer Directions: - Heat 2 cups regular or 2% milk to lukewarm. - Add sugar and salt and dissolve. - Pour into 6-quart freezer can. - Add remaining ingredients. - Freeze according to directions.
Lemon Icebox Pie Ingredients: - vanilla wafers - 1 can Eagle Brand milk - 1 artificial lemon - 1 (8 oz.) Cool Whip Directions: - Line pie plate with vanilla wafers. Mix together Eagle Brand milk, juice from artificial lemon and Cool Whip. Put in pie plate and let set overnight.
Light And Easy Alfredo Sauce Ingredients: - 2 c. nonfat cottage cheese - 3 Tbsp. Parmesan cheese - 2 Tbsp. butter flavored granules - 1/2 c. evaporated skim milk - 1/2 tsp. chicken flavored bouillon granules - 1/2 tsp. basil - 1/4 tsp. pepper - 1/4 tsp. red pepper Directions: - Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. - Pour into a small saucepan. - Cook sauce over low heat, stirring constantly, until thoroughly heated. - Yields 2 1/2 cups. - Contains 86 calories, 0.8 g fat and 0.5 g saturated fat per 3 1/2-ounce serving.
Chicken And Rice Ingredients: - 1/2 stick oleo, melted - 1 c. rice, uncooked - 1 fryer, cut up - 1 pkg. dry onion soup mix - 3 c. water Directions: - Bake at 350° to 375° for 1 hour.
Asparagus Crab Omelets Ingredients: - 6 fresh asparagus spears, trimmed - 4 eggs - dash of salt and pepper - 1/2 c. diced plum tomatoes - 2 Tbsp. butter or margarine, divided - 1 (6 oz.) can crabmeat, drained, flaked and cartilage removed - 1/2 c. shredded Provolone cheese - 1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry - 1/2 lb. Havarti cheese, cut into 1/2-inch cubes - 1/3 c. grated Parmesan cheese - 3 eggs - 2 Tbsp. milk - 1 tsp. garlic powder - 1 tsp. dried oregano - 1/2 tsp. black pepper - 1/2 tsp. ground nutmeg - 2 lb. medium-sized white mushrooms (about 30), stems removed and caps cleaned - 1/2 tsp. salt Directions: - Heat oven to 375°. - Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped. - (Can be made a day ahead; refrigerate, tightly covered.)
Avocado Orange Salad Ingredients: - 1 head lettuce - 2 avocados, peeled and sliced - 3 fresh oranges, peeled and sliced - 3/4 c. mayo - 1/4 c. fresh orange juice - 1/2 tsp. paprika - 1/2 tsp. salt Directions: - Line serving bowl with lettuce leaves. - Arrange layers of avocado and orange slices on top. - Combine mayonnaise, orange juice, paprika and salt in small bowl and mix well. - Pour over salad.
Antipasto Salad Ingredients: - 1 (12 oz.) spiral macaroni - 1 1/4 c. pitted olives, sliced (black) - 1 c. chopped red or green peppers - 1/4 lb. hard salami, cut into strips - 1 small red onion, ringed - 1/3 c. Parmesan - 1/4 c. chopped parsley - 3/4 c. Italian dressing - 1/2 c. Mozzarella cheese (optional) Directions: - Cook macaroni; drain and rinse until completely cool. - Combine remaining ingredients and toss with macaroni.
Sausage Cannoli Ingredients: - 4 lb. Italian sausage (hot) - 2 medium bell peppers - 8 oz. Mozzarella cheese - 4 tubes Pillsbury crescent rolls (may use frozen dough for roll) Directions: - Cut - sausages - in - 3 - inch pieces or smaller to make 32 pieces. - Remove - skin; - roll - between - your - hands to make it slimmer and firm. - Parboil, take it out of the water and brown meat - in - Teflon - pan. - Set aside to cool. Cut peppers in 3/4 inch - strips; - cut each - strip - in half or about 1 1/2 inches long. - Parboil in same liquid used for meat. - Cut cheese in 18 pieces, 1/4 inch wide. - Cut again in half to make 36 pieces.
Salmon Patties Ingredients: - 14 oz. salmon fillet - 1/2 c. finely chopped red pepper - 1/2 c. finely chopped red onion - 1/2 c. mayonnaise - 2 Tbsp. lemon juice - 2 large eggs - 2 c. Italian bread crumbs - pinch of season salt - olive oil Directions: - In a bowl, flake salmon. Mix in remaining ingredients except for olive oil. Take a handful of the mixture and form into a ball. In a frying pan, warm olive oil. Place ball into oil and let brown on one side. Roll ball over and flatten with spatula. Cook until dark brown on both sides.
Society Spaghetti Ingredients: - 1 lb. ground meat (beef or pork) - 1 large onion, chopped - 1 tsp. salt - 2 Tbsp. chili powder - 1/4 tsp. black pepper - 1 can tomato paste - 1/2 can of water - 1 can Hines or Franco American Spaghetti Directions: - Cook meat in heavy iron skillet. - Add - salt, pepper, chili powder, tomato paste and water. - Cook very slowly for 1 hour. - Add onion which has been cooked in butter until soft, then add spaghetti to mix.
Cranberry Jello Salad Ingredients: - 1 (6 oz.) pkg. raspberry jello - 1 (16 oz.) can cranberry sauce - 1 (8 3/4 oz.) undrained crushed pineapple - 1/2 c. ginger ale Directions: - Dissolve jello in 2 cups of boiling water. - Stir in cranberry sauce. - Add crushed pineapple. - Add ginger ale. - Put in mold and chill until set.
Ramen Cole Slaw Ingredients: - 1 (1 lb.) bag cole slaw mix - 1/2 bunch green onions - 1/2 c. chopped red pepper - 1 c. sunflower seeds - 1 c. slivered almonds - 2 pkg. Ramen noodles (any flavor) - 1/2 c. oil - 1/3 c. vinegar - 1/3 c. sugar Directions: - Mix the oil, vinegar and sugar with the seasoning packet for the dressing. - Mix cabbage, red peppers, nuts and onions with dressing. - Add broken Ramen noodles just before serving.
4 Bean Salad Ingredients: - 1 small onion - 1 small green pepper, sliced - 1/2 c. sugar - 1/2 c. vinegar - 1/2 c. oil - 1 tsp. salt - 1/2 tsp. dry mustard - 1/2 tsp. tarragon leaves - 1 tsp. basil - 2 Tbsp. parsley - juice from 1 lemon - 1 can green beans - 1 can wax beans - 1 can kidney beans - 1 can chick peas Directions: - Drain the beans (drain the kidney beans after being rinsed with water). - Add other ingredients and let marinate at least overnight. - This salad may be made several days ahead. - A can of baby lima beans may be added; also a 4 ounce can of sliced mushrooms.
Pickled Cabbage Ingredients: - 1 head cabbage - 1 bay leaf - 1 Tbsp. sugar - 1 Tbsp. salt - 2 c. water - 1 c. vinegar - 6 peppercorns - 1/2 tsp. allspice Directions: - Bake cabbage for 1 hour. - Remove the charred outer leaves. Cut the cabbage into 1-inch wedges with the core attached. Simmer the water, vinegar and spices for 5 minutes. - Pour over the cabbage in a jar and seal. - Keep refrigerated.
Orange Balls Ingredients: - 1 (12 oz.) pkg. vanilla wafers, crushed - 1 (6 oz.) can frozen orange juice - 3/4 c. coconut flakes Directions: - Mix all ingredients. - Form into small balls with hands. - Store in refrigerator in closed container.
Anne'S Wexford Christmas Punch Ingredients: - 4 large cans Hi-C fruit punch - 1 large bottle ginger ale or to taste - 1 qt. green sherbet, frozen - 1 c. maraschino cherries Directions: - Put Hi-C in punch bowl. - Add cherries, ginger ale and sherbet just before serving.
Combination Salad Ingredients: - 6 c. mixed salad greens - 1 c. cheese strips - 1 tomato - 1 c. sliced celery - 2 hard-boiled eggs - 5 sliced radishes Directions: - Cut the tomato and eggs into wedges. - Toss salad greens and celery in a large bowl. - Arrange remaining ingredients over greens.
Chicken Enchiladas Ingredients: - 4 cooked chicken breasts, shredded - 1 (8 oz.) sour cream - 1 (8 oz.) Cheddar cheese, shredded - 1 can cream of chicken soup - 1 can cream of mushroom soup - 4 oz. sliced mushrooms - 1 small can diced chiles - 1 pkg. (20) flour tortillas - sliced green onions (optional) Directions: - Mix sour cream and soups; add 1/2 the cheese and mushrooms, along with the chiles. - Divide the soup mixture in half and add to the shredded chicken. - Fill the flour tortilla shells and roll. Place in a 9 x 13-inch pan. - Pour the remaining soup mixture over the top of tortillas and sprinkle with green onions and remaining cheese. - Bake for 30 minutes at 350°.
Barbecued Hamburger Ingredients: - 2 lb. hamburger - 1 onion - 2 Tbsp. mustard - 1 tsp. Worcestershire sauce - 1 tsp. salt - 1/2 c. catsup - 2 tsp. brown sugar Directions: - Make patties. - Cover with sauce; simmer about 20 minutes and serve with hamburger buns.
Sweet-And-Sour Chicken Ingredients: - 3 lb. frying chicken pieces* - 2/3 c. firmly packed brown sugar - 2 Tbsp. cornstarch - 1 (20 oz.) can pineapple chunks, drained (reserve 1 c. liquid) - 2/3 c. white vinegar - 1/2 c. ketchup - 1 Tbsp. soy sauce - 1 green pepper, sliced in thin strips Directions: - *I use boneless chicken breasts.
Turkey Meatball Stroganoff(Low-Fat) Ingredients: - 1 lb. ground turkey - 1/2 c. bread crumbs - 1/2 tsp. garlic powder - 1/4 c. chopped onions - 2 Tbsp. liquid Butter Buds - 2 Tbsp. flour - 3 envelopes instant chicken broth and seasoning mix (Weight Watchers brand) - 1 1/2 c. water - 1 c. plain low-fat yogurt - 2 c. cooked hot noodles Directions: - Combine turkey, bread crumbs and garlic powder. - Form into balls. - Spray large skillet with cooking spray. - Brown turkey balls on all sides; drain. - In same skillet, heat Butter Buds and saute onions. - Add flour. - Using wire whisk, add instant broth and water, stirring until gravy consistency. - Bring to a boil. - Add turkey balls and simmer 10 minutes. - Stir in yogurt but do not boil, just heat slightly. - Serve over hot noodles. - Serves 6.
Butter-Me-Knots Ingredients: - 2 c. Bisquick - 8 oz. sour cream - 1 stick butter, melted Directions: - Mix all ingredients. - Grease miniature muffin pans. - Fill 2/3 full. - Bake at 425° for 10 minutes. - Makes 36 servings.
Cornbread Salad Ingredients: - 1 (8 1/2 oz.) Jiffy cornbread mix, baked - 1 green pepper, diced - 2 tomatoes, diced - 1/2 large onion, diced - 1/3 c. pickle relish - 2 Tbsp. sweet pickle juice - 2/3 c. mayonnaise - 1 lb. sausage, browned and drained well with paper towels Directions: - Crumble up cornbread and mix with all other ingredients.
Pepper Jelly Ingredients: - 1 1/2 c. minced green pepper - 1/2 c. minced hot green pepper - 7 1/2 c. sugar - 1 1/2 c. (5% acid strength) white vinegar - 2 (3 oz.) pkg. liquid fruit pectin Directions: - Combine all ingredients, except fruit pectin, in a Dutch oven; bring to a boil. - Boil for 6 minutes, stirring frequently. - Stir in fruit pectin; continue boiling for 3 additional minutes, stirring frequently. - Remove from heat and skim off foam with a metal spoon. - Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace. - Cover at once with a 1/8-inch layer of paraffin. - Cover with lids. - Yield: 3 1/2 cups.
15 Minute Lemon Chiffon Pie Ingredients: - 1 ready crust graham cracker pie crust (6 oz.) - 7 oz. (1/2 14 oz. can) evaporated milk, well chilled - 1/2 c. water - 3 Tbsp. lemon juice - 3/4 c. sugar - yellow food coloring (optional) - 1 kiwi fruit (garnish) Directions: - Pour chilled evaporated milk into a medium size bowl and whip with an electric mixer until soft peaks form, about 1-2 minutes. Mix water, lemon juice and gelatin in microwave bowl and heat on high for 1 minute. - Stir to dissolve gelatin. - Mix whipped milk, sugar, food coloring and gelatin mixture with an electric mixer until throughly blended. - Pour into pie crust. - Cover with inverted plastic dome and chill until fully set, at least 1 hour. Garnish with kiwi fruit, if desired.
Chunky Puppy Chow Ingredients: - 2 c. chocolate chips - 1/2 c. margarine - 1 c. chunky peanut butter - 1 pkg. Crispix Cereal (12 oz. pkg.) - 2 to 3 c. confectioners sugar Directions: - Melt chips, margarine and peanut butter for about 3 minutes in microwave. - Stir in cereal. - Shake in bag with powdered sugar.
Linguini Salad Ingredients: - 1 lb. linguini - 1 cucumber - 2 tomatoes - 1 onion - 1 pkg. salad crunchies - 1 bottle Italian dressing Directions: - Cook linguini. - Cut the cucumber, tomatoes and onion into small pieces. - Mix together the linguini, cucumber, tomatoes, onion, salad crunchies and dressing. - Chill overnight.
Stuffed Cabbage Rolls Ingredients: - 12 cabbage leaves - 1 lb. lean ground beef - 1/2 c. uncooked instant rice - 1 medium onion, chopped - 1 tsp. salt - 1/8 tsp. pepper - 1/8 tsp. garlic salt - 1 (15 oz.) can tomato sauce - 1 tsp. sugar - 1/2 tsp. lemon juice - 1 Tbsp. cornstarch - 1 Tbsp. water Directions: - Cover cabbage leaves with boiling water. - Let stand until limp, about 10 minutes. - Remove and drain. - Mix ground beef, rice, onion, salt, pepper, garlic salt and 1/2 of the tomato sauce. Place about 1/3 cup of meat mixture at stem end of each leaf. Roll leaf around mixture, tucking in sides. - Place rolls, seam side down, in 8 x 8 x 2-inch baking dish. - Mix remaining ingredients, pour over cabbage. - Cover and bake at 350° for 45 minutes or until ground beef is done.
Meat Loaf Ingredients: - 1 1/2 lb. lean hamburger - 1 c. Minute oats (uncooked) - 2 eggs - 1 (8 oz.) can tomato sauce - 2 tsp. seasoned salt - 1/2 tsp. celery salt - 1 tsp. Worcestershire sauce - catsup Directions: - Combine all ingredients, except catsup. Shape into a loaf on a rack in a roaster pan. Spread catsup on top. Bake at 375° for 1 hour or until done.
Sour Cream Cake Ingredients: - 1 c. Crisco oil - 3 c. sugar - 6 eggs - 1/2 tsp. salt - 1 c. sour cream - 1/4 tsp. soda - 3 c. cake flour - 1 tsp. vanilla Directions: - Sift the flour and measure. - Add soda and salt to flour. - Beat oil, sour cream, eggs and sugar together. - Add flour mixture 1/2 cup at a time. - Beat well. - Add vanilla. - Bake in three 8 or 9-inch cake pans that have been greased. - Bake at 350° for about 25 minutes. - For sheet cake, reduce heat to 325° and cook longer, approximately 30 minutes.
Glazed Strawberry Pie Ingredients: - 1 baked 9-inch pie shell - 1 qt. fresh strawberries - 3/4 c. sugar - 2 Tbsp. cornstarch - 1/4 tsp. salt - 1 c. water - few drops red food coloring Directions: - Prepare and bake pastry shell. - Cool. - Wash berries. - Remove caps and damaged spots (leave berries whole).
Banana Bread Ingredients: - 1/2 c. butter - 1 c. sugar - 2 eggs - 3 medium ripe bananas - 2 c. flour - 1 tsp. baking soda - 1/4 tsp. salt - 1 c. sour milk Directions: - To sour milk, mix 1 tablespoon vinegar with milk.
Sweet Pickle Made From Fresh Cukes Ingredients: - 8 lb. sliced cucumbers (sliced thin) - 2 c. pickle lime Directions: - Mix cucumber slices with lime. - Cover with water for 24 hours. - Pour off water and wash cucumber slices 3 or 4 times. (May be necessary to wash each slice.)
Orange Julius Ingredients: - 6 oz. orange juice (frozen concentrate) - 1 c. water - 1 c. milk - 1/2 c. sugar - 3 drops vanilla (approximately 1 tsp.) - 14 ice cubes Directions: - Mix all in a blender and serve.
Microwave Spaghetti Sauce Ingredients: - 1 lb. ground beef - 1 small onion, chopped fine - 1 tsp. oregano - 1/2 tsp. salt - 2 cloves garlic, chopped fine - 1 (15 oz.) can tomato sauce - 1/2 tsp. basil - 1/4 tsp. pepper - 1/2 c. tomato juice or tomato catsup Directions: - Brown ground meat in frying pan on stove. - Add onion and garlic. - Cook until ground beef is done, then drain beef before adding other ingredients. - Cook, covered, in microwave for 20 minutes, stirring every 5 minutes. - Rest, covered, for 5 minutes. Serve over cooked spaghetti.
Pizza Pepperoni Ingredients: - 4 oz. shredded Mozzarella - 1 egg - 1 c. milk - 1 c. thin sliced pepperoni - 3/4 c. flour - 1/8 tsp. garlic powder - 1/8 tsp. oregano Directions: - Mix all ingredients together. - Pour into a greased 8 x 8-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares when cooled.
Wedding Whiskey Ingredients: - 1/2 c. white sugar - 3 c. water - 1 fifth everclear (190 proof) Directions: - Melt sugar slowly until brown, being careful not to burn it. Carefully add other ingredients; cool and bottle. - Drink in moderation.
Cole Slaw Ingredients: - 1/2 head cabbage - 2 carrots - 2 scallions - 1/2 c. mayonnaise - 1/2 lemon (fresh) - 1 Tbsp. honey - dash salt and pepper - dash of dill weed Directions: - Shred cabbage fine. - Grate peeled carrots into cabbage. - Slice scallions (mostly green and some of white); mix with cabbage and carrots. - In separate bowl, mix remaining ingredients. - Pour over cabbage and mix well. - Refrigerate for 2 hours before serving.