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Rancho De Chili Ingredients: - 3 lb. ground beef - 2 lb. ground pork - 2 large onions, diced - 2 green peppers, diced - 1 28 oz. can tomatoes - 1 (8 oz.) can tomato sauce - 3 tsp. chili powder - 2 tsp. black pepper - 9 cloves garlic - 1 tsp. Worcestershire sauce - 1 tsp. oregano - 2 tsp. paprika - 1 1/2 Tbsp. cumin - 1 tsp. sugar - 2 (4 oz.) cans whole green chilis Directions: - Brown meat with onion and pepper. - Add rest of ingredients in large kettle. - Bring to slow bowl and simmer for 2 hours.
Mary'S Egg Pie Ingredients: - 1 c. sugar - 1 1/2 c. Carnation milk - 3 egg yolks (save whites to beat and fold in) - 1/2 stick melted oleo - 1 tsp. cornstarch - 1 tsp. vanilla - pinch of nutmeg Directions: - Mix all ingredients. - Beat egg whites and fold in last. - Bake in uncooked pie crust for 10 minutes in a 400° oven, then reduce heat to 350° and bake 35 to 40 minutes longer. - Do not overcook.
Shrimp Ball Ingredients: - 1/2 c. tomato soup - 1 pkg. Knox gelatine - 6 oz. cream cheese - 1/2 c. celery, chopped - 2 c. small canned shrimp - 3/4 c. mayonnaise - 1/4 c. onion, chopped Directions: - Mix soup and gelatine and heat slightly. - Mix remaining ingredients and heat slightly; add to mixture. - Form into two balls and chill for several hours.
Maple Pecan Corn Bread Ingredients: - 1 c. all-purpose flour - 1 c. yellow corn meal - 1 tsp. baking powder - 1 tsp. salt - 1 tsp. soda - 3 Tbsp. margarine - 2 Tbsp. brown sugar - 2 eggs - 1/3 c. pure maple syrup - 3/4 c. buttermilk - 1/2 c. chopped pecans Directions: - Combine flour, corn meal, baking powder, soda and salt. - Set aside. - In a mixing bowl, combine margarine, sugar and eggs; mix well. - Add syrup and buttermilk. - Stir in dry ingredients just until moistened. - Stir in pecans. - Pour into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. - Bake at 350° for 35 to 40 minutes or until bread tests done. - Cool for 10 minutes in pan.
Carrot-Raisin Salad Ingredients: - 3/4 lb. carrots, scraped and shredded - 1/4 c. raisins (or more) - 1/4 c. chopped walnuts (optional) - 1/2 c. mayonnaise - 1 1/2 Tbsp. cider vinegar - 1 Tbsp. sugar - 1/8 tsp. lemon juice Directions: - Combine carrots, raisins and chopped walnuts in a bowl. Combine remaining ingredients, stirring well. - Add carrot mixture. Toss gently.
Broccoli Bake Ingredients: - 2 pkg. frozen broccoli (10 oz. each) - 1 can golden mushroom soup - 4 oz. shredded Cheddar cheese - 2 eggs (optional) - 1/2 c. mayonnaise - bread crumbs Directions: - Cook and drain broccoli. - Place in shallow baking dish. - Mix together soup, eggs and mayonnaise. - Pour over broccoli and sprinkle bread crumbs on top. - Bake.
Herbed Pineapple Refresher Ingredients: - 1 (4-inch) piece fresh peeled ginger, finely chopped - 1 c. orange juice, chilled - 3 c. pineapple juice, chilled - 1/2 c. vanilla low-fat yogurt - 3 Tbsp. lime juice - 1/4 c. finely chopped fresh cilantro leaves Directions: - Place ginger, a little at a time, in a garlic press to extract juice (you should have about 1 1/2 teaspoons). In a blender container or food processor bowl, combine ginger juice, pineapple juice, orange juice, yogurt, lime juice and cilantro. Cover and blend or process until nearly smooth. Serve immediately. Makes about 6 servings.
Sandra'S Baked Beans Ingredients: - 1 (21 oz.) can pork and beans - 1/4 c. barbecue sauce - 1/4 c. regular tomato catsup - 2 Tbsp. sorghum molasses - 2 heaping Tbsp. brown sugar - 2/3 c. homemade tomato catsup - 1 Tbsp. mustard - 1 large onion, chopped - 2 Tbsp. bacon grease Directions: - Mix ingredients together and bake in a casserole dish at 350° for 30 minutes.
Broccoli Rice Casserole Ingredients: - 1 pkg. broccoli - 1 onion - 2 c. rice - 2 cans creamy soup (golden mushroom or chicken) - 1 c. Velveeta Directions: - Cook rice and broccoli separately. - Saute onion in 1/2 stick of margarine. - Mix all in casserole dish; bake until mixture and cheese are melted.
Fresh Strawberry Pie Ingredients: - 1 1/2 c. water - 6 tsp. cornstarch - 4 pkg. Sweet 'N Low - 1 pkg. sugar-free strawberry Jell-O - 4 c. sliced strawberries Directions: - Cook water and cornstarch on medium heat until bubbles form. Stir constantly. - Remove from heat. - Stir in sweetener and Jell-O. Let cool. - Add berries and pour in baked graham cracker crust. Cool and serve with Cool Whip.
Old Fashioned Popovers Ingredients: - 1 egg - 1/2 c. flour - 1/2 c. milk - pinch of salt - pinch of nutmeg - butter Directions: - Turn oven on to 450°. - Grease a 6-cup muffin tin with butter that is at room temperature. - (Grease even if using a nonstick pan.)
No Bake Cookies Ingredients: - 1 stick oleo - 2 c. sugar - 2 Tbsp. peanut butter - 1/2 c. milk - 1 tsp. vanilla - 3 c. quick oats Directions: - In large pan, mix oleo, sugar, peanut butter and milk. - Bring to a boil for one minute; remove from heat; add oats and vanilla. Stir until oats are mixed; drop by teaspoonful on sheets of wax paper. - Let cool.
Cranberry Salad Ingredients: - 2 (3 oz.) pkg. strawberry jello - 2 c. boiling water - 1 lb. cranberries - 3 apples, pared - 2 oranges - 2 c. sugar - 1 c. nuts (optional) Directions: - In blender, grind oranges and use juice for grinding apples. Then grind cranberries with water. - Strain. - Mix sugar with cranberries. - Mix jello with water, then fold in other ingredients.
Swedish Meat Balls Ingredients: - 1 lb. finely ground beef - 1/2 c. fine dry bread crumbs - 1 egg - 2/3 c. milk - 2 Tbsp. grated onion - 1 tsp. salt - 1/8 tsp. pepper - 1/8 tsp. nutmeg Directions: - Mix together lightly ground beef, bread crumbs, egg, milk, onion, salt, pepper and nutmeg. - Gently form into small balls (1 1/2-inches). - Brown in hot fat. - Add about 1/4 cup hot water. Cover. - Simmer 20 minutes. - Serve hot with slightly thickened pan gravy. - Makes 6 servings.
Baked Apples Ingredients: - 4 to 6 large red apples - 2 tsp. cornstarch or plain flour - 2 tsp. ground cinnamon - 1 c. sugar - 3/4 stick margarine Directions: - Wash and core apples. - Place in covered baking dish. Fill center of apple with margarine. - Mix sugar, cornstarch and cinnamon. - Sprinkle over apples. - Cover apples half way with water. - Stir mixture. - Bake at 350° until apples are tender. Spoon mixture over apples often while cooking.
Banana Nut Bread Ingredients: - 1 c. butter or margarine - 2 c. sugar - 4 eggs - 1/4 tsp. salt - 2 tsp. soda - 4 c. flour - 6 large very ripe bananas, mashed - 1 c. finely chopped pecans Directions: - Cream together butter - and - sugar. - Add - eggs, one at a time, beating - well after each addition. Sift dry ingredients together and add - to - creamed - mixture. - Add bananas and nuts. Pour into well greased loaf pans and bake at 250° to 300° from 1 to 2 hours. A few of the pecans may be saved for sprinkling over the top of each loaf before baking. - Yield: - 2 loaves.
Hot Chocolate Mix Ingredients: - 1 (1 lb.) box Quik - 1 box powdered sugar - 1 (11 oz.) jar Coffee-mate - 1 (8 qt.) box Carnation instant milk Directions: - Mix ingredients; store in Tupperware. - Use 1/4 of mix to 3/4 water; mix.
Pimientos Cheese Spread Ingredients: - 1/2 box cheese or 1 lb. cheese - 2 eggs - 3 tsp. mayonnaise - 1 tsp. mustard - 1 Tbsp. vinegar - dash of salt - 1 small jar pimientos Directions: - Cook all together (eggs, mayonnaise, mustard, vinegar and salt). - Dissolve cheese into mixture. - Add pimientos.
Frozen Strawberry Jam Ingredients: - 3 c. crushed, fresh strawberries - 5 c. sugar - 1 c. water - 1 pkg. Sure-Jell Directions: - Mix together the berries and sugar; let set 20 minutes, stirring often. - Boil together the water and Sure-Jell for 1 minute. - Add boiled mixture to berries; stir for 3 minutes. - Pour into jars or freezer containers; let set for 24 to 48 hours. - Put into freezer and let stay until ready to use. - Good also over ice cream or cake.
Stir-Fried Cabbage Ingredients: - 1 head cabbage, shredded - 4 to 5 slices bacon, cooked and crumbled - 4 Tbsp. bacon drippings - 1/4 c. chopped onion - 1/2 c. bell pepper, chopped Directions: - Fry bacon and set aside. - Saute onion - and - bell pepper in bacon drippings. - Drain and reserve 3 to - 4 - tablespoons of the grease. - Put the cabbage in the grease - and - fry, stirring until cooked but still crisp. - Add the - crumbled bacon, onion and bell pepper mixture just before completion of cooking.
Dump Dish Dinner Ingredients: - 3 c. cut stew meat, cooked 'n seasoned - 2 c. long grain rice, cooked 'n salted 'n 2 Tbsp. buttah added when tender - 1 1/2 medium onion, chopped - 1 (8 oz.) can whole kernel corn - 1 (8 oz.) can English peas - 1 c. beef broth 'r can celery soup - bakon slices Directions: - Use 1/2 uv the above 'n layer in order above...do this twice...pore the soup 'r broth over top 'n cook in preheated oven (400°) fur an hr...iffin it should start to dry out on top, put a piece uv foil on. - Remove foil 'n top wid bakon strips...let cook til bakon iz krisp.
Pecan Pie Ingredients: - 1 (9-inch) pie crust - 1/2 c. sugar - 1 Tbsp. flour - 1 c. dark corn syrup - 1 Tbsp. soft butter - 3 eggs - 1 tsp. vanilla - 1 c. pecans Directions: - Blend sugar, flour and syrup. - Add butter. - Mix well. - Add eggs, one at a time, beating after each addition. - Stir in vanilla and pecans. - Mix well. - Pour into unbaked pie shell. - Bake 40 to 45 minutes at 375°.
Pasta Fagioli Ingredients: - 1 lb. can Northern beans, undrained - 2 (14 oz.) cans sliced style stewed tomatoes - 2 (14 oz.) cans clear beef broth - 1 lb. jar Prego spaghetti sauce (no substitute) - 2 ribs celery, thinly sliced - 1 onion (size of a lemon), chopped - 2 c. small spiral pasta, uncooked - 1 c. pinto beans - salt and pepper to taste Directions: - Combine all ingredients in Dutch oven over medium-high heat. Bring just to a boil; turn heat to low, cover pan with lid and allow to cook gently, 30 minutes or until pasta is tender.
Sweet Charity Pie Ingredients: - 1 c. flour - 1/4 c. packed brown sugar - 1/2 to 1 c. chopped nuts - 1/2 c. softened butter Directions: - Blend all and bake for 15 to 20 minutes at 375 degrees on a greased cookie sheet. - After browned, remove from oven and press into a 10-inch pie pan, reserving 1/2 cup for topping.
Pecan Pie Ingredients: - 3 eggs, beaten - 1 c. light Karo syrup - 1/2 c. sugar - 1 c. chopped nuts - 2 Tbsp. melted butter - 1 tsp. vanilla - 1/4 tsp. salt Directions: - Combine all ingredients and place in unbaked pastry shell. Bake 45 minutes at 350°. - Cool before cutting.
Apricot Strawberry Muffins Ingredients: - 2 c. all-purpose flour - 1/2 tsp. salt - 1/2 c. plus 2 Tbsp. sugar - 1 c. apricot preserves - 1 tsp. pure vanilla extract - 1 tsp. cinnamon - 2 tsp. baking powder - 1/2 c. unsalted butter, softened - 2 large eggs - 1/2 c. milk - 1 1/2 c. fresh strawberries, cut into chunks Directions: - Heat oven to 375°. - Line 12 muffin cups with paper liners. Stir together flour, baking powder and salt; set aside. - Beat butter and 1/2 cup of sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. - Stop mixer and add preserves, milk and vanilla. - Mix in on low speed. Mix in dry ingredients with a spoon; fold in strawberries. - Divide batter among muffin cups. - Mix remaining 2 tablespoons of sugar with cinnamon. - Sprinkle over muffins. - Bake until set in center, 25 to 30 minutes. - Cool in pan for 20 minutes before removing muffins from the cups.
Green Beans Ingredients: - 2 cans French-style green beans - 1 can golden mushroom soup - 1 bouillon cube (beef flavor) - 6 slices Provolone cheese - 1 large can French fried onions - 4 pads margarine Directions: - Cook French-style green beans with golden mushroom soup and beef bouillon cube for 1 hour at light boil. - Drain off, through colander, 1/2 of liquid. - Pour into casserole dish with lid.
Peach Cream Pie Ingredients: - 1 unbaked (9-inch) pie shell - 3/4 c. sugar - 1/4 c. all-purpose flour - 1/4 tsp. salt - 1/4 tsp. grated nutmeg - 1/4 tsp. cinnamon - 3 c. peeled, sliced peaches - 1 c. whipping cream Directions: - Preheat oven to 350°. - Prick pie shell with fork. - Bake 10 minutes. - Set aside to cool. - Preheat oven to 400°. - Mix together the sugar, flour, salt, nutmeg and cinnamon in a large bowl. - Add peaches and toss gently. Spoon mixture into pie shell. - Pour whipping cream on top. - Bake 40 to 45 minutes. - Let cool to room temperature. - Serve with whipping cream.
Peanut Butter Temptations Ingredients: - 1/2 c. oleo - 1/2 c. peanut butter - 1 egg - 1/2 tsp. vanilla - 9 oz. pkg. mini Reese's cups - 1/2 c. brown sugar - 1/2 c. white sugar - 3/4 tsp. baking soda - 1/2 tsp. salt - 1 1/4 c. flour Directions: - Cream oleo, peanut butter, sugars, egg and vanilla. - Add flour, salt and soda sifted together first. - Shape into balls and drop in mini muffin pans. - Bake 10 minutes at 375°. - Push candy in cookies as soon as you take them out of oven. - Push until just top of candy shows. - Cool 10 minutes in pan and remove.
Cranberry Salad Ingredients: - cranberry salad - 1 pkg. raspberry jello - 2 small oranges - 1 c. sugar - 1/2 c. grated apples Directions: - Grind cranberries; add rind of oranges and cut up oranges. - Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.
Hash Brown Casserole Ingredients: - 1 (2 lb.) pkg. frozen hash browns - 1 c. diced onions - 1 can cream of chicken soup - 8 oz. grated sharp Cheddar cheese - 2 c. sour cream - 1/4 c. melted butter - 1 tsp. salt - 1 tsp. pepper Directions: - Let potatoes thaw for 30 minutes. - Mix all ingredients together in a large bowl. - Place in greased 9 x 13-inch baking dish. - Bake at 350° for 1 hour.
Cranberry-Apple Sweet Potatoes Ingredients: - 5 to 6 medium sweet potatoes, peeled, or 2 (18 oz.) cans, drained - 1 (21 oz.) can apple pie filling - 1 (8 oz.) can whole cranberry sauce - 2 Tbsp. apricot preserves - 2 Tbsp. orange marmalade Directions: - Cut sweet potatoes into bite size pieces. - In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover, about 15 minutes, or until tender (disregard this step if using canned potatoes). - Drain and set aside. - Spread pie filling in an 8 x 8 x 2-inch baking dish. - Arrange cooked fresh or canned sweet potatoes atop. - In a small mixing bowl, stir together cranberry sauce, apricot preserves and orange marmalade; spoon over sweet potatoes. - Bake, uncovered, in a 350° oven for 20 to 25 minutes, or until heated through. - Serves 6 to 8.
Scalloped Potatoes Ingredients: - 1/3 c. margarine - 1/2 c. minced onion - 1/3 c. flour - 3 c. milk - 2 1/2 c. grated Cheddar cheese - 1 Tbsp. salt - 1/4 tsp. dry mustard - 1/8 tsp. pepper (black) - 10 c. thinly sliced potatoes - 1/4 tsp. paprika Directions: - In medium saucepan, melt margarine. - Add onion and saute until soft. - Stir in flour. - Cook over low heat for 1 minute. - Gradually add milk, stirring constantly. - Cook over medium heat until slightly thickened and begins to boil. - Add 1 cup cheese, salt, mustard and pepper. - Remove from heat; stir until cheese is melted.
Bing Cherry Salad Ingredients: - 6 oz. cream cheese - 8 oz. sour cream - 1/2 c. sugar - 1 can Bing cherries - 1 large can pineapple - 1/2 c. pecan pieces - 1 1/2 c. miniature marshmallows Directions: - Mix cream cheese, sour cream and sugar until fluffy. - Drain pineapple and cherries. - Add remaining ingredients to cream cheese mixture. - Chill well. - May be made the day before.
Chili Strata Ingredients: - 1 slightly beaten egg - 3/4 c. water - 1 (12 oz.) pkg. corn chips - 2 (15 1/2 oz.) cans chili with beans - 1 (20 oz.) can enchilada sauce - 3/4 c. chopped green pepper - 1/3 c. chopped onion - 2 c. shredded Cheddar cheese - 4 c. chopped lettuce - 2 c. chopped tomatoes Directions: - Heat oven to 350°. - Mix egg and water. - Crush 4 cups corn chips. - Add egg mixture to crushed chips. - Spread in lightly greased 13 x 9-inch baking dish. - Combine chili, 1 cup enchilada sauce, green pepper and onion. - Spread over corn chips in baking dish. - Bake at 350° for 35 minutes. - Top with cheese and remaining whole corn chips. - Bake 5 minutes more. - Top with lettuce and tomatoes. - Serve with remaining sauce. - Serves 6 to 8.
Basic Brownies Ingredients: - 4 oz. unsweetened chocolate squares - 1 c. unsalted butter - 1 c. packed brown sugar - 1 c. granulated sugar - 3 eggs - 1 c. all-purpose flour - 1/2 tsp. baking powder - 1 tsp. vanilla Directions: - Melt chocolate and butter over low heat. - Add brown sugar and stir to dissolve. - Let cool. - Beat granulated sugar and egg. - Add chocolate mixture, flour, baking powder and vanilla, stirring just enough to mix. - Pour into greased 13 x 9-inch pan. - Bake in preheated oven at 325° for about 30 to 35 minutes. - Makes 12.
Scalloped Potatoes Ingredients: - 1 stick margarine - 4 Tbsp. flour - 1 1/2 c. milk - 1 c. water (off boiled potatoes) - 6 slices cheese - 5 sliced potatoes Directions: - Boil potatoes and medium onion; boil until tender. - Pour water off potatoes except 1 cup. - Melt margarine; add flour, milk and water off boiled potatoes and salt. - Cook until thick. - Pour over sliced potatoes; add cheese, more potatoes, sauce, cheese and more potatoes until all is gone. - Cook at 350° for 1 hour.
Cranberry Salad Ingredients: - 2 (3 oz.) pkg. raspberry jello - 2 cans whole berry cranberry sauce - 1 (20 oz.) can crushed pineapple - 1 c. celery - 1 c. pecans Directions: - Dissolve gelatin in 1 cup boiling water. - Add cranberry sauce and undrained pineapple; add celery and nuts. - Mix well and chill until set.
Pork And Beans To Can Ingredients: - 8 1/2 lb. beans - 1/3 c. salt - 3 1/2 lb. fresh pork - 8 qt. tomatoes - 2 lb. brown sugar - 1 lb. white sugar - 2 tsp. dry mustard - 1 tsp. cinnamon - 1 qt. ketchup - 2 qt. water - 1 tsp. pepper - 1/2 c. cornstarch Directions: - Soak beans overnight; cook with pork. - When nearly done add salt. - Fill canning jars 3/4 full with beans. - Mix rest of ingredients together for sauce. - Pour over beans in jars and cold pack for 2 hours.
Tamale Pie Ingredients: - 1 small onion, minced - 1 clove garlic, minced - 1 Tbsp. fat - 1 lb. ground beef - 1/4 lb. bulk sausage - 1 can (1 lb.) tomatoes - 1 can (1 lb.) whole kernel corn, drained - 1 1/2 tsp. salt - 2 Tbsp. chili powder - 18 pitted ripe olives - 1 c. corn meal - 1 c. milk - 2 eggs, well beaten - 1 c. grated Cheddar cheese Directions: - Heat oven to 350°. - Saute onions and garlic in hot fat until yellow. - Add meat and brown. - Pour off excess fat. - Add vegetables and seasonings, bring to a boil. - Pour mixture into a deep casserole. - Press olives into meat. - Combine corn meal, milk and eggs. - Spoon over filling. - Sprinkle with cheese. - Bake 1 hour. Serves 6 to 8.
Broccoli Corn Casserole Ingredients: - 1 (8 oz.) pkg. frozen broccoli - 2 cans creamed corn - 1 pkg. Stove Top stuffing - 3 Tbsp. butter - 3 beaten eggs Directions: - Mix melted - butter, - herbs from stuffing and eggs. - Add corn and - broccoli. - Add - 3/4 package dry stuffing. - Pour into casserole and put remaining crumbs on top. Bake 40 minutes at 325°.
Peanut Butter Pie Ingredients: - 1 c. confectioners sugar - 3/4 to 1 c. peanut butter - 4 oz. cream cheese - 8 oz. Cool Whip - 1 shortbread or graham cracker crust Directions: - Mix sugar, peanut butter and cream cheese together, mixing well. - Then fold in Cool Whip and stir well. - Place into a pie crust and chill.
Pumpkin Custard Ingredients: - 1 can of pumpkin - 2 c. sugar - 1 c. self rising flour - 3 eggs - 2 1/2 c. evaporated milk - 1/2 tsp. cinnamon - 1 tsp. vanilla - 1 stick of melted butter Directions: - Mix all together. - Pour into a 9 X 13 pan that has been sprayed with Pam. - Bake at 425 for 25 to 30 minutes. - Cool and cut into little squares.
Apple Fritters Ingredients: - 1 whole c. ??? - 1 c. flour - sugar to taste - 1 Tbsp. butter - 2 to 3 large apples, peeled and sliced thin Directions: - Mix well and spoon in hot oil in skillet until brown. - Use tablespoon to measure size of fritter. - Place on paper bag. Sprinkle with confectioners sugar or granulated sugar.
Carol'S French Fried Shrimp Ingredients: - 1 c. sifted all-purpose flour - 1/2 tsp. sugar - 1 c. ice water - 2 lb. fresh shrimp - 1/2 tsp. salt - 1 slightly beaten egg - 2 Tbsp. salad oil Directions: - Combine ingredients, except shrimp; beat. - Peel shell from shrimp, leaving last section and tail intact (optional). Butterfly shrimp by cutting almost through at center of back without severing ends. - Remove black vein. - Dry shrimp thoroughly between paper towels. - Dip into batter. - Fry in deep, hot fat (375°) until golden brown. - Drain on paper towels. - Serve immediately with lemon wedges and cocktail sauce or ketchup.
Spinach Stir-Fry Ingredients: - 1 lb. spinach - 1/4 c. vegetable oil - 1 to 2 cloves garlic, finely chopped - 2 green onions, sliced - 1/4 c. chicken broth - salt and pepper to taste Directions: - Tear spinach into bite size pieces. - Heat wok or large skillet until hot. - Add vegetable oil; rotate to coat side. - Add garlic; stir-fry for 2 minutes. - Stir in chicken broth, salt and pepper. Cover and cook 1 minute. - Yields 2 servings.
Pasta In A Pot Ingredients: - 3 medium onions, chopped - 1/4 c. margarine, melted - 1 1/2 to 2 lb. ground beef or turkey - 1 (15 oz.) jar spaghetti sauce - 1 (16 oz.) can stewed tomatoes - 1 (4 oz.) can mushrooms, drained - 1 Tbsp. garlic salt - 1 (8 oz.) pkg. seashell macaroni - 1 (8 oz.) sliced Provolone cheese - 2 c. sour cream - 1 c. shredded Mozzarella cheese Directions: - Saute onions in butter. - Add ground beef. - Cook and drain. Add sauce, tomatoes, mushrooms and garlic salt. - Stir and simmer for 20 minutes. - Cook shells and drain.
Peek-A-Boo Cake(Bingo Cake) Ingredients: - 1 box Duncan Hines yellow cake mix Directions: - Follow recipe on box for cake.
Hash Brown Potato Casserole Ingredients: - 2 lb. frozen hash browns, thawed - 1/4 c. melted butter - 1 tsp. salt - 1/4 tsp. pepper - 1/3 c. chopped onion - 1 pt. cream cheese - 1/2 c. milk - 1 can cream of chicken or celery soup - 1 1/2 c. grated Cheddar cheese Directions: - Pour melted butter, salt and pepper over potatoes. - Add onion, soup, milk, cream cheese and Cheddar cheese. - Mix well. - Cover with buttered crumbs or use crushed corn flakes. - Bake at 350° for 1 hour.
Hot Apple Juice Punch Ingredients: - 1 1/2 qt. apple juice - 1 1/2 qt. water - 7 oz. Tang - 1/2 tsp. cinnamon - 1/4 tsp. nutmeg - few whole cloves Directions: - Mix all together and bring to boil.
Punch Ingredients: - 2 small envelopes lemon-lime Kool-Aid - 1 c. sugar - 1 can pineapple juice - 1/2 bottle ginger ale Directions: - Mix all ingredients in punch bowl and stir. Make sure punch bowl is half full; if not, add water. Fill remainder of punch bowl with ice.
German Potato Salad Ingredients: - 5 bacon strips - 3/4 c. chopped onion - 2 Tbsp. all-purpose flour - 2/3 c. cider vinegar - 1 1/2 c. water - 1/4 c. sugar - 1 tsp. salt - 1/8 tsp. pepper - 6 c. sliced, cooked, peeled potatoes Directions: - In a large skillet, fry bacon until crisp; remove and set aside. - Drain all but 2 to 3 tablespoons of drippings. - Cook onion until tender. Stir in flour; blend well. - Add vinegar and water. Cook and stir until bubbly and slightly thick. - Add sugar and stir until it dissolves. - Crumble bacon; gently stir in bacon and potatoes. - Heat through, stirring lightly to coat potato slices. Serve warm. - Yield: 6 to 8 servings.
Fantastic Salmon Pie Ingredients: - baked single pie crust - 3 eggs - 1/2 c. shredded Cheddar cheese - 1 tsp. old bay seasoning - 8 oz. sour cream - 1 Tbsp. grated onion - 1 can salmon - 1/4 c. mayonnaise - 1/4 tsp. dill Directions: - Bake pie crust at 400° for 10 minutes, set aside; drain salmon saving liquid; spread salmon on a plate to flake and remove bones; beat 3 eggs; add cheese, old bay, sour cream, onion, dill and mayonnaise; stir in salmon and 1/2 c. of salmon liquid; stir mixture well and pour into baked crust; bake at 325° for 45 minutes or until knife comes out clean; serve warm with vegetable of choice.
Lemon Curd Ingredients: - 2 c. sugar - 1 c. margarine - 3 Tbsp. grated lemon rind - 2/3 c. lemon juice - 2 tsp. cornstarch - 4 eggs, lightly beaten Directions: - Combine first 5 ingredients in top of a double boiler. - Cook over simmering water, stirring constantly, until butter melts. Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly, until mixture thickens and coats a spoon (about 15 minutes). - Remove from heat; cool. Cover and refrigerate.
Calico Cole Slaw Ingredients: - 1 head cabbage, chopped - 1 onion, chopped - 1 bell pepper, chopped - 1 large jar pimento, chopped - 1 c. vinegar - 3/4 c. salad oil (Crisco or Wesson oil) - 1 c. sugar - 2 tsp. salt - 1 Tbsp. celery seed Directions: - Mix the first 4 ingredients in a large bowl. Next, mix in a saucepan the remaining ingredients and heat. Bring to a boil and pour over the veggies.
Meat Marinade Ingredients: - 1/2 c. liquid shortening - 1/2 c. cider vinegar - 1 tsp. salt - 1 garlic clove - 1 tsp. dry mustard - 2 Tbsp. Worcestershire sauce - 2 Tbsp. soy sauce - 1/4 c. ketchup - 1/2 c. brown sugar Directions: - Mix all ingredients and marinate for at least 12 hours or up to 5 days. - Excellent with chicken or beef.
Christmas Walnut Clusters Ingredients: - 1 1/2 sq. unsweetened chocolate, melted - 1/2 c. all-purpose flour - 1/2 c. sugar - 1/4 c. butter, softened - 1 egg - 1/2 tsp. salt - 1 1/2 tsp. vanilla extract - 1/4 tsp. double acting baking powder - 2 c. chopped California walnuts - confectioners sugar Directions: - Preheat oven to 350°. - Grease cookie sheets. - In large bowl with mixer at medium speed, beat all ingredients except walnuts and confectioners sugar until well mixed, occasionally scraping bowl with rubber spatula. - Stir in walnuts. - Drop mixture by rounded teaspoonfuls, 1/2 inch apart, onto cookie sheet. - Bake 10 minutes. - Remove cookies to wire racks; cool. - Sprinkle with confectioners sugar. - Makes 36.
Chocolate Ritz Treats Ingredients: - Ritz crackers - peanut butter - chocolate bark Directions: - Spread peanut butter between 2 Ritz crackers. - Dip into melted chocolate bark until well coated. - Lay on wax paper until cool. Chill in refrigerator, if desired, or eat at room temperature.
Ham Casserole Ingredients: - 2 c. raw macaroni - 4 hard-boiled eggs, sliced - 1 small onion - 1/2 lb. cubed cheese - 1 c. diced ham - 3 c. milk - 1 can cream of chicken soup Directions: - Pour into greased 2 1/2-quart casserole dish. - Let stand in the refrigerator for 8 hours or overnight. - Bake at 350° for 1 hour.
Fantasy Fudge Ingredients: - 3 c. sugar - 3/4 c. Parkay margarine - 2/3 c. evaporated milk - 1 (12 oz.) pkg. semi-sweet chocolate chips - 1 (7 oz.) jar marshmallow cream - 1 c. chopped nuts - 1 tsp. vanilla Directions: - Stir together margarine, sugar and milk in a heavy 2 1/2 to 3-quart saucepan. - Bring to a boil, stirring constantly. - Boil for 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent sticking or scorching. Remove from heat. - Gradually stir in chocolates until melted. - Add remaining ingredients. - Mix well until blended. - Pour into greased 9 x 9-inch or 13 x 9-inch pan. - Cool at room temperature. - Cut into squares. - Makes about 3 pounds.
Sausage And Cheese Pie Ingredients: - 1 can (8 oz) refrigerated crescent rolls - 1 pkg (8 oz) brown and serve sausage links - 2 c shredded monterey Jack cheese - 4 eggs, slightly beaten - 3/4 c milk - 2 tbsp chopped green pepper - 1/4 tsp salt - 1/4 tsp pepper - 1/4 tsp oregano Directions: - Preheat oven to 400 degrees. - Separate crescent dough into 2 large rectangles. - Place in ungreased round 9-inch pan. - Press over bottom and half way up sides to form crust. - Seal Perforations. Slice sausages and arrange over crust. - Sprinkle with cheese. Combine remaining ingredients and pour over cheese. - Bake 20 to 25 minutes until golden brown.
Beet And Pepper Vinegar Ingredients: - 1 c. water - 1 c. sugar - 1 c. vinegar Directions: - Bring to a rolling boil and pour over packed jars. - Hot water bath if necessary.
Pan Brisket Ingredients: - 8 to 12 lb. Packers brisket - minced dry onions - Figard liquid smoke - barbecue sauce - hamburger buns Directions: - Rinse brisket and place on a large pan with the fatty side up. Cover top generously with minced onions. - Sprinkle 2 ounces of liquid smoke. - Cover pan with aluminum foil and seal tightly. Cook at 250° for 8 to 10 hours.
Quick Salami Ingredients: - 2 lb. lean ground beef - 2 Tbsp. Tender Quick meat cure salt - 2 Tbsp. liquid smoke - 1 c. water - 1/4 tsp. onion powder - 1/2 tsp. pepper - 1/8 tsp. garlic powder - 1 tsp. peppercorns - 1/4 tsp. mustard seed Directions: - Mix all together; mold into 3 rolls. - Wrap in plastic wrap. Refrigerate for 24 hours. - Unwrap and bake on a rack in pan in a 300° oven for 1 1/2 to 2 hours. - May be frozen.
Luscious Lemon Bars Ingredients: - 3/4 c. (1 1/2 sticks) margarine - 3/4 c. sugar - 1 egg - 2 tsp. vanilla - 2 1/4 c. all-purpose flour - 1 c. (1/2 can) lemon pudding and pie filling - confectioners sugar Directions: - Preheat oven to 375°. - In large mixing bowl with electric mixer, beat margarine, sugar, egg and vanilla until well blended. Mix in flour until incorporated. - Divide dough in half. - With your hand, shape each section of dough into a log about 14 inches long and 1 1/2 inches wide. - Place on greased baking sheet. - Using your finger, make a depression down the center of each log about 1/2-inch wide. - Spoon in lemon filling, mounding slightly. - Bake 20 to 25 minutes or until tops are set and bottoms are golden. - Let cool 2 minutes. - Loosen bottoms with spatula. - Sprinkle with powdered sugar. - Cool completely before cutting into 1-inch diagonal slices.
Asparagus Onion Quiche Squares Ingredients: - 1 can Pillsbury crescent roll dough - 2/3 c. chopped onion - 1 can cream of asparagus soup, undiluted - 1 1/2 c. finely shredded Cheddar cheese, divided - 4 eggs, lightly beaten - 1/2 tsp. salt - 1/4 tsp. lemon pepper seasoning Directions: - Line a 9x13 dish or pan with the crescent dough, sealing the edges of the crescents together. - Push dough about 1/2 inch up the sides of the pan. - In a mixing bowl, combine the onion, soup, 1 cup Cheddar, eggs, salt and lemon pepper seasoning. - Beat well. Pour into baking pan and sprinkle remaining cheese over the top. Bake in a 375 degree oven for about 30 minutes. - Remove from oven and allow to cool slightly before cutting into small squares.
Coney Island Sauce Ingredients: - 1 Tbsp. butter - 1 Tbsp. margarine - 1 1/2 lb. ground beef - 2 medium onions, chopped - 1 clove garlic - salt and pepper to taste - 2 Tbsp. chili powder - 1 Tbsp. prepared mustard - 1 (6 oz.) can tomato paste - 1 (6 oz.) can water - 4 to 5 wieners Directions: - Combine everything but wieners. - Simmer over low heat until thick. - Grind up the wieners and add to sauce; cook 15 minutes longer. - Do not brown beef before using.
Skillet Date Balls Ingredients: - 1/4 lb. butter - 1 egg - 1 c. sugar - 1 c. dates - 2 c. Rice Krispies - 1 tsp. vanilla - 3/4 c. nuts Directions: - Melt butter in skillet. - Add chopped dates. - Combine sugar and egg, then add to skillet mixture. - Stir over low heat 3 to 5 mintues. - Turn off heat. - Add vanilla, nuts and Rice Krispies. Cool slightly, then form into balls size of walnuts. - Roll in powdered sugar or coconut.
Squash Casserole Ingredients: - 2 c. cooked squash - 2 eggs - 1 tsp. salt - 1/2 tsp. pepper - 2 c. crushed crackers - 3/4 stick margarine - 1 c. grated onion - 1 c. grated Velveeta cheese - 1 c. evaporated Pet milk Directions: - Mix all together and pour into greased baking dish. - Bake at 375° for 40 minutes.
Hot Spinach Salad Ingredients: - 3 to 4 bacon slices, diced - 1 egg, slightly beaten - 3 Tbsp. sugar - 1 Tbsp. vinegar - water - 4 c. torn spinach greens - 1/2 small onion, chopped - salt and pepper to taste - hard-cooked eggs, sliced Directions: - In a small frying pan, cook bacon until crisp. - Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to make 3/4 cup; pour over bacon and grease. - Cook, stirring constantly, until dressing thickens. - Season to taste. - Pour the hot dressing over greens and onion. - Toss; garnish with egg slices. - Serve immediately. - Serves 4. - (Endive or lettuce may be used instead of spinach.)
D.J.'S Summer Delight Ingredients: - 1 head cauliflower - broccoli stems - 1 purple onion - 2 tomatoes - 1 large cucumber - celery - green bell pepper - 1 large bottle Ranch dressing with bacon Directions: - Dice all of the ingredients into small bite size pieces in a large mixing bowl. - Combine all ingredients and salt lightly. - Do not use broccoli florets, just the stems; peel and dice. - Pour the entire bottle of Ranch dressing into mixture; stir and chill. - Will keep in refrigerator for days.
Banana Nut Bread Ingredients: - 1 stick butter, softened - 1 egg - 4 ripe bananas, mashed - 1/2 c. chopped nuts - 1 c. sugar - 4 Tbsp. milk - 1 1/2 c. self-rising flour - 1/4 tsp. lemon flavoring Directions: - Cream butter and sugar together. - Add egg and blend with milk; add lemon, bananas, flour and nuts. - Bake at 350° for 35 to 40 minutes in a loaf pan. - Cool completely before slicing.
Sundae Brownies Ingredients: - 1/4 lb. margarine or butter - 4 eggs - 1 (16 oz.) can Hershey's chocolate syrup - 1 c. plus 1 Tbsp. flour - 1/2 tsp. baking powder - 1 c. sugar - 1 tsp. vanilla - 1/2 c. nuts Directions: - Combine butter, sugar, syrup, eggs and vanilla and beat well. Add remaining ingredients. - Mix well and spread in a 10 x 15-inch pan, floured. - Bake 30 minutes at 350°.
Peanut Butter Cake Ingredients: - 2 1/2 c. flour - 3 eggs - 1/2 c. buttermilk - 1 1/2 c. sugar - 1/2 c. peanut butter - 1/2 c. oil - 2 tsp. vanilla Directions: - Mix together. - Bake at 350° for 30-35 minutes. - Let cake cool. - Then put on icing.
Kraut Salad Ingredients: - 1 large can kraut, washed and drained well - 1/3 c. chopped green pepper - 1/3 c. chopped celery - 1 carrot, grated - 1 c. sugar - 1/2 c. vinegar - 1/3 c. water Directions: - Mix all together and let stand overnight. Drain and serve!
Cheese And Beef Casserole Ingredients: - 1 pkg. Velveeta shells and cheese dinner - 1/2 c. chopped tomato - 1 lb. ground beef - 1 (8 oz.) can tomato sauce - 1/2 c. crushed potato chips - 1/4 c. chopped onion Directions: - Prepare dinner as directed on package. - Add tomato; mix lightly. - Brown meat; drain. - Stir in tomato sauce and onion. Spoon dinner mixture into a 1 1/2-quart casserole. - Top with meat mixture. - Sprinkle with chips. - Bake at 350° for 20 minutes, or until thoroughly heated.
Spaghetti Sauce Ingredients: - 2 lb. ground chuck - 4 large cans tomato sauce - 1 large can tomato paste - 2 Tbsp. olive oil - 1 large diced onion - 1 c. dried parsley - 1/2 tsp. oregano - 2 tsp. crushed garlic - salt and pepper to taste Directions: - In a large saucepan, brown beef and drain fat. Add oil, sauce, paste, onion, salt, pepper, parsley, oregano and garlic. Bring to a boil, then simmer 1 1/2 hours. Stir frequently.
Sweet Potatoes Ingredients: - 3 c. sweet potatoes, mashed - 1 c. sugar - 2 eggs, beaten - 2/3 c. milk - 1 tsp. vanilla - 6 Tbsp. melted butter - 1 c. brown sugar - 1 Tbsp. flour - 6 Tbsp. melted butter - 1 c. chopped pecans Directions: - Bake uncovered 45 minutes at 350°.
Marinated Carrots Ingredients: - 2 lb. carrots - 1 bell pepper - 1/2 c. salad oil - 1 c. sugar - salt and pepper to taste - 1 tsp. Worcestershire sauce - 1 medium onion - 1 small can tomato soup - 3/4 c. vinegar - 1 tsp. mustard Directions: - Peel and slice carrots. - Cook in salt water (don't overcook) until tender. - Drain well. - Chop pepper and add to carrots. Combine remaining. - Pour over carrots while still warm. - Marinate 2 to 3 days. - Drain well before serving. - Liquid may be reused. Keeps up to 2 weeks in refrigerator.
Impossible Broccoli Pie Ingredients: - 2 pkg. frozen chopped broccoli (10 oz.) - 3 c. shredded Cheddar cheese (12 oz.) - 2/3 c. chopped onion - 1 1/3 c. milk - 3 eggs - 3/4 c. buttermilk baking mix - 3/4 tsp. salt - 1/4 tsp. pepper Directions: - Heat oven to 400°. - Grease pie plate (10 x 1 1/2-inches). Rinse broccoli to thaw; drain. - Mix broccoli, 2 cups of the cheese and onion in pie plate. - Beat milk, eggs, baking mix, salt and pepper until smooth (15 seconds in blender on high or for 1 minute with hand beater). - Pour into plate. - Bake approximately 25 to 35 minutes (or until knife comes out clean). - Top with remaining cheese. - Bake just until the cheese is melted (approximately 1 to 2 minutes longer). - Let stand 5 minutes. - Garnish with tomato slices.
Strawberry Upside-Down Cake Ingredients: - 8 oz. miniature marshmallows - white or yellow cake mix - 4 c. mashed, fresh of frozen strawberries - 1 small box strawberry Jell-O Directions: - In a greased 9 x 13-inch pan, spread marshmallows evenly. Prepare cake mix as directed on box. - Pour over marshmallows. - Mix dry jello and strawberries together. - Spoon over cake mix. - Bake at 350° for 45 to 50 minutes.
Pecan Pie Ingredients: - 2 large eggs - 1/3 cup sugar - 1/4 cup melted butter - 1 cup dark amber maple syrup - 3/4 cup pecan halves - pinch of salt Directions: - Beat eggs, add sugar, salt, butter and syrup. - Beat together. Add nuts. - Pour into 8-inch pastry-lined pie dish. - Bake at 375 for about 40 minutes.
Irish Cream Ingredients: - 4 large eggs - 1 1/2 c. whiskey - 1/2 tsp. instant coffee - 1 Tbsp. chocolate syrup - 1 (14 oz.) can sweetened condensed milk - 1/2 tsp. coconut extract - 1 tsp. vanilla - 1/8 tsp. almond extract Directions: - Mix in blender 2 minutes; refrigerate.
Ginger Pears Ingredients: - 10 lb. pears - 8 lb. sugar - 4 oz. crystallized ginger - 6 lemons Directions: - Pare fruit; cut in thin slices after removing core. - Mix pears and sugar. - Place over low heat in large kettle. - Stir until sugar is melted and syrup formed. - Simmer until fruit is clear, stirring occasionally. - Add grated rind of 2 lemons and juice of all 6. Add ginger, cut in small pieces; simmer until thick. - Put in sterilized jelly glasses; cover with paraffin, or seal in sterilized pint jars while hot. - Yields approximately 18 glasses.
Snack Crackers Ingredients: - 2 pkg. oyster crackers - 1/2 to 2 tsp. garlic or seasoned salt - 2 tsp. dill weed - 1 c. light oil - 1 pkg. dry Hidden Valley Ranch dressing - 1/2 tsp. lemon pepper (optional) Directions: - Mix crackers and oil until oil is well soaked into crackers. Add remaining ingredients. - Stir until evenly coated. - Heat in oven at 250° for 45 minutes or so, stirring every 15 minutes.
Apple Crisp Ingredients: - 3 c. sliced peeled apples - 1 c. sugar - 1 rounded Tbsp. flour - 1 pinch salt - 1/2 tsp. cinnamon Directions: - Mix ingredients and put in baking pan. - Top with following mixture.
Blonde Brownies Ingredients: - 1 stick butter - 1 pkg. light brown sugar - 3 eggs - 2 c. self-rising flour - nuts (as desired) - 1 tsp. vanilla flavoring Directions: - Mix; bake at 325°.
Cheesy Vegetable Soup Ingredients: - 2 Tbsp. chopped onion - 1 Tbsp. butter - 1 c. frozen corn - 1/2 c. chopped broccoli - 1/2 c. shredded carrot - 1/4 c. water - 1 can cream of potato soup - 1 c. milk - 1/2 c. shredded Cheddar cheese - 1 oz. Provolone cheese, cut up - dash of pepper Directions: - In medium saucepan, cook onion in butter until tender, Add corn, broccoli, carrots and water. - Bring to boil; reduce heat and simmer for 10 minutes or until vegetables are tender. - Stir in soup, milk, cheeses and pepper. - Cook and stir over medium heat until cheeses are melted and mixture is heated through.
Cheese Balls Ingredients: - 1 lb. Cheddar cheese - 1 (8 oz.) pkg. cream cheese - 2 shakes garlic powder - 2 Tbsp. minced onions - 1/2 c. nuts, finely chopped - parsley flakes Directions: - Grate and mix cheeses together. - Add garlic powder and minced onions. - Chill mixture until easy to form into balls. - Roll in parsley flakes and chopped nuts.
Apple Oat Muffins Ingredients: - 1 1/4 c. quick or old-fashioned oats - 1 1/4 c. all-purpose flour - 1 c. finely chopped apple - 1/3 c. firmly packed brown sugar - 1 Tbsp. baking powder - 1/2 tsp. salt - 1/2 tsp. cinnamon - 1 c. milk - 1 egg - 1/4 c. vegetable oil - 1 Tbsp. granulated sugar - 1/4 tsp. cinnamon Directions: - Preheat oven to 425°. - Combine oats, flour, apple, brown sugar, baking powder, salt and 1/2 teaspoon cinnamon. - Add milk, egg and oil, mixing just until dry ingredients are moistened. Fill greased muffin cups 2/3 full. - Mix granulated sugar and 1/4 teaspoon cinnamon; sprinkle scant 1/4 teaspoon over each muffin. Bake 15 to 18 minutes or until golden brown.
Seven-In-One Hot Dish Ingredients: - 1 lb. hamburger, browned with onion - 1 onion - 1 can cream-style corn - 1 can vegetarian vegetable soup - 1 c. milk - 1 egg - 1 c. cracker crumbs (reserve some for top) Directions: - Mix all ingredients together. - Top with reserved cracker crumbs. - Bake at 350° for 1 hour. - Serves 4 to 6.
Chicken Casserole Ingredients: - 1 pkg. egg noodles - 2 cans cream of chicken soup - 6 to 8 slices cheese - 1 can white chicken meat - 2 soup cans milk Directions: - Boil noodles until tender. - In a different pan (while noodles are cooking), put the cream of chicken soup and the 2 soup cans full of milk. - Mix well. - Cook over heat until ready, then add the chicken and cheese. - Drain the noodles. - Mix in with the cream mixture.
Beef Vegetable Soup Ingredients: - 1 lb. hamburger - 1 (16 oz.) can stewed tomatoes, drained - 1 (16 oz.) can mixed vegetables, drained - 1 pkg. onion soup mix - 1 c. orzo Directions: - Brown hamburger; drain fat off. - Add remaining ingredients. Use empty 16-ounce can to add 5 cans water to mixture. - Bring to boil. - Reduce heat and simmer 30 to 45 minutes. - Very filling soup.
Orange Salad Ingredients: - 1 container cottage cheese (regular) - 1 small box orange Jell-O - 1 large can crushed pineapple - 1 can Mandarin oranges - 1 pt. whipped cream plus 1 tsp. vanilla or 18 oz. Cool Whip Directions: - Add orange Jell-O to cottage cheese. - Drain crushed pineapple and Mandarin oranges and fold in. - Whip whipped cream and add vanilla or use Cool Whip.
Christmas Sugar Cookies Ingredients: - 2 eggs - 2 c. sugar - 1 c. Crisco - 1 c. milk - 4 tsp. baking powder - 1/2 tsp. salt - 1 tsp. vanilla - 4 c. flour Directions: - Cream the eggs, Crisco and sugar, then add dry ingredients alternately with milk; mix well. - Chill dough overnight or a couple of hours. - Roll out and cut into desired shapes. - Bake in a 350° oven for 8 to 10 minutes or until light brown. - Frost when cool. Makes about 3 dozen. - If the cookies are rolled out thin, they will be harder than they would be if rolled thicker.
Taco Pizza Ingredients: - 1 white onion, chopped - 1 lb. extra lean ground beef - chili powder - garlic powder - cumin - cayenne pepper - paprika - salt and pepper - 1/2 c. tomato salsa - 1/3 c. low fat refried beans - 1 pizza crust - 2 tomatoes, diced - 1 1/2 c. shredded lettuce - 1 c. low fat Cheddar cheese - 2 c. langostinos or other shellfish, cooked - 1/2 c. butter - 1/2 c. milk - 1/2 c. half and half or light cream - 1 column Ritz crackers, loosely crushed - 1 can (14 1/2 oz.) diced peeled tomatoes - 1 medium onion, chopped - 1 clove garlic, minced - 1 Tbsp. basil, chopped or dried - 1 Tbsp. or to taste Worcestershire sauce - 4 vegetable bouillon cubes dissolved in 4 c. boiling water - 1 can (16 oz.) kidney beans, drained and rinsed - 1 c. medium macaroni shells or other similar pasta - 4 oz. packaged dried cut ziti (1 1/3 c.) or elbow macaroni (1 c.) - 1 lb. ground raw turkey, lamb or beef - 1 medium onion, chopped (1/2 c.) - 2 cloves garlic, minced - 1 (8 oz.) can tomato sauce - 1/4 c. dry red wine or beef broth - 2 Tbsp. snipped parsley - 1/2 tsp. dried oregano, crushed - 1/4 tsp. salt - 1/4 tsp. ground cinnamon - 1/2 c. grated Parmesan cheese - 3 Tbsp. margarine or butter - 3 Tbsp. all-purpose flour - 1/4 tsp. pepper - 1 1/2 c. milk - 1 egg, beaten - 1/4 c. Parmesan cheese - ground cinnamon (optional) Directions: - Cook pasta according to directions. - Drain pasta; rinse with cold water. - Drain again. - Meanwhile, in a large skillet cook turkey, lamb or beef, onion and garlic until meat is brown and onion is tender. - Drain fat. - Stir in tomato sauce, wine or beef broth, parsley, oregano, salt and cinnamon. - Bring to boiling; reduce heat. - Simmer, uncovered, for 5 minutes. - Remove from heat. Stir in 1/2 cup Parmesan cheese
Banana Nut Bread Ingredients: - 1/2 c. oil - 1 c. sugar - 2 eggs - 1 tsp. vanilla - 2 c. flour - 1 tsp. baking soda - 1/2 tsp. salt - 3 to 4 bananas (ripe) - 1 c. chopped nuts Directions: - In a medium bowl, cut up bananas and then beat smooth with a mixer; set aside. - In a large bowl, combine oil, sugar, eggs and vanilla; beat smooth. - Alternating with bananas, add dry ingredients. - You may use a spoon. - Stir in the walnuts. - Pour into greased bread tins. - Bake at 350° for 50 to 60 minutes. - Done when a toothpick comes out clean. - Top may crack.
Tuna Tortilla Roll-Ups Ingredients: - 1 (10 3/4 oz.) can condensed cream of celery soup - 1 c. milk - 1 (9 1/4 oz.) can tuna, drained and flaked - 1 (10 oz.) pkg. frozen broccoli spears, thawed, drained and cut into 1-inch pieces - 1 c. (4 oz.) shredded Cheddar cheese - 1 (2.8 oz.) can Durkee French fried onions - 6 to 7-inch flour or corn tortillas - 1 medium tomato, chopped Directions: - Preheat oven to 350°. - In small bowl, combine soup and milk; set aside. - In medium bowl, combine tuna, broccoli, 1/2 cup cheese and 1/2 cup French fried onions. - Stir in 3/4 cup soup mixture.
Chilie Squares Ingredients: - 2 cans green chilies - 10 oz. shredded Cheddar cheese - 4 eggs - 4 Tbsp. milk Directions: - Chop 2 cans of chilies into the bottom of an 8 x 8-inch pan. Top with 10 ounces shredded Cheddar cheese. - Mix eggs and milk together; pour over top of the chilies and cheese. - Cut into squares. - Bake at 350° for 30 to 40 minutes, until golden brown.
Janean'S Potatoes Ingredients: - 6 to 7 medium potatoes - 1 c. grated Cheddar cheese - 1 Tbsp. dry onion - 1 can cream of chicken soup - 1/2 c. melted butter plus 1/4 c. melted butter - 16 oz. sour cream - 1 c. cracker or bread crumbs Directions: - Boil the potatoes in skins about 1/2 hour. - Cool in refrigerator, then peel and grate. - Mix together potatoes, Cheddar cheese, dry onion, soup, 1/2 cup melted butter and sour cream. Press into greased 13 x 9-inch pan. - Before baking, sprinkle cracker (or bread) crumbs and pour 1/4 cup melted butter over top. Bake at 350° for 30 minutes.