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Whipped Cream Pound Cake Ingredients: - 1/2 lb. butter - 6 eggs - 1/2 pt. whipping cream, whipped - 3 c. sugar - 3 c. cake flour Directions: - In large bowl, cream butter and sugar. - Add eggs already beaten. - Blend in flour. - Add whipped cream. - Pour into greased and floured pan. - Bake at 325° for 1 1/2 hours.
Eggplant Casserole Ingredients: - 1 large eggplant - 1 medium onion, chopped - 1 bell pepper, chopped - 1 c. bread crumbs or stuffing mix - 1 to 2 c. sharp cheese, grated - 2 c. soft tomatoes or 1 can Directions: - Peel and slice eggplant approximately 1/2 to 3/4 inch thick. Salt and pepper and let stand a few minutes. - Brown in Wesson oil and drain. - In casserole dish, place 1 layer of eggplant, then onion, then pepper, cheese and tomatoes. - Repeat if using a deep dish. - Top with bread crumbs. - Bake at 350° for 1 hour.
Angel Biscuits Ingredients: - 5 c. all-purpose flour - 3/4 c. Crisco - 1 tsp. baking soda - 1 tsp. salt - 3 tsp. baking powder - 3 Tbsp. sugar - 1 yeast cake, dissolved in 1/2 c. lukewarm water - 2 c. buttermilk Directions: - Sift dry ingredients together. - Cut in Crisco until mixed thoroughly. - Add buttermilk and dissolved yeast. - Work together with a large spoon until all flour is moistened. - Cover bowl and put in refrigerator until ready to use as needed. - When ready to use, take out as much as needed, roll on a floured board to 1/2-inch thickness and cut. - Bake at 400° on a cookie sheet or in a shallow pan for about 12 minutes, until brown. - The recipe makes about 6 dozen light flaky biscuits. - This dough will keep for several weeks in the refrigerator.
Crock-Pot Chicken Ingredients: - 6 chicken breasts - 1 can mushroom soup - 1/2 c. sour cream - paprika - salt and pepper Directions: - Remove skin from chicken; rinse. - Sprinkle with paprika, salt and pepper. - Place chicken in a crock-pot. - Stir together soup and sour cream; spoon over chicken. - Cook on low 8 to 9 hours. - The "natural" gravy is delicious spooned over rice. - (May be cooked on high for half the time, but don't add the sour cream until the last 30 minutes.)
Noodle Broccoli Cheese Soup Ingredients: - 2 Tbsp. oil or butter - 3/4 c. chopped onion - 8 oz. fine noodles - 6 c. chicken broth - 2 (10 oz.) pkg. frozen chopped broccoli - 6 c. milk - 1 lb. Velveeta cheese, cubed - 1/4 tsp. pepper Directions: - Heat onion in oil for 3 minutes. - Add chicken broth and heat to boiling. - Gradually add dry noodles so it continues to boil. Cook 3 minutes, stirring occasionally. - Stir in broccoli. - Cook 5 minutes more. - Add milk, cheese and pepper until cheese melts. Stir constantly. - Serves 16.
Pecan Pie Ingredients: - 3 eggs, beaten - 1 c. sugar - 1/2 c. corn syrup - 1/4 c. melted butter - 1 c. chopped pecans - 2 unbaked pie shells Directions: - Beat eggs. - Stir in sugar, corn syrup, melted butter and chopped pecans. - Pour into 2 unbaked pie shells. - Bake at 375° for 30 to 40 minutes, until slightly firm.
Sausage Balls Ingredients: - 4 c. Bisquick mix - 1 lb. hot sausage - 1 lb. sharp cheese Directions: - Mix all ingredients together. - Roll into small balls and place on cookie sheet. - Cook at 350°.
Vegetable Stock Soup Ingredients: - 3 c. beef stock or ham stock - 1 c. macaroni - 2 tsp. salt - 1 pkg. mixed vegetables - 1 large can tomatoes - 1 small onion - 1 tsp. pepper Directions: - Mix all ingredients in a large pot. - Chop onion real fine. Add more or less salt and pepper. - Cook for 1 hour or until done.
Whipped Cream Cake Ingredients: - 1 (box or bought) angel food cake - 3 or 4 half pt. whipping cream - 1 small pkg. Jell-O instant pudding (French vanilla) - 1 can crushed pineapple, drained Directions: - Make the cake according to box. - Cool. - With a bread knife or electric knife, slice into 3 or 4 layers. - Whip cream until peaks form. - Fold in dry pudding. - Then fold in drained pineapple. Spread between layers, top and sides. - Refrigerate. - Can decorate top with mandarin orange slices.
Potato Cakes Ingredients: - few dashes of pepper - 1 medium onion - meal and flour (enough to make out in patties) - 1 egg (if desired) - 1 1/2 sticks oleo (room temperature) - 3 pkg. graham crackers - 1 pkg. lemon jello - 1 c. boiling water - 1 (8 oz.) pkg. cream cheese - 1 c. granulated sugar - 1 can Carnation milk - 2 tsp. vanilla - 1/2 tsp. lemon Directions: - Roll crackers and mix with butter. - Use one-half for bottom crust and press into a 6 x 12 x 2-inch pan.
Instant Hot Chocolate Mix Ingredients: - 8 qt. size nonfat dry milk - 6 oz. nondairy creamer (dry) - 2 lb. can Nestle Quik - 1/2 c. powdered sugar Directions: - Mix all ingredients thoroughly and store in airtight container. - Dissolve 1/3 cup mix in 1 cup hot water. - Contains 120 calories/cup - - no fat.
Orange Julius Ingredients: - 1/2 can frozen orange juice concentrate - 1/3 c. water - 1/2 c. skim milk - 2 Tbsp. sugar - 1/2 Tbsp. vanilla - 6 ice cubes Directions: - Blend all ingredients in blender, adding more ice if needed for consistency.
Egg Bake Ingredients: - 1 can Spam, cubed - 3/4 lb. Velveeta cheese - 8 slices bread, cubed - 8 eggs - 4 c. scalded milk - 1/2 tsp. salt - 1/2 tsp. pepper - 1 tsp. mustard Directions: - Place cubed bread in a 9 x 13-inch greased pan. - Sprinkle over the cubed Spam (may use ham or browned sausage links). - Beat eggs; add spices and milk. - Mix and pour over bread. - Sprinkle on grated cheese. - Refrigerate overnight. - Bake 1 hour at 325°.
Parmesan Bread Ingredients: - 1 loaf French bread - 1 c. Parmesan cheese - 1 (4 oz.) can chopped green chiles - 3/4 c. mayonnaise Directions: - Split bread horizontally. - Mix all ingredients together and spread - on both sides of bread. - Place under broiler until lightly brown and bubbly, approximately 10 minutes.
Sour Cream Enchiladas Ingredients: - 1 can cream of mushroom soup - Salt, pepper and garlic to taste - 1 can cream of chicken soup - 2 c. chopped, cooked chicken - 2 c. grated cheddar cheese - 1 c. chopped green onions - 1 can chopped green chilies - 1 c. sour cream - Flour tortilla Directions: - Combine soups, chicken, chilies, sour cream, salt, pepper, and garlic. - Simmer for a few minutes. - Place a small amount on a limp flour tortilla. - Sprinkle with a few green onions and cheese. - Roll tortilla and place in baking dish. - Repeat with desired number of tortillas. - Pour remaining sauce over tortillas. Sprinkle remaining cheese and onions on top. Bake at 350° until bubbly (about 30 minutes).
Easy Peach Cobbler Ingredients: - 1/4 c. margarine - 4 c. peeled and sliced peaches, or half peaches and half nectarines - 1/2 c. sugar - 1 Tbsp. plus 2/3 c. variety baking mix - 1/2 tsp. ground cinnamon - 2 Tbsp. firmly packed brown sugar - 2 Tbsp. milk Directions: - In a quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. - In medium bowl, - mix remaining 2/3 cup baking mix with brown sugar. - Cut in margarine until mixture is size of small peas. - Stir in milk until moistened; drop by spoonful onto peaches. - Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. - Makes about 6 servings.
Ice Cream Pie Ingredients: - 16 Pecan Sandies - 1/2 c. walnuts - 2/3 c. butter - 3 sq. chocolate - 1 1/2 c. sugar - 3 eggs, separated into yolks and whites - 1 tsp. vanilla - 1/2 gal. Breyers golden vanilla ice cream - 2 large Heath bars Directions: - Crush Pecan Sandies and walnuts. - Melt butter and chocolate; add sugar. - Beat until smooth; add 3 egg yolks and vanilla. - Fold in 3 egg whites (beaten stiff). - Place half crumb mixture into a 9 x 15-inch pan. - Spread chocolate mixture over this. - Chill 2 hours. - Spread ice cream over top and sprinkle remaining crumbs on top of this. - Crush Heath bars. - Spread on top. - Freeze overnight.
Spicy Pecan Parmesan Pork Or Chicken Ingredients: - 4 boneless pork loin slices or 4 boneless skinless chicken breast fillets - 1 egg, beaten - 1/3 c. milk - 1/4 to 1/2 tsp. ground red pepper - 1/4 tsp. garlic powder - 1/3 to 1/2 c. Italian style seasoned bread crumbs - 1/3 to 1/2 c. flour - 1/3 c. ground pecans - 1/3 c. Parmesan cheese Directions: - Between 2 sheets of plastic/wax wrap, pound meat to 1/4-inch thickness. - Combine egg, milk, pepper and garlic in bowl. - In another bowl, combine bread crumbs, pecans and Parmesan. - Coat meat in flour. - Dip slices into egg mixture, then coat with crumb mixture. - Place on greased baking sheet. - Bake approximately 30 minutes at 375° or until done.
Raisin Doughnut Puffs Ingredients: - 1 egg - 1/3 c. sour cream - flour - 1 tsp. baking powder - dash of salt - oil (for deep frying) - 1 Tbsp. cinnamon (optional) - 1/2 c. sugar - 1 1/2 c. all-purpose flour - 1/2 tsp. baking soda - dash of nutmeg - 1/2 c. golden raisins - 1/2 c. sugar - powdered sugar Directions: - In mixing bowl, beat egg. Gradually add sugar and beat until very light. - Stir in sour cream. Combine flour, baking soda, baking powder, nutmeg and salt. Stir in the raisins. Add to egg mixture, stirring until smooth. Chill dough 1 hour or more. Roll out on lightly floured board to 1/2-inch thickness. Cut with a round cutter 1 to 1 1/2-inches in diameter. - Make an "x" slash on top of each with a sharp knife. Fry in hot oil at 375° for 2 to 3 minutes or until golden and cooked through the middle. Mix sugar and cinnamon. Dust the hot cooked puffs with mixture or dust with plain powdered sugar.
Porky Balls Ingredients: - 1 lb. bulk pork sausage - 1 lb. grated Cheddar cheese - 3 1/2 c. Bisquick Directions: - Mix by hand. - Shape into balls (walnut-size). - Bake in 425° oven until brown, approximately 15 to 20 minutes.
Maple Peanut Clusters Ingredients: - 8 oz. cream cheese - 8 oz. butter - 3 lb. powdered sugar - 1 tsp. maple flavoring - peanuts (omitted) Directions: - Mix cream cheese, butter, powdered sugar and maple flavoring together real well. - Put in refrigerator and chill. - Form in balls and dip in chocolate. - Mix peanuts and chocolate and put a cluster on top of each one.
My Friend Joyce'S "Bathtub Casserole" Ingredients: - 1 lb. ground beef - 1 lb. mild pork sausage - 1 medium onion, chopped - 1 green pepper, chopped - 1 (3 1/2 oz.) pkg. pepperoni slices, chopped - 1 (28 oz.) can crushed tomatoes - 1 (26 1/2 oz.) can spaghetti sauce - 1 (16 oz.) jar mild salsa - 1 (4 1/2 oz.) can sliced mushrooms, drained - 1 (10 oz.) jar pepperoncini salad peppers, drained and sliced - 1 (16 oz.) pkg. shell macaroni, cooked - 1 c. Parmesan cheese, grated - 4 c. Mozzarella cheese, shredded (1 lb.) Directions: - Cook ground beef and next 3 ingredients in a large skillet over medium heat, stirring, until meat browns and crumbles. Drain well; set aside. - Combine chopped pepperoni and next 5 ingredients in a large bowl; stir in meat mixture and cooked pasta shells. - Spoon half of mixture into 2 lightly greased 11 x 7 x 1 1/2-inch baking dishes. - Sprinkle with half of Parmesan and Mozzarella cheeses. - Top with remaining pasta mixture. - Bake at 350° for 30 minutes or until heated; top with remaining cheeses. Bake 5 additional minutes.
Buttermilk Pie Ingredients: - 1 pt. buttermilk - 1/2 c. butter - 3 eggs, separated - 4 Tbsp. flour - 1 1/2 c. sugar - 2 unbaked pie shells Directions: - Cream butter, sugar and egg yolks; add flour. - Beat well. - Add buttermilk and stir well. - Add well beaten egg whites. - Stir enough to mix. - Bake as any custard pie in unbaked shell. - Tastes very much like Coconut Custard Pie.
Haddock In Cream Ingredients: - 1 1/2 lb. haddock fillets - 2 Tbsp. lemon juice - 1 tsp. prepared mustard - 1/2 tsp. Worcestershire sauce - 1 tsp. salt - 1/4 tsp. pepper - 3 small onions - 1 c. cream Directions: - Mix lemon, pepper, salt, mustard and Worcestershire sauce. - Mix with cream and pour over fish. - Add onions and bake at 400° for 30 minutes.
Angie Weis' Prize Winning Chili Ingredients: - 1 lb. ground beef - 1 large white onion - 2 to 3 ribs celery - 3 c. cooked macaroni - 1 small green pepper - salt and pepper - 3 cans tomatoes (Mexican style) - 1 can tomato sauce - chili powder (Texas style) Directions: - Brown ground beef; drain well. - Use 2 to 3 tablespoons beef fat to saute chopped onion, celery and green pepper. - Add tomatoes; mash with potato masher. - Add hamburger, macaroni and as much tomato sauce as needed. - Also, add desired amount of salt, pepper and chili powder (and a few dashes of Tabasco sauce, if desired). Simmer at least 30 minutes. - (You may need to add additional tomato sauce and/or water.) - No beans! - Enjoy!
Martha Washington Balls Ingredients: - 2 (1 lb.) boxes powdered sugar - 1 can condensed milk - 1 stick margarine, softened - 1 tsp. vanilla - 2 c. chopped pecans - 12 oz. chocolate chips - 1/4 lb. paraffin wax - 1 small bag coconut Directions: - Mix margarine, sugar, milk, vanilla, pecans and coconut. - Roll into marble-size balls. - Put in freezer while chocolate is melting.
Hobo Stew(Easy) Ingredients: - 1 lb. ground beef - 2 wieners, diced - 1 envelope onion gravy mix - 1 (8 oz.) can tomato sauce - 1 (1 lb.) can mixed vegetables - 1 c. water Directions: - Brown beef; drain off fat. - Add vegetables, tomato sauce, water, gravy mix and wieners. - Cook on medium-high until hot and bubbly. - I double this recipe for my family.
Asparagus Casserole Ingredients: - 1 (1 lb. 4 oz.) can asparagus spears - 1/4 tsp. pepper - 1/2 c. fine cracker crumbs - 1/2 c. (1/8 lb.) cheese, grated - 1 Tbsp. flour - 2 Tbsp. butter - 1 tsp. salt - 1/2 c. evaporated milk - 2 hard-boiled eggs, chopped Directions: - Drain asparagus, reserving liquid. - Melt butter; blend in flour, salt and pepper. - Add evaporated milk to asparagus liquid (enough to make 1 1/2 cups.) - Stir into flour mixture; blend until smooth. - Cook 2 minutes. - Spread asparagus in bottom of greased shallow 1 1/2-quart casserole. - Reserve a few asparagus spears for top. - Sprinkle half cracker crumbs over asparagus. - Add eggs and half of sauce. - Sprinkle with remaining crumbs. - Arrange rest of asparagus spears over top. - Pour remaining sauce over top. Sprinkle with grated cheese. - Bake in 350° oven about 30 minutes or until casserole is bubbly.
Pumpkin Muffins Ingredients: - 1 egg - 3/4 c. milk - 1 Tbsp. oil - 1/2 c. pumpkin (may use home prepared) - 2 c. flour - 1/4 tsp. nutmeg - 4 tsp. baking powder - 1/2 tsp. salt (scant) - 1/4 tsp. cloves - 1/2 tsp. cream of tartar - 1/2 c. sugar - 1/2 tsp. cinnamon - 1/2 c. shortening Directions: - Mix together egg, milk, oil and pumpkin. - Mix dry ingredients. Cut shortening into dry ingredients. - Stir in wet ingredients. Bake at 400° for 20 minutes. - Makes 12 to 16.
Barbara'S Meatballs Ingredients: - 4 slices bread - 1/2 c. water - 2 eggs - 1 lb. ground beef - 1/4 c. Parmesan cheese - 2 Tbsp. parsley - 1 tsp. salt - 1/4 tsp. oregano - 1/4 tsp. garlic powder - 1/4 tsp. pepper Directions: - Soak bread in water for 2 to 3 minutes. - Add eggs and mix well. - Add remaining ingredients. - With wet hands, form meat mixture into small balls. - Bake in pan at 350° for 20 minutes. Add to spaghetti sauce.
Layered Taco Dip Ingredients: - 1 can bean dip - 1 carton guacamole dip - 1 carton sour cream, mixed with 1/2 pkg. taco seasoning - 1 small can diced black olives - 1 small bunch green onions, chopped - 3 tomatoes, chopped - lettuce, shredded - shredded Cheddar and Monterey Jack cheese - large sack favorite tortilla chips Directions: - Layer in 9 x 13 x 2 pan or dish in order listed. Serve with chips.
Vanilla Cream Pie Ingredients: - 1/2 c. sugar - 1/2 tsp. salt - 3 Tbsp. cornstarch - 2 3/4 c. milk - 2 to 3 egg yolks, beaten slightly - 1 Tbsp. butter - 1 1/2 tsp. vanilla - sliced bananas - whipped cream Directions: - Mix sugar, salt and cornstarch. - Add milk and egg yolks. - Stir well. Blend in butter and vanilla. Stir over double boiler until starts to thicken, then approximately 1 minute longer. - Pour into a baked pie shell or graham cracker crust shell. - Cool in refrigerator. - Garnish with sliced bananas and whipped cream.
Apple Cake Ingredients: - 3 eggs - 1 3/4 c. sugar - 2 c. flour - 1 tsp. salt - 1 tsp. soda - 1 tsp. cinnamon - 2 c. sliced apples - 1/4 c. oil Directions: - Beat eggs and sugar together; sift flour, salt, soda and cinnamon together and add to eggs and sugar. - Add oil and fold in apples. - Pour into 9 x 12-inch greased and floured pan. - Bake at 350° for 35 to 45 minutes.
Brown Lentil Soup Ingredients: - 1 lb. lentils - 1 lb. salt pork or smoked ham - 1 small onion, diced - 1 carrot, diced - 1 bay leaf - salt and pepper - crushed garlic cloves to taste - water - 4 cubes beef bouillon Directions: - Soak lentils overnight. - Drain. - Place lentils in a deep pot. Add salt pork, onion, carrot, bay leaf, salt and pepper. - Add enough water to cover. - Add bouillon cubes. - Bring to a boil. Reduce heat and simmer 1 hour.
Mediterranean Orzo Ingredients: - 1 1/2 c. orzo pasta - 1 Tbsp. olive oil - 3 Tbsp. sun-dried tomato paste - 1 Tbsp. white balsamic vinegar Directions: - Cook orzo according to directions. Drain. Add remaining ingredients.
Frosty Strawberry Squares(Mrs. Martin) Ingredients: - 1 c. sifted flour - 1/4 c. brown sugar - 1/2 c. chopped nuts - 1 stick margarine, melted - 2 egg whites - 1 c. sugar - 2 c. strawberries or use 1 (10 oz.) pkg. frozen strawberries, partially thawed (reduce sugar to 1/2 c.) - 2 Tbsp. lemon juice - 1/2 pt. heavy cream, whipped Directions: - Stir together first 4 ingredients and spread evenly in shallow baking dish. - Bake at 350° for 15 to 20 minutes, stirring occasionally. - Let cool. Sprinkle 2/3 of the crumbs in a 13 x 9 x 2-inch baking pan. - In a large mixing bowl, beat the egg whites, sugar, strawberries and lemon juice at high speed until very stiff peaks form. - Fold in the heavy cream (whipped). - Pour over crumbs in pan. - Sprinkle remaining 1/3 crumbs over top. Freeze overnight. Cut into squares. - Garnish with dash of whipped cream and a whole strawberry.
Virgina'S Easy Bake Lasagna Ingredients: - 1 lb. ground beef - 1 1/2 c. water - 3 c. Mozzarella - 2 eggs - 1/4 tsp. pepper - 32 oz. spaghetti sauce - 2 c. cottage cheese - 1/2 c. grated Parmesan cheese - 1 tsp. salt Directions: - Brown meat and drain. Add sauce and water and simmer 10 minutes. Combine rest of ingredients in separate bowl and mix well. In large pan, layer as follows: 1 cup meat sauce on bottom, layer of lasagna pasta, 1 1/2 cups of meat - sauce, 1/2 cup cheese mix, lasagna pasta, 1 1/2 cups meat sauce, 1/2 cheese, lasagna pasta and rest of meat sauce. Bake at 350° for 55 to 60 minutes, covered, then 10 minutes uncovered.
Key Lime Pie Ingredients: - 1 (8 oz.) cream cheese - 1/2 c. lime juice concentrate - 1 (8 oz.) Cool Whip - 1 can Eagle Brand milk - 1 graham cracker crust Directions: - Combine first 4 ingredients. - Pour into pie crust and chill.
Never Fail Fudge Ingredients: - 4 c. sugar - 5 Tbsp. cocoa - 1 c. evaporated milk - 2/3 c. white syrup - 1/8 tsp. salt - 1/4 lb. butter or oleo - 2 tsp. vanilla - 2 c. chopped nuts Directions: - Combine sugar, cocoa, syrup and milk. - Stir well. - Add salt and butter. - Place on medium heat and bring to a rapid boil, as soon as mixture begins to boil, time for 6 minutes.
Four Bean Salad Ingredients: - 1 can lima beans - 1 can green beans - 1 can waxed beans - 1 can dark kidney beans - 1 med. onion, chopped - 1 stalk celery, chopped - 1 c. sugar - 3/4 c. vinegar - 1/2 c. salad oil Directions: - Drain and combine beans, onion and celery. - Combine salad oil, vinegar and sugar and mix well. - Pour over bean mixture and chill.
Break-Away Bread Ingredients: - 1 c. lukewarm water - 1 c. boiling water - 1 tsp. salt - 2 beaten eggs - 2 pkg. yeast - 1 c. lard - 3/4 c. sugar - 6 c. plain flour Directions: - Dissolve yeast in lukewarm water. - Put lard in large mixing bowl and pour boiling water over, stir until dissolved. - Add salt, sugar, eggs, flour and yeast; mix well. - Cover bowl and leave in refrigerator overnight.
Millionaire Pie Ingredients: - 2 c. powdered sugar - 1 egg - 1/4 tsp. vanilla - 1 medium Cool Whip - 1/2 c. chopped pecans - 1 stick oleo - 1/4 tsp. salt - 1 can drained pineapple - 2 baked pie shells Directions: - Cream sugar and oleo together. Add eggs, salt and vanilla. Beat until fluffy. - Spoon into bottom of crust. - Chill well. Mix Cool Whip, pecans and pineapple together. - Spoon on top of pies. Chill well.
Honey Nut Bars Ingredients: - 1 1/4 c. flour - 1/3 c. sugar - 1/4 lb. butter - 1 c. chopped pecans - 2 eggs - 1 c. brown sugar - 1/4 lb. butter, melted - 2 Tbsp. honey Directions: - Blend flour, sugar and butter together until mixture is crumbly. - Add 1/4 cup pecans and reserve the rest. - Press mixture into an ungreased 9-inch square pan. - Bake 15 minutes or until edges are lightly browned.
Baked Penne And Smoked Sausage Ingredients: - 1 (16 oz.) pkg. Hillshire Farm smoked sausage - 1 (10 3/4 oz.) can Campbell's cream of celery soup - 1 1/2 c. milk - 4 c. cooked penne pasta (2 1/2 c. uncooked) - 1 c. shredded Mozzarella cheese - 1 1/2 c. French's Cheddar French fried onions - 1 c. frozen peas Directions: - Heat oven to 375°. Cut sausage into 1/4-inch slices and brown in skillet; drain. Combine soup and milk in 3-quart casserole. Stir in pasta, sausage, 1/2 cup French fried onions and peas. Bake 30 minutes until hot; stir. Top with remaining cheese and onions. Bake 3 minutes, until golden.
Cornbread Ingredients: - 1 c. yellow corn meal - 1 c. flour - 1/4 c. sugar - 1 tsp. salt - 2 tsp. shortening - 1 c. white corn meal - 2 eggs - 1 c. milk - 8 tsp. baking powder - 1 c. crushed cracklins Directions: - In a large bowl mix all ingredients together, except cracklins; beat for 1 minute. - Add cracklins. - Grease a 12-inch iron skillet or a 13-inch Pyrex dish. - Pour mixture into pan. Bake at 350° for 30 minutes or until golden brown.
Chilli Ingredients: - 3 lbs hamburger - 2 large onions, chopped - 1 large can tomatoes - 2 pkg. chili mix - salt and pepper - 1 small can tomato paste - 1 small can tomato sauce - garlic salt Directions: - Brown hamburger and onions, drain fat off. - Add other ingredients and cook until done. Serve warm.
Cathie Mcmahon'S Forgotten Cookies Ingredients: - 2 egg whites (room temperature) - 2/3 c. sugar - 6 oz. bag chocolate chips - 1 c. chopped walnuts Directions: - Beat egg whites until fluffy. - Gradually add sugar. - Beat until very stiff. - Fold in chocolate chips and chopped nuts. Grease cookie sheet. - Drop by teaspoonfuls onto the sheet. Preheat oven to 350° (must be a preheated oven!). - Place cookies in oven and turn the oven off! - Leave the cookies in the oven for 12 hours. - Don't open the oven door. - Get to make at night and go to sleep.
Never Fail Pie Crust Ingredients: - 5 c. flour - 2 c. lard - 2 tsp. salt - 1 egg - milk Directions: - Mix flour, lard and salt up good. - Beat egg in cup; add enough milk to finish filling cup. - Pour egg and milk mixture over flour and lard mixture. - Work all together good. - You can roll these out and put in pans and freeze. - Freezes very good. - Makes about 7 crusts according to pan size.
Lemon Chicken Salad Ingredients: - 2 c. uncooked corkscrew pasta - 1 1/2 c. lemon yogurt - 1/3 c. mayonnaise - 2 tsp. lemon juice - 3 (5 oz.) cans chunk breast of chicken, drained and flaked - 1 c. seedless red grapes - 1/2 c. sliced green onions - 1/2 c. sliced celery Directions: - Cook pasta; rinse in cold water and drain. - In a large bowl, combine yogurt, mayonnaise and lemon juice. - Stir in chicken, pasta, grapes, onions and celery.
Cherry Cobbler Ingredients: - 1 pkg. crescent dinner rolls - 1 can cherry pie filling - 1/2 can water - butter or margarine - sugar to taste Directions: - Cook rolls according to directions. - Heat pie filling with water, sugar and butter and spread over a layer of rolls which have been placed in a baking dish.
Raw Potato Pancakes Ingredients: - 3 medium raw potatoes, grated - 2 eggs, separated - 1 1/2 Tbsp. flour - 1/2 tsp. baking powder - 1 tsp. salt Directions: - Beat egg yolks; stir in grated potatoes and a mixture of flour, baking powder and salt. - Mix well. - Beat egg whites until rounded peaks form. - Fold into potato mixture. - Spoon about 2 tablespoons of batter for each pancake into skillet (hot grease). Brown on both sides. - Serve with applesauce.
Pineapple Pie - Nana'S Secret Recipe Ingredients: - 1 (16 oz.) can crushed pineapple - 1 egg - 1 c. sugar - 2 Tbsp. flour - 2 (8-inch) pie crusts Directions: - Combine pineapple and juice, egg, sugar and flour in a saucepan; stir over medium heat until thickened. - Pour into pie crust and cover with second crust. - Bake at 375° until top crust is browned (approximately 45 minutes).
Springtime Garden Pilaf Ingredients: - 2 1/4 c. water - 1/4 c. butter or margarine - 2 Tbsp. instant chicken bouillon - 1/4 tsp. salt - pinch of pepper - 1/4 tsp. minced fresh garlic - 1 1/4 c. uncooked long grain rice - 1/2 c. finely chopped carrots - 1/2 c. sliced almonds, toasted - 1/4 c. chopped fresh parsley - 2 Tbsp. sliced green onions Directions: - In 2-quart saucepan bring water, butter, chicken bouillon, salt, pepper and garlic to a full boil (5 to 7 minutes). - Add rice and carrots; return to a full boil. - Reduce heat to low; simmer until rice is tender, 25 to 30 minutes. - Stir in remaining ingredients. - Makes eight 2/3 cup servings.
Five Cup Salad Ingredients: - 1 small can mandarin oranges - 1 jar cherries - 1 small can pineapple chunks - 1 large (8 oz.) can fruit cocktail - 1 pt. sour cream - 1 small bag miniature marshmallows - 1/4 c. sugar Directions: - Drain all fruit. - Mix with sour cream, marshmallows and sugar. Refrigerate.
Fruit Pizza Ingredients: - 1 pkg. cookie dough (sugar cookie) - 18 oz. pkg. cream cheese - 1/2 container Cool Whip Directions: - Spread cookie dough on a lightly greased pizza pan. - Bake and cool. - Combine cream cheese and Cool Whip. - Spread mixture on cool cookie crust. - Then top with fruit.
Turkey And Soba Noodle Salad Ingredients: - 1 (12 oz.) pkg. soba noodles - 3 Tbsp. sesame oil - 2 c. snow peas, trimmed - 2 c. cooked cold turkey, cut into strips - 3 scallions, finely chopped - 1/2 c. chopped fresh flat-leaf parsley Directions: - Cook the soba noodles according to package instructions. Drain. Rinse with cold water. Drain again. Transfer to a large bowl and toss with sesame oil. Place the snow peas in a colander and pour boiling water over them. Rinse with cold water and drain. Add the snow peas, turkey, scallions and parsley to the noodles and toss. Gradually add the Peanut Sauce and gently toss together until well combined. Serve the noodle salad chilled or at room temperature. Serves 6.
Old Fashioned Blackberry Jam Ingredients: - 1 gal. blackberries - equal amount of sugar Directions: - Measure blackberries that have been cleaned and washed. - Crush well and add an equal amount of sugar in a large kettle. - Mix well. - Bring to a quick boil and cook rapidly, stirring often. Cook until large bubbles appear. - Ladle into jars and seal.
Carrot Cake Ingredients: - 1 1/2 c. sugar - 1 c. salad oil - 3 egg yolks - 2 1/2 Tbsp. hot water - 1 3/4 c. flour - 1/2 tsp. cinnamon - 1/2 tsp. salt - 1/4 tsp. nutmeg - 1 tsp. baking powder - 1 c. grated carrots (fine) - 1 c. black walnuts, chopped - 3 egg whites Directions: - Mix together and beat well sugar, salad oil, 3 egg yolks and hot water and then add flour, cinnamon, soda, salt, nutmeg and baking powder. - Add carrots and walnuts. - Fold in beaten egg whites. Bake in greased and floured tube pan for 45 minutes at 350°. - This needs no icing.
Peanut Butter Bread Ingredients: - 2 c. flour - 1 c. sugar - 1 tsp. salt - 2 tsp. baking powder - 1 c. crunchy peanut butter - 1 egg - 1 c. milk Directions: - Mix flour, sugar, salt and baking powder. - Add peanut butter, working into dry ingredients. - Add 1 egg, beaten with milk. - Mix gently; do not beat. - Bake 1 hour in small loaf pan at 350°. - Use toothpick to check doneness. - Top usually cracks.
Old Fashioned Pound Cake Ingredients: - 2 c. cake flour - 6 eggs - 1/2 lb. country butter - 1 2/3 c. sugar - juice of lemon - 1 tsp. vanilla (may use 1/2 tsp. almond) Directions: - Cream butter and sugar; add eggs, one at a time. - Fold in flour. - Add flavorings and lemon juice. - Bake at 325° for 1 to 1 1/2 hours in greased tube pan.
Fresh Lemonade Ingredients: - 1 c. sugar - 1 c. hot water - 1 c. lemon juice from fresh squeezed lemons - cold water Directions: - To make 2 quarts, dissolve sugar in hot water. - Add lemon juice and remaining water. - Add lemon peel if desired. - Serve over ice.
Eggnog Ingredients: - 1 egg, beaten well - 1 c. milk - 2 Tbsp. sugar - 1/4 tsp. vanilla - nutmeg (optional) Directions: - Add egg to - milk; - beat - well. Add - sugar and vanilla. Pour into tall glass and sprinkle nutmeg on top.
Pumpkin Dessert Ingredients: - 1 large 2 1/2 lb. can pumpkin or 3 c. fresh - 4 eggs - 1 c. evaporated milk - 1 1/2 c. sugar - 2 tsp. cinnamon - 1 tsp. ginger - 1/2 tsp. cloves - 1 tsp. salt - 1 large yellow or white cake mix - 1 1/2 sticks oleo Directions: - Mix first 8 ingredients. - Spread in greased 9 x 13-inch pan. Sprinkle one large white or yellow cake mix "dry" evenly over pumpkin. - Drizzle melted oleo over dry cake. - Bake at 425° for 15 minutes. - Reduce heat to 350° and bake for 45 minutes. - Bake until knife comes out clean. - Top with Cool Whip.
Souper Burgers Ingredients: - 1/2 c. onion - 1 to 1 1/2 lb. ground beef - 1 can chicken gumbo soup - 1/4 c. catsup - 1 Tbsp. mustard Directions: - Brown onion and ground beef. - Drain off fat. - Add soup, catsup and mustard. - Heat until thoroughly warm. - Season to taste. - Serve on buns or over rice.
Dreamsicle Delight(Sugar-Free) Ingredients: - 1 large pkg. sugar-free orange Jell-O, prepared as directed and chilled for about 30 minutes - 1 (8 oz.) pkg. cream cheese, softened (room temperature) - 3 packets Splenda - 1 tsp. vanilla Directions: - While Jell-O is chilling, whip cream cheese with mixer until smooth and creamy. Add Splenda and vanilla. Add chilled Jell-O and whip into cream cheese until well blended. Pour into Jell-O mold or bowl. Cover and refrigerate until set, about 2 to 3 hours. Serve with whipped cream.
Garden Stir-Fry Ingredients: - 2 boneless and skinned chicken breasts - 2 Tbsp. olive oil, divided - 1 clove garlic, minced - 1 medium onion, chopped - 1 medium zucchini, sliced - 1 green pepper, cut into strips - 1 c. sliced mushrooms - 1 medium tomato, cut into wedges - 2 c. spaghetti, cooked Directions: - Cut chicken breasts diagonally into thin strips. - Heat one tablespoon oil in large skillet or wok. - Stir-fry chicken strips and garlic until chicken loses its pink color. - Remove from pan and set aside. - Heat the remaining tablespoon of oil. - Stir-fry the onion, zucchini and green pepper for 3 minutes. - Add mushrooms and tomatoes. - Continue to stir-fry an additional 3 minutes. - Return chicken to skillet. - Add spaghetti. - Stir-fry until heated through. Serves 3 to 4.
Salmon Loaf Ingredients: - 1 lb. salmon - 1 can cream of celery soup - 1 c. bread crumbs - 2 eggs, beaten - 1/4 c. onion, chopped - 1 Tbsp. lemon juice Directions: - Drain salmon; add it to the other liquids. - Mix everything together. - Bake in loaf pan for 1 hour at 375°. - Let stand 10 minutes before serving.
Holiday Eggnog Ingredients: - 6 eggs - 2/3 c. sugar - 1/2 tsp. salt - 1 pt. half and half - 1 pt. milk - nutmeg - 1 to 2 Tbsp. rum flavoring Directions: - If using blender, cut recipe in half.
Neiman-Marcus Cookies(Recipe May Be Halved) Ingredients: - 2 c butter - 24 oz chocolate chips - 4 c flour - 2 c brown sugar - 2 tsp soda - 1~ tsp salt - 18 oz Hershey bar grated - 5 cups blended oatmeal - 2 tsp vanilla - 3 c chopped nuts-your choice Directions: - Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. - Add chocolate chips, Hershey bar, and nuts. - Roll into balls and place two inches apart on a cookie sheet. - Bake for 10 minutes in 375 degree oven. - Makes 112 cookies.
Easy Chicken Dinner Ingredients: - 2 (6 oz.) cans chicken, drained - 2 cans cream of chicken soup - 2 Tbsp. soy sauce Directions: - Combine ingredients in saucepan and heat thoroughly on low heat. - Stir until heated. - Serve over rice. - Serves 4.
Orange Jello Salad Ingredients: - 1 (11 oz.) can mandarin oranges, drained - 1 lb. small curd cottage cheese - 1 large tub Cool Whip - 1 (8 oz.) can crushed pineapple, drained - 1 large box orange jello (dry) - 1 c. chopped pecans (optional) Directions: - Mix cottage cheese, Cool Whip and jello well. Add remaining ingredients and mix well. Cool at least 2 hours.
Delicious Pecans Ingredients: - 6 c. pecan halves - 1 1/2 c. sugar - 1/2 c. orange juice - 1/2 c. water - 1/4 c. Italian olive oil Directions: - In a 12-inch skillet, combine all ingredients. - Cook over medium heat, stirring often, until liquid disappears and nuts have a glazed appearance. - Pour onto a long pan covered with wax paper. Separate nuts quickly, using a fork. - Cool completely. - Store in covered container. - Refrigerate or freeze for longer preservation.
Flan(Spanish Custard) Ingredients: - 8 eggs - 1 c. sugar - 1 qt. milk - 1 Tbsp. vanilla Directions: - Beat eggs well; add sugar, milk and vanilla and mix well. Brown sugar in pan you are going to bake it in. - Pour everything in it and set in a pan of water. - Bake for 1 hour at 375°, then cool it and turn over to serve.
Baked Potatoes In Blankets Ingredients: - 1 lb. round steak, cut thin - 5 medium baking potatoes (about 2 lb.) - 1/3 c. flour - 1 tsp. salt - 1 Tbsp. fat Directions: - Pound the round steak with edge of heavy saucer or meat pounder and cut into pieces the proper size to wrap around the potatoes. Rub a small amount of salt on the peeled raw potatoes and wrap the pieces of steak around them, fastening them with toothpicks. - Roll in the flour mixed with the salt and brown in hot fat. - Place in a greased covered casserole; cover and bake in a moderately slow oven (325°) for 1 hour and 20 minutes or until potatoes are done. - From time to time during the baking, pour on a small amount of hot water to prevent drying of the steak. - If desired, catsup may be put over the meat a few minutes before serving and if any liquid remains in the bottom of the casserole, it may be served as gravy.
Christmas Cookies Ingredients: - 1/2 c. margarine - 1 c. sugar - 2 eggs - 1/2 c. molasses - 1/2 c. strong coffee - 3 1/2 c. flour, sifted - 1/4 tsp. pepper - 1/2 tsp. cloves - 1 tsp. cinnamon - 1/2 tsp. salt - 1/2 tsp. nutmeg - 2 1/2 tsp. baking powder - 2 Tbsp. anise seed Directions: - Mix margarine, sugar, eggs and molasses. - Mix in coffee. - In a separate bowl, mix together flour, pepper, cloves, cinnamon, salt, nutmeg, baking powder and 2 tablespoons anise seed. - Mix dry ingredients into coffee mixture. - It will be sticky so add a little more flour to make dough stiff. - Roll out thin. Cut with cookie cutters. Bake at 350° and watch carefully. - Make a thin frosting of powdered sugar, water and a drop of vanilla. Frost first, then use colored sprinkles.
K T'S Potato Casserole Ingredients: - 6 to 8 servings prepared instant potatoes or use leftover potatoes - 8 oz. cream cheese - 1 c. sour cream - 1 tsp. garlic salt Directions: - Mix all ingredients and put in greased casserole. - Sprinkle with chives and paprika (optional). - Bake 30 minutes at 350°.
Kahlua Cake Ingredients: - 1 box devil's food cake mix - 4 eggs - 3/4 c. Crisco oil - 1 c. sour cream - 1 c. Kahlua - 1 c. chocolate bits - 1 c. nuts Directions: - Mix all ingredients together. - Bake at 350° for 55 minutes in tube pan.
Brussels Sprouts With Balsamic Vinegar Ingredients: - 1 1/2 lb. fresh Brussels sprouts - 2 Tbsp. olive oil - 2 cloves garlic, peeled and sliced - 1/4 c. balsamic vinegar - 1 medium yellow onion, peeled and thinly sliced - 2 Tbsp. butter - salt and freshly ground black pepper to taste Directions: - Trim off the stems and remove any limp leaves from Brussels sprouts. - Blanch the sprouts in boiling water to cover for 5 minutes. - Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. - Add the blanched drained Brussels sprouts. - Saute a few minutes until the Brussels sprouts are cooked to your liking. - Add the vinegar and toss so that all the sprouts are coated with vinegar. - Add the butter and salt and pepper to taste and toss together again. Serves 6 to 8.
Pineapple-Buttermilk Salad Ingredients: - 1 (20 oz.) can crushed pineapple, undrained - 2 Tbsp. sugar - 1 (6 oz.) or 2 (3 oz.) pkg. orange-flavored gelatin (I use sugar-free jello) - 1 (8 oz.) container Cool Whip - 1 c. chopped pecans Directions: - Combine pineapple and sugar in a saucepan; bring to a boil, stirring until dissolved. - Cool. - Add buttermilk and stir until combined. - Fold in whipped topping and pecans. - Spoon into a 12 x 8 x 2-inch Pyrex dish and chill until firm. - Cut salad into squares to serve. - Yields 12 servings.
Popcorn Balls Ingredients: - 2 c. sugar - 1 c. white syrup - 1 c. water - 3 Tbsp. butter Directions: - Boil to a soft crack stage when dropped into cool water. - Pour over 8 to 10 quarts popcorn (salted). When cool enough to handle, grease hands and make into balls.
Polenta Ingredients: - 3 c. boiling water - 1 c. yellow cornmeal - 1 c. cold water - 1 tsp. salt Directions: - Mix cornmeal, cold water and salt together. - Add to the 3 cups boiling water. - Cook until done, about 20 minutes.
Easy Peanut Butter Cookies Ingredients: - 1 can Eagle Brand condensed milk - 3/4 c. peanut butter - 2 c. biscuit baking mix - 1 tsp. vanilla extract - sugar - Hershey's Kisses Directions: - Preheat oven to 375°. - In large bowl, beat milk and butter until smooth. - Add biscuit mix and vanilla; mix well. - Shape into 1-inch balls. - Roll in sugar. - Place 2-inches apart on an ungreased baking sheet. - Do not flatten. - Bake 6 to 8 minutes or until lightly browned (do not overbake). - Press Hershey's Kisses in center of each ball immediately after baking. - Cool. - Store tightly covered at room temperature.
Dandelion Wine Ingredients: - 2 1/2 qt. tightly packed dandelion blossoms, picked in full bloom (April) - 4 qt. boiling water - 3 qt. sugar - 1 lb. seedless raisins - 1 orange - 1 lemon - 1/2 cake yeast Directions: - Wash blossoms well and drain. - In a large container with cover, pour boiling water over dandelion blossoms and let stand overnight. - The next morning, strain out blossoms and discard them. - Return liquid to container and add sugar.
French Chocolate Pie(Serves 6) Ingredients: - 1/4 lb. unsalted butter - 1 c. powdered sugar - 2 sq. chocolate, melted - 1 tsp. vanilla - 3 eggs - graham cracker crust - 1/2 c. whipping cream - toasted almonds Directions: - Cream butter and sugar. - Add melted chocolate and vanilla. Add one egg at a time, beating 3 minutes after each. - Prepare favorite graham cracker crust and bake. - Cool. - Add filling and refrigerate. - When ready to serve, cover pie with whipped cream and toasted almonds.
Cucumber Soup Ingredients: - 2 medium cucumbers - 1/4 c. buttermilk - 1 tsp. salt - 1/8 tsp. pepper - 1 Tbsp. finely minced onion - 2 c. buttermilk Directions: - Pare 1 cucumber. - Cut both into slices (reserve 6 slices for garnish, refrigerate wrapped). - Pour 1/4 cup buttermilk and 1/2 cucumber slices into blender, beat until smooth, add remaining slices, salt, pepper and onion. - Beat until smooth. - Stir in remaining buttermilk. - Cover and refrigerate at least 2 hours or very cold. - Serves 6 to 8. - Add garnishes before serving. - (Cut up chives may also serves as garnishes.)
Poached Chicken Ingredients: - 3 lb. chicken (whole) - salt Directions: - Wash chicken with cold water. - Place in a large saucepan. - Add water halfway up the chicken with 1/2 teaspoon salt for every quart of water. - Cover; simmer for 1 hour, turning once or twice. Cool chicken in the broth and refrigerate until needed.
Rhubarb Jam Ingredients: - 10 c. sliced rhubarb - 8 c. sugar - 3 boxes Jell-O (strawberry) Directions: - Cook the rhubarb and sugar over low heat until sugar dissolves. Boil hard for 10 minutes. Add the Jell-O and boil 3 minutes. Skim and put in jars. - Seal.
Vinaigrette Dressing Ingredients: - 4 oz vinegar - 2 oz water - 1 oz soy sauce - garlic powder - oregano - pepper - bay leaf - sugar or splenda Directions: - In a jar that has a lid, sprinkle in herbs to the amount you choose and then the liquids. - Shake well and chill.
Rice And Beef Porcupines Ingredients: - 1 lb. ground beef - 1/2 c. raw rice, well washed - 3 Tbsp. chopped onion - 1/2 tsp. poultry seasoning - 1/4 tsp. pepper - 1 tsp. salt - 2 cans Hunts tomato sauce - 1 c. water Directions: - Mix all ingredients except tomato sauce and water. - Form mixture into 10 or 12 small balls. - Brown them lightly in uncovered saucepan; drain off excess fat. - Add tomato sauce and water. - Cover tightly; simmer 45 to 50 minutes or until rice is tender. - Serve with pan gravy.
Cranberry Pie Ingredients: - 2 c. cranberries - 1 1/2 c. sugar - 1/2 c. chopped nuts - 2 eggs - 1 c. flour - 1/2 c. butter, melted Directions: - Spread cranberries over bottom of greased 10-inch pie plate. Sprinkle with 1/2 cup sugar and nuts. - Beat eggs well. - Add remaining 1 cup sugar gradually and beat until thoroughly mixed. Add flour and melted butter. - Beat well. - Pour batter over cranberries.
Jello Salad Ingredients: - 1 large box strawberry-banana Jell-O - 4 bananas, mashed - 1 can (medium) crushed pineapple - 1 (16 oz.) box frozen strawberries - 1 (8 oz.) container Cool Whip Directions: - You can use less water than directions call for to mix Jell-O, then use the pineapple juice and strawberry juice. - Mix Jell-O and let cool.
Summer Squash Casserole Ingredients: - 1 lb. lean ground beef - 1 med. onion, sliced - 1/2 bell pepper, chopped - 5 - 6 med. summer squash, sliced - salt & pepper to taste Directions: - Add squash to boiling water and cook until tender.
Tuna-Ripe Olive Loaf Ingredients: - 1 c. cracker crumbs - 1 1/2 c. milk - 3 eggs, slightly beaten - 2 (6 1/2 or 7 oz.) cans tuna - 1/2 c. ripe olives, chopped - dash of black pepper - 1 (12 oz.) can whole kernel corn, drained Directions: - Combine crumbs, milk and heat to boiling. - Cook, stirring constantly about 1 minute. - Remove from heat; add small amount of eggs and mix well. - Stir into balance of hot mixture. - Add remaining ingredients. - Mix well. - Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. - Place in shallow pan of hot water (approximately 1-inch deep). - Bake at 375° for 1 hour. - Serve hot with sliced ripe olives. - Makes 6 servings.
Butter Rolls Ingredients: - 1/2 c. ground walnuts - 1/2 lb. flour - 1/2 lb. sweet butter - 1/4 lb. sugar - 1 egg Directions: - Combine all ingredients and work dough until nice and smooth. Roll out; cut in squares. Fill with nut or prune filling. - Roll and shape into horns. Bake in moderate oven for 20 minutes. Apricot jam also works well for filling.
Erline'S Pineapple Pie(Icebox) Ingredients: - 1 large can crushed pineapple - 1/4 c. flour - 3/4 c. sugar - 1/2 tsp. salt - 2 Tbsp. lemon juice - 1 small carton sour cream - 2 egg yolks - 1 (9-inch) pie crust, baked Directions: - Combine pineapple, flour, sugar, salt, lemon juice and sour cream. - Cook slowly until thick. - Cook an additional 2 minutes. Remove from heat. - Beat 2 egg yolks and add small amount of mixture. - Transfer to pot of filling. - Cook additional 2 minutes. Bake in 9-inch pie shell with meringue until light brown.
Baked Ham Ingredients: - 6 to 8 lb. shank portion - 1/2 c. brown sugar - 1 tsp. ground cloves - 2 tsp. yellow mustard Directions: - Bake ham according to instructions on package; usually 350° for 20 minutes per pound. - Mix brown sugar, mustard and cloves and pour over top and sides of ham. - Return to oven and bake 20 minutes more. - Let sit 30 minutes before slicing. - Refrigerate leftovers for another meal or to make sandwiches.
Fresh Apple Coffee Cake Ingredients: - 4 c. unpeeled, finely chopped cooking apples - 1/2 c. unsweetened orange juice, divided - 1 1/2 tsp. ground cinnamon - 1 c. sugar - 1/2 c. margarine, softened - 1 (8 oz.) carton frozen egg substitute, thawed - 1/4 c. skim milk - 3 c. sifted cake flour - 2 tsp. baking powder - 1/4 tsp. salt - 2 1/2 tsp. vanilla extract - vegetable cooking spray - 2 Tbsp. brown sugar Directions: - Combine apples, 1/4 cup unsweetened orange juice and cinnamon in a bowl; stir well and set aside.
Grandpa Nystrom'S Swedish Hotcakes Ingredients: - 6 eggs, beaten until fluffy - 1 qt. milk - 1 c. flour - 1/2 tsp. salt - 1/2 c. oil - 2 eggs, lightly beaten - 1/2 c. milk - 1/2 c. flour - pinch of nutmeg - 2 Tbsp. butter - 2 Tbsp. juice of fresh lemon Directions: - Preheat oven to 425°. - Melt butter in the oven in an ovenproof dish. - I use glass pie pan. - Mix ingredients in bowl. - When butter is melted, pour in batter. - Bake for about 15 to 20 minutes until golden brown and puffed. - Sprinkle with powdered sugar and lemon. We top with fresh fruit, too. - Serve immediately. - Serves one or two.
Sour Cream Cornbread Ingredients: - 1 (8.5 oz.) can cream-style corn - 1 small carton sour cream - 2 eggs - 2 Tbsp. sugar - 1/2 c. oil - 1 c. self-rising corn meal - 2 tsp. baking powder Directions: - Combine corn, sour - cream, - eggs, - sugar and oil. - Beat well. Add corn meal - and baking powder. - Mix well. - Pour in a greased 10-inch baking dish. - Bake at - 400° for 30 minutes or until top is golden brown. - Serve warm.
Glazed Sweet Potatoes Ingredients: - 1 lb. sweet potatoes, peeled and cut into 1/2-inch thick slices - vegetable cooking spray - 1 Tbsp. cornstarch - 1 Tbsp. brown sugar - 3/4 c. unsweetened orange juice - 2 Tbsp. lemon juice Directions: - Place potatoes in a 1-quart casserole, coated with cooking spray. - Combine cornstarch and brown sugar in a small bowl. - Add orange and lemon juices, stirring well. - Pour over potatoes. Cover and bake at 425° for 40 minutes or just until potatoes are tender and glaze is thickened.