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Crock-Pot Cabbage Rolls Ingredients: - 12 Large Cabbage Leaves - 1 Egg (beaten) - 1/4 c. Milk - 1/4 c. Finely Chopped Onion - 1 tsp. Salt - 1/4 tsp. Pepper - 1 lb. Lean Ground Beef - 1 c. Cooked Rice - 1 (8 oz.) can Tomato Sauce - 1 Tbsp. Brown Sugar - 1 Tbsp. Lemon Juice - 1 tsp. Worcestershire Sauce Directions: - Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. - Combine egg, milk, onion, salt, pepper, beef and cooked rice. - Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. - Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. - Pour over cabbage rolls. Cover and cook on low 7 to 9 hours. - Makes 6 servings.
Poppy Seed Cake Ingredients: - 1 pkg. yellow cake mix - 4 eggs - 1/2 c. Wesson oil - 1/2 c. poppy seed - 1 small pkg. vanilla instant pudding - 1 c. sour cream - 1/2 c. cream sherry Directions: - Combine all ingredients. - Mix at medium speed 5 minutes. - Pour in greased Bundt pan. - Bake at 350° for 1 hour. - Cool 15 minutes; remove.
Hamburger Casserole Ingredients: - 1 1/2 lb. ground beef - 1/2 tsp. garlic powder - 3 small green peppers, chopped - parsley flakes - 1 large onion, chopped - 1/2 lb. grated Cheddar cheese - 1 can mushroom soup - 1 small bag Tater Tots Directions: - Brown ground beef in pan. - Add garlic, peppers, parsley and onion. - Simmer 5 minutes. - Pour meat mixture into casserole dish. Pour can of mushroom soup over meat. - Top with Tater Tots. - Bake at 350° for one hour. - Sprinkle grated cheese on top and brown.
Kool-Aid Punch Ingredients: - 2 qt. water - 2 c. sugar - 1 large can pineapple juice - 2 qt. ginger ale - 1 can frozen lemonade - 1 pkg. lime Kool-Aid Directions: - Mix together and freeze. - When ready to use, let thaw until mushy. - Add ginger ale.
Grandma'S Cranberry Candles Ingredients: - 1 (1 lb.) can whole berry cranberry sauce - 1 (3 oz.) pkg. red, yellow or orange gelatin - 1 c. boiling water - 1 Tbsp. lemon juice - 1/2 c. mayonnaise - 1 apple, diced - 1/4 c. chopped walnuts Directions: - You also need 8 (6 ounce) fruit juice cans or paper cups and 8 birthday candles.
Nacho Dip Ingredients: - 1 can refried beans with chilies - 16 oz. sour cream - 1 1/2 c. shredded lettuce - 2 pkg. guacamole mix - 1 1/2 to 2 bags nacho chips - 1 can sliced ripe olives - 4 ripe avocados - 1 c. shredded cheese - 1 c. chopped tomatoes - 1 lb. lean ground beef Directions: - In a large casserole dish, spread refried beans evenly across bottom. - In skillet, brown ground beef; season with salt, pepper and garlic to taste. - Drain fat and layer over beans evenly.
Jigtime Mayonniase Ingredients: - 1 large egg - 2 Tbsp. vinegar - 3/4 tsp. salt - 1/4 tsp. pepper - 1/2 tsp. dry mustard - 2 tsp. sugar (optional) - 1 c. oil Directions: - Blend first 6 ingredients 5 seconds. - While blending, pour in oil very slowly.
Mom'S Dream Cake Ingredients: - 1 pkg. (2 layer size) yellow, white or chocolate cake mix - 1 envelope Dream Whip topping mix - 4 eggs - 1 c. cold tap water Directions: - Combine all ingredients in large mixing bowl; blend until moist. - Beat on medium-speed for 4 minutes. - Pour into greased and floured 10-inch tube or Bundt pan. - Bake at 350° for 45 to 50 minutes. - Cool in pan for a few minutes.
Big Red Ice Cream Ingredients: - 1 can Eagle Brand milk - 1 (3-liter) bottle Big Red soda Directions: - Put Eagle Brand milk in ice cream freezer, then fill remainder to the fill line with Big Red. - Put lid on. - Surround with ice and rock salt. - Crank until firm. - Delicious!
Grandma'S Sweet Noodle Pudding Ingredients: - 1 lb. noodles (Goodmans broad or medium) - 6 eggs, beat until light - 2 Tbsp. Crisco - 1/2 tsp. vanilla - 1/2 c. sugar - 1/2 c. raisins - 1/2 c. shredded pineapple (squeeze out juice) - cinnamon Directions: - Boil and drain noodles according to box directions. - Add Crisco and beaten eggs. - Mix in rest of ingredients. - Put in 11 x 9-inch pan. - Sprinkle top with cinnamon (liberally). - Bake for 1 hour at 350°. - Serve hot or cold.
Mud Pie Ingredients: - 16 oz. Oreos - 1 (8 oz.) pkg. cream cheese - 1 c. confectioners sugar - 1 tsp. vanilla - 3 large gummy worms - 3 c. milk - 1 (4 serving) box chocolate instant pudding - 1 (4 serving) box vanilla instant pudding - 1 (12 oz.) Cool Whip, thawed - 1 stick butter or margarine Directions: - Blend cream cheese, butter and vanilla until smooth and set aside. - Beat milk and pudding until fluffy. - Fold in Cool Whip. Then fold in first mixture.
Sugar-Glazed Peanuts Ingredients: - 2 c. raw peanuts - 1/2 c. water - 1 c. sugar Directions: - Mix all ingredients in 2-quart saucepan. - Cook until water is all gone and sugar has crystallized. - Then spread mixture on cookie sheet and bake for 30 minutes in 300° oven.
Crock-Pot Macaroni And Cheese Ingredients: - 8 oz. macaroni, cooked and drained - 1 tall can evaporated milk - 1 1/2 c. plain milk - 1 tsp. salt - 2 c. sharp cheese, shredded - 1 c. Colby cheese, shredded - 1/4 c. melted margarine - 2 eggs - 2 Tbsp. shortening - cheese slices Directions: - Mix all ingredients together and put in crock-pot which has been greased with 2 tablespoons shortening. Top with slices of cheese. Cook 3 to 4 hours on low.
Seven Layer Cookies Ingredients: - 1 stick melted margarine/butter - 1 c. graham cracker crumbs - 6 oz. chocolate chips - 6 oz. butterscotch chips - 1 c. coconut - 1 c. Eagle Brand milk - 3/4 c. nuts Directions: - Layer ingredients in pan in order listed. - Bake at 350° until lightly brown (30 to 35 minutes).
Vegetable Casserole Ingredients: - 1 can French-style green beans - 1 can whole kernel corn - 1 medium onion, diced - 1 c. grated Cheddar cheese - 8 oz. sour cream - 1 can cream of chicken or mushroom soup - 1 tube Ritz crackers, crushed - 1 stick butter or margarine, melted Directions: - Drain beans and corn; layer in bottom of oven-safe baking dish. - Add salt and pepper to taste. - Mix onion, cheese, sour cream and soup in separate bowl. - Pour over vegetables and spread to edges of dish. - Mix crackers and butter. - Crumble over top of soup mixture. - Bake, uncovered, at 350° for 35 to 45 minutes or until crackers brown and mixture is bubbly.
Strawberry Bread Ingredients: - 3 c. flour - 1 tsp. soda - 1 tsp. salt - 2 tsp. cinnamon - 2 c. sugar - 2 (10 oz.) pkg. frozen strawberries - 4 eggs - 1 1/4 c. oil Directions: - Blend flour, soda, salt and cinnamon. - Add sugar, strawberries (thawed), eggs and oil. - Grease and flour loaf pans. - Pour batter into pans, and bake at 350° for 1 hour.
Sour Cream Potatoes Ingredients: - 8 medium size potatoes - 1 can cream of chicken soup - 1 c. sour cream - 1 c. Cheddar cheese, shredded - 1 bunch green onions, chopped - 1/2 stick butter, melted - 2/3 c. milk Directions: - Peel potatoes and slice thin. - Cook until tender in boiling water. - Combine all remaining ingredients. - Place potatoes in a greased 13 x 9 x 2-inch baking dish and pour sour cream mixture over them, spreading evenly. - Bake at 375° for 40 minutes.
Apple Brown Betty Ingredients: - 3 Tbsp. butter - 1 1/2 c. bread crumbs - 1 c. sugar - 1 1/2 tsp. cinnamon - 4 1/2 c. sliced apples - 1 c. walnuts, chopped Directions: - Melt butter and stir in bread crumbs. - Set aside. - Combine sugar and cinnamon. - Heat oven to 350°. - Grease baking dish, cover bottom with part of apples. - Sprinkle sugar mixture, then walnuts and then bread crumbs. - Repeat layers, ending with crumbs on top. Cover and bake 1 hour. - Remove cover last 15 minutes of baking.
Quick And Easy Breakfast Pizza Ingredients: - 1 lb. sausage, fried, drained and crumbled - 1 pkg. crescent rolls - 1 c. Cheddar cheese, shredded - 5 eggs - 1/4 c. milk - salt and pepper Directions: - Press crescent roll dough on pizza pan. - Top with sausage and cheese. - Beat eggs with milk, salt and pepper. - Pour over crust. Sprinkle with Parmesan cheese. - Bake at 375° for 15 to 20 minutes, until the crust is golden brown and eggs are set. - Cut into slices and enjoy!
Pork Roast And Mustard Gravy Ingredients: - 1 pork roast - 2 or 3 tsp. prepared mustard - 2 Tbsp. flour - salt to taste (while cooking) - pepper to taste (while cooking) - 1/4 c. water Directions: - Place pork roast in a Dutch oven. - Salt and pepper to taste and cover with water. - Bring to a boil over medium-high heat, then turn heat down to medium. - Cook thoroughly, 1 to 1 1/2 hours. - Remove from heat and slice. - Place slices in an ovenproof casserole dish and sprinkle with a little more pepper. - Place in a 325° oven for 15 to 20 minutes. - While roast is in oven, bring 1 1/2 cups of broth to a boil. - Dissolve 2 tablespoons of flour in 1/4 cup water. Stir into boiling broth. - Keep stirring to keep lumps from forming. Add mustard and cook until smooth. - Gravy may be poured over roast, or served separately.
Cole Slaw Ingredients: - 1 large shredded cabbage - 1 large shredded carrot - 1 medium onion (optional) - 2 c. Hellmann's mayonnaise - 1 c. sugar - 1/2 c. vinegar Directions: - Mix mayonnaise, sugar and vinegar; mixing well. Stir in carrot and onion. - Add mayonnaise mixture to cabbage; stir to coat.
Sausage Stuffing Ingredients: - 8-inch pan cornbread - 5 or 6 biscuits or 5 or 6 slices bread, toasted - 1 c. minced celery - 2 small c. sliced mushrooms - 1/2 medium onion, minced - 2 tsp. rubbed sage - 1 lb. sausage - broth from boiled giblets - salt, pepper and garlic powder to taste - pecans (optional) Directions: - Brown sausage. - Remove from pan. - Put celery and onions in same pan and saute until tender. - Set aside. - Crumble cornbread and bread in large bowl. - Add sauteed vegetables and sausage. - Add mushrooms with juice. - Mix. Add all dry ingredients. - Mix. Pour in broth little at a time, mixing until all added. - Stuff turkey and bake. - You'll have enough to bake some by itself.
Chicken Pot Pie Ingredients: - 2 Tbsp. butter - 2 Tbsp. flour - 1 tsp. salt - 1/8 tsp. pepper - 1/2 c. chicken broth - 1/2 c. cream - 2 c. cooked chicken, cubed - 1 can peas and carrots, drained - 1 pie shell - 1 pie pastry for topping Directions: - In saucepan, melt butter and then mix flour, salt and pepper. Cook over low heat until mixture is smooth and bubbly. - Stir in cream and broth. - Boil 1 minute. - Add chicken and vegetables. Pour into unbaked pie shell and top with unbaked pie pastry. Bake at 425° for 35 to 40 minutes until brown. - You may use leftover turkey instead of chicken if you want.
Carrot Cake Ingredients: - 2 c. flour - 2 tsp. baking soda - 1 tsp. salt - 3 tsp. cinnamon - 1 1/2 c. oil - 2 c. sugar - 4 eggs - 2 c. grated carrots (8 to 10) - 1 (8 1/2 oz.) can crushed pineapple - 1 1/4 c. walnuts, chopped Directions: - Mix ingredients and bake in greased and floured pan at 350° for 35 to 40 minutes.
Jello Salad Supreme Ingredients: - 1 pkg. lemon jello - 1 pt. boiling water (less 2 Tbsp.) - 2 Tbsp. vinegar - 1/2 tsp. salt - shake of cayenne pepper - 2 c. cabbage, cut fine - 1 c. tart apples, cut fine - 8 stuffed olives, cut fine Directions: - Dissolve jello in boiling water. - Add vinegar, salt and cayenne pepper. - Chill. - When slightly thickened, stir in cabbage, apples and olives. - Chill until firm. - Serve on lettuce with mayonnaise. - Serves 8.
Tomato Lemon Bisque Ingredients: - 3 (#10) Cans Diced Tomatoes - 3-4 Large Diced Onions - 1 Bunch Diced Celery - 2 qts. Cream - 1 1/4 lb. Butter - 1 Tbsp. Coriander - 1/2 Tbsp. White Pepper - 1 1/2 Tbsp. Brown Sugar - 1 Cup White Wine - 1/2 Cup Lemon Juice Directions: - Cook the first 3 ingredients for 45 minutes. Blend together and add the rest.
Gladys' Meat Loaf Ingredients: - 2 1/2 lb. hamburger - 1/2 lb. sausage - 1 c. onion, fried in butter - 1/2 c. beef bouillon - 2/3 c. Cheddar cheese - 1 Tbsp. garlic powder - 1/2 tsp. oregano - 3 bay leaves - 2 eggs - 1 c. bread crumbs - 2 tsp. salt - 2 tsp. black pepper - 1/2 tsp. thyme - 1/2 tsp. allspice Directions: - Mix all ingredients together well, except cheese and bay leaves. - Place in a baking pan with bay leaves on top. - Bake at 350° for 1 1/2 hours. - Remove bay leaves and top with cheese until cheese is melted.
Angel Salad Ingredients: - 8 oz. pkg. cream cheese - 1/2 c. sugar - 8 oz. Cool Whip - 1 tsp. vanilla - 1 (No. 303) can fruit cocktail - 1 (No. 303) can crushed pineapple - 2 or 3 bananas - nuts (optional) Directions: - Cream the cheese with sugar and vanilla. - Fold in Cool Whip with mixer. - Drain pineapple and fruit cocktail. - Add bananas and nuts. Chill before serving. - Can be made the night before.
Turkey Stuffing Ingredients: - 1 or 2 pkg. giblets (clean) - 1 lb. ground chuck - 1 lb. bulk pork sausage - 1 1/2 pkg. bread croutons or more - 4 hard rolls (about) - 2 cans mushrooms and juice - bunch of celery, diced - 2 to 3 onions, chopped - 1 to 2 cans chicken broth - 2 to 3 eggs Directions: - Simmer giblets and turkey gizzards and neck in one can chicken broth; add enough water to cover. - Add Nature's Seasons, poultry seasoning, sage, chopped parsley, minced onion, salt and pepper to taste. - When fully cooked, drain off broth and reserve in refrigerator until ready to stuff turkey. - Dice meat finely or put through meat grinder.
Taco Salad Ingredients: - 1 lb. ground beef - 1 pkg. taco seasoning - 1 head lettuce - 1 white onion - 2 firm tomatoes - 8 oz. Cheddar cheese, grated - 9 oz. tortilla chips - Catalina dressing Directions: - Cook beef with taco seasoning according to directions. - Shred head of lettuce into large bowl; add chopped onion and tomatoes. Add meat, when cool, and grated cheese. - Crush tortilla chips and add just before serving. - Add Catalina dressing to taste.
Breakfast Casserole Ingredients: - 1 lb. bulk sausage - 6 eggs - 2 c. milk - dash of salt - 1 tsp. dry mustard - 6 slices bread, cubed - 1 c. sharp cheese, grated Directions: - Cook sausage until done, breaking into little bits. Drain and set aside.
Cajun Fried Turkey Ingredients: - 1 whole turkey - 6 medium onions - 5 green onions - 1 rib celery - 1 1/2 bell peppers - 6 Tbsp. salt - 1 Tbsp. red pepper - 3 toes garlic - 2 sticks oleo - 1 (2 oz.) bottle Tabasco Directions: - Liquify all ingredients, except turkey, in blender. - Inject liquified ingredients into turkey. - Marinate turkey in refrigerator 24 hours. - Deep fry turkey in pot 4 minutes per pound at 350°.
Strawberry Tunnel Cake Ingredients: - 1 (10-inch) angel food cake - 1 (8 oz.) pkg. cream cheese, softened - 1 (14 oz.) can sweetened condensed milk - 1/3 c. lemon juice - 1 tsp. almond extract - 2 c. sliced fresh strawberries - 3 to 4 c. sweetened whipped cream Directions: - Cut 1-inch slice crosswise from top of cake; set aside. - With sharp knife, cut around cake 1-inch from center hole and 1-inch from outer edge. - Remove cake from center, leaving 1-inch thick layer on bottom of cake. - This is your tunnel. - Reserve cake pieces.
Cheese Sandwich Ingredients: - 2 pieces bread - 1 slice cheese Directions: - Place cheese sandwich in microwave for 30 seconds.
Hamburger Cookies Ingredients: - 2 Tbsp. Pillsbury vanilla frosting supreme - 12 vanilla wafers - 2 Tbsp. green tinted coconut* - 6 chocolate covered round mint cookies or patties - honey, warmed - sesame seed Directions: - *Tip: - To tint coconut, place coconut and 1 to 2 drops of green food coloring in a jar or resealable plastic container. Seal container and shake until all colored.
Southern Garlic Grits Ingredients: - 5 1/3 c. boiling water - 1 1/2 tsp. salt - 1 1/3 c. grits (Quaker quick grits) - 1 tsp. butter flavoring - 1 1/3 sticks margarine - 2 rolls garlic cheese, cut fine * - 2 large eggs, beaten - milk - 2 2/3 c. crushed corn flakes - butter Directions: - *Hard to find cheese; I use 1 clove garlic with grated American cheese.
Strawberry Frozen Yogurt Ingredients: - 1/4 c. granulated sugar - 1 large egg white - 1 1/2 c. plain nonfat yogurt - 1 c. whole strawberries, pureed - 1/2 tsp. vanilla Directions: - Place sugar and egg white in top of double boiler over simmering water. - With electric mixer at high speed, beat constantly until mixture thickens and forms soft peaks, about 5 to 7 minutes. - Remove from heat. - Add yogurt, strawberry puree and vanilla to thickened mixture; stir until combined. - Pour mixture into container of ice cream freezer and process following manufacturer's directions. - Transfer to storage container, cover and freeze.
Mexican Corn Bread Ingredients: - 2 medium jalapeno peppers, seeded and chopped - 1 box Jiffy corn muffin mix - 1 1/2 c. shredded Cheddar cheese - 1 large onion, chopped - 3 eggs, slightly beaten - 2 1/2 c. milk - 1 1/2 c. self-rising corn meal - 1 (8 oz.) can creamed corn - 1/2 c. vegetable oil Directions: - Combine ingredients in a large bowl. - Pour into greased 9 x 13-inch pan and bake at 400° for 40 minutes or until done.
Cranberry Relish Ingredients: - 2 oranges, peeled - 2 apples, peeled - 1 qt. fresh cranberries - 2 c. sugar Directions: - Chop fruit, mix together and refrigerate.
Pumpkin Pie Ingredients: - 1 (9-inch) unbaked pie shell - 2 Tbsp. flour - 1/4 tsp. cinnamon - 1 c. cooked pumpkin - 2 eggs, beaten - 1 c. brown sugar - 1/2 tsp. salt - 1/4 tsp. nutmeg - 2 c. diluted Milnot - 1/2 c. nutmeats (optional) Directions: - Mix the sugar, flour, salt and spices together and stir into pumpkin. - Add diluted Milnot and eggs. - Add nuts at this point if you are using them. - Pour into pie shell and bake at 450° for 10 minutes. - Reduce heat to 350° and continue baking for another 20 to 25 minutes or until filling is firm. - Garnish with whipped Milnot topping.
Peanut Butter Balls Ingredients: - 1 c. sugar - 1 c. Karo syrup - 2 c. peanut butter - 6 c. cornflakes Directions: - Using a large pot, bring sugar and corn syrup to a boil (stir until sugar melts). - Remove from heat immediately. - Stir in peanut butter and cornflakes until well mixed. - Roll into balls and place on wax paper till cool.
Crab And Olive Quesadillas(Makes 32) Ingredients: - 8 oz. crabmeat (real or imitation), flaked - 1/2 c. Miracle Whip salad dressing - 1/2 c. Monterey Jack cheese, shredded (with or without jalapeno) - 1/2 c. ripe olives, sliced - 8 flour tortillas (6-inch) Directions: - Combine all ingredients, except tortillas. - Spread 2 tablespoons mixture onto each tortilla; fold in half. - Bake at 400° for 8 minutes or until golden. - Cut each into 4 wedges.
Cream Cheese Pound Cake Ingredients: - 3 sticks margarine - 3 c. sugar - 1 (8 oz.) pkg. cream cheese - 6 whole eggs - 3 c. plain flour - 2 tsp. vanilla Directions: - Cream the margarine, cream cheese and sugar until real creamy, 3 to 5 minutes. - Add eggs, one at a time; mix well after each. Add flour, 1 cup at a time. - Mix. - Add vanilla. - Grease and flour tube pan. - Bake in a 300° oven for 1 hour, then at 325° for 20 minutes.
Spicy Peanut Chicken Ingredients: - 1 fryer, cut up or 4 to 6 chicken breasts - 1 (8 oz.) Russian salad dressing - 1 envelope dried onion soup mix - 1 (10 oz.) apricot preserves - 1 tsp. Accent - 1 tsp. lemon pepper - 2 Tbsp. peanut butter - 1/4 c. chopped roasted peanuts - 2 to 3 c. cooked yellow rice Directions: - Place chicken in greased baking dish, skin side up. - Mix all other ingredients and pour over chicken. - Bake 1 hour and 10 minutes in a preheated 350° oven or until very tender. - Serve over a bed of yellow rice. - Spoon extra sauce on rice, if desired. Garnish with parsley, tomatoes, spring onions or bell pepper.
Squash Pie(Sugarless) Ingredients: - 1 c. dates, chopped - 1/3 c. water - 1 egg white, beaten until foamy - 2/3 c. squash - 1/4 tsp. salt - 1/2 tsp. cinnamon - 1/8 tsp. ginger - 1/8 tsp. cloves Directions: - Heat and stir dates and water. - Cook until smooth. - Put dates, egg white, squash, spices and milk into blender and process until smooth. - Pour into unbaked 9-inch pie pastry and bake at 400° for 15 minutes, then at 350° for 20 minutes.
Country Apple Dessert Ingredients: - 1 pkg. yellow cake mix - 1/3 c. margarine or butter, softened - 1 egg - 1 (20 oz.) can apple pie filling - 1/2 c. firmly packed brown sugar - 1/2 c. chopped pecans or walnuts - 1 tsp. cinnamon - 1 c. sour cream - 1 egg - 1 tsp. vanilla Directions: - Heat oven to 350°. - In a large bowl combine cake mix, margarine and 1 egg at low speed until crumbly. - Press in ungreased 13 x 9-inch pan. - Spread with pie filling. - Combine brown sugar, nuts and cinnamon. - Sprinkle over apples.
Chewy Chocolate Chip Cookies Ingredients: - 3 1/2 c. flour - 1 tsp. baking soda - 1 1/2 c. softened margarine - 1 c. firmly packed brown sugar - 1 c. granulated sugar - 1/4 tsp. salt (optional) - 1 tsp. vanilla - 2 eggs or 3 egg whites - 1 pkg. (12 oz.) semi-sweet real chocolate chips Directions: - Combine all dry ingredients and set aside. - Beat margarine, sugar, vanilla and eggs until light and fluffy. - Blend in flour mixture. - Stir in chips. - Drop from tablespoon, 2 inches apart onto ungreased baking sheets. - Bake at 375° for about 12 to 15 minutes or until golden brown. - Do not overbake. - Makes about 6 dozen cookies.
Icebox Fruit Cake Ingredients: - 1/2 lb. vanilla wafers, crushed - 1/2 lb. graham crackers, crushed - 1 can Eagle Brand sweetened condensed milk - 1 lb. yellow raisins - 1 qt. nuts or more (if desired) - 1/2 lb. candied pineapple, diced - 1/2 lb. candied cherries, diced - 1 lb. mushrooms (small) - just a little bit of canned milk Directions: - Mix everything together until well mixed. - Press into casserole dish and let sit in refrigerator until chilled.
Blueberry Salad Ingredients: - 1 (3 oz.) pkg. raspberry jello - 1 c. boiling water - 1 (3 oz.) pkg. cream cheese - 1 (15 oz.) can blueberries, drained (reserve juice) - 1 (13 1/2 oz.) crushed pineapple, drained (reserve juice) - 1 pkg. Dream Whip Directions: - Dissolve jello in boiling water. - Add cream cheese; stir until tiny flecks of white remain. - Add the mixed pineapple and blueberry juice. - Add the fruits and chill until almost set. - Fold in the Dream Whip which has been mixed following directions on package.
Liver And Onions Ingredients: - 2 slices bacon - 1 lb. calves liver - 1/4 c. flour - 1 can Campbell's French onion soup Directions: - In skillet, cook bacon until crisp; remove and crumble. - Dust liver with flour; brown lightly in bacon drippings. - Stir in soup. Cover; simmer 5 minutes or until done. - Stir occasionally. Garnish with bacon. - Serve with cooked rice. - Makes 4 servings.
Easy Chicken And Spaghetti Ingredients: - chicken breasts - green pepper, chopped - onion, chopped - 2 (15 oz.) cans tomatoes - 1 lb. Velveeta cheese - 8 oz. spaghetti Directions: - Boil chicken in a pot of water. - Remove chicken when cooked, reserving broth. Cook green pepper and onion in a skillet sprayed with nonstick cooking spray. Add tomatoes with juice and cheese. Debone chicken and add to cheese mixture. Cook spaghetti in reserved chicken broth. Drain cooked spaghetti and mix with cheese and chicken. - Pour into a casserole dish. - Bake at 325° for 1 hour.
Amish Cornmeal Muffins Ingredients: - 1 c. cornmeal - 1 c. flour - 1/4 c. sugar - 1 tsp. salt - 4 tsp. baking powder - 1 c. milk - 2 eggs - 4 Tbsp. melted shortening Directions: - Sift dry ingredients together. - Add milk, eggs and melted shortening.
Veggie Dip Ingredients: - 2 c. sour cream (16 oz.) - 2 c. Hellmann's mayonnaise (16 oz.) - 2 Tbsp. parsley flakes - 2 Tbsp. dried chopped onions - 2 Tbsp. dill weed - 2 tsp. Bon Appetit (Schilling) Directions: - Mix together. Refrigerate for a couple hours before serving with raw vegetables. Easy to make a half batch.
Spinach Squares Ingredients: - 1 c. all-purpose flour - 1 tsp. salt - 1 tsp. baking powder - 2 eggs, beaten - 1 c. milk - 1/4 c. melted oleo - 1/2 c. chopped onion - 1 lb. shredded Cheddar cheese - 1 (10 oz.) pkg. frozen chopped spinach, drained Directions: - In a large bowl, combine flour, salt and baking powder. - Stir in beaten eggs, milk and oleo. - Add remaining ingredients and stir until moistened. - Pour into a lightly greased 9 x 13-inch pan. Bake at 350° for 35 minutes. - Cut into small squares. - Can be made ahead, frozen and reheated.
Roasted Pumpkin Seeds Ingredients: - 2 c. unwashed pumpkin seeds - 1 1/2 tsp. Worcestershire sauce - dash of soy sauce - dash of garlic powder - salt - 1 1/2 Tbsp. melted butter Directions: - Mix all ingredients and spread on cookie sheet. - Bake approximately 1 hour at 250°. - Stir often until seeds are no longer wet and are nicely browned.
Shrimp With Tomato Sauce Ingredients: - 1 (10 oz.) pkg. frozen medium shrimp - 1 medium onion, chopped - 1 jalapeno pepper (optional) - 1 clove garlic, chopped - 1 (16 oz.) can tomatoes - 1 stalk celery, chopped - 1 Tbsp. lemon or lime juice - 1/2 tsp. salt - 1/2 tsp. sugar - 1/4 tsp. pepper - 2 Tbsp. snipped parsley - hot cooked rice - 3 Tbsp. butter Directions: - Remove stem, seeds and membrane from jalapeno; chop. - Cook and stir pepper, onion and garlic in margarine in 2-quart saucepan until onion is tender. - Add tomatoes, celery, lemon juice, salt, sugar and pepper. - Heat to boiling. - Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. - Stir shrimp into tomato sauce. - Heat to boiling. - Reduce heat; simmer, uncovered, 5 minutes. - Serve over rice. - Garnish with parsley.
Hershey'S Great American Chocolate Chip Cookies Ingredients: - 2 1/4 c. flour - 1 tsp. baking soda - 1/2 tsp. salt - 1 c. softened margarine (2 sticks) - 3/4 c. sugar - 3/4 c. packed light brown sugar - 1 tsp. vanilla extract - 2 eggs - 2 c. Hershey's milk chocolate chips (11.5 oz. pkg.) - 1 c. chopped nuts (optional) Directions: - Heat oven to 375°. - Stir together flour, baking soda and salt. In large bowl, beat margarine, sugar, brown sugar and vanilla until creamy. - Add eggs; beat well. - Gradually add flour mixture, beating well. - Stir in milk chocolate chips and nuts. - Drop by rounded teaspoonfuls onto ungreased cookie sheet. - Bake 9 to 11 minutes or until slightly browned. - Cool slightly; remove to wire rack. - Cool completely. - Makes 6 dozen cookies.
Askins Brew Ingredients: - 1 1/2 c. boiling water - 1 1/2 Tbsp. whole cloves - 2 sticks cinnamon - 1/4 tsp. ginger - 3 tea bags - 7 1/2 c. water - 1 1/4 c. sugar - 1 small box cherry jello - 9 oz. orange juice - 12 oz. pineapple juice - 1/4 c. lemon juice Directions: - Boil 1 1/2 cups boiling water, cloves, cinnamon, ginger and tea - bags, then - simmer. - Let steep 15 minutes. - In large pan, boil - 2 - minutes - 7 1/2 cups water and sugar. - Add jello, orange juice, - pineapple - juice - and lemon juice. Makes 1 1/2 gallons.
Special Brownies Ingredients: - 1 box Duncan Hines brownie mix, family size - 1 c. nuts - 3/4 c. chocolate chips Directions: - Mix brownie mix as directed for chewy brownies and add nuts and chocolate chips. - Do not cook as directed. - Undercook. - Cook about 20 minutes, then let stand 3 or 4 minutes in turned-off oven with door open. - Then remove and let cool.
Marinade For Flank Steak Ingredients: - 1 flank steak - 3 Tbsp. salad oil - 4 tsp. parsley - 1/8 tsp. garlic powder - 2 tsp. salt - 2 tsp. lemon juice - 1/4 tsp. pepper Directions: - Mix all ingredients and place them on the steak for 45 minutes to 2 hours. Grill and enjoy.
Bean Salad Ingredients: - 1 can green beans - 1 can yellow beans - 1 can kidney beans - 1 green pepper, sliced - 1 onion, sliced into rings - 1 c. vinegar - 1 c. sugar - 1/4 c. salad oil Directions: - Mix together vinegar, sugar and salad oil. - Pour over beans, green pepper and onion. - Stir occasionally and chill several hours. - Drain before serving.
Herb Sauteed Green Peppers Ingredients: - 2 Tbsp. butter - 3 large green peppers - 1 1/2 tsp. marjoram - 1/2 tsp. salt Directions: - In 12-inch skillet, over medium heat, in hot butter, cook all ingredients until peppers are tender, about 10 minutes, stirring occasionally.
Black Bottom Squares Ingredients: - 8 oz. cream cheese, softened - 1 egg - 1/2 c. sugar - 1/2 tsp. salt - 6 oz. semi-sweet chocolate chips Directions: - Preheat oven to 350°. - Mix first 4 ingredients for 4 to 5 minutes or until well blended (I use food processor). - Add chips; blend, not using food processor. - Set aside.
Pretzel Salad Ingredients: - 1 1/2 c. pretzel crumbs - 3 Tbsp. sugar - 1 1/2 sticks butter, melted - 1 c. sugar - 8 oz. cream cheese, softened - 9 oz. Cool Whip - 6 oz. pkg. strawberry jello - 2 c. boiling water - 2 (10 oz.) pkg. frozen strawberries, sliced Directions: - Mix pretzel crumbs, 3 tablespoons sugar and melted butter. Press into a 9 x 13-inch dish and bake 10 minutes at 350°. - Cool. Whip the cream cheese and sugar until light and fluffy. - Fold in Cool Whip. - Spread over crust and refrigerate. - Dissolve gelatin in boiling water. - Add frozen strawberries. - When mixture has thickened, pour over cream cheese layer. - Refrigerate at least 2 hours. - Even better if made a day ahead.
No Peek Oven Stew Ingredients: - 2 lb. stew beef, cut in large cubes - 5 carrots, peeled and cubed - 5 potatoes, peeled and cubed - 2 c. celery, diced - 1 pkg. Lipton French onion soup - 4 Tbsp. tapioca - 1 Tbsp. sugar - 1 1/2 c. tomato juice - 2 c. water Directions: - Combine all ingredients in roasting pan, mix well. - Cover with aluminum foil and bake at 275° for 3 1/2 hours. - Do not lift cover. Serves 8 to 10.
Carrot Cake Ingredients: - 1 1/2 c. oil - 2 c. sugar - 2 1/4 c. flour - 2 Tbsp. baking powder - 1 tsp. soda - 2 tsp. cinnamon - 1 tsp. salt - 2 tsp. vanilla - 2 c. grated carrot - 1 c. crushed pineapple, slightly drained Directions: - Combine ingredients in order and bake at 350°.
Forgotten Chicken Ingredients: - 1 frying chicken, cut up - 1 c. rice (not instant) - 1 can cream of mushroom soup - 1 can cream of celery soup - 1/2 can milk Directions: - Combine rice, mushroom soup, celery soup and milk in bottom of 9 x 13-inch casserole dish. - Place chicken on the bed of rice and soups. - Sprinkle 1 package dry French onion soup over the chicken pieces. - Cover with foil and bake at 350° - for 2 hours.
Date Nut Cookies Ingredients: - 1 c. chopped dates - 1 c. chopped nuts - 3 eggs - 1 c. sugar - 2 Tbsp. melted butter - 5 Tbsp. flour Directions: - Mix all ingredients together and bake in a 9-inch pan for 30 minutes at 325° to 350°. - Cut and roll in powdered sugar.
French Pound Cake Ingredients: - 1/2 lb. sweet butter, beaten until fluffy - 1 lb. 10x sugar - 4 large eggs (room temperature) - 3 c. sifted flour - pinch of salt - 1 tsp. baking powder - 1 c. milk or buttermilk - 1 tsp. vanilla Directions: - Beat the butter until fluffy. - Add the sugar. - Add the eggs, one at a time, and beat. - At slow mixing speed, alternate dry ingredients and milk. - Spoon into tube pan. - Bake at 350° for 1 hour. - Do not open oven. - Cool in pan on rack for 15 minutes. Remove cake; place on rack to complete cooling.
King Ranch Casserole Ingredients: - 4 to 6 chicken breasts - 1 pkg. tortillas (soft) - 1/2 lb. Longhorn cheese, grated - 1/2 lb. Monterey Jack cheese, grated - 1 (4 oz.) can green chilies, chopped - 1 can Ro-Tel tomatoes, diced - 2 cans cream of chicken soup - 1 small carton sour cream Directions: - Stew chicken until very well done. - Tear into strips and mix with Ro-Tel tomatoes. - Mix soup, sour cream and and green chilies. Tear tortillas into bite size pieces.
Spicy Bean Dip Ingredients: - 1 lb. hamburger - 1/2 c. chopped onion - 1 garlic clove, minced - 1 (8 oz.) can tomato sauce - 1/4 c. catsup - 3/4 tsp. oregano - 1 tsp. sugar - 8 oz. cream cheese, softened - 1/3 c. Parmesan cheese Directions: - Cook beef, onion and garlic until light brown and tender. Stir in tomato sauce, catsup, oregano and sugar. - Cover; simmer 10 minutes. - Spoon off fat. - Remove from heat and add cheeses. - Stir until melted and well mixed.
Delicious Dessert Ingredients: - 1 c. flour - 1/2 c. margarine - 1/2 c. chopped nuts Directions: - Mix and put into bottom of 9 x 13-inch pan. - Bake at 325° for 12 minutes. - Cool and break up with fork to make crumbs.
Pineapple Upside-Down Cake Ingredients: - 1/2 box brown sugar - 1/2 stick butter - 1 can sliced pineapple - cherries - 1 pkg. yellow cake mix Directions: - Melt butter. - In a square baking dish mix brown sugar and butter. - Put pineapple on top with cherries in the middle. - Mix cake mix as directed on box.
White Chocolate Cake Ingredients: - 1/4 lb. white chocolate - 1/2 c. boiling water - 1 c. butter - 2 c. sugar - 4 egg yolks - 1 tsp. vanilla - 2 1/2 c. cake flour - 1 tsp. soda - 1 c. buttermilk - 4 egg whites - 1 c. pecans - 1 c. coconut Directions: - Melt chocolate in the boiling water. Set aside to cool. - Cream the butter and sugar until fluffy. Mix in egg yolks one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift together flour and soda. Add to creamed mixture with buttermilk. Do not overmix at this point. Beat egg whites until stiff and fold in batter. Stir in pecans and coconut. - Pour in 3 greased and floured pans. - Bake at 350° for 20 minutes.
Squirrel Stew Ingredients: - 4 to 5 squirrels - 1 large onion - 2 stalks celery - 4 carrots - 4 potatoes, cubed - salt and pepper to taste Directions: - Boil squirrels. - Leave standing in water cooked in. - Cook onion, celery, carrots, salt and pepper. - Take squirrel off bone while vegetables are cooking. - When vegetables are cooked, put potatoes in squirrel water and cook. - Put potatoes and vegetables in bowl together with squirrel meat and add cornstarch to squirrel water and thicken to make gravy. - Then pour over meat and vegetables and serve.
Apples In Irish Mist Ingredients: - 8 eating apples such as Golden Delicious - 3/4 c. sugar - 2 Tbsp. fresh lemon juice - 3 Tbsp. Irish Mist liqueur - 12 slices good quality white bread, crusts removed - 2 oz. (55 g/1/2 stick) butter (preferably unsalted) - 1/2 tsp. freshly grated nutmeg or cinnamon or mixed spice - 7 oz. (200 g/1 1/4 c.) plump raisins or sultanas - 4 large eggs (preferably free-range), beaten lightly - 8 fluid oz. (225 ml/1 c.) milk - 16 fluid oz. (475 ml/2 c.) cream - 1 tsp. pure vanilla essence - 6 oz. (170 g/3/4 c.) castor sugar - pinch of salt - 1 Tbsp. (1 American Tbsp. + 1 tsp.) granulated sugar for sprinkling on top - softly whipped cream (garnish) Directions: - You will need pottery or China dish, 8-inches (20.5 cm) square.
Scalloped Sweet Potatoes Ingredients: - 4 medium sweet potatoes - salt - 3/4 c. packed brown sugar - 1/4 c. margarine Directions: - Cook, peel and halve sweet potatoes. - Arrange sweet potatoes in shallow baking dish and sprinkle with salt. - Bring sugar and 1/4 cup water to boil, add margarine and pour over ingredients in baking dish. - Bake, uncovered, in preheated 350° oven about 30 minutes. - Makes 4 servings.
Honey Mustard Dip Ingredients: - 1/2 c. sour cream - 1/8 c. natural honey - 1 Tbsp. mustard - 1/2 tsp. dill weed - 1/8 tsp. chopped chives Directions: - Mix all ingredients together.
Five Flavor Pound Cake Ingredients: - 2 sticks margarine - 1/2 c. Crisco - 3 c. sugar - 5 eggs - 3 c. flour - 1 tsp. baking powder - 1 c. milk - 1 tsp. butter extract - 1 tsp. lemon extract - 1 tsp. coconut extract - 1 tsp. rum extract - 1 tsp. vanilla extract Directions: - Cream together margarine, Crisco and sugar. - Add eggs one at a time. - Add alternately dry ingredients and liquid. - Bake about 1 hour at 325° in Bundt pan or tube pan.
Dump It Cake Ingredients: - 1 can applesauce (sweetened) - 1 can pineapple (crushed) - 1 box yellow cake mix - 1 c. butter or margarine, melted - 1 1/2 c. nuts, chopped Directions: - Grease a 9 x 13-inch pan. - Dump applesauce into pan and spread evenly. - Then dump pineapple on top of applesauce and then spread evenly again. - Spread the cake mix on top of mixture. - Pour the melted butter on top of the cake mix. - Now sprinkle the chopped nuts on top of butter. - (Note: Do not stir.)
Aunt Juana'S 20 Minute Rolls Ingredients: - 3 1/2 c. warm water - 1 c. oil - 3/4 c. sugar - 6 Tbsp. yeast - 1 Tbsp. salt - 3 eggs, beaten - 10 1/4 c. flour Directions: - Mix ingredients - and - let sit only 15 minutes. - Mix and shape into rolls. - Let rise only 10 minutes. - Bake at 425° for 10 to 15 minutes. - Makes 6 dozen. - Ready in 1 hour.
Hash Brown Casserole Ingredients: - 2 cans (10 oz.) condensed cream of potato soup - 1 c. (8 oz.) sour cream - 1/2 tsp. garlic salt - 1 (2 lb.) pkg. hash browns (frozen) - 2 c. shredded cheese - 1/2 c. grated Parmesan Directions: - In a large bowl, combine the soup, sour cream and garlic salt. - Add potatoes and cheese; mix well. Pour into a greased 13 x 9 pan. Top with Parmesan cheese. Bake uncovered at 350° for 55 to 60 minutes or until potatoes are tender.
Benne Cookies Ingredients: - 1/4 lb. butter - 1 c. sugar - 1 egg - 1 1/4 c. self-rising flour - 1/2 c. benne seed (sesame), toasted - 1/2 tsp. baking soda in 1 tsp. water - 1 tsp. vanilla Directions: - Combine all ingredients. - Drop by 1/2 teaspoon onto greased cookie sheet. - Press down with a wet fork. - Bake at 325° for 10 minutes.
Fresh Strawberry Pie Ingredients: - 1 c. sugar - 4 Tbsp. strawberry Jell-O - 2 Tbsp. cornstarch - 1/4 tsp. salt Directions: - Pour 1 cup boiling water over the ingredients. - Bring to a slight boil. - Let stand and cool completely.
Skillet Chicken Italiano Ingredients: - 2 lb. chicken parts - 2 Tbsp. salad oil - 1 can creamy chicken mushroom soup - 1/2 c. chopped canned tomatoes - 2 Tbsp. chopped onions - 1 small clove garlic, minced - 1/8 tsp. oregano leaves, crushed Directions: - In skillet, brown chicken in oil. - Pour off fat. - Add remaining ingredients. - Cover; simmer for 45 minutes, or until done. - Stir occasionally. - Makes 4 servings.
Chocolate Chess Pie Ingredients: - 1 unbaked 8-inch pie shell - 1 1/4 c. sugar - dash of salt - 2 eggs - 1/3 c. evaporated milk - 1/2 Tbsp. powdered cocoa - 1/2 stick butter or margarine - 1 tsp. vanilla Directions: - Mix last 7 ingredients together. - Pour into crust. - Bake at 325° until set (about 30 to 40 minutes).
Chocolate Chip Dessert Ingredients: - 1 pkg. chocolate chip cookies - 1 bowl milk - 1 container Cool Whip Directions: - Soak cookies in milk. - Cover bottom of dish with Cool Whip. Add a layer of cookies and continue layering with Cool Whip and cookies. - Keep refrigerated. - Best if refrigerated overnight.
Confetti Cookies Ingredients: - 8 oz. cream cheese, softened - 1/4 c. margarine - 1 egg - 1 tsp. vanilla - 1 (18 oz.) box cherry chip cake mix Directions: - Cream the cream cheese, margarine, egg and vanilla. - Add cake mix, a third at a time. - Chill 30 minutes. - Drop by teaspoonfuls onto ungreased cookie sheet. - Bake for 8 to 10 minutes at 375°.
Strawberry Pie Ingredients: - 8 oz. cream cheese - 1 can Eagle Brand milk - few drops lemon juice - frozen strawberries, thawed slightly - 1 graham cracker crust Directions: - Mix ingredients. - Pour into a prepared graham cracker crust; freeze.
Easy Low-Fat Pork Chops Ingredients: - 6 half cut pork chops - 1 can fat-free sweet and sour sauce - dash of salt - pepper to taste Directions: - Foil line a 9 x 13 pan or baking dish. Place chops flat and pour the sauce evenly over meat, adding enough water to cover, if necessary. Bake at 400° about 1 hour, until tender. If you like, you may brown by turning on broiler for about 5 minutes.
Sweet Potato Casserole Ingredients: - 3 c. cooked, mashed sweet potatoes - 1 c. granulated sugar - 3/4 c. milk - 2 large slightly beaten eggs - 1 tsp. vanilla - 1/2 tsp. baking powder - 1/2 stick melted butter or margarine - 1/2 c. self-rising flour - 1 c. packed light brown sugar - 1 c. chopped pecans Directions: - Mix first 6 ingredients together and put in greased casserole dish. - Mix last 4 ingredients together and sprinkle over sweet potato mixture. - Bake at 350° for approximately 30 minutes. Serves 10.
Date Cookies Ingredients: - 1 1/2 c. sugar - 1 c. Crisco - 1 tsp. soda - 1/2 tsp. cloves - 1/2 tsp. cinnamon - 1 1/2 c. chopped dates - 1 c. chopped pecans - 3 whole eggs - 2 1/2 c. flour - 1 c. cherries Directions: - Cream the Crisco and sugar until smooth. Add eggs, one at a time, and beat until smooth. Add other ingredients. - Preheat oven to 375°. - Bake until brown.
Broccoli Dish Ingredients: - 2 (10 oz.) pkg. frozen broccoli - 2 cans cream of mushroom soup - 1 c. chopped celery - 1 c. chopped onion - 1 stick margarine - 1 1/2 c. Minute rice - 1 large jar Cheez Whiz - 1/2 c. water Directions: - Thaw broccoli in a pan of hot water; mix all ingredients in a large casserole dish. - Bake 1 hour at 350°.
Classic Green Bean Casserole Ingredients: - 2 (16 oz.) cans cut green beans, drained - 3/4 c. milk - 1 can condensed cream of mushroom soup - 1/8 tsp. ground black pepper - 1 (2.8 oz.) can Durkee French fried onions Directions: - In medium bowl, combine beans, milk, soup, pepper and 1/2 can of onions. - Pour into a 1 1/2-quart baking dish. - Bake, uncovered, at 350° for 30 minutes, or until heated through. - Top with remaining onions. - Bake, uncovered, for 5 minutes, or until onions are golden brown. - Makes 6 servings.
Broccoli Corn Bread Ingredients: - 1 pkg. Jiffy corn bread mix - 4 eggs, well beaten - 1 pkg. chopped broccoli, cooked - 1 small onion, diced - 1 tsp. salt - 6 oz. cottage cheese - 1 stick margarine Directions: - Mix first 6 ingredients, then pour into melted margarine in 9 x 12-inch pan. - Bake at 400° for 25 minutes.
Angel Biscuits Ingredients: - 5 c. self-rising flour - 1 c. oil or butter - 2 c. buttermilk - 1/4 c. sugar - 2 pkg. yeast in 1/4 c. water Directions: - Mix flour, oil and sugar, then add buttermilk and yeast. - Stir good. - Put it in a bowl and set in refrigerator and it will rise. You can use as much as you want until used up. - Work up as you do any biscuits and bake at 450° for 10 to 15 minutes.
Milk Chocolate Bar Cake Ingredients: - 1 (18 oz.) pkg. Swiss chocolate cake mix - 1 (8 oz.) pkg. cream cheese, softened - 1 c. powdered sugar - 1/2 c. granulated sugar - 10 (15 oz.) milk chocolate candy bars with almonds, divided - 1 (12 oz.) carton thawed Cool Whip Directions: - Prepare cake batter according to directions on box. - Pour into 2 greased and floured 8-inch round cake pans. - Bake at 325° for 20 to 25 minutes. - Cool and divide to make 4 layers.
Banana Pudding Ingredients: - 1 box vanilla wafers - 1 box cooked vanilla pudding - 4 to 6 ripe bananas - 2 cups milk Directions: - Mix pudding mix with milk and cook. - Layer wafers and bananas in deep bowl.
Low Calorie Tuna Salad Ingredients: - 2 cans water packed tuna, drained - 4 Tbsp. no-fat Miracle Whip salad dressing - 6 packets Equal brand sweetener - salt and pepper to taste Directions: - Put drained tuna into bowl and shred with fork tines. - Add the no-fat Miracle Whip salad dressing. - Pour Equal sweetener onto the Miracle Whip and stir well. Salt and pepper to taste. - Great on toasted bread! - Serves 8.
Mexican Garden Casserole Ingredients: - 1 1/2 c. fresh or frozen corn - 1/2 c. green pepper strips - 1/4 c. carrots and celery - 1 c. shredded Lite-line Cheddar/Mozzarella cheese - 1 c. chopped zucchini or other squash - 1 tsp. crushed garlic - 1/2 c. skim milk - 1/4 tsp. pepper - 1/2 c. chopped onion - 1/2 c. water - 1 large tomato, chopped - 2/3 c. cornmeal - 4 egg whites - several dashes of hot sauce Directions: - In medium saucepan, combine corn, onion, green pepper, celery, carrots and water; bring to a boil. - Reduce heat and simmer for 5 minutes, covered. - Do not drain liquid from vegetables. - In a large mixing bowl, combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper and hot sauce. - Add undrained vegetables to cornmeal mixture; mix well. - Turn into greased 9 x 12-inch casserole pan. - Top with remaining cheese. - Bake, uncovered, in a 350° oven for 45 to 50 minutes or until heated thoroughly.