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Lentil Loaf Ingredients: - 1 1/2 c. lentils, mashed - 2 stalks celery, chopped - 1/2 medium onion, chopped - 1 c. bread crumbs - 1 tsp. soy sauce - 2 eggs or 1/2 c. evaporated milk - 1 tsp. vegetarian chicken seasoning Directions: - You may use a little cottage cheese and cereal in place of bread crumbs. - Add a little more lentils. - Add enough crumbs so it is not soupy.
Dieter'S Delight Ingredients: - 1 medium cabbage - 2 ribs celery - 1 small jar mushrooms - 1 medium onion - 2 chicken breasts Directions: - Boil chicken breasts about 30 minutes. - Add mushrooms, onion and celery. - Chop cabbage. - Simmer for 40 minutes. - Serve.
Carrot Casserole Ingredients: - 2 bunches carrots - 8 oz. Velveeta cheese - 1 1/2 sticks margarine - Ritz crackers Directions: - Slice and cook carrots; drain. - Place in baking dish. - Melt cheese and margarine; pour over cooked carrots. - Top with crushed crackers. - Bake for 20 minutes in hot oven at 400°.
Green Beans With Meat Served Over Rice Ingredients: - 2 lb. fresh green beans - 1 lb. lamb shoulder or beef - 2 medium onions - 2 garlic cloves - 1/8 tsp. cinnamon - salt and pepper to taste - 1 (8 oz.) can tomato sauce or 3 medium-sized fresh tomatoes, cut small Directions: - Clean and cut beans in about 2-inch lengths and set aside. Cut meat into 1-inch cubes and saute for 10 minutes. - Add onions, garlic and seasonings; saute for 5 minutes more. - Add water to cover meat and simmer until tender. - (If water evaporates before meat is almost done; add more water.)
Keebler Cherry Burst Pie Ingredients: - 1 Keebler Ready Crust (graham cracker) - 1 (14 oz.) can sweetened condensed milk - 1/4 c. lemon juice - 1/2 tsp. vanilla - 4 oz. Cool Whip - 1 c. drained crushed pineapple - 1/2 c. chopped pecans - 1/2 c. maraschino cherries, chopped Directions: - Combine milk, lemon juice and vanilla. - Mix until well blended. - Fold in remaining ingredients, one at a time. - Mound mixture into crust. - Freeze until firm, 2 to 3 hours. - Let stand at room temperature 15 minutes before serving.
Chinese Vegetable Casserolewestboro, Missouri Ingredients: - 1 1/4 lb. pkg. frozen broccoli and cauliflower - 1 can cream of celery soup - 1 can cream of mushroom soup - 1 8 1/2 oz. can water chestnuts, drained and sliced - 1 2 oz. jar pemento, drained and chopped - 3/4 c. Chow Mein Noodles Directions: - Cook vegetables as directed (not quite as done) and drain.
Icebox Fruitcake Ingredients: - 2 bags vanilla wafers - 2 cans condensed milk - 1/2 box raisins - candied cherries (optional) - 1/2 small pkg. coconut - 1/2 bag pecans, chopped Directions: - Crush wafers finely and blend all ingredients together. Freeze until firm and keep refrigerated. - (Use a loaf pan.)
Chocolate Syrup Ingredients: - 1 c. sugar - 1/2 c. milk - 1 Tbsp. cocoa - 1 Tbsp. butter - pinch of salt - 1 tsp. vanilla Directions: - Mix all ingredients together. - Bring to a boil and boil for 5 minutes. - Stir good after it has stopped boiling and pour over ice cream.
Frozen Date Salad Ingredients: - 1 (8 oz.) can crushed pineapple - 2 oz. diced dates - 8 oz. cream cheese - 1 small container Cool Whip - 1/2 c. chopped pecans Directions: - Soften and blend cream cheese and pineapple. - Add Cool Whip, then other ingredients. - Freeze.
Fruit Juice Punch Ingredients: - apple juice - orange juice (no sugar added) - pineapple juice - diet ginger ale Directions: - Mix equal parts of 3 juices. - Chill to allow flavors to blend. Add ginger ale just before serving. - To make 25 (5 ounce) servings, use 46 ounce size pineapple juice and measure other juices with the can. - Use 1 liter (33 ounce) bottle of diet ginger ale.
Pizza Salad Ingredients: - 1/2 lb. ring macaroni - 8 oz. Monterey Jack cheese - 3 fresh tomatoes - 2 tsp. salt - 1 tsp. pepper - 2 c. croutons - 1/4 c. vinegar - 1/3 c. Parmesan cheese - 1 purple onion - 1 Tbsp. oregano - 1/2 c. oil Directions: - Dice tomatoes and onion; cube cheese. - Mix tomatoes, onion and cheese with cooled, cooked macaroni. - Add all other ingredients except Parmesan cheese and croutons. - Refrigerate 2 or more hours. When ready to serve, add croutons and Parmesan cheese.
Shrimp Ball Ingredients: - 1 (8 oz.) pkg. cream cheese - 1 c. chopped shrimp - 2 Tbsp. chopped stuffed green olives - 1 tsp. Accent - 1 tsp. seasoned salt - 2 tsp. lemon juice - 1/2 c. chopped pecans Directions: - Mix - cream - cheese, shrimp, olives, Accent and seasoned salt together well and roll into a ball. - Then roll in chopped nuts, chill and serve with crackers.
Sloppy Joes Ingredients: - 1 lb. ground beef - 1/2 c. onion - 1 (8 oz.) can tomato sauce - 1/4 c. catsup - 1 Tbsp. vinegar - 1 Tbsp. sugar - 1 1/2 tsp. Worcestershire sauce Directions: - Saute onion until tender. - Brown ground beef. - Add other ingredients. - Cook several hours. - Serve over hamburg rolls.
Classic Macaroni Salad Ingredients: - 1 c. Hellmann's mayonnaise - 2 Tbsp. vinegar - 1 Tbsp. prepared mustard - 1 tsp. sugar - 1 tsp. salt - 1/4 tsp. pepper - 8 oz. elbow macaroni, cooked and drained - 1 c. sliced celery - 1/4 c. onion, chopped - 1 c. green or red pepper, chopped Directions: - Combine all ingredients except macaroni. - Mix well. - Fold in macaroni; cover and chill. - Makes 5 cups.
No-Bake Fruitcake Ingredients: - 2/3 c. Pet evaporated milk - 2 c. Kraft miniature marshmallows - 6 Tbsp. undiluted frozen orange juice concentrate - 3/4 c. raisins - 1 tsp. cinnamon - 1 tsp. nutmeg - 3/4 c. cut-up dates - 1 c. broken walnuts - 1 c. mixed candied fruit - 1/4 c. candied cherries - 4 c. fine sugar honey graham cracker crumbs - 1/2 tsp. cloves Directions: - In 3-quart saucepan over medium heat, stir milk, marshmallows and orange juice until marshmallows melt. - Take off heat.
Swank Porterhouse Ingredients: - 2 (1 1/4 to 1 1/2 lb.) porterhouse steak, cut 1 1/2 inch thick - 1/2 c. chopped onion - 1 large clove garlic, minced - 3 Tbsp. butter - 1/4 c. dry red wine - 2 Tbsp. soy sauce - 1 c. sliced fresh mushrooms Directions: - Cut pocket in one side of meat. - In skillet, cook onion and garlic in 1 tablespoon - of butter. - Season - with salt and pepper. Stuff pockets - with - onion - mixture; - skewer - closed. Combine wine and soy sauce; - brush on steak. - Broil over coals until done. Cook mushrooms - in remaining 2 tablespoons butter until tender; pour over steak.
Red Raspberry Ring Ingredients: - 1 (10 oz.) pkg. frozen red raspberries, thawed - 2 (3 oz.) pkg. red raspberry jello - 2 c. boiling water - 1 pt. vanilla ice cream - 1 (6 oz.) frozen pink lemonade, thawed - 1/4 c. chopped pecans or walnuts Directions: - Drain raspberries, reserving syrup. - Dissolve jello in boiling water. - Add ice cream by spoonfuls, stirring until melted. - Stir in lemonade and reserved syrup. - Chill until partially set. - Add raspberries and nuts. - Turn into a 6 cup ring mold or a flat Pyrex dish. - Chill until firm. - Makes 8 to 10 servings.
Sandies Ingredients: - 1 c. butter (margarine) - 1/3 c. sugar - 2 tsp. vanilla - 2 c. all-purpose flour - 1 c. chopped pecans - 1/4 c. powdered sugar Directions: - Beat butter for 30 seconds; add granulated sugar and beat until fluffy. - Add vanilla and 2 teaspoons water, beat well. - Stir in flour and pecans. - Shape into 1-inch balls or 1 1/2 x 1/2-inch fingers. - Place on ungreased cookie sheet. - Bake in 325° oven for 20 minutes. - Cool completely. - Gently shake a few cookies at a time in a bag with powdered sugar. - Yields 36.
Coconut Cream Pie Ingredients: - 1 1/2 c. sugar - 3 Tbsp. cornstarch - 1/4 tsp. salt - 2 c. milk - 3 egg yolks - 1 Tbsp. margarine - 2 tsp. vanilla - 3/4 c. coconut Directions: - Stir together sugar, cornstarch and salt in saucepan. - Blend milk and egg yolks. - Gradually stir into sugar mixture. - Thicken and boil for 1 minute. - Remove from heat, blend in butter and vanilla. - Immediately pour into baked pie shell. - Top with meringue.
Shepherd'S Pie Ingredients: - 1 lb. hamburger - 1/4 c. diced onion - 6 mushrooms, sliced - 1 large tomato, peeled and chopped - 1 Tbsp. tomato paste - 2 Tbsp. chopped parsley - 2 tsp. Worcestershire sauce - 1 c. brown gravy - 1 (10 oz.) pkg. frozen peas or corn - 4 c. mashed potatoes Directions: - Brown - hamburger - and onion; - drain off fat. - Add mushrooms, tomato, - tomato - paste, parsley, Worcestershire sauce, gravy and peas - or - corn. - Cook - for 5 minutes and turn into casserole. Spread the mashed potatoes over the top. - Bake for 40 minutes or until top is lightly browned.
Squash Dressing Ingredients: - 2 c. sliced yellow squash - 1 medium onion, finely chopped - 1 c. cold water - 2 c. corn bread crumbs - 1 can cream of chicken soup, undiluted - 1/4 c. butter or margarine, melted - 1/4 tsp. black pepper Directions: - Combine squash, onion and water in a medium saucepan. - Bring to a boil, cover, reduce heat and simmer for 10 minutes or until tender. - Drain well; mash. - Combine squash mixture with remaining ingredients, stirring well. - Spoon into a greased 1 1/2-quart casserole dish. - Bake at 350° for about 25 minutes or until browned.
Beef And Macaroni Skillet Dinner Ingredients: - 1 to 1 1/2 lb. ground beef - 1/2 tsp. pepper - 1 tsp. salt - 2 c. dry macaroni - 1 c. water - 1 tsp. Worcestershire sauce - 1 small green pepper, chopped - 1 small onion, chopped - 1 (28 oz.) can tomato sauce Directions: - Brown ground beef in large skillet. - Add remaining ingredients; stir. - Bring to boil. - Reduce to simmer. - Cover. Cook until macaroni is tender, about 20 to 25 minutes.
Shellfish Pie Ingredients: - 1 1/2 lb. sea scallops - 3/4 lb. large shrimp - 1/2 lb. crabmeat - 1/4 lb. cooked lobster, cut up - 1/2 lb. butter - 1/3 c. all-purpose flour - 1 c. chopped onions - 1 c. chopped celery - 2 cloves garlic, minced - 1 c. sherry - 1 tsp. thyme leaves, crumbled - 2 cubes or envelopes chicken bouillon - 1/4 lb. mushrooms, sliced - 1 sheet frozen puff pastry (half 17 1/4 oz. pkg.) Directions: - In large skillet over high flame, bring 1 cup water to boil. Add scallops and shrimp and cook 3 to 5 minutes, just until scallops look opaque and shrimp turn pink. - Remove from heat; reserve 1 cup cooking liquid.
Mississippi Mud Cake Ingredients: - 1 c. butter or margarine - 1 c. flaked coconut - 1 1/2 c. sifted all-purpose flour - 1/3 c. cocoa - 1 c. coarsely chopped walnuts - 1 (13 oz.) jar Marshmallow Creme - 4 eggs - 2 c. sugar - 1 tsp. pure vanilla extract - 6 Tbsp. milk - 1/3 c. cocoa - 1 c. coarsely chopped walnuts - 1/2 c. butter or margarine, softened - 1 (1 lb.) box confectioners sugar Directions: - Cake: - Beat butter or margarine until creamy in a large bowl with electric mixer at medium-high speed. - Add eggs, one at a time, beating well after each addition. - Add coconut, sugar, flour, cocoa, vanilla and walnuts. - Don't beat (heavy batter). - Spread batter in greased (9 x 13 x 2-inch) pan. - Bake in preheated 350° oven for 45 minutes. - As soon as cake is taken from oven, spread Marshmallow Creme over hot cake. - Cool for 20 minutes.
Bread And Butter Pickles Ingredients: - 4 qt. sliced cucumbers - 6 medium white onions - 2 bell peppers - 3 cloves garlic - 1/3 c. salt - 3 c. cider vinegar - 1 1/2 tsp. turmeric powder - 1 1/2 tsp. celery seed - 2 Tbsp. mustard seed - 3 c. sugar Directions: - Do not peel cucumbers; slice thin. - Slice onions and bell peppers. - Mix together. - Add garlic and salt. - Cover with ice. Mix thoroughly. - Let stand 3 hours. - Drain well and combine remaining ingredients. - Pour over cucumber mixture. - Heat just to a boil. - Seal in hot sterilized jars. - Makes 6 pints.
Wilted Watercress And Tomatoes Ingredients: - vegetable cooking spray - 1 tsp. olive oil - 2 c. torn fresh watercress - 1 c. torn arugula - 2 medium tomatoes, seeded and coarsely chopped - 1 Tbsp. lemon juice - 1/4 tsp. pepper Directions: - Coat a nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add watercress and arugula. Saute until wilted. Add tomatoes; cook until thoroughly heated. Sprinkle with lemon juice. Yields 4 servings (46 calories and 37% fat per serving).
Black Walnut Icebox Cookies Ingredients: - 2 c. dark brown sugar - 1 c. shortening - 2 eggs - 3/4 c. finely chopped walnuts - 3 1/2 c. cake flour - 1 tsp. baking soda - pinch of salt Directions: - Cream shortening, brown sugar and eggs; add cake flour and blend smoothly. - Roll in waxed paper in desired size. - Place in icebox overnight. - Slice as required. - Bake 15 minutes at 350°.
Lemon Bread Ingredients: - 1 pkg. lemon cake mix - 1 pkg. (small) instant vanilla pudding - 1 c. water - 1 c. oil - 4 eggs - 1/4 c. poppy seed Directions: - Mix all together. - Grease pans. - Bake at 350°. - Makes 5 small or 2 1/2 large. - Cook 40 minutes for large or 35 minutes for small.
Hot Chicken Salad Ingredients: - 4 c. cooked chicken, diced - 4 hard-boiled eggs, sliced - 1 can cream of chicken soup (undiluted) - 2 tsp. lemon juice - 1 tsp. salt - 1 c. grated American cheese - 3 c. celery, chopped - 3/4 c. mayonnaise - 1 small jar pimentos, chopped fine - 1 tsp. minced onion - 1 1/2 c. crushed potato chips - 1/2 c. slivered almonds Directions: - Combine all ingredients except potato chips, cheese and almonds. - Place in large greased rectangular baking dish.
Microwave Brownies Ingredients: - 1/2 c. butter or margarine (1 stick) - 1 c. sugar - 2 eggs - 1 tsp. vanilla - 1 c. sifted all-purpose flour - 1/4 c. dry cocoa - 1/4 c. instant chocolate drink mix - 1/2 tsp. baking powder - chopped nuts Directions: - Melt butter or margarine in bowl on HIGH for 1 minute or until melted. - Add sugar. - Cool. - Add eggs and vanilla. - Put flour, dry cocoa, instant drink mix and baking powder together and blend into sugar mixture. - Stir in nuts to suit your taste (1/2 cup or more). Pour in a 9-inch glass pie plate. - Cook on HIGH for 4 1/2 - 5 1/2 minutes, turning if needed. - Cool before cutting. - Makes 1 dozen.
Rice Pudding Ingredients: - 1 c. cooked rice - 1 c. sugar - raisins to suit, soaked and drained - 1 tsp. vanilla - 1 small can evaporated milk - milk to fill 2 qt. casserole Directions: - Cook rice in microwave according to box directions. - Add rest of ingredients; sprinkle top with cinnamon and bake at 300° to 350° for 1 hour.
Summer Salad Ingredients: - 1 (15 oz.) can crushed pineapple, drained - 1 pkg. miniature marshmallows - 1 (16 oz.) container cottage cheese (small curd) - 1 small container Cool Whip - 1 small can mandarin oranges, drained - 1/4 c. shredded coconut (optional) - maraschino cherries (optional) Directions: - Combine all ingredients and chill at least 1 hour before serving.
Easy Taco Dip Ingredients: - 8 oz. cream cheese (can use light) - 1 can chili (no beans) - shredded Cheddar cheese Directions: - Spread cream cheese in 9-inch pie plate. - Spread chili over cream cheese and sprinkle with Cheddar cheese. - Microwave for 5 minutes. - Serve with tortilla chips.
Oven Fry Orange Roughy Ingredients: - 1 lb. orange roughy - 1/2 c. flour - 1 c. bread crumbs - 2 egg whites - salt and pepper Directions: - Put bread crumbs in pan and toast at 375° for 8 minutes. - Stir occasionally. - Put flour on a piece of wax paper, mixed with salt and pepper. - Beat egg white and place in shallow bowl. - Pat dry orange roughy and coat with flour, then egg white and then toasted bread crumbs. - Place fish on baking pan lined with foil and coat it with some vegetable oil. - Bake at 375° for 8 minutes. - Turn over and bake another 6 minutes.
Tuna-Noodle Casserole Ingredients: - 3 c. medium noodles (4 oz.) - 1 c. chopped celery - 1/4 c. chopped onion - 2 Tbsp. margarine or butter - 1 (10 3/4 oz.) can condensed Cheddar cheese soup - 3/4 c. milk - 1 (9 1/2 oz.) can tuna, drained and broken into chunks - 1/4 c. chopped pimento - 2 Tbsp. grated Parmesan cheese - 1 c. cooked vegetables (optional) Directions: - Cook noodles according to package directions; drain. - In a saucepan, cook celery and onion in margarine or butter until tender. - Stir in soup and milk. - Gently stir in tuna (and vegetables, if desired) and the cooked noodles. - Transfer to a 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes or until heated through.
California Potato Casserole Ingredients: - 1 bag frozen hash browns - 2 c. shredded cheese (Cheddar) - 1/2 c. onion, chopped - 1 (8 oz.) sour cream - 1 stick butter, melted - 1 tsp. pepper - 1 can cream soup - 1 c. corn flakes or crackers, crushed Directions: - Combine all ingredients and top with crushed topping. - Bake in a 350° oven for 45 minutes to 1 hour. - Put in a 9 x 13-inch pan. Good.
Strawberries And Cream Ingredients: - 2 c. fresh or frozen strawberries - 4 c. vanilla ice cream - 1 to 1 1/2 c. cream or milk - 5 oz. Amaretto Directions: - Alcohol may be omitted for wonderful strawberry shakes.
Pizza Sauce Ingredients: - 1 Tbsp. olive oil - 1 medium onion, finely chopped - 1 clove garlic, finely chopped - 1 1/3 c. fresh tomatoes, coarsely chopped - 2 Tbsp. tomato paste - 1 tsp. oregano - 1/2 tsp. each: basil, salt and sugar - 1/2 bay leaf Directions: - Saute onion in olive oil until transparent. - Add garlic and saute for 1 minute. - Stir in remaining ingredients. - Simmer at a very low heat, uncovered, for about 1 hour, stirring occasionally. Remove bay leaf. - Makes about 1 cup.
Banana Nut Bread Ingredients: - 1 Jiffy white or yellow cake mix - 1/3 c. oil - 1/3 c. sugar - 2 eggs - 2 ripe bananas, mashed - 1/4 c. nuts, chopped Directions: - Mix all ingredients together. - Bake at 350° for 35 to 40 minutes in a greased loaf pan.
Chili Burgers Ingredients: - 4 lb. ground beef - salt to taste - 4 Tbsp. vinegar - 2 Tbsp. sugar - 2 onions, chopped - 2 green peppers, chopped - 1 c. catsup - 2 pkg. hamburger buns Directions: - Brown meat, onions, peppers, salt, sugar and vinegar. - Add other ingredients and simmer 1 1/2 hours. - Serve on toasted buns.
Peppercorn Chicken Breasts Ingredients: - 4 lg. chicken breast halves, skinned and boned - 1 Tbsp. crushed whole pink, green or Szechwan peppercorns - 2 tsp. butter - 1/2 c. dry sherry or orange juice - 1/2 cup whipping cream - 1/2 tsp. tarragon leaves Directions: - Place chicken between sheets of plastic wrap and pound with mallet. - Sprinkle with peppercorns. - Heat heavy nonstick skillet and add butter and chicken. - Cook, turning once, until done or about 5 minutes. - Remove chicken and keep warm. - Increase heat to high and add sherry or orange juice. - Whisk in the cream and tarragon. - Boil, stirring until sauce is glossy, thickened and reduced to about half the amount. - Spoon sauce over chicken.
Oatmeal Bread Ingredients: - 2 pkg. dry yeast - 1/4 c. lukewarm water - 2 c. boiling water - 1 1/2 c. oatmeal - 2 Tbsp. shortening - 1/4 c. brown sugar - 1/4 c. molasses - 1 1/2 tsp. salt - 1 c. cold water - 6 to 7 c. flour Directions: - Mix yeast in warm water. - Set aside. - To the boiling water, add oatmeal, shortening, brown sugar, molasses and salt and mix. Add cold water. - When mixture is cooled to lukewarm, add yeast mixture. - Mix in flour. - Knead on floured board. - Set to rise in warm place until double in bulk (1 hour). - Punch down; shape into loaves and let rise again. - Bake at 350° for about 50 to 60 minutes.
Funnel Cakes Ingredients: - 2 c. milk - 2 eggs - 1/2 tsp. baking powder - pinch salt - 2 1/2 c. flour Directions: - Beat eggs well and add milk. - Sift salt and baking powder into a little flour. - Add to the egg and milk mixture. - Continue adding flour until you have a thin batter. - Heat oil in 1/2 - 1 inch pan. - Put butter into funnel and then into oil. - Start in the center of the skillet and going around and round making the size and shape of your choice. - Serve with powdered sugar or syrup.
Caramel Corn Ingredients: - 1 (14 oz.) pkg. caramels - 1/4 c. milk - 2 qt. popped popcorn Directions: - Combine caramels and milk in top of a double boiler. - Heat over boiling water until smooth and creamy. - Stir occasionally; remove from heat. - Drizzle over popcorn.
Apricot Nut Bread Ingredients: - 3/4 c. sugar - 1 egg - 1 1/4 c. milk - 3 c. Bisquick mix - 1 c. finely chopped apricots - 1 1/2 c. chopped nuts Directions: - Preheat oven to 350°. - Grease loaf pan (9 x 5 x 3-inch). - Mix the first 4 ingredients; beat hard for 30 seconds. - Stir in apricots and nuts. - Pour into pan; bake for 45 to 50 minutes, or until cake tester stuck in middle comes out clean. - A crack in top is typical. - Cool before slicing.
2 Baked Pie Shells(Fruit Pie) Ingredients: - 1 1/2 c. sugar - 4 Tbsp. cornstarch - 2 c. water - 1 box Jell-O (strawberry) - 4 c. uncooked strawberries Directions: - Boil the first 3 ingredients 5 - minutes or until thick. - Stir in the Jell-O and boil 1 minute. - For strawberry pie, use the 4 cups uncooked strawberries and stir into the mixture. - Pour into shells and chill. - Use Cool Whip for topping.
Coca-Cola Cake Ingredients: - 1/2 c. Wesson oil - 1/4 c. cocoa - 1 stick margarine - 1 c. Coke - 1 1/2 c. miniature marshmallows - 2 c. flour - 2 c. sugar - 2 eggs - 1 tsp. soda - 1 tsp. vanilla - 1 c. milk - 1/4 c. Hershey's cocoa - 1 stick margarine - 7 Tbsp. Coke - 1 box powdered sugar - 1 tsp. vanilla - nuts Directions: - Bring first 4 ingredients to a boil. - Remove from heat, add marshmallows and stir until melted. - Mix ingredients (flour through milk). - Add cocoa mixture. - Pour in 9 x 13-inch greased pan. - Bake 45 minutes at 325°.
El-Granda Ingredients: - 1 lb. ground beef - 1 can Cheddar cheese soup - 1/4 c. milk - 1 pkg. chili seasoning - 1 large pkg. saffron yellow rice - 1 large can tomatoes Directions: - Brown meat, then drain. - Pour cheese soup, milk, chili seasoning and tomatoes and the juice into meat. - Simmer while the yellow rice is cooking. - Cook the rice as directed on the bag. When the rice has cooked, add to the meat mixture.
Kiss Cakes Ingredients: - 4 egg whites - 2 c. fine granulated sugar - 1 Tbsp. cornstarch - dash of salt - 1 tsp. vanilla - 3 drops almond extract - 1 c. pecans, chopped Directions: - Beat egg whites very stiff; add sugar a little at a time. This is important. - Sprinkle in cornstarch and salt; add flavorings and pecans a few at a time. - Drop mixture by tablespoon onto a cookie sheet lined with brown paper. - Bake at 300° for 45 minutes. - They are done when you can lift them from the paper.
Pickles Ingredients: - 2 gal. cucumbers - 1 gal. vinegar - 1 box alum - 2 c. salt - 1 gal. water Directions: - First Day: - Pour boiling water with salt over cucumbers; let stand 24 hours.
Sunshine Chocolate Cake Ingredients: - 4 1/2 c. flour - 3 1/2 c. sugar - 1 c. cocoa - 3/4 tsp. baking powder - 3 1/2 tsp. baking soda - 2 tsp. salt - 1 1/3 c. lard - 2 1/2 c. water - 6 eggs - 1 tsp. vanilla Directions: - Mix all together. - Makes a large cake. - Bake at 350° until done.
Red Lobster Cheese-Garlic Biscuits Ingredients: - 2 c. buttermilk baking mix - 2/3 c. milk - 1/2 c. shredded Cheddar cheese - 1/4 c. butter or margarine, melted - 1/2 tsp. garlic powder Directions: - Combine butter or margarine and garlic powder. - Brush over warm biscuits before removing from cookie sheet. - Serve warm. Makes 10 to 12 biscuits.
Cherry Fluff Ingredients: - 1 can cherry pie filling - 1 small can crushed pineapple, drained - 1 (8 oz.) carton Cool Whip - 1 (14 oz.) can condensed milk - 1 c. or less to taste chopped nuts Directions: - Mix all ingredients together. - Chill until firm.
Cream Puffs Ingredients: - 1/2 c. shortening - 1 c. boiling water - 1 c. sifted flour - 1 tsp. salt - 4 eggs Directions: - Add shortening to boiling water and bring to a boil. - Remove from heat. - Add flour and salt all at once and stir vigorously until ball forms in center of pan. - Cool slightly. - Add unbeaten eggs, one at a time, beating thoroughly after each egg. - Mixture should be very stiff. - Shape on greased cookie sheet by dropping from spoon or pastry bag. - Bake. - Cook medium size (3-inch) for 10 minutes at 450° and 20 minutes at 350°. - Cool. - Cut slice off top. Fill with cream, ice cream or pudding. - Yield: 18 medium-size.
Pecan Pie Ingredients: - 1 c. brown sugar - 1 c. corn syrup or molasses - 3/4 c. pecans - 3 eggs, beaten - 1 tsp. vanilla - 1 Tbsp. butter Directions: - Mix all ingredients together and pour into pie shell. - Bake at 350° for 1 hour.
Savory Pot Roast Ingredients: - 2 Tbsp. vegetable oil - 3 1/2 to 4 lb. beef round or chuck pot roast - 1 can cream of mushroom soup - 1 pouch dry onion soup and recipe mix - 1 1/4 c. water - 6 medium potatoes, quartered - 6 carrots, cut into 2-inch pieces - 2 Tbsp. all-purpose flour Directions: - In a 6-quart Dutch oven, in hot oil, brown roast. - Spoon off fat. - Add mushroom soup, onion soup mix and 1 cup water. - Cover; cook over low heat for 2 hours. - Add vegetables. - Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally. - Remove roast and vegetables. - Stir together flour and remaining 1/4 cup water until smooth. - Gradually stir into soup mixture. - Cook until mixture boils and thickens, stirring constantly.
Hot Tomato Sauce Ingredients: - 20 c. tomatoes with juice - 4 bell peppers, chopped - 4 jalapeno peppers, chopped - 4 Tbsp. salt - 4 c. cider vinegar - 6 onions, chopped - 4 hot peppers, chopped - 2 Tbsp. celery seed - 1/2 c. brown sugar Directions: - Mix together and cook until thick. - Put in hot pint jars and seal. - Hot bath for 10 minutes.
Pasta Salad Ingredients: - 16 oz. box pasta - 8 oz. bottle Wishbone Italian Dressing - 1 pkg. dry Good Seasons Italian mix (red label) - 3 Tbsp. McCormick Salad supreme - 1 small onion, chopped fine - 1 small green pepper chopped fine - 1 small tomato chopped Directions: - Cook pasta, drain, add other ingredients, mix together and chill.
Peanut Butter Brownies Ingredients: - 1 1/4 c. white sugar - 1 1/4 c. brown sugar - 1 1/4 sticks margarine - 3 eggs - 3/4 c. peanut butter (crunchy) - 2 1/2 c. plain flour - 1/2 tsp. baking powder - 1/2 tsp. salt - 1 1/2 tsp. vanilla Directions: - Mix by hand. - Pat into a 9 x 12-inch pan and 1 smaller pan, 8 x 8-inch. - Bake at 275° for 25 minutes.
Vicki'S Coffee Cake Ingredients: - 2/3 c. brown sugar - 2/3 c. flour - 1 tsp. cinnamon - 4 Tbsp. margarine - 8 oz. cream cheese - 1 1/4 c. sugar - 2 eggs - 1 tsp. vanilla - 2 c. flour - 1 tsp. baking powder - 1/2 tsp. baking soda - 1/4 tsp. salt - 1/4 c. milk - 1/2 c. margarine Directions: - Cream the margarine, cream cheese and sugar. - Add eggs and vanilla; beat well. - Sift together the flour, baking powder, baking soda and salt. - Add alternately with milk, mixing well after each addition. Pour into a greased and floured 13 x 9-inch pan. - Sprinkle with crumb topping. - Bake at 350° for 35 to 40 minutes.
Bubblin' Party Punch Ingredients: - 1 pkg. orange gelatin - 1 1/2 c. sugar - 2 c. boiling water - 46 oz. can pineapple juice, chilled - 2 c. lemon juice - 1 qt. orange sherbet - 32 oz. bottle club soda, chilled Directions: - In bowl, dissolve gelatin and sugar in water; set aside. - In large bowl, combine pineapple juice, lemon juice and gelatin mixture. - Chill. - Just before serving, pour juice mixture into punch bowl; add sherbet and club soda. - Makes 3 1/2 quarts.
Posh Squash Ingredients: - 2 lb. barely cooked squash, drained - 2 eggs - 1 c. mayonnaise - 1 c. Parmesan cheese - 1 medium onion, chopped - 1/4 c. chopped green pepper - salt and pepper to taste Directions: - Beat eggs and add mayonnaise. - Add other ingredients and mix. Place in greased casserole and bake at 350° until bubbly. - Can be frozen and cooked in frozen state at 350° for 30 minutes.
Tomato Soup Cake(Spice Cake) Ingredients: - 3/4 c. Crisco - 1 1/2 c. sugar - 1 can of tomato soup - 3/4 c. water - 1 tsp. baking soda - 3 c. flour - 3/4 tsp. salt - 3 tsp. baking powder - 1 1/2 tsp. cinnamon - 1 tsp. cloves - 1 1/2 tsp. nutmeg - 1 1/2 c. raisins - 1 1/2 c. chopped nuts Directions: - Blend Crisco and sugar. - Combine soup with water and soda and add to the Crisco mixture alternating with sifted dry ingredients. Stir in raisins and nuts. - Bake at 350° for about 1 hour. - Cool and Frost
Borscht Ingredients: - 4 to 6 chicken thighs and legs - 1 c. dry beans - 1 can sliced beets - 1/2 stick margarine (1/4 c.) - 1 large green pepper - 1 large onion - 1 large carrot - 1/2 head cabbage - 5 to 7 potatoes - 1/2 bunch fresh parsley - 2 cloves garlic - salt - 1 c. tomato juice - 3 bay leaves - sour cream or mayo (optional) Directions: - Fill big pot with hot water. - Put in chicken and dry beans. Pour in beet juice from can. - Cut beets into narrow strips and add to water before it boils. - Bring to boil and cook 1 hour.
Puppy Chow Ingredients: - 1 box Rice Chex - 2 c. chocolate chips - 1 stick butter - 1 c. creamy peanut butter Directions: - Melt butter, chocolate chips and peanut butter together in a saucepan. - Pour hot mixture over cereal. - Stir well to coat cereal. - Put 2 cups or more powdered sugar in grocery bag. - Pour in cereal mixture and shake. - May need hand to coat pieces well. Pour onto waxed paper. - Break apart pieces. - Store in sealed container.
Rainbow Twirls Alfredo Ingredients: - 1/4 c. butter - 3/4 c. grated Parmesan cheese - 1/2 c. whipping cream - 2 Tbsp. parsley, chopped - 1 (12 oz.) pkg. uncooked rainbow twirls Directions: - Cook pasta according to directions; drain. - Meanwhile, in small saucepan, melt butter over medium heat. - Gradually stir in cheese, then cream until well blended. - Continue heating sauce, stirring constantly, just to boiling point. - Remove from heat. Stir in parsley and toss with hot, cooked pasta. - Serve. - Makes 4 to 6 servings.
Apple Honey Cake Ingredients: - 3 c. flour - 1 tsp. cinnamon - 1 tsp. soda - 1 tsp. salt - 3 eggs, slightly beaten - 1 1/4 c. oil - 1/2 c. honey - 2 c. sugar - 1 c. chopped nuts - 3 c. fresh apples - 1 tsp. vanilla Directions: - Mix flour, cinnamon, soda and salt together and add slightly beaten eggs. - Add oil, honey and sugar. - Cream and add to flour mixture. - Fold in chopped nuts, fresh apples and vanilla. - Bake at 350° for 1 hour and 15 minutes.
Cinnamon Caramel Rolls Ingredients: - 2 loaves frozen bread - 1/2 c. butter - 1/2 tsp. cinnamon - 1 c. brown sugar (I use 1/2 c.) - 1/2 c. white sugar - 3/4 to 1 c. ice cream Directions: - Thaw bread slightly. - Cut in half and then in half again (lengthwise). Cut into cubes and roll in sugar and cinnamon. - Put in well-greased 9 x 13-inch pan.
Mexican Spaghetti Ingredients: - 2 lb. ground beef - 1/2 c. chopped green pepper - salt and pepper to taste - 1 Tbsp. ground red pepper - 1 (15 oz.) can tomatoes - 1 (15 oz.) can tomato sauce - 1/2 c. chopped onion - 2 c. shredded cheese - 1 (7 oz.) box spaghetti, cooked Directions: - Brown meat, onion and green pepper in skillet. - Drain. - Add remaining ingredients except cheese. - Simmer for 10 minutes. - Pour into a 9 x 13-inch buttered casserole dish. - Bake for 20 minutes at 400°. - Top with cheese and return to oven until melted.
Buttermilk Brownies Ingredients: - 2 c. flour - 2 c. sugar - 1 tsp. baking soda - 1/2 tsp. salt - 2 stick butter - 4 Tbsp. cocoa - 1 c. water - 2 eggs - 1/2 c. buttermilk - 1 tsp. vanilla - Nuts (optional) Directions: - Combine flour, sugar, baking soda and salt, set aside. Bring butter, cocoa and water to a boil. - Add dry ingredients. Add eggs, buttermilk, vanilla and nuts. - Mix well; pour into well-greased 11 x 16-inch pan. - Bake at 350° for 20 minutes. (Do not over-bake.)
No Fail Biscuits Ingredients: - 2 c. self-rising flour - 1/4 tsp. baking soda - 1/2 c. Crisco - 3/4 c. buttermilk Directions: - Mix together flour and soda. - Add with fork until the consistency of corn meal the Crisco. - Mix in the buttermilk. - Roll or pat out dough. - Cut out biscuits and bake at 450° for 8 to 10 minutes.
Willie Mae'S Cabbage With Tomato And Bacon Ingredients: - 1 medium size cabbage - lite salt - pepper - 1/2 c. tomato juice - 3 slices bacon - 1 Tbsp. chopped parsley Directions: - Boil the cabbage until tender. - Drain, chop and add salt and pepper. - Simmer the mixture in tomato juice for about 20 minutes. Fry bacon over medium-high heat until crisp. - Crumble the bacon over the cabbage and sprinkle with the chopped parsley just before setting it on the table.
Spanish Rice Ingredients: - 2 1/2 c. cooked rice - 2 Tbsp. butter or margarine - 1 small onion, chopped - 1/4 c. chopped green pepper - 2 c. canned or cooked tomatoes - 1/4 c. chopped celery - F.G. pepper - 1/2 tsp. salt - 1/3 c. grated sharp cheese Directions: - Heat 2 tablespoons - butter - or - margarine - in skillet. Saute 1 chopped onion, 1/4 cup green pepper and 1/4 cup celery for 5 minutes. - Add - 2 - 1/2 cups cooked rice, 2 cups tomatoes, 1/2 teaspoon salt - and F.G. - pepper. - Bring - to - the - boiling point. Simmer gently for 5 minutes. - Add 1/3 cup grated sharp cheese and serve. - Makes 4 servings.
"Buckeyes" Ingredients: - 1 lb. margarine - 2 lb. peanut butter - 3 lb. powdered sugar - 3 pkg. chocolate chips - 1 cake paraffin Directions: - Melt oleo and peanut butter (slow). - Add sugar. - Shape into balls. - Melt chips and paraffin in double boiler. - Dip balls into chocolate mixture. - Put on wax paper.
Ice Cream Ingredients: - 3 c. milk - 3/4 c. sugar - 1/2 tsp. salt - 1 1/2 Tbsp. vanilla - 3 eggs Directions: - Beat together and let freeze until soft. - Beat again. - Eat or freeze.
Fanny Farmer Fudge Ingredients: - 4 1/2 c. sugar - 14 oz. can Carnation milk - 1/2 lb. butter - 3 Tbsp. vanilla - 18 oz. semi-sweet chocolate chips Directions: - Mix sugar and milk in a large saucepan and bring mixture to boil; cook 8 minutes, stirring constantly. - Use a wooden spoon to stir. - Remove from heat and add butter, vanilla and chocolate chips. - Stir until thick and let cool, about 15 minutes. - Add walnuts and pecans, if desired. - Pour into buttered 10 x 14-inch pan.
Strawberry Salad Ingredients: - 1 large box strawberry Jell-O - 2 c. hot water - 1 pkg. frozen strawberries - 1 can crushed pineapple - 3 mashed bananas - 1 c. pecans, chopped - 1 small carton sour cream Directions: - Dissolve Jell-O in hot water. - Add all ingredients, except sour cream. - Let chill until lumpy. - Put 1/2 mixture into a square Pyrex dish. - Spread on sour cream, then put rest of the mixture on top. - Let set in refrigerator until ready to serve.
Taffy Ingredients: - 2 c. sugar - 1/2 c. white vinegar - 1/2 c. light corn syrup - 1/4 tsp. cream of tartar - 1/2 tsp. butter or margarine - 1 tsp. vanilla extract Directions: - Butter a large baking sheet. - In a black iron pot (about 2 quart size), combine the sugar, vinegar, corn syrup, cream of tartar and butter. - Bring to a boil and cook until it reaches 250 degrees on a candy thermometer. - Remove from heat and quickly stir in the vanilla extract. - Immediately pour into baking pan. Allow to cool slightly until the edges become firm enough to pull toward the center of the pan. - Continue pulling edges toward the center until mixture is firm enough to handle. - This mixture will be very hot, so be careful when handling it. Don't butter your hands because this makes it difficult to pull the taffy. - The taffy, when ready to be pulled, should not stick to your hands. - If it does, you can rub a little cornstarch onto the palms of your hands.
Snickerdoodles Ingredients: - 1 c. butter, soft - 1 1/2 c. sugar - 2 eggs - 2 3/4 c. flour - 2 tsp. cream of tartar - 1 tsp. baking soda - 1/2 tsp. salt Directions: - This dough will be stiff. - Roll in walnut size balls. - Roll in 1/2 cup of sugar and 1 teaspoon of cinnamon. - Grease a cookie sheet. - Place on cookie sheet and bake at 350° for 10 minutes.
Sweet Potato Casserole Ingredients: - 3 c. sweet potatoes (about 4 large ones) - 1/2 c. sugar - 1/2 c. butter - 2 eggs, beaten - 1 tsp. vanilla - 1/3 c. milk Directions: - Boil and mash potatoes. - Mix in sugar, butter, eggs, vanilla and milk. - Place in 13 x 9-inch baking dish.
Monster Cookies Ingredients: - 2 sticks butter or margarine - 1 lb. brown sugar - 2 c. sugar - 9 c. Quaker oats (old-fashion) - 2 c. (12 oz.) chocolate chips - 1 1/2 lb. peanut butter (creamy) - 1 large bag M&M's (for tops) - 6 eggs (one at a time) - 2 tsp. Karo syrup - 2 tsp. vanilla - 4 tsp. baking powder - 2 c. M&M's (plain) Directions: - Cream the first 3 ingredients, then gradually beat in eggs. Add Karo syrup and vanilla, mixing well. Add peanut butter, mixing well with beater. In separate bowl, blend oats and baking soda together. (Put oats in bowl first, baking soda will stick to bottom of bowl.) Add this mixture gradually to peanut butter mixture, mixing well (with spoon, not beater). Add chocolate chips and M&M's, blending them throughout dough. Drop by heaping spoonfuls onto ungreased cookie sheet. Press several M&M's onto tops of each cookie. Bake 10 to 12 minutes. Cool on cookie sheet 5 to 10 minutes. Move to paper towels on table or counter.
The Best Bran Muffins(For The Microwave) Ingredients: - 4 eggs - 1 qt. buttermilk - 5 c. flour (white or whole-wheat) - 3 c. sugar (white or brown) - 5 tsp. soda - 2 tsp. salt - 1 c. oil - 1 (15 oz.) box Raisin Bran - 3/4 c. sugar - 1 c. warm water (not hot) - 3 Tbsp. instant potatoes Directions: - Mix well and add to starter, stirring well. Let stand out of the refrigerator all day, 8 to 12 hours. This does not rise; only bubbles. Take out one cup to use in making bread and return remainder starter to refrigerator for 3 to 5 days and feed again. If not making bread after feeding, throw 1 cup away or give to a friend. Store starter in a Cool Whip container with slits in the lid or use a glass jar with lid not screwed down.
Lemon Herb Marinated Chicken Ingredients: - 2 Tbsp. Mazola Right Blend - 1 Tbsp. lemon juice - 1/2 tsp. rosemary or tarragon, crushed - 1/2 tsp. salt - 1/4 tsp. pepper - 1 lb. boneless, skinless chicken breast halves Directions: - In a cup, mix the first 5 ingredients; pour over chicken. Cover; let stand at room temperature no longer than 30 minutes, turning once. - Broil 10 minutes, or until thoroughly cooked, turning once. - Makes 4 servings.
Baked Fish Ingredients: - 3 or 4 servings bass or Walleye fillet - 2 eggs, beaten - 3 Tbsp. A.1. sauce - 10 to 15 Ritz crackers - 2 Tbsp. oil Directions: - Clean and dry fish. - Mix eggs and A.1. sauce. - Marinate fish in sauce 10 minutes. - Crush crackers fine and coat fish. - Place fish fillets on oiled heavy foil. - Bake 8 minutes at 400°. - Turn on broiler and broil fish 8 to 10 minutes until lightly browned and fish are done.
Cathy'S Broccoli Salad Ingredients: - 1 head broccoli - 1 head cauliflower - 1 purple onion - 1 bag grated cheese - 1 c. mayonnaise - 1/4 c. sugar - 2 Tbsp. red wine vinegar Directions: - Wash broccoli and cauliflower. - Break into small pieces. - Chop onion. - Add cheese. - Mix mayonnaise, sugar and vinegar in small bowl until creamy. - Pour over salad ingredients. - Stir until coated. - Chill for 30 minutes.
Buffalo Wing Spaghetti Ingredients: - 1 lb. spaghetti - 1 jar meatless sauce - 1 1/2 tsp. oregano - 1 1/2 tsp. parsley - 1 1/2 tsp. basil - 2 cooked chicken breasts, cut into strips - 1 tsp. Tabasco sauce - 3/4 c. Blue cheese dressing Directions: - Place all ingredients into saucepan, except spaghetti. - Heat and simmer about 10 minutes. - Stir thoroughly. - Boil spaghetti and drain. - Serve on top of spaghetti.
Potato Salad Ingredients: - 5 to 6 medium potatoes - 1 c. chopped onion - 1/2 c. chopped celery - 2 hard-boiled eggs, chopped - 1/4 c. chopped sweet pickles - 1 c. mayonnaise - 1 Tbsp. vinegar - 1 tsp. salt - 1 tsp. sugar - 1 tsp. sweet pickle juice - 1 tsp. mustard - freshly ground black pepper Directions: - Boil potatoes in well salted water; cool. - Peel and cube potatoes. - Place in large bowl with next 4 ingredients. - Mix together remaining ingredients until smooth. - Pour over potato mixture and toss to coat well. - Cover and chill.
Lemon Cheesecake Ingredients: - 1 large pkg. cream cheese - 1 c. sugar - 1 pkg. lemon jello - 1 c. boiling water - 1 can evaporated milk, chilled - 15 graham crackers, crushed - 1 heaping Tbsp. xxxx powdered sugar - 1 melted block margarine Directions: - Save 1 cup of graham crackers, crushed, for topping.
Pineapple Sweet Potatoes Ingredients: - 1 large can sweet potatoes - 1 large egg - 1 small can chunk pineapple - 1/2 tsp. salt Directions: - Drain - potatoes and pineapple; save - pineapple - juice. Mash potatoes; add salt and beaten - egg. - Create - potato balls with pineapple in center. - Roll balls - in crushed cornflakes. Place in a greased baking dish; - add sauce - and - bake - at 350° for 20 to 25 minutes.
Chocolate Mousse Pie Ingredients: - 1 (9-inch) graham cracker crust - 1 pkg. Baker's German's sweet cooking and eating chocolate - 3 Tbsp. water - 1 tsp. instant coffee - 1 tsp. vanilla - 1 pt. heavy sweet cream - bitter chocolate shavings Directions: - Melt bar of chocolate with 3 tablespoons of water over low heat. - Stir constantly until chocolate is melted. - Add instant coffee and let cool. - Add vanilla. - Whip 1 1/2 cups heavy cream to medium consistency. - Fold chocolate mixture into cream. - Pour into pie shell and chill. - Garnish with bitter chocolate shavings.
Bacon And Peanut Butter Sandwich Filling Ingredients: - 1 lb. bacon - 1 (12 oz.)) jar Skippy peanut butter Directions: - Cut bacon fine and fry until crisp and brown. - Drain on paper towel. - Have peanut butter stand in hot water about 15 minutes so it can be removed easily to a bowl. - Mix it with the bacon and return to jar. - There may be some left over, so put it in a small covered container. - Makes one jar plus.
Slavic Oven Stew Ingredients: - 3 medium potatoes, peeled and sliced - 1 large onion, sliced - 1 large green pepper, sliced - 1/2 c. uncooked rice - margarine - salt and pepper - 1 can tomatoes - 8 to 10 pork chops - 1 small can tomato sauce Directions: - Trim fat and bone from pork chops. - Layer first 7 ingredients in large baking dish in order given in recipe. - Arrange pork chops on top. - Sprinkle with salt and pepper and pour 1 small can tomato sauce over chops. - Bake in 450° oven 1 hour (covered), then in 375° oven 1/2 hour (uncovered). - Serves 6 to 8.
Brownies Ingredients: - 2 c. sugar - 4 eggs - 1 1/2 c. cooking oil - 1 tsp. baking powder - 1/2 tsp. salt - 2 c. flour - 1/2 c. cocoa - 1/2 tsp. vanilla - 1/2 c. nuts, chopped Directions: - Beat sugar, eggs and oil. - Add dry ingredients and mix. Add vanilla and - nuts. Bake at 350° for 25 to 30 minutes in a 9 x 13-inch pan.
Potluck Lasagne Ingredients: - 1 lb. lean ground beef - 2 Tbsp. olive oil - 1 medium onion, chopped - 1 green pepper, finely chopped - 3 or 4 (8 oz.) cans tomato sauce or 3 cans tomato sauce and 1 c. spaghetti sauce - 1 lb. small curd cottage cheese (regular or fat-free) - 5 c. wide, cooked noodles (cholesterol-free, if desired) - 1 tsp. basil - 1 tsp. oregano - 1 tsp. parsley - 1 tsp. salt (optional) - 1 tsp. sugar or Sweet 'N Low (optional) - 1/2 c. Parmesan cheese (sprinkled on top) - 8 oz. Mozzarella cheese, shredded Directions: - Brown ground beef in oil; add onion and green pepper. - Saute 5 to 10 minutes; drain.
Orange Cream Fruit Salad Ingredients: - 1 (20 oz.) can drained pineapple tidbits - 1 (16 oz.) can drained peach slices - 1 (11 oz.) can drained mandarin oranges - 3 medium bananas, sliced - 2 medium apples, cored and chopped - 1 (3 3/4 or 3 5/8 oz.) pkg. instant vanilla pudding mix - 1 1/2 c. milk - 1/3 ??? thawed frozen orange juice concentrate - 3/4 c. sour cream - lettuce cups Directions: - In large bowl, combine fruits; set aside. - In small bowl, combine dry pudding mix, milk and orange juice concentrate. - Beat with rotary beater until blended, 1 to 2 minutes. - Beat in sour cream. - Fold into fruit mixture. - Cover and chill.
Peanut Butter Tandy Candy Ingredients: - 1 c. milk - 2 Tbsp. oleo - 2 tsp. baking powder - pinch of salt - 4 eggs - 1 tsp. vanilla - 2 c. sugar - 2 c. flour - 8 oz. Hershey bar Directions: - Scald milk and oleo. - Set aside. - Mix baking powder, salt, sugar and flour. - Add eggs and vanilla. - Beat together and put in a 15 x 10-inch pan. - Bake at 350° for 25 to 35 minutes. - Take out of oven and spread peanut butter on top. - While cake is hot, refrigerate for 1 hour. - Melt Hershey bar and spread on top. - Let chocolate harden and cut in squares.
Pinto Bean Pie Ingredients: - 1 can pinto beans with juice - 3 c. sugar - 4 eggs - 2 sticks margarine, melted - 1 c. coconut - 1 c. chopped nuts - 2 tsp. vanilla - 3 pie shells Directions: - Mash pinto beans. - Add eggs (beaten). - Add other ingredients. Beat well. - Pour into pie shells. - Bake 45 minutes at 350°.
Pasta Fagiol Ingredients: - 1/4 c. olive oil - 1 medium chopped onion - 2 (16 oz.) cans navy beans - oregano - sugar - 1 1/4 c. small pasta - 4 garlic cloves - 1 (16 oz.) can chopped tomatoes - beef or sausage (optional) - salt - pepper - 2 qt. water Directions: - Brown garlic and onion in oil. - Add other ingredients, except pasta and beans. - Simmer for about 1/2 hour. - Add the pasta and beans and cook until the pasta is tender (keep stirring). - Let set for about 15 minutes. - You may substitute peas, broccoli or cauliflower instead of beans.
Protein-Plus Muffins Ingredients: - 1 1/4 c. soy flour - 2/3 c. nonfat dry milk - 2 Tbsp. baking soda - 1/2 tsp. salt - 1/2 c. chopped pitted dates - 1/4 c. chopped walnuts - 2 slightly beaten eggs - 1 tsp. orange peel, grated - 3/4 c. orange juice - 2 Tbsp. honey - 2 Tbsp. cooking oil Directions: - Preheat oven to - 350°. In - mixing - bowl, - stir the soy flour, nonfat dry milk powder, baking powder and salt together thoroughly. - Stir - in - the chopped dates and chopped walnuts. Combine - the eggs, grated orange peel, orange juice, honey and cooking - oil. - Stir - the - egg mixture into the dry ingredients just - until - moistened. - Fill - greased - muffin - cups 2/3 full. Bake at 350° until done, about 30 minutes. Makes 12 muffins.
Baked Chicken Bundles Ingredients: - 1 (5 oz.) pkg. Rice-A-Roni chicken mushroom - 4 whole skinless chicken breasts - 1/4 c. milk - 1/2 c. dry bread crumbs - 1/4 c. melted butter - 1/4 c. thyme - 1/8 tsp. pepper Directions: - Preheat oven to 375°. - Prepare Rice-A-Roni according to package. - Pound chicken breast halves into 1/4-inch thickness. - Put equal amounts of Rice-A-Roni on each breast half. - Roll chicken up to enclose filling. - Secure with a wooden pick. - Dip chicken into milk; roll in bread crumbs. - Put in a 13 x 9-inch baking dish.