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Best Banana Bread Ever Ingredients: - 3 medium bananas - 1/2 c. Crisco cooking oil - 2 eggs - 1 1/2 c. flour - 1 tsp. baking soda - 1/4 tsp. salt - 1 tsp. vanilla - 1/2 c. pecans, chopped (optional) Directions: - Preheat oven to 350°. Liberally grease loaf pan. Combine all ingredients until mixed thoroughly, but do not overmix. - Pour into pan. Bake 1 hour and 15 minutes or until toothpick comes out clean. - Enjoy!
Chicky Licky Ingredients: - 1 pkg. Pepperidge Farm stuffing - 4 c. chopped, cooked chicken - 1/2 stick butter - 1 can cream of mushroom soup - 1 can cream of chicken soup Directions: - Layer each ingredient. - Stuffing on bottom and top. - Bake 35 minutes at 350°.
Martha Washington Candy Ingredients: - 1 stick butter - 1 can Eagle Brand milk - 2 boxes powdered sugar - 1 tsp. vanilla - 1 small can coconut - 12 oz. pecans, finely chopped - 1 (12 oz.) pkg. chocolate chips - 1/2 stick paraffin Directions: - Mix butter, milk, powdered sugar, coconut and pecans together and roll into a ball about the size of a walnut. - Chill overnight. In double boiler, melt the chocolate chips and the paraffin. Then dip each ball into the chocolate mixture with a toothpick and place on wax paper to dry. - Makes about 60 to 80 balls.
Orange Sherbet Surprise Ingredients: - 72 oz. or 6-pack orange Crush - 1 can crushed pineapple - 1 can Eagle Brand milk Directions: - Place in ice cream freezer and freeze.
Peanut Butter Patties(Cookies) Ingredients: - 2 1/2 c. shortening - 3 c. brown sugar - 3 c. white sugar - 3 c. peanut butter - 6 eggs, beaten - 4 1/2 tsp. vanilla - 6 tsp. soda - 9 c. flour Directions: - Cream shortening and sugar; add peanut butter and mix good. Add eggs and vanilla and stir in flour and soda. - Roll into balls the size of a walnut; press flat on top with a fork or potato masher. - Bake 10 to 12 minutes at 400°.
Whole Wheat Light Rolls Ingredients: - 2 pkg. yeast - 1/2 c. warm water - 1 3/4 c. scalded milk - 1/2 c. sugar - 1 tsp. salt - 3 Tbsp. shortening - 3 to 4 c. whole wheat flour - 3 c. white flour - 2 eggs, beaten Directions: - Combine milk, sugar, salt and shortening. - Cool to lukewarm, then add eggs. - Add 1 cup of each of the flours and mix well. Soften yeast in warm water and add to first mixture. - Stir in remaining flour and put in greased bowl in refrigerator. - Cover with greased wax paper. - Two hours before baking remove from refrigerator and knead lightly. - Shape into rolls and let raise. Bake at 425° about 10 minutes or until brown.
Summer Vegetable Bake Ingredients: - 1 packet Lipton onion soup mix - 2 small zucchini squash - 2 or 3 small yellow squash - 2 small carrots, thinly sliced - 1 onion (Vidalia or Texas sweet) Directions: - Cut squash and onion into chunks about 1 x 1/2-inch. - Place all in a gallon bag. - Add 2 tablespoons of oil. - Shake to dampen veggies with oil. - Add onion soup mix. - Shake to cover veggies. Pour into 9 x 13-inch dish that has been sprayed with Pam. - Cook uncovered for 20 minutes at 450°. - Stir once.
Shrimp Etouffee Ingredients: - 1 lb. shrimp - 1 whole white onion, chopped - 1 medium bell pepper, chopped - 2 stalks celery, chopped - 4 cloves chopped fresh garlic - 1/2 block Parkay butter Directions: - Melt butter. - Add veggies. - Turn on low heat. - Throw in shrimp; cover with tight lid. - Cook for 45 minutes. - Do not add water to this recipe. - Never freeze it. - Serve over cooked rice.
Sugared Peanuts Ingredients: - 2 c. peanuts - 1 c. sugar - 1/2 c. water Directions: - Bring to a boil and continue boiling and stirring until all water is gone. - Spread on cookie sheet. - Bake in 200° oven until peanuts are crisp inside, not soggy.
Mamma'S Sugar Cookies Ingredients: - 1 c. oil - 1 c. butter or margarine, softened - 1 c. granulated sugar - 1 c. powdered sugar - 2 eggs - 1 tsp. vanilla extract - 1 tsp. baking soda - 1 tsp. cream of tartar - 1 tsp. salt - 4 c. plain flour Directions: - Combine oil, butter, sugars, eggs and vanilla; mix well. - Add baking soda, salt, cream of tartar and flour to mixture. - Mix well. Refrigerate over night. - Roll into 1 inch balls and place on ungreased cookie sheet. - Press with glass dipped into sugar. - Bake 350 degrees for 8-10 minutes. - Edges should be light golden brown. Do not over cook.
Banana Bread Ingredients: - 1 3/4 c. flour - 2 tsp. baking powder - 1/4 tsp. baking soda - 1/2 tsp. salt - 1/3 c. shortening - 3/4 c. sugar - 2 eggs - 1 c. mashed bananas (2 or 3) Directions: - Mix flour, baking powder, baking soda and salt. - Beat shortening until creamy. - Add sugar and eggs. - Gradually add flour mixture along with bananas. - Mix well. - Pour into greased loaf pan. - Bake at 350° for 1 hour.
Vanilla Rice Pudding Ingredients: - 4 c. 2% low-fat milk - 1 egg, well beaten - 1 small box Jell-O vanilla pudding (not instant) - 1 c. Minute brand instant rice - 1/4 c. raisins - 1/4 tsp. ground cinnamon - 1/8 tsp. ground nutmeg Directions: - Gradually stir milk and egg into dry pudding mix in saucepan, add rice and raisins. - Stir over medium heat until mixture comes to boil. - Remove from heat, cover for 5 minutes, then cool for 5 minutes, stirring twice. - Pour into dessert dishes or serving bowl. Cover with plastic wrap and refrigerate about 1 hour. - Serve with sprinkled cinnamon and nutmeg. - Makes 10 servings. - Can be doubled.
Peach Cobbler Ingredients: - 1 (2 1/2 lb.) can sliced peaches - 2 c. sugar - 3/4 c. flour - 2 tsp. baking powder - 3/4 c. milk - 1/2 c. (1 stick) butter or margarine Directions: - Mix peaches and 1 cup of sugar in a bowl; set aside.
Jalapeno Dip Ingredients: - 16 oz. Cheddar cheese - 1 large onion, chopped - 3 oz. chopped jalapenos - 1/2 qt. Hellmann's mayonnaise Directions: - Mix together softened Cheddar cheese and mayonnaise. - Stir in remaining ingredients; stir alot. - Can keep for two weeks or more in refrigerator. - Serve with Wheat Thins crackers, Fritos, etc. Hot, hot, hot! - But loved by all.
Carrot Cake Ingredients: - 2 3/4 c. flour (heap a little) - 1 tsp. baking powder - 1 tsp. baking soda - 1/4 tsp. salt - 1 tsp. cinnamon - 1/2 c. nuts (optional) - 1 1/2 c. salad oil - 2 c. sugar - 4 eggs - 2 c. finely grated raw carrots Directions: - Sift together first 5 ingredients. - Combine oil and sugar and mix well. - Add eggs (one at a time) to sugar and oil mixture; beat well. - Add carrots and mix well. - Add nuts. - Bake at 350° for 50 minutes or until toothpick comes out clean.
Chicken In Honey Mustard Sauce Ingredients: - 1 Tbsp. olive oil - 4 skinless, boneless breast halves - 1 can Campbell's Healthy Request (cream of chicken soup) - 1/3 c. orange juice - 1 Tbsp. each: honey and Dijon style mustard - generous dash of red pepper - 4 c. hot cooked rice, cooked without salt Directions: - In skillet over medium heat in hot oil, cook chicken for 10 minutes or until browned. - Remove, pour off fat. - In same skillet, combine soup, orange juice, honey, mustard and pepper. - Heat to boiling. - Return chicken to skillet. - Cover, cook over low heat for 5 minutes or until chicken is no longer pink, stirring often. Serve with rice. - Makes 4 servings. - Contains 12 g fat and 520 calories.
Layered Jello Ingredients: - 5 (3 oz.) boxes jello - 1 c. hot water (for each box of jello) - 1 pt. sour cream - 1 c. sugar - 2 c. milk - 2 tsp. vanilla - 2 envelopes Knox gelatine Directions: - You will need a 9 x 13-inch pan.
Cranberry Jello(Given To Clo Fletcher By Clara Hollingsworth) Ingredients: - 1 small pkg. raspberry jello - 1 c. hot water - 1/4 c. cold water - 1 can whole cranberry sauce - 1 c. sour cream - 1/2 c. chopped pecans Directions: - Mix jello, hot water and cold water. - Add cranberry sauce; stir until dissolved. - Refrigerate and chill, then add sour cream and pecans. - Refrigerate until serving time.
Sliced Baked Potatoes Ingredients: - 4 medium even potatoes - 1 tsp. salt - 2 to 3 Tbsp. melted butter - 2 to 3 herbs of your choice - 4 Tbsp. grated Cheddar cheese - 1 1/2 Tbsp. Parmesan cheese Directions: - Peel potatoes if skin is tough, otherwise leave skin on. Slice potatoes in thin slices, but not all the way through. - Put potatoes in a baking dish; spread out slightly. - Sprinkle with salt; drizzle with butter. - Sprinkle with herbs. - Bake at 425° for 50 minutes. - Remove from oven; sprinkle with cheeses. - Bake for 10 to 15 minutes until lightly brown.
Banana Nut Bread(Diabetic) Ingredients: - 2 1/2 c. flour - 1 c. Equal - 3 Tbsp. salad oil - 3/4 c. skimmed milk - 1 egg - 1 c. finely chopped nuts - 1 c. mashed ripe bananas Directions: - Heat oven to 350°. - Grease and flour 9 x 5 x 3-inch loaf pan or use a cooking spray.
Country Biscuits Ingredients: - 2 c. flour - 3 tsp. baking powder - 1 tsp. salt - 1/2 c. shortening - milk Directions: - Cut shortening into dry mixture. - Add enough milk to make a fairly wet dough. - Place on floured board. - Cut into rounds about 1/2 inch high and place close together in pan (greased). - Bake in hot oven until brown.
Cheese Ball With Dried Beef Ingredients: - 8 oz. cream cheese - 2 Tbsp. green onions - 1 jar dried beef, cut up in small pieces - 1 Tbsp. horseradish - 2 Tbsp. sour cream Directions: - Mix together. - Roll in parsley flakes. - Makes one cheese ball. Wrap in waxed paper, then in foil. - Refrigerate. - Serve with snack crackers.
Easter Eggs Ingredients: - 1 (No. 2) can crushed pineapple - 12 oz. jar maraschino cherries - 1 lb. chopped walnuts - 1 qt. Marshmallow Creme - 1 slice butter (1/4-inch thick) - 7 lb. powdered sugar - pinch of salt - chocolate for coating Directions: - Drain pineapple and cherries. - Cream together butter and Marshmallow Creme. - Add drained pineapple, cherries and nuts. - Mix well. - Add sugar until thick and beginning to dry. - Turn onto well sugared board and knead in remaining sugar until very dry. - Shape into eggs and let stand 2 days to dry. - Dip into milk chocolate until eggs are covered. - Makes 48 eggs (1/4 pound each).
Sweet Potato Pudding Ingredients: - 2 c. mashed sweet potatoes - 1/4 c. melted butter - 1 c. sugar - 2 eggs, slightly beaten - 1/4 tsp. nutmeg - 1/4 tsp. cinnamon - 1/8 tsp. cloves - 1/2 c. Carnation - 1/2 c. water - 1/2 c. coconut Directions: - Use canned sweet potatoes, drained. - Mix all ingredients together except coconut. Bake at 375° for 35 minutes. - Remove from oven and sprinkle with coconut. Return to oven and brown.
Frozen Fruit Salad Ingredients: - 1 (8 oz.) pkg. cream cheese - 1 (8 oz.) can crushed pineapple - 1 (8 oz.) Cool Whip - 1 c. sugar - 2 bananas - 1 (16 oz.) pkg. frozen strawberries Directions: - Cream the cream cheese and sugar until smooth. - Add pineapple, sliced bananas and thawed strawberries. - Fold in Cool Whip. - Pour into the containers of your choice and freeze.
Hanky Panky Ingredients: - 1 lb. sausage - 1 1/2 lb. ground beef - 1 lb. Velveeta cheese, cubed - 1 tsp. Worcestershire sauce - 1 tsp. oregano - 1/2 tsp. garlic salt - dash of Tabasco - 2 pkg. Pepperidge Farm party rye bread Directions: - Brown both meats in skillet; drain, then add cubed cheese. Stir until melted. Add remaining ingredients and simmer 10 minutes. Spoon onto rye bread slices. Place on cookie sheet; freeze. Place in Ziploc bags to store. Remove from freezer and heat in oven at 425° until hot and bubbly.
100 Year Old Pie Crust Ingredients: - 2 1/2 c. flour - 1 c. Crisco or lard - 1 tsp. salt - 1/2 c. milk with 1 Tbsp. white vinegar (soak together about 20 minutes) Directions: - Fix milk and vinegar 10 minutes prior to mixing rest of ingredients. - Mix flour, Crisco or lard and salt with fork. - Mix well. - Make sure vinegar spoiled milk before mixing it with the other ingredients. - Makes 1 large double crust or 2 small double crusts.
Pumpkin-Chocolate Bread Ingredients: - 1 can pumpkin - 1 c. vegetable oil - 2/3 c. water - 4 eggs - 3 1/2 c. flour - 3 c. sugar - 2 c. chocolate chips - 1 tsp. cinnamon - 2 tsp. soda - 1 1/2 tsp. salt - 1 c. pecans Directions: - In a mixing bowl combine pumpkin, oil, water and eggs; mix well. - Add sugar. - Sift together in a small bowl, flour, soda and salt. - Add flour mixture to the pumpkin mixture. - Stir in cinnamon, chocolate chips and pecans. - Bake at 350° for 55 to 60 minutes. - Makes 3 loaf pans.
German Pancake Ingredients: - 6 eggs - 3/4 c. flour - 3/4 c. milk - 1/3 c. sugar - 1 Tbsp. vanilla extract - 1 pinch salt - 4 Tbsp. butter or margarine Directions: - Preheat oven to 400°. - Blend it all together and put into a 10-inch skillet (cast-iron preferred). - Prepare skillet by smearing 4 tablespoons butter all around the inside. - Bake 25 to 35 minutes, until golden brown.
Peppermint Pie Ingredients: - 3 egg whites - 6 Tbsp. sugar - 1/4 tsp. cream of tartar - 1 baked pie shell, tinted red - peppermint ice cream Directions: - Beat egg whites, sugar and cream of tartar until peaks form. Spread thinly over pie shell. - Bake at 300° for 15 minutes. - Cool. Fill crust with peppermint ice cream and place in freezer until ready to serve. - Yield: - 6 servings.
Orange And Chip Muffins Ingredients: - 1 1/2 c. flour - 1/2 c. sugar - 2 tsp. baking powder - 1/2 tsp. salt - 1 egg, beaten - 1/2 c. milk - 1/4 c. vegetable oil - 3/4 c. chocolate chips - 2 tsp. orange peel - 1/4 c. chopped pecans Directions: - Sift flour, sugar, baking powder and salt into mixing bowl. Add the beaten egg. - Mix in milk and vegetable oil just until ingredients are mixed. - Stir in chips and orange peel. - Line muffin tins with paper liners or grease tins. - Fill 2/3 full with batter. - Sprinkle nuts on top. - Bake at 350° for 20 to 25 minutes until lightly browned.
Peach Cobbler Ingredients: - 1 1/4 c. sifted flour - 1 1/2 tsp. baking powder - 1/2 tsp. salt - 1/2 c. sugar - 1/2 c. milk - 1 Tbsp. melted butter - 1 1/2 c. drained peaches - 1/2 c. sugar - 2 Tbsp. butter - 2 c. fruit juice Directions: - Sift flour, baking powder, salt and sugar. - Add milk and melted butter to dry ingredients; stir until smooth. - Spread in greased baking pan, 12 x 8 x 2-inches. - Spread sliced peaches or your favorite fruit over batter in pan. - Bring sugar, butter and juice to a boil; pour over fruit. - Bake, uncovered. - Sauce will be in bottom of pan. - Serve warm. - Bake at 375° for 45 to 50 minutes. Serves 8.
Strawberry Tunnel Cream Cake Ingredients: - 1 (10 inch) angel food cake - 1 (8 oz.) pkg light cream cheese, softened - 1 (14 oz.) can low-fat sweetened condensed milk - 1/4 cup lemon juice - 1 tsp almond extract - 2 cups sliced fresh strawberries - 1 (12 oz.) container reduced-fat frozen whipped topping, thawed - fresh strawberries or mint springs, for garnish Directions: - Cut a 1-inch layer from top of cake; set aside. - Hollow out center of cake, leaving a 1-inch shell; tear remaining cake into bite-size pieces. - Place shell on serving platter, and set aside. Beat cream cheese at medium speed with an electric mixer until fluffy. - Add condensed milk; beat until blended. - Stir in lemon juice and extract. - Fold in cake pieces and strawberries. - Spoon into cake shell; replace top layer. - Cover and chill 3 hours or until set. - Spread whipped topping on top and sides of cake; garnish, if desired. - Chill.
Dill Dip(For Vegetables) Ingredients: - 1 c. mayonnaise - 1 c. sour cream - 1 tsp. dill weed - 1 Tbsp. lemon juice - 1 Tbsp. dried onion flakes - 1 tsp. parsley flakes - seasoned salt as needed to taste - garlic salt as needed to taste Directions: - Mix mayo and sour cream together. - Add all other ingredients and mix well.
Strawberry Mousse Ingredients: - 3/4 c. boiling water - 1 pkg. (4 serving size) sugar-free Jell-O brand strawberry flavor gelatin or any red flavor - 1 c. ice cubes - 1 c. halved strawberries - 1/2 c. thawed Cool Whip whipped topping Directions: - Pour boiling water into blender. - Add gelatin and blend at low speed until completely dissolved, about 3 seconds. - Add ice cubes and stir until ice is partially melted. - Add strawberries, reserving 6 halves for garnish. - If desired, add the whipped topping. - Blend at high speed 30 seconds or until smooth. - Pour into individual glasses. - Chill until set, at least 30 minutes. Garnish with strawberries.
Drop Doughnuts Ingredients: - 2 c sour milk - 1 egg, well beaten - 2 c flour - 1/2 t cinnamon - 1/2 t salt - 1 t baking soda - 2 T shortening, melted - 1/2 t nutmeg - 1 c sugar Directions: - Sift flour and measure in baking soda, salt, cinnamon and nutmeg. - Combine shortening, egg, sugar and milk. - Add sifted dry ingredients. - Use sufficient extra flour to make a stiff drop batter. - Drop by teaspoonfuls into 365 F fat. - Fry until golden brown.
Pasta With Spinach Sauce Ingredients: - 4 slices bacon, cut in 1/2-inch strips - 2 cloves garlic, minced - 6 oz. mushrooms, sliced - 6 scallions, sliced - 1 lb. finely shredded spinach - 2 large tomatoes, peeled and chopped - 1/4 c. minced fresh parsley - salt and pepper - 12 oz. fettuccini noodles - 1 c. whipping cream - Parmesan cheese Directions: - In a heavy pan over moderate heat, cook bacon until fat runs. Add garlic and mushrooms and cook until they begin to lose their juices. - Stir in scallions, spinach, tomatoes and parsley with salt and pepper. - Cover pan and simmer gently for 10 minutes.
Braised Cabbage With Caraway Ingredients: - 1 1/2 lb. green cabbage - 1 tsp. margarine - 1 Tbsp. minced fresh parsley - 1 tsp. sugar - pepper to taste - 1/2 c. chicken broth - 1/2 tsp. caraway seed Directions: - Core cabbage; slice head into 1 1/2-inch wedges. - In large skillet, melt margarine. - Add cabbage, parsley, sugar, pepper and broth. - Cover skillet and cook cabbage over medium heat for 12 minutes, basting several times with pan juices. - When cabbage is nearly done, sprinkle it with caraway seed. - Serve cabbage with a little of the pan juices.
Delicious Beans Ingredients: - 8 slices bacon - 2 white onions, chopped - 1/2 c. brown sugar - 1 tsp. dry mustard - 1/2 tsp. garlic salt - 1/2 c. cider vinegar - 2 cans (15 oz. each) butter beans - 1 can green lima beans - 1 can baked beans - 1 can (15 oz.) kidney beans Directions: - Cook bacon, saute onions in bacon grease. - Add to beans in a crock-pot or bean pot. - Bake in 350° oven for 1/2 hour or on low in crock-pot 4 to 5 hours. - Use some of the canned bean liquid. - Even better the next day.
Peanut Butter Cups Ingredients: - 1 c. peanut butter - 1 box powdered sugar (1 lb.) - 2 sticks melted oleo - 2 c. crushed graham crackers or 2 c. graham cracker crumbs Directions: - Put all ingredients together and mix well. - Then press into buttered cookie sheet or 13 x 9-inch cake pan (I use cake pan). Then melt 1 (12 ounce) package chocolate chips and spread over top of mixture. - Cut while still warm.
Old-Fashioned Beef Stew Ingredients: - 1/2 c. flour - 1 tsp. salt - 1/4 tsp. pepper - 2 lb. beef stew meat, cut into 1-inch pieces - 2 Tbsp. shortening - 6 c. hot water - 3 pared medium potatoes, cut into 1-inch pieces - 4 carrots, cut into 1-inch pieces - 1 green pepper, cut in strips - 1 c. celery, cut into 1-inch pieces - 1/2 c. diced onions - 1 Tbsp. salt - 2 beef bouillon cubes - 1 bay leaf Directions: - Mix flour, 1 teaspoon salt and the pepper. - Coat meat with flour mixture. - Melt shortening in a large skillet; brown meat thoroughly. - Add water; heat to boiling. - Reduce heat; cover and simmer 2 hours. - Stir in remaining ingredients. - Simmer 30 minutes or until vegetables are tender.
Apple Butter Ingredients: - 4 lb. apples - 1 c. apple juice or cider - 2 c. sugar - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 1/2 tsp. ground cloves Directions: - Wash and core apples; cut in 8ths. - Put 1/3 cup cider or apple juice and 5 or 6 pieces of apple into blender. - Cover and process until smooth. - Increase speed to blender. - Remove cap and add apple pieces until container is full. - Empty into saucepan. Repeat with remaining cider and apples. - Add sugar and spices to apples. - Cook over low heat about 45 minutes, stirring slightly. Pour into jars. - Process 10 minutes in boiling water.
Taco Salad Dip Ingredients: - 8 oz. sour cream - 8 oz. cream cheese - 10 oz. chunky salsa - 1 1/2 lb. ground beef, browned, drained and cooled - 1 small onion - 2 c. shredded lettuce - 2 diced tomatoes - 10 oz. shredded Cheddar cheese - 1 small can black olives, chopped (optional) - 1/2 c. sliced jalapeno peppers (optional) Directions: - Mix together sour cream and cream cheese and spread on pizza pan. - Spread on salsa and crumble on ground beef. - Next, sprinkle onion. - Add lettuce, tomatoes and cheese. - Top with black olives and jalapeno peppers. - Serve with tortilla chips.
Zucchini Bread Ingredients: - 3 c. self-rising flour - 2 c. sugar - 2 tsp. cinnamon - 1 tsp. vanilla - 3 eggs - 1 c. oil - 1 c. crushed pineapple - 2 c. grated zucchini - 1/2 c. raisins - 1/2 c. nuts or walnuts Directions: - Mix well flour, sugar, cinnamon, vanilla, eggs and oil; then add remaining ingredients and mix well. - Pour into greased pan. Bake at 350° from 40 to 60 minutes or until wooden pick comes out clean. - Cool 5 minutes and remove from pan.
Eggnog Mix Ingredients: - 3 1/4 c. instant powdered milk - 2 (4 1/2 oz.) pkg. no-bake custard mix (like Jell-O American egg custard) - 1 1/2 c. powdered sugar - 6 oz. nondairy creamer - 1 1/2 tsp. nutmeg Directions: - Mix well. - Mix 1/2 cup to 1 cup hot water.
Supremes Of Chicken With Herbes De Provence Ingredients: - 1 Tbsp. butter - 2 tsp. herbes de Provence or a mixture of any or all of the following: dried marjoram, thyme, savory, sage, fennel, basil, rosemary, lavendar - 1/2 tsp. freshly ground black pepper - 4 boneless skinless chicken breasts - 1/2 tsp. salt - juice of 1 lime (about 2 tsp.) Directions: - Melt butter in large, heavy skillet (preferably nonstick). Sprinkle chicken breasts with salt, pepper and the herbs de Provence, pressing herbs into the chicken. - Place chicken in the foaming butter and cook approximately 2 1/2 minutes on each side. Then remove from heat. Cover skillet and set aside for 8 to 10 minutes.
Lemon Chicken With Thyme Ingredients: - 3 Tbsp. flour - 1/2 tsp. salt - 1/4 tsp. pepper - 4 chicken breast fillets - 2 Tbsp. olive oil - 1 Tbsp. margarine - 1 medium chopped onion - 1 c. chicken broth - 2 Tbsp. lemon juice - 1/2 tsp. thyme - 1 Tbsp. lemon juice - 2 Tbsp. chopped parsley Directions: - Mix flour, salt and pepper in bag. - Rinse chicken and pat dry. Place in bag; shake to coat well. - Brown chicken on 1 side in 1 tablespoon olive oil in skillet for 5 minutes; turn chicken. - Add remaining olive oil. - Cook for 5 minutes until brown. - Remove chicken. - Add margarine and onion to skillet. - Saute for 3 minutes or until tender. - Stir in broth, 2 tablespoons lemon juice and thyme. - Bring to boil, stirring constantly. - Add chicken; reduce heat to medium-low. - Cook, covered for 7 minutes or until chicken is tender. - Remove chicken to serving plate. - Stir in remaining tablespoon of lemon juice in juices in skillet. - Pour over chicken; sprinkle with parsley. - Garnish with lemon wedges. - Serve with rice. - Serves 4.
Lemon Chiffon Pie Ingredients: - 4 beaten egg yolks - 1/2 c. sugar - 1/2 c. lemon juice - 1/2 tsp. salt - 1 Tbsp. unflavored gelatin (1 envelope) - 1 tsp. grated lemon peel - 1/2 c. sugar - 4 stiff-beaten egg whites - 1 baked pie shell - 1/2 c. heavy cream, whipped Directions: - Combine egg yolks, 1/2 cup sugar, lemon juice and salt. Cook in double boiler until - thick, - stirring - constantly. Soften gelatin - in - cold - water. Add to cooled mixture. Add lemon peel and - cool until partially set. - Beat remaining 1/2 cup sugar into egg whites and fold into cooled mixture. - Pour into - baked shell - and chill. Spread with - whipped - cream, sweetened.
Squash Casserole #3 Ingredients: - 2 lb. yellow squash, sliced - 1/2 c. chopped onion - 3/4 c. water - 3/4 c. shredded Cheddar cheese - 1/2 c. chopped pecans - 1/2 c. mayonnaise - 1/4 c. Tbsp. finely chopped bell pepper - 1 egg, slightly beaten - 2 tsp. sugar - 1/4 tsp. salt - 1/4 tsp. pepper - 1/2 c. Ritz cracker crumbs - 1 Tbsp. butter or margarine, melted Directions: - Combine squash, onion and water in saucepan. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until squash is tender. Drain and mash. Combine squash, cheese, pecans, mayonnaise, pepper, egg, sugar and salt, stirring well. Spoon into lightly greased 2-quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350° for 40 minutes or until thoroughly heated. Yield: 6 to 8 servings.
Mom'S Homemade Macaroni And Cheese Ingredients: - 3 c. cooked macaroni or 1 1/2 c. uncooked - 1 tsp. mustard - 1 can Durkee fried onion rings - 1 can cream of mushroom soup - 1/2 can milk - 2 c. grated Cheddar cheese Directions: - Mix - soup, milk, mustard and 1 1/2 cups cheese. - Add salt and cracked black pepper to taste. - Mix well and add macaroni. - Bake for 25 minutes in casserole dish. - Stir and top with remaining cheese and onion rings. - Bake 5 more minutes.
Blueberry Dessert Ingredients: - 11 graham crackers, crushed - 1/2 c. white sugar - 1/4 c. melted butter - 2 beaten eggs - 1/2 tsp. vanilla - 1/2 c. white sugar - 1 (8 oz.) pkg. cream cheese - 1 can blueberry pie filling Directions: - Mix cracker crumbs, 1/2 cup sugar and butter. - Pour into a 9 x 9-inch pan. - Beat eggs, 1/2 cup sugar, vanilla and cream cheese together until smooth. - Pour over crust and bake 25 minutes at 375°. - Cool. - Pour blueberry filling over the top and garnish with whipped cream (rich whip).
Honey-Mustard Chicken Ingredients: - 4 boneless skinless Chicken Breast halves (1 lb.) - 1 c. dry Bread Crumbs - 1 tsp. + 2 Tbsp. Dijon Mustard, divided - 3 Tbsp. Honey - 2 Tbsp. Butter or Margarine Directions: - Flatten Chicken to 1/4 inch thickness. - In a shallow bowl, combine Bread Crumbs and 1 teaspoon Mustard. - In another shallow bowl, combine Honey and remaining Mustard. - Dip Chicken in honey-mustard mixture, then coat with Crumbs. - In non-stick skillet, over medium heat, cook Chicken in Butter on both sides until juices run clear, about 8 minutes.
Pan Potatoes And Chicken Teriyaki Ingredients: - 4 medium red potatoes - 1 lb. boned and skinned chicken breasts, cut into 12-inch slices - 1 (4 oz.) can mushroom stems and pieces, drained - 2 Tbsp. vegetable oil - 1/2 c. sliced green onions - 1/4 c. prepared teriyaki sauce Directions: - Cut potatoes into thin wedges and microwave 8 to 10 minutes until tender. While potatoes cook, in large skillet, toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through. Time: 20 minutes. Serves 4.
Buttermilk Biscuits Ingredients: - 2 c. buttermilk - 1/2 to 3/4 c. shortening - 1 tsp. salt - scant 1/2 tsp. soda - 4 heaping tsp. baking powder - about 3 c. flour Directions: - Mix all ingredients, knead until smooth. - Bake at 450° for 10 to 12 minutes.
Cherry Fudge Ingredients: - 36 maraschino cherries (with stems) - 2 c. semi-sweet chocolate morsels - 6 (1 oz.) sq. bittersweet chocolate, chopped - 1 (14 oz.) can sweetened condensed milk - 1 tsp. maraschino cherry juice - 1 c. chopped pecans Directions: - Lightly coat an 8-inch square baking pan with cooking spray; set aside. Blot cherries with paper towel to dry. Combine chocolates in heavy saucepan and place over very low heat; stir until melted and smooth. Remove from heat; add sweetened condensed milk and cherry juice. Stir until smooth and add pecans. Spoon mixture into prepared pan. Immediately press cherries into fudge, leaving top of each cherry and stem exposed. Cover and chill 2 hours or until firm. Cut into squares, a cherry in each square. Store in airtight container in the refrigerator.
Cole Slaw Ingredients: - 1 head cabbage, chopped fine - 1 c. celery (fine) - 1/2 c. onion, chopped - 1 medium green or red pepper - 1 1/2 c. sugar - 1/2 c. white vinegar - 2 tsp. salt - 1 tsp. celery seed - 1/2 tsp. mustard seed Directions: - Mix all together. - Let stand for at least 12 hours. - Will keep for days.
Herb Roasted Chicken Ingredients: - 4 lb. chicken fryer - 1 tsp. garlic salt - 1/2 c. melted butter - 1/2 c. dry white wine - 1 tsp. crushed rosemary - 1 tsp. sweet basil, crushed - 1 tsp. chopped parsley - 1/2 tsp. salt - 1/4 tsp. pepper Directions: - Heat oven to 375°. Sprinkle chicken cavities with the garlic salt and crushed rosemary. Truss chicken and place in an open roasting pan. Combine butter, wine, rosemary, basil, parsley, salt and pepper in a small saucepan. Cook over low heat a few minutes until thoroughly blended. - Baste chicken with wine sauce. Roast 20 minutes per pound until tender. Baste frequently. The last 20 minutes, turn to brown underside.
Rum Cake Ingredients: - 1 box yellow cake mix - 1 stick butter - 1/2 c. cooking sherry - 1 Tbsp. rum flavoring - 1/2 c. oil - 1/2 c. water - 4 eggs - 1 c. chopped pecans - 1 box instant butterscotch pudding Directions: - Grease tube pan. - Put chopped pecans in bottom of pan. - Mix all ingredients together and pour into pan. - Bake at 325° for 1 hour.
Scalloped Potatoes And Ham Ingredients: - 2 c. thinly sliced raw potatoes - 1 Tbsp. grated onion - pepper and salt - 1 1/2 c. hot milk - 1/2 lb. thinly sliced ham, cut in serving pieces Directions: - Put half of the potatoes into a greased baking dish. - Sprinkle with half the onion, pepper and a little salt. - Use the salt sparingly. - Add ham. - Cover with rest of potatoes, seasonings and onion. - Add milk until it barely shows between the potato slices on top. - Save the rest of the milk to add during baking, if necessary.
Middle Age Spread Ingredients: - 1 c. mayonnaise - 1/2 c. sour cream - 1/4 c. vinegar - 1 1/2 tsp. lemon juice - 1/2 c. parsley flakes - 1/4 c. chopped onions - 1 clove garlic, crushed - 1/4 lb. Blue cheese, crumbled - 1 Tbsp. anchovy paste - sherry (if desired) Directions: - Mix and chill. - Serve with cauliflowerets or other raw vegetables. - Makes 3 cups.
Dirt Cake Ingredients: - 1 small pkg. vanilla pudding - 1 (8 oz.) cream cheese - 3 c. milk - 1 pkg. gummy worms - 1 (20 oz.) pkg. Oreo cookies, crushed - 1 stick butter - 1 c. xxxx sugar - 12 oz. Cool Whip Directions: - Mix - the - butter, - cream cheese and sugar together; mix well and set aside. - Combine pudding and milk and beat about 2 minutes. Add Cool Whip and mix with other ingredients. - Layer mixed ingredients and Oreos in a bowl that looks like a flower pot, making - sure - the Oreos make up the top layer. - Add gummy worms and - 2 - to - 3 - plastic - flowers. - Serve with plastic toy spade.
Quick Peach Cobbler Ingredients: - 4 sliced peaches - 1 tsp. cinnamon - 1 c. sugar - 1 c. flour - 1/4 tsp. salt - 1 c. sugar - 2 tsp. baking powder - 1 tsp. vanilla - 1 stick oleo Directions: - Mix peaches, cinnamon and 1 cup sugar. - Put in bottom of 9 x 13-inch pan. - Sift flour, salt, 1 cup sugar, baking powder and vanilla in a bowl. - Pour over peaches. - Melt oleo and pour over all. - Bake at 350° for 50 to 60 minutes.
Creamed Chicken Over Corn Bread Ingredients: - 1/2 lb. butter or oleo - 4 Tbsp. plain flour - 1 pt. cream or milk or half and half (2 c.) - 1 tsp. A.1. sauce - 1 tsp. Worcestershire sauce - 1 tsp. salt - 1/2 tsp. pepper - 2 tsp. chopped onion - 1 c. broth (chicken) - 1 c. chopped chicken Directions: - Melt butter. - Add flour. - Stir until mixed well. - Add broth, milk, onion and seasonings. - Cook in double boiler until creamy. Add chicken. - Add more milk if too thick. - Serve over corn bread. If doubling recipe, only use 2 1/2 sticks butter.
Buttermilk Biscuits Ingredients: - 2 c. self-rising flour - 3/4 c. buttermilk - 1/4 c. oil Directions: - Preheat oven to 400°. - Mix ingredients. - Roll dough on pastry sheet and cut or form in palms. - Place on greased pan and bake 8 to 10 minutes. - Yields approximately 1 dozen.
Broccoli And Cheese Casserole Ingredients: - 3 (10 oz.) pkg. broccoli - 2 large pkg. shredded Cheddar cheese - 3 Tbsp. butter - 3 Tbsp. flour - 2 c. milk - 1/2 tsp. salt - Pepperidge Farm dressing with 3 Tbsp. butter, melted Directions: - Cook broccoli and drain. - Make white sauce with butter, flour and milk; add salt. - Place layer of broccoli in baking dish, then layer of white sauce and layer of cheese. - Top with Pepperidge Farm dressing. - Drizzle melted butter over dressing. - Bake at 350° for 1/2 hour.
Calico Salad Ingredients: - 1 bunch radishes - 1 bunch fresh spinach - 1 small head iceberg lettuce - 3 medium size oranges - 1/2 medium size avocado - 4 thin slices Bermuda onion Directions: - Wash radishes, spinach and lettuce; chill in refrigerator. Save 2 or 3 radishes for "roses;" crisp with ice cube. - Tear spinach leaves and lettuce into bite size pieces in salad bowl. Slice 5 or 6 radishes thinly. - Add to greens. - Peel oranges; cut into sections. - Cut avocado into bite size chunks or slices. Reserve 8 to 10 large onion rings. - Add remainder to salad. - Just before serving, add dressing and toss lightly. - Garnish with onion rings and radish "roses." - Serves 6.
Chicken Pot Pie Ingredients: - 1 (10 3/4 oz.) can cream of chicken soup - 1 pkg. mixed vegetables, thawed - 1 c. cubed cooked chicken - 1/2 c. milk - 1 egg - 1 c. Bisquick all-purpose baking mix Directions: - Preheat oven to 400°. In 9-inch pie plate, mix soup, vegetables and chicken. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden. Serves 4.
Mom'S Easy Chocolate Pie Ingredients: - 1 c. plus 2 Tbsp. sugar - 1 Tbsp. flour - 2 Tbsp. cocoa - 3 eggs, well beaten - 1 stick melted margarine - 7 Tbsp. milk - 1 tsp. vanilla Directions: - Mix well and pour into unbaked pie shell. - Bake at 325° about 50 minutes.
Mini Pizza Ingredients: - 1 lb. ground chuck - 1 pkg. English muffins - 1 jar pizza sauce - mushrooms (optional) - pepperoni (optional) - grated cheese (Cheddar and Mozzarella) Directions: - Brown - and - drain - ground chuck. - Spread pizza sauce on muffin. - Garnish - with - meat, mushrooms, pepperoni and cheese. Put in - microwave or regular oven at 350° until warm throughout.
Mexican Chocolate Ingredients: - 3 oz. unsweetened chocolate - 1/2 c. sugar - 3 Tbsp. instant coffee - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 1/4 tsp. salt - 1 1/2 c. water - 4 c. milk - whipped cream Directions: - In large saucepan, heat all ingredients except milk and cream over low heat, stirring until chocolate is melted. - Heat to boiling; reduce heat and simmer 4 minutes, stirring constantly. Stir in milk; heat over low heat, stirring occasionally. - Beat with rotary beater until foamy. - Top serving with whipped cream. Makes 8 (2/3-cup) servings.
Mexican Salad Ingredients: - 4 tomatoes - 1 lb. ground beef - 1 head lettuce - 1 onion - 1 c. grated cheese - 6 oz. bag corn or tortilla chips - 1 avocado - 1 can kidney or Ranch Style beans - 1/4 tsp. salt Directions: - Toss 1 cup grated cheese, 1/2 cup French or Thousand Island dressing and hot sauce to taste. - Crunch and add one (6 ounce) bag of chips. - Slice and add 1 avocado.
Punch Bowl Cake Ingredients: - 2 yellow cake layers - 2 small pkg. instant pudding - 1 large can cherry pie filling - 2 (6 oz.) pkg. frozen coconut - 1 large can fruit cocktail, drained - 1 large can chunk or crushed pineapple, drained - 16 oz. carton Cool Whip - 1 1/2 c. chopped nuts Directions: - Make cake layers, cool completely. - Prepare instant pudding according to directions on package; refrigerate. - Place 1 cake layer in bottom of 6-quart glass punch bowl. - Layer in 1/2 of the ingredients in the following order: - pudding, pie filling, fruit cocktail, pineapple, nuts and Cool Whip. - Add second cake layer and repeat the layers. - Garnish top with cherries, nuts or more coconut. - Refrigerate. - Serves at least 35. - When serving, spoon down side of punch bowl through first cake layer to get some of all the ingredients.
Brownie Mallow Bars Ingredients: - 2 c. sugar - 2 sticks oleo - 1/2 c. cocoa - 1 c. flour - 1/4 tsp. salt - 1 Tbsp. vanilla - (3/4 c. nuts) - 1 ppkg. mini marshmallows (10 1/2 oz.) - 2 c. (12oz.) semisweet chocolate chips - 1 c. peanut butter - 1 Tbsp. butter or margarine - 1 1/2 c. crisp rice cereal Directions: - Prepare brownies first: Mix eggs and sugar. - Melt butter and add cocoa, then add the flour, salt, vanilla, and nuts. - Mix. Bake at 350°F for 30 min. in a 9 x 13 in. pan. - Top with marshmallows. - Bake 3 min. - longer. - (Marshmallows till not be completely melted.) - Cool on a wire rack. - In a saucepan combine the chocolate chips, peanut butter, and butter. - Cook and stir over low heat until smooth. - Remove from heat, stir in cereal. Spread over brownies. - Refrigerate.
Blueberry Supreme Ingredients: - 1 stick margarine - 1 1/2 c. graham cracker crumbs - 1/4 c. sugar - 1 regular size Cool Whip - 1 (8 oz.) pkg. cream cheese - 1 c. confectioners sugar - 1 can blueberry pie filling Directions: - In bowl, combine graham cracker crumbs and sugar. - Melt margarine and add to mixture. - Press 2/3 crust mixture in a 9 x 13-inch baking dish. - Set aside. - In mixing bowl, beat Cool Whip and cream cheese together. - Add confectioners sugar and continue to beat until smooth. - Put cream cheese mixture on top of crust mixture. - Top with blueberry pie filling. - Sprinkle top with remaining crust mixture. - Refrigerate before serving.
Stuffed Peppers Ingredients: - 6 green peppers - 1 medium onion - 2 cups ground beef - 2 cups cooked rice - 3 tsp. butter - 1/2 tsp. salt - 1/4 tsp. pepper - 1/2 cup catsup Directions: - Cut ends off peppers and remove seeds. - Boil pepper 5 minutes. - Chop pepper ends and onions. - Saute with ground beef until brown, add other ingredients. - Bake in muffin pan for 20 minutes at 375 degrees. - Serves 6.
Susan'S Rolls Ingredients: - 1/2 c. Crisco - 1/4 c. sugar - 1 tsp. salt - 1/2 c. boiling water - 1 pkg. dry yeast - 1/2 c. lukewarm water - 1 egg - 3 c. bread flour Directions: - Mix first 3 ingredients together and pour 1/2 cup boiling water over this. - Mix until dissolved.
Carrot Delight Ingredients: - 2 lb. carrots - 1 bell pepper - 1 onion - 1 can condensed tomato soup - 1/2 c. sugar (may add up to 1 c.) - 1/2 c. vinegar - 1/2 c. salad oil - 1 tsp. each: salt, pepper and dry mustard Directions: - Cook cleaned and sliced carrots in unsalted water until tender. - Drain and place in bowl with chopped pepper and onion. Make a sauce of remaining ingredients. - Bring sauce to boil and pour over carrots.
Zucchini Pineapple Bread Ingredients: - 3 eggs - 1 c. oil - 2 c. sugar - 2 tsp. vanilla - 2 c. grated zucchini - 1 can (8 1/2 oz.) crushed pineapple, undrained - 3 c. flour - 2 tsp. baking soda - 1/4 tsp. baking powder - 1/2 tsp. cinnamon - 1 tsp. salt - 3/4 tsp. nutmeg - 1/2 c. coconut (optional) Directions: - Beat together eggs, oil, sugar and vanilla. - Stir in zucchini and pineapple. - Sift and stir in remaining ingredients. - Grease and flour two large loaf pans (or five mini loaf pans). - Bake at 350° for 45 minutes to 1 hour.
Strawberry Jello Dessert Ingredients: - 2 (3 oz.) pkg. strawberry jello - 2 pkg. frozen strawberries (10 oz. each) - 1 (13 or 15 oz.) can crushed pineapple, drained - 2 c. boiling water - 3 bananas, mashed - 1 c. pecans - 1 pt. sour cream Directions: - Make jello with boiling water. - Add 2 packages of strawberries and stir until thawed. - Add the fruit and nuts. - Mix well. Congeal 1/2 of mixture. - Spread sour cream over this and top with the other half of mixture. - Congeal. - Serves around 12.
Baked Stuffed Shells Ingredients: - 2 lb. ground beef - 2 lb. Ricotta cheese - 1/2 lb. Mozzarella cheese, shredded - 1/2 c. grated Parmesan cheese - 2 eggs - 1 tsp. salt - 1 tsp. parsley flakes - 1/8 tsp. pepper - garlic salt - 1 large jar prepared tomato sauce - 1 lb. large shells Directions: - Brown ground beef in a skillet over medium heat. - Drain fat; sprinkle with garlic salt and set aside to cool. - Mix cheeses, eggs, salt, parsley flakes and pepper in a large mixing bowl. - Mix ground beef with cheese mixture. - Cook large shells according to package instructions.
Fruit And Nut Roll Ingredients: - 1 box vanilla wafers - 8 oz. candied cherries - 4 c. chopped nuts - 1 tsp. vanilla - 1 can condensed milk - powdered sugar - coconut Directions: - Put crushed wafers in bowl and add cherries and nuts. Add vanilla and pour milk over mixture. Mix with hands. Roll and shape into 2 large rolls (helps to dust hands with powdered sugar before rolling). Roll each with coconut, then sugar. Refrigerate 1 hour before slicing or wrap in plastic wrap and freeze.
Apple Cake Ingredients: - 1 c. oil - 1 c. sugar - 3 eggs - 1 c. chopped nuts - 3 c. flour - 1 tsp. baking soda - 2 to 3 Tbsp. cinnamon - 1 tsp. vanilla - 2 c. chopped apples Directions: - Preheat oven to 350°. - Mix oil, sugar, eggs and nuts. - Add flour, soda, cinnamon and vanilla. - Mix well and place in a Bundt pan. - Bake for 60 to 65 minutes. - Cool and remove from pan. - Can also bake in 13 x 9-inch pan.
Chicken Of The Year Ingredients: - 2 c. corn flakes - 2 tsp. monosodium glutamate - 2 tsp. salt - 1/4 tsp. pepper - 16 chicken legs - 1 c. evaporated milk Directions: - Combine corn flakes with salt, pepper and monosodium glutamate. Line shallow pan with aluminum foil. - Dip chicken legs in evaporated milk and then roll in corn flake mixture. - Place in pan. Bake at 350° for 45 minutes. - Serves 8.
Carrot Cookies Ingredients: - 1 c. shortening - 1 c. carrots, cooked and mashed - 1 tsp. vanilla - 2 tsp. baking powder - 3/4 c. coconut - 3/4 c. sugar - 2 eggs - 2 c. flour - 1/2 tsp. salt Directions: - Combine ingredients and mix well. - Drop by teaspoon onto greased baking sheet. - Bake at 400° for 8 to 10 minutes.
Nutty Peach Crisp Ingredients: - 29 oz. can sliced peaches (and juice) - 1 pkg. butter pecan cake mix - 1/2 c. butter, melted - 1 c. chopped nuts Directions: - Layer in order given in a 13 x 9-inch pan. - Bake at 325° for 55 to 60 minutes. - Serve hot or cold.
Sauerkraut Salad Ingredients: - 1 lb. sauerkraut, rinse well - 1 (4 oz.) can pimento, chopped - 1 bell pepper, chopped - 1 c. onions, chopped - 1/2 c. sugar - 1/2 c. vinegar Directions: - Mix and refrigerate overnight, the longer the better.
Dilled Turkey Breast Ingredients: - 1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted) - 3/4 c. chicken broth - 3/4 c. sour cream - 1 Tbsp. dried dill weed - sliced, cooked turkey, warmed Directions: - In a saucepan, combine soup, chicken broth, sour cream and dill weed. Cook until heated through, but do not boil. Arrange turkey slices on a platter; pour sauce over and serve immediately. Yield: 6 to 8 servings.
Asian Slaw Ingredients: - 2 pkg. beef Ramen noodles - 1 (16 oz.) cole slaw mix - 1 c. sliced almonds - 1 c. sunflower seeds - 1 bunch green onions, sliced - 3/4 c. oil - 2/3 c. vinegar - 3/4 c. sugar - 2 pkg. beef seasoning from Ramen noodles Directions: - Crush noodles in bottom of 13 x 9 casserole dish. - Layer slaw mix, onions, almonds and sunflower seeds, but do not mix. - Then mix together oil, vinegar, sugar and 2 packages of the Ramen noodle seasoning mix. - Pour over other mixture, but do not mix. - Let chill 24 hours. - Then mix before serving.
Stuffing Ingredients: - 2 qt. crumbled day old bread - 1 c. margarine - 1 c. finely minced onion - 1 c. finely minced celery - 1/2 tsp. salt (more or less as desired) - 1 tsp. poultry seasoning - 1/4 tsp. black pepper - 1/2 c. parsley (f desired) Directions: - In a large skillet, melt margarine and saute the onion and celery until light yellow. Add bread crumbs and remaining ingredients. - Toss lightly with - a fork to - mix. - Makes enough stuffing for a small turkey, 8 pounds. - Use half for a roasting chicken.
Mystery Squares Ingredients: - 1 pkg. graham crackers, crushed - 1/2 c. butter, melted - 1 c. walnuts - 1 c. chocolate chips - 1 1/2 c. coconut (if desired) - 1 (14 oz.) can condensed milk Directions: - Mix graham crackers and butter together. - Line 9 x 14-inch pan with this mixture. - Mix walnuts, chocolate chips and coconut; spread over crust. - Pour condensed milk over the top and bake at 350° for 35 to 40 minutes.
Cheese Biscuits Ingredients: - 2 c. Bisquick - 2/3 c. milk - 1/2 c. shredded Cheddar cheese - 1/4 tsp. garlic - 1/4 c. melted margarine Directions: - Mix first three ingredients. - Drop by spoonfuls onto an ungreased cookie sheet. - Bake at 375° for 8 to 10 minutes. - When biscuits are still warm, brush them with melted margarine/garlic mixture.
Purple Cowsocorro, New Mexico Ingredients: - 1 pint (2 c.) vanilla ice cream, softened - 1 1/2 c. milk - 1 6 oz. can frozen concentrated grape juice Directions: - In a blender container place softened ice cream, milk and frozen grape juice concentrate.
Guacamole Soup Ingredients: - 2 c. buttermilk - 2 c. chicken stock - 1 large ripe avocado, peeled and sliced - 2 Tbsp. lemon juice (fresh) - 2 Tbsp. salsa (mild) - 2 Tbsp. cilantro, chopped (fresh) - salt and pepper to taste - 1 ripe avocado, peeled and diced - chopped tomato for garnish - additional chopped cilantro for garnish Directions: - Place buttermilk, chicken stock, sliced avocado, lemon juice, salsa and cilantro in a blender. - Puree until smooth. - Season with salt and pepper. - Cover and refrigerate 1 to 4 hours. - Stir diced avocado into soup. - Ladle into chilled bowls. - Garnish soup with chopped tomato and cilantro.
Fried Rice Ingredients: - 1 (3 lb.) chicken - 3 c. raw rice - 1 lb. bacon - 4 Tbsp. Crisco - 6 eggs - salt - soy sauce - green onions - cream of mushroom soup Directions: - Boil chicken; bone and dice meat. - Boil rice in leftover chicken broth (about 4 cups). - Fry bacon crisp and break into small pieces. - Melt the Crisco; heat it hot and add the eggs (well beaten) slowly, stirring vigorously to break up small. - Mix all ingredients together and add chopped onions, salt and soy sauce to taste. - Serve hot and top with undiluted cream of mushroom soup.
Assyrian Rice Ingredients: - 2 c. long grain rice - 1/4 c. salt - 1/4 c. melted butter Directions: - Combine rice and salt; soak overnight, covered well with water. - The next day, bring a large pan of water to a boil. Drain the soaked rice; put into boiling water and parboil (about 10 minutes). - Drain off water.
Cheese Grits Casserole Ingredients: - 3 c. water - 1 c. quick cook grits - 2 c. grated sharp Cheddar cheese - 1 stick butter, melted - 3 eggs - 1/2 tsp. garlic powder - 1/2 tsp. salt - 1/4 tsp. pepper Directions: - Preheat oven to 350°. - In a 2-quart saucepan, bring water to boil. - Add grits and bring to second boil. - Reduce heat to simmer setting and cook gently until thickened. - Remove from heat. - Add cheese and stir until melted. - Add melted butter and mix evenly. Beat eggs, then add seasonings. - Gradually add to cheese grits mixture and combine evenly. - Pour into a 1-quart casserole. - Bake for 40 to 45 minutes or until "set." - (Serves 4 to 6.)
Layered Ambrosia Ingredients: - 2 medium bananas, peeled and sliced - 1 tsp. lemon juice - 1 1/2 c. orange sections - 1 1/2 c. fresh strawberries, halved - 1 1/2 c. fresh pineapple chunks - 1/4 c. sour cream - 1 Tbsp. sugar - 2 Tbsp. Grand Marnier or orange-flavored liqueur - 1/2 c. flaked coconut - 1/2 c. chopped pecans, toasted - 1/2 c. whipping cream, whipped Directions: - Combine banana and lemon juice in a small bowl; toss gently to coat. - Layer orange sections, bananas, strawberries and pineapple in a 1 1/2-quart serving bowl; cover and chill.
Mema Weimar'S Macaroni And Cheese Ingredients: - 1 small box elbow macaroni - 1 can tomatoes - 1/2 lb. Cheddar cheese, grated - 2 Tbsp. bacon grease - 1 1/2 qt. water, salted Directions: - Bring water to boil. - Add macaroni and cook for about 15 minutes. - Drain. - Place in pan and pour the can of tomatoes (mashed good) over top. - Add bacon grease and grated cheese. - Add salt and pepper to taste; stir all together. - Sprinkle some grated cheese on top and bacon bits. - Bake at 350° for 35 to 40 minutes.
Corn Pudding Ingredients: - 1 c. whole kernel corn (fresh or canned) - 3 eggs - 1 Tbsp. sugar - 3/4 c. sharp cheese, grated - 4 Tbsp. margarine - 1/2 c. onion, cut fine - salt and pepper to taste Directions: - Beat eggs. - Add sugar, corn, salt, pepper, onion and grated cheese. - Then add melted margarine. - Pour into casserole and bake at 350° for 1 hour or until well browned.
German Chocolate Pie Ingredients: - 1 (4 oz.) pkg. German chocolate - 1/4 c. butter or margarine - 1 (12 oz.) can evaporated milk - 1 1/2 c. sugar - 3 Tbsp. cornstarch - 1/8 tsp. salt - 2 eggs, lightly beaten - 1 tsp. vanilla extract - 1 (9-inch) unbaked deep dish pastry shell - 1/2 c. chopped pecans - 1 1/3 c. flaked coconut Directions: - In a saucepan melt chocolate and butter over low heat, stirring to mix well. - Remove from heat and gradually blend in milk. - Set aside. - In a bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. - Gradually stir in chocolate mixture. Pour into pastry shell. - Combine pecans and coconut. - Sprinkle over filling. - Bake at 375° for 45 to 50 minutes or until puffed and browned. - Chill; filling will become firm as it cools.