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Simple Stir-Fry Ingredients: - 1 lb. stir-fry vegetables - 1/2 lb. chicken breast - 1/2 lb. water chestnuts - 5 Tbsp. cooking wine - 5 Tbsp. soy sauce - 1/2 c. warm water Directions: - Preheat oven to 350°. - Bake chicken in foil. - Salt and pepper to taste, dot with margarine and bake for 25 to 30 minutes. - Cut chicken in bite size pieces. - Pour water into skillet. - Heat on medium high. - Add frozen vegetables and sliced chestnuts. - Add wine and soy sauce; gently stir in chicken. - Continue to stir until all food items are well coated. - Cover with lid; cook until all liquid has evaporated. - Stir occasionally. - Serve immediately.
Cranberry Squares Ingredients: - 1 pkg. cherry flavored gelatin - 1 c. hot water - 1 c. sugar - 1 Tbsp. lemon juice - 1 c. pineapple juice - 1 c. ground raw cranberries - 1 orange, ground - 1 c. crushed pineapple - 1 c. chopped celery - 1/2 c. chopped nuts Directions: - Dissolve gelatin in hot water. - Add sugar, lemon juice and pineapple juice. Stir to dissolve. - Chill until partially set. Add remaining ingredients. - Chill in oiled pan or in individual molds until firm.
Beefy Roni Ingredients: - 1 lb. ground beef - 1/2 c. Miracle Whip - 30 oz. jar spaghetti sauce - 1/2 tsp. salt - pepper to taste - 7 oz. pkg. macaroni Directions: - Cook macaroni according to package directions. - Rinse and set aside. - Brown ground beef in skillet. - Drain. - Add Miracle Whip and spaghetti sauce. - Stir in noodles. - Heat until desired temperature.
Chicken And Wild Rice Ingredients: - 1 box Uncle Ben's wild and long grain rice (6 oz. pkg.) - 6 Tbsp. margarine - 1 can French onion soup - 1 can water - 6 chicken breasts or other pieces - 1 can mushrooms, drained Directions: - Melt margarine in dish. - Add rice and mushrooms. - Arrange chicken on top. - Add soup and water. - Sprinkle seasoning from rice on top. - Bake at 350° for 1 hour covered with foil. - Remove foil after 45 minutes if all liquid is not absorbed.
Honey-Glazed Carrots Ingredients: - 10 to 12 small carrots - 3 tsp. margarine - 1 tsp. brown sugar - 2 tsp. honey Directions: - Cook carrots in boiling water about 10 minutes or until tender. - Drain. - In a skillet, melt margarine and add sugar and honey. - Simmer this for 2 minutes. - Add carrots and cook over low heat, turning until well glazed (about 5 minutes).
Yogurt Pie Ingredients: - 12 graham crackers, crushed with rolling pin - 3 Tbsp. powdered sugar - 1/2 c. powdered Nestle Quik mix - 1/4 c. liquid Butter Buds Directions: - Press this mixture into a deep dish pie pan that has been sprayed with nonstick spray.
Corn Relish Ingredients: - 2 qt. corn - 1 qt. chopped cabbage - 1 c. green sweet pepper - 1 c. red sweet pepper - 2 large onions - 1 1/2 c. sugar - 2 Tbsp. mustard - 1 Tbsp. mustard seed - 1 Tbsp. salt - 1 Tbsp. celery seed - 1 qt. vinegar - 1 c. water Directions: - Boil corn 5 minutes. - Cut from cob. - Measure. - Chop and measure cabbage and peppers. - Chop onions. - Add sugar, seasonings, vinegar and water. - Simmer 20 minutes. - Pack into hot canning jars. - Seal at once.
Caribbean Guacamole Crab Canapes Ingredients: - 8 oz. fresh or canned crabmeat - 3 ripe avocados, mashed and sprinkled with lemon juice - 2 garlic cloves - 1/2 c. red onions, minced - 2 Tbsp. mayonnaise - spinach leaves Directions: - Combine all ingredients (except spinach leaves). - Chill 2 hours. - Spoon onto spinach leaves.
Stir-Fried Chicken And Broccoli Ingredients: - 3 Tbsp. water - 1 Tbsp. soy sauce - 1 Tbsp. cornstarch - 1 tsp. instant chicken bouillon - 1/8 tsp. garlic powder - 3 to 3 1/2 c. broccoli flowerets - 4 oz. mushrooms, sliced - 1 Tbsp. vegetable oil - 3 medium green onions, sliced - 4 pieces boned chicken breast, skin removed, cut into strips Directions: - Preheat a 10-inch browning dish 5 minutes at 100% power. - Pour in oil. - Add onions, chicken strips and broccoli. - Stir until sizzling stops; cover. - Microwave at High power for 6 to 9 minutes or until chicken is no longer pink and broccoli is tender-crisp. Add mushrooms and soy sauce mixture, stirring to coat chicken. Microwave 2 to 3 minutes or until sauce thickens slightly, mushrooms are tender and mixture is heated throughout.
One Pan Pork Chop And Cabbage Ingredients: - 1 head cabbage - 4 to 5 pork chops - 1 Tbsp. rosemary seed - salt - pepper Directions: - Fry pork chops in large pan or electric skillet until browned. Take chops out. - Add finely shredded cabbage to pan and rosemary. Place chops on top of cabbage. - Cover and let cook on medium heat. - Stir cabbage occasionally. - Cook until cabbage is reduced down and fully cooked. - Chops will be tender.
Holiday Citrus Quencher Ingredients: - 64 oz. Tropicana orange juice - 8 oz. lemon juice - 8 oz. lime juice - 3/4 c. sugar - 16 oz. club soda - ice - lime slices Directions: - Mix lemon juice, lime juice and sugar together, stirring to dissolve sugar. - Add Tropicana orange juice, chill. - When you are ready to serve add club soda and ice. - Stir. - Garnish glasses with lime slices.
Fried Squash Bread Ingredients: - 1 c. corn meal - 1 egg - 1/4 c. buttermilk - 2 summer squash, diced - water Directions: - Cook squash in water until soft; leave 3/4 cup water in pot. Combine other ingredients with squash and water; mix together. Fry in hot oil until golden brown.
Fresh Strawberry Pie Ingredients: - 3 pt. fresh, raw strawberries, left whole - 1 prebaked 9-inch pie shell (deep dish if store bought) - 3/4 c. strawberry jam - whipped cream (optional) - fresh mint sprigs (optional) Directions: - Toss whole strawberries in bowl with 1/2 cup strawberry jam. Coat well. Arrange strawberries in precooked pie shell. Brush with - remaining - 1/2 - cup - jam. - Serve - with mint sprigs and/or whipped cream, if desired. Yields 6 servings.
Pizza Toast Ingredients: - white bread, toasted - Ragu spaghetti sauce - cheese - cooked meats (optional) - garlic salt Directions: - Spread about 1 tablespoon sauce on toasted bread. - Sprinkle a little garlic salt, then top with slice of cheese. - Ready to eat cold or heat in microwave for 20 seconds.
Camptrail Brownies Ingredients: - 1 c. and 6 Tbsp. butter - 2 2/3 c. (cream) or milk - 4 eggs - 2 tsp. vanilla - 1 c. flour - 1 1/2 tsp. baking powder - 1 c. and 2 Tbsp. cocoa - 1 1/2 tsp. salt - 1 1/2 c. oats (Quaker quick) - 1/2 c. nuts Directions: - Cream butter and sugar, add eggs and vanilla. - Mix well, add remaining ingredients. - Bake at 350° in a greased jelly roll pan, 15 x 10-inch. - Bake 20 to 25 minutes.
Oreo Cookie-Walnut Pudding Ingredients: - 2 (4oz.) Instant Vanilla Pudding - 4 c. cold Milk - 1 (12 oz.) Cool whip (thawed) - 2 c. broken Oreo Cookies - 1/2 c. chopped Walnuts - 2 Oreos crumbled (to garnish) Directions: - Prepare puddings according to package directions. Fold in cool whip until well blended. Fold in cookies and walnuts. Sprinkle crushed oreos over top. Make approximately 12 servings.
Festive Corn Relish Ingredients: - 1/2 c. sugar - 1/2 tsp. salt - 1/2 tsp. celery seed - 1/4 tsp. mustard seed - 1/2 c. vinegar - 1/4 tsp. red pepper sauce - 1 (12 oz.) can whole kernel corn - 2 Tbsp. chopped green pepper - 1 Tbsp. instant minced onion - 1 Tbsp. chopped pimento Directions: - Heat sugar, salt, celery seed, mustard seed, vinegar and red pepper sauce to boiling; boil 2 minutes. - Remove from heat. - Stir in corn (with liquid) and remaining ingredients. - Cool. - Cover. Refrigerate several days to blend flavors.
Broccoli Casserole Ingredients: - 1 c. sour cream - 1 pkg. Lipton vegetable soup mix (dry) - 1 frozen pkg. cut up broccoli - 1 c. shredded cheese Directions: - Cook, drain and cool broccoli. - After broccoli has cooled, mix with sour cream, soup mix and 3/4 cup of the cheese. - Mix well in small casserole dish. - Add rest of the cheese on top. - Cover and bake at 350° for 30 minutes.
Key Lime Pie Ingredients: - 2 (14 oz.) cans sweetened condensed milk - 1/2 c. fresh lime juice - 1-1/2 tsp. grated lime peel - 1/4 tsp. green food color - 1 9 in. graham cracker crust Directions: - Heat oven to 350 degrees. - In medium bowl combine milk, juices, peel and food color, mix until well blended. - Do not over mix. - Pour into crust and bake 5 minutes. - Top with cool whip.
Red Hot Dogs Ingredients: - 2 c. white vinegar - 1 c. red hot sauce (Durkee) - 1/3 c. sugar - 2 Tbsp. chili powder - 4 tsp. salt - 2 lb. franks, sliced or quartered - 1 large onion, thinly sliced Directions: - Slice onions in a large saucepan. - Stir together vinegar, hot sauce, sugar, chili powder and salt. - Add franks and onions; bring to a boil. - Boil 3 minutes. - Cover and refrigerate 2 to 3 days before serving. - Makes about 64.
Lunchbox Brownies Ingredients: - 1/2 c. butter - 3/4 c. shortening - 3/4 c. cocoa - 2 c. sugar - 4 eggs, beaten - 1 tsp. vanilla - 1 1/2 c. flour - 1 tsp. baking powder - 1 tsp. salt - 1 c. chopped nuts Directions: - Melt butter and shortening in large saucepan over low heat. Stir in cocoa. - Combine flour, baking powder and salt; stir in chocolate mixture. - Add nuts and mix well. - Spread in well-greased 13 x 9 x 2-inch baking pan. - Bake at 350° for 30 to 35 minutes. Spread frosting while brownies are still warm.
Chocolate Caramel Candy Ingredients: - 1 c. (6 oz.) milk chocolate chips - 1/4 c. butterscotch chips - 1/4 c. creamy peanut butter Directions: - Combine in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 x 13 x 2 inch pan. Refrigerate until set.
Banana Cake Ingredients: - 1 1/2 c. sugar - 1/3 c. margarine - 1 egg - 1/4 c. milk - 1 tsp. vanilla - 1 c. mashed bananas - 1 tsp. salt - 1 tsp. soda - 1 tsp. baking powder - 2 c. flour Directions: - Mix together sugar and margarine; add the egg. - Add milk and vanilla. - Stir in the mashed bananas. - Finally, add the dry ingredients. - Pour into a 9 x 13-inch cake pan. - Bake for 40 to 45 minutes at 350°.
Apricot Jello Dessert Ingredients: - 2 (3 oz.) pkg. apricot jello - 1 (16 oz.) can crushed pineapple with juice - 2 c. cold water - 1 (8 oz.) pkg. cream cheese, softened - 1 (8 oz.) container Cool Whip, softened - finely chopped nuts Directions: - Combine jello powder, crushed pineapple and water in large saucepan. - Cook for 5 minutes, stirring constantly. - Combine cream cheese with about 1 cup of mixture; slowly beat with electric beater. - Add to rest of cooked jello mixture. - Let stand in refrigerator until slightly jelled, 1 to 2 hours. - Fold in Cool Whip. - Sprinkle with nuts. - Refrigerate in a 9 x 13-inch pan for 2 hours.
Apricot Bars Ingredients: - 1 c. golden brown sugar, packed - 1 c. butter - 1 egg - 1 tsp. vanilla - 1 3/4 c. all-purpose flour - 1 c. chopped walnuts - 1/2 c. apricot jam Directions: - Beat brown sugar, butter, egg and vanilla until smooth. - Add in nuts and flour. - Pour half the batter in 9-inch square pan. Spread 1/2 the jam. - Pour in rest of batter. - Cover with remaining jam. - Bake at 325° about 45 to 50 minutes. - Let cool. - Cut into squares.
Beef Stroganoff Ingredients: - 1 lb. ground chuck - 1 medium onion - 1 tsp. shortening - 1 (16 oz.) can tomato sauce - 2 tsp. salt - 2 tsp. sugar - 2 garlic cloves, crushed (optional) - 5 oz. medium wide egg noodles (approximately 3 c. dry) - 1 c. sour cream - 1 (3 oz.) pkg. cream cheese - 1 c. grated sharp cheese Directions: - Melt shortening in skillet. - Cook beef and onion. - Drain off fat. - Stir in tomatoes and tomato sauce, adding salt, sugar and garlic (if desired). - Simmer 10 minutes. - Meanwhile, cook noodles; drain well. - While hot, using a fork, blend in sour cream and cream cheese (which you have cut into cubes).
Ambrosia Salad Ingredients: - 1 can pineapple chunks, drained and cut up - 2 cans mandarin oranges - 1 1/2 c. green seedless grapes - 1 c. coconut - 1 c. tiny marshmallows - 1 container Cool Whip Directions: - Combine fruits, marshmallows and coconut. Mix all together with Cool Whip. - Refrigerate several hours or overnight.
Ambrosia Cookies Ingredients: - 1 c. butter - 1 c. dark brown sugar - 1 c. sugar - 2 eggs, beaten - 2 c. plain flour - 1 1/2 c. uncooked oats - 2 tsp. baking powder - 1/2 tsp. soda - 1/2 tsp. salt - 1 c. chopped dates - 1 c. golden raisins - 1 c. flaked coconut - 1 c. chopped nuts - 1 tsp. grated orange rind - 1 tsp. grated lemon rind - 1 tsp. vanilla extract - 1/2 tsp. almond extract - 1/2 tsp. orange extract - 4 doz. candied cherries Directions: - Cream butter, add sugar; beat at medium speed. Add eggs one at a - time. - Combine flour, oats, baking powder, soda and salt. Add flour mixture and all remaining ingredients to sugar mixture except - for - cherries. - Spoon - rounded teaspoonfuls of batter - 2 inches apart on lightly greased cookie sheet. - Press cherry half in top of each. - Bake at 350° for 14 to 16 minutes on lightly greased cookie sheet for 10 minutes.
Pumpkin Pie Cake Ingredients: - 4 eggs, slightly beaten - 2 tsp. cinnamon - 1 tsp. ginger - 1 large can pumpkin - 1/2 tsp. cloves - 1 large can Pet milk - 1 1/2 c. sugar - 1 tsp. salt - 1 box yellow cake mix - 1 c. chopped pecans or walnuts - 2 cubes melted margarine or butter Directions: - Mix the first eight ingredients and pour into greased 9 x 13-inch pan. - Sprinkle cake mix over top of mixture. - Sprinkle pecans or walnuts over cake mixture, then pour melted margarine or butter over entire mixture. - Baked 1 1/2 hours at 325°.
My Mom'S Old Fashioned Indian Bread Ingredients: - 1 c. flour - 3 tsp. baking powder - 1/4 tsp. salt - 1 Tbsp. shortening - water Directions: - Mix flour, baking powder and salt. - Add shortening; mix well. Add water (enough to make a dough). - Drop by teaspoonfuls into hot oil and fry until golden brown. - Drain well. - Serve with butter.
Cottage Cheese Salad Ingredients: - 1 container cottage cheese - 1 large pkg. Jell-O (any flavor) - 1 large bowl Cool Whip - 1 can mixed fruit, drained Directions: - Mix together cottage - cheese - and Jell-O (powder form), then mix fruit and Cool Whip in. - Refrigerate.
Chocaroon Pudding Cake Ingredients: - 2 egg whites - dash of salt - 1/3 c. sugar - 2 Tbsp. flour - 1 1/3 c. (1 packet) Baker's Angel Flake coconut - 1 (2 layer size) pkg. chocolate cake mix - 1 (4 serving) pkg. Jell-O brand chocolate flavor instant pudding and pie filling - 2 eggs - 2 egg yolks - 1 1/4 c. water - 1/3 c. oil Directions: - Beat egg whites with salt until foamy. - Gradually beat in sugar. - Continue beating until mixture forms stiff peaks. - Blend in flour and coconut; set aside. - Combine remaining ingredients in large mixer bowl. - Blend. - Beat at medium speed 4 minutes.
Bacon Bombs(Appetizer) Ingredients: - Wonder Bread - small loaf - Cheese Whiz - Bacon - 1/2 package - Water Chestnuts - 1 can - Tooth picks Directions: - Roll the Wonder Bread with a rolling pin until thin, then cut crust off of bread. - Spread Cheese Whiz on bread, then cut in 3 strips lengthwise. - Roll one water chestnut (possibly 1/2 depending on size) in strip of bread. - Cut bacon in half, then roll bacon strips around bread. - Stick a toothpick in to hold together. - Put cooling rack on top of cookie sheet, place bacon bombs on cooling rack. - Preheat Oven to 375. - Cook Bacon Bombs for approx 20 min. or until bacon looks crispy.
Seafood Casserole Ingredients: - 2 c. chopped onions - 3 c. celery - 3 Tbsp. butter - 1 tsp. salt - 1/4 tsp. pepper - 5 c. milk - 3/4 c. flour - 1/2 c. butter - 1 lb. sliced pasteurized cheese - 10 oz. lobster meat - 1/2 lb. crab meat or 2 cans - 1 lb. cooked scallops, quartered Directions: - Saute celery and onions in frying pan until tender. - In a large pan, melt butter and slowly add flour. - Add milk. - When milk becomes warm, but not boiling, add cheese and stir until melted. Add celery, onions and all fish. - Bake 325° for 45 minutes. Serves 8 - 10 people.
Cheese Pie Ingredients: - 1 1/2 pie shells - 4 eggs - 1 c. sugar - 1/8 tsp. salt - 1 1/2 Tbsp. lemon juice - 1 1/2 tsp. grated lemon rind - 3/4 c. cream - 1/3 c. cottage cheese - 4 Tbsp. flour - 1/4 c. chopped nut meats Directions: - Line a deep dish or pie pan with pastry shell. - Beat eggs, add sugar and continue beating until light. - Add salt, lemon juice and rind, cream, cottage cheese and flour; beat thoroughly and strain through a fine sieve. - Pour into pastry shell. - Cut 1/2 pie crust into tiny pieces. - Sprinkle it and nutmeats on top and bake at 350° for about 1 hour or until center is firm. - Let stand about 1 hour or until completely cooled.
Cole Slaw Ingredients: - 1 large head cabbage - 3/4 c. chopped onion - 1 c. sliced celery - 1 red or green pepper - 1 tsp. celery seed - 1/4 c. vinegar - 2 c. sugar - 2 tsp. salt - 1/2 tsp. mustard seed Directions: - Mix and let stand overnight.
Raisin Nut Squares Ingredients: - 1 c. raisins - 2 c. water - 1/2 c. shortening (1 stick oleo) - 1 c. sugar - 2 c. flour - 1 tsp. soda - 1 tsp. cinnamon - 1 tsp. cloves - 1 egg - 1/2 c. chopped nuts Directions: - Cook raisins with water for 15 minutes. - Drain raisins but save 1 cup liquid. - Usually at the end of 15 minutes you have 1 cup liquid, so it is just right to add 1/2 cup shortening to this. Then wait until it cools.
Old Fashion Butter Roll Ingredients: - 1 1/2 c. sugar - 2 tsp. cinnamon - 3 tsp. nutmeg - 2 c. milk - 2 sticks butter - 1 tsp. vanilla Directions: - Use 1 package of ready made pie dough. - Let set until room temperature. - Spread both pieces with 1 1/2 sticks butter, using equal amounts of cinnamon, nutmeg and 1 cup sugar. - Roll up dough like a jelly roll. - Lay in oblong baking dish or pan.
Sugar-Free Pumpkin Pie Ingredients: - 1/2 tsp. cinnamon - 1/2 tsp. ginger - 1/2 tsp. nutmeg - 1/4 tsp. cloves - 1 1/2 c. canned pumpkin - 1 tsp. vanilla - 1 1/2 c. evaporated milk - 1/2 tsp. grated orange rind - 1 egg - 1 (9-inch) unbaked pie crust - sugar substitute equivalent to 1/2 c. sugar Directions: - Combine the sweetener and spices. - Stir in the pumpkin, add vanilla, evaporated milk, orange rind and egg. - Beat with an electric mixer until smooth. Pour into pie crust and bake at 450° for 10 minutes. - Reduce the oven to 325° and bake until a knife inserted in the center comes out clean, approximately 45 minutes. Yields 8 servings.
Cheddar Spinach Quiche Ingredients: - 1 (10 oz.) pkg. frozen, chopped spinach, cooked and drained - 2 c. (8 oz.) shredded sharp Cheddar cheese - 2 Tbsp. flour - 1 c. milk - 2 eggs, beaten - 3 crisply cooked bacon slices, crumbled - 1/2 tsp. salt - dash of pepper - 1 (9-inch) unbaked pastry shell Directions: - Drain spinach well on absorbent paper. - Toss cheese with flour. Add spinach, milk, eggs, bacon and seasonings. - Mix well. Pour into pastry shell. Bake at 350° for 1 hour. - Garnish with additional bacon if desired. - Yields 6 servings.
The Pottery Cornish Game Hen Ingredients: - 2 game hens (10 oz. each) - 2 c. red wine - 1 (No. 2) can white grapes - cornstarch, mixed with water to thicken sauce - salt and pepper - 1/2 c. currant jelly - 1 Tbsp. chicken base or 1 (No. 2) can chicken stock Directions: - Season hens with salt and pepper. - In saucepan, boil wine until alcohol is vaporized. - Add other ingredients and thicken with cornstarch to desired thickness. - Bake hens 1/2 hour at 400°. Baste hens with sauce to prevent drying out. - Serve hens with sauce. - Serves 2.
Potato Cakes Ingredients: - leftover mashed potatoes - chopped onion (if desired) - 1 egg - 2 Tbsp. flour Directions: - Mix well; shape into patties. Fry until brown on one side, then turn.
Broccoli Topped Tuna Bake Ingredients: - 1 (8 oz.) pkg. Luxury elbow macaroni, uncooked (2 cups) - 1 (16 oz.) jar Cheez Whiz processed cheese spread - 2 (10 3/4 oz.) cans Campbell's condensed cream of mushroom soup - 1/2 c. milk - 2 (6 1/2 oz.) cans white tuna in water, drained, flaked - dash of pepper - 8 spears broccoli Directions: - Prepare macaroni according to package directions. - Drain. Reserve 1/2 cup Cheez Whiz cheese spread. - In large bowl, combine Campbell's soup, milk and remaining process cheese spread. - Stir in macaroni, tuna and pepper. - Pour into 2-quart casserole dish. Bake in 375° oven for 25 minutes. - Stir. - Arrange broccoli in spoke fashion on top of macaroni mixture. - Top with reserved process cheese spread. - Bake for 5 minutes or until hot. - Makes 8 servings.
5 Gallons Of Ice Cream Ingredients: - 3 gal. skimmed milk - 8 c. sugar - 2 doz. eggs - 2 Tbsp. flour - 6 cans condensed milk - 3 Tbsp. vanilla extract - 1/2 tsp. salt Directions: - Combine sugar, flour and salt. - Then add condensed milk, beaten eggs and vanilla. - Add skimmed milk just before freezing. Use freezing directions for your freezer.
Special Chocolate Cake Ingredients: - 1 box German chocolate cake mix - 1 can condensed milk - 1 can cream of coconut - Cool Whip - 3 Butterfinger candy bars Directions: - Mix German chocolate cake mix as directed on box and bake in 9-inch x 13-inch pan. - Cool completely. - Punch holes in top of cake. - Pour 1 can condensed milk over cake. - Pour 1 can cream of coconut over cake. - Ice with small Cool Whip. - Crush Butterfingers and sprinkle on top. - Refrigerate.
West African Groundnut Stew Ingredients: - 3 Tbsp. oil - 1/2 tsp. nutmeg - 1 Tbsp. chili powder - 1 clove garlic, minced - 6 c. water - 1/2 c. chunky peanut butter - 2 lb. beef cubes (1-inch or smaller), rolled in flour - 4 medium onions, sliced - 3/4 c. tomato paste - red pepper (if desired) - 2 Tbsp. oil Directions: - In large heavy kettle, heat oil; add meat. - When meat is browned, add onion, garlic, nutmeg, chili powder, sliced onion, tomato paste, water and red pepper. - Simmer until meat is tender. A half hour before serving, heat peanut butter and oil in small saucepan. - Stir over medium heat 5 minutes. - Add beef stew and simmer over low heat 20 minutes. - Serve over rice.
Pork Chops And Rice Casserole Ingredients: - 6 pork chops - 1 c. uncooked rice - 1 c. orange juice - 11 oz. chicken broth (3 cubes to 11 oz. water) Directions: - Brown pork chops in hot skillet. - In casserole dish, add rice, pork chops, orange juice and broth. - Cover; bake at 350° for 50 to 60 minutes, or until the moisture is absorbed. - Uncover; bake 10 minutes more.
Spinach Souffle Ingredients: - 10 oz. spinach, washed, cooked and drained - 1 medium zucchini, sliced - 1/2 small onion, thinly sliced - 4 oz. can mushrooms - 2 Tbsp. oil - salt and pepper to taste - 1 whole egg - 4 egg whites - 1 lb. Ricotta - 1/2 c. Mozzarella cheese Directions: - Saute zucchini, onion and mushrooms in oil. - In a bowl, mix Ricotta and eggs, one at a time. - Add sauteed vegetables and 1/2 cup of Mozzarella to egg mixture. - Then add spinach, salt and pepper. - Place in an 8-inch spring-form pan, lightly oiled. - Bake at 350° for 1 hour or until lightly browned.
Ham Loaf Supreme Ingredients: - 1 lb. ground ham - 1 lb. lean ground beef - 1 c. graham cracker crumbs - 1 c. milk - 2 eggs, well beaten Directions: - Mix ham and beef well. - Add cracker crumbs, milk and eggs; mix well. - Make into a loaf. - Bake at 325° for 1 1/2 hours.
Quick Zucchini Cake Ingredients: - 1 box yellow cake mix - 4 eggs - 1/2 c. vegetable oil - 1 Tbsp. vanilla extract - 1 tsp. cinnamon (optional) - 2 c. grated unpeeled zucchini - 1/2 c. raisins - 1/2 c. chopped nuts Directions: - In a mixing bowl, heat cake mix, eggs, oil, vanilla and cinnamon for 6 to 7 minutes. - Fold in zucchini, raisins and nuts. Spoon into a greased and floured 10-inch fluted tube pan. - Bake at 350° for 40 to 50 minutes or until done. - Sprinkle with confectioners sugar, if you like.
Raspberry-Green Tomato Jam Ingredients: - green tomatoes, peeled and ground (need 2 c. pulp) - 2 c. white sugar - 1 (3 oz.) raspberry jello (dry) Directions: - Boil tomato pulp and sugar for 5 minutes. - Add jello. - Put in jar and let set.
Moist Oatmeal Cookies Ingredients: - 2 c. flour - 1 1/4 c. sugar - 1 tsp. baking powder - 1/2 tsp. baking soda - 1 tsp. salt - 1 tsp. cinnamon - 3 c. quick Quaker oats - 1 c. raisins or chopped dates - 1/2 c. chopped nuts - 1/2 c. Mazola oil - 1/2 c. unsweetened applesauce - 2 eggs - 1/2 c. milk - 1 tsp. vanilla Directions: - Sift together in a large bowl the flour, sugar, baking powder, baking soda, salt and cinnamon. - Then add oats, raisins or dates and nuts. - Mix and add the oil, applesauce, eggs, milk and vanilla.
Chicken And Dressing Ingredients: - 1 cooked chicken, boned - 1 1/2 qt. broth (from chicken) - 5 c. crumbled corn bread - 7 slices sandwich bread - 1 Tbsp. poultry seasoning - 2 tsp. black pepper - 1 can Campbell's cream of chicken soup - 1 c. chopped celery - 1 c. chopped onion - 2 Tbsp. margarine Directions: - Mix in a large bowl the bread, broth (add to desired consistency), seasoning and soup. - Microwave onion and celery with margarine for 4 minutes. - Add to broth mixture. - Bake in a 400° oven until brown, about 35 to 40 minutes. - Mix chicken in dressing or place on top. - Serves 8 to 10.
Georgia'S Tomato Soup Ingredients: - 1 gal. tomato juice - 4 sweet peppers - 4 onions - 1 stick butter - 5 tsp. salt - 10 Tbsp. sugar - 6 Tbsp. cornstarch Directions: - Heat juice and mix in cornstarch, salt and sugar. - Cook chopped onions and pepper in butter 2 to 3 minutes. - Pour into juice. - Bring to a boil and can. - A little hot pepper may be added if desired.
Spinach Cream Cheese Sandwich Mix Ingredients: - 1/2 (12 oz.) pkg. chopped spinach, raw - 8 oz. cream cheese - 1 can sliced water chestnuts, chopped - 1/4 c. onion, chopped fine - 1/2 c. mayonnaise - 1/2 c. sour cream - 1/2 tsp. lemon juice - 1 pkg. dry Knorr vegetable soup mix or Lipton or Knorr onion soup mix - 1/2 can ripe olives, drained and chopped (optional) Directions: - Squeeze spinach very dry. - Let cream cheese become very soft. Mix all ingredients and let stand overnight in the refrigerator. (Can use lite cream cheese and lite sour cream, but not lite mayonnaise.) - Spread on bread for either 1 or 2 slice sandwiches. Makes 12 to 15 sandwiches.
Tortellini Main Dish Salad Ingredients: - 1 lb fresh or frozen three cheese tortellini - 2 T minced garlic - 1/2 c sliced mushrooms, fresh or canned and drained - 1/4 c thinly sliced red bell pepper - 1/2 c sour cream - 1/4 c vegetable stock - 1 6-oz jar artichoke hearts, rinsed, drained and chopped - 3 T minced parsley Directions: - Prepare tortellini according to pkg directions. Combine vegetable stock, garlic, artichoke hearts, mushrooms, pepper and parsley in a medium heavy saucepan. - Bring to a boil, reduce to simmer and cook about 5 minutes. Remove from heat and stir in remaining ingredients. - Toss with the cooked pasta. - Stir in a few copped sun-dried tomatoes if desired. Serve hot as a main dish or side dish. - Serve cold as a main dish or light salad.
Pineapple Apple Beachcomber Ingredients: - 1 can (6 oz.) or 3/4 c. Dole pineapple juice - 3/4 c. apple juice - 1/2 c. ginger ale - ice cubes Directions: - Combine juices and ginger ale. Pour over ice.
Surprise-Filled Cookies Ingredients: - 2 1/2 c. all-purpose flour - 1/2 tsp. baking powder - 1 c. butter, softened - 1 c. sugar - 1 large egg - 2 tsp. vanilla - 1 c. fruit jam Directions: - Preheat oven to 300°. - Combine flour and baking powder. - Mix well and set aside. - With an electric mixer, cream the butter and sugar. Add egg and vanilla. Beat until smooth. - Add flour mixture and blend thoroughly at low speed. - Dough will be firm. - Roll dough into 1-inch balls and place on ungreased baking sheet, 1-inch apart. - With a small round object, make an indention in the center of each cookie. - Place 1/2 teaspoon of jam into center of ball. Bake for 22 to 24 minutes or until golden brown. Transfer to a cool flat surface.
Dressed Mini Oyster Po'Boys Ingredients: - 1 1/4 c. self-rising corn meal - 2 Tbsp. Creole seasoning - 2 (8 oz.) containers fresh select oysters, drained - peanut or vegetable oil - 1 c. mayonnaise, divided - 2 Tbsp. white vinegar - 2 Tbsp. Dijon mustard - 1 (10 oz.) pkg. shredded cabbage - 2 Tbsp. ketchup - 1 Tbsp. prepared horseradish - 1 tsp. Creole seasoning - 3/4 tsp. paprika - 12 French bread rolls, split and toasted - lemon wedges (garnish) Directions: - Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in cornmeal mixture. Pour oil to a depth of 1-inch into a Dutch oven; heat to 375°. Fry oysters, in 3 batches, 3 to 4 minutes or until golden. Drain oysters on paper towels. Stir together 1/2 cup mayonnaise, vinegar and mustard. Stir in the cabbage and set slaw aside. Stir together the remaining mayonnaise, ketchup and next 3 ingredients in a small bowl. Spread cut sides of French bread rolls with ketchup mixture; place oysters and slaw evenly on bottom halves of each roll. Cover with tops and serve immediately. Garnish, if desired. Yield: 4 to 6 servings.
Anadama Bread Ingredients: - 5 1/2 to 6 1/2 c. flour - 2 1/2 tsp. salt - 1 c. yellow cornmeal - 2 pkg. yeast - 1/4 c. margarine - 2 c. very hot water - 1/2 c. molasses Directions: - Mix 2 1/2 cups flour, salt, cornmeal and undissolved yeast; add margarine. - Gradually add water and molasses beating 2 minutes at medium speed on electric mixer. - Add 1/2 cup flour or enough to make a thick batter. - Beat a high speed for 2 minutes. - Stir in enough flour to make a soft dough. - Turn out and knead until smooth and elastic (8 to 10 minutes). - Place in greased bowl; cover and let rise until doubled (1 hour). - Punch down; place in greased pans. - Cover and let rise 45 minutes. - Bake at 375° for 35 minutes.
No Bake Cherry Cheesecake Ingredients: - 2 c. graham cracker crumbs - 1 c. powdered sugar - 1 stick margarine, melted - 1 (8 oz.) pkg. cream cheese - 1 tsp. vanilla - 1 small can crushed pineapple - 1 c. mini marshmallows - 1 small Cool Whip - 1 can cherry pie filling Directions: - Mix graham cracker crumbs, margarine and 1/2 cup of the powdered sugar. - Press mixture into a 9 x 12-inch pan. - Combine and mix the cream cheese, the other half of the powdered sugar, vanilla, pineapple, marshmallows and Cool Whip. - Pour mixture over crust. Top with the pie filling. - Cool for - 3 hours in refrigerator. Delicious!
Celery Crunch Ingredients: - 4 c. cooked and drained celery - 1 can celery soup (undiluted) - 1/2 c. milk - 1 small can water chestnuts, drained - 1 1/2 c. cracker crumbs - 1 stick margarine Directions: - Cut up celery. - Cook and drain. - Put celery in buttered baking dish. - Add drained chestnuts. - Mix undiluted celery soup, 1/2 cup milk and juice from chestnuts. - Pour over celery. - Spread cracker crumbs on top and spread melted margarine on top of cracker crumbs. - Bake at 350° for 30 or 40 minutes.
Foolproof Pie Crust Ingredients: - 4 c. flour - 1 3/4 c. Crisco - 1 Tbsp. sugar - 2 tsp. salt - 1 Tbsp. vinegar - 1 egg - 1/2 c. water Directions: - Mix flour, Crisco, sugar and salt with a pastry blender. - Mix water, egg and vinegar and pour over flour mixture. Mix together and make a ball. - Chill 30 minutes or up to 3 days in refrigerator. - Also can be frozen until ready to use. - Makes 5 (9-inch) pie crusts.
Oatmeal Fudge Ingredients: - 2 c. sugar - 1/2 c. milk - 2 Tbsp. Hershey's cocoa - 1/2 c. chunky peanut butter - 2 Tbsp. oleomargarine - 2 tsp. vanilla - 2 c. oatmeal (3 minute oats) or 1 c. oatmeal and 1 c. nuts or coconut Directions: - Mix first three ingredients. - Mix and boil for 1 minute. Remove from fire. - Add oleomargarine and peanut butter; dissolve. Add vanilla, oats and nuts; stir well. - Place on wax paper. - Should make 20 or 24 pieces.
Oatmeal Cake Ingredients: - 1 c. oats - 1 1/2 c. boiled water - 1 c. brown sugar - 1 c. white sugar - 1 stick butter - 1 egg - 1 1/2 c. flour - 1 tsp. soda - 1 tsp. cinnamon - 1/2 tsp. nutmeg - pinch of salt Directions: - Bake at 350° for 30 minutes.
Hodgepodge Pickles Ingredients: - 1 gal. cukes, cut up (10 c.) - 1 qt. (4 c.) cabbage, cut up - 1 lb. (5 to 6) onions, cut up - 2 Tbsp. salt - 1 Tbsp. celery seed - 1 Tbsp. mustard seed - 1 c. prepared mustard Directions: - Put all in large pan with 5 cups sugar and 1 cup vinegar. Stir well and let it come to a boil. - Then thicken with 5 heaping tablespoonfuls flour and 1 cup vinegar. - Mix up before adding to pan. - Stir in; let it come to a boil. - Now put in jars and seal.
Spicy Pineapple Zucchini Bread Ingredients: - 3 eggs - 1 c. oil - 2 c. sugar - 2 tsp. vanilla - 2 c. chopped zucchini - 1 c. well-drained crushed pineapple (natural juice) - 3 c. flour - 2 tsp. soda - 1 tsp. salt - 1/2 tsp. baking powder - 1 1/2 tsp. cinnamon - 3/4 tsp. nutmeg - 1 c. chopped nuts - 1 c. raisins Directions: - Beat together until thick and creamy eggs, oil, sugar and vanilla. - Stir in zucchini and pineapple. - Combine flour and next 7 ingredients. - Stir gently until just blended. - Bake in two greased pans at 350° for 60 minutes. - Cool 10 minutes and turn onto rack.
Rice Krispies Chicken Ingredients: - 1 chicken, cut up - 4 c. crushed Rice Krispies - 2/3 c. melted oleo - 1 tsp. salt - 1/2 tsp. pepper Directions: - Line cookie sheet with foil. - Dry chicken pieces and dip into seasoned oleo. - Roll in crumbs until well coated. - Place in pan, skin side up. - Do not crowd it. - Bake at 350° for 1 hour. - Do not cover or turn pieces while cooking.
Rotelle Salad(A Pasta Salad) Ingredients: - 3/4 c. olive oil - 2 Tbsp. dried sweet basil leaves - 1 Tbsp. lemon juice - 1/4 tsp. grated lemon peel - 2 cloves garlic, minced - 3 Tbsp. chopped parsley - 2 c. broccoli flowerets - 1 (12 oz.) pkg. Rotelle - 3 c. fresh cherry tomatoes - 1/2 c. green onions, sliced - 1/2 c. grated Parmesan cheese - salt and pepper to taste Directions: - Mix olive oil, lemon juice, garlic and parsley and set aside. Cook Rotelle as directed on package, adding broccoli during last 5 minutes of cooking. - Drain and rinse in cold water to stop cooking process. - Toss Rotelle-broccoli with olive oil dressing until well coated. - Add tomatoes, green onions and cheese and toss again. Add salt and pepper to taste. - Ripe olives can be added, if desired. - Serves 11.
Andrea'S Vegetable Creamed Soups Ingredients: - 2 Tbsp. margarine - 1 Tbsp. olive oil - 1 coarsely chopped onion - 6 to 8 scallions with ends, cut up - 2 stalks celery (peel off strings and cut up coarsely) - 1 clove garlic, minced - broccoli, cut up or any other vegetable Directions: - Saute all except the broccoli. - Add the broccoli after all have been sauteed; add 1/8 teaspoon thyme, basil, salt and pepper to taste. - Add 6 cups water and cook uncovered until tender. - Add 1 chicken bouillon while simmering. - Cool. - Put in blender and puree. Return to low heat and serve. - Croutons on top should be great.
Cornish Hens With Wild Rice Casserole Ingredients: - Cornish hens - 1 c. onion - 1/4 c. butter - 1 c. brandy - 2 Tbsp. cornstarch - 1 pt. sour cream Directions: - Split hens (salt, pepper and paprika). - Brown onion in butter and add hens. - Brown hens and add brandy and simmer until done. Remove hens. - Add cornstarch to thicken and sour cream. - Heat; do not boil.
Squash Casserole Ingredients: - 4 c. cubed squash - 1 lb. pan sausage, cooked - 1 c. dry bread crumbs - 1/4 c. chopped green peppers - 1/4 c. chopped onions - 1/2 c. grated Parmesan cheese - 2 eggs, beaten - 1/2 c. milk - 1/2 tsp. salt Directions: - Cover and cook the squash in small amount of water until tender (8 to 10 minutes); drain. - Add pan sausage (drained), bread crumbs, green peppers, onions, cheese, eggs, milk and salt to cooked squash. - Bake in greased casserole dish at 325° for 30 to 35 minutes. - Makes 6 to 8 servings.
Cinnamon Apple Cider Ingredients: - 1/2 gal. apple cider - 1 c. cinnamon red hot candy Directions: - Melt candy, stirring occasionally in microwave-safe dish. After it turns into a liquid, mix into apple cider and heat.
Lime Pickles Ingredients: - 2 gal. sliced cucumbers - 3 gal. cold water - 2 c. lime - 2 1/2 qt. vinegar - 7 pt. sugar - 2 Tbsp. salt - 1 box pickling spice (1 1/2 oz.) Directions: - Let set overnight. - Boil together 35 minutes. - Add some green food coloring in juice. - Put into jars and seal.
Savory Sausage Casserole Ingredients: - 1 lb. bulk pork sausage - 1 c. uncooked rice - 2 (2 oz. each) pkg. dehydrated chicken noodle soup - 1/4 c. finely chopped onion - 1 c. sliced celery - 2 1/2 c. water - 1 Tbsp. soy sauce - 1/2 c. toasted halved or slivered blanched almonds Directions: - Break apart the sausage; brown it in an ungreased skillet, pouring off any excess fat as it accumulates. - Remove from the burner. - Mix together the sausage, rice, soup, onion and celery; place in a 2-quart casserole. - Refrigerate. - When ready to bake, mix soy sauce with water and add this, with the almonds, to the casserole. - Mix all gently. - Cover; bake at 350° for 1 hour. Serves 6.
Pumpkin Bread Ingredients: - 1 1/2 c. sugar - 1/2 c. vegetable oil - 1 egg - 1 (16 oz.) can pumpkin - 2 1/2 c. all-purpose flour - 2 tsp. baking soda - 1 tsp. cinnamon - 1/4 tsp. nutmeg - 1/4 tsp. cloves, ground - 1 c. chopped walnuts - 1 c. raisins Directions: - Heat oven to 350°. - Grease a 9 x 5-inch loaf pan. - Combine sugar, oil and egg. - Beat until light and fluffy. - Blend in pumpkin. Combine flour, baking soda, cinnamon, nutmeg and cloves. Add to pumpkin mixture. - Beat until smooth.
Molten Chocolate Lava Cake(Petite Gateau) Ingredients: - 1/2 cup Butter, unsalted - 4 ounce(s) Bittersweet chocolate - 2 Egg(s) - 2 Egg yolk(s) - 1/4 cup Sugar - 2 tablespoon(s) Flour, all-purpose Directions: - Butter and flour 4 custard cups. - Preheat oven to 450F. - Melt butter and chocolate. - Do NOT let it boil. - Remove from heat and set aside. - Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick. - Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. - Quickly beat in the flour until just mixed in. - Pour into the custard cups. - (At this point you can refrigerate for up to 24 hours. - If you refrigerate, let return to room temp before you bake.) - Put custard cups on a baking sheet and bake at 450 degrees for 6-7 minutes. - The outside will be set up, but the top may still be slightly wiggly (technical French cooking term). - Invert on plate, let sit for 10 seconds or so, remove custard cup. - Sprinkle with powdered sugar, and surround with a fruit sauce of you're choice.
Glazed Carrots Ingredients: - 2 lb. carrots - 1/2 c. water - 2 Tbsp. butter or margarine - 1/4 tsp. cinnamon - 2 Tbsp. honey - 2 tsp. lemon juice - 1/2 c. chopped toasted walnuts (optional) Directions: - Peel carrots and cut into 3-inch strips. - Place in a large skillet. - Add water and butter. - Cover and cook until tender-crisp, about 5 to 10 minutes, adding more water if necessary. - When carrots are tender, liquid should be nearly gone. Gently stir in the cinnamon, honey and lemon juice. - Simmer for a few minutes. - Add walnuts, if desired and heat for 1 minute longer.
Pickled Fish Ingredients: - 2 c. white vinegar - 4 bay leaves - 1 tsp. white peppercorns - 1 tsp. allspice - 1 1/2 c. sugar - 2 tsp. mustard seed - 1 tsp. whole cloves Directions: - Mix all of the ingredients together. - Cut fish into small pieces. - Put in very salty water; soak for 48 hours, then drain. Put fish in clear white vinegar. - Pour brine over fish. - Boil 5 minutes and cool. - Store in refrigerator in glass jars.
Chicken Easy Ingredients: - 1 pkg. (6-oz) herb seasoned dry bread stuffing mix - 8 skinless, boneless chicken breast halves - 16 medium slices mozzarella cheese Directions: - Preheat oven to 350°. - Prepare stuffing according to package directions. - Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. - Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. - Close each breast over the cheese and stuffing and hold with a toothpick. - Place stuffed breasts in a lightly greased 9 x 13 inch baking dish. - Bake for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.
Stuffed Mushrooms Ingredients: - 1 (9 oz.) pkg. Jack cheese - 1 pkg. dry onion soup mix - soy sauce - 2/3 bag Fritos, crushed - 1 cube butter, softened - red wine - garlic salt - mushrooms Directions: - Mix grated cheese with butter. - Add dry soup mix. - Add garlic salt to taste. - Add enough of liquid ingredients to hold together. Add crushed Fritos. - This should be in paste form. - Stuff washed mushrooms. - Bake at 350° for 10 minutes or until mushrooms turn dark and butter runs out.
Punch With Lime Sherbet Ingredients: - 2 (No. 2) cans orange juice - 2 (No. 2) cans pineapple juice - 8 oz. ReaLemon - 1/2 gal. lime sherbet - 1 pkg. lime jello - 1 1/2 c. water - sugar to taste (about 1 c.) Directions: - Dissolve jello in 1 1/2 cups water; add to juices. Add 1 quart ginger ale at serving time along with 1/2 gallon sherbet.
Southwestern Spinach Ingredients: - 2 (10 oz.) pkg. frozen, chopped spinach - 4 Tbsp. butter or margarine - 2 Tbsp. flour - 1 small onion, chopped - 1 stalk celery, chopped fine - 1 c. liquid (spinach cooking water plus enough water or milk to make 1 c.) - pepper to taste - 3/4 tsp. garlic salt - 10 oz. grated sharp Cheddar cheese - 1 tsp. Worcestershire sauce - 1 (4 oz.) can mild green chilies, chopped Directions: - Preheat oven to 350°. - Cook spinach according to package directions; drain, reserving liquid. - Add enough water or milk to make 1 cup of liquid; set aside. - Saute onion and celery in margarine until soft. - Blend in flour and cook at least 1 minute, stirring. - Add liquid slowly, stirring constantly to avoid lumps. Pour this mixture onto the drained spinach. - Add remaining ingredients. - Mix thoroughly. - Pour into greased baking dish. Bake 20 minutes in oven or place in microwave for 8 to 10 minutes.
Hot Fudge Sundaes Ingredients: - 1 c. plain flour - 2 Tbsp. cocoa - 2 tsp. baking powder - 1/2 c. milk - 1 tsp. vanilla - 1/4 c. cocoa - 1/2 tsp. salt - 1/4 tsp. soda - 2 Tbsp. salad oil - 1 c. brown sugar - 1 3/4 c. hot water - 3/4 c. white sugar - vanilla ice cream - cherries Directions: - Note: - Mix and bake in same pan.
Pepper Steak Ingredients: - 1 lb. round steak - 2 Tbsp. oil - 1/4 c. chopped onion - minced garlic - 1/2 tsp. salt - 1/4 tsp. pepper - 1 beef bouillon cube - 1 can chopped tomatoes - 1 green pepper, diced big - 1 Tbsp. cornstarch - 1/4 c. cold water - 2 Tbsp. soy sauce - 4 c. cooked rice - 1 c. hot water Directions: - Cut beef into narrow strips; brown slowly in oil 15 to 20 minutes. - Add onion, garlic, salt and pepper. - Stir, cooking 1 to 2 minutes longer. - Dissolve bouillon cube in the hot water. - Add to meat; cover skillet and simmer 20 to 30 minutes. - Add tomatoes and green pepper; cook 10 minutes longer. - Uncover skillet and combine cornstarch, water and soy sauce. - Mix and bring to a boil. Lower heat and simmer 5 minutes or until thick and clear, stirring constantly. - Serve over hot rice. - Add extra soy sauce, if desired.
Broccoli Salad Ingredients: - 3 c. broccoli, chopped - 3 c. cauliflower, chopped - 1 medium red onion, chopped - 2 c. fried bacon, crumbled - 2 c. mayonnaise - 1/2 c. sugar - 1 small pkg. shredded cheese - 2 Tbsp. vinegar Directions: - Mix the first 4 ingredients together. - In a bowl, mix together the remaining ingredients and pour over salad. - Chill overnight.
Lemon Bars Ingredients: - 1 c. butter, softened - 2 c. flour - 1/2 c. powdered sugar - pinch of salt - 4 eggs - 4 Tbsp. flour - 2 c. sugar - 4 Tbsp. lemon juice Directions: - Combine first 4 ingredients and pat in 9 x 13-inch cake pan; bake at 350° for 15 minutes. - Combine eggs, flour, sugar and lemon juice and pour on top of crust. - Bake at 350° for 20 to 25 minutes. - Sprinkle with powdered sugar while hot.
Applesauce Beef Loaf Ingredients: - 1 c. soft bread crumbs (about 1 1/2 slices) - 1 lb. ground beef - 1 egg - 1/4 c. finely chopped celery - 2 Tbsp. finely chopped onion - 1 tsp. Dijon style mustard - 1/2 tsp. salt - dash of pepper - 1/2 c. applesauce - 1 Tbsp. brown sugar - 1 1/2 tsp. vinegar Directions: - Blend thoroughly. - Shape into a round loaf in an 8 x 8 x 2-inch baking pan. - With a spoon, make a crater like depression in top of loaf. - Combine applesauce, brown sugar, vinegar and mustard; pour into depression. - Bake at 350° for 1 hour. - Serves 4 or 5.
Hot Curried Fruits Ingredients: - 1 (1 lb.) can pear slices - 1 (1 lb.) can apricot halves - 1 (14 oz.) can pineapple chunks - 1 (4 oz.) jar maraschino cherries - 2 Tbsp. butter or margarine (at room temperature) - 2 Tbsp. dark brown sugar - 1 tsp. curry powder - 2 tsp. cornstarch - 1/2 tsp. grated lemon peel Directions: - Drain all fruits and turn out into 1 1/2-quart casserole and mix together lightly. - Blend together the soft butter, brown sugar, curry, cornstarch and lemon peel. - Sprinkle over fruit mixture. - Let mixture stand for several hours to draw out juices. Bake uncovered about 1 hour at 325°. - Spoon some of the juices over fruit several times during baking. - Serve while hot. Serves 6.
Olive Cheese Balls Ingredients: - 1/4 lb. sharp cheese, grated - 1/4 c. margarine - 3/4 c. flour - 1/2 tsp. paprika - 24 olives (3 oz. jar) Directions: - Mix first 4 ingredients - as for pie crust. - Wrap around olives to form a ball. - Bake 15 minutes at 400°. - Loosen immediately. - May be reheated.
Egg-Sausage Casserole Ingredients: - 1 lb. sausage - 10 eggs - 1/2 tsp. salt - 2 c. bread crumbs or cubes - 2 1/4 c. milk - 1 1/2 tsp. dry mustard - 1 1/2 c. shredded Cheddar cheese Directions: - Crumble, brown and drain sausage. - Combine eggs, milk, mustard, and salt and beat. - Stir in bread, cheese and sausage. Pour in 9 x 13-inch baking dish. - Bake at 350° for 30 to 40 minutes.
Cappuccino Coffee Mix Ingredients: - 1 c. instant coffee powder - 2 1/4 c. nonfat dry milk - 1 1/2 c. sugar - 1/2 c. instant hot chocolate mix - 2 tsp. ground cinnamon - 1 1/2 tsp. ground or zested orange peel - whipped cream (optional) Directions: - Mix all ingredients. - Store in tightly sealed glass jar.
Peas Vinaigrette Ingredients: - 2 (10 oz.) boxes frozen peas - 1 Tbsp. parsley - 2/3 Tbsp. diced pimento - 2/3 tsp. salt - 2 Tbsp. finely chopped sweet pickle - 1/2 c. vegetable oil - 3 Tbsp. cider vinegar - 2 Tbsp. finely chopped green onion Directions: - Put peas in colander. - Pour 2 kettles boiling water over them. Drain; combine with other ingredients. - Refrigerate. - Keeps 2 weeks. - Luncheon favorite!
Vegetable Casserole Ingredients: - 1 can French-style string beans - 1 can Shoe Peg corn, drained - 1/2 c. celery - 1/2 c. onion - 1/2 c. green pepper - 1 can celery soup Directions: - Mix all ingredients together. - Cover with 1 stack crushed Ritz crackers combined with 1 stick melted margarine. - Put on top of mixed ingredients. - Bake at 350° for 45 minutes.
Date-Chock Cupcakes Ingredients: - 1 (10 oz.) pkg. dates, chopped - 1 c. boiling water - 1 tsp. soda - 1 stick (1/2 c.) margarine - 1 c. sugar - 1 tsp. vanilla - 2 eggs, separated - 1 1/4 c. flour - 1 tsp. cocoa - 1/4 tsp. salt - chocolate chips - finely chopped nuts Directions: - Mix soda and water and pour over dates; let cool. - Cream margarine and sugar; add vanilla, egg yolks and cooled dates; mix well. - Sift together and add dry ingredients. - Fold in stiffly beaten egg whites. - Fill muffin pans half full. - Sprinkle tops with finely chopped nuts and 4 or 5 chocolate chips. - (If miniature muffin tins are used add only 3 chips.) - Bake at 350° for 25 minutes or until done. - (I use the paper muffin cups to line the tins.)
Noodle-Rice Casserole Ingredients: - 1/4 c. butter - 2 c. water - 3/4 oz. angel hair spaghetti, broken into 1 1/2 inch pieces - 1 c. long grain rice (uncooked) - 3/4 tsp. chicken flavored bouillon granules - 1 (10 1/2 oz.) can French onion soup (undiluted) - 2 tsp. soy sauce - 1 (8 oz.) can sliced water chestnuts, drained Directions: - Melt butter in large skillet. - Add spaghetti; cook until golden brown, stirring constantly. - Remove from heat. - Stir in remaining ingredients. - Pour into a lightly greased 8-inch square baking dish. - Bake uncovered at 350° for 40 to 50 minutes.
Apple Dip Ingredients: - 6 Granny Smith apples, sliced - 12 oz. cream cheese, softened - 1/2 c. sugar - 1 c. brown sugar - 1 tsp. vanilla Directions: - Arrange apple slices around plate. Combine cream cheese, sugar, brown sugar and vanilla in a bowl. - Mix well. - Place in middle of plate.
3 Hour Sunday Rolls Ingredients: - 2 pkg. yeast - 2 whole eggs - 1/4 c. Wesson oil - 2 c. lukewarm water - 1/2 c. sugar - 1 tsp. salt Directions: - Mix the above 6 ingredients together. - Add enough flour to make a thick dough batter. - Let set for 1 hour. - Make into rolls and let set for 1 or more hours to rise. - Grease top of rolls with oleo. Bake at 400° for about 15 to 20 minutes.
Slomgolian Ingredients: - 1 lb. ground beef - 1/2 c. chopped onion - 1/3 c. chopped bell pepper - small can sliced mushrooms (or use fresh) - 15 oz. can tomato sauce - 2 c. cooked elbow macaroni Directions: - Brown ground beef. - Saute onion and bell pepper with meat (also mushrooms if fresh). - Drain excess grease. - Season with garlic salt and black pepper. - Add tomato sauce and mushrooms (drained if canned) to skillet. - Simmer, covered, about 10 minutes. - Add macaroni (slightly undercooked). - Cover and simmer about 5 more minutes. - Add a little water if it gets too dry during the simmering. - This is good leftover.
Orange Sherbet Salad Ingredients: - 2 (3 oz.) pkg. orange gelatin - 2 c. hot water and orange juice - 1 c. mandarin oranges - 1 pt. orange sherbet Directions: - Using juice from the mandarin oranges as part of liquid, dissolve gelatin in the hot water. - Add other ingredients and mix well. - Chill. - Miniature marshmallows may be added to mixture.