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Creamy Rice Pudding Ingredients: - 3 eggs - 1 c. sugar - 2 c. milk - 1 1/2 tsp. cornstarch - 1 tsp. vanilla - 1/2 tsp. lemon flavoring - 1/2 tsp. almond flavoring - 1 to 1 1/2 c. cooked rice - 1 c. raisins (optional) - nutmeg Directions: - Preheat oven to 325°. - Beat eggs; add sugar and beat well. Add milk, cornstarch and flavorings. - Mix well. - Stir in rice, raisins and nutmeg to taste. - Pour in 2-quart baking dish. Sprinkle with additional nutmeg. - Set in pan of hot water. - Bake for 2 hours, until knife inserted comes out clean. - Stir several times while baking to prevent raisins and rice from settling to bottom.
Pumpkin Cookies Ingredients: - 1 c. pumpkin - 1 c. sugar - 1/2 c. oil - 1 egg - 2 c. self-rising flour - 1 tsp. soda - 1 Tbsp. buttermilk - 1 tsp. cinnamon - 1 tsp. vanilla - 1 c. dates - 1/2 c. nuts Directions: - Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake at 375° for 10 to 12 minutes.
Easy Chicken Casserole Ingredients: - 1 fryer or pieces of chicken of your choice - 1 (10 oz.) can cream of chicken soup - 1/2 stick melted butter or margarine - Ritz crackers Directions: - Place chicken in dish. - Cover with soup (do not dilute). - Pour melted butter over top. - Bake at 375° for 1 hour or until lightly brown and tender.
Gouda Cheese Spread Ingredients: - 1 (8 oz.) baby Gouda cheese, shredded - 1/2 c. finely chopped corned beef - 1/4 c. sour cream - 2 Tbsp. sweet pickle relish - 2 tsp. horseradish - rye or pumpernickel bread (party size) Directions: - Mix all ingredients together. - Return to the shell of baby Gouda. - Serve on bread.
Cheezy Broccoli Ingredients: - 20 oz. frozen chopped broccoli - 1 c. milk - 1 (16 oz.) jar Cheez Whiz - 1/2 c. chopped onion - 2 c. Minute rice - 2 cans cream of chicken soup - 1 Tbsp. salt - 1/2 tsp. pepper - 1 c. chopped celery Directions: - Combine rice, soup, milk, cheese, salt and pepper. - Microwave on High 2 to 4 minutes until cheese melts and can be blended easily. - Add onion, celery and broccoli and stir. - Divide into 2 lightly greased dishes. - Microwave each 12 to 14 minutes on High.
Clam Chowder Ingredients: - 12 clams and broth - 3 large potatoes - 1 onion, diced - salt and pepper - 2 or 3 strips bacon - 1 1/2 qt. water Directions: - Cut up fine or grind clams. - Dice potatoes. - Add onion, salt and pepper to taste. - Cook until potatoes are tender. - Fry bacon to crisp. - Remove bacon and pour essence in pot. - Let simmer for about 10 minutes.
Chocolate Filled Snowballs Ingredients: - 1 c. Hershey Kisses - powdered sugar - 1 c. butter, softened - 1/2 c. sugar - 1 tsp. vanilla - 2 c. flour - 1 c. nuts, chopped Directions: - Beat butter, sugar and vanilla until light and fluffy. - Add sifted flour and nuts; blend well. - Chill dough. - Shape dough around Hershey Kisses, being sure all is covered. - Put on ungreased cookie sheet. - Bake at 375° for 10 to 15 minutes until lightly brown. - Cool slightly. - While warm, roll in powdered sugar twice. - Makes 4 to 5 dozen.
Glazed Carrots Ingredients: - 1 1/4 lb. carrots in 2-inch julienne - 1 Tbsp. honey - 1 Tbsp. lemon juice - 1 Tbsp. vegetable oil - 1 Tbsp. unsalted butter - 1 1/2 tsp. brown sugar - 2 Tbsp. finely chopped fresh parsley Directions: - Steam carrots until barely tender, about 10 minutes. - Remove from heat and set aside. - Mix honey and lemon juice together. - Heat vegetable oil and butter together in a large skillet over medium heat. - Saute carrots 3 minutes, stirring constantly. - Add brown sugar and cook 3 more minutes. - Add honey and lemon juice and cook 3 minutes more, until carrots are glazed. - Sprinkle with parsley just before serving. - Makes 6 servings.
Spicy Orange Beef Kabobs(Makes 4 Servings) Ingredients: - 1 lb. boneless beef top sirloin steak, cut 1 inch thick - 1 medium onion, cut into 8 wedges - 1 medium red, yellow or green bell pepper, cut into 1-inch pieces - 1/2 c. A.1. steak sauce - 1/4 c. frozen orange juice concentrate - 1 Tbsp. packed brown sugar - 1 tsp. crushed red pepper - 2 c. hot cooked rice Directions: - Cut beef steak into 1-inch pieces. - Alternately thread pieces of beef, onion and bell pepper on each of four 12-inch skewers. Heat steak sauce, orange juice concentrate, brown sugar and crushed red pepper, stirring to blend. - Grill kabobs over medium heat for 9 to 11 minutes, brushing with sauce and turning occasionally. - Serve on rice.
Chicken Curry(Recipe From India) Ingredients: - 1/2 c. chopped onion - 1/2 c. chopped celery - 1/4 c. butter - 1/3 c. flour - 2 c. chicken broth - 1 c. tomato juice - 1/2 tsp. Worcestershire sauce - salt - pepper - 4 tsp. curry powder - 4 c. diced chicken - 5 c. hot, cooked rice Directions: - Brown onion and celery in butter. - Add flour and blend. - Add chicken broth; cook until thick, stirring constantly. - Add tomato juice, Worcestershire sauce, seasonings and chicken. - Heat thoroughly. - Serve over the cooked rice. - Serves 8.
Sundae Dessert Ingredients: - 1 cake, baked and cut into pieces, pound cake or shortcake - 2 boxes instant vanilla pudding - 4 bananas, sliced and mixed in pudding - 2 cans crushed pineapple, drained - 2 cans cherry pie filling - 1 large carton Cool Whip (super size!) - chopped nuts - chocolate topping Directions: - In a large punch bowl, layer in this order: 1/2 of cake on bottom, pudding with bananas, cherry pie filling, pineapple and Cool Whip. - Repeat layers, then top with nuts and cherries. Refrigerate. - Enjoy!
Appleless Pie Ingredients: - 2 c. water - 1 1/3 c. sugar - 2 tsp. cream of tartar - 27 Ritz crackers - 2 Tbsp. butter Directions: - Mix water, sugar and cream of tartar and bring to rolling boil. - Drop in crackers and boil for 1 minute. - Do not stir. Remove from stove and add butter. - Cool and pour into pie shell. Sprinkle cinnamon and strip pie with dough. - Bake 15 minutes at 425°.
Friendship Tea Ingredients: - 2 c. Tang instant orange drink mix - 3/4 c. sugar - 1/2 c. instant tea - 1 1/2 tsp. cinnamon (ground) - 1 tsp. cloves Directions: - Beat one egg; lay a slice of American cheese over it and put into microwave for two minutes. - Put on toast. - This makes an easy breakfast sandwich that your kids will eat.
Peanut Butter Fudge Ingredients: - 2 c. sugar - 2/3 c. milk - 1 c. peanut butter - 1 c. Marshmallow Creme - 1 tsp. vanilla - 1 Tbsp. butter (oleo) Directions: - Cook sugar and milk to a soft ball. - Beat in peanut butter, Marshmallow Creme, vanilla and oleo. - Put in a greased pan.
Taco Salad Ingredients: - 2 qt. romaine or iceberg lettuce, washed, dried and broken up - 1 c. diced green pepper - 1/2 medium cucumber, sliced - 1 medium tomato, sliced into thin wedges, or 15 cherry tomatoes, halved - 1/2 c. diced sweet red onion - 1/2 ripe avocado, peeled, seeded and cut into small chunks - 1/2 c. cilantro, chopped (optional) - 1 (4 oz.) can sliced black olives, drained (optional) - 2/3 c. salsa plus additional (for topping) - 1/2 c. Ranch dressing - 1 batch Chicken or Beef Taco Filling - 1 c. shredded Cheddar or Monterey Jack cheese - sour cream Directions: - Put the lettuce, pepper, cucumber, tomato, onion, avocado, cilantro (if using) and olives (if using) in a large salad bowl. Stir together the 2/3 cup of salsa and the Ranch dressing; pour it over the salad and toss. Divide the salad between the serving plates and top each one with the taco filling and shredded cheese. Put the salsa and sour cream on the table, so folks can add their own. Yield: 6 servings.
Macadamia White Chocolate Chip Cookies Ingredients: - 2/3 c. butter - 1/2 c. white sugar - 1/2 c. brown sugar, packed - 1 egg - 1 tsp. vanilla - 1 1/2 c. all-purpose flour - 1/2 tsp. soda - 1/2 tsp. salt - 2 Tbsp. white Karo syrup - 1 c. unsalted Macadamia nuts - 12 oz. white chocolate, cut into quarter-size chunks Directions: - Mix butter, sugars, egg and vanilla thoroughly. - Stir dry ingredients together and blend into creamed mixture. - Add corn syrup, mixing well. - Cut Macadamia nuts in half, then stir nuts and chocolate chunks into batter. - Drop by rounded tablespoonfuls about 4 inches apart, placing 3 cookies across, on an ungreased baking sheet. - Bake in 375° oven for 9 to 12 minutes. - Makes 2 1/2 to 3 1/2 dozen cookies.
Coconut Cream Pie Ingredients: - 1 (9-inch) baked pie shell - 1 c. sugar - 1/2 c. flour - 1/4 tsp. salt - 3 c. milk - 4 egg yolks - 3 Tbsp. margarine - 1 1/2 tsp. vanilla - 1 1/3 c. flaked coconut Directions: - In saucepan, combine sugar, flour and salt. - Gradually stir in milk. - Cook and stir mixture until thickened and bubbly. - Reduce heat, cook and stir 2 minutes more. - Remove from heat.
Christmas Hard Candy Ingredients: - 3 1/2 c. sugar - 1 c. light corn syrup - 1 c. water - 1/4 to 1/2 tsp. peppermint oil - 1 tsp. red or green food coloring Directions: - In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. - Remove from heat. - Stir in oil and food coloring. - Pour onto a greased cookie sheet. - Cool. - Break into pieces.
Carrot Casserole Ingredients: - 1 1/2 lb. carrots - 1/4 tsp. salt - 2 sticks margarine - 3 eggs - 1/4 tsp. cinnamon - 1/2 tsp. baking powder - 1 1/2 c. sugar - 1/2 c. plain flour Directions: - Cook carrots until done; drain. Place all ingredients in blender or food processor and incorporate all together. Spray 9 x 13-inch baking dish and bake casserole until set and lightly brown at 350° (approximately 45 minutes). Sprinkle with sugar.
Eyam Tea Room'S Scones Ingredients: - 8 oz. self-rising flour (2 c.) * - 1/4 lb. butter - 2 tsp. sugar - 1/2 tsp. salt - 1 egg - 1/4 c. milk - 1/4 c. water (at room temperature) Directions: - *If not self-rising flour, add 2 teaspoons baking powder.
Strawberry Pie Ingredients: - 1 (9-inch) graham cracker shell - 1 pt. fresh strawberries - 1 c. boiling water - 3 heaping Tbsp. strawberry jello - 4 Tbsp. cornstarch - 1 c. sugar - dash of salt - dash of red food coloring - whipped cream Directions: - Combine jello, sugar, cornstarch, salt and red food coloring. Add boiling water; cook until thick. - Place strawberries in pie shell. - Pour filling over berries. - Cool. - Top with whipped cream.
White Chocolate Chex Mix Ingredients: - 5 c. Corn Chex - 5 c. Cheerios - 1 c. pretzels - 3 Tbsp. oil - 5 c. Rice Chex - 2 c. peanuts - 2 (10 oz.) pkg. vanilla chips - 1 pkg. M&M's - 2 c. Bugles brand corn snacks (shaped as a cornucopia, a horn of plenty) - 2 c. pretzels (represent arms folded in thanks and prayer) - 1 c. candy corn (during the 1st winter, Pilgrims were alloted only 5 kernels corn per day because food was so scarce) - 1 c. dried or candy fruits (Thanksgiving is the celebration of the harvest) - 1 c. peanuts or sunflower seeds (represent potential of bounteous harvest for next season if they are planted and well tended) Directions: - In a large bowl, mix all ingredients together. Other ingredients, such as dry cereals, candies or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.
Porcupine Meat Balls Ingredients: - 1 lb. hamburg - 1 c. rice (raw) - 1 egg - 1 can tomato soup - 2 c. beef gravy Directions: - Mix hamburg, rice and egg together, then roll into meat balls. Put tomato soup, gravy and meatballs in kettle. - Cover and cook slowly about 45 minutes or until meatballs are done.
Lemon Cream Cheese Cake Ingredients: - 3 c. sugar - 3 c. cake flour - 6 eggs - 3 sticks margarine, half melted - 1 (8 oz.) stick Philly cream cheese - 2 tsp. vanilla - 2 tsp. lemon flavoring Directions: - Mix cream cheese and margarine good. - Add sugar slowly. Add eggs, - one at a time. - Beat well after each. - Add flavoring. Bake for 1 1/2 hours at 325°.
Raisin Pie Ingredients: - 1 c. sugar - 2 1/2 Tbsp. all-purpose flour - 1 1/2 c. cold water - 2 c. raisins - 1/2 tsp. salt - 1/2 tsp. cinnamon - 2 Tbsp. butter - pastry for 2 pies Directions: - In saucepan, stir in sugar and flour. - Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. - Cook and stir 1 minute more. - Remove from heat; stir in butter. - Pour into pastry lined pie plate. - Top with lattice crust. - Bake at 375° for about 45 minutes or until crust is golden brown. - Yields 6 to 8 servings.
Chicken Creole Ingredients: - 1/4 c. vegetable oil - 1/4 c. all-purpose flour - 1 green pepper, chopped - 1 medium onion, chopped - 2 c. chopped cooked chicken - 1 (28 oz.) can tomatoes (stewed) - 2 Tbsp. Worcestershire sauce - 2 or 3 cloves garlic, minced - 1 tsp. soy sauce - 1 tsp. sugar - 1/2 tsp. pepper - 1/4 tsp. salt - 3 dashes hot sauce - hot cooked rice Directions: - Heat vegetable oil in a heavy skillet until hot. - Stir in 1/4 cup flour. - Stir constantly until mixture is about the color of a copper penny, about 5 minutes. - Reduce heat. - Add pepper and onion; cook until tender (about 10 minutes), stirring constantly. Add chicken, tomatoes, Worcestershire sauce, parsley, garlic, soy sauce, sugar, pepper, salt and hot sauce. - Cover and simmer about 20 minutes. - Serve over rice.
Macaroni-Cabbage Salad Ingredients: - 1 c. elbow macaroni - 1 medium green pepper - 1 small onion, minced - 1 large carrot, grated - 4 c. cabbage, shredded - 1 tsp. prepared mustard - 1 c. mayonnaise - 1/2 c. milk - 1/4 tsp. pepper Directions: - Cook and drain macaroni. - Combine the next 4 ingredients, mixing well. - Mix remaining ingredients; blend well. - Pour over macaroni. - Mix; toss and chill 1 hour before serving.
Carrot Cake Ingredients: - 4 eggs, beaten slightly - 1 1/2 c. Mazola oil - 2 c. sugar - 2 c. cake flour - 2 tsp. cinnamon - 2 tsp. soda - 1 tsp. salt - 3 c. finely grated carrots Directions: - Preheat oven to 350°. - Mix together the eggs and oil. - Add sugar. - Sift together the flour, cinnamon, soda and salt. - Add to egg mixture, then add carrots. - Bake in three 9-inch cake pans at 350° for 30 to 40 minute or until done. - Ice with cream cheese icing. - Serves 16.
Sweet And Sour Franks Ingredients: - 3/4 c. prepared mustard - 1 c. currant jelly - 2 lb. franks Directions: - Mix mustard and jelly. - Place in double boiler. - Diagonally slice franks 1/2-inch thick. - Add to sauce and cook. - Refrigerate or freeze. - When ready to serve, place in chafing dish and heat. Serve with cocktail picks.
Pickled Beets Ingredients: - 24 medium sized beets - 2 qt. water - 1 c. white vinegar - 2 Tbsp. sugar Directions: - Boil beets, leaving 4-inch tops. - When tender, place in hot jars (can also slice). - Boil water, vinegar and sugar. - Pour over beets. - Seal.
Deer Fingers Ingredients: - tenderloin of deer, cut in 1-inch strips - 2 c. flour - 1/2 Tbsp. garlic powder - 1/2 tsp. Season-All - 1/2 Tbsp. ground black pepper - 1 tsp. salt - 1 tsp. broiled steak seasoning - salt water - buttermilk - 2 eggs Directions: - Soak deer in salt water, then marinate in enough buttermilk to cover, plus 2 eggs. - Soak overnight, if possible. - Combine remaining ingredients, dip deer fingers in batter and fry quick in oil. - Drain and serve. - Delicious served with brown rice.
Creamy Cheesecake Recipe Ingredients: - 1 1/4 c. graham cracker crumbs - 1/4 c. granulated sugar - 1/4 c. softened butter Directions: - Blend all ingredients in a bowl with a fork or pastry blender. Use back of large spoon to press firmly inside spring-form pan. Bake at 375° for 8 minutes, or chill in refrigerator for 30 minutes.
Barbecued Lima Beans Ingredients: - 1 lb. dried lima beans - 6 slices bacon - 1 c. chopped onion - 1/2 c. chopped green peppers - 1 (15 oz.) can tomato sauce - 1 c. barbecue sauce - 3/4 tsp. salt Directions: - Sort and wash beans; cook until tender. - Fry bacon until crispy; take bacon out of pan. - Cook onions and peppers in bacon grease until tender. - Crumble bacon. - Mix all ingredients. - Pour in baking dish and bake for 30 minutes.
Steak Diane Ingredients: - 1 Tbsp. reduced-calorie margarine, melted - 2 Tbsp. low-sodium Worcestershire sauce - 3/4 lb. fresh mushrooms, sliced - 1 c. chopped onion - 4 (4 oz.) beef tenderloin steaks (1-inch thick) - 1/4 c. Dijon mustard, divided - 1/4 c. brandy Directions: - Combine margarine and Worcestershire sauce in a large nonstick skillet; place over medium heat until hot. - Add mushrooms and onion; saute until tender. - Place steaks between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. - Spread 1 1/2 teaspoons mustard on one side of each steak. - Move mushroom mixture to one side of skillet. Add steaks, mustard side down. - Cook steaks 3 to 4 minutes over medium heat. - Stir mushroom mixture occasionally. - Spread 1 1/2 teaspoons mustard on top side of each steak; turn and cook 3 to 4 minutes on second side of steak or to desired degree of doneness.
Potato Casserole Ingredients: - 2 lb. frozen hash browns - 1/3 c. melted butter - 1 pt. sour cream - 1/2 c. chopped onions - 1 can cream of chicken soup - 1/3 can water - 10 oz. bag grated sharp Cheddar cheese - 1 tsp. salt and pepper - 2 c. crushed cornflakes Directions: - Mix soup and water. - Blend with hash browns, butter, sour cream, onions and Cheddar cheese in large bowl with salt and pepper. - Top with crushed cornflakes. - Bake in 9 x 13-inch baking dish for 1 1/4 hours at 350°, uncovered.
Coconut Pound Cake Ingredients: - 3 c. sugar - 2 sticks oleo - 2/3 c. shortening - 5 eggs - 3 c. flour - 1 tsp. baking powder - 1 c. milk - 1 pkg. Angel Flake coconut Directions: - Cream sugar, oleo and shortening. - Add eggs. - Sift flour and baking powder together and add alternately with milk. - Then add the coconut. - Bake in angel cake pan at 350° for 1 1/2 hours.
Chocolate Fudge Easter Eggs Ingredients: - 1/2 c. butter - 4 c. miniature marshmallows - 1 (6 oz.) pkg. chocolate chips (fudge or semi-sweet) - 4 c. Rice Krispies - 1 (8 oz.) pkg. diced dates - 1/2 c. chopped dates Directions: - Melt butter. - Add marshmallows and chips. - Stir until all ingredients are melted. - Remove from heat and add rice cereal, dates and nuts.
Broccoli Corn Bread Ingredients: - 1 pkg. frozen chopped broccoli, thawed and all water squeezed out - 4 eggs - 6 oz. cottage cheese - 1 onion, chopped - 1 stick butter, melted - 1 box Jiffy corn bread mix (8 oz.) Directions: - Mix together. - Bake at 400° for 25 minutes.
Spider Christmas Cookies Ingredients: - 1 (12 oz.) bag Nestle semi-sweet chocolate morsels - 1 (12 oz.) bag Nestle butterscotch morsels - 1 can Chinese noodles - 1 can cashews (whole or halves) Directions: - Melt chocolate and butterscotch morsels in a double boiler until liquid. Gently fold in noodles and cashews. - Drop by the spoonful onto cookie sheet lined with waxed paper. - Refrigerate until solid. - Store in airtight container in refrigerator.
Broccoli Ingredients: - 2 (1 lb.) pkg. frozen broccoli cuts - 2 sticks margarine - 1/2 lb. Velveeta cheese - 1/4 lb. Ritz crackers Directions: - Cook broccoli and drain well. - Melt 1 stick of margarine and the Velveeta and mix with broccoli. - Put in casserole and top with the Ritz crackers (crumbled) and mixed with 1 stick of margarine. Bake at 350° for 20 to 25 minutes.
Chocolate Mocha-Dot Cake Ingredients: - 1 3/4 c. sifted flour - 1/2 tsp. baking powder - 1 tsp. soda - 1 tsp. salt - 1 tsp. cinnamon - 1/2 c. cocoa - 1 1/2 c. sugar - 1/2 c. shortening - 1/2 c. buttermilk - 1/2 c. strong cooled coffee - 2 eggs - 1 tsp. vanilla Directions: - Sift together all dry ingredients. - Add shortening, 1/2 cup of buttermilk - and coffee. - Beat for 2 minutes until well blended and glossy. - Add 1/3 cup of buttermilk or sour milk, 2 eggs - and 1 - teaspoon - of - vanilla. - Beat for 2 minutes until smooth. - Pour into 2 lightly greased and floured 8-inch layer cake pans. - Bake for - 30 - to - 35 minutes at 350°. - Cool. - Ice with Commercial Icing - recipe from this book. - Cover top with chocolate chips. Serve cold.
Cheese Balls Ingredients: - 2 (8 oz.) pkg. cream cheese - 1 (8 oz.) can crushed pineapple, drained - 1/4 c. green peppers - 1/4 c. chopped onions - 1 tsp. salt - 2 c. chopped pecans Directions: - Mix everything except 1 cup of nuts. - Chill overnight. - Add other cup of nuts and shape into balls. - Makes 3 balls.
Glazed Almonds Ingredients: - 1 c. whole almonds - 1/2 c. sugar - 1/2 tsp. vanilla - 2 Tbsp. butter or margarine - salt Directions: - Combine almonds, sugar and butter or margarine in heavy skillet. - Cook over medium heat stirring constantly, until almonds are toasted and sugar is golden brown, about 15 minutes. - Stir in vanilla. - Spread nuts on aluminum foil; sprinkle lightly with salt. - Cool; then break into 2 or 3 nut clusters with forks.
Favorite Meat Loaf Ingredients: - 1 1/2 lb. ground beef - 1/2 c. medium cracker crumbs - 2 beaten eggs - 1 (8 oz.) can tomato sauce - 1/4 c. finely chopped onion - 1 tsp. salt - 2 Tbsp. chopped green pepper - dash of dried thyme, crushed - dash of dried marjoram, crushed - 1/4 c. catsup - 2 Tbsp. corn syrup Directions: - Combine all ingredients, except catsup and corn syrup. - Shape mixture into a loaf in baking dish. - Bake at 350° for 1 hour.
Low-Fat Moussaka Ingredients: - 2 eggplants, pared and sliced 1/2-inch thick - 1 c. bread crumbs - 1/2 tsp. salt - 1 c. finely chopped onion - 1 1/2 lb. lean ground beef - 1 clove garlic - 1/2 tsp. cinnamon - 1/2 tsp. oregano - 1/2 tsp. salt - 1 tsp. dried basil leaves - 2 (8 oz.) cans tomato sauce - 1 Tbsp. corn oil margarine - 3 Tbsp. flour - 1/2 tsp. salt - pepper - 1 1/2 c. skim milk - 1/2 c. liquid egg substitute - 2/3 c. Parmesan cheese Directions: - Preheat oven to 450°. - Combine bread crumbs and salt. - Coat eggplant. - Spray with nonstick vegetable spray. - Place on baking sheet. - Bake 15 minutes until eggplant soft and crumbs slightly brown. - Set aside. - Save leftover crumbs.
Buttermilk Biscuits Ingredients: - 2 c. flour - 1 tsp. salt - 2 tsp. baking powder - 1 tsp. sugar - 1/2 tsp. baking soda - 2/3 to 3/4 c. buttermilk - 1/4 c. lard Directions: - Sift together the flour, salt, baking powder, sugar and baking soda. - Cut in the lard. - Add the buttermilk. - Mix until blended. Cut into biscuits and place on ungreased baking sheet.
Peanut Cluster Candy Ingredients: - 1 (12 oz.) pkg. chocolate morsels - 1 (6 oz.) pkg. butterscotch morsels - 1 (12 oz.) can or pkg. salted Spanish peanuts Directions: - Combine morsels in a 2-quart microwave casserole dish. - Cook at a Medium level for 5 to 6 minutes, until melted. - Stir in peanuts. - Drop by teaspoonfuls onto sheets of waxed paper. - Allow ample time to cool, usually overnight.
Tea Room Peanut Butter Pie Ingredients: - 1/4 c. lemon juice - 1 can Eagle Brand milk - 3/4 c. (12 oz.) crunchy peanut butter - 1 c. marshmallow cream - 2 (10 oz.) containers Cool Whip - 2 graham cracker crust pie shells - caramel sauce - chopped nuts Directions: - Mix first 4 ingredients well. Fold in Cool Whip. - Put 1/4 of the mixture in each of the pie shells. - Drizzle with caramel sauce. - Put remainder of mixture into pie shells. - Cover and freeze until ready to serve. Drizzle with caramel sauce and top with chopped nuts. - Makes 2 pies.
Garlic Cheese Roll Ingredients: - 1 Kraft garlic cheese roll - 1 (8 oz.) pkg. cream cheese - 1 jar Kraft Old English cheese spread - 4 to 6 oz. pkg. chopped pecans or pecan chips Directions: - Soften cream cheese and mix all 3 cheeses together well. Shape into a ball or 2 logs. - Roll in crushed pecans. - Wrap in waxed paper to shape and refrigerate overnight.
Fiesta Hot Dogs Ingredients: - 8 to 10 hot dogs, cut into pieces - 1 large onion, chopped - 2 Tbsp. oil - 15 oz. can tomato sauce - 1 can whole kernel corn with liquid - 1 c. pinto beans with liquid - 1/2 c. water - 1 tsp. chili powder - 1 1/4 c. macaroni - 1/2 tsp. salt - green pepper strips Directions: - Brown hot dogs and onion in oil. - Add tomato sauce, corn, beans, water, chili powder, macaroni and salt. - Bring to a boil, cover and simmer, stirring occasionally, until macaroni is tender, about 20 to 25 minutes. - Add green pepper strips last 5 minutes, if desired. - Serves 4 to 6.
6-Cup Salad("Quik-N-Ez") Ingredients: - 1 c. pineapple tidbits - 1 c. mandarin oranges - 1 c. shredded coconut - 1 c. fruit cocktail - 1 c. mini marshmallows - 1 c. sour cream Directions: - Combine all ingredients in a large bowl. - Mix well. - Chill as long as possible or overnight. - Serves 6.
Sweet Potato Casserole Ingredients: - 1 large can sweet potatoes - 1 1/2 c. sugar - 1 c. canned milk - dash of cinnamon and nutmeg - 2 eggs - 3/4 stick butter or oleo Directions: - Warm potatoes; drain juice. - Cream butter, eggs and sugar. Add milk and spices. - Mash potatoes and add to the creamed mixture. - Cook 15 to 20 minutes at 400°.
Bread Machine Oatmeal Bread Ingredients: - 1 (1/4 oz.) pkg. active dry yeast - 1 c. quick-cooking oats - 3 c. bread flour - 1 tsp. salt - 1/2 c. molasses - 1 Tbsp. vegetable oil - 1 1/4 c. plus 1 Tbsp. water Directions: - In bread machine pan, place ingredients in order given. Select "white bread" setting. - Bake according to bread machine directions. - Makes 1 large loaf (16 slices).
Speedy Chili Ingredients: - 1 lb. ground beef - 1 large onion, chopped - 1 clove garlic, crushed - 2 (8 oz.) cans tomato sauce - 1/4 tsp. salt - 1/8 tsp. pepper - 3 to 4 Tbsp. chili powder - 1 c. water Directions: - Combine beef, onion and garlic in Dutch oven; cook until beef is browned, stirring to crumble. - Drain off drippings. - Add remaining ingredients; cover, reduce heat and simmer 30 minuets, stirring occasionally. - Yields about 4 cups.
Mac And Cheese Ingredients: - 2 Tbsp. butter, melted in 9 x 13 pan - 2 c. raw macaroni - 3 c. sharp shredded cheese Directions: - Do not mix. - Pour 4 cups milk and beaten egg over top. - Do not mix. - Bake 1 hour at 350°.
Banana Pudding Cake Ingredients: - 1 to 2 small ripe bananas - 1 (2 layer size) pkg. yellow cake mix - 1 (4 serving size) pkg. banana or vanilla instant pudding - 4 eggs - 1 c. water - 1/4 c. oil - 1/2 c. chopped nuts (optional) Directions: - Slice bananas into large mixing bowl. - Beat until well mashed. - Add remaining ingredients. - Blend. - Beat at medium speed for 2 minutes. - Pour into 10-inch well-greased and floured tube or Bundt pan. - Bake at 350° for 60 to 70 minutes. - Cool in pan at least 15 minutes. - Remove from pan. - Finish cooling on rack. Sprinkle with confectioners sugar, if desired. - (May be baked in 9 x 13-inch pan for 50 to 55 minutes.)
Oven Baked Chicken Or Pork Chops Ingredients: - Chicken breasts or pork chops - Onion soup mix - Butter Directions: - Dip meat in 1 stick of melted butter and salt and pepper. Roll meat in dry onion soup mix. - Cover disk with foil. - Bake at 350 degrees for 1 hour.
Broccoli Salad Ingredients: - 1 bunch broccoli - 1 bunch spring onions - 1/2 c. stuffed olives - 4 boiled eggs - pepper, garlic, salt and mayo to season to taste Directions: - Chop broccoli, spring onions, olives and boiled eggs. - Mix, season to taste; add mayo. - Chill in refrigerator at least 2 or 3 hours or overnight. - You could wait and add eggs next day.
Corned Beef Dip Ingredients: - 1 large loaf pumpernickel bread - 1 c. sour cream - 1 c. mayonnaise - 1 tsp. minced onion - 6 oz. shredded corned beef Directions: - Blend all ingredients with mixer and refrigerate overnight. Hollow out bread and fill with mixture. - Use bread pieces for dippers.
Rita'S Refrigerated Rolls Ingredients: - 1 stick oleo or Crisco - 1/3 c. sugar - 1 tsp. salt - 1 c. boiling water - 1/4 c. lukewarm water - 1 pkg. dry yeast - 1 egg - 3 1/2 c. flour Directions: - Place first 4 ingredients in mixing bowl; mix and let dissolve and cool. - Dissolve dry yeast in 1/4 cup lukewarm water and add to first mixture after it has cooled. - Stir in egg and flour. - (No kneading.) - Cover with a cloth or Saran Wrap and refrigerate at least 2 hours or overnight.
Black Walnut Cake Ingredients: - 3 c. cake flour - 1 tsp. salt - 1 1/2 tsp. baking soda - 3/4 c. shortening - 1 c. sugar - 3 eggs - 1 1/2 c. dates - 1 c. black walnuts - 1 orange peel - 1 c. buttermilk - 1 tsp. vanilla - orange topping Directions: - Sift flour, measure and sift again with salt and soda. - Cream shortening and sugar, add eggs one at a time, bearing well after each addition. - Add dates, nuts, orange peel and vanilla. - Add sifted dry ingredients to creamed mixture alternately with buttermilk. - Then into well-greased loaf pan. - Bake for 1 1/2 hours at 300°. - When baked, pour orange topping mixture over cake and allow to age for at least 24 hours.
Seafood Pasta Salad Ingredients: - 1/2 c. Miracle Whip - 1/4 c. Zesty Italian dressing - 2 Tbsp. Parmesan cheese - 2 c. rotini pasta, cooked and drained - 1 (8 oz.) crab meat - 1 c. broccoli, partially cooked - 1/2 c. chopped green peppers - 1/2 c. chopped tomatoes - 1/2 c. chopped green onions - 1/2 c. chopped celery Directions: - Mix Miracle Whip, Italian dressing and cheese until well blended. - Stir in other ingredients. - Refrigerate overnight.
Instant Rolls Ingredients: - 3 pkg. dry yeast - 1/2 c. warm water - 5 c. self-rising flour - 1/4 c. sugar - 1 tsp. soda - 2 c. lukewarm buttermilk - 1 c. Crisco Directions: - Dissolve yeast in warm water and set aside. - Cut in Crisco shortening to flour, soda and sugar. - Add buttermilk and yeast; mix well. - Place desired amount of dough on floured pastry sheet. Roll out and cut. - Let warm to room temperature before baking in a 350° oven for 10 to 15 minutes. - Store dough in refrigerator and use as needed. - Keeps for several weeks. - May be taken from refrigerator and placed immediately in oven without being allowed to rise.
Hamburger And Mashed Potatoes Ingredients: - 2 lb. hamburger - onion - salt to taste to taste - pepper to taste - 3 c. water - chopped onion - 3 pkg. McCormick brown gravy mix or substitute Directions: - Fry 2 pounds of hamburger with chopped onions, salt and pepper to taste. Drain off grease. Mix 3 cups of cold water and 3 packages of gravy mix in a container, and stir well. - Add the water and gravy mix to the hamburger, cover, and bring to a low boil. - Turn down to simmer, and simmer for 10 - 15 minutes, stirring frequently. - If gravy is too thick, add water. - While this is cooking, make your mashed potatoes. - Dish the hamburger and gravy together, and the mashed potatoes separately. Let everyone serve themselves. Place on table and let everyone serve themselves individual helpings of potatoes, and top with hamburger and gravy mix.
Buttermilk Pie Ingredients: - 6 eggs - 2 1/2 c. sugar - 2 c. buttermilk - 2 c. pecans - 1 stick butter - 2 Tbsp. flour - 1 c. coconut Directions: - Mix well eggs, sugar and buttermilk. - Add flour and mix well. Add pecans and coconut. - Pour into 2 (9-inch) pie shells. - Bake at 350° about 50 minutes or until done.
Cheese-Burger Casserole Ingredients: - 1 lb. lean ground beef - 1/4 c. chopped onion - 1/4 c. chopped green pepper - 1 (8 oz.) can tomato sauce - 1/4 c. catsup - 1/8 tsp. pepper - 6 slices cheese - 1 large can Butter-Me-Not biscuits Directions: - In skillet, brown ground beef with onions and green pepper. Drain fat. - Add tomato sauce, catsup and pepper; heat. - Alternate meat mixture and cheese in an ungreased 1 1/2-quart casserole. Arrange biscuits around edge of casserole. - Bake at 400° for 25 minutes.
Pasta Primavera Salad Ingredients: - 2 c. (5 1/2 oz.) tricolor rotini, cooked and drained - 2 c. broccoli flowerets - 1 c. sliced carrots - 1 c. quartered cherry tomatoes - 1/4 c. sliced red onion - 1 (8 oz.) bottle peppercorn Ranch dressing - parsley, dill weed, seasoned salt in dressing Directions: - Mix pasta and vegetables in large bowl. - In separate bowl, mix dressing, parsley, dill and seasoned salt to taste. - Pour over vegetables and mix well. - Refrigerate several hours before serving. - Serves 8.
Sugar Cookies Ingredients: - 1 c. butter - 2 c. sugar - 2 eggs, beaten - 1/2 c. milk - 1/2 tsp. vanilla - 4 c. flour - 4 tsp. baking powder Directions: - Cream butter and sugar. - Add the egg, milk and flavoring. Sift flour. - Mix baking powder with 2 cups flour. - Combine mixtures and add the rest of the flour. - Chill. - Roll on floured board 1/4-inch thick. - Cut into shapes. - Sprinkle with sugar. Bake at 375° for 8 to 10 minutes.
Peppermint Candy Ingredients: - 12 oz. Toll house white chocolate morsels - 10 blocks chocolate almond bark - 22 peppermints - 2 Tbsp. oil Directions: - Crush mint and melt white chocolate with oil. - Dip out with spoon on wax paper. - Refrigerate. - Melt almond bark and dip mints. Let cool.
Cranberry Meatballs Ingredients: - 2 lbs. ground beef - 2 Tbsp. soy sauce - 2 Tbsp. minced onion - 2 eggs - 1/3 c. dried parsley flakes - 1/2 tsp. garlic powder - 1 c. corn flake crumbs - 2 tsp. salt - 1/4 tsp. black pepper - 1 can cranberry sauce, jellied - 1/3 c. ketchup - 1 bottle (12 oz.) chili sauce - 2 Tbsp. brown sugar - 1 Tbsp. lemon juice Directions: - Combine ground beef, soy sauce, onion, eggs, garlic, parsley, cereal crumbs, salt & pepper. Mix well. Shape into balls the size of a large olive. Place meatballs on cookie sheet. Bake in 350 degree oven approximately 5 minutes. BEFORE baking meatballs, combine cranberry sauce, ketchup, chili sauce, brown sugar and lemon juice in crockpot and let mixture be heating on medium heat. AFTER baking meatballs, add to crockpot. Lower heat and cook 1 1/2-2 hours; stir occasionally. Makes 60 meatballs.
Baked Pork Chops And Sour Cream Ingredients: - pork chops - 3/4 c. water - 1 can cream mushroom soup - 1 can onion rings - 1/2 tsp. ginger - 1/4 tsp. crushed rosemary - 1 c. sour cream - salt and pepper Directions: - Brown chops in flour, salt and pepper. - Then place chops in a shallow baking dish. - Mix water, soup, ginger, rosemary and onion rings. - Pour over chops; cover with foil and bake for 1 hour or more at 350° until done. - Remove chops and mix gravy with sour cream.
Almond Bacon Chicken Ingredients: - 4 bacon strips - 4 boneless skinless chicken breast halves - 1/4 tsp. pepper - 1 (10 3/4 oz.) can condensed cream of onion soup (undiluted) - 1/4 c. chicken broth - 1/4 c. sliced almonds, toasted Directions: - In a microwave, cook bacon on paper towels on High for 1 to 3 minutes or until partially cooked. Wrap a bacon strip around each chicken breast. Sprinkle with pepper. Arrange in an 8-inch square microwave-safe dish. Cover and microwave on High for 7 minutes. Drain.
Herbed Pea Salad Ingredients: - 2 (10 oz.) pkg. frozen peas - 1/3 c. French dressing with herbs and spices - 1/2 tsp. dried dill weed - 1 hard-cooked egg, sliced - 1 c. sliced celery Directions: - Cook peas; drain. - Combine French dressing with dill weed. Pour over peas and celery. - Chill several hours or overnight, stirring occasionally. - Serve in lettuce. - Top with hard egg slice.
Country Fried Corn Ingredients: - 10 ears fresh yellow corn - 1/2 c. milk - 1/4 tsp. salt - 1/4 tsp. black pepper - 6 Tbsp. pure sugar - 1/4 tsp. fresh thyme, minced fine Directions: - Cut the corn from the cob and add the milk, salt and pepper. Melt the butter in a large skillet and add the corn mixture and thyme. - Cook, stirring, until tender. - Makes 8 servings.
Corned Beef Casserole Ingredients: - 1 can cream of mushroom soup - 1/2 c. cream - 12 oz. can corned beef, cut up - 1 c. grated Cheddar cheese - 1/2 c. finely cut onions - 1/2 c. egg noodles (cook noodles in unsalted water) - plain potato chips (for topping) Directions: - Combine ingredients and pour into 1 1/2-quart greased casserole dish. Top with potato chips and bake at 325° until it bubbles all through. Serves 12.
Beef Soup Ingredients: - 1 lb. hamburg or 1 1/2 to 2 lb. pot roast - 1 pt. tomatoes - 1 envelope onion soup mix - 3 beef bouillon cubes - dash of Worcestershire sauce - 3/4 tsp. pepper - water (enough to keep covered) - 1 lb. carrots - 1 c. turnips (frozen or fresh) - 8 to 12 medium potatoes Directions: - Brown hamburg or pot roast in heavy 4-quart pot. - Add next 6 ingredients. - Cook until meat is done. - Add carrots, turnips and potatoes. - Always keep covered with water.
Bean Bake Ingredients: - 2 lb. hamburger - 1 lb. bacon - 1 medium onion - 1 c. ketchup - 3/4 c. brown sugar - 1 tsp. vinegar - salt and pepper - 1 Tbsp. Worcestershire sauce - 2 Tbsp. mustard - 1 can pork and beans - 2 cans drained lima beans - 2 cans kidney beans - 2 cans butter beans Directions: - Brown together the hamburger, bacon and onion. - Drain and add all other ingredients. - Keep warm and serve hot.
Teatime Tassies Ingredients: - 1 (3 oz.) pkg. cream cheese, softened - 1/2 c. butter, softened - 1 c. flour - 1 c. packed brown sugar - 1 egg - 1/2 tsp. vanilla - 1/2 c. chopped nuts Directions: - Cream the cream cheese and butter together. - Add flour; blend to make a smooth dough. - Roll dough into 24 balls the size of walnuts; press each in a muffin cup. - Place in refrigerator; chill for 1 hour.
Traditional Pumpkin Pie Ingredients: - 1 (16 oz.) can pumpkin - 1 (14 oz.) can sweetened condensed milk - 2 eggs, slightly beaten - 1 tsp. ground cinnamon - 1/2 tsp. ground ginger - 1/2 tsp. ground nutmeg - 1/2 tsp. salt - whipped topping and nuts (optional) Directions: - Preheat oven to 425°. - In large bowl, combine filling ingredients, mixing well. - Pour into pie crust. - Bake 15 minutes at 425°. - Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted near center comes out clean. Cool pie before cutting. - Garnish with whipped topping and nuts, if desired. - Refrigerate any leftovers.
Marinated Carrot Salad Ingredients: - 5 c baby carrots (frozen) - 1 can undiluted tomato soup - 1 c vegetable oil - 3/4 c vinegar - 1 c sugar - 1 t prepared mustard - 1 t Worcestershire sauce - 1 t black pepper - 1 t salt - 1 medium bell pepper, chopped - 1 medium onion, chopped Directions: - Cook carrots 6-8 minutes and let cool completely. - Combine all ingredients and let marinate overnight in refrigerator.
Raspberry Angel Dessert Ingredients: - 1 (10-inch) tube angel food cake - 1/2 c. sugar - 1/3 c. all-purpose flour - 2 c. milk - 3 slightly beaten egg yolks - 1 tsp. vanilla - 1 c. whipping cream, whipped - sweetened raspberries Directions: - Slice cake in 3 layers. - Prepare filling by mixing sugar, flour and 1/2 teaspoon of salt in saucepan. - Slowly add milk; mix well. - Cook and stir over medium heat until mixture is thick and bubbly. - Cook 2 minutes more. - Stir some of the hot mixture into egg yolks; return to hot mixture. - Bring just to boiling, stirring constantly. - Remove from heat; add vanilla. - Cool. - Fold whipped cream into pudding. - Reassemble cake, spreading filling between layers and on top. - Garnish with raspberries and, if desired, fresh mint leaves.
Corn Casserole Ingredients: - 2 cans yellow cream-style corn - 1 small box Minute rice - 1 stick oleo - 2 medium onions, chopped - 1/2 bell pepper, chopped - 1 small jar pimento - 1 c. Cheddar cheese - salt and pepper to taste Directions: - Melt oleo in dish; saute onions and pepper in melted oleo. Remove from heat. - Add corn, rice and pimento; stir. - Season to taste. - Cover with cheese. - Bake at 350° until cheese browns on edges.
Shower Punch Ingredients: - 1 (3 oz.) pkg. any flavor Jell-O - 1 c. boiling water - 1 pkg. Kool-Aid drink mix - 2 qt. water - 2 1/2 c. sugar - 1 (46 oz.) pineapple juice - 1 (10 oz.) 7-Up drink - 2 pt. any flavor sherbet Directions: - Dissolve Jell-O in boiling water; mix Kool-Aid with water and sugar. - Stir well. - Add pineapple juice and Jell-O. - Refrigerate until ready to serve, then mix in 7-Up and sherbet just before serving. - Yield: 35 servings.
Fruit Cake Ingredients: - 2 c. flour - 1 c. sugar - 1/2 lb. butter - 1/2 tsp. baking powder - 5 eggs, beaten together - 1 Tbsp. vanilla - 1 Tbsp. lemon flavoring - 1 lb. candied cherries, cut medium - 1 lb. candied pineapple, cut medium - 4 c. pecans, chopped Directions: - Cream butter and sugar. - Add eggs. - Sift flour 3 times with baking powder. - Add to butter and egg mixture. - Add flavorings, fruits and nuts.
Yellow Squash Casserole Ingredients: - 4 or 5 medium yellow squash, peeled and sliced - 1 medium onion, chopped - 1 can condensed cream of chicken soup - 1 c. sour cream - 1 c. shredded raw carrots - 1 stick (1/2 c.) margarine - 1 (8 oz.) pkg. chicken stuffing mix Directions: - Cook squash and onion in water for 5 minutes. - Drain. - Mix together soup and sour cream. - Fold in shredded carrot, squash and onion. - Melt margarine in medium saucepan. - Stir in stuffing mix. Spread half of stuffing in greased 8 x 8 x 2-inch baking dish. Pour vegetable mixture over stuffing and top with other half of stuffing. - Bake at 350° for 30 minutes. - Let stand about 15 minutes before serving.
Spaghetti Chicken Casserole Ingredients: - 1 (12 oz.) pkg. vermicelli spaghetti - 1 whole chicken (fryer) - 1 can Ro-Tel tomatoes - 1 can English peas (optional) - 1/2 lb. American cheese - 1 large bell pepper, chopped - 1 large onion, chopped - 1 1/2 sticks butter Directions: - Boil fryer in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth; drain. Grate cheese and add spaghetti. Saute bell pepper and onion in butter and add to spaghetti. Add Ro-Tel tomatoes, peas and chicken. Mix well and pour into a greased casserole dish. Bake at 325° for 1 hour.
Peanut Bar Ingredients: - 1/2 c. peanut butter - 1/2 c. sugar - 1 c. self-rising flour - 2 eggs - 1 stick margarine Directions: - Mix all together in boiler over hot water until it is creamy. Pour in 9 x 13-inch pan and cook 35 minutes at 350°.
Fruit Salsa Ingredients: - 2 kiwis - 2 Golden Delicious apples - 1 (8 oz.) pkg. raspberries - 1 lb. strawberries - 2 Tbsp. white sugar - 1 Tbsp. brown sugar - 3 Tbsp. fruit preserves, any flavor - 10 (10 in.) flour tortillas - butter flavor cooking spray - 2 c. cinnamon sugar Directions: - Peel and dice kiwi; peel, core and dice apples. In a large bowl, thoroughly mix fruits, white sugar, brown sugar, and fruit preserves. Cover and place in refrigerator for at least 15 minutes.
Neiman-Marcus White Meat Of Chicken Salad Ingredients: - 3 c. white meat of chicken, cut in bite size dice - 1/2 c. celery, diced - 1 c. mayonnaise - dash of white wine vinegar - 1/2 c. half and half - salt to taste - white pepper to taste - toasted almonds (to garnish) Directions: - Mix mayonnaise and vinegar. Combine with remaining ingredients. - Spread on choice of bread or garnish with almonds if serving as a stand alone salad. - Serves 4 to 6.
One Pumpkin Pie Ingredients: - 3/4 c. white sugar - 1/2 tsp. salt - 1 Tbsp. flour - 1 1/2 tsp. cinnamon - 1 tsp. vanilla - 2 eggs, slightly beaten - 1 1/2 c. pumpkin - 1 c. milk - 1/3 c. evaporated milk Directions: - Mix together sugar, salt, flour and spice. - Stir in eggs and beat well. - Add pumpkin; stir in milk and vanilla. - Bake at 450° for 20 minutes, then 350° for 25 minutes more.
Rotel Jello Sweet 'N Spicy Ingredients: - 3 (3 oz.) boxes raspberry jello - 3 (10 oz.) cans tomatoes and green chiles - 2 c. boiling water Directions: - Dissolve jello in water; add tomatoes and mold.
Cheese And Onion Potatoes Ingredients: - 1/4 c. butter/margarine - 4 medium unpeeled red potatoes - 2 Tbsp. dried minced onion - pepper to taste - 1/3 c. Cheddar cheese, shredded - chopped fresh parsley Directions: - In skillet, melt butter; add potatoes, which have been sliced 1/4-inch thick. - Add onion and pepper and toss to coat. - Cover and cook, stirring occasionally, until potatoes are tender, about 10 minutes. - Uncover; cook until potatoes are browned, about 5 to 7 minutes. - Top with cheese; cover and remove from heat. - Let set for several minutes. - Sprinkle with parsley before serving. Serves 4.
Lorraine'S Stay Crisp Dills Ingredients: - 1 gal. medium cucumbers - 8 heads dill - 1 clove garlic - hot peppers to taste (yellow Hungarian work best) - 1 qt. cider vinegar - 2 qt. water - 1 c. coarse salt Directions: - Pack cucumbers, dill, garlic and pepper in gallon jar. - Heat brine; pour over cucumbers. - Cover and place in refrigerator. Ready to eat in 1 week. - Will stay crisp indefinitely.
Sugarless Cake Ingredients: - 1 c. dates, chopped - 1 c. prunes, chopped - 1 c. raisins - 1 c. cold water - 1 stick butter, melted - 2 eggs - 1 tsp. baking soda - 1/4 tsp. salt - 1 c. plain flour - 1 c. chopped nuts - 1/4 tsp. cinnamon - 1/4 tsp. nutmeg - 1 tsp. vanilla Directions: - Boil the dates and prunes in 1 cup of water for 3 minutes. Add butter and raisins. - Let cool. - Mix flour, soda, salt, eggs, nuts, spices and vanilla. - Add to fruit mixture. Stir to blend. Pour into baking dish or pan. Bake at 350° for 25 to 30 minutes.
Nutty Muffins Ingredients: - 1 c. finely chopped peanuts - 1/2 c. whole bran cereal - 3/4 c. all-purpose flour - 1/3 c. sugar - 1 1/2 tsp. double-acting baking powder - 1/2 tsp. salt - 1 egg - 3/4 c. milk - 3 Tbsp. salad oil - 2 Tbsp. shredded orange peel - 1/3 c. sugar - 1/2 c. chopped nuts Directions: - Preheat oven - to - 400°. - Grease - a - 12 cup (2 1/2 cups) muffin pan. - In - medium bowl with fork, mix first six ingredients. - In small bowl, with a fork, beat egg slightly and stir in milk and oil. - Add - egg - mixture all at once to flour mixture. - With - a spoon, - stir - just until - flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. In small bowl combine 2 tablespoons shredded orange peel, 1/2 cup chopped nuts - and 1/3 cup sugar. Sprinkle over muffins. Bake 25 minutes - or - until golden and toothpick inserted in center comes out almost clean. Servings for 12.
Buster Bar Dessert Ingredients: - 42 Oreo cookies - 1/4 c. melted butter - 1/2 gal. vanilla ice cream - 1 jar chocolate fudge topping - 1 c. Spanish peanuts - 1 (8 oz.) container whipped topping Directions: - Crush cookies; mix with melted butter. - Blender works best. Spread evenly in bottom of 9 x 13-inch pan, reserving 1/3 cup crumbs. - Spread ice cream on crust. - Place in freezer until firm. Spread fudge topping over top of ice cream. - Sprinkle nuts on top, then sprinkle remaining cookie crumbs over topping. - Cover with foil; keep in freezer. - Cut into squares to serve. - Can be topped with caramel topping.
Baked Cabbage Ingredients: - 1 head cabbage (about 2 1/2 lb.) - 2 tsp. salt - 2 Tbsp. flour - 2 Tbsp. sugar - 1/8 tsp. pepper - 3 Tbsp. butter or margarine - 1 c. hot milk - 1 c. grated Cheddar cheese Directions: - Preheat oven to 350°. - Butter a 12 x 8-inch shallow baking dish. Discard outer leaves from cabbage. - Wash head and cut into 12 wedges. - Put 1 cup water in large skillet. Bring to a boil. Add 1 teaspoon salt and the cabbage. Cook over medium heat, covered, 10 minutes. Drain well. - Arrange cabbage in prepared baking dish. Sprinkle with mixture of flour, sugar, 1 teaspoon salt and the pepper. - Dot with butter. - Pour hot milk over cabbage. Sprinkle with cheese. - Bake, uncovered, 35 minutes. Makes 8 servings.
Lumpia Ingredients: - 1 lb. ground beef or other meat as desired - 1/2 c. chopped onions - 1/2 c. chopped celery - 1/2 c. chopped carrots - 1 c. bean sprouts - 1 small can water chestnuts, chopped - 3 Tbsp. soy sauce - salt and pepper to taste - 1 pkg. egg roll (lumpia) wrappers Directions: - Brown beef in skillet. - Drain excess fat. - Stir all veggies into skillet with drained meat. - Season with soy sauce, salt and pepper. - Simmer for 3 minutes.
Pita Bread Ingredients: - 1 pkg. active dry yeast - 1 tsp. sugar - 1 1/4 c. lukewarm water - 3 1/2 c. all-purpose flour (unbleached) - 1 tsp. salt - 1 Tbsp. olive oil - corn meal Directions: - Sprinkle yeast and sugar in water; stir to dissolve. - Set aside to proof. - Measure flour and salt into a large bowl; make a well and stir in yeast mixture. - Knead dough until it is smooth. - Dough will be sticky at first. - Use olive oil on hands to facilitate kneading. - A few drops at a time will surface. - Knead dough at least 10 minutes, until it is no longer sticky. - Grease top of dough; turn dough to coat surface. - Cover bowl; set aside 1 hour to rise.
Manhattan Clam Chowder Ingredients: - 6 slices bacon, cut in small pieces - 2 medium onions, chopped - 2 medium carrots, diced - 1/2 c. chopped celery - 1 lb. (12 oz. can) tomatoes - 2 c. water - 2 medium potatoes, peeled and diced - 1 tsp. salt - 1/2 tsp. thyme - 1 bay leaf - 24 clams with liquid (add water to make 1 qt.) Directions: - Fry bacon until almost crisp. - Add onions and saute until golden. - Add carrots and celery and saute a few minutes. - Add next 6 ingredients and clam liquid. - Simmer, uncovered, 50 minutes. Chop clams and add. - Simmer 10 more minutes.