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Quick Scalloped Potatoes Ingredients: - 1 (24 oz.) pkg. frozen hash browns - 1 c. corn flakes - 8 oz. sour cream - 1/2 c. chopped onion - 1 c. mushroom soup - 1/2 c. crushed corn flakes - 1/2 c. melted butter - 1/2 to 1 c. shredded Cheddar cheese Directions: - Mix well the hash browns, 1 cup flakes, sour cream, onion and mushroom soup. - Place in greased baking dish. - Top with 1/2 cup crushed corn flakes, then 1/2 cup melted butter poured over, then 1/2 to 1 cup shredded Cheddar cheese. - Bake at 375° for 30 minutes.
Chocolate Mint Brownies Ingredients: - 1 c. flour - 1 c. sugar - 1/2 c. butter, softened - 4 eggs - 1 1/2 c. Hershey's chocolate syrup Directions: - Bake in 13 x 9 pan at 350° for 25 minutes. Cool completely.
Icing For Brownies Ingredients: - 6 Tbsp. margarine - 1 c. powdered sugar - 1/2 c. nuts - 6 Tbsp. milk - 1 (6 oz.) chocolate chips Directions: - Mix together and boil 30 seconds to melt chocolate chips. - Add nuts.
Chicken And Dumplings Ingredients: - 1 1/2 lb. chicken - 1 can chicken broth - 1 egg - 1 c. milk - 1 tsp. baking powder - 1 to 2 c. flour Directions: - Boil chicken. - Cool and remove from bone. - Combine broth from chicken and can of chicken broth with cooked chicken. - Beat egg. Add milk, baking powder and flour. - Roll out thin on floured board. - Cut into strips and drop into boiling broth. - Reduce heat and simmer about 12 to 15 minutes.
Sole And Shrimp Casserole Ingredients: - 1 lb. sole fillets - 1/4 lb. small cooked shrimp - 3 Tbsp. fine dry bread crumbs - 1/4 tsp. pepper - 2 Tbsp. lemon juice - 1/4 lb. mushrooms, thin - 2 Tbsp. tartar sauce or mayonnaise - 2 Tbsp. green onion, thinly sliced - 1 garlic clove - 1 1/2 Tbsp. butter, softened - 1/4 c. Vermouth (optional) Directions: - Butter a shallow 1 1/2-quart baking dish. - Place about half of the fish fillets in even layer. - Sprinkle evenly with about half of shrimp, bread crumbs, pepper, lemon juice and mushrooms. Repeat layers. - Mix together tatar sauce, green onions and butter. Dot over top. - Drizzle casserole evenly with vermouth, if used. Cover and chill if make ahead. - Bake, covered, in a 350° oven about 30 minutes; 40 minutes, if chilled.
Potato And Pork Chop Casserole Ingredients: - 6 medium potatoes - 3 or 4 large onions - 1/2 to 1 lb. cheese - 1 can celery soup - pepper and salt - pork chops Directions: - Slice potatoes thin and onions also. - Layer potatoes, onions and cheese. - Pour celery soup over all three ingredients. - Salt and pepper according to taste. - Repeat. - Each time when half of soup is used, fill can with water, stir and use the same way until finished.
Barbecued Ribs Ingredients: - 3 to 4 lb. spareribs - 4 small onions, chopped - 2 Tbsp. vinegar - 2 Tbsp. Worcestershire sauce - 1 Tbsp. salt - 1/4 tsp. garlic powder - 1 tsp. paprika - 1/2 tsp. red pepper - 1 c. tomato sauce - 3/4 c. water - 3/4 c. catsup - 2 Tbsp. brown sugar Directions: - Wash and pat dry the ribs. Season with salt and pepper. - Place in a roasting pan and bake in a 375° oven for 50 minutes, covered. Combine remaining ingredients and pour over meat. - Reduce heat to 350°. - Continue cooking for another 45 to 55 minutes, uncovered. Baste occasionally.
Apple Cake Ingredients: - 1 1/2 c. oil - 2 c. sugar - 3 eggs - 3 c. flour - 1 tsp. salt - 1 tsp. cinnamon - 1 tsp. baking soda - 1 tsp. baking powder - 3 c. sliced apples - 1 c. chopped nuts - 1 c. raisins Directions: - Beat together oil and sugar. - Add eggs and beat until creamy. Sift together and add flour, salt, cinnamon, baking soda and baking powder. - Fold apples, nuts and raisins into very stiff batter. - Grease and flour tube pan. - Bake at 350° for 1 1/4 hours. - Cool in pan.
Almond Delight Ingredients: - 1 small can coconut - 1 c. slivered almonds - 1/4 c. brown sugar - 1 c. plain flour - 1 stick margarine, melted - 2 small boxes instant vanilla pudding mix - 2 2/3 c. sweet milk - 1 (8 or 9 oz.) box Cool Whip Directions: - Mix the first 5 ingredients and spread out on cookie sheet. Brown in 325° oven for 45 minutes, stirring occasionally.
Pineapple-Marshmallow Puffs Ingredients: - 1 (10 1/2 oz.) pkg. miniature marshmallows - 1 (13 1/2 oz.) can crushed pineapple, drained - 1/2 pt. heavy cream, whipped - 1/2 c. broken nuts (walnuts or pecans) - 3/4 c. graham cracker crumbs Directions: - Fold marshmallows and pineapple together until well mixed. Refrigerate 30 minutes. - Fold whipped cream and nuts into marshmallows. - Cover and chill several hours.
Crock-Pot Venison Ingredients: - 2 to 3 lb. venison - 1 (10 oz.) can cream of mushroom soup - 1 (10 oz.) can celery soup - 1 medium onion - 1 can water - 1 c. flour - 1 c. cooking oil - 1/3 tsp. pepper - 1/2 tsp. salt - 1/3 tsp. lemon pepper Directions: - Mix salt, pepper and lemon pepper and flour venison. - Brown on both sides and place in crock-pot. - Add remaining ingredients and cook for 4 to 6 hours on medium. - Serve over rice.
Caramel Chews Ingredients: - 36 vanilla caramels - 3 Tbsp. light cream - 1 c. corn flakes - 1 c. Rice Krispies - 1 c. coconut - 1 c. chopped pecans Directions: - Melt caramels in double boiler. - Add cream when melting. - Add remaining ingredients and form into small balls (boulder marble size). - Put on greased cookie sheet. - Freeze well.
Spinach Dip Ingredients: - 10 oz. pkg. frozen, chopped spinach, drained - 1 pkg. Knorr vegetable soup mix - 1 c. mayonnaise - 1 c. sour cream Directions: - Mix together. Refrigerate several hours. - Serve with cut up vegetables or cubed bread.
Peanut Brittle Ingredients: - 1 1/2 c. sugar - 3/4 c. white sugar - 1/2 c. water - 1 tsp. soda - 1/2 tsp. salt - 1 Tbsp. butter - 2 c. raw peanuts - 1 tsp. vanilla Directions: - Put sugar, syrup and water in pan and boil at 240°. - Add butter and raw peanuts. - Boil until 300°, stirring constantly. Add soda, vanilla and salt which has been dissolved in a little water. Mix well. - Pour on well buttered cookie sheets. - Spread with buttered knives. - It takes 3 cookie sheets.
Stuffed Zucchini Ingredients: - 3 medium size zucchini - 2 Tbsp. margarine - 1 garlic clove, crushed - 1/4 c. finely chopped onion - 1/2 c. finely chopped celery - 1 tomato, chopped - 1/2 tsp. salt - 1 tsp. Worcestershire sauce - 1/4 tsp. oregano - 1/8 tsp. pepper - 2 c. corn flakes, crushed to 1 c. - 1 c. (4 oz.) shredded Mozzarella cheese Directions: - Cut zucchini in half lengthwise and scoop out centers, being careful not to break shells. Place on greased sheet the coarsely chopped zucchini centers. Melt margarine in saucepan and saute onion and garlic. Add zucchini, celery, tomato and Worcestershire. Brown beef and onion; drain grease. Add remaining ingredients. Simmer 10 to 15 minutes or bake at 350° for 30 to 40 minutes.
Diet Lovers Frosting Ingredients: - 1 (8 oz.) pkg. light cream cheese - 1 (8 oz.) container Cool Whip Light - 1/4 c. sugar - 1/2 tsp. vanilla Directions: - In large bowl, with electric mixer, beat all ingredients together until creamy, and all lumps are gone. - Frosting is now ready to spread over cake. - Will frost 9 x 13-inch cake or two 8-inch layer cakes. - Best on chocolate cake.
Fettuccine Alfredo Ingredients: - 1/2 cup (1 stick) butter - 2 cups heavy cream - 1/8 tsp. garlic powder - 1/8 tsp. ground black pepper - 1 (12 oz.) box fettuccine pasta - 1/4 cup grated parmesan cheese Directions: - Melt the butter in a medium saucepan over medium heat. - Add the cream, garlic powder, and pepper and simmer for 10 - 12 minutes or until thick. - At the same time, bring 4 - 6 quarts of water to a boil and add the pasta.
Creamy Icing Ingredients: - 1 box powdered sugar - 1/4 c. Crisco - 1/4 c. butter - 1 tsp. vanilla - 1/8 tsp. water Directions: - Whip all together until creamy. - Will ice: - 1 (13 x 9-inch) cake, 2 round cakes or 24 cupcakes.
Homemade Pizza Dough Ingredients: - 1 pkg. yeast - 1/2 c. warm water - 1 tsp. sugar - 5 c. flour - 1/2 tsp. salt - 1 3/4 c. warm water Directions: - Put yeast, warm water and sugar in a small bowl. - In a large bowl, add the flour, salt/yeast mixture and warm water. - Mix together, then on a floured surface, knead for a few minutes. - Put dough into a well-greased bowl. - Cover with wax paper. - Let rise for 1 hour, then spread dough onto a well-greased pizza pan or cookie sheet. - Let rise another 1/2 hour. - Bake at 350° or until crust is brown on bottom.
Mexican Chicken Casserole Ingredients: - 1 whole chicken - 1 onion - 1 pkg. (8 oz.) tortilla chips - 1 1/2 c. Cheddar cheese - 1 can cream of mushroom - 1 can cream of chicken - 1 can Ro-Tel - 1 pkg. Mozzarella cheese Directions: - Preheat oven to 350°. - Boil chicken and strip off bone. - Saute onion in 2 tablespoons butter and mix with chicken. - Take 3/4 cup of chicken broth, put in a bowl and add cream of mushroom, cream of chicken soup and Ro-Tel and blend them together. - Take 9 x 13-inch casserole dish. - Put chicken in dish. - Sprinkle layer of chips, layer of cheese mixed together, layer of chips, then pour soup and Ro-Tel mixture on top and layer with rest of cheeses. Bake 30 minutes.
Black Walnut Pound Cake Ingredients: - 3 c. sugar - 1/2 lb. butter - 1/2 c. Crisco - 5 extra large eggs - 3 c. flour - 1 c. milk - 1 tsp. baking powder - 2 tsp. black walnut flavoring - 1 c. black walnuts - 1 tsp. vanilla Directions: - Mix all ingredients as listed. - Grease, flour and spray Pam on a tube pan. - Bake at 325° for 1 hour or until done. - May be frosted with a mocha frosting or eaten plain.
Squash And Apple Bake Ingredients: - 2 lb. butternut squash - 1/2 c. melted butter - 1 tsp. salt - 2 cooking apples - 1 Tbsp. all-purpose flour - 1/2 tsp. mace Directions: - Cut apples into 1/2 inch slices. - Cut each squash in half lengthwise and remove seeds. - Peel squash and cut into 1/2 inch slices. - Arrange in a lightly greased 13 x 8 x 2-inch baking dish and top with apples. - Combine remaining ingredients, mixing well. Spoon over apple slices. - Cover tightly and bake at 350° for 1 hour and 15 minutes or until squash is tender.
Coconut Delight Ingredients: - 1 1/2 c. flour - 1 stick margarine, melted - 1/2 c. chopped nuts - 1 c. powdered sugar - 1 (8 oz.) pkg. cream cheese, softened - 1 c. Cool Whip - 1/2 c. coconut - 3 small pkg. coconut cream instant pudding - 5 c. milk Directions: - If desired, use extra Cool Whip, coconut and nuts for the 4th layer.
Larry'S Pot Roast Ingredients: - 4-5 lb. boneless chuck roast - 1 can beer - 1/2 Cup flour - 1 tsp. salt - 1/2 tsp. pepper - 1 Tbsp. garlic powder - 1 Tbsp. Italian seasoning - 3 Tbsp. shortening - 1 Cup dry red wine - 1 large onion, chopped - 1 can campbell's golden mushroom soup - 1 can campbell's beefy mushroom soup - 1 package onion soup mix - 2 cans water - 1 7 oz. can mushrooms Directions: - Wash meat and pat dry. - Put in plastic bag with 1 can of beer and marinate overnight. - Remove from marinade and rub the roast with the flour, salt, pepper, garlic powder and italian seasoning. brown in shortening on all sides in roasting pan. - Make mixture of soups, wine, onion, onion soup mix, water and can of mushrooms. pour over the roast and simmer for 2-3 hours or until done in a 350 degree oven. remove the roast and add extra water if needed to make a gravy. - Good over mashed potatoes or noodles. - Serves 6-8.
Egg Custard Pie Ingredients: - 2 1/2 c. milk - 1 1/2 c. sugar - 3/4 stick butter, melted - 6 eggs - pinch of salt - 1 3/4 tsp. vanilla Directions: - Combine milk and sugar. - Heat to boiling point. - Mix butter, eggs, salt and vanilla. - Add to milk and sugar. - Place in unbaked pie shell. - Bake at 350° for 45 minutes. - Makes 2 pies.
Pineapple Dip Ingredients: - 1 medium can crushed pineapple - 3/4 c. sugar - 1 egg - 2 Tbsp. flour - 8 oz. cream cheese, softened - 2 c. (1 medium) Cool Whip Directions: - Mix pineapple, sugar, egg and flour. - Cook over medium heat until thick, stirring constantly. - When cool, add cream cheese and Cool Whip. - Mix with a whisk. - Refrigerate. - Serve with sliced fruit such as apples, pears and strawberries.
7 Layer Mexican Dip Ingredients: - 1 can refried beans - 2 avocados with lemon juice - 1 c. sour cream - 1 c. mayo - 1 pkg. taco seasoning - 2 c. chopped tomatoes - 2 tsp. chopped onion - 1 1/2 c. shredded Cheddar cheese - 1 can sliced black olives - 1 bag tortilla chips Directions: - Prepare in a 9 x 13-inch pan.
Creamy Pesto And Ravioli Ingredients: - 2 cloves garlic - 4 small bundles fresh basil - pinch of salt and pepper - 2 Tbsp. pine nuts - 4 Tbsp. Parmesan cheese - 1 c. olive oil - 1 c. heavy cream - 2 lb. ravioli - parsley Directions: - Put first 4 ingredients in blender. - Blend slowly to paste consistency. - Add cheese when smooth. - Add olive oil in steady stream with blender running. - Add cream and blend. - Pour over ravioli. - Garnish with parsley. - Also good on tortellini. - Serves 4.
Cookies Ingredients: - 1 c. butter - 1 c. brown sugar - 1 c. white sugar - 3 c. self-rising flour - 1 egg Directions: - Cream butter and sugar. - Add flour and egg. - Shape into rolls and chill. - Slice and bake at 400° until brown. - Nuts, chocolate chips or coconut may be added for variations.
No Bake Cookies Ingredients: - 2 c. white sugar - 3 Tbsp. peanut butter - 1/2 c. milk - 3 Tbsp. cocoa - 1 stick butter - 3 c. uncooked oats Directions: - Mix and cook for 1 minute sugar, cocoa, milk and butter. Remove from heat, then add peanut butter and oats. Mix well and spoon on waxed paper.
Apple Nut Ring Ingredients: - 2 (8 oz.) cans refrigerated buttermilk can biscuits - 1 c. sugar - 1 Tbsp. cinnamon - 1/2 stick butter, melted - 2 medium apples - 1/2 c. chopped pecans Directions: - Separate the biscuits into 20 pieces. - Combine sugar and cinnamon. - Dip biscuits into melted butter, then roll in sugar mixture. - Arrange biscuits around the outer edge of a deep dish baker pan using a total of 15 pieces and overlap the other 5 pieces in the center. - Peel, core and slice apples into thin pieces; place in the biscuit crust. - Mix chopped pecans with the remaining sugar mixture and pour over all. - Bake at 350° for 30 to 45 minutes or until done.
Corn Ingredients: - 2 bags frozen corn - 1 1/2 c. water - 1/2 c. canned milk - 1 stick butter - 1 Tbsp. cornstarch - salt - pepper Directions: - In heavy saucepan, put corn, water, milk and butter. Simmer until corn is done. Mix cornstarch in cold water and add to corn to thicken. Add salt and pepper.
Spiced Wassail Ingredients: - 1 gal. sweet apple cider - 1/2 tsp. ground nutmeg - 1 tsp. cloves - 3 tsp. allspice - 4 sticks cinnamon - 1 c. sugar - juice of 8 oranges - juice of 4 lemons Directions: - Bring to a bubble. - Do not boil. - Strain and put in container to use later. - Keep in refrigerator. - Heat when ready to serve.
Zucchini Casserole Ingredients: - 4 c. zucchini, sliced - 1/2 c. Cheddar cheese, shredded - 1/2 c. Mozzarella cheese, shredded - 1 egg - 1/2 c. sour cream - 1 Tbsp. flour - 4 slices cooked bacon, diced - 1/4 c. bread crumbs Directions: - Wash and slice zucchini. - Place vegetable in saucepan. - Add water and cook over medium heat until done. - Combine cheeses, egg, sour cream and flour. - Stir into zucchini. - Cook over medium-low heat for 5 minutes. - Stir often until thickened.
Chocolate Chip Cookies Ingredients: - 4 1/2 c. flour - 2 tsp. baking soda - 2 tsp. salt - 2 tsp. vanilla - 2 pkg. chocolate chips - 2 c. chopped nuts - 2 c. butter flavored shortening - 3/4 c. sugar - 1 1/2 c. brown sugar - 1 large box instant vanilla pudding - 4 eggs Directions: - Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. In a large bowl, combine shortening, sugars, pudding and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips and nuts. Drop by teaspoonful on ungreased cookie sheet. Bake 8 to 10 minutes. - Can chill dough in refrigerator for several hours before baking. Easier to handle when chilled.
Mocha Cheesecake Dreams Ingredients: - 1 1/4 c. flour - 1 c. powdered sugar - 1/2 c. unsweetened cocoa powder - 1/4 tsp. baking soda - 3/4 c. margarine or butter - 1 Tbsp. instant coffee crystals - 1 Tbsp. hot water - 1 (8 oz.) cream cheese, softened - 1 (14 oz.) can sweetened condensed milk - 2 eggs - chocolate syrup (optional) Directions: - For crust, in a large mixing bowl, stir together flour, powdered sugar, cocoa powder and baking soda. - With a pastry blender, cut in margarine until crumbly. - Press mixture into the bottom of a 13 x 9 x 2-inch baking pan. - Bake in a 350° oven for 15 minutes.
Chicken Tacos Ingredients: - 2 lb. chicken - 3 large tomatoes - 1 head lettuce - 13 oz. Cheddar cheese - 10 taco shells - 1 c. water - 2 pkg. taco seasoning (hot or mild) Directions: - In a large Dutch oven, put chicken in water and boil until tender. - Cool. - While cooking chicken, cut lettuce and tomatoes up in small cubes and shred cheese. - When chicken is cooled, tear from bone and cut up into small pieces. - Oil a large skillet, put chicken in with one cup water. - Add taco sauce and seasoning into chicken. - Let simmer for 20 minutes. - Ready to serve.
Beef Bourdelais Ingredients: - 3 Tbsp. margarine - 3 lb. sirloin tip (cut for stew) - 1 onion, diced - 3 Tbsp. flour - 1/4 tsp. thyme - 1/4 tsp. pepper - 10 oz. beef bouillon or broth - 10 oz. red wine Directions: - Braise beef in margarine. - Add onion. - Mix flour and seasonings and add to beef. - Pour in bouillon and wine and scrape pan well. - Cover tightly and bake at 325° for 4 hours. - Serve over egg noodles or rice pilaf.
Yummy Hot Cider Ingredients: - 3 (3-inch) sticks cinnamon - 2 tsp. whole cloves - 1 tsp. ground nutmeg - 1/2 gal. apple cider or apple juice - 1 c. sugar - 2 c. orange juice - 1/2 c. lemon juice Directions: - Tie spices in cheesecloth or tea strainer and place in slow cooker. - Add apple cider (or juice) and sugar, stirring well. Cover. - Simmer on low 1 hour. - Remove spices and stir in orange juice and lemon juice. - Continue heating 1 more hour. - Serve cider from cooker set on low. - Yield: 10 to 11 (1 cup) servings.
Southern Seafood Gumbo Ingredients: - 1 dozen green onions, diced - 1 tsp. filet - 2 chicken bouillon cubes - 1/2 tsp. poultry seasoning - 2 medium onions, diced - 1/2 tsp. oregano - 4 limbs celery, diced - 1/2 tsp. thyme - 1 lb. frozen okra or 10 fresh pods, diced - 1/2 tsp. nutmeg - 2-3 cloves garlic or 1/2 tsp garlic juice - 3 tbsp. soy sauce - 1 lemon (grate rind first, then squeeze juice) - 2 tbsp. vinegar - 1/2 tsp Tabasco sauce, optional - 24 oz. tomato sauce - 1 tbsp. dried parsley or 4-6 stems fresh - 1 tbsp. sugar - 1-2 lbs. seafood (shrimp, crab, oysters, or fish) - 2 quarts water Directions: - Chop green onions, onions, celery, parsley, okra, and garlic. Place in large (4 qt.) soup pan. - Add remaining ingredients except seafood. - Cook on low heat 2-3 hours. - Cook seafood last. - Serve with rice in soup bowls.
Lime-Pineapple Punch Ingredients: - 4 1/2 c. sugar - 4 1/2 qt. water - 3 pkg. lime Kool-Aid - 1 can pineapple juice - ginger ale Directions: - Mix all ingredients, except ginger ale. - Add 1 bottle ginger ale for each quart of punch.
Mrs. Lynn'S Fudge Cookies Ingredients: - 1 c. sugar - 1/2 c. butter or shortening - 2 eggs - 1/4 c. milk - 1 c. flour - 3 to 4 Tbsp. cocoa - 1 tsp. vanilla - 1 c. walnuts (optional) Directions: - Mix ingredients in order given as quickly as possible. - Do not beat. - Bake in a well-greased 9 1/2 x 13 1/2-inch pan in 400° oven for 12 minutes. - Frost while warm with powdered sugar icing or chocolate frosting. - Cut into squares and enjoy.
Water Chestnuts-Bacon Ingredients: - soy sauce - white sugar - bacon - water chestnuts Directions: - Marinate water chestnuts in soy sauce 1 hour. - Cut chestnuts in half. - Roll in white sugar. - Cut bacon in thirds, wrap chestnuts in bacon, anchor with toothpick.
Pina Colada Sherbet Ingredients: - 15 or 16 oz. can cream of coconut - 15 oz. can crushed pineapple, with juice - 1 c. orange juice - 1/4 c. light rum Directions: - In blender, mix coconut, undrained pineapple, orange juice and rum. Blend until nearly smooth. Pour in 9 x 5 x 3-inch dish or 13 x 9-inch pan. Cover and freeze until firm. Take out and break into pieces. Put half at a time in blender. - Process until fluffy. Put in container and freeze until firm. Makes 5 cups.
Corned Beef In Foil Ingredients: - 3 to 4 lb. corned beef - 1/4 c. water - 2 Tbsp. pickling spice - 1 orange, sliced - 1 onion, sliced - 1 celery stalk with leaves - 1 carrot, sliced Directions: - Soak corned beef in water to cover for 1/2 hour or longer if deeply corned. - Place a large sheet of heavy-duty foil on a shallow pan. - Remove corned beef from water and pat dry to remove any salt on surface. - Place in center of foil and pour over it 1/4 cup fresh water. - Sprinkle with the spice and arrange orange slices and vegetables over and around the meat. - Bring long ends of foil up over meat and seal with a tight double fold. - Seal other ends, turning them up so liquid can not run out. - Bake in a 300° oven for 4 hours. - Remember, always slice meat across the grain.
Pineapple-Pear Mold Ingredients: - 2 envelopes unflavored gelatin - 2 1/2 c. orange juice - 1 (20 oz.) can crushed pineapple (juice packed) - 2 medium pears, peeled, cored and chopped - 6 packets Equal Directions: - In a small saucepan, soften gelatin in 1/2 cup of the orange juice. - Stir in undrained, crushed pineapple and remaining orange juice. - Chill until partially set. - Fold in pears and Equal and turn mixture into a 6-cup mold. - Chill until firm. - Unmold onto a plate. - Makes 8 servings. - Calories per serving: - 111. - Diabetic exchanges per serving: - milk 0, vegetable 0, fruit 2, bread 0, meat 0 and fat 0.
7-Up Salad Ingredients: - 2 small pkg. orange Jell-O - 2 c. boiling water - 2 c. 7-Up - 2 sliced bananas - 1 c. crushed pineapple - 1 c. mini marshmallows - 1 can mandarin oranges - 1 c. pineapple juice - 1 Tbsp. butter - 1/4 c. sugar - 3 Tbsp. flour - 1 egg - 1 pkg. whipped Dream Whip Directions: - Mix Jell-O, water and 7-Up together; let it cool, then add bananas, drained pineapple, marshmallows and oranges. - Let this set.
Pineapple "Philly" Pie Ingredients: - 1/3 c. sugar - 1 Tbsp. cornstarch - 1 (8 1/4 oz.) can crushed pineapple in heavy syrup (undrained) - 1 (9-inch) unbaked pastry shell - 1 (8 oz.) pkg. Philadelphia cream cheese - 1/2 c. sugar - 1/2 tsp. salt - 1/2 c. milk - 2 eggs - 1/2 tsp. vanilla - 1/4 c. chopped pecans Directions: - In saucepan, combine sugar and cornstarch. Gradually add pineapple. Cook, stirring constantly, until clear and thickened. Cool. Spread onto bottom of pastry shell.
Simply Elegant Steak And Rice Ingredients: - 1 1/2 lb. round steak or venison - 1 1/2 Tbsp. vegetable oil - 2 large onions, cut in 1/2-inch slices and separated into rings - 1 (4 oz.) can sliced mushrooms, drained (reserve liquid) - 1 can mushroom soup - 1 1/2 tsp. garlic salt - 3 c. cooked rice Directions: - Cut steak or venison into thin strips. - Brown meat in a large skillet in oil, using high heat. - Add onions and saute until tender and crisp. - Blend in soup and liquid from mushrooms. - Add garlic salt and pour over steak. - Reduce heat. - Cover and simmer for 1 hour or until steak is tender or cover and bake at 350° until tender. - Serve over rice. - Makes 6 servings.
Cheese Scalloped Carrots Ingredients: - 2 lb. carrots, sliced - 2 Tbsp. butter - 1/2 c. finely chopped celery - 1/4 c. finely chopped onion - 2 Tbsp. all-purpose flour - 1/4 tsp. salt - 1/4 tsp. dry mustard - dash of pepper - 1 1/2 c. milk - 1 c. (4 oz.) shredded Cheddar cheese - 1 c. soft breadcrumbs - 2 Tbsp. butter, melted - 2 Tbsp. chopped fresh parsley Directions: - Cook carrots in boiling salted water to cover for 8 to 10 minutes, or until tender. - Drain and set aside. - Melt 2 tablespoons butter in a heavy saucepan over low heat. - Add celery and onion; cook, stirring often, until tender. - Add flour and next 3 ingredients, stirring until blended. - Cook 1 minute, stirring constantly. - Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. - Stir in cheese and carrots; spoon into a lightly greased 1 1/2-quart casserole. Combine breadcrumbs and remaining ingredients; sprinkle over carrot mixture. - Bake at 350° for 25 minutes. - Yields 6 to 8 servings.
Dump Pound Cake Ingredients: - 1 c. Crisco - 1 stick margarine - 5 large eggs - 2 1/2 c. sugar - 1 tsp. vanilla - 1 tsp. lemon flavoring - 1 tsp. butter flavoring - 1 c. buttermilk - 3 1/2 c. plain flour - 1/2 tsp. salt - 1/2 tsp. soda Directions: - Dump all ingredients in mixer; beat 10 minutes. - Bake 1 hour and 15 minutes at 325°. - Serves 25.
Chocolate Peanut Squares(Nut Goodies) Ingredients: - 12 oz. milk chocolate chips - 12 oz. butterscotch chips - 18 oz. jar peanut butter - 16 oz. dry roasted peanuts - 1 c. butter or margarine - 1/2 c. milk - 1/4 c. regular cooking vanilla pudding mix - 2 lb. powdered sugar - 1 tsp. maple flavoring Directions: - Melt chocolate chips, butterscotch chips and peanut butter in a 2-quart saucepan over low heat. - Spread 1/2 of mixture in buttered 10 x 15-inch jelly roll pan. - Refrigerate about 1 hour until firm. Stir peanuts into remaining chocolate and set aside. - When refrigerated chocolate is firm, combine butter, milk and pudding mix in 4-quart pan. - Bring to a boil, stirring constantly. - Boil 1 minute. - Stir in powdered sugar and maple flavoring. - Spread over firm chocolate. - Spread with remaining chocolate. - Refrigerate. Cut into small squares
Butter Dips Ingredients: - 1/4 c. butter - 1/4 c. flour - 2 tsp. sugar - 2 tsp. baking powder - 1/2 tsp. salt (optional) - 2/3 c. milk Directions: - Heat oven to 450°. In a 9 x 9 x 2-inch pan, melt butter in oven. Remove when melted. Mix flour, sugar, baking powder and salt in a bowl. Add milk. Stir until dough forms, about 30 strokes. Turn dough onto floured cloth covered board. - Roll or pat out to 8 x 8-inch square. Cut in half with floured knife, then each half into ninths. Dip each strip in melted butter on both sides. Slide each piece into place. Bake 15 to 20 minutes. Makes 18.
Beans And Hungry Jacks Ingredients: - 1 lb. ground beef - 1 small onion - 1 tsp. salt - 1 (16 oz.) can pork and beans - 1/2 c. barbecue sauce - 2 Tbsp. brown sugar - 1 can (10) Hungry Jack biscuits - 1 c. Cheddar cheese Directions: - Brown the ground beef; drain grease. - Saute the onion slightly and add the salt, pork and beans, barbecue sauce and brown sugar. Heat until bubbly. - Place in a 2-quart casserole. - Cut the biscuits in half (moon shape) and place cut side down over mixture. - Sprinkle with Cheddar cheese. - Bake 25 minutes or until biscuits are browned at 375°. - Makes 4 to 6 servings.
Mandarin Cake Ingredients: - 1 box yellow cake mix - 1 can (11 oz.) mandarin oranges with juice - 4 eggs - 1/2 c. oil Directions: - Mix cake mix, oranges, juice, eggs and oil by electric mixer until oranges are broken up and batter is fluffy (about 3 minutes). Divide among 3 greased and floured 9-inch cake pans. - Bake at 350° for 20 minutes and cool.
Earthquake Cake Ingredients: - 1 c. coconut - 1 c. pecans - 1 box German chocolate cake mix - 1 stick butter - 1 (8 oz.) pkg. cream cheese - 1 box confectioners sugar Directions: - Mix cake mix; pour over nuts and coconut. - Melt butter and cream cheese; mix with confectioners sugar. - Pour over batter. Bake at 350° for 35 to 40 minutes in a 9 x 13-inch pan.
White Fruit Cake(From "Old Fashioned Cooking" Canaan Community Cookbook) Ingredients: - 2 c. white sugar - 1 c. butter - 1/2 lb. candied pineapple - 2 tsp. baking powder - 1 lb. white raisins - 1/2 lb. coconut - 4 eggs - 3 c. flour - 1 c. milk - 1/2 lb. pecans - 1 tsp. vanilla or almond flavoring - 1/2 lb. red and green candied cherries Directions: - Cream sugar and butter. - Beat in eggs. - Sift flour and baking powder together. - Add flour alternately with milk and vanilla. Stir in other ingredients. - Bake 3 hours at 250° in a tube pan. Put water in oven in a pan under cake. - This fruit cake is very moist. - Let cool completely before removing from pan.
Stay Up All Night Cookies Ingredients: - 2 egg whites - 2/3 c. sugar - 1 tsp. vanilla - pinch of salt - chocolate chips - black walnuts, chopped Directions: - Preheat oven to 375°. - Beat egg whites until stiff. - Add sugar, vanilla and salt. - By hand mix in chocolate chips and black walnuts as desired. - Drop by spoonfuls on cookie sheet sprayed with Pam. - Turn off oven and put cookies in for 6 hours or overnight.
Short'Nen Bread Ingredients: - 2 c. flour - 1/8 tsp. salt - 1/2 c. butter - 1 c. sweet milk - 1 tsp. vanilla - 2 tsp. baking powder - 2 eggs Directions: - Cream eggs and butter. - Add remaining ingredients. - Grease and flour a 9-inch loaf pan. - Pour batter into pan. - Bake at 350° approximately 1 hour.
Coconut Pecan Pound Cake Ingredients: - 2 c. sugar - 1 c. oil - 4 eggs, beaten - 3 c. all purpose flour - 1/2 tsp. baking soda - 1/2 tsp. baking powder - 1 c. buttermilk - 1 c. pecans, chopped - 1 c. coconut, flaked - 2 tsp. coconut extract Directions: - Combine together sugar, oil and eggs. - Beat well and set aside.
Chili Con Cornbread Ingredients: - 2 (15 oz. each) cans chili or 4 c. homemade chili - 1 pkg. any variety Martha White corn bread mix - 1 c. grated Cheddar cheese Directions: - Preheat oven to 400°. - Pour chili into lightly greased, 8-inch square baking pan. - Prepare corn bread batter according to package directions. - Stir in cheese. - Pour over chili. - Bake 30 to 35 minute. - Serves 4 to 6.
Oreo Cookie Dessert Ingredients: - 1 large pkg. Oreo cookies, crushed - 1 c. oleo, melted - 1 c. powdered sugar - 1 (8 oz.) pkg. cream cheese - 1 (12 oz.) and 1 (8 oz.) carton Cool Whip - 1 (6 oz.) pkg. instant chocolate pudding Directions: - Combine Oreo crumbs and oleo, reserving about 1/2 cup of crumbs for topping. - Place in a 9 x 13-inch pan. - Pat down to make a crust. - Refrigerate for 1 hour.
Grandma'S Fruit Cake Ingredients: - 1 lb. butter - 9 eggs, separated - 3/4 tsp. cloves (ground) - 3/4 tsp. mace - 1 tsp. baking soda - 1 lb. currants - 1 lb. nuts (pecans) - 1/2 lb. candied orange peel - 1/2 lb. candied cherries - 1 lb. candied pineapple - 1/2 tsp. ??? - 1 lb. light brown sugar - 1 lb. flour (all-purpose) - 3/4 tsp. nutmeg - 2 tsp. cinnamon - 1/4 c. milk - 1 lb. seedless raisins - 1/2 lb. citron Directions: - Wash raisins and currants; chop nuts and fruits. - Dredge fruit in half the flour. - Cream butter and sugar. - Add beaten egg yolks. Sift remaining flour with other dry ingredients. - Add milk and dry ingredients alternately to cake batter. - Fold in stiffly beaten egg whites. - Add nuts and fruits; mix thoroughly. - Bake approximately 4 hours at 275°.
Crackling Cornbread Ingredients: - 2 c. White Lily self-rising cornmeal - 1/2 c. crackling - 1 c. buttermilk - 1 egg Directions: - Mix and pour into well-greased iron skillet sprinkled with cornmeal. Bake at 450° for 15 to 20 minutes.
Black Bean Soup(Slow Cooker) Ingredients: - 3 carrots, sliced thin - 2 celery ribs, sliced thin - 1 medium onion, chopped - 4 cloves garlic, minced - 1 (20 oz.) can black beans - 2 cans (14 1/2 oz.) chicken broth - 1 (15 oz.) can chopped tomatoes - 1 1/2 tsp. basil - 1/2 tsp. oregano - 1/2 tsp. cumin - 1/2 tsp. chili powder - 1/2 tsp. Tabasco Directions: - Combine all of the ingredients together in a slow cooker. Cover and cook on low for 9 to 10 hours.
Mary'S Sweet Potatoes Ingredients: - 6 medium sweet potatoes - 1 c. brown sugar, packed - dash of nutmeg - 1/2 c. pecans, chopped - 1 c. apricot nectar - 2 tsp. grated lemon peel - 1/4 tsp. cinnamon Directions: - Peel, cook and slice sweet potatoes into 1-inch slices. - Bring sugar, nectar, butter, lemon peel, cinnamon and nutmeg to a boil. Boil gently for 2 minutes. - Arrange potatoes in a 12 x 8 x 2-inch pan. - Pour sauce over potatoes. - Sprinkle with nuts. - Bake at 350° for about 30 minutes or until potatoes are heated through and sauce is bubbly. - They should be turned occasionally.
Blueberry Sauce Ingredients: - 1 qt. grape juice - 2 to 4 Tbsp. arrowroot powder or cornstarch - 2 c. frozen blueberries Directions: - Heat - juice and arrowroot powder until thickened. - Stir in blueberries and serve over toast or waffles.
Banana Nut Bread Ingredients: - 2 c. sugar - 1 c. shortening - 4 eggs - 4 mashed ripe bananas - 1 c. sour milk - 4 c. flour - 2 tsp. soda - 1 tsp. salt - 1 tsp. baking powder - 1 c. nuts Directions: - Cream together sugar and shortening, add eggs, bananas and sour milk. - After sifting together dry ingredients, add to cream mixture, adding nuts last. - Bake 1 hour at 350°. - Makes 3 small loaves.
Swiss Sausage Bake Ingredients: - 2 lb. pork sausage, cooked and drained - 12 slices white bread, crusts removed - 6 slices Swiss cheese - 3 eggs - 1 1/4 c. milk - 2 tsp. prepared mustard - 3/4 c. half and half - 1 tsp. Worcestershire sauce - dash of pepper and nutmeg - paprika Directions: - Note: - Great to pop in oven on Christmas morning and holidays.
Egg Bake Ingredients: - 10 slices bread, cubed - 8 eggs - 4 c. milk - 10 slices American cheese - 2/3 lb. Velveeta cheese - 1/2 tsp. dry mustard - 1/2 lb. cubed ham or 1 lb. bacon (small pieces) or 1 lb. sausage (no fat) Directions: - Cube bread and spread over 9 x 13-inch glass dish or pan. Blend milk, eggs and mustard and pour over bread. - Cube cheese and sprinkle over everything and add desired meat choice to top. - Can leave sit in refrigerator overnight. - Bake for 1 hour at 350°.
Microwave Chili Ingredients: - 1 1/4 lb. ground beef - 2 cans chili beans with gravy - 2 (8 oz.) cans tomato sauce - 4 to 6 oz. red wine - 2 tsp. chili powder - 1 tsp. Worcestershire sauce - 2 tsp. sweet basil - 1 onion, chopped - 1 tsp. rosemary - 1 tsp. oregano - 2 tsp. cumin - 1 tsp. salt - pepper to taste - garlic powder to taste - 1/8 tsp. Tabasco sauce - 1/4 c. Minute rice Directions: - Place ground beef in plastic strainer over a two-quart glass measuring cup, cover with paper napkin to prevent splashing and cook for 3 minutes on High. - Remove from microwave; stir to mix. Return to oven and cook on High for 3 minutes more. - Transfer to 3-quart glass container and add remaining ingredients, stirring thoroughly to mix. - Place in oven and cook, uncovered, on High for 5 minutes. - Remove and stir; return to oven and cook on Medium for 5 minutes. - Stir; cook for 7 minutes. - Stir; cook for 7 to 10 minutes more. - Stir and serve.
Pecan Pie Ingredients: - 2 (9-inch) deep pie crusts - 5 eggs - 1 3/4 c. dark corn syrup - 1 1/2 sticks margarine or 2/3 c. melted - 2 packs pecans or 1 c. Directions: - Beat thoroughly and pour into unbaked pie shell. Bake for 45 minutes at 350°. Let cool before serving.
3 Bean Casserole Ingredients: - 4 slices bacon, cut in 1/2-inch pieces - 1 lb. lean ground beef - 1 large onion, chopped - 1/2 c. packed brown sugar - 1/2 c. ketchup - 1 tsp. salt - 1 Tbsp. prepared brown mustard - 1 (1 lb.) can green baby lima beans, drained - 1 (1 lb.) can New England style baked beans - 1 (1 lb.) can red kidney beans Directions: - Fry bacon in large skillet until crisp; remove bacon. - Brown onion in fat; drain off fat. - Add crumbled beef and cook until redness goes. - Add bacon and remaining ingredients; mix with fork. Turn into bean pot or large casserole. - Cover and bake in slow oven at 300° for 1 1/2 hours.
German Potato Salad(For Big Group) Ingredients: - 1 lb. bacon - 1 large onion - 1/2 c. vinegar - 5 lb. cooked, cubed potatoes - 1/2 tsp. dill - salt and pepper - 3 1/2 Tbsp. sugar Directions: - Brown bacon (cut small) with onion. - Add vinegar with salt, sugar, pepper and dill to browned bacon and onion (don't drain). Mix this with potatoes.
Cheese Dip Ingredients: - 1 (8 oz.) jar Cheez Whiz process cheese spread - 1 (8 oz.) pkg. cream cheese, softened - 1/2 c. chunky salsa Directions: - Mix all ingredients at medium speed with electric mixer until well blended. - Refrigerate. - Serve cold or hot with tortilla chips or vegetable spears. - Makes 2 cups.
Chocolate Muffins Ingredients: - 2 sticks margarine - 1 1/2 c. sugar - 4 eggs - 1 c. flour - 4 sq. semi-sweet chocolate, melted - 1 tsp. vanilla - 3 c. pecans, chopped Directions: - Cream the margarine and sugar. - Add eggs, flour, chocolate, vanilla and pecans. - Pour into tiny muffin tins sprayed with nonstick cooking spray. - Bake at 350° for 35 minutes.
Candied Yams Ingredients: - 6 medium yams, cooked and peeled - 1/3 cup margarine - 1/4 tsp. salt - 1/3 cup light brown sugar, firmly packed Directions: - Melt margarine in skillet over low heat. - Blend in sugar and salt. - Increase heat and bring to boiling. - Add potatoes and cook over medium heat, turning potatoes several times. - Cook for about 20 minutes or until potatoes are well glazed and thoroughly heated.
Stewed Chicken Ingredients: - 4 lb. stewing chicken, cut up - 1 sprig parsley - 1/2 c. chopped celery - 1 medium carrot, sliced - 1 small onion, sliced - 2 tsp. salt - 1/2 tsp. pepper Directions: - Remove any excess pieces of fat from chicken. - Place chicken, giblets and neck in kettle. - Add just enough water to cover. - Add remaining ingredients. - Heat to boiling; reduce heat. - Cover and simmer until thickest pieces are tender, 2 1/2 to 3 1/2 hours. - If not serving immediately, refrigerate chicken in broth until cool.
Chitterlings(Makes 4 To 5 Servings) Ingredients: - 5 lb. chitterlings pig intestines, cleaned - 2 yellow onions, peeled and diced - 3 dried whole red peppers - 1 c. chopped celery - 1 Tbsp. seasoning salt - salt to taste - 1 c. canned chicken broth - 1 green pepper, cored and chopped Directions: - Chitterlings can be purchased frozen and ready to go. - The only problem is the cleaning. - You must open each piece and scrape the fat. - Cut into 6-inch lengths and rinse in fresh water several times. - Soak overnight in the refrigerator in salt water. - Rinse and place in a heavy kettle with a tight-fitting lid. - Add other ingredients except green pepper. - Simmer for 2 to 3 hours until tender. - Add green pepper and cook another 15 minutes.
Hot Dogs With Fried Rice And Tomatoes Ingredients: - 2 Tbsp. butter or bacon fat - 1/2 c. uncooked rice - 1 medium onion, sliced - 2 c. canned tomatoes - 1 tsp. sugar - 1/8 tsp. pepper - 4 cloves - 1 bay leaf - 12 grilled hot dogs Directions: - Melt butter or bacon fat. - Add rice and saute until yellow. Add onion and cook 2 minutes. - Add tomatoes, seasonings and herbs. Cover and cook 15 to 20 minutes until rice is tender. - Arrange hot grilled hot dogs on hot platter and pour rice and tomato mixture around them. - Yields 6 servings.
Chicken Divan Ingredients: - 2 pkg. frozen broccoli, cooked but firm or 1 broccoli, cut up in small pieces; lightly steamed - 4 chicken breast halves, cooked and boned in pieces - 1 can cream of chicken soup - 1/4 c. mayonnaise - 1 to 2 tsp. lemon juice - 1/2 tsp. curry powder - 1/2 c. bread crumbs - 1 Tbsp. margarine - 3/4 c. shredded sharp Cheddar cheese Directions: - Arrange cooked broccoli in greased 9 x 13-inch pan. - Place chicken on top. - Combine soup, mayonnaise, lemon juice and curry powder and pour on top of chicken. - Sprinkle with cheese. - Combine bread and margarine and sprinkle over all. - Bake at 350° for 30 minutes.
Cheesy Lasagne Ingredients: - 3 c. Ricotta cheese - 1 c. Mozzarella cheese, divided - 1/2 c. grated Parmesan cheese - 1/2 c. grated Romano cheese - 2 eggs, lightly beaten - 2 tsp. chopped parsley - 9 lasagne noodles - 3 c. spaghetti sauce Directions: - Preheat oven to 350°. - Combine in large bowl Ricotta, Parmesan, Romano and 1/2 Mozzarella cheese. - Add eggs and parsley. Soak noodles in cold water for 10 minutes. - In pan, spread 1/2 cup sauce, then place 3 noodles on top. - Spread 1/3 Ricotta filling over noodles. - Pour 1 cup sauce over cheese filling. Repeat layers, ending with sauce.
Skewered Shrimp(For 4) Ingredients: - 1/4 lb. beef cubes - 4 Tbsp. Worcestershire sauce - 1 doz. large shrimp (20 count per lb. minimum size) (raw is better but precooked is okay) - 2 cloves garlic - 2 inches ginger root - 2 onions - 3 peppers - 2 small zucchini - 1 doz. small whole button mushrooms - 4 Tbsp. butter - 2 Tbsp. oil (olive or sesame) - 4 Tbsp. soy sauce - 1 Tbsp. cornstarch, slaked in 2 Tbsp. cool water (add water to cornstarch) Directions: - You will also need 4 (12-inch) skewers. - Requires marinating beef in advance.
Spinach Patties Ingredients: - 1 can chopped spinach - 2 eggs - 4 Tbsp. flour - spaghetti sauce - 1 1/2 c. Mozzarella cheese Directions: - Combine spinach, eggs and flour; mix well until you have a batter. - Pour "pancake-like" patties in hot skillet with 2 tablespoons oil. - Fry until golden brown (approximately 4 to 5 minutes on each side). - Take fried patties; place in baking dish. Cover with desired amount of spaghetti sauce and cheese. - Bake at 425° for 10 to 15 minutes, or until cheese is brown.
Broccoli Casserole Ingredients: - 1 pkg. thawed broccoli, chopped - 1 small jar Cheez Whiz - 1/2 c. onions - 1/2 c. celery - 1 can cream of mushroom soup - 1/2 can water - 1 1/2 c. uncooked Minute rice - 1 stick butter - dash of salt and pepper Directions: - Mix together in a 2-quart casserole and bake in a 350° oven approximately 30 minutes or until done.
Pumpkin Dump Cake Ingredients: - 1 large can Libby's pumpkin - 1 Duncan Hines spice cake mix - 1/4 c. margarine, melted - 3/4 c. chopped walnuts Directions: - Prepare pumpkin according to directions on can label to make pie filling for two pies (requires eggs, sugar, spices and 2 cans evaporated milk).
Pork Chops Supreme Ingredients: - 6 pork chops - 3/4 tsp. sage - 1/2 tsp. seasoned salt - 2 Tbsp. shortening - 1 beef bouillon cube - 1/4 c. water - 2 medium onions, sliced - 1/2 c. sour cream - 1 Tbsp. flour - 2 Tbsp. parsley flakes Directions: - Rub chops with sage and salt. - Brown in hot shortening. Drain. - Dissolve bouillon cubes in water. - Add bouillon and onions to pork chops. - Cover and simmer 30 minutes. - Place pork chops on serving platter. - Combine sour cream, flour and parsley flakes in separate bowl. - Slowly add meat drippings. - Return this mixture to skillet. - Cook and stir until desired consistency. Serve over chops.
Chicken Dressing Casserole Ingredients: - 1 pkg. Pepperidge Farm cornbread mix - 1 can cream of chicken soup - 1 can cream of celery soup - 1 stick margarine - 4 to 6 chicken breasts (I use the boneless chicken) Directions: - Stew and bone chicken (save broth from chicken). - Mix melted margarine with cornbread mix. - Put a little less than half of the mix in bottom of casserole. - Put half of chicken on top. - Dilute celery soup with a can of broth and pour over chicken. - Repeat layers, using chicken soup diluted with 1 can chicken broth. Sprinkle top with crumb dressing mix. - Bake at 350° for 30 to 40 minutes.
Spinach Balls Ingredients: - 2 (10 oz.) pkg. frozen spinach, cooked and well drained - 2 c. Pepperidge Farm stuffing cubes (herb) - 3 eggs, beaten - 3/4 c. sweet butter, melted - 1 c. Parmesan cheese Directions: - To the beaten eggs add the melted butter and cheese, then add stuffing cubes and let them soften in egg mixture about 5 minutes. Add spinach and mix well. - Roll into small balls and bake at 350° for 15 minutes. - Makes about 50 spinach balls.
Hamburger Chow Mein Ingredients: - 1/4 c. butter or margarine - 1 lb. hamburger - 1 medium onion, chopped - 2 tsp. salt - dash of pepper - 2 c. celery, diced - 1 1/2 c. water - 1 Tbsp. La Choy brown gravy sauce - 2 (16 oz.) cans La Choy bean sprouts, drained and rinsed - 1 small can mushrooms, drained - 2 Tbsp. cornstarch - 2 Tbsp. La Choy soy sauce Directions: - Brown meat and onion in butter. - Add salt, pepper, celery and water. - Cover and simmer 20 minutes. - Add bean sprouts. - Blend cornstarch with 2 tablespoons water, then add soy sauce, sugar and brown gravy sauce. - Stir into meat-vegetable mixture and heat until thickened. - Add mushrooms and serve hot.
Cheese Ball Ingredients: - 2 (8 oz.) pkg. cream cheese - 1 (No. 2) can crushed pineapple - 5 Tbsp. onion - 4 Tbsp. green pepper - 1 c. chopped pecans Directions: - Mix all together. - Roll in chopped pecans. - Can be shaped into ball or logs. - Refrigerate.
Pasta Salad Ingredients: - 1 (12 oz.) box pasta, cooked and drained - 1 qt. cherry tomatoes - 2 small cans black olives, sliced - 1 large green pepper - 1 medium yellow onion - 1 bunch each: broccoli and cauliflower - 1 qt. fresh mushrooms (optional) - 1 large bottle zesty Italian salad dressing - 2 lb. grated Parmesan cheese - fresh parsley Directions: - Cook pasta as directed. - Drain and rinse in cold water. Combine tomatoes (halved or quartered), green pepper (chopped), broccoli, cauliflower, mushrooms and parsley. - Add pasta and toss. Pour dressing over salad and add cheese. - Let marinate overnight. Serves 20.
Banana Bread Ingredients: - 1/2 c. butter - 1 c. sugar - 2 eggs - 2 c. flour - 1 tsp. salt - 1 tsp. baking powder - 1/2 tsp. baking soda - 2 to 3 Tbsp. sour milk - 1 1/2 c. mashed bananas (3) - 1/2 c. nuts Directions: - Cream butter and sugar. - Add eggs. - Add dry ingredients. - Add milk and bananas. - Add nuts, cherries and chocolate chips if you wish. - Bake at 350° for 45 to 55 minutes.
Grilled Potatoes In A Package Ingredients: - 2 potatoes per packages - sliced onions and peppers (any other veggies you prefer) - 1 Tbsp. butter - salt and pepper to taste - sliced American or cheddar cheese Directions: - Tear off a piece of non-stick foil about 10-12 inches long. Peel and cut the potatoes, add the sliced onions and peppers, along with the tablespoon of butter and salt and pepper into the center of the foil. - Fold the foil and close it tightly at the top and on the sides. - Cook it on the grill on low for approximately 30 minutes. - Once the potatoes are done, open the packet (be careful of the steam), put slices of the cheese on the potatoes and close the packet up so it can melt.
Danish Yeast Rolls Ingredients: - 2 pkg. yeast - 2 1/2 c. warm water - 1 box yellow cake mix - 5 1/2 c. flour - 1 1/2 tsp. salt - butter, brown sugar, nuts and cinnamon Directions: - Dissolve yeast in water, add cake mix, flour and salt. Mix and let rise for 1 hour. Punch down and roll out into oblong. Cover with butter, sugar, cinnamon and nuts. Roll up and slice about 2 inches thick. Place on cookie sheet, let set about 20 minutes. Bake at 350° for approximately 20 minutes.
Baked Halibut, Italian Style Ingredients: - 4 halibut steaks - 1/3 c. chopped onion - 1/2 clove garlic, minced - 2 Tbsp. butter or margarine - 1 (8 oz.) can tomato sauce - 1 (4 oz.) can mushrooms - 1/4 c. sliced olives - 1/2 tsp. oregano - 1/2 tsp. sugar - 1/2 tsp. salt - dash of white pepper - 1/4 c. grated Parmesan cheese Directions: - Place fish in greased baking dish. - Saute onion and garlic in butter until onion is tender. - Add tomato sauce, mushrooms, olives, oregano, sugar, salt and pepper. - Heat through. - Pour over halibut and sprinkle with Parmesan cheese. - Bake at 350° for 25 minutes. - Serves 4 to 6.
Baked Chicken Breasts Ingredients: - 4 large chicken breasts, split - 1/2 c. butter - salt and pepper - 1 c. raw rice - 1 can undiluted cream of mushroom soup - 1 can undiluted cream of chicken soup - 1 can undiluted cream of celery soup Directions: - Dip the chicken pieces in melted butter or brush with butter and season with salt and pepper. - Mix rice with soups and spread in a shallow, buttered casserole. - Top with chicken breasts and bake at 300° for 2 hours.
Butterscotch Pull-Apart Ingredients: - 1 1/2 loaves frozen bread dough or 1 pkg. frozen roll dough - 1 (3 3/4 oz.) pkg. regular butterscotch pudding mix - 1 c. light brown sugar - 1 c. sliced walnuts - 1 tsp. cinnamon - 1/2 c. melted butter or margarine Directions: - Let frozen dough thaw until pliable. - Grease a 12-cup Bundt (tube ) pan. - Sprinkle 1/2 cup of the brown sugar on bottom of pan. - Top with walnuts and set aside. - In small bowl, combine pudding mix, remaining 1/2 cup brown sugar and cinnamon. - Cut thawed dough into 24 pieces (rolls do not need to be cut). - Dip each piece in melted butter, then roll in butterscotch mixture. Arrange dough balls on top of nut mixture in pan. - The pan should be filled at least half-way with dough.
Chicken, Cheese And Broccoli Pie Ingredients: - 1 pkg. frozen chopped broccoli - 3 c. shredded Cheddar cheese - 1 1/2 c. cut up cooked chicken - 2/3 c. chopped onion - 1 c. milk - 3 eggs - 3/4 c. Bisquick baking mix - 3/4 tsp. salt - 1/4 tsp. pepper Directions: - Heat oven to 400°. - Grease pie plate (10 x 1 1/2-inches). Rinse broccoli under cold water to thaw; drain. - Mix broccoli, 2 cups of the cheese, chicken and onion in plate. - Beat milk, eggs, baking mix, salt and pepper until smooth. - Pour into plate. - Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. - Bake just until cheese is melted. Makes 6 to 8 servings.
Speedy Stroganoff Ingredients: - 1 lb. ground beef - 3/4 c. beef gravy - 1 (4 oz.) can sliced mushrooms - 2 Tbsp. catsup - 2 Tbsp. dry sherry - 1/2 c. sour cream dip with onion - hot cooked noodles or rice Directions: - In a saucepan, brown hamburger and drain. - Stir in gravy. Stir in undrained mushrooms and catsup. - Add 1 cup water. - Cover; bring to boiling. - Simmer, covered, 15 minutes. - Stir in wine. Gradually blend 1 cup beef mixture into sour cream dip. - Return to saucepan. - Heat through. - Do not boil. - Serve over noodles. Sprinkle with paprika.