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German Shepherd Pie Ingredients: - 1 onion, minced - 4 c. ground beef - 2 c. beef gravy (can be canned) - 1 tsp. Worcestershire - 1/2 tsp. Tabasco - 2 tsp. salt - 8 medium potatoes (can use leftover mashed) - 1 egg, slightly beaten Directions: - Saute onion in butter (soft not brown). - Add meat, spices and gravy. - Place in casserole; top with mashed potatoes and brush with beaten egg. - Bake at 425° for 20 minutes.
Tuna Burgers Ingredients: - 1 can tuna, drained - 1/2 c. bread crumbs - 1/2 c. minced celery - 2 Tbsp. minced onion - 1/3 c. mayonnaise - 1/2 tsp. fresh parsley - 2 Tbsp. chili sauce or 1 tsp. chili powder - 1 Tbsp. lemon juice - 4 hamburger buns - lettuce - tomato Directions: - Mix first 8 ingredients together then make into patties (4). Fry on both sides. - Serve with vegetables and potatoes or put in buns.
Nita'S Special Corn Ingredients: - 12 oz. frozen corn - 1/2 tsp. Accent - 1 tsp. salt - 1/4 tsp. pepper - 2 c. half and half - 2 tsp. flour - 1 tsp. butter - 1 tsp. fine bread crumbs Directions: - Simmer all ingredients for 20 minutes, adding bread crumbs lastly. - More flour and bread crumbs will help thicken the mixture.
Red Salsa Ingredients: - 4 medium firm ripe tomatoes, peeled, seeded and chopped - 1/2 white onion, finely diced - 1/2 c. fresh cilantro (coriander), finely chopped - 2 or 3 hot jalapeno or Serrano chilies, stemmed, seeded and finely minced - 1/2 tsp. salt (optional) Directions: - In a bowl, combine tomatoes, onion, cilantro, chilies and salt; mix well. - Prepare as close to serving time as possible. Makes 1 1/2 cups (1/4 cup per serving). - Per serving: - 15.0 calories, 0.14 gr. fat, 8.01 calories from fat.
Coconut Cream Pie Ingredients: - 3/4 c. sugar - 1/2 tsp. salt - 2 1/2 Tbsp. flour - 2 1/2 Tbsp. cornstarch - 3 c. milk - 3/4 c. coconut - 3 egg yolks, beaten - 1 1/2 tsp. vanilla - 3 egg whites - 2 Tbsp. sugar - 1/8 tsp. cream of tartar - 1 (9-inch) baked pie crust Directions: - Mix - together - flour, - cornstarch, - sugar and salt. - Add milk. Cook - until thick. - Add 1/2 of the mixture to egg yolks. Stir well. - Add other 1/2 of mixture. - Stir well and return to same saucepan. - Cook 5 minutes longer. - Add coconut and vanilla. - Put in baked pie crust.
Hush Puppies Ingredients: - 1-1/2 c. all purpose flour - 2-1/4 c. yellow corn meal - 1 TBSP. baking pwd. - 2 tsp. salt - 1/2 c. sugar - 1/2 tsp. pepper, if desired - 15 oz can creamed corn - 1/2 c. milk - 2 eggs - 2 TBSP. melted butter or margarine - 1/4 c. finely chopped onions Directions: - In a large bowl mix together all dry ingredients. In smaller bowl mix together the remaining ingredients. Add the wet mixture to the dry and mix thoroughly. Mixture will be very thick. Heat oil in skillet or deep fryer to 375 degrees. Using a teaspoon gently slide spoonfuls of mixture into the hot oil. Taking care to hold the spoon close to the oil to prevent splashing the hot oil on you. When mixture starts to stick to spoon, simply rinse in a cup of water. Gently stir at least once to ensure even browning. Remove from oil when deep brown, it takes approx. 3 minutes. Place on paper towels to drain.
Quick Chicken Parmesan Ingredients: - 6 chicken thighs (or equivalent in other parts) - 2 c. spaghetti sauce - 1/2 lb. Mozzarella cheese, sliced - Parmesan cheese Directions: - Place chicken in a baking dish, about 8 x 8-inch). - Place sliced Mozzarella cheese over chicken. - Pour sauce over all. - Top with Parmesan cheese. - Bake at 350° until chicken is cooked, about 45 minutes. - Serve with garlic bread and/or spaghetti noodles.
Swiss Steak Ingredients: - 1 lb. ground steak - 2 small cans tomato sauce - 1 small onion - 1 small bell pepper - garlic salt (if desired) Directions: - Cut round steak into bite size pieces. - Chop onion and bell pepper. - Combine and brown in frying pan. - Add garlic salt, if desired. - Add tomato sauce. - Simmer for 15 to 20 minutes. - Serve over rice.
Carrot Cake Ingredients: - 2 c. sugar - 1 1/4 c. Wesson oil - 4 eggs - 2 c. flour - 3 tsp. cinnamon - 2 tsp. soda - 1 tsp. salt - 1/2 c. nuts - 3 c. shredded carrots (8 or 9) Directions: - Beat sugar, oil and eggs until fluffy. - Add flour, cinnamon, soda, salt, nuts and carrots to sugar mixture. - Mix and beat all of the ingredients well. - Bake at 375` for 35 to 45 minutes in 13 x 9 x 2-inch pan. - Will also make a large 9-inch 2 layer cake. Top with Cream Cheese Frosting.
Frontier Nut Bread Ingredients: - 3 c. Bisquick baking mix - 1/2 c. sugar - 3 eggs - 1/2 c. milk - 3/4 tsp. anise extract - 3/4 c. coarsely chopped walnuts or pecans - 1/2 c. mixed candied fruit Directions: - Heat oven to 350°. - Blend baking mix, sugar, eggs and milk in large mixer bowl on low speed for 1/2 minute, scraping bowl frequently. - Beat 3 minutes on medium speed. - Stir in remaining ingredients. - Pour batter into greased and floured loaf pan (9 x 5 x 3-inch). - Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. - Cool 10 minutes, remove from pan. - Cool thoroughly before serving.
Mexican Layered Dip Ingredients: - 2 cans bean dip - 2 ripe avocados (optional) - 2 Tbsp. lemon juice (optional) - 1 tsp. salt (optional) - 1/2 tsp. pepper (optional) - 1 c. sour cream - 1/2 c. mayonnaise - 1 pkg. taco seasoning mix - 1 bunch green onions, chopped - 1 large black olives, chopped - 2 c. tomatoes, chopped - shredded Cheddar cheese Directions: - Spread bean dip on shallow serving tray (make sure the sides are at least 1-inch high). - Mash avocados and add lemon juice, salt and pepper. - Spread on top of bean dip. - Mix sour cream, mayonnaise and taco seasoning mix. - Spread on top of avocado layer (or bean dip layer if avocado layer is omitted). - Layer in order: chopped green onions, chopped black olives and tomatoes. - Sprinkle Cheddar cheese on top. - Chill at least 3 hours before serving. Enjoy with Tostitos or Doritos.
Hominy Casserole Ingredients: - 1 can white hominy - 1 can Mexicorn - 1/4 bell pepper, chopped - 1 small jar Cheez Whiz - 1 can yellow hominy - 1/4 large onion, chopped - 1 Tbsp. butter Directions: - Drain corn and hominy thoroughly. - Place in casserole dish with onion and pepper. - Melt butter and Cheez Whiz in a saucepan and pour over hominy and corn mixture. - Bake in a 350° oven for 30 to 45 minutes.
Grandma Van'S No-Fail Pie Crust Ingredients: - 3 c. flour - 1 tsp. salt - 1 egg, well beaten - 1 Tbsp. vinegar - 1 1/4 c. shortening - 5 Tbsp. water Directions: - Put dry ingredients into bowl. - Cut in shortening. - Mix beaten egg, vinegar and water together. - Add liquid all at once and mix with fork just enough to moisten all flour. - Roll out. - May be kept in refrigerator up to 2 weeks. - Bake at 450° for 10 to 12 minutes.
Broccoli And Cheese Casserole Ingredients: - 2 pkg. broccoli - 1 egg - 1 onion - 1/2 c. mayonnaise - 1 can mushroom soup - 1 c. grated cheese - bread crumbs Directions: - Cook broccoli. Drain. - Mix egg, onion, mayonnaise and soup. Add broccoli. Cover with bread crumbs and cheese. - Bake at 350° for 30 minutes or until top is browned.
Earthquake Cake Ingredients: - 1 c. coconut - 1 c. chopped pecans - 1 box German chocolate cake mix - 1 (8 oz.) pkg. cream cheese - 1 stick margarine - 1 lb. box powdered sugar Directions: - Grease and flour 9 x 13-inch pan. - Preheat oven to 350°. Spread coconut in bottom of pan. - Sprinkle chopped pecans over coconut.
Waffles Ingredients: - 2 c. flour - 2 c. milk - 3 tsp. baking powder - 1/2 tsp. salt - 4 Tbsp. melted butter - 2 eggs, beat separately Directions: - Sift flour, salt and baking powder into bowl. - Beat yolks well and add milk. - Beat, adding this to the flour mixture, slowly beating until smooth. - Add melted butter and fold in stiffly beaten egg whites. - Makes four big ones.
Chocolate Mousse Ingredients: - 6 eggs - pinch of salt - 1 Tbsp. sugar - 2 German chocolate bars - 1 tsp. vanilla - 2 Tbsp. rum or kahlua Directions: - Beat 6 egg whites stiff. - Add pinch of salt. Beat egg yolks stiff. Add 1 tablespoon sugar. Melt chocolate bars in double boiler, then cool. Add chocolate to egg yolks. - Add vanilla and rum or kahlua. - Fold in egg whites. Chill 2 hours before serving. Top with whipped cream.
Pumpkin Applesauce Bread Ingredients: - 2/3 c. shortening - 2 1/2 c. sugar - 4 eggs - 1 c. applesauce - 1 c. pumpkin - 3 1/3 c. flour, sifted - 2 tsp. baking soda - 1/2 tsp. baking powder - 1 1/2 tsp. salt - 1 tsp. cinnamon - 1/2 tsp. mace - 2/3 c. apple juice - 1 c chopped walnuts Directions: - Cream together shortening and sugar. - Add eggs, one at a time. Beat well after each. - Stir in applesauce and pumpkin. - Sift together dry ingredients and add alternately with apple juice. Stir in chopped nuts. - Turn into 2 greased 9 x 5 x 3-inch loaf pans. - Bake at 350° for 1 hour or until done. - May be wrapped in foil and frozen.
Spinach Quiche(No Crust) Ingredients: - 2 pkg. frozen chopped spinach, cooked and drained - 4 eggs - 1 pt. Ricotta cheese (whole or part skim) - 1/4 c. grated Parmesan cheese Directions: - Grease a 10-inch pie plate with margarine. - Pour the above mixture into pie dish. - Bake at 350° for 35 to 45 minutes or until knife inserted in center comes out clean.
Peach Salad Ingredients: - 1 large can sliced peaches mashed (Save 1 c. juice) - 1 large package peach jello - 1 8 oz. cream cheese Directions: - Heat 1 c. juice to boiling. Add jello stir to dissolve. Add to soft cream cheese in blender. Blend until smooth, add mashed peaches, refrigerate until cool and thick. Fold in cool whip. Refrigerate.
Dump Cake Ingredients: - 1 (20 oz.) can pineapple chunks - 1 (8 oz.) bag shredded coconut - 1 pkg. yellow cake mix - 1/2 lb. butter Directions: - Grease a 13 x 9-inch baking pan lightly with butter; dump the entire can of pineapple chunks (with the juice) and spread evenly on the bottom of the pan. - Dump the bag of shredded coconut and distribute over the fruit. - Dump the entire package of yellow cake mix (dry) and smooth it with a spatula. - Cover entire surface with 1/2 pound butter, cut into thin squares (do not mix anything). Bake at 350° for 45 to 50 minutes until the top is lightly browned. Remove from the oven to cool; cut into squares to serve.
Chicken Casserole Ingredients: - 2 c. chicken, cooked, chopped and salted - 2 cans cream of chicken soup - 1 can water chestnuts, sliced - 1/2 c. uncooked rice - 1 c. celery, diced - 1/2 c. onions, diced - 3/4 c. mayonnaise - 1/2 c. slivered almonds - 1/2 c. cheese - cracker crumbs Directions: - Place 1/2 cup of uncooked rice in pan with 1 cup water and dash of salt. - Let it come to a boil; turn off heat. - Let remain on until cooled. - Rice will not be sticky.
Caramel Peanut Nests Ingredients: - 24 caramels - 2 Tbsp. water - 1/4 c. creamy peanut butter - 1 1/2 c. Cheerios - 12 coated peanut candies Directions: - Cover cookie sheet with waxed paper. - Put caramels and water in a large pan. - Heat over low heat, stirring constantly until melted and smooth. - Add peanut butter. - Stir until melted. - Remove from heat. - Add Cheerios. - Mix until well coated. - Drop by spoonfuls onto waxed paper. - Press peanut candy into center of each cookie. Let stand until firm, about 1/2 hour. - It's a fun treat for children!
Layered Casserole Ingredients: - cut cabbage (small head) - sliced potatoes - sliced carrots - sliced onions - other fresh vegetables (optional) - 4 (or more) pork steaks, sear in pan - canned/drained vegetables (your choice-corn, green beans, mushrooms) - canned/fresh stewed tomatoes Directions: - A recipe passed on from my husband's mother. - Feeds a hungry group.
Coconut Pie Ingredients: - 7 oz. can Angel Flake coconut - 1 c. milk - 2 c. sugar - 1 stick margarine - 6 eggs - 2 tsp. vanilla Directions: - Pour milk over coconut and let soak for a few minutes. - Add sugar, margarine and eggs one at a time. - Add vanilla; mix well. Pour into 2 unbaked pie shells. - Bake at 325° for 40 to 45 minutes.
Zucchini Nut Bread Ingredients: - 3 eggs - 3 c. flour - 3 tsp. vanilla - 1 tsp. salt - 1 tsp. soda - 1 c. chopped nuts - 1/4 tsp. baking powder - 1 c. oil - 2 1/2 c. sugar - 1 tsp. cinnamon - 1 tsp. nutmeg - 2 peeled, grated zucchini (2 c.) Directions: - Beat eggs, add oil, sugar, zucchini and vanilla. Mix well. Add remaining ingredients. - Mix until well blended. - Bake in greased loaf pans (makes 2) 1 hour at 325°. (Nuts optional.)
Broccoli-Cauliflower Salad Ingredients: - 2 green onions, chopped - 2 Tbsp. garlic powder - 2 c. mayonnaise (not Miracle Whip) - 1 c. sour cream - salt and pepper to taste - 1 bunch broccoli - 1 head cauliflower - 1 pkg. frozen peas Directions: - Mix first 5 ingredients. - Pour over vegetables that have been cut up in small pieces. - Refrigerate.
Pear And Sour Cherry Crisp Ingredients: - 1 1/2 c. flour - 1 c. sugar, divided 1/3 and 2/3 - 3/4 tsp. salt - 3/4 tsp. nutmeg - 9 Tbsp. butter or margarine - 2 lb. pears (about 4 large) - 16 oz. can pitted tart cherries (in juice) - 3 Tbsp. cornstarch - 1/4 tsp. almond extract Directions: - Heat oven to 375°. - Combine flour, 1/3 cup sugar, salt and nutmeg. - Cut in butter until mixture is crumbly. - Peel and core pears and cut into chunks. - Drain cherries. - Combine pears and cherries with remaining 2/3 cup sugar, cornstarch and almond extract. - Put fruit mixture in a 2-quart baking dish. - Sprinkle crumb topping over fruit. - Bake until golden, about 1 hour.
Layered Ice Cream Ingredients: - 1/2 gal. ice cream (any flavor) - Cool Whip - ice cream syrup (any flavor) - crushed cookie crumbs Directions: - Allow ice cream to soften to a spreadable consistency. - In a small square pan, layer all ingredients. - Syrup and cookie crumbs may be poured and sprinkled instead of spread. - Re-freeze and cut into squares. - Serve alone or topped with cookies and Cool Whip.
Cauliflower Dip Ingredients: - 1/2 c. mayonnaise - 1/2 c. sour cream - 1 1/2 tsp. chopped green onion - 1 1/2 tsp. chopped fresh parsley - 1 tsp. dill weed - 1 tsp. curry powder Directions: - Mix ingredients well. - Chill for one hour. Serve with raw cauliflower or any fresh vegetables.
Paul Nelson'S Famous Chicken Pie Ingredients: - 4 to 6 chicken breasts - 2 cans cream of chicken soup (undiluted) - 1 c. sour cream - 3 tsp. poppy seed - 1 1/2 sticks margarine, melted - 1 1/2 rolls Ritz crackers, crushed Directions: - Cook chicken until tender. - Season to taste. - Mix soup, sour cream and poppy seed. - Pour over chicken in a 13 x 9-inch pan. Pour melted margarine over crushed crackers. - Sprinkle cracker mixture over casserole and bake 40 minutes at 350°.
Lace Cookies Ingredients: - 1 c. quick oats - 1 c. sugar - 1/4 tsp. salt - 1/4 tsp. baking powder - 2 Tbsp. plus 1 tsp. flour - 1/4 lb. melted butter - 1 beaten egg - 2 tsp. vanilla Directions: - Mix dry ingredients; add melted butter and stir. - Add egg and vanilla (batter will be runny and can be refrigerated overnight). Put aluminum foil over cookie sheets. - Drop 1/2 teaspoon of batter on foil. - Bake at 350° for 8 to 10 minutes. - (Be sure to keep watch; cookies will burn easily.) - Let cool completely, then peel cookies off foil.
Company Pork Chops Ingredients: - 4 to 6 pork chops - 1 medium onion, chopped - 4 to 6 Tbsp. uncooked regular rice - 1 can stewed tomatoes Directions: - Arrange pork chops in casserole or baking dish. - Sprinkle chopped onion over the chops. - Place 1 tablespoon of rice on each pork chop. - Pour stewed tomatoes over the top. - Cover dish with foil and bake for one hour at 350°. - Makes 4 to 6 servings.
Date Filled Cookies Ingredients: - 1 box dates or 2 c., cut in pieces - 1 c. water - 1 c. sugar - 2 Tbsp. lemon juice - 1 c. Crisco (shortening) - 1 1/2 c. brown sugar - 2 eggs - 3 c. flour, sifted - 1 tsp. cream of tartar - 1 tsp. soda - 1 tsp. salt - 1 1/2 c. rolled oats - 1 Tbsp. hot water - 1 tsp. vanilla Directions: - Combine dates, 1 cup water, sugar and lemon juice. - Cook until thick, then cool. - While date mixture cools, make cookie dough.
Fudge Pie Ingredients: - 1 baked pie shell - 1 stick melted butter - 1/4 c. cocoa - 1/4 c. flour - 1 c. sugar - 1/4 tsp. vanilla - 2 eggs - pecans (if desired) Directions: - Mix above ingredients and pour into unbaked pie shell. - Cook 25 minutes at 350°. - Serve warm.
Icebox Bran Muffins Ingredients: - 6 c. All-Bran cereal - 2 c. boiling water - 1 c. Crisco - 2 1/2 c. sugar - 4 eggs - 1 qt. buttermilk - 5 c. flour - 5 tsp. baking soda - 1 1/2 tsp. salt Directions: - Mix two cups All-Bran with 2 cups boiling water. - Set aside to cool.
Chicken Enchiladas Ingredients: - 12 (6-inch) corn tortillas - 2 c. chopped, cooked chicken - 2 (4 oz.) cans diced green chili peppers - 1/3 c. chopped red or green onions - 1 c. salsa - 1 (8 oz.) carton dairy sour cream - 2 c. shredded Monterey Jack cheese (8 oz.) Directions: - Heat 2 tablespoons cooking oil in a medium skillet. - Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp. - Drain on paper towels. - Repeat with remaining tortillas. Add more oil as necessary.
Potatoes Romanoff Ingredients: - 6 medium potatoes, peeled - 6 green onions, finely sliced - 1 1/4 c. grated Cheddar cheese - 1 1/4 c. sour cream - 1 c. milk - pepper to taste - 1/2 tsp. nutmeg Directions: - Cut potatoes in half and cook in boiling water until firm but tender (or microwave 8 minutes on High). - Allow to cool. - Coarsely grate potatoes and place into a greased casserole dish. - Add onions and half the cheese. - In a bowl, combine cream, milk and pepper. - Pour over potatoes and cheese, then top with remaining cheese and the nutmeg. - Chill for 2 hours or overnight. - Bake, uncovered, in the oven at 350° for 40 minutes. - Serves 6.
Fudge Pie Ingredients: - 1/2 c. butter or margarine - 1/4 c. cocoa - 1 c. sugar - 2 eggs, slightly beaten - 1/4 c. all-purpose flour - dash of salt - 1 tsp. vanilla extract - whipped cream or ice cream (optional) Directions: - Melt butter in medium saucepan; remove from heat. - Add cocoa, sugar, eggs, flour, salt and vanilla. - Beat well. - Pour into a well-greased 9-inch pie pan. - Bake at 350° for 15 to 20 minutes. Cool. - Serve plain or topped with whipped cream or ice cream, if desired. - If served warm, spoon into compotes. - If chilled, cut as pie wedges. - Yields 6 servings.
Poor Man'S Steak Ingredients: - 3 lb. hamburger - 2 c. cracker crumbs - 1 c. hot water Directions: - Mix together and spread on a cookie sheet. - Refrigerate for 3 hours. - Take out and cut in squares. - Put in oven at 350° for 20 minutes. - Take out and put in a big pan. - Pour 2 cans golden mushroom soup over it and heat clear through in oven for about 45 minutes.
Pumpkin Cheesecake Bars Ingredients: - 1 (16 oz.) pkg. pound cake mix - 3 eggs - 2 Tbsp. margarine or butter, melted - 4 tsp. pumpkin pie spice - 1 (8 oz.) pkg. cream cheese, softened - 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated) - 1 (16 oz.) can pumpkin (about 2 c.) - 1/2 tsp. salt - 1 c. chopped nuts Directions: - Preheat oven to 350°. - In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. - Press onto bottom of 15 x 10-inch jelly roll pan.
Chinese Chicken Wings Ingredients: - 6 lb. chicken wings - 2/3 c. soy sauce - 1/3 c. sugar - 1/3 c. brown sugar - 1/3 c. cider vinegar - 2 tsp. garlic powder - 1 tsp. ground ginger Directions: - Remove wing tips. - Cut wings in half through joint. - In large bowl, stir soy sauce and rest of ingredients. - Add chicken. - Toss and coat well. - Cover and refrigerate overnight. - Place wings in jelly roll pan. - Bake, uncovered, in 375° oven for 45 minutes. Brush twice with marinade.
Texas Chili Ingredients: - 3 lb. boneless beef chuck, thinly cut in 2-inch strips - 1/4 lb. beef suet, chopped - 1 (28 oz.) can tomatoes - 1/2 c. beef broth - 2 onions, sliced - 4 cloves garlic, crushed - 2 Tbsp. diced green chilies - 1 Tbsp. crushed red pepper - 2 tsp. salt - 2 tsp. oregano - 1 1/2 tsp. cumin - 3 bay leaves, crumbled Directions: - Combine all ingredients in a slow cooker at simmer setting. Simmer for about 5 hours. - Serves 6 to 8.
Fruit Medley Ingredients: - 1 large can fruit cocktail - 1 can peaches - 1/4 c. raisins - 1 to 2 c. strawberries, sliced - 3 to 4 bananas, sliced in lemon juice - 1 large box instant pudding - 1 can pineapple chunks - 1 can pears - 1 can mandarin oranges, cut - 2 apples, cut in chunks - 3 Tbsp. Tang Directions: - Drain all canned fruit, saving fruit cocktail juice (about 2 cups needed). - Whisk in Tang and instant pudding. - Pour over all the fruit. - This makes a big portion.
Barbecued Green Beans Ingredients: - 2 (16 oz.) can French style green beans - 6-8 slices of diced bacon - 1 medium onion - 1 c. catsup - 1 Tbsp. worcestershire sauce - 1/2 c. brown sugar - 1/4 c. water Directions: - Fry bacon and saute onion. Drain and add next four ingredients. Simmer for 2 minutes. Pour over green beans. Crumble 1 slice of fried bacon over top of beans and bake 350 degrees for 30 minutes.
Orange Julius Ingredients: - 1 c. orange juice - 1 c. water - 2 eggs - 3/4 tsp. vanilla - 1/4 c. sugar - 1 heaping c. ice Directions: - Combine all ingredients in a blender on high speed for 1 minute. - Makes 2 drinks.
Salmon Spread Ingredients: - 3 oz. smoked salmon, in pieces - 8 oz. soft cream cheese - 3/4 tsp. dill weed - 1/4 c. chopped onion - 1 Tbsp. horseradish - 1 Tbsp. mayonnaise Directions: - Mix together salmon, cream cheese, dill weed, onion and horseradish. - Moisten with mayonnaise. - Serve with crackers.
Congealed Dessert Ingredients: - 1 (3 oz.) pkg. lime jello - 3/4 c. boiling water - 1 (8 oz.) pkg. cream cheese - 1/2 c. mayonnaise - 1 small can crushed pineapple - 2 medium bananas - 1/2 c. chopped pecans - 1/2 c. maraschino red cherries - 1/2 pt. whipping cream Directions: - Dissolve lime gelatin in 3/4 cup boiling water. - Let cool in refrigerator; do not let get firm. - Blend cream cheese and mayonnaise. - Add drained pineapple, diced bananas and chopped pecans. - Add drained, diced cherries. - Stir this mixture into gelatin. - Whip cream into soft peaks. - Fold cream into gelatin mixture. - Pour into mold or 9 x 12-inch Pyrex dish. - Let chill 5 hours or overnight; cover well.
Oil Pie Crust Ingredients: - 2 c. plain flour - 1/2 c. oil - 1/4 c. milk - 1/2 tsp. salt Directions: - Mix together and roll on waxed paper. - Prick sides and bottom with fork. - Bake at 450° for 10 to 12 minutes.
Potato Salad Ingredients: - 1/4 c. salad oil - 2 Tbsp. vinegar - 1 1/2 tsp. salt - 1/8 tsp. pepper - 4 c. cooked potatoes (hot), diced - 1 c. celery, chopped - 1 onion, chopped - 4 eggs, hard-boiled and diced - 1 c. ripe, pitted olives, sliced - 1/4 c. dill pickle, chopped - 1/4 c. pimentos, chopped - 1/2 c. mayonnaise Directions: - Blend salad oil, vinegar, salt and pepper. - Pour over hot potatoes; toss, then let cool. - Add celery, onion, eggs, olives, pickles, pimentos and mayonnaise. - Toss and refrigerate.
Chili-Pepper Cheese Bake Ingredients: - 3 cans El Paso green chilies - 2 c. grated sharp cheese - 6 beaten eggs - 6 tsp. milk Directions: - Grease 9 x 13-inch baking dish. - Layer bottom with strips of chili peppers. - Mix remaining ingredients and pour over peppers. Bake at 250° for about 45 minutes. - Cut into pieces that will fit onto Waverly Wafers.
Idaho Potato Cake Ingredients: - 1 c. butter or margarine - 2 c. sugar - 2 eggs - 1 c. cold mashed potatoes - 1 tsp. vanilla extract - 2 c. all-purpose flour - 1/4 c. baking cocoa - 1 tsp. baking soda - 1 c. milk - 1 c. chopped nuts Directions: - In a mixing bowl, cream butter and sugar until fluffy. - Add eggs, one at a time, beating well after each addition. - Blend in potatoes and vanilla. - Combine flour, cocoa and baking soda. - Add alternately with milk, blending well after each addition. - Stir in nuts. - Pour into a greased 13 x 9 x 2-inch baking pan. - Bake at 350° for 40 to 45 minutes or until cake tests done. - Cool on a wire rack.
Tortilla Chip Dip Ingredients: - 8 oz. thick and chunky salsa - 8 oz. lite cream cheese - tortilla chips Directions: - Microwave cream cheese 45 seconds on Medium-high. - Add salsa and stir well. - Serve with tortilla chips.
Shipwrecked Ingredients: - 7 medium potatoes, sliced - 1 chopped onion - 1 lb. hamburger - 1/4 c. rice (uncooked) - 1/4 c. celery - 1 1/2 c. cooked tomatoes - 1 can kidney beans, drained - 1/4 c. water - 2 c. Cheddar cheese Directions: - Brown hamburger and onion in skillet. - Drain grease. - In a greased casserole, layer hamburger, potatoes, rice, celery, tomatoes, kidney beans and Cheddar cheese. - Make at least 2 layers, then pour water over top. - Bake at 350° for 1 1/2 hours.
Noodle Nibbles Ingredients: - 3 Tbsp. melted butter - 2 tsp. soy sauce - 4 drops hot pepper sauce - 1 can chow mein noodles - 1/4 tsp. celery salt - dash of onion powder Directions: - Mix melted butter, soy sauce and hot pepper sauce. - Drizzle over noodles. - Toss lightly until noodles are well coated. Sprinkle with celery salt and onion powder, tossing to mix. - Toast at 275° for 12 to 15 minutes.
Roast Chicken With Mushroom Gravy Ingredients: - 3 1/2 lb. chicken, cleaned - 2 Tbsp. butter - 1 onion, chopped fine - 1/2 lb. fresh mushrooms, cleaned and diced - 1 tsp. chopped fresh parsley - 1/2 tsp. tarragon - 1 1/2 c. beef stock, heated - 1 Tbsp. tomato paste - 1 Tbsp. cornstarch - 3 Tbsp. cold water - juice of 1 lemon - salt and pepper Directions: - Preheat oven to 425°. - Place chicken in pan. - Season with salt and pepper. - Brush with lemon and butter. - Roast 30 minutes in oven. - Reduce heat to 350°. - Cook for 1 1/4 hours more. - Remove cooked chicken from pan and set aside. - Discard 2/3 fat from pan. Place pan on stove over high heat. - Add onion. - Cook 3 minutes, stirring often. - Add mushrooms and seasonings. - Mix well. - Cook 4 minutes over high heat. - Mix beef stock and tomato paste. - Cook 3 minutes more. - Dissolve cornstarch in cold water. - Stir into mushroom sauce and cook 1 minute. - Serve roasted chicken with gravy and roasted potatoes.
Spicy Peanut Soup Ingredients: - 2 Tbsp. butter - 2 slices bacon, finely diced - 1 medium onion, thinly sliced - 1/4 lb. sweet potatoes, peeled - 1/4 tsp. ground cinnamon - 1/4 tsp. chili powder - 1/4 tsp. cumin - 1/4 tsp. cayenne - 3 c. chicken stock - 2 Tbsp. tomato paste - 1/2 c. nonhomogenized peanut butter - salt and pepper - 1/2 c. sour cream Directions: - Melt the butter over medium heat in a 3 1/2 or 4-quart saucepan, then add the bacon. - After a couple of minutes, add the onion, then cover the pot and cook for about 10 minutes or until the onion is translucent. - Check the onion every now and then to make sure it is not burning.
Snack Crackers Ingredients: - 1 (12 oz.) pkg. oyster crackers - 1 envelope Ranch buttermilk salad dressing mix - 3/4 to 1 c. oil - 3/4 tsp. lemon pepper - 1/2 tsp. oregano - 1/4 tsp. garlic powder Directions: - Mix Ranch salad dressing mix and oil until blended. - Add spices. - Pour over crackers. - Put in warm oven (about 200°) and stir several times. - Heat about 40 minutes or until dressing is gone.
New England Clam Chowder Ingredients: - 1/2 lb. White Rose potatoes (unpeeled), chopped into 1/2-inch cubes - 4 oz. bacon, diced medium - 2 Tbsp. fresh thyme or 1 Tbsp. dried - 16 oz. heavy cream - 1 medium onion, diced - 2 (8 oz.) cans whole baby clams with liquid - 3 bay leaves - salt and pepper to taste Directions: - Saute the bacon with the onion until onion is translucent (about 3 minutes over medium heat). - Add potatoes. - Cook another 3 to 4 minutes. - Add cream, thyme and bay leaves and bring to boil. Add clams and liquid. - Cook slowly for 5 to 7 minutes over medium heat until heated through and reaches desired consistency. - Add salt and pepper to taste.
Buffalo Chips Ingredients: - 2 c. melted butter - 2 c. brown sugar - 2 c. white sugar - 4 eggs - 3 tsp. vanilla - 4 c. flour - 2 tsp. soda - 2 tsp. baking powder - 2 c. oats - 1 c. cornflakes - 1 c. pecans - 6 oz. chocolate chips Directions: - Cream butter and sugars. - Add eggs. - Sift dry ingredients. Mix with creamed mixture. - Add remaining ingredients. - Drop by teaspoon on cookie sheet. - Bake at 350°.
Pineapple Casserole Ingredients: - 2 cans chunk pineapple, drained - 6 Tbsp. flour - 6 Tbsp. sugar - 6 Tbsp. pineapple juice - 1 1/2 c. shredded Cheddar cheese - 1 stick margarine - 1 c. Ritz crackers, crumbled Directions: - Combine the flour, sugar and juice. - Mix well with pineapple. Stir Cheddar cheese into pineapple. - Pour into buttered casserole dish. - Melt margarine and add crumbled crackers. - Bake at 350° for 30 minutes.
Cheesy Green Beans Ingredients: - 5 slices bacon - 16 oz. pkg. cut green beans - chopped onion - black pepper - 8 oz. Cheez Whiz - mushrooms Directions: - Cook bacon in skillet on medium heat until crisp. - Drain bacon; reserve 2 tablespoons drippings. - Crumble bacon; reserve 2 tablespoons. - Cook beans as directed on package; drain well. - Add mushrooms and onion to reserved drippings in skillet. - Cook and stir on medium-high heat 10 minutes; drain. - Add bacon, hot cooked green beans and pepper. - Mix lightly. - Spoon into serving dish. Microwave process cheese spread as directed on label. - Pour over green bean mixture. - Sprinkle with reserved 2 tablespoons crumbled bacon.
Old-Time Molasses Cake Ingredients: - 3 c. self-rising flour - 1 c. sugar - 1 tsp. cinnamon - 1 tsp. cloves - 1 tsp. allspice - 1/2 c. butter - 4 eggs - 1 c. molasses - 1 c. milk Directions: - Mix dry ingredients together, then milk, molasses, eggs and butter. Bake in round 9-inch pan about 12 minutes at 375°.
Becky'S Marshmallow Clouds Ingredients: - 3 c. flour - 2/3 c. unsweetened cocoa powder - 1/2 tsp. baking soda - 1 c. white sugar - 1 c. light brown sugar, firmly packed - 1 c. salted butter, softened - 2 large eggs - 2 tsp. pure vanilla extract - 2 c. (12 oz.) miniature semi-sweet chocolate chips - 8 oz. miniature marshmallows (frozen) Directions: - Preheat oven to 400°. - Leave marshmallows in freezer until just prior to baking, they thaw too quickly.
French Dressing Ingredients: - 1 c. oil - 1/2 c. white vinegar - 2/3 c. sugar - 2/3 c. ketchup - 2 tsp. salt - 2 tsp. paprika - 1 medium onion, minced Directions: - Blend all of the ingredients in a blender.
Creole Seasoning Blend Ingredients: - 2 Tbsp. salt - 1 Tbsp. cayenne - 1 Tbsp. white pepper - 1 Tbsp. paprika - 1 Tbsp. black pepper - 1 Tbsp. thyme leaves - 1 Tbsp. onion powder - 1 Tbsp. garlic powder - 2 tsp. sweet basil - 2 tsp. oregano - 2 tsp. parsley flakes - 2 tsp. celery flakes - 1 tsp. ground ginger - 1 tsp. rosemary, crushed Directions: - Combine all in blender or food processor. - Mix at highest speed for 30 seconds. - Store in tightly covered jar. - Uses: - gumbo, jambalaya, barbecue sauce, soups, stews, chicken, fish or shrimp.
Cheesecake Supreme Ingredients: - 1 graham cracker pie crust - 1 (8 oz.) pkg. cream cheese, softened - 1/2 c. sugar - 1 Tbsp. lemon juice - 1/4 tsp. vanilla - dash of salt - 2 eggs - 1 c. sour cream - 2 Tbsp. sugar - 1/4 tsp. vanilla Directions: - Preheat oven to 325°. - Combine cream cheese, sugar, lemon juice, vanilla and salt until well blended. - Add eggs, one at a time, mixing well after each addition. - Place crust on baking sheet. - Pour in filling. - Bake for 25 to 30 minutes or until knife inserted in from the edge comes out clean.
Caramel Brownies Ingredients: - 2 c. Bisquick - 1 box brown sugar - 4 eggs - 1 tsp. vanilla - 1 c. pecans Directions: - Mix together and pour into a greased 9 x 13-inch pan. - Bake at 350° for 25 to 30 minutes.
French Dressing Ingredients: - 1 Cup oil - 3/4 Cup Chile Sauce or Ketchup - 3/4 Cup of Sugar - 1/4 Cup of Vinegar - 2 Tbsp. Lemon Juice - 2 Tbsp. Grated Onion - 1/4 tsp. Garlic Salt - 1 Tbsp. Paprika - 1/4 Tsp. Salt - 1/4 tsp. Red Pepper Directions: - Shake all together in a jar or put all together in a blender and blend. - Store in a refrigerator.
Vanilla Ice Cream Ingredients: - 1 pt. heavy cream - 1/2 c. sugar - 1/2 c. milk - 1/2 tsp. vanilla - pinch salt - 1 egg Directions: - Beat cream until thick, then add rest of the ingredients. Freeze 1 hour or until hard, then remove mixture to bowl and beat it again. - Re-freeze.
Chicken And Asparagus Ingredients: - 1 1/2 lb. fresh asparagus spears, halved - 4 boneless, skinless chicken breast halves - 2 Tbsp. cooking oil - 1/2 tsp. salt - 1/4 tsp. pepper - 1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted) - 1/2 c. mayonnaise - 1 tsp. lemon juice - 1 c. (4 oz.) shredded Cheddar cheese Directions: - Place partially cooked asparagus in a greased 9-inch square baking dish. - In a skillet over medium heat, brown the chicken in oil on both sides. - Season with salt and pepper. - Arrange chicken over asparagus. - In a bowl, mix soup, mayonnaise and lemon juice; pour over chicken. - Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. - Sprinkle with cheese. Makes 4 servings.
Calypso Java Bread Ingredients: - 3 c. packaged biscuit mix - 3/4 c. brown sugar - 1/4 c. all-purpose flour - 1 Tbsp. instant coffee powder - 1/2 c. milk - 1 c. mashed banana (2 bananas) - 1 beaten egg - 1 c. snipped dates - 1/2 c. chopped walnuts Directions: - In mixing bowl, combine biscuit mix, brown sugar and flour. Dissolve coffee powder in milk; add all at once to dry ingredients, along with banana and egg. - Beat until blended. - Stir in dates and nuts. - Grease bottoms of two 1 pound coffee cans. Divide batter between cans. - Bake in 350° oven for 50 minutes; cool 10 minutes. - Loosen sides of loaves with spatula; remove from cans.
Sweet Potato Casserole Ingredients: - 3 lb. sweet potatoes - 1 c. whole milk - 3/4 c. brown sugar - 1/2 c. orange juice - 5 eggs, separated - 1 tsp. nutmeg - 1/2 tsp. cinnamon - 1/2 tsp. cloves - 1/3 lb. margarine, melted Directions: - Boil and peel potatoes, then mash. - Add milk to beaten egg yolk and add to potatoes. - Add orange juice and sugar (mix). - Add spices and margarine. - Put in buttered casserole dish. - Whip egg whites until stiff (form peaks). - Add 2 to 3 tablespoons sugar and beat. Fold egg whites to sweet potatoes mixture and bake 45 minutes to 1 hour at 350°.
Scalloped Potatoes Ingredients: - 1 (32 oz.) frozen hash browns - 1 can cream of chicken soup - 1 small jar Cheez Whiz - 2 c. crushed corn flakes - 1/2 c. chopped onions - 1 tsp. salt and pepper - 1/2 c. oleo - 1 carton sour cream Directions: - Thaw potatoes slightly. - Melt 1/4 cup oleo and mix with potatoes. - Mix - other - 1/4 cup oleo with corn flakes. - Mix all ingredients and top with corn flakes. - Bake 45 minutes at 350° in a 9 x 13-inch pan.
Sweet Sour Spareribs Ingredients: - 4 lb. spareribs - flour (to coat ribs) - 5 + cloves garlic - 2 slices ginger root - 3/4 c. brown sugar - 1/4 c. shoyu - 1/3 c. cider vinegar - dash of ajinomoto and black pepper - 1 small can crushed pineapple Directions: - Lightly coat spareribs with flour. - Fry with ginger and garlic. - In separate pot, combine the rest of the ingredients except for the pineapple. - Bring to a boil. - Add the ribs and simmer until tender. - Last 10 minutes of cooking, add the pineapple.
Aunt Eva'S Old Fashion Peach Shortcake Ingredients: - 2 c. flour - 2/3 c. sugar - 2 tsp. baking powder - 1/4 c. melted margarine - 1 egg - milk - sliced, sweetened peaches (use fresh or frozen peaches) Directions: - Sift first 3 ingredients. - In a measuring cup, put melted margarine and egg, then finish filling to 1 cup with milk. - Add to flour mixture and beat well. - Put into greased and floured 9-inch cake pan. - Bake at 350° for 20 to 25 minutes. - Cool. - Split in half and put peaches between and on top of shortcake. - Serve with ice cream or Cool Whip. - Makes a beautiful dish and it is delicious.
Chili-Style Chuck Roast Ingredients: - 3 to 4 lb. beef chuck roast - 1 tsp. salt - 1/4 tsp. pepper - 1/3 c. Crisco - 2 Tbsp. firmly packed brown sugar - 1 1/2 tsp. dry mustard - 1 tsp. chili powder - 1 (15 1/2 oz.) can chili-style beans in chili gravy - 3/4 c. chopped onion - 1/2 c. water - 1 Tbsp. flour - 1 tsp. paprika Directions: - Preheat oven to 350°. - Season meat with the salt and pepper. In Dutch oven, brown meat on all sides in hot Crisco. - Combine the sugar, mustard, paprika and chili powder. - Rub over surface of meat. - Combine the beans in gravy, onion and the 1/2 cup water. Pour mixture directly onto, not around, the meat. - Cover; roast at 350° for 2 to 2 1/2 hours or until meat is tender. - Remove roast and beans to warm platter. - Skim off excess fat. - Add enough water to pan drippings to make 1 cup liquid. - Blend 2 tablespoons cold water with the flour. - Add to pan juices; cook and stir until thickened and bubbly. - Serve gravy with meat. - Makes 6 to 8 servings.
Ms. Linda'S Jumbo Chocolate Chip Cookies Ingredients: - 1/2 c. butter - 1/2 c. shortening - 1 c. firmly packed brown sugar - 1/2 c. sugar - 2 eggs - 2 tsp. vanilla - 2 1/2 c. all-purpose flour - 1 tsp. soda - 1/2 tsp. salt - 1 (12 oz.) pkg. semi-sweet chocolate chips - 1 c. chopped nuts Directions: - Cream butter and shortening. - Gradually add sugar, beating until light and fluffy. - Add eggs and vanilla. - Combine flour, soda and salt. - Add to creamed mixture. - Stir in chocolate chips and pecans. - Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. - Bake at 375° for 10 to 12 minutes. - Cool slightly on cookie sheet. - Remove to wire rack. - Yield: - 2 dozen.
Butter Cream Frosting Ingredients: - 1/2 c. shortening - 1/2 c. butter or oleo - 1 1/2 tsp. vanilla - 5 c. 10x sugar - 1/4 c. plus 1 Tbsp. milk Directions: - In large - bowl, - cream butter and shortening together. Add vanilla; gradually add - 10x - sugar, - one - cup - at a time, beating well on medium speed. - Add milk and beat at high speed until light and - fluffy. - Keeps very well in refrigerator with tightly covered lid for several weeks.
Strawberry Salad Ingredients: - 2 (3 oz.) pkg. strawberry jello - 2 c. boiling water - 2 (10 oz.) pkg. frozen strawberries - 1 (13 1/2 oz.) can crushed pineapple - 2 large ripe bananas, finely diced - 1 c. dairy sour cream Directions: - Dissolve jello in boiling water. - Add frozen strawberries; stir occasionally until thawed. - Add pineapple and diced bananas. Pour half into an 8 x 8 x 2-inch pan. - Chill firm.
Chicken Cacciatore Ingredients: - 2 to 3 lb. cooked chicken, diced - 1 (15 oz.) can tomato sauce - 1 can diced tomatoes - 1/2 c. chopped onion - 2 Tbsp. chopped pimiento - 1 Tbsp. sugar - 1 tsp. oregano - 1/2 tsp. basil - 1 tsp. salt - 1/2 tsp. pepper - 1/8 tsp. garlic Directions: - Combine all ingredients and cook over medium heat for 6 minutes after mixture comes to a boil. - Serve over a bed of cooked spaghetti noodles.
Super Orange Delight Ingredients: - 1 large cottage cheese - 1 large pkg. orange jello - 1 large can pineapple chunks - 1 small can mandarin oranges - 1 small carton Cool Whip Directions: - Mix all ingredients together, but add the Cool Whip last.
Dirt Cake Ingredients: - 1 1/4 c. Oreo cookies - 2 boxes vanilla pudding (instant) - 2 c. powdered sugar - 16 oz. cream cheese - 16 oz. Cool Whip - 4 c. milk Directions: - Mix cream cheese, powdered sugar and Cool Whip; set aside. Mix pudding and 4 cups of milk; set aside. - Mash cookies up fine. Layer cookies, pudding and cream cheese. - Repeat until all is used, leaving enough for top of cake. - Plant flowers.
Cowboy Beans Ingredients: - ground beef - 2 medium onions, chopped fine - 1 bell pepper - 2 c. ketchup - 1 tsp. vinegar - 1/4 c. brown sugar - 2 tsp. mustard - 2 (16 oz.) cans pork and beans - 1 tsp. salt - 1 tsp. pepper Directions: - Brown meat, onions and green pepper in skillet; pour off fat. Add remaining ingredients. - Pour into baking dish. - Bake at 350° for 15 to 20 minutes, or until mixture is bubbly.
Broccoli Casserole Ingredients: - 2 c. Minute rice - 1 large jar Cheez Whiz - 1 (16 oz.) bag frozen broccoli - 1/4 c. chopped onion Directions: - Cook broccoli and rice as directed on box. - Combine all ingredients; put in casserole dish. - Bake at 350° for 25 to 30 minutes.
Soft Pretzels Ingredients: - 2 Tbsp. yeast - 1 1/2 c. lukewarm water - 1/2 c. brown sugar - 1/2 tsp. salt - 4 1/2 c. flour Directions: - Put yeast, sugar and warm water together. Dissolve. Mix remaining ingredients and add to yeast mixture. - Let rise 15 minutes. Shape into pretzels and dip in soda water. - Let rise again. Sprinkle with salt. - Bake at 350° for 8 minutes.
Banana Pudding Ingredients: - 3 c. milk - 2 pkg. instant vanilla pudding - 8 oz. sour cream - 12 oz. Cool Whip - 9 bananas, sliced in pieces - 1 box vanilla wafers Directions: - Mix milk, pudding, sour cream and Cool Whip until creamy. - In dish, put layer of cookies, then layer of bananas and top with pudding. Layer top of pudding with cookies.
Corned Beef Barbecue Ingredients: - 1 to 2 c. celery, chopped - 3 to 4 medium onions, chopped - 1/4 tsp. Worcestershire sauce - 1 c. ketchup - 1 tsp. vinegar - 1 tsp. sugar - 1 tsp. salt - 1/4 tsp. chili powder - 3/4 c. hot water - 1 can corned beef Directions: - Sear together the celery and onions, not too brown. - Add the remaining ingredients. - Cook to right consistency, slowly. - Serve on hamburger buns. - Serves 10 to 12.
Linda Twelves' Broccoli And Cauliflower Salad Ingredients: - 1 head cauliflower - 2 heads broccoli - 2 bunches green onions - 1/3 c. sugar - 1/4 c. white vinegar - 1 c. mayonnaise - 1 lb. bacon, fried crisp and chopped into small pieces Directions: - Chop together; cauliflower, broccoli and onions. - Mix sugar and vinegar. - Mix vegetables with sugar and vinegar sauce mixture. Marinate in refrigerator overnight. - Before serving add mayonnaise and bacon. - Mix.
Cranberry Salad Ingredients: - 2 c. raw cranberries - 1 1/4 c. water - 1 c. sugar - 1/4 tsp. salt - 1 pkg. cherry gelatin - 3/4 c. chopped celery - 1/2 c. diced apples - 1/2 broken nuts Directions: - Combine cranberries, water and sugar. Cook until cranberries pop and continue to cook 5 minutes. Pour over gelatin; let cool. Then add celery, apples, nuts and salt. Chill until set.
Sausage Balls Ingredients: - 1 lb. Cheddar cheese - 1 lb. sausage - 3 c. Bisquick Directions: - Mix together and roll into teaspoon size balls. - Bake on cookie sheet for 10 to 15 minutes at 350°. - Makes 50 to 60 balls.
Dad'S Birthday Cake Ingredients: - 1 c. oleo or shortening - 2 c. sugar - 3 c. flour - 4 eggs, separated - 1/4 tsp. salt - 3 tsp. baking powder - 1 c. milk - 1/2 tsp. each: vanilla and almond Directions: - Cream shortening or oleo and sugar until fluffy. - Add egg yolks, one at a time. - Beat thoroughly. - Add dry ingredients alternately with milk and vanilla to creamed mixture, beating until smooth. - Fold in stiffly beaten egg whites. - Bake in moderate oven (350°) for 25 minutes in a 9 x 13 x 2-inch pan or two 9-inch round layer pans.
Deviled Eggs Ingredients: - 6 hard-cooked eggs - 1/4 c. mayo - 1 tsp. vinegar - 1 tsp. prepared mustard - 1/8 tsp. salt - paprika Directions: - Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork. - Stir in mayonnaise, vinegar, mustard and the salt. - Stuff egg whites with yolk mixture. - Garnish with paprika. - Makes 12 servings.
*Chicken Pie Ingredients: - 2 c. cooked chicken breasts - 1 c. cream of celery soup - 1 c. cream of chicken soup - 1 c. mushroom soup - 1 large can mixed vegetables - 1 c. self-rising flour - 2 sticks melted margarine - 1 c. sweet milk Directions: - Put first 5 ingredients in casserole; mix well. - Combine flour and margarine and add milk. - Spread over pie. - Bake in 375° preheated oven for 45 minutes.
Cherry Jello Salad Ingredients: - 2 small boxes cherry Jell-O - 3 c. hot water - 1 can cherry pie filling (Comstock) - 1 small pkg. cream cheese - 10 large marshmallows - 1/2 pt. whipping cream Directions: - Mix Jell-O and water. - Immediately stir in can of cherry pie filling; set until solid.
Quick Corn Mazatlan Ingredients: - 1 (17 oz.) can whole kernel corn - 1 (3 oz.) pkg. light cream cheese - 1 (4 oz.) can diced green chiles - 1/4 c. sliced green onions - 1/4 c. chopped red pepper Directions: - Drain corn reserving 2 tablespoons liquid. - Combine reserved liquid and cream cheese in saucepan. - Heat and blend until smooth. Stir in remaining ingredients.
Snicker Salad Ingredients: - 3 Snickers bars, chopped - 3 apples, chopped - 12 oz. Cool Whip - 1 pkg. vanilla pudding Directions: - Mix together. - Right before serving, fold in 3 chopped bananas.
Spinach Pie Ingredients: - 1 Mrs. Smith's pie crust - 2 pkg. frozen spinach - 1 small container Ricotta - 4 eggs - 1 c. milk - 1/2 c. Feta cheese - 2 tsp. salt and pepper - 2 tsp. garlic powder - Mozzarella cheese Directions: - Cook frozen spinach and drain well. - Combine eggs, milk, Feta cheese, Ricotta, salt and pepper. - Heat oven to 375°. - Combine together in pie crust. - Add Mozzarella cheese to top. - Cook for 35 minutes.
Parsley Soup(Serves 6) Ingredients: - 1 large bunch soup - 1 c. minced leeks - 2 c. diced potatoes - 2 c. half and half - 1/4 c. minced onion - 1 clove garlic - 1 c. chicken stock - 1/2 c. heavy cream Directions: - Cut heavy stems from the parsley and wash well. Let soak awhile to clean. - Mince parsley fine and save sprigs for garnish.
Mom'S Best Potato Salad Ingredients: - 6 medium potatoes, boiled, skinned and cut into chunks - 1/4 c. diced purple onions - 5 to 6 hard-boiled eggs - 1/4 tsp. celery salt - 1/2 c. mayonnaise with enough wine vinegar added to make it the consistency of heavy cream - 3 to 4 Tbsp. sugar - salt and pepper to taste Directions: - Mix ingredients with wire whisk and add to potato mixture. Mix well. - Refrigerate until cooled.