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Chocolate-Cherry Cake Ingredients: - 1 box chocolate cake mix - 1 Cool Whip - 1 jar cherry pie filling Directions: - Mix cake mix and bake in Bundt pan. Let cool and slice in 2 layers. Spread 1/2 Cool Whip on bottom layer and 1/2 jar pie filling on this. Lay top layer of cake on this. Spread with remaining Cool Whip and top with remaining pie filling.
Chewy Raisin Walnut Shortbread Bars Ingredients: - 1 1/4 c. all-purpose flour - 1/2 c. sugar - 1/2 c. butter or margarine - 2 eggs - 1/2 c. firmly packed brown sugar - 1 tsp. vanilla - 1/8 tsp. baking soda - 1 c. chopped walnuts - 1 c. raisins or dates - 1/2 c. flaked coconut or oatmeal (optional) Directions: - Heat oven to 350°. - Lightly grease an 8-inch square pan. Combine flour and sugar. - Using pastry blender or fork, cut in butter until mixture resembles fine meal. - Press into greased pan. Bake for 20 minutes or just until edges are lightly golden. Meanwhile, combine eggs, brown sugar and vanilla; beat well. - Stir in baking soda, walnuts, raisins and coconut. - Spoon over hot crust; spread to cover evenly. - Return to oven; bake an additional 20 to 25 minutes or until top is set. - Cool completely. - Cut into 20 bars.
Fried Corn Ingredients: - 8 ears fresh corn, cut and scraped from cob - 2 Tbsp. sugar - 1 tsp. salt - 1/2 c. bacon drippings - 1 qt. water - 1 egg - 2 Tbsp. flour Directions: - Mix all ingredients except egg into skillet. - Cook until liquid is nearly all gone. - Stir in beaten egg and stir corn until it is thick. - Serve hot.
Cypress Walker Cake Ingredients: - 1 yellow cake mix (dry) - 1/4 c. oil - 1/2 c. chopped pecans - 2 eggs - 2 lb. powdered sugar - 1 (8 oz.) cream cheese - 2 beaten eggs - 1/2 c. chopped pecans Directions: - Mix cake mix, oil, 1/2 cup chopped pecans and eggs together and then pour into ungreased 13 x 9-inch cake pan. - Mix rest of ingredients together and pour onto first layer. - Bake at 300° for 1 1/2 hours.
Beef Roast And Noodles Ingredients: - 1 (3 to 3 1/2 lb.) beef chuck pot roast - 2 Tbsp. flour - 2 tsp. instant beef bouillon granules - dash of garlic powder - 2 bay leaves - 2 large onions, sliced (2 c.) - 1/2 c. catsup - 1/3 c. packed brown sugar - 1/4 c. lemon juice - 1/2 c. raisins - hot cooked noodles Directions: - Trim excess fat from meat; reserve trimmings. - Coat meat with flour. - In a 4 1/2-quart Dutch oven, heat trimmings until about 2 tablespoons of fat accumulate. - Discard trimmings. - Brown meat on both sides in hot fat. - Add bouillon granules and 1 1/4 cups hot water. - Sprinkle with garlic powder. - Add bay leaves. - Place onions atop and around meat. - Cover; bake in 325° oven for 1 1/2 hours. Remove bay leaves; discard. - Stir together catsup, brown sugar and lemon juice. - Pour over meat. - Sprinkle with raisins. - Cover; continue baking 30 to 45 minutes more or until meat is tender. Serve with hot cooked noodles. - Serves 8 to 10.
Porcupine Meat Balls Ingredients: - 1 to 1 1/2 lb. ground beef - 1 tsp. salt - 1 egg - 1/2 c. bread crumbs - 1/2 to 1 c. Minute rice, uncooked - 1/2 tsp. black pepper - 1 small chopped onion - 1/2 tsp. mustard - 1 (15 oz.) can tomato sauce Directions: - Combine meat and other ingredients (except last) in a bowl and make into small balls. - Then after put into pot with tomato sauce poured over them. - Cook slow about 1 hour.
Baked Tortellini With Eggplant And Potato Ingredients: - 1/2 lb. (225 g) eggplant, diced into 3/4-inch (2 cm) pieces - 1/2 lb. (225 g) tortellini, filled with beef or cheese - 1/2 lb. (225 g) potatoes, peeled and cut into 3/4-inch (2 cm) thick slices - 1/2 c. (125 mL) olive oil - 1 onion, thinly sliced - 1 2/3 c. (415 mL) canned Italian peeled tomatoes - 1/2 tsp. (2.5 mL) chopped fresh oregano or 1/4 tsp. (mL) dried - pinch of cayenne pepper - salt and freshly ground black pepper - 1 c. (250 mL) shredded Fontina cheese - 3 Tbsp. (45 mL) extra chopped fresh oregano or parsley Directions: - Preheat oven to 375° (150° C). - Sprinkle eggplant with salt and leave to drain over the sink in a colander or strainer. - Boil tortellini and when cooked, drain and place in a shallow ovenproof dish.
Macaroni And Cheese Ingredients: - 4 c. cooked macaroni (2 c. uncooked) - 2 c. (8 oz.) low fat sharp cheddar cheese - 1 c. 1% low fat cottage cheese - 3/4 c. no fat sour cream - 1/2 c. skim milk - 2 T. grated fresh onion - 1 1/2 t. low fat stick margarine, melted - 1/2 t. salt - 1/4 t. pepper - 1 egg, lightly beaten - cooking spray - 1/4 c. dry bread crumbs - 1 T. melted lowfat stick margarine - 1/4 t. paprika Directions: - Combine first 10 ingredients: - stir well and spoon into a 2 qt. casserole coated with cooking spray. - Combine bread crumbs and next 2 ingredients: - stir well. - Sprinkle over casserole. - Cover and bake at 350 degrees for 30 min. - Uncover: - bake 5 min. or until set. - Yield: - 6 servings (1 cup each).
Pumpkin Chiffon Cake Ingredients: - 2 c. flour, sifted - 1 1/2 c. sugar - 3 tsp. baking powder - 1 tsp. salt - 1/2 tsp. cloves - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 7 large eggs, separated - 3/4 c. canned pumpkin - 1/2 c. oil - 1/2 c. water - 1/2 tsp. cream of tartar Directions: - Sift dry ingredients - into bowl. - Separate eggs and egg whites in large - mixing bowl. - In small bowl, blend egg yolks, pumpkin, oil and - water. - Make - well in center of dry ingredients and add liquid - mixture all at once, beat at medium speed for 1 minute. Beat - egg - whites - until - foamy. - Add - cream of tartar and beat until - stiff. - Pour - pumpkin batter gradually over beaten egg whites - and fold in until blended. Pour into greased tube pan and bake - at - 325° - for 55 minutes, 15 to 20 minutes in 350° oven. Cool. - Frost is desired.
Corn Stuffed Peppers Ingredients: - 8 large green peppers - 1 1/4 tsp. salt, divided - 1 tsp. pepper - 3 c. cooked rice - 1 (15 oz.) can black beans, rinsed and drained - 1 (11 oz.) can Mexican style corn, drained - 1 medium onion, chopped - 1 c. chopped walnuts - 1 (4 oz.) can chopped green chilies - 1/2 tsp. liquid smoke (optional) - 1/2 tsp. cumin - 1/2 c. shredded Monterey Jack cheese - jalapeno slices (for garnish) Directions: - Cut thin slice from stem end of each pepper. - Remove seeds and membranes. - Rinse. - Cook peppers in enough boiling water to cover 5 minutes. - Drain. - Season inside peppers with 1 teaspoon salt and pepper. - Set aside.
Watergate Salad Ingredients: - 1 (20 oz.) can crushed pineapple, drained - 1 (4 oz.) pkg. instant pistachio pudding mix - 1 (12 oz.) carton whipped topping - 1 small bag miniature marshmallows - 3/4 c. chopped pecans Directions: - In large bowl, combine pineapple and dry pudding mix. - Stir in whipped topping, marshmallows and nuts. - Mix well. - Spread into flat dish. - Refrigerate until ready to serve. - Serves 6.
Papa Lander'S Easy Pancakes Ingredients: - cinnamon buns - maple syrup Directions: - This is a very sweet way to start your morning.
Bagels-N-Dip Ingredients: - 2 (8 oz.) pkg. cream cheese - 1 (16 oz.) carton sour cream - 1 pkg. Italian seasoning mix - 12 bagels, cut into wedges (onion flavored taste best) Directions: - Mix sour cream and cream cheese until desired consistency. Blend in Italian seasoning and chill. - Serves approximately 20 people.
Fluffy Pink Salad Ingredients: - 1 can cherry pie filling - 1 can sweetened condensed milk - 1 medium size can crushed pineapple, drained - 8 oz. sour cream - 1 large carton Cool Whip - 1 Tbsp. lemon juice - 1 c. chopped nuts Directions: - Mix all ingredients together and chill.
Daddy'S Deer And Potatoes Ingredients: - 3 onions - 1 Tbsp. Worcestershire sauce - 1 tsp. dried oregano - salt and pepper - 4 c. water - 4 large potatoes, diced - 2 Tbsp. oil - 1 qt. deer meat Directions: - Brown meat in 2 tablespoons oil for 10 to 20 minutes. - In a large pot, mix all other ingredients together. - Pour brown meat in with all other ingredients. - Cook until the potatoes are done.
Grilled Salmon With Salsa Ingredients: - 4 salmon steaks, cut 1-inch thick - 1 medium cucumber, peeled, seeded and diced - 1 large red bell pepper, diced - 1 medium red onion, finely diced - 2 large ripe tomatoes, seeded and diced - 3 Tbsp. red wine vinegar - 1 Tbsp. Worcestershire sauce - 1 tsp. hot pepper sauce - 1 tsp. salt - 1/4 c. plus 2 Tbsp. olive oil Directions: - Grill salmon - 4 - to - 6 - inches - from - hot - coals, after brushing with 2 tablespoons olive oil. - Turn one time and cook 6 to 8 minutes on each side, or until fish flakes. - Serve with salsa sauce. - (If - steaks - are large, cut in half.) For sauce: Mix the vegetables - and - seasonings with 1/4 cup of olive oil. Place 1/3 of - the - mixture - in - blender - or food processor and blend 1 minute. - Stir - the blended mixture into the remaining chopped vegetables. - Serves 4.
Old-Fashioned Sugar Cookies Ingredients: - 1/2 c. butter or margarine - 1 c. sugar - 1 egg or 2 egg yolks, well beaten - 1/2 tsp. vanilla - 1 1/2 c. sifted all-purpose flour - 1 tsp. baking powder - 1/4 tsp. salt Directions: - Cream butter or margarine. - Beat in 1 cup of sugar, egg and vanilla. - Sift flour, baking powder and salt together. - Add to butter mixture. - Mix well. - Cover and refrigerate 3 to 4 hours or until dough is firm.
Coconut Snowballs Ingredients: - chocolate cake batter - 1 (8 oz.) tub Cool Whip - 5 1/2 c. (14 oz.) Baker's Angel Flake coconut Directions: - Prepare chocolate cake batter as directed. - Spoon into 18 greased or paper-lined muffin cups. - Bake 20 minutes. - Cool completely on wire racks.
Cheese Cake Ingredients: - 1 c. cracker crumbs - 1 1/2 c. sugar - 1 tsp. cinnamon - 1/2 c. melted butter - 4 eggs - 1/2 tsp. salt - 1 1/2 tsp. lemon juice - 1 c. cream - 1 1/2 lb. cottage cheese - 4 tsp. flour - 1/4 c. chopped nuts Directions: - Mix cinnamon, 1/2 cup sugar and butter. - Add crumbs; save 1/2 cup to sprinkle over top. - Press remainder into a 9-inch spring-form pan, lining the bottom and side. - Beat eggs with remaining 1 cup sugar. Add salt, lemon juice, cheese and flour. Beat thoroughly. - Pour into pan. Add nuts and crumbs. - Bake at 350° for 1 hour.
Jack'S Good Tastin' Pinto Beans And Ground Meat Ingredients: - 2 c. pinto beans, picked, washed and soaked overnight - 1 can stewed tomatoes - 1/2 c. chopped onions - 1/2 c. chopped bell peppers - 1/2 c. chopped celery - 1 clove chopped garlic (optional) - 8 c. water - salt and pepper to taste - 1/2 c. flour - salt pork (as desired) - 1 lb. ground meat Directions: - Drain water from beans that soaked overnight. - In a large saucepan, combine water, salt pork, salt and pepper. - Bring to a boil. - Add beans, tomatoes, onions, bell peppers, garlic and celery. - Cook on medium heat, adding water as needed, until beans are tender or until placing a cooked bean in a spoon and checking tenderness by smashing in the spoon. - Beans are done when they smash with little pressure. - Measure a cup of the liquid from the pot. Add flour to the liquid and mix well. - Return this mixture to the pot and cook an additional 10 to 20 minutes. - This method will bring all the flavors together. - If desired, brown ground meat in skillet and add to beans. - Wow How Good.
Easy Fruit Cobbler Ingredients: - 1 cube margarine - 1 c. sugar - 1 c. self-rising flour - 1 c. milk - 2 c. fruit, sweetened with sugar to taste Directions: - Melt butter in 8-inch square pan. - Mix sugar, flour and milk by hand. - Pour batter over melted butter. - Pour fruit into middle of batter in pan. - Bake at 350° until brown on top. - Serve warm with ice cream. - Double this amount to make 9 x 13-inch pan.
Rice Casserole Ingredients: - 1 c. uncooked rice - 1 large onion, chopped - 1 c. celery, chopped - 2 cans beef consomme - 2 cans mushrooms Directions: - Saute onion, mushrooms and celery in 1/2 stick butter until onion and celery are done. - Put all ingredients in covered casserole and bake for about 1 hour at 400°.
Vegetable Dip Ingredients: - 1/2 c. mayonnaise - 6 oz. cream cheese - 1 tsp. parsley flakes - 1 Tbsp. chopped onion - 1/4 tsp. garlic salt - dash of pepper - 1 tsp. lemon juice - 1 hard-boiled egg Directions: - Blend mayonnaise and cream cheese; add egg white. - Add remaining ingredients and blend until well mixed. - Put in serving dish and sprinkle egg yolk on top.
Quick Meat Pie Ingredients: - 1 lb. hamburger - 1 c. deviled ham (4 oz. can) - 1 (8 oz.) pkg. cream cheese, room temperature - 1 can chicken gumbo soup - 1 pkg. frozen corn - 1 onion, minced - 10 ripe olives, pitted and sliced - 1 can oven-ready biscuits Directions: - Brown the hamburger in a skillet. - Remove from heat and stir in the deviled ham, cheese and soup. - Break up the frozen corn so that the kernels are separated, and add to meat mixture. - Stir in onion and olives. - Place all in a deep casserole and top with the biscuits.
Ginger Ale Salad Ingredients: - 1 pkg. lime jello - 1 c. hot water - 1 c. ginger ale - 4 Tbsp. chopped celery - 3/4 c. diced apple - 1 c. diced pineapple - 4 Tbsp. nuts Directions: - Dissolve jello in hot water. - Add ginger ale and chill. When slightly - thickened, - add - fruits and nuts. - Chill until firm.
Christmas Rainbow Cake Ingredients: - 1 (2 layer size) pkg. white cake mix - 1 (3 oz.) pkg. raspberry gelatin - 1 (3 oz.) pkg. lime gelatin - 2 c. boiling water - 1 (9 oz.) container Cool Whip, thawed Directions: - Prepare cake mix as directed on package, baking in 2 well-greased and floured 9-inch layer pans at 350° for 25 to 30 minutes. - Cool in pans 15 minutes. - Poke with fork at 1/2-inch intervals. - Do not remove from pans.
Apple Butter Ingredients: - 1 c. apple pulp (crab apples best or regular) - 1/2 to 1 c. sugar (depending on apple tartness) - 1 tsp. cinnamon - 3 whole cloves per pt. apple butter Directions: - Pulp is the by-product of jelly. - Combine pulp, 1/2 cup sugar and spices in saucepan until sugar is dissolved. - Put 3 cloves in each pint jar. - Add apple butter; process for 20 minutes. - Good on ice cream, too! - Makes 1 pint.
Caramel Candy Ingredients: - 1 c. white sugar - 1 c. white or dark Karo syrup - 1/4 tsp. salt - 1 c. whipping cream Directions: - Stir first three ingredients plus 1/2 cup whipping cream constantly in large pan until it boils. - Add the other 1/2 cup whipping cream and keep stirring on medium heat. - Boil until a few drops in cup of cold water form firm ball. - Remove from burner. Add vanilla and pour into buttered Pyrex pie plate. - When almost cool, cut into pieces.
Sweet Potato Casserole Ingredients: - 1 large can sweet potatoes - 3/4 stick margarine - 2 eggs - 1/2 c. canned milk - 1 c. sugar - 1 tsp. cinnamon - salt Directions: - Beat and bake 20 minutes at 350°.
Yeast Rolls Ingredients: - 2 Tbsp. salt - 1/2 c. sugar - 1 pkg. dry yeast - 2 1/2 c. lukewarm water - 1 1/2 c. shortening, melted but cool - 3 eggs, beaten - 7 or 8 c. plain flour Directions: - You will need 1 large pan or pot (about 5 or 6-quart size).
Mexican Style Chicken Kiev Ingredients: - 8 chicken breast halves - 1 (7 oz.) can diced green chiles, divided into 8 portions - 1/4 lb. Jack cheese, cut into 8 strips - 1/2 c. fine dry bread crumbs - 1/4 c. grated Parmesan - 1 Tbsp. chili powder - 1/2 tsp. salt - 1/4 tsp. cumin - 1/4 tsp. pepper - butter - tomato sauce Directions: - Pound chicken pieces to about 1/4-inch thickness. - Put chiles and Jack cheese strip in center of each chicken piece. - Roll up and tuck ends under. - Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. - Dip each stuffed chicken in shallow bowl of 6 teaspoons melted butter and roll in crumb mixture. - Place chicken, seam side down in 9 x 13-inch baking dish and drizzle with a little melted butter. - Cover and chill 4 hours or overnight. - Bake uncovered at 400°, 20 minutes, or until done. Serve with tomato sauce, if desired. - Makes 8 servings.
Monster Cookies Ingredients: - 1 lb. butter - 4 c. sugar - 3 lb. peanut butter - 18 c. oatmeal - 2 c. chopped nuts - 2 lb. brown sugar - 1 doz. eggs - 8 tsp. soda - 1/2 c. vanilla Directions: - Combine and mix butter, sugar, brown sugar and eggs. - Add remaining ingredients; mix well. - Divide into 4 equal parts. Raisins, M&M's, chocolate chips and peanut butter chips can be added to each part. - Mix each part and bake at 350° for 8 to 10 minutes.
Chicken Tarragon En Croutte Ingredients: - 2 Tbsp. butter, softened - 1/2 tsp. lemon juice - 1/8 to 1/4 tsp. dried tarragon - 1/8 tsp. garlic salt - 1/8 tsp. pepper - 1 small can crescent rolls - 2 chicken breasts, boned (remove skin) - flour - 1 egg, beaten Directions: - Combine butter, lemon juice and spices in a small bowl; set aside. - Separate dough into 2 rectangles; press with fingers to seal seams. - Form 6 x 4-inch rectangles.
Francese Sauce Ingredients: - 6 oz. white wine - 1 lemon, squeezed - 1/2 lb. softened butter Directions: - Put white wine in saucepan. - Squeeze lemon and reduce volume to half its original size. - Swirl in 1/2 pound softened butter to make an emulsion. - If it separates, remove from heat and stir to re-emulsify, or add cold chicken stock. - If too loose, roll small pieces of butter in flour and stir until sauce is desired thickness. - Use as a sauce on chicken or fish. - Top with parsley and sliced blanched mushrooms.
Rice And Broccoli Casserole Ingredients: - 1 c. rice - 1 stick oleo - onions - Cheez Whiz (small jar) - 1 can cream of mushroom soup - 2 pkg. broccoli Directions: - Boil broccoli; cook rice and put in casserole. - Saute onions in oleo and pour on rice; put Cheez Whiz on top. - Pour cream of mushroom soup on top and bake in medium oven, 350°.
Pecan Pie Squares Ingredients: - 3 c. flour - 1/4 c. plus 2 Tbsp. sugar - 3/4 c. margarine, softened - 3/4 tsp. salt Directions: - Heat oven to 350°. - Grease 15 1/2 x 10 1/2 x 1-inch pan. - Mix flour, sugar, margarine and salt together. - Mixture will be dry and crumbly. - Press firmly into pan. - Bake for 20 minutes.
Sunday Best Pancakes Ingredients: - 1 egg - 3/4 c. milk - 2 Tbsp. vegetable oil - 1 c. self-rising flour - 2 Tbsp. sugar Directions: - Combine and beat until smooth. - Bake 1/4 cup batter for each pancake in a nonstick skillet. - Serves 3.
Mexican Layered Dip Ingredients: - 1 can refried beans - 1 c. lettuce, chopped - 2 tomatoes, chopped - 1 onion, diced - 1 can black olives, chopped - 1 pt. sour cream - 1/4 lb. grated Cheddar cheese - 1 jar taco sauce Directions: - Place beans in pie pan or casserole dish; add a layer of lettuce, tomatoes, onion, olives, taco sauce, sour cream and top with cheese. - Serve with nachos or large tortilla chips.
Pescado En Salsa Verde(Fish In Green Sauce) Ingredients: - 2 lb. haddock, cod or pollock, cut in 1/2-inch thick steaks - 1/2 c. flour - 1/3 c. olive oil - 1 c. chopped onion - 1 1/2 c. water - 1/3 c. white wine - 3 cloves garlic, finely chopped - 2 Tbsp. chopped parsley - 1 tsp. salt - 1/4 c. green peas (optional) Directions: - Sprinkle fish with salt, then dip the steaks in 1/2 cup of flour; shake to remove the excess. - In a heavy skillet, heat the olive oil. - Add the fish and cook for about 4 minutes on each side. Transfer oil to a heavy skillet. - Cover fish steaks in the pan to keep them warm while you prepare the sauce. - Heat the oil again and add the onion. - Cook for 5 minutes, stirring constantly, until soft and transparent, but not brown. - Stir 2 tablespoons of flour; mix thoroughly and pour in the water and wine. - Cook over high heat, stirring constantly, until sauce comes to a boil and thickens lightly. - Reduce heat to low and simmer for 3 minutes.
Chocolate Icing Ingredients: - 1 c. sugar - 1/2 c. milk - 1 oz. cocoa - 1/4 tsp. salt - 1 Tbsp. butter - 1/4 tsp. vanilla Directions: - Mix sugar, - cocoa, - salt - and milk in that order. - Cook until almost hard ball stage. - Remove from heat and add butter and vanilla. Beat until consistency of icing.
Tuna Burgers Ingredients: - 1 can cream of mushroom soup - 1 (7 oz.) can tuna, drained and flaked - 1 Tbsp. green pepper, minced - 1 Tbsp. onion, minced Directions: - Mix together soup, tuna, pepper and onion. - Butter hamburger buns. - Place mixture on buns. - Bake at 400° for 5 minutes.
Baked Hash Browns Ingredients: - 36 oz. shredded hash brown potatoes - 12 oz. sharp shredded Cheddar cheese - 1 can cream of chicken or mushroom soup - 1 lb. carton sour cream - 1 stick margarine, melted Directions: - Let potatoes thaw and break apart. - Mix potatoes with undiluted soup, cheese, sour cream and melted margarine. - Bake in a 9 x 13-inch baking dish for 1 hour at 375°.
Harvest Corn Ingredients: - 1 can cream-style corn - 2 eggs - 1/4 c. sugar - dash of salt - 1/2 c. grated carrots - 1/2 c. chopped onion - 1/2 c. chopped celery - 1/2 c. chopped bell pepper - 1/2 c. canned milk - 1/2 c. cracker crumbs - Tabasco sauce (optional) Directions: - Mix ingredients. - Top with grated Cheddar cheese; sprinkle cheese with paprika (for color). - Bake at 375° until golden brown, about 30 minutes.
Shrimp Topping For Fish Ingredients: - 1/2 lb. peeled, deveined shrimp - 3 Tbsp. vegetable oil - 2 Tbsp. flour - 1/4 c. each: chopped onion, pepper and celery - 3 cloves minced garlic - 3/4 c. hot water - 1 tsp. chicken bouillon - 1/4 tsp. seasoned salt - 1/4 tsp. white wine - 1/4 tsp. paprika - 1/2 tsp. hot sauce Directions: - Combine 2 tablespoons oil and flour with whisk in small skillet; cook over medium heat, stirring constantly until light brown. - Set aside.
Easy Peanut Butter Cookies Ingredients: - 1 (14 oz.) can nonfat sweetened condensed milk - 3/4 c. reduced fat peanut butter - 1/4 c. fat-free egg substitute - 1 tsp. vanilla extract - 2 1/4 c. reduced fat Bisquick mix - 1/3 c. Splenda or 1/4 c. sugar Directions: - At low speed, mix. Cover and chill for 3 hours (a must). Cook at 350° for 6 to 8 minutes. Makes 60 cookies.
Zucchini Quiche Ingredients: - 1 pkg. Pillsbury crescent rolls - 3 zucchini, sliced - 1 onion, diced - 3 eggs - 8 oz. Mozzarella cheese - oregano - garlic - parsley - margarine Directions: - Saute zucchini in margarine with onion until tender. - Mix egg, 1/2 of cheese and spices in bowl. - Add zucchini and onion to egg mixture. - Spread crescent rolls (raw) in pie pan to make crust. Pour egg and vegetable mixture over crust. - Top with remaining cheese. - Bake at 350° until golden brown, approximately 20 minutes.
Apple-Nut Cake Ingredients: - 3 c. flour - 2 c. sugar - 1 tsp. baking powder - 1 tsp. soda - 1/2 tsp. salt - 1 1/2 c. salad oil - 3 eggs - 2 tsp. vanilla - 3 c. chopped, peeled and cored apples - 1 c. walnuts or pecans, chopped Directions: - Measure all but last 2 ingredients into large bowl. - Mix on low speed of mixer, scraping sides of bowl. - Fold in apples and chopped nuts. - Spread batter in greased, floured 13 x 9-inch pan. Bake 60 to 65 minutes or until toothpick in center comes out clean in a 350° oven. - Cool 10 minutes.
Rice Pilaf Ingredients: - 1 c. uncooked rice - 1/2 c. vermicelli - 2 Tbsp. butter or margarine - 1/2 tsp. garlic - 1/4 tsp. pepper - 1/2 tsp. basil - 1 can chicken broth or beef broth or ham base - sliced mushrooms (optional) Directions: - Saute rice and vermicelli until golden brown. - Add chicken broth and bring to full boil. - Reduce to simmer and add other ingredients and spices. - Stir well and cover on low for 20 to 25 minutes.
Homemade Thousand Island Dressing Ingredients: - 2 c. mayonnaise - 4 Tbsp. relish - 1/2 c. chopped onion - 1 1/4 c. ketchup - 5 Tbsp. garlic powder - 1 Tbsp. white pepper - 2 Tbsp. Worcestershire sauce - 1 Tbsp. sugar Directions: - Combine all ingredients well and refrigerate.
Pineapple Salad Ingredients: - 2 pkg. Dream Whip* - 1 (8 oz.) cream cheese - 1 c. nuts - 1 large can crushed pineapple, drained - 3 Tbsp. sugar Directions: - *Mix as directed, omit vanilla.
Apple Crisp Ingredients: - 6 c. sliced apples - 1 c. flour - 1 c. sugar - 2 tsp. baking powder - 1 egg - 1/2 c. melted margarine - 1 tsp. cinnamon Directions: - Slice apples into a greased 9 x 9-inch pan. - Mix flour, sugar and baking powder. - Stir egg into dry - mixture, until it forms beads. - Pour over apples. - Melt margarine with cinnamon and pour over top. - Bake at 350° about 1/2 hour or until brown on top. - My grandkid's favorite.
Potato Salad Ingredients: - 1/2 gal. cooked potatoes, diced - 6 boiled eggs, diced - 1/2 c. pickle relish - 1 large sweet onion, finely chopped - 1/2 tsp. celery seed - 1/2 c. sugar - 1/2 c. vinegar - 1/2 c. water - 1/2 stick margarine - 1 Tbsp. mustard - 2 Tbsp. flour, mixed with a little milk to thicken Directions: - Mix potatoes, eggs, - relish, - onion - and celery seed in large bowl. - Boil vinegar, sugar, water, margarine and mustard in a small pan. - Add flour and milk mixture. - Stir continuously until mixture boils - again. - Remove from heat and pour over potato mixture; stir well.
Peewee Cookies Ingredients: - 3/4 c. brown sugar - 1 c. butter - 2 tsp. vanilla - 3/4 c. white sugar - 2 eggs - 1 tsp. baking soda - 1 tsp. salt - 2 c. flour - 1 c. oatmeal - 2 c. cornflakes - 1 pkg. chocolate chips - 1/2 c. nuts Directions: - Mix well the first 5 ingredients, then add the remaining ingredients. - Drop small spoonfuls of dough on greased cookie sheet. Bake at 350° for 12 minutes.
Romaine And Cucumber Salad Ingredients: - 1 cucumber, peeled - 1 romaine lettuce, washed, dried and hand torn - 3 Tbsp. sour cream - 1 garlic clove finely sliced - 1 tsp. chopped chives - salt and pepper Directions: - Slice cucumber in half lengthwise. - Scoop out seed and pulp. Cut into thin slice. - In a salad bowl, combine lettuce and cucumber and set aside. - In a small bowl, mix other ingredients. - Pour over vegetable. - Toss lightly.
Best Ever Cucumber Sweet Pickles Ingredients: - fresh cucumbers (firm and a good size for pickle) Directions: - Slice, strip, chunk, halve or crinkle cut; whichever you want. Pack quart jars fairly tight. - To each jar, add 1 teaspoon salt and 1 teaspoon alum. - Fill jar with cider vinegar to cover. - Apply tops. - No need to sterilize. - Just be new and clean. - That's the easy part! - Now, put away for 5 to 6 months, even a year. - The curing process doesn't take that long actually. - They are ready when rusty green. - To make off: - Turn jars upside down in sink (top removed) to drain. - Drain 5 to 6 hours or longer. - Invert jars; fill with sugar (right out of the bag) as much as jar will hold. Apply tops and shake, shake, shake until sugar dissolves. - You will need to do this approximately 3 times until enough syrup to completely cover cucumbers. - When this is accomplished, add per quart, 1 teaspoon celery seed and 1 teaspoon whole allspice. - Apply tops and shake, shake. - That's it. - Let sit a few days. - Simply delicious.
Sour Cream Cornbread Ingredients: - 1 c. meal - 1/2 c. oil - chopped onion - 2 eggs - 2 tsp. baking powder - 1 (8 1/2 oz.) can creamed corn (use 1/2 of can or all) Directions: - Bake at 425° for 30 minutes or until done.
Naida'S Barbecue Meat Loaf Ingredients: - 1 1/2 c. ground beef - 1 large chopped onion - 3/4 c. broken egg noodles - 2 eggs - 1/2 c. milk - 1/2 c. barbecue sauce - salt and pepper - 1/8 tsp. poultry seasoning Directions: - Shape like large donut on microwave or glass dish. - Spread barbecue sauce on top. - Cover with wax paper. - Bake in microwave on Medium-high for 15 minutes or in regular oven for approximately 1 hour, covered with foil.
Chocolate Peanut Supreme Ingredients: - 1/2 c. chunky peanut butter - 1/3 c. butter or margarine, melted - 1 1/2 c. graham cracker crumbs (about 24 squares) - 1/2 c. sugar - 1 pkg. (5.9-oz.) instant chocolate pudding mix - 3 c. cold milk - 1 12-oz. container frozen whipped topping, thawed - 1 c. chopped peanuts Directions: - In a bowl, combine peanut butter and butter. - Stir in cracker crumbs and sugar; mix well. - Press into greased 13 x 9 x 2 inch dish. - Prepare pudding with milk according to package directions; spoon over crust. - Spread with whipped topping; sprinkle with peanuts. - Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers.
Elephant Stew Ingredients: - 1 elephant, medium size - 2 rabbits (optional) - salt and pepper Directions: - Cut up elephant in bite size pieces. - This should take about 4 months. - The medium sized elephant should feed approximately 3,800 people. - Cover with water; cook at 465° for 4 weeks. - Add salt and pepper. - If more guests are expected, you may add the rabbits, but only if necessary, as most people do not like to find hare in their elephant stew.
Honey Butter Ingredients: - 1/4 c. honey - 1 c. butter, softened - 1/4 c. confectioners sugar Directions: - Combine all ingredients, blending well. - Store in airtight container in refrigerator. - Excellent served on hot homemade bread or rolls.
Pizza Meat Loaf Ingredients: - 8 oz. Mozzarella cheese, shredded - 2 lb. ground chuck - 1 onion (medium-sized), cut up - 1/3 c. bread crumbs - 2 eggs - 3/4 c. catsup - 1 Tbsp. Worcestershire sauce - 2 1/2 tsp. oregano - 1/2 tsp. crushed red pepper Directions: - Mix everything together, except for cheese. - Put 1/3 of meat mixture in bottom of pan (pan that you normally use for a meat loaf). - Spread half of the cheese over it. - Add 1/3 more of meat mixture, rest of cheese and remaining 1/3 of meat mixture. - Bake at 350° for 1 hour (cover, if you wish). - For an interesting top, spread some catsup, more grated cheese, and some small pieces of bacon over the top during the last 20 minutes of cooking, uncovered.
Indian Bread(Ideal When Camping Out.) Ingredients: - 3 c. flour - 2 tsp. baking powder - 1/2 tsp. salt - water Directions: - Mix dry ingredients together. - Add water to make a workable, sticky dough. - Pull off just enough to make about 1/2 handful. Stretch and pull, then drop into hot grease and fry until golden brown (about 3 minutes). - Repeat until dough is used up. - Drain well.
Ladyfingers Ingredients: - 2 sticks margarine, softened - 1 to 2 tsp. vanilla - 3 c. sifted flour - 1 c. chopped pecans - 8 Tbsp. powdered sugar - pinch of salt - 6 Tbsp. sugar Directions: - Combine in bowl, margarine, vanilla, salt, sugar and flour. Mix well. - Add pecans and mix again. - Form into small finger shapes or crescent shapes.
Jello Magic Milkshakes Ingredients: - 4 c. milk - 1 (3 oz.) pkg. Jell-O brand gelatin - 1/2 c. softened ice cream Directions: - Place all ingredients in a large pitcher with a tight-fitting lid. Cover. Shake vigorously 1 minute or until well blended. Pour into 4 glasses and serve immediately.
Summer Fruit Drink Ingredients: - 1 medium sliced banana - 3/4 c. frozen strawberries - 1 c. skim milk - 1 Tbsp. vanilla - 2 pkg. Sweet 'N Low - dash of salt Directions: - Put all ingredients into blender; mix until slurpy.
Oatmeal Raisin Cookies Ingredients: - 1 1/4 c. packed brown sugar - 1/2 c. vegetable oil - 1/4 c. margarine - 1/4 c. water - 1 egg - 1 1/2 tsp. vanilla - 3 c. uncooked quick-cooking oats - 1 c. all-purpose flour - 1/2 c. flaked coconut - 1/2 tsp. baking soda - 1/2 tsp. salt - 1 c. raisins - 1/2 c. chopped nuts - 1 tsp. cinnamon Directions: - In large mixing bowl, combine oil, margarine, water, egg and vanilla. - Beat at medium speed of mixer until well blended. - Add sugar, oats, flour, coconut, baking soda, cinnamon and salt. - Beat at low speed until soft dough forms; stir in raisins and nuts. Drop by heaping teaspoonfuls, 2-inches apart, on lightly greased cookie sheets. - Bake 8 to 10 minutes at 350°.
Mom'S Angel Biscuits Ingredients: - 5 c. all-purpose flour - 3 tsp. baking powder - 1 tsp. soda - 1 tsp. salt - 3 Tbsp. sugar - 1 cake yeast - 2 Tbsp. warm water - 1 c. Crisco - 2 c. buttermilk Directions: - Dissolve yeast in warm water. - Sift dry ingredients. - Cut in shortening. - Add yeast mixture and buttermilk. Knead a few times in a little flour. - Put in refrigerator. - Take out about 20 minutes before baking for best results. - Bake at 450° for approximately 10 minutes or until golden brown.
Potato Salad Ingredients: - 5 medium potatoes - 1 tsp. salt - 1/4 tsp. pepper - 1 c. chopped celery - 3 Tbsp. chopped onion - 2 Tbsp. chopped sweet pickles - 2 Tbsp. pickle juice - 3 Tbsp. low calorie Italian salad dressing - 2 hard-cooked eggs, chopped fine - 2 tsp. prepared mustard - 1/4 c. low oil mayonnaise Directions: - Cook potatoes in jackets until fork tender; peel and cut into small pieces. - Add salt, pepper, celery, onion, sweet pickles, pickle juice, Italian dressing and eggs while warm. - Toss lightly and chill. - Combine mustard with mayonnaise and mix carefully with potato mixture. - Chill. - Makes 8 servings, containing about 100 calories each.
Bran Muffins Ingredients: - 1 c. all-purpose flour - 1/2 c. granulated sugar - 2 1/2 tsp. baking powder - 1/2 tsp. baking soda - 1/2 tsp. salt - 1 1/4 c. Nabisco 100% Bran - 1 c. milk - 1 egg - 1/4 c. vegetable oil Directions: - Preheat oven - to 400°. Combine first five ingredients; set aside. - Mix bran with milk until moistened; let stand five minutes. - Add egg - and - oil, - beat until - blended; - add flour mixture, stirring, do - not - overmix. - Fill greased 2 1/2-inch muffin pan cups 2/3 full. - Bake about 20 minutes. - Makes 12 to 14 muffins.
Blueberry Pie Ingredients: - 2 graham cracker pie crusts - 1 (12 oz.) cool whip, thawed - 1 can sweetened condensed milk - 4 Tbsp. lemon juice - 1 qt. fresh blueberries Directions: - Fold together cool whip, condensed milk and lemon juice. - Add blueberries. - Mix well with spatula. - Pour into pie shells. - Chill in refrigerator overnight.
Cavatini Ingredients: - 1 1/2 lb. sausage - 3 c. macaroni - 1 pkg. fresh mushrooms - 1 (48 oz.) jar Ragu sauce - 1 pkg. pepperoni - 4 c. shredded Mozzarella cheese Directions: - Brown sausage and drain. - Add mushrooms and cook. - Add Ragu. Cook and drain macaroni. - Layer in order, macaroni first; add meat mixture and top with cheese. - Cover with pepperoni and cover with foil and bake at 350° for 30 minutes.
Oatmeal Cake Ingredients: - 3/4 c. oatmeal - 1 1/4 c. boiling water - 1 stick oleo - 1 c. brown sugar - 1 c. white sugar - 2 eggs - 1 tsp. soda - 1/2 tsp. salt - 1 1/3 c. flour - 1 tsp. cinnamon - 1 tsp. vanilla Directions: - Boil water and add oatmeal. - Cream together the rest of the ingredients. - Add cooked oatmeal to this mixture. - Bake at 350° in a greased and floured pan.
Brownies Ingredients: - 1/2 c. flour - 1/2 c. plus 2 Tbsp. butter or margarine - 1/2 tsp. baking powder - 1 tsp. vanilla - 3/4 tsp. salt - 1/2 c. cocoa - 1 c. sugar - 1 c. chopped nuts - 2 eggs Directions: - Mix sugar and butter together until light and fluffy. Add eggs and vanilla. Mix until smooth. Sift dry ingredients together. Stir in nuts. Bake in greased 8 x 8-inch pan at 350° for 30 to 35 minutes. Cool in pan. Cut into squares or bars. Sprinkle with powdered sugar if desired. Makes 16 squares.
Aunt Ethel'S Old Fashioned Chicken And Dumplings Ingredients: - 2 to 3 lb. chicken, cut up - 1 onion, chopped - 1/2 c. celery, chopped - salt and pepper to taste - 2 c. plain flour - 2 large eggs - 1/3 c. oil - ice water (about 1 c.) Directions: - Stir flour, eggs and oil together. - Then add a little ice water at a time, until mixture forms a ball. - Sprinkle ball with flour for easy handling and divide into 3 balls. - Roll each ball out on well-floured board, real thin. - Cut into 2-inch squares and drop in simmering broth where chicken was cooked. - Should have at least 2 quarts of broth. - Repeat with each ball, rolling thin, cutting into squares and dropping in broth. - Stir well and simmer about 10 minutes. - Add cut-up chicken. - If broth seems too thin, thicken with a little flour dissolved in water.
Fruit Salad Ingredients: - 1 pkg. frozen strawberries, undrained - 1 can peach pie filling, undrained - 1 can pineapple chunks, drained - 1 can mandarin oranges, drained - 2 bananas Directions: - Combine the first 4 ingredients. Add the bananas at the last minute. Mix all together.
Banana Split Salad Ingredients: - 1 large carton Cool Whip - 1 can sweetened condensed milk - 1 can cherry pie filling - 1 (8 oz.) can crushed pineapple, drained well - 3 bananas, chopped - 1/2 c. nuts, chopped Directions: - Combine Cool Whip and condensed milk in bowl, beating well. Fold in remaining ingredients. - Chill in refrigerator until serving time.
Bagna Cauda (Italy) Ingredients: - 1/2 c. olive oil - 3 to 5 garlic cloves, chopped fine - pepper - 1 stick butter - 6 anchovy fillets, chopped or mashed Directions: - Heat oil and butter in double boiler. - In another pan, cook garlic in a little oil until soft. - Add anchovy fillets and cook until the fish dissolves into a paste, about 5 minutes. - Add all to the pan of hot oil and butter.
Impossible Taco Pie Ingredients: - 1 lb. ground beef - 1/2 c. chopped onion - 1 envelope taco seasoning - 1 (4 oz.) can green chilies, drained - 1 1/4 c. milk - 3/4 c. Bisquick - 3 eggs - 2 tomatoes - 1 c. shredded Cheddar cheese Directions: - Heat oven to 400°. - Grease 10-inch quiche plate or 10-inch pie pan. - Cook and stir beef and onion over medium heat until beef is brown; drain. - Stir in seasoning mix. - Spread in baking dish. Sprinkle with chilies. - Beat eggs, milk and Bisquick until smooth. Pour over meat. - Bake 25 minutes. - Top with tomatoes; sprinkle with cheese. - Bake until knife inserted comes out clean, 8 to 10 minutes more. - Serves 4 to 6.
Taco Soup Ingredients: - 2 (16 oz.) cans kidney beans - 2 (16 oz.) cans corn, drained - 2 (16 oz.) cans tomatoes (undrained) - 2 pkg. taco seasoning - 1 (16 oz.) can tomato sauce - 1 1/2 lb. hamburger, cooked with 1 small chopped onion Directions: - Combine all ingredients into a large pot. - Simmer until done. Garnish with tortilla chips, sour cream, shredded cheese and/or chopped olives.
Broccoli Souffle Ingredients: - 6 Tbsp. melted butter or oleo - 2 c. milk - 1/4 tsp. pepper - 6 large eggs, separated - 2 c. broccoli, cooked and finely chopped - 6 Tbsp. flour - 1/2 tsp. salt Directions: - Separate eggs. - Beat egg yolks. - In saucepan, melt butter over low heat; stir in flour. - Add milk. Cook over moderate heat. - Stir constantly until thickened and bubbly. - Remove from heat. Stirring vigorously, gradually add beaten egg yolks. - Mix in salt, pepper and broccoli. - Beat egg whites until peaked. - Fold in broccoli mixture. - Turn into ungreased 2-quart souffle dish. Bake at 325° for 45 minutes.
Dinner Rolls Ingredients: - 1/2 c. scalded milk - 1/2 c. shortening - 1 Tbsp. sugar - 2 tsp. salt - 1/2 c. water - 1 cake yeast - 1 beaten egg - 3 c. flour Directions: - Combine milk, shortening, sugar and salt. - Cool to lukewarm by adding water. - Add yeast, mix well. - Blend in eggs. - Add flour and mix until dough is well blended. - Place in greased bowl and cover. Store in refrigerator for at least 2 hours. - Shape dough on well floured board. - Let rise in warm place (80 to 85°) until light, about 1 1/2 hours. - Bake in hot oven (400°) about 15 to 20 minutes.
Jello Salad Ingredients: - 1 large box apricot jello (orange will work) - 1 large Cool Whip - 1 can crushed pineapple, drained - 1 can mandarin oranges, drained - 1 medium container cottage cheese Directions: - Combine dried jello in Cool Whip. - Add pineapple, oranges and cottage cheese. - Chill.
Friccadilla(Danish Meat Patties) Ingredients: - 1 lb. pork sausage - 1/2 lb. lean ground beef - 1 c. evaporated milk - 1/2 onion, grated - 1/2 c. flour - salt - pepper - pure lard (for frying) Directions: - Mix above ingredients thoroughly and whip until fluffy. - Let stand several hours or overnight. Form balls. Fry in deep layer of real lard.
Dishpan Cookies Ingredients: - 2 c. brown sugar - 2 c. white sugar - 2 c. oil - 4 eggs - 2 tsp. vanilla - 4 c. flour - 1 1/2 c. oatmeal - 1 tsp. salt - 4 c. crushed cornflakes (measure before crushing) - 2 tsp. soda Directions: - Beat the first 5 ingredients until very smooth. - Add the remaining ingredients; mix thoroughly. - Roll in balls onto ungreased cookie sheet. - Flatten slightly with glass. - Bake at 350° for 8 to 10 minutes.
Pineapple Beets Ingredients: - 2 Tbsp. brown sugar - 1 Tbsp. cornstarch - 1/4 tsp. salt - 1 (8 oz.) can pineapple tidbits (undrained) - 1 (16 oz.) can sliced beets, drained - 1 Tbsp. butter or oleo - 1 Tbsp. lemon juice Directions: - In a saucepan, combine brown sugar, cornstarch and salt. - Add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. - Add beets, butter and lemon juice. - Cook over medium heat for 5 minutes, stirring constantly. - Yield: - 4 servings.
Cowboy Beans Ingredients: - 1 lb. ground beef - 2 (16 oz.) cans pork & beans - 1 (15 oz.) can kidney beans - 1 c. catsup - 2 Tbsp. mustard - 2 c. chopped onions - 2 tsp. vinegar - 1 tsp. salt Directions: - Saute beef and onions until brown. Combine the rest of the ingredients with beef. Put in a 2-quart casserole dish. Bake at 400 degrees for 30 minutes. Serves 8 to 10 people.
Odell And Cindy'S Ice Cream Ingredients: - 6 cans or 2 large bottles drink (carbonated colas; your choice, Nehi are the best) - 2 cans Eagle Brand milk Directions: - Combine all ingredients and fill freezer with milk if the ingredients do not come up to the line in your freezer. - Real good!
Chicken Casserole Ingredients: - 1 (3 lb.) fryer or 4 chicken breasts - 1 can cream of chicken or celery soup - 1 stick oleo - 1 c. self-rising flour - 1/2 tsp. salt - 1/2 tsp. pepper Directions: - Boil chicken until tender; debone. - Arrange meat in bottom of greased 9 x 13 x 2-inch greased baking pan. - Save 2 cups broth. Mix broth with soup; bring to boil. - Pour over chicken. - Mix remaining ingredients and pour over chicken. - Bake at 425° for 30 minutes. - Serves 3 to 4.
Russian Quaaludes Ingredients: - 1 shot glass each: Jack Daniels, Irish cream, Kahlua, Rumplemintz Schnapps, vodka, Amaretto, Frangelico and cream Directions: - Mix in shaker with ice to chill. - Gives you 7 shot-size drinks.
Cherry Delight(Quick And Easy) Ingredients: - 1 graham cracker crust - 8 oz. Cool Whip - 4 c. mini marshmallows - 1 can cherry pie filling Directions: - Mix Cool Whip, marshmallows and pie filling. - Spread over crust. - Refrigerate overnight. - Sprinkle with graham cracker crumbs and garnish with Cool Whip.
Crab Casserole Ingredients: - 1 (8 oz.) can crabmeat, cleaned - 6 tsp. butter or margarine - 3 tsp. flour - 1/8 tsp. nutmeg - dash of paprika - 1/2 tsp. salt - 1/2 c. grated Cheddar cheese - 3 tsp. sherry - 1 1/2 c. half and half - 1/2 c. mushrooms, sliced - 1/2 tsp. oregano (optional) - 1/2 tsp. dill weed (optional) Directions: - In - double boiler, melt butter. - Stir in flour, nutmeg, paprika, salt, sherry, cream and herbs. - Add crabmeat and stir until - thickened. - Add mushrooms. - Divide into individual oven plates - (4). - Sprinkle - grated - cheese over each. - Place under broiler - until - cheese - melts and mixture bubbles. Serve over rice or Chinese noodles.
Kool-Aid Punch Ingredients: - 2 pkg. punch flavored Kool-Aid - 1 pkg. strawberry flavored Kool-Aid - 1 pkg. cherry flavored Kool-Aid - 1 (No. 303) can pineapple juice Directions: - Add water and sugar called for on Kool-Aid package; add pineapple juice and mix well. - Chill and serve.
Easy Chicken Cacciatore Ingredients: - 2 tsp. seasoned salt - 1 (2 1/2 to 3 lb.) chicken, cut into serving pieces - 1/4 c. olive oil - 1 (16 oz.) can tomatoes - 1 (1.5 oz.) pkg. Italian spaghetti sauce mix - 1 tsp. basil leaves - 1/2 c. water - 8 oz. cooked spaghetti Directions: - Sprinkle seasoned salt over chicken; brown. - Combine remaining ingredients, breaking up tomatoes. - Pour over chicken, cover and simmer for 40 minutes. - Serve over hot cooked spaghetti.
60 Minute Southern Rolls Ingredients: - 3 1/2 c. flour - 1 Tbsp. sugar - 1 tsp. salt - 1/2 tsp. baking soda - 1 pkg. yeast - 1 c. buttermilk - 1/4 c. water - 2 Tbsp. margarine - additional flour for dusting Directions: - Set aside 1 cup flour. - In bowl mix remaining flour, sugar, salt, soda and yeast. - Heat buttermilk, water and margarine to 125° to 130°. - Stir into dry ingredient mixture. - Mix in enough reserved flour to make soft dough. - Knead 3 minutes. - Press evenly in greased 9 x 9 x 2-inch pan. - Dust top with flour. - With sharp knife, score dough into 16 rolls; cover. - Let rise 20 minutes, then bake 20 to 25 minutes in a 350° oven. - Remove from oven and break into rolls. - Serve warm.
Mom'S Chocolate Frosting Ingredients: - 1/3 c. Crisco - 1/3 c. milk - 1/2 c. cocoa - 1 c. sugar - pinch of salt Directions: - Stir together. - Cook 1 minute. - Bring to boil. - Keep stirring. Stir in cool water. - Add 1 teaspoon vanilla.
Mom'S Rivel Soup Ingredients: - 1 egg, shell broken in center - 1/2 shell of milk - pinch of salt - 2/3 c. or more flour Directions: - Mix with fork to make very small rivels (pea size). - Chop a small onion into meat broth. - Cook rivels 20 minutes in broth or until done.
Almond-Deviled Eggs Ingredients: - 6 hard-cooked eggs - 1/4 c. mayonnaise - 1 tsp. Dijon mustard - 1/4 tsp. garlic salt - 3 Tbsp. finely chopped roasted almonds - 12 whole roasted almonds - fresh parsley Directions: - Slice eggs in half lengthwise. Remove yolks and whites. - Set aside.
Popcorn Balls Ingredients: - 1 c. sugar - 1/2 c. molasses - 1 Tbsp. vinegar - 2 Tbsp. water - 1/8 tsp. soda - 2 Tbsp. butter - 1/4 tsp. vanilla - 4 qt. lightly salted popcorn Directions: - Combine first 4 ingredients in a pan. - Cook over medium heat until a little of the mixture forms a ball when dropped in cold water (265°) on candy thermometer. - Remove from heat. - Stir in soda, butter and vanilla. - Pour over popcorn. - Mix well. - Wet hands and shape mixture into balls. - Makes about 1 1/2 dozen 3-inch balls.
Quick Dessert Ingredients: - 1 angel food cake - 1 (2.1 oz.) pkg. vanilla pudding instant - fresh or frozen fruit or canned (without sugar) - 1 carton lite Cool Whip Directions: - Slice cake to fit into 13 x 9-inch cake pan. - Mix pudding according to directions on package. - Spoon over cake. - Add your choice of fruit. - Cover with Cool Whip. - Refrigerate.
Strawberry Congealed Salad Ingredients: - 1 (8 oz.) crushed pineapple - 1 large pkg. strawberry gelatin - 1 (8 oz.) Cool Whip - 2 c. buttermilk - 1/2 c. chopped nuts Directions: - Combine pineapple and gelatin. - Cook until dissolved. - Cool. Add nuts and buttermilk. - Fold in Cool Whip. - Chill 2 hours before serving.