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Cheese Ball Ingredients: - 2 (8 oz.) pkg. cream cheese - 1 c. cottage cheese - 1 pkg. Good Seasons Italian dressing mix - 1/4 c. chopped ham - chopped nuts and parsley Directions: - Combine all ingredients except nuts and parsley. - Chill until firm. - Roll on wax paper (amount of size ball wanted) in chopped nuts and parsley. - Serve with crackers.
Angel Strawberry Dessert Ingredients: - large angel food cake - 6 oz. strawberry jello - 2 c. boiling water - 30 to 40 oz. strawberries (frozen) - 12 oz. Cool Whip Directions: - Dissolve jello in water. - Add strawberries and stir until thawed. - Break cake into egg size pieces and place in 9 x 13-inch pan. - Spoon jello over cake and chill one hour. - Top with Cool Whip and garnish with fresh strawberries.
Spinach Balls Ingredients: - 4 (10 oz.) pkg. chopped spinach (frozen) - 4 c. Pepperidge Farm herb stuffing - 2 large onions, minced - 8 eggs, whipped - 1 c. Parmesan cheese - 1 c. oleo, melted - 1/2 tsp. garlic powder Directions: - Cook, drain and squeeze spinach. - Mix everything else together. - Chill 2 to 3 hours. - Roll into 1-inch balls. - Freeze on cookie sheet. - Put in plastic bag and use as needed. - Bake 30 minutes at 300° or until golden brown. - Makes about 100 balls.
Spanish Skillet Rice Ingredients: - 1 lb. ground beef - 1 (1 3/8 oz.) envelope onion soup mix - 1 1/2 c. water - 3/4 c. raw white rice - 1 (1 lb.) can tomatoes - 1 c. grated Cheddar cheese Directions: - In a heavy skillet, cook beef, stirring with a fork, until meat is broken up and has lost its red color. - Stir in onion soup mix, water, rice and tomatoes. - Cover and simmer about 25 minutes or until rice is tender. - Top with grated cheese just before serving.
Country Weekend Chowder Ingredients: - 1 can Campbell's cream of chicken soup - 1 can Campbell's chicken broth - 1 3/4 c. water - 2 c. cubed peeled potatoes - 1 (16 oz.) pkg. frozen mixed vegetables - 2 c. cubed cooked chicken - 1/4 c. diced sweet red or green pepper - 1/4 tsp. curry powder Directions: - In a saucepan, stir soup. - Gradually stir in broth and water. Heat to boiling and add potatoes. Boil 5 minutes. - Add remaining ingredients. - Reduce heat to low. - Cover and simmer 5 minutes or until vegetables are done. - Makes about 8 1/2 cups or 6 servings. Recipe may be doubled.
Chicken Asparagus Casserole(A Good Company Dish; Beautiful Color) Ingredients: - 6 whole chicken breasts - 1 onion, chopped - 1/2 c. butter or margarine - 1 (8 oz.) can mushrooms - 1 can cream of mushroom soup - 1 can cream of chicken soup - 1 small can Carnation milk - 3/4 lb. sharp grated cheese - 1/2 tsp. Tabasco sauce - 2 tsp. soy sauce - 1 tsp. black pepper - 1 small jar pimiento - 2 large cans asparagus - 1 c. slivered toasted almonds Directions: - Boil chicken in seasoned water (onion and celery) until done; cool and chop. - Saute onions in butter and add remaining ingredients - except asparagus and almonds. Simmer sauce until cheese - melts. - To assemble, - place layer of chicken in large glass - 9 - x - 13-inch casserole; then layer asparagus, then top with - sauce - and almonds. - Bake at 350° for 45 minutes. - Serve over rice.
Selma'S Best Oatmeal Cookies Ingredients: - 1 c. shortening - 1 c. white sugar - 1/2 c. brown sugar - 1 beaten egg - 1 1/2 c. flour - 1 tsp. soda - 1 tsp. cinnamon - 1 1/2 c. quick rolled oats - 3/4 c. fine chopped walnuts or pecans - 1 tsp. vanilla Directions: - Mix together shortening and sugars; add egg. - Now sift together flour, soda and cinnamon. - Add to first mixture. - Now add oats, walnuts or pecans and vanilla. - Chill for 1 hour. - Put walnut-sized pieces on a greased cookie sheet. - Butter the bottom of a small glass. - Dip it in granulated sugar and flatten out the little pieces. - Just keep doing this; you don't need to rebutter the glass bottom each time, just resugar each time. - Bake at 350° for ten minutes.
Broccoli Casserole Ingredients: - 1 lb. fresh broccoli or 1 pkg. frozen - 2 c. small frozen onions (optional) - 4 Tbsp. butter (to be used in 2 Tbsp. portions) - 2 Tbsp. flour - salt and pepper to taste - 1 c. milk - 3 oz. cream cheese - 2 oz. sharp grated cheese - 1 c. soft bread crumbs Directions: - Prepare broccoli in 1-inch pieces. - Cook until tender. - Cook onions until tender. - Melt 1/2 of the butter and blend in flour, salt and pepper. - Add milk and cook to thicken. - When thick, reduce heat and blend in cream cheese.
Brandied Fruit Cake Ingredients: - 1 1/2 c. starter juice - 2 1/2 c. sugar - 1 (No. 10) can peaches, sliced or chopped - 2 1/2 c. sugar - 1 large can crushed pineapple - 2 1/2 c. sugar - 1 large jar maraschino cherries - 1 box cake mix (yellow or white) - 4 eggs - 2/3 c. oil - 1 box instant pudding (vanilla or butterscotch) - 1 1/2 c. fruit mixture - 1 c. nuts (pecans for yellow or walnuts for white) Directions: - Bake in tube pan for 1 hour and 5 minutes at 325°. - Test for doneness.
Spanish Rice Ingredients: - 2 (5 oz.) pkg. saffron yellow rice or other rice - 1 lb. ground chuck - 1/2 large green pepper, chopped - 1/2 large onion, chopped - 1/2 tsp. pepper - 1/2 tsp. salt (if using other than saffron yellow rice) - 1/2 tsp. basil - 1 tsp. monosodium glutamate - 1/2 tsp. oregano - 1/4 tsp. garlic powder - 2 cans tomato sauce (15 oz. each) Directions: - Cook rice as directed on package. - Set aside. - Cook ground chuck, green pepper and onion in 2-quart microwave-safe dish until pink no longer shows. - Drain. - Add remaining ingredients to meat mixture and stir. - Put mixture into microwave and cook on High until mixture is bubbly throughout. - Stir in cooked rice. - Reduce heat to Medium-high and cook until flavorings have saturated entire dish. - Taste test to determine if ready.
Easy Quiche Ingredients: - 1 unbaked pie shell - 1/2 lb. ground beef - 1/2 c. mayonnaise - 1/2 c. milk - 2 eggs - 1 Tbsp. cornstarch - 1/2 c. Cheddar cheese Directions: - Grate Cheddar cheese. - Brown meat and drain off fat. - Blend mayonnaise, milk, eggs and cornstarch. - Stir in grated cheese. Bake for 35 to 40 minutes at 350° (also good to use ham and Swiss cheese or sausage and cheese). - Also you can spray your pie dish with Pam and not use pie shell.
Microwave Chocolate Pie Ingredients: - 1/2 c. sugar - 1/4 tsp. salt - 3 Tbsp. cornstarch - 6 Tbsp. dry milk - 1 Tbsp. cocoa - 1 Tbsp. oleo - 2 1/2 c. water - 1 tsp. vanilla Directions: - In bowl safe for microwave, mix all dry ingredients, then add 1/2 cup water. - Beat well, then add the other 2 cups water. - Beat again. - Microwave on High for 2 minutes. - Beat again. - It takes about 8 minutes. - Beat after every 2 minutes. - Be sure to stir it good off the bottom. - Beat in oleo and vanilla. - Pour into 9-inch baked pie shell.
Kraut Salad Ingredients: - 1 (27 oz.) can chopped sauerkraut, drained - 1/2 c. Wesson oil - 1/2 c. vinegar - 1/4 c. sugar - 1 c. green pepper, diced - 1 c. celery, diced - 1 onion, chopped Directions: - Combine - oil, - vinegar - and - sugar and bring to a boil. Remove from heat and pour over remaining ingredients. - Refrigerate overnight. - Will be delicious as long as it lasts.
Fruit Cocktail Cookies Ingredients: - 1 c. shortening - 1 c. white sugar - 2 c. fruit cocktail, drained - 1 tsp. baking soda - 4 c. flour - 1 c. brown sugar - 3 eggs - 1 tsp. vanilla - 1 tsp. baking powder - Optional: 1 tsp. cinnamon, raisins or coconut Directions: - Cream shortening, sugars and eggs together. - Add vanilla, stir. - Add dry ingredients and mix well.
Taco Pizza Ingredients: - 2 pkg. pizza crust (Martha White or other) - 1 lb. hamburger - 1 pkg. taco seasoning - 1 can chilies (pieces) - 1 tomato - lettuce - grated cheese (your choice) - 1 jar pizza sauce - 1 jar taco sauce Directions: - Prepare pizza crusts as directed on package and combine into one crust. - Brown hamburger, adding taco seasoning according to package directions; add 1/2 can chilies (to your taste). - Spread pizza sauce on crust. - Layer with hamburger mixture. - Bake until bottom of crust is golden brown. - Add 1/2 of cheese and bake until melted. - To serve, layer with shredded lettuce, chopped tomatoes and remaining cheese and chilies. - Serve with taco sauce.
Creme De Menthe Brownies Ingredients: - 1 c. sugar - 4 beaten eggs - 1/2 tsp. salt - 1 tsp. vanilla - 1/2 c. soft butter - 1 c. flour - 1 c. Hershey's chocolate syrup Directions: - Mix above together well and pour in greased 9 x 13-inch pan and bake at 350° for 30 minutes.
Easy Lasagna Ingredients: - 1 large jar Prego traditional spaghetti sauce - 1 box lasagna noodles - 2 lb. hamburger - 1/2 lb. Italian sausage - 4 c. Mozzarella cheese - garlic powder to taste Directions: - Cook noodles. - Brown hamburger and sausage; drain. - Add spaghetti sauce. - Let simmer 1/2 hour.
Mandarin Orange Salad Ingredients: - 1 can mandarin oranges, drained - 1 (8 oz.) can crushed pineapple, drained - 1 (8 oz.) carton Cool Whip - 1 small pkg. orange Jell-O - 1 (12 oz.) carton cottage cheese (small curd) Directions: - Mix Jell-O and cottage cheese. - Add remaining ingredients, one at a time. - Mix well and chill.
Monkey Bread Ingredients: - 1/2 c. sugar - 1 tsp. cinnamon - 3 (10 oz.) cans biscuits - 1 c. brown sugar - 1/2 c. margarine, melted Directions: - Combine sugar and cinnamon. Cut biscuits into quarters and roll in sugar and cinnamon. - Layer into well greased Bundt pan.
Sugar-Free Apple Pie Ingredients: - 4 c. sliced, peeled apples - 1/2 c. frozen apple juice (undiluted) - 1 1/2 tsp. flour or cornstarch - 1 tsp. cinnamon or apple pie spice Directions: - Mix apples, apple juice, flour and spice. Stir until apples are well coated. Pour into pie shell and top with another pie shell. Make slits on top. Bake at 400° for 40 minutes, until golden brown.
Rib Eye Roast - Pink In The Middle Ingredients: - 8 to 9 lb. rib eye roast - cracked black pepper - salt Directions: - Rub the rib eye all over with pepper and place it in a shallow pan. Preheat the oven to 500°. When the oven is hot, put the roast in the oven and close the door. Do not open the door for 2 hours, then the roast is ready to serve. The roast should be cooked 5 minutes a pound at 500°, then the heat should be turned off. If the roast weighs 8 pounds, you cook the roast 40 minutes and turn the oven off. From the time you start the roast until it is ready to slice the time is 2 hours. Pour part of the fat out of the pan and add some water and salt for a delicious natural gravy. The roast will be pink in the middle every time. You may want to cook your roast for 6 minutes per pound if you do not like it quite as pink.
Sour Cream Cookies Ingredients: - 1/2 c. shortening - 1 tsp. vanilla - 1 c. sugar - 1 egg, beaten - 2 2/3 c. flour - 1 tsp. baking powder - 1/2 tsp. baking soda - 1/2 tsp. salt - 1/4 tsp. nutmeg - 1/2 c. sour cream Directions: - Beat shortening, vanilla and sugar together. - Add egg and beat well. - Add sifted dry ingredients alternately with sour cream. Roll dough 1/4-inch thick on floured surface. - Cut with 2-inch cutter. - Place on greased cookie sheet. - Bake at 425° about 8 minutes.
Spinach Squares Ingredients: - 2 small onions, chopped - 2 cloves garlic, minced - 3 Tbsp. oil - 1 (10 oz.) box frozen chopped spinach - 3 eggs - 3/4 c. breadcrumbs - 1 (8 oz.) bag shredded Cheddar cheese - Parmesan cheese Directions: - Preheat oven to 350°. Grease 9 x 12 baking pan. Brown onions and garlic in oil. Add box of thawed spinach; cook until all soft. Transfer to bowl. Add eggs, breadcrumbs and Cheddar cheese; mix well. Pour into pan (sprayed with Pam) and sprinkle with Parmesan cheese. Cover and bake 20 minutes. Uncover; bake another 20 minutes until golden brown. Cool slightly and cut into squares.
Tortilla Spirals Ingredients: - 6 to 8 flour tortillas, room temperature - 5 Tbsp. black olives, chopped - 5 Tbsp. red bell pepper, chopped - 5 Tbsp. green pepper, chopped - 5 Tbsp. capers, drained - 5 Tbsp. red onion, chopped - 16 oz. cream cheese, softened Directions: - Mix the last 6 ingredients. - Spread 2 to 3 tablespoons of mixture onto each tortilla. - Spread almost to edges, then roll tortilla tightly and wrap in Saran Wrap. - Chill.
Taco Soup Ingredients: - 2 lb. ground meat - 2 packs taco seasoning - 1 pkg. Hidden Valley Ranch dressing - 2 cans pinto beans - 1 can hominy beans - 1 can corn - 1 can green chilies, chopped - 2 cans stewed tomatoes - 1 can Ro-Tel - 2 to 4 cans water Directions: - Brown ground meat and drain. Add everything and cook for 30 to 45 minutes. Serve over tortilla chips. Top with cheese.
Clam Fritters Ingredients: - 25 medium clams, shucked, drained and chopped fine - 2 medium onions, chopped finely - 1 egg, lightly beaten - 2 c. pancake flour - 1/4 tsp. seasoning salt - 1/4 tsp. pepper - vegetable oil Directions: - Combine pancake mix, salt and pepper; set aside. - In another bowl beat egg and add onions. - Mix well. - Stir mixture into dry ingredients. - Add clams. - Stir until smooth. - Drop clam mixture into large cast-iron skillet with hot oil. Fry until golden brown.
Crisco Pastry For Double Crust Ingredients: - 2 c. sifted all-purpose flour - 1 tsp. salt - 3/4 c. Crisco shortening - 3 to 4 Tbsp. cold water Directions: - Combine flour and salt in a mixing bowl. - Cut Crisco with pastry blender or 2 knives until mixture is fairly coarse. Sprinkle with water. - When it forms a firm ball, pull into 2 parts and roll out on a floured board. - Roll into a circle. - Makes 2 (9-inch) pie crusts.
Orange Twisters Ingredients: - 2 c. sifted flour - 3 tsp. baking powder - 1 tsp. salt - 2 to 4 Tbsp. shortening - 2/3 to 3/4 c. milk - Orange Sugar Directions: - Sift flour, baking powder and salt together. - Cut or rub in shortening. Add milk to form a soft dough. Turn out on lightly floured board and knead 1/2 minute. - Pat or roll out onto an 8-inch square about 1/4-inch thick. - Roll sugar into dough. - Cut into strips about 3/8-inch wide. Double each strip over and twist. Place on baking sheet which has been buttered slightly. - Bake in hot oven at 450° for 10 to 12 minutes.
Orange-Carrot Cookies Ingredients: - 3/4 c. shortening - 3/4 c. sugar - 1 egg - 1 c. baby food carrots - 1 tsp. vanilla - 2 c. flour - 2 tsp. baking powder - 1/2 tsp. salt Directions: - Preheat oven to 350°. - Cream the shortening and sugar. - Add egg. - Mix well. - Add carrots and vanilla. - Add dry ingredients; mix well. - Bake for 8 to 12 minutes. - Cool, then frost.
Cuneo Rum Cake(1930'S And 1940'S) Ingredients: - 4 eggs - 1 c. margarine - 2 c. sugar - 1 c. milk - 3 c. flour - 1 tsp. salt - 2 tsp. baking powder - 2 tsp. rum extract Directions: - Beat eggs, margarine and sugar together until well mixed and fluffy. - Add milk, flour, salt, baking powder and rum extract. Beat well. - Pour in an angel cake pan and bake for 45 minutes at 375°, or 350°. - Cool and remove from pan while its warm.
Poppy Seed Cake Ingredients: - 1 pkg. Duncan Hines yellow cake mix - 1 pkg. instant vanilla pudding mix - 4 eggs - 1/2 c. dry sherry - 1 c. buttermilk - 1/2 c. salad oil - 1/3 c. poppy seed Directions: - Preheat oven to 350°. - Grease and flour a Bundt pan. - Mix all ingredients in a large bowl. - Beat until smooth. - Pour into prepared pan. - Bake at 350° for about 40 to 50 minutes. - Cool. Remove from pan. - Sprinkle with powdered sugar.
Corn Ingredients: - 1 pt. frozen corn - 3 Tbsp. sugar - salt and pepper to taste - 2 Tbsp. bacon grease - 1/2 c. water - 3 Tbsp. flour - 1/4 c. water Directions: - Cook corn and all ingredients except flour and 1/4 cup water until done on medium heat. - Thicken with flour and 1/4 cup water.
Yeast Rolls Ingredients: - 1 pkg yeast - 2 c warm water - 1/3 c cold milk - 1 egg, beaten - 7 Tbsp sugar - 3/4 c oil - 4 c self-rising flour Directions: - Dissolve yeast in warm water. Add rest of ingredients and stir until smooth. Fill greased muffin tin 2/3 cup full. Bake at 350 degrees for 20 minutes.
Coconut Cake Ingredients: - 1 box yellow cake mix - 1 can Eagle Brand milk - 1 can cream of coconut - 1 can coconut - 1 large container Cool Whip - 1 small can crushed pineapple - 1 pkg. pecan halves - 1 jar maraschino cherries Directions: - Bake cake in 9 x 13 x 3-inch pan, as directed on package. Remove from oven and punch holes in cake while still hot. - Pour milk over cake. - Add cream of coconut; pour crushed pineapple over this. - Place in refrigerator until cold. - Spread Cool Whip on cold cake, sprinkle with coconut and top with pecan halves and cherries.
Butterscotch Pie (Sarah'S) Ingredients: - 2 1/2 c. milk - 2 eggs, separated - 1/4 c. flour - 1 c. dark brown sugar, firmly packed - 1/2 c. water - 1/8 tsp. salt - 1 1/2 Tbsp. butter or margarine - 1 tsp. vanilla extract - 1 baked 8-inch pie shell - 1/4 tsp. cream of tartar - 1/4 c. sugar Directions: - Thoroughly combine 1/2 cup milk, egg yolks and flour. - Set aside. - Scald remaining 2 cups milk, over hot water. - Combine brown sugar, water and salt in a skillet. - Place over low heat and bring to a gentle boil. - Cook until mixture thickens and a few bubbles break, sending up not whiffs, but puffs, of smoke. - Add the caramelized sugar, very slowly, stirring constantly, to scalded milk. - When smooth, gradually stir in egg yolk mixture and cook, stirring constantly, over hot water, until thick. - Remove and add butter and vanilla extract. - Cool. - Pour into pie shell and make meringue with egg whites, cream of tartar and the 1/4 cup sugar. - Spread evenly over the pie filling, being sure sealed to the edges. - Brown in oven. - Cool.
Monkey Bread Ingredients: - 3 (10 count) cans refrigerator biscuits - 2/3 c. sugar - 1 Tbsp. cinnamon - 6 Tbsp. margarine - 2/3 c. packed brown sugar - 3 oz. pecans, coarsely chopped Directions: - Cut biscuits into fourths. Coat with mixture of sugar and cinnamon. - Layer biscuits in well-greased Bundt pan. - Combine melted margarine and brown sugar in bowl; mix well. - Drizzle over biscuits. - Sprinkle with pecans. - Place in cold oven. - Set temperature at 350°. - Bake for 30 minutes. - Let stand for 10 minutes. - Invert into serving plate. - Yield: - 30 servings.
Chicken And Rice Ingredients: - 1 frying chicken, cut up - 1 c. raw rice - 1 (10 3/4 oz.) can beef consomme - 1 c. water - salt and pepper - 1 Tbsp. Worcestershire sauce - 1 small onion - 1 Tbsp. margarine Directions: - Grease casserole dish (13 x 9 x 2-inch). - Combine rice, consomme, water, salt, pepper, Worcestershire sauce and onion in casserole. - Arrange chicken parts on top. - Dot with margarine. Cover and bake at 350° for 1 1/2 hours. - Remove cover and bake 30 minutes more at 200°.
Apple-Nut Coffee Cake Ingredients: - 2 c. flour - 1 tsp. baking powder - 1 tsp. baking soda - 1/4 tsp. salt - 1 c. sugar - 1 c. shortening - 2 eggs - 1 c. sour cream - 2 c. finely chopped apples - 1/2 c. chopped nuts - 1/2 c. packed brown sugar - 1 tsp. cinnamon - 2 Tbsp. butter, melted - 1 tsp. vanilla Directions: - Grease a 13 x 9 x 2-inch baking pan. - Set aside. - Stir together flour, baking powder, soda and salt. - Cream granulated sugar and shortening. - Beat in eggs and vanilla. - Add flour mixture and sour cream alternately to creamed mixture. - Fold in apples. - Spread batter in prepared pan. Combine nuts, brown sugar and cinnamon and stir in butter. - Sprinkle evenly over batter and bake in a 350° oven for 35 to 40 minutes.
Butterscotch Pumpkin Pie Ingredients: - 1 pkg. sugar-free instant Butterscotch pudding mix - 1 cup skim milk - 1 cup pumpkin - 1 tsp. ground cinnamon - 1/2 tsp. ground nutmeg - 1 reduced-fat graham cracker crust pie shell - Cool Whip Directions: - Combine pudding mix and milk in mixing bowl. Beat well. Add pumpkin, cinnamon and nutmeg. Mix well. Pour into pie shell and top with Lite Cool Whip. Chill for at least 2 hours.
Four-Cheese Stuffed Shells Ingredients: - 1 1/2 c 1% low-fat cottage cheese - 1 c fat-free ricotta cheese - 1/2 c crumbled blue cheese - 2 Tbsp chopped fresh parsley - 1 large egg, lightly beaten - cooking spray - 2 tsp olive oil - 1 c chopped onion - 1 clove garlic. minced - 1 (14 1/2 oz) can stewed tomatoes, undrained and chopped - 1 Tbsp dried Italian seasoning - 1/4 tsp salt - 16 uncooked jumbo pasta shells - 2 Tbsp finely shredded fresh Parmesan cheese Directions: - Combine first 5 ingredients in a bowl; stir well, set aside. Coat a saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic, and saute until tender. Stir in tomatoes, Italian seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Remove from heat and set aside.
Corn Stew Ingredients: - 1 Tbsp. cooking oil - 1 1/2 lb. beef sausage, sliced - 1 can tomato sauce - 2 large cans cream-style corn - 1 large can whole kernel corn - 3 Tbsp. parsley - 2 Tbsp. onion flakes Directions: - Mix together and simmer for 25 minutes. Serve over rice. - If it looks thick, add a little water (or another can of tomato sauce) while cooking. Also good with corn bread. - Can be made with Ro-Tel tomatoes with green chilies if more seasoning is desired.
Peach Cobbler Ingredients: - 1/2 c. butter, melted in a 9 x 13 pan - 1 c. flour - 1 tsp. baking powder - 1 tsp. baking soda - 1/2 tsp. salt - 1 c. sugar - 1 c. milk - 1 (21 oz.) can peach pie filling Directions: - Combine flour, baking powder, baking soda and salt. Gradually add milk. Pour batter evenly over butter. Spoon pie filling over batter. DO NOT STIR. Bake at 350° for 30 to 35 minutes or until brown.
Pineapple Horseradish Salad Ingredients: - 1 pkg. lemon jello - 1 pkg. lime jello - 3 c. hot water - 1 (8 oz.) pkg. cream cheese - 1 scant c. salad dressing - 3 tsp. horseradish - 1 c. pineapple Directions: - Cream the cream cheese and salad dressing together until smooth. - Add horseradish and crushed pineapple. - Combine jello and hot water and add to cream cheese mixture. - Let set. - Serve on lettuce leaf.
Manhattan Clam Chowder Ingredients: - 1 c. onions, chopped - 1 c. celery, chopped - 1/2 c. green pepper, chopped - olive oil spray - 2 (6 1/2 oz.) cans clams - 1 c. water - 2 c. potatoes, peeled and diced - 2 Tbsp. fresh sage, minced - 1 Tbsp. fresh thyme, minced - 3 c. (24 oz.) canned, crushed low sodium tomatoes with juice - dash of Tabasco sauce Directions: - Spray a large saucepan with olive oil spray. - Add onions, celery and green pepper and saute until tender. - Drain clams, reserving juice. - Add juice, water, potatoes, sage and thyme to vegetable mixture. - Cook until potatoes are tender, about 20 minutes. - Add clams, tomatoes and Tabasco. - Heat until warmed through. - Makes 4 servings.
Cheesy Chicken Ingredients: - 4 skinned chicken breasts - 2 slices Provolone cheese - 2 c. Prego spaghetti sauce - 2/3 medium onion, sliced - 1/4 tsp. poultry seasoning - 1/4 tsp. paprika - 1/4 tsp. marjoram Directions: - Preheat oven to 350°. - Wash chicken breasts and place in a medium size casserole dish. - Dust with paprika, seasoning and marjoram. - Cover chicken with spaghetti sauce. - Place onion slices on top of chicken.
Graham Cracker Cookies Ingredients: - 2 sticks margarine - 1/2 c. sugar - graham crackers - chopped nuts - Hershey bars Directions: - Line a jelly roll pan with graham crackers. - Boil margarine and sugar for 3 minutes. - Pour over crackers. - Sprinkle with nuts. Bake at 350° for 10 minutes. - After removing from oven, lay Hershey bars on top; let melt and then spread over crackers. - Do not leave in pan too long, as they will stick to pan and be hard to remove.
Apple Celery Salad Ingredients: - 3 tart apples, pared, cored and diced - 1 1/2 c. celery, sliced - 1/4 c. mayonnaise - dash of allspice - 1/2 c. walnuts, chopped - 2 tsp. sugar - 1 tsp. lemon juice Directions: - Combine apples, celery and walnuts. Blend together mayonnaise, sugar and allspice, tossing lightly to mix. - Chill and serve.
Sweet And Sour Beets Ingredients: - 1/4 c. sugar - 1 tsp. cornstarch - 2 Tbsp. vinegar - 2 Tbsp. water - 1 Tbsp. vegetable oil - 1 (16 oz.) can sliced beets, drained - 1/8 tsp. salt - dash of pepper Directions: - Combine sugar and cornstarch in saucepan; stir well. Gradually add water, stirring until smooth. - Stir in vinegar and oil; cook over medium heat, stirring constantly, until thickened. Add beets, salt and pepper and cook until thoroughly heated, about 10 minutes.
Caramel Popcorn Ingredients: - 1/2 c. brown sugar - 1/2 c. dark corn syrup - 1/2 c. margarine - 1/2 tsp. salt - 8 c. popcorn Directions: - Heat brown sugar, corn syrup, margarine and salt. - Stir constantly 2 minutes. - Cool. - Pour over popcorn and stir together. - Preheat oven to 300°. - Butter a cookie sheet and bake for 15 minutes.
Ham Roll-Ups Ingredients: - 1 (12 oz.) pkg. sliced, boiled ham - 1 (3 oz.) pkg. cream cheese, softened - Ranch salad dressing Directions: - Mix the cream cheese with enough Ranch dressing to make it spreadable. - Spread a thin layer on the ham and roll it up lengthwise. - Chill for about 30 minutes and then slice into bite size pinwheels and skewer with a toothpick, then serve. - This is excellent with most any type of cracker.
Pepper Steak Ingredients: - 1 1/2 lb. round steak, cut 1/2-inch thick - 1/4 c. all-purpose flour - 1/2 tsp. salt - 1/8 tsp. pepper - 1/4 c. cooking oil - 1 (8 oz.) can tomatoes - 1 3/4 c. water - 1/2 c. chopped onion - 1 small clove garlic, minced - 1 Tbsp. beef flavor gravy base - 1 1/2 tsp. Worcestershire sauce - 2 large bell peppers (large dice) - hot cooked rice Directions: - Cut steak in strips. - Combine flour, salt and pepper. - Coat meat strips. - In large skillet, saute meat in hot oil until brown on all sides. - Drain tomatoes; reserve liquid. - Add tomato liquid and water to meat. - Add onion, garlic and gravy base. - Cover and simmer for 1 1/4 hours, until meat is tender. - Uncover. - Add Worcestershire sauce. - Add bell peppers. - Cover and simmer 5 minutes. - Add drained tomatoes. - Cook 5 minutes more. - If thicker sauce is desired, thicken with water and flour mixture. - Serve over hot rice.
Beer Bread Ingredients: - 6 c. flour - 1 1/2 Tbsp. baking powder - 4 c. beer - 2 tsp. salt - 1/3 c. sugar Directions: - Combine dry ingredients. - Stir with a fork and combine with beer. - Pour into greased muffin tins. - Bake at 375° for 25 minutes. - Yields 2 dozen.
Jezebel Dip Ingredients: - 1 jar apple jelly - 12 oz. pineapple preserves - 1 small jar horseradish - 1 small jar mustard Directions: - Mix all together and serve with crackers.
Braised Duck With Red Cabbage(German) Ingredients: - 1 (5 lb.) duckling, cut up - salt and pepper to taste - 1 medium head red cabbage - 1/3 c. lemon juice - 1 tsp. sugar - 1/4 lb. salt pork, diced - 1 onion, chopped - 1 Tbsp. flour - 1/2 c. red wine Directions: - Wash - duckling and - pat - dry. Season with - salt - and pepper. - Place in - shallow pan - and roast at 375° for 30 minutes. Meanwhile, - blanch - cabbage - in - boiling - water - for - 5 minutes. Drain - and sprinkle with lemon juice. - Fry salt pork in - a large saucepan. - Add onion and saute until tender. - Mix in - flour. - Add cabbage, red wine and sugar. - Season with salt and pepper. - Cook slowly, - covered - for 30 minutes. - Put the partially - cooked - duck pieces and some of the drippings from the pan over the cabbage. Continue to simmer, covered, for 1 hour - or - until duck is cooked. Add more red wine while cooking, if desired.
Baked Chicken Ingredients: - 6 chicken breasts - 1 cup sour cream - 1 can cream of mushroom soup - 1 can mushrooms with juice - 1/2 cup sherry - paprika Directions: - Place chicken in casserole. - Add remaining ingredients, except paprika. - Pour over salted chicken. - Sprinkle with paprika. - Bake 1 hour at 350°.
Sloppy Joes Ingredients: - 1 lb. ground beef - 1 can chicken gumbo soup - 1 small onion - 3 Tbsp. mustard - 3 Tbsp. catsup - salt and pepper Directions: - Brown the ground beef with the onion, salt and pepper. - Add to the mixture 1 can of chicken gumbo soup, mustard and catsup. - Let this simmer for about 15 minutes and then serve on buns.
Lady Bird'S Pecan Pie Ingredients: - 1/2 c. butter or margarine, softened - 1 c. sugar - 1 c. dark corn syrup - 1/2 tsp. salt - 1 1/2 tsp. vanilla - 3 eggs - 2 c. pecans, chopped - 1 c. pecan halves - unbaked pie shell Directions: - Preheat oven to 375°. In a large bowl, combine the butter and sugar. Gradually add corn syrup, salt and vanilla. Blend thoroughly. Add eggs and gently beat. Fold in pecans. Pour into unbaked pie shell. Place the pecan halves on top of pie for decoration. - Bake 40 to 50 minutes or until set in middle.
Broccoli Casserole Ingredients: - 2 eggs - 1 can mushroom soup - 1 c. mayonnaise - 1 c. shredded cheese (any kind) - 1 large pkg. frozen broccoli, thawed - 15 Ritz crackers, crushed to crumbs Directions: - Preheat oven to 350°. - Mix together eggs, soup and mayo, then add cheese. - Put broccoli in casserole dish; spread cheese mixture over top. - Sprinkle top with cracker crumbs. - Bake for 45 minutes.
Strawberry Pineapple Punch Ingredients: - 6 (6 oz.) frozen lemonade concentrate - 8 oz. can crushed pineapple - 1 (10 oz.) pkg. frozen strawberries - 1 Tbsp. grenadine syrup - 3 qt. ginger ale - crushed ice Directions: - Put lemonade concentrate, pineapple, strawberries and grenadine in blender. - Blend until smooth. - Combine in punch bowl with ginger ale with crushed ice.
The "Bestest" Banana Bread Ingredients: - 3 tbsp. shortening - 1 c. sugar - 1 well beaten egg - 1/2 c. sour cream - 3/4 c. mashed bananas - 2 c. plain flour - 2 tsp. baking powder - 1 tsp. soda - 1/2 tsp. salt - 1 tsp. lemon juice Directions: - Cream together shortening and sugar. - Add egg and sour cream. Combine and add alternately with bananas; flour, baking powder, soda and salt. - Add lemon juice. - Bake in 9-inch loaf pan for 45-50 minutes at 375 degrees.
Zucchini Casserole Ingredients: - 2 medium zucchini, peeled and sliced - sliced tomatoes - sliced onions - garlic salt - sliced cheese - 2 Tbsp. melted butter - 1/2 c. Pepperidge Farm dressing - 1 c. V-8 juice Directions: - Place zucchini in casserole. - Cover with tomatoes and onions. Add garlic salt. - Cover with cheese. - Mix butter in dressing and spread over top. - Pour V-8 juice over top. - Bake 1 hour at 350°. Ready to eat.
Glorified Brownies Ingredients: - 1/2 lb. margarine - 1 1/4 c. self-rising flour - 2 c. sugar - 4 Tbsp. cocoa - 4 eggs - 1 c. nuts, chopped Directions: - Cream margarine, sugar and eggs. - Add flour, cocoa and nuts. Bake in 9 x 13-inch pan for 25 minutes at 350°. - Remove from oven. Put small bag of marshmallows on top of brownies. - Let melt, then cool.
Onion Patties Ingredients: - 3/4 c. flour - 2 tsp. baking powder - 1 Tbsp. corn meal - cold water - 1 Tbsp. sugar - 1/2 tsp. salt - 1/2 c. powdered milk - 2 1/2 c. finely chopped onions Directions: - Mix together the first 6 ingredients. - Stir in enough cold water for a thick batter. - Mix in the onions and drop by teaspoonfuls in hot oil. - Flatten patties as you turn. - Fry to a golden brown.
Baked Spaghetti Ingredients: - 1 lb. ground beef - 32 oz. jar spaghetti sauce - 12 oz. spaghetti, cooked and drained - 1/4 c. chopped green peppers - 1/4 c. chopped onions - 2 Tbsp. butter or margarine - 8 oz. cream cheese - milk - Parmesan cheese - small can Durkee French fried onion Directions: - Brown ground beef and drain. - Add jar of spaghetti sauce. - Mix half the sauce mixture with spaghetti and place in 9 x 13 x 2-inch baking dish. - Saute green peppers and onions in margarine until tender. - Add cream cheese and enough milk to make smooth. - Spread cheese over spaghetti. - Sprinkle with Parmesan cheese. - Bake at 350° for 25 minutes. - Top with Durkee onions. - Bake 5 minutes more. - Serves 8.
Chalupas Ingredients: - 1 lb. ground meat - cheese, grated - lettuce - tomatoes - 1 pkg. corn tortillas - 1 can refried beans - Crisco Directions: - Brown meat until done. - Fry corn tortillas in Crisco. - Spread beans and meat on tortillas. - Add lettuce, tomatoes and cheese. Top with avocado dip or sour cream.
Easy Rolls Ingredients: - 1 c. flour - 1 c. milk - 1 tsp. mayonnaise - 1/2 c. sugar Directions: - Mix all ingredients. - Pour 1/2 muffin cup full and bake until done.
Chicken Casserole Ingredients: - 2 boxes chicken Stove Top stuffing - 4 chicken breasts - 2 cans cream of chicken soup - 1 (8 oz.) pkg. Mozzarella cheese, shredded Directions: - Boil chicken. - Use water from boiled chicken to make stuffing (use amount indicated). - After stuffing is done, spread on bottom of 9 x 13-inch pan. - Add both cans of soup (don't dilute), spread evenly over stuffing. - Break up chicken and put evenly over soup. Add cheese on top of chicken. - Bake at 400° for 25 minutes until cheese is melted.
Easy Peach Cobbler Ingredients: - 2 large cans sliced peaches - 2 c. sugar - 6 Tbsp. cornstarch - 2 tsp. cinnamon - 1 tsp. nutmeg Directions: - Mix all ingredients together. - Line a 9 x 13-inch pan with your favorite pie crust (Pillsbury All-Ready crust works well). Pour in filling. Top with strips of pie crust. - Sprinkle top with sugar and dot with margarine or butter (about 1/2 cup). - Bake at 375° for 1 hour.
Original Coney Island Sauce Ingredients: - 1 tbsp. shortening - 1 tbsp. butter - 2 med. finely ground onions - 1/2 tsp. garlic powder - salt & pepper to taste - 2 tbsp. chili powder - 2 tbsp. prepared mustard - 1 1/2 lb. ground beef - 2 6-oz. cans tomato sauce or catsup - 6 oz. water - 4 or 5 ground hotdogs Directions: - Melt shortening and butter in large pan. Add remaining ingredients. Simmer.
Homemade Play Dough Ingredients: - 1 c. flour - 1 c. water - 1/2 c. salt - 2 Tbsp. cream of tartar - 1 Tbsp. cooking oil - food coloring (optional) or flavors for smell Directions: - Mix all ingredients; cook on medium heat until it pulls away from side of pan (approximately 3 minutes). - Knead. - Store in airtight container.
Cottage Cheese Jello Salad Ingredients: - 1 (8 oz.) cottage cheese - 1 (3 oz.) pkg. orange jello - 1 can crushed pineapple, drained - 1 can mandarin oranges - 6 oz. Cool Whip Directions: - Mix together. - Refrigerate at least 2 hours.
Special Strawberry Salad Ingredients: - 2 boxes strawberry Jell-O - 1 box frozen strawberries - 1 small can crushed pineapple - 1 c. dairy sour cream Directions: - Dissolve Jell-O in 1 cup boiling water. - Add pineapple and strawberries. - Chill. - Place 1/2 the mixture into a bowl. - Spread sour cream over mixture that has set. - Add remaining Jell-O mixture and chill several hours or overnight.
Drunken Pork Chops Ingredients: - 1/4 c. brown sugar - 1/2 c. ketchup - 1 can beer - salt and pepper - 4 to 6 pork chops Directions: - Fry chops until brown on both sides. - Mix beer, ketchup and brown sugar. - Pour over chops and simmer for 30 to 40 minutes. Watch carefully so burning does not occur or in 9 x 13-inch pan, covered with foil, for 60 minutes. - Last 15 minutes take foil off.
Cheese-Caraway-Egg Twist Ingredients: - 1 pkg. dry yeast - 3/4 c. warm water - 1 Tbsp. sugar - 1 egg - 1 tsp. salt - 1 c. grated sharp cheese - 2 Tbsp. caraway seed - 2 1/2 c. sifted flour (about) Directions: - In a large bowl, sprinkle yeast into warm water; stir until dissolved. - Stir in next 5 ingredients and half of the flour. - Mix until well blended. - Stir in remaining flour to make a soft dough. Turn dough onto lightly floured surface. - Knead about 10 minutes or until smooth and satiny. - Place in greased bowl. - Cover. - Let rise until almost doubled, about 30 minutes. - Divide dough in half. Shape each piece into a 12-inch roll. - Twist the rolls together; seal ends. - Place on a baking sheet. - Brush with melted butter. Cover. - Let rise until almost doubled, about 1 hour. - Bake at 375° for 30 to 35 minutes. - Brush with butter. - Yield: - 1 twist.
Lemony Dill Sauce Ingredients: - 1/3 c. butter or margarine - 3/4 c. mayonnaise - 1 egg - 1/4 c. lemon juice - 2 Tbsp. water - 1 Tbsp. sugar - 1 tsp. chicken bouillon (instant) - 1/4 tsp. dill weed - 1 hard-boiled egg, finely chopped Directions: - In small saucepan, melt butter. - Blend in mayonnaise, egg, lemon juice, water, sugar, bouillon and dill. - Mix well over low heat. - Cook and stir until thickened. - (Do not boil.) - If desired, fold in hard-boiled egg or use to garnish. - Serve over fish. Yields 1 1/2 cups.
Soofganiya (Jelly Doughnut) Ingredients: - 4 1/2 c. flour - 1 tsp. baking powder - 1 1/4 c. sugar - 1 tsp. salt - 1/4 tsp. cinnamon - 1/4 tsp. nutmeg - 2 eggs, beaten - 1/4 c. oil - 1 c. fruit juice - powdered sugar - jelly for filling - 1 1/2 c. sugar - 3/8 c. flour - 1 7/8 c. milk - 1 1/2 Tbsp. instant coffee - 1 c. butter - 1 1/2 tsp. vanilla extract Directions: - Mix the flour and sugar while adding the milk gradually. Pour into double boiler. Cook over high heat. Stir until mixture is texture of wall paper paste. - Add coffee, cover and chill. - Soften butter to room temperature. Whip it. Add cold, stiff mocha cream gradually. Add vanilla.
Kahlua Ingredients: - 1 c. instant coffee - 4 c. brown sugar - 2 c. boiling water - 1 vanilla bean, slashed - 1 fifth rum or brandy Directions: - Mix together coffee, water and sugar and let cool. - Combine with vanilla bean and alcohol in a glass jar or bottle. - Let sit in a dark place at least 4 weeks, the longer it sits, the better it gets. - Shake now and then. - Remove the vanilla bean and store in sealed glass containers. - Enjoy over ice cream or in coffee.
Chocolate Clair Dessert Ingredients: - 1 pkg. graham crackers - 2 small boxes instant French vanilla pudding mix - 3 c. milk - 1 (8 oz.) container frozen Cool Whip, thawed - 1 (16 oz.) container Betty Crocker milk chocolate frosting Directions: - Line the bottom of a 9 x 13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with milk chocolate frosting. Refrigerate overnight or at least 12 hours before serving.
Barbecue Green Beans Ingredients: - 3 cans green beans, drained - 1 c. catsup - 1 c. brown sugar - 1 medium onion, chopped - 5 slices bacon, cut Directions: - Cook in crock-pot on low for 4 hours or in covered dish in a 250° oven for 4 hours.
All American Barbecue Sandwiches Ingredients: - 4 1/2 lb. ground beef - 1 1/2 c. chopped onion - 2 1/4 c. ketchup - 3 Tbsp. mustard - 3 Tbsp. Worcestershire sauce - 2 Tbsp. vinegar - 2 Tbsp. sugar - 1 Tbsp. salt - 1 Tbsp. pepper - 18 hamburger buns, split Directions: - In a Dutch oven, cook beef and onion until meat is browned and onion is tender. - Drain. - Combine ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. - Stir into beef mixture. Heat thoroughly. - Serve on buns.
Pecan Delight Ingredients: - 23 Ritz crackers, crushed really fine - 1 c. sugar - 1 c. pecans - 3 egg whites - Cool Whip - more pecans (for topping) Directions: - Beat egg whites until very stiff. - Add sugar. - Fold in Ritz crackers and pecans. - Bake until done. - Cover with Cool Whip and more pecans.
Sausage-Spinach Pie Ingredients: - 1 lb. Loose It sausage meat - 6 eggs - 2 (10 oz.) pkg. frozen spinach, thawed and drained (you can also use fresh) - 1 lb. grated Mozzarella cheese - 2/3 c. Ricotta cheese - 1/2 tsp. salt - 1/8 tsp. pepper - 2 to 3 cloves garlic, crushed - pie crust for 2 crusts Directions: - Cook sausage meat over medium-heat in skillet until browned, 10 minutes. - Stir often; spoon off fat. - Reserve 1 egg yolk. - In a large bowl, combine remaining eggs, sausage meat, spinach, Mozzarella cheese, Ricotta cheese, salt, pepper and garlic. Prepare pie crust in a 9 or 10-inch pie pan. - Spoon meat mixture into shell. - Roll out top crust and put over filling in pie shell. Make steam vent in top shell. - Brush top with egg yolk and 1 tablespoon water. - Bake at 375° for 1 1/4 hours, until golden. Let stand 10 minutes. - Cut. - Great with a salad.
Angel Biscuits(Self-Rising Flour) Ingredients: - 3 c. self-rising flour - 1 c. buttermilk - 1/2 tsp. soda - 1 yeast cake, dissolved in 1/4 c. warm water - 1 c. Crisco - 1 Tbsp. sugar Directions: - Sift dry ingredients. - Cut in Crisco. - Add milk and yeast to make a stiff dough. - Make into biscuits and bake. - Store remainder of dough in refrigerator until ready to use.
Maple-Glazed Roasted Salmon Ingredients: - 1/4 c. grated peeled fresh ginger - 1/4 c. rice vinegar or white wine vinegar - 1/4 c. maple syrup - 1 salmon fillet (2 1/2 lb.) - 6 shallots, halved lengthwise - 1/2 tsp. salt - 1/4 tsp. pepper - 2 Tbsp. maple syrup, divided - parsley (optional) Directions: - Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in fridge for 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.
Quick Corn Relish Ingredients: - 1 (12 oz.) can Mexican-style corn - 1/3 c. sugar - 1/3 c. white vinegar - 1/3 c. sweet pickle relish - 2 Tbsp. instant minced onion - 1/2 tsp. celery seeds Directions: - Combine first 6 ingredients in a small saucepan; bring to a boil over medium heat. - Cover and simmer 10 minutes. - Remove to a bowl; cover and refrigerate 4 to 8 hours. - Yield: 2 cups.
Banana Cream Pie Ingredients: - 9-inch pastry shell - 1/3 c. flour - 1/2 c. sugar - 1/4 tsp. salt (optional) - 2 c. milk, divided - 3 small egg yolks, well beaten - 1 tsp. firm butter - 1/2 tsp. vanilla - 2 large ripe bananas - 10x sugar (for sprinkling) Directions: - Bake and cool pastry shell. - Blend flour, sugar and salt in a heavy saucepan. - Over low heat, slowly stir in one cup of milk until smooth. - Add rest of milk. - Stir until smooth and mixture thickens almost to a boil. - This will take about 5 to 6 minutes.
Cheese Ball Ingredients: - 2 (8 oz.) containers soft cream cheese - 2 c. shredded sharp Cheddar cheese - 1 Tbsp. chopped green/red peppers - 1 Tbsp. chopped onion - 1 Tbsp. parsley flakes - 1 tsp. lemon juice - 2 tsp. Worcestershire sauce Directions: - Mix thoroughly and form into a ball shape. - Roll in 1 cup chopped nuts.
Raspberry-Nut Salad Ingredients: - 2 (3 oz.) pkg. raspberry Jell-O - 2 (10 oz.) pkg. frozen raspberries - 1 (No. 2) can crushed pineapple - 1 1/2 c. boiling water - 1 c. chopped walnuts Directions: - Dissolve Jell-O in boiling water. - Fold in frozen berries; add pineapple and nuts. - Pour in bowl and refrigerate.
"Cobbler Pie" Ingredients: - 1 stick margarine - 1 c. self-rising flour - 1 c. sugar - 1 c. milk - 3 c. fresh peaches - 1 c. water Directions: - Melt margarine in an 11 x 13-inch deep baking pan. - Beat flour, sugar and milk. - Pour over margarine in pan. - Heat fresh peaches with water to bubbling. - Pour over mixture in pan. - Do not stir! - Bake in 350° oven until slightly browned on top, about 35 to 40 minutes.
Graham Cracker Almond Crust Ingredients: - 1 c. graham cracker crumbs - 1/4 c. melted butter or margarine - 1/4 tsp. almond extract - 2 Tbsp. sugar Directions: - Press onto the bottom and 1/3 up sides of 10-inch fluted tube pan. - Chill.
Marty'S Buttercream Frosting Ingredients: - 1/2 c. Crisco - 1/2 c. butter or oleo - 1/4 c. milk - 2 c. powdered sugar - 1 tsp. vanilla Directions: - Beat 5 minutes, scraping sides often. - If loose, add a little more Crisco and beat well.
Mashed Potato Candy Ingredients: - 3/4 c. hot mashed potatoes - 1 lb. powdered sugar - 1 lb. coconut - 2 or 3 drops almond extract Directions: - Mix all ingredients; let stand in refrigerator for 20 to 30 minutes. - Form small balls; chill overnight. - Dip in melted Hershey bars or almond bark.
Dressing For Fruit Salad Ingredients: - 2 eggs - 1 stick margarine - 1/2 c. pineapple juice - 1/4 tsp. salt - 1 c. sugar - 4 tsp. flour - 1/2 pt. whipping cream Directions: - Beat eggs in boiler. - Add sugar, salt, margarine, fruit juice and flour. - Cook until thick, stirring constantly; when ready to serve, whip the cream and stir into mixture. - Use over mixed fruit. - This makes a quart and will keep a week in the refrigerator. - Can also be used as a dip for fruit.
Ida Mccolly'S Orange Drop Cookies Ingredients: - 1 c. shortening - 2 c. sugar - 2 eggs - juice and rind of 1 orange - 1 c. milk - 4 c. flour - 1 tsp. baking soda - 2 tsp. baking powder Directions: - Cream sugar and shortening. - Add eggs, milk and orange juice and rind. - Mix baking soda and baking powder in with flour. - Add flour mixture to wet ingredients a third at a time. - Drop on greased cookie sheet. - Bake at 375° for 8 to 10 minutes.
Hearty Tuna Salad Ingredients: - 1 (10 oz.) pkg. frozen Italian green beans or regular - 1 (6 1/2 or 7 oz.) can tuna, drained and flaked - 1 c. thinly sliced celery - 1/2 c. mayonnaise or salad dressing - 1 Tbsp. lemon juice - 1 1/2 tsp. soy sauce - dash of garlic powder - 1 small can chow mein noodles - lettuce cups Directions: - Cook beans, drain and cool. - Combine beans, flaked tuna, sliced celery, mayo, lemon juice, soy sauce and garlic powder. Chill. - Before serving, add chow mein noodles to tuna mixture. Toss lightly. - Serve in lettuce cups.
Noodle Nests Ingredients: - 1 can chocolate frosting - 4 c. chow mein noodles - jelly bean eggs Directions: - Heat chocolate frosting over low heat and stir until liquid. Remove from heat and stir in chow mein noodles. - Drop by 1/4 cupfuls onto wax paper. - Press the centers in with a spoon to form nests. - Add jelly bean eggs and let set until firm.
Chicken Pot Pie Ingredients: - 1/2 c. butter or margarine - 3 Tbsp. all-purpose flour - 3 c. chicken broth - 1 c. milk - 3 c. diced cooked chicken - 1 (16 oz.) can mixed vegetables, drained - 1 (16 oz.) can English peas, drained - 1/2 tsp. salt - 1/4 tsp. pepper - 1/4 tsp. poultry seasoning Directions: - Melt butter in heavy Dutch oven. - Add flour, stirring until smooth. - Cook 1 minute, stirring constantly. - Gradually add broth and milk. - Cook over medium heat, stirring constantly until thickened and bubbly. - Stir in next 6 ingredients. - Pour chicken mixture in lightly greased 12 x 8 x 2-inch baking dish.
Candied Dill Pickles Ingredients: - 1 (32 oz.) jar dill pickle slices or quarters - 3 1/2 c. granulated sugar - 1 c. distilled white vinegar - 1 tsp. celery seed - 1 tsp. dry mustard Directions: - Pour brine off dill pickles and use for another purpose. Leave pickles in the jar. - Combine remaining ingredients in a saucepan. - Heat until sugar dissolves. - Pour mixture over pickles and seal jar. - Refrigerate 2 days before serving.
Eight Layer Taco Dip Appetizer Ingredients: - 1 can chili beans - 1 small can jalapeno peppers, finely chopped (green chile peppers) - 1 c. sour cream - 1 container avocado dip - 1 c. Cheddar cheese, shredded - 1 bunch scallions, chopped - 1 (6 oz.) can pitted black olives, chopped - 2 medium tomatoes, diced Directions: - In blender or food processor, process beans to a paste consistency. - In a shallow serving dish with a rim, layer the ingredients as follows: - beans, sour cream, avocado dip, cheese, peppers, olives, scallions and tomatoes. - Serve with taco chips.
Blueberry Pancakes Ingredients: - 2 c. fresh blueberries - 3 c. self-rising flour - 3 eggs, beaten - 2 Tbsp. oil - 2 Tbsp. sugar - 2 c. milk Directions: - Wash and remove stems from berries; drain well, set aside. Sift flour and sugar together. - Combine eggs, milk, and oil. Gradually add to dry ingredients. - Stir only until coated with batter. - Pour onto a hot lightly greased griddle. - Cook until surface is covered with bubbles. - Turn and cook until bottom is brown.