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Sugar-Free - Applesauce Raisin Muffins Ingredients: - 1 large egg - 2 Tbsp. vegetable oil - 1 1/2 c. unsweetened applesauce - 2 c. all-purpose flour - 3/4 tsp. soda - 1/2 tsp. baking powder - 1/2 tsp. nutmeg - 1/2 tsp. cinnamon - 3/4 c. raisins Directions: - Beat together egg, oil and applesauce. - Add flour, baking soda, baking powder and spices; beat well. - Stir in raisins. - Put batter in oiled, floured muffin pans. - Bake 20 to 25 minutes in 375° oven. - Good topped with cream cheese.
Barbecue Sauce Ingredients: - 2/3 c. catsup - 1/3 c. red currant jelly - 2 Tbsp. Worcestershire sauce - 1/4 tsp. hot sauce Directions: - Mix and simmer 10 minutes.
Beef Stew 57 Ingredients: - 1 1/2 lb. cubed, boneless beef for stew - 1 tsp. salt - dash of pepper - 1/2 tsp. sugar - 2 Tbsp. shortening - 2 c. water - 2 beef bouillon cubes - 3 Tbsp. Heinz 57 sauce - 1/2 c. thinly sliced celery - 2 medium potatoes, quartered - 2 medium onions, quartered - 3 large carrots, cut into 1-inch slices Directions: - Sprinkle meat with salt, pepper and sugar. - Brown well in shortening. - Add water and bouillon cubes. - Cover; simmer 1 hour or until meat is almost tender. - Add 57 sauce and remaining ingredients. - Cover; simmer 1 hour or until vegetables are tender. Stew may be thickened with flour-water mixture, if desired. Makes 6 servings (about 6 cups).
White Fruit Salad Ingredients: - coarsely chopped apple - chopped orange - sliced bananas - halved red grapes - maraschino cherries Directions: - Mix fruit together in a large bowl. - In another bowl, beat real whipping cream and sugar to sweeten until fluffy. - Fold into prepared fruit and serve.
Broccoli Casserole Ingredients: - 1 Tbsp. oil - 1/2 c. chopped onion - 1/2 c. chopped celery - 1 pkg. chopped broccoli - 2 c. cooked rice - 1 can mushroom soup - 1 small jar Cheez Whiz - 1 c. chopped ham Directions: - Cook first 4 ingredients until done. - Combine all ingredients in a casserole dish and bake for 30 minutes in a 350° oven.
Broccoli Salad Ingredients: - 1 head broccoli flowerets - 1 c. chopped celery - 1/2 c. chopped red onion - 1/2 c. sunflower seeds - 1/2 c. golden raisins - 3/4 c. mayonnaise - 1/4 c. sugar Directions: - Mix the mayonnaise and sugar and pour over the vegetables, seeds and raisin mixture. - Toss well and add 6 strips of crumbled bacon to top before serving, if desired.
Cheese Grits Ingredients: - 6 oz. tube sharp cheese - 6 oz. tube garlic cheese - 4 c. water - 1 tsp. salt - 1 c. grits - 1/4 c. butter Directions: - Slice or tear cheese into small pieces. - Bring salted water to boil; slowly add grits. - Bring to second boil, reduce heat and cook over medium heat for 4 to 5 minutes, stirring. - Add cheese and butter to grits, stirring until cheese melts. - Pour into ungreased casserole. - Bake uncovered at 350° for 30 minutes.
Grilled Cob Corn Ingredients: - 4 to 6 ears corn - large bucket water Directions: - Soak whole ears with husks in water for 2 to 3 hours before grilling. - At any time, place corn on grill, either during cooking or after. - Grill corn for 15 to 20 minutes on high heat, turning often. - Do not be alarmed if husks burn. - When corn is cooked, using mittens, remove husks as silk will fall off. - Season with salt and butter, if needed.
Mexican Casserole Ingredients: - 2 lb. ground beef - chopped onion and bell pepper - 1 can cream of chicken soup - 1 can cream of celery soup - 1 can Ranch Style beans - 1 can Ro-Tel - 1/2 lb. grated American cheese or Velveeta - 1 bag taco-flavored Doritos Directions: - Brown ground beef with onion and bell pepper; drain. - Add soups, beans and Ro-Tel; simmer until blended. - Line bottom of large casserole dish with Doritos. - Layer meat on top. - Cover with grated cheese. - Bake at 350° until cheese melts.
Zucchini Squash Cake Ingredients: - 1 1/2 c. oil - 3 c. sugar - 4 eggs - 3 c. flour - 1 1/2 tsp. salt - 2 tsp. baking powder - 1 1/2 tsp. cinnamon - 1 tsp. soda - 3 c. grated zucchini Directions: - Mix oil, sugar and eggs, one at a time, with a mixer. - Add flour, soda, baking powder and cinnamon. - Add zucchini. - Pour into a 9 x 13-inch pan. - Bake at 375° for 55 to 60 minutes.
One-Dish Meal Ingredients: - 1 lb. ground meat - 1 medium onion, diced - 1/2 stick oleo - 1 can tomato sauce - 1 can creamed corn - chili powder to taste - 1 pkg. cooked Italian-style spaghetti Directions: - Saute onion in oleo. - Add meat and brown. - Add tomato sauce, corn and chili powder to taste. - Simmer 15 minutes. - Add spaghetti. - Cover with cheese and place in oven until cheese melts.
Chicken Enchilada Bake Ingredients: - 2 Tbsp. margarine - 1/2 c. chopped onion - 1 clove garlic, minced - 1/2 c. sliced ripe olives, divided - 1 (4 oz.) can diced green chilies, drained - 1/2 c. sour cream - 1 can cream of chicken soup - 1 1/2 c. cubed chicken - 4 oz. shredded Cheddar, divided - 1/4 c. milk - 8 corn or flour tortillas Directions: - Heat oven to 350°. - Melt margarine; saute onion and garlic until tender. - Stir in 1/4 cup olives, chilies, sour cream and soup; mix well. - Reserve 3/4 cup sauce. - Fold in chicken and 1/2 cup cheese to remaining sauce. - Warm tortillas as directed on package. - Fill tortillas with chicken mixture. - Roll up and place seam side down in ungreased 12 x 8 baking dish. - Combine reserved sauce and milk. - Spoon over tortillas. - Bake at 350° for 30 to 35 minutes. - Sprinkle with remaining cheese and olives.
Chicken Casserole Ingredients: - 1 whole chicken or 3 whole chicken breasts - 1 pkg. herb stuffing mix - 1 stick butter or margarine - 1 can cream of mushroom soup - 1 can cream of chicken soup - 1 can cream of celery soup - 1 can chicken broth or 1 1/2 c. broth from cooked chicken Directions: - Cook chicken without adding salt. Debone it and cut into small pieces. - Melt butter and add to stuffing mix, mixing well. - Spread half the mixture in bottom of a 9 x 13-inch pan or dish. Combine soups and chicken broth. Spread half the soup mixture over the stuffing. - Spread chicken over soups. - Layer rest of soups over this and top with rest of stuffing mix. Bake at 300° about 30 minutes until mixture is hot through and brown. - Yields 12 servings.
Pecan Pie Ingredients: - 5 eggs, well beaten - 1 1/2 c. dark corn syrup - 1 1/2 tsp. vanilla - 3/4 tsp. salt - 2 unbaked pie shells - 1 stick butter, melted - 3/4 c. sugar - 1 1/2 Tbsp. flour - 1 1/2 c. chopped pecans Directions: - Combine all ingredients; pour into unbaked pie shells. - Bake at 350° for 50 minutes. - Makes 2 pies.
Country Fruit Bread Ingredients: - 3 eggs - 1 c. oil - 1 tsp. each salt, soda, baking powder and cinnamon - 1 c. drained, crushed pineapple - 3 c. flour - 2 c. sugar - 1 c. cottage cheese Directions: - Beat eggs until thick. Add oil and sugar. - Stir in cottage cheese, fruit and sifted dry ingredients. Mix well. - Spoon into two 9 x 5-inch loaf pans. - Bake at 350° for 50 to 55 minutes.
Fire Pickles Ingredients: - 1 gal. jar hamburger sliced pickles - 1 (8 oz.) jar sliced jalapenos - 4 lb. sugar Directions: - Mix until sugar melts. - Spoon into containers.
Ribbon Fantasy Fudge Ingredients: - 3 c. sugar - 3/4 c. butter or margarine - 1 (5 oz.) can evaporated milk - 1 (7 oz.) jar marshmallow cream - 1 c. (6 oz.) semi-sweet chocolate chips - 1 tsp. vanilla, divided - 1/2 c. peanut butter Directions: - In a heavy saucepan, combine sugar, butter and milk; bring to a full rolling boil, stirring constantly. - Boil for 4 minutes over medium heat, stirring to prevent scorching. - Remove from heat and set aside. - Divide marshmallow cream into two heat-resistant bowls. Add chocolate chips and 1/2 teaspoon vanilla to one bowl and peanut butter and 1/2 teaspoon vanilla to the other. - Pour half of sugar mixture into each bowl. - Stir chocolate mixture until smooth and pour into a greased 9-inch pan; stir peanut butter mixture and carefully pour over chocolate layer. - Refrigerate. - Cut into squares.
Glazed Carrots Ingredients: - 4 large carrots (1 lb.) - 3 Tbsp. packed brown sugar - 2 Tbsp. margarine or butter - 1 Tbsp. water - 1/2 tsp. salt - 1/8 tsp. ground cinnamon Directions: - Cut carrots into long thin strips. - Set aside. - Combine brown sugar, margarine, water, salt and cinnamon in 1 1/2-quart casserole dish. - Microwave on High (100%) until margarine is melted, 45 seconds to 1 1/2 minutes. - Stir to blend. - Stir in carrots until coated. - Cover, microwave on High (100%) until carrots are tender, 5 to 8 minutes, stirring once. - Serves 4 to 6.
Minted Walnuts Ingredients: - 1 c. granulated sugar - 1/2 c. water - 1 Tbsp. light corn syrup - 1/8 tsp. salt - 6 marshmallows - 1/2 tsp. essence of peppermint or 3 drops oil of peppermint - 3 c. walnut halves (almonds may be used) Directions: - Cook together slowly sugar, water, corn syrup and salt. Remove from heat just - before - it - reaches - soft - ball - when a little is dropped - in - cold - water - at 230°. - Add marshmallows (cut in pieces) and - stir until they are melted. - Add mint and nutmeats and stir - with - circular - motion - until - every nut is coated with the - mixture. - Pour - out onto wax paper. - Separate nuts. - Can be kept in tightly covered jar for some time.
White Chocolate Chunk Cookies Ingredients: - 2 1/2 c. plain flour - 1/2 tsp. baking soda - 2 sticks margarine (soft) - 1/2 c. light brown sugar - 2 eggs - 1/4 tsp. salt - 1/2 c. sugar - 2 tsp. vanilla - 2 c. (12 oz.) white chocolate chips or white chocolate that was a solid piece and broken into small chunks - 1 c. chopped pecans Directions: - In separate bowl, combine flour, baking powder and salt. - Set aside. - In mixer bowl, cream margarine and both sugars until smooth, about 3 minutes. - Add vanilla and eggs. - Beat until light and fluffy. - Add flour mixture. - Hand-stir in the chocolate chips and nuts. - Blend well.
Marie Deal'S Buffalo Wings Ingredients: - 3 lb. chicken wings (drumettes) - 1 c. soy sauce - 1/2 c. butter or margarine - 1 c. brown sugar - 1 tsp. dry mustard - 1/2 c. dry wine or sherry - 1/4 c. water Directions: - Arrange the chicken in a baking dish. - Heat marinade ingredients. - Cool slightly; pour over wings. - Bake at 325° for at least 1 1/2 hours, turning frequently. - The secret is in slow baking.
Caramel Nut Ring Ingredients: - 1 Tbsp. butter - 1/2 c. orange marmalade - 1/2 c. chopped nuts - 1 c. brown sugar - 1/2 tsp. cinnamon - 2 pkg. Hungry Jack biscuits - 1/2 c. melted butter Directions: - Grease pan with the butter. - Put marmalade in pan. - Sprinkle nuts around. - Dip biscuits in butter and then in sugar and cinnamon mixture. - Bake 30 to 40 minutes until golden brown. - Let cool for 5 minutes (no longer) and then invert on plate. - Let stand overnight to caramelize.
Brunch Baked Eggs Ingredients: - 3 c. shredded Monterey Jack cheese - 12 oz. fresh mushrooms, sliced - 1/2 medium onion, chopped - 1/4 c. sweet red pepper, chopped - 1/4 c. oleo, melted - 8 oz. cooked ham, cut in julienne strips - 3 c. shredded Monterey Jack cheese - 8 beaten eggs - 1 3/4 c. milk - 1/2 c. all-purpose flour - 2 Tbsp. basil, thyme or oregano - chives - 1 Tbsp. snipped parsley Directions: - Sprinkle 3 cups cheese in bottom of 13 x 9 x 2-inch baking dish. - In saucepan, saute mushrooms, onions and red pepper in oleo until vegetables are tender but not brown; drain well. - Place vegetables atop cheese. - Arrange ham strips atop vegetables. Sprinkle remaining 3 cups cheese atop ham. - Cover and chill overnight in refrigerator.
Refrigerator Pickles Ingredients: - 7 c. sliced cucumbers - 1 medium sliced onion - 1 green pepper, sliced - 1 Tbsp. salt - 2 c. sugar - 1 c. vinegar - 1 tsp. celery seed Directions: - Mix cucumbers, onion and green pepper slices with salt and let stand, covered, for 1 hour. - Blend together the sugar, vinegar and celery seed. - Drain the cucumber mixture and pour the sugar mixture over them. - Place in a covered container in the refrigerator. - Enjoy a very low calorie food. - Serves 10 to 15.
Pecan Pie Ingredients: - 1 c. all-purpose Karo - 1/2 c. sugar - pinch of salt - 3 eggs, beaten - 1 tsp. vanilla - 1 c. pecans - 2 Tbsp. melted butter Directions: - Mix ingredients thoroughly and pour into a 9 or 10-inch unbaked pie shell. - Bake at 400° for 10 minutes. - Reduce temperature to 325° and bake for 30 minutes.
Wet Burrito Ingredients: - 1 to 2 lb. ground beef (taco flavored) - 1 can refried beans - sour cream (optional) - 1 lb. grated cheese (your choice) - 2 cans evaporated milk - hot sauce (as desired) Directions: - Brown meat and drain. - Place made burritos in a 9 x 13-inch pan. - You can layer if you want. - Pour evaporated milk over them. Top with remaining cheese. - Bake 40 minutes at 350°, covered with foil. - Done when hot and bubbly.
Kookie Brittle Ingredients: - 1 c. butter - 1 1/2 tsp. vanilla - 1 tsp. salt - 1 c. semi-sweet chocolate chips - 1 c. brown sugar - 2 c. sifted flour - 1/2 c. finely chopped nuts Directions: - Preheat oven to 375°. - Combine butter, vanilla and salt in bowl and blend well. - Gradually beat in brown sugar. - Add flour and chocolate chips; mix well. - Press evenly into ungreased 15 x 10 x 1-inch pan. - Sprinkle nuts over top. - Bake at 375° for 25 minutes. - Cool, then break in irregular pieces and drain on absorbent paper. - Yields 1 3/4 pounds.
Harvard Beets Ingredients: - 2 c. cooked beets (canned) - 1 1/2 Tbsp. flour or cornstarch - 1/3 c. vinegar - 1/2 tsp. salt - 1/3 c. sugar - 1 1/2 Tbsp. butter - pepper to taste - liquid from beets Directions: - Mix sugar and flour; add vinegar and beet juice. - Cook until thickened. - Add salt and butter and add to beets and heat.
Ritz Cracker Pie Ingredients: - 3 egg whites - 1 c. sugar - 1 tsp. baking powder - 1 tsp. vanilla - 1 c. finely chopped nuts - 20 Ritz crackers, crushed - 1 small container Cool Whip or whipped topping of choice Directions: - Beat egg whites until very stiff. - Combine all the ingredients together. - Put in 8-inch pie pan. - Bake 25 minutes at 350°.
Chicken Salad With A Twist Ingredients: - 6 oz. pkg. corkscrew macaroni - 1/2 c. mayonnaise - 1 Tbsp. prepared mustard - 3/4 c. ripe olive wedges - 1 c. diced celery - 3 c. cooked chicken - 1/2 c. Italian dressing - 3 Tbsp. lemon juice - 1 medium onion, chopped - 1 c. diced cucumbers - 1 tsp. pepper and salt - lettuce Directions: - Cook macaroni following package directions. - Mix cooked chicken and Italian dressing with hot macaroni. - Cool. - Blend mayonnaise, lemon juice and mustard. - Stir in onion, cucumbers, celery and pepper. - Add to macaroni mixture. - Salt to taste. - Mix well. - Chill 2 or more hours to blend flavors. - Serve in lettuce cups. - Makes 4 to 8 servings.
Mary Lee'S Pecan Pie Ingredients: - 1/2 stick margarine - 1/2 c. brown sugar - 3/4 c. white sugar - 1/4 c. maple syrup - 3 eggs, beaten - 1 tsp. vanilla - 2 c. pecans - 1 unbaked pie shell Directions: - Place nuts in empty pie shell. - Pour remaining ingredients, which have been mixed together, over nuts. - Bake at 350° for approximately 55 minutes.
Chocolate Peanut Butter Cookies Ingredients: - 2 c. flour - 3/4 c. cocoa - 1 tsp. baking soda - 1 1/4 c. butter flavored Crisco - 2 c. sugar - 2 eggs - 2 tsp. vanilla - 1 (10 or 12 oz.) pkg. peanut butter chips Directions: - Stir together flour, cocoa and baking soda. - In large mixing bowl, beat Crisco and sugar until light and fluffy. - Add eggs and vanilla; beat well. - Gradually add flour mixture, beating well. Stir in peanut butter chips. - Cool completely. - (Works well to cool overnight in the fridge.)
Meatballs Lasagna Style Ingredients: - 1 lb. hamburger - 1/4 c. chopped onion - 1/4 c. green pepper - 1/2 c. shredded Mozzarella cheese - 1 egg - 1 c. spaghetti sauce - 1 c. cottage cheese Directions: - Combine meat, egg, onion and pepper. - Make 1-inch balls. Place in greased 8 x 8-inch pan. - Spoon cottage cheese around meatballs. - Pour sauce over all; sprinkle cheese on top. - Bake at 350° for 50 minutes, or until done.
Irish Soda Bread Ingredients: - 4 c. sifted all-purpose flour - 1/4 c. sugar - 1 tsp. salt - 1 tsp. baking powder - 2 Tbsp. caraway seed - 1/3 c. margarine - 1 1/2 c. seedless raisins - 1 1/3 c. buttermilk - 1 egg - 1 tsp. baking soda - 1 egg yolk, beaten Directions: - Sift flour, sugar, salt and baking powder into mixing bowl. Stir in caraway seed. - Cut in margarine until mixture looks like coarse meal. - Add raisins. - Combine buttermilk, 1 egg and baking soda; stir into flour mixture to moisten dry ingredients. - Turn onto floured board; knead lightly for 3 minutes. - Shape into ball; place in greased 2-quart casserole. - With a sharp knife, cut a 4-inch cross about 1/2-inch deep in center of bread. - Brush with beaten egg yolk. - Bake in a 375° oven for 1 hour, or until done. (Cake tester inserted in center comes out clean.) - Cool in casserole for 10 minutes before removing to wire rack. - Yields 1 bread.
Spaghetti Sauce Ingredients: - 1 lb. ground meat - 1 bell pepper, chopped - 1 tsp. garlic salt - salt and pepper to taste - 1 can tomatoes, drained - 1 can tomato paste, small - 2 cans tomato soup Directions: - Brown meat and drain grease. - Add bell pepper and seasonings. Then add tomatoes, paste and soup. - Cover and simmer 1 hour. - Keep adding water and stir.
Green Pepper Steak Ingredients: - 1 lb. beef chuck or round, fat trimmed - 1/4 c. soy sauce - 1 clove garlic - 1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger - 1/4 c. salad oil - 1 c. green onions, thinly sliced - 1 c. red or green peppers, cut to 1-inch squares - 2 stalks celery, thinly sliced - 1 Tbsp. cornstarch - 1 c. water - 2 tomatoes, cut into wedges Directions: - With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick. - Combine soy sauce, garlic and ginger. - Add beef; toss and set aside while preparing vegetables. - Heat oil in large frying pan or wok. - Add beef; toss over high heat until browned. - Taste meat. - If it is not tender, cover and simmer for 30 to 40 minutes over low heat. - Turn heat up. - Add vegetables; toss until vegetables are tender-crisp, about 10 minutes. - Mix cornstarch with water; add to pan. - Stir and cook until thickened. Add tomatoes; heat through. - Makes 4 servings.
Gram'S Sand Tarts Ingredients: - 1 c. butter - 2 c. sugar - 3 1/2 c. flour - 4 tsp. baking powder - 2 eggs Directions: - Mix flour, baking powder and sugar. - Rub in butter with a pastry blender. - Mix in beaten eggs and mix with your hands until blended. - Roll into the size of cookies you desire. - Wrap in wax paper and put in refrigerator overnight. - Next morning, slice thin and bake 10 minutes at 350°.
Banana Bread Ingredients: - 1/2 c. butter - 1 c. sugar - 2 eggs, unbeaten - 3 large ripe bananas - 2 c. flour - 1 tsp. baking soda - 1/2 tsp. salt - 1/2 c. nuts Directions: - Cream butter and eggs; add bananas and sugar. - Sift a little flour with baking soda and salt; then add flour and then nuts to the mixture. - Pour into loaf pan. - Bake for 1 1/4 hours at 350°.
Fresh Pear Cake Ingredients: - 3 eggs - 2 c. granulated sugar - 1 1/2 c. vegetable oil - 3 c. all-purpose flour - 2 tsp. cinnamon - 1 tsp. salt - 1 tsp. baking soda - 1 1/2 c. coarsely chopped pears - 1 tsp. vanilla extract - 1 1/4 c. confectioners sugar - 2 Tbsp. milk Directions: - Beat eggs on medium speed in large mixing bowl. - Gradually add sugar and oil. - Beat thoroughly. - Combine flour, salt, cinnamon and baking soda. - Add to egg mixture and mix well. - Stir in pears and vanilla. - (The batter will be stiff.) Spoon into a greased and floured 10-inch tube pan. - Bake at 350° for 60 to 65 minutes or until cake tests done. - Let cool in pan for 10 minutes.
Famous Oatmeal Cookies Ingredients: - 3/4 c. vegetable shortening - 1 c. firmly packed brown sugar - 1/2 c. granulated sugar - 1 egg - 1/4 c. water - 1 c. all-purpose flour - 1 tsp. salt - 1/2 tsp. soda - 1 tsp. vanilla - 3 c. oats, uncooked Directions: - Preheat oven to 350°. - Beat together shortening, sugars, egg, water and vanilla until creamy. - Add combined remaining ingredients; mix well. - Drop by rounded teaspoonfuls onto greased cookie sheet. - Bake at 350° for 12 to 15 minutes.
Ritz Cracker Casserole Ingredients: - 1 large can Veg-All or substitute veggies (we like stir-fry oriental veggies) - 1/4 c. mayonnaise - 1 can cream of mushroom, chicken or celery soup - 1 c. grated Cheddar cheese - 1 can water chestnuts - 1 pkg. Ritz crackers - several pats of butter (optional) Directions: - Crunch one roll of Ritz crackers and cover bottom of casserole dish. - Mix all other ingredients and spread on top of crackers. Crunch second roll of Ritz crackers and use for topping. - Place small amounts of butter on top if desired. - Vary quantities of ingredients to suit personal tastes. - Bake at 325° until cheese melts, approximately 25 minutes.
Peanut Butter Cookies Ingredients: - 1 c. shortening - 1 c. sugar - 1 c. brown sugar - 1 tsp. vanilla - 2 eggs, beaten - 1 c. peanut butter (creamy or chunky) - 2 c. sifted flour - 2 tsp. soda - 1 tsp. salt Directions: - Cream shortening, sugars, vanilla and eggs. - Beat; stir in peanut butter. Sift dry ingredients. Stir in creamed mixture. Drop on ungreased cookie sheet. Bake in a preheated 350° oven for 10 minutes.
Snack Crackers Ingredients: - 1 pkg. oyster crackers - 1 pkg. Hidden Valley Ranch - 1/4 c. oil - 2 tsp. dill weed Directions: - Mix dressing, oil and dill weed together. - Pour over crackers in bowl and stir well. - Let stand until moisture is absorbed.
Chili For Two Ingredients: - 1/2 lb. ground beef - 1/4 c. chopped green pepper - 1/4 c. chopped onion - 1 clove garlic, minced - 1 (8 oz.) can tomato sauce - 1 (8 oz.) can red kidney beans - 1 (7 1/2 oz.) can tomatoes, cut up - 1/2 to 1 tsp. chili powder - 1/4 tsp. salt - 1/4 tsp. dried basil, crushed Directions: - In a skillet, cook ground beef, green peppers, onion and garlic until meat is browned. Drain off fat. - Stir in tomato sauce, undrained kidney beans, undrained tomatoes, chili powder, salt, basil and 1/8 teaspoon pepper. Bring to boiling; reduce heat. - Cover and simmer about 20 minutes. - Serve in bowls or spoon over hot cooked rice, if desired. - Makes 2 servings.
Rice Pudding Ingredients: - 3 c. milk - 1/2 c. uncooked rice - 1/2 c. sugar - raisins - cinnamon - brown sugar Directions: - Cook ingredients in double boiler for 90 minutes, stirring frequently. - Add raisins and cook an additional 30 minutes. - Cool slightly and serve with cinnamon, brown sugar or pecans to your own taste.
Corned Beef Casserole Ingredients: - 2 1/2 c. macaroni (uncooked) - 1 (12 oz.) can corned beef, diced - 2 c. diced Cheddar cheese - 1 can cream of chicken soup - 1 c. milk - 2 slices bread, cubed - 2 Tbsp. butter, melted Directions: - Cook macaroni; drain. - Combine macaroni, corned beef, cheese, soup and milk. - Turn into greased 2-quart casserole. - Toss cubed bread and butter. - Arrange on top of casserole. - Bake at 350° for 45 minutes. - Set 10 minutes.
Crouton Chicken Ingredients: - 4 to 5 boneless skinless chicken breast halves (about 1 lb.), cut in small pieces (1-inch) - 1 can any condensed cream soup (chicken, broccoli, mushroom, celery, etc.) - 1 soup can milk - salt and pepper to taste - 1/4 c. cooking sherry - 3/4 to 1 c. Cheddar cheese, shredded - 1 pkg. regular or seasoned croutons Directions: - Put chicken pieces into baking dish with cream soup, milk, salt, pepper and sherry. - Cook for about 1/2 hour with foil in 375° oven. - Top with cheese and croutons. - Cook another 15 minutes.
Mom'S Butterscotch Refrigerator Cookies Ingredients: - 1 1/2 c. butter - 2 c. brown sugar - 2 eggs, well beaten - 3 c. flour - 2 tsp. baking powder - 1 c. pecans Directions: - Cream butter and sugar. - Add eggs and mix well. - Add baking powder to flour. - Stir, then slowly mix into other ingredients. Fold in pecans. - Make into a roll and wrap in waxed paper. - Chill in refrigerator overnight. - Slice thin and bake at 375° for 8 to 12 minutes.
Cheesy Potatoes Ingredients: - 1 bag hash browns - 1 small onion, chopped fine - 1 can cream of chicken soup - 3/4 c. sour cream - 1 8 oz. pkg. shredded cheddar cheese Directions: - Mix together all ingredients. Bake at 350 degrees for 45 minutes.
Marinade For Beef Ingredients: - 1/2 c. Wesson oil - 1/2 c. vinegar - 3 Tbsp. A.1. steak sauce - 1/2 tsp. onion powder - 1/4 tsp. garlic powder - 1/2 tsp. thyme - 1/2 tsp. salt and pepper - 1 tsp. sugar Directions: - For marinade, combine all ingredients. - Pour over beef and marinate overnight. - Cook beef on grill, using marinade as a basting sauce.
Country Oatmeal Pie Ingredients: - 3/4 c. sugar - 1/4 c. butter, melted - 3/4 c. light corn syrup - 3 eggs, beaten - 1 tsp. vanilla - 1 c. quick oats - 1 (9-inch) pie shell (unbaked) Directions: - Preheat oven to 375°. - Combine sugar, butter and syrup. - Stir in eggs, vanilla and oats. - Mix well. Pour into pie shell. - Bake 30 to 35 minutes or until knife inserted comes out clean. - Cool. Makes one 9-inch pie.
Sausage Pie Ingredients: - 6 oz. milk - 6 oz. cream - 12 oz. sour cream - 8 eggs - dash of dry mustard - dash of salt - dash of pepper Directions: - Mix all ingredients together. - Place cooked, drained sausage in pie shells. - Pour dairy mixture over sausage. - Sprinkle grated cheese over the top. - Bake at 375° for 50 to 60 minutes, then keep warm until served.
Taco Soup Ingredients: - 1 lb. ground beef - 1 pkg. Dry Ranch dressing - 1 pkg. dry taco mix - 1 can whole corn - 1 can pinto beans - 1 can stewed tomatoes - 1 can Ro-tel tomatoes - 1 can water Directions: - Brown and drain ground meat. - Mix in taco kit, and ranch dressing. - Add all canned ingredients and water. - Simmer about 1 hour.
Spaghetti Sauce Ingredients: - 1 1/4 lb. hamburger meat or less (if desired) - 4 or 5 sprinkles marjoram - 1 can tomato sauce - 1 can tomato paste - water - black pepper - garlic salt - oregano (4 or 5 sprinkles) - minced onion chips - Italian seasoning mix (4 or 5 tsp.) Directions: - Fill each can with water. - Bring ingredients to a boil, then turn heat down and simmer for 20 to 30 minutes. - You can add the meat during the last ten minutes of the simmering if you like or serve it on top of the sauce and spaghetti on your plate.
Touchdown Chocolate Bars Ingredients: - 1 3/4 c. unsifted flour - 1 c. sugar - 1/4 c. cocoa - 1/2 c. cold margarine or butter - 1 egg, beaten - 1 (14 oz.) can Eagle Brand sweetened condensed milk - 2 c. (12 oz. pkg.) semi-sweet chocolate chips - 1 c. chopped nuts Directions: - Preheat oven to 350°. - Combine flour, sugar and cocoa; cut in margarine until crumbly. - Add eggs; mix well. - Reserve 1 1/2 cups crumb mixture. - Press remainder evenly on bottom of greased 13 x 9-inch baking pan. - Bake 10 minutes. - In a saucepan, combine Eagle Brand and 1 cup chocolate chips. - Over low heat, cook and stir until chips melt and mixture is smooth. - Spread evenly over prepared crust. - Add nuts and remaining 1 cup chocolate chips to reserved crumb mixture; sprinkle evenly over top. - Bake 25 to 30 minutes or until center is set. - Cool. - Cut into bars. - Store covered at room temperature.
Whippy Frosting Ingredients: - 1/4 c. flour - 1 c. milk - 3/4 c. shortening - 1 c. sugar - 1 tsp. vanilla Directions: - Cook flour and milk until thick, stirring constantly. Let cool and add remaining ingredients. - Beat until smooth.
Spanish Rice Ingredients: - 16 oz. tomato sauce - 1/2 c. water - 1/2 c. chopped onion - 1/3 c. chopped pepper - 1/4 c. butter - 1 tsp. salt - 1 tsp. sugar - 1/2 tsp. mustard (salad) - dash of pepper - 1 1/3 c. Minute rice Directions: - Combine sauce, water, onion, green pepper, butter, salt, sugar, mustard and pepper in saucepan. - Bring to boil; stir in rice. - Cover and let stand 5 minutes. - Stir with fork. - Makes 5 servings.
Corned Beef Egg Patties Ingredients: - 1 (12 oz.) can corned beef - 1/3 c. minced celery - 2 Tbsp. minced green onions - 5 eggs - 1/2 tsp. salt - 1 Tbsp. oil - 2 English muffins, split and toasted Directions: - About 30 minutes before serving: - In medium bowl, mix well corned beef, celery, green onions, one egg and salt. - With hands, firmly shape mixture into 4 patties.
Chicken-Broccoli Divan Ingredients: - 1 lb. fresh broccoli, cut into spears or 1 (10 oz.) pkg. frozen broccoli, cooked - 1 1/2 c. cubed chicken or turkey - 1 (10 3/4 oz.) can Campbell's condensed cream of broccoli or cream of chicken soup - 1/3 c. milk - 1/2 c. shredded Cheddar cheese - 2 Tbsp. fine dry bread crumbs - 1 Tbsp. butter, melted Directions: - Preheat oven to 450°. - In a 9-inch pie plate, arrange broccoli; top with chicken. - In a small bowl, combine soup and milk; pour over chicken. - Sprinkle with cheese. - In a cup, combine bread crumbs and butter; sprinkle over cheese. - Bake 15 minutes or until hot and bubbling. - Makes 4 servings.
Deep Dark Chocolate Cake Ingredients: - 1 3/4 c. all-purpose flour - 2 c. sugar - 3/4 c. cocoa - 1 1/2 tsp. baking soda - 1 1/2 tsp. baking powder - 1 c. boiling water - 1 tsp. salt - 2 eggs - 1 c. milk - 1/2 c. vegetable oil - 2 tsp. vanilla Directions: - Combine all dry ingredients. - Add remaining ingredients except water; beat 2 minutes. - Remove from mixer. - Stir in boiling water. Batter will be thin! - Pour into greased and floured pan. - Bake at 350° for 30 to 35 minutes.
Applesauce Cake Ingredients: - 1/4 c. shortening - 1 c. sugar - 1 c. applesauce - 2 c. flour - 1 tsp. soda - 1 tsp. cinnamon - 1/2 tsp. cloves - 1 tsp. nutmeg - 1/2 tsp. salt - 1 c. raisins Directions: - Cream sugar and shortening; add sifted dry ingredients alternately with applesauce. - Add raisins. - Bake in large bread pan at 350° for 30 to 40 minutes. - Ice with butter frosting. Quick, easy and requires no eggs.
Homemade Ice Cream(Very Smooth) Ingredients: - 2 cans Eagle Brand milk - 1 can condensed milk - 1 pt. whipping cream - 7 egg yolks - 7 egg whites - 1 pt. half and half - 2 tsp. vanilla or to taste - 2 c. fruit (optional) Directions: - In blender, mix Eagle Brand milk, condensed milk, whipping cream, half and half and egg yolks until smooth. - Beat egg whites until stiff. - Fold egg whites with blender mixture. - Add fruit, slowly blending in. - Pour in ice cream mixer and process according to directions. - If mixture does not come to fill line in mixer, add half and half to fill line.
Garlic Cheese Grits Ingredients: - 1 c. grits - 3 c. water - 1 roll Kraft garlic cheese - 1/2 stick margarine - 2 beaten eggs - 1/4 c. milk - cayenne pepper and salt to taste - 1/4 to 1/2 c. grated sharp cheese - paprika Directions: - Cook grits in water. - Salt to taste and add all other ingredients except sharp cheese and paprika. - Pour into greased baking dish and bake 45 minutes in 300° oven. - Remove from oven and sprinkle top with 1/4 to 1/2 cup grated sharp cheese and paprika. - Return to oven and bake 15 minutes. - Casserole can be prepared ahead and baked an hour before serving. - Also heats well.
Apple Walnut Cake Ingredients: - 3 eggs, beaten - 2 c. sugar - 1/2 c. vegetable oil - 2 tsp. vanilla - 2 c. all-purpose flour - 2 tsp. baking soda - 2 tsp. ground cinnamon - 1/2 tsp. ground nutmeg - 1/4 tsp. salt - 4 c. diced, unpeeled apples - 1 c. coarsely chopped walnuts Directions: - In a large mixing bowl, beat together eggs, sugar, oil and vanilla. - Combine flour, baking soda, cinnamon, nutmeg and salt; mix into the batter. - Fold in apples and nuts. - Spread into a 9 x 13-inch baking pan. - Bake at 325° for 50 to 60 minutes or until cake tests done. - Cool.
Pickled Mushrooms Ingredients: - 3 lb. small fresh button mushrooms - 2 large cloves garlic, chopped - 2 onions, chopped very fine - 25 crushed peppercorns - 2 tsp. dried thyme - 3 lemons, juice and rind - 6 c. white wine - 2 c. cider vinegar - 4 bay leaves - 2 tsp. salt - 1/2 c. snipped parsley - 1 c. olive oil Directions: - Cover the mushrooms with water containing 3 tablespoons salt. Soak for - 10 - minutes; drain, then cover with the marinade containing - all other ingredients. - Heat to boiling, then turn down heat - and - simmer for 10 minutes. - Discard the lemon rinds and chill.
Garbanzo Bean Dip Ingredients: - 1/4 c. water - 1 (15 to 16 oz.) can garbanzo beans, drained and rinsed - 1 to 2 cloves garlic - 1 tsp. ground cumin - 2 Tbsp. lemon juice - chili powder to taste Directions: - Combine ingredients in a blender or processor and process until smooth. - Makes 1 1/2 cups. - Serve with tortilla chips or use as a sandwich spread.
Baked Beef And Chicken Ingredients: - boned chicken breasts or thighs - 1 can cream of mushroom soup - 8 to 10 pieces bacon, cut in half - 1 large sour cream - 1 small jar dried beef Directions: - Use 9 x 13-inch baking dish. - Line with the dried beef. - Place chicken on top. - Mix soup and sour cream. - Wrap chicken in bacon. Pour soup and sour cream mixture over chicken. - Bake at 350° for 35 to 45 minutes or until chicken is tender.
Vermicelli Salad Ingredients: - 1 (12 oz.) vermicelli spaghetti - 3 Tbsp. salad seasoning - 1 (8 oz.) Italian dressing - tomato (optional) - bell pepper (optional) Directions: - Boil spaghetti until tender. Cool spaghetti. Add remaining ingredients. Cool. Will keep in refrigerator for 1 week. Tomato and bell pepper optional.
Buttermilk Cookies Ingredients: - 2 c. sugar - 1 c. shortening - 2 eggs - 1 c. buttermilk - 1 tsp. vanilla - grated rind of 1 orange - 4 1/2 c. all-purpose flour, divided - 1 tsp. salt (less) - 2 tsp. baking powder - 1/2 tsp. nutmeg Directions: - Cream together the sugar and shortening. - Add and beat in eggs, buttermilk, vanilla and orange rind. - Add 3 cups flour, sifted with salt, baking powder and nutmeg. - Stir in remaining 1 1/2 cups flour. - Chill before rolling out. - Roll, cut and sprinkle with sugar. - Bake at 375° until lightly browned.
Sausage Balls Ingredients: - 10 oz. sharp Cheddar cheese - 1 lb. hot sausage - 3 c. Bisquick - 1 tsp. salt Directions: - Shred cheese; mix all ingredients together. - Form in small balls. - Cook on cookie sheet for 12 minutes at 450°.
Corned Beef Salad Ingredients: - 1 can corned beef - 1 tomato - mayonnaise - pickle relish - diced olives Directions: - Mash corned beef; add enough mayonnaise to moisten, then add rest of ingredients and mix with fork. - You may add or take away to please your taste.
Cranberry Salad Ingredients: - 1 lb. cranberries - 1/2 c. sugar - 1 small lemon Jell-O - 1 small cherry Jell-O - 2 c. boiling water - 2 apples, peeled - 2 oranges (peel only 1) Directions: - Grind fruit and berries. - Mix with Jell-O, sugar and water. Chill until firm. - Keeps for weeks in refrigerator.
Yummy Creamed Chicken Ingredients: - 6 Tbsp. butter - 6 Tbsp. flour - 2 tsp. salt - 1/8 tsp. pepper - 1 1/2 c. chicken broth or bouillon and water to equal this - 1 c. milk - 2 cans chunk chicken or 1 c. cut up chicken Directions: - Melt butter; blend in flour, salt and pepper. - Cook over low heat until bubbly. - Remove from heat and stir in broth and milk. Bring to boil and boil 1 minute, stirring constantly. - Gently stir in chicken. - Serve over hot biscuits and/or mashed potatoes.
Chicken Stuffing Bake Ingredients: - 1 1/2 c. boiled chicken - 1/2 c. butter - 1 1/4 c. chicken broth - 3 1/2 c. Kellogg's croutons - 1 can cream of celery soup - 3/4 c. milk - 1 can peas - 1 c. potato chips Directions: - Pour butter and broth over croutons. - Toss and stir. - Press in bottom and sides of 8 x 8 or 9-inch baking dish. - Combine soup, chicken, milk and peas. - Pour into stuffing shell. - Bake, covered, at 350° for 30 minutes. - Top with crushed potato chips. - Bake 5 minutes more.
Chicken Casserole Ingredients: - 4 chicken breasts - 1 can cream of celery soup - 1 can cream of chicken soup - 1 small can evaporated milk - 3/4 c. chicken broth - 1 small pkg. Pepperidge Farm cornbread stuffing mix - 1 stick margarine Directions: - Stew chicken breasts. Let cool. - Remove bones and skin, cut into chunks. Add soups, milk and broth. - Mix well. - Melt margarine and mix with stuffing. - Put a layer, about half of mixture, into bottom of a 9 x 12-inch pan. - Add chicken mixture and top with remaining stuffing mixture. - Bake at 350° for about 30 minutes or until top is brown.
Dijon Loaf Ingredients: - 4 c. flour - 2 Tbsp. sugar - 1/2 tsp. salt - 2 pkg. RapidRise yeast - 1 c. water - 1/4 c. Dijon mustard - 2 Tbsp. butter - 1 1/2 c. ham, chopped - 1 c. Swiss cheese - 1 c. Cheddar cheese - 1/2 c. dill pickles - 1 egg, beaten Directions: - Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Heat mustard and butter to 130°. Stir in flour mixture. Stir in enough of the reserved flour to make a soft dough. Knead 4 minutes. Roll out dough to 1/4-inch. Sprinkle with ham, cheese and pickles. Fold in half and press edges. Place on a greased baking sheet and let rise 15 minutes. Brush with egg and bake at 375° until golden.
Depression Soup Ingredients: - 2 qt. water - ham bone - 1 large can tomatoes, cut up - 1 c. white rice - 1/2 lb. spaghetti, cut small - salt and pepper to taste Directions: - Boil ham bone in water 1 hour. - Add tomatoes. - Simmer 1/2 hour. - Add remaining ingredients. - Let simmer another hour. - Also can be made with beef bouillon (4).
Crab And Shrimp Spread Ingredients: - 1 (8 oz.) can crabmeat, crumbled - 2 (4 oz.) cans baby shrimp - 1 medium onion, diced - 24 oz. cream cheese - 1/4 c. milk - 1 tsp. ginger - dash of curry or parsley Directions: - Cream the cheese until smooth. - Add milk, onion and spices. Stir in crabmeat and shrimp. - Place in a casserole dish and bake at 350° for about 25 minutes or microwave for 6 minutes on High (until hot and bubbly). - Serve with crackers or bagel chips. Serves approximately 20.
Special Pecan Pie Ingredients: - 1/2 c. sugar - 2 Tbsp. all-purpose flour - 1 c. dark corn syrup - 2 eggs, slightly beaten - 3 Tbsp. butter or margarine, melted - 1/2 tsp. vanilla extract - 1 1/2 c. chopped pecans - 1 unbaked 9-inch pastry shell Directions: - Combine sugar and flour in a medium bowl. - Combine corn syrup, eggs and butter; add to sugar mixture. - Stir well. - Add vanilla and pecans; mix well. - Pour into pastry shell. - Bake at 325° for 50 to 60 minutes, or until set.
Chocolate Layer Dessert Ingredients: - 1 c. flour - 1 c. chopped walnuts - 1 stick margarine Directions: - Mix and pat into a 9 x 13-inch pan. - Bake at 325° for 25 minutes. - Cool.
Foolproof Beef And Broccoli Ingredients: - 3/4 lb. boneless beef sirloin steak - 1 Tbsp. vegetable oil - 1 clove garlic, minced - 1 medium onion, cut into wedges - 1 can (10 3/4 oz.) cream of broccoli soup - 1/4 c. water - 1 Tbsp. soy sauce - 2 c. broccoli florets - hot cooked noodles Directions: - Slice beef across the grain into very thin strips. - In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned. - Add onion. - Cook 5 minutes, stirring often. - Stir in soup, water and soy sauce. - Heat to boiling. - Add broccoli. - Reduce heat to low. - Cover and simmer 5 minutes or until vegetables are tender. - Serve over noodles. - Serves 4.
Blueberry Salad Ingredients: - 1 large can blueberries (don't drain) - 1 large pkg. raspberry jello - 1 small can crushed pineapple - 1 c. boiling water - 1 (8 oz.) pkg. cream cheese - 1 small box sour cream - 1/2 c. sugar - pecan pieces Directions: - Dissolve jello in water, then add berries and pineapple. - Put in the refrigerator and jell. - Mix up topping of cream cheese, sour cream and sugar. - Spread on jello after jelled. - Top with pecans.
Sausage Balls Ingredients: - 3 1/2 c. Bisquick - 1 lb. sharp Cheddar cheese, shredded - 1 lb. sausage Directions: - Mix and shape into balls. - Preheat oven to 350°. - Bake on cookie sheet for 15 to 20 minutes.
Railroad Pie Ingredients: - 1 1/4 lb. ground beef - 1 large onion, chopped - 1 (11 oz.) can whole kernel corn, drained - 1 (14 oz.) can Mexican-style stewed tomatoes - 1 Tbsp. chili powder - dash of black pepper - 1/2 c. chopped green pepper - 1 (8 oz.) container sour cream - 1 tsp. salt Directions: - Brown ground beef and onion in skillet; drain well. - Combine remaining filling ingredients with meat mixture and pour into a 2-quart greased casserole.
Congealed Apple-Nut Salad Ingredients: - 1 small box lime flavored gelatin - 1 c. boiling water - 3/4 c. cold water - 2 Tbsp. lemon juice - 1/2 c. finely chopped celery - 1 1/2 c. chopped apples - 1/4 c. chopped pecans Directions: - Dissolve gelatin in boiling water. - Sprinkle lemon juice over apples. - Add cold water, celery, apples and pecans to the gelatin. Chill until firm. - Serves 6.
Banana Pudding Ingredients: - 3 pkg. vanilla instant pudding - 1 large Cool Whip (16 oz.) - 1 (8 oz.) pkg. cream cheese, softened and creamed - 5 c. cold milk - 1 box vanilla wafers - 6 bananas Directions: - Mix pudding, 1/2 of the Cool Whip, cream cheese and milk, using an electric mixer. - In large bowl, layer wafers, bananas and pudding mix. - Top with remaining Cool Whip. - Sprinkle with wafer crumbs.
Uncle Tom'S French Toast Ingredients: - 4 eggs - 1/2 c. milk - 1 Tbsp. vanilla - bread - cinnamon Directions: - Mix eggs, milk and vanilla. - Dip one piece of bread in mixture, one piece at a time until all the mixture is used up. - Put in a heated skillet with butter. - Sprinkle with cinnamon. - When brown, turn over and sprinkle the other side with cinnamon. - Serve with maple syrup.
Prune Cake Ingredients: - 3 eggs - 1 c. Wesson oil - 1 1/2 c. sugar - 2 c. sifted flour - 1 c. buttermilk - 1 c. nuts - 1 c. washed prunes - 1 tsp. soda - 1/2 tsp. salt - 1/4 tsp. each: allspice, nutmeg and cinnamon - 1 tsp. vanilla Directions: - Blend sugar and oil; add eggs. - Mix well. - Add milk and sifted dry ingredients a little at a time. - Add vanilla, prunes and nuts. Bake at 300° in ungreased pan for 1 hour. - Leave in pan until served.
Banana Cake Ingredients: - 2 eggs, separated - 2 c. cake flour - 1 tsp. baking soda - 1/3 c. vegetable oil - 2/3 c. sour milk - 1/2 c. finely chopped nuts - 1 1/3 c. sugar, divided - 1 tsp. baking powder - 1 tsp. salt - 1 c. ripe bananas, mashed - 1 tsp. vanilla extract - frosting of your choice Directions: - Beat egg whites until frothy. - Beat in 1/3 cup sugar. - Beat until very stiff and glossy. - Sift remaining 1 cup sugar, cake flour, baking powder, baking soda and salt into another bowl. Add oil, bananas, half of the sour milk and the vanilla. Beat for 1 minute at medium speed. - Add remaining sour milk and the egg yolks. Beat 1 minute longer. Fold in egg whites. Gently fold in nuts. - Gently spoon into 2 greased and floured 8-inch cake pans. Bake in a preheated 350° oven for 35 minutes. - Let cool. - Fill and frost as desired. - Makes 10 servings.
Old Fashion Pineapple Salad Ingredients: - 1 can pineapple, tidbits or chucks - 1 egg - 1 Tbsp. flour - 3 Tbsp. sugar Directions: - Beat egg, flour and sugar. - Add juice of pineapple and cook. Let cool and add pineapple and 15-20 marshmallows.
Polka Dot Slaw Ingredients: - 1 medium head cabbage, shredded - 1 (8 oz.) can crushed pineapple, drained - 1 c. shredded sharp cheese - 3/4 c. raisins - 1 c. mayonnaise Directions: - Combine all ingredients in large bowl. - Stir gently to mix. Chill 1 to 2 hours before serving. - Makes 8 servings.
Sweet Potato Pudding Ingredients: - 2 c. cooked, mashed sweet potatoes - 2 eggs, beaten - 1 1/2 c. butter - 3/4 c. brown sugar - 1/2 c. all-purpose flour - 1/4 c. orange juice - 1 tsp. vanilla - 1/4 c. chopped pecans - orange slices Directions: - Combine all ingredients except orange slices. - Place in a greased baking dish. - Place orange slice on top of pudding. - Bake at 350° for 30 minutes or until slightly brown around the edges.
Chicken And Noodles Ingredients: - 3 qt. water - 1 whole chicken Directions: - Bring water to boiling. - Cook chicken until meat pulls away from the bone. - Remove from heat. - Remove chicken from water, leaving juices in water. - Remove meat from bones and set aside.
Impossible Quiche Ingredients: - 12 slices bacon (fry, dry and crumble) - 1 c. shredded Swiss cheese - 1/3 c. finely chopped onions - 2 c. milk - 1/2 c. Bisquick - 4 eggs - 1/4 tsp. salt - 1/8 tsp. pepper Directions: - Heat - oven to 350°. - Grease 9-inch pie plate. - Sprinkle bacon, cheese and onions evenly over pie pan. - Place remaining ingredients - in blender on high speed for 1 minute. - Pour over bacon, - cheese - and - onions; bake until golden brown, 50 to 55 minutes. - Let stand 10 minutes before cutting.
Easy Grilled Yellow Fin Tuna Steaks For 4 Ingredients: - 2 one lb. yellow fin tuna steaks - 3/4 c. Stubbs pork marinade - 1 Tbsp. molasses - 1/4 c. soy sauce - 1/4 tsp. ground pepper Directions: - Turn grill on and bring temp to medium high (approx. 20 minutes). Meanwhile, mix Stubbs pork marinade, molasses, soy sauce and ground pepper in a bowl or large cup. Set aside. Wash tuna steak with tepid tap water and place in flat bottom dish with sides (will be holding marinade, too). Fresh tuna should not smell fishy. Add marinade. Cover and set aside for 15 minutes or so. Turn tuna with tongs and let set for another 15 minutes. When grill is ready, place marinated tuna steaks on grill to sear side one. Pour part of the marinade on tuna. Cook on this side approximately 2 or 3 minutes with grill covered. Turn tuna over using flat spatula by quickly shoving under tuna while pressing down on grilling surface. This will help keep tuna intact. Reduce heat to low, pour on the rest of marinade and close lid. Tuna will continue to sear on higher heat and cook while temp. goes down. Turn once more after 4 or 5 minutes. Check tuna often during this stage. Remove from grill and let set for 5 minutes or so. Slice in half and serve.
Scoby'S Creamed Corn Ingredients: - 1 (12 oz.) bag frozen corn - 1 tsp. salt - 2 c. half and half - 1 tsp. bread crumbs - 1 Tbsp. butter - 1/2 tsp. Accent - 1/2 tsp. pepper - 2 Tbsp. flour - 1 Tbsp. sugar Directions: - Mix all ingredients except cream and butter; simmer 20 minutes. - Add cream and butter last.
Cashew Chicken Oriental Ingredients: - 2 chicken breasts - 2 Tbsp. soy sauce - 1 Tbsp. cornstarch - 1 Tbsp. sherry - 1/4 tsp. salt - 1 clove garlic, minced - 1 tsp. grated ginger root - 1 c. cashew nuts - 15 oz. drained bamboo shoots - 1/2 lb. mushrooms, sliced - 1 stalk celery, cut in 1/8-inch slices - 4 green onions, chopped - 1/2 lb. snow peas - 3/4 c. water - 1 Tbsp. soy sauce - 1 tsp. sugar - 1 Tbsp. cornstarch Directions: - Mix sugar and cornstarch together. - Cut meat in bite size pieces and marinade in the next 6 ingredients. - Saute nuts and stir-fry vegetables in small amount of oil to tender-crisp. - Fry meat until white then add nuts and vegetables. - Stir in last 4 ingredients heating and stirring until thick. - Serve over rice.
Instant Spiced Tea Ingredients: - 2 c. Tang - 3/4 c. instant tea with lemon and sugar - 1 c. sugar - 2 tsp. ground cloves - 2 tsp. ground cinnamon Directions: - Mix well and store in an airtight container. For 1 serving, combine 2 tablespoons of tea mixture with 1 cup of boiling water.
Pineapple Chicken(China) Ingredients: - 4 boneless chicken breasts, cut small - 2 large cans chunk pineapple - 1/4 tsp. ginger - 1/2 bunch scallions, cut in 1-inch pieces - 3 Tbsp. peanut oil - 2 Tbsp. soy sauce - 2 Tbsp. white wine - 1 Tbsp. sugar - 1 tsp. salt - 2 Tbsp. cornstarch - 2 to 3 cloves garlic, minced Directions: - Add some water to the cornstarch; stir into paste. - Set aside. Heat a wok. - Add the oil, then the ginger, garlic and chicken. Fry them for a while, then add soy sauce, wine and 1 teaspoon sugar. - Fry for awhile, then cover the wok. - Cook for 4 to 5 minutes. - Uncover; fry a little more. - Add the pineapple. - Fry a little more. - Add rest of sugar. - Cook for 30 seconds. - Add the scallions and fry awhile. - At last, add the paste; cook for a few seconds until the paste is cooked. - Serves 4 people.
Apricot Nectar Cake Ingredients: - 1 pkg. Betty Crocker cake mix - 4 eggs, beaten - 3/4 c. Wesson oil - 3/4 c. apricot nectar - 1 Tbsp. lemon juice or dry jello Directions: - Sprinkle last ingredient in cake mix and beat 4 minutes. - Mix and pour into greased pan (9 x 15-inch). - Bake at 375° for 30 minutes. - While still hot, punch holes in top with toothpicks and pour icing on cake!