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Irish Cream Ingredients: - 1 can sweetened condensed milk - 2 Tbsp. Hershey's syrup - 1 c. rye (Black Velvet) - 1 tsp. vanilla - 1 tsp. coconut extract - 4 eggs Directions: - In another bowl, blend 1/2 pint heavy cream or half and half with a dash of sugar. - Fold whipped cream into base liquid and blend just for a minute. - (Refrigerate 24 hours.)
No Fail Meringue For Pies Ingredients: - 3 egg whites - 6 Tbsp. sugar - 1/8 tsp. salt - 3 Tbsp. cold water - 1/2 tsp. baking powder Directions: - Beat egg whites and cold water until stiff. - Add sugar, baking powder and salt. Beat again until stiff. - Cover pie filling, piling high in the center and sealing over filling to edge of pie crust. - Bake at 400° for 10 minutes, until delicately browned.
Fillet Of Chicken Ingredients: - 4 chicken fillets (breast) - cornstarch (enough to coat the chicken) - 1/2 tsp. salt and pepper - 1 Tbsp. oil - 1/2 tsp. butter - 5 oz. cream - 1 Tbsp. parsley Directions: - Flour the fillet of chicken with the cornstarch. - Add salt and pepper. - Heat oil with butter in a frying pan on medium-high heat. Brown each side of the fillets for 5 minutes. - Place them on a plate. - Empty the cream in the pan, scraping the bottom with a spatula to recover the juices. - Let it heat without boiling. - Add the parsley. - Taste for flavor. - Then pour over the fillets. - Serve hot.
Eggplant Parmesan Ingredients: - 2 medium eggplants - 3/4 c. milk - 2 c. bread crumbs - 1 tsp. basil - 1/2 tsp. oregano - 1/2 tsp. thyme - 1 large jar tomato sauce (or homemade) - 1 lb. Mozzarella cheese, grated - 1/2 c. Parmesan cheese Directions: - Preheat oven to 375°. - Lightly oil a baking tray and a 9 x 13-inch pan. - Peel and cut eggplants into slices. - Combine bread crumbs and herbs. - Place milk in a shallow dish. - Dip eggplant in milk and then crumb mixture. - Put slices in pan and tray; bake for about 20 to 30 minutes. - Remove eggplant from pan and pour some tomato sauce on the bottom. - Layer pan with eggplant, sauce and Mozzarella cheese. - Repeat layers until you run out of food or room. - Sprinkle the top with Parmesan cheese. - Bake, uncovered, at 375° for about 40 to 50 minutes. - Cool before serving.
Elephant Cookies Ingredients: - 1 c. butter or margarine, softened - 1 1/2 c. brown sugar - 3 c. all-purpose flour - 1/2 tsp. baking soda - 1/2 tsp. salt - 2 eggs, beaten - 2 tsp. vanilla - 1 c. peanut butter Directions: - Mix butter or margarine and brown sugar in a large bowl until smooth and creamy. - Combine flour, baking soda and salt in a medium bowl. - Mix well. - Add flour mixture, eggs and vanilla to sugar mixture. - Mix well. - Add peanut butter. - Place by teaspoonfuls several inches apart on an ungreased cookie sheet. - Flatten with fork. - Bake in a preheated 350° oven 12 to 15 minutes. - Makes 5 1/2 dozen.
Old-Fashioned Shortcake Ingredients: - 2 c. sifted all-purpose flour - 1 c. sugar - 3 tsp. baking powder - 1/2 tsp. salt - 1/2 c. butter - 3/4 c. milk - 3 (1 pt.) boxes fresh strawberries - 1 c. heavy cream - 2 Tbsp. confectioners sugar Directions: - Preheat oven to 450°. - Sift flour, 1/4 cup sugar, baking powder and salt into large bowl. - Cut butter into flour mixture until mixture resembles coarse cornmeal. - Make well in center of mixture. - Pour in milk all at once. - Mix quickly with fork (just to moisten flour). - Turn into greased 8 x 8 x 2-inch baking pan. Bake 12 to 15 minutes or until golden.
Red Velvet Cake Ingredients: - 1/2 c. shortening - 1 1/2 c. sugar - 2 eggs - 2 Tbsp. cocoa - 1 tsp. salt - 1 tsp. vanilla - 2 oz. red food coloring - 1 c. buttermilk* - 2 1/2 c. sifted cake flour - 1 1/2 tsp. soda - 1 Tbsp. vinegar Directions: - *Do not make your own buttermilk.
Chocolate Pound Cake Ingredients: - 1 c. butter or margarine - 1/2 c. butter flavored shortening - 3 c. sugar - 5 eggs - 1 sq. unsweetened chocolate, melted - 3 c. all-purpose flour - 1/2 tsp. baking powder - 1/2 tsp. salt - 1/3 c. cocoa - 1 c. milk - 1/2 c. chopped pecans - 1 tsp. vanilla extract - 1 tsp. almond extract Directions: - Beat butter and shortening until creamy. - Gradually add sugar until well blended. - Add eggs, one at a time. - Stir in melted chocolate. - Combine flour, baking powder, salt and cocoa. - Add to butter mixture alternately with milk. - Mix until blended. - Add pecans and flavorings. - Spoon batter into a greased and floured tube pan. - Bake at 325° for 1 hour and 35 minutes or until wooden pick comes out clean. - May need to shield with aluminum foil last 10 minutes.
Strawberry Pizza Pie Ingredients: - 1 box vanilla wafers - 1 stick butter - 1 (8 oz.) pkg. cream cheese - 1/2 c. powdered sugar - 1 can drained pineapple chunks - 1 can drained sliced peaches - 1 can drained mandarin oranges - 3 sliced bananas - 1 qt. strawberries - 2 tsp. lemon juice - 1 tsp. vanilla - 2 boxes Dream Whip - milk - 1 pkg. strawberry glaze Directions: - Melt butter in a 9 x 13-inch pan; line with vanilla wafers. Mix 2 packages of Dream Whip by directions on box. - Add cream cheese and sugar. - Blend until smooth. - Spread over wafers; add fruit in layer on top and glaze.
Greco Ingredients: - 1 lb. ground beef - 1 chopped onion - 1/2 chopped green pepper - 1 small can drained mushrooms - 1 (8 oz.) box shell macaroni - 3 (8 oz. each) cans tomato sauce - 1 (16 oz.) can cream-style corn Directions: - Brown ground beef. - Add onion and green pepper. Add can of mushrooms. - Cook macaroni as directed, then drain and add to meat mixture. - Add tomato sauce and corn. - Mix well and place in a 2-quart casserole. - Cover with shredded cheese. - Bake at 300° for 1 hour. - Serves 6 generously.
Shrimp (Stir-Fry) Sauce Ingredients: - 1 c. mayonnaise - 1/3 c. ketchup - paprika - garlic salt - milk Directions: - Combine mayonnaise and ketchup. - Add paprika and garlic salt to taste. - Add milk until reaches desired consistency. - May add a touch of sugar.
Apple-Carrot Casserole Ingredients: - 5 carrots, cut in small slices - 1 can sliced apples - 1/3 c. sugar - 1/4 c. lemon juice - 1/4 c. butter - 1 tsp. cinnamon - 1/4 tsp. nutmeg Directions: - Cook carrots - until tender. - Combine with apples, sugar and lemon juice in buttered casserole. Dot with butter. - Bake at 350° until bubbly.
Taco Bake Ingredients: - 1 lb. ground beef - 1 small onion, chopped - 3/4 c. water - 1 pkg. taco seasoning - 1 (15 oz.) can tomato sauce - 1 (4 oz.) can chopped green chilies - 2 c. (8 oz.) shredded Cheddar cheese, divided - 1 (8 oz.) pkg. shell macaroni, cooked and drained Directions: - In a skillet, brown ground beef and onion over medium heat; drain. - Add water, taco seasoning and tomato sauce; mix. - Bring to a boil, reduce heat and simmer for 20 minutes. - Stir in macaroni, chilies and 1 1/2 cups cheese. - Pour into a greased 1 1/2-quart baking dish. - Sprinkle with the remaining cheese. - Bake at 350° for 30 minutes or until heated through.
Pea And Cauliflower Salad Ingredients: - 1 c. Hellmann's mayonnaise - 1 1/2 tsp. Lawry's seasoned salt - 3/4 Tbsp. milk - 1 Tbsp. dill weed - 1 head cauliflower, chopped fine - 1 diced onion (red gives salad nice color) - 1 (10 oz.) pkg. frozen peas - 3 stalks celery, chopped Directions: - Mix first 4 ingredients together well and add remaining ingredients. Mix vegetables with dressing and refrigerate several hours or overnight.
Chicken-Broccoli Divan Ingredients: - 1 bunch fresh broccoli or 2 (10 oz.) pkg. frozen broccoli - 4 c. cooked, cubed chicken - 2 cans cream of chicken soup - 1 c. mayonnaise - 1 tsp. lemon juice - 1/2 tsp. curry powder - 1/2 c. shredded Cheddar cheese - 1 Tbsp. melted butter - 1/2 c. soft bread crumbs - pimento to sprinkle on top Directions: - Cook broccoli until tender and arrange it in a greased casserole. - Cover with cubed chicken. - Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken and broccoli. Sprinkle with the shredded cheese. - Combine butter and bread crumbs and sprinkle over all. - Garnish with pimento. - Bake 30 minutes at 350°. - Serves 6 to 8.
Cheese Ball Ingredients: - 1 lb. sharp cheese, grated - 2 cloves garlic, crushed - 1/4 tsp. chili powder - 18 oz. cream cheese - 1 Tbsp. grated onion - 1/2 c. finely chopped nuts Directions: - Let cheese stand to room temperature. - Mix all ingredients thoroughly except nuts. - Form in a ball and roll in nuts.
Earthquake Cake Ingredients: - 1 box German chocolate cake mix - 1 c. coconut - 1 c. chopped pecans - 1 stick butter - 1 pkg. cream cheese - 1 lb. powdered sugar - 1 tsp. vanilla Directions: - Make cake mix according to directions. - Grease and flour pan. Sprinkle coconut and pecans in bottom of pan. - Pour cake mix over nuts. - Mix butter, cream cheese, powdered sugar and vanilla. - Pour over top of cake mix. - Bake 55 minutes at 350°.
Sausage Casserole Ingredients: - 1 to 2 lb. browned pork sausage, drained - 1 1/2 to 2 c. boiled white instant rice - 1 bag boiled broccoli Directions: - Cook all ingredients at the same time individually. - In a casserole dish, layer sausage, rice and broccoli. - Top off with Velveeta cheese. - Microwave until cheese melts.
Best-Ever Banana Bread Ingredients: - 2 ripe medium bananas, mashed - 2 eggs - 1 3/4 c. all-purpose flour, unsifted - 1 1/2 c. sugar - 1 c. chopped walnuts - 1/2 c. vegetable oil - 1/4 c. plus 1 Tbsp. buttermilk - 1 tsp. baking soda - 1 tsp. vanilla - 1/2 tsp. salt Directions: - Preheat the oven to 325°. - Grease and flour a 9 x 5-inch loaf pan. - Combine all ingredients in a large bowl and mix well. Transfer to prepared pan. - Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes. - Serve warm or cold. Makes 1 loaf. - Do not double recipe.
Broccoli Soup Ingredients: - 1 c. chopped broccoli - 1/2 can mushroom soup - 1 c. chicken broth - 1 c. milk - 2 or 3 green onions - 3 oz. cheese, grated - 2 Tbsp. flour - salt and pepper to taste - 1/2 Tbsp. butter Directions: - Cook broccoli in chicken broth for about 5 minutes. - Saute onions in butter. - Mix flour in milk. - Mix all ingredients except cheese. - Stir over medium heat until smooth. - Add cheese; when melted, serve.
Parsley Tea(A Natural Dietary Diuretic And Good Too!) Ingredients: - 2 Tbsp. parsley flakes - 1 qt. water - 1 pkg. Sweet 'N Low - 2 tea bags or 2 Tbsp. instant tea (decaffeinated if possible) - 2 Tbsp. lemon juice Directions: - Simmer parsley in water - 10 minutes; strain into pitcher.
Brunch Pie Ingredients: - 1 2/3 c. cheese cracker crumbs (40 crackers) - 1/4 c. soft butter - 1/2 lb. ham, cut in strips - 1/2 lb. turkey, cut in strips - 1 can (10 oz.) cream of chicken soup - 1/4 c. milk - 1/2 c. grated Cheddar cheese - 3 eggs, beaten - 2 tsp. prepared mustard - 1 tsp. Worcestershire sauce Directions: - Blend together the cracker crumbs and butter. - Press into a 9-inch pie plate using 8-inch pie plate. - Layer meat in shell except 10 to 12 strips. - Combine milk, soup and cheese; heat until cheese melts. - Add beaten eggs, mustard and Worcestershire sauce. Pour over meat. - Top with reserved meat strips. - Bake at 300° for 45 minutes.
Pork And Bean Soup Ingredients: - several potatoes - salt to taste - chopped onion - 1 large can Campbell's pork and beans - half and half cream or milk Directions: - Peel and slice several potatoes into bite size pieces. - Place into a large saucepan. - Cover with cold water; add salt to taste. Cook until potatoes are done.
Frozen Fruit Salad Ingredients: - 1 can mandarin oranges, drained - 1 can pineapple chunks, drained - 1/4 c. sugar - 2 c. whipped cream - 1/3 c. salad dressing - 1 (12 to 15 oz.) carton cottage cheese Directions: - Blend the whipped cream, sugar, salad dressing and cottage cheese in the mixer until smooth. - Fold in fruit. - Place in an 8 x 8-inch plastic container. - Cover and freeze. - Cut out in squares and place on fresh lettuce leaves to serve or just use as a dessert.
Orange Salad Ingredients: - 1 can mandarin orange segments, drained - 1 small can pineapple chunks, drained - 1 can Angel Flake coconut - 1 small pkg. miniature marshmallows - 1/2 pt. sour cream Directions: - Mix together. - Keeps well in refrigerator and can be made up ahead of time.
Creamy Rice Pudding Ingredients: - 4 c. milk - 1 egg, well beaten - 1 small pkg. vanilla pudding (not instant) - 1 c. Minute rice - 1/4 c. raisins Directions: - In the given order, put ingredients in saucepan and stir over medium heat until it comes to a boil. - Put into a bowl and sprinkle with cinnamon and sugar. - (I mix my cinnamon and sugar together and then sprinkle it on top of rice pudding.)
K.C.'S Broccoli Salad Ingredients: - 2 bunches fresh broccoli - 1 small bunch fresh cauliflower - 1/2 lb. bacon, cooked and crumbled, drain off all grease - 1/2 medium onion - 1 c. mayonnaise Directions: - Wash broccoli well; pick off leaves and peel outer skin. - Cut florets and chop well. - Cut and chop stem of broccoli and mix with florets. - Wash cauliflower well; pick off leaves. - Use only florets of cauliflower; chop florets and add to broccoli. - Mix in onion and bacon. - Add mayonnaise to broccoli and cauliflower. - Refrigerate 1 hour. - Serves 4 to 6 people.
Old-Fashioned Gingerbread Ingredients: - 1 c. soft shortening - 1 c. sugar - 3 eggs, beaten - 1 c. molasses - 3 c. plain flour - 1 1/2 tsp. baking soda - 1 tsp. cinnamon - 1/4 tsp. ginger - 1 c. boiling water Directions: - Cream shortening and sugar. - Add eggs and molasses. - Sift together flour, soda, cinnamon and ginger. - Add dry ingredients to first mixture. - Add boiling water. - This will be a very thin batter. - Pour into a greased and floured 9 x 13-inch pan. - Bake at 350° for 40 minutes. - Good with whipped cream or lemon sauce.
Easy Turkey Salad Ingredients: - 1 can Campbell's condensed cream of celery soup - 1/2 c. mayonnaise - 4 c. chopped, cooked turkey - 1 c. finely chopped celery - 1/2 c. chopped sweet red pepper - 1/2 c. sliced green onions - 2 Tbsp. chopped fresh parsley - 1/8 tsp. pepper Directions: - In large bowl, stir together soup and mayonnaise until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Serve on leaf lettuce.
Miniature Reese'S Cup Cookies Ingredients: - 1 roll frozen Pillsbury peanut butter dough - 20 oz. miniature Reese's cups Directions: - Roll cookie dough into small balls, about 1-inch diameter. Drop into tart pans. - Unwrap mini Reese's cups. - Push one Reese's cup into each peanut butter ball. - Bake at 350° for 10 minutes. Cool completely before removing from tart pans.
Pecan Pie Ingredients: - 4 eggs - 1 c. white Karo syrup - 3/4 c. sugar - 1/4 stick butter - 2 Tbsp. milk (or cream) - 1 1/2 c. chopped pecans Directions: - Beat - the eggs until they are well mixed; add the sugar and Karo syrup. - Stir well. - Add butter, milk and pecans. - Mix well. Pour - in a 9 or 10-inch unbaked pie shell. Bake for 35 to 40 minutes at 350°.
Spaghetti Chicken Ingredients: - 4 to 5 lb. chicken, cut up (I use breasts only) - 1 tsp. salt - 1/8 tsp. pepper - 1/4 c. salad oil - 1/2 c. chopped onion - 1 clove garlic, minced - 2 cans (16 oz. each) tomatoes - grated Parmesan cheese - 1 (8 oz.) can tomato sauce - 1 (6 oz.) can tomato paste - 2 Tbsp. snipped parsley - 2 tsp. salt - 1 tsp. basil - 1/4 tsp. pepper - 7 to 8 oz. spaghetti, cooked and drained Directions: - Wash chicken pieces and pat dry. - Season with 1 teaspoon salt and 1/8 teaspoon pepper. - In a large skillet or Dutch oven, brown chicken in oil; remove chicken. - Pour off all but 3 tablespoons of fat. - Add onions and garlic. - Cook and stir until onion is tender. Stir in chicken and remaining ingredients, except spaghetti and cheese. - Cover tightly; cook chicken slowly for 1 to 1 1/2 hours or until tender, stirring occasionally and adding water, if necessary. - Skim off excess fat. - Serve on spaghetti; sprinkle with Parmesan cheese. - Makes 4 to 6 servings.
Salisbury Steaks With Onions Ingredients: - 1-lb. lean ground beef or chuck - 1 egg - 1/4 c. seasoned bread crumbs - 1/4 tsp. salt - 1/4 tsp. pepper - 1 Tbsp. Worcestershire sauce - 1 1/2 Tbsp. butter - 1 medium onion, thinly sliced - 1 1/2 Tbsp. all-purpose flour - 1 1/4 c. low sodium beef broth - 1 tsp. dried parsley Directions: - Preheat broiler. Spray a foil-lined broiler pan with cooking spray. Combine beef, egg, bread crumbs, salt, pepper and Worcestershire sauce in a large bowl, mix well. Shape into oval patties. Place patties on prepared pan, broil, turning once, until no linger pink, about 10 minutes. Meanwhile melt butter in a large skillet over medium heat. Add onion, saute until translucent, about 4 minutes. Sprinkle in flour. Cook, stirring continually, about 2 minutes. Gradually stir broth into skillet. Cook, stirring continually, until sauce thickens, about 2 minutes. Stir in parsley. Pour onion gravy over patties. Serve immediately. Serves four.
Pumpkin Bread Ingredients: - 1 tsp. nutmeg - 1 1/2 tsp. salt - 1 c. chopped pecans - 2 tsp. cinnamon - 3 1/2 c. all-purpose flour - 3 c. sugar - 2 tsp. soda - 1/2 tsp. ginger - 4 eggs - 1 c. vegetable oil - 1 lb. canned pumpkin Directions: - Combine first 8 ingredients. - Beat together eggs, oil and pumpkin. - Add to dry mixture. - Bake in a greased and floured 13 x 9 x 2-inch or 3 loaf pans at 350° for 45 minutes.
Broccoli Casserole Ingredients: - 48 crumbled crackers - 2 boxes broccoli - 1 lb. box Velveeta cheese - 1 stick butter Directions: - Cook broccoli in salt water. Grease casserole dish. Mix cracker crumbs and butter. Put layer of broccoli, then layer of crumbs, then layer of cheese. Repeat steps in casserole. Bake, uncovered, in oven at 350° for 20 minutes.
Ruby Glazed Pork Roast(Serves 6 To 8) Ingredients: - 1 boneless pork loin roast (3 to 4 lb.) - 1/3 c. lemon juice - 1 (16 oz.) can jellied cranberry sauce - 1/2 c. light brown sugar, packed - 1/2 c. orange juice - salt, pepper and garlic powder Directions: - Place roast in shallow Pyrex baking dish. - Sprinkle with salt, pepper and garlic powder. - Pour lemon juice over it and cover. Marinate for 2 to 3 hours or overnight (refrigerated). - Roast pork in 325° oven for 20 minutes per pound with marinade and uncovered. Heat cranberry sauce until melted, add brown sugar and orange juice; simmer until sugar dissolves and mixture thickens slightly. Brush glaze on roast 1/2 hour before it is ready.
One Pot Lasagna Ingredients: - 2 lb. egg noodles - 2 small jars Ragu - 2 jars water - 2 lb. ground meat - 1 lb. shredded Mozzarella cheese Directions: - Brown ground meat and drain grease. - Add Ragu and water. Bring sauce and meat to a boil. - Add 1 pound noodles. - Let them get soft, then add the other pound. - Cook until noodles are tender. - Add Mozzarella cheese. - Stir until melted.
Tortilla Soup Ingredients: - 2 (14 oz.) cans regular or Mexican-style stewed tomatoes - 1 (12 oz.) can whole kernel corn (with sweet peppers) - 1/2 c. water - 1/2 (1 1/4 oz.) envelope taco or chili mix - tostada shells, broken or corn chips - shredded Cheddar cheese Directions: - In a 2-quart saucepan, combine undrained tomatoes, corn, water and seasoning mix. - Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls. - Sprinkle with tostada shells or chips and cheese over hot soup. - Let stand about 5 minutes or until cheese melts. - Makes 4 servings.
Japanese Fruit Pie Ingredients: - 1 c. sugar - 3 eggs - 1 Tbsp. lemon juice - 1 stick butter, melted - 1/2 c. raisins - 1/2 c. pecans - 1/2 c. coconut Directions: - Mix well and pour into unbaked pie shell. - Bake at 325° for 40 minutes.
Hard Candy Ingredients: - 3 1/2 lb. sugar - 1 pt. Karo - 1 pt. water - 1/3 oz. lemon flavor - 1/3 oz. orange flavor - 1/3 oz. anise flavor - 1/4 oz. peppermint flavor - 1/4 oz. spearmint flavor - 1/4 oz. wintergreen flavor - 1/4 oz. clove flavor - 1/4 oz. cinnamon flavor - 1 c. peanut butter Directions: - Boil to 300°. - Pour on marble slab. - Fold - in colorings and flavor. - Cut into strips and then snip - into - bite - size pieces on a table. - One flavor per batch.
Venison Meat Loaf Ingredients: - 1 1/2 lb. ground venison - 1/2 lb. ground pork - 1 c. chopped onion - 1/2 c. grated carrot - 1/2 c. chopped celery - 1/4 c. chopped green pepper - 2 cloves garlic, minced - 1 tsp. salt - 1 tsp. pepper - 1/2 tsp. cumin - 1/2 tsp. nutmeg - 3/4 c. bread crumbs - 1/2 c. tomato sauce - 3 eggs, beaten - 1/2 c. light cream Directions: - Combine all ingredients thoroughly. - Place in greased 9 x 5-inch loaf pan. - Bake 1 to 1 1/4 hours at 350°.
Triple Good Veggies Ingredients: - 1 (20 oz.) pkg. frozen cauliflower - 1 (20 oz.) pkg. broccoli - 1 (10 oz.) pkg. Brussels sprouts - 8 oz. Cheez Whiz - 1 can cream of mushroom soup Directions: - Cook vegetables in boiling salted water until tender; drain and pour into greased casserole. - Melt Cheez Whiz with soup and pour over vegetables. - Bake at 350° for 1/2 hour.
Almond Granola Bars Ingredients: - 1/2 c. lightly salted butter or margarine - 2 to 4 Tbsp. light brown sugar - 2 Tbsp. honey - 3 c. uncooked old-fashioned oats - 1/2 c. chopped almonds Directions: - Heat oven to 350°. - Grease 8-inch square baking pan. - Melt butter in large saucepan. - Remove from heat and stir in brown sugar and honey until combined. - Stir in oats and almonds. - When well mixed, press into prepared pan using back of wooden spoon. - Bake 20 to 25 minutes or until lightly browned. - Remove from oven and place on wire rack. - Press mixture down again and cut into bars. - When cool, remove bars and store in airtight container at room temperature or wrap and freeze.
Refrigerator Rolls Ingredients: - 2 c. Crisco shortening - 1 Tbsp. salt - 2 eggs - about 16 c. plain flour - 2 c. water (more or less) - 1 1/4 c. sugar - 2 c. milk - 3 pkg. dry yeast (dissolved in 3 1/2 c. warm water) Directions: - Mix all ingredients. - Cover with damp cloth and refrigerate. Take out what is needed and knead, roll and cut. - Place on baking sheet sprayed with Pam and let rise at least 3 hours. - Bake in 350° to 400° oven until brown.
Chicken Casserole Ingredients: - 1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing mix - 1 (8 oz.) pkg. Pepperidge Farm herb seasoned mix - 1 stick margarine - 4 chicken breasts or 3 c. cooked chicken - 2 cans cream of chicken soup - 2 cans chicken broth Directions: - Cook chicken in unsalted water. - Melt margarine and toss with stuffing. - Divide mixture in half. - Save some for the top. Lightly butter sides and bottom of a large casserole, 9 x 12 x 2-inch. - Layer stuffing and chicken in 2 layers. - Mix soup and broth. - Pour half over each layer. - Sprinkle crumbs on top. - Cover with foil. - Bake at 350° for 30 minutes. - Remove foil and bake 15 minutes more. - Add some juice to top.
Lo-Cal Tuna And Fruit Sandwich Ingredients: - 1 (7 oz.) can water packed tuna, drained - 3 Tbsp. lo-cal spicy sweet French dressing - 2 Tbsp. chopped celery - 4 slices lite processed cheese - 1 (8 oz.) can sliced pineapple in natural juices - 2 sandwich buns, split and toasted - paprika Directions: - In a small bowl, mix first 3 ingredients. - Place equal amounts on bun halves. - Top with cheese and pineapple slice. - Broil until cheese melts. - Sprinkle with paprika. - Contains 200 calories each.
Broccoli Soup Ingredients: - 2 Tbsp. chopped onions - 2 cans chicken broth - 10 oz. frozen chopped broccoli - 5 oz. fine noodles - 3 c. milk - 8 oz. American cheese Directions: - Saute onions in margarine until brown. - Add broth and bring to a boil. - Add broccoli and noodles. - Stir for 8 minutes while cooking until noodles and broccoli are done. - Add milk and cheese. - Stir. - Cook until cheese melts.
Bean Soup Ingredients: - 1/2 lb. dry red kidney beans, soaked overnight in cold water - 1 onion - 1 carrot - 6 c. beef broth - 3/4 c. heavy cream - yolk of 1 egg, beaten - salt and pepper to taste Directions: - Cook beans, onion and carrot in small amount of salted water for 3 hours. - Drain. - Put beans, onion and carrot through a fine sieve. - Place in pan with broth. - Let boil for 3 to 4 minutes. Add egg, cream, salt and pepper, stirring constantly. - Remove from stove immediately. - Soup can be served with croutons. - Serves 6 to 8.
Spaghetti Salad Ingredients: - 1 large bottle Italian salad dressing - 1 bottle Salad Supreme - 1 pkg. spaghetti - 2 tomatoes - 1 cucumber - 1 green pepper - 1 onion Directions: - Cook spaghetti; drain. - Mix remaining ingredients and pour over spaghetti. - Let set in refrigerator overnight. - Drain off dressing and serve.
Baked Beans Ingredients: - 2 cans Bush's Baked Beans with Onions - 1 can pineapple tidbits - 1 jar real bacon bits - 1/2 c. brown sugar - 1/4 c. ketchup Directions: - Drain juice off of beans and discard. Drain juice off of pineapple and keep. Add 1/2 of the juice to mixture. Mix all ingredients. Add 1/2 retained pineapple juice - (all that you kept). Cook in crockpot on low for 4 hours without lid. Or bake in 350 degree oven for 45-60 minutes.
Vanilla Drop Cookies Ingredients: - 2 1/2 c. all-purpose flour, sifted - 1/2 tsp. baking powder - 1/2 tsp. salt - 1/2 c. shortening - 1 c. sugar - 2 eggs, well beaten - 1/2 c. buttermilk - 2 tsp. vanilla Directions: - Measure and sift dry ingredients. - Set aside. - Cream shortening. - Add sugar gradually, beating after each addition. Add beaten eggs. - Stir in dry ingredients alternately with buttermilk and vanilla. - Drop by teaspoonfuls onto ungreased baking sheet. - Bake at 425° for 10 minutes or until lightly browned. - Yield: - about 3 dozen.
Excellent Nonfat Tortilla Chips Ingredients: - 1 pkg. soft corn tortillas (in refrigerator section) Directions: - Cut stack of tortillas in sixths (cut in half, then cut each half in thirds). - Spray cookie sheets with olive oil Pam. - Dip stacks of tortillas in a bowl of water; spread on cookie sheet. Salt or season to taste. - Bake up to 10 minutes in a 350° oven, until crisp and golden.
Deer Chili Pie Ingredients: - 2 lb. deer - 2 pkg. mild chili seasoning - 1 qt. tomato juice - 2 Tbsp. chili powder - 1 (8 oz.) can Ro-Tel tomatoes - 1 onion, chopped - 8 to 10 slices cheese - 1 large bag corn chips Directions: - Brown deer and onion in frying pan. Drain. While this is cooking, in a large pot, mix all ingredients except cheese and chips. - Let this simmer for about 1/2 hour, then add meat and onion. - Let this simmer for 1/2 hour more. Take 8 to 10 bowls, depending on how many are to be served. - Put corn chips in bottom. Pour chili on top, then put a slice of cheese on. Serve. Leftover chili can be frozen, if desired.
Pickled Okra Ingredients: - 6 cloves garlic - 6 pods hot pepper - 6 tsp. dill seed - 3 tsp. mustard seed - 1 qt. vinegar - 1 c. water - 1/2 c. salt - small okra pods Directions: - Scald 6 pint jars. Bring vinegar, water and salt to a boil. Add garlic, pepper, dill and mustard. - Simmer 5 minutes. - Place small okra pods and spices evenly into scalded jars. - Pour liquid over okra and seal. - Let stand at least a week.
Christmas Sand Tarts Ingredients: - 1 c. shortening - 1 c. sugar - 2 eggs - 2 1/4 c. sifted flour - 1/4 tsp. salt - 1 tsp. cinnamon - 1/4 tsp. ground nutmeg Directions: - Slice one cup of strawberries and add sugar to taste (1/4 cup). - Stir gently until sugar dissolves. - For each serving, place a slice of Angel Food cake on dessert plate with a scoop of vanilla ice cream on top. - Spoon strawberries on ice cream and serve.
Darlene'S Zucchini Relish Ingredients: - 10 c. zucchini squash - 4 c. onions - 2 red peppers - 2 green peppers - 5 Tbsp salt - 2 1/2 c. vinegar - 1 tsp. nutmeg - 1 tsp. cornstarch - 1 tsp. dry mustard - 1 tsp. turmeric - 1/2 tsp. pepper - 2 tsp. celery seed - 5 c. sugar - 1 qt. ripe tomatoes - 2 qt. green tomatoes - 3 large onions - 1 large cucumber - 1 qt. cabbage - 2 c. celery - 3 green peppers - 1 pod red hot pepper - 2 cloves garlic - 1/2 c. salt - 4 c. brown sugar - 1 Tbsp. each of celery seed, mustard seed, ground ginger and ground cinnamon - 1/2 tsp. ground cloves - 2 qt. vinegar Directions: - Chop all vegetables before measuring ensuring you have 5 1/2-6 qts. total chopped veggies. - Mix veggies with salt and let stand overnight. - Drain. - Add other ingredients and simmer until there is no excess liquid.
Asparagus Roll-Ups Ingredients: - white bread, cut crusts off all sides and roll flat with rolling pin - cream cheese, softened - asparagus Directions: - Spread each slice of bread with cream cheese. - Steam asparagus until bright green; drain and pat dry. - Lay 2 spears, each in opposite direction. - Roll and cut into 3 or 4 pieces. - Place on baking sheet. - Broil until golden.
Special Chicken Salad Ingredients: - 1/3 c. mayonnaise - 1/3 c. French dressing - 1 tsp. salt - 1/3 tsp. pepper - 1 1/2 c. diced, cooked chicken - 1 c. diced celery - 1 c. drained orange sections or pineapple - 1/2 c. chopped walnuts - 3 c. cold, fluffy rice Directions: - Combine dressing, mayonnaise, salt and pepper, mixing well. Combine chicken, celery, orange sections or pineapple and walnuts into a bowl. - Stir in mayonnaise mixture. - Then add rice and mix lightly with fork. - Chill at least 1 hour. - Serve on crisp lettuce. - Make about 6 cups or 4 to 6 servings luncheon on entree salad.
Hobo Dinner Ingredients: - hamburger patty(ies) - potato(es) - onion(s) - salt and pepper to taste Directions: - Place meat patty in middle of foil square. - Layer potato slices over meat, then a layer of onion. - Salt and pepper to taste. - Wrap tightly in foil and bake at 350° for one hour.
Easy Corn Pudding Ingredients: - 1 (16 1/2 oz.) can cream-style corn - 1 (13 oz.) can evaporated milk - 5 eggs - 1/4 c. butter or margarine, melted - 1/4 tsp. pepper Directions: - Combine all ingredients in container of electric blender. Process until smooth. - Pour into a lightly greased 12 x 8 x 2-inch baking dish. - Bake at 350° for 30 to 40 minutes (or until set.)
Fruit Compote Ingredients: - 3/4 c. Karo light corn syrup - 1/2 c. orange juice - 2 Tbsp. very thin lemon rind strips - 1/4 c. lemon juice - 8 c. mixed fresh fruit Directions: - Blend corn syrup, orange juice, lemon rind and juice in large bowl. - Add fruit; toss to coat well. - Refrigerate, covered, for several hours.
Pork Sausage Ingredients: - 12 lb. pork meat, cut in pieces, ready for grinding - 5 Tbsp. salt - 3 Tbsp. black pepper - 2 Tbsp. pulverized sage leaves Directions: - Sprinkle meat well with the remaining ingredients. - Grind all together and it will need no further mixing.
Barbecue Meat Balls Ingredients: - 1 lb. ground meat - 1 lb. pork sausage - 5 oz. evaporated milk - 2 c. old-fashioned oatmeal - 1/2 tsp. pepper - 1 to 2 tsp. salt - 2 tsp. chili powder - 2 c. ketchup - 1/2 tsp. garlic powder - 1 1/2 c. brown sugar - 1/2 c. chopped onion - 2 tsp. liquid smoke flavoring Directions: - Mix meat, milk, oatmeal, salt, pepper and chili powder well. Shape into 1-inch balls. - Place in baking pan in single layers.
Broccoli Cornbread Ingredients: - 2 small boxes Jiffy cornbread mix - 2 sticks margarine - 1 c. chopped onion - 1 c. cottage cheese - 1 (10 oz.) box thawed broccoli - 4 eggs Directions: - Mix and bake in 9 x 13-inch pan for 30 to 40 minutes at 375°.
Chicken Pot Pie Ingredients: - 3 Tbsp. butter - 1 c. sliced mushrooms - 1/2 c. chopped onion - 3 Tbsp. cornstarch - 1 2/3 c. chicken broth - 1/4 tsp. salt - 1/8 tsp. pepper - 2 c. cubed cooked chicken - 2 c. cooked vegetables (corn, carrots, peas, etc.) - biscuit dough (recipe follows) Directions: - In a 3-quart saucepan, melt butter over medium heat. - Add mushrooms and onion. - Stirring frequently, cook 2 to 3 minutes or until tender. - Stir in cornstarch until blended. - Remove from heat. Gradually stir in broth until smooth. - Add salt and pepper. Stirring constantly, bring to boil over medium heat and boil 1 minute. - Remove from heat. - Stir in chicken and vegetables. - Spoon into 2-quart casserole.
Fruit Smoothies Ingredients: - 1 sliced banana - 10 strawberries - 1 container yogurt (your favorite) - 1 c. orange juice - lots of ice Directions: - Put all together in blender. - Mix until smooth. - Pour into a glass and drink.
Chocolate Chip Cake Ingredients: - 1 box yellow cake mix (Duncan Hines) - 1 small box instant chocolate pudding - 1/2 c. sugar - 3/4 c. oil - 3/4 c. water - 4 eggs - 1 small sour cream (8 oz.) - 1 (12 oz.) pkg. chocolate chips Directions: - Mix together cake mix, pudding and sugar. - Add oil and water. Beat in eggs one at a time with a wooden spoon. - Add sour cream, then add chocolate chips. - Bake in greased and floured Bundt pan at 350° for 55 to 60 minutes. - Cool in pan for one hour.
Perfect Chicken Ingredients: - 8 chicken breasts - 1 can cream of celery soup - 1 c. water - 1 can cream of mushroom soup - 1 envelope Lipton onion soup mix Directions: - Salt and pepper chicken breasts to taste. - Put chicken in 9 x 12-inch dish; sprinkle salt and pepper; mix soups and pour over chicken. - Spread to cover. - Sprinkle onion soup over all; pour water over all. - Bake at 350° for 1 1/2 hours. - Serves 8.
Lemon Lush Ingredients: - 1 stick margarine - 1 cup flour - 1/2 cup crushed pecans - 8 oz. cream cheese, softened - 1 cup powdered sugar - 1 cup cool whip - 2 small pkg. instant lemon pudding - 1/3 cup lemon juice - 2 cups + 2 Tbsp. cold milk - cool whip for topping Directions: - Mix together first 3 ingredients and press in 9x13 pan. - Bake at 350 degrees about 15-20 minutes. Set aside to cool.
Scalloped Potatoes Ingredients: - 3 Tbsp. butter - 2 Tbsp. flour - 3 c. milk - 6 to 7 medium potatoes - 1/2 c. onions - 1/4 tsp. pepper - 4 slices cheese Directions: - Make white sauce out of butter, flour, milk, onions and cheese. - Cook until cheese is melted. - Pour sauce over sliced potatoes. - Add pepper and bake for 45 minutes, covered. - Uncover and put more cheese on top of potatoes. - Cook until lightly browned.
Sausage Casserole Ingredients: - 1 lb. bulk pork sausage - 2 Tbsp. chopped pimento - 2 Tbsp. chopped green peppers - 1 (10 1/2 oz.) can cream of chicken soup - 3/4 c. milk - 1 (15 oz.) pkg. egg noodles, cooked and drained - 1 c. (4 oz.) grated cheese Directions: - Cook and scramble sausage until done, drain well. - Combine with remaining ingredients. - Bake in a casserole dish about 30 minutes at 350°. - If you like, top casserole with additional grated cheese about 5 minutes before removing from the oven. Yields about 6 servings.
Hearty Vegetable Soup Ingredients: - 4 stalks chopped celery - 4 Tbsp. barley - 4 Tbsp. lentils - 4 Tbsp. split peas - 1 Tbsp. oleo - 2 medium chopped onions - 8 oz. can tomato sauce - 6 beef bouillon cubes - 6 medium carrots - 3 qt. water Directions: - Add water, dried and fresh vegetables in a 3 or 4-quart pot and add tomato sauce, bouillon cubes and oleo. - Bring to a boil, then let simmer (stirring occasionally) for about 2 1/2 hours, until vegetables are tender. - Simmer very slowly. - Can also add cooked hamburg or beef or any leftover vegetables.
Orange Breakfast Punch Ingredients: - 12 oz. orange juice, undiluted - 2 c. water - 2 c. milk - 2/3 c. sugar - 2 tsp. vanilla - dozen ice cubes Directions: - Combine all the ingredients. - It can be prepared the night before so it's ready to serve first thing in the morning. - It also makes a delicious punch for any occasion. - Makes approximately 2 quarts.
Banana Pudding Ingredients: - 4 egg yolks, beaten - 1 c. sugar - 6 Tbsp. cornstarch - 2 c. milk - 1 tsp. vanilla Directions: - Mix ingredients in double boiler until thick. - Stir well. - Let cool. - Slice 8 bananas and layer along with vanilla wafers. - Pour mixture over each layer. - Top with meringue and brown.
Caramel Corn Ingredients: - 6 qt. popped corn - 2 c. firmly packed brown sugar - 1/2 c. white syrup - 2 sticks oleo - 1 tsp. soda - pinch of cream of tartar Directions: - Bring sugar, syrup, oleo and cream of tartar to a boil in large saucepan. - Take form heat and add soda (this will foam up so start with a large pan). - Mix and stir over popped corn. - Bake in large roasting pan 1 hour in 200° oven, stirring occasionally. After cooled, store in covered container.
Rich Cheesecake Ingredients: - 3 pkg. (8 oz. each) Philadelphia cream cheese - 1 1/2 c. sugar (for cake) - 1/8 tsp. salt - 4 eggs - 1 tsp. vanilla (for cake) - 2 c. sour cream - 1/4 c. sugar (for topping) - 1 tsp. vanilla (for topping) - 1 1/2 c. packaged graham cracker crumbs - 1/4 c. sugar - 1 stick melted butter or margarine Directions: - Make and - chill - crust. - Combine - 1 - 1/2 - cups packaged graham cracker crumbs and 1/4 cup sugar in a small bowl; blend in 1/2 cup (1 stick) melted butter or margarine. - Press firmly over bottom and - sides of a heavy buttered 9-inch spring-form pan. - Chill.
Crispy Chocolate Ring Ingredients: - 1/4 c. margarine - 1/2 c. light brown sugar, firmly packed - 1/3 c. peanut butter - 1 envelope premelted unsweetened chocolate flavor - 3 c. crisp rice cereal or corn flakes Directions: - Melt butter in medium saucepan. - Add sugar, stirring well. Add peanut butter and chocolate flavor; stir until well blended. Stir in cereal; mix until cereal is well coated. - Pack mixture into well-buttered 8-inch ring mold. - Chill until firm. - Unmold by running spatula around inside of mold. - Serve with ice cream balls, if desired. - Makes 6 to 8 servings.
Easy Vanilla Ice Cream Ingredients: - 2 c. sugar - 3 eggs - 1 can Milnot (regular size) - 1 tsp. vanilla extract - 1/2 gal. milk Directions: - Mix all ingredients together and pour into ice cream freezer.
Baked Stuffed Tomatoes Ingredients: - 4 large firm tomatoes - 1/2 tsp salt - 4 oz Farmer's cheese - Savory (herb) - 1/2 lb mushrooms, thinly sliced or diced - 3 Tbsp skim milk - Rosemary - 1 Tbsp dried bread crumbs-optional Directions: - Blanch and peel skin from tomatoes. - Cut out stem and remove pulp. - Cook mushrooms in milk for 3 minutes. - (Use a teflon pan.) Add salt, rosemary, and savory to taste. - Stir into cheese and bread crumbs and fill each tomato with 1/4 of mixture. - Bake 8 minutes in 400 degree oven. - Serve cut side down so filling is a surprise when cut open.
Marinated Tofu Salad Ingredients: - 1 1/2 lb. tofu, parboiled, drained and dried - 2/3 c. vegetable oil - 1/4 c. Chinese sesame oil - 2 Tbsp. lemon juice - 1/4 c. shoyu or tamari - 2 Tbsp. rice wine vinegar - 1 head Chinese cabbage or equivalent, shredded - 1 small carrot, shredded - 2 to 3 scallions, chopped - handful watercress - gomahsio Directions: - In a shallow pan combine oils, lemon juice, shoyu and vinegar. - Combine with a wire whisk. - Cut tofu in half horizontally, then diagonally to form thin triangles about 1/4-inch thick. - Place into the bowl with the marinade and chill for at least an hour. - Arrange the cabbage on center of the plates. - Top with tofu. - Arrange the watercress around the edges. Place some shredded carrots in the center, with the scallions. Pour the marinade over all with a sprinkle of gomahsio.
Skinny Soup(Weight Watchers) Ingredients: - 1 large head cabbage, cut in shreds - 2 c. celery, cut up - 2 large cans tomato juice - 8 pkg. sweetener - juice of 1 lemon (1/4 c. juice) - 1/2 c. onion flakes or 1 c. fresh onion - 2 oz. instant beef bouillon cubes or granules - 2 qt. green beans - 2 large cans bean sprouts Directions: - Boil first 7 ingredients together until soft, then add green beans and bean sprouts (drain before adding to soup mixture).
No-Bake Pumpkin Pie Ingredients: - 1 (9-inch) crust - 1 envelope unflavored gelatin - 1 tsp. ground cinnamon - 1/2 tsp. ground nutmeg - 1/2 tsp. salt - 1 (14 oz.) can Eagle Brand milk - 2 eggs, well beaten - 1 (16 oz.) can pumpkin (2 c.) Directions: - In a heavy saucepan, combine gelatin, cinnamon, nutmeg and salt. Stir in milk and eggs. Mix well and let stand for 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly (about 10 minutes). Remove from heat. Stir in pumpkin and mix well. - Pour into prepared crust. Chill 3 hours or until set. - Garnish as desired. Refrigerate leftovers.
Oriental Veggie Dip Ingredients: - 1 c. mayo - 4 tsp. soy sauce - 1 tsp. powdered or fresh ginger - 2 Tbsp. chopped scallions - 2 Tbsp. milk - 1 tsp. vinegar Directions: - Mix together and let flavors blend for several hours in refrigerator. - Serve with fresh veggies (cauliflower, broccoli, radishes, cucumber, mushrooms, carrots, celery and scallion).
Chicken On A Stick(Serving Size: 4) Ingredients: - 4 boneless chicken breasts - 1/2 lb. sliced lengthwise bacon - 1/2 c. wine (red or white) - 1/4 c. soy sauce - 1/4 c. Worcestershire sauce - seasonings (mixed) Directions: - Slice boneless chicken breasts in 1/2-inch strips. - Take the wooden sticks and weave alternating chicken and bacon strips until each stick is full. - Mix wine, soy and Worcestershire and place in a container large enough for the filled sticks to lay flat. Season with your favorite mixed seasonings. - If necessary to pile chicken sticks on top of each other, make sure you turn the filled sticks into the marinade so they all get at least 1/2 hour of marination. - Cook over low to medium heated grill or oven at 350° for 1/2 to 3/4 hour. - Dip or baste chicken with marinade frequently to prevent drying of meat. - Do not overcook!
Basic Mexican Bean Recipe(Makes 6 To 8 Servings) Ingredients: - 1 lb. dried pink or red beans - 1 1/2 qt. water - salt to taste - 1/2 c. very hot lard or bacon drippings (about) Directions: - Wash beans and soak overnight in water to cover. - The next morning, if necessary, add more water to cover. - Add salt and simmer for 1 1/2 to 2 hours or until the beans are very tender.
Tomato Rice Soup(Yields 1 Quart) Ingredients: - 12 medium tomatoes - 1/4 c. rice - 1 Tbsp. sugar - 1 c. water Directions: - Peel and cut up the tomatoes and cook until they are very soft. - Press through a strainer to get out the juice. - Cook the rice in a large amount of boiling water until it is tender. - Drain all the water off the rice except for about a cupful and add the rice and water to the tomatoes. - Put in the sugar, reheat and serve.
Pocatilla Potatoes Ingredients: - 8 to 10 potatoes, boiled in jackets - 1 lb. Cheddar cheese, cut into cubes - 1/2 c. chopped onion - 1 small jar red pimento - 2 sticks margarine, melted - 1 or 2 slices bread, toasted and cubed - onion salt to taste - garlic salt to taste - parsley flakes to taste - paprika to taste - salt to taste Directions: - Dice potatoes, leaving some skin on. - Sprinkle cubed cheese on top. - Set aside. - Cook onion slightly in margarine. - Add potatoes with pimento, cheese, bread cubes, onion and seasonings. Do not melt cheese completely, you want them chunky. - Toss, sprinkle with parsley and bake at 350° until cheese starts to melt. - I use a 9 x 13-inch glass pan.
Chicken Casserole Ingredients: - 1 (4 lb.) chicken, cooked and cubed - 1 c. each: green pepper, celery and onion, chopped - 2 cans mushroom soup - 1 large c. mushrooms - 1 small jar stuffed olives, sliced - 1 tsp. pepper - 1/2 lb. Velveeta cheese - 1 pkg. slivered almonds - 1 (8 oz.) pkg. spinach - macaroni - 1 stick (1/4 lb.) margarine Directions: - Saute pepper, onion and celery in 1 stick of margarine. - Put 2 cans of soup and Velveeta cheese in top of double boiler and melt. Break macaroni into small pieces and cook as directed on box. Grease baking dish. - Layer macaroni, chicken, onion, celery and pepper. - Layer also, olives, mushroom and soup and cheese mixture. Make 2 layers of each. - Sprinkle almonds on top and bake 45 minutes at 350°. - (Use 3-quart casserole dish.) - Serves 14 to 16. Can be frozen.
Chili-Chicken Ingredients: - 16 oz. medium size bag noodles - 1/2 c. chopped onion - 2 Tbsp. margarine - 3 cans mushroom soup - 4 oz. can/jar chopped pimento - 2 Tbsp. chopped chili pepper (or other peppers) - 3 to 4 c. cut up cooked chicken - salt and pepper - 2 to 3 c. shredded Cheddar cheese Directions: - Cook noodles and drain. - Cook onion in margarine in skillet until soft, then stir in soup, pimento and chili pepper. - Grease 9 x 13-inch casserole dish. - Layer 1/2 noodles, 1/2 the chicken and season with salt and pepper. - Top with half the soup mixture and half the cheese. - Repeat layers. - Bake, uncovered, at 350° for 45 minutes. - Serves 8 to 12.
German Upside-Down Chocolate Cake Ingredients: - 1 box German chocolate cake mix - 1 c. coconut - 1 c. chopped nuts - 1/2 c. oleo or butter - 8 oz. cream cheese - 1 lb. powdered sugar Directions: - Spread a 9 x 13-inch pan with Pam. - Mix nuts and coconut together. - Spread in bottom of pan. - Mix cake mix according to directions. - Pour over coconut and nut mixture. - Mix butter, cream cheese and powdered sugar together. - Spoon over batter and swirl around. - Bake at 350° for 50 minutes. - Turn upside-down onto a plate while hot. - Serves 12.
Cherry Delight Ingredients: - 2 c. graham cracker crumbs - 1 stick butter or margarine, softened - 1 (8 oz.) pkg. cream cheese, softened - 6 Tbsp. milk - 2 c. powdered sugar - 1 c. pecans, chopped - 1 (8 oz.) carton Cool Whip - 1 can cherry pie filling Directions: - Mix graham cracker crumbs and butter. Press into bottom of a 9 x 13 pan. Beat together cream cheese, milk, powdered sugar, pecans and Cool Whip; mix well. Spread on top of crust. Refrigerate until it sets, then spread on cherry pie filling.
Fudge Sauce (Hot Or Cold)(1 Pint) Ingredients: - 1/4 c. butter - 2 (1 oz.) sq. bitter chocolate - dash of salt - 1 1/2 c. sugar - 1 c. less 2 Tbsp. evaporated milk - 1 tsp. vanilla Directions: - Heat butter and chocolate over simmering water in double boiler until melted. - Stir in salt, then the sugar in four or five portions, being sure to blend thoroughly. - The mix becomes very thick. - Now stir in milk, very slowly. - Then cook 5 to 6 minutes longer, stirring frequently. - Remove from heat and stir in vanilla. Store in refrigerator in a container with tight fitting lid. - To use hot, set jar in warm water for 30 minutes.
Light Confetti Appetizer Ingredients: - 1 pkg. crescent dinner rolls - 8 oz. lite cream cheese - 1 pkg. Hidden Valley Ranch dressing mix - assorted vegetables, chopped up into bite size chunks (such as broccoli, cauliflower, bell pepper, carrots, onions, etc.) - super fine shredded Cheddar cheese Directions: - On cookie sheet, press out flat crescent rolls. - Fill in holes and bake according to directions. - Combine cream cheese, sour cream and dressing mix and spread on cooled bread. - Mix up vegetables and press into mixture. Top with cheese, cut into squares and serve.
Party Nachos Ingredients: - 1 large bag tortilla chips - 1 c. black olives - 1 c. refried beans - 1 lb. hamburger meat - 1 medium size yellow onion - 3 green onions - 2 medium size tomatoes - 10 oz. sharp Cheddar cheese - 8 oz. sour cream Directions: - Brown ground beef and drain. - Finely chop yellow onion (possibly 1/2 the onion) and add to ground beef. - Dice black olives, green onion and tomatoes. - Grate the cheese. - Heat up refried beans on medium heat. - Preheat oven to 350°. - In 9 x 13-inch pan, add tortilla chips on bottom, layering ingredients as follows: - beef, beans, green onion and cheese on top. - Bake at 375° approximately 8 minutes or until cheese is melted. - Add remaining cold ingredients (black olives, tomatoes and sour cream). - Serve hot. - Feeds 4 to 6 people.
Fruit Cocktail Cake Ingredients: - 2 c. flour - 1/2 c. sugar - 1/2 tsp. salt - 1/2 tsp. baking soda - 1/2 tsp. baking powder - 1 beaten egg - 1 c. fruit cocktail, drained - 1/2 c. brown sugar - 1/4 c. fruit cocktail juice Directions: - Mix dry ingredients together. - Add egg, fruit cocktail and juice. - Put in greased 8 x 8-inch cake pan. - Top with brown sugar. Bake at 325° for 25 minutes or until toothpick comes out clean. Top with vanilla ice cream or whipped topping.
Old Witch Magic Nut Cake Ingredients: - 3 eggs - 1 lb. can pumpkin - 3/4 c. vegetable oil - 1/2 c. water - 2 1/2 c. flour - 2 1/4 c. sugar - 1 1/2 tsp. baking soda - 1 1/4 tsp. salt - 3/4 tsp. nutmeg - 3/4 tsp. cinnamon - 1 c. yellow raisins - 1/2 c. chopped walnuts Directions: - Beat together eggs, pumpkin, oil and water. - Add the remaining ingredients and stir. - Bake at 350° for 1 hour and 15 minutes in three buttered 1 pound coffee cans. - Cool and frost.
Shrimp Salad Ingredients: - 1 small can shrimp - 1 medium tomato, diced - 4 c. cooked macaroni - 1/2 tsp. oregano - 1/4 c. mayonnaise or salad dressing - barbecue spice - salt and pepper Directions: - Mix macaroni, oregano and mayonnaise together. - Fold in shrimp and diced tomatoes. - Sprinkle with barbecue spice, salt and pepper to taste. - Best if allowed to set in refrigerator overnight.
Italian Cookies Ingredients: - 2 c. flour (plus more) - 1/2 c. sugar - 3 tsp. baking powder - 1/2 tsp. salt - 1/3 c. oil - 1/3 c. milk - 3 eggs - 3 tsp. anise extract Directions: - Do not use anise seed.
Cucumber Salad Ingredients: - 1 c. water - 1/2 c. white vinegar - 1/4 c. sugar - 2 large cucumbers, peeled and thinly sliced - 1 medium onion, thinly sliced Directions: - Combine water, vinegar and sugar in a small bowl, stirring until sugar dissolves. - Combine vinegar mixture, cucumber and onion in a shallow 2-quart container. - Stir gently. - Cover and chill at least 2 hours, stirring occasionally. - Serve salad with a slotted spoon. - Yields 6 to 8 servings.
Hush Puppies Ingredients: - 1 1/2 c. self-rising cornmeal - 1 c. self-rising flour - 1 medium onion, chopped finely - 1 egg - 1 Tbsp. sugar - 1 c. milk Directions: - Combine cornmeal, flour, onion and sugar. - Add egg. - Gradually beat in milk. - Drop by spoonfuls into hot oil. - I use a Fry Baby and fry 4 hush puppies at a time. - They flip over when brown on one side. - If you have more than needed, pop the remaining in a freezer bag and freeze. - Just heat when needed.