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Cheese Soup Ingredients: - Velveeta cheese - 1 large can Carnation milk - 1 can mushrooms - 2 cans Veg-E mixed vegetables Directions: - Cut cheese up and add milk. - Add mushrooms and mixed vegetables (liquid too). - Cook in crock-pot.
Stir-Fried Rice Ingredients: - 2 c. cooked rice - 2 beaten eggs - 3 Tbsp. cooking oil - salt and pepper to taste - 1 Tbsp. soy sauce - 1/4 c. carrots - 1/4 c. chopped onion - 1/4 lb. chicken, ground beef, pork chop, beef or bacon strips Directions: - Put oil in a heavy pan or wok; add meat and vegetables to oil and cook until tender. - Add spices and eggs, then add rice and stir slowly on low heat for 5 to 10 minutes. - Serve hot.
Pecan Pies Ingredients: - 10 eggs, beaten - 1 c. brown sugar - 1 c. white sugar - 1/4 tsp. salt - 3 c. maple-flavor syrup - 5 Tbsp. butter, melted - 2 tsp. vanilla - 3 c. pecans or walnuts Directions: - Combine all but nuts together and set aside. - Place 1 cup nuts on bottom of each of 3 pie crusts. - Pour mixture over nuts divided equally among 3 pies. - Bake 1 1/2 hours at 325°. - Check for doneness after 1 hour.
Hearty Meat Sauce Ingredients: - 1 lb. ground beef - 1 small onion, diced - 1 small garlic clove, minced - 1 (28 oz.) can tomatoes - 1 tsp. sugar - 1 tsp. salt - 1/2 tsp. oregano leaves - 1 (6 oz.) can tomato paste - 1/2 tsp. cracked pepper Directions: - About 45 minutes before serving, in a 4-quart saucepan or 12-inch skillet over high heat, cook ground beef, onion and garlic until meat is browned and onion is tender, about 10 minutes, stirring often. - Add tomatoes with their liquid and remaining ingredients, stirring to mix well and break up tomatoes over high heat. - Heat to boiling. - Reduce heat to low. - Cover and simmer 30 minutes to blend flavors, stirring occasionally. - Makes enough for 16 ounce package of spaghetti.
Pepper Sauce Ingredients: - 1/4 c. oil - 1/2 c. chopped onion - 2 c. tomato sauce - 1/2 c. water - 1 tsp. salt - 1/4 tsp. pepper - 2 tsp. Worcestershire sauce - 2 Tbsp. brown sugar - 2 Tbsp. lemon juice Directions: - Cook onion in oil and add rest of ingredients. - Add 2 peppers, cut in pieces. - Cook until soft, about 45 minutes to an hour.
Japanese Fruit Pie Ingredients: - 1 c. white sugar - 2 eggs - 1 stick margarine, melted - 1/2 c. flaked coconut - 1/2 c. pecans - 1/2 c. raisins - 1 Tbsp. vinegar Directions: - Mix all ingredients together in order given. - Pour into unbaked 9-inch - pie - shell and bake at 300° for 30 to 40 minutes.
Red Beans And Rice Ingredients: - 1 1/2 lb. ground beef - 1/4 c. chopped bell pepper - 1 medium onion, chopped - 2 cloves garlic - 2 cans red beans - 2 c. water - 2 tsp. Creole seasoning - 1 1/2 tsp. liquid smoke Directions: - Combine bell pepper and onion in large saucepan with enough water to cook until tender. Add browned ground beef, garlic, red beans, water, Creole seasoning and liquid smoke. Simmer 30 minutes. Serve over rice.
Zucchini And Tomatoes Ingredients: - 4 to 5 Italian zucchini squash - 2 cans stewed tomatoes - 1 large onion, cut in rings - 3 slices bacon - season to taste - 1 tsp. sugar Directions: - In a wok fry out bacon; drain and set aside. - Use about 2 tablespoons bacon grease and saute onions until tender and translucent. - Add stewed tomatoes. - Add sugar to cut acid in tomatoes. - Add seasoning. - Slice zucchini in rings. - Add to tomato mixture. - Cover and simmer until tender and done. - Crumble bacon and add right before serving.
Never Fail Pie Crusts Ingredients: - 3 c. flour - 3/4 tsp. salt - 1 c. shortening - 1 egg, beaten - 1 tsp. vinegar Directions: - Combine flour and salt in bowl. - Cut in shortening until crumbly. - Stir egg mixed with vinegar and 5 tablespoons cold water into flour mixture. - Divide into 4 portions. - Store, tightly wrapped, in refrigerator.
Chocolate Oatmeal Cookies Ingredients: - 2 c. sugar - 1 stick butter - 1/2 c. milk - 3 Tbsp. cocoa - 1/2 c. peanut butter - 1 tsp. vanilla - 3 c. oats Directions: - Mix first four ingredients in saucepan and bring to a boil. Boil for 2 minutes and remove from heat. - Add peanut butter, vanilla and oats. - Stir until well mixed and drop by spoonfuls on waxed paper.
Broccoli And Cheddar Soup Ingredients: - 4 c. broccoli, diced - 3 Tbsp. butter - 1/4 c. all-purpose flour - 5 c. chicken stock - 1 c. milk - 1 c. whipping cream - 1 c. grated Cheddar cheese - salt and pepper Directions: - Saute broccoli in butter over medium heat until tender. Sprinkle with flour and cook, stirring, for 2 minutes. - Gradually stir in stock and milk. - Heat just to simmering. - Stir in cream and cheese. - Allow cheese to melt in soup. - Season to taste and serve with croutons.
Baked Chicken Viva Ingredients: - 4 chicken breasts, skinned and shredded - 1 1/2 to 2 doz. corn tortillas, cut into 1-inch strips - 1 can cream of celery soup - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 (7 oz.) can green chile salsa - 1 (4 oz.) can diced green chiles - 1 lb. Cheddar cheese, grated Directions: - Bake chicken breasts; bone and shred. - Add, in a large bowl, tortillas (cut in strips), soups, salsa, chiles and cheese to the chicken. - Mix well. - Pat into a 13 x 9-inch pan. - Bake 1 hour and 15 minutes at 300°.
Popcorn Balls(Berta'S Recipe) Ingredients: - 1/2 c. white syrup - 2 c. brown sugar - 1/2 c. butter - 1/8 tsp. cream of tartar - 1 tsp. baking soda Directions: - Mix first 4 ingredients in a 4-quart pot. - Boil for 5 minutes. Remove from heat and add baking soda. - Pour over dishpan full of popped corn. - Bake at 250° for 1 hour, stirring every 15 minutes.
Daddy'S G I Pancakes Ingredients: - 2 c. flour - 4 tsp. baking powder - 1 tsp. salt - 2 Tbsp. sugar - 1 egg - 1 1/2 c. milk - 1/3 c. oil Directions: - Mix flour, baking powder, salt and sugar in a large bowl. - Set aside. Beat egg. - Add milk and oil. - Combine liquid and flour mixture until mixed. - For best results, use wire whisk, leaving batter lumpy. - Cook pancakes in heated, greased frypan until covered with bubbles. - Turn pancakes and brown on the other side. Makes 12 medium size pancakes. - Great for waffles, too.
No Sugar Syrup Ingredients: - 1 pkg. sugar free jello - 2 c. boiling water - 1/2 c. cold water - 3 Tbsp. cornstarch - fresh fruit - bananas - vanilla - fat free yogurt Directions: - Mix jello into boiling water; add cold water and cornstarch. Bring to a slow boil. - Boil 1 minute and cool to warm. - Add fresh fruit, bananas and vanilla. - Top with fat free yogurt. - Serve over your favorite pancake or waffle. - See oatmeal pancake recipe.
Microwave Rice Ingredients: - 2 c. water - 1 c. long grain rice - 1/2 tsp. salt - 1 Tbsp. butter Directions: - In 2-quart deep casserole, put 2 cups water, salt and butter. Add cover. - Microwave on High power for 5 minutes. - Remove from microwave and add rice. - Stir. - Cover and microwave on 50% power for 18 to 20 minutes.
Orange Balls Ingredients: - 1 - pound box vanilla wafers - 1 small can concentrated orange juice (thawed) - 1 stick margarine (softened) - 3/4 box powdered sugar - 1 cup coconut - 1/2 cup chopped nuts (optional) Directions: - Crush wafers. - Combine wafers, orange juice, margarine, powdered sugar, and nuts. Mix well. - Roll into 1 1/2 inch balls. roll balls in coconut. - Refrigerate until ready to serve.
Aunt Lillian'S Kraut Salad Ingredients: - 1 (No. 303) can kraut, washed and drained - 1 c. chopped bell pepper - 1 c. chopped celery or 2 tsp. celery seed - 1/2 c. chopped onion - 1 small jar chopped pimentos - 1 1/2 c. sugar - 3/4 c. vinegar Directions: - Mix the first 5 ingredients together. - Bring sugar and vinegar to boil and pour over mixture of kraut and vegetables. - Chill several hours or overnight. - Will keep in refrigerator for 4 to 5 weeks.
Sweet And Sour Red Cabbage Ingredients: - 1 c. vinegar - 1 c. sugar - 1 c. water - 3 lb. red cabbage - 1 stick butter or margarine - 1 pod hot pepper - salt to taste Directions: - Shred or cut up cabbage. - Combine with other ingredients; cook until done.
Marshmallow Treats Ingredients: - 1/4 c. margarine - 5 to 6 c. Rice Krispies - 32 regular marshmallows or 3 c. mini marshmallows Directions: - Melt butter in 3-quart saucepan. - Add marshmallows and cook over low heat, stirring constantly, until melted and mixture is well blended. - Remove from heat. - Add Rice Krispies and stir until well coated. - Press warm mixture into buttered, 13 x 9 x 2-inch pan. - Cut into squares when cool. - Makes 24 (2-inch) squares.
German Chocolate Cake Ingredients: - 1 (4 oz.) pkg. Baker's German's chocolate - 1/2 c. boiling water - 1 c. butter or margarine - 2 c. sugar - 4 egg yolks - 1 tsp. vanilla - 2 1/4 c. sifted all-purpose flour - 1/2 tsp. salt - 1 c. buttermilk - 4 egg whites, beaten Directions: - Melt chocolate in boiling water. Cool. - Set aside. - Cream the butter and sugar until fluffy. Add yolks, one at - a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. - Pour into three 9-inch layer pans. - Line bottom of pans with wax paper. - Bake at 350° for 30 to 35 minutes. - Cool and frost tops only.
Honey Chicken Ingredients: - chicken - 1/4 c. mustard - 1 stick butter - 2 Tbsp. lemon juice - 1/2 c. honey Directions: - Mix all ingredients but chicken. - Place chicken in baking dish and pour mixture on top. - Bake for 30 minutes at 350°, then turn and cook, uncovered, for 30 more minutes.
Pasta And Escarole Ingredients: - 4 cloves garlic, chopped - 2 Tbsp. olive oil - 1 (8 oz.) tomato sauce - 1 (8 oz.) can water (use juice from cooked escarole - 1 1/2 lb. escarole, washed, drained and cut into bite size pieces - 1 lb. can cannellini beans Directions: - Saute garlic in oil, add tomato sauce and water, and any salt, if desired. - Bring mixture to a boil, lower heat and add escarole, a little at a time. - Cook until tender, 30 minutes, stirring occasionally. - Add water if needed. - Five minutes before you are ready to serve, add the can of beans (rinse beans) and heat through. - Serve with spaghetti and grated cheese. - Makes 4 to 6 servings.
Lemon Cobbler Ingredients: - 4 c. flour - 3/4 c. shortening (1/2 margarine, 1/2 lard) - 2 tsp. baking powder - 1/2 tsp. salt - 2 eggs - 1 tsp. baking soda in a little hot water - 1/2 c. milk - 3/4 c. sugar - 2 boxes lemon pie filling Directions: - Work flour, shortening and baking powder into a pie crust like dough. - Then add salt, eggs, baking soda, milk and sugar. - Mix ingredients until well blended and dough can be rolled on a floured surface. - Divide dough into two parts. - Roll first part out to fit cookie sheet. - Prepare two boxes of lemon pie filling according to package directions. - Spread evenly over dough. - Cover with another layer of dough. - Prick some holes in the top layer to allow steam to escape. - Seal edges with the tines of a fork. - Bake at 350° for 30 minutes. - It should be lightly browned. - When cool, sprinkle with powdered sugar and cut into squares.
Breakfast Casserole Ingredients: - 9 slices bread, cubed - 1 lb. link sausage, cooked and cut up (may use bulk sausage) - 1 1/2 c. grated cheese - 9 eggs - 3 c. milk - 1 tsp. salt - 1 1/2 tsp. dry mustard Directions: - Put bread in bottom of 9 x 13 glass baking dish. - Add sausage, then cheese. - Mix remaining ingredients together and pour over bread and sausage. - Cover and refrigerate overnight. - Remove from refrigerator about 1/2 hour before baking. - Bake at 350° for 45 to 60 minutes. - Serves 8 to 10. - (Can also add onion, red/green pepper and mushrooms.)
Brownies Cockaigne Ingredients: - 1/2 c. butter - 4 oz. chocolate - 4 eggs, at room temperature - 1/2 tsp. salt - 2 c. sugar - 1 tsp. vanilla - 1 c. all-purpose flour - 1 c. pecans Directions: - Preheat oven to 350°. - Melt butter and chocolate in a double boiler. - Cool mixture. - Beat eggs and salt, gradually add sugar and vanilla. - Combine cooled chocolate mixture into egg and sugar mixture. - Fold in all-purpose flour and nuts. - Bake in a 9 x 9-inch pan for 25 minutes. - Cut when cool.
Krum Kaga(Norwegian Pastry) Ingredients: - 1/2 c. sugar - 1/2 c. whipping cream - 1/2 tsp. salt - 2 scant c. flour - 1/2 c. butter, softened - 3 eggs, beaten - 1 tsp. vanilla Directions: - In a bowl, sift together dry ingredients. - In second bowl, cream together the sugar and butter. - Blend in eggs and whipping cream. - Stir in dry ingredients. Drop by teaspoonfuls on hot krum kaga iron. When light brown, wrap around stick.
Green Rice Ingredients: - 2 pkg. chopped broccoli - 1 c. cooked rice - 1 can cream of mushroom soup - 1 onion, chopped - 1/2 stick oleo - 1 small Cheez Whiz Directions: - Blend Cheez Whiz in soup over low heat. - Brown onion in oleo. Cook rice and broccoli separately. - Combine all ingredients and bake at 350° - for 30 minutes.
Strawberry Pudding Ingredients: - 1 qt. strawberries, sliced - 1/2 c. sugar - 1 small pkg. strawberry jello - 3 pkg. vanilla instant pudding - 1 large Cool Whip - 3 c. cold milk - 1 c. sour cream - 1 box vanilla wafers Directions: - Heat strawberries, sugar and jello just enough to dissolve Jell-O, stirring constantly. - Mix pudding and milk. - Add sour cream. - Fold in 3/4 of Cool Whip. - Layer wafers, pudding mix and strawberries. - Repeat. - Top with remaining Cool Whip. - Garnish with sliced strawberries. - Refrigerate.
Chicken Pate Ingredients: - 2 tsp. gelatin - 125 ml white wine - 100 g cooked minced chicken breast - 125 g mushrooms, chopped finely - 2 shallots, chopped finely - 1 Tbsp. parsley, chopped - 5 ml Worcestershire sauce - 1 egg, beaten - freshly ground black pepper Directions: - Dissolve gelatin in white wine over hot water. Combine with remaining ingredients. - Place in a lightly oiled loaf tin, pressing down well. Cover with foil and allow to set overnight in refrigerator.
Chex Party Mix Ingredients: - 1/2 stick butter - 4 Tbsp. Worcestershire sauce - 2 Tbsp. seasoned salt - 2 c. Rice Chex - 2 c. Wheat Chex - 2 c. pretzels - 1 c. peanuts Directions: - Melt butter in a roasting pan. Mix in salt and Worcestershire sauce. Mix in remaining ingredients. Stir well. Bake at 250° for 1 hour. Pour out on towel and let cool.
Nanny'S Tea Cake Ingredients: - 1 c. sugar - 1 c. shortening - 2 eggs - 1 tsp. vanilla extract - 1/2 tsp. lemon extract - 4 c. flour (all-purpose) Directions: - Preheat oven to 350°. - In large bowl, cream the sugar, shortening, eggs and extracts. - Gradually add flour, kneading until mixture is stiff enough to roll. - On lightly floured surface, roll dough 1/4-inch thick. - Cut into desired shapes. Place on greased cookie sheets and bake for 10 minutes. - Makes 6 dozen.
No Roll Sugar Cookie Ingredients: - 1 c. butter - 1 c. vegetable oil - 1 c. powdered sugar - 1 c. white sugar - 2 eggs - 4 c. regular flour, sifted - 1 tsp. baking powder - 1 tsp. cream of tartar - 1 tsp. salt - 1 tsp. vanilla Directions: - Cream butter with both sugars. - Add vegetable oil, eggs and vanilla to mixture. - Beat well. - Mix flour, salt, baking powder and cream of tartar. - Add mixture and blend well. - Roll dough into balls and roll each ball into granulated sugar. - Place on lightly greased cookie sheets and flatten with bottom of glass, which has been dipped in sugar. - Bake 10 to 12 minutes in 350° oven.
Picnic Coconut Pie Ingredients: - 2 c. sugar - 4 Tbsp. flour - 4 eggs - 1/2 c. cold water - 1 tsp. vanilla - butter (size of walnut) - 1/2 lb. Baker's coconut Directions: - Mix ingredients as given. - Bake in unbaked pie shell in moderate oven until lightly browned. - This makes 2 pies and can be stacked on top of each other when cool.
Veal Stew Ingredients: - 2 Tbsp. flour - 1/4 tsp. each: salt and pepper - 1 1/4 lb. boneless veal shoulder, cut into cubes - 1 Tbsp. plus 1 tsp. margarine - 1/4 c. diced shallots or onions - 2 Tbsp. plus 2 tsp. dry white wine - 1 c. quartered mushrooms - 1/2 c. each: sliced carrots and celery - 1 1/2 tsp. chopped parsley - 1 c. water (boiling) - 1 pkg. chicken broth - 1 bay leaf Directions: - On sheet of waxed paper, combine flour, salt and pepper. Dredge veal cubes in flour mixture.
24 Hour Salad Ingredients: - 1 head lettuce - 4 stalks celery - 2 medium onions - 1 to 2 boxes thawed frozen green peas - 1 c. mayonnaise - 1 1/2 Tbsp. sugar - 2 Tbsp. Parmesan cheese - 2 hard-boiled eggs Directions: - Layer in round, clear glass bowl in order listed: - lettuce (in bite size pieces), chopped celery, chopped onions, thawed peas and layer of mayonnaise. - Sprinkle with sugar and Parmesan cheese. Refrigerate overnight.
Microwave Chocolate Pie Ingredients: - 1 pie shell - 1 c. sugar - 3 eggs - 2 c. milk - 2 Tbsp. cornstarch - 1 tsp. vanilla - 2 Tbsp. butter or margarine Directions: - Cook pie shell in regular oven and set aside.
Peas And Cheese Salad Ingredients: - 1/3 to 1/2 c. salad dressing or mayonnaise - 1/2 tsp. salt - 1/2 tsp. prepared mustard - 1/4 tsp. sugar - 1/8 tsp. pepper - 1 (10 oz.) pkg. frozen green peas, thawed and drained - 1 c. diced mild Cheddar or Colby cheese - 1 medium stalk celery, thinly sliced (1/3 c.) - 3 sweet pickles, chopped (about 1/4 c.) - 2 Tbsp. finely chopped onion - 2 hard-boiled eggs, chopped Directions: - Mix mayonnaise, salt, mustard, sugar and pepper in bowl. - Add peas, cheese, celery, pickles and onion. - Toss. - Stir in eggs. Cover and refrigerate until chilled at least 1 hour. - Serve on lettuce leaves, if desired.
Broccoli Puff Ingredients: - 1 (10 oz.) pkg. frozen broccoli - 1 can cream of mushroom soup - 2 oz. sharp American or Cheddar cheese, shredded - 1/4 c. milk - 1/4 c. mayonnaise or salad dressing - 1 beaten egg - 1/4 c. fine dry bread crumbs - 1 Tbsp. butter or margarine, melted Directions: - Cook - frozen - broccoli according to package directions; drain thoroughly. - Place broccoli cuts in 10 x 6 x 1 1/2-inch baking dish. - Stir together mushroom soup and shredded cheese. Gradually add milk, mayonnaise and beaten egg to soup mixture, stirring until - well - blended. - Pour - over broccoli in baking dish. Combine - bread - crumbs - and - melted - butter; - sprinkle evenly over - soup mixture. - Bake in moderate oven at 350° for 45 minutes until crumbs are lightly browned.
Banana Bread Ingredients: - 1/4 c. oleo - 1 c. sugar - 2 eggs - 2 or 3 bananas - 2 c. plain flour - 1 tsp. vanilla - 1 tsp. soda - 1/2 c. nuts, chopped Directions: - Cream oleo and sugar. - Add flavoring and well beaten eggs. Add mashed bananas. - Sift flour and soda. - Add to mixture. - Fold in nuts! - Serve with cream cheese. - Bake at 300° for 45 minutes.
Orange Pineapple Cake Ingredients: - 1 Duncan Hines butter golden yellow cake mix - 1/2 c. oil - 4 eggs - 1 small can mandarin oranges (not drained) - 1 tub Cool Whip - 1 small box instant vanilla pudding - 1 can crushed pineapple (not drained) Directions: - Cake: - Beat the cake mix, oil, eggs and oranges together. Bake in three (9-inch) layer pans at 350° for 30 minutes. - Let cool.
New Orleans Style Red Beans And Rice Ingredients: - 1 lb. ground beef - 1 can New Orleans style kidney beans - 1 medium onion - 1 c. rice - 1 Tbsp. chili powder - 6 dashes Tabasco sauce - salt - pepper - 1 small can tomato sauce Directions: - Saute onion. - Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking over low heat approximately 15 to 30 minutes.
Light And Fruity Pie Ingredients: - 1 (3 oz.) pkg. gelatin (any flavor) - 2/3 c. boiling water - 2 c. ice cubes - 1 (8 oz.) carton Cool Whip, thawed - fruit (optional) * - 1 graham cracker crust Directions: - *Orange sections, strawberries or bananas, 1 (8 3/4 ounce) can drained, crushed pineapple or fruit cocktail.
Old Fashioned Sugar Cookies Ingredients: - 2 cups butter - No substitute - 2 cups powdered sugar - 1 cup sugar - 2 eggs - 2 tsp. vanilla - 1 tsp. baking soda - 1 tsp. cream of tartar - 1 tsp. salt - 4 1/2 cups flour Directions: - Cream butter and sugar. Add eggs, vanilla, baking soda, cream of tartar and salt. - Mix well. - Slowly add flour. Mix and chill. Roll into balls and place on greased cookie sheet. - Flatten and sprinkle with sugar. Bake at 350° for 10 to 15 minutes. - Cool in pan 2 minutes then place on wire rack. - Can be decorated.
Yummy Potatoes Ingredients: - 1 (11 oz.) can condensed cream of chicken soup - 1 1/2 c. shredded Cheddar cheese - 1 c. sour cream - 6 medium potatoes, sliced thin - salt and pepper to taste - 1/4 c. thin sliced onion (optional) Directions: - Combine cream of chicken soup and 1 cup cheese in saucepan. Heat over medium-low heat, stirring to prevent scorching. - Add sour cream. Mix thoroughly. - Place potatoes in casserole, one layer at a time, and top with the mixture 1/3 each time over the three layers. - Cream mixture on top.
Happiness Ingredients: - 1 c. friendship - 1 c. thoughtfulness Directions: - Cream together with a pinch of tenderness very lightly beaten in a bowl of loyalty with a cup of faith, one of hope and one of charity. - Be sure to add a spoonful each of gaiety that sings and the ability to laugh at little things. - Moisten with the sudden tears of heartfelt sympathy. Bake in a good natured pan and serve repeatedly.
Corn Casserole Ingredients: - 1 stick margarine - 1 box Jiffy corn muffin mix - 1 (8 oz.) sour cream - 1 can creamed corn - 1 can whole kernel corn, drained Directions: - Melt margarine; add corn muffin mix and sour cream. - Mix together. - Add corn and mix all together. - Bake at 350° for 1 hour.
Jelly Jump-Ups Ingredients: - 1 (8 oz.) pkg. cream cheese - 1/2 lb. margarine - 2 c. flour - pinch of salt - jelly or jam - confectioners sugar Directions: - Combine first four ingredients. - Wrap in waxed paper; chill and roll thin. - Cut into four-inch circles. - Place 1 tablespoon jelly or jam in each. - Fold in half. Place on baking sheet. - Bake for 10 minutes at 400°. - Sprinkle warm cookies with sugar. - Yields 4 to 5 dozen.
Fruit Cake Cookies Ingredients: - 3 sticks oleo - 3 c. sugar - 3 eggs - 1 Tbsp. baking powder - 5 c. chopped nuts - 2/3 c. milk - 1 tsp. vanilla - 1 lb. white raisins - 1 lb. candied cherries - 1 lb. candied pineapple - 2 cans coconut (6 oz. can) - 1 c. oatmeal - 6 c. self-rising flour Directions: - Cream the butter and sugar. - Add eggs, one at a time. - Add milk, flour, baking powder, oatmeal and vanilla. - Fold in other ingredients. Drop by teaspoon on cookie sheet. - Bake 20 minutes at 300°. - Makes 20 dozen.
Kraut Salad Ingredients: - 1 (1 lb.) can sauerkraut, drained - 1 c. chopped green pepper - 1 medium onion, cut fine - 2 c. celery, cut fine - salt and pepper to taste - 1/2 c. sugar - 1/2 c. vinegar - 1/2 c. salad oil Directions: - Heat vinegar, oil and sugar. - Do not boil. Pour over vegetable mixture. - Let stand for 24 hours. - This goes well with a beef dinner.
Green Rice Ingredients: - 2 c. uncooked rice - 1 1/2 to 2 c. milk - 1/2 c. salad oil - 1 c. green parsley, chopped - 1 c. green bell pepper, chopped - 2 garlic cloves, chopped - 1 c. green onions (all) - 1/2 lb. Cheddar cheese, shredded - 1/2 lb. sharp cheese, shredded Directions: - Add all ingredients and mix well (except cheeses). - Cook in casserole dish for 1 hour at 325°. - Cover with shredded cheeses and cover to keep moist after cooking.
Oatmeal Patties Ingredients: - 1 c. oatmeal (small flakes) - 1/2 can mushroom soup (Campbell's Special Request) - 1 small onion, chopped - 2 beaten eggs - 2 tsp. lite soy sauce - 1 1/2 tsp. sage or poultry seasoning Directions: - Mix ingredients and shape into patties. - Brown in vegetable oil. - Place in baking dish and cover with diluted mushroom soup. Bake 30 minutes at 350°. - Serves 4 to 6.
Banana Nut Bread Ingredients: - 1 3/4 c. self-rising flour - 2/3 c. sugar - 1/2 tsp. baking soda - 1/3 c. shortening - 2 eggs - 2 Tbsp. milk - 2 or 3 mashed ripe bananas - 1/2 c. chopped nuts - 3/4 tsp. salt Directions: - Stir dry ingredients together and set aside. - Mix eggs, sugar and shortening with electric mixer until light texture.
Fresh Apple Cake Dessert Ingredients: - 4 c. diced, peeled apples - 1/2 tsp. vanilla - 3/4 c. oil - 2 eggs - 1 c. nuts (optional) - 2 c. flour - 2 c. sugar - 2 scant tsp. soda - 1/2 c. sugar - 1/2 c. brown sugar - 1 tsp. vanilla - 1/2 c. butter - 1/2 c. half and half Directions: - Mix together and boil 2 to 3 minutes; serve warm over cake.
Blueberry Muffins Ingredients: - 4 eggs - 2 c sugar - 1 c vegetable oil - 1 tsp vanilla - 4 c self-rising flour - 2 c (16 oz) sour cream - 2 c blueberries Directions: - In a mixing bowl, beat eggs. - Gradually add sugar. - While beating, slowly pour in oil; add vanilla. - Combine dry ingredients; add alternately with the sour cream to the egg mixture. - Gently fold in blueberries. - Spoon into greased muffin tins. - Bake at 400° for 20 minutes.
Skillet Macaroni And Beef Ingredients: - 1 1/2 lb. ground beef - 1/2 lb. uncooked elbow macaroni - 1/2 c. minced onion - 1/2 c. chopped green pepper - 2 (8 oz.) cans tomato sauce - salt and pepper - 1 tsp. chili powder - 1 1/2 Tbsp. Worcestershire sauce Directions: - Cook beef until meat loses red color. - Remove from skillet and cook macaroni, onion and green pepper until macaroni is yellow. Return meat to skillet with tomato sauce, salt, pepper, chili powder and Worcestershire sauce. - Cover with water. - Cover pan and simmer 25 minutes until macaroni is tender. - Add water, if necessary.
Spinach And Spaghetti Casserole Ingredients: - 2 (10 oz.) pkg. frozen chopped spinach - 2 beaten eggs - 1 c. sour cream - 1/2 c. milk - 4 Tbsp. Parmesan cheese - 4 tsp. minced onion - 1 tsp. salt - dash of pepper - 4 c. (16 oz.) Monterey Jack cheese - 12 oz. spaghetti - 4 Tbsp. Parmesan Directions: - Cook spinach; drain. - Combine eggs, sour cream, milk, 4 tablespoons Parmesan cheese, onion, salt and pepper. - Add cheese and mix. - Add spinach and cooked spaghetti. - Put into ungreased 13 x 9-inch baking dish. - Bake, covered, at 350° for 15 minutes, then continue baking, uncovered, for 10 to 15 minutes. - Sprinkle with remaining Parmesan cheese before baking.
New Orleans Red Beans And Rice(Servings: 6. Preparation Time: 4 Hours.) Ingredients: - 1 lb. red kidney beans (dried) - 1/2 lb. salt pork - 1 whole onion, chopped - 2 cloves garlic, chopped - 1/4 c. celery, chopped - 1 qt. ham or beef stock - 1/2 tsp. Tabasco sauce - 1 tsp. salt - 1 whole bay leaf - 1/4 tsp. thyme - 3 c. rice Directions: - Soak beans in water overnight. - Drain. - In a Dutch oven, brown salt pork. - Add onions, garlic and celery and saute for 3 minutes. Add beans, stock, Tabasco sauce, salt and herbs. - Simmer 3 hours or until beans are tender. - Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. - Add mashed bean paste back to beans; stir until liquid is thickened. - Serve over hot rice.
Jello Pudding Dirt Cups Ingredients: - 2 c. cold milk - 1 pkg. Jell-O chocolate instant pudding - 1 (8 oz.) tub Cool Whip - 1 (16 oz.) pkg. chocolate sandwich cookies, crushed - 8 to 10 (7 oz.) plastic cups Directions: - Pour milk into large bowl; add Jell-O mix. - Beat until well blended. - Let sit for 5 minutes. - Stir in Cool Whip and 1/2 of crushed cookies. - Place 1 tablespoon cookies into the cups. - Fill cups with pudding mixture. - Top with remaining cookies. Refrigerate 1 hour.
King Oscar Pancakes With Rum Sauce Ingredients: - 3 c. flour - 3 tsp. sugar - 6 egg yolks, beaten - 3 tsp. baking powder - 4 c. milk - 6 Tbsp. margarine - 6 egg whites, stiffly beaten - 1 1/2 Tbsp. vanilla - 1 1/2 tsp. salt Directions: - Sift flour once. - Measure. - Add baking powder, sugar and salt. Combine milk and egg yolks and add to flour gradually, beating to a smooth batter. - Add shortening. - Fold in beaten egg whites and vanilla. - Pour this in hot buttered frying pan. - Brown on both sides. - Alternate six of these pancakes with Rum Sauce. - Cut this stack in four portions and top with lots of Rum Sauce and when ready to serve, bake in hot oven for 3 minutes. - Serve one stack to person with whipped cream on side.
Chocolate Chip Cheese Ball Ingredients: - 8 oz. cream cheese, softened - 3/4 c. powdered sugar - 3/4 c. chocolate chips - 1/2 c. real butter - 2 Tbsp. brown sugar - pecans, chopped Directions: - Mix all ingredients except for the chocolate chips and pecans until smooth. When smooth, add chocolate chips. Shape into a ball and roll in pecans. Serve with chocolate or honey graham crackers.
Dottie'S Orange Cake Ingredients: - juice of 1 orange - 1/2 c. brown sugar - orange rind - 1 c. raisins - 1/2 c. nut meats - 1 tsp. baking powder - 1 c. sugar - 1 tsp. baking soda - 1/2 c. shortening - 2 eggs - 2 c. flour - 1 c. milk Directions: - Mix together brown sugar and orange juice, set aside. - Chop orange rind, raisins and nuts in chopper or processor. - Set aside. - Cream together sugar, baking soda and shortening. - Add eggs to creamed mixture, one at a time; mix well. - Sift flour and baking powder; add alternately to creamed mixture with 1 cup milk. Add raisin-nut mixture. - Bake at 350° for 40 minutes. - Remove from pan immediately and pour juice/brown sugar mix slowly over top. - Cool before serving.
French Onion Soup In Crock-Pot Ingredients: - 1 qt. beef bouillon or brown stock - 3 c. thinly sliced yellow onions - 3 Tbsp. butter - 1 tsp. salt - 1 Tbsp. sugar - 2 Tbsp. flour - 1 c. grated Parmesan cheese Directions: - Pour bouillon or stock in crock-pot. - Cook onions slowly in large skillet in butter. - Cover and let cook about 15 minutes. Uncover and add salt, sugar and flour. - Stir well. - Add to stock in crock-pot. - Cover and cook on low 6 to 8 hours (high 3 hours). Before serving, top with grated cheese. - Recipe may be doubled for 5-quart pot. - If you have ovensafe bowls, place finished soup in individual bowls. - Place slice of Italian bread and slice of Mozzarella cheese on top and place bowl under broiler until cheese melts.
Pork Barbecue Sauce Ingredients: - 1 gal. vinegar - 2 bottles Kraft hot barbecue sauce - 1 bottle Kraft hickory barbecue sauce - 1/2 small box red ground pepper - 1/2 small box red crushed pepper - 1 small bottle Texas Pete - 1/2 small box black pepper - 1/2 box salt Directions: - Combine all ingredients and bring to a good boil. - Can also be used for chicken.
English Muffins Ingredients: - 1 1/2 to 2 c. shredded sharp Cheddar cheese, grated - 1 c. sliced olives - 1/2 c. Miracle Whip or mayo - 1 small onion, chopped - 1/2 tsp. curry powder - 12 muffin halves Directions: - Mix all together and spread on muffins. Place on a cookie sheet and bake at 300° for 20 minutes.
Zucchini Bread Ingredients: - 2 c. sugar - 1 c. oil - 3 eggs - 1 tsp. salt - 1 tsp. baking soda - 3 tsp. vanilla - 1/2 tsp. baking soda - 3 tsp. cinnamon - 3 c. flour - 2 full size zucchini Directions: - Grate the zucchini (skin and seed also); let stand. - Mix sugar, oil, eggs, baking soda, vanilla, baking powder, cinnamon and flour. - Mix well. - Add zucchini and nuts (optional). - Bake in 2 greased loaf pans for 1 hour at 350°.
Potato Chip Cookies Ingredients: - 1 cup margarine - 1/2 cup sugar - 1 cup crushed Potato chips - 1/2 cup chopped nuts - 2 cups flour - 1 tsp. vanilla Directions: - Cream margarine and sugar, add remaining ingredients and mix well. - Drop by tsp. on greased sheet. - Bake 15 min. at 350°. Roll in powdered sugar or cinnamon if desired when cool.
Gingersnaps Ingredients: - 3/4 c. shortening - 1 c. sugar - 1 egg - 1/4 c. sorghum molasses - 2 c. flour - 1 tsp. soda - 1 tsp. ginger - 1 tsp. cinnamon - 1/2 tsp. cloves - 1/4 tsp. salt - sugar Directions: - Mix shortening, sugar, egg and molasses together. - Sift and add to mixture the flour, soda, ginger, cinnamon, cloves and salt. Mix well. - Shape into 1-inch balls. - Roll in sugar. - Bake on ungreased baking sheet at 375° for 12 to 15 minutes. - Makes approximately 5 dozen.
Mexican Corn Ingredients: - 1 pkg frozen cut corn - 2 cups real mayonnaise (Kraft or Helman's) - 1 stick butter - 1 cup Cotija mexican cheese - crushed red pepper - salt Directions: - Boil and drain corn. - Add mayonnaise, cheese, and butter. Stir and add salt & crushed red pepper to taste.
"Pretty As A Picture" Veggie Squares Ingredients: - 2 (8 oz.) cartons soft cream cheese - 1 c. mayonnaise or fat-free - 1 pkg. Hidden Valley Ranch dressing (powder) - 2 canisters crescent rolls ("makes 8" size; refrigerated) - 1/2 c. minced carrots - 1/2 c. minced broccoli florets - 1/2 c. minced red onion - 1/2 c. yellow crookneck squash Directions: - All veggies are raw and can substitute red or green peppers or any colored veggie.
Sugar-Free Pineapple Cake And Icing Ingredients: - 1/2 c. skim milk powder - 1 egg, beaten - 1/2 c. pineapple juice - 2 tsp. cinnamon - 1/2 tsp. salt - 1/4 c. chopped nuts - 1/4 c. butter - 1/2 c. drained, crushed pineapple - 1 c. flour - 2 tsp. baking powder - 1/2 c. chopped dates Directions: - Cream milk powder and butter; add egg, pineapple juice and flavoring. - Mix well. - Combine flour, cinnamon, baking powder, salt, dates and nuts. - Stir into creamed butter mixture and mix well. - Bake in an 8-inch square pan at 325° for 25 to 30 minutes. Top with Pineapple Topping.
Cheese Mushroom Frittata Ingredients: - 1 c. cream of mushroom soup - 1/2 c. Mozzarella cheese, shredded - 1/8 tsp. pepper - 1 c. mushrooms, sliced - 1 medium onion - tomato wedges - 6 eggs, slightly beaten - 1/4 tsp. dried basil leaves - 2 Tbsp. margarine or butter - fresh parsley, chopped - fresh basil leaves Directions: - In medium bowl with wire whisk, beat soup until smooth. Gradually blend in eggs, 1 cup of cheese, basil and pepper. - In 10-inch oven-safe omelet pan or skillet over medium heat in hot margarine, cook mushrooms and onion until mushrooms are tender and liquid is evaporated, stirring occasionally. - Pour mixture into skillet. - Reduce heat to low. - Cook 6 minutes or until edges are set 1-inch from edge. - Do not stir. - Remove from heat and serve. For garnish, use tomato wedges, chopped fresh parsley or fresh basil leaves.
Cheesy Scalloped Potatoes Ingredients: - 2 lb. frozen hash browns - 2/3 lb. Velveeta cheese - 1 c. Cheddar cheese - 1 stick oleo or butter - 1 pt. half and half or milk - 1/2 onion Directions: - Put hash browns in a greased 9 x 13-inch pan or 2 square pans. Put rest of ingredients in blender. - Pour over potatoes. - Bake at 350° for 1 hour. - Serves 8 to 10.
Porcupine Meatballs Ingredients: - 1 lb. hamburger - 1/2 c. uncooked rice - 1 tsp. salt - 1 Tbsp. minced onion - pepper - 1 can tomato soup - 3/4 can water Directions: - Combine first five ingredients. - Shape into balls. Put into skillet. - Combine soup and water; pour over meatballs. - Cook until done, about 45 minutes. - May add more water if necessary.
Colorful Bean Salad Ingredients: - 3 Tbsp. olive or vegetable oil - 3 Tbsp. cider vinegar - 1/2 tsp. garlic powder - 1/2 tsp. ground cumin - 1/4 tsp. salt - 1/4 tsp. pepper - 1 (16 oz.) can kidney beans, rinsed and drained - 1 (11 oz.) can Mexicorn, drained - 1 (15 oz.) can black beans, rinsed and drained - 1/4 c. thinly sliced red onion Directions: - In a bowl, combine the first six ingredients; mix well. - Add the beans, corn and onion; stir to coat. - Cover and refrigerate until serving. - Yield: 6 servings.
Refrigerator Pickles Ingredients: - 16 c. sliced cucumbers - 3 Tbsp. salt - 2 c. sliced onion - 4 c. sugar - 1 tsp. turmeric - 1 or 2 tsp. alum - 2 c. vinegar - 1 tsp. celery seed Directions: - Put salt over cucumbers and onion. - Let set for 3 hours. Drain off. - Mix all ingredients together. - Put pickles in large jar and pour mixture over pickles. - Put in refrigerator. - Use as needed.
7 Layer Salad Ingredients: - lettuce, chopped or shredded - tomato, chopped - frozen peas - mayonnaise - sprinkle of sugar - bacon, crisply cooked and crumbled - Cheddar cheese, shredded Directions: - Layer ingredients in order given in a shallow serving dish. Vary amounts and size of dish to suit your needs. - Sliced black olives can be added.
Zucchini Relish Ingredients: - 12 c. ground zucchini - 4 c. ground onion - 5 Tbsp. salt - 2 1/2 c. vinegar - 6 c. sugar - 1 Tbsp. dry mustard - 3/4 tsp. nutmeg - 3/4 tsp. turmeric - 3/4 tsp. cornstarch - 1 1/2 tsp. celery seed - 1/2 tsp. pepper Directions: - Mix zucchini, onion and salt and let set overnight. - Rinse 2 or 3 times in cold water and let drain in colander. - Mix in large pan sugar, spices, vinegar and cornstarch. - Heat until mixture thickens. - Add zucchini and onions. - Cook 30 minutes and put in jars and seal.
Escalloped Pineapple Ingredients: - 4 c. broken white bread pieces - 1 1/2 c. white sugar - 3 eggs - 1/2 c. melted margarine - 1/2 c. milk - 1 large (20 oz.) can drained crushed pineapple Directions: - Mix all ingredients thoroughly. - Put in 3 quart baking dish (oblong shape is best). - Bake 45 minutes at 350° until brown and crusty on top.
Banana Pudding Ingredients: - 1 1/2 c. milk - 2 Tbsp. flour - 1 c. sugar - 2 egg yolks (save whites for meringue) - 1 tsp. vanilla - 1 box vanilla wafers - 3 or 4 bananas Directions: - Stir flour and sugar together until smooth. Add milk, egg yolks and flavoring. Heat but do not let any egg yolks cook. Layer vanilla wafers and bananas in a long dish starting and ending with vanilla wafers. Pour hot mixture over bananas and wafers. Prepare meringue for topping.
Herb Dressing(Great On Vegetables) Ingredients: - 1 1/2 c mayonnaise or salad dressing - 2/3 c whipping cream - 1/2 c chopped green onions - 1/2 c minced fresh parsley - 1-2 oz can anchovy fillets, drained (optional) - 2 T minced chives - 2 T lemon juice Directions: - Combine the ingredients in a blender or food processor until smooth. - Cover and refrigerate for at least 1 hour.
Sausage Balls Ingredients: - 2 lb. sausage - 3 c. Cheddar cheese - 2 c. Bisquick - 1/4 c. milk Directions: - Mix well. - Roll into balls (small). - Bake at 350° for 20 to 25 minutes.
Frozen Parfait Ingredients: - 1 (20 oz.) pkg. frozen strawberries - 1/2 c. confectioners sugar - 1 tsp. lemon zest - 3/4 c. heavy cream Directions: - Blend berries, sugar and lemon until almost smooth. - With blender running, pour in heavy cream. - Puree about one minute. Serve immediately.
Carrot Casserole Ingredients: - 3 Tbsp. butter - 1 onion, sliced - 1 can condensed cream of celery soup - 1/2 c. grated Cheddar cheese - 1 qt. sliced carrots, cooked - 1/2 tsp. salt Directions: - Melt butter in skillet; brown onion. - Add soup, cheese and carrots. - Mix well. - Pour mixture in greased casserole pan. - Top with bread crumbs, optional. - Bake at 350° for 20 to 25 minutes.
Angel Food Cake Topping Ingredients: - 2 eggs, beaten - 1/2 c. sugar - 1/3 c. fresh orange juice - 1 Tbsp. orange rind Directions: - Cook over hot water in double boiler until thick. Cool. Fold in 1 cup whipping cream which has been whipped. Serve over slices of angel food cake.
Garbage Cake Ingredients: - 1 box yellow cake mix - 1 small box butterscotch instant pudding - 4 eggs - 1/2 c. oil - 1 c. water - 1 c. brown sugar - 1 c. chopped nuts - 1 tsp. cinnamon Directions: - Preheat oven to 325°. In mixing bowl with electric mixer, blend cake mix, pudding, eggs, oil and water. Spread 1/2 of the mixture in a prepared 9 x 13-inch pan.
Nacho Popcorn Ingredients: - 8 c. popped corn - 3 Tbsp. melted margarine - 4 tsp. taco seasoning mix - 2 c. broken tortilla chips Directions: - Put popped corn in a large bowl. - Add melted margarine. Sprinkle with taco seasoning. - Toss until combined. - Add tortilla chips.
Lynn'S Cheddar Cheese Ball Ingredients: - 8 oz. cream cheese - 12 oz. mild Cheddar cheese - 1 medium bell pepper - 1 medium onion - 1 Tbsp. chopped pimento - 1/2 tsp. black pepper - 1/2 tsp. red pepper - dash of salt - dash of Worcestershire sauce Directions: - Mix all ingredients together into a firm ball and roll on pecans.
Night Before Casserole Ingredients: - 1 3/4 c. uncooked Creamettes - 2 c. chicken, turkey or tuna - 2 cans cream of chicken soup - 1 cut up green pepper - 1/2 lb. American cheese, soft and cut up - 3 hard-cooked eggs - 2 c. milk Directions: - Combine ingredients; refrigerate overnight. - Bake for 1 1/4 hours at 350°.
Corn Fritters Ingredients: - 1/2 c. cooked corn kernels - 1 c. fresh white bread crumbs - 1/2 tsp. baking powder - 1 Tbsp. cream - 2 eggs, separated - salt and pepper - butter or sunflower oil for frying Directions: - Mix together corn, bread crumbs, baking powder, cream, egg yolks, salt and pepper. - Beat egg whites until stiff and fold in. Fry until brown on both sides. - Serve with Guacamole (make Guacamole first).
Fresh Apple Cake Ingredients: - 2 c. sugar - 1 c. oil - 1 stick margarine - 3 eggs - 2 c. self-rising flour - 1 tsp. nutmeg - 1 1/4 tsp. cinnamon - 1 tsp. soda - 1/2 tsp. salt - 3 c. chopped apples - 1 c. raisins - 1 c. nuts Directions: - Mix together. - Bake at 350° for 45 minutes.
Ambrosia Mold Ingredients: - 1 (8 oz.) can crushed pineapple - 2 c. boiling water - 1 can drained mandarin oranges - 1 3/4 c. Cool Whip - 2 small pkg. apricot jello - 1 1/2 c. marshmallows - coconut (optional) Directions: - Drain pineapple and reserve juice. - Add water to juice to make 1 cup. - Stir boiling water in jello in a large bowl until dissolved. - Stir in reserved liquid. - Refrigerate for 1 1/4 hours. Take out and stir in Cool Whip with a wire whisk until smooth. Refrigerate again for 10 minutes. - Take out and stir in pineapple, marshmallows, oranges and coconut. - Pour into mold. - (I use a Bundt pan sprayed with Pam.) - Refrigerate until firm. - When ready to serve invert onto plate.
Chinese Salad Ingredients: - Chinese cabbage, chopped - 5 diced green onions - 1 stick butter - 2 pkg. Ramen noodles - 1/2 c. sunflower seeds - 1 pkg. slivered almonds - sesame seed Directions: - Mix cabbage and onions. - Put in Ziploc bag and refrigerate. Saute butter, noodles, sunflower seeds, almonds and sesame seed. Pour on paper towels and cool. - Keep in Ziploc bag until ready to use.
Cornbread Ingredients: - 1 c. flour - 1 c. cornmeal - 2/3 c. sugar - 1/3 tsp. salt - 1 Tbsp. baking powder - 1/2 tsp. baking soda - 1/2 c. shortening - 1 c. buttermilk - 2 eggs Directions: - Preheat oven to 350°. - Grease 8 x 8-inch pan. - Sift dry ingredients together. - Add shortening, half of buttermilk and 1 egg. - Beat 2 minutes. - Add remaining egg and buttermilk; beat 2 minutes more. - Pour all batter at once time into pan. - Bake 45 to 50 minutes. - Muffin tins, bake 25 minutes.
Cracker Pralines Ingredients: - soda crackers - 1 c. butter - 1 c. brown sugar - 12 oz. chocolate chips - finely chopped nuts Directions: - Line 9 x 13-inch pan with whole soda crackers. - Boil butter and brown sugar for 3 minutes. - Pour over crackers. - Bake in oven (400°) for 3 minutes until bubbly. - Remove and sprinkle with chocolate chips. - Smooth over with knife after melted. - Sprinkle with nuts. - Cut while still warm.
Shrimp Dip Ingredients: - 1 (8 oz.) pkg. cream cheese - 1 (7 oz.) can shrimp - 1 small onion, grated - ketchup - horseradish Directions: - Mash shrimp. - Combine with softened cream cheese and onion. Place on serving dish forming smooth mound. - Mix ketchup and horseradish to taste. - Cover shrimp and cream cheese mixture. When ready to serve, pour ketchup and horseradish over mound. Serve with crackers.
Chicken Dijon Ingredients: - 2 whole chicken breasts, split, boned and skinned - 2 Tbsp. butter or margarine - 1/2 Tbsp. all-purpose flour - 1/2 c. chicken broth - 1/4 c. half and half - 1 Tbsp. Dijon mustard Directions: - Saute chicken in butter over low heat about 20 minutes or until tender. - Remove chicken to a warm platter. - Blend flour into pan drippings; cook over low heat, stirring constantly, until bubbly. - Gradually stir in broth and half and half; cook until smooth and thickened, stirring constantly. - Stir in mustard. - Add chicken; cover and simmer about 10 minutes. - Yield: - 2 servings.
Chocolate Chex Mix Ingredients: - 1 large pkg. chocolate chips - 1 c. peanut butter - 1 large box Rice Chex cereal - 3 c. powdered sugar Directions: - Combine the chocolate chips and peanut butter; melt on low heat. - Pour over the Chex cereal; toss. - Put half of mixture in a plastic bag filled with the powdered sugar. - Repeat with other half. - Spread on cookie sheet. - Flash freeze for 5 minutes. - Store in airtight containers in freezer.
Fried Rice Ingredients: - 2 c. long grain rice - 2 lb. cubed pork - 1 large onion, chopped - 2 green peppers, chopped - 6 carrots, finely chopped - 1 tsp. black pepper - 6 stalks celery, chopped - 2 c. bean sprouts, drained - 4 Tbsp. soy sauce Directions: - Cook rice. - Brown meat alone. - Brown carrots, green peppers and onion (do carrots first). - Add vegetables to meat. - Add soy sauce, pepper and celery. - Add rice, then bean sprouts. - Simmer 30 minutes. - (Optional: - Add 6 to 8 tablespoons sweet and sour sauce.) - Serve with pineapple Jell-O mold or fruit salad.
Grilled Lemon Pepper Shrimp Ingredients: - 1 to 2 lb. medium or large shrimp, peeled and deveined - lemon pepper seasoning - 1/2 lb. bacon - 1/2 c. lemon juice Directions: - Note: - Will also need 6 to 7 skewers.