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Heavenly Potatoes Ingredients: - 1 (24 oz.) pkg. frozen hash browns, thaw to use - 1 3/4 c. grated Cheddar cheese - 1 can cream of chicken soup - 8 oz. carton sour cream - 1 stick melted butter or margarine - 1 tsp. salt - 1 medium onion, chopped Directions: - Mix all together and place in a casserole dish. - Bake 45 minutes to 1 hour at 350°. - Serves 12.
Coconut Delight Ingredients: - 3/4 c. butter - 1 1/2 c. all-purpose flour - 3/4 c. chopped nuts Directions: - Mix all 3 ingredients and pour in 9 x 13-inch baking dish.
Zucchini Florentine Ingredients: - 3 (5-inch) zucchini, scrubbed and halved lengthwise - 2 Tbsp. minced onion - 3 Tbsp. butter - 2 pkg. frozen chopped spinach, thawed - 1/4 c. grated Parmesan cheese Directions: - Prepare zucchini by scooping out pulp, leaving 1/4-inch shells; mince pulp. - Melt butter in skillet and saute pulp and onion until tender. - Squeeze water out of spinach. - Add to zucchini mixture. - Keep warm while making sauce.
Candied Sweet Potatoes Ingredients: - 4 or 5 medium sweet potatoes - 1 stick butter - 4 c. sugar - 1 tsp. salt Directions: - Peel and slice potatoes. - Put in a 9 x 13 pan and cut butter on top. - Sprinkle sugar and salt on top. - Cover with Reynolds Wrap and cook in oven until sugar melts, about 30 minutes. - Uncover pan and cook until juice is thick and potatoes are candied.
Sauteed Okra Ingredients: - 1 lb. fresh okra - 6 Tbsp. butter - 1 clove garlic, minced (optional) - salt and black pepper Directions: - Wash okra thoroughly and cut off the stems. - Blanch pods by submerging in a pot of rapidly boiling water for 1 to 2 minutes. Drain and pat dry. - Slice okra crosswise into 1-inch pieces. Heat the butter and garlic (if used) in a large skillet over medium heat and saute the okra. - Stir frequently for 5 minutes or until nice and brown. - Season with salt and pepper to taste and serve.
Pumpkin Stew Ingredients: - 4 c. cubed, peeled pumpkin or winter squash, cubed - 14 oz. tomatoes with liquid - 1/2 c. chicken broth - 2 c. fresh green beans - 1 c. fresh corn or frozen - 1/2 c. onions, sliced - 1/2 c. green pepper, chopped - 1 garlic clove, minced - 1/2 tsp. chili powder - 1/4 tsp. pepper Directions: - In large saucepan, mix all ingredients. - Bring to a boil; reduce heat. - Cover and simmer 40 to 45 minutes.
Chicken Souffle Ingredients: - 10 or more slices white bread - 2 c. cooked, cubed chicken - 1 small can sliced mushrooms - 1 can cream of mushroom soup - 8 oz. sharp Cheddar cheese, grated - 4 to 6 eggs - 1/2 tsp. salt - 2 c. milk - 1 c. mayonnaise Directions: - Grease a 9 x 12-inch cake pan. - Cut off bread crusts. - Layer 1/2 of the bread (cover the entire bottom of pan), chicken, mayonnaise, cheese and then cover with the other half of the bread. - Beat together the eggs, milk and salt. - Pour over the layers. - Cover the pan tightly with foil. - Refrigerate all day or overnight. - Just before baking, spread with soup and mushrooms. Bake, uncovered, 1 hour at 300° to 325°.
Fat-Free Mint Chocolate Drops Ingredients: - 1 c. plus 1 Tbsp. whole wheat flour - 2 Tbsp. cocoa powder - 1/2 c. sugar - 3/4 tsp. baking soda - 1/4 c. prune puree - 3 Tbsp. chocolate syrup - 1 tsp. vanilla - 1/3 c. mint chocolate chips Directions: - Combine flour, cocoa, sugar and baking soda. - Mix well. - Add prune puree, chocolate syrup and vanilla; mix well. - Stir in chips. - Spray baking sheet with nonstick cooking spray. - Drop rounded teaspoonfuls of dough on sheet. - Bake at 350° for 10 minutes.
Black Bottom Pie Ingredients: - 1 pkg 18 oz refrigerated ready to bake brownies - 8 oz cream cheese, softened - 1/3 c sugar - 1 tsp peppermint extract - 3 drops green food coloring - 8 oz frozen whipped topping, thawed Directions: - Preheat oven to 350°. - Evenly cover the bottom and sides of a 9 inch deep dish pie plate with the ready to bake brownies, forming a crust. - Bake for 20-25 minutes. - In a large bowl, beat cream cheese, sugar, peppermint extract and green food coloring with an electric mixer until smooth. - Fold in the whipped topping then spoon into the crust. - Cover the pie and chill for at least 4 hours before serving.
Easy Chocolate Chip Cheesecake! Ingredients: - 2 (8 oz.) pkg. softened cream cheese - 1/2 c. sugar - 1 tsp. vanilla - 2 eggs - 1 c. mini semi-sweet chocolate chips - 1 graham cracker pie crust (9-inch) Directions: - Mix cream cheese, sugar and vanilla at medium speed with mixer until well blended. - Add eggs and blend again. - Stir in 3/4 cup chips. - Pour into pie crust and sprinkle top of mixture with remaining 1/4 cup chips. - Bake at 350° for approximately 40 minutes or until center is almost firm. - Cool and refrigerate at least 4 hours, overnight is fine. - Garnish with additional chips and/or chocolate Cool Whip.
Hamburger Casserole Ingredients: - 1 1/2 lb. hamburger - 1 lg. onion (chopped) - 1 green bell pepper (chopped) - 1 can tomato soup - 1 can cream of mushroom soup - 1 soup can of milk - 3 cups uncooked noodles - 1/2 lb. grated cheddar cheese Directions: - Brown hamburger and drain off grease.
Ribbon Jello Ingredients: - 1 (3 oz.) pkg. each jello: cherry, orange, lemon and lime - 1 pt. sour cream - 2 c. milk - 1 c. sugar - 3/4 c. water - 2 envelopes Knox gelatine - 2 tsp. vanilla Directions: - In separate small bowls, dissolve each of the fruit jellos in 1 1/2 cups of boiling water. - Set aside to get syrupy. - Combine sugar and milk. - Heat until sugar is dissolved. - Mix Knox gelatine and water and heat until dissolved. - Combine milk mixture with Knox gelatine mixture and add vanilla. - Gradually mix in sour cream. - In a 10-cup dish or mold, layer one jello, then 1/4 cup sour cream mixture, another jello, another 1/4 cup sour cream, until all are used. - Each layer should be nearly firm before adding the next layer.
Grandma'S Pound Cake Ingredients: - 1 lb. powdered sugar - 1 lb. cake flour - 6 eggs, separated - 3 blocks butter/Crisco - 1 small bottle vanilla extract - 1 small bottle lemon extract - 1 c. sour cream (optional) Directions: - In mixer or by hand, beat sugar and butter/Crisco until smooth and lemon colored. Add - egg - yolk, - one at a time, add sour cream (optional), - add - flour, - fold in egg white (do not overbeat, only beat - for - about - 1 - minute). - Cook in cake pan that has been wiped - with - small amount of Crisco or floured, line with wax paper, - bake - 1 - hour at 350° or until toothpick comes out clean, cool on rack (about 10 minutes) covered with clean dish towel. Remove and allow to cool completely covered with towel. - Use your favorite icing.
Fried Shrimp Ingredients: - 1 egg, beaten - 1 c. milk - 1 c. corn meal - plenty of garlic salt - fresh shrimp Directions: - Mix all ingredients until thin. - Place cleaned shrimp, split up back and deveined, in the mixture. - Remove 1 at a time, roll in flour and drop in hot cooking oil. - Cook to light brown.
Good Any Time Punch Ingredients: - 1 large can frozen apple juice - 1 large can frozen orange juice - 1 large bottle Sprite Directions: - Do - not - dilute juices. - Put partially thawed juices in bowl; stir in chilled Sprite. - Serves 25.
Foam Salad Ingredients: - 1 pkg. orange Jell-O - 1 pkg. instant vanilla pudding - 1 pkg. vanilla tapioca pudding - 2 c. boiling water Directions: - Mix first 3 ingredients together, dry. - Add boiling water and microwave 2 minutes. - Let cool and add 8 ounces Cool Whip, fold in 1 small can mandarin oranges and chill overnight.
Welsh Cookies Ingredients: - 1 c. butter or margarine - 1 c. lard - 2 c. sugar - 3 eggs, beaten - 1/4 c. milk - 7 1/2 c. flour - 2 tsp. lemon extract - 1 tsp. salt - 2 tsp. nutmeg - 1 tsp. cream of tartar - 1 tsp. baking soda - 2 tsp. baking powder - 1 lb. currants, plumped with hot water and drained Directions: - Cream shortening. - Add sugar and cream well. - Add beaten eggs and milk. - Sift dry ingredients and add to mixture. - Stir in currants. - Roll on lightly floured board to 1/4-inch thickness. Cut with cookie cutter or biscuit cutter. - Bake on ungreased griddle. - Turn when brown. - Turn only once. - Using electric frypan set at 300°, fry for 5 minutes on each side.
Heath Bar Cake Ingredients: - 1 box German chocolate cake mix - 1 can Eagle Brand milk - 1 small jar hot fudge sauce - 6 Heath bars, crushed - 1 medium container Cool Whip, thawed Directions: - Preheat oven to 350°. - Grease and flour a 9 x 13-inch pan. Prepare cake mix according to box directions. - Bake as directed. Cool for 5 minutes. - Poke holes with wooden spoon handle over top of cake, 1-inch apart. - Spoon Eagle Brand milk into holes. - Warm hot fudge sauce in microwave until soft. - Spoon into holes. - Wait 30 minutes. - Mix crushed Heath bars and Cool Whip and spread on top. Cover and refrigerate.
Pork Normandy Ingredients: - 1 Tbsp. oil - 6 pork chops (1/2-inch thick) - 1/2 c. chopped onion - 1 can cream of celery soup - 1/2 c. apple juice - 1/2 c. celery, chopped - 1/4 tsp. thyme - hot cooked noodles Directions: - In hot oil, brown pork chops and onion for about 10 minutes. Spoon off fat. - Stir in soup, apple juice, celery and thyme. Reduce heat to low. - Cover and simmer 30 minutes, stirring occasionally. Serve over noodles. Serves 6.
Sugar Cookies Ingredients: - 1 c. sugar - 1/2 c. butter or oleo - 2 Tbsp. milk - 2 c. flour - 1 tsp. baking powder - 1/2 tsp. salt - 1 egg - 1 tsp. vanilla - 1/2 tsp. soda Directions: - Cream sugar and butter; add eggs and beat well. - Add milk and flour, sifted with soda, baking powder and salt. - Add vanilla. Mix and drop by teaspoon onto greased cookie sheet. - Bake at 375° for 10 minutes or until brown.
World'S Best Cookies Ingredients: - 1 c. margarine - 1 c. sugar - 3/4 c. oil - 1 c. oats - 1 c. corn flakes - 1/2 c. coconut - 1 egg - 1/2 c. nuts - 2 1/2 c. plain flour - 1 tsp. soda - 1 tsp. salt - 1 tsp. vanilla Directions: - Mix well and make balls the size of walnut. - Press down and bake on greased cookie - sheet for 10 to 15 minutes in 375° oven. Makes a lot of cookies and very delicious.
Ribbon Salad Ingredients: - 2 pkg. red raspberry or red cherry jello - 2 pkg. lime jello - 1 (8 oz.) cream cheese - 1 (2 lb.) can crushed pineapple - 1 envelope plain or Knox gelatine Directions: - Dissolve the red jello in 1 1/2 cups hot water. - Dissolve the lime jello in 1 1/2 cups hot water. - When cool, add the drained pineapple, 1/2 to each of the jello mixtures. - Bring the pineapple juice to a boil. - Dissolve the Knox gelatine in 1/4 cup cold water, add to the pineapple juice and stir until thoroughly dissolved. - When pineapple juice is cool, add the cream cheese and thoroughly blend. - Pour the raspberry gelatin into an 8-inch mold, chill until firm. - Add the pineapple-cream cheese mixture, chill until firm, add the final layer of lime gelatin and chill until firm.
Lemon Delight Ingredients: - 2 c. plain flour - 2 sticks butter - 1 c. chopped walnuts Directions: - Mix all the ingredients and press down in a 13 x 9 x 2-inch pan. - Bake at 350° for 20 minutes.
Special Hamburgers Ingredients: - 1 lb. ground beef - 2 Tbsp. finely chopped green pepper - 1/4 c. chopped onion - 1/4 c. catsup - 1 Tbsp. prepared horseradish - 1/2 tsp. dry mustard - 1/2 tsp. salt Directions: - Combine ingredients. - Mix well. - Form into 4 to 6 patties. Broil, or place in greased shallow baking dish and bake at 375° for 30 minutes.
Stripe It Rich Cake Ingredients: - 1 (2 layer size) pkg. cake mix or pudding included in cake mix - 2 (4 serving size) pkg. Jell-O brand lemon flavor pudding and pie filling - 1 c. sugar - 1 c. confectioners sugar - 2 eggs, slightly beaten - 4 1/2 c. water - 2 Tbsp. butter or margarine Directions: - Prepare cake mix as directed. - Bake in - a - 13 - x 9-inch pan. Remove from oven. - Poke holes at - once - down through the cake to the pan with round handle of - a - wooden - spoon or with plastic straw, using turning motion. - Holes - should - be 1-inch apart.
Sweet Onion Casserole Ingredients: - 1/2 c. rice (uncooked) - 7 to 8 c. chopped sweet onion - 1/4 c. melted oleo - 1 c. grated Swiss cheese - 3/4 c. half and half - salt to taste Directions: - Cook rice in 1 cup boiling water 5 minutes; drain. - Set aside. Cook onion in butter until limp. - Combine all ingredients, mixing well. - Pour into a greased 2-quart casserole dish. - Bake at 350° for 1 hour.
Sweet And Sour Eggplant Ingredients: - 3 Tbsp. extra virgin olive oil - 1/2 onion, sliced - 1 (10 oz.) eggplant - 2 bay leaves - 1/4 c. raisins, softened - 1/2 c. red wine vinegar - 1/2 c. water - 1 large tomato, peeled and diced - salt - fresh ground pepper Directions: - In a large frying pan over medium heat, warm oil. - Add onion and eggplant and saut about 10 minutes, stirring occasionally. Add bay leaves, raisins and vinegar. - Cover, reduce heat and and cook until vinegar evaporates, about 10 minutes. Add water a little at a time and continue cooking for about 30 minutes. Remove bay leaves. - Add the diced tomato and season to taste with salt and pepper. - Serves 6 for a side dish.
Banana Split Cake Ingredients: - 2 c. graham cracker crumbs - 1/2 c. melted oleo - 2 c. confectioners sugar - 2 eggs - 2 sticks oleo, melted - 1/2 tsp. vanilla - 20 oz. can crushed pineapple, drained - 4 to 6 bananas - 8 oz. Cool Whip - crushed nuts - cherries Directions: - Line 9 x 13-inch pan with crust made of graham cracker crumbs and 1/2 cup melted oleo. - Mix together confectioners sugar, eggs, 2 sticks oleo and vanilla. - Beat until creamy and spread on crust. Spread crushed pineapple. - Slice bananas lengthwise over pineapple. - Frost with Cool Whip. - Top with crushed nuts and cherries. - Refrigerate 8 hours or overnight.
Chewy Oreo Cookies Ingredients: - 2 pkg. devils food cake mix - 1 1/2 c. Crisco - 4 eggs - 8 oz. cream cheese - 1/4 c. margarine - 3 1/2 c. powdered sugar - 1 tsp. vanilla Directions: - Mix eggs and shortening well. - Add dry cake mix and mix well. Scoop by tablespoonful on cookie sheet. - Bake at 350° for 8 to 10 minutes.
Oatmeal Cookies Ingredients: - 3/4 c. shortening - 1 c. brown sugar - 1 egg - 1 tsp. vanilla - 1 tsp. salt - 1/2 tsp. soda - 3 c. Quick Quaker oats (uncooked) - 1/2 c. water - 1 c. sifted enriched plain flour Directions: - Place shortening, sugar, egg, water and vanilla in mixing bowl. - Beat thoroughly. - Sift together flour, salt and soda. - Add to shortening mixture, mixing well. - Blend in oats. - Drop by teaspoon onto greased cookie sheet. - Bake at 350° for 12 to 15 minutes.
German Chocolate Pie Ingredients: - 1 (9-inch) deep dish pie crust - 4 oz. Baker's semi-sweet chocolate squares - 1/4 c. margarine - 1 c. Eagle Brand milk - 2 eggs - 1/2 c. hot water - 1 tsp. vanilla - 1/8 tsp. salt - 1/2 c. chopped pecans - 1 c. coconut Directions: - Preheat oven to 350°. - In a heavy saucepan on low heat, melt margarine and chocolate square. - Cool. - Add Eagle Brand milk. Stir in eggs, hot water and vanilla. - Mix well. - Pour in crust. Top with pecans and coconut. - Bake 35 to 40 minutes at 350°.
Homemade Pancakes Ingredients: - 1 c. flour - 1/4 tsp. salt - 2 Tbsp. sugar - 1 egg - 2 tsp. baking powder - 1/4 c. milk - melted butter Directions: - Mix together and fry.
Mrs. Almonds Jalapeno Dip Ingredients: - 2 lb. hamburger - 2 lb. Velveeta cheese - 1 (16 oz.) can tomato sauce - 4 oz. chopped jalapeno peppers or 1 (7 1/2 oz.) can jalapeno relish - 1/2 tsp. garlic powder - 1 Tbsp. Worcestershire sauce Directions: - Melt cheese with tomato sauce in crock-pot. - Add Worcestershire sauce and garlic. - Brown (and drain) hamburger and add to cheese. - Add peppers. - Serve hot with tortilla chips.
Homemade Granola Ingredients: - 4 c. uncooked oatmeal (quick type) - 1 c. chopped peanuts (no skins) - 1/2 c. Grape-Nuts - 1/2 c. bran (unprocessed, uncooked) - sugar substitute to equal 1/4 c. sugar - 1/3 c. vegetable oil - 1/2 c. wheat germ - 1/2 c. raisins Directions: - Spread the oatmeal on a cookie sheet and heat in a 350° oven for 10 minutes. - Combine all but the last two ingredients. - Bake on an ungreased cookie sheet or pan for 20 minutes, stirring once to brown evenly. - Allow mixture to cook in the oven. - Add wheat germ and raisins. - Refrigerate in glass jars or plastic containers. - (Granulated sugar substitute was more acceptable than liquid sugar substitute in this product.)
Apple Salad Ingredients: - 1/3 c. flour - 3/4 c. granulated sugar - 1 (20 oz.) can crushed pineapple, drained - 1/2 pt. whipping cream, unwhipped - 1/2 stick butter - 6 diced apples - chopped nuts and cherries Directions: - In heavy boiler, combine flour, sugar, pineapple and whipping cream; cook over low heat until thickened, stirring constantly. Remove from heat, add butter, stirring until melted. - Refrigerate mixture to cool. - Place apples in serving bowl; fold in flour, pineapple mixture. - Garnish salad with nuts and cherries. - Chill. Apples can be peeled or for more color, unpeeled.
Strawberry Bread Ingredients: - 3 c. all-purpose flour - 1 tsp. salt - 1 tsp. soda - 1 tsp. cinnamon - 2 c. sugar - 3 eggs, well beaten - 1 1/4 c. salad oil - 1 1/4 c. pecans chopped - 2 (10 oz.) pkg. frozen sliced strawberries, thawed and drained Directions: - Combine flour, salt, soda, cinnamon, and sugar. Make a well in center of dry ingredients. Add eggs and oil, stirring only until dry ingredients are moistened. Stir in strawberries and pecans. Spoon batter into 2 lightly greased 8 inch loaf pans. Bake at 350° for 1 hour or until bread tests done.
Instant Russian Tea Ingredients: - 2/3 c. instant tea with lemon - 14 oz. instant Tang - 1 3/4 c. sugar - 1 tsp. cinnamon - 1 tsp. ground cloves Directions: - Mix together. - Add about 1 tablespoon to 1 cup boiling water for individual servings.
Strawberry Snow Ingredients: - 1 angel food cake - 8 oz. pkg. cream cheese - 1 large Cool Whip - 1 c. milk - 2 pt. strawberries - 1 1/2 c. water - 1 c. sugar - 1 tsp. ReaLemon - 3 Tbsp. cornstarch - a few drops red food coloring Directions: - Mix ingredients. Bring ingredients, except strawberries, to a boil. Remove from heat. Fold strawberries into mixture and cool. Pour over cake, cream cheese and Cool Whip mixture and refrigerate until ready to eat.
Artichoke Chicken Salad Ingredients: - 1 box chicken Rice-A-Roni - 2 jars marinated artichokes (drain and reserve juice) - 4 chopped green onions - 1/2 c. chopped green pepper - 1 can sliced ripe olives - 1/4 tsp. curry powder - 1 chicken, cooked and chopped or use 4 chicken breasts Directions: - Cook rice. - Combine - artichoke, - onion, - pepper, olives and chicken in a - large - bowl. - Add rice. - Combine mayonnaise and artichoke liquid. - Add - curry powder and mix well. Add to salad mixture in bowl and refrigerate overnight. Serves 15.
Vanilla Pound Cake Ingredients: - 1 stick butter - 1 1/2 sticks margarine - 2 c. sugar - 6 eggs - 1 tsp. vanilla - 2 c. flour - pinch of salt Directions: - Cream butter, then add sugar, making sure to beat mixture well. - Add eggs, one at a time, then add vanilla, fold in flour and salt into mixture. - Bake at 325° for 1 hour and 15 minutes. Spray tube pan with Pam prior to placing mixture in pan to be cooked.
Ray'S Seafood Chowder Ingredients: - 1 c. chopped onion - 1/4 c. oil - 1 Tbsp. parsley flakes - 1 tsp. black pepper - 1/4 tsp. salt - 1/2 tsp. garlic powder - 2 minced garlic cloves - 5 c. milk - 1/2 stick butter - 1 pkg. Louis Kemp's Crabmeat - 12 oz. chopped clams with juice - 1 small cod fillet, chopped - 1 c. chopped shrimp - 1/4 lb. crumbled bacon - 4 Tbsp. flour with 1 c. cold water - 3 c. diced potatoes Directions: - Saute onion, garlic and parsley in oil until onion is clear. Add remaining ingredients with flour mixture being last. - Simmer (DO NOT BOIL!) 30 minutes or until potatoes are soft.
Chocolate Pecan Pie Ingredients: - 2 sq. (1 oz. each) unsweetened chocolate - 3 Tbsp. butter - 1 c. light corn syrup - 3/4 c. granulated sugar - 1/2 tsp. salt - 3 eggs, slightly beaten - 1 tsp. vanilla - 1 c. chopped pecans - 1 unbaked pastry shell (9-inch) - whipped cream Directions: - Preheat oven to 375°. - In double boiler, melt chocolate and butter together. - Combine corn syrup and sugar; simmer 2 minutes in separate pan. - Add chocolate mixture and cool. - Add salt to slightly beaten eggs. - Slowly dribble syrup mixture into eggs stirring constantly. - Blend in vanilla extract and nuts. - Pour into shell; bake for 35 minutes. - Serve with whipped cream. Serves 8.
Strawberry Salad Ingredients: - 1 1/2 sticks margarine - 1 1/2 c. flour - 1 (8 oz.) Philadelphia cream cheese - 1 c. confectioners sugar - 1 c. Cool Whip - 1 large strawberry jello - 2 c. boiling water - 2 boxes frozen strawberries - 1 medium can crushed pineapple, drained Directions: - Blend and pat first 2 ingredients in bottom of pan (9 x 13-inch). - Bake 15 to 20 minutes at 350° until slightly brown. Cool. - Mix next 3 ingredients with mixer. - Spread on crust. - Cool in refrigerator. - Dissolve jello and water. - Mix in defrosted strawberries (slightly defrost strawberries). - Mix in pineapple. Pour over cream cheese mix and refrigerate overnight.
Carob Pecan Squares Ingredients: - 3/4 c. Arrowhead Mills stone ground whole wheat flour - 1 egg, beaten - 1/2 c. honey - 1/2 c. pecans - 1/2 c. vegetable oil - 1 tsp. vanilla - 1/2 c. carob chips Directions: - Blend egg and add liquids. Add the flour and mix well. - Stir in the pecans and carob chips. - Pour mixture into an oiled 8-inch square pan. Bake at 400° for 15 minutes or until lightly brown and mixture pulls away form sides of pan. Cut into squares. - Cool in pan.
Deep, Dark, Best Ever Chocolate Cake Ingredients: - 1 pkg. Duncan Hines devil's food cake mix - 1 c. sour cream - 1/4 c. vegetable oil - 4 eggs - 3/4 c. water - 1 pkg. instant chocolate pudding - 1 pkg. semi-sweet chocolate chips - 1 pt. heavy cream - 1/4 c. Kahlua - 1 Tbsp. instant coffee Directions: - Place first 6 ingredients in bowl. - Mix at medium speed 20 minutes. - Add chips; mix by hand. - Pour into well-greased tube or Bundt pan. - Bake at 350° for 50 minutes. - When nearly cool, cover with foil.
Bobbie'S Apple Pie Filling Ingredients: - 2 to 3 qt. sliced fresh apples (Northern Spies, Ida Reds and Cortlands, mixed, are good) - 1 c. sugar - 1 to 1 1/2 Tbsp. flour - 1/4 tsp. cinnamon - 1/4 tsp. nutmeg - cheese - 2 Tbsp. butter - sorghum or molasses Directions: - Use a deep pie plate. - ("Only the Evil One advocates a shallow pie!") - Slice the apples thin. - Mix sugar and flour; sprinkle about 1/4 cup over bottom crust. - Fill plate with 1/3 of the apples; sprinkle more mixture. - Scatter pieces of cheese (Kraft Old English or medium Cheddar, grated). - Add more apples, sugar mixture and cheese as desired. - Add the rest of the apples and the rest of the sugar mixture. - Scatter the butter in chunks over apples. - Mix the cinnamon and nutmeg with sugar; spread over the whole. - Drizzle sorghum (if available) or molasses in middle of pie and lace it around the apples.
Vanilla Butternut Pound Cake Ingredients: - 3 c. sugar - 1/2 c. Crisco + 2 sticks oleo - 5 large eggs - 3 c. flour - 1/4 tsp. salt - 2 Tbsp. butternut vanilla flavoring - 1 small can evaporated milk + enough water to make 1 c. - 1 (10 oz.) jar maraschino cherries - 1 c. chopped nuts Directions: - Cream shortening, oleo, sugar and salt. - Add eggs, one at a time. - Add flour, alternating with milk, ending with flour. - Add drained cherries and chopped nuts. - Grease and flour tube pan. Bake at 325° for 2 hours. - Start with a cold oven. - Do not open oven door while baking.
Deviled Eggs Ingredients: - 12 hard boiled eggs - 1/2 c. mayonnaise - 2 Tbsp. mustard - 1 Tbsp. sugar - 1/2 tsp. salt - 1/4 tsp. pepper - 2 Tbsp. cider vinegar - dash of paprika Directions: - Cut eggs in half and remove yolks. - Mash yolks with mayonnaise, mustard, sugar, salt, pepper and vinegar. - Stuff back into egg white halves, sprinkle on paprika.
Grandma'S Fruit Salad Ingredients: - 1 (16 oz.) can fruit cocktail - 1 small can crushed pineapple - 1 small can mandarin oranges - 1 small box instant vanilla pudding - 1 medium banana (firm) Directions: - Pour the cans of fruit into a 1 1/2-quart casserole. - Do not drain fruit! - Sprinkle pudding mix over the fruit. - Slice the banana on top and mix together carefully so as not to mash the banana or fruit. - Refrigerate 2 to 3 hours.
Never Fail Fudge Ingredients: - 2 c. sugar - 3/4 c. top milk or half and half - 2 oz. chocolate - 1/8 tsp. salt - 1 Tbsp. butter - 1 tsp. vanilla - 1/4 c. chopped walnuts Directions: - Boil the first 4 ingredients until a little of it forms a soft ball in cold water. - Add the butter, vanilla and walnuts. - Beat and put into an 8 x 8-inch Pyrex pan. - (Beat at least 15 minutes.)
Peaches And Cream Dessert Ingredients: - 3/4 c. plain flour - 1 small vanilla pudding mix (not instant) - 1 tsp. baking powder - 1 beaten egg - 1/2 c. milk - 3 Tbsp. margarine, melted - 16 oz. can peach slices - 8 oz. cream cheese (soft) - 1/2 c. sugar - 1 Tbsp. sugar - 1/2 tsp. cinnamon Directions: - Stir together flour, pudding mix and baking powder. - Combine egg, milk and margarine. - Add to dry ingredients. - Mix well. Spread in greased 8-inch baking pan. - Drain peaches, reserving 1/3 cup liquid. - Chop peaches; sprinkle on top of batter. - Beat together the cream cheese, 1/2 cup sugar and reserved peach liquid. - Pour on top of peaches in pan. - Combine 1 tablespoon sugar and cinnamon; sprinkle over all. - Bake at 350° for 45 minutes. - Cool in refrigerator.
Chocolate Syrup Ingredients: - 1/2 c. cocoa - 1 c. water - 1 1/2 c. sugar - 2 tsp. vanilla - pinch of salt Directions: - Stir until smooth paste. - Slowly add sugar and salt. - Boil mixture for 3 minutes. - Remove from heat. - Add vanilla. - Pour mixture in jars and seal. - Place in refrigerator for instant use. Great for making chocolate milk.
Meringue - Pillsbury Ingredients: - 2 Tbsp. sugar - 1 Tbsp. cornstarch - 1/2 c. water - 3 egg whites (room temperature) - 1/8 tsp. salt - 1/2 tsp. vanilla - 6 Tbsp. sugar Directions: - In a small pan, cook 2 tablespoons sugar, cornstarch and water until clear and thick; set aside and cool. - Beat the egg whites until stiff. - Combine the salt, vanilla and 6 tablespoons sugar; add gradually to egg whites. - Add cornstarch mixture; mix until thick and stands in a peak. - Be sure to cover dessert completely so that meringue mixture touches and seals edge of crust. - Cook at 250° until slightly brown.
Pumpkin Pies Ingredients: - 1 can Libby's pumpkin - 2 Tbsp. flour - 1/2 c. rum - 1/4 lb. butter - 1 qt. egg nog - 1/2 c. whiskey Directions: - Follow recipe on Libby's can, then add melted butter, flour, spiked egg nog and 2 extra eggs. - Mix well. - Bake in 350° oven 45 to 60 minutes or until butter knife inserted comes out clean.
Chilled Tortellini Salad Ingredients: - 1 lb. tri-colored cheese tortellini - 1 (5 oz.) can black olives, pitted - 1 (4 or 5 oz.) jar or can broiled mushrooms - 1 bottle Italian dressing - grated Italian cheese (your choice) Directions: - Cook tortellini according to package directions. - Drain and put into bowl. - Empty olives and mushrooms in a chopper and chop to desired coarseness; mix into bowl of pasta. - Add salad dressing and grated cheese and toss well (salad dressing and grated cheese as desired). - Refrigerate 1 hour or until cold. - Serve and enjoy!
Jello Punch Ingredients: - 2 boxes jello (strawberry or lime) - 2 c. sugar - 1 qt. boiling water - 1 qt. cold water - 1 (46 oz.) can pineapple juice - 1/4 c. lemon juice - 1 (32 oz.) bottle ginger ale Directions: - Mix jello, sugar, - hot water and cold water; add pineapple juice and lemon; - stir - very well. Put in gallon container and freeze. - When ready - to - serve, - add ginger ale. - Very good for parties and special occasions.
Cherry Cake Ingredients: - 1 Duncan Hines Deluxe II cake mix (dark chocolate) - 2 eggs - 1 tsp. vanilla - 1 can cherry pie filling Directions: - Stir - by spoon, mixing all ingredients. - Spread in cake pan. Bake same as directions on cake box.
Pan De Elote Ingredients: - 1 (1 lb.) can cream-style corn - 1 c. biscuit mix - 1 egg, beaten - 2 Tbsp. butter, melted - 2 Tbsp. sugar (optional) - 1/2 c. milk - 1 (4 oz.) can green chilies, sliced - 1/2 lb. Jack cheese, thinly sliced Directions: - In bowl, combine corn, biscuit mix, egg, butter, sugar and milk; mix well. - Turn half of batter into a well-greased 8 x 8-inch glass baking dish. - Cover with chilies, then cheese slices. Spread remaining batter over cheese. - Bake at 400° for about 20 minutes, or until brown.
Cheesy Chicken Casserole Ingredients: - 1 (4 lb.) stewing chicken or 6 chicken breasts - 2 (10 oz.) pkg. frozen broccoli spears - 2 c. milk - 2 (8 oz.) pkg. cream cheese - 1 tsp. salt - 3/4 to 1 tsp. garlic salt - 1 1/2 c. shredded Parmesan cheese Directions: - Early - on - day: - Gently simmer whole chicken or breasts in salted - boiling - water - just - to cover, 1 to 1 1/2 hours or until tender. - Remove - chicken; - let cool; - then remove skin. Thinly slice chicken; cover with wax paper and refrigerate.
Cornmeal Muffins Ingredients: - 2 Tbsp. sugar - 4 tsp. vegetable oil - 1 egg, beaten, or egg substitute equivalent - 2 Tbsp. milk - 1/4 c. cornmeal - 1/4 c. all-purpose flour - 1/2 tsp. baking powder - pinch of salt Directions: - In a bowl, combine sugar, oil, egg and milk; mix well. In another bowl combine dry ingredients; stir in sugar mixture until moistened. Pour into 4 muffin cups that have been lined with papers or coated with nonstick spray. Bake at 400° for 15 to 18 minutes until browned.
Crab Meat Salad Ingredients: - 1 lb. crab meat - 1 diced tomato - 1 bunch green onions - 1 bell pepper - 1 bunch broccoli flowerets, partially cooked - 1 box curly noodles Directions: - Mix 1 cup of mayonnaise and 1 cup of Zesty Italian dressing. Pour over all the ingredients and mix well.
Salsa(Makes 7 Quarts) Ingredients: - 14 c. tomatoes, scalded and skinned - 4 1/2 c. onions - 2 1/2 c. green peppers - 1 to 1 1/2 gloves garlic - large bunch parsley - 5 to 6 hot peppers or more/less - 2 Tbsp. sugar - 4 Tbsp. salt - 1 c. water Directions: - "Grind" each of the vegetable ingredients in food processor before measurements or chop by hand, then measure.
Sour Cream Pound Cake Ingredients: - 1 1/2 c. butter - 3 c. sugar - 6 eggs - 3 c. all-purpose flour - 1/4 tsp. soda - 1/4 tsp. salt - 1 c. commercial sour cream - 1 tsp. vanilla extract Directions: - Cream butter and sugar in a medium bowl. - Add eggs, one at a time, mixing well after each addition. - Combine flour, soda and salt; add alternately with sour cream to butter mixture and beat well. - Stir in vanilla. - Pour batter into greased 10-inch tube pan or 2 (4-inch) loaf pans. - Bake at 325° for 50 minutes to 1 1/2 hours or until cake springs back when lightly touched and has separated from sides of pan. - This cake should sit at least 1 day before serving and keeps very well. - It is good sliced and toasted, served with ice cream or fresh, sliced fruit.
Banana Bread Ingredients: - 2 large or 3 small bananas, mashed - 1/2 c. shortening (soft) - 1 1/2 c. sugar - 2 eggs, beaten - 1 tsp. vanilla - 1/4 c. buttermilk or sour milk - 2 c. flour - 1/2 tsp. baking powder - 3/4 tsp. baking soda - 1/2 tsp. salt Directions: - Mix together. - Pour into 2 greased bread pans (only grease bottoms). - Bake at 350° for 30 to 35 minutes.
Potato Carrot Soup Ingredients: - 4 medium potatoes, pared - 2 medium onions - 1 3/4 c. cooking water - 1 2/3 c. evaporated milk - dash of salt (celery) - 3 medium carrots, scraped - 3 c. boiling water (from vegetables) - dash of cayenne Directions: - Dice potatoes, carrots and onions and cook in the boiling water with salt until tender, about 15 minutes. - Drain. - Save the water, then rice or mash the vegetables thoroughly. - There should be 1 3/4 cups of cooking water. - If not, add fresh water. - Combine with milk; scald and slowly stir in mashed vegetables. - Add cayenne and celery salt; reheat and serve.
Puppy Chow Ingredients: - 1/2 c margarine - 12 oz. pkg. semi-sweet chocolate chips - 12 oz. pkg. Crispix cereal - 1 c. chunky peanut butter - 2 c. powdered sugar - 1 1/2 c. peanut M&M's Directions: - In large microwave-safe bowl melt margarine. - Add chocolate chips and peanut butter. - Heat until melted; stir until blended. Stir in cereal until well coated. - Place cereal, peanut M&M's and powdered sugar in large plastic bag. - Shake to coat well. - Store in tightly covered container.
Brown Sugar Pound Cake Ingredients: - 1 lb. light brown sugar - 1 c. white sugar - 1 1/2 c. shortening - 5 eggs - 1 c. chopped nuts * - 3 c. plain flour - 1 c. milk - 1 tsp. vanilla - 1/2 tsp. salt Directions: - *Coat nuts in flour so they won't go to bottom.
Beginner'S Rolls Ingredients: - 2 1/2 to 3 c. flour - 1 pkg. dry yeast - 1 1/4 c. sugar - 3/4 tsp. salt - 1/4 c. butter - 3/4 c. hot water - 1 egg - 1 Tbsp. oil Directions: - Mix 1 cup flour, yeast, sugar and salt in mixer bowl. - Add butter and water; beat at medium speed for 2 minutes. - Add egg and 1/2 cup flour; beat for 1 minute. - Stir in enough remaining flour to make soft dough. - Knead on floured surface for 5 minutes. - Let rest, covered with plastic wrap and towel, for 20 minutes. - Shape into rolls. - Place on greased baking sheet. - Brush with oil. Chill, covered, overnight. - Let rise until doubled in bulk. - Bake at 375° for 20 to 30 minutes. - Yields 12 servings.
Ring In The New Year Punch Ingredients: - 5 c. orange juice - 2 1/2 c. maraschino cherry syrup - 5 c. lemon soda Directions: - Combine orange juice and cherry syrup in large punch bowl; add lemon soda slowly. - Add block of ice or ice cubes just before serving. - Garnish with orange slices and cherries.
Strawberry Slush Ingredients: - 9 c. boiling water - 2 c. sugar - 1 small pkg. strawberry Kool-Aid - 2 1/2 c. rum or vodka - 1 (12 oz.) frozen orange juice - 4 small boxes frozen strawberries - 7-Up Directions: - Mix together boiling water, sugar and Kool-Aid. - Cool. - Add rum or vodka, orange juice and strawberries. - Serve with 7-Up.
Angelina'S Pound Cake Ingredients: - 1 c. butter, softened - 1 c. Crisco shortening - 5 large eggs - 1 c. milk - 1 tsp. lemon juice (fresh) - 1 tsp. vanilla extract - 3 c. flour - 3 c. sugar - 1/2 tsp. baking powder Directions: - Cream butter, shortening, eggs and sugar; set aside. - Add flour and baking powder; set aside. - Then add milk, lemon juice and vanilla together. - Add to butter mixture. - Alternate butter mixture with flour mixture. - Pour into greased tube pan. - Bake at 350° for 1 hour and 15 minutes.
Peanut Butter Cake Ingredients: - 1 yellow cake mix - 3 to 4 Tbsp. peanut butter - pinch of salt - 1 tsp. margarine - 1/4 c. can milk - 1 tsp. vanilla - 1 1/2 c. sugar Directions: - Mix and bake cake as directed in sheet cake pan. - In medium saucepan, mix sugar, margarine, salt and milk. - Bring to a boil on medium-high heat. - Boil for 3 minutes, stirring constantly. - Remove from heat. - Stir in peanut butter. - After peanut butter is melted, add vanilla. - Mixture will harden quickly. - Pour on cake and cool.
Old Fashioned Apple Crisp Ingredients: - 1 can (20 oz.) Thank You apple filling and topping - 1 c. quick or old fashioned oats - 1/3 c. flour - 1/3 c. brown sugar - 1 tsp. cinnamon - 1 tsp. nutmeg - 1/4 tsp. salt (optional) - 1/3 c. butter or margarine Directions: - Place filling in shallow one quart baking dish. - In a bowl, combine flour, oats, sugar, salt and spices. - Cut in butter and mix well. - Spread topping evenly over apple filling. - Bake in 375° oven for about 30 minutes. - Serve warm or cold. - Serves 6.
Triple Layer Party Pie* Ingredients: - 1 (9-inch) chocolate crumb pie crust - 1 pkg. sugar-free instant butterscotch pudding mix - 1 1/3 c. nonfat dry milk - 2 1/2 c. water - 1 pkg. sugar-free chocolate instant pudding mix - 1/2 c. reduced-calorie whipped topping - 1/2 oz. chopped pecans - 1/4 oz. mini chocolate chips Directions: - Mix in medium bowl the butterscotch mix, 2/3 cup dry milk and 1 1/4 cups of water. - Mix well with wire whisk. - Pour into pie crust. - Mix in bowl the chocolate pudding mix, remaining 2/3 cup dry milk and 1 1/4 cups of water. - Mix well with wire whisk. - Pour over butterscotch layer. - Chill until set. - Spread whipped topping over chocolate layer. - Sprinkle pecans and mini chocolate chips. Ready to serve.
Pepper Steak Ingredients: - 1 lb. round steak - 1 clove garlic - 2 Tbsp. oil - 2 onions, sliced - 1/2 lb. mushrooms, sliced - 2 Tbsp. butter - 2 tomatoes - 3 green peppers - 4 c. beef bouillon broth - 1/2 c. Burgundy wine Directions: - Cut meat into thin strips. - Brown garlic in oil, remove and add meat. - Cook meat until brown. - Add liquid, reduce heat and simmer 1 hour, covered.
Nutty Peach Crunch Ingredients: - 1 large (29 oz.) can sliced peaches with syrup - 1 pkg. Betty Crocker butter pecan cake mix - 1/2 c. margarine, melted - 1 c. coconut - 1 c. chopped pecans Directions: - Heat oven to 325°. - Layer ingredients in order listed in ungreased, oblong 13 x 9 x 2-inch pan. - Bake 55 or 60 minutes. - Let stand at least 15 minutes before serving. - Good with vanilla ice cream on top.
Brown Flour Potato Soup Ingredients: - 4 cups potatoes, cubed - 1/4 cup onion, chopped - 1/2 cup celery, chopped - 1/2 tsp. garlic powder - 2 chicken bouillon cubes - 1 tsp. salt - 1/8 tsp. pepper - 2 cups milk - 1/2 cup butter or margarine - 1/2 cup flour Directions: - Cook first 7 ingredients in 2 cups of water until soft. - DO NOT DRAIN. - In separate frying pan, melt butter or margarine. - Stir in the flour using a wire whisk, if possible. - Stir in about one half to 1 cup of the water from the potatoes. - Add milk and stir until bubbly. - Add to the potatoes. - If soup seems to thick, add a little more milk or tap water.
Cheese Bubble Loaf Ingredients: - 1 (1 lb.) loaf frozen white bread dough, thawed - 4 oz. Cheddar cheese, cut into 32 (1-inch) cubes - 2 Tbsp. melted butter Directions: - Cover dough; let rise in warm, draft free place until doubled. Divide into 32 equal pieces. - Shape each into a ball around a cube of cheese; pinch to seal. - Dip balls in melted butter.
Diabetic Cookies Ingredients: - 2 c. flour - 1/2 tsp. salt - 1/2 tsp. cinnamon - 1/2 tsp. cloves - 1/2 tsp. nutmeg - 1/2 c. oleo - 1 Tbsp. plus 1 tsp. sweetener - 1 tsp. baking soda - 1 c. unsweetened applesauce - 1 egg, well beaten - 1 c. chopped nuts - 1 c. raisins Directions: - Sift flour, salt and spices. - Cream oleo and sweetener. Stir in soda, - applesauce - and egg. - Combine - with - creamed mixture. Gradually - add sifted ingredients. Stir in nuts and raisins. Drop - by - teaspoonful - onto a lightly greased cookie sheet. - Bake in a 375° oven for 12 to 15 minutes.
French Silk Chocolate Pie Ingredients: - 1 baked pie shell or 1 graham cracker crust - 1/2 c. butter - 3/4 c. sugar - 1 sq. melted chocolate - 1 tsp. vanilla - 2 eggs - whipped cream Directions: - Cream butter and gradually add sugar, creaming well. - Melt chocolate and cool. - Blend in chocolate and vanilla. - Add eggs one at a time, beating after each addition 5 minutes on medium speed with the mixer. - Turn into baked pie shell. - Chill 1 to 2 hours and serve with whipped cream.
Mississippi Mud Cake Ingredients: - 2 c. sugar - 1/3 c. cocoa - 3 sticks margarine (can use 2 1/2 sticks) - 4 eggs - 1 1/2 c. plain flour - 1 1/3 c. coconut - 1 1/2 c. chopped nuts (optional) - 1 (7 oz.) jar Marshmallow Creme - 1 tsp. vanilla Directions: - Mix sugar and cocoa together, then cream with margarine and eggs, beating well. - Add flour, coconut, nuts and vanilla, mixing well.
Broccoli Salad Ingredients: - 2 bundles fresh broccoli - 4 strips bacon, cooked and crumbled - 1/4 c. sweet onion, diced (optional) - 3/4 c. golden raisins - 1/2 c. chopped walnuts - 1 c. mayonnaise (lite does not do well) - 1/2 c. sugar - 3 Tbsp. cider vinegar Directions: - Cut off hard ends of broccoli; peel remaining stalk and slice and cut into bite-sized pieces. - Cut the bud ends into dice also. Place in a refrigerator dish with a tight cover. - Add the onion, if used, the raisins and walnuts.
Fruit Salad Ingredients: - 1 box vanilla instant pudding - 4 bananas - 1 can Libby chunky fruit or fruit cocktail - 1 can mandarin oranges - 1 can pineapple chunks Directions: - Slice bananas; drain fruit and pour juice over bananas for 3 or 4 minutes. - Drain juice from bananas, saving 1 1/2 cups juice, and mix with pudding. - Combine with fruit mix and chill.
Raisin Sauce For Ham Ingredients: - 1/2 c. light brown sugar - 1 tsp. dry mustard - 2 Tbsp. flour - 2 Tbsp. vinegar - 1 c. crushed pineapple - 2 Tbsp. lemon juice - 1/4 Tbsp. grated lemon rind - 1 1/2 c. water or apple juice - 1/3 c. raisins Directions: - Mix brown sugar, mustard and flour. - Add vinegar, lemon juice and lemon rind. - Stir in water and raisins. - Cook over low heat until thickened, stirring constantly. - Serve hot over ham, sliced. Makes 10 servings.
Homemade Granola Ingredients: - 4 c. old fashioned rolled oats - 2 c. sweetened shredded coconut - 2 c. sliced almonds - 3/4 c. canola oil - 1/2 c. good honey - 1 1/2 c. small diced dried apricots - 1 c. small diced dried figs - 1 c. dried cherries - 1 c. dried cranberries - 1 c. roasted unsalted cashews Directions: - Preheat oven to 350°. - Toss the oats, coconut and almonds together in a large bowl. - Whisk together the oil and honey in a small bowl. - Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. - Pour into a 13 x 18 x 1-inch sheet pan. - Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 45 minutes. - Remove the granola from the oven and allow to cool, stirring occasionally. - Add the apricots, figs, cherries, cranberries and cashews. - Store the cooled granola in an airtight container. - Yield: - 12 cups. - Cook time: - 45 minutes.
Fruit Salad Ingredients: - 2 Tbsp. butter - 2 Tbsp. flour - 1 egg - 1 large can pineapple - 1 small can mandarin oranges - 4 bananas - 2 c. miniature marshmallows - 1/2 c. pecans Directions: - Melt the butter, stir in the flour and then the egg. - Stir in the juice from the can of pineapple. - Cook and stir until thick. Pour the mixture over the drained pineapple, oranges, bananas, marshmallows and pecans. - Chill and serve.
Creamy Fruit Salad Ingredients: - 2 c. miniature marshmallows - 1 pt. sour cream - 1/4 c. mayonnaise - dash of salt - 1 can (20 oz.) pineapple chunks, well drained - 2 cans (11 oz.) mandarin oranges, well drained - 2 bananas, sliced - 1 c. seedless grapes, halved - 2 c. fresh fruit (strawberries, peaches or blueberries) Directions: - In mixing bowl combine marshmallows, sour cream, mayonnaise and salt. - Refrigerate overnight. - Add fruit shortly before serving. - Toss gently to mix. - Yields 12 servings and may be doubled.
Aunt Winnie'S Orange Bread Ingredients: - 2 large oranges, peeled - 1/2 c. water - 1/2 c. granulated sugar - 1/2 c. butter - 1/2 c. granulated sugar - 2 eggs - 1/2 c. milk - 1 1/2 c. flour - 1 tsp. baking powder - Pinch of salt Directions: - Preheat oven to 350 degrees.
Sour Cream Coconut Cake Ingredients: - 1 Duncan Hines butter cake mix - 2 (8 oz.) cartons sour cream - 2 (6 oz.) pkg. frozen coconut - 2 c. granulated sugar - 1 1/2 c. Cool Whip Directions: - Cake: - Bake butter cake as directed on box in two 8-inch cake pans. - Let cool completely. - Slice each layer making a 4-layer cake.
Irish Soda Bread Ingredients: - 3 c. flour - 1 c. sugar - 1/4 c. caraway seed - 1 tsp. baking soda - 1 tsp. baking powder - 2 Tbsp. butter - 1/2 c. raisins - 1 tsp. salt - 1 c. buttermilk - 1 egg Directions: - Mix all ingredients together and add the egg. - Bake at 350° for one hour in medium size cast-iron frying pan.
Irish Baylees Ingredients: - 1 3/4 c. whiskey - 1 c. whipping cream - 4 eggs - 10 oz. sweetened condensed milk - 2 Tbsp. chocolate syrup - 2 Tbsp. instant coffee - 1 tsp. vanilla - 1/2 tsp. almond extract Directions: - Put whiskey in blender first, then the remaining ingredients and blend to perfection.
Potato Leek Soup Ingredients: - 3 Tbsp. unsalted butter - 2 large leeks - 3 c. rich chicken broth - 2 large baking potatoes - 1 1/2 c. watercress - heavy cream Directions: - Melt butter. - Add thinly sliced leeks and saute until soft (8 minutes). - Stir in chicken broth and potatoes, peeled and sliced au gratin style. - Partially cover; simmer for about 10 minutes. Using a wooden spoon, mash some potatoes against the side of the pan. - Stir in coarsely chopped watercress. - Simmer for 1 minute. Serve in bowl. - Season with salt, pepper and swirl 1 tablespoon heavy cream.
Stuffed Mushrooms(Microwave) Ingredients: - 8 oz. fresh mushrooms (about twelve 1 1/2-inch mushrooms) - 3 slices bacon, chopped - 1/3 c. finely chopped green onions - 1/2 tsp. salt - 1/4 tsp. pepper - 2 to 4 drops red pepper sauce - 1 Tbsp. all-purpose flour - 1/4 c. whipping cream - 2 Tbsp. shredded Cheddar cheese Directions: - Wash mushrooms; remove stems and chop fine. - Place mushroom caps on paper towel on carousel or dinner plate. - Microwave at Medium-high 1 minute. - Drain and set aside.
Newburg Sauce Ingredients: - 3 Tbsp. butter - 2 Tbsp. flour - 1/4 tsp. salt - 1/8 tsp. paprika - 3/4 c. light cream - 1/2 c. fish stock (use liquid from cooking fish) - 2 egg yolks - 2 Tbsp. dry sherry Directions: - Melt butter in saucepan. - Remove from heat, stir in flour, salt and paprika until blended. - Stir in cream and fish stock slowly. Cook over medium heat and stir constantly until mixture thickens and comes to boil. - Boil 1 minute. - Remove from heat. - In medium bowl, beat egg yolks well. - Stir in about 1/2 cup hot sauce. - Stir egg yolk mixture into sauce in saucepan. - Add sherry. - Cook over low heat stirring until heated through. - Do not boil. - Makes 1 1/2 cups.
Baked Breakfast Custard(Weight Watchers) Ingredients: - 1 c. skim milk - 1 medium egg, beaten - 1 slice enriched white bread, cubed - 1 tsp. sugar substitute - 1/2 tsp. vanilla extract - 1/4 tsp. cinnamon - 1/2 tsp. nutmeg - dash of salt Directions: - Preheat oven to 350°. - Combine all ingredients in a medium bowl. - Pour into a 10 ounce custard cup or individual loaf pan. Bake 20 to 25 minutes or until top is puffed and lightly brown. Serve hot. - Makes 1 serving.
Chicken In Sauce Ingredients: - 4 boneless chicken breasts (4 halves; cut each in half) - 4 oz. Swiss cheese slices - 1 can cream of chicken soup - 1/2 pkg. Pepperidge Farm bread crumbs - 2 Tbsp. margarine Directions: - Place chicken pieces in greased baking dish. - Place cheese slices on top. - Spread chicken soup over; sprinkle with bread crumbs mixed with margarine. - Bake, uncovered, at 325° for 45 minutes. - Serves 4.
Sauerkraut Ingredients: - shredded cabbage - 1 c. sugar or less - 1 c. vinegar - 1 qt. water - 3 qt. water Directions: - Pack shredded cabbage into jars. - Combine sugar, vinegar and 1 quart of water. - Bring to a boil, then turn off heat and add the last 3 quarts of water. - Pour over the shredded cabbage. - Put lids on and store in a cool, dark place. - Ready in 14 days.
Surprise Muffins Ingredients: - 2 eggs - 1 1/2 c. milk - 1 c. vegetable oil - 4 c. flour - 2/3 c. sugar - 6 tsp. baking powder - 2 tsp. salt Directions: - Heat oven to 400°. - Grease pans. - Mix all ingredients together and bake 20 minutes. - Yield: 2 dozen.
River Rice Pudding Ingredients: - 1 qt. milk - 1 can canned milk - 1 c. sugar - 1 tsp. vanilla - 2 eggs, beaten - 1/4 c. cornstarch, with water - 2 c. River rice Directions: - Mix all together on stove. - When mixture begins to thicken, add 2 cups River rice (precooked) and cook until thick and creamy.
Tomato Bisque Ingredients: - 1 (10 oz.) can tomato soup - 1 (10 oz.) can beef consomme - 1/4 c. grated onion - 1/2 tsp. celery salt - 1/3 c. sour cream Directions: - Mix all ingredients together and heat thoroughly.