Datasets:
corbt
/
all-recipes

Dataset card Data Studio Files
xet
Community
1
input
stringlengths
47
2k
Vegetable Dip Ingredients: - 1 c. sour cream - 1 c. salad dressing - 1 Tbsp. dried parsley - 1 Tbsp. dried onion flakes - 1 tsp. dill weed - 1 tsp. Accent - 1 tsp. celery salt - 1 tsp. garlic salt Directions: - Mix well and store in refrigerator for 4 hours before serving. Will keep 3 weeks in sealed container.
Chicken Pot Pie Ingredients: - 1 to 2 carrots, chopped - 2 celery stalks, chopped - 1 medium onion, chopped - 2 to 3 tomatoes, chopped - 4 to 5 cooked chicken half breasts, chopped - 4 to 5 cooked, mashed potatoes - 1 1/2 c. chicken broth - 3 Tbsp. flour - 3 Tbsp. vegetable oil - 1 tsp. seasoned salt - parsley flakes Directions: - Saute carrots, onion and celery in butter until onion starts to look clear. - Add chopped up chicken; cook for a couple minutes. Stir in tomatoes. - Mix flour and vegetable oil. - Add to chicken mixture with seasoned salt. - Stir and let thicken. - Place pie crust into deep dish pie pan. - Pour chicken mixture into pie crust. - Spoon mashed potatoes, approximately 1/4 cup, into center of pie. - Spoon remaining potatoes around the edges of pie. Sprinkle paprika and parsley on top. - Bake at 350° for 1 hour.
Fresh Apple Cake Ingredients: - 1 1/2 c. vegetable oil - 3 eggs - 2 c. sugar - 2 tsp. vanilla - 3 c. flour - 1 tsp. soda - 2 tsp. cinnamon - 3 c. diced apples - 1 c. chopped nuts Directions: - Beat together oil, eggs, sugar and vanilla. - Sift together flour, soda and cinnamon. - Add this to first mixture, then add diced apples and nuts. - Bake in a well greased tube pan 1 1/2 hours at 325°. - Test it with straw after 1 hour. - Cool in pan before turning the cake out.
Heath Candy Bars Ingredients: - 1 c. butter (do not substitute oleo) - 1 1/2 c. chopped walnuts - 1 c. brown sugar - 1 (12 oz.) pkg. milk chocolate chips - soda crackers Directions: - Line - jelly - roll pan with foil. - Place soda crackers 7 down and - 5 - across. - Boil - butter - and brown sugar for 2 1/2 minutes after a rolling boil. - Pour over soda crackers. - Bake in - 350° oven - for - 5 minutes. - Take out of oven and sprinkle chocolate chips on top. - Let set for a minute and then spread over crackers. Add walnuts. - Cut into squares while warm.
Coconut Cake Ingredients: - 1/2 c. butter - 1/2 c. shortening - 4 eggs - 2 c. sugar - 2 2/3 c. flour - 1 c. whole milk - 2 tsp. baking powder - 1 1/2 tsp. flavor (vanilla, pineapple or coconut) Directions: - Mix butter, shortening and eggs, adding dry ingredients and milk. - Bake in well-greased and floured pan for 20 to 25 minutes or until done to touch in 350° oven in three 9-inch pans.
Old Fashioned Lemon Pie Ingredients: - 1 1/2 c. sugar - 3 Tbsp. cornstarch - 1 c. water - grated rind of 1 lemon - juice of 2 lemons - 3 egg yolks - 3 egg whites - 6 Tbsp. sugar Directions: - Combine sugar and cornstarch thoroughly in heavy boiler. - Add water, grated rind and lemon juice to mixture. - Cook over low heat until the mixture begins to thicken. - Beat egg yolks slightly. - Add hot mixture, a little at a time, to the beaten egg yolks. - Return mixture to boiler and continue to cook over low heat until mixture thickens to consistency desired. - Pour cool mixture into a 9-inch pastry shell. - Top with meringue. - Brown meringue in oven preheated at 350°.
Irene'S Cobbler Ingredients: - 4 c. fruit or berries (fresh or if frozen, drain liquid out) - 1 c. flour - 4 tsp. baking powder - 2 c. sugar - 1 stick oleo or butter - 2/3 c. milk Directions: - Combine fruit with 1 cup sugar and simmer 5 to 10 minutes. Melt butter in 12 x 9 x 2-inch glass baking dish. - Mix flour and baking powder and add the second cup of sugar with milk and blend well. - Pour batter over melted butter (oleo) in baking dish and ladle hot fruit mix and juice over top of dish. - Bake 25 minutes at 350°.
Shrimp Salad Ingredients: - 1 (10 3/4 oz.) can chicken noodle soup - 1 (8 oz.) cream cheese - 1 (3 oz.) box lemon jello - 1/4 c. boiling water - 1/2 c. mayonnaise - 1 can shrimp - 1/3 c. celery, cut fine - 1/3 c. green pepper, cut fine - 1/3 c. green onion, cut fine - 1 small jar pimentos, cut fine Directions: - Heat soup and cream cheese until cheese melts; cool. - Dissolve lemon jello in 1/4 cup boiling water. - Add mayonnaise. - Add this mixture to the soup and cream cheese. - Add shrimp, celery, green pepper, onion and pimentos. - Chill until firm.
Cordon Bleu Ingredients: - veal cutlets - sliced, boiled ham - cheese slices - grated Parmesan cheese - slightly beaten egg Directions: - Spread as many cutlets as needed with slices of boiled ham and cheese. - Roll up. - Dip into mixture of grated cheese and egg. Saute in hot butter or fat until done.
Aunt Rachel'S Custard Pie Ingredients: - 3 eggs - 1/2 to 1 c. sugar or to taste - 1/4 c. flour - 1 tsp. lemon juice - 1 c. buttermilk, at room temperature - 1 c. sweet milk, at room temperature - 1/4 c. melted butter or margarine - 2 deep or 3 shallow pie shells Directions: - Beat eggs slightly. - Mix sugar and flour and add to eggs; mix well. - Stir in lemon juice, milk and butter and stir well. - Pour into unbaked pie shells.
Spaghetti Salad Ingredients: - 1 LB. Spaghetti - 1 large bottle Italian Dressing - 1 bottle Salad Supreme - 2-3 Tomatoes chopped - 2-3 Cucumbers chopped - 1 Green Pepper chopped - 1 Onion chopped Directions: - Cook spaghetti according to package directions; drain. - Add bottle of salad supreme; mix well. - Add dressing and chopped vegetables. - Mix well and chill.
Flan Ingredients: - 1 (12 oz.) can evaporated milk - 1 (14 oz.) can sweetened condensed milk - 4 eggs - 1 tsp. vanilla - 2/3 c. sugar for caramel Directions: - To prepare caramel: - In round - metal mold, cook 2/3 cup sugar on medium heat until golden brown (watch it doesn't burn). - Stir constantly until smooth. - Remove from heat and move it around until bottom and all sides are covered with caramel. - Let it cool.
Apri-Teri Chops Or Chicken Ingredients: - 4 boneless chicken breasts or legs with bone - 4 pork chops or boneless cutlets - 1/4 to 1/2 c. flour - 2 Tbsp. vegetable oil for browning - 2/3 c. water - 1/4 c. soy sauce - 1 Tbsp. apricot preserves - 1 Tbsp. minced onion - 2 tsp. lemon juice Directions: - Coat meat with flour. - Brown slowly in hot oil in skillet with cover. - Pour off any oil. - Combine remaining ingredients for sauce. (Double sauce ingredients for large amounts.) - Mix well and pour over meat. - Cover and reduce heat; simmer 30 to 35 minutes. - Turn meat once during cooking. - Add water if sauce is reduced. - Remove meat. - Thicken sauce if necessary with 1 teaspoon cornstarch in cold water and add to pan juices. - For large amounts, after browning, meat and sauce may be placed in baking dish or pan and cooked, covered, in 350° oven for 30 to 35 minutes. - Check to see sauce is not reduced after 20 minutes.
Ice Cream Pie Ingredients: - 3 egg whites - dash of salt - 1 c. sugar - 14 crushed Ritz crackers - 2/3 c. chopped walnuts - ice cream - whipped cream Directions: - Beat egg whites and salt until frothy, then add sugar, a little at a time, and beat until stiff. - Fold in crackers and walnuts.
Johnny'S Custard Pie Ingredients: - 4 eggs - 2/3 c. sugar - 1/2 tsp. salt - 1/4 tsp. nutmeg - 1 tsp. vanilla extract - 2 c. milk, scalded - 1 (8-inch) pie shell, unbaked Directions: - Heat oven to 350°. - Put the eggs, sugar, salt, nutmeg and vanilla into blender. - Cover and process and beat until sugar is dissolved and eggs lemon-colored. - Remove feeder cap and add milk. Continue to process until well blended. - Pour into an unbaked pie shell. - Bake for about 30 minutes until a silver knife inserted in the custard comes out clean.
Citrus Roast Chicken Ingredients: - 1 roasting chicken - 1 lemon, quartered - 1 orange, quartered - 1 onion, quartered - 3 large cloves garlic, sliced - salt and pepper to taste Directions: - Clean roasting chicken, removing insides. - Salt and pepper (I use lemon pepper). - Stuff the bird with the lemon, orange, onion and garlic. - Bake at 450° for 1 1/2 hours. - If bird starts to get too brown, you can cover it with foil.
Stuffed Cabbage Ingredients: - 2 lb. 90% lean hamburg - 1 c. uncooked rice - 2 eggs - 1/2 c. tomato juice - 1 small onion, chopped - 2 stalks chopped celery - salt and pepper to taste - 12 big cabbage leaves - 1 qt. tomato juice Directions: - Mix first 7 ingredients in a large bowl, using your hands. Divide mixture into 12 even sized balls. - Place 1 ball into center of each cabbage leaf. - Wrap leaf around mixture. - Place each wrapped ball into a crock-pot generously sprayed with Pam. - Pour 1 quart tomato juice over cabbage rolls. - Cook 2 hours on high, then cook 4 hours on low, then serve.
Chicken Salad Ingredients: - 3 c. cooked chicken - 1 tsp. salt - 2 Tbsp. lemon juice - 1 c. thinly sliced celery - 1 c. seedless grapes - 1/2 c. mayonnaise - 1/2 c. toasted, slivered almonds - 1 small can pineapple tidbits, drained - 6 lettuce cups Directions: - Combine the first 4 ingredients and refrigerate several hours. Toss chicken mixture with grapes, pineapple tidbits, mayonnaise and almonds. - Arrange on lettuce.
Banana Chip Cookies Ingredients: - 2 1/2 c. flour - 1/2 tsp. soda - 1/2 tsp. salt - 1 c. butter, softened - 1/2 c. sugar - 1/2 c. packed brown sugar - 1 egg - 2 ripe bananas, mashed - 2 tsp. vanilla - 1 1/2 c. semi-sweet chocolate pieces - 1/2 c. chopped walnuts Directions: - Preheat oven to 325°. - Sift flour, soda and salt together. In a large bowl, cream together butter and sugars. - Add egg, bananas and vanilla. - Mix well. - Gradually stir in dry ingredients. - Fold in chocolate pieces and walnuts.
Lasagna Ingredients: - 2 (4 oz.) cans mushrooms - 1 c. olives, chopped - 1 c. onions - 1 can vegeburger - 1/2 tsp. fresh minced garlic - 2 cans stewed tomatoes - 2 small cans tomato sauce - 2 tsp. basil leaves - 1/2 tsp. oregano leaves - 1/2 tsp. pepper - 1 (16 oz.) pkg. wide egg noodles, cooked - 1 pt. cottage cheese - 2 eggs - 1/2 lb. each: Mozzarella and Cheddar cheese, grated Directions: - Saute burger, onions and garlic. - Add mushrooms, olives, stewed tomatoes, tomato paste, tomato sauce, basil leaves, oregano leaves and pepper. - Simmer 20 minutes; let cool.
Shortcake Ingredients: - 1 c. flour - 1 1/2 tsp. baking powder - 1 1/2 Tbsp. sugar - 1/2 tsp. salt - 1 egg - 1/4 c. shortening Directions: - Mix dry ingredients in bowl. - Cut in shortening. - Add egg and milk and mix. - Spoon mounds on cookie sheet. - Bake for 12 to 15 minutes on greased cookie sheet.
Broccoli Cornbread Ingredients: - 10 oz. pkg. frozen cut broccoli - 1 large onion, cut fine - 1 stick melted butter - 3 eggs, beaten - 1 c. cottage cheese - 1 pkg. Jiffy cornbread mix - 1/8 tsp. salt Directions: - Mix together the butter, eggs, cottage cheese, cornbread mix and salt. - Add the broccoli and onion. - Grease dish. - Bake at 375° for 40 to 45 minutes.
Lentil Pilaf Ingredients: - 1/4 c. chopped onion - 1 carrot, diced - 1/2 c. chopped celery - 1/4 c. chopped green pepper - 2 Tbsp. butter or margarine - 10 3/4 oz. can condensed chicken broth - 2 c. water - 1 c. lentils - 1/4 tsp. pepper - 1/2 c. rice Directions: - In a medium saucepan, saute onions, carrots, celery and green pepper in butter. - Add chicken broth and water; bring to a boil. Stir in lentils and pepper. - Cover and simmer 25 minutes. - Add rice; stir well. - Cover and simmer an additional 20 minutes until rice is tender and liquid is absorbed.
Church Windows Ingredients: - 1 stick margarine - 10 oz. miniature marshmallows - 1/2 c. peanut butter - 12 oz. chocolate chips - 1 c. chopped nuts - 10 oz. coconut Directions: - Grease a 13 x 9-inch pan. - Spread 1/2 of the coconut on bottom. - In double boiler, melt margarine. - Add chips and peanut butter; stir until smooth. - Let cool, then add marshmallows and stir. - Spread over coconut; sprinkle the rest of coconut over the top. - Put in the refrigerator for several hours, then cut into squares.
White Wedding Punch Ingredients: - 4 pkg. Wyler's lemonade mix - 1 qt. pineapple sherbet - 1 qt. ginger ale - sugar and water Directions: - Mix lemonade, sugar and water as directed on package. - Chill. Add ginger ale. - Whip sherbet lightly until frothy. - Ready to serve.
Easy French Bread Ingredients: - 1 pkg. yeast - 1 1/2 c. lukewarm water (not hot) - 1 tsp. salt - 1 tsp. sugar - 4 c. flour Directions: - Soften yeast in lukewarm water. - Add salt, sugar and flour. Stir until mixed. - Add enough of 1/2 cup lukewarm water (no more) to make sticky dough. - Cover; let rise until doubled. - Divide; put each 1/2 into a greased two-quart casserole. - Let rise again until doubled. - Bake at 375° for one hour. - Brush tops with margarine; salt if desired.
Cream Of Broccoli Soup Ingredients: - 8 oz. broccoli, chopped (fresh or frozen) - 4 c. water - 3 c. water - 1 1/2 tsp. salt - 1 1/2 tsp. onion powder - 2 tsp. McKay's chicken-style seasoning - 1 c. raw cashews - 2 c. cooked cornmeal mush - 1/4 tsp. garlic powder Directions: - Bring broccoli to a boil in 4 cups water; cook briefly until still crisp and green. - Blend cashews, 3 cups water and cornmeal (do in portions if blender is small). - Combine broccoli, blender contents and seasonings in kettle. - Heat for 30 minutes to allow flavors to blend. - Serve hot. - Yields 12 (1 cup) servings.
Pickled Beets Ingredients: - 3/4 c. sugar - 3/4 c. vinegar - 3/4 c. water - 1 1/2 tsp. salt - 3/4 tsp. pepper - 1 large onion, thinly sliced - 2 (13 1/4 oz.) cans sliced beets (undrained) Directions: - In a saucepan, combine the first six ingredients. Bring to a boil. Reduce heat. Simmer for 5 minutes. Remove from heat. Add beets. Let stand at room temperature for 1 hour. Cover and chill 6 hours or overnight.
Italian Dressing Ingredients: - 1/4 c. vinegar - 1 c. salad oil - 1 Tbsp. snipped fresh parsley - 1 tsp. salt - 1 tsp. sugar - 1 tsp. dry mustard - 1/2 tsp. dried oregano, crushed - 1/2 tsp. paprika - 1/4 tsp. pepper - 1 clove garlic, peeled, minced or pressed Directions: - Pour vinegar into a glass mixing bowl; gradually add oil, beating vigorously with a wire whip. - Add remaining ingredients and beat well to blend thoroughly. - Cover and let stand at least 2 hours to blend flavors. - Store in the fridge. - Shake well before using. - Makes 1 1/2 cups.
Top Of Stove Meat Loaf Ingredients: - 1/3 lb. ground beef - 1 Tbsp. chopped onion - 1/2 tsp. salt - 1/2 c. tomato sauce - 2 Tbsp. uncooked oats - 3 Tbsp. milk - 1/4 c. water Directions: - Put all ingredients, except water and tomato sauce in bowl. Mix well and shape into 2 loaves. - Brown loaves on all sides in a greased frypan over medium heat. - Add water and tomato sauce, pouring over loaves. - Cover and cook over low heat for 30 minutes. Can add more water if needed. - Serves two.
Quick Meat Loaf Ingredients: - 1 lb. ground beef - 1 onion, chopped - 1 green pepper, chopped - 1 egg - 1 can Spanish Rice - salt and pepper to taste Directions: - Mix all ingredients and put into loaf pan. Bake at 350 degrees for 45 to 60 minutes.
Hushpuppies Ingredients: - 1/2 c. flour - 2 tsp. baking powder - 1 Tbsp. sugar - 1/2 tsp. salt - 1 1/2 c. cornmeal - 1 small onion - 1 egg, beaten - 3/4 c. milk Directions: - Mix all ingredients together. - Drop by spoonfuls in hot oil. Cook until golden brown. - When done, they will float. - Drain on absorbent paper.
Golden "Midas" Dog Biscuits Ingredients: - 1 c. whole wheat flour - 1/2 c. all-purpose flour - 3/4 c. dry milk - 1/3 c. Crisco shortening - 1 Tbsp. instant bouillon - 1/2 c. hot water - 1/2 c. quick rolled oats - 1/4 c. yellow corn meal - 1 egg, slightly beaten Directions: - Combine flours, powdered milk, oats and corn meal. - Cut in shortening until it resembles coarse crumbs. - Stir in egg. - Stir bouillon in hot water until dissolved. - Slowly pour into flour mixture. - Stir with fork to moisten. - Form ball and knead on floured board about 5 minutes until smooth and elastic. - Divide dough in half and roll out 1/4 to 1/2-inch thick. - Cut out cookies with dog bone shaped cookie cutter. - Arrange on ungreased cookie sheet. - Bake at 325° for 15 minutes on one side. - Turn over biscuits and bake for 15 minutes more on other side.
Old Fashion Tea Cakes Ingredients: - 2 c. sugar - 1/2 c. butter - 6 c. flour - 1/4 tsp. nutmeg - 2 eggs - 1 c. sweet milk - 3 tsp. baking powder - 1/4 tsp. salt Directions: - Cream butter and sugar. - Add egg, one at a time. - Combine the dry ingredients. - Add to butter and sugar with the milk. - Mix thoroughly. - Roll out dough to about 1/4-inch thickness. - Cut as desired and bake at 350° for 10 to 12 minutes.
Fannie Farmer Chocolates("A Favorite From The '76 Cookbook.") Ingredients: - 2 lb. confectioners sugar - 1/2 lb. butter - 1 can condensed milk - 2 (16 oz.) pkg. chocolate chips - 1/4 of 1 slab wax (paraffin as in canning Directions: - Mix sugar, butter and condensed milk. - Roll into little balls. Put on a cookie sheet and put a toothpick in middle of each one and freeze overnight.
Kathy'S Zucchini Relish Ingredients: - 3 c. sugar - 5 Tbsp. salt - 2 Tbsp. cornstarch - 3 tsp. turmeric - 2 tsp. celery seed - 1/2 tsp. pepper - 10 c. chopped zucchini - 4 c. chopped onion - 1 chopped sweet red pepper - 1 chopped green pepper - 2 tsp. dry mustard - 2 1/2 c. cider vinegar Directions: - Combine zucchini, onion and salt; let set overnight. - Drain and rinse well. - Place in large pot along with remaining ingredients. - Cook until mixture thickens, stirring constantly. Do not overcook. - Pack hot into hot sterilized jars, leaving 1 inch space. - Adjust caps. - Process 10 minutes in a boiling water bath. - Makes 8 pints.
Good For You Granola Bars Ingredients: - 1/2 (12 oz.) bag (1 c. ) chocolate chips - 1 c. butterscotch chips - 2 c. mini marshmallows - 1/3 c. honey - 1 c. uncooked oats - 1/2 c. chopped dates - 1/2 c. raisins - 1/2 c. wheat germ - 1/4 c. coconut - 3/4 c. Grape-Nuts Directions: - Melt all chips together in microwave oven. - Blend in marshmallows and honey. - Mixture will be sticky at first, but will melt into liquid. - In separate bowl, combine remaining ingredients. - Add chocolate mixture and mix well. - Pour into 9 x 14-inch pan coated with vegetable oil, oil or cooking spray. - Pat mixture down. - Cool in refrigerator. - When partially cool, cut into bars. - Serve at room temperature for maximum chewiness. Makes 42 (1 1/2 x 2-inch) bars.
Easy Pineapple Cake Ingredients: - 1 box yellow cake mix - 1 can Eagle Brand milk - 1 large cool whip - 1 medium can crushed pineapple - 1 pkg. fresh frozen coconut Directions: - Bake the cake mix in a square pan. While it is sill hot, pour the Eagle Brand milk over it. Let it sit for a while and cool. Then pour crushed pineapple over that. Top with cool whip. Sprinkle coconut on top if desired.
Favorite Dressing Ingredients: - 1 c. Wesson oil - 7 Tbsp. vinegar - 1 tsp. dry mustard - 1 tsp. celery seed - 1 tsp. chopped garlic - 3/4 c. sugar - 1 tsp. salt - 1 tsp. horseradish - 1 tsp. chopped onion Directions: - Mix in all ingredients; beat with electric mixer until thick. Keep refrigerated, but do not freeze. - Good on tossed salad or fruit salad.
Barbecued Chicken In A Bag Ingredients: - 3 lb. cut up chicken - 3 Tbsp. catsup - 2 Tbsp. vinegar - 1 Tbsp. lemon juice - 2 Tbsp. Worcestershire sauce - 4 Tbsp. water - 2 Tbsp. butter - 3 Tbsp. brown sugar - 1 tsp. salt - 1 tsp. dry or prepared mustard - 1/2 tsp. chili powder - 1/2 tsp. paprika - 1/2 tsp. cayenne pepper Directions: - Heat ingredients to blend. - Grease the inside of a large brown bag and place in a roasting pan. - Set oven at 500°. - Salt and pepper chicken. - Dip each piece in sauce and place in bag. - Pour remaining sauce over all the chicken. - Fold sack opening in double and fasten with 6 or 7 paper clips. - Cover roaster. - Place in oven and cook for 15 minutes. - Reduce temperature to 350° and cook 1 hour and 15 minutes. - Do not open bag until cooking time is reached. - Good eating. - Enjoy.
Christmas Candy Canes Ingredients: - 3 c. sugar - 1/2 c. water - 3/4 c. light corn syrup - 1/4 tsp. cream of tartar - 1 tsp. peppermint flavoring - 3/4 tsp. red vegetable coloring Directions: - In saucepan combine sugar, water, syrup and cream of tartar until the sugar is dissolved. - Put 1/2 of this syrup into another saucepan. - Boil both saucepans until syrup reaches 260° on your candy thermometer. - Do not stir! - Add 1/2 teaspoon peppermint to each saucepan. - Add food coloring to one pan only! - Oil enamel or marble table and pour syrup on it to cool. - Like taffy, you stretch and pull and form each color into ropes of red and white. - Then twist them around again and again. - Form into candy canes. - Let them harden on an oiled surface. - Then hang them in the Christmas tree.
Broccoli Casserole Ingredients: - 1 c. uncooked rice - 1/2 stick oleo - 1 c. chopped celery - 1 c. chopped onion - 2 pkg. chopped broccoli (frozen) - 1 (8 oz.) jar Cheez Whiz - 1 can cream of chicken soup Directions: - Cook 1 cup uncooked rice (follow directions on package). Saute in skillet the oleo, celery and onion. - Add broccoli, Cheez Whiz and soup. - Mix well; add rice and mix well again. - Put in casserole; bake for 30 minutes in preheated 350° oven.
Yankee Chicken Pie Ingredients: - 1 pkg. pie crust - 2 cans cream of chicken soup - boiled rice - 2 boneless whole chicken breasts - boiled carrots, sliced Directions: - Cut chicken into cubes and cook in microwave. - Drain juice. Stir in cream of chicken soup. - Add sliced carrots and rice (previously boiled). - Place between two pie shells and pinch shells together. - Cook 30 to 45 minutes.
Soda Cracker Candy Ingredients: - 30 soda crackers - 6 Tbsp. peanut butter - 1 small can Carnation milk - 2 c. sugar - 1 tsp. vanilla Directions: - Crush crackers fine. Mix well with peanut butter. - Cook milk and sugar to a slow boil. - Boil 3 minutes. - Add vanilla to crackers and pour milk and sugar after it has boiled over crackers and peanut butter. - Mix until thick and pour in a greased pan that has been greased with margarine. - Cool. - Cut into squares.
Never Fail Pie Crust Ingredients: - 4 c. flour - 1 3/4 c. Crisco - 1 Tbsp. sugar - 2 tsp. salt - 1 Tbsp. vinegar - 1 egg - 1/2 c. cold water Directions: - Mix all ingredients together. - Mold into ball. - Chill. - Makes two (9-inch) double crusts.
Jane'S Chicken In A Blanket Ingredients: - 4 boned, chicken breasts - 4 1/2 c. water - 1 tsp. salt - 5 peppercorns - 3/4 tsp. crumbled rosemary - 3 Tbsp. instant minced onion - 2 pkgs. crescent rolls - 3 Tbsp. chopped parsley - 6 Tbsp. margarine melted* - 6 Tbsp. flour* - 3 Tbsp. lemon juice* - 2 tsp. onion powder* - 1 tsp. salt* - 1/8 tsp. lemon pepper* Directions: - Boil slowly chicken with salt, peppercorns, rosemary and onions, about 30 minutes. - Remove from heat, reserving liquid. Strain broth and skim off fat. - Skin chicken. - Cut breasts in half. Open crescent rolls and put two triangles together to form a rectangle and press seam to join. - Sprinkle parsley on each rectangle. - Place breast in center and fold dough to wrap. - Place on cookie sheet seam side down. - Seal with water. - Bake at 375° for 15-20 minutes or until light brown on top. - Serve with lemon sauce.
Lemon Angel Pie Ingredients: - 4 eggs (room temperature) - 1/2 tsp. cream of tartar - 1 c. sugar - 1/2 c. sugar - 2 tsp. lemon rind, grated - 3 Tbsp. lemon juice - 2 c. heavy cream - 1 Tbsp. sugar Directions: - Separate eggs. - Beat whites until foamy, add cream of tartar and beat until they start to stiffen. - Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape. - Spread on lightly buttered 9-inch pie plate. - Make outside rim higher than middle. - Bake at 300° for 40 minutes. While meringue crust is cooling, beat egg yolks until thick and lemon colored. - Beat in 1/2 cup sugar, lemon juice and rind. - Cook in a double boiler about 15 to 20 minutes until thick. - Cool. - Whip 1 cup heavy cream. - Fold into lemon mixture blending thoroughly. Fill center of meringue crust with this mixture and chill 8 to 16 hours. - When ready to serve, cover top with remaining cup of cream whipped with 1 tablespoon of sugar.
Chess Cake Ingredients: - 1 pkg. Duncan Hines butter cake mix - 1 egg, well beaten - 1 stick margarine, melted - 1 c. chopped nuts - 3 eggs - 1 box confectioners sugar - 8 oz. cream cheese, softened Directions: - Combine the first 4 ingredients. - Do not use mixer. - Pack in well-greased jelly roll pan. Top with the eggs, confectioners sugar and cream cheese. Use mixer to mix these ingredients. - Beat until smooth. Spread evenly over cake mixture. - Bake 40 minutes at 325°. - Cool and cut into serving pieces.
Claudine'S Homemade Chicken Rice Soup Ingredients: - 4 chicken breasts or a whole fryer - 8 Tbsp. butter - 6 Tbsp. flour (heaping) - 8 c. broth - 1 or 2 carrots, cooked - 2 stalks celery, cooked - onion (optional) - 4 c. rice, cooked - salt and pepper to taste - chicken seasoning - paprika - onion salt - 3 Tbsp. parsley - 1 small can condensed evaporated milk Directions: - Cook chicken; save broth. - Cut chicken into tiny pieces. - In a large pot, melt margarine. - Add flour and stir. - Slowly add broth. Add to broth carrot, celery and onion. - Then add cooked rice. Use low temperature. - Add salt and pepper. - Add chicken seasoning, paprika, onion salt and parsley. - Add evaporated milk. - Simmer 30 to 45 minutes. - Should be fairly thick.
Cream Cheese Pound Cake Ingredients: - 1 (8 oz.) pkg. cream cheese - 7 eggs - 3 c. sugar - 3 sticks butter or oleo - 3 c. plain flour or cake flour - 1/4 tsp. salt - 2 tsp. vanilla extract Directions: - Cream - butter - and - cream - cheese in mixer. - Add sugar, small amount - at a time and beat well. - Add salt. - Add one egg at a time. - Beat - well after each egg. - Add flour and vanilla extract. Cook - for 1 hour and 40 minutes. - Start in cold oven at 300°.
Picante Salsa Ingredients: - 4 1/2 lbs. ripe tomatoes, scalded, peeled, and chopped - 3 mild green chilies, chopped - 1 large Spanish onion chopped - 1 med. green pepper chopped - 1 med. red pepper chopped - 3-6 canned whole jal. peppers, chopped - 5 1/2 oz. tomato paste - 3/4 cup brown sugar - 1 tablespoon coarse pickling salt - 2 teaspoons paprika - 1/2 teaspoon garlic powder Directions: - Combine all ingredients in a large pot. Bring to boil; cut down to medium. Cook for 70 min. Stir occasionally, until thicker. Makes 5 pints.
Macaroni And Cheese Salad Ingredients: - 7 oz. cooked macaroni - 1/4 c. chopped green onion - 1/4 c. green pepper - 1/2 c. celery - 1 c. Cheddar cheese - pimento (small jar) - 1 small container sour cream - 1/2 c. mayonnaise - salt to taste - pepper to taste - 1 Tbsp. prepared mustard Directions: - Cook macaroni according to package directions. - Add onion, green pepper, celery, pimento, salt and pepper. - Cool. - Add cheese, sour cream and mayonnaise. - Season to taste. - Chill until time to serve.
Fancy Corn Ingredients: - 1 (12 oz.) can Shoe Peg corn, drained - 1/2 c. diced green pepper - 2 Tbsp. chopped pimento - 1/2 c. chopped celery - 1/2 c. chopped red onion - 1 c. diced cucumber - 1/3 c. oil - 3 Tbsp. sugar - 1 1/2 tsp. salt - 3 Tbsp. red wine vinegar Directions: - Combine all the vegetables. - Mix oil, sugar, vinegar and salt. Stir until sugar dissolves. - Pour over vegetables and toss gently. - Chill 8 to 10 hours. - Drain before serving.
Chicken Kiev Ingredients: - 4 large chicken breasts, boned, skinned and halved - salt - 1 Tbsp. chopped green onion - 1 Tbsp. snipped parsley - 1 Tbsp. water - 1/2 c. fine dry bread crumbs - 1/4 lb. (1 stick) butter - all-purpose flour - 1 beaten egg - fat (for frying) Directions: - Place chicken pieces, boned side up, between 2 pieces of clear plastic wrap. - Working out from center, pound to form cutlets not quite 1/4-inch thick. - Peel off wrap. - Sprinkle with salt, onion and parsley. - Cut the stick of chilled butter into 8 slices, placing one at the ends of each cutlet. - Roll meat as for jellyroll, tucking in sides. - Press end and seal well. - Coat each roll with flour and dip in mixture of water and beaten egg. - Roll in bread crumbs. - Chill thoroughly (at least 1 hour).
Lemon Mustard Chicken Ingredients: - 5 skinned chicken breasts - 1/4 c. margarine - 3 Tbsp. Dijon mustard - 3 Tbsp. lemon juice - 1 tsp. tarragon - 1/2 tsp. salt Directions: - Place chicken in shallow pan. - Melt margarine; stir in mustard and lemon juice, tarragon and salt. - Pour over chicken. - Bake at 375° for 45 minutes.
Bread And Butter Pickles Ingredients: - 1 doz. medium cucumbers - 3 sweet peppers - 6 small onions - 2 hot peppers - 2 c. vinegar - 2 c. sugar - 1 tsp. ginger - 1 tsp. turmeric - 1 tsp. mustard seed - 2 tsp. celery seed - 1/2 tsp. black pepper Directions: - Slice cucumbers in small pieces. - Soak in 1/2 cup salt and water for 2 hours (enough water to cover). - Add peppers, onions and hot peppers. - Place in stove. - Add vinegar, sugar, ginger, turmeric, mustard seed, celery seed and black pepper.
Microwave Peanut Clusters Ingredients: - 6 oz. semi-sweet chocolate chips - 6 oz. peanut butter chips - 1 small can (6 1/2 oz.) cocktail peanuts Directions: - You will need 1 1/2-quart casserole dish.
Quick Barbecue Sauce Ingredients: - Coca-Cola - catsup Directions: - Mix together equal parts of Coca-Cola and catsup in amounts according to the meat you wish to cover. - Pour over the meat and place in oven. It is especially good on country-style ribs, pork chops or chicken. - Make sure each piece of meat is covered.
Monkey Bread Ingredients: - 4 cans buttermilk biscuits, cut each biscuit into 1/4ths - 3/4 c. sugar - 1 tsp. cinnamon - 3/4 c. butter - 1 c. sugar - 1 1/2 tsp. cinnamon Directions: - Shake little 1/4 sections in a bag with a mixture of 3/4 cup sugar and 1 teaspoon cinnamon. - After all the sections are covered, put in greased angel food pan. - Boil 3/4 cup butter, 1 cup sugar and 1 1/2 teaspoons cinnamon until sugar dissolves. Pour over biscuit pieces and bake at 350° for 40 minutes.
Country Apple Pie Ingredients: - 6 to 8 apples (Golden Delicious for sweetness; Stayman Winesap for tartness) - 1 c. sugar - 1 tsp. cinnamon - 2 tsp. flour - 2 tsp. butter (to dot top) - 1 pie shell and top Directions: - Slice apples into a bowl, then toss with sugar, cinnamon and flour until apples are covered. Heap apples in pie shell; dot with butter. Roll out second half of dough. Moisten edge of bottom crust. Cover apples with top layer of dough. Cut slits in top to let out steam. Fold up excess pastry onto edge of pie. Press top and bottom together, using finger or fork. Put foil all around the rim of pie plate to keep crust edge from burning. Place pie pan on cookie sheet. Bake at 425° for 15 minutes. Turn down oven to 350° and continue baking for 45 to 50 minutes or until apples are tender.
Key Lime Pie Ingredients: - grated rind of lime or lemon - 1 Tbsp. butter - 1/3 c. lime juice - 3 eggs, separated - 2 c. water - 3 1/2 Tbsp. cornstarch - 1/3 c. flour - 1/3 tsp. salt - 1 c. sugar - baked 9-inch pie shell - meringue pie topping Directions: - Combine the flour, sugar, cornstarch and salt in a saucepan and gradually stir in water. - Cook, stirring continuously - until thickened. - Gradually stir in the beaten egg yolks. - Then put back on low heat and cook, stirring every two minutes. - Stir in lime juice, butter and rind. - Cool slightly. - Pour into baked pastry shell and cool. - Add meringue topping. - Brown in oven.
Tomato Gravy Ingredients: - 1/2 c. Wesson oil - 1 c. flour - 1 can tomatoes or 5 ripe tomatoes - salt - pepper - 2 c. water Directions: - Brown flour in Wesson oil. - Add salt and pepper. - Brown real good, then add water and tomatoes. - Cook until thick. - Real good.
Peanut Butter Cup Cookies Ingredients: - 1/2 c. white sugar - 1/2 c. brown sugar - 1/2 c. peanut butter - 1 egg - 1/2 tsp. vanilla - 1 1/4 c. flour - 1 tsp. baking soda - 1/2 tsp. salt Directions: - Cream together first 5 ingredients. Mix flour, soda and salt. Add to first mixture. Roll into 36 balls. I use a small cookie scoop. Place in mini muffin pan. Bake at 350° for 8 to 10 minutes. Remove from oven. Immediately place peanut butter cup in center of each cookie. Let cool completely before removing from pan.
Hot Chocolate Mix Ingredients: - 2 lb. Nestle Quik - 2 lb. dry milk - 1 lb. powdered sugar - 1 lb. coffee creamer (dry) Directions: - Mix all ingredients. - Add 1/3 cup of mixture to hot water. Stir and enjoy!
Microwave Brownies Ingredients: - 2 c. graham cracker crumbs - 1 (6 oz.) pkg. semi-sweet chocolate pieces - 1/2 c. chopped pecans - 1 1/3 c. sweetened condensed milk Directions: - Use an 8-inch glass baking dish. - Stir in graham cracker crumbs, chocolate pieces and pecans in dish (greased). - Mix well. Stir in sweetened condensed milk; spread. - Microwave on High for 8 minutes. - Let cool. - Cut into squares.
Best Chocolate Syrup Brownies Ingredients: - 1/2 c. butter - 3 eggs - 1 c. all-purpose flour - 2 tsp. vanilla extract - pecans or walnuts for garnish - 1 c. sugar - dash of salt - 3/4 c. chocolate-flavored syrup, canned - 3/4 c. chopped walnuts or pecans Directions: - In a bowl, cream together butter, sugar and eggs until very creamy and well blended. - Add salt. - Stir in flour, mixing to blend well. - Add chocolate syrup, vanilla and chopped nuts. - Turn mixture into well-greased and lightly floured 9-inch square pan. - Smooth top. - Bake at 350° for about 35 minutes or until a stick inserted near center comes out clean. - Cool in pan on wire rack but loosen cake at edges. - Cut into squares. - Garnish with pecan or walnut halves or dust with powdered sugar.
Cheddar Fluff Ingredients: - 1/4 c. sugar - 1 1/2 c. crushed pineapple with juice - 3 oz. orange jello - 1 c. cold water - 1 c. shredded mild Cheddar cheese - 2 c. Cool Whip Directions: - Mix together sugar and pineapple; bring to a boil. - Add orange jello. - Stir to dissolve. - Add cold water. - Chill until mixture starts to jell. - Add Cheddar cheese and Cool Whip. - Blend and refrigerate.
Easy Red Velvet Cake Ingredients: - 1 box butter cake mix - 1 tsp. cocoa - 1 tsp. vanilla - 1 c. buttermilk - 1 bottle red food coloring - 1 stick margarine, softened - 3 eggs - 1 tsp. baking soda - 1 Tbsp. vinegar Directions: - Mix cake mix with cocoa. - Add vanilla, buttermilk, food coloring, margarine and eggs. - Blend until moistened. - Add soda, vinegar. - Beat 4 minutes at medium speed. - Bake at 375 degrees in three layers for 30 minutes. - Use Cream Cheese Frosting.
Chocolate Cheese Delight Ingredients: - 1 c. soft margarine - 2 c. flour - 1/2 c. chopped pecans - 1 (8 oz.) pkg. cream cheese - 1 c. powdered sugar - 1 c. Cool Whip (from 12 oz. carton) - 2 (3 3/4 oz.) pkg. chocolate instant pudding mix - 3 c. milk - nuts or chocolate curls (if desired) Directions: - Mix together margarine, flour and pecans and spread into a lightly greased 13 x 9-inch pan. - Bake 20 minutes at 350°. - Let cool. - Combine cream cheese, powdered sugar and 1 cup Cool Whip. Spread over baked crust. - Combine pudding mix and milk. - Mix well. Pour over cream cheese mixture. - Chill 1 hour. - Spread remaining Cool Whip over top. - Sprinkle with nuts or chocolate curls, if desired.
Lima Beans With Mushrooms And Celery Ingredients: - 2 pkg. frozen lima beans - 2 cans mushrooms or 1/2 lb. fresh - 1 medium onion, minced - 5 stalks crisp celery - 1/4 lb. butter - 2 Tbsp. flour - 1/2 tsp. salt - 1/2 tsp. nutmeg - 1/8 tsp. pepper - 1/2 c. heavy cream (I use half and half) - paprika (for garnish) - a little sherry (if desired) Directions: - Cook beans. - Mince onion. - Cut celery into 1/2-inch pieces as thick as a matchstick. - Saute the onion and celery in butter until golden. - Add mushrooms. - Sprinkle flour, mixed with salt, nutmeg and pepper. - Toss until well blended. - Reduce heat and stir cream in. - Add to cooked beans. - I serve in a vegetable dish. - Garnish with lots of paprika. - Stir in a little sherry just before serving if desired.
Steamed Corn With Basil Butter Ingredients: - 3 Tbsp. chopped fresh basil - 3 Tbsp. butter or margarine, softened - 3 Tbsp. whipped butter, softened - 1 tsp. grated orange rind - 6 ears fresh corn, husks and silks removed Directions: - Combine first 4 ingredients in a small bowl, stirring until blended. - Set aside. - Cook corn and spread butter mixture evenly over corn.
Glarch(For Kids 3 Years Old Or Older) Ingredients: - 1/2 c. white school glue (regular white glue won't work as well) - 1/3 c. liquid Sta-Flo starch - few drops of food coloring Directions: - Secret: - Start fire early so only coals are left to cook foil dinners. - Flames produce only burnt offerings.
Creamy Mushroom Topper Ingredients: - 1/4 c. chopped onion - 2 Tbsp. butter - 1 Tbsp. flour - 1/2 c. light cream - 1 (3 oz.) can broiled sliced mushrooms, drained - 1/2 tsp. salt - 1/4 tsp. pepper - sour cream Directions: - Cook the onion in the butter until just tender. Stir in the flour. Add the cream, mushrooms, salt and pepper. Add the sour cream and heat through. - Makes about 1 1/2 cups. - Good with chicken.
Hot Chocolate Mix Ingredients: - 1 (8 qt.) box powdered milk - 1 (1 lb.) box Nestle Quik - 1 (6 oz.) jar Coffee-mate - 1 c. powdered sugar Directions: - Mix all the ingredients together and store in a jumbo canister.
Spicy Harvest Punch Ingredients: - 1 Pint bottle cranberry juice cocktail - 1 1/2 cups water - 1/2 cup orange juice - 1/3 cup lemon juice, few lemon slices Directions: - Combine ingredients, Chill - Serves 6 to 8.
Chocolate Cake Ingredients: - 2 c. flour - 2 c. sugar - 1 tsp. salt - 1 tsp. baking powder - 2 tsp. baking soda - 3/4 c. cocoa powder - 1 c. oil - 1 c. hot coffee - 2 eggs - 1 tsp. vanilla Directions: - Mix together and put in 9 x 13-inch cake pan or 9-inch round pans. - Bake at 350° for 35 to 40 minutes. - Very moist chocolate cake.
Chicken And Rice Ingredients: - 1 can cream of mushroom soup - 1 can cream of celery soup - 1/2 c. milk - 1 3/4 c. Minute rice - 1 envelope dry onion soup mix - 8 to 10 pieces chicken Directions: - Mix soups, milk and rice (uncooked) together. - Place in greased cake pan. - Sprinkle dry onion soup mix over rice mixture in pan. Place chicken pieces on top of rice/soup mixture in pan. - Bake at 325° for 1 1/2 hours (until chicken is done). - Serves 6. You may substitute soups with cream of chicken, etc.
Cheese Ball Ingredients: - 1 pkg. mild cheese - 1 pkg. sharp cheese - 1 pkg. cream cheese - 1 carton cottage cheese Directions: - Mix well and add dash of onion salt, garlic powder and dash of cayenne pepper. - Roll in crushed pecans. - Makes 1 big ball or 2 smaller balls.
Gail'S Creation Ingredients: - 1 c. LeSueur peas - 1 c. Del Monte canned yellow corn - 1 c. cooked pasta seashells - 1 pkg. mild Cheddar cheese Directions: - Heat peas and corn; add salt to taste. - Drain peas, corn and pasta. - Reserve small amount of liquid from each to be added later. - Add all 3 together in pot. - Melt grated cheese until coated well. - Add butter, salt and pepper to taste and reserved liquid.
Raspberry Coconut Layer Bars Ingredients: - 1 2/3 c. graham cracker crumbs - 1/2 c. butter, melted - 2 2/3 c. coconut (7 oz. pkg.) - 1 1/4 c. sweetened condensed milk (14 oz. can) - 1 c. red raspberry jam or preserves - 1/3 c. finely chopped walnuts - 1/2 c. semi-sweet chocolate morsels, melted - 1/4 c. chopped white baking bar, melted Directions: - In medium bowl, combine cracker crumbs and butter. - Spread evenly over bottom of 13 x 9-inch pan, pressing to make crust. Sprinkle coconut over crust. - Pour condensed milk evenly over coconut. - Bake at 350° for 20 to 25 minutes or until lightly brown; cool. - Spread jam over coconut layer. - Chill 3 to 4 hours. Sprinkle with walnuts. - Drizzle dark chocolate, then white chocolate over top layer to make lacy effect. - Chill. - Makes 24 bars.
Asparagus Casserole Ingredients: - 3 cans asparagus - 2 c. milk - 4 Tbsp. butter - 1/4 c. all-purpose flour - 1/4 tsp. salt - 1/8 tsp. white pepper - 1/8 tsp. cayenne pepper - 1/2 to 1 c. sharp Cheddar cheese (optional) - 1/2 to 1 c. toasted slivered almonds (optional) Directions: - Make white sauce. - Melt butter in top of double boiler. - Add all flour slowly, stirring constantly until roux is made. Gradually add milk, stirring continuously until all is used. Sauce will be thin at first but will eventually thicken to desired consistency. - Add salt and both peppers and stir. - May add cheese at this point. - Stir until cheese melts.
No Added Fat Cornbread Ingredients: - 2 c. corn meal (self-rising) - 1 c. skim milk - 1 Tbsp. lemon juice (optional) - 2 egg whites - 1 Tbsp. oil (optional) - Pam or Mazola baking spray Directions: - Preheat oven to 400°. - If you want the cornbread to be like buttermilk cornbread, add the lemon juice to the skim milk and let it set for about 3 minutes. - Add all ingredients and stir well. Spray nonstick baking pan with baking spray and bake at 400° until top is brown. - If you do not mind extra fat, I heat 1 tablespoon oil in a seasoned iron skillet - in the oven and when it is hot, take it out and add mix. - This gives it a kinda-sorta crusty bottom.
Butterscotch Sauce Ingredients: - 3/4 c. sugar - 1/2 c. light corn syrup - 1/4 tsp. salt - 1/4 c. butter - 1/2 c. cream Directions: - Mix all of the ingredients in a saucepan and cook over low heat, stirring to soft ball (234°). - Then stir in an additional 1/2 cup cream. - Cook to thick, smooth consistency (228°). - Remove from heat. - Stir in 1/2 teaspoon vanilla. - Serve hot or cold. Makes 2 cups.
Baked Beans And Chuck Ingredients: - 1 medium onion, chopped - 1 lb. ground beef or turkey - 1/2 lb. crisp bacon - 3/4 c. catsup - 3/4 c. brown sugar - 2 tsp. dry mustard - 1 can (16 oz.) butter beans - 1 can red kidney beans - 2 cans baked beans in sauce - 1 can baby green limas Directions: - Saute onion, add beef and brown. - Cook bacon. - Mix all ingredients together and bake for 1 hour at 350°.
Tasty Stuffed Pasta Shells Ingredients: - 1 pkg. large shell pasta - 1 carton low-fat cottage cheese - 1/4 c. Parmesan cheese - 1/2 c. Mozzarella cheese - 1 jar spaghetti sauce - 1 clove garlic - 2 Tbsp. low-fat margarine - 1 jar mushrooms - 1 pkg. frozen chopped spinach Directions: - Cook shells and set aside. - In saucepan, saute garlic and mushrooms in margarine. - Mix with cottage cheese, spinach and Mozzarella cheese. - Spoon cottage cheese mixture into cooked shells and place in bottom of 9 x 13-inch pan sprayed with Pam. Pour spaghetti sauce over shells and sprinkle with Parmesan cheese. - Cook at 350° for 30 minutes or until done.
Crystal Garden Ingredients: - 4 Tbsp. salt - 4 Tbsp. water - 1 Tbsp. ammonia - 3 or 4 pieces charcoal - colored fountain pen Directions: - Place charcoal in a small disposal bowl. - Mix first 3 ingredients together and pour mixture over charcoal. - Put several drops of different colored inks on the charcoal. - Leave bowl undisturbed for several days and crystals will cover the charcoal in an interesting formation, growing and spreading every day. - The crystals will be white where no ink is used.
Cheese Ball Ingredients: - 1 (8 oz.) soft cream cheese - 1/4 tsp. salt - 1 tsp. chopped onion - 1 1/2 tsp. Worcestershire sauce - 1 (3 oz.) pkg. minced smoked beef Directions: - Mix all ingredients together into a ball. - Roll in chopped pecans. - Refrigerate.
Home Ec Special Cheese Straws Ingredients: - 1 lb. Cracker Barrel cheese (8 oz. sharp and 8 oz. mellow) - 2 sticks margarine - 2 1/2 c. plain flour - 1 tsp. salt - 1/4 tsp. red cayenne pepper - dash of Tabasco - 1 tsp. garlic powder (more or less to taste) Directions: - Grate cheese. - Add all other ingredients. - Mix thoroughly. Roll on slightly floured board. - Cut in desired length or run through a super shooter. - Bake at 375° until done.
Inga'S Rolls Ingredients: - 3/4 c. milk - 2 yeast cakes - 2 eggs - 1 tsp. salt - 1/2 c. margarine - 1/2 c. warm water - 1/2 c. sugar - 4 c. flour Directions: - Bring milk and margarine - to a boil. - Dissolve yeast in warm water. - Beat eggs, - sugar - and - salt. - Pour milk mixture, yeast and egg mixture together - and - stir - in milk. - Cover and refrigerate overnight. - Two hours - before baking, set out in a warm spot. - After 2 - hours, - punch - dough - down, - divide - into thirds. - Roll each third into - a circle and cut into 12 wedges with a sharp knife. - Roll - each - wedge, beginning at wide end. Brush with egg and water mixture and sprinkle with sesame seed before baking. - Bake 10 minutes at 425°. - Yield: 3 dozen.
Scalloped Apples Casserole Ingredients: - 4 to 6 cooking apples, pared and sliced - 1 tsp. cinnamon or more - 1 1/2 Tbsp. flour - 3 Tbsp. sugar or more - 1 Tbsp. butter Directions: - Sprinkle cinnamon, flour and sugar over apples and gently mix. Pour into a greased casserole and put butter on top of apple mixture. - Bake, covered, for 50 to 55 minutes at 350°. - Good for breakfast, over ice cream or with dinner. - Serves 4.
Lightning Microwave Fudge Ingredients: - 3 2/3 c. (1 lb. box) powdered sugar, sifted - 1/2 c. cocoa - 1/2 c. butter or margarine, cut into pieces - 1/4 c. milk - 1 Tbsp. vanilla - 1/2 c. coarsely chopped nuts Directions: - Combine powdered sugar, cocoa, butter or margarine and milk in medium micro-proof bowl. Microwave on High (Full power) for 2 to 3 minutes or until butter or margarine is melted. Stir until mixture is smooth. Stir in vanilla and nuts. Blend well. Spread evenly in buttered 8-inch square pan. Cool and cut into 1 inch squares.
Escalloped Pineapple Ingredients: - 3/4 c. margarine - 1 1/2 c. sugar - 2 tsp. vanilla - 3 eggs - 1 (No. 2) can pineapple chunks, well drained - 6 slices white bread, cubed - 1/2 c. milk Directions: - Cream together the margarine and sugar. Beat in vanilla and eggs until light and fluffy. Add pineapple, bread and milk. Put in buttered casserole dish and bake at 350° for 1 hour, uncovered.
Ham Casserole Ingredients: - 2 Tbsp. flour - 1/2 tsp. pepper - 1/2 c. milk - 1 1/2 tsp. salt - 1 can mushroom soup - 6 sliced potatoes - 1/4 c. green pepper - 1/4 c. onions - leftover ham pieces Directions: - Combine first 5 ingredients and bring to a boil. - Add remaining ingredients to a greased 2-quart casserole. - Pour soup mixture over potatoes, ham and green pepper. - Cook covered for 45 minutes, then uncovered for 45 minutes in a 350° oven.
Pancake Men Ingredients: - 1/2 tsp. baking soda - 1 c. whole wheat flour - 1 c. unbleached all-purpose white flour - 1/2 tsp. salt - 2 c. buttermilk - 1 egg, well beaten - 1/4 lb. chuck salt pork Directions: - Heat 1/4 cup water to a boil. - Pour it on the baking soda (in a cup) to dissolve and cool. - In a large bowl or pitcher, mix the 2 flours and salt. - Stir in buttermilk and egg; beat well. - Heat the griddle (skillet or electric frying pan) until a few drops of water dance on it. - Rub it well with salt pork. - Stir baking soda solution into batter. - Make pancake men, one at a time, in center of griddle. - Fill a serving spoon with batter; pour it in adjoining circles to form torso, head, arms and legs. - When bubbles form and burst in batter, turn men with spatula and cook equally long on the other side. - Grease griddle again before next pouring. - Serve with maple syrup. - Makes 6 pancake men.
Raspberry Shrub Ingredients: - 1 pt. raspberry sherbet - 2 c. orange juice - 1 Tbsp. lemon juice Directions: - Combine sherbet, orange juice and lemon juice in electric blender. - Blend until smooth. - Pour in glasses and garnish with rolled half-slice of orange, kiwi wedge and fresh raspberry on skewer.
Walnut Spice Cake Ingredients: - 2 1/2 c. all-purpose flour - 1 c. granulated sugar - 3/4 c. packed brown sugar - 1 tsp. salt - 1 tsp. baking powder - 3/4 tsp. baking soda - 3/4 tsp. ground cloves - 3/4 tsp. ground cinnamon - 3/4 c. shortening - 1 1/4 c. buttermilk - 3 eggs - 1 c. chopped walnuts Directions: - Heat oven to 350°. - Grease and flour 2 round pans, 9 x 1 1/2-inches. - Beat all ingredients except walnuts on low speed 30 seconds, scraping bowl constantly. - Beat on high speed 3 minutes, scraping bowl frequently. - Stir in walnuts. - Pour into pans. - Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. - Cool 10 minutes; remove from pans and cool completely. Fill and frost with caramel frosting.
Cherry Cheese Cake Ice Cream Ingredients: - 1 pkg. Royal no bake cheese cake mix - 1/3 c. Blue Bonnet margarine, melted - 3 Tbsp. sugar - 1 1/2 c. cold milk - 1 (8 oz.) container frozen whipped topping, thawed - 1 (21 oz.) can cherry pie filling Directions: - Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk. - Fold in whipped topping. - Spoon half of filling mixture into large bowl. - Cover with prepared crumbs and cherry pie filling. - Top with remaining filling mixture. - Pull metal spatula through mixture several times to marble; do not overmix.
Eggnog Pie Ingredients: - 1 c. cold eggnog - 1 (6 oz.) pkg. Jell-O instant pudding (vanilla) - 1 tsp. rum extract - 1/4 tsp. nutmeg - 8 oz. Cool Whip, thawed - 1 graham cracker crust Directions: - Pour eggnog into bowl. - Add pudding mix, rum and nutmeg with electric mixer at low speed. - Beat until blended, about 1 minute. Let stand 5 minutes. - Fold in 2 cups Cool Whip; spoon into crust. Chill until firm, about 2 hours. - Garnish with remaining whipped topping. - Sprinkle with additional nutmeg, if desired.
Spinach Dip Ingredients: - 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained - 1 (8 oz.) can water chestnuts, drained and chopped - 1 pkg. dry Mrs. Grass onion soup mix - 1 c. dairy sour cream - 1 c. Miracle Whip salad dressing - 1 round loaf Italian bread (long may be used) Directions: - Mix all ingredients together. - Refrigerate. - Scoop out center of round bread. - Fill center with the dip. - Cut scooped out bread into cubes to dip with. - When cubes are all gone, pull off chunks of round bread.
Jiffy Pineapple Supreme Ingredients: - 1 pkg. Jiffy cake mix (white) - 2 c. milk - 8 oz. cream cheese - 3/4 oz. pkg. instant pudding (vanilla or pineapple cream) - 1 can crushed pineapple - 2 pkg. Dream Whip - chopped nuts Directions: - Mix cake mix according to directions and put in a 9 x 13-inch greased pan. - Bake 15 minutes at 350°. - Cool thoroughly. - Mix together milk, cream cheese and pudding and spread on cake. - Top with drained crushed pineapple. - Then spread Dream Whip on top of pineapple and sprinkle with chopped nuts. - Chill 12 hours in refrigerator.