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Mediterranean Chicken And Mushrooms Ingredients: - 1/2 lb. mushrooms - 1/4 c. flour - 3 lb. chicken - 4 Tbsp. oil - 1 c. chopped onion - 1 c. quartered green pepper - 1 clove garlic, finely chopped - 1 (1 lb.) can tomatoes, broken up - 1 c. water - 1 1/4 tsp. salt - 1 tsp. Italian dressing - 1/16 tsp. ground red pepper - 1/2 c. raw rice Directions: - Slice mushrooms. Dredge chicken with flour; shake off excess. Heat oil in large saucepan. Add chicken and brown well. Remove chicken. - To oil remaining, add onion, green pepper and garlic. Saute 3 minutes. Add mushrooms and saute 4 minutes. Stir in tomatoes, water, salt, Italian dressing and red pepper. - Bring to a boil. - Stir in rice. - Return chicken to saucepan. - Cover, reduce heat and simmer for 45 minutes or until chicken is tender. - Serves 4.
Easy Carrot Cakelubbock, Texas Ingredients: - 1 2 layer yellow cake mix - 1 1/4 c. salad dressing - 4 eggs - 1/4 c. cold water - 2 tsp. cinnamon - 2 c. finely shredded carrots - 1/2 c. walnuts or pecans - 1 16 oz. tub vanilla ready frosting Directions: - Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed with electric mixer until well blended.
Artichoke Heart Salad Ingredients: - 1 pkg. chicken Rice-A-Roni - 1/4 c. finely chopped green peppers - 1 jar drained and diced marinated artichoke hearts - salt and pepper to taste - 1/2 c. finely chopped celery - 1/4 c. finely sliced green onions - 1/2 c. mayonnaise - 1/4 tsp. curry powder - bit of marinade (optional) Directions: - Cook Rice-A-Roni - as - directed and cool. - Add remaining ingredients. - After - adding - curry powder, - taste, - and if it burns, - you have added too much! - (Curry powder is the success of this salad.) Place on lettuce leaves and top with a floral olive and pimento flower. - Enjoy! - (Best when chilled.)
Friendship Tea Ingredients: - 3 oz. instant tea - 1 1/2 c. lemonade drink mix - 14 oz. jar Tang - 1 Tbsp. cinnamon - 1 tsp. cloves - 1 tsp. allspice Directions: - Mix all ingredients and place in airtight jars. Heat boiling water and add 1 tablespoon of mixture to 1 cup of water.
Punch Bowl Cake Ingredients: - 1 box yellow cake mix - 2 large cans crushed pineapple, drained - 1 bag frozen coconut (4 to 8 oz.) - 2 cans cherry or strawberry pie filling - 2 small boxes vanilla or banana instant pudding or 1 large - 6 cut up bananas - 1 large carton Cool Whip Directions: - Make cake according to box and cool. - Make pudding according to box directions. - Tear up cool cake. - Place one layer of cake in bottom of punch bowl. - Add 1/2 of pudding, 1/2 of crushed pineapple, 1/2 of coconut, 1 can strawberry or cherry pie filling and 3 cut up bananas. - Repeat all layers. - Store in refrigerator.
Skillet-Creamed Potatoes Ingredients: - 6 medium potatoes, cooked and drained - 2 c. sour cream - 1/4 c. onion, chopped - 2 Tbsp. pimiento-stuffed olives, chopped - 1 tsp. salt - 1/2 tsp. pepper - paprika - snipped parsley Directions: - Cut potatoes into 1/2-inch cubes. - Add sour cream, onion, chopped olives, salt and pepper into large pan. - Add potatoes; heat, stirring frequently, until the cream bubbles and potatoes are heated through. - Garnish with paprika and parsley.
Green Bean Casserole Ingredients: - 1 qt. green beans - 1 can mushroom soup - 1 can French fried onions - 1 pkg. almonds - 1 small jar mushrooms Directions: - Drain 1/2 of the liquid from beans and discard. Cook beans about 5 minutes (boil). Add soup, almonds, mushrooms and 1/2 onions. Cook in casserole dish approximately 45 minutes at 350°. Remove from oven. Cover with remaining onion rings.
Finger Jello Ingredients: - 3 small pkg. Jell-O - 4 small pkg. unflavored gelatin - 4 c. boiling water - 2 Tbsp. lemon juice Directions: - Combine Jell-O and unflavored gelatin. - Add boiling water and lemon juice. - Stir well, then pour into cold cut keeper and chill until firm. - Cut into 1 to 2 inch cubes and store in medium mixing bowl. - Great for kids and adults of all ages.
Potato Casserole Ingredients: - 1 (2 lb.) bag hash brown potatoes, thawed - 1 medium onion, chopped - 2 cans cream of chicken soup - 1 (8 oz.) carton sour cream - 1/2 c. grated cheese - 1/2 stick melted butter - 1 tube Ritz crackers, crushed - 1/2 stick butter - 1 c. grated cheese Directions: - Mix potatoes, onion, soup, sour cream, 1/2 cup cheese and 1/2 stick melted butter together and place in large casserole dish. Top with 1 cup grated cheese and then 1 tube Ritz crackers crushed and mixed with 1/2 stick butter. - Bake at 375° for 1 hour and 10 minutes.
Margaret'S Cake Ingredients: - 1 box lemon cake mix - 1 small pkg. chocolate instant pudding mix - 1 small pkg. vanilla instant pudding mix - 4 eggs, beaten - 1 1/2 c. water - 1/2 c. oil - 1 tsp. vanilla - 1 c. chocolate chips Directions: - Blend all ingredients together and bake at 350° for 1 hour. Absolutely delicious!
Honey Bread Ingredients: - 1 pkg. yeast - 1/4 c. water (for yeast) - 1 c. hot water - 1/2 c. oleo - 1/4 c. honey - 1 tsp. salt - 3 1/4 c. sifted flour - 2 eggs - 1 c. oatmeal Directions: - Soften - yeast in 1/4 cup water; - blend 1 cup hot water, oleo, honey - and salt in large bowl. - Cool to lukewarm. - Stir in - about 1 1/2 cups flour and beat until smooth and elastic. Blend - in yeast, eggs and oatmeal. - Add the rest of flour and beat - until smooth. - Cover and let rise in warm place about an hour.
Party Potatoes Ingredients: - 2 lb. package of frozen hash browns - 1 pint of sour cream (8 oz.) - 1/4 lb. butter - 8 oz. sharp Cheddar cheese - 1 can of cream chicken soup - potato chips Directions: - Mix all ingredients together and pour into 13 X 9 pan. Sprinkle crushed potato chips on top. Bake for 45 minutes to 1 hour at 350 degrees.
Chicken Dish Ingredients: - 1 chicken - 1 stick butter - 1 medium pkg. barbecue potato chips - 1/2 c. grated cheese Directions: - Cut up chicken. - Melt butter and dip chicken in butter. - Roll in crushed potato chips; put in a flat pan. - Sprinkle grated cheese on top of chicken. - Drizzle remaining melted butter over chicken. - Bake at 350° for 45 minutes to 1 hour.
Hardee'S Biscuits Ingredients: - 1 pkg. yeast - 5 c. self-rising flour - 1 tsp. soda - 2 tsp. sugar - 2 c. buttermilk - 1 c. oil Directions: - Dissolve yeast in 1/4 cup warm water. - Set aside. - Mix all other ingredients together and mix yeast mixture in. - Cook at 475°. - Use the amount you need. - Dough will keep in the refrigerator for 2 weeks. - Good to use for fried pies also.
Sausage Balls Ingredients: - 1 lb. hot bulk sausage - 8 to 10 oz. sharp Cheddar, grated - 2 1/2 to 2 3/4 c. Bisquick Directions: - Mix ingredients with hands. Roll into balls. - Place on cookie sheet. Bake at 450° for about 10 minutes. - May be frozen and cooked later.
Chicken Salad Ingredients: - 2 c. cooked, cubed chicken - 1/2 c. chopped celery - 1/4 c. salted almonds or slivered almonds - 1 c. seedless grapes (red or white) - mayonnaise - lettuce - pimentos and olives Directions: - Combine all ingredients except lettuce, pimentos and olives. Serve on lettuce. - Garnish with pimentos and olives.
Marshmallow Crispy Treats Ingredients: - 3 Tbsp. Parkay spread sticks - 1 (10 oz.) pkg. Kraft jet-puffed marshmallows (about 38 to 40) - 6 c. rice cereal Directions: - Use brownie mix or the following recipe.
Bistecca Alla Teresa Ingredients: - 4 New York steaks - olive oil - J. Lohr Estates Seven Oaks Cabernet - enough Monterey Jack cheese to cover steaks - 3/4 lb. mushrooms, sliced - 5 cloves garlic, minced - 2 (15 oz.) cans Italian flavored stewed tomatoes Directions: - Mix equal parts of olive oil and Cabernet; marinate steaks overnight. - Prepare grill. - Saute garlic and mushrooms in oil until soft. - Strain stewed tomatoes, reserving juice; dice tomatoes and add to the sauteed garlic and mushrooms. - As the tomato, garlic and mushroom mixture reduces, slowly add the reserved juice from the tomatoes and 1 cup of Cabernet as the sauce thickens. - Grill the steaks to desired doneness. - Once turned, add cheese as one would to a cheeseburger. - Cover steaks with sauce and serve with J. - Lohr Estates Seven Oaks Cabernet. Serves 4.
Cherry Cheese Pie Ingredients: - 1 (9-inch) graham cracker crumb crust pastry shell - 1 (8 oz.) pkg. cream cheese, softened - 1 (14 oz.) can sweetened condensed milk - 1/2 c. lemon juice from concentrate - 1 tsp. vanilla extract - 1 (21 oz.) can cherry pie filling, chilled Directions: - In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Whole Wheat Biscuits Ingredients: - 1 c. whole wheat flour - 1 c. all-purpose flour - 1 Tbsp. baking powder - 1/2 tsp. baking soda - 1/2 tsp. salt - 1/2 c. shortening - 3/4 c. buttermilk Directions: - Combine first 5 ingredients, mixing well; cut in shortening with a pastry blender until mixture resembles coarse meal. - Add buttermilk, stirring until moistened.
Carrot Cake Ingredients: - 2 c. sugar - 1 1/2 c. oil - 4 eggs - 3 c. flour - 1 tsp. salt - 2 tsp. baking soda - 2 tsp. baking powder - 2 tsp. cinnamon - 3 c. grated carrots - 1/2 c. walnuts or raisins Directions: - Cream sugar and oil. - Add eggs one at a time. - Sift flour, salt, baking soda, baking powder and cinnamon together. - Add flour and carrots into the batter and beat well. - Fold in the nuts or raisins. - Grease the pan and bake 1 hour at 350°.
Sweet Mild Chili Ingredients: - 2 lb. hamburger - 1 medium onion, chopped - 1 green pepper, chopped - 1 to 2 cans whole tomatoes - 1 to 2 jars home canned tomato sauce - 1 (12 oz.) can Bush's baked beans - 2 Tbsp. brown sugar - 2 tsp. chili powder - 1/2 tsp. salt - 1/2 tsp. onion salt - 1/2 tsp. sweet basil - 1 tsp. oregano - 2 c. macaroni Directions: - Brown hamburger. - Mix ingredients in a large 5-quart saucepan. Bring to a boil. - Reduce heat to lowest setting. - Cover and simmer for 3 to 4 hours, stirring occasionally. - Thirty minutes before ready to eat, add 2 cups macaroni. - Cook until noodles are done. - Tastes better the next day.
Pumpkin Pie Ingredients: - 1 (9-inch) unbaked pastry shell - 1 (16 oz.) can or 2 c. pumpkin - 1 (14 oz.) can sweetened condensed milk (not evaporated milk) - 2 eggs (at room temperature) - 1 tsp. cinnamon - 1/2 tsp. ginger - 1/2 tsp. nutmeg - 1/2 tsp. salt Directions: - In large mixing bowl, combine all ingredients except pastry shell; mix well. - Pour into pastry shell. - Bake at 425° for 15 minutes. - Reduce oven temperature to 350°; bake for an additional 35 to 40 minutes until a knife inserted 1-inch from the edge comes out clean. - Cool.
Baked Chicken Reuben Ingredients: - 4 chicken breasts - 1/4 tsp. salt - 1/8 tsp. pepper - 1 can sauerkraut, drained - 4 slices Swiss cheese - 1/4 c. Thousand Island dressing - 1 Tbsp. parsley Directions: - In greased baking pan, place chicken. - Sprinkle salt and pepper. - Put sauerkraut over chicken; top with cheese. - Pour dressing over cheese. - Sprinkle with parsley. - Cover; bake at 325° for 1/2 hour. - Serves 4.
Summer Squash Packets Ingredients: - 1 medium zucchini - 1 medium yellow squash - 1 medium red onion - 1/4 c. bottled Italian salad dressing Directions: - Cut zucchini and squash into 3/4-inch slices or chunks to make about 3 cups. - Cut red onion onto 8 wedges. - Mix vegetables together and toss with salad dressing. - Fold into foil packets. Grill 4-inches from hot coals for 10 to 12 minutes, turning once with tongs or bake foil packets in 400° oven for 30 minutes.
Mexican Salsa Ingredients: - 2 tomatoes - 1 clove garlic - 2 Tbsp. cilantro - salt to taste - 1/2 lime juice or 1/4 lemon - 1/2 onion - 1/4 green pepper - 1 jalapeno - garlic salt (optional) Directions: - Mix all in your Kitchenmate and serve with tortilla chips.
Lynn'S Hobo Steaks Ingredients: - beef cutlet or hamburger patty (1 per person) - sliced onions - sliced potatoes - sliced carrots - thinly sliced bell pepper - 1 bouillon cube in 3/4 c. boiling water - salt and pepper to taste - garlic salt Directions: - Tear aluminum - foil into squares, large enough to cover and seal - over - meat - and - vegetables. - Season meat with salt, pepper and - garlic - salt. - Place - on - foil. - Place - a slice of onion along with potatoes, bell pepper and carrots, enough for an individual - serving - on - top - of - meat. - Salt and pepper as desired. - Put - 4 tablespoons of bouillon over meat and vegetables. Wrap and - seal - well. - Bake - in - 400° oven for about 45 minutes. We also - cook these on the barbecue pit but increase cooking time depending on heat from coals.
Crab Soup Ingredients: - 1 lb. crab meat - 1 lb. can green beans, drained - 1/2 small bag frozen baby lima beans - 2 lb. can tomatoes, cut up - 1 lb. can corn, drained - 1 tsp. minced onion - 1 tsp. prepared mustard - 1 tsp. Worcestershire sauce - 1/2 tsp. Old Bay seasoning - 1/2 c. water Directions: - Combine all ingredients in a large pot. - Bring to a boil. Lower heat and simmer 1 1/2 hours.
Garden Club Cookies Ingredients: - 2 sticks softened margarine - 1/2 c. sugar - 1 1/4 c. flour - 1/2 c. crushed potato chips - 1/2 c. chopped nuts - 1 tsp. vanilla Directions: - Mix in order given. - Drop by teaspoon on lightly greased cookie sheet. - Bake at 350° about 12 minutes. - Watch carefully after 10 minutes. - Let cookies cool a minute. - Transfer to cooling racks or towels. - Immediately sift powdered sugar over cookies. Makes about 4 dozen cookies.
Hello Dolly Ingredients: - 1 stick butter - 1 c. graham cracker crumbs - 2 Tbsp. sugar - 1 c. coconut - 1 c. chocolate chips - 1 can Eagle Brand milk - 1 c. nuts Directions: - In a large Pyrex or tin cake pan, put butter (melt in oven in pan) and graham cracker crumbs (with 2 tablespoons sugar). Sprinkle the crumbs over bottom of Pyrex dish, then add a layer of each: - coconut on top of that, chocolate chips on that, Eagle Brand milk over that, then nuts. - Bake at 350° for 25 minutes. - Cut in squares.
Meat Balls Ingredients: - 2 lb. lean ground beef - 1 medium onion, diced fine - 1 egg - 2 slices white bread, shredded in fine pieces - 3 Tbsp. A.1. sauce Directions: - Mix all ingredients together in a large bowl. - Roll into balls about the size of a quarter. - Fry over medium heat until brown and done throughout. - Can be eaten as they are or can be put in saucepan, covered with barbecue sauce and allowed to simmer for 1 hour on low heat; stir occasionally.
Old-Fashioned Tea Cakes Ingredients: - 1 c. shortening - 1/4 tsp. salt - 2 c. sugar - 4 eggs - 2 tsp. baking powder - 1/4 tsp. soda - 1/2 c. buttermilk - 2 tsp. vanilla - 5 c. flour, sifted Directions: - Cream shortening and sugar. - Add eggs, one at a time and beat. Add buttermilk. - Combine all dry ingredients and sift into creamed mixture. - Add vanilla. - Roll out to 1/4 or 3/8-inch and cut with any shape cutter. - Bake on greased cookie sheets at 400° about 8 to 10 minutes.
Snickerdoodles Ingredients: - 1 c. shortening or margarine - 1 1/2 c. sugar - 2 eggs - 2 3/4 c. sifted flour - 2 tsp. baking powder - 1/4 tsp. salt - 1 tsp. vanilla Directions: - Cream together shortening or margarine, sugar and eggs until smooth. - Sift together flour, baking powder and salt and stir into the shortening/sugar/egg mixture. - Add vanilla. - Roll into balls. Then roll in brown sugar and cinnamon. - Crisscross with fork. Bake at 400° for 8 to 10 minutes or until lightly browned.
Squash Casserole Ingredients: - 1 lb. yellow squash, diced - 1 medium onion, chopped - 1/2 tsp. salt - 1/2 stick margarine, melted - 1 can cream of chicken or 1 can cream of mushroom soup - 1/4 lb. saltine crackers, crushed Directions: - Boil squash and onion in salted water until tender. Drain and mash. Add margarine, soup and most of the cracker crumbs. - Pour into buttered casserole. Sprinkle with remaining crumbs. Dot with additional margarine. Bake at 375° for 20 minutes. Yields 6 servings.
Rattlesnake Annie'S Hot Pepper Jelly Ingredients: - 1 c. red and green hot peppers, seeded and stems removed - 12 c. sugar - 3 c. cider vinegar - 2 bottles liquid pectin Directions: - Grind peppers together, mix with sugar and vinegar, place in pot and bring to rolling boil. - Remove from heat; cool 10 minutes; add pectin; return to heat and bring to boil. - Remove from heat; pack into sterilized pint canning jars and seal. - Process 10 minutes in boiling water. - "Wear plastic gloves when handling hot peppers."
Chess Cake Ingredients: - 1 box yellow cake mix - 2 sticks butter - 1 box powdered sugar - 3 eggs - 8 oz. pkg. cream cheese - 3/4 c. nuts, chopped Directions: - Mix together cake mix, 1 egg and 1 stick butter. - Press into bottom of 9 x 13 1/2-inch pan. - Cream cheese, sugar and butter; add eggs and nuts. - Pour on top of cake. - Bake at 350° for approximately 45 minutes.
Caramel Squares Ingredients: - 2 c. brown sugar, sifted - 1/2 tsp. salt - 2 c. flour - 2 eggs - 2 tsp. baking powder - 1/2 c. butter - 1 c. nuts, chopped - flavoring desired Directions: - Stir sugar and butter over fire until fudge-like and slightly golden. - When cool, add beaten eggs, flavoring, salt and baking powder, then nuts. - Place in pan and bake 15 or 20 minutes. - Cool in pans and cut in squares.
Pumpkin Bars Ingredients: - 2 c. all-purpose flour - 2 tsp. baking powder - 2 tsp. ground cinnamon - 1 tsp. baking soda - 1 tsp. salt - 4 beaten eggs - 1 (16 oz.) can pumpkin - 1 1/2 c. sugar - 1 c. cooking oil - Cream Cheese Frosting Directions: - Stir together flour, baking powder, cinnamon, soda and salt. Combine eggs, pumpkin, sugar and oil; beat until combined. - Add dry ingredients; beat until well combined.
Hash Brown Quiche Ingredients: - 3 c. frozen loose-pack shredded hash browns, thawed - 1/3 c. butter or margarine, melted - 1 c. diced fully cooked ham - 1 c. (4 oz.) shredded Cheddar cheese - 1/4 c. diced green pepper - 2 eggs - 1/2 c. milk - 1/2 tsp. salt - 1/4 tsp. pepper Directions: - Prepare hash browns between paper towel to remove excess moisture. - Press into the bottom and up the sides of an ungreased 9-inch pie plate. - Drizzle with butter. - Bake at 425° for 25 minutes. - Combine the ham, cheese and green pepper; spoon over crust. - In a small bowl, beat eggs, milk, salt and pepper. - Pour over all. - Reduce heat to 350° and bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. - Allow to stand for 10 minutes before cutting. - Yields 6 servings.
Broccoli-N-Olive Salad Ingredients: - 10 oz. frozen chopped broccoli, thawed and drained - 1 1/2 c. stuffed olives, finely sliced - 1 medium onion, chopped - 6 eggs, hard-boiled and chopped - 5 oz. water chestnuts, sliced - 1/2 c. mayonnaise Directions: - Combine thawed broccoli, olives, onion, eggs and water chestnuts. - Coat with mayonnaise. - Serve chilled in bowl or in hollowed out honeydew melon shell.
Make Ahead Salad Ingredients: - 1 head lettuce - 1 head cauliflower - 2 c. mayonnaise - 1 medium onion, sliced - 1 lb. fried and crumbled bacon - 1/3 c. Parmesan cheese - 1/4 c. white sugar Directions: - Break up lettuce and cauliflower and put in layers in bowl. Cover with mayonnaise and add onion, bacon, cheese and sugar in layers. - Cover tightly for 24 to 48 hours. - Toss just before serving.
Cheese Sauce Ingredients: - 3/4 lb. Velveeta cheese - 1/4 c. milk Directions: - Microwave cheese and milk 4 to 6 minutes, stirring every 2 minutes. - Serve over baked potatoes or vegetables.
Squash Dressing Ingredients: - 2 c. sliced yellow squash, cooked and drained - 2 c. crumbled cornbread - 1 can cream of chicken soup - 1 small onion, chopped - 1/2 c. melted margarine - 3 eggs, beaten - 1/2 tsp. sage or to taste Directions: - Mix all together. - Bake in a greased 8-inch pan for 40 minutes at 350°. - Serves 6.
Low Cholesterol But Not Low-Fat Pie Crust Ingredients: - 1 3/4 c. all-purpose flour - 1/4 c. sugar - 3/4 tsp. salt - 1 stick unsalted oleo - 1/4 c. apple or orange juice Directions: - In processor, blend flour, sugar and salt. - Cut in oleo and blend until mixture resembles meal. - Transfer to bowl; add juice and combine to form dough. - Make into ball; wrap in Saran and chill for one hour or freeze until ready to use. - Makes one double crust pie.
Texas Potatoes Ingredients: - 16 oz. frozen hash browns - 1 can cream of chicken soup - 1 can French onion soup - 1 pt. sour cream - 8 oz. shredded orange Cheddar cheese - 1 tsp. garlic powder - 1 c. corn flakes - 1 1/2 sticks butter Directions: - Melt 1 stick of butter in a 9 x 12-inch roasting pan. - Let cool. - Add sour cream and onion soup mix together until well blended. - Add chicken soup, garlic powder and cheese; mix together. - Add hash browns; mix until well coated. - Smooth out top of pan.
Seafood Gumbo Ingredients: - 2 qt. water - 1/2 c. chopped onion - 1 clove garlic, chopped - 1 lemon, sliced - 1 tsp. salt - 1/2 box crab boil - dash of Louisiana hot sauce - 2 lb. washed clean, deveined shrimp tails - 1/2 c. chopped onions - 1/4 c. bell pepper - 1/4 c. celery - 1 Tbsp. minced parsley - salt to taste - hot sauce to taste - 2 small cans tomato sauce - 1 can crab meat or lobster - 1/2 pt. oysters Directions: - Boil 2 quarts water to which has been added the next 6 ingredients. - Add shrimp tails; cook on medium heat until shrimp turn pink. - Remove shrimp; save stock. - Make a dark roux of next 4 ingredients. - Keep roux soft; add shrimp stock, salt, hot sauce and tomato sauce. - Simmer until tomato color is dark. - Add shrimp and crab meat or lobster with oysters. - Serve over hot rice.
Southern Chicken Salad In Baked Pie Shell Ingredients: - 4 whole boneless chicken breasts - 2 c. celery, diced - 2 c. pineapple chunks, halved and drained - 1 c. pecans, chopped or halved - 1/2 c. whipping cream, whipped - 1 c. mayonnaise (Hellmann's or Best Foods) - 9 or 10-inch baked pie shell Directions: - Poach and skin chicken; cut into 1-inch chunks. - Blend the mayonnaise and whipped cream. - Toss to coat chicken, celery, pineapple and nuts. - Season with salt and pepper to taste. - Mound in baked pie shell. - Chill; serve in wedges.
Marie'S Rice Pudding Ingredients: - 1 c. rice (not quick cook) - 10 c. milk - 1 1/4 c. sugar - 1 pkg. flan (Goya) powder - 1 egg - 1 Tbsp. vanilla extract Directions: - Bring rice and milk to a boil. - Cook 1 hour. - Stir in sugar and flan powder. - Beat together 1 egg and vanilla. - Take a little hot rice and add to egg mixture to warm it. - Then add egg mixture to rice-milk mix. - Cool and refrigerate.
Apple Pie Cake Ingredients: - 1/4 c. shortening - 1 c. sugar - 1 egg, slightly beaten - 1 c. sifted flour - 1/2 tsp. salt - 1 tsp. cinnamon - 1 tsp. nutmeg - 1 tsp. baking soda in 2 Tbsp. hot water - 1 tsp. vanilla - 1/2 c. chopped walnuts - 2 1/2 c. peeled diced apples Directions: - Cream together shortening and sugar; add egg. - Mix and add flour, salt, cinnamon and nutmeg. - Mix thoroughly. - Add vanilla. Mix well. - Add nuts and apples.
Creamy French Dressing Ingredients: - 3 Tbsp. vinegar - 2 Tbsp. sugar - 2 tsp. paprika - 1 clove garlic, minced - 1 tsp. Worcestershire sauce - 1/4 tsp. salt - 1/4 tsp. dry mustard - dash of red pepper - 3/4 c. salad oil Directions: - In a small mixing bowl or blender, combine vinegar, sugar, paprika, garlic, Worcestershire sauce, salt, dry mustard and red pepper. - With mixer running, slowly add oil in a thin steady stream. - Continue mixing until mixture reaches desired consistency. Serve immediately or cover and store in refrigerator for up to 2 weeks.
Turtle Cake Ingredients: - 1 box German chocolate cake mix (Duncan Hines) - 1 (14 oz.) pkg. caramels - 3/4 c. oleo - 1/2 c. evaporated milk (Carnation) - 1 c. chocolate chips - 1 c. pecans Directions: - Mix cake mix as instructed on box. - Pour 1/2 of batter in a greased and floured 9 x 13-inch sheet cake pan. - Bake 15 minutes at 350°. - Melt caramels, oleo and evaporated milk in a double boiler. - Pour over warm cake. - Sprinkle chocolate chips and pecans over cake. - Pour remaining cake mix over top of chips and nuts. Bake at 350° for 15 minutes. - Cool and serve with whipped cream.
Dang Good Pie Ingredients: - 3/4 stick butter or margarine - 3 eggs - 3 Tbsp. flour - 1 1/2 c. sugar - 1 c. crushed pineapple, drained - c. coconut flakes - 9-inch unbaked pie shell Directions: - Melt butter and mix with other ingredients. - Pour into unbaked pie shell. - Bake at 350° for 1 hour or until set.
Sock It To Me Cake Ingredients: - 1 box Betty Crocker cake mix (pudding in mix) - 1/2 c. sugar - 4 eggs - 3/4 c. oil - 1 Tbsp. butter flavoring - 1/2 pt. sour cream - 1 c. nuts Directions: - Mix. - Pour half of mix in pan. - Sprinkle 2 tablespoons brown sugar and 1 teaspoon cinnamon over. - Mix. - Pour remaining mix and bake at 350° until toothpick inserted in center comes out clean. This is a delicious cake.
Grandma'S Fruit Salad Ingredients: - 1 (20 oz.) can pineapple chunks, drained - 1 (15 oz.) can fruit cocktail, drained - 1 (29 oz.) can peaches, sliced (do not drain) - 1 (3.4 oz.) pkg. instant lemon pudding mix Directions: - Place fruit in a large bowl. Sprinkle lemon pudding on top and mix well until thickened. Chill.
Pork Chop Dinner Bake Ingredients: - 6 (1-inch) thick pork chops - oil for browning chops - 3 large potatoes, thinly sliced - 2 large onions, thinly sliced - salt and pepper to taste - 1 tsp. Worcestershire sauce - 1 can cream of mushroom soup - 1 c. milk Directions: - Heat - oil - in - heavy - skillet - and - brown chops on both sides. Butter - a - large - baking dish which has a well fitting cover. Arrange - potatoes and onions in layers, seasoning with salt - and pepper. - Place browned pork chops on top. - Salt and pepper them. Mix Worcestershire sauce, soup and milk and pour over all ingredients. - Cover - tightly and bake at 375° for 50 minutes or until - chops - are very tender. - Remove lid for the last few minutes for browning. - Yield: - 6 servings.
Seasoned Hot Dogs Ingredients: - 1 packages hot dogs-chopped into bite sized pieces - 1/2-3/4 cup mustard - 1/2-3/4 cup grape jelly Directions: - Heat mustard and jelly on stove slowly until melted. Add hot dogs. Or, place all ingredients in a crock-pot. Cook until all the juice is absorbed. May increase or decrease recipe. Just use the same ratio of jelly/mustard. If mustard is tart, you may need to add a little more jelly.
Instant Russian Tea Ingredients: - 2 c. orange Tang - 1 c. sugar - 1/2 c. instant tea with lemon - 1 tsp. cinnamon - 1/2 tsp. cloves Directions: - Mix together well. - Store in a tightly covered container. - Mix 1 teaspoon with boiling water to make 1 cup.
Coleslaw Ingredients: - 1 head cabbage, shredded - 1 onion, diced - 3/4 c. sugar - 1/2 c. white vinegar - 1 Tbsp. prepared mustard - 1 tsp. salt - 1 tsp. celery seed - 1 c. oil Directions: - Combine cabbage and onion; set aside. - Combine rest of ingredients in a small saucepan, except oil. - Bring to a boil, stirring often. - Stir in oil. - Pour over cabbage; toss gently. Cover and chill at least 2 hours. - Will keep in the refrigerator for several days.
Toffee Ingredients: - 1 c. sliced almonds, roasted at 350~ for 10 minutes - 1 c. chocolate chips - 2 sticks butter - 1 c. sugar - 3 Tbsp. cold water Directions: - Grease 9 x 13-inch cake pan. - Sprinkle almonds and chocolate chips in pan. - In heavy 10-inch skillet, mix butter, sugar and water. - Bring to a boil, stirring occasionally. - Pour on top of chocolate/ almond mixture. - Allow to cool in pan.
Strawberry Cream Cheese Pie Ingredients: - 1 (8 oz.) pkg. cream cheese - 2 Tbsp. milk - 2 Tbsp. sugar - 1 (9-inch) pie shell, baked - 1/2 c. water - 2 pt. whole strawberries - 1/2 c. sugar - 2 Tbsp. cornstarch Directions: - Combine softened cream cheese, milk and sugar, mixing well until blended. - Spread onto bottom of pastry shell. - Cover with 1 pint strawberries.
Six Bean Casserole Ingredients: - 1 c. brown sugar - 1 Tbsp. dry mustard - 1 tsp. salt - 1/2 c. vinegar - 1 can butter beans - 1 can green lima beans - 1 can green cut beans - 1 can yellow cut beans - 1 can red kidney beans - 1 can undrained pork and beans in sauce - 4 medium onions - 8 strips bacon Directions: - Cook bacon until crisp. - Remove and drain, leave grease in skillet and add brown sugar, dry mustard, salt and vinegar. Slice and ring onions. - Cook all together in pan for 20 minutes. Drain all beans except pork and beans. - Mix onion mixture with beans. - Place in 3 quart casserole dish, crumble bacon on top. Bake 1 hour at 350°. - Serves 12.
Chocolate Mounds Ingredients: - 1 box powdered sugar - 1 stick margarine, melted - 1 can Eagle Brand milk - 1 large pkg. coconut - 1 (12 oz.) pkg. chocolate chips - 1 stick paraffin Directions: - Mix powdered sugar, melted margarine and milk. - Add coconut. Mix well. - Refrigerate overnight. - Cut into squares or make small balls. - Melt chocolate chips and paraffin in top of a double boiler. - Dip squares or balls into mixture and set on waxed paper.
Frozen Lemon Sherbet Ingredients: - 3 egg yolks - 1/2 cup sugar - 1/4 cup lemon juice - 2 tsp. grated lemon peel - 1/8 tsp. salt - 1 cup whipping cream (whipped) - 3 stiff - beaten egg whites - graham cracker crumbs Directions: - Beat egg yolks until thick and light in color. - Gradually add sugar. - Then lemon juice and rind and salt. - Fold in whipped cream then fold in stiffly beaten egg whites. - Cover bottom of refrigerator tray with cracker crumbs (graham). - Pour sherbet mixture over crumbs. - Sprinkle a little crumbs on top in a swirl affect. - Freeze until firm. - Cut in squares. - Makes 2 qts. or 1 small ice tray.
Porcupine Balls(With Minute Rice) Ingredients: - 1 c. Minute Rice - 1 lb. ground beef - 1/4 c. diced onion - 1/4 can tomato soup - 1/4 c. diced celery - salt and pepper to taste - 1 egg Directions: - Mix well all ingredients. - Form into balls. - Brown on all sides. - Mix remaining soup and 3/4 can water to pan. - Bake in oven at 250° for 1 to 1 1/2 hours.
Kahlua Cheesecake Ingredients: - Zwieback Crust - 2 envelopes unflavored gelatin - 1/2 c. Kahlua - 1/2 c. water - 3 eggs, separated - 1/4 c. sugar - 1/8 tsp. salt - 2 (8 oz.) pkg. cream cheese - 1 c. whipping cream - shaved or curled chocolate Directions: - Prepare Zwieback Crust. - In top of double boiler, soften gelatin in Kahlua and water. - Beat in egg yolks, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. - Beat cheese until fluffy. - Gradually beat in Kahlua mixture; cool. - Beat egg whites until stiff, but not dry. - Beat cream stiff. - Fold egg whites and cream into cheese mixture. - Pour into prepared pan. - Chill 4 or 5 hours or overnight. - Remove from refrigerator 15 minutes before serving. - Decorate with shaved or curled chocolate. - Makes 12 servings.
Cranberry Bread Ingredients: - 4 Tbsp. shortening - 4 c. flour - 2 c. sugar - 3 tsp. baking powder - 1 tsp. baking soda - 1 tsp. salt - 4 tsp. grated orange peel - juice from 2 oranges - 3 c. shredded cheese (Cheddar or Velveeta) - 2 eggs, beaten - 2 c. halved cranberries - 1 c. chopped walnuts or pecans Directions: - Heat oven to 350°. - Grease 2 (9 x 5 x 3-inch) loaf pans. - Cut shortening into flour, sugar, baking powder, soda, salt and orange peel. - Add water to juice to measure 1 1/2 cups. - Blend juice with cheese and eggs. - Mix juice and cheese mixture with dry ingredients. - Fold in cranberries and nuts. - Bake for 60 to 70 minutes. - Let stand for 8 hours before slicing.
Chocolate Mint Snappers Ingredients: - 1 (12 oz.) pkg. mint flavored chocolate chips - 1/2 c. light corn syrup - 1 1/3 c. shortening (part oleo may be used) - 1 c. sugar - 2 eggs - 5 c. flour - 4 tsp. baking soda - 2 tsp. cinnamon - 1/2 tsp. salt Directions: - Melt chocolate chips with corn syrup. - Remove from heat and cool. - Combine shortening, sugar and eggs. - Blend until creamy. Sift the flour, soda, cinnamon and salt. - Blend chocolate mixture with shortening mix. - Add flour gradually. - Shape dough into 1-inch balls. - Roll in white sugar. - Place 3 inches apart on ungreased cookie sheet. - Bake at 350° for 12 to 15 minutes.
Zesty Meat Loaf Ingredients: - 1 lb. ground beef - 1 1/2 slices bread, torn into small pieces - 1/2 c. milk - 1 egg, beaten - 2 Tbsp. minced onion - 1/2 tsp. salt - 1/8 tsp. pepper - 1/8 tsp. mustard - green pepper (optional) - catsup - barbecue sauce Directions: - Mix all ingredients together well. - Add enough catsup to darken meat. - Mix again and shape into loaf. - Cover center of loaf with barbecue sauce and around edge of this with catsup. - Take knife and swirl these two together, covering top of loaf. - Bake 1 hour at 350°.
Toffee Bars Ingredients: - 2 sticks oleo - 1 c. brown sugar - 1 egg yolk - 1 1/2 c. flour - 1/2 tsp. soda - 1 tsp. vanilla Directions: - Melt oleo. - Add sugar and egg yolk, then add remaining ingredients. - Spread on ungreased cookie sheet. - Bake at 350° for 10 to 12 minutes.
London Broil Marinade Ingredients: - 2 to 3 lb. top round steak (1 to 1 1/2-inches thick) or cut of your choice - 1 clove garlic - 1 tsp. salt - 2 to 3 Tbsp. soy sauce - 1 Tbsp. tomato paste - 1 Tbsp. vegetable oil - 1/2 tsp. pepper - 1/2 tsp. oregano Directions: - Combine ingredients in a small bowl. Score meat on both sides. Pour marinade over meat. - Marinate overnight. Broil steak 4 to 5 minutes per pound on each side. Slice thin and serve.
Beef Enchiladas Ingredients: - 1 lb. ground beef - 1 1/2 c. grated Cheddar cheese - 1/2 c. chopped onion - 1 can cream of mushroom soup - 1 can tomato soup - 1 (10 oz.) mild enchilada sauce - 12 flour tortillas - 1 pkg. taco seasoning Directions: - Brown ground beef and drain. Add onion and taco seasoning according to package directions. - Add 1/2 cup grated cheese to meat and onion mixture. Set aside. Combine soups and enchilada sauce. - Top each tortilla with 1 heaping tablespoonful of meat mixture. Place, seam side down, in a 9 x 13-inch baking dish. Pour sauce over tortillas and top with remaining cheese. - Bake in preheated 350° oven for 25 to 30 minutes.
Hot And Sour Turkey Wings Ingredients: - 4 turkey wings (about 4 lb.) - 2 Tbsp. oil - 1 (20 oz.) can pineapple chunks - 1/4 c. soy sauce - 2 Tbsp. vinegar - 1 Tbsp. sugar - 1 clove garlic, pressed - 2 tsp. crushed dried red pepper flakes - 1/2 tsp. ground ginger - 1 c. green onion fans - 1 c. sweet red pepper strips - 1 Tbsp. toasted sesame seed Directions: - Cut each wing into 2 pieces at joints, leaving tip with blade. Heat oil in large wok. - Brown wings slowly on all sides. - Drain excess fat. - Combine 1/3 cup syrup, garlic, red pepper flakes and ginger. - Pour over turkey wings. - Cover and simmer 20 minutes. - Add pineapple chunks, green onion fans and pepper strips. - Simmer 10 minutes. - Serve hot sprinkled with toasted sesame seed. - Makes 4 to 6 servings.
Coconut Cream Eggs Ingredients: - 1 (8 oz.) pkg. cream cheese - 2 (1 lb.) boxes confectioners sugar - 1/4 c. butter - 1 1/4 tsp. vanilla - 1/2 tsp. salt - 2 cans coconut (3 1/2 oz. cans) - 12 oz. pkg. chocolate chips - 3/4 block paraffin Directions: - Mix well the cream cheese, sugar, butter, vanilla and salt. Add coconut and mix again. - Shape into eggs. - Cool in refrigerator. - In double boiler, melt chocolate chips and paraffin. - Dip eggs in chocolate.
Stuffing Casserole Ingredients: - 2 lb. hamburger - 1 1/2 c. milk - 1 box stuffing mix - 1 pkg. frozen Tater Tots - chopped onion - 2 cans celery, onion, chicken or mushroom soup Directions: - Put raw hamburger in bottom of 9 x 13-inch pan. - Cover with a layer of stuffing mix (not prepared). - Cover stuffing with onion. Pour soup over stuffing and onion. - Then pour milk over soups. Top with frozen Tater Tots; cover with foil. - Bake at 350° for 1 to 1 1/2 hours. - Remove foil the last 15 minutes to brown the Tater Tots.
Black Bean Salad Ingredients: - 15 oz. can black beans, drained and rinsed - 1 small green pepper, cut in bite-size strips - 1 small carrot, coarsely shredded - 1 Tbsp. chopped red onion - lettuce leaves (optional) - 1/2 tsp. salt - 2 Tbsp. vegetable oil - 1/4 tsp. shredded lime peel - 2 Tbsp. lime juice - 1/8 tsp. ground cumin - 1/8 tsp. ground red pepper Directions: - Serve this high fiber, low-fat salad with grilled fish or poultry. - Rinsing canned beans removes some of the salt added during processing. - You can also soak, cook and drain about 3/4 cup dry black beans (use 1 1/2 cups cooked).
Jalapeno Cornbread Ingredients: - 1 1/2 c. cornmeal - 1/2 c. flour - 2 tsp. sugar - 3 tsp. baking powder - 1 tsp. salt - 2 eggs - 3/4 to 1 c. milk - 1 c. cream-style corn - 1 to 5 jalapeno peppers, chopped - 1/4 c. oil - 1 c. grated Cheddar cheese Directions: - Mix flour, cornmeal, sugar, baking powder and salt, then eggs, milk and oil. - Fold in corn, peppers and cheese. - Pour into cast-iron skillet. - Bake for 1 hour at 350°.
Chicken Cacciatore Ingredients: - 1 frying chicken, cut up - salt and pepper - 1/4 c. salad oil - 1 chopped onion - 1 clove garlic, crushed - 2 oz. sliced mushrooms - 2 (14 oz.) cans Italian style tomatoes - 1 tsp. salt - 1/4 tsp. oregano - 1/4 tsp. allspice Directions: - Sprinkle chicken with salt and pepper. - Brown in oil in skillet. - Add onion, garlic and mushrooms. - Cook until onion is soft. - Combine remaining ingredients and pour over chicken. - Cover and simmer 30 minutes. - Uncover and simmer 15 minutes longer. Thicken sauce if desired. - Serve over spaghetti.
Glazed Pecans Ingredients: - 2 c. pecans - 1 egg white - 1 Tbsp. cold water - 3/4 c. sugar - 1 tsp. vanilla - 1 tsp. salt Directions: - Beat egg white with the cold water. - Mix all together and bake at 300° on a cookie sheet for 30 minutes. - Remove and pour immediately onto waxed paper. - Serve.
Peanut Butter Fudge Ingredients: - 1 c. sugar - 2 Tbsp. butter or margarine - 1 tsp. vanilla - 1/2 c. evaporated milk - 1/4 lb. peanut butter - 1 c. brown sugar - 1 c. marshmallows - few grains salt Directions: - Cook sugar, butter, milk and salt to soft ball stage (234° to 238°). - Add the marshmallows and peanut butter just before removing from heat. - Do not stir. - Cool to room temperature. - Add flavoring. Beat until mixture is creamy, thick and will hold its shape when dropped from a teaspoon. - Pour into well-buttered, shallow pan. Cut into squares.
Devil'S Food Cake Ingredients: - 2 c. white sugar - 1/2 c. Crisco or butter - 1 tsp. salt - 2 eggs (whole) - 1/2 c. cocoa, dissolved in 1 c. thick sour milk or buttermilk - 3 c. flour, sifted (add half now) - 2 tsp. baking soda, dissolved in 1 c. thick sour milk or buttermilk - 1 tsp. vanilla Directions: - Mix ingredients in the order written; beat well. - Bake at 350° for 15 to 20 minutes, then turn up to 375° to finish.
Grandma Finn'S Fudge Ingredients: - 4 1/2 c. sugar - 1 large can Carnation milk - 1 1/2 c. butter - 4 small pkg. semi-sweet chocolate chips - 1 (8 oz.) jar Marshmallow Creme Directions: - Boil first 3 ingredients for 4 1/2 to 5 minutes. - Stir constantly to keep from sticking. - Pour hot syrup over remaining ingredients. - Beat 5 minutes or until chocolate chips are melted. Add 2 teaspoons vanilla and nuts. - Spread in greased pan. - Cool and cut.
Cheesy Potatoes Ingredients: - 1 stick of oleo - 1 cup sour cream - 1 can chicken soup - 1 - 8 oz. Velveeta cheese - 1 small onion - 2 lbs. frozen shredded potatoes - 2 cups crushed corn flakes - 1 stick of oleo, melted Directions: - Melt first five ingredients on top of stove or microwave. Put potatoes in 9x12 pan. - Cover with cheese mixture, then crushed cornflakes and final stick of oleo. - Bake 350° for 50 minutes.
Coconut Pie Ingredients: - 1 c. sugar - 1 c. milk - 1 Tbsp. flour - 1/2 stick melted butter - 1 can Angel Flake coconut - 2 eggs - 1 tsp. vanilla Directions: - Mix well. - Preheat oven to 350°. - Pour in deep pie crust; cook 60 minutes.
Fish Turbot Ingredients: - 1 lb. haddock fillet - 1/4 c. butter - 1/4 c. flour - 1/2 tsp. salt - 2 c. milk - 1/2 to 3/4 c. white Cheddar cheese, shredded - seasoned bread crumbs Directions: - Gently simmer fish (covered) in 1/2 cup water until flakes; drain. - In saucepan, melt butter, add flour and salt and slowly add milk; stir until thickened. - Add cheese; when melted, pour over the haddock in a casserole. - Spread bread crumbs on top. - Cover and bake at 350° until bubbly.
Hamburger Pie Ingredients: - 1 lb. ground beef - 1/2 tsp. salt - 1 can tomato soup - 3 c. mashed potatoes - 1 medium onion, chopped - dash of pepper - 1 can green beans - 1/2 c. shredded cheese Directions: - Cook meat and onion in heavy skillet until browned. - Add salt, pepper, tomato soup and beans with liquid. - Simmer 5 minutes. Place in 2-quart casserole. - Drop potato mounds over hot meat mixture. - Sprinkle with cheese. - Bake at 350° for 20 minutes. Serves 6.
Broccoli A La Calabash Ingredients: - 2 pkg. frozen broccoli - 1 can cream of shrimp soup - 1 stick margarine - 4 slices American cheese - 2 (3 oz.) pkg. cream cheese - Pepperidge Farm stuffing mix Directions: - Cook broccoli until tender. - Place in casserole dish. - Combine other ingredients in double boiler and heat until melted and creamy. - Pour sauce over broccoli and top with approximately 1 cup of stuffing mix. - Bake at 350° until brown.
Gloria'S Famous Party Dip Ingredients: - 1 (8 oz.) pkg. cream cheese, soften - 1/3 c. French dressing - 2 Tbsp. ketchup - 1 slice or 2 Tbsp. minced onion Directions: - Mix together with hand mixer and serve with chips, crackers or vegetables.
Refrigerator Rolls Ingredients: - 1/4 c. sugar - 1 pkg. dry yeast - 1 tsp. salt - 1 c. plus 2 Tbsp. hot water - 1 egg, beaten - 1/3 c. margarine, melted - 3 1/2 c. plain flour Directions: - Stir together the sugar, yeast and salt in a large mixing bowl. - Add hot water; mix and let stand 5 minutes. - Beat in egg and margarine. - Dump all of flour; mix well. - Use electric mixer, if available; do not knead. - Pour into a greased bowl. - Cover tightly; refrigerate overnight. - When ready to use, allow about 2 hours to rise.
Prune Cake Ingredients: - 1 c. Wesson oil - 3 eggs, beaten - 1 1/2 c. sugar - 2 c. plain flour - 1 c. cooked prunes - 1 c. nuts - 1 c. buttermilk - 1 tsp. soda - 1 tsp. salt - 1 tsp. cinnamon - 1 tsp. vanilla Directions: - Heat oven to 350°. - Measure all ingredients together and mix well. - Bake for 40 minutes.
Monkey Bread Ingredients: - 4 tubes buttermilk biscuits - 1 c. sugar - 2 Tbsp. cinnamon - 1/2 c. sugar - 1/2 c. brown sugar - 1/2 c. margarine - 1 c. ice cream Directions: - Cut each biscuit into 4 pieces. - Shake in a bag with sugar and cinnamon mixture. - Put in a 9 x 13-inch pan or 2 small square pans. - Layer biscuits in 2 layers. - Bring to boil sugar, brown sugar, margarine and ice cream. - Pour over biscuits. - Bake at 350° for 25 to 30 minutes.
Baked Chicken With Sherry-Mushroom Sauce Ingredients: - 1 lb. ready-to-serve chicken pieces (4 or 5) or 1 ready-to-serve chicken, split into halves, boil chicken first - 1 (10 1/2 oz.) can condensed cream of chicken or mushroom soup - 1 (2 oz.) can mushrooms stems and pieces - 1/4 c. dry sherry or water - 1/4 to 1/2 tsp. tarragon leaves - 1/8 tsp. garlic powder - 1/2 tsp. Worcestershire sauce Directions: - Heat oven to 400°. - Place chicken in ungreased baking pan, 9 x 9 x 2-inches. Mix soup, mushrooms (with liquid) and remaining ingredients. - Pour over chicken. - Bake until chicken is hot and sauce is bubbly, about 20 minutes. - Yields 2 servings.
Breakfast Casserole Ingredients: - 8 slices bread, cubed - 3 c. Monterey Jack cheese, shredded - 1 lb. sausage, cooked and drained - 6 eggs - 1 1/2 c. milk - 1 c. half and half - 1 1/2 tsp. dry mustard - 1 can cream of mushroom soup Directions: - Combine eggs, milk, half and half and mustard. - Blend well. Layer bread, cheese and sausage in a large casserole. - Pour egg mixture over layers. - Refrigerate overnight. - Pour soup over casserole. - Bake at 350° for 45 minutes or microwave on High for 2 minutes, then at 70% for 20 minutes.
Old Fashion Texas Hot Sauce Ingredients: - 2 cups onions, chopped very fine - 1 lb hamburger, browned in crisco - 1 Tbsp chili powder - 1 Tbsp paprika - 1 tsp cayenne pepper - 1/2 tsp nutmeg - pinch of cinnamon, cloves, garlic powder Directions: - Add to meat and onion mixture and simmer for 2 hours or until liquid is reduced.
Spinach Stuffing Ingredients: - 1 (12 oz.) pkg. frozen spinach souffle - 1/2 c. soft bread crumbs (1 slice) - 1 tsp. instant minced onion - 1/4 tsp. salt Directions: - Remove from foil container. With sharp knife, cut in half. Return half to freezer. - Place the other half in 1-quart casserole. Microwave at Medium (5) for 2 to 4 minutes until partially defrosted. Mash with fork. - Mix in crumbs, lemon juice, onion and salt.
Italian Vegetable Soup Ingredients: - 1 lb. ground beef - 1 c. diced onions - 1 c. diced celery - 1 c. sliced carrots - 2 cloves garlic - 1 large can V-8 juice - 1 (15 oz.) can tomato sauce - 1 1/2 c. mixed vegetables (frozen) - 4 c. water - 5 beef bouillon cubes - 1 Tbsp. parsley flakes - 1 tsp. salt - 1/2 tsp. oregano - 1/2 tsp. sweet basil - 1/2 tsp. pepper - 2 c. shredded cabbage - 1 c. elbow macaroni, cooked Directions: - Brown beef in large heavy kettle; drain. - Add all the ingredients, except cabbage and macaroni. - Bring to boil. - Lower heat; cover and simmer for an hour. - Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender. - If you prefer a thinner soup, add additional water or broth. - Sprinkle with Parmesan cheese before serving.
Pizza Casserole Ingredients: - 2 lb. ground chuck - 4 c. Mozzarella cheese, shredded - 1 (14 oz.) jar pizza sauce - 1 1/2 c. Bisquick - 4 eggs - 2 c. milk Directions: - Lightly brown meat; drain. - Put meat in 13 x 9-inch pan. Spread on pizza sauce; cover with cheese. - Mix Bisquick, eggs and milk until smooth. - Pour over mixture. - Bake at 400° for 30 minutes.
Zucchini Patties Ingredients: - 2 c. grated zucchini - 3 Tbsp. parsley - 1 large clove garlic, grated - 1/2 c. grated cheese - 1/8 c. Parmesan cheese - 1 c. Bisquick - 2 eggs, slightly beaten - salt and pepper to taste Directions: - Mix all ingredients together well. - Make into patties and fry or drop by 2 tablespoons into butter heated frypan.
Chili Ingredients: - 2 to 2 1/2 lb. ground chuck - 2 to 2 1/2 (15 oz.) cans pinto beans - 1 pkg. chili seasoning - 1 tsp. chili powder - 1 can Hunt's tomato sauce special - 1 (15 oz.) can tomatoes - 1 or 2 pinches crushed red pepper Directions: - Brown, salt and drain the ground chuck. - Put everything in a crock-pot. - Stir well. - Cook on low about 8 hours (4 hours on high if in a hurry).
Broccoli Casserole Ingredients: - 4 pkg. frozen broccoli - 1 can cream of mushroom soup - 1 stick butter - 1 stick garlic cheese - 1 c. green onions, chopped Directions: - Saute onions in butter until clear and wilted. - Add soup and cheese in skillet and melt. - Precook broccoli by box directions and drain. - Mix broccoli and sauce in casserole dish and bake until bubbly.
Yummy Chicken Spaghetti Ingredients: - 2 fryers - 3 ribs celery - 1 onion, chopped - 2 cloves garlic, crushed - 1 can mushrooms - 1 pkg. spaghetti - 1 can tomatoes, chopped - 1 can cream of mushroom soup - salt and pepper - few dashes Worcestershire sauce - 1 lb. Velveeta cheese Directions: - Simmer chicken until tender in well seasoned water. Remove chicken and broth. - Measure one quart broth back into pan. - Bone and dice chicken; set aside. - Into broth, put celery, onion, garlic and mushrooms. - Let cook a few minutes, then add spaghetti and cook until spaghetti is done. - Add tomatoes, soup, salt and pepper. - Add Worcestershire sauce and cheese to boned chicken, then add to spaghetti mixture.