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Strawberry Charlotte Russe Ingredients: - 2 (3 oz.) pkg. strawberry-flavored gelatin - 2 c. boiling water - 1 1/2 c. crushed strawberries (fresh or frozen) - 1 Tbsp. lemon juice - 1/2 c. sugar - 1/8 tsp. salt - 2 c. heavy cream, whipped - ladyfingers Directions: - Put gelatin in a large bowl; add boiling water and stir until dissolved. - Combine strawberries, lemon juice, sugar and salt; stir until sugar is dissolved. - Combine with gelatin mixture. Chill to consistency of beaten egg whites. - Fold in whipped cream. Line side of spring-form pan with ladyfingers. - Carefully spoon mixture into pan and chill for 4 to 5 hours. - Decorate top with additional strawberries and whipped cream, if desired.
Tater Tot Hamburg Casserole Ingredients: - 2 lb. hamburg - 1 can green beans - 1 bag Tater Tots - 1 can cream mushroom soup - 1 can Cheddar cheese soup - 1/2 to 3/4 can milk Directions: - Brown and drain hamburg; place in a 9 x 13 pan. - Put can of cut or shredded beans on top, then add Tater Tots. - Mix soups and milk; pour over top of Tater Tots and bake at 350° for approximately 45 minutes.
Peach Muffins Ingredients: - 1 (6 oz.) jar baby food peaches - 1 tsp. soda - 10 Tbsp. butter, softened - 1 c. sugar - 2 eggs - 1 1/4 c. flour - 1/4 tsp. salt - 1/2 tsp. vanilla Directions: - Preheat oven to 350°. - Grease muffin tins for 12 muffins. Stir baking soda into peaches; they will foam up. - Cream butter and sugar. - When smooth, add eggs, one at a time. - Alternately add flour and peaches, then salt and vanilla. - Fill each cup nearly to the top. - Bake 20 to 25 minutes.
Pineapple-Citrus Punch Ingredients: - 3 c. pineapple juice, chilled - 3 c. orange-grapefruit juice, chilled - 1 qt. lemon-lime carbonated beverage, chilled - 1 c. lime or lemon sherbet Directions: - Mix juices and carbonated beverage in large punch bowl. - Spoon scoops of sherbet into bowl. - Serve immediately. - Makes 19 servings (about 1/2 cup each).
Stuffed Meatballs Ingredients: - 1 lb. ground meat - 3/4 tsp. Season-All - 3 eggs - 3/4 c. Italian style bread crumbs - 3 oz. grated Romano cheese - 1 to 2 sprigs chopped parsley - hard-boiled eggs - Mozzarella cheese - bacon - parsley - tomato sauce Directions: - Mix ground meat, Season-All, eggs, bread crumbs, Romano cheese and 1 to 2 to sprigs of chopped parsley together. - Take part of the mixture and put into cupped palm of your hand. - Make an indentation in the meat mixture; put in 1/4 hard-boiled egg, 1 hunk Mozzarella cheese, a small piece of bacon and parsley. - Cover with some meat mixture. - Brown in a skillet with oil in it, then cook in your favorite tomato sauce.
Crackling-Sausage Bread Ingredients: - 1 pkg. yeast - 1 Tbsp. salt - 1 tsp. pepper - 5 c. flour - 1 lb. cracklings - 1 lb. sausage Directions: - Dissolve yeast in 1/2 cup warm water. - Add 2 cups warm water, salt and pepper. - Stir in large bowl. - Add flour; turn out onto floured board. - Knead dough until it becomes semi-firm and will not stick to hands. - Put dough in bowl and rub 1 tablespoon oil over and around the dough so as not to form a crust. - Let rise 1 hour.
Marzetti(Yields 8 Servings) Ingredients: - 2 lb. ground beef - 1 large onion - 2 (8 oz.) cans mushroom pieces - 1 1/2 tsp. salt - 1 tsp. oregano - 1 (6 oz.) can tomato paste - 2 Tbsp. Worcestershire sauce - 1/2 lb. shredded cheese - 2 Tbsp. shortening - 2/3 c. chopped green pepper - 1/2 tsp. pepper - 2 (10 oz.) cans condensed tomato soup - 2/3 c. water - 1 (8 oz.) pkg. wide noodles Directions: - Brown meat; add onion, green pepper, mushrooms and seasonings. Cook until vegetables are tender. - Add tomato soup and paste, water and Worcestershire sauce. - Cook noodles until tender; drain and rinse. - In large dish, well-greased, spread half of noodles; cover with half of meat mixture and sprinkle with half of cheese. Repeat. - Bake at 375° for 45 minutes.
Cranberry Salad Ingredients: - 3 pkg. strawberry jello - 1 can cranberry sauce - 1 can crushed pineapple, drained (save juice to make 1/4 c.) - 1 (8 oz.) cream cheese - 3 c. hot water - 1/4 Cool Whip - nuts Directions: - Mix cranberry sauce and jello with hot water. - Add remaining ingredients. - Refrigerate after jelled. - Add cream cheese and 1/4 cup pineapple juice, cream cheese and Cool Whip. - Mix together and spread over jelled mixture. - Sprinkle with nuts.
Rocky Road Fudge Ingredients: - 1 pkg. chocolate chips - 1 pkg. Reese's pieces - 1 pkg. butterscotch pieces - 1 c. chunky peanut butter - 1/2 c. chopped peanuts - 1/3 c. or half bag mini marshmallows Directions: - Melt first 3 ingredients 2 minutes in microwave. - Do not overcook; chips will harden. - Add peanut butter, nuts and marshmallows. - Pour into buttered cookie sheet. - Refrigerate overnight. - When you're ready to cut, set it out for 5 minutes, easier to cut.
Spanish Noodles Ingredients: - 5 slices bacon - 1/2 bag wide noodles - 1/2 c. chopped onion - 3 c. tomatoes - 1/2 tsp. pepper - 1 tsp. salt - 1/2 c. chopped peppers - 12 oz. chili sauce - 1 lb. ground beef Directions: - Cut bacon into pieces and brown. - Add ground beef and cook until all red is gone. - Add noodles, onion, salt, pepper, chili sauce, peppers and tomatoes. - Be sure noodles are moistened. - Cook on high until steam appears. - Turn burner down and continue cooking 45 minutes.
Chicken Pizza Ingredients: - 1 (8 oz.) pkg. refrigerated crescent dinner rolls - 2 whole chicken breasts, split, skinned and boned - 1/4 c. vegetable oil - 1 large onion, sliced into thin rings - 1 large green bell pepper, sliced into thin rings - 1/2 lb. fresh mushrooms, sliced - 1/2 c. pitted ripe olives, sliced - 1 (10 1/2 oz.) can pizza sauce with cheese - 1 tsp. garlic salt - 1 tsp. dried oregano - 1/4 c. grated Parmesan cheese - 2 c. (8 oz.) shredded Mozzarella cheese Directions: - Separate rolls into 8 triangles. - Press triangles into lightly oiled 12-inch pizza pan, covering it completely. - Cut up chicken into bite size pieces.
Quick Mix Cake Ingredients: - 2 1/2 c. plain flour - 1 1/2 c. sugar - 4 tsp. baking powder - 1 tsp. salt - 1/2 c. Crisco - 1 c. sweet milk - 1 tsp. vanilla - 2 eggs Directions: - Grease and flour two 9 1/2-inch cake pans. - Sift together flour, sugar, baking powder and salt into a large mixing bowl. Add shortening, 2/3 of the milk and vanilla. - Mix at low speed until dry ingredients are dampened. - Beat at medium speed for 2 minutes. - Add the 1/3 milk and eggs. - Beat at low speed until mixed well, then beat on medium speed for 2 minutes. - Pour in pans. - Bake at 375° about 25 minutes.
Hacienda Dip Ingredients: - 1 (8 oz.) pkg. cream cheese - 1/2 c. salsa Directions: - Soften cream cheese and all 1/2 cup salsa (or more to taste). Thin salsa with a little milk, if desired.
Baked Tomato Ingredients: - 2 fresh tomatoes - 1 clove garlic, minced - 1/4 tsp. tarragon - 1/4 tsp. basil - 1 Tbsp. Parmesan cheese - fresh ground black pepper to taste Directions: - Slice tomatoes in half. Place in shallow baking pan, flat side up. Combine seasonings and cheese; sprinkle over tomatoes. Bake at 350° for about 30 minutes or until tender. Makes 4 servings.
Spaghetti Sauce Ingredients: - 1 large onion - 1 small bell pepper - 2 cloves garlic - 2 Tbsp. cooking oil - 2 Tbsp. ketchup - 2 to 3 dashes Louisiana hot sauce - 1 jar Ragu sauce - 2 cans tomato sauce - 1 can stewed tomatoes - 1 can whole tomatoes Directions: - Chop onion, bell pepper and garlic; saute in oil. - Add tomato sauce, ketchup and hot sauce; let simmer 10 to 15 minutes. - Drain stewed tomatoes and add to mixture. - Drain and crush whole tomatoes and add to mixture; simmer 15 minutes. - Add Ragu sauce and continue to simmer 20 to 25 minutes. - Serve over spaghetti noodles.
Sloppy Pockets Ingredients: - 1 lb. ground beef - 1 (15 1/2 oz.) can Sloppy Joes sauce - 6 pita breads - 1 (8 oz.) pkg. shredded Cheddar cheese Directions: - Brown hamburger and drain. - Add sauce and simmer 5 minutes. Cut pita breads in half. - Sprinkle cheese in each pocket. - Add Sloppy Joes. - Top with more cheese. - Yields 6 servings.
Easy Chicken Stir-Fry Ingredients: - 1 Tbsp. vegetable oil - 1 lb. boneless breast, cut in strips - 1 pkg. Hidden Valley Ranch dressing mix - 1 pkg. frozen stir-fry vegetables - 2 Tbsp. soy sauce - chow mein noodles - Chinese rice Directions: - Heat oil in large skillet. - Add chicken breast and stir-fry for 5 minutes. - Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes. - Serve over chow mein noodles or Chinese rice.
Four Layer Pie Ingredients: - 1 c. flour - 1 c. powdered sugar - 1 c. nuts (your choice) - 1/2 c. butter - 1 (6 oz.) box instant chocolate pudding - 1 (8 oz.) cream cheese - 1 (16 oz.) Cool Whip Directions: - Preheat oven to 350°. - Combine flour, nuts and melted butter in bowl. - Mix into dough. - Spread in ungreased baking pan in thin layer. - Bake 15 minutes or until golden brown, then cool.
Yummy Cherry Salad Ingredients: - 1 (3 oz.) pkg. raspberry Jell-O - 2 c. boiling water, divided - 1 (22 oz.) can cherry pie filling - 1 (3 oz.) pkg. lemon Jell-O - 1 (3 oz.) pkg. cream cheese, softened - 1/3 c. mayonnaise - 1 (8 1/4 oz.) can crushed pineapple - 1 c. mini marshmallows - 1/2 pt. whipping cream - 1/4 c. chopped pecans Directions: - Dissolve raspberry Jell-O in 1 cup boiling water. - Stir in pie filling. - Pour into 9-inch square pan and chill until partially set. - Dissolve lemon Jell-O in 1 cup boiling water. - Combine cheese and mayonnaise and mix well. - Stir in lemon Jell-O, pineapple and marshmallows. - Fold in whipped cream. - Spread lemon mix over cherry layer. - Sprinkle with pecans. - Chill until firm. Cut into squares and serve.
Coconut Pie Ingredients: - 2 c. milk - 1/2 c. sugar - 3 egg yolks - 3 Tbsp. cornstarch - 1 tsp. vanilla - 7 oz. coconut - pie shell Directions: - Mix milk, - sugar, - egg yolks, cornstarch and vanilla. Cook on top of - stove - until - thick. - Add - coconut and pour in baked pie shell. Cover with meringue and bake until brown.
Broccoli And Rice Ingredients: - 3/4 chicken breast - 1 c. rice - 1 1/2 c. water - 3/4 tsp. salt - 1 onion, chopped - 2 Tbsp. oleo - 1 pkg. frozen broccoli - 1 can cream of chicken soup - 1 (8 oz.) jar Cheez Whiz - 1 (5 1/2 oz.) can evaporated milk Directions: - Bring to a boil raw rice in water and salt. - Lower heat and simmer in tightly covered pan for 14 minutes. - Saute onion in oleo. Cook broccoli according to directions on package and drain. - Fold cooked rice, broccoli and sauteed onion with cream of chicken soup, Cheez Whiz, evaporated milk and salt. - Place in large casserole dish and bake at 325° for 30 minutes or until bubbly. - Makes 8 servings.
Meat Dressing Ingredients: - 2 lbs. ground meat (1 lb. may be sausage if preferred) - 2 small bags pepperidge farm stuffing - 3 c. boiling water - 4 chicken bouillon cubes - 1 c. chopped celery - 1 c. chopped onion - 1/4 c. butter/margarine - 1 tsp. poultry seasoning - salt/pepper to taste - 3 eggs, beaten Directions: - Dissolve bouillon cubes in the boiling water, pour over stuffing crumbs and stir well. Saute celery & onion in butter until tender. - Add to crumb mixture. - Brown meat/pork and drain well. - Stir meat and the rest of the remaining ingredients into the crumb mixture. - If it seems too dry, add a little more chicken broth to moisten it. - Spoon mixture into a lightly greased 13x9x12 baking dish. - Bake at 350° for 1 hour or until brown. - Serve with traditional Turkey dinner.
Grigry Baked Beans Ingredients: - 1 large can Pork & Beans - 1 large can Ranch Style Beans - 1 bell pepper, chopped - 1 c. maple syrup - 1 onion, chopped - 1 c. brown sugar - 1 tsp. mustard - 1 lb. Bacon cut into 1/2-inch strips - 1/4 c. catsup Directions: - Fry bacon until crisp. Saut bell pepper and onion in bacon drippings. Mix all ingredients and bake at 350 degrees for one hour.
Apricot Colored Punch Ingredients: - 1 pkg. cherry Kool-Aid - 2 qt. water - 1 (46 oz.) can orange juice or large frozen juice, mixed with 3 cans water - 2 cans Sun-Drop cola - 1 1/2 c. sugar - 1 (46 oz.) can pineapple juice Directions: - Mix and chill Kool-Aid, water and sugar. - Just before serving, add chilled pineapple juice, orange juice and cola.
Aunt Bill'S Brown Candy Ingredients: - 2 c. sugar - 1 tsp. soda - 1 c. buttermilk - 3/4 c. butter or margarine - 1 tsp. vanilla - 2 c. chopped pecans Directions: - Combine all ingredients, except vanilla and pecans, in buttered large glass mixing bowl. - Cover with plastic wrap. - Microwave on Roast or 70% for 15 minutes. - Stir and continue cooking on Roast for 13 to 15 minutes or until a soft ball forms in cold water. - Add vanilla and beat until mixture forms soft peaks. - Stir in pecans. Pour into a buttered 2-quart (12 x 7-inch) glass baking dish. - Cool until firm, cut into pieces or drop from a teaspoon onto wax paper.
Slaw Dressing Ingredients: - 1/2 c. vinegar - 1/2 c. water - 1/2 c. sugar - 1/2 tsp. salt - 1 egg - 1 Tbsp. butter Directions: - Put well-beaten egg in pan, and add salt, sugar, vinegar and water. - Cook, stirring well. - Add butter and cook until it thickens or starts to boil. - Remove and let cool. - Pour over chopped cabbage.
Cheese Ball Ingredients: - 2 (8 oz.) cream cheese, softened - 4 finely chopped green onions - 1 jar finely chopped dried beef (6 oz.) - 1/2 c. chopped pecans Directions: - Mix all ingredients together, except for nuts. - Form in ball. Roll in nuts. - Chill for 4 hours prior to serving.
Chili Sauce Ingredients: - 12 large tomatoes - 3 medium onions, chopped - 3 green or red peppers, chopped - 3 c. vinegar - 1 c. sugar (brown is good, but use more) - 2 tsp. salt - 1 1/2 tsp. ground cloves - 3 tsp. cinnamon Directions: - Cook first 6 ingredients until thick. - Add ground cloves and cinnamon.
Lasagna Ingredients: - small box lasagna noodles - 1 lb. ground beef - Ragu Thick 'N Hearty style spaghetti sauce - Mozzarella cheese Directions: - Prepare noodles (boil until tender). - Brown and drain ground beef and add spaghetti sauce. - Grease bottom of dish. - Coat bottom of dish with small amount of sauce, layer of noodles to cover entire bottom of dish. - Then layer sauce over noodles (about 1 tablespoon per noodle), and sprinkle cheese over sauce. - Continue to layer noodles, sauce and cheese. - Sprinkle rest of cheese on top layer and bake at 350° for 15 minutes.
Neiman-Marcus Cake Ingredients: - 4 eggs - 1 box yellow cake mix (butter recipe) - 1 stick butter, melted (not oleo) - 1 (8 oz.) pkg. cream cheese - 1 box powdered sugar Directions: - Mix eggs, cake mix and butter well. - Spread in a 9 x 13-inch ungreased pan. - Combine cream cheese and powdered sugar and spread over the top. - Bake 40 minutes at 350° or until light brown. - Cut and serve when cool.
Japanese Fruit Pie Ingredients: - 1 frozen 9 inch pie crust - 1/2 cup broken pecans - 1/2 cup coconut - 1/2 cup raisins - 2 eggs - 1 cup sugar - 1 tsp. vinegar Directions: - Melt one stick of margarine, mix all other ingredients together. - Pour into frozen pie crust. - Bake at 325 for 45 minutes.
Freezer Pie Crust Ingredients: - 5 lb. plain flour - 1 can butter or white Crisco shortening - 1/2 c. sugar - about 1/8 c. salt (optional) - 3 c. water Directions: - Work first 4 ingredients together in a large mixing pan. - Add water; mix well. - Make balls of dough about the size of an orange. Wrap in aluminum foil, then put in plastic Ziploc bags. - Makes 14 to 16 pie crusts.
Italian Delight Ingredients: - 1/2 lb. shell macaroni - 3 medium onions, diced - 1 garlic bud - 4 (8 oz.) cans tomato sauce - 1 (No. 2) can whole kernel corn - 3 (3 oz.) cans mushrooms and liquid - 1 Tbsp. brown sugar - 1 Tbsp. Worcestershire sauce - 2 Tbsp. chili powder - 2 tsp. salt - 1/4 tsp. pepper - 2 lb. ground beef - 1 medium green pepper, diced - 1/2 lb. oleo - 1 c. grated cheese Directions: - Cook macaroni according to directions; drain and set aside. Brown meat, onions, pepper and garlic in oleo. - Pour into 6-quart casserole dish and thoroughly stir in all ingredients. - Add cooked macaroni and mix well. - Refrigerate overnight. - Heat oven to 350° and bake approximately 1 1/2 to 2 hours, covered. - You may also put grated cheese on top.
Pie Crust Mix Ingredients: - 7 c. sifted flour - 4 tsp. salt - 2 1/2 c. shortening or 2 c. lard Directions: - Work up with a pastry blender and store for future use. - Using 1 1/2 cups of mix for one pie crust and 2 cups of mix for a double crust, add 4 to 6 tablespoons of water when ready to bake pie.
Chicken Delight Ingredients: - 1/4 c. Italian salad dressing - 3 to 3 1/2 lb. chicken breast - 1 egg, slightly beaten - 2 Tbsp. water - 1/2 c. grated Parmesan cheese - 1/3 c. bread crumbs or crackers - 2 Tbsp. parsley - 1/2 tsp. salt - 1/2 tsp. paprika - 1/8 tsp. pepper Directions: - Pour dressing into pan, add chicken, turning to coat both sides. - Cover and refrigerate 4 hours. - Drain dressing from chicken, combine egg and water.
Hamburger Stroganoff Ingredients: - 1/2 c. minced onion - 1 clove garlic, minced - 1/4 c. butter or margarine - 1 lb. ground beef - 2 Tbsp. flour - 1 tsp. salt - 1/4 tsp. pepper - 1 lb. fresh mushrooms, sliced or 1 (6 to 8 oz.) can sliced mushrooms, drained - 1 (10 1/2 oz.) can cream of chicken soup, undiluted - 1 c. commercial sour cream - parsley (optional) - rice or noodles Directions: - Saute onion and garlic in butter over medium heat. - Stir in meat and brown. - Stir in flour, salt, pepper and mushrooms. - Cook 5 minutes. - Stir in soup. - Simmer, uncovered, for 10 minutes. - Stir in sour cream. - Heat through. - Garnish with parsley. - Serve over rice or noodles.
Eagle Brand Milk Ingredients: - 1 c dry milk - 2 tbsp butter or oleo - 1/4 c boiling water - 2/3 sugar Directions: - Put all in blender and mix until thick. - If it doesn't get thick immediately, it will when it gets cold.
Mixed Nut Bars Ingredients: - 1 1/2 c. flour - 3/4 c. brown sugar - 1/2 c. margarine - 13 oz. can mixed nuts (cut up the larger ones) - 2 Tbsp. butter - 2 c. white corn syrup - 6 oz. butterscotch chips Directions: - Mix the first 3 ingredients like pie crust and pat in a 9 x 13-inch pan. Bake at 350° for 10 minutes. - Cover with the mixed nuts. - Melt the remaining ingredients. - Pour melted mixture over nuts and bake at 350° for 10 minutes.
Stewed Tomatoes Ingredients: - 1 (16 oz.) can whole tomatoes - 1 tsp. cinnamon - 1/2 tsp. allspice - 1/8 tsp. salt - 3 Tbsp. sugar - 1 slice bread, crumbled - 1 Tbsp. butter - 1 tsp. cornstarch - 2 Tbsp. cold water Directions: - Place all ingredients, except butter, cornstarch and water, in a saucepan. - Cook over medium-low heat for 20 minutes. - Break up tomatoes with a spoon. - Stir occasionally. - Dissolve cornstarch in water and add to other ingredients. - Let mixture thicken. - Remove from heat and add butter. - Serve hot or cold.
Swedish Brown Bread Ingredients: - 4 Tbsp. Crisco - 1 tsp. salt - 1 c. rye flour - 3/4 c. molasses - 7 c. flour - 3/4 c. white sugar - 3 1/2 c. hot milk - 1 c. whole wheat flour - 2 cakes yeast in 1/2 c. water or 2 Tbsp. dry yeast Directions: - Into large bowl with hot milk in, add salt, sugar, Crisco, rye and whole wheat flour. - Let stand until cool. - Add molasses, yeast and flour. Mix. - Knead well. - Rise until double in bulk. - Knead. Divide into 3 loaves. - Let rise. - Bake 10 minutes at 400°, then 30 minutes at 350°.
Chocolate Chip Pie Ingredients: - 1 stick butter - 1/2 c. flour - 1 c. sugar - 2 eggs, beaten - 1 tsp. vanilla - 1 (6-oz.) bag chocolate chips - 1/2 to 1 c. nuts - uncooked pie shell Directions: - Melt butter and set aside. - Blend together sugar and flour. Add melted butter to this mixture along with the beaten eggs and vanilla. - Stir in chips and nuts. - Pour into pie shell and bake at 350 degrees for 30 minutes. - Cool in refrigerator or overnight.
Swedish Raspberry Cake Ingredients: - 3/4 c. butter - 2 c. sugar - 4 eggs - 4 c. flour - 3 tsp. baking powder - 1/4 tsp. salt - 1 c. sour cream - 1 grated lemon rind - 1 1/2 pt. fresh raspberries Directions: - Cream butter and sugar. - Add eggs one at a time while beating. Combine flour, baking powder and salt. - Add to butter, sugar and egg mixture alternately with sour cream, baking soda and lemon rind. - Fold in dry raspberries. - Bake at 350° for 1 1/2 hours using a Bundt pan or angel food cake pan. - This makes a large, rich cake. May be frozen.
Chicken Salad Surprise Ingredients: - 2 c. chicken, cooked* - 2 c. celery, chopped - 1/2 c. blanched almonds - 1/3 c. green pepper, chopped - 1/3 c. Swiss cheese, grated - 2 Tbsp. onion, chopped - 1/2 tsp. salt - 2 Tbsp. lemon juice - 1/2 c. mayonnaise - 2 Tbsp. pimento, chopped - potato chips Directions: - Combine all ingredients except cheese and chips in an uncovered casserole. - Top with cheese and chips. - Bake at 350° for 25 minutes. - Serves 6.
Barbecue Ham Sandwiches Ingredients: - 1 c. catsup - 3 Tbsp. lemon juice - 1/4 c. chopped onion - 1/4 c. firmly packed brown sugar - 2 Tbsp. Worcestershire sauce - 1 tsp. prepared mustard - 1 lb. thinly sliced cooked ham - buns or hard rolls Directions: - In medium saucepan, combine all ingredients except ham and rolls. - Simmer, uncovered, 5 minutes. - Add ham; heat thoroughly. Serve on buns. - Refrigerate leftovers.
Vegetable Casserole Ingredients: - 1 pkg. frozen vegetables - 1 onion, sliced thin - 1 c. mayonnaise - 1 c. grated cheese - 1 (8 oz.) can water chestnuts - 1 roll Ritz crackers - 1 stick margarine Directions: - Cook vegetables and drain. - Add onion, mayonnaise, cheese and drained water chestnuts. - Crush crackers and mix with melted margarine. - Put on top of the casserole. - Bake at 350° for 30 minutes.
Maple Nut Fluff Ingredients: - 1 c. butter or margarine - 1/4 c. peanut butter - 3 Tbsp. maple syrup or maple flavored syrup Directions: - Mix all ingredients in bowl and beat until fluffy. - Serve on toast, biscuits, pancakes, etc.
Angel Biscuits Ingredients: - 5 c. flour - 1/4 c. sugar - 3 tsp. baking powder - 1 tsp. soda - 1 tsp. salt - 3/4 c. Crisco - 2 pkg. yeast - 2 Tbsp. water - 2 c. buttermilk Directions: - Sift together flour, sugar, baking powder, soda and salt. - Stir in shortening. - Dissolve yeast in 2 tablespoons warm water and add to buttermilk. - Add to flour mixture and mix well. - Roll out on floured board 1/4-inch thick. - Cut with a biscuit cutter. - Dip biscuit in butter and fold over. - Bake at 400° for 15 minutes. - Do not let rise before baking.
Barbecued Ribs Ingredients: - spare ribs - sliced onions - 2 Tbsp. brown sugar - 1 Tbsp. paprika - 1 tsp. salt - 1 tsp. dry mustard - 1/4 tsp. chili powder - 1/8 tsp. cayenne pepper - 1/4 c. vinegar - 1/4 c. catsup - 1/2 c. water - 2 Tbsp. Worcestershire sauce - 1 c. tomato juice Directions: - Mix sauce ingredients in saucepan. Simmer 15 minutes until slightly thickened.
Stuffed Zucchini Ingredients: - 2 medium zucchini - 2 1/2 c. white bread crumbs (about 5 slices) - 1 c. grated Cheddar cheese - 1 tsp. salt - 1/4 tsp. pepper - 1/4 tsp. oregano - 1/8 tsp. garlic powder - 1/2 c. melted butter - seasoned tomato sauce or meatless spaghetti sauce Directions: - Trim ends off zucchini. - Split lengthwise and boil until clear, about 10 to 15 minutes (should look transparent). - Do not overcook! - Drain and cool on cake rack. - Scoop out seeds to make a boat. - Mix other ingredients (except the tomato sauce) together; stuff zucchini with mixture. - Top with spaghetti sauce and sprinkle with Parmesan cheese. - Heat oven to 425°. - Bake zucchini for about 15 minutes.
Ham And Potato Balls Ingredients: - 2 c. ham broth - 1 c. chopped ham - 1 1/2 c. diced raw potatoes - 1 egg, beaten - 1/4 c. milk - 4 Tbsp. flour - sift of pepper Directions: - Beat egg and pepper, milk, ham and potatoes. - Add flour. (When mixture seems to stick together, don't add more flour.) Flour palms of hands and drop a 3 or 4-inch ball into ham broth. Cook in large pan so all balls lay on bottom of pan in single layer. - Cook for 1 1/2 hours or until potatoes are done. - Cook on low heat.
German Chocolate Upside-Down Cake Ingredients: - 1 1/2 c. coconut - 1/2 c. broken pecans - 1 German chocolate cake mix - 8 oz. cream cheese - 1 lb. powdered sugar - 1/2 c. margarine Directions: - Spray a 9 x 13-inch pan with cooking spray. - Sprinkle coconut and pecans in pan. - Mix cake mix as directed on box. - Pour over coconut and pecans. - Mix softened cream cheese, powdered sugar and margarine. - Drop by spoonfuls onto cake batter. - Bake at 300° for 1 hour. - Put foil under cake because the top may run over a little.
Black Forest Bread Ingredients: - 1-3/4 c. all purpose flour - 1/2 c. unsweetened cocoa - 1 tsp. baking soda - 1/2 tsp. salt - 1/2 c. dried cranberries - 1 Tbsp. hot water - 2 tsp. instant coffee granules - 3/4 c. buttermilk - 2/3 c. sugar - 1/3 c. honey - 2 Tbsp. vegetable oil - 2 tsp. vanilla extract - 1 lg. egg - Cooking spray Directions: - Preheat oven to 350°. - In a large bowl, combine flour, cocoa, baking soda and salt. - Stir in the cranberries. - Make a well in the center of the mixture. - In another bowl, combine the water and coffee granules, then add the buttermilk, sugar, honey, oil, vanilla and egg, stirring well with a whisk. - Add to the flour mixture, stirring just until moist. - Spoon the batter into a 8 x 4 inch loaf pan coated with cooking spray. - Bake at 350° for 50 minutes or until a toothpick inserted in the center comes out clean. - Cool on a rack for 10 minutes before removing the bread from the pan. - Cool completely on a wire rack before slicing.
Bacony Chicken Breasts Ingredients: - 1 (16 oz.) can new potatoes, drained - 1 (6 oz.) can sliced mushrooms, drained - salt - 4 slices bacon, cut into quarters - 2 Tbsp. butter - 1 Tbsp. salad oil - 4 chicken cutlets Directions: - Preheat broiler. - Slice potatoes 1/2-inch thick. - Pat dry with paper towel. - Arrange in bottom of a 13 x 9-inch broiler pan. Cover with mushrooms. - Sprinkle lightly with salt. - Top with bacon slices. - Broil 10 minutes, turning occasionally.
French Vanilla Ice Cream Ingredients: - 6 egg yolks - 2 c. milk - 1 c. sugar - 1/4 tsp. salt - 2 c. heavy cream - 1 Tbsp. vanilla extract Directions: - In top part of double boiler, beat egg yolks and milk with rotary beater. - Add sugar and salt. - Cook, stirring constantly, over hot, not boiling, water until thick enough to coat a metal spoon. - Let cool. - Then add cream and vanilla. - Freeze according to freezer manufacturer's directions. - Makes about 1 1/2-quarts.
Sour Cream Pound Cake Ingredients: - 1 c. butter - 3 c. sugar - 6 eggs, separated - 3 c. all-purpose flour - 1/4 tsp. baking soda - 8 oz. sour cream Directions: - Preheat oven to 300°. - Cream butter and sugar. - Add egg yolks one at a time and mix well. - Sift flour before and sift again with soda. - Add flour and sour cream alternately. - Beat egg whites until stiff and fold gently into cake batter. - Grease and sugar tube pan. - Bake 1 1/2 hours. - Cool in pan for 10 minutes.
Marinated Mushrooms Ingredients: - 1 lb. fresh mushrooms - 1 medium onion - 1 bottle red Italian wine sauce Directions: - Wash mushrooms and slice in half. - Saute onion and mushrooms until tender. - Pour into dish and pour Italian wine over the mushrooms. - Let stand overnight.
Chocolate Chip Brownies Ingredients: - 1 c. brown sugar, packed - 1 c. sugar - 1 c. flour - 1 tsp. vanilla - 2 eggs - 2 sticks butter - 1 (12 oz.) pkg. chocolate chips Directions: - Preheat oven at 350°. - While mixing dry ingredients, place butter in 9 x 13-inch pan. - Let it get sizzling hot in oven. - Mix all other ingredients in large bowl except chocolate chips. - Pour hot butter over mixture. - Mix well, then add chocolate chips and press into same 9 x 13-inch pan. - Bake at 350° for 15 to 20 minutes or until light brown on top.
Quick Nut Fudge Ingredients: - 1 lb. powdered sugar - 1/2 c. cocoa - 1/4 tsp. salt - 6 Tbsp. margarine - 4 Tbsp. milk - 1 tsp. vanilla - 1 c. nuts Directions: - Combine all ingredients except nuts in top of double boiler. Place over hot water; stir until smooth. - Add nuts. - Mix. - Spread candy in a 9 x 15-inch pan. - Cool. - Makes 24 pieces.
Cabbage Casserole Ingredients: - 4 c. shredded cabbage - 2 c. corn flakes, crushed - 1/2 c. margarine - 1 can cream of celery soup - 1 c. milk - 1/2 c. mayonnaise - 1 small bag Cheddar cheese Directions: - Mix together corn flakes and margarine. - Put 1/2 in bottom of pan. - Next, put in cabbage. - Mix the soup, milk, mayonnaise and Cheddar cheese. - Pour over the cabbage. - Put on the rest of the corn flakes. - Bake at 350° - for 30 minutes.
Pound Cake Ingredients: - 2 sticks butter (real) - 1/2 c. Crisco - 3 c. sugar - 5 eggs - 3 c. plain flour - 1 c. milk - 1/4 tsp. salt - 1 tsp. vanilla flavoring - 1 tsp. lemon flavoring Directions: - Cream butter and Crisco together. - Add sugar gradually and cream. - Add eggs (unbeaten), one at a time. - Add flour and milk (alternating). - Add lemon and vanilla. - Place in cold oven. - Bake at 350° for 1 hour and 10 minutes in a greased tube pan.
No Bake Peanut Candy Ingredients: - 1 c. white sugar - 1 c. white syrup - 1 jar peanut butter (16 or 18 oz., any style) - 4 1/2 c. rice crispies cereal Directions: - In medium pan, bring sugar and syrup to a rolling boil. - Boil one minute. - Remove from heat. - Add peanut butter. - Stir well. Add cereal. - Drop by spoonfuls onto wax paper (or cereal box liners). - Makes 3 dozen or more.
Microwave Mississippi Mud Cake Ingredients: - 2 sticks butter or margarine - 1/2 c. cocoa - 4 eggs - 2 c. sugar - 1 1/2 c. plain flour - miniature marshmallows Directions: - Put butter in a 3-quart Pyrex dish with cocoa. - Microwave until butter melts; mix the two.
Candy Quick Candy Ingredients: - 2 c. Quaker 100% natural oat cereal (fruit and nut) - 2 c. toasted pecans, chopped - 1 lb. white chocolate or almond bark Directions: - Melt white chocolate in a large bowl in microwave. Add cereal and nuts. - Mix well. Drop spoonfuls on wax paper. - Refrigerate.
Salmon Pie-Theresa Shea Ingredients: - 1 (16 oz.) can red salmon - 1 onion, diced - 4 to 5 medium potatoes - butter and milk - salt and pepper - 2 crust pie dough Directions: - Prepare a flaky 2 crust pie dough; line a 9-inch pan. - Peel and boil potatoes and onion until tender. - Drain salmon; pick over, removing gray skin and bones. - Drain potatoes and mash, adding butter and milk necessary to make a stiff consistency. - Add salmon, reserving 1/3 cup for the sauce. - Season with salt and pepper.
Jiffy Salmon Patties Ingredients: - 1 (16 oz.) can salmon - 1/2 c. chopped green onions - 1/4 c. chopped parsley - 1 c. fine dry bread crumbs - 2 beaten eggs - 1 tsp. prepared mustard - 2 Tbsp. lemon juice - 2 Tbsp. cooking oil Directions: - Drain and flake salmon, reserving 1/3 cup liquid. Combine salmon with green onions, parsley and bread crumbs. Add beaten eggs, mustard, lemon juice and reserved salmon liquid. Fry salmon patties in oil over medium heat until lightly browned on both sides. Makes 6 servings.
7-Up Cobbler Cake Ingredients: - 2 cans cherry pie filling - 1 yellow cake mix - 12 oz. can of 7- up Directions: - Pour 2 cans cherry pie filling in a 9 by 13 inch pan, sprinkle one yellow cake mix (dry) over the pie filling. Pour a 12 oz. can of 7-up over the dry cake mix.
Vegetable Cheese Bake Ingredients: - 2 (16 oz.) pkg. frozen vegetables (broccoli, cauliflower and carrots) - 1 can mushroom soup - 1 can Durkee French fried onions - 1 (16 oz.) jar Cheez Whiz Directions: - Cook frozen vegetables in boiling water for 5 minutes; drain. Mix soup and Cheez Whiz together. - Add vegetables and 1/2 of fried onions. - Put in a casserole (9 x 13-inch); bake, uncovered, at 350° for 35 minutes. - Top with rest of onions and bake another 5 minutes.
Hot Punch Cider Ingredients: - 1 gal. cider - 1 stick cinnamon - 1 tsp. Allspice - 1 can frozen lemon juice concentrated - 2 c. sugar - 1 can frozen orange juice concentrated - 2 qt. water Directions: - Mix all ingredients together in a large soup pan and simmer for 1 hour.
Amish Bread Ingredients: - 5 c. all-purpose flour - 4 c. sugar - 3 c. milk - 3/4 c. oil - 1 c. walnuts - 3 eggs, beaten - 1 (5 oz.) box instant vanilla pudding - 1 tsp. cinnamon - 1 1/4 tsp. baking powder - 1/2 tsp. baking soda - 1/2 tsp. salt - 1 tsp. vanilla - 1/2 tsp. nutmeg Directions: - Do not refrigerate. - Do not use metal container. - Do not use mixer. - Burp lid every day. - Keep in plastic container with a lid.
Sweet Potato Casserole Ingredients: - 1/2 stick oleo - 1/2 c. milk - 2 eggs - 1 tsp. vanilla - 1 c. sugar - pinch of salt - 2 c. mashed sweet potatoes - 1 small can crushed pineapple, partially drained - 1/4 c. self-rising flour - 1/2 c. sugar - 1 egg - 1 stick oleo, melted Directions: - Boil and mash sweet potatoes. - Combine with first six ingredients. - Put in a 2-quart casserole. - Mix remaining ingredients and spoon over potato mixture. - Bake, uncovered, in 350° oven until brown (about 45 minutes).
Yeast Rolls Ingredients: - 1 c. warm milk - 1/4 c. cooking oil - 1/4 c. warm water (105~) - 2 Tbsp. sugar - 3 c. flour - 1 pkg. dry yeast - 1 egg Directions: - Mix egg, milk, cooking oil, water and sugar. Mix in the yeast. After the yeast is active, gradually add in flour in a mixing bowl. After it is mixed well, it will form a large ball. Let it stand at room temperature, covered, with a towel or plastic wrap, until it has doubled in size. Make into rolls, leaving 1/2-inch between each on a greased baking sheet. Cover with plastic wrap and place into the refrigerator. The rolls will have to rise again at room temperature before baking. Top with margarine or butter for crispy brown tops and bake at 400° for 15 to 20 minutes.
Feta-Roma Casserole Ingredients: - 12 Roma tomatoes, peeled and sliced - 1 container Pesto - 1/2 c. chopped green onions - 1 to 2 c. croutons, crushed - 1/2 lb. Feta cheese, crumbled - 1 tsp. olive oil Directions: - Coat the bottom of a nonmetal casserole dish with olive oil. Add tomatoes, Feta and pesto. - Top with green onions and crushed croutons, in that order. - Bake uncovered at 350° for 25 to 35 minutes. - Serve hot.
Gelatin Squares(Kanten) Ingredients: - 1 (6 oz.) can frozen orange juice - 4 envelopes Knox gelatine - 1 c. cold water - 1 (6 oz.) pkg. lemon jello - 1 c. sugar - 4 c. water, boiling Directions: - Dissolve Knox gelatine in cold water. - Dissolve sugar and jello gelatin in the boiling water. - Add juice and Knox gelatine mixture. Pour into 9 x 13-inch pan. - Refrigerate. - Cut in squares and serve as finger gelatin.
Olive Balls Ingredients: - 1 c. (4 oz.) Cheddar cheese, shredded - 1/4 c. butter - 1/4 tsp. Worcestershire sauce - 1 c. Bisquick baking mix - 1 jar (5 oz.) pimiento stuffed olives Directions: - Mix cheese, butter, and Worcestershire sauce; mix in baking mix until dough forms (work with hands if necessary). - Pat olives dry on paper towel. - Shape 1 teaspoon dough around each olive. Bake on lightly greased cookie sheet at 400° for about 10 minutes. Makes about 45 appetizers.
Chicken Tuna Salad For 100 Ingredients: - 5 whole chickens - 3 qt. shell macaroni - 4 lb. can tuna - 1 c. sugar - 2 c. sliced celery - 2 c. French dressing - 2 doz. hard-cooked eggs - 2 qt. and 1 c. salad dressing - 2 bags frozen peas - 1 c. diced onion Directions: - Roast the chickens. - Cool and pick off bones. Dice. - Marinate in French dressing overnight. - Next day, cook macaroni until tender. - Blanch and cool. Boil, peel and dice the eggs. - Drain and flake tuna. - Mix together diced marinated chicken, tuna, eggs, macaroni, peas, celery and onion. - Mix together salad dressing and sugar. Blend in with the other ingredients. - Best if refrigerated overnight.
Jalapeno Pie Ingredients: - 1 doz. large eggs - 2 lb. sharp Cheddar cheese - 6 medium jalapeno peppers - 1/8 c. milk Directions: - Spray a cast-iron skillet with Pam. - Grate half the cheese into the pan. - Slice the peppers and spread evenly over the cheese. - Grate the remaining cheese over the top. - Beat the eggs and milk, then pour over the cheese and peppers. - Bake at 375° for 30 minutes.
Apple Hill Cake Ingredients: - 2 c. sugar - 1/2 c. oil - 2 eggs - 4 c. apples, peeled and diced - 2 c. flour - 1 tsp. salt - 2 tsp. cinnamon - 1 tsp. nutmeg - 2 tsp. baking soda Directions: - Combine the sugar, oil and eggs. - Add the apples; set aside. Sift together the flour, salt, cinnamon, nutmeg and baking soda. Add the sifted ingredients to the apple mixture. - Pour into greased 9 x 13-inch cake pan and bake for 1 hour in preheated oven at 350°. - Serve it hot, warm or cold. - Try it plain, frosted with whipped cream, ice cream or confectioners sugar.
Denise Walker'S Wedding Punch(Frozen Banana Punch) Ingredients: - 6 bananas, mashed - 6 c. water - 4 c. sugar - 1 large can pineapple juice - 1 large can frozen orange juice Directions: - Boil water and sugar 3 minutes. Add rest of ingredients and freeze in 3 containers. - (This makes about 1 1/2 gallons.) - Add 32 ounces 7-Up or ginger ale to each container of slush. - (Use ginger ale for wedding.) - Serves 35 to 40.
Cheese Crispies Ingredients: - 1 3/4 c. margarine - 2 c. all-purpose flour - 2 c. Rice Krispies - 2 c. grated sharp Cheddar cheese - 2 tsp. sugar - 1/4 tsp. salt Directions: - Soften margarine and mix with cheese. - Mix in flour. - Add salt and sugar. Add Rice Krispies and mix well. Roll in small balls the size of marbles. - Place on ungreased baking sheet and flatten out with a fork. - Bake at 350° for 15 to 18 minutes.
Taco Salad Ingredients: - 1 lb. ground beef - 1 (2 oz.) pkg. taco sauce mix - 3/4 lb. processed cheese - 1/3 c. Ro-Tel tomatoes and green chilies - 3/4 head lettuce, shredded - 2 tomatoes, chopped - 1/2 medium onion, chopped - 1 (6 oz.) pkg. corn chips Directions: - Prepare taco filling with ground beef and taco sauce mix according to package directions. Melt cheese with tomatoes and green chilies. - Mix shredded lettuce, tomatoes, meat and 1/4 of the corn chips in a salad bowl. - Pour cheese mixture over top with remaining corn chips. - Serve immediately. - Serves 4.
Barbecue Beef Sandwiches Ingredients: - 2 lb. ground beef - 1/2 c. chopped onion - 1/2 c. chopped green pepper - 1/2 c. celery - 2 (8 oz.) cans tomato sauce - 1/2 c. catsup - 2 Tbsp. vinegar - 2 Tbsp. brown sugar - 2 1/2 tsp. Worcestershire sauce - 2 tsp. salt - 1/2 tsp. pepper Directions: - Brown beef, onions, pepper and celery and cook until vegetables are soft. - Add remaining ingredients and simmer 2 hours. - Serves 8 to 10.
Pumpkin Pudding Ingredients: - 1 1/2 c. milk - 1/2 c. brown sugar, firmly packed - 1/4 tsp. fresh grated orange peel - 1/4 tsp. ground ginger - 1/2 tsp. ground cinnamon - 1/2 tsp. salt - 3 eggs, slightly beaten - 1 c. canned pumpkin Directions: - Combine milk, brown sugar, orange peel, ginger, cinnamon and salt. - Stir thoroughly and add eggs and pumpkin; blend well. - Beat until smooth. - Pour into a greased shallow 1 1/2-quart baking dish. - Place the dish in a large pan in the middle of the oven; pour enough boiling water in the pan to come halfway up the sides of the baking dish. - Bake at 350° for 1 1/4 hours or until a knife inserted in the center of the pudding comes out clean. - Remove the baking dish; cool the pudding to room temperature before serving or refrigerate at least 3 hours. - If cooked in six (4-ounce) individual glass molds, bake at 350° for 40 minutes.
Rhubarb Jam Ingredients: - 10 c. diced rhubarb - 8 c. sugar - 3 (3 oz.) boxes Jell-O (cherry, strawberry or raspberry) Directions: - Mix sugar and rhubarb. - Let stand until liquid forms, then cook 10 minutes after starting to boil. - While still on heat, add Jell-O and stir for 5 minutes until dissolved. - Pour into hot sterilized jars and seal. - Makes 2 pints and 6 quilted jelly jars. Can be used on ice cream and many others.
Old-Fashioned Oatmeal Cookies Ingredients: - 1 c. raisins - 1 c. water - 3/4 c. solid Crisco - 1 1/2 c. sugar - 2 eggs - 1 tsp. vanilla - 2 1/2 c. flour - 1/2 tsp. baking powder - 1 tsp. soda - 1 tsp. salt - 1 tsp. cinnamon - 1 1/2 tsp. cloves - 2 c. rolled oats - 1/2 c. chopped nuts Directions: - Simmer raisins and water over low heat for 20 to 30 minutes. Drain raisin liquid into a measuring cup; add enough water to make 1/2 cup. - Mix shortening, sugar, eggs and vanilla; stir in raisin liquid. - Measure flour, baking powder, soda, salt and spices. - Add rolled oats, nuts and raisins. - Drop by spoonfuls onto a cookie sheet. - Bake until golden brown at 350°. - Makes 5 dozen.
Pastries Ingredients: - 4 c. all-purpose flour - 1 c. butter and lard, mixed - 1 1/2 tsp. salt - 1 tsp. soda - 1/2 tsp. baking powder - 1 1/2 c. sour cream (home style) Directions: - Mix as pie - crust; - work - the dough as little as possible. Roll out on - cookie - sheet slightly thicker than pie crust. - Cut in 1/2-inch squares with pie - wheel. - Bake at 375° about 17 minutes. - Serve in dish with thin - chicken - or turkey broth gravy. This is a Christmas special in the Koogler family!
Sauerbraten Ingredients: - 1 (4 lb.) pot roast - 2 c. vinegar - 2 c. water - 1/4 c. sugar - 2 tsp. salt - 12 peppercorns - 3 whole cloves - 3 bay leaves - 1 lemon, rinsed and cut into 1-inch slices - 3 Tbsp. butter Directions: - Wipe a 4 pound pot roast with a clean, damp cloth. - Combine next 7 ingredients in a saucepan. - Heat without boiling. - Pour hot mixture over meat and allow to cool. - Add 1 lemon, rinsed and cut into 1-inch slices. - Cover and set in refrigerator, turning meat over each day (3 to 4 days). - Remove meat from marinade. - Heat 3 tablespoons butter in pan. - Add pot roast and brown slowly. - Add 1 1/2 to 2 cups of marinade; bring to boiling. - Reduce heat, cover tightly and simmer 2 1/2 to 3 hours. - Add more liquid when needed. Only simmer, never boil.
Peanut Clusters Ingredients: - 1/2 c. solid vegetable shortening - 1 c. chocolate chips (dark or semi-sweet) - 1/3 c. peanut butter - 5 c. roasted peanuts Directions: - In a saucepan, melt shortening. - Add chocolate and melt slowly, stirring until smooth. - Remove from heat. - Stir in peanut butter until blended. - Stir peanuts into mixture. - Drop by tablespoonfuls onto foil or waxed paper. - Chill until firm. - Store in fridge.
Cheesecake Ingredients: - 8 oz. cream cheese - 1 c. sugar - 1 box Dream Whip (2 envelopes) - graham cracker crusts - 1 can prepared pie filling Directions: - Cream together cream cheese and sugar. - Set aside; mix Dream Whip following directions on box. - Combine all ingredients and pour into graham cracker crust. - Let settle and spoon on pie filling.
Jeff Davis Pie Ingredients: - 1 (9-inch) pie shell (uncooked) - 2 c. sugar - 1/2 c. butter - 1 Tbsp. flour - 1/4 tsp. salt - 1 tsp. vanilla - 1 c. milk - 4 eggs Directions: - Cream together until fluffy butter and sugar; add flour, salt and vanilla and beat well after each addition. - Stir in milk slowly. - Pour into well chilled pie shell and bake in hot oven at 450° for 10 minutes. - Reduce heat to 350° and continue baking for 30 minutes or until firm.
Swiss Steak Deluxe Ingredients: - 1 1/2 to 2 lb. round steak, cut in serving size - 1/2 c. flour - 1 1/2 tsp. salt - 1/2 tsp. pepper - 3 Tbsp. oil - 1 can tomato sauce or tomato soup - 1/2 c. warm water - 1 tsp. Worcestershire - 2 chopped onions - 1 green pepper - noodles or potatoes (optional) Directions: - Combine flour, salt and pepper. - Cover with flour mixture. Brown steak in oil, - tomato sauce, water and Worcestershire. Cover; simmer for 1 hour. - Add onion and green pepper. - Cook for 30 minutes; serve with cooked potatoes or noodles.
Mississippi Mud Cake With Mini Marshmallows Ingredients: - 1/2 c. cocoa - 2 sticks real butter - 2 c. sugar - 1 1/2 c. flour - 1 tsp. vanilla - 2 1/2 c. chopped nuts (optional) - pinch of salt Directions: - Melt butter and cocoa in a saucepan and pour over sugar. - Add beaten eggs, flour, nuts and vanilla. - Bake at 350° for 30 minutes in a greased 9 x 13-inch pan. - After the cake comes out, pour 1 package of mini marshmallows over the cake and spread out.
Swiss Chicken Casserole Ingredients: - 6 to 8 chicken breast halves, deboned and skinned - 1 lb. sliced Swiss cheese - 1/2 c. milk - 2 cans cream of chicken soup, undiluted - 8 oz. pkg. Pepperidge Farm herb seasoned stuffing mix - 1 stick melted butter (or less if preferred) Directions: - Arrange chicken breasts in a 13 x 9-inch greased pan. - Top with cheese slices. - Combine milk and soup and stir well. - Pour soup over chicken. - Top with stuffing. - Drizzle butter over stuffing. - Cover and bake at 350° for 1 hour. - Yields 6 to 8 servings.
Hobo Dinner For Two Ingredients: - 1 lb. ground beef - 1 large potato - 1 large onion - 2 carrots - salt and pepper to taste - parsley flakes Directions: - Shape beef into 2 large patties. Place in a baking dish and put on equal amounts of vegetables on each patty. Salt and pepper to taste; sprinkle on parsley flakes. Bake, covered, in a 350° oven for 1 hour or until done.
Chocolate Cheesecake Ingredients: - 1/3 c. margarine - 1 1/4 c. graham cracker crumbs - 1/4 c. sugar - 3 (8 oz.) pkg. cream cheese, softened - 1 (14 oz.) can Eagle Brand condensed milk - 1 (12 oz.) pkg. semi-sweet chocolate chips, melted - 4 eggs - 2 tsp. vanilla extract Directions: - Preheat oven to 350°. - Combine margarine, crumbs and sugar; press firmly on bottom of a 9-inch spring-form pan.
Swiss Vegetable Medley Ingredients: - 1 (16 oz.) bag frozen broccoli, carrots and cauliflower combination - 1 can mushroom soup - 1 c. shredded Swiss cheese - 1/3 c. sour cream - 1 (2.8 oz.) can French fried onions Directions: - Combine thawed vegetables, soup, 1/2 cup cheese, sour cream and 1/2 can French fried onions. - Pour into a 1-quart casserole. Bake covered at 350° for 30 minutes. - Top with remaining cheese and onions and bake for 5 minutes.
Kim'S Cheesecake Ingredients: - 1 c. flour - 1 stick butter - 1/3 c. sugar Directions: - Mix and press firmly into bottom of spring-form pan and 1/2 inch up the side of pan.
Russian Tea Ingredients: - 2 tea bags - 1 Tbsp. cloves (tied in bag) - 3 thin cinnamon sticks - 1 1/2 qt. water - juice of 6 lemons - 3 c. orange juice (fresh or frozen) - 1 to 1 1/2 c. sugar Directions: - Simmer tea, cloves and cinnamon sticks in water until water is fairly dark in color and has strong flavor from cloves and cinnamon. - Remove cloves and cinnamon. - Add orange and lemon juices and sugar. - Serve hot. - Makes about 30 cups.
Mrs. Robbins Crab Cakes Ingredients: - 3/4 pkg. saltine crackers - 1 c. mayonnaise - 1 tsp. mustard - 1 to 3 Tbsp. Old Bay - dash of ground red or white pepper - 1 lb. jumbo lump backfin crab Directions: - Combine all ingredients; shape cakes and fry in about 1/2 inch corn oil on medium-high heat. - Serve hot, not very good reheated.
Oven Porcupines Ingredients: - 1 lb. ground beef - 1/2 c. uncooked rice - 1/2 c. water - 1/3 c. onion, chopped - 1 tsp. salt - 1/2 tsp. celery salt - 1/8 tsp. garlic salt - 1 (15 oz.) can tomato sauce - 1 c. water - 1 Tbsp. Worcestershire Directions: - Mix meat, rice, water, onion, salt, garlic salt and celery salt in bowl. - Shape into balls. - Place into a 9 x 9-inch or larger baking dish. - Mix tomato sauce, 1 cup water and Worcestershire sauce. - Pour over meatballs. - Cover with foil. Bake at 350° for 45 minutes. - Remove foil and cook 15 minutes longer. - Makes 12 to 15 meatballs.
Custer'S Crackling Bread Ingredients: - 2 c. cornmeal - 1/2 tsp. soda - 1 c. cracklings, diced - 1/4 tsp. salt - 1 c. sour milk or buttermilk Directions: - Sift cornmeal, salt and soda together. - Add milk and stir in cracklings. - Bake at 450° for about 30 minutes. - Cracklings can be made by slicing fat bacon and frying out all the grease until they are crisp. - Cool and crumble.