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Fettucini With Lemon Vegetables Ingredients: - 7 oz. fettucini - 4 c. bite size pieces green vegies - 1/4 c. butter - 1 Tbsp. lemon peel - 1/2 c. milk - 3 oz. pkg. cream cheese - 1/2 c. Parmesan cheese - salt - pepper Directions: - Cook noodles; cook vegies in butter over medium heat for about 7 minutes and toss with lemon peel. - Heat milk and cream cheese in skillet until smooth; stir in Parmesan and toss with noodles. Serve with vegies on top.
Easy Banana Pudding Ingredients: - 2 large pkg. instant vanilla pudding - 1 (12 oz.) container Cool Whip - 1 box vanilla wafers - bananas (about 6) Directions: - Prepare pudding as directed on package. Stir in Cool Whip. Layer bottom of 9 x 13-inch dish with vanilla wafers. Top with 1/2 of the bananas. Pour 1/2 of the pudding mixture over that. Add another layer of vanilla wafers and bananas. Pour on remaining pudding mixture. Top with vanilla wafers. Cover and refrigerate overnight.
Apricot Nectar Cake Ingredients: - 1 box lemon supreme cake mix - 3/4 c. cooking oil - 4 eggs - 1 c. apricot nectar - 1/2 c. sugar Directions: - Combine cake mix, apricot nectar, oil and sugar. - Add eggs, 1 at a time. - Bake at 350° for 45 minutes to 1 hour.
Chicken Or Turkey Casserole Ingredients: - 1/2 Tbsp. garlic salt - 1 (8 oz.) sour cream - 1 small onion, chopped (1/4 c.) - 1/2 c. milk - 1 can cream of chicken soup - about 2 c. chopped chicken or turkey - crushed Ritz crackers - butter Directions: - Mix first 5 ingredients together and add to chopped chicken or turkey. - Top with crushed Ritz crackers. Chip butter on top and bake at 300° for 30 to 40 minutes.
Strawberry Salad Ingredients: - 2 large pkg. strawberry Jell-O - 1 pt. strawberries - 3 bananas, diced - 1 large container Cool Whip - 4 c. hot water - 1 c. chopped pecans Directions: - Mix Jell-O with 2 cups boiling water, then add rest of water. Let set until it begins to thicken. - Add fruit and nuts. - Let stand until firm. - Spread Cool Whip on top. - Refrigerate.
Maple-Bacon Oven Pancake Ingredients: - 1 1/2 c. Bisquick - 1 Tbsp. sugar - 1 1/2 c. shredded cheese - 3/4 c. milk - 1/4 c. syrup - 2 eggs Directions: - Heat oven to 425°. - Grease and flour 9 x 13-inch pan. - Beat all ingredients except bacon and 1 cup cheese with hand beater. Pour into pan. - Bake, uncovered, for 10 to 15 minutes. - Sprinkle pancake with bacon and cheese. - Bake until the cheese is melted (3 to 4 minutes). - Serves 8 to 10.
Coca-Cola Pork Chops Ingredients: - 8 pork chops - 1 c. catsup - 1 c. Coca-Cola - brown sugar - salt and pepper to taste Directions: - Place the pork chops in a baking pan; season with salt and pepper. - Mix catsup and Coca-Cola and pour over pork chops. Sprinkle with brown sugar. - Bake in 350° oven for 1 hour.
Fruit Salad Ingredients: - 2 cans mandarin oranges - 2 cans pineapple chunks - 4 bananas, sliced - strawberries - grapes - 3 oz. pkg. vanilla pudding Directions: - Cook pudding in fruit juices until it boils. - Pour over fruit. Eat immediately or refrigerate. - Also great with vanilla ice cream.
Dirty Rice Ingredients: - 1 lb. hamburger - 1 green pepper, chopped - 2 c. celery, chopped - 3 c. raw rice - 1 lb. hot sausage - 1/4 tsp. garlic powder - 2 c. green onions, chopped Directions: - Bring 8 cups water and 1 tablespoon salt to boil. - Add rice. Cover. - Bring back to full boil. - Turn off heat. - Leave covered on burner 30 minutes. - Saute meat. - Saute vegetables. - Combine with cooked rice. - This makes a lot. - Can cut recipe in half.
Sunday Dinner Ingredients: - 1 pick of the chick pack - 5 potatoes, peeled and cut up - 3 carrots, peeled and cut up - 1 jar Chicken Tonight (French) Directions: - Put all ingredients in roasting pan in order given. - Cover and bake at 325° to 350° from 8:30 a.m. until you get home from church. - I skin my chicken to remove as much fat as possible. Serve with salad or applesauce.
Chocolate Macaroon Bars Ingredients: - 1 1/4 c. graham cracker crumbs - 1/3 c. sugar - 1/4 c. cocoa - 1/3 c. melted margarine - 1 (14 oz.) can sweetened condensed milk - 1 (7 oz.) pkg. coconut flakes - 2 c. fresh bread crumbs (4 slices) - 2 eggs - 2 tsp. vanilla extract - 1 c. chocolate chips Directions: - Preheat oven to 350°. - Combine graham cracker crumbs, sugar, cocoa and margarine; press firmly on bottom of a 13 x 9-inch baking pan. - Bake 10 minutes.
Chicken Breasts In Lemon Sauce Ingredients: - 4 boneless, skinless chicken breast halves (about 1 1/2 lb.) - 1/2 c. all-purpose flour - 1/4 c. butter - 2 tsp. chopped garlic - 1 c. dry white wine or apple juice - 2 Tbsp. lemon juice - 1/2 tsp. pepper - 1 Tbsp. large capers, drained (if desired) Directions: - Cut each chicken breast horizontally to make 2 thin slices. Coat with flour. Heat butter in 12-inch skillet over medium heat. Cook chicken and garlic in butter for 4 to 6 minutes, turning once until chicken is brown. - Add wine and lemon juice. - Sprinkle with pepper. - Heat until hot. - Sprinkle with capers.
Spaghetti Meat Sauce Ingredients: - 1 lb. ground beef - 1 (8 oz.) can tomato sauce - 1 c. water - 2 Tbsp. dried onion flakes - 2 tsp. Worcestershire sauce - 1/2 tsp. garlic powder - 1/4 tsp. pepper - 1 (14 oz.) jar spaghetti sauce - 8 oz. spaghetti - grated Parmesan cheese Directions: - Brown ground beef in small Dutch oven, stirring until it crumbles; drain well. - Stir in tomato sauce, water, dried onion flakes, Worcestershire sauce, garlic powder and pepper. - Bring to a boil over medium heat. - Cover, reduce heat and simmer 20 minutes, stirring occasionally. - Add spaghetti sauce and simmer uncovered 20 minutes. - Cook spaghetti as package directs and drain. - Spoon meat sauce over cooked spaghetti. - Sprinkle with Parmesan cheese. - Yields 4 servings.
Old Fashion Punch Ingredients: - 2 Tbsp. sugar - 2 Tbsp. bitters - 2 1/2 c. whiskey - 1/2 c. water Directions: - Just before serving, add ice ring and 2 quarts chilled 7-Up. Add sliced oranges and maraschino cherries for decoration.
Dill Dip Ingredients: - 1 c. Hellmann's mayonnaise - 1 c. sour cream - 1 Tbsp. minced onion - 1 tsp. seasoned salt - 1/2 tsp. dill weed Directions: - Mix ingredients together. - Let sit for 1 hour.
Zucchini Stew Ingredients: - 2 large zucchini, cut in large cubes - 2 green or red peppers, cut up - 2 onions, chopped - 3 medium size tomatoes, peeled and sliced - 1/4 c. oil - 1 can green beans, drained Directions: - Heat oil in large saucepot; add zucchini, peppers, onions and tomatoes. - Cover with lid. - Do not add water as water cooks out of zucchini. - Cook until zucchini is soft, about 1 hour. - Add green beans last. - Especially good served with cooked smoked sausage or ham.
Party Potatoes Ingredients: - 4 c. mashed potatoes - 1 pkg. Hidden Valley Ranch dressing mix Directions: - Prepare mashed potatoes as you normally would, but do not use salt. - Add the package of Ranch dressing mix to your potatoes.
Gran'S Toll House Cookies Ingredients: - 1 1/2 c. sifted flour - 1 tsp. soda - 1 tsp. salt - 1 c. shortening - 3/4 c. brown sugar, firmly packed - 3/4 c. granulated sugar - 2 eggs (unbeaten) - 1 tsp. hot water - 1 c. nut meats, cut fine - 2 (14 oz.) pkg. Nestle semi-sweet chocolate, in pieces - 2 c. oatmeal (quick or regular; uncooked) - 1 tsp. vanilla Directions: - Sift flour once before measuring, then sift with soda and salt. Cream shortening until soft. - Add sugars gradually, creaming until light and fluffy. - Add eggs one at a time, beating after each addition. - Add hot water to creamed mixture, then sifted dry ingredients. - Add nut meats, Nestle chocolate and oatmeal and mix thoroughly. - Add vanilla and blend well. - Drop by half teaspoons on a greased cookie sheet. - Nut meats may be omitted. - Bake at 375° for 8 minutes. - Makes 100.
Hominy Casserole(Large Recipe; Make Half) Ingredients: - 2 cans yellow hominy, drained - 1/2 stick oleo - 1/2 large onion - 1 can cream of mushroom soup - 1 small jar hot Cheez Whiz (jalapeno Whiz) - some Fritos Directions: - Butter dish; cook onion in oleo. - Add soup, hominy and Cheez Whiz. - Pour into buttered dish; crush Fritos to top the casserole. Cook at 350° until it bubbles, about 35 to 45 minutes.
"Glop" Ingredients: - 2 lb. lean hamburg - 1 can beef bouillon - 1 small onion, chopped - 1 c. chopped celery - 1 c. frozen or fresh corn - 2 Tbsp. corn or potato starch - 2 Tbsp. ketchup - 1 Tbsp. Worcestershire sauce - 2 c. dry macaroni, cooked - 8 oz. rigatoni or other favorite pasta - 1/4 c. olive oil - 1 lb. medium shrimp, peeled and deveined - 1 green pepper, cut into short, thin strips - 1 yellow or red pepper, cut into short, thin strips - 1 c. sliced mushrooms - 3 cloves garlic, minced - 1 Tbsp. dry basil, crumbled - 2 medium tomatoes, coarsely chopped - 1 c. picante sauce - grated Parmesan cheese Directions: - Cook and drain pasta. - While it's cooking, heat oil in large skillet over medium-high heat. - Add shrimp, peppers, mushrooms, garlic and basil. - Cook, stirring frequently, to prevent sticking, until shrimp are cooked through and peppers are almost tender (3 to 4 minutes). - Stir in tomatoes and picante sauce; simmer 2 to 3 minutes (stirring frequently). - Add pasta; mix well. - Serve with cheese and additional picante sauce, if desired.
Poached Chicken Breast In Wine Ingredients: - 4 (4 oz.) skinned, boned chicken breast halves - 3/4 c. Chablis or other dry wine - 2 1/2 c. sliced fresh mushrooms - 2 Tbsp. chopped fresh parsley - 1/2 tsp. salt - 1/4 tsp. pepper - 1 Tbsp. cornstarch - 2 tsp. water Directions: - Place - chicken between two sheets of heavy-duty plastic wrap. Flatten - to 1/4 inch; set aside. - Combine wine and next 4 ingredients - in - a - large skillet; bring to a boil over high heat. Arrange - chicken - in a single layer in skillet. - Cover, reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken - to - serving - plate. - Combine - cornstarch - and water; stir - into - skillet. - Bring - mixture to a boil; boil 1 minute, stirring constantly. - Pour sauce over chicken. - Yields 4 servings.
Quick Spanish Rice Casserole Ingredients: - 2 cans Brown Beauty Spanish rice - 1 or 2 cans Ranch Style beans - 1 lb. ground meat - 1 onion - 1 lb. Cheddar cheese - 1 tsp. chili powder (if desired) Directions: - Brown meat and onion. - Add salt and pepper to taste. - Add rice and beans; heat to boiling and put in casserole. - Top with cheese and serve with Doritos and a salad. - Great for camping.
Glazed Pecans Ingredients: - 1 lb. pecan halves - 1 tbsp. water - 1 tsp. salt - 1 egg white - 1 c. sugar - 1 tsp. cinnamon Directions: - 1st bowl - Combine water and egg white and beat until frothy but not stiff. 2nd bowl- Mix together sugar, salt, and cinnamon; set aside. - Preheat oven to 300 degrees. - Pour pecans into egg white and stir with a large serving spoon until the nuts are evenly coated. - Add sugar mixture. - Spread on large cookie sheet that has been sprayed with Pam and bake at 300 degrees for 30 minutes, stirring every 15 minutes-including after the last 15 minutes. Pour onto waxed paper until cooled. - Store in an airtight container.
Crock Pot Pizza Ingredients: - 1 1/2 pounds hamburger - 2 small jars pizza sauce - 1 bag pizza cheese - 1 can mushrooms - 1 chopped onion - 1 chopped green pepper - 1 large bag noodles - 1 package pepperoni Directions: - Brown meat with onions and peppers and drain. - Add sauce and simmer. - Cook noodles and drain. - Layer meat, noodles, mushrooms, cheese and pepperoni in crock pot. - Cook on low for 90 minutes.
Summer Squash Casserole Ingredients: - 2 lb. yellow sumer squash or zucchini, sliced (6 c.) - 1/4 c. chopped onion - 1 can condensed cream of chicken soup - 1 c. dairy sour cream - 1 c. shredded carrot - 1 (8 oz.) pkg. herb seasoned stuffing mix (Pepperidge Farm; not cubed) - 1/2 c. butter or margarine, melted Directions: - In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes. - Drain. - Combine soup and sour cream. Stir in shredded carrot. - Fold in drained squash and onion. Combine stuffing mix and butter or margarine. - Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish. - Spoon vegetable mixture on top. - Sprinkle remaining stuffing over vegetables. - Bake in 350° oven for 25 to 30 minutes or until heated through.
Green Jello Salad Ingredients: - 2 pkg. lime Jell-O - 1 carton cottage cheese - 1 can drained, crushed pineapple - 1 Tbsp. sugar - 1 tsp. white vinegar - 2 c. water Directions: - Dissolve Jell-O in 1 cup boiling water. - Add 1 cup cold water. Mix with other ingredients and chill until set.
German Potatoes Ingredients: - 1 small onion, chopped - 2 Tbsp. butter - 6 medium potatoes, cut in cubes - 4 Tbsp. parsley, chopped - salt and pepper Directions: - Brown onion in hot butter; add potatoes, parsley and seasonings. - Barely cover with hot water; cook in covered pan until potatoes are tender. - Serves 6.
Fullabull'S Shepherd'S Pie Ingredients: - 1 1/2 lb. ground beef - 1 onion, chopped - 2 cans mixed vegetables - 3 envelopes brown gravy mix - 8 servings instant potatoes Directions: - Brown meat and onion; drain well. - Place in a 13 x 9-inch pan. Pour the mixed vegetables (drained) over the meat mixture. - Mix 2 envelopes of gravy mix; pour over the meat and vegetable layers.
Sauteed Bananas Ingredients: - bananas - confectioners sugar - flour - butter Directions: - Peel bananas, cut in half lengthwise, and again cut in half crosswise. - Sprinkle with flour. - Saute in butter until delicately brown. - Drain. - Sprinkle with confectioners sugar.
Never Fail Jello Salad Ingredients: - 1 large jello (any flavor) - 1 c. boiling water - 1 c. small marshmallows - 1 c. cottage cheese - 1/2 c. mayonnaise - 1 (20 oz.) can crushed pineapple (not drained) - 9 oz. Cool Whip or small Cool Whip Directions: - Dissolve jello with boiling water, then dissolve marshmallows partly in jello mixture. - Add the rest of the ingredients and put in a mold or any pretty glass dish. - Remember, do not drain pineapple.
Fruit Cobbler Ingredients: - 3/4 stick margarine - fruit of your choice (I use peaches, strawberries, blackberries, cherries, etc.) - 1 c. sugar - 1 c. milk - 1 c. flour Directions: - Melt margarine. - Put in 2-inch deep dish. - Add fruit of your choice. - Mix together sugar, milk and flour. - Mix well and pour over fruit. - Do not stir. - Cook until brown or fruit is done at 350° (approximately 30 minutes).
Poppy Seed Cake Ingredients: - 4 eggs - 1/4 c. poppy seed - 1/2 c. pineapple juice - 1 pkg. white cake mix - 1 pkg. instant vanilla pudding - cinnamon-sugar - powdered sugar - 1 tsp. almond extract - 1/2 c. shortening - 1/2 c. rum Directions: - Beat first 6 ingredients for 2 minutes. - Then add cake mix and pudding. - Beat for 2 additional minutes. - Grease Bundt pan. - Pour in batter. - Dust top with cinnamon-sugar. - Bake at 350° for 45 to 55 minutes. - When cool, sprinkle with powdered sugar.
Magloubeh Ingredients: - 2 lb. chicken or lamb - 1 lb. rice - 2 large eggplant - 1 head cauliflower - a few potatoes, sliced thin (optional) - salt and pepper to taste - 1/2 tsp. bahar (Middle Eastern spice) Directions: - Soak the rice for 1 hour in warm water. - Cook the meat in water. - Remove the meat and add a little butter or margarine in the water. - Put this water left over with the rice. - Fry the eggplant and cauliflower with cooking oil. - In a large pot, put the meat in the bottom, then the eggplant and cauliflower, then the rice and water from meat on top. - Cover pot and cook to a boil until the water begins to dry (about 15 to 20 minutes). - Turn heat down to low until it is all dry. - Turn heat off and let set for 20 to 30 minutes. - Turn upside down on a platter. - Serves a lot. - Serve with yogurt or salad.
Whole Wheat Carrot Cake Ingredients: - 1 c. oil - 1 c. brown sugar - 4 eggs - 1/3 c. dry milk powder - 1 tsp. baking powder - 2 tsp. cinnamon - 1 c. chopped walnuts - 1 c. sugar - 1 tsp. vanilla - 2 c. whole wheat flour - 1 tsp. soda - 1 tsp. salt - 3 c. finely shredded carrots Directions: - In large mixing bowl blend oil and sugars until mixed. - Add vanilla and beat in eggs, one at a time. - In another bowl blend dry ingredients. - Add to egg mixture until well blended. - By hand, stir in carrots and walnuts. - pour into greased and floured tube or Bundt pan. - Bake at 350° for 50 to 60 minutes. - Cool in pan; invert on serving plate and sprinkle with powdered sugar. - Could use glaze or cream cheese icing.
Pickled Squash Ingredients: - 8 c. sliced squash - 8 c. sliced onions - 5 bell peppers, sliced - 1 c. salt in 1 gal. water - 2 c. vinegar - 3 c. sugar - 2 tsp. mustard seed - 2 tsp. celery seed - 1 tsp. curry powder Directions: - Soak squash, onions and peppers in salt water 1 hour. - Drain and rinse well.
Pasta Salad Ingredients: - 1/4 lb. Provolone cheese - 1/4 lb. salami - 1/4 lb. pepperoni - 1 large pepper - 1 small jar olives - 3 tomatoes - 2 onions - 3 stems celery - 1 box medium shells, cooked and drained Directions: - Dice and mix all ingredients together.
Vegetable Burger Soup Ingredients: - 1 lb. ground beef - 1 (16 oz.) can tomatoes - 1 (8 oz.) can tomato sauce - 1 (10 oz.) pkg. frozen mixed vegetables - 1/4 c. dry onion soup mix - 1 tsp. sugar Directions: - Brown meat and drain off fat. - Stir in 2 cups of water and remaining ingredients. - Bring to a boil. - Reduce heat and cover. Simmer 20 minutes. - Serves 6 to 8.
Corn Light Bread Ingredients: - 2 c. self-rising meal - 1/2 c. plain flour - 3/4 c. sugar - 1 tsp. salt - 1/2 tsp. baking powder - 1/2 tsp. soda - 2 c. buttermilk - 1 Tbsp. lard Directions: - Mix ingredients and pour into a regular size loaf pan. Bake at 350° for 1 hour. - Let cool before serving.
Salad Luncheon Beans Ingredients: - 1/2 to 1 lb. ground beef - 1 medium onion, chopped - 1 large (28 oz.) can Bush's beans - 1 (15 1/2 oz.) can butter beans - 1 (15 oz.) can red kidney beans - 1 (16 oz.) can pork and beans - 1/2 c. catsup - 1 Tbsp. mustard - 1/4 c. brown sugar - 1 Tbsp. Worcestershire sauce Directions: - Do not drain any beans; mix together. - Brown beef and onion; drain. - In a 2-quart baking dish, mix together with all beans and beef, catsup, mustard, brown sugar and Worcestershire sauce. - Bake on low heat for 5 to 6 hours.
Crustless Pumpkin Pie Ingredients: - 3 eggs - 3/4 c. honey - 1/2 tsp. ginger - 1/2 tsp. nutmeg - 1/2 tsp. cinnamon - 1/2 tsp. salt - 1 3/4 c. pumpkin or sweetened squash - 1 c. canned milk Directions: - Beat eggs. - Add the next 6 ingredients and mix well. - Add milk. - Butter or oil a deep 9-inch pie pan. - Pour mixture into pan. - Bake at 325° for 1 hour. - Cool thoroughly before cutting.
D'S Danish Ingredients: - 4 c. flour - 3 tsp. sugar - 1 tsp. salt - 1 c. oleo - 3 eggs, beaten - 1 c. warm milk - 1 pkg. yeast Directions: - Mix flour, - sugar, - salt, - and oleo - as for pie crust. Dissolve yeast - in warm milk; add to eggs. Mix dry and liquid ingredients - thoroughly and refrigerate overnight. Then bring to room - temperature - and - turn - out - on floured board. - Knead well. Rest - a - bit - (self - and - dough). - Divide - dough into 4 parts. Roll one part thin as for pie crust; brush with melted butter. Sprinkle - with - sugar, cinnamon, nuts and/or raisins. You can also - spread - with a - filling - such as poppy seed or dates (as for jelly roll). - Roll - tightly. - Bake - as is or cut 3/4 inch slices and bake in muffin tins. - Bake at 375° about 20 minutes. Sugar/lemon icing may be used. - Repeat with other 3 parts of dough.
Picnic Potato Salad Ingredients: - 1 1/2 cooked potatoes - 3 hard-boiled eggs - 3/4 tsp. salt - 1/2 tsp. celery seed - 1/2 c. diced celery - 2 Tbsp. prepared mustard - 1/4 c. bacon bits or shredded cheese - 1/2 c. sweet pickles/relish - 1/4 c. grated carrots - 3/4 c. salad dressing - 1/2 c. diced cucumbers - 1/2 c. chopped onion - dash of pepper - 1 medium tomato, wedged Directions: - Coarsely dice potatoes and eggs with salt, pepper and celery seed. - Add diced cucumbers, onion, carrots, celery and pickles/relish. - Mix salad dressing/Miracle Whip with mustard and pour over mixture. - Toss until well coated, adding more salad dressing as needed. - Add bacon bits or shredded cheese and garnish with tomato wedges.
Ribbon Layer Jello Ingredients: - 4 (3 oz.) pkg. jello, make each pkg. separately - 1 c. hot water for each pkg. jello - 1/2 c. cold water for each pkg. jello - 2 pkg. Knox gelatine - 2 c. milk - 2 tsp. vanilla - 1 c. sugar - 1 pt. sour cream Directions: - Dissolve Knox gelatine in 1/2 cup cold water; put aside. Bring to a boil, milk and sugar. - Add gelatine mixture, sour cream and vanilla. - Beat until thick, about 10 minutes, with electric mixer. - Separate this into 3 parts. - Layer jello in desired order. - (Red on top for Christmas or green on top for St. Pat's day. - Christmas layers are green, white mixture, orange white mixture, yellow white mixture and red.) - Let each layer set 45 minutes before adding next layer. - Mix each jello separate before making layers. - Time consuming but very decorative.
Chicken Fettucini Ingredients: - 1 c. butter - 4 chicken bouillon cubes - 8 shallots, chopped - 1 c. whipping cream - 1/4 lb. mushrooms, sliced - pepper - 1 c. Parmesan cheese - 1 lb. fettucini, cooked and drained - 1 chicken, cooked, deboned and sliced or chopped Directions: - In double boiler, melt butter with bouillon cubes. - Mix in shallots, cream, mushrooms, pepper and Parmesan cheese. - Simmer until mushrooms are soft and cheese is melted. - Add cooked chicken; heat until warm. - Pour sauce over noodles, tossing gently. Garnish with additional Parmesan cheese and parsley.
"Spicy" Cake Ingredients: - 4 eggs - 1 3/4 c. brown sugar - salt - 1 Tbsp. allspice - 1 Tbsp. cinnamon - 1 tsp. cardamom - 1 tsp. cilantro - 1 tsp. ginger - 1/2 tsp. cloves - 1/2 c. walnuts - 1/2 c. raisins - 1/2 c. dried apricots - 1 apple - 2 1/2 c. wheat flour Directions: - Preheat oven to 350°. - Cut nuts and fruits into pieces. - Add flour to it.
Lemon Chip Cookies Ingredients: - 2 c. flour - 1/2 c. sugar - 3 oz. cream cheese - 1/2 c. margarine - 4 eggs - 1 c. sugar - 1/2 tsp. baking powder - 1/3 c. lemon juice - 1/4 c. flour - 1 c. lemon chips Directions: - Mix first 4 ingredients. - Pack in 9 x 13-inch pan. - Bake 15 to 20 minutes at 350°. - Mix last 6 ingredients. - Pour on top of baked bottom. - Bake at 350° for 25 minutes. - Cool; cut in squares.
Pineapple Pie Ingredients: - 1 c. sugar - 1 Tbsp. plain flour - 3 eggs, separated - 1 (8 oz.) can crushed pineapple - 1 tsp. vanilla - margarine (size of walnut) - unbaked pie crust - 3 Tbsp. sugar Directions: - Sift sugar and flour together. - Mix all ingredients together; pour into raw crust. - Bake 40 minutes or until thickened in 300° oven. - Beat egg whites. - Add 3 tablespoons sugar and beat until stiff. - Spread over pie and brown.
Persimmon Pudding Ingredients: - 2 c. persimmon pulp - 2 c. sugar or less - 2 eggs - 1 c. milk or cream - 1 1/2 to 2 c. flour - 2 tsp. cinnamon - pinch of cloves - pinch of salt - 1 tsp. soda - 1 tsp. baking powder - 1/2 stick margarine Directions: - Preheat oven to 325°. - Melt margarine in large rectangular pan. - Mix all ingredients together; add melted margarine. - Mix. Pour batter into pan margarine was in. - Bake one hour at 325°.
Pie Crust Ingredients: - 4 c. flour - 1 3/4 c. Crisco - 1 Tbsp. sugar - 1/2 tsp. salt - 1 egg - 1 Tbsp. vinegar - 1/2 c. ice water Directions: - Mix dry ingredients (flour, sugar and salt). - Add Crisco. - Add and mix egg, vinegar and ice water. - Makes 2 double crusts.
Cajun Crawfish Cornbread Ingredients: - 2 c. cornmeal - 1 tsp. salt - 1 tsp. baking powder - 6 eggs - 2 medium onions - 16 oz. Cheddar cheese - 2/3 c. oil - 2 cans creamed corn - 2 lb. crawfish tails - 1/2 c. jalapeno peppers Directions: - In bowl, combine cornmeal, salt and soda. - In medium bowl, beat eggs; chop onions and jalapeno peppers. - Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well. - Pour into greased 12 x 14-inch baking dish. - Bake at 375° for 55 minutes or until golden brown.
Fat-Free Banana Crunch Muffins Ingredients: - 1 c. all-purpose flour - 1/2 c. wheat and barley cereal nuggets - 1/2 c. sugar - 1/2 tsp. baking powder - 1/2 tsp. baking soda - 2 medium-size ripe bananas, mashed (about 1 c.) - 1/2 c. plain nonfat yogurt - 1/4 c. thawed frozen no-cholesterol egg substitute - 1/2 tsp. vanilla extract Directions: - About 40 minutes before serving or early in the day: - Preheat oven to 350°. - Spray 24 mini muffin pan cups (1 3/4 x 1-inch) with nonstick cooking spray. - In medium bowl, mix first 6 ingredients. In large bowl with wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla; stir in flour mixture just until moistened. Spoon batter into muffin pan cups. - Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffins comes out clean. - Remove from muffin pan cups to wire racks. - Serve muffins warm or let cool on wire racks to serve later. - Makes 24 muffins. - Each muffin contains 55 calories, 0 g fat, 0 mg cholesterol and 65 mg sodium. - Calories from fat: - 0%.
Chili Con Carne Ingredients: - 3 lb. ground beef - 2 yellow onions - 2 cans tomato sauce - 2 to 3 c. water - 3 cans kidney beans - 5 Tbsp. chili powder - 1 pkg. chili seasoning - salt, Tabasco and red pepper to taste Directions: - Brown onions and meat; drain. - Add other ingredients; simmer. It's ready when you're ready, but even better the second day.
Spaghetti Casserole Ingredients: - 1 small pkg. spaghetti - 1 lb. hamburger - 1 onion - 1 green pepper - 2 cans tomato sauce - 1 small jar Ragu sauce (no meat) - 1 can cream of mushroom soup Directions: - Brown hamburger, onion and pepper in skillet and drain. - Mix all the ingredients together in 9 x 13-inch dish. - Sprinkle top with grated Cheddar cheese. - Bake for 30 minutes at 350°.
Cold Bread Pudding Ingredients: - cold biscuits (crumbled) - sweet milk (for soaking) - 1 Tbsp. butter (cut into pieces) - 4 eggs, beaten - 2 cups sugar Directions: - One mixing bowl of crumbled up cold biscuits soaked in sweet milk. Add butter, sugar and eggs. Spray your pan with Pam, pour in mixture. Bake at 375° until done. About 1 hour.
Persimmon Cake Ingredients: - 3 c. persimmons, cut in chunks - 2 tsp. baking soda - 1/2 c. butter or margarine - 1 2/3 c. sugar - 2 eggs - 2 tsp. vanilla - 1 tsp. lemon juice - 2 c. flour - 1 tsp. salt - 1 tsp. cinnamon - 1 tsp. nutmeg - 1 tsp. cloves - 1/2 c. raisins - 1/2 c. chopped nuts Directions: - Heat oven to 350°. - Mix together the persimmons and baking soda; set aside. - Mix together the butter, sugar, vanilla and lemon juice; set aside. - Mix together the flour, salt, cinnamon, nutmeg and cloves; set aside. - Blend butter mixture with flour mixture. Add persimmon mixture. - Add raisins and nuts. - Put in 1 large loaf pan or 2 small loaf pans. - Bake at 350° for 50 minutes for large loaf or 30 minutes for small loaves.
Graham Cracker Cake Ingredients: - 1 lb. box graham crackers, crushed - 2 c. sugar - 2 sticks margarine - 1 c. pecans - 1/4 c. milk - 2 Tbsp. baking powder - 1 bottle maraschino cherries, chopped - 5 eggs - 1 can coconut - 1 Tbsp. vanilla Directions: - Mix sugar, eggs and margarine in bowl, then add cracker crumbs. Add coconut, pecans, cherries and vanilla. - Add baking powder in the milk and pour into batter. - Bake at 350° for 1 hour.
No Bake Cookies Ingredients: - 1 stick oleo - 1/3 c. cocoa - 2 c. sugar - 1/2 c. milk - 3 c. oatmeal - 1/2 c. peanut butter - 1 tsp. vanilla Directions: - Put oleo, cocoa, sugar and milk in saucepan. - Bring to a boil. Boil one minute. - Add oatmeal, peanut butter and vanilla. - Mix well. - Drop by spoonfuls onto waxed paper. - Chill.
Butterscotch Squares(Servings: 4) Ingredients: - 1 lb. margarine or butter - 2 lb. 8 oz. brown sugar - 10 eggs (1 lb.) - 1 Tbsp. vanilla - 1 lb. 8 oz. flour (all-purpose) - 2 Tbsp. baking powder - 1 tsp. salt - 12 oz. nuts, chopped (optional) Directions: - Cream margarine and sugar on medium speed for 5 minutes. - Add eggs, one at a time, and vanilla. - Mix on low speed until blended. Combine dry ingredients. - Add to creamed mixture. - Mix on low speed until blended. - Add nuts; mix to blend. - Spread mixture evenly in 2 greased 12 x 18 x 2-inch baking pans. - Bake at 325° for 25 minutes. - Cut 5 x 6-inch. - Yield: - 60 portions.
Sausage And Egg Quiche Ingredients: - 2 pie shells - 1 lb. sausage - 8 eggs - 2 c. shredded Cheddar cheese - 2 c. Mozzarella cheese - salt and pepper Directions: - Brown sausage and drain off fat. - Beat eggs. - Add in cheeses and sausage. - Pour into pie shells. - Bake 30 minutes at 350°.
Date Nut Balls Ingredients: - 1 1/2 sticks butter (not oleo or margarine) - 8 oz. chopped dates - 1 c. sugar - 1 c. chopped pecans - 2 c. Rice Krispies - 1 tsp. vanilla Directions: - Cook butter, dates and sugar until very thick. Add remaining ingredients. Mix. Cool until lukewarm. Roll into balls, then roll in sifted confectioners sugar.
Broccoli Cheese Soup Ingredients: - 1 1/2 c. chopped onion - 1/2 c. butter or margarine - 3/4 c. all-purpose flour - 1 (10 1/2 oz.) can condensed chicken broth (undiluted) - 1 qt. milk - 2 c. sliced carrots, parboiled - 1 c. sliced celery, parboiled - 2 c. broccoli florets, parboiled - 1/2 lb. process American cheese, cut into cubes Directions: - In a large saucepan, saute onion in butter. - Add flour and stir to make paste. - Gradually add chicken broth and milk. - Cook until mixture thickens, about 8 to 10 minutes. - Add carrots, celery and broccoli; heat through. - Add cheese; heat until cheese is melted and vegetables are tender. - Yield: - 6 to 8 servings (2 quarts).
Sausages And Seashells Ingredients: - 1 lb. small seashells pasta - 8 Italian sweet sausages - 3 Tbsp. olive oil or margarine - 1 medium onion, finely chopped - 1 garlic clove, minced - 2 Tbsp. chopped parsley - 1 large can tomatoes, chopped - 1 (8 oz.) can tomato sauce Directions: - Prick the sausages with a sharp fork, cover with cold water and bring to a boil. - Simmer, uncovered, about 10 minutes; drain and dry. - Slice in rounds. - Heat the oil in a skillet and add the sausage, onion, garlic and parsley. - Cook, stirring often, until meat and vegetables are golden brown, then add tomatoes and tomato sauce. - Simmer covered while you prepare pasta. - Drain pasta and mix with sausage and sauce.
Barbara Mandrell'S Four Layer Dessert Ingredients: - 1 c. flour - 1 c. chopped nuts - 1/2 c. melted margarine - 1 (8 oz.) pkg. cream cheese, softened - 1 c. whipped topping - 1 small pkg. instant chocolate pudding - 1 small pkg. instant vanilla pudding - 4 c. milk, divided - 1 c. sifted powdered sugar - whipped topping - chopped nuts Directions: - Combine flour, nuts and melted margarine and mix well. - Press into bottom of 11 3/4 x 7 1/2-inch baking dish. - Bake at 350° for 15 minutes. - Cool. - Combine softened cream cheese and powdered sugar and mix well until blended. - Fold in whipped topping. Spread over crust. - Chill. - Prepare chocolate pudding; mix as directed on package. - Spread over cream cheese mixture. - Prepare vanilla pudding mix as directed on package and spread over chocolate pudding. - Cut into squares and garnish with additional whipped topping and chopped nuts.
Zucchini Bread Ingredients: - 3 eggs - 1 c. oil - 2 c. sugar - 3 tsp. vanilla - 3 c. flour - 1 tsp. soda - 1 tsp. salt - 1/2 tsp. allspice - 1/2 tsp. baking powder - 2 tsp. cinnamon - 2 1/2 c. grated zucchini - 1 (16 oz.) crushed pineapple Directions: - Beat eggs; add oil, sugar and vanilla. - Mix well. - Add crushed pineapple. - Sift dry ingredients. - Stir in zucchini. - Mix well all ingredients. - Pour into loaf pans. - Bake at 325° for 1 hour and 45 minutes.
Corn Crepes Ingredients: - 2 eggs - 2 egg yolks - 2 c. milk - 1 c. flour - 1/2 c. finely ground cornmeal - 1 tsp. sugar - dash of salt - 2 Tbsp. butter Directions: - In blender combine eggs, egg yolks, milk, flour, cornmeal, sugar and salt. - Blend until smooth. - Mixture should be consistency of unbeaten whipping cream. - Set aside in refrigerator at least 1 hour. - Remove batter from refrigerator and stir well with whisk. Heat 9-inch nonstick pan over medium-high heat. - Rub lightly with butter. - Pour about 1/4 cup of crepe batter in center of pan, tilting and angling pan to spread batter evenly over entire bottom. Return pan to heat and cook 1 minute, until top of crepe appears dry. - Turn crepe and cook briefly on opposite side. - Remove to plate and repeat until all batter is used. - Leftover crepes can be stored in refrigerator wrapped in plastic wrap 2 days. - Makes 12 crepes.
Spaghetti Salad Ingredients: - 1 lb. cooked spaghetti - 1 green pepper, diced - 1 diced onion - 1 diced cucumber - 3 stalks diced celery - 3 tomatoes, diced - 1/3 bottle salad seasonings - low calorie Italian dressing Directions: - Cook spaghetti. - Dice vegetables together. - After spaghetti is cooked and cooled, add vegetables, salad seasonings and Italian dressing. - Mix. - If making for next day, wait and add tomatoes that day.
Ham Balls Ingredients: - 1 lb. grated ham - 8 oz. sharp Cheddar cheese, softened - 3 c. Bisquick Directions: - Roll in balls and bake 10 minutes.
Low Cholesterol Ice Cream Ingredients: - 1 box Egg Scramblers (2 eggs) - 2 c. sugar - 1 Tbsp. vanilla - 1 (13 oz.) skim evaporated milk - 2 % skim milk Directions: - Beat Scramblers in large bowl. - Mix in evaporated milk, sugar and vanilla until sugar dissolves. - Pour into freezer and add enough 2% milk to fill 1 gallon freezer. - Freeze and enjoy. - Can add 3 bananas, 1 pint strawberries or 6 peaches.
Glop Ingredients: - 1 small onion - 3 to 5 potatoes, sliced thin - 1 can green beans - 1 lb. hamburger, cooked and drained - 1 can celery soup - 1 can cheese soup - 1 can biscuits Directions: - Slice potatoes and onion. - Put on bottom of pan. - Drain green beans and put on top. - Layer hamburger over beans. - Pour celery over hamburger. - Place biscuits on top. - Spread cheese soup over biscuits. - Bake at 350° for 1 hour.
Spanakopeta(Spinach Squares) Ingredients: - 2 bunches green onion, finely chopped - 1 onion, finely chopped - 1/4 lb. butter - 2 pkg. frozen chopped spinach, thawed and drained - 1/2 lb. pkg. cream cheese, softened - 1/2 lb. Feta cheese, crumbled - 8 eggs - 1 tsp. salt - pepper to taste - 1 lb. phyllo pastry sheets - melted butter or margarine Directions: - Saut onions in butter until soft. - Add spinach and saut a few minutes longer; cool. - Add cream cheese, Feta, eggs, salt and pepper; mix well. - Place 10 layers of phyllo pastry sheets in a 12 x 16 x 2-inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place another 10 layers of phyllo, buttering each sheet. - Bake at 350° for 30 minutes. - Cut into squares before serving. - You can brush the spanakopeta with a slightly beaten egg before baking for a nice luster. - I use margarine as all butter is very rich.
Hot And Spicy Chicken Ingredients: - 3 chicken breasts, skinned, cooked and chopped - 10 oz. frozen corn - 1/2 c. diced celery - 1/2 c. chicken broth - 1/2 c. onion (thin wedges) - 4 tsp. cornstarch - 1 (8 1/2 oz.) pkg. cornbread mix - 1 1/2 c. shredded Cheddar cheese - 2 (4 oz.) cans diced jalapeno peppers, drained - 1/2 c. taco salsa Directions: - Combine chicken, corn, broth, celery and onion. - Bring to a boil. - Reduce heat; simmer for 15 minutes, uncovered. - Add salsa. Stir 2 tablespoons water into cornstarch. - Add to chicken mixture. Cook and stir until bubbles. - Cook an additional 2 minutes. Prepare cornbread according to package. - Pour chicken mixture into a 10 x 6 x 2-inch dish. - Sprinkle with cheese and jalapeno peppers. Spoon cornbread on top. - Bake for 20 minutes at 425°.
Oven Swiss Steak Ingredients: - 1 1/2 lb. round (or sirloin) steak, cut in pieces - 16 oz. can Italian seasoned tomatoes - 1 envelope Lipton onion soup mix (dry) - salt and pepper to taste - 1/4 c. water - large size oven cooking bag Directions: - Shake 1 tablespoon flour in the oven cooking bag. - Add all ingredients to bag and squeeze to mix. - Tie bag and place in a 9 x 13-inch pan. - Slit bag with 6 (1/2") cuts to vent. - Bake at 325° for approximately 2 hours. - Slit open and put back in pan to serve.
Monster Cookies Ingredients: - 12 eggs, beaten - 2 lb. brown sugar - 4 c. white sugar - 1 Tbsp. vanilla - 8 tsp. soda - 18 c. oatmeal - 1 lb. chocolate chips - 1 lb. M&M candies - 1 Tbsp. syrup - 3 lb. peanut butter Directions: - Makes lots of cookies!!!
Garlic Cheese Ball Ingredients: - 1 (8 oz.) pkg. Philadelphia cream cheese - 1 small jar Kraft garlic cheese spread - 1/2 c. crushed pecans Directions: - Let cheese soften to room temperature, then blend both cheeses together until thoroughly mixed. - Shape into one big ball. - Chill. Roll in crushed pecans. - Serve with any type crackers.
Seven Layer Salad Ingredients: - 1 head lettuce, chopped (for bottom layer) - 1/2 c. chopped celery (next layer) - 1/2 c. chopped green pepper (next layer) - 1 pkg. frozen green peas (10 oz.), cooked and drained (next layer) - 1 c. mayonnaise, spread over top - 2 Tbsp. sugar, sprinkled on top of mayonnaise - 8 oz. Cheddar cheese, shredded (next layer) Directions: - Seal and refrigerate overnight. Next day, mix. Can add cooked bacon (approximately 8 slices, chopped).
Judy'S Vegetable Tortellini Ingredients: - 1 bag frozen chopped onions - 1/2 tsp. minced garlic - 2 Tbsp. oil - 2 Tbsp. butter - 1 lb. pkg. creamed spinach, softened - 1/2 c. Parmesan cheese - 1/2 c. Romano cheese - 1 lb. box dry tortellini - 1 pt. heavy cream Directions: - Saute onions and garlic in butter and oil until transparent. Add spinach and heavy cream. - Simmer; throw in cheeses. - Stir and shut heat off. - Make tortellini according to directions on box. Mix all ingredients when tortellini are tender. - Serve hot.
Beef Tips With Rice Ingredients: - 1 lb. stew meat - 1 pkg. Lipton onion soup mix - 2 cans cream of mushroom soup Directions: - Mix ingredients in glass baking dish. - Cover and bake until tender at 325°. - Serve over cooked rice.
Pumpkin Bread Ingredients: - 4 eggs, beaten - 1 (15 oz.) can pumpkin - 2/3 c. water - 3 1/2 c. flour - 2 tsp. baking soda - 1 tsp. cinnamon - 1 tsp. salt - 3 c. sugar - 1 c. oil - 1 tsp. vanilla - 1/2 tsp. cloves - 1 tsp. nutmeg Directions: - Sift flour. - Measure and resift with dry ingredients. - Beat eggs well. - Add sugar gradually. - Using medium speed of mixer, add pumpkin. - Reduce to low speed and add oil, water, vanilla and dry ingredients. - Mix well. - Pour into 2 greased and floured loaf pans (5 1/2 x 9 1/2 x 2 1/2-inch). - Bake for 1 hour at 325°.
Squash Casserole Ingredients: - 2 lb. small yellow squash, sliced - 1 large onion, chopped - 1 (7 oz.) can water chestnuts, sliced - 1 stick margarine - 1/4 c. pimento, chopped - 1 (3 oz.) pkg. sliced almonds - 1 c. sour cream - 1 (10 3/4 oz.) can mushroom soup - 1 lb. pkg. Pepperidge Farm stuffing mix Directions: - Cook - squash, onions and pimento together. - Drain well; then add sour cream, mushroom soup and water chestnuts. - Place in - the bottom - of - a 3-quart greased casserole dish, 1/2 the package - of stuffing mix and 1/2 stick of margarine. - Add the squash - mixture. Put - the - other half of the stuffing mix and the - almonds on top of the casserole. - Dot with remaining half stick of margarine. Bake at 350° for 30 minutes.
Bonnie'S Lemon Jello Cake Ingredients: - 1 pkg. yellow cake mix - 1 pkg. (3 oz.) lemon jello - 3/4 c. water - 4 eggs - 3/4 c. oil Directions: - Mix cake mix and dry jello with 3/4 cup water. - Add eggs and oil and beat 2 minutes. - Bake at 350° for 40 minutes in a 9 x 13-inch pan. - When cake is done, punch holes in cake (all over) with a large fork.
Hash Brown Casserole Ingredients: - 1 (2 lb.) pkg. hash browns (frozen) - salt and pepper to taste - 1 stick margarine, melted - 1 can cream of chicken soup - 1 (8 oz.) sour cream - 1/2 c. onion, chopped - 1 (8 oz.) Cheddar cheese, grated Directions: - Mix all ingredients well. - Pour into 9 x 12-inch pan. - Bake in a preheated 350° oven for 1 hour. - Serves 8 to 10.
Broccoli Casserole Ingredients: - 1 1/3 c. Minute rice (uncooked) - 1 small jar Cheez Whiz - 1/2 c. onion, chopped - 1 pkg. frozen chopped broccoli - 1 can cream of celery soup - 1 stick margarine Directions: - Melt margarine, cheese and soup until creamy. - Add rice, onion and broccoli. - Stir until well blended. - Pour into ungreased 13 x 9-inch pan. - Bake 35 to 40 minutes at 350°.
Sausage Casserole(Microwave) Ingredients: - 1 lb. pork sausage - 3/4 c. diced onion - 3/4 c. diced green pepper - 1 (1 lb. 13 oz.) can whole tomatoes - 1 Tbsp. sugar - 1 Tbsp. chili powder - 1 tsp. salt - 8 oz. macaroni, cooked - 1 c. dairy sour cream Directions: - In a 10-inch microwave cooker, cook sausage, onion and green pepper for 6 minutes, stirring once. - Drain off fat. - Stir tomatoes, sugar, chili powder, salt and cooked macaroni into sausage mixture. - Cook 6 minutes. - Stir in sour cream. - Heat 1 to 2 minutes.
Chewy Oatmeal Cookies Ingredients: - 3/4 c. butter flavor Crisco shortening - 1 1/4 c. firmly packed light brown sugar - 1 egg - 1/3 c. milk - 1 1/2 tsp. vanilla flavor - 1 c. all-purpose flour - 3 c. Quaker oats (quick or old fashioned, uncooked) - 1/2 tsp. baking soda - 1/2 tsp. salt (optional) - 1/4 tsp. cinnamon - 1 c. raisins - 1 c. coarsely chopped walnuts Directions: - Heat oven to 375°. - Lightly grease baking sheet with butter flavor Crisco. - Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. - Beat at medium speed with mixer. - Blend well. Combine oats, flour, baking soda, salt and cinnamon. - Mix into creamed mixture at low speed until blended. - Stir in raisins and nuts. - Drop rounded tablespoonful of dough 2-inches apart. - Bake for 10 to 15 minutes, or until lightly brown. - Cool, then serve.
Flavorful Fish Ingredients: - 1 (4 oz.) fish fillet - 1 Tbsp. lemon juice - 1/8 tsp. garlic powder - 1/4 tsp. paprika - 1 Tbsp. chopped parsley Directions: - Arrange fish in shallow plate. - Pour lemon juice over fish and sprinkle with garlic powder and paprika. - Top with parsley. - Cover with plastic wrap and microwave for 2 minutes.
Beef And Shell Bake Ingredients: - 1/2 pkg. Creamette shells - 1 lb. ground beef - 1 1/2 c. celery, diced - 1 c. onion, chopped - 1 (28 oz.) can whole tomatoes - 1 (6 oz.) can tomato paste - 2 tsp. salt - 1 tsp. oregano - 1/4 tsp. pepper - 1 c. American cheese, grated Directions: - Prepare Creamette shells according to package directions. Drain. - Cook ground beef, celery and onion. - Drain excess fat. Add tomatoes with liquid (breaking up with spoon), tomato paste, salt, oregano and pepper. - Simmer 5 minutes. - Combine meat mixture with shells and pour into a 3-quart casserole. - Top with cheese. Bake in a 350° oven for 25 to 30 minutes.
Boiled Dressing Ingredients: - 2 eggs - 1 Tbsp. flour - 1 c. sugar - 1/2 c. vinegar - 1/2 c. water - pinch of salt - 2 Tbsp. butter Directions: - Beat eggs. - Add other ingredients in order given, except butter. - When almost done, add butter. - Cook on low heat until thick. - Can add dry mustard or celery seed.
Easy Chicken 'N Dumplings Ingredients: - 1 qt. chicken broth (with some chicken) - 2 c. flour - 2 tsp. baking powder - 1 tsp. salt - milk Directions: - Heat broth. - Thicken broth as - thin - gravy. - Mix flour, baking powder and salt. - Add milk as - for drop biscuits. - Drop onto boiling broth. - Put lid on. - Cook about 10 to 15 minutes.
Kidney Bean Casserole Ingredients: - 1 lb. ground beef - 1 1/2 medium onion, chopped - 2 Tbsp. vegetable oil - 4 oz. elbow macaroni, cooked - 1 can tomato soup - 1 can kidney beans - 1 tsp. salt - 1/8 tsp. pepper - 1 tsp. chili powder - 1/2 c. grated cheese Directions: - Brown beef and onions in oil. - Add soup and simmer 15 minutes. Add macaroni, beans and seasonings; heat. Pour in casserole dish. - Top with grated cheese. - Bake 20 minutes at 375°.
Apple Salad Ingredients: - 2 eggs, beaten - 1 1/2 Tbsp. cornstarch - 1 small can crushed pineapple (do not drain) - 1 c. sugar - 1/4 stick butter or margarine Directions: - Mix all ingredients together. - Cook until thick (approximately 7 minutes in microwave). - Pour over 6 medium-size apples, cubed, and 1 cup of marshmallows. - Let cool. - Add nuts or raisins, if desired.
Tomato Aspic Ingredients: - 2 pkg. Knox gelatine - 1/2 c. cold tomato juice - 2 1/2 c. hot tomato juice - 1 Tbsp. lemon juice - 1 tsp. Tabasco sauce - 1 tsp. Worcestershire sauce - 1/4 tsp. salt - 1/4 c. olives - 1 c. celery - 1 tsp. sugar Directions: - Mix together the gelatin in cold tomato juice. - Put into mixture of remaining ingredients.
Texas Prize Cake Ingredients: - 4 sticks butter - 2 2/3 c. sugar - 9 eggs - 3 c. flour - 1 Tbsp. flavoring (vanilla or lemon) Directions: - Grease and flour bottom of 10-inch tube pan. - Cream the butter and sugar. - Add eggs, one at a time, beating after each. - Sift flour and add to creamed mixture. - Add vanilla. - Pour in pan. Bake at 325° for 1 hour or until done. - Cool in pan 5 minutes.
Springerle Ingredients: - 4 eggs - 1 tsp. almond extract - 3/4 tsp. baking soda - 2 c. sugar - 4 c. flour Directions: - Beat eggs until light. - Add sugar and beat until mixture is very stiff and light, about 15 minutes at high speed on electric mixer. - Add extract, flour and soda; mix thoroughly. - Roll out on lightly floured surface with regular rolling pin to 1/2 to 1/4-inch thickness. - Roll with springerle rolling pin to 1/4-inch thickness, pressing only once for clear imprint. - Cut along dividing lines to separate cookies.
Taco Beans Ingredients: - 2 lb. pinto beans - 2 lb. ground meat - 2 cans taco sauce - 1 can roasted green chilies - 1 (No. 2) can tomatoes - 1 tsp. chili powder - 1/2 c. chopped bell pepper - 1/2 tsp. cumin - 2 large onions - 4 garlic buds Directions: - Cook beans. - Brown meat, then add other ingredients and simmer for 10 minutes. - Add meat mixture to beans and simmer for one hour.
Battered Fried Fish Ingredients: - 1 (1 lb.) haddock - salt - 1 egg - 1 1/4 c. evaporated milk - 1 c. flour - 2 tsp. baking powder - 1/4 c. cornmeal Directions: - Cut haddock - into serving-size pieces, sprinkle lightly with salt. - Mix 1/4 teaspoon salt with remaining ingredients, dip haddock pieces into - egg mixture. - Fry in deep fat at 375° for 5 minutes or until brown.
Vanilla Pudding Ingredients: - 3/4 c. sugar - 2 c. milk, scalded - 5 round Tbsp. flour - 2 eggs, slightly beaten - dash of salt - 1 Tbsp. butter or margarine - 1 tsp. vanilla Directions: - Scald milk. - Mix sugar, flour and salt together. - Add to scalded milk in heavy pan or double boiler. - Stir constantly. Cook until thick; add slightly beaten eggs and cook 2 minutes more. - Remove from heat and add butter and vanilla. - Stir until smooth and butter melts.
Blueberry Heaven Supreme Ingredients: - 1 (21 oz.) can blueberry pie filling - 1 (8 1/4 oz.) can crushed pineapple, drained - 1/2 c. lemon juice - 1 (14 oz.) can Eagle Brand milk - 1 (8 oz.) container Cool Whip - 2 graham cracker crusts - miniature marshmallows Directions: - Mix Eagle Brand milk and lemon juice until thickened. - Fold in pie filling and drained pineapple. - Fold in Cool Whip. - Pour into pie shells. - Garnish with graham cracker crumbs and/or miniature marshmallows. - Put in refrigerator and chill 3 or 4 hours or overnight.
Kraut Salad Ingredients: - 1 (No. 2 1/2) can kraut - 1 c. chopped celery - 1 c. chopped onion - 1 c. chopped green pepper - 1 (4 oz.) jar chopped pimento - 1 c. sugar - 1 c. salad oil - 1/2 c. white vinegar Directions: - Toss all ingredients together. Cover. Let marinate in the refrigerator 24 hours.
Peach Pie Ingredients: - 1 pt. sour cream - 1/4 c. sugar - 1/4 tsp. vanilla - 1 large can sliced peaches, drained and diced - 1 graham cracker crust Directions: - Mix thoroughly sour cream, sugar and vanilla. - Add well-drained, diced peaches. - Pour into graham cracker crust. Bake at 325° for 25 minutes. - Cool completely, then refrigerate.
Dirt Cups Ingredients: - 2 c. cold milk - 1 (4 serving size) pkg. chocolate instant pudding - 1 (8 oz.) tub whipped topping - 1 (16 oz.) pkg. chocolate sandwich cookies, crushed - gummy worms and frogs - candy flowers Directions: - Will also need 8 to 10 (7 oz.) clear plastic cups