Datasets:
corbt
/
all-recipes

Dataset card Data Studio Files
xet
Community
1
input
stringlengths
47
2k
Paprika Chicken Ingredients: - 1 Tbsp. margarine - 4 skinless, boneless chicken breast halves - 1 (10 3/4 oz.) can cream of mushroom soup - 2 tsp. paprika - 1/8 tsp. ground red pepper - 1/3 c. sour cream or plain yogurt - hot cooked noodles with parsley Directions: - In skillet, in hot margarine, cook chicken 10 minutes or until browned. - Remove; set aside. - Spoon off fat. - In skillet, combine soup, paprika and pepper. - Heat to boiling. - Return chicken to skillet. - Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. - Stir in sour cream. - Heat through. - Serve over noodles. - Sprinkle with additional paprika and garnish with fresh parsley, if desired. - Makes 4 servings.
Lemon Bites Ingredients: - 1 pkg. lemon flavored cake mix - 1 egg - 1 (4 oz.) frozen nondairy whipped topping, thawed - 1/2 c. sifted powdered sugar Directions: - Mix cake mix, egg and topping. Batter will be thick. Drop teaspoon of dough into powdered sugar. Roll into 1-inch balls. Place balls 2-inches apart on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 3 dozen.
Mexican Crunch Ingredients: - 1 lb. ground chuck - 1 small box cheese - 1 medium jar thick and chunky salsa - 1 bag tortilla chips Directions: - Brown your meat and drain, then add cheese. - Stir until melted. - Add the salsa. - Serve over tortilla chips.
Green Bean Casserole Ingredients: - 1 can green beans - 8 oz. sour cream - 1 can mushroom soup - 1 tsp. garlic salt - 1/2 to 3/4 c. Cheddar cheese - 1/2 stack crackers - 1/4 c. butter Directions: - Drain green beans, layer green beans on bottom. - Mix sour cream, soup and garlic salt. - Pour on green beans, then cheese. Put cracker crumbs on cheese. - Put butter on top. - Bake at 350° for 30 minutes.
Creamy Pineapple Salad Ingredients: - 1 (20 oz.) can crushed pineapple, drained - 1 (3 oz.) pkg. lemon or orange gelatin - 2 (3 oz.) pkg. cream cheese, softened - 1 c. chopped celery - 1 c. chopped nuts - 1 (3 oz.) can pimento, chopped - 1 c. mayonnaise Directions: - Measure juice drained from pineapple. - Add water to make 2 cups. - Heat liquid to boiling and dissolve gelatin in it. - Add other ingredients and stir well. - Spoon into a 10-cup mold or pan and chill in refrigerator. - Serves 10 or 12.
Raspberry Orange Cooler Ingredients: - 4 c. milk - 1 1/2 c. orange juice - 3 scoops vanilla ice cream - 2 c. raspberry yogurt Directions: - Combine ingredients in blender for 1 minute. - Garnish as desired. - Yields 1/2 gallon.
Seven Layer Cookies Ingredients: - 1 stick melted butter - 1 c. crushed graham cracker crumbs - 1 c. coconut - 6 oz. semi-sweet chocolate morsels - 6 oz. butterscotch morsels - 1 c. chopped nuts - 1 can Eagle Brand sweetened condensed milk Directions: - Layer in pan as listed. - Cook 30 minutes at 350°.
Pecan Brittle Ingredients: - 1 cup sugar - 1/2 cup white syrup - 1/4 cup water - nuts - 1 Tbsp. butter - 1 tsp. vanilla - 1 tsp. soda Directions: - Cook sugar, syrup and water to hard crackle. - Add nuts. - Cook until it starts to tint brown. - Then add butter, vanilla and soda. Pour into well greased cookie sheet.
Coconut Pies Ingredients: - 1/2 stick oleo - 1 lb. light brown sugar - 3 eggs, beaten - 2 Tbsp. flour - 3/4 c. milk - 2 c. coconut - 1 tsp. vanilla Directions: - Melt oleo. - Add sugar, beaten eggs, milk, flour, coconut and vanilla, in that order. - Makes 14 small tarts or one 9-inch pie. Use Bama tart shells. - Bake at 350° until browned.
Seven Layer Salad Ingredients: - 1 head lettuce, torn into bite size pieces - 1/2 c. diced celery - 1/2 c. green pepper - 1 pkg. frozen peas - 1 pt. mayonnaise - 2 tsp. sugar - 6 oz. cheese, crumbled - 6 slices bacon, broken into small pieces Directions: - In order given, put veggies in a bowl or cake pan in layers. Sprinkle with the sugar. - Spread crumbled cheese over it. - Spread broken bacon pieces next (fried and cooled). - Cover all with mayonnaise. - Cover with plastic wrap; refrigerate. - Best if used the same day.
Buttermilk Biscuits Ingredients: - 2 c. all purpose flour - 3 tsp. baking powder - 1/2 tsp. baking soda - 1/4 tsp. salt - 3 Tbsp. cold butter or stick margarine - 3/4 to 1 cup 1% buttermilk - 1 Tbsp. fat-free milk Directions: - Preheat oven to 450°. - In a bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. - Stir in enough buttermilk just to moisten dough. Turn onto a lightly floured surface; knead 3 to 4 times. - Pat or roll to 3/4 inch thickness. - Cut with a floured 2 1/2 inch biscuit cutter. - Place on a baking sheet coated with nonstick cooking spray. - Brush with milk. - Bake for 12 to 15 minutes or until golden brown. - Yield: - 8 biscuits.
Polka Dot Cake Ingredients: - 1/3 c. shortening - 3/4 c. sugar - 2 1/4 c. sifted cake flour - 2/3 c. milk - 1 (6 oz.) pkg. chocolate chips* - 1 1/2 tsp. vanilla - 2 eggs - 3 tsp. double-acting baking powder - 1 tsp. salt Directions: - *Reserve 1 1/2 tablespoons chips for garnishing.
Cauliflower Salad Ingredients: - 1 head lettuce, chopped - 1 head cauliflower, chopped - 1 pkg. frozen peas, thawed (do not cook!) - 1 pkg. dry Italian dressing mix - 1 pt. mayonnaise - 6 slices bacon, fried crisp and crumbled - 1 c. Parmesan cheese Directions: - Place lettuce, cauliflower and peas in layers in a large salad bowl. - Combine dressing mix and mayonnaise. - Make hole in center of salad and pour this mixture. - Cover hole with lettuce. - On top of salad, place the crumbled bacon and Parmesan cheese. - Cover tightly and refrigerate 24 hours. - Stir just before serving. - Only stir enough to eat, it doesn't last long once mixed.
Peach Crisp Ingredients: - 2 large cans sliced peaches, drained - 1 butter pecan cake mix - 1/2 c. butter - 1/2 c. chopped pecans Directions: - Place drained peaches in a 9 x 13-inch cake pan. - Sprinkle dry butter pecan cake mix over sliced peaches. - Cut stick of butter in slices and drop over cake mix. - Sprinkle chopped nuts over mixture. - Bake in a 350° oven for 30 to 45 minutes, or until golden brown and bubbly.
Grandma Lee'S Meat Balls Ingredients: - 3 lb. ground beef - 3 lb. ground pork - 3 cloves garlic, chopped fine - 3 eggs - 1 c. bread crumbs - 2 Tbsp. olive oil - 1 c. Romano cheese - salt, pepper and parsley to taste Directions: - Mix all ingredients for meat balls together and cover. - Put in refrigerator for 1/2 hour. - While meat is in refrigerator, make Grandma Lee's Spaghetti Sauce. - After sauce has simmered for 1/2 hour, make meat balls from meat mixture and put into puree. Continue cooking puree and meat balls for 1 1/2 hours, stirring occasionally.
Lemon Pie Ingredients: - 3 Tbsp. flour - 1 c. sugar - 3 Tbsp. cornstarch - 1/2 c. cold water - 1 c. water (boiling) - 3 egg yolks - 2 Tbsp. butter - 1/4 c. lemon juice or grated rind of 1 lemon - dash of salt Directions: - Mix sugar, cornstarch and flour in top of double boiler. - Add cold water slowly and stir until blended. - Add boiling water, stirring constantly. - Continue stirring and cook until thick and clear. - Stir in beaten egg yolks and butter; cook until eggs thicken. - Remove from heat. - Add lemon juice, rind and salt. - Stir and let cool. - Put in baked shell.
Buttermilk Cookies Ingredients: - 1 c. shortening - 2 c. sugar - 3 eggs - 1 tsp. salt - 1 c. buttermilk or sour milk - 2 tsp. vanilla - 1 tsp. soda - 3 tsp. baking powder - 4 c. flour Directions: - Mix all ingredients together. - Drop by teaspoonfuls onto ungreased cookie sheet. - Bake at 375° until golden.
Flitch (Candy) Ingredients: - 1 box 10x sugar (add a little cornstarch) - 2 Tbsp. butter or margarine - 1/4 tsp. vanilla - 1/4 c. milk - peanut butter Directions: - Sift the sugar. - Add melted butter and vanilla. - Add a little milk at a time. - Mix until creamy. - Roll out flat on wax paper. Spread with peanut butter. - Form into a roll. - Cut in 3 pieces and put in refrigerator until firm. - Cut into thin slices. - May also be frozen.
Italian Sauteed Chicken With Italian Mushroom Rice Ingredients: - 6 chicken breast halves, skinned and boned - 1/2 c. flour - 1/8 tsp. white pepper - 1 1/2 sticks butter - 1 Tbsp. olive oil - 1 garlic clove, minced - 1/2 tsp. crushed rosemary - 1/2 tsp. sweet basil - 1/2 c. white wine - Italian Mushroom Rice Directions: - Cut each chicken breast into 3 long strips. - Dredge strips with mixture of flour and white pepper. - In a heavy skillet, melt 1 stick butter and add olive oil, garlic, rosemary and basil. - Saute chicken in this mixture and lightly brown. - Add wine and cook on low heat until 1/2 of wine has been reduced. - This may be done 3 or 4 hours before serving. - When ready to serve, reheat on low heat; remove the chicken and add 1/2 stick butter to remaining gravy. When hot, place chicken pieces on bed of hot Italian Mushroom Rice and spoon on gravy. - Serve immediately. - Serves 4.
Tenderloin Deluxe Ingredients: - 2 (2 1/2 lb.) whole tenderloins (have butcher trim fat; pork tenderloin may also be used) - 2 Tbsp. butter - 1/4 c. chopped green onions - mushrooms (may be added) - 2 Tbsp. butter - 2 Tbsp. soy sauce - 1 tsp. Dijon mustard - dash of pepper - 3/4 c. plus dry sherry Directions: - Spread tenderloin with the first 2 tablespoons butter. Place in shallow baking pan. Bake, uncovered, in hot oven at 400° for 20 minutes.
Honey-Graham Bread Ingredients: - 3 c. Robin Hood stone ground graham flour - 1/3 c. honey - 1/4 c. shortening - 1 Tbsp. salt - 2 pkg. active dry yeast - 2 1/4 c. very warm water (120~ to 130~) - 3 to 4 c. all-purpose flour Directions: - Mix graham flour, honey, shortening, salt and yeast, then add warm water. - Mix together well, then add all-purpose flour, 1 cup at a time, to make dough easy to handle.
Easy Truffles Ingredients: - 1 (12 oz.) pkg. semi-sweet chocolate - 1 (8 oz.) pkg. cream cheese, softened - 3 c. confectioners sugar - 1 1/2 tsp. vanilla - nuts, ground or coconut, flaked Directions: - In microwave, melt chocolate on High for 3 to 4 minutes or until almost melted. - Stir after each minute. - Remove from microwave and stir until completely melted. - Add cream cheese and beat until smooth. - Add sugar gradually and beat well. - Add chocolate and vanilla and blend thoroughly. - Refrigerate for about 1 hour (one hour only). - Shape into 1-inch balls. - Roll into nuts or coconut. - Store in refrigerator. - Makes about 5 dozen. - Very good.
Strawberry Delight Ingredients: - 1 sponge cake - 1 (12 oz.) pkg. strawberry glaze - 1 (8 oz.) Cool Whip - 1 pt. fresh strawberries - 1 pt. ice cream (flavor optional) Directions: - Put 2 scoops ice cream in center of cake. - Then put strawberry glaze on cake and ice cream. - Then put Cool Whip on top of glaze. Then put strawberries on top of Cool Whip.
Raspberry Sauce Ingredients: - 1 (10 oz.) pkg. frozen raspberries, thawed and drained - 3 Tbsp. powdered sugar (optional) - 1 Tbsp. Kirsch Directions: - Puree raspberries in a processor or blender until smooth. Press through a fine sieve set over a small bowl. - Add sugar (if raspberries are unsweetened) and Kirsch; mix well. - Serve immediately, or cover and refrigerate.
Cream Of Broccoli Soup Ingredients: - 2 (10 oz.) pkg. chopped broccoli - 2 (10 3/4 oz.) cans cream of mushroom soup, undiluted - 3 c. milk - 3 Tbsp. butter - 1/2 tsp. whole tarragon - salt and pepper to taste Directions: - Cook broccoli according to package directions; drain well. Add remaining ingredients, bring to a boil then simmer over low heat for approximately 30 minutes.
Pineapple Sandwiches Ingredients: - 3/4 stick butter - 1/2 c. sugar - 1 (8 oz.) can crushed pineapple - 1 Tbsp. flour or cornstarch - 2 (3 oz.) pkg. cream cheese Directions: - Mix first 3 ingredients and bring to a boil. - Add 1 tablespoon flour or cornstarch. - Add cream cheese. - Cool and spread.
Sleeping Cookies Ingredients: - 2 egg whites - 1/8 tsp. salt - 3/4 c. sugar - 1 tsp. vanilla - 6 oz. chocolate chips Directions: - Preheat oven to 400°. - Beat egg whites at high speed until frothy. - Add salt while continuing to beat. - Add sugar a little bit at a time. Add vanilla while still beating. - Fold in the chocolate chips. - Heavily grease cookie sheets. - Put on the cookie sheets in heaping spoonfuls. - Put in the oven and turn it off immediately. - Cook at least 3 hours and preferably all night.
Peach Cobbler Ingredients: - 1 c. Bisquick or flour - 1 c. milk - 1 c. sugar - 1 large can sliced peaches - 2 Tbsp. baking powder - 1 stick oleo Directions: - Melt oleo in pan. - Mix together in a large bowl all dry ingredients. - Pour mixture into hot pan where oleo has been melted. - Lay peaches very carefully on top. - Measure 1 cup of the peach juice and pour over the peaches. - Bake at 350° for 35 to 40 minutes.
Turkey And Rice Casserole Ingredients: - 2 c. cooked rice (noodles may be substituted) - 1 c. mushroom soup - 1 can mushroom pieces - 1 egg, well beaten - 2 c. diced turkey - 1/2 c. diced celery - 1 Tbsp. chopped onion - 1 c. turkey broth - 1/2 c. diced American cheese Directions: - Mix all ingredients; pour into greased casserole. - Sprinkle top with buttered crumbs, if desired. - Bake 30 to 40 minutes at 350° (until bubbling).
Crab Dip Ingredients: - 1 can crabmeat - 1 (8 oz.) cream cheese - 1/2 c. mayonnaise - 1/2 c. milk - 1 tsp. horseradish - 1 tsp. onion flakes Directions: - Mix and microwave 3 to 4 minutes. - Serve with crackers.
Crock-Pot Hot Dogs Ingredients: - 36 oz. grape jelly - 24 oz. mustard - 2 pkg. hot dogs Directions: - Cut hot dogs into small pieces and put in crock-pot with jelly and mustard. - Slow cook 3 hours.
Biscuit Rolls Ingredients: - 4 c. flour (plain) - 1 tsp. soda - 1 tsp. salt - 1 tsp. baking powder - 3 Tbsp. sugar - 1 c. shortening - 2 c. buttermilk - 1/4 c. warm water - 1 pkg. dry yeast Directions: - Mix dry yeast with water. - Mix all ingredients together until soft. - Store in icebox until ready to use.
Sweet Potato Pecan Pie Ingredients: - 2 c. cooked, mashed sweet potatoes - 3 eggs, lightly beaten - 2/3 c. sugar - 2/3 c. evaporated milk - 1 tsp. cinnamon - 1/4 tsp. nutmeg - 1/4 tsp. ginger - 1/4 tsp. cloves - 2 Tbsp. melted butter or oleo - 3 eggs - 1/4 tsp. salt - 2/3 c. sugar - 1 stick butter or oleo - 1 c. Karo syrup (light) - 1 1/4 c. chopped pecans - 2 unbaked (9-inch) pie shells Directions: - Mix together in medium size bowl, sweet potatoes, 3 eggs, 2/3 cup sugar, evaporated milk, spices and 2 tablespoons butter; set aside. - Mix all other ingredients well and add together in large bowl; stir well. - Pour mixture into 2 pie shells, dividing equally. Bake in oven at 325° for 45 minutes to 1 hour.
Poppy Seed Dressing Ingredients: - 1/3 c. sugar - 1/2 c. honey - 1 c. vegetable oil - 1/3 c. vinegar - 1 Tbsp. onion juice or grated onion - 1 tsp. salt - 1 tsp. dry mustard - 1 1/2 Tbsp. poppy seed Directions: - Combine all ingredients except the poppy seeds into a blender. - Blend for 2 to 3 minutes. - Stir in poppy seeds. - Let it chill. - Makes 1 3/4 cups.
Judy'S Macaroni Dish Ingredients: - 1 lb. lean ground beef - 1 small onion, chopped - 2 garlic cloves, chopped - 1/2 green onion, chopped - salt and pepper to taste - 8 oz. elbow macaroni - 1 can spaghetti sauce - Cheddar cheese or cheese of choice slices Directions: - Cook macaroni according to package directions; drain. - Set aside. - Saute onions, garlic and green pepper until tender. - Add ground beef and brown; add spaghetti sauce. - Bring to boil, then pour over macaroni. - Pour into a large baking dish or pan; cover with cheese slices. - Put into oven at 350° until cheese melts. Enjoy. - Family favorite.
Carrot Cake Ingredients: - 2 c. flour - 2 c. sugar - 2 Tbsp. baking soda - 1 tsp. salt - 2 tsp. ground cinnamon - 4 eggs - 1 c. oil - 4 c. grated raw carrots (8 medium) - 1/2 c. nuts (walnuts or pecans) - 1 recipe Cream Cheese Frosting - 1/2 c. raisins (optional) Directions: - Stir flour, sugar and cinnamon in small bowl. - In large bowl, beat eggs and oil until frothy. - Gradually add flour mixture. Beat until smooth. - (May add a little milk.) - Mix in nuts, carrots and raisins. - Pour into two greased and floured 8-inch round pans. Bake at 350° for 25 to 30 minutes. - Double recipe makes 3 layers and 6 cupcakes. - Cool in pans 10 minutes and remove and cool on rack.
Million Dollar Candy Ingredients: - 1 large can Milnot milk - 5 c. white sugar - 1 jar marshmallow cream - 12 oz. pkg. chocolate chips - 1 c. nuts - 1 tsp. vanilla - 3 sticks margarine Directions: - Mix milk, sugar and margarine and cook for 14 minutes; remove from heat and add marshmallow cream and chocolate chips. - Beat until all melted. - Add nuts and vanilla. - Pour in buttered pan and let cool. - Cut in squares. - Makes about 5 pounds.
Pumpkin Pie Ingredients: - 2 eggs, beaten - 1 (16 oz.) can solid pack pumpkin - 3/4 c. sugar - 1/2 tsp. salt - 1 tsp. cinnamon - 1/2 tsp. ginger - 1/4 tsp. cloves - 1 1/2 c. Pet evaporated milk - 1 deep dish pie crust Directions: - Mix all ingredients. - Bake at 375° for 70 minutes.
Clam Dip Ingredients: - 2 c. minced clams - 1 tsp. lemon juice - 1/2 c. bread crumbs - 1 tsp. oregano - 1/4 lb. butter, melted - 1 tsp. parsley - 1 small onion, chopped - Velveeta cheese Directions: - Mix all ingredients together and put in casserole. - Top with Velveeta cheese and sprinkle with paprika. - Bake for 20 minutes at 325°.
Butter Icing(For Cookies Or Bars) Ingredients: - 2 1/2 Tbsp. soft butter - 1 1/2 c. powdered sugar - 1 1/2 tsp. cream or milk - 3/4 tsp. vanilla Directions: - Cut softened butter into powdered sugar. - Add cream and vanilla. - Mix to desired consistency. - Add more liquid to make thinner. - Add less or more powdered sugar, if wanted thicker.
Sweet Potatoes Ingredients: - 1 (18 oz.) can sweet potatoes - 1 can pear sauce (reserve juice) - 1 can mandarin oranges, drained - 1/2 c. raisins - 2 Tbsp. cornstarch - 2 Tbsp. butter Directions: - Cut up sweet potatoes and pears and place into a greased baking dish. - Add the oranges and raisins. - Heat pear juice to boil. - Add cornstarch (which has been mixed with a little water) and the butter. - Cook until thick. - Pour over sweet potatoes. Bake at 350° for 30 minutes or 15 minutes on High in microwave.
Cold Spaghetti Salad Ingredients: - 2 lb. spaghetti - 2 tomatoes - 2 cucumbers - 1 large onion - 1/2 bottle Durkee salad seasoning (with or without cheese) - 1 small bottle Italian salad dressing Directions: - Cook noodles according to box directions. Rinse and chill. Dice tomatoes, cucumbers and onion. Combine the spaghetti, which can be cut into smaller pieces, with the tomatoes, cucumbers and onion. Add the seasoning salt and mix well until all ingredients are coated. - Pour the Italian dressing over combined ingredients. Mix together. Chill. - Delicious for summer with hamburger, chicken, steak, etc.
Spaghetti Salad Ingredients: - 1 Large box of cooked pasta - 2 cups each: - carrots - broccoli - onion - cauliflower - radishes - 1 1/2 cups shredded cheese - 1 can chow mein noodles - 1 bottle italian dressing Directions: - Cook pasta and allow to cool. - Then add shredded cheese and 1 1/2 cups chow mein noodles. Add Italian dressing and pour over all of this and put in refrigerator and let cool, eat - til you can't eat anymore.
Mom'S Dessert Ingredients: - 1 1/2 c. flour - 1 c. margarine - 1/2 c. chopped nuts - 1 (8 oz.) pkg. cream cheese - 1 c. powdered sugar - 1 c. Cool Whip - 2 small pkg. instant chocolate pudding - 3 c. milk Directions: - Mix cream cheese with powdered sugar and Cool Whip. - Spread over cooked crust and set aside. - Mix pudding and milk. - Spread over cream cheese. - Spread layer of Cool Whip and nuts.
Choco-Cherry Nut Drops Ingredients: - 2 1/2 c. flour - 1 tsp. soda - 1/2 tsp. salt - 1 c. butter - 1 c. brown sugar - 1/2 c. sugar - 1 egg - 1 1/2 tsp. vanilla - 1 c. (6 oz. pkg.) Nestle semi-sweet chocolate morsels - 1/2 c. nuts, chopped - 1/4 c. cherries, chopped (maraschino) Directions: - Sift together Pillsbury's all-purpose flour, soda and salt. Cream butter. - Gradually add 1 cup firmly packed brown sugar and sugar, creaming well. - Blend in 1 unbeaten egg and vanilla; beat well. - Add in dry ingredients gradually, blending well. - Stir in chocolate morsels, chopped nuts and chopped cherries. - Drop by rounded teaspoon onto greased cookie sheets. - Bake at 375° for 10 to 12 minutes.
Stuffed Bell Peppers Ingredients: - 4 medium green bell peppers - 1 lb. ground beef - 1/2 c. Minute rice - 1/4 tsp. pepper - 1/2 tsp. oregano - 1/8 tsp. garlic powder - 1/3 c. tomato sauce - 1 egg - 1 (8 oz.) can tomato sauce Directions: - Cut bell peppers in half lengthwise; remove core and seeds. - In a medium bowl mix beef, rice, pepper, oregano, garlic powder, tomato sauce, egg and half of the 8 ounce can of tomato sauce; blend well. - Spoon beef mixture into bell pepper halves; top with remaining tomato sauce. - Cover with waxed paper. - Heat in microwave on Roast for 19 to 22 minutes. - Allow to stand 4 minutes, covered, before serving.
Vegetable Soup Ingredients: - 2 1/2 lb. cubed boiling beef - 2 tsp. vinegar - 1 1/2 lb. onions - 2 1/2 lb. carrots - 1 stalk celery - 1/2 head cabbage - 5 lb. potatoes - 2 cans tomatoes - 3/4 c. macaroni - 2 beef bouillon cubes - 2 large cans tomato juice - salt and pepper to taste Directions: - Day Before: - Put meat in large pot and cover with water; add vinegar. - Bring to a boil and simmer 2 hours or until tender. - Add water as needed. - When done, cool, then put into a covered dish (meat and broth) and refrigerate.
Scalloped Sausage And Potatoes Ingredients: - 1 lb. bulk pork sausage - 4 medium potatoes, pared and thinly sliced (4 c.) - 1/4 c. all-purpose flour - 1/4 tsp. salt - 4 oz. shredded sharp process American cheese (1 c.) - 1 1/2 c. milk Directions: - In skillet, break sausage into small pieces; brown lightly and drain well. - Place half of the potatoes in 2-quart casserole; sift half the flour over and sprinkle with half the salt. - Top with half the sausage, then half the cheese. - Repeat with remaining potatoes, flour, salt, sausage and cheese. - Pour milk over all. Cover and bake in a moderate oven (350°) for 50 to 60 minutes, or until potatoes are tender. - Uncover and bake 10 minutes more. Makes 4 to 6 servings.
Granola Ingredients: - 8 c. rolled oats - 1 c. unsweetened coconut - 1/2 c. sunflower seeds - 1 c. chopped nuts - 2 large ripe bananas - 1 c. pitted dates - 1/2 c. water - 1 tsp. salt Directions: - Combine first 4 ingredients in large bowl. - In blender, whiz bananas, dates and water. - Mix all ingredients well. - Spread on jelly roll pan 1/2-inch thick. - Bake at 200° for 90 minutes, stirring every 30 minutes until golden and almost dry. - Turn oven off and leave pans in oven to complete drying. - Store in airtight container. - Wheat germ, bran, sesame seed and raisins can be added.
Southern Style Corn Bread Dressing Ingredients: - 2 boxes Jiffy corn bread mix - diced onions and celery - 2 eggs - 3 tsp. poultry seasoning - 2 tsp. sage - 1 tsp. seasoning salt - 1/2 tsp. Adolph's seasoning - 1/2 tsp. pepper - 1 c. hot water or 1 c. chicken broth Directions: - Excluding eggs, cook corn bread according to package directions. - After done, place cooked corn bread in large bowl. Add remaining ingredients. - Mix well. - Mixture should be loose. Place mix in baking dish. - Bake for 20 minutes or until firm and brown in oven at 350°. - Serve with favorite meat dish. - If desired, serve favorite gravy over dressing.
Veggie Squares Ingredients: - 2 (8 oz.) pkg. crescent rolls - 1 (8 oz.) and 1 (3 oz.) pkg. cream cheese - 1/3 c. mayonnaise - 1 Tbsp. Hidden Valley Ranch mix - 1/2 tsp. dill weed - your favorite chopped vegetables - grated cheese Directions: - Wrap 1/3 piece of raw bacon around 1 section of a Waverly wafer. - Lay seam down on broiler pan and bake for 40 minutes at 325°.
Smithfield Ham Ingredients: - 10 to 12 lb. ham - 5 c. cold water - brown sugar - mustard Directions: - Scrub ham with a brush to remove any mold on the skin. - Soak ham in cold water for 8 hours. - Place ham in roaster, fat side down, add 5 cups water. - Cover top of pan with foil (making airtight as possible) before putting on the roaster lid. - Place roaster in a cold oven and set temperature at 500°. - Bake at 500° for 10 minutes. - Turn off. - Leave ham in oven for 3 hours, undisturbed.
Chocolate Ravioli With Cherry-Orange Sauce Ingredients: - 1 3/4 c. all-purpose flour - 1/4 c. unsweetened cocoa powder - 2 Tbsp. sugar - 1/4 tsp. salt - 2 beaten eggs - 1/3 c. water - 1 tsp. cooking oil - 1 medium orange - 2/3 c. low-fat Ricotta cheese - 2 Tbsp. sugar - 1/3 c. sugar - 4 tsp. cornstarch - 1/4 c. water - 3 c. pitted tart red cherries - 1 Tbsp. kirsch or orange liqueur - light whipped cream Directions: - Finely shred 1 teaspoon orange peel. - Peel and section orange; set aside. - For filling, combine Ricotta cheese, the 2 tablespoons sugar and orange peel; set aside.
Homos Bi Tahini Ingredients: - 1 can chickpeas - 1 clove garlic - 3 Tbsp. tahini (available in Pathmark/Food Town) - 1 tsp. salt - juice of 1 lemon - 1/3 to 1/2 c. water (if needed) Directions: - Rinse and drain chickpeas and place in blender with other ingredients. - Blend well. - Sprinkle with a little olive oil. Garnish with parsley.
Mexican Fruit Cake Ingredients: - 2 eggs, slightly beaten - 2 c. flour - 2 c. sugar - 2 tsp. baking soda - 1 c. chopped pecans - 20 oz. crushed pineapple (unsweetened; do not drain) Directions: - Mix all cake ingredients at once. - Do not beat. - Put mixture into a 13 x 9 x 2-inch baking dish. - Bake at 350° for 30 to 35 minutes. - Cool cake before icing. - This is important!
Pecan Cornbread Ingredients: - 1 1/2 c. yellow cornmeal - 1 c. unbleached flour - 1/4 c. sugar - 1 Tbsp. baking powder - 1 tsp. salt - 1 1/2 c. half and half - 3/4 c. butter, melted - 2 large eggs, lightly beaten - 1/2 c. chopped pecans Directions: - Combine first 5 ingredients in a large bowl; make a well in center of mixture. - Set aside. - Combine half and half and remaining ingredients. - Add to dry ingredients, stirring just until moistened. - Pour batter into a well-greased loaf pan. - Bake at 375° for 45 to 50 minutes or until golden. - Remove from pan and serve immediately or cool on a wire rack.
Fish Florentine Ingredients: - 1 lb. or more fish fillets (enough for 3 to 4 people) - 1 lb. bag frozen spinach Directions: - Cook the fish and the spinach separately (drain spinach well). Butter a baking dish and line with cooked spinach. - Top with cooked fish. - Pour a white wine sauce over fish and bake only until heated through.
Zucchini Casserole Ingredients: - 4 or 5 zucchini, sliced - 2 Tbsp. margarine - sprinkle of garlic salt to taste - 1/4 c. chopped onion - 2 carrots, shredded - 8 oz. sour cream - 1 can cream of chicken soup - 1 c. croutons Directions: - Saute the zucchini, onion and carrots in margarine until tender. Add garlic to desired taste. - In a bowl, mix together well the sour cream, chicken soup - and croutons. - Add to sauteed zucchini and carrots. Place in a 13 x 9-inch baking dish sprayed with Pam. Sprinkle with extra croutons, if desired. - Heat in a 350° oven for 20 to 25 minutes.
Frozen Pink Salad Ingredients: - 1 large carton Cool Whip - 1 can sweetened condensed milk - 1 can cherry pie filling - 1 (No. 2) can crushed pineapple, drained - 1 1/2 c. miniature marshmallows - 1 c. nuts Directions: - Mix all ingredients well. - Pour into rectangular baking dish and freeze.
Cabbage Rolls Ingredients: - 1 can tomato paste - 1/2 c. brown sugar, packed - 1/4 c. vinegar - 1 tsp. Worcestershire sauce - 1/2 tsp. salt - 1 tsp. dry mustard - 1 tsp. chili powder - 1 lb. hamburger - 3/4 c. cooked rice, well drained - 1 egg - 1/2 c. canned milk - 1/4 c. chopped onion - 1/2 tsp. salt - 2 tsp. Worcestershire sauce - 1/4 tsp. pepper Directions: - Mix the first 7 ingredients in bowl; let stand. - Put head of cabbage in boiling water to loosen leaves. - Peel off. - Mix remaining ingredients together. - Fill leaves and fasten with toothpick. - Pack in roaster pan. - Pour sauce over. - Bake at 325° for 1 hour. - Check and bake 1 hour longer. - Add water if needed.
Louisville Cornbread Ingredients: - 2 boxes Jiffy cornbread mix - 4 beaten eggs - 1 1/2 c. sour cream - 15 oz. can cream-style corn Directions: - Grease a 13 x 9 pan. Mix ingredients and bake at 400° for 30 minutes.
Rhubarb Cake Ingredients: - 1 white cake mix - 4 c. rhubarb, chopped - 3/4 c. sugar - 1 small box strawberry or raspberry jello Directions: - Make cake mix according to package directions and put in a 9 x 13-inch pan. - Combine rhubarb, sugar and jello and spread over prepared cake mix. - Bake according to package directions.
Taco Salad Ingredients: - 1 Tbsp. cooking oil - 1 1/4 lb. fresh ground turkey or other meat - 1 medium chopped onion - 1 1/4 oz. taco seasoning mix - 1/2 tsp. chili powder - 1 c. water - 8 c. bite-size pieces lettuce - 3 medium chopped tomatoes - 1 medium, chopped green pepper - 1 1/2 c. shredded Monterey Jack or Cheddar cheese - 3 c. corn chips Directions: - Heat oil in skillet over medium-high heat until hot. - Crumble turkey into skillet, stir in onion. - Cook until turkey is no longer pink and onion is tender, drain. - Stir in seasoning mix, chili powder and water. - Heat to boiling, reduce heat. - Simmer, stirring occasionally, 15 minutes. - Salt and pepper to taste. Layer lettuce, tomatoes and green pepper in salad bowl. - Spoon turkey mixture over top. - Sprinkle with cheese. - Garnish with corn chips, dairy sour cream and sliced ripe olives.
Thousand Island Dressing Ingredients: - 1 c. fat-free mayonnaise - 1/2 c. reduced-calorie chili sauce - 1/4 c. plus 2 Tbsp. skim milk - 2 Tbsp. finely chopped celery - 2 Tbsp. finely chopped green pepper - 1 Tbsp. sweet pickle relish - 1 Tbsp. grated onion - 1 tsp. paprika - 1/4 tsp. salt Directions: - Combine all ingredients in a medium bowl; stir well. - Cover and chill thoroughly. - Serve with salad greens. - Yield: - 2 cups (11 calories and 0% fat per tablespoon).
Chocolate Chip Cookies Ingredients: - 5 c. flour - 2 tsp. soda - 3 tsp. salt - 2 c. shortening - 2 c. sugar - 2 c. brown sugar - 2 tsp. vanilla - 1/2 c. water - 4 eggs - 1 bag (2 to 3 c.) chocolate chips Directions: - Flatten on cookie sheet, slightly greased. - Bake at 375° for 10 to 12 minutes.
Sweet Potato Pie Ingredients: - 1/2 stick margarine - 3 egg yolks - 1 c. sugar - 1/2 c. milk - 1 c. cooked sweet potatoes - 2 1/2 Tbsp. cornstarch - 1 tsp. vanilla Directions: - Cook in saucepan slowly until thick (not too thick). Cook pie shell about 1/2 done. Add potato mix. Cook about 15 minutes at 350°. - Put meringue on top and cook until - light brown at 300°.
Pound Cake Ingredients: - 2 sticks margarine - 1/2 c. Crisco - 3 c. sugar - 5 eggs (room temperature) - 1 tsp. vanilla flavoring - 3 c. plain flour - 3/4 tsp. salt - 3/4 tsp. baking powder Directions: - Cream together margarine and Crisco real good. - Then add sugar and beat real good on medium speed. - Add eggs one at a time, mixing after each egg. - Add vanilla flavoring and beat real good until batter is fluffy.
Italian Cole Slaw Ingredients: - 1 small head cabbage - 1 large carrot - 1 medium onion - 3/4 c. sugar - 3/4 c. salad oil - 1 c. vinegar - 2 tsp. sugar - 1 tsp. salt - 1 tsp. dry mustard - 1 tsp. celery seed Directions: - Grate cabbage and carrot. Chop onion. - Pour 3/4 cup sugar over and mix. - Bring rest of ingredients to a boil and pour over cabbage mixture. - Mix. - Will keep weeks in refrigerator.
Tri-Fruit Cooler Ingredients: - 1 (6 oz.) can frozen orange juice concentrate, thawed - 1 qt. chilled apple juice - 1 pt. strawberry or raspberry sherbet Directions: - Combine in large bowl and pour into tall glasses over crushed ice.
Crock-Pot Chicken Ingredients: - 4 to 6 chicken breast halves - 2 to 3 stalks celery - 2 to 3 carrots - 1 can mushroom soup (10 3/4 oz.) - 1 pkg. dry onion soup mix - 1 to 1 1/2 c. Minute rice Directions: - Place carrots, celery and a little water in crock-pot. Precook for about an hour on low setting (if you have time) before adding chicken. - Place chicken on top of vegetables. - Sprinkle onion soup mix on top of chicken, then add cream of mushroom soup and enough water to barely cover chicken. - Total cooking time for chicken is 8 hours. - One hour before chicken is ready, remove chicken carefully from crock-pot and stir in Minute rice. - Put chicken back in crock-pot.
Shrimp Creole Ingredients: - 1/2 c. diced celery - 1/2 c. diced onion - 1/2 c. diced green pepper - 1/4 stick margarine - 1 (14 oz.) can tomatoes - 1 c. water - 3/4 lb. deveined, raw shrimp - 1 tsp. sugar - 1/2 tsp. salt - 1/8 tsp. pepper - 1/4 tsp. Worcestershire - cornstarch Directions: - Saute celery, onion and green pepper in 1/4 cup margarine until tender. - Add tomatoes, water and seasonings. - Cover and simmer 30 minutes. - Add shrimp and cook 4 to 5 minutes. - Mix cornstarch with water in a cup until all lumps dissolve. - Stir into sauce. - Cool and stir until mixture thickens. - Serve over rice.
Shrimp Mold Ingredients: - 1 can cream of shrimp soup - 1 (8 oz.) cream cheese - 1 1/2 envelopes gelatin (plain) - 1/2 c. chopped celery - 1/2 small onion, chopped - 1 c. mayonnaise Directions: - Heat shrimp soup, cream cheese and gelatin until dissolved. Add celery, onion and mayonnaise. - Season with lemon juice, salt, Tabasco, Worcestershire and parsley to taste.
Tuna Noodle Casserole(Servings: 6. Prep Time: 10 To 15 Minutes) Ingredients: - 1 c. celery, chopped - 16 oz. bag egg noodles - 1 can cream of mushroom soup (condensed) - 1 can cream of celery soup (condensed) - 1 can white albacore tuna - 1 can water, measured from soup can - 1 small bag frozen peas - 1 c. crushed plain potato chips Directions: - Use a sandwich bag to place chips in and crush with rolling pin.
Creamed Spinach Ingredients: - 4 Tbsp. butter - 1 large onion, chopped - 2 lb. fresh spinach - 2 Tbsp. flour - 1 c. milk - 1/2 tsp. nutmeg - 1/4 tsp. allspice - 1 tsp. salt - 1/4 tsp. pepper Directions: - Melt 2 tablespoons butter in a large saucepan. - Saute onion in butter until brown. - Add washed, drained spinach to onion and cook, covered, for 3 to 5 minutes. - Drain and chop. - Return spinach to a saucepan. - While spinach is cooking, work remaining butter and flour together with a fork. - When spinach is cooked, lower heat and add butter-flour mixture a little at a time until all is smoothly incorporated. - Add milk and seasonings. - Reheat. - Use as a garnish with other vegetables. - Serves 6.
Cooked Cabbage Ingredients: - 1 medium cabbage head - 1 c. water - 1 tsp. black pepper - 1 Tbsp. bacon drippings - 1 tsp. salt Directions: - Cut cabbage in large pieces, stalk and all. - Put in 4-quart cooker. - Add bacon grease, salt, pepper and water. - Cook until done, adding more water if necessary.
Dainty Pinwheel Sandwiches Ingredients: - 1 large loaf thin sliced sandwich bread - 1 (12 oz.) carton Philadelphia cream cheese with chives (or more) - 1 large jar stuffed green olives - margarine or butter Directions: - Cut crusts from bread. - Spread lightly with margarine or butter. - Then spread with cream cheese and chives. - Place three whole pimiento stuffed olives lengthwise at one edge of the bread. Roll bread around olives. - Roll tightly in waxed paper and twist the ends. - Freeze until ready to use. - Then thaw until bread is soft enough to cut. - Each roll makes 4 to 5 small wheels with olive in the middle.
Angel Biscuits Ingredients: - 1 Tbsp. baking powder - 1 Tbsp. sugar - 2/3 c. shortening - 2 c. buttermilk - 5 1/2 c. flour - 1 Tbsp. salt - 1 Tbsp. soda - 1 pkg. yeast, dissolved in 1/2 c. warm water Directions: - Sift dry ingredients together and cut in shortening. - Mix yeast and water with buttermilk and mix into dry ingredients. Knead lightly. Store in greased, covered bowl in refrigerator. - To use, take out amounts needed. Roll and cut. - Bake at 450° for about 20 minutes until brown.
Strawberry Salad Ingredients: - 2 (3 oz.) pkg. strawberry gelatin - 1 1/2 c. boiling water - 2 (10 oz.) pkg. frozen strawberries - 3 bananas, mashed - 1 (20 oz.) can crushed pineapple, drained - 1 c. chopped pecans - 1 c. sour cream Directions: - Dissolve gelatin in boiling water in a bowl. - Add frozen strawberries. - Stir until gelatin thickens. - Add bananas, pineapple and pecans; mix well. - Pour half the mixture into 9 x 13-inch dish. - Chill until set. - Layer sour cream and remaining gelatin over top. - Chill until set. - Makes 10 servings.
Marinated Bean, Tuna And Tomato Salad Ingredients: - 2 (20 oz.) cans cannellini beans (white kidney) - 1/4 c. olive oil - 1 Tbsp. fresh lemon juice - 1/2 tsp. oregano, salt, pepper and dried basil - 1 (12 1/2 to 13 oz.) can tuna, drained and chunked - 2 medium tomatoes, chopped - 1 small onion, minced - 2 Tbsp. chopped fresh parsley Directions: - Place beans in colander and rinse with cold water. - Dry on paper towels and transfer to a large serving bowl. - Combine oil, lemon juice, oregano, salt, pepper and basil in a small bowl or jar with lid. - Stir or shake well. - Pour over beans. - Add tuna, tomatoes, onion and parsley; toss to combine. - Chill well before serving.
Chicago-Style Steak With Blue Cheese Butter Ingredients: - 1/2 c. A.1. Chicago Steakhouse Marinade - 2 Beef T-bone or Porterhouse Steaks (3/4 inch thick) - 2 Tbsp. Butter (softened) - 1 Tbsp. Athenos Crumbled Blue Cheese - 1 Tbsp. finely chopped Green Onion Directions: - Pour marinade into sealable plastic food storage bag. - Add steak; turn to coat. Refrigerate 30 minutes to marinate.
Hammonds Flavored Pretzels Ingredients: - 1 1/2 lb. Hammonds broken pretzels - 1 pkg. Hidden Valley Original Ranch or honey mustard - 1/2 tsp. garlic powder (we add a little more) - 1 Tbsp. dill weed - 1/2 Tbsp. onion powder (optional) - 1 c. vegetable oil Directions: - Mix ingredients in order given. - Stir well in bowl. - Bake at 375° for 12 minutes.
Yam Cake Ingredients: - 2 c. cake flour - 2 c. sugar - 2 tsp. baking powder - 1 1/2 tsp. soda - 1 tsp. salt - 2 tsp. cinnamon - 1 1/2 c. oil - 4 eggs - 3 c. grated raw sweet potato - 1 c. pecans Directions: - Sift and mix dry ingredients. Mix in other ingredients and bake in 3 layers at 400° for 25 minutes.
Crab Casserole Ingredients: - 1 can white crab meat - 2 c. cooked rice - 3 or 4 slices cheese - 3/4 c. milk - 1 c. chopped onion, bell pepper and celery - 4 Tbsp. Ro-Tel tomatoes - 2 Tbsp. olive oil Directions: - Saut onion, bell pepper and celery in oil. Add milk, cheese and tomatoes. When cheese is melted, add rice and crab meat. Mix thoroughly. Spread in casserole and top with crushed Fritos. Bake at 350° for 20 minutes.
Strawberry Freezer Jam Ingredients: - 2 c. crushed berries - 4 c. sugar - 1 pkg. Sure-Jell - 3/4 c. water - 1 tsp. Fruit-Fresh Directions: - You will need sterilized jars.
Chew Cake Ingredients: - 2 cups flour (self-rising) - 4 eggs - 1 tsp. vanilla - 1 box light brown sugar - 2 cups pecans (chopped) Directions: - Beat eggs and sugar in a thick boiler. - When mixture is hot, add the flour, nuts and vanilla and mix thoroughly. - Bake in flat pan at 300 degrees for 20 minutes. - This cake will be chewy and will stay moist and fresh if wrapped tightly.
Delicious Pork Roast With Sauerkraut Ingredients: - 4 strips bacon - 1 32-ounce jar sauerkraut - 1 onion, chopped - 2 apples, cubed - 6-pound boneless pork roast Directions: - Place bacon on bottom of large pot and cover with half the sauerkraut. - On this spread half the chopped onion and apples. Next, place pork roast. - Repeat layer of sauerkraut, apples, and onion. - Cook covered on low heat for 30 minutes, then place covered pot in oven at 325 degrees for 3 hours. - Serves 8-10.
Artichoke And Green Bean Casserole Ingredients: - 1 (16 oz.) can artichoke hearts, drained and quartered - 1 (16 oz.) can French-style green beans, drained - 1/2 c. Parmesan cheese - 1/2 c. Italian bread crumbs - 1/4 c. butter - 2 tsp. garlic salt - bread crumbs Directions: - Mix artichoke hearts with green beans, cheese, 1/2 cup crumbs and garlic salt in bowl. - Place in greased 1-quart casserole. - Dot with butter and top with additional bread crumbs. - Bake at 350° for 30 minutes.
Zucchini, Corn, Tomato Dish Ingredients: - 2 zucchini, cut up - 1 small onion - 1 (10 oz.) pkg. corn - 1 small can tomatoes Directions: - Mix in skillet. - Cook until tender. - Salt and pepper to taste. When done, stir in 1 tablespoon Italian seasoning.
Grape And Chicken Salad(With Mustard Dressing) Ingredients: - 2 c. torn salad greens - 1 c. seedless grapes - 1/2 c. shredded Swiss cheese - 1/4 c. sliced mushrooms - 2 Tbsp. sliced green onions - 1 c. cubed, cooked chicken* - Mustard Dressing Directions: - *You can use turkey.
Orange Slice Cake Ingredients: - 2 sticks butter (1 c.) - 2 c. sugar - 4 eggs - 1 tsp. soda - 1/2 c. buttermilk - 3 1/2 c. plain flour (use part of flour to dredge fruit and nuts) - 8 oz. box chopped dates - 1 lb. orange slice candy - 2 1/2 c. chopped pecans - 2 cans Angel Flake coconut Directions: - Cream the butter and sugar. - Add eggs one at a time. - Cream thoroughly. - Dissolve the soda in buttermilk. - Cut candy in small pieces with scissors. - Mix all ingredients together. - Bake at 250° for 2 1/2 hours in a tube pan lined with paper.
Corn Bread Sticks Ingredients: - 1 c. self-rising corn meal - 1 c. cream-style corn - 1/2 c. oil - 1 egg Directions: - Beat. - Put into corn bread sticks pan. - Bake at 450° until brown.
Oatmeal Jelly Bars Ingredients: - 2 c. rolled oats (quick) - 1 c. flour - 3/4 c. brown sugar - 1/4 tsp. salt - 3/4 c. shortening - 1 c. cherry or raspberry jam (warm jam to use) Directions: - Mix well with fingers the oats, flour, sugar, salt and shortening. - Pat 1/2 mixture into greased 9 x 9 x 2-inch pan. Spread jelly evenly over the dough. - Sprinkle remaining batter over the jelly layer. - Lightly pat down the topping with your fingers. - Bake in a preheated 350° oven for 25 to 30 minutes, or until golden brown. - Cool in pan on a rack. - Cut into 24 bars.
Chocolate Whipped Cream Icing Ingredients: - 4 c. heavy cream - 16 oz. semi-sweet chocolate chips Directions: - Scald the heavy cream. - Add chocolate chips and stir until melted. - Refrigerate overnight. - Whip.
Sourdough Bread Ingredients: - Starter - 3/4 c. sugar - 3 Tbsp. instant potato flakes - 1 c. warm water - 2 Tbsp. sugar - 1 tsp. salt - 1/2 c. oil - 1 1/2 c. warm water - 6 c. flour Directions: - Place Starter in refrigerator for 3 to 5 days. - Mix together well and add to Starter 3/4 cup sugar, potato flakes and 1 cup warm water. - Let Starter stand out of refrigerator for 8 to 12 hours. Stir well. - Take out 1 cup to make bread or to give away. - You must take out at least 1 cup or Starter will deflate.
Chicken And Rice Casserole Ingredients: - 1 chicken, cut up - 1 can cream of celery soup - 1 can cream of mushroom soup - 1 c. rice - 2 cans water - salt and pepper - margarine - paprika Directions: - Preheat oven to 350°. - Salt and pepper chicken to taste. Place chicken in a 13 x 9-inch baking pan. - Sprinkle 1 cup rice over chicken. - Pour cream of celery soup and cream of mushroom soup over chicken and rice. - Fill cans with water and pour over chicken. - Dot with margarine and sprinkle with paprika. - Bake at 350° for 1 hour, covering with aluminum foil. - After 1 hour, remove foil and bake for 30 minutes.
Cheddar Pecan Crisps Ingredients: - 1 stick unsalted butter, softened - 2 c. (8 oz.) Cheddar cheese, coarsely grated - 1 large egg yolk - 1/2 tsp. salt - 1/2 tsp. cayenne - 2/3 c. all-purpose flour - 2/3 c. pecans, finely chopped Directions: - Preheat oven to 350°. Beat together butter and cheese in a bowl with an electric mixer until smooth. Beat in the remaining ingredients. Roll rounded teaspoons of dough into balls and arrange 3-inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden brown. Bake 15 to 18 minutes. Makes about 50 crisps.
Stretch The Budget Punch Ingredients: - 2 (46 oz.) cans pineapple juice - 1 3/4 cans water (juice cans) - 2 pkg. Kool-Aid (choose the color and flavor you want) - 1 qt. 7-Up, ginger ale or Sprite Directions: - Mix and chill the first three ingredients. - Add 7-Up just before serving. - Serves 50 to 60 punch cups.
Lemon Meringue Pie Ingredients: - 1 pie shell, baked - 4 eggs, separated - 1/2 c. sugar for filling - 4 Tbsp. sugar for meringue - 2 Tbsp. flour - 3 Tbsp. water - 1/4 tsp. salt - 1 Tbsp. butter - 4 Tbsp. lemon juice - 2 tsp. lemon rind, grated Directions: - Mix 4 egg yolks, 1/2 cup sugar, 2 tablespoons flour, 3 tablespoons water and 1/4 teaspoon salt in top of double boiler. Stir over boiling water until mixture is thick and smooth. - Add butter, lemon juice and lemon rind. - Set aside to cool. - Beat 2 egg whites until stiff and fold in the cooled custard. - Pour into baked 9 inch pie shell. - Cover with a meringue made from remaining egg whites, with a few grains of salt, beaten in until frothy. Add 4 tablespoons sugar slowly and a few drops of vanilla until stiff, but not dry. - Pile on pie. - Bake at 300° for 20 minutes until meringue is golden brown.
Lazy Daisy Oatmeal Cake Ingredients: - 1 1/4 c. boiling water - 1 c. Quaker or Mother's oats (uncooked) - 1/2 c. butter or margarine, softened - 1 c. granulated sugar - 1 c. firmly packed brown sugar - 1 tsp. vanilla - 2 eggs - 1 1/2 c. sifted all-purpose flour - 1 tsp. soda - 1/2 tsp. salt - 3/4 tsp. cinnamon - 1/4 tsp. nutmeg Directions: - Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. - Blend in vanilla and eggs. - Add oats mixture; mix well. Sift together flour, soda, salt, nutmeg and cinnamon; add to creamed mixture. - Mix well. - Pour batter into well-greased and floured 9-inch square pan. - Bake in preheated 350° oven for 50 to 55 minutes. - Do not remove from pan.
Tex Mex Dip Ingredients: - 1 can spicy refried beans - 2 avocados, mashed - 1 c. sour cream - 1/2 pkg. taco seasoning - 1 small can chopped ripe olives - 1/2 c. chopped green onions - 1 large tomato, chopped - shredded lettuce - 1 to 2 c. grated cheese Directions: - In - an 8 - x 8-inch dish, layer beans, mashed avocados, sour cream (mixed with taco seasoning), olives, green onions, tomatoes, shredded - lettuce and cheese. - Serve with Tostitos, Doritos, etc.