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Chicken Ala King Ingredients: - 1 plump fryer or 4 breasts - 1 large onion, sliced - 2 stalks celery, sliced - 1 can cream of chicken or cream of mushroom soup - 1 jar pimento - 1 pkg. frozen peas - 1 can sliced mushrooms - 1 c. sour cream - pastry shells Directions: - Put salted turkey in roaster. - Pour over turkey 1 cup boiling water with 1 stick of melted margarine. - Cover airtight with lid or tent made of heavy-duty Reynolds Wrap. - Place in a 450° preheated oven. - Bake for 1 hour. - Do not open oven door. - Leave in oven overnight, or until oven is cold. - (I cook mine last thing before going to bed.) - This time is for a 12-pound turkey. - Add about 5 minutes per pound for larger turkey.
Red Velvet Pound Cake Ingredients: - 3 c. plain flour - 3 c. sugar - 1 1/2 c. Crisco - 7 eggs - 2 tsp. vanilla - 1/2 tsp. salt - 1 c. milk - 1 bottle red food coloring Directions: - Cream Crisco and sugar; add eggs, one at a time. - Sift flour and salt, then add to creamed mixture along with milk. - Add vanilla and coloring. - Bake 1 1/2 hours at 325° or until well done. - Use favorite frosting.
Whole Wheat Bread Ingredients: - 2 pkg. active dry yeast - 1/2 c. warm water - 1/2 c. brown sugar - 1 Tbsp. salt - 1/4 c. shortening - 2 1/4 c. warm water - 6 or 7 c. Gold Medal flour (wheat) - soft butter Directions: - Mix together water and yeast. - Add other ingredients. - Knead for 10 minutes. - Shape, cover and let rise 1 hour in a warm place in a well-greased bowl. - Punch down; place in greased loaf pan. Let rise 1 hour and bake 40 to 50 minutes at 375°.
Custard Sauce Ingredients: - 3 beaten egg yolks - 1/4 tsp. salt - 1/4 c. sugar - 2 c. scalded milk - 1 tsp. vanilla Directions: - Combine beaten egg, salt and sugar. Gradually stir in milk; cook in a double boiler over hot water until mixture coats a spoon, stirring constantly. Add vanilla and chill.
Fresh Corn And Tomato Casserole Ingredients: - 8 to 10 ears fresh corn - 1/4 c. butter or bacon drippings - 4 slices crisp bacon, chopped - 1 tsp. salt or to suit taste - 2 large tomatoes, peeled and sliced Directions: - Cut corn from cob, about 4 to 5 cups of corn. - Melt butter or drippings in skillet; add corn and saute quickly for about 5 minutes. - Add bacon and salt; arrange in buttered casserole in alternate layers with the sliced tomato. - Place in oven at 350° for about 30 minutes or until corn is tender. - Serve hot. - Makes 5 to 6 servings.
Chocolate Pie Ingredients: - chocolate pie filling - 2 3/4 c. milk - 8 or 9-inch pie shell Directions: - Add filling to 2 3/4 cups of milk. - Beat one minute at low speed with mixer or beater. - Immediately pour into baked 8 or 9-inch pie shell. - Chill at least one hour.
Sugar Cookies Ingredients: - 1 c. butter - 1 c. oil - 1 c. powdered sugar - 1 c. white sugar - 2 eggs, beaten - 1 tsp. soda - 1 tsp. cream of tartar - 1 tsp. salt - 4 1/2 c. flour - 2 tsp. vanilla Directions: - Blend until creamy. - Chill. - Form into balls. - Roll in sugar and flatten. - Bake at 350° for 12 to 15 minutes.
Spanish Rice Ingredients: - 1 medium onion, chopped - 1/2 c. chopped green pepper - 1 lb. ground beef - 1 c. uncooked rice - 1/4 c. Wesson oil - 2 (8 oz.) cans tomato sauce with tomato bits - 2 c. hot water - 1 1/2 tsp. prepared mustard - 1 pkg. dry taco mix Directions: - Saute onion, green pepper, ground beef and rice in oil in a large skillet until beef is browned. - Pour off excess fat. Add remaining ingredients and mix well. - Bring to a boil. - Cover and simmer 35 minutes, stirring once or so until rice is done. - Makes 4 to 6 servings.
Chicken Casserole Ingredients: - 1 fryer, boiled and deboned - 1 can onion soup - 2 cans broth from chicken - 1 stick margarine - 1 1/2 c. rice (regular, raw) - salt and pepper Directions: - Wash and drain rice, then put in bottom of casserole. - Pour soup and broth over it. - Put in chicken and margarine. - Bake, uncovered, at 350° for 1 1/2 hours. - Use large square casserole.
Homemade Buns Ingredients: - 12 c. flour - 4 c. lukewarm water - 1 c. sugar - 1/2 c. Crisco - 1 egg - 1 cake household yeast - 2 tsp. salt Directions: - In a large bowl or pan, put flour. - After placing the flour in the bowl, make a hole in the center of the flour. - Put lukewarm water, sugar, Crisco, egg, yeast and salt in. - Mix all ingredients together gradually (you may need to add more flour), until it becomes a large ball. - Cover with a cloth and let rise until double in size. - Form buns and place in long baking pans. - Cover with a cloth and let rise again. - Set oven temperature to 350° and bake for 20 to 25 minutes or until brown.
Nice Rice Casserole Ingredients: - 1 c. uncooked rice - 1 can cream of chicken soup - 3/4 c. milk - 1 tsp. instant minced onion - 2 c. chicken, cooked and diced - 14 oz. frozen mixed vegetables, cooked - 1 tsp. Worcestershire sauce Directions: - Cook rice. - Place in 1 1/2-quart baking dish. - Mix remaining ingredients in large bowl and layer on top of rice. - Bake at 375° for 40 minutes until hot and bubbly. - Makes 4 to 6 servings.
Egg Custard Pie Ingredients: - 2 pie crusts (make or buy) - 4 eggs, slightly beaten, separate whites and yolks - 3/4 c. sugar - 1 tsp. vanilla - 1/2 tsp. salt - 3 c. milk, scalded, heat and skim off - 1 tsp. nutmeg - 2 Tbsp. cornstarch Directions: - Prepare pie crust in pie pan. - Brush with slightly beaten egg whites. - Combine eggs, sugar, salt and cornstarch. - Add milk and vanilla; mix well. - Pour into 2 pie crusts (placed on cookie sheets for support). - Sprinkle nutmeg on top. - Bake in oven on 400° for 30 to 40 minutes or until knife inserted comes out clean. - Cool; serve.
Wrap Overs Ingredients: - 1 pkg. Little Smokies - 1 pkg. crescent rolls Directions: - Cut crescent rolls in small pieces. - Roll around Little Smokies. - Bake at 350° until light brown.
Creamy Dreamy Fudge Ingredients: - 1/4 lb. Velveeta cheese - 1/4 c. cocoa - 1 tsp. vanilla - 1 stick margarine - 1 box powdered sugar - 1/2 c. chopped nuts Directions: - Melt cheese and margarine together over low heat. - Sift cocoa and powdered sugar; stir in cheese mixture, blending until smooth. Add vanilla and nuts. - Spread into 8-inch square pan. - Chill. Cut into squares. - Freezes well.
Mexican Chicken Ingredients: - 2 cans cream of chicken soup - 3 cans Swanson white chicken - 1 Tbsp. chopped onion - 1 c. (8 oz.) sour cream - 1 c. chopped green chilies - 1 (1 1/2) bag Doritos, crushed Directions: - Mix all ingredients together and pour over Doritos. - Sprinkle with cheese on top and bake at 425° for 20 minutes or until cheese is melted.
Poke Sallet Ingredients: - poke greens Directions: - Pick greens while they are still young and tender if possible. Greens will be sweeter if they have been frosted on! - Pick what looks like twice as much as you think you need, because they shrink up. - Wash the greens at least 4 or 5 times to remove all dirt. Remove any hard stems.
Blueberry Salad Ingredients: - 2 (3 oz.) pkg. grape jello or 1 (6 oz.) pkg. - 2 c. hot water - 1 (No. 2) can crushed pineapple - 1 (No. 2) can blueberry pie filling - 1 c. chopped pecans - 1 (8 oz.) pkg. cream cheese - 1 c. sour cream - 1/2 c. sugar - 1 tsp. vanilla Directions: - Dissolve jello in hot water; add next 3 ingredients. Refrigerate until gelatin set.
Potato Casserole Ingredients: - 2 lb. bag frozen hash browns - 8 oz. sour cream - 2 c. mild Cheddar cheese, shredded - 1 can cream of chicken soup - 1 tsp. salt - 3 tsp. minced onion - 1 stick melted butter or margarine Directions: - Mix all ingredients together and put in a greased 9 x 13-inch pan.
Campanealle Noodle Salad Ingredients: - 1/4 c. milk - 1 box campanealle noodles - 1/2 lg. onion diced - 1 lg. cucumber diced - 1 lg. tomato diced - 1 yellow pepper diced - 1 1/2 c. mayonnaise Directions: - Cook noodles according to package direction, rinse. - In a large bowl combine noodles, onion, tomato, cucumber, yellow pepper and salt and pepper to taste. - In a small mixing bowl mix mayonnaise, milk and sugar or equal to taste. - Mix with noodles and vegetables and chill.
Winter Fruit Pizza Ingredients: - 1 (20 oz.) pkg. Pillsbury refrigerated sugar cookie dough - 1 (8 oz.) pkg. cream cheese, softened - 1/3 c. sugar - 1/2 tsp. vanilla - fresh or canned, sliced or cubed pineapple, drained - maraschino cherries, cut in half - mandarin oranges, drained - kiwi fruit, peeled and sliced - 1/4 c. orange marmalade - 1 tsp. water Directions: - Heat oven to 350°. - Slice cookie dough as directed on package and arrange in bottom of 15 x 10 x 1-inch baking pan. - Using floured fingers, press dough evenly into pan. - Bake at 350° for 12 to 15 minutes or until golden brown. - Cool completely.
Scalloped Tomatoes-Potatoes Ingredients: - 1/2 c. chopped onions - 2 Tbsp. flour - 1/8 tsp. pepper - 1 can (16 oz.) tomatoes - 5 c. peeled, thinly sliced potatoes - 2 Tbsp. margarine - 1/2 tsp. salt - 1 c. water - 2 tsp. chicken bouillon (instant powdered kind) - grated cheese Directions: - Place onions and margarine in a saucepan and cook until tender. - Blend in the flour, seasoning, water, tomatoes and bouillon. - Cook for 6 to 8 minutes or until thickened. - Add potatoes and stir lightly to coat. - Cook in a covered dish at 350° for 25 minutes or until potatoes are tender. - Sprinkle cheese on top. - Serve.
Forgiveness Pie Ingredients: - 1 c. patience - 2 c. love - 1 Tbsp. time - sprinkle of space - 1 forgiveness shell Directions: - Take one large field, half dozen children, 2 or 3 small dogs, a - pinch - of - brook - and some pebbles. - Mix children and dogs well together, put them on the field, stirring constantly. - Pour the brook over the pebbles. - Sprinkle the field with flowers. Spread over - all - a - deep blue - sky and bake in sun. When brown, set away to cool in bathtub.
Dirt Pudding Ingredients: - 19 oz. crushed Oreo cookies - 2 small boxes instant French vanilla pudding - 2 3/4 c. milk - 1 (8 oz.) cream cheese - 1 c. powdered sugar - 1 (8 oz.) Cool Whip - 1/4 c. margarine Directions: - Mix pudding and milk. - Mix cream cheese, sugar and butter. Then combine all together with Cool Whip.
Butterscotch Pie Ingredients: - 3/4 c. brown sugar - 1/4 c. white sugar - 1/2 stick butter - 2 egg yolks - 2 c. milk - 3 heaping Tbsp. flour - 1 tsp. vanilla Directions: - In heavy skillet, brown the brown sugar, white sugar and butter. - Mix together and brown. - In separate bowl, mix egg yolks, milk and flour. - Add milk gradually until smooth. - Add mixture to sugar and butter in skillet. - Stir until smooth and thick. - Add vanilla. - Pour in baked pie shell. - Use egg whites for meringue.
Old-Fashioned Chocolate Cake Ingredients: - 3/4 c. butter or margarine - 1 2/3 c. sugar - 3 eggs - 1 tsp. vanilla - 2 c. all-purpose flour - 2/3 c. Hershey's cocoa - 1 1/4 tsp. baking soda - 1 tsp. salt - 1/4 tsp. baking powder - 1 1/3 c. water Directions: - Note: - Use devil's food or fudge cake mix.
Easy Macaroni Salad Ingredients: - 1 c. mayonnaise - 3 Tbsp. vinegar - 2 Tbsp. sugar - 2 Tbsp. prepared mustard - 1 tsp. salt - 1/4 tsp. pepper - 1 (8 oz.) pkg. elbow macaroni, cooked and drained - 1 c. sliced celery - 1 c. chopped green or sweet red pepper - 1/4 c. chopped onion Directions: - In a large bowl, stir together the first 6 ingredients until smooth. - Add remaining ingredients; toss to coat well. - Cover; chill. - Makes 5 cups.
Oven Fried Zucchini Ingredients: - 2 (8 oz.) zucchini - 1/4 tsp. pepper - 1/2 tsp. salt - 1 Tbsp. water - 1 egg or 1/2 c. egg substitute - 1 c. coarse cracker crumbs (about 18) - 2 Tbsp. low-fat margarine, melted Directions: - Trim zucchini and cut into sticks about the size of French fries. - Sprinkle with salt and pepper. - Beat egg in water. - Roll each zucchini stick in egg mixture, then in crumbs. - Place on a wire rack while oven heats to 400°. - Place baking sheets under the wire racks and spoon margarine over coated zucchini sticks. - Bake 15 to 20 minutes, until tender and lightly browned. - Serve immediately. - Good with fish and sliced tomatoes. - Serves 4. Makes about 26 sticks.
Maw Dee'S Pepper Steak Ingredients: - 1 lb. beef (chuck or round, fat trimmed) - 1/4 c. soy sauce - 1/2 tsp. ground ginger - 1 clove garlic - 1/4 c. salad oil - 1 c. green onion, sliced thin - 1 c. red, yellow and/or green peppers - 2 stalks celery, sliced thin - 1 tsp. cornstarch - 1 c. warm water - 2 tomatoes, cut into wedges Directions: - Cut beef across grain into thin strips. - Combine soy sauce, garlic and ginger; add beef. - Toss and set aside. - Heat oil in large pan or wok. - Add beef and toss over high heat until browned. Taste meat. - If not tender, cover and simmer for 30 to 40 minutes over low heat. - Turn heat up and add vegetables. - Toss until crisp, 10 minutes. - Mix cornstarch with water. - Add to pan; stir and cook until thickened. - Add tomatoes and heat through. - Serve over rice.
Oriental Chicken Ingredients: - 8 skinless, boneless chicken breasts - 1 small bottle Catalina salad dressing - 1 small jar apricot jam Directions: - Spread jam over chicken in a casserole pan. - Add Catalina salad dressing. - Bake at 350° for 1 hour. - Great with tossed salad and baked potato.
Pork Chop Casserole Ingredients: - 6 medium pork chops - 1 medium onion, chopped fine - 3 stalks celery - 1 can tomato soup - 1/2 can water Directions: - Brown chops and place in casserole dish. - Add soup, water, celery and onion; pour over chops and bake, covered, for 45 minutes at 350°.
Rotel Dip Ingredients: - 1 (2 lb.) box Velveeta cheese - 1 can Ro-Tel green chilies and tomatoes - chips Directions: - Melt about half of the Velveeta cheese and a little over 1/2 can Ro-Tel green chilies and tomatoes. - Serve with chips.
Meat Loaf Ingredients: - 2 lb. hamburger - 2 c. crushed Ritz crackers - 1/4 c. milk - 1/2 c. chopped onion - 2 eggs - 1 tsp. salt Directions: - Mix all ingredients - well. - Bake - in - 350° - oven in 9 x 5-inch loaf pan for 1 1/2 hours. - Top with ketchup and bake 10 minutes more.
Mushroom-Artichoke Casserole Ingredients: - 3 c. fresh halved mushrooms - 1/2 c. sliced green onions - 4 Tbsp. butter - 2 Tbsp. flour - 1/4 c. milk - 1 tsp. instant chicken bouillon granules - 1 tsp. lemon juice - 1/8 tsp. nutmeg - 1 (10 oz.) pkg. frozen artichoke hearts, cooked and drained - 3/4 c. soft bread crumbs (optional) - 1 Tbsp. butter Directions: - Cook mushrooms and onions in 4 tablespoons butter. - Remove vegetables with slotted spoon. - Put aside. - Blend flour, salt (1/8 teaspoon) and dash of pepper into pan drippings. - Add 3/4 cup water, milk, bouillon, lemon juice and nutmeg. - Cook and stir until bubbly. - Add all vegetables. - Turn into 1-quart casserole. Combine bread crumbs and melted butter. - Sprinkle around edge. Bake at 350° for 20 minutes. - Makes 6 servings.
Amish Sugar Cookies Ingredients: - 1 c. granulated sugar - 1 c. powdered sugar - 1 c. margarine - 1 c. cooking oil (I use canola) - 2 eggs - 4 1/2 c. flour - 1 tsp. baking soda - 1 tsp. cream of tartar - 1 tsp. vanilla Directions: - Combine first 4 ingredients and beat well. - Add eggs and beat again. - Add remaining ingredients and mix well. - Chill in refrigerator. - Drop small balls of dough on ungreased cookie sheet (can be flattened slightly). - Bake in 350° oven for 10 to 12 minutes or until barely brown.
Turkey Noodle Bake Ingredients: - 1 1/2 c. milk - 10 1/2 oz. can cream of mushroom soup - 3 eggs - 2 c. noodles, cooked and drained - 2 c. cubed, cooked turkey - 1 c. bread crumbs - 1 c. cheese, shredded - 1/4 c. chopped green pepper - 1/4 c. butter - 2 Tbsp. pimento Directions: - Blend milk into can of cream of mushroom soup. - Stir in beaten eggs. - Add noodles, turkey, soft bread crumbs (1 1/2 slices), shredded sharp cheese (4 ounces), green pepper, melted butter and chopped pimento. - Turn into baking dish. - Bake in 350° oven for 30 to 40 minutes or until knife inserted off center comes out clean. Cut in squares to serve. - Makes 6 to 8 servings.
German Potato Salad Ingredients: - 5 lb. red potatoes - 1 lb. bacon - 1/2 c. sugar - 2/3 c. vinegar - 1 c. water - 1 Tbsp. cornstarch (rounded) - 2 tsp. salt - 2 bunches green onions, entirely chopped - 1/4 tsp. fresh ground black pepper Directions: - Cook potatoes with skins on until tender, drain and cool. Peel and slice into 1/4-inch slices or desired size. - Cut bacon into 1-inch pieces and fry until crisp but not burnt. - Remove and drain bacon, saving 1/4 cup bacon drippings. - Mix cornstarch and water together. - Heat sugar, vinegar, bacon drippings, salt and pepper. - Then add cornstarch mixture to thicken. - Stir constantly. Pour hot mixture over potatoes, bacon and green onions. - Mix and serve while hot.
Pink Glory Rice Salad Ingredients: - 1 c. Minute rice, cooked in 1 qt. water, drain and cool - 2 (3 oz.) pkg. strawberry Jell-O - 1 1/2 c. hot water - 1/2 c. sugar - 1 (No. 303) can crushed pineapple, drained - 1/2 c. pineapple juice - 1 carton Cool Whip Directions: - Dissolve Jell-O in 1 1/2 cups hot water, stirring until dissolved. - Add sugar and juice. - Let set until slightly jelled. Add remaining ingredients and fold in Cool Whip. - Refrigerate until firm.
Chicken Cacciatore Ingredients: - 1 (3 lb.) fryer, cut up - sprinkle of salt and pepper - 1/4 c. olive oil - 1 medium onion, chopped - 1 green pepper, chopped - 1 garlic clove, minced - 1/2 c. mushrooms, sliced - 1 (6 oz.) can tomato paste - 2 c. hot water - 1/4 c. dry red wine - 1 bay leaf, crushed Directions: - Sprinkle chicken with salt and pepper. - Heat oil in heavy skillet. - Brown chicken on all sides. - Push to side of pan; add onion, green pepper, garlic and mushrooms. - Saute a few minutes. Mix tomato paste with remaining ingredients and pour over chicken; stir well. - Cover and simmer gently until tender, about 30 minutes. - Uncover and simmer until sauce is as thick as you like.
Sour Cream Pound Cake Ingredients: - 3 c. granulated sugar - 1 c. butter, softened - 6 eggs, separated - 1 1/2 tsp. vanilla - 1 1/2 tsp. lemon extract - 3 c. all-purpose flour - 1/2 tsp. salt - 1/4 tsp. baking soda - 1 c. dairy sour cream Directions: - In a large bowl, combine sugar, butter, egg yolks, vanilla and lemon extract. - Beat on low speed for 30 seconds. - Beat on high speed for 2 minutes. - Sift together flour, salt and baking soda. Add flour mixture to batter alternately with sour cream.
Chili Rellenos Bake Ingredients: - 1 large can (27 oz.) whole green chilies - 2 c. grated Monterey cheese - 1/2 c. chopped green onion - 1 c. grated sharp Cheddar cheese - 6 eggs, beaten with 3 c. milk - 1/4 c. flour - 1 tsp. cumin powder - garlic powder to taste - 3/4 tsp. salt - 1/2 tsp. pepper Directions: - Butter a 9 x 13-inch baking dish. Place a layer of chilies on the bottom. Sprinkle with 1 cup Monterey cheese and 1/4 cup green pepper. Repeat this layer. - Mix the remaining ingredients except the Cheddar cheese and pour over the casserole. - Top with the Cheddar cheese. Bake in a 350° oven for 45 to 50 minutes or until knife comes out clean. - Cool 5 minutes before serving.
Summer Sausage Ingredients: - 2 lb. lean hamburger - 3 Tbsp. Morton Tender Quick cure salt - 1/8 tsp. garlic salt - 1/8 tsp. onion salt - 2 tsp. mustard seed - 1 c. water - 1 tsp. liquid smoke Directions: - Mix all ingredients together well with hands, then leave in bowl and refrigerate 24 hours. - Make into 2-inch rolls and about 6 to 8 inches long. - Wrap in foil, shiny side turned toward the meat. Slit bottom of foil in two places. - Put on rack or cookie sheet and bake at 300° for 1 hour. - Chill in refrigerator. - Slice when ready to use. - Nice for snacks.
Peanut Butter Bars Ingredients: - 2 c. confectioners sugar - 2 c. graham cracker crumbs - 1 c. peanut butter - 1/2 c. plus 2 Tbsp. butter - 12 oz. semi-sweet chocolate chips, melted Directions: - Mix sugar, crumbs, peanut butter and butter until blended. Press into ungreased 13 x 9-inch baking pan, evenly. - Pour melted chocolate over all. - Chill for 2 hours. - Have 20 minutes at room temperature before serving.
Eggplant Oysters Ingredients: - 1 medium eggplant - 10 whole crackers, crumbled - 1 large egg - 1/2 tsp. pepper - 1/4 c. Bisquick mix Directions: - Peel eggplant and cover with water; boil until tender. - Drain and cool. - Add egg and pepper and mix well. - Add Bisquick mix. Drop mixture into deep hot fat (oil) until brown.
Cole Slaw Dressing Ingredients: - 1 1/2 cups sugar - 1 1/2 cups salad oil - 1 cup vinegar - 1 1/2 tbsp celery seed - 1 1/2 tbsp. mustard seed - 1 1/2 tsp. salt Directions: - Blend well and refrigerate.
Veal Scallopini Ingredients: - 2 lb. veal, thin cut - 1 pkg. fresh mushrooms, sliced - 2 Tbsp. capers - 1 jar artichoke hearts (pickled in jar) - 2 pkg. green onions, sliced or chop all - 1 1/2 c. red cooking wine - dash of Worcestershire Directions: - Cut veal into strips (two fingers wide). - Rinse strips to moisten. - Dip in bread crumbs and brown (medium). - Pour off excess fat. - Saute green onions and mushrooms until clear. - Add browned meat, wine and Worcestershire; simmer until vegetables reach desired stage. - Serve with rice. - Serves 4 to 6.
Crusty Curried Chicken Ingredients: - 2 pkg. chicken breast halves - 1/4 c. shortening - 1/4 c. butter or margarine - 1 c. Bisquick baking mix - 1 1/2 tsp. salt - 1/4 tsp. pepper - 1/8 tsp. curry powder Directions: - Heat oven to 425°. - Wash chicken and pat dry. - In oven, melt butter and shortening in baking pan. - Mix Bisquick and seasonings in plastic bag. - Shake 2 or 3 pieces at a time in bag to coat thoroughly. - Place chicken skin side down in single layer in pan. Bake 40 minutes. - Reduce oven temperature to 375°. - Turn chicken; bake 20 minutes longer. - Serves 6.
Frosting Ingredients: - 1 large Cool Whip - 1 large vanilla instant pudding mix - 1 large can crushed pineapple Directions: - Sprinkle pudding mix over crushed pineapple. - Stir until thick. - Fold in Cool Whip. - Spread between layers of cake.
Onion-Honey Sandwich Ingredients: - 2 large onions, sliced - 1 c. distilled water - 1/2 c. honey - 1 c. chopped parsley - fresh whole-wheat bread Directions: - Place the sliced onions in a bowl. - Slowly bring the water and honey to a boil and pour over the onions. - For a touch that will appeal to modern tastes, mix a cup of mayonnaise with 1 1/2 teaspoons sharp prepared mustard. - Spread over the bread and top with the onions. - Sprinkle the parsley over the onions. - Add salt and pepper to taste.
Oil French Dressing Ingredients: - 1 c. corn oil - 1 to 3 Tbsp. sugar - 1 1/2 tsp. salt - 1/2 tsp. dry mustard - 1/3 to 1/2 c. vinegar or lemon juice - 1 tsp. paprika - 1 clove garlic Directions: - Combine all ingredients in a bottle. - Cover tightly and shake well. - Chill and remove the garlic. - Shake thoroughly before serving. - Makes 1 1/3 to 1 1/2 cups.
Veggie Dip Ingredients: - 1 c. plain yogurt - 2 Tbsp. mayonnaise - 1 pkg. Hidden Valley Ranch buttermilk dressing Directions: - Mix all the ingredients and chill. Serve with your favorite raw vegetables.
Sour Cream Pound Cake Ingredients: - 1 stick oleo - 1/2 c. shortening - 3 c. sugar - 6 eggs - 3 c. flour - 1/4 tsp. soda - 1 c. sour cream - 1 tsp. vanilla Directions: - Cream the oleo and shortening together. - Add sugar gradually and beat. - Add eggs, one at a time, beating after each addition. Mix flour and soda together and add to other mixture alternately with sour cream. - Add vanilla. - Bake at 350° for 1 hour and 10 minutes in a large, greased and floured tube pan.
Mussels In White Wine Sauce Ingredients: - 2 lb. mussels, washed and debearded - 1 small onion, diced - 1 small tomato, peeled, seeded and diced - 1 Tbsp. fresh chopped parsley - 1 clove garlic, chopped - 1/4 c. white wine (dry) - 3 to 4 oz. cold butter, cubed - salt and pepper Directions: - Melt 1 tablespoon of the butter in large pot (big enough to hold mussels). - Add onion and parsley. - Cook over medium heat until fragrant. - Add garlic and wine. - Cook about 1 minute. - Add mussels and tomatoes. - Cover and cook until mussels have opened (3 to 5 minutes).
Baked Bean Salad Ingredients: - 1 lb. pork sausage, crumbled and casing removed - 1/2 lb. Italian sausage, crumbled and casing removed - 1 c. celery, chopped - 2 c. onions, chopped - 1 can pork and beans (do not drain) - 1 can green beans, drained - 1 can yellow beans, drained - 1 can tomato paste - 2 Tbsp. mustard - 1 c. brown sugar - 1/2 tsp. chili powder - 1 can tomato soup - bacon strips Directions: - Brown sausage and drain. - Mix all ingredients together with sausage. - Put into a large rectangular baking dish. - Top with bacon strips. - Bake 1 1/2 hours at 350°. - Serves 12 to 15.
Pineapple Cookies Ingredients: - 2 c. flour - 1 tsp. baking powder - 1 tsp. baking soda - 1 tsp. salt - 1/2 c. shortening - 1 c. sugar - 1 egg - 1/2 tsp. vanilla - 1/2 c. drained, crushed pineapple Directions: - Cream shortening and sugar. - Add egg and beat. - Sift the four dry ingredients. - Add vanilla. - Drop by teaspoonfuls 2-inches apart. - Bake 12 minutes in 375° oven or until brown.
Bible Cookies Ingredients: - 1 c. 1 Kings 4:22 - 1 c. Luke 11:12 - 1 Tbsp. Amos 4:5 - 1 c. chopped Genesis 43:11 - 1/2 c. Judges 4:19 - 2 Tbsp. Genesis 18:8 - 1 lb. 1 Samuel 14:29 - 1/4 Tbsp. 1 Chronicles 9:9 Directions: - Mix as for your favorite cookie. - Drop by spoonfuls on greased cookie sheet. - Bake 20 minutes at 350°. - Use your favorite topping.
Best Ever Cornbread Ingredients: - 1 c. self-rising meal - 2 eggs - 1 can cream-style corn (8 3/4 oz. can) - 1 c. sour cream - 1/4 c. salad oil Directions: - Combine all ingredients, mixing well and pour into greased 9-inch pie pan. - Bake at 400° for 20 to 30 minutes.
Morgan'S Pecan Pie Ingredients: - 1 c. white corn syrup - 1 c. dark brown sugar - 1/3 tsp. salt - 1/3 c. melted butter - 1 tsp. vanilla - 3 eggs, beaten - 1 c. whole pecans - 9-inch unbaked pie shell Directions: - Combine corn syrup and sugar. - Mix in salt, butter and vanilla. - Add eggs and pecans. - Place in an unbaked pie shell and then sprinkle more whole pecans over the top. - Bake at 350° for 45 minutes.
Green Goddess Dressing Ingredients: - 1 c. mayonnaise - 5 to 6 anchovy fillets - 2 small scallions (green tops included) - 1 Tbsp. loosely packed parsley leaves - 1 tsp. tarragon leaves (1/2 tsp. dried) - 1 Tbsp. snipped chives - 2 tsp. tarragon vinegar - 1/2 c. sour cream Directions: - Place mayonnaise in blender container. - Add next six ingredients and blend on high speed until smooth. - Add sour cream and blend on low speed until mixed. - Makes about 1 1/2 cups.
Heavenly Hash Ingredients: - 1 (8 oz.) can crushed pineapple - 2 c. thawed Cool Whip - 1 c. flaked coconut - 1 c. miniature marshmallows - 1/4 c. chopped maraschino cherries - 3 Tbsp. milk Directions: - Mix well the drained pineapple and Cool Whip. Add coconut, marshmallows and cherries to mixture. - Add milk. Chill for 1 hour. Makes 6 servings.
Spiced Tea Ingredients: - 18 oz. jar Tang - 1 pkg. lemonade mix (unsweetened) - 1 tsp. cinnamon - 1 c. instant tea - 2 c. sugar - 1 tsp. ground cloves Directions: - Mix all ingredients well. - Use 2 to 3 teaspoons in a cup of boiling water.
Crock-Pot Dove Ingredients: - 12 doves - 1 Tbsp. salt - 3 Tbsp. vegetable oil - 3/4 c. chopped onion - 1/2 c. chopped celery - 1/4 tsp. Worcestershire sauce - 1 (10 oz.) can tomatoes - 1 Tbsp. pepper - 1 c. flour - 2 green chilies, chopped - 1/8 tsp. garlic - 1/8 tsp. marjoram - 1/8 tsp. cumin - 1/2 c. water - 1/8 tsp. oregano Directions: - Rub doves with salt and pepper. - Brown in skillet with oil. Saute onion and celery with Worcestershire sauce for 3 minutes. Place doves in crock-pot. - Pour sauce over. - Add remaining ingredients. - Cover and cook 10 hours on low heat.
Oatmeal Cookies Ingredients: - 2 c. flour - 1 tsp. baking soda - 1 c. softened butter - 2 eggs - 1 1/2 c. oats - 2 tsp. baking powder - 1 tsp. salt - 1 1/2 c. brown sugar - 1 Tbsp. water - 1 c. raisins Directions: - Preheat oven to 375°. - In large bowl, combine butter, brown sugar, eggs and water until creamy. - Gradually add dry ingredients except oats and raisins. - Add these last. - Drop by rounded tablespoonfuls onto greased cookie sheet. - Bake 10 to 12 minutes.
Spinach Quiche Ingredients: - 3 eggs - 1/2 pt. heavy cream - 12 oz. grated cheese (Swiss, Gruyere, etc.) - 1 pkg. chopped frozen spinach, cooked and drained - 1 deep dish pie shell Directions: - Blend eggs and cream until foamy. - Combine with all other ingredients and pour into prebaked 9-inch pie shell. - Bake at 350° for 1 hour. - A knife should come out clean when testing.
Homemade Vanilla Ice Cream Ingredients: - 4 eggs - 2 c. sugar - 4 c. milk - 1 can Eagle Brand milk - 2 Tbsp. vanilla - 1/2 tsp. salt Directions: - Mix milk, Eagle Brand, vanilla and salt in small mixing bowl. In large mixing bowl, beat eggs until light; add sugar gradually beating constantly. - Beat in mixture from small bowl. - Pour into freezer and freeze according to freezer directions.
Chicken Spaghetti Ingredients: - 1 (5 to 6 lb.) hen - 1 can tomatoes - 1 can tomato sauce - 1 can mushrooms - 1 can peas - 1 c. celery - 2 c. stock - 1/2 lb. cheese, grated - 1 onion - small piece of garlic - 1/2 lb. butter - 1 small pkg. spaghetti Directions: - Boil the hen with seasoning; remove meat from bones and cut in large pieces. - Melt butter; saute onion, celery and garlic. - Add tomatoes and tomato sauce; - continue to cook for 10 minutes. - Cook spaghetti in chicken stock; add to the chicken mixture. - Add mushrooms and the 2 cups of stock saved from cooking the hen. Cook about 30 minutes.
Chicken-N-Stuffing Ingredients: - 1 can cream of chicken soup - 2 chicken breasts, cooked and cubed - 1 c. chicken broth - 1 (8 oz.) pkg. chicken stuffing Directions: - Prepare stuffing according to instructions on the package. Spread in glass baking dish, 7 1/2 x 11-inch. - Save 1/4 cup of stuffing. - Place chicken on stuffing and pour the chicken soup and broth over ingredients in dish. - Bake in 350° oven for about 30 minutes or until heated through.
Applesauce Cake Ingredients: - 1/2 c. shortening - 1 c. sugar - 1 egg - 1/2 tsp. baking soda - 1/2 tsp. cinnamon - 1/4 tsp. cloves - 1/4 tsp. allspice - 1/4 tsp. salt - 1 1/2 c. thick applesauce - 1 c. seedless raisins Directions: - Cream shortening and gradually add sugar. - Add the eggs and the flavoring; mix flour and all of the dry ingredients together. - Add the dry ingredients to the shortening mixture. - Add the applesauce. Add the raisins last. - Finely chopped nuts may be added. - Bake in 350° oven for 1 hour or 1 1/4 hours. - Put in loaf pan 9 x 4 x 3-inch or a tube pan.
Strawberry Pie Ingredients: - 1/2 c. sugar - 2 Tbsp. cornstarch - 2 c. water - 1 (3 oz.) pkg. strawberry gelatin - 2 to 3 c. fresh strawberries - 1 baked pie shell, cooled Directions: - Boil sugar, cornstarch and water until thick. - Add gelatin; mix thoroughly. - Place fresh berries in pie shell. - Pour gelatin mixture over strawberries. - Chill until set. - Top with whipped topping if desired.
Chocolate Eclair Cake Ingredients: - 1 box graham crackers - 2 boxes instant vanilla pudding - 1 c. powdered sugar - 3 c. milk - 9 oz. carton Cool Whip - 1 can chocolate icing Directions: - Mix - pudding, - powdered - sugar and - milk together with mixer, about - 2 - minutes - at - low speed. Stir Cool Whip into pudding mixture - and set aside. - Lightly grease bottom of a 13 x 9-inch pan - with oil. - Line bottom of pan with whole graham crackers (sometimes have - to - break apart to make fit). - Pour 1/2 pudding mixture over crackers, then add a layer of crackers, then - layer of pudding. - Finish with layer of crackers. Ice with chocolate icing and refrigerate.
Green Bean Casserole Ingredients: - 1 1/2 c. Waverly crackers - 1 stick butter, melted - 2 cans green beans - 4 Tbsp. butter - 3 Tbsp. flour - 1 1/2 c. milk - 1 jar Old English spread Directions: - Crush crackers and stir with melted butter. - Pat mixture in ungreased 8-inch square pan. - Stir 4 tablespoons butter, flour, milk and Old English spread over low heat. - Drain green beans and pour in pan of crushed crackers. - Sprinkle remaining crumb mixture on top. - Bake at 350° for 30 to 45 minutes.
Raisin Puffs Ingredients: - 1 c. water - 1 1/2 c. raisins - 3 1/2 c. all-purpose flour - 1 tsp. baking soda - 1 1/2 c. sugar - 1/2 tsp. salt - 1 c. margarine, softened - 2 eggs - 1 tsp. vanilla - 1/2 c. sugar - 1 tsp. ground cinnamon Directions: - In saucepan, boil water; add raisins. - Boil until water is gone. - Cool. - Combine flour, soda and 1/2 teaspoon salt. - Beat together sugar and margarine until combined. - Add eggs and vanilla; beat well. - Add dry ingredients to beaten mixture; beat until blended. - Stir in raisins.
Creamed Cabbage Ingredients: - 1 small head cabbage - 6 Tbsp. butter - 4 Tbsp. flour - 2 c. milk - 1/2 tsp. salt - 1/2 c. bread crumbs - 4 Tbsp. butter Directions: - Chop cabbage; boil in salted water until tender. - Drain. - Melt 6 tablespoons butter. - Add flour; stir and add milk. - Cook until sauce thickens. - Layer cabbage in baking dish with sauce. - Repeat layers. - Cover with bread crumbs which have been mixed with 4 tablespoons butter. - Bake at 350° for 30 minutes.
Artichoke Dip Ingredients: - 2 cans artichokes - 1 c. Kraft lite - 1 c. Parmesan cheese Directions: - Separate artichokes and drain most of juice. - Add mayonnaise and Parmesan cheese. - Mix with beater until creamy as possible. Bake at 350° for about 15 minutes or until bubbly.
Japanese Fruit Pie Ingredients: - 2 eggs - 1 stick melted margarine - 1 c. sugar - 1/2 c. raisins - 1/2 c. chopped pecans - 1/2 c. coconut - pinch of salt - 1 Tbsp. vinegar Directions: - Combine ingredients and pour into unbaked pie shell. - Bake at 350° for 40 minutes.
Banana Split Pie Ingredients: - 1 box powdered sugar - 2/3 c. margarine - 2 eggs - 1 (3 oz.) pkg. soft cream cheese - 5 to 6 slices bananas - 1 c. drained, crushed pineapple - 1 large container Cool Whip - 1/2 c. chopped nuts - 1/4 c. chopped cherries - graham cracker pie shells Directions: - Beat sugar, margarine, eggs and cream cheese until well blended. - Spread over graham cracker crumbs. - Layer bananas over filling. - Next, layer pineapple. - Spread Cool Whip over top to seal. - Sprinkle with chopped nuts and cherries.
"24 Hour Layered Salad" Ingredients: - 1 head lettuce - 2 ribs celery, diced - 1 green pepper, chopped - 1 red onion, diced - 1 can LeSueur green peas - 1 pt. Hellmann's mayonnaise - 3 oz. can Parmesan cheese - 1 lb. bacon, fried crisp Directions: - Break up lettuce in bottom of container. - Layer the 2 ribs of diced celery, chopped green pepper and diced red onion. - Drain can of LeSueur peas and place on top of onion. Next, the mayonnaise and Parmesan cheese. - Crumble bacon on top and seal well in Saran Wrap. - Refrigerate for 24 hours.
Sausage Rolls Ingredients: - 3 c. Bisquick - 1 lb. pork sausage - 8 oz. shredded sharp Cheddar cheese Directions: - Mix all ingredients until moistened. - Roll into small balls and bake on lightly greased baking pan at 450° for 10 minutes. Serve hot. - These freeze well. - If baking while frozen, allow longer baking time.
Mints Ingredients: - 3 1/2 c. powdered sugar - 3 oz. soft cream cheese - 1/2 Tbsp. water - 1/4 tsp. peppermint flavoring - food coloring - granulated sugar Directions: - Cream the sugar and cheese. - Add flavoring and coloring. - Mix until pie dough texture. - Roll into small balls, then roll each ball in granulated sugar. - Press into molds. - Put on wax paper to set.
Uncle Charlie'S Drunkard'S Stew Ingredients: - 1 1/2 lb. stew beef cubes - bacon drippings or vegetable oil - 1 can mushroom soup - 1 can water - 4 medium potatoes, peeled and cut in chunks - 3 to 4 carrots, cleaned and cut in chunks - 3 onions, peeled and cut in chunks - 2 tsp. salt - 1/2 tsp. pepper - 1 c. sherry (regular) Directions: - Brown meat in drippings or oil. - Add remaining ingredients. Cook in oven at 350° for 2 to 3 hours or at 275° for 5 hours. - Use the regular sherry, not cooking sherry, due to salt content.
Zucchini Bread Ingredients: - 3 eggs - 2 c. sugar - 2 c. grated zucchini - 3 tsp. vanilla - 1 c. vegetable oil - 3 c. flour - 1 tsp. salt - 1 c. nuts - 3 tsp. cinnamon - 1/2 tsp. baking soda - 1/2 tsp. baking powder - 3/4 tsp. nutmeg Directions: - Mix together eggs, sugar, squash, vanilla and oil. - Add flour, salt, nuts, nutmeg, cinnamon, baking soda and baking powder. Grease and flour 2 bread loaf pans. Bake 1 hour at 325°.
Five Step Stew Ingredients: - 1 large onion - 2 lb. ground beef - 3 cans minestrone soup (undiluted) - 1 can Ro-Tel diced tomatoes and green chilies - 1 can kidney beans Directions: - Cook hamburger and onion together. Drain. Add everything together. Heat and serve.
Sweet Bread Ingredients: - 2 c. sugar - 10 eggs - 1 Tbsp. lemon and vanilla extract - 2 tsp. salt - 2 or 3 cubes butter or margarine - 6 yeast cakes, dissolved in 2 c. lukewarm water - 1 c. powdered milk - 2 c. lukewarm water - 5 to 7 lb. flour - 2 c. raisins Directions: - With hands, mix sugar, margarine, eggs, extracts and salt. - Add yeast, dissolved in water. - If eggs are light yellow, add 1/4 teaspoon yellow food coloring. - Add powdered milk and the 2 cups of lukewarm water. - Add flour a little at a time until sticky. - Add raisins. - Add flour until it stops sticking to fingers. - Knead in rest of flour until dough is sponge texture. - Let rise for 1 hour. Knead in more flour if necessary. - Let rise until doubled. - Place dough in greased bread pans, only enough pans that will fit in oven. - Let rise 40 to 45 minutes. - Place rest of dough in other pans after this time. - When dough reaches top of pans, place in preheated 350° oven and bake 35 to 40 minutes. - Makes 10 small loaves.
Brisket Barbecue Ingredients: - 1 brisket roast (4 to 6 lb. when trimmed) - 1 bottle favorite barbecue sauce Directions: - Salt and pepper roast. - Using a couple layers of heavy-duty aluminum foil, securely wrap the roast, pouring barbecue sauce over roast before sealing the foil. - Bake at low heat (250° to 300°) for 3 to 4 hours.
Chocolate Fudge Ingredients: - 3 c. sugar - 1/2 c. cocoa - 2 Tbsp. butter - 1 c. milk - 1 tsp. vanilla Directions: - Combine sugar, cocoa, butter and milk. - Mix completely. - Cover until boiling point is reached. - Boil to soft ball stage (234-238 degrees). - Add 1 tsp. vanilla. - Cool without stirring until room temperature. - Beat until mixture is creamy, thick and will hold it's shape when dropped from a spoon. - Pour into buttered 8 inch pan and cool. - Cut into squares.
Hawaiian Salad Ingredients: - 1 lb. Rosmarino pasta - 2 cans pineapple tidbits (save juice) - 3/4 c. sugar - 1 can mandarin oranges (save juice) - 2 eggs, slightly beaten - 1 jar maraschino cherries - 1 tbsp. flour - 1 1/2 Cool Whip (9 oz containers) - 1/2 tsp. salt Directions: - Cook macaroni and rinse. - Cool. - Add sugar, flour, eggs, fruit juices and salt in saucepan over medium heat until thickened. - Stir in macaroni and refrigerate. Later, fold in fruit and Cool Whip.
Quick Cobbler Ingredients: - 3 c. fruit - 1 stick margarine, room temperature - 1 c. Bisquick - 1 c. sugar - 1 egg Directions: - Put fruit in bottom of a baking dish. - Mix margarine, Bisquick, sugar and egg to make a lumpy dough consistency. - Put on top of fruit. - Bake at 350° to 375° until brown.
Burger Florentine Ingredients: - 10 oz. pkg. frozen chopped spinach - 4 English muffins, split - 1 slice white bread - 1 lb. ground beef - 1 egg - 1 tsp. salt - 1 tsp. grated onion - 4 oz. pkg. Mozzarella cheese Directions: - About 40 minutes before serving prepare spinach as label directs; drain well. - Toast English muffins; keep warm. - Preheat broiler if manufacturer directs. - Into bowl tear bread into small pieces; add spinach, ground beef, egg, salt and onion. - Mix well. Shape mixture into four 1-inch thick round patties. - Place patties on rack in broiling pan. - Broil patties about 5 minutes on each side for medium or until of desired doneness. - Just before patties are done, cut Mozzarella cheese into 4 slices. - Top each meat patty with a cheese slice; broil 1 minute longer or until cheese melts. - Serves 4.
Easy Banana Bread Ingredients: - 4 large eggs - 1 pkg. yellow cake mix without pudding - 1 3/4 oz. pkg. banana instant pudding mix - 1 c. water - 1/4 c. vegetable oil - 1/2 c. chopped walnuts or pecans Directions: - Beat eggs at medium speed with an electric mixer until thick and pale. - Add cake mix and next three ingredients mixing well. Stir in bananas and walnuts. - Pour batter into 2 greased 8 1/2 x 4 1/2 x 3-inch pans. - Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. - Cool in pans on wire rack 10 minutes. - Remove from pans and cool completely on wire racks.
Spaghetti Casserole Ingredients: - 1 pkg. spaghetti - 1 egg - 1/4 c. milk - spaghetti sauce - cheese Directions: - Cook spaghetti. Mix egg and milk together in large bowl. Stir in spaghetti until the egg and milk are absorbed.
Cheesy Ham And Potato Chowder Ingredients: - 1 1/2 c. water - 1/2 c. celery, thin sliced - 1 tsp. salt - 1/2 c. butter - 2 c. milk - 2 c. Cheddar cheese, shredded - 4 c. cubed potatoes - 1/4 c. onion, diced - 1/4 tsp. pepper - 1/4 c. flour - 1 c. cooked ham, cubed Directions: - In a Dutch oven, bring water to a boil. - Add salt and pepper. Add vegetables. - Cover and simmer 10 minutes or until vegetables are done. - Melt butter in saucepan. - Blend in flour. Gradually stir in milk. - Cook over medium heat, stirring constantly, until mixture boils. - Boil for 1 minute. - Add cheese and stir until melted. Slowly stir cheese mixture into vegetables. - Add ham and stir well. - Serves 6.
Hot Dog Relish Ingredients: - 1 peck (12 lb.) green tomatoes - 1 medium size (2 lb.) head cabbage - 6 medium size red sweet peppers - 6 medium size onions - 1 c. salt - 3 pt. vinegar - 8 c. sugar - 2 Tbsp. mixed pickle spice Directions: - Grind tomatoes, add salt and let stand overnight. - Drain, add finely chopped or ground peppers, onions and cabbage. - Combine sugar, vinegar and spice that have been tied in a bag. - Add liquid to vegetables and simmer 30 minutes. - Pack in hot jars and seal.
Ham Loaf(Microwave) Ingredients: - 1 lb. ground cooked ham - 1/2 lb. ground pork - 1/2 c. soft bread crumbs - 1/2 c. water - 2 Tbsp. minced onions - 1/4 tsp. pepper Directions: - Mix ground ham and - pork - with crumbs, water, onion and pepper. - Mold into flat - loaf - in 9-inch pie plate. - Microwave at Medium. - Set temperature to 170° for 11 to 14 minutes.
Zesty Lamb Chili Ingredients: - 1 lb. ground lamb - 1 large onion, finely chopped - 1 stalk celery, thinly sliced - 1 green pepper, cut into thin strips - 1 clove garlic, minced - 1 (8 oz.) can tomato sauce - 1 (1 lb.) can tomatoes - 1 Tbsp. chili powder - 1 tsp. salt - 1/4 tsp. crushed dried red chili - 1/2 tsp. dried oregano leaves - 2 (15 oz. each) cans pinto beans or red kidney beans - shredded Cheddar cheese - chopped onion Directions: - Brown lamb well in its own drippings in large, deep frying pan. - As lamb browns, mix in onion, celery and green pepper, cooking over medium heat until onion is soft and lightly browned. Spoon off fat.
Rookie'S Quiche Ingredients: - 3 eggs - 3/4 can evaporated milk - 8 oz. Cheddar cheese, shredded - 1 pkg. frozen spinach, drained in colander - 1/4 c. salsa - 2 pie crusts Directions: - Mix together. - Pour in 2 pie crusts. - Bake 45 minutes in a 400° oven. - Cool a few minutes and serve.
Sweet Potato Pie Ingredients: - 2 c. sugar - 5 eggs - 5 c. milk - 3 1/2 cooked, mashed sweet potatoes - 4 Tbsp. butter, melted - 2 tsp. cinnamon - 2 tsp. nutmeg - 1/2 tsp. salt Directions: - In large bowl, combine potatoes, milk, sugar, eggs, spices, salt and melted butter. - Pour into unbaked pie shell and bake 15 minutes at 400°. - Reduce heat to 325° and continue baking 25 minutes. - Makes 2 pies. - Top with whipping cream or Cool Whip.
Herbed Chicken Ingredients: - 3 chicken breasts, halved and filet - salt and pepper - 1/4 c. margarine - 1 c. cream of chicken soup - 3/4 c. white wine - 1 (5 oz.) can water chestnuts, drained - 1 (3 oz.) can sliced mushrooms, drained - 2 Tbsp. chopped green peppers - 1/4 tsp. thyme Directions: - Lightly season chicken with salt and pepper. - Brown slowly in margarine in skillet. - Place in shallow baking dish.
Punch Ingredients: - 2 pkg. lime Kool-Aid - 1 large can pineapple juice - 1 large (frozen) orange juice - 1 small (frozen) lemonade - 1 tsp. lemon flavoring - 4 c. sugar Directions: - Mix all ingredients in a 2-gallon container. Finish filling up with water. Add 2 bottles of ginger ale before serving. To get various colors, use cherry Kool-Aid for pink, lemon for yellow, lime for green and strawberry for red. Makes 2 1/2 gallons.
Vegetable Beef Soup Ingredients: - 1 lb. stew meat, cut in small pieces - 7 c. water - 2 Tbsp. dried parsley - Salt to taste - 2 (16 oz.) cans tomatoes and 2 8-oz. cans tomato sauce - 1 can Rotel - 1 onion, chopped - 1-1 1/2 c. fresh carrots, chopped - 1 can LeSueur peas - 1 1/2 c. frozen corn - 3/4 c. barley - 1 can butter beans Directions: - Flour stew meat and brown in oil. - In large pot on stove, put water, parsley, salt, and stew meat, cover and simmer one hour.
Squash Casserole Ingredients: - 2 lb. fresh squash - 1 grated carrot - 1 c. sour cream - 1 can cream of chicken soup - 1 stick margarine - 1/2 pkg. Pepperidge Farm stuffing mix - 1 egg - 1 small jar pimentos Directions: - Variation: - May add 1 small grated onion.
Christmas Salad Ingredients: - 2 c. raw cranberries (ground) - 2 c. sugar - 2 pkg. lemon flavored gelatin - 1 1/2 c. hot water - 1 orange (ground, rind and all) - 1 c. diced celery - 1 c. pineapple juice - 1/2 c. chopped nuts Directions: - Combine cranberries and sugar; let stand several hours, stirring occasionally. - Dissolve gelatin in hot water, add ground orange, pineapple juice. - When cool, add sugared cranberries, celery and nuts. - Chill until set. Serve on salad greens with salad dressing or whipped cream.