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Sour Cream Chicken Enchiladas Ingredients: - 1 chicken, boiled, boned and cut into bite size pieces - 12 flour tortillas (in NWT - corn tortillas) - 1 small onion, chopped - 1 small can green chilies, diced - 1 small can diced black olives - 1/2 c. chopped celery - 1/2 c. chopped mushrooms - 1/2 lb. Monterey Jack cheese - 2 cans cream of chicken soup - 2 c. sour cream - salt and pepper (if desired) Directions: - Combine all ingredients. - Save enough to spread over top of casserole. - Fill each tortilla with mixture and roll. - Spread top with leftover mixture. - Bake at 350° for 45 minutes. - Makes twelve 10-inch enchiladas, or more if tortillas are smaller. - They freeze well, too.
Coleslaw Ingredients: - 1 small head cabbage, shredded - 2 large carrots, shredded - 1 large apple, peel and shred (coat with a little lemon juice) - 1/2 small onion, diced finely - 1/2 tsp. dill seed (or enough to suit taste) - 6 oz. cucumber and onion salad dressing Directions: - Combine first five ingredients in a mixing bowl. - Blend in salad dressing to moisten.
Norma Hill'S Far East Celery Ingredients: - 4 c. celery (1-inch slices) - 1 can water chestnuts, drained and sliced - 1 can condensed cream of chicken soup - 1/4 c. diced pimento (optional) - 1/2 c. soft bread crumbs - 1/4 c. toasted slivered almonds - 2 Tbsp. melted butter Directions: - Precook celery slices in salted water until crisp-done; drain. Combine all ingredients in 1-quart casserole. - Toss the soft bread crumbs with the toasted slivered almonds and melted butter; sprinkle over casserole. - Bake in a 350° oven for 35 minutes, or until hot. - Excellent!
Black Forest Pie Ingredients: - 1 (8 oz.) cream cheese, softened - 1 1/4 c. cold milk - 1 pkg. chocolate pudding and pie filling - 1 Oreo pie crust - 1 c. whipped topping - grated chocolate for garnish - 1 c. cherry pie filling Directions: - In bowl, mix at medium speed with electric mixer. - Beat cream cheese until smooth; gradually blend in milk. - Add pudding mix; beat at low speed for 1 minute, scraping bowl often. - Beat at medium speed for 30 seconds. - Spread into pie crust. - Chill about 2 hours or until firm. - Spoon on cherry pie filling and garnish with whipped topping and grated chocolate. - Serve immediately.
Methodist Slaw Ingredients: - 3 medium heads shredded cabbage - 1 Tbsp. salt - 4 c. sugar - 2 c. vinegar - 1 c. water - 3 green peppers - 1 Tbsp. mustard seed - 1 bunch celery and leaves, chopped - 1 tsp. celery seed - 1 c. shredded carrots Directions: - Add cabbage and salt and let stand for 2 hours. - Boil sugar, vinegar and water for 5 minutes and let cool. - Squeeze cabbage dry and add remaining ingredients. - Mix and refrigerate. - Will keep for 6 weeks.
Ham Salad Ingredients: - 1/2 lb. cheese - 2 lb. lunch meat (spiced) - 1 pt. jar sweet pickles - 2 Tbsp. mustard - 1 lb. bologna - 2 doz. hard-boiled eggs - 1 qt. jar mayonnaise Directions: - Boil the eggs while putting the other ingredients through a food grinder. - Chop eggs and mix with other ingredients. Refrigerate until ready to use.
Okra Soup Ingredients: - 4 c. lean, cubed beef - 1 beef soup bone - 4 c. fresh tomatoes, finely chopped - 4 c. fresh butter beans - 2 c. sliced okra - 4 c. cubed ham - 1 ham bone - 4 c. fresh corn, cut from cob - salt and pepper to taste Directions: - Barely cover ham, beef and bones with water and cook until tender. - Skim off fat if necessary. - Add butter beans, tomatoes, salt and pepper. - When beans are half cooked, add okra. - Add corn during last 15 minutes of cooking. - If necessary, add more water. This makes a hearty, thick soup. - Serve over rice or with biscuits or cornbread.
Cherry Cheese Pie Ingredients: - 1 envelope Dream Whip - 8 oz. cream cheese - 1/2 c. sugar - canned cherry pie filling - 9-inch graham cracker crust Directions: - Prepare Dream Whip as directed. - Soften cream cheese; beat with 1/2 cup sugar until smooth. - Blend prepared Dream Whip into cheese mixture. - Spoon into unbaked 9-inch graham cracker crumb crust. - Chill 3 hours or more. - Top with 1 cup of canned cherry pie filling.
Homemade Seasoned "Herb" Vinegar Ingredients: - white vinegar - fresh herbs (thyme, rosemary, sweet basil, hot peppers, lemon curls, lime curls, dill, tarragon and garlic) Directions: - Create your own salad dressing vinegar. - Choose one or more fresh herbs. - If using herbs, wash and leave on branches. - If using garlic, spear on wooden sticks.
Swiss Vegetable Medley Ingredients: - 1 (16 oz.) bag frozen broccoli, carrots and cauliflower combination, thawed and drained - 1 (10 3/4 oz.) can condensed cream of mushroom soup - 1 c. (4 oz.) shredded Swiss cheese - 1/3 c. sour cream - 1/4 tsp. Durkee ground black pepper - 1 (4 oz.) jar chopped pimento, drained (optional) - 1 (2.8 oz.) can Durkee French fried onions Directions: - Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can Durkee French fried onions. - Pour into a 1-quart casserole. - Bake, covered, at 350° for 30 minutes. - Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. - Preparation time: - 5 minutes. - Makes 6 servings.
Aunt Lee'S Punch Ingredients: - 1 qt. milk - 2 c. sugar - 1 small can frozen orange juice Directions: - Pour milk in bowl. - Pour thawed orange juice into milk and beat. - Gradually add sugar. - Freeze. - When you thaw punch, add 2 quarts ginger ale.
Broccoli Salad Ingredients: - 3 pkg. frozen broccoli - 1 can mushroom soup - 3 Tbsp. onion, chopped - 2 eggs, beaten - 1 c. mayonnaise - 2 c. grated cheese Directions: - Cook broccoli as directed on package; drain all water. - Add rest of ingredients except cheese. - Pour into a slightly greased casserole dish. - Sprinkle cheese on top and bake at 350° for 40 minutes.
Beef A La King Ingredients: - 1 can condensed chicken noodle soup - 1 can condensed cream of mushroom soup - 2 hard-boiled eggs, sliced - 1/4 lb. chipped beef, chopped - 3 Tbsp. chopped pimento - 1 tsp. minced onion - 1/2 c. grated cheese - 1 small can mushrooms, drained - 1/2 green bell pepper, chopped Directions: - Mix, heat and serve on pastry shells or toast points. - Serves 4.
Hawaiian Cake Ingredients: - 1 box yellow cake mix - 1 (11 oz.) can mandarin oranges - 2 small pkg. instant vanilla pudding mix - 2 c. canned crushed pineapple - 4 eggs - 1 large carton Cool Whip Directions: - Combine cake mix, oranges, 1 package pudding mix, 1 cup pineapple and 4 eggs in a large mixing bowl. - Beat for 4 minutes. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes or until cake tests done. - Combine remaining 1 cup pineapple, 1 package pudding mix and Cool Whip in bowl, mixing well. Spread over cooled cake. - Chill in refrigerator until serving time.
Any Fruit Cobbler Ingredients: - 1 stick oleo - 1 c. sugar - 1 c. flour - 1/2 tsp. salt - 3/4 c. milk - 3 tsp. baking powder Directions: - Melt oleo in baking dish. - Mix dry ingredients. - Add milk. Pour 1 can fruit over oleo. - Pour the rest over the fruit. - Bake until brown at 350°.
Eggplant Provencale Ingredients: - 3 1/2 to 4 c. eggplant, peeled and diced - 1 1/2 Tbsp. salt - 1 onion, sliced thin - 1 green pepper, sliced thin - 1/2 c. marinara sauce (canned) - 1 clove garlic, pressed or garlic salt - 1 tsp. basil, dried - 1/2 tsp. thyme, dried - 1/3 c. Vermouth (dry) Directions: - Macerate eggplant with salt for about 30 minutes to remove liquid and soften. - Drain. - Saute in a film of olive oil, green pepper and onion; don't brown. - Set aside. - Dry eggplant on paper towels and saute in film of olive oil, 2 to 4 minutes, to brown. Add onion, pepper and remaining ingredients to eggplant. - Cook down to thicken. - Serve as a vegetable or over cooked pasta.
Artichoke Heart Casserole Ingredients: - 2 (15 oz. each) cans artichoke hearts, drained - 1 tsp. basil flakes - 1 tsp. oregano - 1/2 tsp. black pepper - 1 tsp. minced garlic - 1/4 c. Parmesan cheese - 1 (10 1/2 oz.) can cream of mushroom soup - 1/2 c. Italian bread crumbs - 2 Tbsp. olive oil - 4 c. chicken stock - 1 medium cauliflower - 1 large broccoli - 1/2 lb. carrots - 1/4 c. sliced green onions - 1 stick butter - 1 can Campbell's cream of chicken soup - 1 Tbsp. cornstarch and 1/2 c. water - salt and pepper to taste - 1/4 c. margarine - 1/2 c. bread crumbs - 1/4 c. Parmesan cheese Directions: - First, pour the chicken stock into a vegetable steamer and bring it to a rolling boil. - Then, one ingredient at a time, begin steaming the cauliflower, broccoli and carrots in the chicken stock until they are tender-crisp (not raw, but not soft either). When each vegetable is cooked, dip it quickly in ice cold water to stop the cooking; drain it in a colander and set it aside in a buttered 11 x 17-inch baking pan.
Mexican Cornbread Ingredients: - 1 1/2 c. self-rising cornmeal - 1 small can cream-style corn - 1 bell pepper, chopped - 3 eggs - 2/3 c. Crisco oil - 1 c. grated American cheese Directions: - Mix all ingredients and bake in 350° oven for 25 to 30 minutes. - When bread is done, melt cheese on top. - Bake in 7 x 11-inch well oiled pan.
Honey Mustard Steaks With Grilled Onions Ingredients: - 4 boneless beef top loin steaks, cut 1 inch thick - 1/3 c. coarse-grain Dijon-style mustard - 1 Tbsp. chopped parsley - 1 1/2 Tbsp. honey - 1 Tbsp. each cider vinegar and water - 1/4 tsp. hot pepper sauce - 1/8 tsp. coarse grind black pepper - 1 large red onion, cut into 1/2 inch thick slices Directions: - Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. - Place beef steaks and onion on grid over medium coals; brush both with glaze. - Grill 9 to 12 minutes for rare (140°) to medium (160°), turning once and brushing with glaze. - Makes 4 servings.
Grilled Chicken And Fresh Vegetables Ingredients: - 12 boneless, skinless chicken breast halves - 4 (8 oz.) bottles vinaigrette salad dressing - 6 sweet red peppers - 6 small zucchini - 6 small carrots, scraped - 6 medium onions - 6 small yellow squash Directions: - In shallow dish combine chicken and 2 bottles of the salad dressing. - Cover and marinate 4 hours in refrigerator. - Cut vegetables into bite size pieces and place in another shallow dish. - Add remaining 2 bottles of salad dressing; chill. - Remove chicken from marinade, reserving marinade. - Grill 5 to 6 minutes on each side, basting with marinade. - Remove vegetables from marinade. - Grill vegetables on wire rack or steamed or sauteed on top of stove. - Yields 12 servings.
War Cake Ingredients: - 1 c. brown sugar - 1 1/2 c. water - 1/4 c. molasses - 2 1/2 c. flour - 1/2 tsp. salt - 1/2 c. shortening - 4 tsp. baking powder - 1 1/2 tsp. mixed spiced - 1/4 c. candied peel Directions: - Place sugar, water, molasses, salt and shortening in a saucepan. - Bring to a rapid boil. - Cool and then add flour, baking powder and spices sifted together. - Add the candied peel. - Beat thoroughly and turn into a greased pan; bake in a 350° oven for 45 to 60 minutes.
Taco Dip Ingredients: - 2 cans diced Ro-Tel tomatoes with chili peppers - 2 lb. Velveeta - 1 lb. hamburger - 1 pkg. taco seasoning mix Directions: - Brown meat and drain grease well. - Add taco seasoning mix and heat well. - Add Ro-Tel and cheese. - Over medium heat, melt cheese, stirring often. - Serve warm with chips.
Cranberry Nut Bread Ingredients: - 1 c. sugar - 2 c. flour - 1/2 tsp. baking powder - 1/2 tsp. salt (optional) - 1 egg, beaten - 2 tsp. hot water - 1/2 c. orange juice - 2 tsp. melted margarine - 1 c. cranberries, cut in half - 1/2 c. nuts Directions: - Grease pans. - Mix all dry ingredients. - Add wet while beating. Bake 1 hour and 10 minutes at 350°. - Double for 2 loaves.
Cherry Cream Cheese Pie Ingredients: - 1 (9 inch) pie crust, baked - 1 can Eagle Brand milk - 1 tsp vanilla - 1 (8 oz) pkg cream cheese - 1/3 cup lemon juice - 1 can prepared cherry pie filling Directions: - Beat cheese until fluffy. - Gradually add milk, then lemon juice, and vanilla. - Mix well. - Turn into crust. - Chill at least two hours. Put cherry pie filling on top just before serving.
Cornflake Crunch Ingredients: - 1 c. white Karo syrup - 1 c. sugar - 1 c. peanut butter - 4 1/2 to 5 c. cornflakes Directions: - On medium-high, cook syrup and sugar until comes to a boil and is clear. - Remove from heat. - Add peanut butter until well melted. Gradually add cornflakes. - Coat well. - Spoon onto waxed paper.
Orange Jello Mold Ingredients: - 2 large boxes orange Jell-O - 1 qt. orange sherbet - 1 large container Cool Whip - 1 small can Mandarin orange segments - 1 pt. can crushed pineapple Directions: - Place Jell-O in large bowl; add 3 cups boiling water. - Add 2 cups cold water or orange juice (I use the orange juice). - Stir in the orange sherbet. - Stir in Cool Whip. - Add drained orange segment and crushed pineapple. - Stir well. - Place in container and chill. - This recipe fills a Bundt pan and more.
Lemon Pepper Steak And Vegetables Ingredients: - 4 boneless beef steaks (3/4 inch thick) - 1 Tbsp. lemon pepper seasoning - 1 (16 oz.) pkg. Green Giant frozen broccoli, cauliflower, pea pods and yellow peppers mixture - 1 Tbsp. butter or margarine - 2 Tbsp. lemon juice - 2 tsp. honey - 1/2 to 1 tsp. fresh-grated lemon peel Directions: - Rub both sides of steak with lemon pepper seasoning. - Place steaks on rack of broiler pan. - Broil 2 to 3 inches from heat for 8 to 12 minutes for medium doneness, turning once. - Cook vegetables according to package directions until crisp-tender; drain.
Bean Dip Ingredients: - 1 can vegeburger - 1 medium onion, diced - 1 can sliced olives - 1 can refried beans - 2 medium tomatoes, chopped - 1 lb. cheese, shredded - 1 1/2 c. salsa - 1 pkg. taco sauce mix Directions: - Brown vegeburger with taco sauce mix. - Set aside 1/3 of the vegeburger, olives, tomatoes and onion. - Take all of the beans and the 2/3 of the rest of ingredients and mix in large bowl. - Spread into casserole dish and garnish with ingredients that were set aside. - Bake at 375° for 25 to 30 minutes or until edges boil. Serve with warmed chips and green salad!
Banana Pound Cake Ingredients: - 1 box yellow cake mix (without pudding in mix) - 1 small box vanilla instant pudding - 4 eggs - 1 tsp. vanilla - 1/2 c. oil - 1 c. nuts, chopped - 3/4 c. milk - 1 c. ripe bananas, mashed Directions: - Mix all together. - Pour into greased Bundt or tube pan and bake 1 hour or until done at 350°.
Potato Supreme Ingredients: - 2 lb. bag frozen hash brown potatoes, thawed - 1 can cream of chicken soup - 1 pt. sour cream - 1 tsp. salt - 1/2 tsp. pepper - 1 (16 oz.) bag shredded Cheddar cheese - 3/4 stick oleo, sliced - 1/2 c. chopped onion - 2 c. bread crumbs Directions: - Mix all ingredients. - Spread in greased 9 x 13-inch pan. - Top with 1 stick sliced oleo and 2 cups bread crumbs. - Bake at 350° for 45 to 60 minutes. - May be made ahead and frozen. - Bon appetit.
Marinated Vegetables Ingredients: - 1 (16 oz.) can English peas - 2 (15 1/2 oz.) cans green beans - 2 cans Shoe Peg corn - 1 green pepper, chopped - 1 chopped onion - 3/4 c. sugar - 3/4 c. wine vinegar - 1/2 c. Crisco oil - 1 tsp. salt - 1 tsp. pepper Directions: - Mix together and refrigerate.
Dream Fruit Dip Ingredients: - 12 oz. cream cheese - 1 c. confectioners sugar - 1 (7 oz.) jar Marshmallow Creme - 1 c. sour cream - 2 tsp. vanilla extract - 2 tsp. almond extract - 2 tsp. cinnamon - 2 Tbsp. cognac (optional) * Directions: - In small bowl of electric mixer, cream the cheese until soft and smooth. - Add the confectioners sugar and beat until well blended. - add the sour cream and the rest of the ingredients. Blend just until well combined. - Place in a pretty bowl. - Cover and chill several hours before serving. - Just before serving, place in the center of an attractive large platter. - Surround bowl with a variety of fresh fruits, bananas, strawberries, cherries, honeydew melon balls, cantaloupe balls, grapes, pineapple chunks and apple slices.
Lemon Sauce Ingredients: - 2 c. sugar - 1 1/2 sticks oleo - 1/2 c. lemon juice - 4 eggs Directions: - Cook sugar, oleo and lemon juice until sugar is dissolved and mixture is clear. - Beat eggs to a yellow foam. - Add to other mixture. - Cook until mixture coats spoon. - Cool. - Store in refrigerator for up to 6 months. - Good served over Bread Pudding.
Dump Cake Ingredients: - 1 large can crushed pineapple - 1 box yellow cake mix - 1 can cherry pie mix - 1 stick margarine Directions: - Grease large shallow pan. - Pour in can crushed pineapple and cherry pie mix. - Spread box of yellow cake mix over fruit. - Cut stick of margarine into thin slices on top. - Bake at 350° until done.
Cheese Cake Ingredients: - 2 sticks margarine - 1/2 c. chopped nuts - 2 (8 oz.) cartons cream cheese - 1/2 carton Cool Whip - 1 c. confectioners sugar - 1 Tbsp. lemon juice Directions: - Mix well. - Put in bottom of longer cake pan. - Bake in 400° oven until brown. - Cool.
Chili Ingredients: - 1 lb. hamburger - 11 oz. can tomato juice - 1 can Hunt's chili beans - 2 tsp. red pepper - 1 tsp. cumin - 2 tsp. chili powder - 1 tsp. Lawry's seasoned salt - salt and pepper to taste Directions: - Brown ground beef. - Drain chili beans. - Put all ingredients into a large pot and bring to a boil. - Simmer 15 minutes. - Stir constantly. - Add more seasonings to taste. - Serve hot with cornbread.
Popcorn Cake Ingredients: - 18 c. popcorn - 1/2 c. salad oil - 1/2 c. margarine - 1/2 c. salted peanuts - 1 lb. miniature marshmallows - 1 c. gumdrops or candy corn - 1 c. M&M's Directions: - Melt the margarine, marshmallows and salad oil together. - Keep popcorn warm in a large pan in the oven. - When ready to make, combine the popcorn with the melted mixture, peanuts and candies. Pack firmly in a well-greased (with butter) angel food or Bundt pan. - Refrigerate 30 minutes. - Invert on a plate and serve.
Chili Ingredients: - 2 lb. ground turkey or ground chuck - 2 stalks celery - 1 medium onion - 1 bay leaf - 1/2 tsp. coarse pepper - 1 (16 oz.) can stewed tomatoes - 1 (16 oz.) can tomato sauce - 1 (15 oz.) can kidney beans - 1 Tbsp. salt - 2 cloves garlic - 1 (28 oz.) can Bush's baked beans - 1 (16 oz.) can northern beans - 3 Tbsp. chili powder - 1 1/4 tsp. oregano - 1/2 c. Pace picante sauce (medium) Directions: - Saute chopped onions, garlic and celery. - Add ground beef; saute until well done. - Add remaining ingredients. - Cover and simmer slowly for about 1 hour. - Stir occasionally. - Serve with a dollop of sour cream and grated Cheddar cheese.
Zucchini Casserole Ingredients: - 5 c. sliced zucchini - 3/4 c. onion, chopped - 1 can cream of mushroom soup - 1/3 c. milk - 1 egg, beaten - 1 box Stove Top stuffing mix - approximately 2 c. Cheddar cheese, grated Directions: - Preheat oven to 350°. - In a skillet, saute onion and zucchini in margarine for approximately 10 minutes (zucchini should be firm). - In a large bowl, combine contents from 1 box of Stove Top stuffing mix, soup, milk and egg and mix together. - Add zucchini and onion to mixture. - Put in 2-quart casserole dish and top with cheese. - Bake at 350° for 45 minutes to 1 hour. - Cool for 10 minutes and serve.
Bean Salad Ingredients: - 1 can French green beans - 1 can peas - 1 onion, chopped - 1/2 c. salad oil - 1 c. vinegar - 1 tsp. salt - 1 can lima beans - 1 or 2 stalks celery, chopped - 1 can chopped pimento - 1 c. sugar - 1 Tbsp. water Directions: - Drain vegetables. - Combine all ingredients. - Let stand in refrigerator overnight.
Brownies Ingredients: - 1 stick margarine - 1 unsweetened chocolate baking sq. - 1 1/2 c. flour - 1/2 tsp. soda - 2 c. brown sugar, firmly packed - 2 eggs - 1 tsp. vanilla extract - 1/2 c. chopped nuts Directions: - In a large bowl, melt margarine and chocolate square in microwave oven. Add remaining ingredients; blend well. - Spread in greased 13 x 9-inch pan. - Bake at 350° for 25 to 30 minutes. Cool. - Frost or sprinkle with confectioners sugar, if desired.
Pumpkin Bread Ingredients: - 3 1/2 c. flour - 2 tsp. soda - 1 1/2 tsp. cinnamon - 1 tsp. nutmeg - 1 tsp. cloves - 1 1/2 tsp. salt - 3 c. sugar - 4 eggs, beaten - 2 c. pumpkin - 2/3 c. cold water - 3/4 c. nuts - 1 c. oil Directions: - Sift dry ingredients and make a well. - Add eggs, pumpkin, oil and water. - Mix. - Pour in greased tins 1/2 full. - Bake at 350° for 1 hour. - Use 4 (2 1/2 size) cans or loaf pans.
Broccoli-Rice Casserole Ingredients: - 2 c. Minute rice - 2 c. water - 1 can cream of chicken soup - 1 can cream of celery soup - 3/4 c. chopped onion - 1/2 c. margarine - 1 pkg. chopped frozen broccoli - 8 oz. Cheez Whiz Directions: - Mix all ingredients together in a large bowl. - Bake in large casserole dish for 1 hour at 350°.
Rhubarb Pie Ingredients: - 3 c. rhubarb, cut and washed (set aside) - 2 eggs - 1 1/2 c. sugar - 4 Tbsp. heaping flour - 1/2 tsp. nutmeg - 1/2 tsp. cinnamon - 1 Tbsp. heaping brown sugar Directions: - Combine this mixture with the rhubarb and dot with 1 tablespoon butter cut in quarters. - Pour into pie shell. - (I use either regular crust or graham cracker.)
Southern Lassies Ingredients: - 1 stick butter - 1 (3 oz.) pkg. cream cheese - 1 c. flour Directions: - Mix and roll into a ball. - Put small amount in each cup and press around to make a shell. - In the bottom of each, put chopped walnuts.
7 Layer Mexican Pie Ingredients: - 1 can refried beans - 1 jar salsa (mild or spicy) - guacamole * - 1 container sour cream - 1 brick New York sharp Cheddar cheese or Monterey Jack - sliced or chopped large black pitted olives - chopped scallions - shredded lettuce (an option) Directions: - In deep dish pie or quiche pan, smear refried beans on bottom. Cover with salsa. - Plop guacamole mixture over this and smooth. Add sour cream on top, then cover generously with New York sharp Cheddar cheese. - Decorate the top with the black olives and chopped scallions. - Serve with a basket of restaurant-style corn tortilla chips for dunking into.
Corn Pudding Ingredients: - 1 can whole grain corn - 1/2 c. sugar - 3/4 c. cream - 1/4 c. flour - 2 eggs Directions: - Drain corn; chop in a food processor. - Mix all ingredients and place in pan that has 1/2 stick of melted butter or oleo. - Bake at 375° for 45 minutes.
Pecan Pie Ingredients: - 1 c. sugar - 3 eggs - 2 Tbsp. flour - 1 tsp. vanilla - 1/4 c. red syrup - 1 c. pecans Directions: - Mix sugar and flour together, then add all other ingredients. Add pecans last. - Pour into pie crust. - Cook 1 hour at 350°.
Cranberry Relish Ingredients: - 1 (3 oz.) pkg. red Jell-O (raspberry) - 1 c. boiling water - 1 can whole cranberries or cranberry jelly - 1 small can crushed pineapple, drained - 1 can Mandarin oranges, drain 1/2 of liquid - 1 c. walnuts Directions: - Dissolve Jell-O in boiling water. - Refrigerate and allow to harden a little. - Stir in the cranberries. - Mix all ingredients together. - Refrigerate and serve.
Brownies Ingredients: - 1/2 c. sifted all-purpose flour - 1/2 tsp. baking powder - 1/4 tsp. salt - 1 (6 oz.) pkg. semi-sweet chocolate pieces - 1/3 c. shortening - 2 eggs - 1/2 c. granulated sugar - 1 tsp. vanilla - 1 c. chopped nuts Directions: - Preheat oven to 375°. - Grease 8 x 8-inch pan. - Melt chocolate with shortening. - Stir until smooth. - Set aside to cool. - Sift together flour, baking powder and salt. - Beat eggs with sugar until thick. - Add flour mixture, chocolate mixture and vanilla to egg mixture. - Turn into pan; top with nuts (if desired, half of nuts can be added to batter). - Bake for 25 minutes or until done. - Cool in pan; cut. - Makes 16 squares.
Mrs. Truman'S Ozark Pudding Ingredients: - 2/3 to 3/4 c. sugar (depending on apples) - pinch of salt - 1 1/4 tsp. baking powder - 1 egg - 1 c. finely chopped apples, pared - 1/2 c. nuts - 1 tsp. vanilla Directions: - Combine all ingredients. - Pour into buttered 8 x 8-inch pan. Bake at 325° for 30 minutes. - Serve with cream, whipped cream or ice cream.
Sausage Dressing Ingredients: - 1 pkg. seasoned cubed mix - 1 pkg. corn bread (seasoned) mix or use all corn bread - 5 or 6 stalks celery - 1 medium onion, chopped - 1 1/2 lb. Owens sausage - 1 c. broken pecans - 1/2 c. raisins - turkey or chicken broth Directions: - Brown sausage; drain. - Saute onions and celery until tender. Add to dressing mix in large bowl. - Pour enough hot broth over dressing to moisten. - You may want to add a little extra poultry seasoning. - Salt and pepper to taste. - Add raisins and nuts to stuffing. - Stuff bird cavity lightly.
Pinto Bean Pot Stew Ingredients: - 2 c. pinto beans, washed - 3 c. water - 1 lb. hamburg - 1 medium onion, chopped - 1/2 c. ketchup - 1/4 tsp. salt - 1/4 tsp. pepper Directions: - Put pinto beans in - water - and - cook. - Fry hamburg with onion. Add to beans with remaining ingredients and cook until done.
Tomato, Zucchini Salad Ingredients: - 6 ripe tomatoes, cut in wedges - 2 small zucchini, sliced - 1 sweet onion, sliced in rings - 1 to 2 sweet peppers (any color), sliced - 2 c. pitted black olives - 1 bottle Italian dressing Directions: - Slice vegetables in glass bowl. - Add olives. - Pour Italian dressing over vegetables as much as needed. - Cover, refrigerate for 3 to 4 hours.
Lela'S Spaghetti Casserole Ingredients: - 2 lb. ground beef - 12 oz. spaghetti noodles - 1 lb. Colby cheese, diced - 1 can tomato sauce - 1 pkg. Italian seasoning - minced onion - oregano - 1/2 c. bacon bits - 5 bacon strips Directions: - Brown ground beef. - Cook the spaghetti. - Place cooked spaghetti in a 9 x 13-inch baking dish or pan. - Add hamburger and diced Colby cheese. - Sprinkle with minced onion, oregano leaves (crushed) and Italian seasoning. - Pour can of tomato sauce over mixture with the bacon bits. - Place bacon strips over the top and bake at 350° for 1 hour.
Country Ham Casserole Ingredients: - 1/2 lb. Velveeta - 1 c. milk - 1/2 c. mayo - 2 c. chopped, cooked ham - 1 (10 oz.) pkg. frozen broccoli, cooked and drained - 5 oz. spaghetti, cooked and drained Directions: - Heat process cheese spread, milk and mayo over low heat; stir until sauce is smooth. - Add remaining ingredients. - Mix well. Bake at 350° for 35 to 40 minutes. - Makes 6 to 8 servings.
Basic Doughnuts Ingredients: - 1 c. milk - 1 c. sugar - 2 1/2 Tbsp. butter - 1 1/2 tsp. salt - 3 beaten eggs - 4 tsp. baking powder - 1/4 tsp. cinnamon - 3 1/2 c. sifted flour - confectioners sugar - oil for deep frying Directions: - In a bowl, combine sugar and butter. - Add eggs. Blend. - Add milk. - In another bowl, combine flour, baking powder, salt and cinnamon. Add liquid mixture to flour mixture gradually, beating vigorously. - Knead. - Place on a floured board.
Broccoli Rice Casserole Ingredients: - 2 boxes frozen broccoli (20 oz.) - 1 stick butter - 1 chopped onion - 2 1/2 c. Minute rice - 2 cans cream of mushroom soup - 1 soup can milk - 1 small can chopped mushrooms - 1 lb. Velveeta Directions: - Saute broccoli with butter and onions. - Combine with remaining ingredients. - Bake at 375° for 35 minutes.
Potato Soup Ingredients: - 1 c. diced potatoes - 1/4 c. diced onions - 4 Tbsp. butter - salt and pepper to taste - 3 c. water - 1 c. milk - 3 Tbsp. flour Directions: - Cook - the potatoes, onions, butter, and water until potatoes are done. - Just before removing from heat, add milk and thickening (mix the flour and enough water to make very creamy). - After thickening has been added, the soup should be a light and creamy texture. - Add salt and pepper to taste.
Cheesy Wild Rice And Ham Bake Ingredients: - 2 (6 oz.) pkg. white and wild rice mix - 3 Tbsp. butter - 3 Tbsp. flour - 3/4 tsp. dry mustard - dash of ground red pepper - 1 1/2 c. (6 oz.) shredded sharp Cheddar cheese - 2 lb. broccoli (mostly tops) - 1 (2.8 oz.) can French fried onions - 8 slices (1/8-inch thick) Virginia ham Directions: - Prepare rice as package label directs, removing any seasonings with sieve. - Over medium heat melt butter; remove from heat. - Add flour, mustard and pepper until smooth. - Add milk returning to heat until thickened. - Reduce heat; add cheese until melted. - Set aside.
Pineapple Delight Ingredients: - 8 oz. pkg. cream cheese - 1 large container Cool Whip - 8 oz. can crushed pineapple, drained - 1 1/2 c. milk - 1 pkg. yellow cake mix - 1 box instant vanilla pudding Directions: - Bake cake in an oblong pan. - Mix the cream cheese, pudding mix and milk. Chill in refrigerator while cake is cooling, then spread this mixture over the cake. - Next, spread the pineapple over the pudding, then cover the pineapple with Cool Whip. Add nuts on top, if desired.
Meat Balls Ingredients: - 1 1/2 lb. ground round steak - 1 pkg. dry onion soup mix - 1 c. water - 2 (8 oz.) cans tomato sauce or 1/2 (32 oz.) Aunt Millie's sauce (if you prefer) * - 1/2 tsp. garlic salt - 1/2 tsp. thyme - 1/2 tsp. oregano - 1/2 tsp. pepper - 1 tsp. dehydrated parsley flakes Directions: - Set meat aside while you cook on top of the stove (for a very short time) the soup mix and water.
Buttermilk Pie Ingredients: - 5 whole eggs, beaten - 3 c. sugar - 1 stick butter, melted - 6 Tbsp. buttermilk - 1/2 tsp. vanilla flavoring Directions: - Mix together. - Pour - into - unbaked pie shells. Bake 30 to 45 minutes at 350° or until set in center. - Makes 2 pies.
Coca-Cola Chicken Ingredients: - chicken parts - 1 c. ketchup - 12 oz. Coke Directions: - Arrange chicken parts in a pan. - Mix ketchup and Coke. - Pour over chicken. - Cover and cook on top of stove for 45 minutes.
Pecan Sticks Ingredients: - 1 c. butter - 1 c. sugar - 1 egg yolk - 1 tsp. vanilla - 2 c. flour - 1 tsp. baking powder - 1 tsp. cinnamon - 2 c. nuts Directions: - Cream together the butter and sugar. Add egg yolk and vanilla. Combine flour, baking powder and cinnamon. Combine with other ingredients. Grease sheet cake pan and pat flour mixture down into pan. Beat the egg white until frothy and spread over top of mixture. Chop the nuts and pat into mixture. Bake 1 hour at 300°. Cut while hot.
Barbecue Brisket Ingredients: - 1 Tbsp. liquid smoke - 2 Tbsp. Worcestershire sauce - 1 tsp. garlic powder - 1 tsp. seasoned salt Directions: - Poke holes all over brisket. - Line a 9 x 12-inch pan with foil. - Lay brisket in pan. - Mix all ingredients and pour over brisket. - Leave a little air space and set in refrigerator overnight. - Cook at 275° for 6 hours. - Open foil and pour 1 1/2 cup Hunt's natural barbecue sauce over meat. - Re-wrap and cook 1 1/2 hours more. - Shred meat before serving or freezing.
Baby Food Salad Ingredients: - 1 small box orange Jell-O (add no water) - 1 small can crushed pineapple, undrained - 3/4 c. sugar - 2 small jars apricot baby food - pecans (optional) - 8 oz. cream cheese, very soft - 12 oz. Cool Whip Directions: - Heat orange Jell-O and pineapple until dissolved. - Add sugar. Mix in cream cheese (mash with fork until mixed well; do not beat). Add baby food. Chill until slightly jelled. - Fold in Cool Whip. Add nuts on top.
Christmas Cranberry Salad Ingredients: - 2 c. cranberries (fresh or frozen) - 3 c. miniature marshmallows - 3/4 c. granulated sugar - 2 c. diced apples (unpeeled) - 1/2 c. chopped pecans - 1 c. heavy cream, whipped - 1/2 c. seedless grapes Directions: - Blend cranberries well in blender. In a mixing bowl, combine cranberries, marshmallows and sugar. Refrigerate overnight. Add apples, grapes and pecans to cranberry mixture. Mix well. Fold in whipped cream. Serve immediately. This salad looks pretty served in a glass bowl.
Impossible B.L.T. Pie Ingredients: - 12 slices bacon, crisply cooked and crumbled - 1 c. shredded Swiss cheese - 1 1/2 c. milk - 1/2 c. mayonnaise or salad dressing - 4 eggs - 1 c. biscuit mix - 1/8 tsp. pepper - 1/8 tsp. salt - sliced tomatoes - shredded lettuce Directions: - Grease 10 x 1-inch pie plate. - Layer crumbled bacon and cheese in bottom. - Beat remaining ingredients (except lettuce and tomatoes) until smooth 1 minute on high with hand mixer. - Pour into plate over bacon and cheese. - Bake at 400° until golden brown, 30 to 35 minutes. - Serve with lettuce and tomatoes.
Inside Out Chocolate Cake Ingredients: - 1 chocolate cake mix (no pudding in mix) - 1 box instant chocolate pudding - 2 eggs - 1 3/4 c. milk - 1/2 bag chocolate chips (about 4 oz.) Directions: - Mix all ingredients together by hand in a bowl for 2 minutes. Pour into a greased and floured Bundt pan and bake at 350° for 40 to 50 minutes. - Sprinkle cooled cake with powdered sugar and serve with ice cream.
Stuffed Mushrooms Ingredients: - large mushrooms - 1 clove garlic - 1 onion (medium size) - 1/4 c. bread crumbs - 1/4 c. Parmesan cheese - 1 can crab meat Directions: - Chop onion, garlic and mushroom stems; saute until just softened. - Add crumbs, cheese and crabmeat. - Fill mushroom caps and sprinkle with more Parmesan and dot tops with butter. - Bake at 350° until mushrooms are tender.
Apple Crisp Ingredients: - 1 c. uncooked oats - 2/3 c. brown sugar - 1/3 c. all-purpose flour - 1/3 c. melted margarine - 1/2 tsp. cinnamon - 1 (20 oz.) can sliced apples, mixed with 1/2 c. sugar and 1 tsp. cinnamon Directions: - Combine first 5 ingredients; set aside. - Place apples in a greased 8-inch square baking dish. - Top with oat mixture. - Bake at 350° for 45 minutes or until lightly brown. - Enjoy.
Hidden Valley Ranch Oyster Crackers Ingredients: - 1 (1 oz.) pkg. Hidden Valley original salad dressing mix - 1/4 tsp. lemon pepper - 1/2 tsp. dill weed - 1/4 tsp. garlic powder - 3/4 c. salad oil - 5 c. plain oyster crackers Directions: - Preheat oven to 250°. - Combine salad dressing mix with dill weed, lemon pepper, garlic powder and oil. - Pour over crackers. Stir to coat.
Sausage And Onion Squares Ingredients: - 2 c. Bisquick - 3/4 c. milk - 2 eggs - 1 lb. sausage - 1 large onion - 1 c. shredded Cheddar cheese - 1 large container sour cream Directions: - Mix and brown in skillet; drain and spread over dough. - Mix Cheddar cheese and sour cream. - Spread over sausage. - Sprinkle with paprika and cook in a 325° oven for 25 or 30 minutes.
Tres Amigos Salad Ingredients: - 1 (16 oz.) can no-salt-added green beans, drained - 1 (16 oz.) can wax beans, drained - 1 (16 oz.) can kidney beans, drained - 1 c. chopped green bell pepper - 2/3 c. chopped green onions - 2/3 c. apple juice - 1/3 c. cider vinegar - 2 tsp. sugar - 1/2 tsp. pepper - 1/4 tsp. dry mustard - 1/4 tsp. paprika - 1/8 tsp. dried oregano Directions: - Combine green beans, wax beans, kidney beans, bell pepper and green onions. Combine apple juice, cider vinegar, sugar, pepper, dry mustard, paprika and dried oregano in a small jar; cover tightly and shake vigorously. Pour vinaigrette over salad; toss gently. Cover and chill at least 2 hours. Yield: 12 servings.
Fried Potatoes Ingredients: - 4 or 5 medium potatoes - 2 small onions - 2 eggs, beaten - 1/2 c. diced, cooked ham or other leftover meat - salt and pepper to taste - 1 Tbsp. corn oil - 1/2 c. water Directions: - Slice unpeeled potatoes. - Peel and chop onions. - Put oil in cold skillet and heat to about 300°. - Scatter potato slices over bottom of skillet. - Cover and cook about 5 minutes. - Turn potatoes over and brown other side in covered frypan about 2 or 3 minutes. Uncover, add chopped onions and water. - Replace cover and cook 3 minutes longer. - Uncover and add eggs and meat. - Stir until eggs are cooked. - Serve warm.
Clara'S Coconut Pound Cake Ingredients: - 1 c. Crisco shortening - 2 c. sugar - 5 eggs - 2 c. flour - 1 1/2 tsp. baking powder - 1 tsp. salt - 1 c. buttermilk - 1 1/2 tsp. coconut flavoring - 1 can coconut - 1 c. sugar - 1/2 c. water - 1 tsp. coconut flavoring Directions: - Cream shortening and 2 cups sugar. - Add eggs, one at a time. Beat well. - Sift dry ingredients and add alternately with buttermilk. - Add 1 1/2 teaspoons coconut flavoring and coconut. Bake in greased angel food pan at 350° for 50 to 60 minutes.
Muffins Ingredients: - 1 egg - 1 c. milk - 3 Tbsp. oil - 2 c. self-rising flour - 3/4 c. sugar - 1/4 tsp. cinnamon Directions: - Beat egg; add milk and oil. - Stir in flour and sugar. - Mix just enough to blend. - Fill greased muffin tin 2/3 full. - Bake 20 minutes at 425°.
Cool Whip Treat Ingredients: - 2 1/4 c. chocolate wafer cookie crumbs, divided - 1/2 c. sugar, divided - 1/2 c. (1 stick) margarine, melted - 1 (8 oz.) pkg. cream cheese, softened - 1 (12 oz.) tub Cool Whip, thawed - 2 c. boiling water - 1 (8 serving size) pkg. orange Jell-O - 1/2 c. cold water - ice cubes Directions: - Mix 2 cups cookie crumbs, 1/4 cup sugar and margarine in a 13 x 9-inch pan. - Press firmly onto bottom of pan. - Refrigerate.
Apple Pudding Ingredients: - 1 egg - 1/2 c. Spry or Crisco - 2 c. flour - 1 c. sugar - 2 tsp. baking powder - 1 tsp. soda - 1 c. buttermilk Directions: - Slice apples (about 5 or 6) in bottom of a 9 x 13-inch pan. Sweeten apples and sprinkle with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon as for pie. - Mix recipe and pour over apples. Bake at 350° until cake is done.
Carrot Cake Ingredients: - 1 1/2 c. Wesson oil - 2 c. sugar - 5 eggs - 2 1/2 c. sifted plain flour - 1 tsp. baking powder - 1 tsp. baking soda - 1 tsp. salt - 2 tsp. cinnamon - 3 c. grated raw carrots - 1 c. coarsely chopped nuts - 8 oz. pkg. cream cheese - 1 stick margarine - 2 c. powdered sugar - 1 tsp. vanilla Directions: - Preheat oven to 325°. - Grease and flour 13 x 9-inch pan. Cream oil, sugar and eggs. - Sift dry ingredients and add to egg and sugar mixture. - Stir in carrots and nuts. - Pour into baking pan and bake 55 minutes or until top springs back or tester comes out clean. - Cool completely. - Frost.
Spicy Beef Strips Ingredients: - 1 1/2 lb. round steak - 2 Tbsp. oil - 1 clove garlic, minced - 1 Tbsp. instant minced onion - 1/2 tsp. salt - 1 can beef bouillon soup - 1/4 tsp. chili powder - 1/4 tsp. cinnamon - 1/4 tsp. celery seed - 2 Tbsp. prepared mustard Directions: - Cut steak into 2-inch strips. - Brown in hot oil. - Mix all other ingredients. - Pour over steak, cover and simmer until tender, 45 minutes. - Serve over cooked egg noodles.
Lena'S Baked Beans Ingredients: - 2 (16 oz.) cans Phillip's pork and beans - 2 lb. ground beef, browned - 1 lb. beef franks - 1/2 c. honey - 1 c. catsup Directions: - Combine all ingredients in baking pan and cook for 35 minutes at 300°.
Five Cup Salad Ingredients: - 1 small can mandarin oranges, drained - 1 c. pineapple tidbits, drained - 1 c. shredded coconut - 1 c. miniature marshmallows - 1 c. sour cream Directions: - Mix all ingredients; chill several hours or overnight before serving.
Copper Carrot Pennies Ingredients: - 2 lb. carrots, sliced - 1 small green pepper - 1 medium onion - 1 can tomato soup - 1 c. sugar - 1/2 c. salad oil - 3/4 c. vinegar - 1 tsp. prepared mustard - 1 tsp. Worcestershire sauce - salt and pepper to taste Directions: - Boil carrots in salted water until fork-tender. - Cool. Alternate carrots, peppers and onion rings in dish. - Combine remaining ingredients until well blended. - Pour over vegetables. Refrigerate until needed. - Serves 12 to 15.
Old Fashioned Egg Nog Ingredients: - 1 doz. eggs - 2 c. sugar - 2 pt. heavy cream* - 1 pt. half and half* - 1 qt. milk - 2 Tbsp. vanilla flavoring - rum to taste (white; optional) Directions: - *Can add vanilla ice cream (1/2 gallon) in place of heavy cream and half and half.
Pecan Praline Pie Ingredients: - 1/3 c. brown sugar - 1/3 c. butter or oleo - 2/3 c. chopped pecans - 1 (5 oz.) pkg. instant vanilla pudding - 2 1/2 c. milk - 2 c. Cool Whip - 1 (9-inch) baked pie shell Directions: - Heat brown sugar, butter or oleo and chopped pecans until bubbly in a small pan; pour into a baked pie shell. - Heat in a 350° oven until bubbly. - Cool completely.
Apricot Cake Ingredients: - 1 (2 layer size) pkg. Lemon Supreme cake mix - 1/2 c. sugar - 1/2 c. vegetable oil - 4 eggs - 1 c. apricot nectar Directions: - Mix cake mix, sugar, oil, eggs and apricot nectar. Bake in greased tube pan 1 hour at 325°.
Yogurt Herb Dressing Ingredients: - 1 clove garlic - 1 tsp. salt - 1 tsp. Dijon mustard - 1 Tbsp. wine vinegar - 2 Tbsp. oil - 1 c. yogurt - 1 tsp. chopped chervil - 1 tsp. chopped dill - 1 tsp. chopped parsley - freshly ground pepper Directions: - Mash together the garlic and salt. - Beat in the mustard and vinegar, then beat in the oil and yogurt. - Stir in the herbs. Season with pepper. - Makes about 1 1/4 cups.
Mama'S Chocolate Cake Ingredients: - 1 stick butter - 2 c. flour - 4 Tbsp. cocoa - dash of salt - 1 1/2 tsp. soda - 1 c. coffee - 2 c. sugar - 2/3 c. buttermilk - 2 eggs - 1 tsp. real vanilla Directions: - Bring cocoa, coffee and butter to a boil; sift the flour, sugar and salt together. - Add these dry ingredients to the coffee/cocoa mixture.
Oven Barbecued Chicken Ingredients: - 1 fryer, cut into pieces and skinned (remove excess fat) - 1/4 c. water - 1/4 c. vinegar - 3 Tbsp. vegetable oil - 1/2 c. catsup - 3 Tbsp. Worcestershire sauce - 1 tsp. dry mustard - 1/2 tsp. pepper - 2 Tbsp. chopped onion Directions: - Preheat oven to 350°. - Combine all ingredients, except chicken, in saucepan; simmer 10 minutes. - Place chicken in glass baking dish and bake for 45 to 60 minutes. - Baste with remaining sauce every 15 minutes. - Good!!!
Mexican Cornbread Ingredients: - 3 c. cornbread mix (I use Aunt Jemima) - 2 large can milk - 2 c. grated cheese - 5 jalapeno peppers, chopped - 1 large onion, diced - 1 large can cream-style corn - 3 eggs - 1/2 c. oil Directions: - Mix and bake in a greased 9 x 13-inch pan. - Bake at 350° for about 50 minutes or until brown. - Recipe can be cut in half.
Chicken Rolls Ingredients: - 2 Tbsp. melted margarine - 1 (3 oz.) pkg. cream cheese - 2 c. chicken, cut up - 1 Tbsp. chopped onion - 1 Tbsp. melted margarine - seasoned bread crumbs - 1/4 tsp. salt - 1/8 tsp. pepper - 1 Tbsp. pimento - 2 Tbsp. milk - 1 jar chicken gravy Directions: - Cream together 2 tablespoons melted margarine and cream cheese. - Add chicken. - When this is mixed well, add salt, pepper, onion, pimento and milk. - Mix well. - Separate the dough out as (4) much as possible. - Place 1/4 chicken mixture onto the middle of each roll; bring all four corners together and seal the sides and top. - Brush the sides and top of each with melted margarine and sprinkle with the seasoned bread crumbs. - Bake at 350° for 20 to 25 minutes or until lightly browned. - Serve with chicken gravy over the top. - Makes 4 Chicken Rolls.
Chicken Wings Ingredients: - 24 chicken wings - 15 oz. soy sauce - 1/4 c. brown sugar - 1 tsp. Dijon mustard - 1 tsp. water - 3 Tbsp. oil Directions: - Marinate for a couple hours. - Bake at 375° for 1 hour.
Merry Salad Ingredients: - 3 oz. pkg. lime flavored gelatin - 1 c. drained crushed pineapple - 1/2 c. mayonnaise - 1 (8 oz.) pkg. cream cheese - 1/2 c. nuts, chopped - 3 oz. pkg. strawberry flavored gelatin Directions: - Prepare lime gelatin as directed on package. - Chill until slightly thickened; fold in pineapple. - Pour into 8-inch square pan; chill until firm. - Gradually add mayonnaise to softened cream cheese, mixing well until blended. - Add nuts; spread over molded gelatin layer. - Chill until firm. - Prepare strawberry gelatin as directed on package; - pour over cheese mixture. - Chill until firm. Cut in squares. - Serve on lettuce; Top with small amount of mayonnaise, if desired.
Bacon And Egg Pie Ingredients: - 1 lb. bacon - 6 eggs - 1 onion, chopped - pie pastry Directions: - Line pie plate with pastry. - Fry bacon until cooked; chop coarsely. - Put half of bacon into pastry shell. - Break eggs into pastry shell on top of bacon (eggs may be beaten). - Chop onion; put on top of eggs, along with remaining chopped bacon. - Cover with another pie pastry; glaze with a beaten egg. - Bake in a moderate oven until golden brown.
Cheese-Cucumber Salad Ingredients: - 1 pkg. lime gelatin - 1/2 c. hot water - 3/4 c. grated cucumber - 1 carton cottage cheese - 1/2 c. mayonnaise Directions: - Dissolve the gelatin in hot water; add all other ingredients. Pour in mold; chill until firm.
Baked Chicken Reuben Ingredients: - 4 chicken breasts, halved and boned - salt and pepper to taste - 1 (16 oz.) can sauerkraut, drained - 4 slices (4 x 6-inches) natural Swiss cheese, halved - 1 1/4 c. Thousand Island dressing - 1 Tbsp. chopped parsley Directions: - In greased baking pan, place chicken. - Place sauerkraut over chicken and top with cheese. - Pour dressing evenly over cheese. Cover with foil and bake at 325° for 1 1/2 hours or fork-tender. Serves 4.
Strawberry Pie Ingredients: - 1 c. sugar - 1 c. Seven-Up - 3 Tbsp. cornstarch - 1 box strawberry jello - 2 c. strawberries - Cool Whip Directions: - Mix first 3 ingredients. - Bring to a boil. - Add strawberry jello. - Bring back to a boil. - Add strawberries. - Mix; let boil. Pour into a baked pie shell. - Cool. - Top with Cool Whip.
Crabmeat Wedges Ingredients: - 1 can crabmeat - 1 (5 oz.) jar Old English cheese spread - 1 stick margarine, softened - 1 1/2 tsp. mayonnaise - 1/2 tsp. Lawry's seasoned salt - 6 English muffins Directions: - Mix cheese spread, margarine, mayonnaise and salt until smooth. - Mix in crab. - Cut English muffins in half. - Spread mixture on English muffin halves. - Chill in refrigerator.