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Joyce'S Salad Ingredients: - 1 pkg. lemon gelatin - 1 c. hot water - 1/2 c. cold water - 1/2 c. mayonnaise - 1/4 tsp. salt - 1/2 c. thinly sliced radishes - 1/2 c. diced celery - 2 Tbsp. chopped green pepper Directions: - Dissolve the gelatin in the hot water and add the cold water. Cool slightly. Add the remaining ingredients. - Mix well and chill in mold. Serve.
Kismet Chicken Ingredients: - 3 c. cubed, cooked chicken - 1 lb. seedless white grapes, halved - 6 1/2 oz. can water chestnuts, sliced, drained - 1 c. slivered, toasted almonds - 1 c. celery, diagonally sliced - 1 Tbsp. soy sauce - 2 tsp. hot curry powder - 1 c. mayonnaise - lettuce leaves Directions: - Combine chicken, - grapes, - water - chestnuts, almonds and celery. Combine soy sauce, curry powder and mayonnaise. - Add mayonnaise mixture to chicken mixture. - Chill and serve on lettuce leaves.
Ham Rolls Ingredients: - 2 pans dinner rolls - 1 lb. ham, chopped - Swiss or Cheddar cheese, shredded - butter - mustard - Worcestershire sauce Directions: - Cut rolls to make a top and bottom. - Butter inside of top rolls and spread mustard on bottom half. - Sprinkle ham and cheese all over. - Sprinkle Worcestershire sauce over ham and cheese (lightly). - Put top half on and cover with tinfoil. - Bake 30 to 35 minutes at 350°.
Easy Apple Pie Ingredients: - 2 deep dish pie crust - 8 medium apples, peeled and diced (uncooked) - 1 stick butter - 3/4 c. sugar - 1 tsp. cinnamon - 1 tsp. nutmeg Directions: - Served with ice cream is very easy and good.
Peanut Butter Fudge Ingredients: - 1 c. brown sugar - 1 c. white sugar - 1/2 c. evaporated milk - 2 Tbsp. butter - 1 c. miniature marshmallows - 3/4 c. peanut butter - 1 tsp. vanilla Directions: - Combine sugars, milk and butter in saucepan. - Cook until soft balls form in cold water. - Just before removing pan from heat, add remaining ingredients. - Stir until marshmallows are almost melted. Remove from heat. - Beat until mixture begins to thicken, about 1 minute. - Pour into 8-inch buttered pan.
Fanny Mae Fudge Ingredients: - 4 c. sugar - 1 tsp. vanilla - 2 sticks butter - 1 c. milk - 25 large marshmallows, cut into quarters - 1 (12 oz.) bag real chocolate stars (Brachs) - 1 (12 oz.) bag real milk chocolate chips (Nestle) - 2 oz. Baker's all natural unsweetened chocolate squares Directions: - Cook all of the first 4 ingredients and boil for 3 minutes. Add marshmallows (cut into squares), chocolate stars, chocolate chips and unsweetened chocolate. - Stir together until all melted; pour into buttered 9 x 13-inch pan. - Add nuts, if desired. - Cut while warm.
Chow Chow Ingredients: - 1 peck green tomatoes, chopped or ground - 1/2 peck ripe tomatoes, chopped - 6 onions - 2 lb. brown sugar - 1 Tbsp. celery seed - 1 Tbsp. mace - 3 small cabbage heads - 1 doz. green peppers, remove seeds - 1/2 c. grated horseradish - 1 Tbsp. ground black pepper - 1 Tbsp. mustard seed Directions: - Chop all vegetables. - Combine green tomatoes, ripe tomatoes, onions, cabbage and peppers. - Sprinkle with salt and put in a coarse cotton bag. - Hang up bag and let drain overnight. - Squeeze the bag in the morning to remove any juice left. - Put vegetables in a porcelain kettle with brown sugar, horseradish, black pepper, mustard seed, celery seed and mace. - Cover with vinegar and boil until it turns clear. - Seal in jars. - (Taste to see if sweet enough.)
Tuna Supreme Salad Ingredients: - 1 Tbsp. fresh parsley, chopped - 1 Tbsp. onion, chopped fine - 1/2 c. fat-free mayonnaise - 2 Tbsp. lemon juice - 1 c. water-packed tuna, rinsed, drained and flaked - 1/2 c. celery, chopped - 3 c. shredded cabbage - 2 c. shredded carrots Directions: - In a mixing bowl, whisk the parsley, onion, mayonnaise and lemon juice. - Stir in the tuna. - In a salad bowl, combine celery, cabbage and carrots. - Add the tuna mixture. - Toss. - Cover and chill until serving time.
Peanut Butter Fudge Ingredients: - 2 c. sugar - 1/2 c. milk - 2 Tbsp. butter - 1/8 tsp. salt - 1 tsp. vanilla - 1 c. creamy or crunchy peanut butter Directions: - In medium saucepan, combine sugar, milk, butter, salt and vanilla. - Boil to soft ball stage. - Remove from heat. - Beat in peanut butter.
Easy Lasagna Ingredients: - 1 lb. ground beef - 1 (32 oz.) jar spaghetti sauce - 1 1/2 c. water - 2 eggs - 2 c. cottage cheese - 3 c. shredded mozzarella cheese - 1/2 c. Parmesan cheese - 1/4 c. chopped parsley - 1 tsp. salt - 1/4 tsp. pepper - 8 oz. lasagna noodles Directions: - Brown ground beef in saucepan, stirring until crumbly. - Drain. Add spaghetti sauce and water. - Simmer for 10 minutes. - Combine eggs, cheeses, parsley and seasonings in bowl; mix well.
Cornflake Macaroons Ingredients: - 3 egg whites - 1 c. sugar - 1/4 tsp. vanilla extract - 1 1/2 c. flaked coconut - 3 c. cornflakes Directions: - Beat egg white until stiff but not dry. - Gradually add sugar. Add flavoring. - Fold in coconut and cornflakes. - Drop by teaspoonful onto well-greased cookie sheet. - Bake at 350° for about 20 minutes. - Remove from cookie sheet as soon as removed from oven.
Corn Pudding Ingredients: - 3 Tbsp. butter - 1/4 c. sugar - 3 beaten eggs - 17 oz. corn, drained - 1 1/2 c. cream - 1/2 tsp. salt Directions: - Cream butter and sugar; add eggs and mix well. Stir in rest of ingredients. - Pour into greased 2-quart baking dish. - Bake at 350° for 40 to 45 minutes.
Fudge Icing Ingredients: - 2 c. white sugar - 2 heaping Tbsp. cocoa - 1 stick margarine or butter - evaporated milk as needed - 1 box 10x sugar, sifted - 1 tsp. vanilla Directions: - Stir everything together in a bowl except the 10x sugar and vanilla. - Add a couple tablespoons evaporated milk to make a stirring mixture. - Put over heat and bring to a boil, stirring constantly. - Remove from heat and add 10x sugar 1/3 at a time using electric mixer. - Add vanilla and continue beating until the icing is smooth and will spread easily.
Cheddar Cheese And Garlic Grits Ingredients: - 4 c. water - 1 tsp. salt - 2 garlic cloves, pressed - 1 c. uncooked regular grits - 1 (12 oz.) block sharp Cheddar cheese, shredded - 1/2 c. butter or margarine - 1 tsp. seasoned pepper - 1 tsp. Worcestershire sauce - 1/4 tsp. hot sauce - 3 large eggs, lightly beaten - paprika Directions: - Bring first three ingredients to a boil in a large saucepan. Gradually stir in grits. Return to a boil; reduce heat and simmer, stirring occasionally 15 minutes or until thickened. Add cheese and next four ingredients, stirring until cheese melts. Remove from heat; let stand 10 minutes. Stir in eggs and pour into a lightly greased 11 x 7-inch baking dish. Sprinkle with paprika. Bake at 350° for 1 hour or until set. Yield: Approximately 8 to 10 servings.
Potatoes And Mushrooms Ingredients: - 8 to 10 small new potatoes - 1/4 c. butter, melted - 2 Tbsp. green onions or chives, chopped - 1/2 lb. mushrooms, chopped - 1 c. meat stock - 2 egg yolks - 1 tsp. lemon juice - salt and pepper Directions: - Cook potatoes in jackets until tender. - Drain and dry. - Place in a casserole, adding butter and chopped onion. - Beat egg yolks and add lemon juice, mushrooms and meat stock. - Season with salt and pepper. - Pour over potatoes in casserole. - Bake, uncovered, in preheated 350° oven for 30 to 40 minutes.
Tartar Sauce Ingredients: - 1/2 c. salad dressing - 1 tsp. sugar - 1 tsp. mustard - 1 Tbsp. chopped pickles - 1 Tbsp. olives, chopped - 1 Tbsp. lemon juice - 1/4 tsp. onion flakes - 1/4 tsp. Worcestershire sauce Directions: - Combine all ingredients and stir until mixed well. - You can omit pickles and olives, if you want.
Hawaiian Cake Ingredients: - 1 lemon cake mix - 1 (8 oz.) pkg. cream cheese - 1 large can crushed pineapple, drained - 2 c. milk - 1 large vanilla instant pudding - 8 oz. container Cool Whip - coconut or nuts Directions: - Bake cake as directed in a cookie sheet. - Mix cream cheese, drained pineapple, milk and vanilla instant pudding together in a large bowl. - Put on top of cooled cake. - Cover with Cool Whip. Sprinkle with coconut or nuts. - Store in refrigerator.
Dreamy Italian Dressing Ingredients: - 1 c. Mayonnaise - 3 Tbsp. Milk - 2 Tbsp. Cider Vinegar - 1 minced Clove of Garlic - 1/2 tsp. dried Oregano Leaves - 1/2 tsp. Sugar - 1/4 tsp. Salt - 1/8 tsp. Pepper Directions: - Blend all ingredients together. - Yields 1-1/2 cups of dressing.
Baked Potato Topping Ingredients: - 1 package Hidden Valley Ranch party dip - 1 pint sour cream - 1/4 cup bacon bits - 1 cup shredded cheese Directions: - Mix all ingredients together and chill. Serve over baked potato.
Cranberry Salad Ingredients: - 3 (3 oz.) pkg. raspberry flavored gelatin - 2 c. boiling water - 1 (16 oz.) can whole cranberry sauce - 1 large can undrained crushed pineapple - 1 large can pears Directions: - Dissolve the gelatin in boiling water. Stir in the cranberry sauce, pineapple and pears. Use potato masher to mash and mix all together. Pour into a Tupperware pan of 9 x 9 x 3-inch or larger. Makes about 16 servings.
Light Chicken And Pasta Salad Ingredients: - 1 cup low fat cottage cheese, 2% - 1/3 cup fresh orange juice - 1 1/2 teaspoons white wine vinegar - 3/4 teaspoon basil - 1/2 teaspoon salt - 1/4 teaspoon pepper - 1/4 teaspoon grated orange zest - 1- 8 oz box of bow tie pasta, cooked and drained - 2 cups chicken breast, cooked and drained - 2 tablespoons chopped parsley - 1 tomato, diced Directions: - In a blender, puree the first 6 ingredients until smooth. - When done, stir in orange zest. - Then stir mix with cooked pasta. - Add chicken, tomato, and parsley last. - Refrigerate for at least 1 hour before serving.
Tuna Casserole Ingredients: - 1 extra large can water-pack tuna - 1 pkg. flat egg noodles - 1 can cream of mushroom soup - 1 pt. heavy cream - 1/2 c. celery, chopped fine - 1/2 c. bell pepper, chopped fine - 1/2 c. onion, chopped fine - 1/4 c. parsley sprig, chopped fine - 1 Tbsp. garlic, minced - 1 pkg. Velveeta cheese Directions: - Layer precooked noodles then tuna, then veggies. - Mix soup with small amount of water; dribble over each layer. - Add Velveeta cheese. - Do another layer and top with cheese. - Cok covered at 350° for 30 to 40 minutes. - Last 5 minutes cook uncovered to brown.
Spaghetti Sauce For A Crowd Ingredients: - 8 lb. ground beef - 3 cloves minced garlic - 1 large onion, chopped - 4 tsp. garlic salt - 1 1/2 tsp. pepper - 5 tsp. Italian seasoning - 1 (No. 10) can crushed tomatoes - 5 c. tomato sauce (1/2 of No. 10 can) - 2 Tbsp. olive oil - 2 bay leaves - salt to taste Directions: - Brown meat and drain. - Saute garlic and onion in olive oil. Add to meat. - Add remaining ingredients and simmer 2 to 3 hours, stirring often. - Add water if necessary to keep right consistency. Add olives, oregano or basil to taste. - Serves 50.
Spicy Taters Ingredients: - 6 medium potatoes - vegetable oil - Mrs. Dash extra spicy seasoning Directions: - Wash and cut potatoes into wedges, - leaving - skins - on. In a casserole dish, pour - just enough vegetable oil to coat bottom. Put the potatoes - in - the casserole dish and sprinkle with Mrs. Dash extra spicy - seasoning. - Cover - dish with wax paper and microwave on High - for - 20 minutes. - Turn dish and stir taters a couple times - while - cooking. - If - you like real spicy food, sprinkle on - more - seasoning. - When - time - is - up, allow to set for 5 minutes.
Beef And Macaroni Ingredients: - 1 lb. browned beef - 1/2 c. Miracle Whip - 1 (30 oz.) jar spaghetti sauce - 1 (7 oz.) pkg. cooked macaroni Directions: - Heat on medium, stirring occasionally. - Top with cheese. Serves 4 to 6.
Rice-Chicken Casserole Ingredients: - 1 whole chicken - 1 c. chopped celery - 1 Tbsp. chopped onion - 3 hard-boiled eggs, chopped - 1 1/2 c. cooked rice (1/2 c. rice cooked in 1 1/4 c. chicken broth) - 1/2 c. chicken broth - 1/2 tsp. salt and pepper - 1 can cream of chicken soup - 1/2 c. mayonnaise - 1 can French fried onion rings Directions: - Cut yellow tendons at top of legs (to keep from kicking batter off when cooking). - Soak in cold, salty water for 1 hour. - Coat with bread crumbs. - Let set for 1 hour in refrigerator. - Remove and fry in hot grease until brown.
Chicken Cordon Bleu Ingredients: - 6 medium chicken breasts, boned and skinned - 1 (8 oz.) pkg. Swiss cheese - 1/2 lb. Italian ham - 3 Tbsp. flour - 1 tsp. paprika - 6 Tbsp. margarine - 1/2 c. dry sherry wine - 1 chicken flavored bouillon cube - 1 Tbsp. cornstarch - 1 c. whipping cream Directions: - Spread chicken breasts flat. - Fold cheese and ham slices to fit on top. - Fold breasts over filling and fasten edges with toothpicks. - On waxed paper, mix flour and paprika. - Use mixture to coat chicken pieces.
Sweet And Sour Meatballs Ingredients: - 2 lb. ground beef - 1/2 c. parsley flakes - 2 Tbsp. soy sauce - 1/2 tsp. garlic salt or powder - 2 c. bread crumbs - 2 Tbsp. chopped onion - 2 eggs - 1/2 c. ketchup - 1 (16 oz.) can jellied cranberry sauce - 1 (12 oz.) bottle chili sauce - 2 Tbsp. brown sugar - 2 Tbsp. lemon juice Directions: - Combine ground beef, parsley flakes, soy sauce, garlic, bread crumbs, onion, eggs and ketchup in large bowl; mix well. - Form into balls; put into a 9 x 13-inch pan.
Shells Ingredients: - 1/2 lb. ground beef - 1 pkg. jumbo shells - 1/3 c. Parmesan cheese - 1 (8 oz.) pkg. shredded Mozzarella - 1 (8 oz.) pkg. Monterey Jack - 1 Tbsp. parsley flakes - 1 jar favorite spaghetti sauce Directions: - Cook ground beef and drain. - Cook shells, drain and cool. - Mix together cheese and parsley flakes. - Fill with about 2 tablespoons of cheese mix. - Put in baking dish (9 x 12-inch) and pour over the meat and sauce plus any leftover cheeses. - Bake at 350° for 45 to 60 minutes.
Apple Spice Custard Cake Ingredients: - 1 (18 1/4 oz.) pkg. spice cake mix - 1 (14 oz.) can sweetened condensed milk - 1 (8 oz.) sour cream, at room temperature - ground cinnamon - 2 medium apples, pared, cored and finely chopped - 1/4 c. lemon juice (ReaLemon) Directions: - Preheat oven to 350°. - Prepare cake mix as directed. - Stir in apples. - Pour into well-greased and floured 13 x 9-inch baking pan. - Bake 30 minutes or until toothpick comes out clean. Meanwhile, in bowl, combine milk, sour cream and lemon juice. Remove cake from oven. - Spread cream mixture over top; return to oven and bake 10 minutes more or until set. - Sprinkle with cinnamon. - Refrigerate any leftovers.
Crispy Ginger Chicken And Peaches(Makes 6 Servings) Ingredients: - 1 broiler-fryer (about 2 1/2 lb.) - 1/4 c. yellow cornmeal - 1/4 c. all-purpose or whole wheat flour - 1 tsp. ground ginger - 1 tsp. salt - 1 tsp. sugar - 1 tsp. paprika - 1/2 tsp. onion salt - 1/4 tsp. garlic salt - 1/4 to 1/3 c. milk - 1 (16 oz.) can sliced peaches, drained - 2 Tbsp. soy sauce - 1 tsp. packed brown sugar - 1/8 tsp. ground ginger Directions: - Cut chicken into 6 serving size pieces. - Mix cornmeal, flour, the 1 teaspoon ginger, salt, sugar, paprika, onion salt and garlic salt. - Dip chicken into milk; coat with cornmeal mixture. - Place, skin side up, in a 13 x 9 x 2-inch baking pan. - Bake, uncovered, in a hot oven (400°) for 50 minutes.
Play Dough Ingredients: - 1 c. flour - 1 c. water - 1/2 c. salt - 1 Tbsp. vegetable cooking oil - 2 tsp. cream of tartar - desired amount of food coloring Directions: - Cook all ingredients over medium heat, stirring constantly, until the mixture pulls away from pan and is no longer sticky.
Mother Wheeler'S Gingerbread(Best Ever Tasted) Ingredients: - 1 c. sugar - 1/2 c. shortening - 1 c. molasses - 1 tsp. cinnamon - 1 tsp. ginger - 1/2 tsp. cloves spice - 1 c. boiling water - 2 1/2 c. sifted flour - 1 tsp. soda - dash of salt - 2 well beaten eggs Directions: - Mix together sugar, shortening and molasses. - Add spices, then boiling water. - Stir together. - Sift, then measure flour and sift with soda and salt into the mixture. - Beat well, then add last the 2 well beaten eggs and beat thoroughly. - Pour into a long cake pan that has been greased on the bottom and lightly floured before pouring the batter into the pan. - Bake in a preheated moderate oven at 350° for 45 to 50 minutes until tested done.
Chocolate Peanut Butter Logs Ingredients: - 1 lb. powdered sugar - 2 c. crunchy peanut butter - 4 c. Rice Krispies - 1 stick margarine Directions: - Combine all ingredients and shape into logs 1 x 2-inches. Chill, then glaze with melted chocolate chips.
My Best Carrot Cake Ingredients: - 1 1/4 c. cooking oil - 2 c. sugar - 3 c. flour - 2 c. grated carrots - 4 eggs - 1 small can crushed pineapple - 2 tsp. cinnamon - 3 tsp. vanilla - 1 tsp. baking soda - 1 tsp. baking powder - 1 c. pecan pieces Directions: - Add in large bowl the oil, sugar, eggs, carrots, pineapple and vanilla. - Stir by hand, then add remaining ingredients and stir by hand again. - Bake in 2 round cake pans or a 9 x 13-inch loaf pan for 30 to 45 minutes at 325°.
Rice Salad Ingredients: - 2 medium size carrots - 4 stalks celery - 1 1/2 c. cooked rice, cooled - 1 c. drained, crushed pineapple - 1/4 c. sugar - 2 Tbsp. lemon juice Directions: - Cut up carrots and celery. - Mix all ingredients well. - Cover and chill before serving.
Eggplant And Tomato Casserole Ingredients: - 1 eggplant, peeled and sliced - 4 to 5 ripe tomatoes, peeled and sliced - grated swiss cheese - salt and pepper - bread crumbs - sweet basil Directions: - Soak eggplant slices in cold water for several hours. - Drain and arrange layers of eggplant and tomatoes in a buttered baking dish. - Sprinkle each layer with grated cheese, salt and pepper. Sprinkle top with bread crumbs, more cheese and sweet basil. - Dot with butter, Bake 300° for 1 hour.
Baked Cajun Cabbage Ingredients: - 1 large cabbage, cut bite size - 1 c. onion, chopped - 1 c. celery, chopped - 1 c. bell pepper, chopped - 1/2 c. oleo - 4 Tbsp. flour - dash of salt - dash of cayenne pepper - 1 1/2 c. milk - 1/2 lb. Cheddar cheese, shredded - 1/4 c. seasoned bread crumbs Directions: - Boil cabbage 10 minutes, uncovered, until tender-crisp. Drain. - Place in casserole. Blend oleo and flour in saucepan over medium heat. Add onion, celery, pepper, salt and cayenne pepper. Saute 10 minutes. - Add the milk and Cheddar Cheese. Blend well until melted. - Pour over cabbage. Top with the bread crumbs and bake at 350° for 30 minutes. - (I use hot Mexican Velveeta cheese.)
Pronto Beef Vegetable Soup Ingredients: - 3 c. leftover cubed cooked roast beef - 1 c. diced carrots - 1 c. diced peeled potatoes - 1 c. corn - 1 c. cut green beans - 1/2 c. chopped onion - 1 qt. tomato juice - 1/2 tsp. salt - 1 tsp. dried basil - 1 tsp. dried oregano - 1 Tbsp. dried or fresh parsley Directions: - In a large saucepan, combine all ingredients. - Bring to a boil. - Reduce heat and simmer 30 minutes or until vegetables are tender. - If necessary, add 1/2 to 1 cup water to thin soup. Yield: - 6 to 8 servings.
Jane'S Coleslaw Ingredients: - 4 c. chopped cabbage - 8 green onions, chopped - 4 Tbsp. sesame seed plus 4 Tbsp. almonds (all toasted) - 1 c. sliced onions - 2 pkg. Ramen noodles (chicken flavor) Directions: - Toast sesame seed and almonds in 2 tablespoons of butter until light brown. - Cool. - Break up noodles. - Add onions, sesame seed and almonds. - Toss with dressing.
Layered Dessert Ingredients: - 1 angel food cake - 1 pkg. each: lime, strawberry and orange jello - 1 pkg. frozen strawberries - 1/2 gal. ice cream (soften) - 1 1/2 c. frozen blueberries - 1 can Mandarin oranges Directions: - Tear up cake in 3 bowls. - Sprinkle in dry jello.
Creamy Carrot Casserole Ingredients: - 1 1/2 lb. carrots, peeled and sliced, or 20 oz. frozen sliced and thawed - 1 c. mayonnaise - 1 Tbsp. grated onion - 1 Tbsp. prepared horseradish - 1/4 c. shredded Cheddar cheese - 2 Tbsp. buttered bread crumbs Directions: - In saucepan, cook carrots just until crisp-tender. - Drain, reserving 1/4 cup liquid. - Place carrots in 1 1/2-quart baking dish. - Combine mayonnaise, onion, horseradish and reserved cooking liquid. - Spread evenly over carrots. - Sprinkle with cheese. - Top with bread crumbs. - Bake uncovered at 350° for 30 minutes. - Yields 8 to 10 servings.
Burrito Pie Ingredients: - 1/4 cup salad oil - 4 8-inch flour tortillas - 1/2 lb. ground beef - 1 medium onion, diced - 1 small garlic clove, minced - 1 4-oz. can chopped green chilies, drained - 1 8-oz. can refried beans - 1/3 cup hot taco sauce - 1/4 tsp. salt - 1/2 lb. Monterey Jack cheese, shredded (2 cups) - 1 cup shredded lettuce - 1 medium tomato, diced - 5 large pitted ripe olives, sliced Directions: - In 10-inch skillet over medium heat, in hot salad oil, fry 1 tortilla at a time, about 30 seconds on each side until lightly browned and blistered. With tongs, remove tortilla to paper towels to drain. Discard any remaining oil.
Corn Grits Ingredients: - 3 cans cream-style corn - 2 cans chopped green chilies - 1/2 c. oil - 1/2 tsp. garlic salt - 1/2 tsp. baking powder - 2 eggs - 3/4 c. grits - 2 c. grated Cheddar cheese Directions: - Place all ingredients (except cheese) into a casserole dish and mix together. Add most of cheese and mix into the casserole. Sprinkle the remaining cheese on top. Bake at 350° for 30 to 45 minutes. To test, insert knife into middle; it should be clean when removed. Serves 12+. Can do ahead.
Freezer Cucumber Pickles Ingredients: - 1/2 gal. unpeeled, sliced thin cucumbers - 2 or 3 large onions, sliced thin - 1 Tbsp. salt - 1 c. vinegar - 1 c. sugar - 1 tsp. black pepper Directions: - Sprinkle cucumbers and onions with salt. - Let set for 2 hours. Combine vinegar, sugar and pepper. - Pack cucumbers in plastic containers. - Cover with vinegar mixture; seal. - Freeze. - Thaw as needed. - These are real crispy and good!
Rice Krispies Crust For Ice Cream Pie Ingredients: - 4 sq. semi-sweet chocolate - 2 Tbsp. butter - 2 c. Rice Krispies Directions: - Melt chocolate and butter in double boiler; add cereal and stir until coated. - Press into pie pan.
Banana Milk Shake Ingredients: - 1 c. milk - 1/2 c. vanilla ice cream - 1 large ripe banana - 1 tsp. vanilla extract Directions: - Put all in blender. - Process until smooth.
Pig Picking Cake Ingredients: - 1 golden cake mix - 4 eggs - 3/4 cup Wesson oil - 1 cup mandarin oranges with juice - 1 (9 oz) cool whip - 1 large can crushed pineapple - 1 package instant vanilla pudding Directions: - Mix cake mix, oil, oranges and eggs and bake for 25 minutes at 350 degrees. - Cool completely. - Mix cool whip, pineapple, and pudding. - Spread over top of cake with a spoon. - Refrigerate overnight and serve.
Creamed Corn Casserole Ingredients: - 2 Tbsp. butter - 1/3 c. soda cracker crumbs - 1/2 tsp. salt - 1 egg - 1 can cream-style corn - 1/4 tsp. pepper Directions: - In 1-quart glass casserole, heat butter 30 seconds. - Add egg, cracker crumbs, corn, salt and pepper; blend evenly. - Cook 4 to 6 minutes, stirring halfway through cooking time. - Rest 5 minutes before serving.
Broccoli Casserole Ingredients: - 2 pkg. (10 oz.) frozen broccoli spears - 1 can cream of mushroom soup - 1 egg, beaten - 1/2 c. mayonnaise - 1 Tbsp. grated onion - salt and pepper Directions: - Cook broccoli for 5 minutes; drain well. - Cut into bite size pieces and place in buttered casserole dish. - Combine soup, egg, mayonnaise, onion, salt and pepper. - Pour over broccoli and top with 1/2 cup crushed cheese crackers. - Bake 30 minutes at 400°.
Oreo Delight Ingredients: - 1 (1 lb.) bag Oreos - 1 stick butter - 2 (3 oz.) pkg. French vanilla pudding - 1 (8 oz.) pkg. cream cheese - 1 (9 oz.) carton Cool Whip - 3 c. milk - 1 c. powdered sugar Directions: - Crust: - Crush Oreos with rolling pin on waxed paper; mix with melted butter and press into pan, 9 x 13-inch or smaller if you want thicker pieces. - Put in refrigerator to cool while you make pudding. - Save some to sprinkle on top.
Deluxe Crackers Ingredients: - 2 c. rolled oats - 1/2 c. pecans - 1/2 c. coconut - 1 1/2 c. flour - 1 Tbsp. packed dark brown sugar - 1 tsp. salt - 2/3 c. water - 1/2 c. corn oil - coarse "pretzel" salt Directions: - Preheat oven to 325°. - Place oats in a processor container and process until fine. - Add pecans and process again. - Add coconut and again process to blend well. - Add flour, sugar, salt, water and oil. - Process on "pulse" until a dough forms. - Divide dough in half. - Roll each half onto a 11 x 16-inch jelly roll pan. - (A straight sided glass works well as a "rolling pin.") - Dough will be thin. - Sprinkle with salt. - Cut dough into diamonds, squares or strips before baking. - Bake about 30 minutes until crisp and browned. - Store airtight. - Great with dips or spreads or even plain.
Bacon-Wrapped Chicken Breasts Ingredients: - 6 boneless chicken breasts - 6 thin slices ham - 6 slices Muenster cheese - 12 slices bacon Directions: - Pound chicken breast halves until 1/4-inch thick. - Sprinkle with salt and pepper. Top each piece of chicken with 1 slice ham and 1 slice cheese. - Fold chicken over ham and cheese. - Wrap each bundle with two slices bacon. - Place bundles side by side in a shallow baking pan. - Bake in a preheated (350°) oven for 40 to 45 minutes or until chicken is cooked and bacon is brown. - Serves 6.
Jiffy Goober Haystacks Ingredients: - 1 Tbsp. peanut butter - 1 c. parched peanuts - 1 can chow mein noodles - 1 pkg. butterscotch morsels Directions: - Melt peanut butter and morsels in double boiler or heavy saucepan over low heat. - Mix in noodles and peanuts until all ingredients are moistened. - Form little clusters on waxed paper; allow to harden.
Baked Zucchini Casserole Ingredients: - 3 large zucchini - 1 large tomato - 1 small can tomato paste - 1 tsp. salt - 1/2 tsp. celery seed - thin slices Cheddar cheese Directions: - Dice zucchini and tomato into 1-inch pieces. - Arrange in 9 x 12-inch baking dish. - Sprinkle with tomato paste; pour over 1/2 can water. - Add salt and celery seed; cover with foil. - Bake at 350° for 30 minutes. - Remove cover; top with cheese slices and bake, uncovered, for 30 minutes more. - Serves 6.
One Big Beautiful Loaf Of Bread Ingredients: - 1 pkg. active yeast or small cake - 2/3 c. water - 2/3 c. milk - 2 Tbsp. sugar - 2 Tbsp. shortening - 1 1/2 tsp. salt - 3 1/2 to 4 c. sifted flour Directions: - Dissolve active dry yeast in warm water, 105° to 115°. - Scald milk, sugar, shortening and salt. - Cool to lukewarm. - Add yeast mixture. - Add flour gradually, mixing with spoon, then by hand until well blended. - Place on lightly floured board. - Knead until smooth and elastic. - Place in greased bowl. - Rub top with shortening.
Zucchini Cutlets Ingredients: - 1/2 c. chopped onion - 2 c. crushed crackers - 3/4 tsp. salt - 3 c. shredded zucchini - 1/2 c. grated carrot - 1 tsp. baking powder - 1/3 tsp. pepper - 1/2 c. pepper (green or red), chopped (optional) - 1 clove garlic (optional) Directions: - Combine together and add 2 eggs; mix well. - Heat 1/4 cup oil in frying pan; drop by large spoonful into oil. - You can also shape into patties first, then fry, turning once.
Broccoli Salad Ingredients: - 1 bunch broccoli - 1/2 chopped red onion - 8 oz. grated Cheddar cheese - 1 jar Hormel bacon bits - 3/4 c. mayonnaise - 3 Tbsp. red vinegar - 1/4 c. sugar Directions: - Combine finely chopped broccoli, onion, cheese and bacon bits. Mix together vinegar, mayonnaise and sugar. - Pour this mixture over the salad.
Brunswick Stew Ingredients: - 1 (3 lb.) fryer - 4 medium onions - 1 1/2 quart fresh or frozen butter beans - 3 or 4 medium potatoes (diced) - okra (optional) - 1 quart corn - 1 quart or more tomato juice - salt and pepper to taste - red pepper to taste Directions: - Boil chicken and onions until tender meat can be removed from bones. - While chicken cools, add beans, potatoes and okra to broth and cook for 45 minutes. - Remove chicken from bones; remove skin and chop chicken into small pieces. - Add to beans along with corn and tomato juice. - (Amount of juice depends upon the amount of chicken broth you have.) - Season and simmer for at least another hour. - Freezes well.
Easy Meat Loaf Ingredients: - 1 1/2 lb. ground round - 1 egg - 1 can Campbell's alphabet vegetable soup - catsup Directions: - Mix ground beef, soup and egg. - Place in a greased 2-quart baking dish. - Top with catsup and bake for 1 hour.
Sloppy Joes Ingredients: - 2 lb. hamburger - 3 large onions - 4 Tbsp. Worcestershire sauce - 1 Tbsp. salt - 2 Tbsp. horseradish - 1 c. ketchup - 1 Tbsp. lemon juice - 1 can tomato sauce - 1 tsp. sugar - 1 tsp. pepper Directions: - Brown hamburger and onions. - Add all ingredients except tomato sauce and lemon juice. - Add these just before serving.
Sweet Potato Casserole Ingredients: - 3 c. mashed, cooked sweet potatoes - 2 eggs, beaten - 1/4 c. melted butter - 1/2 c. brown sugar - 3 Tbsp. butter, melted - 1/3 c. flour - 1/2 c. sugar - 1/2 tsp. salt - 1 1/2 tsp. vanilla - 1 c. chopped nuts - 1/2 c. milk Directions: - Combine potatoes, sugar, eggs, salt, 1/4 cup butter, milk and vanilla. Spoon into an ungreased 1 to 1 1/2-quart casserole dish. Combine brown sugar, flour, nuts and butter. - Spread over the potatoes. - Bake at 350° for 35 minutes.
Tavern Cheese Soup Ingredients: - 5 c. peeled, diced potatoes - 1 1/2 c. water - 1 c. chopped celery - 1 c. chopped leeks - 2 tsp. chicken bouillon granules - 8 oz. Cheddar, shredded - 2 c. milk - 1 c. beer or water - 2 tsp. Worcestershire sauce - 1 tsp. salt - 1/4 tsp. dry mustard - 1/4 tsp. white pepper Directions: - Bring potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil over high heat. - Reduce heat to low, cover and simmer for 30 minutes, or until potatoes are fork-tender. - Remove from heat (do not drain) and mash mixture until smooth. - Gently stir in cheese until melted. - Stir in milk, beer, Worcestershire sauce, salt, dry mustard and white pepper. - Stir over low heat until hot. - Makes 6 servings.
Broccoli Cornbread Ingredients: - 1 pkg. cornbread mix - 1/4 c. chopped onion - 1 c. small curd cottage cheese - 1 stick oleo, melted - 1 (10 oz.) pkg. chopped frozen broccoli - 1 tsp. salt - 4 eggs, beaten Directions: - Mix all ingredients together and spread in 9 x 13-inch baking dish or pan. - Bake in 375° oven for 45 to 55 minutes, until brown. Grated cheese may be sprinkled on top for last 10 minutes.
Apple Dip Ingredients: - 1 (7 oz.) jar Marshmallow Creme - 1 (8 oz.) pkg. cream cheese (Philadelphia) Directions: - Bring cream cheese to room temperature. Mix Marshmallow Creme and Philadelphia cream cheese together. Store in refrigerator. Serve with fresh sliced apples.
Easy Chicken Divan Ingredients: - 2 (10 oz.) pkg. frozen asparagus or broccoli spears - 2 c. sliced chicken or 3 boned chicken breasts - 2 cans cream of chicken soup - 2/3 to 1 c. mayonnaise - 1/2 tsp. curry powder - 1/2 c. soft bread crumbs or cracker crumbs - 1 Tbsp. melted butter - 1 tsp. lemon juice - 1/2 c. grated cheese - pimiento strips Directions: - Cook asparagus according to package directions; arrange in greased baking dish. - Place chicken on top. - Combine soup, mayonnaise, lemon juice and curry powder. - Pour mixture over chicken; sprinkle with cheese and top with buttered bread crumbs. Garnish with pimiento. - Bake at 350° for 25 to 30 minutes.
Creamy Onion Dressing Ingredients: - 1 large onion - 1 tsp. salt - 1 tsp. French mustard - 1 tsp. celery seed - 1/2 c. sugar - 1/3 c. vinegar - 1 c. oil - 1 Tbsp. flour - 1 egg Directions: - Add egg to other ingredients to thicken. - Blend in blender.
Drop Biscuits Ingredients: - 1 c. self-rising flour - 1/2 c. milk - 3 Tbsp. shortening Directions: - Mix well and drop by spoonfuls on greased pan. - Bake at 450° until golden brown.
Orange Sweet Potatoes Ingredients: - 6 medium sweet potatoes - 2 tsp. grated orange rind - 1 Tbsp. cornstarch - 1/3 c. sugar - 1/3 c. brown sugar, firmly packed - pinch of salt - 1 c. orange juice - 3 Tbsp. butter or margarine Directions: - Cook sweet potatoes in jackets in 1/2 inch of boiling, salted water until tender, about 30 minutes. - Remove skins.
Sweet And Sour Polish Sausage Ingredients: - 1 pkg. Polish sausage - 1/4 c. barbecue sauce - 1/4 c. brown sugar - 1 tsp. yellow mustard - 2 tsp. Worcestershire sauce - 2 1/2 c. ketchup - 1/2 c. water Directions: - In large saucepan, cut Polish sausage into 1/2-inch slices. Then add remaining ingredients. - Cook on medium for about 30 minutes, then simmer for 15 minutes.
Coconut Pie Ingredients: - 3 Tbsp. sugar - 6 Tbsp. flour - 1/4 tsp. salt - 2 c. milk - 2 egg yolks, slightly beaten - 1 1/2 tsp. vanilla - 1 Tbsp. butter - 2 c. coconut - 2 egg whites - 4 Tbsp. sugar - 1 baked 9-inch pie shell - Cool Whip Directions: - Combine sugar, flour and salt; add milk and egg yolks and stir until smooth. - Add coconut. - Cook until thick. - Beat the egg whites until foamy. - Add sugar gradually and beat until stiff; fold in hot mixture. - Pour in baked pie shell and refrigerate. Top with Cool Whip and sprinkle with coconut.
Lo-Fat Lemon Chicken Ingredients: - 4 to 6 skinless, boneless chicken breasts or thighs - 1/2 to 3/4 c. nonfat lemon yogurt - 1/2 tsp. ground ginger - 1/2 tsp. garlic powder - 1/2 to 3/4 c. bread crumbs Directions: - Preheat oven to 350 degrees. - Dip each piece of chicken in a mixture of yogurt, ginger and garlic powder. - Then coat lightly with bread crumbs. - Place in a single layer in a non-stick baking pan. - Bate at 350 degrees for 35 to 45 minutes or until chicken is tender and coating is crisp.
Pecan Honeymoon Squares Ingredients: - 1/2 c. Crisco - 1/2 c. brown sugar, firmly packed - 1 c. flour - 1/2 tsp. salt - 2 Tbsp. milk - 2 eggs - 1 c. brown sugar, firmly packed - 1 tsp. vanilla - 2 Tbsp. flour - 1/2 tsp. baking powder - 1 1/3 c. flaked coconut - 1 c. pecans Directions: - Preheat oven to 325°. - Blend Crisco and 1/2 cup brown sugar. Add 1 cup flour and salt. - Stir in milk. - Pat evenly in greased pan. - Bake at 325° for 20 minutes or until light brown. - Beat eggs, 1 cup brown sugar and vanilla until thick. - Stir in remaining ingredients. - Pour mixture in pan. - Bake at 325° for 20 minutes or until brown. - Cool. - Frost and garnish with cherries, if desired. Cut into squares.
Blackberry Cake Ingredients: - 1 c. blackberries - 1/2 c. vegetable oil - 4 eggs - 1 pkg. white cake mix - 1 c. sugar - 1/2 c. milk - 1 (3 oz.) pkg. black raspberry jello - 1/2 c. blackberry juice Directions: - Cook berries; strain. - Reserve 1/4 cup juice for icing. - Add water for right measure. - Combine all ingredients except eggs. Add eggs one at a time, mixing well. - Pour into greased and floured Bundt pan. - Bake at 350° for 50 minutes. - Cool.
Hummingbird Cake Ingredients: - 3 c. plain flour - 2 c. white sugar - 1 tsp. salt - 1 tsp. cinnamon - 1 tsp. baking soda - 3 eggs, well beaten - 1 1/4 c. vegetable oil - 2 tsp. vanilla - 1 (8 oz) can crushed pineapple - 1 c. pecans, chopped - 1 c. bananas, chopped Directions: - Combine dry ingredients in large bowl. Add eggs and oil. Stir with a spoon until moist. Stir in vanilla, pineapple with juice and nuts. Add bananas. Pour batter in a 9 x 13 pan. Bake at 350° for 25 - 30 minutes or until cake test done. Cool, then frost with cream cheese frosting.
Buttermilk Shrimp Soup Ingredients: - 1 qt. buttermilk, well shaken - 8 oz. cooked shrimp, shelled, deveined and thinly sliced - 1 small cucumber, peeled, quartered, seeded and thinly sliced - 1/2 c. bell pepper, finely diced - 1/2 c. finely sliced green onion (both white and green parts) - 6 red radishes, thinly sliced - dried dill weed (as needed) Directions: - Combine all ingredients except dill weed. Cover and refrigerate for 8 hours. At serving time, stir well. Ladle into chilled bowls and top with a sprinkle of dill weed. Makes 6 servings.
Freeze Coleslaw Ingredients: - 1 medium head cabbage, shredded (about 5 c.) - 1 tsp. salt - 2 c. sugar - 1 c. vinegar - 1/2 c. water - 1 tsp. celery seed - 4 medium stalks celery, chopped (about 2 c.) - 1 small green pepper, chopped (about 1/2 c.) - 1 medium carrot, cut lengthwise into fourths and thinly sliced - 1 small onion, chopped Directions: - Mix cabbage and salt; let stand 1 hour. - Heat sugar, vinegar, water and celery seed to boil in 1-quart saucepan. - Boil and stir 1 minute. - Cool to lukewarm. - Drain cabbage; stir in celery, green pepper, carrots and onion. - Stir vinegar mixture into cabbage mixture. - Spoon into three 1-pint freeze containers. - Cover and label; freeze up to 1 month. - Eight hours before serving, place in refrigerator to thaw. - Drain well before serving. - Garnish with sliced pimiento-stuffed olives.
Homemade Soap Ingredients: - 8 lb. grease or cracklings - 4 cans lye - 3 to 4 gal. water Directions: - Combine all ingredients and cook in a large black kettle until lye eats up grease and cracklings. - Let set in pot overnight or until cold and set. - Next day, cut into pieces.
White Chocolate Almond Cheesecake Ingredients: - 2 pkg. (8 oz.) cream cheese, softened - 1/2 c. sugar - 1/2 tsp. vanilla - 2 eggs - 1 graham cracker crust (6 or 9 inch) - 3/4 c. white chocolate chips - 1/2 c. sliced almonds Directions: - Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/2 cup white chocolate. Pour into crust; sprinkle with almonds and remaining white chocolate. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Breakfast Pizza Ingredients: - 1 lb. bulk pork sausage, cooked, drained, and crumbled - 5 eggs - 1/2 tsp. salt - 2 Tbsp. Parmesan cheese - 1 cup frozen loose packed hash browns, thawed - 1 cup sharp cheddar cheese, shredded - 1 pkg. canned crescent rolls - 1/4 cup evaporated milk - pepper Directions: - Separate rolls into 8 triangles and place on an ungreased pizza pan, points toward center. - Press dough over bottom and sides to form a crust. - Layer sausage and potatoes on crust. - Top with cheddar cheese. - Beat eggs; add milk, salt and pepper. - Pour over cheese. - Top with parmesan cheese.. - Bake at 375 degrees for 25 to 30 minutes.
Pumpkin Bars Ingredients: - 4 eggs - 1 2/3 c. sugar - 1 c. oil - 1 (15 oz.) can pumpkin - 2 c. flour - 2 tsp. baking powder - 2 tsp. cinnamon - 1 tsp. salt - 1 tsp. baking soda Directions: - Mix well in order given. - Beat at medium speed until smooth. Pour into ungreased pan, 15 x 10 x 1-inch. - Bake at 350° for 25 to 30 minutes. - Frost with icing when cool.
Pot Pie Ingredients: - 2 c. flour - 1/2 tsp. salt - 1 tsp. baking powder - 2 Tbsp. shortening - 1 egg, beaten - 1/3 c. water - Boiling chicken or beef broth (good with small pieces of meat in broth) Directions: - Sift first 3 ingredients together; cut in shortening. - Stir water and egg together and add to flour mixture. - Roll very thin. Cut into squares and let rest 20 - 30 minutes. - Drop into boiling broth. - Cover & cook 20 minutes or until tender.
Pecan Cakes Ingredients: - 1 (3 oz.) pkg. cheese - 1 stick softened butter - 1 c. flour - 3/4 c. brown sugar - 1 Tbsp. melted butter - 1/4 tsp. salt - 1/2 tsp. vanilla - 1 egg Directions: - Blend and beat all ingredients. - Spoon filling into unbaked shells, filling each 3/4 full. - Sprinkle on chopped pecans. - Bake at 350° for 25 minutes. - Cool on rack. - Freezes well.
Mom'S Dip Ingredients: - 1 can chili without beans - 1 (8 oz.) pkg. cream cheese Directions: - Dip grease off chili. - Pour chili into casserole dish, add cream cheese (cut up) and heat in microwave for 3 minutes. - Stir and heat 2 minutes or until hot. - Serve with chips.
Sarie'S Chili Ingredients: - 1 1/2 lb. chuck roast, coarsely ground - 1 1/2 lb. pork shoulder, cut into 1/2-inch cubes - 1 large onion, chopped - 3 large garlic cloves, minced - 3 c. beer or water - 1 c. Special Tomatoes (recipe follows) - 1 (8 oz.) can tomato sauce - 1/2 c. chili powder - 1 Tbsp. salt - 1 Tbsp. cumin - 1 1/2 tsp. paprika - 1/4 c. corn meal Directions: - Stir both - meats, - onion - and - garlic in heavy saucepan over medium heat - until meat is no longer pink. - Mix in beer, then all remaining ingredients, except corn meal. Cover and simmer until chili is reduced to 12 cups, stirring occasionally, about 3 hours. Degrease chili. - Stir cornmeal into chili. Cover and - simmer - 30 minutes. - Refrigerate overnight to blend flavors. - (Can be prepared 5 days ahead.)
Tandoori Chicken Ingredients: - 2 to 3 lb. assorted chicken parts - 1 onion (optional) - 1 pt. plain yogurt - dry tandoori mix (available at Indian grocery stores) Directions: - Remove skin from chicken and place in casserole dish. - Place 1 teaspoon tandoori mix on each piece of chicken. - Pour yogurt into dish and mix chicken, spice and yogurt until there is a uniform orange color. - Place in refrigerator 2 hours up to 12 hours. - Bake in oven at 375° for 1 hour.
Four Bean Salad Ingredients: - 8 slices bacon - 1 c. chopped onion - 1 large garlic clove, minced - 1 (1 lb.) can butter beans, drained - 1 (1 lb.) can lima beans, drained - 1 (1 lb.) can kidney beans, drained - 2 (15 oz.) cans baked beans with liquid - 3/4 c. brown sugar - 1/2 c. vinegar - 1/2 tsp. dry mustard - 1 tsp. pepper Directions: - Preheat oven to 350°. - Brown bacon in skillet; drain and crumble. - Set aside. - Add onion and garlic to bacon drippings in pan; saute until onion is soft. - Combine all ingredients in bean pot or covered ovenproof casserole dish. - Bake 1 1/2 hours.
Frozen Cherry Salad Ingredients: - 1 can cherry pie filling - 1 can Eagle Brand milk - 1 small can crushed pineapple - 1/2 c. chopped nuts - 1 small carton Cool Whip Directions: - Put all ingredients in mixing bowl, stir and freeze. - Take out of freezer 10 minutes before serving.
Peach Tarte Tatin Ingredients: - 1 c. cake flour - 2 Tbsp. granulated sugar - 3 Tbsp. cold margarine, cut into pieces - 2 to 3 Tbsp. ice water - 1 (16 oz.) can sliced apples, drained - 1 (16 oz.) can sliced peaches in their own juice, drained - 1/2 c. granulated sugar - 1/4 tsp. ground nutmeg - 1 Tbsp. lemon juice - 1/4 c. granulated sugar - 2 Tbsp. margarine Directions: - Combine flour and 2 tablespoons sugar in medium bowl with pastry blender or 2 knifes; cut in cold margarine until mixture resembles coarse crumbs. - Sprinkle in water, 2 tablespoons at a time, mixing lightly with a fork after each addition, until pastry just holds together. - Cover dough; refrigerate 15 minutes. - Roll pastry on lightly floured surface into an 11-inch circle; cover loosely with plastic wrap and set aside.
Mexican Fruit Cake Ingredients: - 2 c. flour - 2 eggs - 20 oz. can crushed pineapple - 2 tsp. soda - 1 c. pecans or walnuts - 2 c. sugar Directions: - Mix as listed and put in a greased and floured pan. - Bake at 350° for 45 minutes.
Puppy Chow Ingredients: - 1 stick margarine - 12 oz. bag chocolate chips - 1 1/2 c. confectioners sugar - 1/2 c. peanut butter - 8 c. rice chex cereal Directions: - Melt butter, peanut butter and chips in a 13/4 qt. tupperware bowl in microwave for 1-3 minutes at 50% power. Dump cereal into another bowl. Pour in melted chocolate mix. Stir gently. Dust with confectioners sugar just to coat. Store in air tight container.
Delicious Holiday Punch Ingredients: - 2 pkg. lime unsweetened Kool-Aid - 2 c. sugar - 2 qt. water Directions: - Freeze this and take out to be slush at serving. - Add 1 large can of pineapple juice and 1 quart Sprite. - You can use cherry Kool-Aid, also.
Broccoli And Shrimp Alfredo Ingredients: - 1 (16 oz.) pkg. fettuccine - 1 lb. uncooked medium shrimp, peeled and deveined - 3 garlic cloves, minced - 1/2 c. butter or oleo - 1 (8 oz.) pkg. cream cheese, cubed - 1 c. milk - 1/2 c. shredded Parmesan cheese - 1 (10 oz.) pkg. frozen broccoli florets - 1/2 tsp. salt - dash of pepper Directions: - Cook fettuccine as directed on package. In large skillet, saut shrimp, garlic and butter until shrimp turns pink. Remove shrimp from skillet. Set aside and keep warm. In same skillet, combine cream cheese, milk and Parmesan cheese. Cook until cheeses are melted and smooth. Cook broccoli in pan with 1-inch of water. Bring to a boil; reduce heat and simmer for 6 to 8 minutes or until tender; drain. Stir broccoli, shrimp, salt and pepper into cheese sauce. Heat through. Drain fettuccine and top with shrimp mixture. Yields 4 servings.
Peanut Butter Pie(Makes 2) Ingredients: - 1 1/2 c. confectioners sugar - 1/2 c. peanut butter - 2 prebaked graham cracker or pastry crusts - 1 large pkg. instant vanilla pudding - 2 1/2 c. cold milk - 2 large Dream Whip or 4 c. Cool Whip Directions: - Blend 1 1/2 cups confectioners sugar and 1/2 cup peanut butter; divide into thirds. - Put 1/3 mixture in bottom of shells. - Mix 1 package Dream Whip according to directions or use 2 cups Cool Whip. Mix whip with 1 large instant vanilla pudding made with 2 1/2 cups cold milk and with 1/3 peanut butter/sugar mixture. - Put in shells. Mix another package of Dream Whip or 2 cups Cool Whip. - Smooth on top. - Sprinkle remaining 1/3 peanut butter/sugar mixture on top. Refrigerate.
Lear'S "Hot" Chili Ingredients: - 1 lb. hamburg - 1 (12 oz.) can Italian tomatoes - 1/4 c. Vlasic hot chili peppers, sliced - 1 (20 oz.) can hot chili beans - 1 large can tomato juice - chili powder to taste - pepper to taste - cayenne pepper to taste - 1 large onion, diced Directions: - Brown hamburg with onion and drain off grease. - Add tomatoes, peppers, onions, tomato juice and seasonings. - Bring to a boil, then simmer about 45 minutes. - Serve with crackers and ice water.
Ozark Mountain Stew Ingredients: - 2 Tbsp. flour - 1 Tbsp. paprika - 2 Tbsp. salt - 1 tsp. chili powder - 5 c. beef cubes - 3 Tbsp. lard - 2 onions, sliced - 1 clove garlic, minced - 28 oz. can tomatoes - 3 Tbsp. chili powder - 1 Tbsp. cinnamon - 1 tsp. ground cloves - 1 tsp. dry crushed red pepper - 2 c. chopped potatoes - 2 c. chopped carrots Directions: - Combine flour, paprika, salt and the one teaspoon chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. - Add onions and garlic; cook until soft. - Add tomatoes, 3 tablespoons chili powder, cinnamon, cloves and red pepper. - Cover and simmer 2 hours. - Add potatoes and carrots; cook until vegetables are tender, about 45 minutes. - Makes 8 servings.
Lake Ozette Whole Wheat Quick Bread Ingredients: - 2 1/2 c. whole wheat flour - 1 tsp. baking soda - 2 tsp. baking powder - 1 tsp. salt - 2 Tbsp. vegetable oil - 1 1/2 c. soured milk - 1/2 c. molasses - 1/4 c. wheat germ - 1/4 c. dry milk Directions: - Stir together the dry ingredients. - Mix together the liquid ingredients well and blend into the dry ingredients. - Grease a tube pan or 1-quart casserole dish. - Sprinkle sesame seed in the pan and shake to distribute. - Pour batter into the pan and let stand for 20 minutes before baking. - Bake at 350° for about 35 to 40 minutes or until toothpick test shows done.
Cheesy Beef Enchiladas Ingredients: - 1 lb. lean ground beef - 1 pkg. taco seasoning mix - 1 c. water - 8 (6-inch) flour tortillas - 1 (16 oz.) jar thick 'n chunky salsa (mild, medium or hot) - 1 (8 oz.) jar Cheez Whiz - 6 oz. shredded Colby cheese - 2 sliced tomatoes Directions: - Brown ground beef; pour off excess fat. - Add taco seasoning mix and water. - Put 3 to 4 tablespoons taco meat in each flour tortilla. - Roll and place seam down in a glass casserole. - Top with thick 'n chunky salsa, Cheez Whiz and Colby cheese. Microwave 6 to 8 minutes, until cheese has completely melted. Serve with cucumbers and sliced tomatoes.
Cheese Dip Ingredients: - 1 1/2 lb. ground chuck - 1 can Campbell's nacho cheese soup - same size jar mild Mexican Cheez Whiz - 1 small jar green chili peppers (for added spice) Directions: - You will need - a 2 quart glass bowl and wooden spoon to prepare recipe.
Herbed Chicken Bake Ingredients: - 1 (6 oz.) pkg. long grain and wild rice mix - 3 large, skinless and boneless chicken breasts, halved lengthwise - 1/4 c. butter or margarine - 1 (10 1/2 oz.) can condensed cream of chicken soup - 3/4 c. Sauterne wine - 1 (3 oz.) can sliced mushrooms, drained Directions: - Prepare rice using package directions. Season chicken with salt and pepper. Place in skillet with butter and cook slowly until brown. Spoon rice into 1 1/2-quart casserole. Top with chicken. Add soup to skillet. Slowly add wine, stirring until smooth. Add mushrooms. Bring to boil and pour over chicken. Cover and bake at 350° for 25 minutes. Uncover and bake 15 to 20 minutes or until tender.