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Baked Chicken Ingredients: - 1 whole chicken or 4 chicken breasts - 1/4 stick margarine - 1/2 c. water - 2 Tbsp. vinegar - chicken bouillon cubes - salt - pepper Directions: - Split whole fryer down breast (for chicken breasts, just lay flat in roaster). - Blot chicken with margarine. - Add about 1/2 cup water, vinegar and bouillon cubes. - Bake at 300° to 325° for about 2 hours. - Add salt and pepper to taste.
Garlic Pretzels Ingredients: - 1 box Snyders pretzels - 1 envelope Hidden Valley Ranch original party mix - 3/4 c. oil - 9 shakes seasoned salt - 9 shakes garlic powder Directions: - Break up pretzels on large cookie sheet. - Mix oil, salt, garlic powder and party dip mix and pour on top of pretzels. - Bake at 350° for 5 minutes. - Stir and bake 5 more minutes. - Drain on brown bag.
Chicken Broccoli Casserole Ingredients: - 8 chicken breasts, cooked - 2 pkg. frozen chopped broccoli (parboiled) - 2 to 3 cans cream of chicken soup - 1 c. mayonnaise - 1/2 tsp. curry powder - dash of Worcestershire sauce - paprika Directions: - Skin and bone the cooked chicken. - Mix mayonnaise, soup, curry powder and Worcestershire sauce. - Pour half of this into a large Pyrex casserole. - Place chicken and broccoli on top. - Then pour remaining soup mixture over it. - Sprinkle on the cheese and paprika. - Bake at 350° for 35 to 40 minutes.
Pepper Relish Ingredients: - 3 c. green peppers - 3 c. red peppers - 3 c. onions - 2 c. sugar - 2 c. vinegar - 1/2 box celery seed - 1/2 box mustard seed - 1 Tbsp. salt Directions: - Chop the green and red peppers and the onions. - Cover with boiling water and let stand 5 to 10 minutes. - Drain. - Mix with the vinegar and spice mixture. - Boil 1/2 hour. - Pour into scalded jars. Seal. - Store in a cool place.
Lemon Pudding Cake Ingredients: - 1/4 c. cake flour, sifted - 1 c. plus 2 Tbsp. sugar - 1/4 tsp. salt - 3 eggs, separated - 1 1/2 c. milk - 1/4 c. freshly squeezed lemon juice - 1 tsp. grated lemon peel - vanilla ice cream (optional) Directions: - Position rack in center of oven; preheat to 350°. - Have ready an ungreased 1-quart baking dish for the pudding cake and a slightly larger, shallow pan filled with 1 to 2 inches of hot water. - In a medium bowl, whisk or stir together flour, the 1 cup sugar and salt; set aside.
Mexican Beef In A Crock-Pot Ingredients: - 1 1/2 to 2 lb. boneless round steak - 1 clove garlic, minced - 1/4 tsp. pepper - 1/2 tsp. salt - 1 Tbsp. chili powder - 1 Tbsp. mustard - 1 onion, chopped - 1 beef bouillon cube, crushed - 1 (15 oz.) can tomato sauce - 1 can red beans, drained Directions: - Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. - Cut into 1/2-inch wide strips. - Place in slow cooking pot. - Cover with onion, bouillon cube and tomato sauce. - Cover and cook on low for 6 to 8 hours. - Add beans and cook on high, covered for 30 minutes. - Serve on a bed of rice. - Makes 5 to 6 servings.
Pumpkin Bars Ingredients: - 4 eggs - 2 c. sugar - 2 c. pumpkin - 3/4 c. melted butter - 2 c. flour - 2 tsp. baking powder - 1 tsp. soda - 1 tsp. cinnamon - nuts (optional) Directions: - Mix eggs, sugar, pumpkin and melted butter together. - Sift together flour, baking powder, soda and cinnamon. - Add to batter. Add chopped nuts and bake 25 minutes at 325° in a greased jelly roll pan. - Cool and frost.
Soft Pretzels Ingredients: - 3/4 c. very warm water - 1 pkg. dry yeast - 1 Tbsp. sugar - 1 tsp. salt - 1 c. bread flour - regular flour - 1 beaten egg with 1 Tbsp. water Directions: - Dissolve yeast in warm water in large mixing bowl. - Stir in sugar and salt until completely dissolved. - Beat in bread flour. Gradually stir in regular flour until dough is no longer sticky. Place dough on floured board. - Knead for at least 5 minutes or until smooth and elastic. - Round into a ball. - Let dough rise 10 minutes in a warm place. - Divide into 6 to 8 equal pieces. Preheat oven to 450°. - Roll each piece of dough into a 15 to 20-inch coil. - Shape it into a pretzel. - Salt one side of each pretzel and place them on a greased baking sheet. - Brush with beaten egg. - Bake 12 minutes at 450°.
Potato Kugel (Pudding) Ingredients: - 3 Grated potatoes (by hand, in blender or with grinder) - 1 onion, grated - 1 carrot (optional) - 1 egg - 3/4 tsp. salt - 1/8 tsp. pepper - 2 Tbsp. matzo meal or flour - 2 Tbsp. butter or margarine Directions: - Grate potatoes, draining excess water. Grate onion (and carrot), add to potatoes. - Mix in remaining ingredients and pour into an 8 inch or 9 inch square greased pan. - Sprinkle with paprika to aid in browning. - Bake at 375 for 1 hour or until golden brown on top. - Serves 2 to 3 - Can be doubled for a 9 x 13 pan.
Pinto Fiesta Cake Ingredients: - 2 c. mashed unseasoned pinto beans - 1 c. sugar - 1/4 c. butter - 3/4 c. egg substitute - 1 c. unsifted flour - 1 tsp. baking soda - 1/2 tsp. salt - 1 tsp. cinnamon - 1/2 tsp. ground cloves - 1/2 tsp. allspice - 2 c. chopped raw apple - 1 c. raisins - 1/2 c. chopped walnuts or pecans - 2 tsp. vanilla - 1/2 tsp. raspberry jelly Directions: - Cream together sugar and butter. - Add eggs and mix well. - Add beans and mix well. - Sift together flour, soda, salt, cinnamon, cloves and allspice. - Add dry ingredients to bean mixture and mix well. - Add apples, raisins, nuts and vanilla. - Spoon mixture into well-greased 10-inch tube pan (or 2 loaf pans). - Bake at 375° for 45 minutes (check for doneness with toothpick). - Cool in pan about 20 minutes and remove from pan. - Melt jelly and spoon over the top. Decorate with walnut halves, if desired. - Makes 12 servings.
Pizza Dip Ingredients: - 8 oz. cream cheese, softened - 1/2 c. sour cream - 1/2 c. mayonnaise - 2/3 c. cocktail sauce - 1 can tiny shrimp - 3 tomatoes, cut up and seeds removed - 1/3 green pepper, cut up fine - 8 oz. Mozzarella cheese Directions: - Spread the first 3 ingredients on pizza plate. - Add remaining ingredients. - Use Ritz crackers to dip.
Hi Ho Cheerios Ingredients: - 2 c. Cheerios - 2 tsp. sugar - 1 c. milk Directions: - Place Cheerios in soup bowl. - Add milk and sugar; stir and eat. - Makes 1 serving.
Chocolate Bottom Cupcakes Ingredients: - 8 oz. cream cheese - 1 egg - 1/3 c. sugar - 1/2 tsp. salt - 6 oz. pkg. chocolate chips - 1 1/2 c. flour - 1/4 c. cocoa - 1 c. sugar - 1 tsp. baking soda - 1/2 tsp. salt - 1 c. water - 1/2 c. oil - 1 Tbsp. vinegar - 1 tsp. vanilla Directions: - Blend the first 4 ingredients, then stir in chocolate chips; set aside. - Blend the remaining ingredients and fill paper-lined cups with this mixture 1/3 full. - Drop 1 tablespoon of the cream cheese mixture into each cup. - Bake for 30 to 35 minutes at 350°.
Hawaiian Baked Beans Ingredients: - 1 (16 oz.) can pork and beans - 1 (12 oz.) can crushed pineapple - 1 medium onion, diced - 1/4 lb. cooked and crumbled bacon strips - 2 Tbsp. brown sugar - 1 Tbsp. mustard - 2 Tbsp. barbecue sauce - 1 tsp. Old Bay seasoning Directions: - Mix all ingredients in a casserole dish and bake at 350° until hot and bubbly. - Serves 4.
K&W Egg Custard Pie Ingredients: - 1 (9-inch) unbaked deep dish pie shell - 1 c. sugar - 1 Tbsp. flour - 4 eggs - 1 2/3 c. milk - 1 tsp. vanilla extract - 1 tsp. lemon juice - nutmeg (for topping) Directions: - Mix all ingredients in a bowl. - Beat until well blended. - Pour into unbaked pie shell. - Sprinkle with nutmeg. - Bake at 350° for 45 minutes or until firm.
Hummingbird Cake Ingredients: - 3 c. all-purpose flour - 2 c. sugar - 1 tsp. salt - 1 tsp. soda - 1 tsp. cinnamon - 3 eggs, beaten - 1 1/2 c. salad oil - 1 1/2 tsp. vanilla - 1 (8 oz.) can crushed pineapple, undrained - 2 c. pecans, divided - 2 c. chopped ripe bananas Directions: - Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until all dry ingredients are moistened. - Do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Spoon batter into 3 well-greased 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. - Cool in pans 10 minutes. Remove from pans and cool completely. Spread Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped nuts.
Broiled Spicy Mustard Chicken(Light And Easy) Ingredients: - low calorie cooking spray - 1/4 c. Dijon mustard - juice of 1 medium lime - 1/2 tsp. dried tarragon leaves - hot sauce to taste - 4 (8 oz.) skinless chicken breast halves Directions: - Preheat the broiler. - Coat a broiling pan with low calorie cooking spray.
4 Layered Dessert Ingredients: - 1 1/2 c. flour - 3/4 c. margarine - 3/4 c. chopped pecans Directions: - Mix well (will be crumbly) and press into bottom of a 9 x 13-inch baking dish. - Bake at 350° for 20 minutes. - Let cool completely.
Pumpkin Dessert Ingredients: - 2 c. flour - 2 sticks oleo - 6 oz. cream cheese - 2 c. powdered sugar - 6 oz. whipped topping - 2 c. canned pumpkin - 2 pkg. instant vanilla pudding - 1/2 c. milk - 4 oz. whipped topping - 1 Tbsp. pumpkin pie spices Directions: - First Layer: - Mix flour and oleo like pie crust. - Press into 9 x 13-inch pan. - Bake 20 minutes at 350°. - Cool.
Lemon Pound Cake Ingredients: - 3 1/2 c. cake flour - 1/2 tsp. baking powder - 3 c. sugar - 1 stick margarine - 1 c. Crisco - 6 eggs - 2 tsp. lemon flavoring - 1 c. sweet milk Directions: - Mix dry ingredients together. Cream sugar, margarine and Crisco. Add eggs, one at a time, beating well after each egg. Add flavoring. Add milk and flour alternately; mix well. Bake at 325° for 1 hour and 30 minutes. Do not open for 1 hour.
Coconut Pie Ingredients: - 4 eggs - 1 3/4 c. sugar - 1 tsp. vanilla - 6 or 7 oz. can coconut - 1/2 c. self-rising flour - 1/2 stick oleo, melted - 2 c. milk Directions: - Combine all ingredients. - Mix well and pour into two 9-inch pie pans. - Bake at 325° for 30 minutes or until brown. - This pie makes its own crust.
Mile High Barbecue Beef Ingredients: - 3 lb. chuck roast or round steak - 2 c. beef broth - 1 c. chopped onion - 1/2 c. chopped celery Directions: - Brown meat in small amount of oil along with celery and onion. Add meat mixture to beef broth and bring to boil. - Simmer 3 hours.
Refrigerate Slaw Ingredients: - 1 c. sugar - 1 c. white vinegar - 1 tsp. turmeric - 1 tsp. celery seed - 1 tsp. salt - 1 tsp. onion flakes - 1 head shredded or chopped cabbage - 3 carrots, shredded - 1 green pepper, shredded Directions: - Pour the first 6 ingredients over remaining ingredients. Make up a day before serving. Will keep 3 weeks. Keep refrigerated.
Strawberry Jello Salad Ingredients: - 2 c. crushed pretzels - 2 Tbsp. sugar - 3/4 c. soft margarine - 8 oz. cream cheese, softened - 8 oz. Cool Whip - 1 c. sugar - 2 (3 oz.) pkg. strawberry jello - 2 c. boiling water - 2 (10 oz.) pkg. frozen strawberries (do not thaw) Directions: - Mix crushed pretzels, sugar and soft margarine and press in 9 x 13-inch pan. - Bake 8 minutes at 350°; let cool. - Mix softened cream cheese, Cool Whip and sugar. - Mix together and pour over crust (be sure to seal edges). - Mix strawberry jello with boiling water and frozen strawberries (do not thaw; add frozen). - Pour over cheese mixture.
Bunk House Beans Ingredients: - 1 lb. sausage - 1 lb. hamburger - 1 large onion, chopped - 3/4 c. barbecue sauce - 1/2 c. brown sugar - 1 tsp. mustard - 1 large can pork and beans - 1 regular can chile hot beans - 1 regular can kidney beans Directions: - Brown and drain sausage and hamburger. - Mix meats with remaining ingredients. - Pour in a 9 x 13-inch baking pan. - Bake in a 350° oven for 1 hour.
Applesauce Bread Ingredients: - 1 1/2 c. applesauce (sweetened or unsweetened) - 3/4 c. sugar - 1/4 c. oil - 2 eggs - 1/4 c. milk - 2 c. whole wheat flour - 1 tsp. baking soda - 1/2 tsp. baking powder - 1 tsp. cinnamon - 1/2 tsp. nutmeg Directions: - You may also add raisins or nuts.
Festive Chicken Spread Ingredients: - 1 (8 oz.) pkg. cream cheese, softened - 3 Tbsp. mayonnaise - 1 Tbsp. lemon juice - 1/2 tsp. salt - 1/4 tsp. ground ginger - 1/8 tsp. pepper - 4 drops hot sauce - 2 c. diced, cooked chicken - 2 hard-boiled eggs, diced - 1/4 c. green onions, diced - 3 Tbsp. chopped green pepper Directions: - Combine first 7 ingredients; beat at medium speed of electric mixer until smooth. - Add chicken, eggs, green onions and chopped green peppers; stir well. - Line 1-quart mixing bowl or mold with plastic wrap. - Spoon mixture into bowl; press firmly with back of spoon. - Cover and chill at least 4 hours. - Invert bowl into small serving platter. - Serve with crackers.
Squash Patty Ingredients: - fresh squash - grated cheese - onion - 1 egg - flour Directions: - Grate squash and onion. - Add cheese. - Add egg. - Add enough flour to make mixture pastey. - Fry in patties.
Pink Salad Ingredients: - 1 can Eagle Brand milk - 1 c. coconut - 1 c. chopped pecans - 1 can cherry pie filling - 1 large can crushed pineapple, drained - 1 c. miniature marshmallows Directions: - Mix and chill. - Will serve a crowd and will also keep well in refrigerator.
Deluxe Lemon Bars Ingredients: - 2 c. flour - 1/2 c. confectioners sugar - 1 c. butter - 4 eggs, beaten - 2 c. sugar - 1/3 c. lemon juice plus a little extra (about 2 lemons) - 1/4 c. flour - 1/2 tsp. baking powder Directions: - Cook the first 3 ingredients until the mixture clings together. - Press into a 13 x 9 x 2-inch pan. - Bake at 350° for 15 to 20 minutes. - Beat together the eggs, sugar and lemon juice and add flour and baking powder. - Pour over crust. - Bake at 350° for 25 minutes. - Sprinkle confectioners sugar on top. - Cool and cut in bars.
Peanut Butter Chocolate Chip Cookies Ingredients: - 2 c. flour - 1 tsp. baking soda - 12 oz. chocolate chips (2 c.) - 1 c. peanut butter - 3/4 c. butter or margarine, room temperature - 3/4 c. sugar - 3/4 c. brown sugar (light) - 1 tsp. vanilla - 2 eggs Directions: - Heat oven to 375°. - Mix flour and baking soda in a small bowl. In a large bowl, beat peanut butter, butter, sugars and vanilla with electric mixer until fluffy. - Beat in eggs. - Then add flour mixture gradually. - Mix. Stir in chips. - Drop by teaspoons onto ungreased cookie sheet. - Bake 8 to 10 minutes. - Cool. - Then enjoy. Serves 100 cookies.
Strawberry Pie Ingredients: - 1 c. sugar - 1 c. 7-Up soda - 1 1/2 pt. unsweetened strawberries, drain frozen strawberries - 1/2 pkg. strawberry jello - 2 Tbsp. cornstarch - 1 baked pie shell Directions: - Mix cornstarch and sugar; add 7-Up and cook until thick. Remove from heat. - Add jello and cool. - Add berries. - Pour into pie shell and cover with whip cream. - Refrigerate.
Lemon Pound Cake Ingredients: - 1 pkg. lemon cake mix - 1 (4 oz. size) pkg. lemon instant pudding mix - 4 eggs - 1 c. cold water - 1/4 c. oil Directions: - Preheat oven to 350°. - Grease and flour a 10-inch tube pan. Blend all ingredients at low speed of mixer until moistened. - Beat 2 minutes at high speed. - Pour into pan. - Bake at 350° for 50 to 55 minutes. - Cool 25 minutes in pan. - Turn upside down and place on plate.
Hash Potato Casserole Ingredients: - 1 (32 oz.) pkg. thawed hash browns - 3/4 c. butter - 1/2 c. chopped onion - 1 can cream of chicken soup - 1 c. sour cream - 1 c. shredded cheese - 2 c. crushed corn flakes Directions: - Mix potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. - Put in greased casserole. - Crush cereal and stir in 1/4 cup butter, melted. - Sprinkle over potatoes. - Bake at 350° for 40 to 50 minutes.
Chicken Tetrazzini Ingredients: - 2 boneless, skinless chicken breasts, boiled until tender and diced - 1 pkg. vermicelli, halved and cooked in chicken water - 1 small bottle pimentos, drained - 1 can cream of chicken soup mix - 1 jar chicken gravy - 1 small can mushrooms - 3 Tbsp. butter - 1/2 c. Parmesan cheese - 3 Tbsp. parsley flakes - 1/2 tsp. garlic, salt and pepper - paprika Directions: - Grease long Pyrex dish. - Mix all ingredients together with half of the Parmesan cheese. - Put in dish and cover with remaining cheese. - Sprinkle with paprika. - Cook uncovered at 350° for 20 minutes until bubbly. - Serves 4 to 6.
Steamed Broccoli(More Flavor) Ingredients: - 2 lb. broccoli - water Directions: - Break or cut florets from main stalk. - Rinse thoroughly with cold water. - In large saucepan, bring about 1/2 inch of water to boil. - Insert steaming basket or rack into pot. - Add broccoli; cover tightly. - Steam for about 6 minutes. - Broccoli should be tender and crisp. - Makes 3 to 4 servings.
Salmon Loaf Dip Ingredients: - 2 c. canned salmon - 8 oz. cream cheese - 1/2 tsp. hickory smoked salt - 1/2 tsp. garlic salt - parsley flakes Directions: - With mixer, combine the salmon, cream cheese and salts. Form into - a ball; - roll in parsley flakes. - Scoop with crackers, chips, etc.
Chicken Or Turkey Casserole Ingredients: - 1 whole chicken - 2 cans cream of chicken soup - 1 c. mayonnaise - 1 c. diced celery - 3 Tbsp. onion Directions: - Cook chicken or turkey until well done. - Cut meat in pieces. In large bowl, add all other ingredients together and mix with chicken. - Put this in large glass baking dish. - Cover with bread crumbs. - Bake at 350° for 45 minutes.
Lemon Salad Supreme Ingredients: - 2 pkg. lime gelatin - 3 c. boiling water - 1/4 c. lemon juice - 1 c. mayonnaise - 2 c. cut cooked chicken or flaked tuna - 1 (1 lb. 3 oz.) can pineapple chunks, drained - 1/2 c. toasted almonds Directions: - Dissolve gelatin in water. - Add lemon juice and salad dressing and mix well. - Chill in refrigerator until mixture begins to congeal. - Beat well; add remaining ingredients and mix. - Pour into lightly oiled 2-quart mold. - Chill until set. - Unmold on salad greens and garnish as desired.
English Muffins Ingredients: - 1 1/2 c. milk - 1/4 c. margarine - 2 Tbsp. sugar - 1 tsp. salt - 1 pkg. dry yeast - 4 1/2 c. flour - 1 egg - cornmeal - vegetable oil Directions: - Heat - milk and margarine in a saucepan until very warm. In - a large - bowl, - combine sugar, salt, yeast and 1 1/2 cups flour. Add - milk - and margarine mixture; - beat for 2 minutes. Beat in egg - and 1 cup flour. - With a spoon, add 2 cups flour or enough for a stiff dough.
Angel Biscuits Ingredients: - 1 pkg. yeast - 2 Tbsp. warm water - 1 tsp. sugar - 5 c. flour - 4 Tbsp. sugar - 1 Tbsp. baking powder - 1 tsp. baking soda - 1 tsp. salt - 1 c. butter or margarine - 2 c. buttermilk Directions: - Dissolve yeast in water with 1 teaspoon sugar in cup. - Combine flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter; add buttermilk, then yeast mixture. - Mix well. Knead a few minutes on floured board. - Put in covered buttered bowl. - Let stand 1 hour or doubled in bulk. - Roll out; cut into biscuits. - Place on ungreased cookie sheet; let rise and bake at 400° for 10 to 12 minutes until light brown.
Chili Con Carne Ingredients: - 1 1/2 lb. ground beef - 2 stalks celery, chopped - 1 bell pepper, chopped - 1 small onion, chopped - 1 can condensed tomato soup - 2 cans tomatoes - 1 can red kidney beans, drained - 1 tsp. chili powder - 1 tsp. garlic - 1 tsp. thyme - 1 tsp. salt - 1/2 tsp. red pepper - parsley flakes - macaroni (optional) Directions: - Cook beef, celery, pepper and onion until beef is brown. - Add soup, tomatoes and drained kidney beans. - Simmer for 30 minutes. Add spices; simmer for 1 hour. - You can add macaroni and cook an additional 30 minutes, or double the recipe and freeze any extra.
Carrot Cake Ingredients: - 2 c. flour - 2 c. sugar - 2 c. coconut - 2 tsp. soda - 2 tsp. cinnamon - 1 tsp. salt - 3 eggs, beaten - 1 1/2 c. oil - 2 c. grated carrots - 2 c. chopped walnuts - 1 (8 oz.) can crushed pineapple - 2 tsp. vanilla Directions: - Mix first six ingredients together in a large bowl. - Add remaining ingredients. - Pour into greased and floured 11 x 15-inch pan or 8 x 8-inch pan, plus 18 cupcakes or 3 (9 x 4-inch) loaf pans. - Bake at 325° or 350° for 45 to 50 minutes. - While baking make syrup and boil 5 minutes.
Hopping John Ingredients: - 1/2 lb. dry black-eyed peas - 4 slices thick bacon, cut into 1/4-inch pieces - 1 c. chopped onion - 1/2 c. chopped green pepper - 1 garlic clove, minced - 1 tsp. salt - 1 bay leaf - generous dashes of red and black pepper - 3 c. cooked rice Directions: - Soak peas. Rinse and drain. Cook bacon until browned. Add onion, green pepper and garlic. Saute onion until tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until peas are tender. Remove bay leaf and stir in rice. Continue simmering 10 minutes or until all liquid is absorbed.
Gingerbread Boy Ingredients: - 1 c. margarine, softened - 1 c. sugar - 1 egg - 1 c. molasses - 1 1/2 tsp. soda - 1 tsp. cloves - 2 tsp. vinegar - 5 c. flour - 1/2 tsp. salt - 2 tsp. ginger - 1 tsp. cinnamon Directions: - Cream together sugar and margarine. - Stir in egg and molasses. Add vinegar; beat well. - Stir in sifted dry ingredients. - Mix well. - Chill overnight. - Place one small ball on cookie sheet; flatten with palm to make head. - Roll one ball into a straight rope for arms. - Roll last ball into a rope and then curve it for legs and body. - Garnish with nuts or raisins before baking. - Use greased cookie sheet. - They really grow, so leave room. - Don't let the gingerbread boy get away from you!
Chicken And Tortilla Dumplings Ingredients: - 1 chicken, cooked and deboned (add 1 bay leaf) - 2 chicken bouillon cubes - 1/2 tsp. salt - 1/4 tsp. pepper - 1 can cream of chicken soup - 8 flour tortillas, cut up Directions: - Add chicken broth, chicken pieces, pepper and salt together with remainder of ingredients.
Pecan Pie Ingredients: - 1 c. chopped pecans - 1 c. packed brown sugar - 1/2 c. white granulated sugar - 1 stick margarine, melted - 2 eggs - 1 Tbsp. flour - 1 Tbsp. milk - 1 Tbsp. vanilla - 1 deep dish pie shell Directions: - Mix together ingredients; pour into pie shell. - Bake at 300° for 1 hour and 10 minutes.
Banana Loaf Ingredients: - 1 stick margarine - 1 c. sugar - 2 eggs - 2 c. all-purpose flour - 3 mashed bananas - 1 c. chopped nuts Directions: - Cream sugar and margarine. - Add eggs and flour, then the bananas; mix well. - Fold in nuts. - Pour into greased loaf pan. Bake at 300° for 1 hour on the middle shelf of oven.
Peanut Butter Cookies Ingredients: - 2 c. sugar - 1/4 c. cocoa - 1 stick margarine - 1/2 c. milk - 1/2 c. crunchy peanut butter - 3 c. oatmeal - 1 tsp. vanilla - 1/2 tsp. salt Directions: - Bring sugar, cocoa, margarine and milk to a boil and let boil for 1 minute. - Add remaining ingredients. - Nuts, raisins or coconut may be added for variety. - Drop by teaspoons on wax paper.
Unbaked Fudge Candy Ingredients: - 2 c. sugar - 1/4 c. oleo - 1/2 c. cocoa - 1/2 c. milk - 3 c. quick oatmeal - 1 tsp. vanilla - 1/2 c. chopped nuts or coconut Directions: - Boil together 3 minutes the first 4 ingredients. Remove from heat. Add the oatmeal, vanilla and nuts or coconut. - Mix well. Drop by teaspoon on wax paper.
Cheesecake Cookies Ingredients: - 1/3 c. brown sugar - 1 c. flour - 1/2 c. chopped pecans - 1/3 c. butter or margarine, melted - 1 (8 oz.) pkg. cream cheese, softened - 1/4 c. sugar - 1 egg - 2 Tbsp. milk - 1 Tbsp. lemon juice - 1 tsp. vanilla extract Directions: - Preheat oven to 350°. - Grease 8-inch pan. - Mix first 3 ingredients. - Stir in melted butter. - Reserve 1/3 cup crumbs. - Pat remaining crumbs gently into pan. - Bake 12 to 15 minutes.
Chicken And Noodles Ingredients: - 1 chicken - 1 large onion - salt and pepper - 1 stick butter or oleo - 1 Tbsp. paprika - 1 large can tomatoes - 1 large pkg. noodles Directions: - Cook chicken until tender. - Add onion, salt, pepper, tomatoes and paprika and cook about 20 minutes. - Then add noodles and cook another 20 minutes.
Taco Salad Ingredients: - 1 large can chili beans - 2 bunches green onions, chopped - 3 or 4 tomatoes, chopped - 1 block Cheddar cheese, grated - 1 large bottle Catalina dressing - 1 head lettuce - 1 (6 oz.) corn chips Directions: - Mix first 5 ingredients, let set several hours or overnight. Wash and tear lettuce when ready to eat. - Mix dressing with lettuce and top with custard corn chips.
Coriander Seed Cookies Ingredients: - 1/4 lb. butter - 1 c. sugar - 1 egg - 1 1/2 c. flour, sifted - 1 tsp. baking powder - 1/4 tsp. salt - vanilla sugar (if desired) - 1/4 c. coriander seed Directions: - Place coriander seed in paper bag; crush with rolling pin. Cream together the butter, sugar and egg. - Sift flour, baking powder and salt together and mix in seed. - Stir flour mixture into butter mixture. Work until smooth. - Wrap and chill overnight. - On a floured board, roll out dough very thin. - Cut with 2-inch round or any shape cutter of similar size. - Place on greased cookie sheet and bake in a 350° oven for 8 to 10 minutes or until lightly browned.
Fresh Tomato Cake Ingredients: - 1 box yellow cake mix - 1 pkg. instant vanilla pudding - 4 eggs - 1/2 c. oil - 2 c. finely chopped tomatoes - 1/4 tsp. salt - 1/2 tsp. cinnamon Directions: - Combine and mix all ingredients in a bowl. - Beat well. - Pour into a greased 9 x 13-inch pan. - Bake at 350° for 40 to 50 minutes. - When cool, sprinkle with powdered sugar.
Broccoli And Cheese Ingredients: - 2 pkg. frozen broccoli - 1/2 lb. Velveeta cheese - 1 stick margarine - 25 Ritz crackers - 1/2 stick margarine Directions: - Cook broccoli. - Melt Velveeta and 1 stick of margarine together. - Pour broccoli and cheese mixture in an 8 1/2 x 9-inch pan. - Crumble 25 Ritz crackers and add 1/2 stick margarine; spread over broccoli and cheese. - Bake at 375° for 30 minutes.
Cherry Salad Supreme Ingredients: - 1 c. miniature marshmallows - 1 c. crushed pineapple - 1/3 c. mayonnaise or salad dressing - nuts - 1 (3 oz.) pkg. cream cheese - 1 (3 oz.) pkg. raspberry jello - 1 (3 oz.) pkg. lemon jello - 1 (21 oz.) can cherry pie filling - 1/2 c. whipping cream Directions: - Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. - Turn into 9 x 9 x 2-inch baking dish. - Chill until partially set. - Dissolve lemon jello in 1 cup boiling water. - Beat together cream cheese and mayonnaise. - Gradually add lemon jello. Stir in undrained pineapple. - Whip whipping cream and fold into lemon mixture with marshmallows. - Spread atop cherry layer; top with 2 tablespoons chopped nuts. - Chill until set. - Cut in 12 pieces and serve on shredded lettuce.
Corn Bread Ingredients: - 1 c. milk - 1/2 c. Mazola oil - 1/2 c. cream-style corn - 2 eggs - 1 (8 oz.) carton sour cream - 1 c. meal Directions: - Mix all ingredients and pour into greased and floured baking dish. Bake in a 450° oven until golden brown.
Chicken Casserole Ingredients: - 1 lb. frozen broccoli, thawed and drained - 3 lb. chicken, cooked and cubed - 12 Velveeta slices - 1 can mushroom soup - 1/2 c. mayonnaise - 1 can sliced water chestnuts - 1 can fried onion rings Directions: - Layer everything, except fried onion rings. - Cook 40 minutes at 350°. - Cover with onion. - Bake 20 minutes longer.
Potato Tuna Chowder Ingredients: - 2 Tbsp. butter or margarine - 1/2 c. chopped onion - 6 medium potatoes, peeled and sliced - 2 medium carrots, peeled and diced - 1/2 c. diced celery - 1 can tuna, drained - 4 c. milk - salt and pepper to taste - minced parsley Directions: - Melt butter in large saucepan. - Saute onion until transparent. Add potatoes, carrots, celery and 2 cups water. - Bring to a boil. - Cover and simmer 25 to 30 minutes or until vegetables are tender, stirring constantly. - Add tuna and milk. - Heat through. Season to taste and serve sprinkled with parsley. - Serves 8.
Green And Red Coleslaw Ingredients: - 3/4 c. Miracle Whip light dressing - 1 Tbsp. sugar - 4 c. shredded green cabbage - 1 c. shredded red cabbage - 1 c. shredded apples (firm) - 4 slices bacon, crisp cooked and crumbled - 1/2 c. chopped peanuts (optional) - 1/4 c. shredded carrots (optional) Directions: - Mix dressing and sugar in a large bowl. - Add remaining ingredients. - Mix thoroughly but lightly. - Refrigerate. - Makes 10 servings.
Spanish Bun Ingredients: - 1 c. sugar - 3/4 c. butter - 1 c. milk - 4 egg yolks - 1 tsp. soda - 2 tsp. cream of tartar - 1 tsp. cloves - 2 tsp. vanilla Directions: - Use enough flour to make dough. - Cream butter and sugar. - Add yolk of egg. - Thin with milk. - Add spices. - Put soda in cream of tartar. - Bake at 350° until done. - Makes a cake.
Fruit Squares Ingredients: - 1 1/2 c. sugar - 1 c. butter - 4 eggs - 2 c. flour - 1 Tbsp. lemon juice - 1 can pie filling Directions: - Preheat oven to 350°. - Cream sugar and butter. - Beat in eggs and lemon juice. - Add flour to mixture, mixing well. - Pour onto a greased and floured 15 x 10 x 1-inch pan. - Bake at 350° for 30 to 40 minutes. - Cool. - Top with cherry pie filling.
Brown Rice Ingredients: - 1 large onion - 1 clove garlic - 1/4 c. salad oil - 1 c. uncooked regular rice - 1 (10 1/2 oz.) can consomme (beef) - 1 1/4 c. water - 1 (6 oz.) can sliced mushrooms - Salt and pepper to taste Directions: - Lightly brown onion and garlic in salad oil. - Stir in rice, consomme, water, mushrooms, and salt and pepper. - Bring to a boil, then lower heat and cook 4 minutes or until rice is tender and liquid absorbed, stirring occasionally. - Yield: 4 to 6 servings.
Hash Brown Ham Casserole Ingredients: - 16 oz. sour cream - 10 3/4 oz cream of chicken soup - 32 oz. pkg. hash brown southern style potatoes - 2 C. cubed ham - 8 oz. American cheese, cubed - 1/4 C. chopped onion - 1 C. milk - 2 C. crushed corn flakes - 1/2 C. melted butter Directions: - Mix first 7 ingredients in large bowl; spread evenly in 9 x 13-inch pan.
Pistachio Salad Ingredients: - 1 small box (dry) instant pistachio pudding - 1 (8 oz.) can crushed pineapple (and juice) - 1 c. miniature marshmallows - 2 c. Cool Whip Directions: - Mix all ingredients together well. - Chill several hours before serving.
Poppy Chicken Ingredients: - 1 large fryer, boned or chicken breasts - 2 cans cream of chicken soup - 1 (8 oz.) pkg. cream cheese - 50 Ritz crackers, crushed - 2 Tbsp. poppy seed - 1 stick melted butter Directions: - Put chicken in greased pan. - Heat soup and cream cheese until mixed. - Add 1 1/2 cups broth to soup mixture. - Pour over chicken. Mix cracker crumbs and poppy seed. - Sprinkle over soup mixture. Pour margarine over crumbs. - Bake at 350° for about 30 minutes.
Delicious Chocolate Fudge Ingredients: - 3 (6 oz.) pkg. chocolate chips - 1 pt. jar marshmallow cream - 1/2 lb. margarine (2 sticks) - 2 c. nuts - 4 1/2 c. sugar - 2 tsp. vanilla - 1 c. Carnation milk Directions: - Cream margarine, marshmallow cream, then add chocolate chips. Boil sugar and milk about 6 minutes. - When it begins to boil, pour over margarine mixture. - Stir until chocolate chips are melted. Add nuts and vanilla. - Pour into buttered 7 x 11-inch pan. - Cool, then cut into squares.
Quick Rice Pilaf Ingredients: - 1 c. water - 1 c. frozen peas - 1 envelope instant onion soup mix - 1 tbsp. margarine or butter - 1 c. quick cooking rice Directions: - In medium saucepan, combine water, peas, soup mix and margarine or butter. - Bring to boiling. - Stir in rice. - Cover and remove from heat. - Let stand for 5 minutes. - Makes 4 servings.
Crunchy Cranberry Salad Ingredients: - 3 oz. pkg. strawberry jello - 3 oz. pkg. raspberry jello - 1 (10 oz.) pkg. frozen, sliced strawberries, partially thawed - 1 (15 oz.) can cranberry sauce (whole berry) - 2 c. boiling water - 1 c. chopped celery - 1 (15 1/4 oz.) can crushed pineapple (undrained) - 1/2 c. chopped pecans Directions: - Dissolve jello in boiling water and let cool. - Add strawberries, pineapple, cranberry sauce, celery and pecans. - Put into a 12 x 8 x 2-inch pan or your favorite mold, sprayed lightly with cooking spray. - Cover and chill until firm. - Unmold on lettuce-lined plate. - Serves 12.
Crab Salad Ingredients: - 1 pkg. Louis Kemp crab delights - 1 small box macaroni - 1 c. chopped celery - 1 small onion - 1 c. Hellmann's mayonnaise - salt and pepper to taste Directions: - Boil the macaroni and cool. Cut up crab meat into bite size pieces. - Mix ingredients listed and chill for at least 1 hour.
Pepper Steak Ingredients: - 4 green bell peppers, cut in strips - 1 red bell pepper, cut in strips - 2 Tbsp. margarine - salt, pepper, paprika to taste - 1/2 c. beef broth - parsley, chopped - 4 veal filets or beef steak filet - 2 Tbsp. oil Directions: - Saute peppers in margarine. - Season with salt, pepper and paprika. - Add broth. - Simmer for 15 minutes. - Add parsley. Sprinkle meat with black pepper and press into meat. - Fry in hot oil two to three minutes on each side. - Combine sauteed peppers and meat.
Sweet 'N' Sour Chicken Ingredients: - 1 lb. boneless chicken breasts - Pam - 1 jar apricot preserves - 1 envelope Lipton onion soup mix - 1 (8 oz.) bottle Red Russian dressing Directions: - Spray 9 x 13-inch glass pan with Pam. - Mix soup mix, Red Russian dressing and apricot preserves well. - Bone chicken; place in pan. - Pour the soup, apricot preserves and dressing (mixed) over chicken. - Bake at 350° for about 45 minutes to a hour. Enjoy!
Perfect Pound Cake Ingredients: - 8 egg whites - 2 2/3 c. sugar - 2 c. butter, softened - 8 egg yolks, well beaten - 3 1/4 c. sifted flour - 1 1/2 tsp. vanilla extract - 1/2 c. half and half Directions: - Beat egg whites in large mixer bowl until soft peaks form. Add 6 tablespoons sugar gradually, beating until stiff peaks form. Cream remaining sugar and butter in large mixer bowl until light and fluffy. - Add egg yolks; beat well. - Sift flour 3 times. - Mix vanilla with half and half in small bowl. - Add to creamed mixture alternately with flour, beating well after each addition. - Beat at low speed for 10 minutes. - Add egg whites by tablespoonfuls, stirring vigorously. - Pour into lightly greased 10-inch tube pan. Bake at 300° for 1 3/4 hours. - Invert pan onto wire rack. - Cool in pan for several minutes. - Loosen edges. - Remove to serving plate. Yield: - 16 servings.
Golden Treasure Cake Ingredients: - 6 eggs - 3/4 tsp. cream of tartar - 1 1/2 c. sugar, plus 2 Tbsp., divided - 1 1/2 c. all-purpose flour - 1/2 tsp. salt - 1/2 c. water - 1 tsp. Watkins orange flavored unsweetened punch concentrate - 1 tsp. Watkins lemon extract - 3/4 tsp. Watkins rum extract - 1/2 c. sugar - 1/3 c. Watkins vanilla dessert mix - 2 Tbsp. apricot preserves - 1 1/2 c. water - 2 Tbsp. butter - 1 tsp. Watkins orange extract - 1/2 tsp. Watkins rum extract - 1 c. whipping cream Directions: - Separate eggs, placing whites in large mixer bowl, yolks in small mixer bowl. - Add cream of tartar to whites; beat at high speed until foamy. - Gradually add 3/4 cup of the sugar; beat until stiff. - To yolks, add flour, 3/4 cup sugar plus 2 tablespoons sugar, salt, water, orange concentrate and extracts. - Blend at low speed until moistened; beat 1 minute at medium. - Pour over whites. By hand, fold batter gently and thoroughly into whites, just until well blended. - Pour into ungreased 10-inch tube pan. - Bake at 350° - for 50 to 55 minutes, until top springs back when touched lightly, invert and cool.
7-Up Cake Ingredients: - 1 1/2 c. butter - 3 c. sugar - 5 eggs - 3 c. flour (cake flour) - 2 tsp. lemon extract - 1 c. 7-Up soda Directions: - Cream - the sugar and butter together; beat until light. Add eggs, - one at a time, and beat well after each egg. - Add flour; beat in flour and 7-Up. - Pour batter in a well-greased and floured tube pan or pan of your choice. - Bake at 325° for 1 1/4 hours.
Marinated Beef Tips Ingredients: - 1 lb. beef tips - 2 Tbsp. diced onion - 1 Tbsp. brown sugar - 1/2 c. Burgundy wine Directions: - Combine onion, brown sugar and wine; marinate beef tips in mixture for at least 1 hour. Place on small skewers and grill.
Make Ahead Layered Salad Ingredients: - 3 c. lettuce shredded - 6 boiled eggs, chopped - 1 (15 oz.) can green peas, drained - 1 small bunch green onions, chopped - 1 lb. bacon, fried and crumbled - 1 c. grated cheese - 1 small jar mayonnaise (1 1/2 to 2 c.) - paprika Directions: - In a large bowl, layer 1 1/2 cups of lettuce, then chopped eggs, green peas, remainder of lettuce, bacon and cheese. - Seal top of salad completely with mayonnaise. - Sprinkle with green onions and paprika. - Cover and refrigerate 24 hours.
Ruby'S Pecan Coated Cheese Balls Ingredients: - 1 (8 oz.) pkg. cream cheese - 1 (5 oz.) jar sharp Cheddar cheese - 2 (5 oz.) jars Roquefort cheese - 1 small onion, minced - 1 clove garlic - 1/2 c. chopped pecan nuts Directions: - Let cheese warm to room temperature, then beat together until light and fluffy and blended. - Beat in the onion and garlic. - Roll into ball, then in chopped nuts.
Sweet Potato Casserole Ingredients: - 1 large can sweet potatoes, drained and mashed - 1/2 c. sugar - 2 eggs, beaten - 1 tsp. vanilla - 1/2 c. butter - 1/2 c. flour - 1/2 c. brown sugar - 2 Tbsp. melted oleo - 1 c. chopped nuts Directions: - Mix first 5 ingredients; pour in a buttered casserole dish. Combine remaining ingredients and sprinkle on top. - Bake 45 minutes at 350°.
Green Rice Ingredients: - 2 c. cooked rice - 2 eggs, beaten - 1/2 c. oil - 1 1/2 c. milk - 1 c. chopped parsley - 1 chopped onion - 1/2 lb. shredded cheese - 1 shake garlic powder - 1 chopped green pepper Directions: - Mix and - put in buttered casserole. - Bake at 325° for 1 hour.
Cookies(Boxed Cake Mix) Ingredients: - 1 cake mix - 2 eggs - 1/2 c. vegetable oil Directions: - Mix well. - Can add nuts, raisins or chocolate chips. - Drop teaspoonfuls of dough onto ungreased cookie sheet, spacing 2 inches apart. - Bake at 350° for 8 to 10 minutes.
Old Fashioned Tea Cakes Ingredients: - 1 c. sugar - 1 c. butter - 3 eggs - 1 tsp. nutmeg - 3 1/2 c. flour Directions: - Cream together sugar and butter. Add eggs, nutmeg and flour. Roll thin. Cut out with floured glass or biscuit cutter. Bake at 350° about 10 minutes or until golden. Yield 6 dozen.
Philly 3-Step Fruit Topped Cheesecake Ingredients: - 2 (8 oz.) pkg. cream cheese - 1/2 c. sugar - 1/2 tsp. vanilla - 2 eggs - 1 prepared graham cracker crust (9-inch) - 2 c. sliced assorted fresh fruit Directions: - Mix cream cheese, sugar and vanilla with electric mixer until blended. - Add eggs; mix. - Pour into crust. - Bake at 350° for 40 minutes until center is almost set. - Cool. - Refrigerate 3 hours. Top with fruit.
Fettuccine Primavera Ingredients: - 1 small onion, chopped - vegetable cooking spray - 1 (10 oz.) pkg. frozen snow pea pods, thawed - 1 sweet red pepper, cut into thin strips - 1 c. fresh broccoli flowerets - 1/2 c. sliced fresh mushrooms - Alfredo Sauce - 1 (12 oz.) pkg. fettuccine, cooked without salt or fat Directions: - Cook onion in large nonstick skillet coated with cooking spray over medium heat, stirring constantly until tender. - Add snow peas and next 3 ingredients. - Cook, stirring constantly until vegetables are crisp-tender. - Stir in Alfredo Sauce; add fettuccine and toss gently. - Serve immediately. - Yield: - 6 servings.
Broccoli Casserole With Almonds Ingredients: - 1 can cream of mushroom soup - 1 stick butter - 3/4 jar (1 lb.) Cheez Whiz (plain) - 3/4 c. Minute rice - 2 bags frozen broccoli - slivered almonds Directions: - Heat together cream of mushroom soup, butter and Cheez Whiz. Add Minute rice and frozen broccoli. - Stir. - Place all in a 9 x 9-inch baking dish. - Cover with slivered almonds. - Bake at 325° for 35 to 40 minutes. - Yields 8 to 10 servings.
Cheese Ball Ingredients: - 2 (8 oz.) pkg. cream cheese - 1 Tbsp. Worcestershire sauce - 3 or 4 green onions, minced - 12 oz. dried beef or ham, minced Directions: - Mix cheese, Worcestershire sauce, onions and half the meat. Roll into a ball, then roll the ball in the remaining meat. Refrigerate until ready to eat. - Serve with variety of crackers and vegetables.
Swiss Cheese Omelet Ingredients: - 2 Egg Beaters - 2 slices fat-free Swiss cheese - Pam Directions: - Spray frying pan with Pam. - Add Egg Beaters. - Cook until almost done. - Add fat-free Swiss. - Cook until melted.
Icebox Cookies Ingredients: - 1 c. butter - 1 c. sugar - 1 c. brown sugar - 2 eggs - 1/4 tsp. salt - 1 tsp. cinnamon - 2 tsp. nutmeg - 1 tsp. soda - 1 tsp. vanilla - 1 c. nuts - 3 1/2 c. flour Directions: - Makes 3 (8-inch) rolls. - Keep in icebox or freezer until ready to slice to bake.
Monster Cookies Ingredients: - 3 eggs - 1/2 c. margarine - 1 c. sugar - 1 c. brown sugar - 1 1/2 c. peanut butter - 1 tsp. Karo - 4 1/2 c. oatmeal - 2 tsp. soda - 6 oz. chocolate chips Directions: - Mix ingredients together. - Drop by teaspoon on cookie sheets. Press 2 or 3 M&M's on top. - Bake at 350° for 12 to 15 minutes. There is no flour in this recipe.
Cheese Cake Ingredients: - 1 (3 oz.) box lemon Jell-O - 1 c. boiling water - 1/2 lb. graham crackers - 1 stick oleo - 1 tsp. powdered sugar - 1 (8 oz.) and 1 (3 oz.) pkg. cream cheese - 1 c. sugar - 1 tsp. vanilla - 1 can Pet milk, that has been in freezer for 4 hours Directions: - Will also need 9 x 13-inch pan.
Hamburger Casserole Ingredients: - 1/4 lb. spaghetti - 4 Tbsp. oil - 1 tsp. salt - 1 small pepper - 1 small onion - 1/2 c. corn - 1/4 c. cheese - 1/4 lb. hamburger - 1 (8 oz.) can tomato sauce Directions: - Brown ground beef and onion. Drain the grease off. - Cook spaghetti and drain. - Mix the ingredients and put in baking dish. Bake 1 hour at 350°.
Best Brownies I Know Ingredients: - 1 pkg. Nestle semi-sweet chocolate morsels - 1/3 c. shortening - 1/2 c. flour - 1/2 tsp. baking powder - 1/4 tsp. salt - 2 eggs - 1/2 c. sugar - 1 c. chopped nuts (optional) Directions: - Melt over hot (not boiling) water the chocolate morsels with shortening; set aside. - Stir together and set aside flour, baking powder and salt. - Beat until thick the eggs and sugar. - Add flour mixture, chocolate mixture and vanilla. - Blend. - Pour into 8-inch square, greased, wax paper lined pan. - Sprinkle chopped nuts over top. - Bake at 375° for 25 minutes. - Yields 16 (2-inch) squares. Allow to cool before cutting.
Sour Cream Muffins Ingredients: - 1 egg - 1 c. sour cream - 2 Tbsp. butter, melted - 2 c. sifted flour - 1/4 c. sugar - 2 tsp. baking powder - 1/2 tsp. baking soda - 1/2 tsp. salt - 1/4 c. milk Directions: - Beat egg and sour cream until light and fluffy. - Add melted butter. - Sift flour, sugar, baking powder, baking soda and salt together. - Add to egg mixture with milk. - Stir only until dry ingredients are dampened. - Fill 12 greased muffin tins one half full. - Bake at 400° for 20 minutes or until golden brown.
Black Bean And Jicama Salad Ingredients: - 1 lb. dried black beans - 1/2 c. fresh lime juice - 1 Tbsp. salt - 1/2 tsp. freshly ground pepper - 1/4 c. olive oil - 4 c. finely diced jicama (3 lb.) - 1 large red pepper, diced fine - 1 (10 oz.) pkg. frozen whole kernel corn, thawed - 1/2 c. coarsely chopped fresh cilantro Directions: - Soak beans in water to cover by 2-inches in large saucepan overnight. Drain; cover with 6 cups fresh water. Bring to boil; reduce heat and simmer, covered, 40 to 60 minutes, until tender. Drain. (Can be made ahead. Cover and refrigerate up to 2 days.)
Georgia Apple Cake Ingredients: - 3 c. all-purpose flour - 1 1/2 tsp. baking soda - 1/2 tsp. salt - 1 tsp. cinnamon - 2 eggs - 2 c. sugar - 1 1/4 c. vegetable oil - 2 tsp. vanilla - 5 c. apples - 1 c. pecans Directions: - Sift together twice, the flour, baking soda, salt and cinnamon. - In a separate bowl beat eggs and sugar until creamy; add oil and vanilla. - Beat until smooth. - Add dry ingredients and mix until a stiff dough forms. - Stir in apples and pecans. - Pour into a greased and floured 10-inch tube pan. - Bake at 350° for 1 hour to 1 hour and 10 minutes or until brown. - Serves 12 to 14.
Peanut Butter Chews Ingredients: - 1/2 c. sugar - 1/2 c. Karo syrup - 1/2 c. peanut butter - 1/2 c. cornflakes Directions: - Bring sugar and syrup to a boil. - Add peanut butter and bring to a boil. - Mix in the cornflakes and stir until thick.
Crab Dip Ingredients: - 1 c. flaked crabmeat - 1 c. mayonnaise - 2 c. finely grated Cheddar cheese - 4 Tbsp. French dressing - 1 Tbsp. horseradish sauce Directions: - Combine all ingredients. - Chill for at least 1 hour before serving with crackers.
Lemon Jello Cake Ingredients: - 1 pkg. lemon cake mix - 1 pkg. lemon jello - 4 eggs - 3/4 c. salad oil - 3/4 c. water Directions: - Beat until smooth. Bake in 9 x 13 x 2-inch pan 35 to 40 minutes at 350°. Prick all over with fork while hot.
Refrigerated Pickles Ingredients: - 2 c. sugar - 1 c. white vinegar - 1 Tbsp. celery seed - 1 Tbsp. mustard seed - 2 Tbsp. salt - onion and green pepper (optional) Directions: - Boil sugar, white vinegar, celery seed and mustard seed and cool. - Wash and slice pickles. - Add salt. - Let set 1 hour and drain. - (Optional: - You can add onion and green pepper.) - Pour cooled mixture over pickles and put in containers. - Ready to eat in a week.