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Cornbread Dressing Ingredients: - 1 c. corn meal - 2/3 c. sweet milk - 3 eggs - 1/2 c. chopped onions - 1/2 c. chopped celery - 1/3 c. butter - 1/2 tsp. pepper - 1 1/4 c. chicken broth Directions: - Heat oven to 425°. - Grease and heat in oven a small No. 5 skillet. - Break 1 egg in bowl; beat with fork until frothy. - Add corn meal and sweet milk. - Bake for 25 minutes, crumble when cool. Brown lightly chopped onions and celery in butter. - Add crumbled cornbread, 2 eggs (beaten) and pepper. - Moisten with 1 1/4 cups chicken broth. - Bake at 350° for 30 minutes.
Cowboy Cookies Ingredients: - 2 c. flour - 1 tsp. soda - 1/2 tsp. salt - 1/2 tsp. baking powder - 1 c. oleo - 1 c. white sugar - 1 c. brown sugar, packed - 2 eggs - 2 c. quick oats - 1 tsp. vanilla - 1 pkg. chocolate chips - 1 c. nuts Directions: - Sift together flour, soda, salt and baking powder. - Add remainder of ingredients, mixing well after each. - Drop by spoonful on ungreased baking sheet. - Bake 15 minutes at 350°.
Striped Delight Ingredients: - 1 1/2 c. cookie crumbs - 1/4 c. sugar - 1/3 c. melted butter - 1 (8 oz.) pkg. cream cheese, softened - 1/4 c. sugar - 2 Tbsp. milk - 1 (8 oz.) container Cool Whip - 2 (4 serving) pkg. Jell-O instant pudding - 3 1/2 c. cold milk Directions: - Combine crumbs, 1/4 cup sugar and melted butter. - Press firmly into bottom of 13 x 9-inch pan; chill 5 minutes. - Beat cream cheese with sugar and 2 tablespoons milk until smooth. - Fold in half the whipped topping. - Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups milk; pour over cream cheese layer. - Chill several hours or overnight. - Spread remaining whipped topping over pudding.
Oven-Browned Potatoes Ingredients: - 4 medium baking potatoes, peeled, halved lengthwise - 1/3 c. margarine or butter - 1/2 tsp. garlic powder - 2 Tbsp. grated Parmesan cheese - 2 Tbsp. dry bread crumbs Directions: - Heat oven to 350°. - Generously grease 13 x 9-inch baking dish. Cut deep slits in rounded side of potatoes at 1/4-inch intervals. Place potatoes, slit side up, in greased dish. - Melt margarine in small saucepan. - Stir in garlic powder. - Spoon margarine mixture evenly over potatoes. - Bake at 350° for 40 minutes. - Baste potatoes with melted margarine from bottom of dish. - Sprinkle with Parmesan cheese and bread crumbs. - Bake 10 to 20 minutes more until potatoes are tender.
Cream Cheese Brownies Ingredients: - 1 (4 oz.) pkg. Baker's German's sweet chocolate - 5 Tbsp. butter - 1 (3 oz.) pkg. cream cheese - 1 c. granulated sugar - 3 eggs - 1 Tbsp. flour - 1/2 c. flour - 1/4 tsp. salt - 1/2 c. chopped walnuts (optional) - 1/2 tsp. baking powder - 1 1/2 tsp. vanilla extract - 1/4 tsp. almond extract Directions: - Melt chocolate and 3 tablespoons butter over very low heat. Cool. - Cream 2 tablespoons butter with cream cheese and gradually add 1/4 cup sugar. - Cream until fluffy. - Beat in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. - Set aside.
Broccoli Salad Ingredients: - 3 c. broccoli, cut into bite size - 1 red onion - 1 c. Cheddar cheese, grated - 6 slices bacon, cooked and crumbled Directions: - Combine all ingredients. This is best when used with Broccoli Dressing.
Chili Ingredients: - 1 bag Frito-Lay chips - 2 c. prepared Minute rice - 1 can chili or homemade chili Directions: - This is great for the kids! - Let them put it together themselves. - On plate, place small portion of Frito-Lay chips; cover with rice and ladle chili over top.
Italian Roasted Potatoes Ingredients: - 6 potatoes - 1/2 onion, sliced - 2 stalks celery, chopped - 1 Tbsp. parsley, minced - 3 cloves garlic, minced - 1 Tbsp. chicken bouillon - paprika - salt and pepper - 1/4 c. oil Directions: - Peel and cut potatoes lengthwise in quarters. - Place in roaster with onion, celery, parsley and bouillon, mixing well. Add paprika, salt and pepper, again mixing well to taste. - Add oil. - Roast at 350°, turning several times until golden brown.
Broccoli Salad Ingredients: - 1 head broccoli, cut into flowerets - 1 head cauliflower, cut into flowerets - 1 pkg. frozen peas, thawed and drained - 1 c. celery, sliced - 2 bunches green onions, chopped - 1 (8 oz.) carton sour cream - 1 c. mayonnaise - 2 pkg. Ranch dressing mix Directions: - In large bowl, mix together vegetables. - In small bowl, mix mayonnaise, sour cream and dressing mix. - Pour over vegetables and mix well. - Refrigerate several hours or overnight.
Crock-Pot Clam Chowder Ingredients: - 2 cans Campbell's potato soup - 2 cans Campbell's clam chowder - 1 can minced clams - 1 medium to large onion - 1 pt. half and half Directions: - Saute onion and add rest of the ingredients. - Cook in crock-pot on slow for 3 to 4 hours; stir occasionally.
Party Mix Ingredients: - 3 c. small cheese crackers - 3 c. oyster crackers - 2 c. bite size pretzel nuggets - 1 packet dry Ranch style buttermilk salad dressing - 1/2 tsp. dill weed Directions: - Put the ingredients into a plastic bag and shake. - Then add 1/4 cup cooking oil. - Shake again. - Makes 8 cups.
Barbara Knowles' Bavarian Cream Pie Ingredients: - 1 1/2 c. crushed Keebler icebox cookies - 1/4 c. melted butter Directions: - Mix together. - Press into pie plate and chill.
Strawberry Pie Ingredients: - 1 1/2 qt. fresh strawberries - 1/2 c. water - 1 c. sugar - 2 1/2 Tbsp. cornstarch - 1 Tbsp. oleo - red food coloring Directions: - Stir together sugar and cornstarch. Crush 1/2 quart of the berries and combine with water, sugar and cornstarch in a saucepan. - Bring to a boil and boil until clear (about 2 minutes). Add oleo and enough red food coloring to give an attractive bright color. - Place 1 quart strawberries in baked pie shell. When boiled mixture cools, pour over strawberries. - Chill.
Taco Soup Ingredients: - 2 lb. lean ground beef - 2 pkg. taco seasoning - 2 cans stewed tomatoes - 2 cans whole kernel corn - 1 large onion, chopped - 1 can pinto beans - 1 can pinto beans with jalapenos - garlic to taste Directions: - Bring all to boil; reduce heat and simmer for 45 minutes. Soooo easy and good. - Serve with hot cornbread. - Serves 15.
Layered Brownies Ingredients: - 1/2 stick margarine (4 Tbsp.) - 1 c. sugar - 4 eggs, well beaten - 1 can chocolate syrup - 1 c. flour - 1/2 tsp. salt - 1 tsp. vanilla Directions: - Cream margarine and sugar together. - Add eggs and beat well. Add chocolate syrup. - Gradually add flour and salt and beat. - Add vanilla. - Bake in a 9 x 13-inch pan that has been greased and floured. - Bake for 30 minutes at 350°. - Let cool.
Sausage Bean Supper Ingredients: - 1 c. dried lima beans - 3 c. water - 1 lb. pork sausage - 1/2 c. chopped onion - 1/2 c. chopped celery - 1/4 c. chopped green pepper - 1 (16 oz.) can whole tomatoes, chopped coarsely - 1/2 c. tomato sauce - 1/4 tsp. salt - 1/8 tsp. pepper Directions: - Sort and wash lima beans. - Put in a large saucepan with 3 cups water. - Bring to a boil. - Cook 2 minutes. - Remove from heat, cover and let soak 1 hour. - Place beans over medium heat until tender. Add more water if necessary. - Combine sausage, onion, celery and green pepper in a large skillet. - Cook until sausage is brown. Stir into crumbles; drain. - Add seasoning. - Stir well. - Spoon into lightly greased 2-quart casserole dish. - Bake at 350° for 20 minutes. - Serves 6.
Dream Bars Ingredients: - 1/2 c. soft butter - 1/2 c. light brown sugar - 1 c. flour - 2 eggs (well beaten) - 1 c. brown sugar - 2 Tbsp. flour - 1 tsp. Griffin's Vanilla - 1 c. chopped nuts - 1/4 tsp. salt Directions: - Mix first 3 ingredients with pastry blender or fork until crumbly. - Spread in 8x8 pan. - Bake 10 minutes at 350°.
Saucy Beef Ingredients: - 1 c. water - 3 Tbsp. currant jelly - 2 Tbsp. lemon juice - 1 pkg. frozen vegetables - 1 pkg. instant gravy mix - 1 lb. stew meat Directions: - Brown stew beef cubes with chopped onions. - Add the rest of ingredients. - Heat to boiling. - Simmer about 10 minutes. - Serve with rice, noodles or mashed potatoes.
Chocolate Bread Pudding Ingredients: - 10 cold biscuits - 4 c. milk - 3 eggs, beaten - 1 c. sugar - 1/2 c. cocoa - 1/2 c. flour - 2 tsp. vanilla Directions: - Crumb biscuits in large mixing bowl. - Pour milk over crumbs and let set for 1 hour. - Add remaining ingredients and mix well. Pour in 12 x 13-inch slightly greased baking dish. - Bake at 325° for 45 minutes or until well done.
Stew E Z Ingredients: - 2 lb. stew meat - potatoes - carrots - onion - 1 small can tomatoes - beef or chicken bouillon (if wanted) Directions: - Brown meat (dredge in flour with salt and pepper). - Have water boiling. - Add browned meat. - (Browning the meat gives the flavor.) Simmer 4 to 5 hours or until tender. - Add quartered potatoes, carrots, onion and can of tomatoes. - Season with salt and pepper. Add a couple packages of beef bouillon. - Continue simmering until vegetables are done.
Brown Rice Ingredients: - 1 c. white rice - 1 can beef broth (bouillon) - 1 can consomme (beef) - 1 stick margarine - salt - pepper Directions: - Place white rice in casserole dish. - Put in the can of beef broth and consomme. - Add salt, pepper and pats of margarine. - Mix together. - Put in oven at 350° for 1 hour.
Smithville Kentucky Pie Ingredients: - 1 stick butter, melted - 1/2 c. brown sugar (dark) - 1/2 c. white sugar - 1 c. light corn syrup - 4 eggs - 1 Tbsp. orange extract - 1/2 c. chocolate chips - 1 c. chopped pecans - 1/4 c. flour Directions: - Beat eggs; add butter, sugar, corn syrup and flour. - Beat gently. - Fold in all other ingredients. - Bake at 350° for 45 to 50 minutes. - Do not overbake!
Sausage Breakfast Bake Ingredients: - 2 c. pancake mix - 1 1/4 c. milk - 2 eggs - 2 Tbsp. oil - 1 (14 oz.) jar spiced apple rings - 1 (8 oz.) pkg. brown and serve sausage links Directions: - Combine pancake mix, milk, eggs and oil. - Beat until smooth. Pour into greased 13 x 9-inch pan. - Drain apple rings. - Arrange apple rings and sausages (cut crosswise) so mixture can be cut into squares. - Bake in a 350° oven for 30 to 35 minutes.
Tortilla Roll-Ups Ingredients: - 1 pkg. cream cheese (soft) - 1 c. sour cream - 2 Tbsp. picante sauce - 2 to 3 green onions, chopped - 1 small can green chilies - salt, pepper and garlic to taste - flour tortillas Directions: - Blend together first 6 ingredients. Spread onto flour tortillas; roll up tortillas and place seam side down in a Tupperware container. Refrigerate overnight. Slice before serving.
Savory Pork Chops Ingredients: - 6 to 8 center cut pork chops - 1 (10 oz.) can cream of mushroom soup - 1 (10 oz.) can beef bouillon - 1/8 tsp. coarse ground black pepper - 1 (8 oz.) box medium egg noodles or 3 c. cooked rice Directions: - Preheat oven to 350°. - Brown chops in large frying pan; drain well. - Place in 9 x 13-inch Pyrex dish. - Mix soups and pour over chops. - Sprinkle with pepper. - Cover with heavy-duty foil and bake for 45 to 50 minutes. - Remove foil during last 10 minutes. Serve chops with cooked noodles or rice. - Serves 6 to 8. - Chops may be browned and topped with sauce prior to baking. - Refrigerate until ready to bake. - Do not add salt!
Brownies Ingredients: - 2 Tbsp. cocoa - 1 c. sugar - 3/4 c. self-rising flour - 1 stick butter - 2 eggs - 1/2 tsp. vanilla - pinch of salt - 1/2 c. pecans Directions: - Mix all - ingredients - and - pour - in greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Bite-Sized Stuffies Ingredients: - 1 loaf bread dough, thawed - 36 cubes ham, cheese, shrimp, etc. Directions: - Let dough rise slightly. - Divide into thirds, then divide each third into 12 pieces. - Shape each piece around the meat or cheese and seal well. - Place on greased cookie sheet. - Cover; let rise in warm place until doubled in size, 30 to 60 minutes. - Bake at 400° for 10 to 12 minutes.
Arctic Salad Squares Ingredients: - 2 (8 oz.) pkg. cream cheese - 3 Tbsp. mayonnaise - 1/4 c. sugar - 1 can whole cranberries - 1 (20 oz.) can crushed pineapple - 1 c. chopped nuts - 1 (16 oz.) carton Cool Whip Directions: - Soften cream cheese; add mayonnaise, sugar, cranberries and pineapple. - Stir well. - Add nuts and Cool Whip. - Pour into pan or bowl and freeze. - Enjoy.
Chocolate Chip Cookies Ingredients: - 1 c. Crisco - 1 c. brown sugar - 1/2 c. white sugar - 2 eggs - 1 tsp. vanilla - 2 c. flour - 1 tsp. soda - 1 tsp. salt - 1 (12 oz.) pkg. milk chocolate chips Directions: - Cream shortening and sugars together. - Stir in eggs and vanilla. - Add flour, soda and salt. - Mix thoroughly. - Add chocolate chips. - Bake at 375°. - Drop by spoonful on greased cookie sheet.
No Knead Bread Ingredients: - 4 Tbsp. dry yeast - 2/3 c. lukewarm water - 2 Tbsp. honey - 5 c. whole wheat flour - 3 Tbsp. molasses - 2/3 c. lukewarm water - 1/2 Tbsp. salt - 1/3 c. wheat germ - 1 1/3 c. lukewarm water - 1/2 Tbsp. butter - 1 Tbsp. sesame seed Directions: - Sprinkle yeast over 2/3 cup lukewarm water. - Add the honey. Leave to "work" while preparing the dough.
Baked Corn Ingredients: - 2 cans corn - 2 Tbsp. flour - 1/2 c. sugar - 2 eggs - 1/2 c. milk - 1/4 to 1/2 c. melted butter Directions: - Stir all ingredients except butter in bowl or an 8 x 8-inch pan. Pour melted butter on top. Bake at 425° for 40 minutes, uncovered, for the last 15 minutes.
Turtle Cake Ingredients: - 1 box German chocolate cake mix - 1 (14 oz.) bag caramels (48 Kraft caramels), unwrapped - 1/2 c. Milnot condensed milk - 1 c. chocolate chips (6 oz.; optional) - 1 c chopped pecans - 3/4 stick butter Directions: - Mix cake as box directions. - Place 1/2 of batter in 9 x 12-inch pan. - Bake for 15 minutes at 350°. - Melt caramels with 1/2 cup Milnot and 3/4 stick butter. - Pour over cake. - Spread nuts over caramel mixture (also chocolate chips, if used). - Spread remaining batter on top and bake for 20 minutes. - Spread with chocolate icing or dust with powdered sugar.
Rice Dressing Ingredients: - 3/4 c. cooking oil - 3 lb. chicken gizzards, chopped - 1/4 lb. ground beef - 1/4 lb. ground pork - 3/4 c. chopped bell pepper - 1 c. chopped onion - 1 c. chopped celery - 2 c. cooked rice - 5 c. water - 1 c. chopped onion tops - 1/2 c. parsley - salt and pepper to taste Directions: - Brown gizzards in oil real well. - Add pork and beef and brown. Add dabs of water at intervals to prevent burning until pork and beef is brown. - Add bell pepper, onion and celery. - Season with salt and pepper to taste. - Add 1 to 2 cups of water and simmer for about an hour. - Then add cooked rice and mix thoroughly. - Add onions and parsley and simmer for about 15 to 20 minutes.
Thousand Isle Dressing Ingredients: - 1 c. Hellmann's mayonnaise - 1/2 c. catsup - 2 Tbsp. sweet pickle relish - 1/2 c. sugar - 1/4 tsp. Worcestershire sauce - 1/4 tsp. garlic powder Directions: - Combine mayonnaise and catsup. - Add pickle relish, sugar and Worcestershire sauce. - Refrigerate in covered glass jar. - Makes 1 1/2 cups.
Baked Stew Ingredients: - 2 lb. lean stew - 2 c. onions, diced - 2 c. potatoes, quartered - 2 c. carrots, cut in chunks - 2 c. celery, cut large - 1 (4 oz.) can mushrooms - 2 tsp. salt - 1/2 tsp. pepper - 5 Tbsp. tapioca - 1 tsp. sugar - 3 c. V-8 juice Directions: - Place in Dutch oven with tight fitting lid in the order listed. - Bake at 250° for 5 hours. - (No browning necessary. - When done, gravy is brown and thick.)
Mommy'S Peanut Butter Frosting Ingredients: - 2/3 c. margarine - 1 c. powdered sugar - 1/2 c. creamy peanut butter - 1 box powdered sugar Directions: - Cream butter, peanut butter and 1 cup powdered sugar until smooth. - Add additional powdered sugar to reach desired consistency, usually about another cup and a half. - Frosts a 2-layer cake. - Best on devil's food cake!
Impossible Coconut Pie Ingredients: - 2 c. milk - 1/2 c. margarine or butter - 1 1/2 tsp. vanilla - 4 eggs - 1 c. flaked or shredded coconut - 3/4 c. sugar - 1/2 c. Bisquick baking mix Directions: - Heat oven to 350°. - Grease pie plate (9 x 1 1/4 or 10 x 1 1/2-inch). - Place all ingredients in blender container. - Cover and blend on high 15 seconds. - Pour into plate. - Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
Haystacks Ingredients: - 1 large (5 oz.) can chow mein noodles - 1 pkg. butterscotch drops (morsels) Directions: - Melt morsels in microwave or on low heat. - Mix noodles into mixture. - Stir. - Drop by spoonfuls onto wax paper to dry.
Coffee Can Ice Cream Ingredients: - 1 c. milk - 1 c. whipping cream - 1/2 c. sugar - 1/2 tsp. vanilla extract - nuts or small pieces of fruit (if desired) - rock salt - crushed ice Directions: - Combine first 5 ingredients in a clean 1 pound coffee can with a tight fitting plastic lid. - For extra security, tape the lid to the can. - Place the 1 pound can inside a 3 pound coffee can with a tight fitting lid. - Pack the crushed ice around the smaller can. Pour almost 1 cup rock salt over the ice. - Put the lid on the 3 pound can. - Roll the can back and forth on the floor or the sidewalk for 10 minutes. - Remove the inside can carefully, making sure no salt solution drops into the ice cream. - Stir the ice cream mixture with a rubber spatula. - Replace the lid. - Drain the ice water and place cans inside each other. - Pack with more ice and salt. - Roll back and forth 5 more minutes. - Makes about 3 cups.
Blueberry Tea Cake Ingredients: - 1 egg - 2/3 c. sugar - 1 1/2 c. flour - 2 tsp. baking powder - 1/4 tsp. cinnamon - 3/4 tsp. salt - 1/3 c. milk - 3 Tbsp. butter, melted - 1 tsp. vanilla - 1 c. blueberries - 2 tsp. sugar Directions: - Grease 1 1/2-quart shallow baking dish. - Beat with wooden spoon. - Beat egg. - Beat in 2/3 cup sugar. - Add dry ingredients to sugar mixture alternately with milk. - Beat well. - Add butter and vanilla; beat. - Fold in blueberries. - Pour batter in pan and sprinkle with sugar. - Bake 25 minutes at 400°.
Oatmeal Cake Ingredients: - 1 1/2 c. boiling water - 1 c. oatmeal - 1 c. white sugar - 1 c. brown sugar - 1 1/2 c. self-rising flour - 1 tsp. nutmeg - 1/2 tsp. allspice - 1 tsp. vanilla - 2 eggs, well beaten - 1 stick melted butter or margarine Directions: - Pour boiling water over oats and let stand 20 minutes. - Mix together next 6 ingredients and add well beaten eggs. - Add melted butter or margarine. - Beat and pour in greased pan. - Bake 30 or 35 minutes at 350°.
Gumdrop Cookies Ingredients: - 1 c. shortening - 1 c. brown sugar - 1 c. sugar - 2 eggs - 1 tsp. vanilla - 1/2 tsp. salt - 1/2 tsp. baking soda - 2 c. flour - 1 tsp. baking powder - 2 c. quick oats - 1 c. coconut - 1 c. gumdrops, cut up Directions: - Cream the shortening, sugar, eggs and vanilla. - Mix all dry ingredients together with the creamed mixture. Add oats, coconut and gumdrops. Roll into small balls. Flatten the balls slightly on the cookie sheet. Bake at 350° for 12 to 15 minutes. - Yields 6 dozen.
Pumpkin Bread Ingredients: - 1 can pumpkin (2 c.) - 3 c. sugar - 3 1/2 c. sifted flour - 1/2 tsp. salt - 1/2 tsp. baking powder - 2 tsp. soda - 1 tsp. cinnamon - 2/3 c. water - 4 eggs - 2/3 c. shortening Directions: - Mix all ingredients together in large bowl. - Bake 1 hour at 350°. - Makes 2 loaves.
Love Stuffed Mushrooms Ingredients: - 25 to 30 mushrooms (medium to large size) - 1/2 lb. breakfast sausage - 1/4 c. minced water chestnuts - 1/2 c. minced green onions - 1 small can shrimp (broken pieces) - 1 egg - 1 tsp. soy sauce - 1/2 tsp. salt - ground pepper - chopped mushroom stems - sesame seed Directions: - Brush mushrooms and remove stems. - Mix all ingredients together and stuff mushrooms. Coat with a little melted butter. Bake at 350° for 35 minutes or until done. Serve warm.
Boogie Dove Ingredients: - 20 dove breasts - 8 1/2 c. Worcestershire sauce - lemon pepper - 2 qt. water - garlic spread - bacon Directions: - Soak dove breasts in mixture of water and Worcestershire sauce for 4 hours or overnight. - Place dove breasts on cookie sheet, cover with garlic spread and sprinkle each with dash of lemon pepper. - Bake at 250° for 1/2 hour. - Place bacon strips on each breast and bake at 250° for 1 hour.
Hershey'S Pie Ingredients: - 6 Hershey bars - 1 Oreo pie shell - 12 oz. Cool Whip Directions: - Let Cool Whip come to room temperature. - Melt the Hershey bars. - Combine together and pour in pie shell. - Freeze for three hours and dig in!!
Low-Fat Pound Cake Ingredients: - 1 c. sifted flour - 1/2 c. sugar - 1 1/2 tsp. baking powder - 1/4 tsp. salt - 4 eggs, separated - 1/4 c. vegetable oil - 1/4 c. water - 1 tsp. vanilla - 1/2 tsp. cream of tartar - 1/2 c. sugar Directions: - Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. - Make a well in center; add egg yolks, oil, water and vanilla. - Beat at high speed of electric mixer 5 minutes or until satin smooth.
Grandma Estee'S Tuna Casserole Ingredients: - 1/4 c. chopped onion - 1 Tbsp. margarine or butter - 2 cans cream of mushroom soup - 1/2 c. shredded processed cheese - 1/8 tsp. dry mustard - 1 (7 oz.) can tuna, drained and flaked - 2 c. cooked macaroni - 1/2 c. cooked peas - 1/2 c. potato chips Directions: - In saucepan, cook onion in butter until tender. - Blend in soup, cheese and seasoning. - Heat until cheese melts. - Combine with tuna, macaroni and peas. - Pour into 1 1/2-quart casserole dish. - Crumble potato chips on top. - Bake in moderate oven until nicely browned and bubbling.
Rhubarb Crisp Ingredients: - 1 c. flour - 1 c. brown sugar - 3/4 c. oatmeal (any kind) - 1/2 c. melted butter - dash of salt - cinnamon to taste - 1 c. water - 2 Tbsp. cornstarch - 1 tsp. vanilla - 1 c. sugar - 4 c. raw rhubarb (chunks) Directions: - Mix flour, brown sugar, oatmeal, butter, cinnamon and salt together. - Put into a 10 x 13-inch pan, reserving a few crumbs for topping. - Grease pan only if you desire.
Party Potatoes Ingredients: - 1 (2 lb.) bag hash brown potatoes - 1/2 c. margarine - 1 can cream of chicken soup - 1 pt. sour cream - 1/3 c. chopped onion - 1 1/4 c. grated sharp cheese Directions: - Heat margarine, add soup slowly. - Blend sour cream and onion. Mix with potatoes and top with grated cheese. - Bake 45 minutes at 350°.
Baked Beans Ingredients: - 6 slices bacon - 1/4 c. chopped onion - 3 (1 lb.) cans Campbell's pork and beans - 1/4 c. ketchup - 3 Tbsp. brown sugar - 1 tsp. Worcestershire sauce Directions: - Cook bacon until almost crisp; drain. - Saute onion in bacon drippings until soft; drain. - Crumble bacon and combine with rest of ingredients. - Mix well by hand. - Bake in 2-quart casserole in preheated 375° oven for 45 minutes. - Stir occasionally.
Hanky Pankies Ingredients: - 1 lb. hot sausage - 1/2 lb. ground beef - 1/2 to 3/4 lb. Mexican Velveeta cheese - 1/2 tsp. basil - 1/2 tsp. oregano - 1 pkg. cocktail size rye bread Directions: - Brown meat and drain. - Mix in cheese and spices until cheese is melted. - Spoon meat mixture on bread and broil just until meat browns. - Can be frozen before baking.
Carrot Raisin Salad Ingredients: - 4 large carrots, peeled and grated - 1/2 c. raisins - 1/2 c. coarsely chopped pecans or walnuts - 2 tsp. grated lemon zest - 1 Tbsp. lemon juice - 3/4 tsp. salt - 1/4 c. sugar - 1/2 c. sour cream - 1/2 c. mayonnaise Directions: - Pre-soak raisins in enough water to cover for about 1 hour, drain well. Mix sour cream and mayonnaise in small bowl, set aside. Combine remaining ingredients, stirring to blend. Pour sour cream and mayonnaise mixture over the carrot/raisin mixture. Toss well and serve. Makes 4-5 servings.
Pumpkin Seeds Ingredients: - pumpkin seeds - water - cooking oil - salt Directions: - Wash seeds. - Steam seeds (colander inside a pot). - Put water into the bottom of the colander or strainer. - Cook covered at a fairly high heat about 30 minutes; add more water if needed. - Dump seeds on paper towel and pat dry. - Spread on cookie sheet. - Pour a little oil (just enough to make seeds shiny when you stir them around). - Sprinkle with salt. - Bake at 300° for about 1/2 hour. Eat for snack.
Nutty Peach Crisp Ingredients: - 1 pkg. Betty Crocker butter pecan cake mix (dry) - 1 (29 oz.) can sliced peaches (undrained) - 1/2 c. margarine, melted - 1 c. chopped nuts Directions: - Layer all ingredients in ungreased 13 x 9 x 2-inch pan with peaches first (undrained), dry cake mix second, melted margarine third and chopped nuts or flaked coconut fourth. - Bake 55 or 60 minutes in a 325° oven or until golden brown.
Raisin Muffins Ingredients: - 1 (15 oz.) box Raisin Bran - 1 qt. buttermilk - 1 c. vegetable oil - 2 1/2 c. sugar - 4 eggs - 5 c. flour - 5 tsp. baking soda - 2 tsp. salt Directions: - Mix - together - Raisin - Bran, buttermilk, oil, sugar and eggs. Mix - together flour, soda and salt, then add to buttermilk mixture. - Refrigerate - for 6 hours. - Mixture keeps for 6 weeks in refrigerator. - Bake in lined muffin tins at 375° for 15 minutes. Makes 5 dozen.
Mayonnaise Potato Salad Ingredients: - 2 lb. potatoes - 1 1/2 tsp. salt - 1/2 tsp. pepper - 2 Tbsp. vinegar - 1 onion, diced - 1 c. celery, chopped - 1/2 c. mayonnaise (if dry, add more) - 1 Tbsp. Dijon mustard Directions: - Boil, peel and dice potatoes. - Sprinkle with salt and pepper. Add vinegar, onion and celery. - Mix mayonnaise and mustard. - Pour over potatoes and mix. - Chill 2 hours. - Serve cold.
Ladyfinger Cheese Cake Ingredients: - 1 pkg. ladyfingers - 8 oz. cream cheese - 1/2 c. sugar - 2 c. Cool Whip - 1 can Comstock pie filling (cherries or blueberries) Directions: - Combine cream cheese, sugar and Cool Whip. - Pour into pie plate lined with ladyfingers. - Refrigerate. - When set, pour cherries (or blueberries) on pie. - Makes 1 pie.
Sherry'S Old Fashioned Pound Cake Ingredients: - 1/2 lb. butter or margarine - 1/3 c. Crisco - 3 c. sugar - 5 eggs (add 1 at a time) - 3 c. flour (cake or all-purpose) - 1/4 tsp. salt - 1/2 tsp. baking powder - 1 c. milk - 1 tsp. vanilla Directions: - Cream together the butter or margarine, Crisco, sugar and eggs (add eggs 1 at a time). - Sift together the flour, salt and baking powder. - Add flour mixture to creamed mixture, alternately with milk and vanilla, beginning and ending with flour. - Mix well with hand mixer. - Bake in greased and floured tube pan at 325° for 1 1/2 hours. - Cool in pan.
Tomato Pie Ingredients: - 1 (9-inch) pie shell, partially baked - 3 firm tomatoes - 1 c. Cheddar cheese - 1/2 c. mayonnaise - 1/4 tsp. basil - 1/4 c. chopped chives Directions: - Slice tomatoes in pie shell. - Add cheese. - Seal with mayonnaise. - Sprinkle basil and chives over this. - Bake at 350° for 30 to 35 minutes.
Cheese Surprise Ingredients: - 1 biscuit (per person) - 1 Tbsp. grated cheese (per person) - 1 Tbsp. butter Directions: - Preheat oven to 400°. - Grease cookie sheet. - Split each biscuit in half. - Place one half from each biscuit on cookie sheet. - Pat it out so it is twice as big. - Place 1 tablespoon of cheese on each biscuit on the cookie sheet. - Stretch the remaining biscuit halves to fit over each of the cheese topped biscuit halves. - Place one on top of the other. - With a fork, lightly press down with the tines around all the edges. - Melt butter with a pastry brush. - Spread butter over biscuits so they are covered completely. - Bake for 8 to 10 minutes or until golden brown.
The Best Chocolate Pie Ingredients: - 1 c. sugar - 2 heaping Tbsp. flour - 2 heaping Tbsp. cocoa - 2 c. milk - 3 egg yolks, beaten - 2/3 stick butter Directions: - Boil first 4 ingredients, stirring constantly. - When thick, take 2 tablespoons of mixture and mix with egg yolks. - Then add the egg mixture back into the boiled mixture; boil until thick. Take off heat and add butter. - Pour into baked pie crust.
Jello Salad Ingredients: - 1 pkg. Dream Whip, mixed to instructions - 1 (3 oz.) box any flavor Jell-O - 1 c. large curd cottage cheese - 1 (13 oz.) can crushed pineapple Directions: - Mix Dream Whip. - Whip in dry granular Jell-O (do not add water). - Fold in pineapple and cottage cheese. - Refrigerate for 4 hours. - Be creative. - You may also use nuts, coconut, cherries, mandarin oranges or cubed peaches. - My favorite is orange Jell-O, pineapple, mandarin oranges and coconut.
Lola'S Mocha Brownie Cake Ingredients: - 1 box brownie mix - 1/2 c. chopped nuts - 1 envelope Dream Whip - instant coffee - brown sugar Directions: - Mix brownies by box directions. - Use the cake version rather than the chewy version. - Stir in nuts. - Bake in 2 greased 8 or 9-inch cake pans at 350°. - Watch carefully. - Since layers are thin, they cook faster than box directions. - Cool completely before frosting.
Chocolate Popcorn Ingredients: - 4 c. sugar - 1 1/4 c. half and half - 3 (1 oz.) sq. chocolate - large dash of salt - 1 scant c. white syrup - 3 Tbsp. butter - 1 Tbsp. vanilla Directions: - Mix first 5 ingredients in large saucepan; stir continually while cooking. Cook to 245° or hard ball stage when tested in water. Take from heat and add butter and vanilla. Pour slowly over a dishpan full of popped corn plus lots of nutmeats. Be very careful while stirring as this is very hot chocolate and could burn. Spread out on several buttered cookie sheets and let cool. Happy eating.
Chocolate Balls Ingredients: - 2 1/8 sticks butter - 1 pkg. powdered sugar - 2 c. crushed graham crackers - 1 tsp. cinnamon - 1 c. peanut butter - 1 tsp. vanilla - 1 c. chocolate chips - 1/2 cake paraffin Directions: - Mix first six ingredients. - Roll into balls. - In a double boiler, melt chocolate chips and paraffin. - Dip balls into chocolate and then put on wax paper.
Hummingbird Cake Ingredients: - 3 c. all-purpose flour - 2 c. sugar - 1 tsp. soda - 1 tsp. salt - 1 tsp. cinnamon - 3 eggs - 1 c. vegetable oil - 1 1/2 tsp. vanilla - 18 oz. crushed pineapple, drained - 1 c. chopped pecans - 1 c. chopped bananas - 1 (8 oz.) pkg. cream cheese Directions: - Combine the flour, sugar, soda, salt and cinnamon in a large mixing bowl. - Add eggs and oil, stirring until dry ingredients are moistened. - (Do not beat with mixer.) - Stir in vanilla, pineapple, 1 cup pecans and bananas. - Spoon batter in greased and floured 2 (9-inch) pans at 350° for 28 to 30 minutes.
Banana Split Dessert Ingredients: - 2 c. graham cracker crumbs - 1/2 c. sugar - 3 sticks butter - 1 box confectioners sugar - 3 eggs - 3 to 4 bananas - lemon juice - 1 can crushed pineapple, drained - 8 oz. Cool Whip - 1/2 c. pecans - cherries Directions: - Mix graham cracker crumbs with sugar and melted butter (1 stick). - Place in 13 x 9-inch pan to form crust.
Fourth Of July Cheesecake Ingredients: - 3 c. vanilla wafer crumbs - 4 Tbsp. margarine, melted - 3 Tbsp. NutraSweet Spoonful - 1 (1/4 oz.) envelope unflavored gelatin - 1 c. skim milk - 2 (8 oz. each) pkg. reduced-fat cream cheese, softened - 1 (3 oz.) pkg. reduced fat cream cheese, softened - 2 Tbsp. lemon juice - 1 Tbsp. grated lemon rind - 2 tsp. vanilla - 1/3 to 1/2 c. NutraSweet Spoonful - 1 pt. blueberries - 2 pt. raspberries Directions: - Mix crumbs, margarine and 3 tablespoons of NutraSweet Spoonful in a medium bowl. - Pat evenly on bottom of jelly roll pan (15 x 10-inch).
Fruit Salad Ingredients: - 1 can peach pie filling - 1 can mandarin oranges, drained - 1 can pineapple tidbits, drained - 2 sliced bananas - 1/2 c. chopped pecans (optional) Directions: - Mix all ingredients and chill 1 hour before serving.
Fresh Apple Cake Ingredients: - 4 c. coarsely chopped apples - 2 c. sugar - 2 c. flour - 1 tsp. salt - 1 tsp. baking powder - 1 tsp. soda - 1 tsp. cinnamon - 1/2 c. oil - 2 eggs, beaten - 1/2 c. nuts (if desired) Directions: - Mix the dry ingredients, then oil. - Add the beaten eggs. - Add chopped apples last. - Bake at 350° for 1 hour. - Top with a thin glaze or whipped topping.
Sour Cream Enchiladas Ingredients: - 4 cups grated cheddar cheese, divided - 3/4 c. chopped onion - 1 dozen corn tortillas, steamed - 1/4 c. butter - 1/4 c. flour - 2 c. chicken broth - 1 c. sour cream - 1 can chopped green chilies Directions: - Combine 2 cups grated cheese and onion and roll inside tortillas. - Place in 9 x 13 pan. - In saucepan, blend butter and flour; add chicken broth and stir until thickened. - Stir in sour cream, green chilies and 1 cup grated cheese. - Pour over enchiladas and sprinkle with remaining cup of cheese. - Bake at 425 degrees for 20 minutes.
Chocolate Drop Cookies Ingredients: - 2 c. sugar - 1/2 c. butter - 1/2 c. cocoa - 1/2 c. milk - 3 c. quick-cooking rolled oats - 1/2 c. chopped nuts - 1 tsp. vanilla Directions: - Mix sugar, butter, cocoa and milk in saucepan. - Bring to boil quickly. - Reduce heat to medium and boil 3 or 4 minutes. - Remove from heat; stir in rolled oats, nuts and vanilla. - Drop by teaspoon onto waxed paper. - Let stand until hardened. - Store in refrigerator. - Makes 3 dozen cookies.
Pretzel Salad Ingredients: - 1 1/2 c. broken pretzels - 1 stick margarine - 1/2 c. sugar - 20 oz. crushed pineapple, drained - 1/2 c. sugar - 8 oz. softened cream cheese - 8 oz. Cool Whip Directions: - Melt margarine and mix with broken pretzels and 1/2 cup of sugar. - Cook over low heat for 7 minutes. - Pour into baking dish and cool, then break into small pieces. - Set aside.
Canned Slaw Ingredients: - 1 gal. cabbage, shredded - 3 large onions, chopped fine - 2 large bell peppers, chopped - 3 carrots, grated - 1 c. white vinegar - 3 c. sugar - 1 Tbsp. plain salt - 1 tsp. black pepper - 1 1/2 tsp. cayenne pepper - 1 1/2 pt. mustard - 6 jalapeno peppers Directions: - Mix all ingredients in pan; bring to boil. - Reduce heat; simmer for 20 minutes. - Put in sterilized jars and seal. - Makes approximately 9 pints.
Speedy Lemon Sauce Ingredients: - 2 Tbsp. butter - 2 Tbsp. flour - 1 c. half and half cream - 1 Tbsp. lemon juice - 1/2 tsp. lemon zest - 1 Tbsp. minced parsley - dash of salt and pepper Directions: - Just mix in blender or shaker and serve over your favorite fish. - Makes 4 to 6 servings.
Asparagus Croquettes Ingredients: - 1 1/2 c. canned asparagus - 1 tsp. salt - 4 Tbsp. flour - 2 Tbsp. water - 1/2 c. cracker crumbs - 1 egg, slightly beaten - 1 c. milk, scalded - 3 Tbsp. butter or butter substitute - 3 hard-cooked eggs, chopped Directions: - Combine milk, flour, butter or butter substitute and salt. Cook over hot water until thick and smooth. - Add canned asparagus and chopped eggs. - Mix quickly and lightly in cracker crumbs. - Dip in egg which has been diluted with water. - Roll in cracker crumbs. Fry in deep fat at 390° until browned.
Venison Sauce Piquante Ingredients: - 4 lb. venison, cubed - 8 medium onions - 2 bunches green onions - 1 bell pepper - 1 c. celery - 2 (8 oz.) cans Ro-Tel tomatoes - 1 can tomato paste - 1 c. olive oil - 2 cloves garlic - 2 Tbsp. Worcestershire - 2 lemons, juiced - 1 c. flour - salt and pepper to taste - 10 c. water - 1 can mushroom soup Directions: - Wash venison. - Season and fry in bacon drippings and remove. Make roux with olive oil and flour. - Add tomato sauce and tomato paste. - Add all seasonings except garlic. - Simmer for 1 hour. - Add venison to soup and seasoning. - Simmer 30 minutes. - Add water and garlic. - Cook 4 hours. - Serve over rice. - Serves approximately 16.
Ground Beef Supreme Casserole Ingredients: - 1 lb. ground beef - 1/2 c. chopped onion - 1 pkg. (8 oz.) flat egg noodles, cooked - 1 can cream of mushroom soup - 1/2 c. milk - 1/2 c. Cheddar cheese - 1/2 c. potato chips Directions: - Brown hamburger and onion. - Drain. - Cook noodles and drain. Blend soup and milk. - Heat together. - Grate cheese. - Crush potato chips. - Mix all ingredients together. - Place in ungreased, uncovered casserole dish. - Bake at 350° for 30 minutes.
Banana Fluff Ingredients: - 1 c. flour - 1/2 c. pecans - 1/4 c. brown sugar - 1/2 c. butter - 1 large pkg. instant vanilla pudding - 2 c. milk - 1 (16 oz.) tub Cool Whip - 3 c. miniature marshmallows - 4 large bananas, sliced Directions: - Combine the first 4 ingredients; spread out on cookie sheet. Bake for 20 minutes at 350°; stir every 5 minutes with fork. Cool. - Mix pudding and milk; stir in rest of the ingredients. - Top with the first mixture and chill.
Tex-Mex Dip Ingredients: - 1 can refried beans - 8 oz. sour cream - 1 pkg. taco seasoning - diced tomato - sliced black olives - 1 can avocado dip - 1/4 c. mayonnaise - shredded Cheddar cheese - diced scallions Directions: - Use a quiche size dish. - Layer ingredients from bottom to top as follows:
Two Crust Rhubarb Pie Ingredients: - 2 c. sugar - 2 Tbsp. flour - 2 beaten eggs - 1/4 c. melted butter - 3 c. cubed rhubarb - a sprinkle of nutmeg Directions: - Combine ingredients. - Place in a pie crust with a top. - Bake at 425° for 15 minutes.
Punch Bowl Cake Ingredients: - 1 box yellow cake mix - 1 large box instant vanilla pudding - 1 can cherry pie filling - 1 can crushed pineapple, drained - 1 (14 oz.) can coconut - 1 (16 oz.) Cool Whip Directions: - Bake cake according to directions on box. - Let - cake cool, then crumble. - Fix vanilla pudding according to directions on box. In a separate bowl combine cherries, coconut and pineapple. - In a large bowl layer 1/2 cake, then 1/2 pudding and 1/2 fruit mixture. Top with Cool Whip. - Repeat process again, topping with Cool Whip. - Refrigerate until serving time.
White Bean Soup Ingredients: - 2 lb. white beans - about 2 lb. lean salt meat - water - seasonings (onion and garlic only) - about 1/4 c. oil Directions: - Wash white beans and soak overnight. - Use lean salt meat; wash and cut only (do not boil). - Add water to cover about three inches over beans and meat in pot. - Boil together and remove bubbles that form over top of beans as they begin to boil until there are none left. - Add seasonings (onion and garlic only) and oil. - Cook until beans are tender. - The length of time depends on if they are new crop beans or if they are old. - New crop beans are in September and they remain tender until December. - Beans can be bought in September and frozen for later use.
Broccoli Salad Ingredients: - 1 pkg. broccoli (fresh) - 1/4 lb. bacon - 1 small onion, chopped - 1 small pkg. shredded Cheddar cheese - 1 c. mayonnaise - 1/2 c. sugar - 2 Tbsp. vinegar Directions: - Fry bacon; drain and chop. - Chop other ingredients. - Mix mayonnaise, sugar and vinegar. - Combine all. - Use day prepared.
Surprise Peach Pie Ingredients: - 1/4 lb. oleo - 1 c. sugar - 1 c. self-rising flour - 3/4 c. milk - 1 large can peaches Directions: - In big pudding pan, melt oleo. - In another pan or bowl, mix sugar, flour and milk. - Mix well and pour over melted oleo and then pour over all the peaches. - Bake at 350° until done. - The crust will come to top and brown.
Pineapple Nut Bread Ingredients: - 2 c. flour - 1 c. sugar - 1 c. chopped walnuts - 1/2 tsp. baking soda - 2 tsp. baking powder - 3/4 tsp. salt - 1/2 tsp. mace - 1 egg - 1/2 c. milk - 1/4 c. melted butter - 1 (8 1/2 oz.) can crushed pineapple with juice Directions: - In a large bowl, mix first 7 dry ingredients well. - In a small bowl, mix remaining ingredients. - Stir into dry ingredients until just moist. - Pour batter into greased 9 x 5-inch loaf pan. - Bake at 350° for 50 minutes. - Cool in pan 10 minutes before removing.
Cryin' Again Onion Rings Ingredients: - 1 c. milk - 1/2 c. flour or pancake mix - 1 egg - salt and pepper Directions: - Mix all ingredients. - Dip sliced onions in mixture. - Fry in hot grease until brown.
Sugarless Apple Pie Ingredients: - 1 (12 oz.) can frozen apple juice (unsweetened) - 1/4 tsp. salt - 3 Tbsp. cornstarch - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 2 Tbsp. margarine - 5 c. sliced apples - 2 ready to fill pie crusts Directions: - Cook apple juice, cornstarch and spices until thick; add salt and stir. - Add sliced apples to mixture and mix well. - Pour into pie shell and top with second shell. - Prick holes in shell and place margarine on top. - Bake at 400° until golden brown.
Shahi Pilaf Ingredients: - 4 c. basmati rice - 1 stick butter or clarified butter - cinnamon stick, crushed - 2 bay leaves - 6 pods cardamon - 6 cloves - 1 tsp. salt - 2 Tbsp. raisins - 2 Tbsp. pistachios - 2 Tbsp. almonds Directions: - Wash the rice and set aside to drain. - Heat the butter in a nonstick pan. - Add cinnamon stick, cardamon pods, bay leaves and cloves and stir for 1 1/2 minutes. - Add salt and water (8 cups) to rice, then bring to boil, stirring it a couple of times. - Reduce heat to low. - Add raisins, almonds and pistachios. - Cook, covered, for 10 minutes. - Serve piping hot.
Stuffed Pepper Wedges Ingredients: - 3 tsp. olive oil - 1 large sweet red pepper - 1 large sweet green pepper - 1 large sweet yellow pepper - 1 large tomato, seeded and diced - 1/4 c. black olives - 2 cloves garlic, finely chopped - 3 Tbsp. Parmesan cheese - 1 Tbsp. chopped parsley Directions: - Preheat oven to 350°. - Grease 13 x 9 x 2-inch baking dish with 1 teaspoon olive oil. - Halve, core and seed peppers. - Cut each half into 3 lengthwise wedges. Combine tomato, olives, garlic, 2 tablespoons Parmesan cheese and parsley in a small bowl. - Divide mixture among pepper wedges. - Place pepper wedges in prepared baking dish. - Drizzle with remaining 2 teaspoons olive oil. - Bake peppers in preheated oven until tender, about 30 minutes. Sprinkle with remaining (1 tablespoon) Parmesan cheese. - Bake additional 5 minutes. - Serve immediately or at room temperature. Makes six servings.
Fried Mushrooms Ingredients: - 1/2 c. all-purpose flour - 1/8 tsp. salt - 1/8 tsp. pepper - 3 eggs, beaten - 1 1/2 tsp. vegetable oil - 1 1/2 tsp. water - 32 large fresh mushrooms - 1 c. Italian seasoned breadcrumbs - vegetable oil - Tartar Sauce (recipe follows) Directions: - Combine flour, salt and pepper in a small bowl; set aside. Combine eggs, 1 1/2 teaspoons oil and water; mix well. - Clean mushrooms with damp paper towels. - Dredge mushrooms in flour mixture; dip in egg mixture. - Roll in breadcrumbs. - Chill at least 1 1/2 hours. - Deep fry mushrooms in hot oil (375°) until golden brown. - Drain on paper towels. - Serve mushrooms with Tartar Sauce. - Yields 32 appetizers.
Barbecue Sauce Ingredients: - 2 1/4 c. tomato catsup - 2 1/2 Tbsp. Worcestershire sauce - 3/4 tsp. red pepper - 3/4 tsp. chili powder - 1/2 c. tarragon vinegar - 1 c. salt pork liquor - 1 c. sugar - 6 to 8 cloves garlic, scored - 1 Tbsp. minced onion Directions: - Combine all ingredients. - Bring to a boil on high. - Remove pieces of garlic. - Yields about 1 quart.
Dilly Bread Ingredients: - 1 pkg. Active Dry Yeast - 1/4 c. Warm Water - 1 c. Creamed Cottage Cheese, heated to lukewarm - 2 Tbsp. Sugar - 1 Tbsp. Instant Minced Onion - 1 Tbsp. Butter - 2 tsp. Dill Seed - 1 tsp. Salt - 1/4 tsp. Baking Soda - 1 tsp. Salt - 1 Egg, unbeaten - 2 1/4 to 2 1/2 c. All-Purpose Flour Directions: - One cup of dates, cut in small pieces. - Put 1 teaspoon of Baking soda on the dates. - Then pour 3/4 cup of boiling water over them. - Let stand until cool.
Sweet And Sour Stir-Fried Beef Ingredients: - 1 lb. beef flank steak - 1 Tbsp. cornstarch - 1 Tbsp. cold water - 3 Tbsp. vegetable oil - 1 medium onion, cut in 1-inch pieces - 1 (8 1/4 oz.) can pineapple chunks, drained - 1/2 c. water - 1/4 c. sugar - 1/4 c. white vinegar - 1 Tbsp. instant chicken bouillon - 1 Tbsp. soy sauce - 1 medium green pepper, cut in 1-inch pieces - 2 medium tomatoes, cut into eighths Directions: - Trim excess fat from beef; cut beef with grain into 2-inch strips. - Cut strips across grain into 1/8-inch slices. - Mix cornstarch and 1 tablespoon water. - Heat oil in 12-inch skillet or wok over medium-high heat until hot. - Add beef and onion; cook and stir until beef is brown, about 3 minutes. - Stir in pineapple, 1/2 cup water, the sugar, vinegar, instant bouillon and soy sauce. Heat to boiling. - Stir in cornstarch mixture. - Cook and stir 1 minute. Stir in green pepper and tomatoes; cook and stir 1 minute. Serve with hot, cooked rice. - Makes 5 servings.
Frank And Bean Biscuit Bake Ingredients: - 2 Tbsp. chopped onion - 2 Tbsp. chopped green pepper (optional) - 1 Tbsp. oleo - 1 lb. frankfurters - 1 (16 oz.) can barbecue beans - 1 (12 oz.) can bean and bacon soup - 1 (12 oz.) can whole kernel corn, drain and reserve 1/4 c. liquid - 10 refrigerated biscuits Directions: - In a 10-inch ovenproof skillet, cook onion and green pepper in the oleo. - Cut ten 1-inch pieces of frankfurters; set aside. Thickly slice remaining franks; add to skillet. - Stir in the beans, soup, corn and reserved liquid. - Heat to boiling, stirring occasionally. - Roll each biscuit to a 3-inch circle; spread with mustard. - Place a reserved frank in the center. - Wrap dough around frank; seal and make a 1/2-inch slit in the top. - Arrange biscuits, seam sides down; bake at 375° for 15 to 18 minutes.
Salisbury Steak Bake Ingredients: - 1 1/2 lb. ground chuck - 1 can mushroom soup - 1/2 c. dry bread crumbs - 1 egg, slightly beaten - 1/4 c. chopped onion - black pepper (taste) Directions: - Mix thoroughly 1/4 cup soup with remaining ingredients. Set aside the rest of the soup. Shape into 6 patties. Place in shallow baking dish. Bake at 350° for 30 minutes. Spoon off fat. Mix the rest of soup with 1/3 cup water and pour over meat. Bake 10 minutes.
Hot Sausage Balls Ingredients: - 1 lb. hot sausage - 8 oz. sharp Cheddar cheese, grated - 3 c. biscuit mix (or use self-rising flour instead) Directions: - Let cheese and sausage sit to room temperature. - Mix all ingredients together and form into marble-sized balls. - Place on cookie sheet and freeze. - When solid, transfer to freezer bags. When needed, remove amount desired and bake at 325° until golden brown, about 35 minutes.
Gingerbread Ingredients: - 2 eggs - 1 c. sour cream - 1 c. sugar - 1 c. molasses - 3 c. flour - 1 tsp. salt - 1 tsp. soda - 1 tsp. ginger - 1 tsp. cinnamon - 1 c. boiling water Directions: - Mix together eggs, sour cream, sugar and molasses. - Add flour, salt, soda, ginger and cinnamon. - Mix. - Add boiling water; mix.
Fluffy Icing Ingredients: - 2 egg whites - 3/4 c. sugar - 1/3 c. light corn syrup - 2 Tbsp. water - 1/4 tsp. salt - 1/4 tsp. cream of tartar - 1 tsp. vanilla Directions: - Combine all but vanilla in top of double boiler and beat over boiling water until it stands in peaks. - Add vanilla and continue beating until thick enough to spread.