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Hawaiian Chicken Breasts Ingredients: - 1 (3 oz.) chicken breast - 1/4 c. soy sauce - 1/2 c. crushed pineapple or slices - 1/2 bell pepper - 2 Tbsp. brown sugar substitute Directions: - Marinate chicken in soy sauce. - Place chicken in baking dish. Sprinkle with brown sugar substitute. - Pour remaining soy sauce over chicken. - Bake uncovered for 1/2 hour at 350°. - Uncover and add bell pepper and pineapple. - Bake 1/2 hour longer. - Serves 1.
German Chocolate Pie Ingredients: - 1 unbaked pie crust - 4 oz. German sweet chocolate - 1/4 c. butter - 1 can sweet condensed milk - 1/2 c. flour - 1 tsp. vanilla - 1/8 tsp. salt - 2 beaten eggs - 1 c. flaked coconut (3 1/2 oz.) - 1 c. chopped pecans Directions: - Melt the chocolate and 1/4 cup butter. - Add the condensed milk, flour, vanilla, salt and the beaten eggs. - Mix well. - Add the coconut (reserve small amount for top) and pecans. - Bake until firm to touch at 350° for 40 to 50 minutes. - Cool.
Old Fashion Potato Soup Ingredients: - 6 to 8 white potatoes, peeled and sliced - 3 med. sized, sliced onions - 1 1/2 tsp. salt - 6 c. milk, scalded - 2 Tbsp. chopped parsley - black pepper Directions: - Put potatoes and onions in kettle with salt and cover with cold water (about 4 cups). - Bring to boiling point. - Cover and cook gently for 20 minutes. - Transfer to a blender and puree vegetables or mash to a pulp in the water. - Add milk and season to taste with salt and plenty of pepper. - Garnish with chopped parsley.
Party Mix Ingredients: - 2 lb. mixed nuts - 1 (12 oz.) pkg. shredded Wheat Chex - 1 (10 1/2 oz.) pkg. Cheerios - 1 (6 1/4 oz.) Rice Chex - 2 c. salad oil - 2 Tbsp. Worcestershire sauce - 1 Tbsp. seasoning salt - 1 Tbsp. garlic salt - 1 box slim pretzel sticks Directions: - Mix all in large roaster and bake in slow 250° oven for 2 hours. - Stir every 15 minutes; cool.
Glazed Carrots(Microwave Dish) Ingredients: - 6 carrots, peeled and sliced crosswise - 2 Tbsp. water - 2 Tbsp. butter - 1/4 c. brown sugar, packed - 1/4 tsp. salt - 1 tsp. prepared mustard Directions: - In 2-quart casserole, cook carrots in water on "High" for 9 to 10 minutes, stirring twice; drain. - Cover and set aside. - Melt butter on "High" for 30 seconds. - Stir in brown sugar, salt and mustard. - Pour over drained carrots; cover. - Heat on High for 2 minutes. - Serves 4.
Our Basic Waldorf Salad Ingredients: - 3 c. chopped apples - 2 c. miniature marshmallows - 1 c. thin celery slices - 1/2 c. chopped walnuts - Miracle Whip salad dressing Directions: - Combine apples, marshmallows, celery and walnuts. - Add enough Miracle Whip to moisten. - Toss lightly. - Chill. - Add additional Miracle Whip and garnish with apples before serving, if desired. Yields 6 to 8 servings.
Round Steak Soup Ingredients: - 1 lb. round steak, cut in strips - garlic salt - 2 potatoes, cut up - 2 carrots, cut up - 1 can whole green beans - 1 can stewed tomatoes - 1 can tomato soup Directions: - Sprinkle meat strips with garlic salt. - Place in bottom of crock-pot. - Add potato pieces and carrot pieces. - Drain green beans and add to crock-pot. - Pour in can of tomato soup and can of tomatoes. - Cook on low for 8 to 10 hours. - Serve warm.
Walnut Scone Drops With Mock Devonshire Cream Ingredients: - 2 c. flour - 2 tsp. baking powder - 1/4 tsp. baking soda - 2/3 to 3/4 c. buttermilk - 1/4 c. sugar - 1/2 tsp. salt - 1/3 c. butter or margarine - 1/2 c. chopped walnuts Directions: - Heat oven to 375°. - Grease cookie sheets. - Lightly spoon flour into measuring cup; level off. - In a large bowl, combine flour, sugar, baking powder, salt and baking soda; blend well. - Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. - Add buttermilk and walnuts; lightly stir just until dry ingredients are moistened. - Drop by heaping teaspoonfuls 2 inches apart on prepared cookie sheets. - Bake at 375° for 9 to 12 minutes or until light golden brown. - Immediately remove from cookie sheets. - Serve warm. - Makes 30.
Punch Ingredients: - 2 pkg. Kool-Aid (any flavor) - 2 tall cans unsweetened pineapple juice - 2 qt. water - 3 c. sugar - 1 can lemonade concentrate - 1 to 2 (2 liter) ginger ale Directions: - Mix all ingredients except ginger ale. Chill. Just before serving, add ginger ale (as desired). Serves 50.
Fruit Pudding Ingredients: - 1 c. fruit, drained (any kind) - 1 egg - 1 c. sugar - 1 c. flour - 2 Tbsp. sour milk - 1 tsp. soda - 1/2 tsp. nutmeg - 1/2 tsp. cinnamon - 1/2 tsp. vanilla - 1 Tbsp. oleo, melted Directions: - Bake about 35 minutes in 325° oven. - Bake in a loaf pan. - (Can add coconut, nuts or raisins if desired.) - Delicious; like a fruit cake.
Freezer Slaw Ingredients: - 1 medium cabbage, shredded - 1 Tbsp. salt - 3 stalks celery, shredded - 1 carrot, shredded - 1 green pepper, chopped - 1 c. white vinegar - 1 c. sugar - 1 Tbsp. mustard seed - 1 tsp. celery seed Directions: - Sprinkle salt over cabbage; let set for 1 hour. - Squeeze out liquid. - Mix cabbage, celery, carrot and pepper. - Combine remaining ingredients and bring to a boil. - Boil for 1 minute. Cool and pour over cabbage mixture. - Put in containers and freeze.
Layer Fruit Cake Ingredients: - 2 c. sugar - 1 c. margarine - 3 eggs - 1 c. buttermilk - 1 tsp. allspice - 1 c. blackberry jam (seedless) - 1 c. pecans - 1 c. raisins - 3 c. cake flour - 1 1/2 c. coconut - 1 tsp. baking soda Directions: - Run nuts and raisins through food chopper. - Cream sugar, margarine, eggs and milk. - Add dry ingredients. - Add jam, nuts and raisins. - Pour in 3 or 4 cake pans that have been sprayed. - Bake at 350°.
Spaghetti Primavera(Serves Four) Ingredients: - 1 bunch broccoli, cut into bite size - 2 small zucchini, quartered and cut in 1-inch pieces - 4 asparagus spears, in thirds - 1 1/2 c. green beans (1 inch) - 1/2 c. frozen peas - 2 c. thinly sliced mushrooms - 6 basil leaves, chopped - 1/2 tsp. red pepper flakes - 1 tsp. chopped garlic - 3 c. seeded tomatoes - 1/4 c. chopped parsley - 1 lb. spaghetti - 1/2 stick butter - 1/2 c. heavy cream - 2/3 c. Parmesan cheese - 4 Tbsp. olive oil Directions: - Cook broccoli, zucchini, asparagus and green beans in boiling, salted water 4 minutes. - Add peas for 1 minute. - Drain and set aside.
Sicilian Cream Cake(Cassata) Ingredients: - 1 1/4 lb. Ricotta - 2 c. sugar - 1 tsp. vanilla - 1 oz. creme de cacao or any other favorite liqueur - 1 Tbsp. chocolate bits - 2 Tbsp. candied fruit, diced small - 1 sponge cake (homemade or store bought) Directions: - Place Ricotta, sugar, vanilla and liqueur in a bowl and mix well by hand on very low speed of mixer until smooth and fluffy (10 minutes). - Add chocolate bits and fruit and mix well. - Cut sponge cake in 1-inch pieces and line casserole bottom and sides with cake slices. - Pour Ricotta cream over cake; cover with more cake slices and place in refrigerator overnight. - Turn over onto a serving dish and sprinkle top with confectioners sugar. - Serves 6 to 8.
Shrimp In A Wok Ingredients: - 1 lb. cleaned shrimp - 1 tsp. ground red cayenne - 1 tsp. black pepper - 1/2 tsp. salt - 1/2 tsp. crushed red pepper - 1/2 tsp. rosemary - 1/2 tsp. thyme - 1/8 tsp. oregano - 1 stick plus 5 Tbsp. butter - 1 1/2 tsp. minced garlic - 1 tsp. Worcestershire - 3/4 c. beer Directions: - Heat ingredients except shrimp. - Simmer for a while, then add shrimp, about 5 minutes more. - Serve over angel hair or linguine. Serves 2.
Yummies Ingredients: - 1 c. shortening - 1 c. sugar - 1 c. light brown sugar - 2 eggs - 1 tsp. baking soda - 1/2 tsp. baking powder - 1/2 tsp. salt - 2 c. plain flour - 2 c. oatmeal - 2 c. Rice Krispies - 1 c. pecans, chopped - 1 tsp. vanilla Directions: - Cream shortening and sugars. - Add eggs and sifted dry ingredients; mix well. - Add oatmeal, Rice Krispies, nuts and vanilla. - Drop by teaspoonfuls onto lightly greased cookie sheet. Batter will be stiff and hard to drop. - Bake at 300° for 25 to 30 minutes. - Makes about 5 dozen.
Banana Pound Cake Ingredients: - 1 pkg. banana cake mix - 1 pkg. instant vanilla pudding - 1/3 c. oil - 4 eggs - 1 c. water - 1/4 to 1/2 tsp. banana flavoring Directions: - Preheat oven to 350°. - Generously grease and flour pan. - Blend all ingredients in a large bowl, beat at medium speed for 2 minutes. - Bake at 350° until cake is done (60 minutes). - Cook cake in pan for 25 minutes. - Then invert onto plate.
Walnut Cherry Cake Ingredients: - 1 c. walnuts - 1 (2 layer size) white cake mix - 1/2 tsp. vanilla - 6 drops red food coloring - 1 (8 oz.) container frozen nondairy whipped topping, thawed - 1 can cherry pie filling Directions: - Coarsely chop 1/4 cup of walnuts and set aside. - Chop remaining 3/4 cup of walnuts, medium fine. - As package directs, prepare cake mix, adding vanilla and 3/4 cup of finely chopped walnuts. - Bake in two 9-inch layer cake pans. - Cool 10 minutes and then remove from pans. - When completely cooled, fold food coloring into whipped topping and spread a 1-inch wide ring of topping on outer edge of each layer. - Spoon pie filling in center of each layer. - Stack layers on serving plate and spread remaining topping on sides of cake. - Sprinkle reserved 1/4 cup of walnuts on cake top. - Chill. - Makes 12 servings.
Dill Pickles Ingredients: - 30 cucumbers - 1/2 c. coarse salt - 2 qt. water - 2 Tbsp. vinegar - 4 cloves garlic - 4 bay leaves - 1/4 tsp. mustard seed - 1 tsp. mixed pickling spice - 10 sprigs dill Directions: - Wash and dry cucumbers - and arrange in a crock or jar. - Bring salt and water to a boil. - Cool, then add vinegar, garlic, bay leaves, mustard and pickling spices. - Pour over cucumbers. Arrange dill over all. - Liquid should completely cover cucumbers. If not, add more salt water. - Keep in a cool place for one week.
Pizza Pasta Ingredients: - 2 c. pasta, uncooked (shells, rotini or elbows) - 1 can pizza sauce - Canadian bacon - 1/2 lb. cooked ground pork - pepperoni - 1/4 c. chopped onion - small green pepper, diced - 1 small can sliced mushrooms, drained - 1/4 c. sliced black olives - 3 c. Mozzarella cheese - 1/4 c. Parmesan cheese Directions: - Preheat oven to 375°. - Cook the pasta and drain. - Pour into a 9 x 13-inch pan. Spread pasta evenly across the bottom. - Carefully spoon pizza sauce over the pasta as you would do a pizza. - Top with Canadian bacon, ground pork, pepperoni, onion, green pepper, mushrooms and black olives. - (May add or delete toppings.) - Cover with the Mozzarella cheese and sprinkle with Parmesan cheese. Bake at 375° for 20 to 25 minutes. - (May broil the last 2 minutes to brown top.) - Let stand 10 minutes before cutting.
Pecan Pie Bars Ingredients: - 2 c. unsifted flour - 1/2 c. confectioners sugar - 1 c. cold margarine - 1 (14 oz.) can sweetened condensed milk - 1 (6 oz.) pkg. almond brickle chips - 1 egg - 1 tsp. vanilla - 1 c. chopped pecans Directions: - Preheat oven to 350° (325° for glass dish). - In medium bowl, combine flour and sugar. - Cut in margarine until crumbly. - Press firmly on bottom of a 13 x 9-inch pan. - Bake 15 minutes.
Pecan Pie Ingredients: - 3 eggs - 1 c. dark Karo - 1 c. white sugar - 1/4 tsp. salt - 1/4 c. margarine - 1 tsp. vanilla - 1 c. pecans Directions: - Mix all ingredients together and place in an unbaked 9-inch pie shell. - Bake in a 325° oven until filling is set, about 50 to 55 minutes.
Pumpkin-Coconut Bread Ingredients: - 2 eggs, beaten - 1 c. sugar - 3/4 c. vegetable oil - 1 1/2 c. all-purpose flour - 1 tsp. baking powder - 1 tsp. baking soda - 1/2 tsp. salt - 1 (3 1/2 oz.) pkg. coconut cream instant pudding mix - 1/2 tsp. ground nutmeg - 1/2 tsp. ground ginger - 1/2 tsp. ground cinnamon - 1 c. canned or cooked, mashed pumpkin - 1/2 c. chopped pecans (optional) Directions: - Combine first 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until blended. - Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition. - Stir in pecans, if desired.
Quick Bread Ingredients: - 6 c. flour - 2 pkg. active dry yeast - 2 Tbsp. sugar - 1 Tbsp. salt - 1/4 c. soft margarine - 2 1/4 c. warm water Directions: - Mix flour, yeast, sugar, salt and margarine. - Add water. - Beat by hand for 2 minutes. - Then add 3/4 to 1 cup more flour and mix together for another 2 minutes. - Mix until dough is soft. - Let dough rise, 1 1/2 to 2 hours. - Punch down and divide in 2. - Place 2 loaves on greased cookie sheet. - Bake at 400° for 35 to 40 minutes. - Brush with melted butter when cooling. - May be used as a cheese or pepperoni bread.
Stove Top Rice Pudding Ingredients: - 1/2 c. rice (do not use Minute rice) - 1 c. water - 1/4 tsp. salt - 1 qt. milk - 3 eggs - 1/2 c. sugar - 1/2 tsp. vanilla - 1/4 c. oleo - 1 c. raisins Directions: - Cook rice in boiling water for 7 minutes. - Add milk and oleo. Cover and simmer for 1 hour. - Remove from heat. - Beat eggs and sugar; add vanilla. - Add raisins. - Stir slowly into cooked rice. Put in bowl. - Sprinkle with cinnamon.
Easy Veggie Quiche Ingredients: - 2 c. cheese - 1 1/2 c. chopped veggies (your choice, any or all broccoli, spinach, carrots, onions, peppers) - 1 c. milk - 1 c. flour - 1 tsp. salt - 3 eggs - 1/4 tsp. pepper - 1 tbsp. oil - chicken, turkey, bacon or pepperoni - optional Directions: - Heat oven to 400°. Grease 10 inch pie plate. Combine cheese & veggies in pie plate. Combine remaining ingredients blend with electric mixer on high speed until smooth. Pour over ingredients in pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Pound Cake Ingredients: - 1 1/2 c. butter - 3 c. sugar - 5 eggs - 3 c. flour - 1 tsp. vanilla extract - 1/2 tsp. lemon extract - 1/2 tsp. almond extract - 7/8 c. ginger ale or similar soda Directions: - Cream butter and sugar. - Stir in eggs and extracts. - Beat in flour and ginger ale, alternating the two. - Pour batter into 2 (9 x 5-inch) pans that have been greased and floured. - Bake at 275° for 1 hour and 45 minutes.
Lila'S Butter Pecan Ice Cream Ingredients: - 1 c. chopped pecans - 2 Tbsp. butter - 5 eggs - 1 1/2 c. sugar - 12 oz. can evaporated milk - 1 pkg. instant butter pecan instant pudding - 8 oz. Cool Whip - 1 Tbsp. vanilla Directions: - Beat eggs 1 minute. Gradually add sugar, then add remaining ingredients and pecans last. Finish filling freezer with half and half.
Wine Biscuits Ingredients: - 5 c. flour - 2 eggs - 1 c.oil - 1 c. sugar - 1 c. wine - pinch of salt - 4 tsp. baking powder Directions: - Place all ingredients in bowl, mix well and shape in desired shape. - Bake at 350° for 15 to 20 minutes.
Sugar Mountain Chicken Salad Ingredients: - 1/2 to 3/4 c. mayonnaise - 1/2 tsp. curry powder - 4 c. coarsely cut up cooked chicken - 1 c. chopped celery - 1/2 (5 oz.) can water chestnuts, sliced - 1 c. toasted almonds - 1/2 lb. green seedless grapes, halved - 1/2 Tbsp. soy sauce - 1 tsp. lemon juice - pineapple chunks - cantaloupe - paprika Directions: - Combine mayonnaise and curry powder. - Set aside. Combine next seven ingredients. Mix enough mayonnaise into chicken mixture until moistened. Slice cantaloupe into 1/2-inch sliced rings. To serve chicken salad, place ring of cantaloupe on lettuce. Heap salad on cantaloupe. Garnish with chunks of pineapple and paprika. Serve with hot bread. Serves 6.
Chocolate Oatmeal Cookie Pie Ingredients: - 1/2 c. firmly packed brown sugar - 1/2 c. light corn syrup - 2 eggs - 1/2 tsp. cinnamon - 1 tsp. vanilla extract - 1 c. milk chocolate chips - 1 c. chopped pecans - 1/2 c. oatmeal (uncooked) - 1/2 c. raisins - 1 (9-inch) unbaked pie shell Directions: - Preheat oven to 350°. - In large bowl, combine first 5 ingredients until well blended. - Stir in remaining ingredients and pour into pie shell (deep dish style if using frozen shell). - Bake 40 to 45 minutes. - You may want to put foil over crust for final 15 minutes of baking to prevent overbrowning. - Serve warm, especially good with ice cream.
Tortilla Dip Ingredients: - 1 (8 oz.) cream cheese - 1 (16 oz.) can chili with beans - 8 oz. shredded Cheddar cheese Directions: - Spread cream cheese on bottom of Pyrex pie plate. - Put layer of chili next. - Top with shredded cheese. - Bake at 350° for 15 to 20 minutes. - Serve with chips.
Cooked Frosting Ingredients: - 2 Tbsp. flour - 1/2 c. milk - 1/2 tsp. salt - 1/2 c. sugar - 1/2 c. shortening Directions: - Cook the first 3 ingredients until thick. - Cool. - Add sugar and shortening; beat until smooth.
Savory Tuna Loaf Ingredients: - 2 eggs - 1/2 c. milk - 2 c. soft bread crumbs - 1/4 c. minced onion - 1 Tbsp. parsley flakes - 1/4 tsp. thyme - 1 tsp. salt - 1/4 tsp. pepper - 3 cans tuna Directions: - Combine eggs, milk, bread crumbs and seasonings in mixing bowl; blend together. - Add tuna; mix thoroughly. - Turn into foil-lined loaf pan (8 1/2 x 4 1/2 x 2 3/4-inch). - Bake in 375° oven for 1 hour. - Turn loaf onto platter; remove foil. - (Turn right side up onto another platter.) - Garnish with lemon slices.
Corn Relish(A Quickie) Ingredients: - 1 (12 or 16 oz.) can whole corn - 1 Tbsp. cornstarch - 2 Tbsp. onion flakes - 2 tsp. celery seed - 1/3 c. sugar - 1/3 c. vinegar - 1/3 c. sweet pickle relish - 1 (4 oz.) jar diced pimiento Directions: - Save 1/4 cup of corn liquid. - Blend with cornstarch. - Add rest of ingredients. - Simmer 10 minutes, stirring occasionally. - Makes about 2 1/2 cups.
Club Chicken Casserole Ingredients: - 4 Tbsp. butter - 1/4 c. all-purpose flour - 1 can (14 1/2-oz.) evaporated milk (1 2/3 c.) - 1 c. chicken broth - 3 c. cooked long-grain rice - 2 1/2 c. diced cooked chicken - 1 can (3-oz.) sliced mushrooms, drained - 1/3 c. chopped green pepper - 1/4 c. chopped canned pimiento - 1 tsp. salt Directions: - In saucepan, melt butter; blend in flour. - Add milk, broth, and 1/2 cup water. - Cook and stir until thickened and bubbly. - Add rice, chicken, mushrooms, green pepper, pimiento, and salt. - Pour into greased 2-quart casserole. - Bake in 350° oven for 40 minutes or until hot and bubbly. - If desired, top with 1/4 cup toasted slivered almonds. - Serves 8 to 10.
Monkey Bars Ingredients: - 1 large ripe banana - 1/2 c. sugar - 1/2 c. packed brown sugar - 1/2 c. soft butter or margarine - 1/2 tsp. vanilla - 1 egg - 1 c. all-purpose flour - 1 tsp. baking powder - 1/3 c. chopped nuts - 1/2 c. coconut (optional) Directions: - Preheat oven to 350°. - In large bowl, beat banana, both sugars, butter, cinnamon and vanilla. - Beat in eggs. - Sift flour and baking powder; add to banana mixture. - Add coconut and stir until well blended. - Spread into greased 13 x 9 x 2-inch baking pan. - Sprinkle with nuts. - Bake for 25 minutes. - Cool and cut into bars.
Harvest Cake Ingredients: - 4 c. diced, fresh apples - 2 c. sugar - 3 c. flour - 1 c. cooking oil - 2 eggs - 1 c. chopped nuts (black or English walnuts) - 2 tsp. soda - 1 tsp. salt - 1 tsp. cinnamon - 1 tsp. nutmeg - 1 tsp. vanilla - 1 c. raisins (optional) Directions: - Mix apples and sugar and let stand 1 hour. - Sift together the flour, soda, spices and salt. - Beat eggs; add oil and vanilla. Add apple mixture. - Add flour and spice mixture. - Mix until well blended. - Stir in nuts. - Add raisins, if desired. - Bake in greased and floured tube pan at 350° for 1 hour or until toothpick comes out clean.
Mushroom Wine Sauce Ingredients: - 2 Tbsp. butter - 2 Tbsp. flour - 1 c. chicken stock - 1/2 c. dry white wine - 1/2 tsp. tarragon - salt and pepper - 4 oz. can mushroom pieces or 1/4 lb. fresh, sliced and sauteed for 5 minutes in butter - 1/2 c. half and half - 1 egg yolk Directions: - Melt butter in saucepan and add flour. - Cook, without browning, stirring constantly, for several minutes. - Slowly add stock, wine and spices. Simmer several minutes and add mushrooms. Simmer for 5 minutes. Remove from heat and stir in creamed mixed with egg yolk. - Cook, stirring, until heated through. Do not let boil. - May be made a day ahead and reheated.
Marinated Carrots Ingredients: - 5 c. cut carrots - 1 medium onion, sliced - 1 green pepper, sliced - 1/2 c. salad oil - 1 can tomato soup - 3/4 c. sugar - 3/4 c. white vinegar - 1 tsp. prepared mustard - salt and pepper Directions: - Cook carrots in small amount of water with a little salt. Drain. - Combine carrots, green pepper and onion. - Mix vinegar, sugar, soup and mustard together. - Pour over vegetable mixture. Marinate 12 hours.
Apple Coffee Cake Ingredients: - 3/4 c. shortening - 1 1/2 c. sugar - 3 eggs - 1 1/2 c. flour - 1 1/2 tsp. baking powder - 1 1/2 tsp. vanilla - 3 large apples, sliced - 1/2 c. sugar - 1 tsp. cinnamon - nutmeats Directions: - Cream shortening and sugar. - Add eggs, flour, baking powder and vanilla. - Blend until smooth. - Spread in an 11 x 13-inch pan. Push thin apple slices into batter. - Sprinkle top with mixture of sugar, cinnamon and nuts. - Bake at 325° for 40 minutes.
Zucchini Casserole Ingredients: - 2 lb. zucchini, sliced - 1/4 c. chopped onion - 1 bag Pepperidge Farm stuffing - 1/4 c. melted butter - 3/4 c. sour cream - 3/4 c. cream of chicken soup - 3/4 c. grated carrots Directions: - Boil zucchini and onion five minutes, drain and set aside. Combine in small bowl, stuffing and melted butter. - Place and pat down 2/3 of stuffing in 9 x 13 inch pan. - Blend together sour cream, soup and carrots. - Add zucchini mixture and stir together. Place over stuffing in pan. - Sprinkle remaining stuffing over the top. Bake at 350° for 25 to 30 minutes.
Stuffed Celery Ingredients: - 1 pkg. Philadelphia cream cheese - 6 large or 12 small olives - 1 tsp. mayonnaise - 1 small, finely chopped onion - 1 bunch of celery - 1 tsp. Worcestershire sauce - walnuts (optional) Directions: - Combine cream cheese, mayonnaise and Worcestershire sauce. Chop olives, onion and walnuts. - Mix all ingredients together. Cut up celery into large bite size pieces and spread.
Elegant Chocolate Cream Puffs Ingredients: - 1 pkg. Stella D'Oro Anginetti puffs, cut off tops and save - 3 oz. cream cheese - 2 c. Cool Whip - 2/3 c. semi-sweet chocolate chips - 1/2 c. light Karo syrup - 4 Tbsp. butter Directions: - Mix sauce of chocolate chips, syrup and butter and heat until chocolate melts. - Combine cream cheese, Cool Whip and 1/2 of chocolate sauce. - Spread on bottom of cookie. - Put on top. - Arrange filled cookies on a tray, pyramid style. - Drizzle with remaining chocolate sauce. - Chill before serving. - Let stand at room temperature so chocolate will become glossy.
Chicken For A Crowd Ingredients: - 4 c. diced, cooked chicken or turkey - 1 c. chopped celery - 2 Tbsp. grated onion - 1 Tbsp. parsley flakes - 1 Tbsp. chopped pimiento - 2 Tbsp. lemon juice - 1/2 tsp. salt - 1/2 c. mayonnaise - a little curry - water chestnuts, if desired - 8 slices bread, cubed - 3 eggs - 1 pt. half and half cream - 1 can cream of mushroom or cream of chicken soup - 1 c. grated Cheddar cheese Directions: - Put 4 slices cubed bread on bottom of a greased 9 x 13-inch Pyrex dish. - Add chicken mixture. - Top with 4 slices of cubed bread. - Mix eggs and half and half cream. - Pour over casserole. Let stand, covered in refrigerator, overnight. - Next day, spread soup over mixture. - Top with grated Cheddar cheese. - Bake at 350° for 1 hour. - Serve immediately. - Serves 10.
Easy Pecan Pie Ingredients: - 3 eggs - 1/2 c. sugar - 4 Tbsp. melted butter - 1/4 tsp. salt - 1 c. dark corn syrup - 1 tsp. vanilla - 1 c. pecans - 1 uncooked pie shell Directions: - Break eggs into a bowl, but do not beat. - Add other ingredients and mix well. - Pour into unbaked pie shell and bake in preheated oven at 350° for 30 minutes.
Meringue Ingredients: - 2 egg whites - pinch of salt - 1/3 tsp. vanilla - 1/4 c. sugar Directions: - Beat egg whites with vanilla and salt until barely stiff, adding sugar gradually. - Beat another 30 seconds. - Spread on rice pudding. - Brown at 325°.
Potatoes Cheese Broccoli Soup Ingredients: - potatoes, onions, celery, carrots and broccoli - 1/4 lb. Velveeta cheese - 2 Tbsp. Worcestershire sauce - 1 can evaporated milk - 1 can chicken soup - chicken broth Directions: - Potatoes, onions, celery and carrots, depending upon required portion size, cook in chicken broth. - Add broccoli when potatoes are just done and simmer about 5 minutes. - Stir in 1/4 pound Velveeta cheese until melted. - Add 2 tablespoons Worcestershire sauce, 1 can evaporated milk and 1 can chicken soup; heat through and serve.
Ground Beef Surprise Ingredients: - 2 lb. ground round - salt and pepper to taste - 1 medium onion, chopped - 1 bag frozen French fries - 1 can cream of chicken soup - 1 can cream of mushroom soup Directions: - Press ground round evenly over bottom of buttered 13 x 9-inch pan. - Season with salt and pepper. - Sprinkle onion over meat. Sprinkle frozen French fries evenly over onion. - Mix chicken and mushroom soups together; add 3/4 cup water. - Pour carefully over meat and potato mixture. - Bake at 325° for 1 hour and 30 minutes.
"Southern Living" Bar Cookie Ingredients: - 1 (14 oz.) pkg. Caramels - 1 (18.25 oz.) pkg. German Chocolate Cake Mix with Pudding - 1 Large Egg - 1 (5 oz.) Can Evaporated Milk (Divided) - 3/4 c. Butter or Margarine (Melted) - 1 (6 oz.) pkg. Semi-Sweet Chocolate Chips - 1 c. Pecans (Coarsly Chopped) Directions: - 1. Combine caramels and 1/4 c. evaporated milk in small saucepan. - Cook over low heat stirring occasionally until smooth. Set aside. 2. In a bowl combine cake mix, butter, egg, and remaining milk. - Spoon half of mixture into greased 13 x 9 x 2 pan spreading evenly. 3. Bake at 350° for 6 minutes. - Remove from oven; sprinkle with chocolate morsels and pecans. 4. Spoon caramel mixture on top. - Carefully spoon remaining cake mixture over caramel layer. 5. Bake at 350° for 20-25 minutes. - Cool on wire rack and cut into bars. - Yields about 3 dozen.
Rhubarb-Strawberry Jam Ingredients: - 1 lb. rhubarb, washed, trimmed and cut into 1/4-inch diagonal slices - 1 pt. strawberries, wiped clean, stemmed and hulled - 2 1/2 c. granulated sugar Directions: - Combine all ingredients in a 2 1/2-quart souffle dish. - Cover tightly with microwave plastic wrap. - Place dish on platter that will fit in your oven. - Cook at 100% for 10 minutes. - Uncover and cook for 10 minutes longer. - If any liquid bubbles out, scrape off and put back in bowl. - Remove from oven, divide jam among sterilized jars. - Seal with 1/8-inch melted paraffin. - I freeze the jam and don't use paraffin. - Makes 4 cups.
Easy Lemon Icebox Pie Ingredients: - 1 tub Cool Whip - 1 can Eagle Brand condensed milk - 4 Tbsp. lemon juice - 1 graham cracker crust pie shell Directions: - Combine first 3 ingredients well with mixer. - Spoon into pie shell and refrigerate for 2 to 3 hours.
Veggie Pizza Ingredients: - 2 pkg. crescent rolls - 16 oz. soft cream cheese - 1 c. mayo - 1 1/2 pkg. dry ranch dressing - assorted chopped vegetables - shredded Cheddar Directions: - Place rolls on cookie sheet and press seams together. - Bake at 350 degrees for 15 minutes. - Mix cream cheese, mayo and dressing; spread over cooled crust. - Add chopped veggies and cheese. - Cut into squares.
Cobbler Ingredients: - 3/4 stick butter - 3/4 c. flour - 1 c. sugar - 2 tsp. baking powder - dash of salt - 3/4 c. milk - 2 c. fruit - 1/2 c. sugar Directions: - Melt butter in cobbler dish. - In a bowl, combine flour, sugar, baking powder, salt and milk. - Pour into butter. - Do not stir. Combine fruit and 1/2 cup sugar. - Pour into middle of batter. - Do not stir. - Bake 1 hour at 350°. - Serves 6 to 8.
Rice Salad Mold Ingredients: - 1 c. long grain rice - 1/4 c. olive oil - 2 tsp. Dijon mustard - 2 c. mixed vegetables, cooked - 1/2 c. green bell pepper, diced - 1 cucumber, diced - salt and pepper to taste Directions: - Place rice, salt and pepper in small heavy pan with tight fitting lid. - Add 2 cups water; bring to a boil. - Cover, then simmer for 20 minutes without lifting lid. - Put cooked rice in mixing bowl; add oil, vinegar and mustard. - Toss with a fork to mix well. - Gently fold in cooked vegetables. - You will need 2 cups total so use your choice of green peas, carrots, corn and green beans. - Add the diced green pepper and cucumber. - Lightly oil a pretty mold; do not use olive oil for this. - Pack rice mixture into mold and refrigerate until thoroughly chilled. - Unmold just before serving. - Yield: - 8 servings. - Carbohydrate 20 g, protein 1 g, fat 7 g, calories 149.
Egg Noodles Ingredients: - 3 or 4 eggs - sprinkle of salt - flour to make soft dough Directions: - Mix and roll thin and cut in strips.
Scalloped Potatoes And Ham Ingredients: - 2 c. ham (bite size) - 1 qt. sliced potatoes - 2 small onions, sliced - 2 c. milk - 2 Tbsp. flour - 1 Tbsp. butter - 1/4 tsp. pepper Directions: - Rinse potatoes in water; drain well. - Layer in a casserole dish, potatoes, onion and ham. - Melt butter; add flour and milk. Cook until smooth and slightly thickened. - Pour over potatoes. Bake at 350° for 1 hour.
Pear Salad Ingredients: - 1 large can pear halves - lettuce leaves - 8 oz. cream cheese - Tbsp. sugar - cherry halves Directions: - Place pear halve on lettuce leaf. - Cream together cream cheese and sugar. - Spoon into pear halves and top with a cherry.
Sour Cream Coconut Cake Ingredients: - 2 pkg. frozen coconut - 2 little c. sour cream - 1 box Duncan Hines yellow cake mix - 1 box vanilla pudding mix Directions: - Mix coconut and sour cream together. - Set in refrigerator overnight. - Mix cake mix by directions on box. - Put vanilla pudding in batter. - Cook as directed on cake mix box. - Put coconut between layers and on top.
Pumpkin Bread Ingredients: - 3/4 c. flour - 1 tsp. ginger - 1/2 tsp. salt - 1 c. sugar - 1 tsp. lemon juice - 1 tsp. baking powder - 2 tsp. cinnamon - 3 eggs - 2/3 c. pumpkin - 1 c. pecans Directions: - Sift flour and first 5 ingredients. - Beat eggs in sugar. - Stir in pumpkin and lemon juice. - Spread in greased and floured cookie sheet. - Sprinkle with nuts. - Bake at 375° for 15 minutes. - Loosen edges and turn onto waxed paper or towel. - Sprinkle with powdered sugar and roll. - Chill until cool. - Unroll and spread with filling and roll again.
Sad Cake Ingredients: - 1 box light brown sugar (approximately 2 1/4 to 2 1/2 c.) - 1 pkg. biscuit mix (approximately 1 1/4 to 1 1/2 c. if you buy the box type) - 1 c. each: coconut and pecans - 4 eggs - 1/2 c. oil - 1/2 tsp. vanilla Directions: - Pour into greased oblong baking pan. - Bake for about 30 minutes at 350°.
Prune Cake Ingredients: - 3 eggs - 1 1/2 c. sugar - 1 c. Wesson oil - 1 c. buttermilk - 1 tsp. soda - 3 c. flour - pinch of salt - 1 c. mashed prunes, cooked - 1 tsp. cloves - 1 tsp. vanilla - 1 tsp. nutmeg - 1 tsp. allspice - 1 tsp. cinnamon Directions: - Whip together eggs, Wesson oil and sugar, then mix in buttermilk, salt, flour, prunes, cloves, vanilla, nutmeg, allspice and cinnamon. - Combine with oil mixture and bake in tube pan at 300° for 45 minutes. - This is great for Christmas. - It seems the longer is sits, the moister it gets.
Sausage Balls Ingredients: - 1 lb. hot sausage (uncooked) - 1 jar Cheez Whiz (small) - 3 c. Bisquick - 1/2 c. milk Directions: - Mix all ingredients together. - Roll into small balls and bake at 400° for approximately 20 minutes on cookie sheet.
Sandies Ingredients: - 1 c. butter - 1/3 c. sugar - 2 tsp. water - 2 tsp. vanilla - 2 c. flour - 1 c. nuts Directions: - Cream butter and sugar. - Add remaining ingredients. - Mix well and chill 2 hours. - Roll into balls. - Bake at 325° for 20 minutes. Let cookies cool and roll into powdered sugar.
Potato Pancakes Ingredients: - 2 c. grated potatoes - 1 egg - 1/2 c. milk - 1 c. flour - 2 tsp. salt - 3 tsp. baking powder Directions: - Mix egg, milk, flour, salt and baking powder together. - Don't overmix batter; may be lumpy. - Grate 5 or 6 medium peeled potatoes into batter. - Cook on lightly greased hot griddle.
Sloppy Joes Casserole Ingredients: - 1 (8 oz.) pkg. shell macaroni - 1 (1 5/16 oz.) envelope Sloppy Joes mix - 1 lb. ground chuck - 1 (6 oz.) can tomato paste - 1 (8 oz.) can tomato sauce - 2 (8 oz.) cartons creamed cottage cheese - 1/2 c. grated Cheddar cheese Directions: - Cook the macaroni; drain. - Mix seasoning mix with meat, tomato paste, tomato sauce and 1 1/4 cups water. - Preheat oven to 350°. In a 2 1/2-quart casserole, layer 1/2 macaroni, 1/2 cottage cheese and 1/2 the meat sauce; repeat. - Top with Cheddar cheese. - Bake, uncovered, 40 to 50 minutes or until bubbling. - Makes 6 servings.
Mexican Corn Relish Ingredients: - 1/4 c. sugar - 1 tsp. instant minced onion - 1/2 tsp. dry mustard - 1/2 tsp. celery seed - 1/4 c. cider vinegar - 1 (11 oz.) can Green Giant Mexicorn, drained Directions: - In a small saucepan, combine sugar, onion, mustard, celery seed and vinegar; bring to a boil. - Stir in corn. - Reduce heat and simmer 10 minutes. - Place in a nonmetal bowl; cool. - Cover. Refrigerate 8 to 10 hours.
Strawberry Pie Ingredients: - 1 can Eagle Brand milk - 8 oz. Cool Whip - 1/3 c. lemon juice - 1 box frozen strawberries (can use fresh) Directions: - Mix ingredients well. - Pour into graham cracker crusts. Refrigerate. - Makes 2!
"Dynamite" Ingredients: - 2 lb. hamburger - 1 lb. Italian sausage - 2 medium bell peppers, seeded and cut in strips - 3 to 4 medium onions, cut lengthwise, then sliced - 6 cloves garlic, minced or pressed - 2 (28 oz.) cans Pastene kitchen ready tomatoes - Tabasco sauce - black pepper Directions: - Remove sausage from casing. - Brown hamburger and sausage; drain grease. - Fry peppers, onion and garlic until peppers soften and onions are clear. - Combine these ingredients along with kitchen ready tomatoes in a large pot. - Add Tabasco sauce and pepper to taste. - Simmer over low heat, covered, for about 2 to 2 1/2 hours. - Serve on torpedo rolls.
Potato Soup Ingredients: - 2 c. cubed potatoes - 8 slices bacon, fried crispy - 1 c. chopped onion, sauteed - 1 can cream of chicken soup - 1 3/4 c. milk - 8 oz. sour cream - 1/2 tsp. salt - 2 Tbsp. parsley - dash of white pepper Directions: - Simmer potatoes in 1 cup water for 10 minutes or until tender; drain. - Mix bacon, onions, soup and sour cream in 3-quart boiler. Add potatoes. - Mix well and heat over medium-low heat. - When ready to serve, crumble some of the bacon on top of soup.
Easy Holiday Fruitcake Ingredients: - 2 eggs, slightly beaten - 1 tsp. baking soda - 2 2/3 c. mince meat (1 jar) - 15 oz. can sweetened condensed milk - 2 1/2 c. sifted flour - 2 c. (1 lb.) mixed dried candied fruits & peels - 1 c. walnut meats, coarsely chopped Directions: - Butter and flour 9 inch tube pan. - Sift together flour and baking soda. - Combine eggs, mince meat, condensed milk, fruits and nuts. - Fold in dry ingredients. - Pour into pan. - Bake slow at 300° oven for 2 hours. - Until center springs back when lightly touched with fingers and top is golden. - Cool slightly and turn out of pan.
Quick Corn Light Bread Ingredients: - 2 c. plain meal, sifted - 1 c. plain flour, sifted - 1 tsp. salt - 1 tsp. soda - 1 tsp. baking powder - 1/3 c. sugar - 2 c. buttermilk - 1 egg, beaten - 1/2 c. melted shortening Directions: - Mix dry ingredients. - Add buttermilk, egg and melted fat. Bake 45 minutes in loaf pan which has been greased and sprinkled well with meal. - Pan size for one loaf: 9 x 5 x 2 3/4-inches or 10 1/4 x 3 5/8 x 2 5/8-inches; 2 small loaves: 7 3/8 x 3 5/8 x 2 1/4-inches.
Potatoes Elite Ingredients: - 1 (2 lb.) pkg. frozen hash brown potatoes, thawed and shredded - 4 oz. grated mellow Cheddar cheese - 1 can cream of potato soup (undiluted) - 1 pt. sour cream - 1 Tbsp. onion flakes - 1 Tbsp. garlic salt - 1 Tbsp. parsley - 1/2 tsp. pepper - 1/2 stick margarine, melted Directions: - Mix together in a greased 9 x 13-inch pan. - Should be at room temperature before baking. - Bake at 350° for 1 hour.
Dump Cake Ingredients: - 1 large can crushed pineapple - 1 can pie filling - 1 pkg. cake mix (yellow or white) - 1 c. chopped pecans Directions: - Place pineapple in bottom of 9 x 13-inch casserole dish. Spoon pie filling over pineapple. - Cover with dry cake mix. Place pecans on top of mix evenly. - Bake in oven at 350° for 1 hour.
Peanut Brittle Ingredients: - 2 c. sugar - 1/2 c. white Karo - 1 c. water - 1 tsp. butter - 1/4 tsp. soda - 2 c. salted peanuts Directions: - Mix sugar, Karo and water. - Boil until syrup forms a soft ball. - Add peanuts and cook until golden in color (hard ball in cold water). - Add butter and soda. - Pour into greased pan. - Break into pieces when hard.
Coconut Cream Pie Ingredients: - 1 c. white sugar - 1 c. coconut - 4 heaping Tbsp. flour or cornstarch - 4 egg yolks, beaten - 2 c. milk - 1/2 stick margarine - 5 tsp. sugar - 4 egg whites - 2 tsp. vanilla Directions: - Mix 1 cup sugar, flour, milk and egg yolks; cook on medium heat until thick. - Then add coconut, margarine and vanilla. - Cook 2 more minutes, stirring constantly. - Let cool, then pour in baked pie shell. - Beat egg whites until stiff. - Add 5 teaspoons sugar. Spread on top of pie and sprinkle with coconut. - Brown.
Party Punch Ingredients: - 2 1/2 qt. cold water - 4 (9 oz.) cans Awake frozen orange juice - 4 (1 pt.) bottles cranberry juice cocktail - 2 large bottles ginger ale Directions: - Combine cold water with Awake and cranberry juice cocktail. Stir and chill. - Just before serving, add chilled ginger ale and ice cubes. - Makes 7 quarts punch.
Squash Casserole Ingredients: - 6 to 8 fresh squash, sliced - 1 medium onion, chopped - 1 c. cracker crumbs - 1 c. Cheddar cheese, grated - 1 Tbsp. mayonnaise - 1 can cream of mushroom soup - salt and pepper to taste Directions: - Boil squash and onion in salted water until tender. - Drain well and mash. - Add other ingredients. - Top with additional cracker crumbs. - Bake at 350° for 30 minutes.
Arroz Con Pollo(Chicken With Rice) Ingredients: - 2 1/2 to 3 lb. frying chicken pieces - 1/4 c. vegetable oil - salt and pepper - 2 medium onions, sliced thin - 1 large green pepper, chopped - 1 clove garlic, minced - 2 c. uncooked rice - 8 oz. tomato sauce - 1 qt. chicken broth Directions: - Brown chicken in oil in 12-inch skillet until golden. - Sprinkle with salt and pepper. - Remove from skillet. - Cook and stir in onions, green pepper, garlic and rice in skillet until oil is absorbed. - Stir in sauce and chicken broth. - Arrange chicken pieces over rice. - Bring to boil. - Cover and simmer 40 minutes.
Fruit Salad With Sauce Ingredients: - 1 large can fruit cocktail - 1 large can crushed pineapple - 2 large bananas - 2 small cans mandarin oranges - 1/2 c. coconut - 1 (3 oz.) pkg. instant lemon pudding - 1 (3 oz.) box instant vanilla pudding Directions: - Drain mandarin oranges. - Mix pudding with all fruit. - Add coconut and oranges. - Mix well. - Chill for 1 hour before serving.
Hot Shrimp Dip Ingredients: - 1 stick margarine - 2 cans medium shrimp - assorted crackers - 2 (8 oz.) cream cheese - 1 bunch chopped chives Directions: - Melt in microwave the margarine and cream cheese. Drain and save juice of shrimp. Add drained shrimp to cream cheese. - Add chives and 6 tablespoons of juice. Mix well. - Sprinkle with paprika. - Serve with crackers.
Cranberry Salad Ingredients: - 1 lb. fresh cranberries (ground) - 1 orange (remove seed and grind) - 1 celery, chopped and ground - 2 small pkg. lemon jello - 2 c. boiling water - 1 1/2 c. sugar - 1 c. chopped pecans - 1 c. crushed pineapple - 1 c. pineapple juice - 1 c. apple, peeled and diced Directions: - Mix jello and boiling water. - Stir until jello melts. - Add all other ingredients. - Pour into mold and let set 24 hours for flavors to mix.
Barbecue Sauce Ingredients: - 1 gal. vinegar (White House) - 33 oz. catsup (Heinz) - 4 oz. black pepper (ground) - 1 oz. red pepper, crushed - 1 oz. red pepper (ground) Directions: - Bring to a boil and set for 1 hour.
Jim'S Sweet & Sour Chicken Ingredients: - 3 boneless chicken breast halves - 1 20 oz. can pineapple chunks - 1 green pepper - 3/4 c. brown sugar - 3/4 c. water - 2 Tbsp. soy sauce - Scant 1/2 c. vinegar - 3/4 tsp. ginger Directions: - Cut chicken into bite size pieces and saute in skillet using Pam, until brown. - To Dutch oven add juice from 20 oz. can of pineapple chunks, brown sugar, water, soy sauce, vinegar and ginger. - Heat through and thicken sauce with 3 Tbsp. cornstarch in 1/4 c. of water. - Cut green pepper into bite size chunks and add to sauce along with chicken and pineapple chunks. - Simmer until heated through and green pepper is tender. - Serve over rice.
Mostaccioli Ingredients: - 1 lb. ground beef - 1/2 c. chopped onion - 1/2 c. chopped green pepper - 2 c. (1 lb.) canned tomatoes - 1 (6 oz.) can tomato sauce - 1/2 c. water - bay leaf (optional) - 1/2 tsp. salt - 1/4 tsp. black pepper - 8 oz. mostaccioli, cooked and drained - 1/2 lb. Velveeta cheese, sliced thin - grated Parmesan cheese Directions: - Heat oven to 350°. - Brown meat and drain. - Add green pepper and onion. - Cook until tender. - Stir in tomatoes, tomato sauce, water and seasonings. - In a 2-quart casserole dish, layer half the noodles, half the meat sauce and half the Velveeta cheese. - Repeat layers. - Sprinkle with Parmesan cheese. - Bake 30 minutes.
Pecan Muffins Ingredients: - 1 3/4 c. sifted all-purpose flour - 1/2 c. sugar - 1 tsp. baking powder - 1/2 tsp. baking soda - 1/2 tsp. salt - 1/2 c. sour cream - 1/2 c. peach preserves - 1 egg - flour - 1 tsp. vanilla extract - 2/3 c. chopped pecans, toasted Directions: - Position rack in center of oven and preheat to 400°. - Line 10 muffin cups with muffin papers.
Country Corn Bake Ingredients: - 2 cans (11oz each) Mexican style whole kernel corn, drained - 1 can (10-3/4 oz) condensed cream of potato soup - 1/2 c. milk - 1/2 c. thinly sliced celery - 1-1/3 c. French Fried onions, divided - 1/2 c. (2-oz) shredded Cheddar cheese - 2 Tbsp. bacon bits Directions: - Preheat oven to 375°. - Combine corn, soup, milk, celery, 2/3 cup French fried onions, cheese and bacon bits in large bowl. Spoon mixture into 2-quart square baking dish. - Cover; bake 30 minutes or until hot and bubbly. - Stir; sprinkle with remaining 2/3 cup French fried onions. - Bake, uncovered, 3 minutes or until fried onions are golden. Makes 4 to 6 servings.
Rum Cake Ingredients: - 1 c. pecans or walnuts, chopped - 1 (18 1/2 oz.) pkg. yellow cake mix* - 1 (3 3/4 oz.) pkg. Jell-O vanilla instant pudding and pie filling - 1/2 c. cold water - 4 eggs - 1/2 c. Wesson oil - 1/2 c. Bacardi dark rum (80 proof) Directions: - Preheat oven to 325°. - Grease and flour 10-inch tube or 12-cup Bundt pan. - Sprinkle nuts over bottom of pan. - Mix all cake ingredients together. - Pour batter over nuts. - Bake 1 hour. - Cool. Invert on serving plate. - Prick top. - Spoon and brush glaze evenly over top and sides. - Allow cake to absorb glaze. - Repeat until glaze is used up.
Ranger 9-Bean Soup Ingredients: - 1 lb. mixed beans - 2 qt. water - 3 ham hocks - 1 large onion, chopped - 1/4 garlic powder - 1 tsp. ground red pepper - 1 (28 oz.) can tomatoes - 3 Tbsp. lemon juice (bottled) - 1 Tbsp. salt - 3/4 tsp. black pepper - 2 c. ham, diced Directions: - Select beans from: - Northern, pinto, lima (large or small), black-eyed, garbanzo, small white, kidney (red or white), pink, red, black, and navy.
Strawberry Jello Salad Ingredients: - 1 small can crushed pineapple - 1 small box strawberry jello (4 oz.) - 1 (8 oz.) Cool Whip - 1 (12 oz.) cottage cheese Directions: - Mix pineapple and jello. - Boil 3 minutes. - Cool. - Mix with cottage cheese and Cool Whip. - Chill.
Chicken A La King Ingredients: - 1/3 c. mushrooms - 1/4 c. chopped green pepper - 1/4 c. butter - 1/2 tsp. salt - 1/8 tsp. pepper - 1 c. chicken broth - 1 c. cream - 1 c. diced cooked chicken - 1/4 c. chopped pimento - 1/4 c. flour Directions: - Saute mushrooms and green pepper in butter. - Blend in flour and seasonings. - Cook over low heat, stirring, until mixture is smooth and bubbly. - Remove from heat. - Slowly stir in broth and cream. - Bring to boil over low heat, stirring constantly. - Boil for 1 minute. - Add chicken and pimento; continue cooking until meat is heated through. - Serve over noodles.
Broccoli And Cauliflower Salad Ingredients: - 1 head broccoli - 1 head cauliflower - 1/2 c. purple onion - 1/2 c. Miracle Whip - 2 Tbsp. red wine vinegar - 1/2 tsp. sugar - 6 to 8 strips bacon - 1/2 pkg. Cheddar cheese, shredded Directions: - Fry bacon until crisp. - Let cool. - Chop broccoli and cauliflower into bite-size pieces. - Add chopped onion. - Mix Miracle Whip, vinegar and sugar; add to mixture. - Stir together and add cheese and bacon. - If more dressing is desired, make another batch.
Pasta With Tomatoes And Four Cheeses Ingredients: - 2 3/4 lb. tomatoes, cored and cut into 3/4-inch dices - 1/2 c. shredded fresh basil - 1 large garlic clove, minced - 1 c. Ricotta cheese, at room temperature - 2 Tbsp. milk - freshly ground pepper - freshly ground nutmeg - 1/2 c. Fontina cheese, cut into 1/4-inch dices - 1/2 c. Mozzarella cheese, cut into 1/4-inch dices - 1 lb. rotelle or other short pasta - 1 c. freshly grated Parmesan cheese Directions: - Combine first 4 ingredients in medium bowl. - Let stand at room temperature 1 to 2 hours, stirring occasionally. - Fluff Ricotta with fork; thin to creamy consistency with milk. - Season with pepper and nutmeg. - Mix in Fontina and Mozzarella. - Let stand at room temperature while cooking pasta.
Crisp Peanut Butter Cookies Ingredients: - 2 1/2 c. unsifted flour - 1 tsp. baking powder - 1 tsp. baking soda - 1/4 tsp. salt - 1 c. margarine - 1 c. peanut butter - 1 c. sugar - 2 eggs - 1 tsp. vanilla Directions: - In small bowl, stir flour, baking powder, baking soda and salt. - Beat margarine and peanut butter until smooth. - Blend in sugar, then add eggs and vanilla. - Add flour mixture and blend well. - Dough may need refrigeration to easily shape into 1-inch balls. - Place 2 inches apart on ungreased cookie sheet. - Flatten with fork (dip fork in sugar if you choose). - Bake at 350° for 12 minutes or until lightly browned. - Makes 6 dozen.
Molasses Sugar Cookies Ingredients: - 3/4 c. Crisco - 1 egg - 1/2 tsp. cloves - 2 tsp. soda - 1/2 tsp. salt - sugar - 1 c. sugar - 1/4 c. molasses - 2 c. all-purpose flour - 1 tsp. cinnamon - 1/2 tsp. ginger Directions: - Cream shortening with 1 cup sugar until light and fluffy. - Add egg and molasses; mix well. - In separate bowl combine flour, soda, cinnamon, salt, ginger and cloves. - Add about 1/4 of dry mixture at a time to creamed mixture. - Mix until smooth after each addition. - Chill 1 hour. - Roll dough into 1-inch balls. - Roll in sugar. - Place 2 inches apart on ungreased cookie sheet. - Bake at 325° for 10 minutes.
Holiday Deviled Eggs Ingredients: - 12 boiled eggs - salt and pepper to taste - 2 Tbsp. mayonnaise - 1 Tbsp. mustard (to moisten) - 1/4 c. shredded cheese Directions: - Cut eggs in two. - Take out yolks. - Mix yolks, salt, pepper, mayonnaise and mustard. - Add cheese; mix well and stuff whites. Sprinkle with paprika to give that holiday look!
Texas Brownies Ingredients: - 2 c. flour - 2 c. sugar - 1/2 c. margarine - 1/2 c. shortening - 1 c. coffee or water - 1/2 c. buttermilk - 2 eggs - 1 tsp. soda - 1 tsp. vanilla - 1/4 c. cocoa Directions: - In a large bowl, combine flour and sugar. - In heavy saucepan, combine margarine, shortening, coffee or water and cocoa. - Stir and heat to boiling. - Pour boiling mixture over the flour and sugar in the bowl. - Add buttermilk, eggs, soda and vanilla; mix well. - Pour into a well buttered 17 1/2 x 11-inch pan. - Bake at 400° for 20 minutes or until done. - While brownies bake, prepare frosting.
Chicken Amandine Ingredients: - 3/4 c. dry white wine - 1/4 c. olive oil - 1 envelope Good Seasons gourmet Parmesan Italian or Italian salad dressing mix - 1 lb. boneless skinless chicken breast halves - 1/2 c. each: sliced green onions and sliced almonds Directions: - Mix wine, olive oil and salad dressing mix. - Heat 1/4 cup of the dressing mixture in a large skillet on medium heat. - Add chicken; cook 8 minutes or until cooked through and browned on both sides. - Add remaining dressing mixture, onions and almonds. Cook 4 minutes, stirring constantly. - Serve hot over cooked pasta. Makes 4 servings.
Blueberry Tarts Ingredients: - 1 1/2 Tbsp. cornstarch - 3 c. blueberries - 6 baked tart shells - 1/2 c. sugar - 1/2 c. water - 1 Tbsp. butter Directions: - Combine cornstarch, sugar and water. - Add washed blueberries and butter. - Cook and stir over medium heat until mixture is thickened and clear. - Cool slightly. - Fill tart shells with blueberry mixture and top with whipped cream, if desired. - Makes 6 servings.
Velvet Chicken Soup With Corn(Serves 4 To 6) Ingredients: - 3 diced boneless chicken breasts - 2 1/2 lb. can creamed corn - 3 c. canned chicken broth - 3 c. water - 1 Tbsp. sherry - 1 Tbsp. salt - 3 Tbsp. cornstarch - 1/2 c. water Directions: - Mix the cornstarch and water to thicken. Garnish with diced ham and parsley.