Datasets:
corbt
/
all-recipes

Dataset card Data Studio Files
xet
Community
1
input
stringlengths
47
2k
Veal Scallopini Ingredients: - 2 lb. veal cutlets, cut up - 1 c. flour - 3/4 tsp. salt - dash of pepper - 2 cloves garlic, crushed - 1 bunch green onions, chopped - 1 beef bouillon cube - 24 oz. fresh mushrooms, trimmed and sliced - 1 1/2 c. sherry or white wine - 2 tsp. Dijon mustard - 3 Tbsp. olive oil - 1/2 c. heavy cream - 3 diced tomatoes - 1 Tbsp. parsley flakes Directions: - Blend salt and pepper with flour. - Dip cutlets in flour and brown - in olive oil in a large skillet. - Remove meat; add onions, garlic, - mustard, wine, tomatoes and bouillon cube to skillet. Mix - well - and - heat. - Return - meat - to - skillet and simmer for 20 minutes. - Add mushrooms and parsley and continue to cook 10 to 15 minutes. - Remove meat to a warm platter. - Add cream - to - the skillet, mix well and heat until smooth. - Pour sauce over meat and serve. - Serves 6.
Navajo Fry Bread Ingredients: - 3 c. unbleached flour - 2 tsp. baking powder - 1 tsp. salt - 1 1/2 c. warm water or milk - 1 Tbsp. oil or shortening - oil or shortening (for deep frying) Directions: - In a mixing bowl, combine all ingredients, except oil, and knead until smooth. - Rub 1 tablespoon oil or shortening over dough; cover and let rest for about 30 minutes.
Okra And Tomatoes Ingredients: - 1 Tbsp. olive oil - 1 tsp. butter - 1/2 c. finely chopped onion - 2 Tbsp. chopped red or green pepper - 1 lb. tomatoes, peeled and chopped - 1/2 lb. okra, cut into 1/2-inch slices - salt and pepper to taste Directions: - Chop onion, red or green peppers, peel and chop tomatoes and slice the okra. - Heat oil and butter in heavy nonstick skillet. Add onion and pepper. - Cook over medium heat until onion is soft but not brown. - Add tomatoes and okra. - Stir well. - Add salt and pepper to taste. - Cover and simmer 15 to 20 minutes or until okra is tender.
Bread And Butter Pickles Ingredients: - 4 qt. cucumbers, sliced - 6 sliced onions - 2 chopped green peppers - 3 cloves garlic - 1/3 c. salt - 5 c. white sugar - 3 c. vinegar - 1 1/2 tsp. turmeric - 1 1/2 tsp. celery seed - 2 Tbsp. mustard seed Directions: - Mix cukes, onions, peppers, garlic and salt well. - Cover with ice; let set 3 hours. - Drain. - Add remaining ingredients; just barely bring to a boil. - Put in clean jars and seal.
Pastry For Meat And Chicken Pies Ingredients: - 1 3/4 c. flour - 1/2 tsp. salt - 1/2 tsp. baking powder - 2/3 c. butter or shortening - 3 to 5 Tbsp. milk Directions: - Mix and sift flour, salt and baking powder. - Cut in the butter, using pastry blender. - Add milk slowly, tossing the mixture together lightly. - Use only enough milk to hold ingredients together. - Roll as for pie crust. - Cover top of meat mixture. - Bake required time.
Burrito Bake Ingredients: - 1 c. Bisquick - 1/2 c. water - 1 can refried beans - 1 lb. ground beef - 1 c. thick taco salsa - 1 1/2 c. Cheddar cheese Directions: - Grease 10 x 10 x 1 1/2-inch baking dish. Mix Bisquick, water and beans; spread in dish. Layer remaining ingredients over bean mixture. Bake 30 minutes at 400°. - Serve with sour cream.
Florida Ambrosia Ingredients: - 3 Florida grapefruit - 3 Florida oranges - 1 c. fresh strawberries, sliced - 3 Tbsp. sugar - 1/4 c. flaked coconut Directions: - Section grapefruit and 2 oranges. - Slice remaining peeled orange crosswise, 1/4-inch thick. - Combine grapefruit, oranges and strawberries. - Sprinkle with sugar, if desired. - Turn into serving bowl and sprinkle with coconut. - Yield: 8 servings.
Zucchini Cake(Bread) Ingredients: - 3 eggs, beaten - 2 c. sugar - 2 c. all-purpose flour - 2 tsp. soda - 1/2 tsp. baking powder - 2 c. peeled, coarsely grated zucchini - 1 c. vegetable oil - 2 tsp. vanilla extract - 2 tsp. ground cinnamon - 1 tsp. salt Directions: - Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients. Add to oil mixture, mixing well. Stir in grated zucchini. - Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 55 to 60 minutes. Allow to cool 10 minutes before removing from pan. Serve as is or spoon glaze of powdered sugar over cake.
Mexican Casserole Ingredients: - 1 chicken, cooked, boned and cut in small pieces - 1 large bag Doritos - 1 can Ro-Tel tomatoes with chilies - 1 can cream of celery soup - 1 can cream of mushroom soup - 2 c. grated Cheddar cheese Directions: - Place half of crushed Doritos in bottom of a 9 x 13-inch casserole dish. - Mix soups and Ro-Tel tomatoes. - Layer Doritos, chicken, onion and half of grated cheese. - Repeat layers and pour soup mixture over layers. - Top with remaining cheese and bake at 350° for 35 minutes or until bubbly.
Southern Pecan Pie Ingredients: - 1/2 c. sugar - 1/4 tsp. salt - 2 eggs - 1 Tbsp. melted margarine - 1 c. dark corn syrup - 1 Tbsp. flour - 1 tsp. vanilla - 1 1/2 c. pecan halves Directions: - Beat together the sugar, corn syrup, salt, flour and eggs. Add the vanilla, margarine and pecan halves. - Pour into unbaked shell. - Turn rounded side of pecans up. - Bake in slow oven at 300° for 1 hour. - Cool before cutting. - Serve with ice cream or whipped cream, if desired.
Peanut Butter Loaf Ingredients: - 1 c. plus 2 Tbsp. all-purpose flour - 1/3 c. granulated or firmly packed light or dark brown sugar - 1 Tbsp. double-acting baking powder - 1 c. skim milk - 1/3 c. less 1 tsp. chunky peanut butter - 1/4 c. margarine - 1 egg - 2 tsp. vanilla extract Directions: - Spray - 9 - x - 5 - x - 3-inch loaf pan with nonstick cooking spray; set aside. - On paper plate or sheet of wax paper combine dry - ingredients; - set aside. - Preheat oven to 350°. - In medium bowl, - using - a - wire whisk or fork, combine remaining ingredients, beating until egg is blended (peanut butter and margarine will - be - lumpy). - Stir in dry ingredients, stirring just until moistened. - Pour into sprayed pan and bake for 45 to 50 minutes (until - loaf - is - golden and a cake tester, inserted in center, comes - out dry). - Set loaf in pan on wire rack for 5 minutes to cool - slightly, - then - invert - onto - rack for 5 minutes to cool slightly, - then - invert - onto - rack. - Remove - pan - and let cool completely. - To serve, cut into 12 equal slices.
Barbecue Sauce Ingredients: - 3 bottles barbecue sauce - 2 bottles catsup - 1/4 c. oil (cooking) - 1/2 pt. vinegar - 1/8 c. sugar - red pepper (from garden) - garlic (from garden) - 2 Tbsp. Worcestershire sauce - 1 c. lemon juice (fresh) - 1 Tbsp. salt Directions: - Mix well. - Cook over low heat for 20 to 25 minutes.
Cheese Balls Ingredients: - 1 (8 oz.) pkg. cream cheese, softened - 1 (8 oz.) Cheddar cheese, shredded - 1 small can crushed pineapple - 1 c. chopped nuts - 1 (8 oz.) pkg. Velveeta cheese Directions: - Combine all the ingredients until smooth. - Place some finely chopped nuts on the wax paper and roll the cheese mixture in it. This will make one large roll or three small ones. - Chill until firm.
Chicken Casserole Ingredients: - 2 c. cooked chicken or turkey chunks - 1 1/2 c. thin noodles, cooked - 1 3/4 c. grated American cheese - 1 can cream of mushroom soup - 1/4 c. chopped green pepper - 1/2 small onion, chopped - 1/4 c. chopped pimento Directions: - Cook and drain noodles. - Combine all ingredients and top with 3/4 cup of the grated cheese (put remaining cup in mixture). - Cook in 350° oven for about 40 minutes.
Salmon Loaf Ingredients: - 1 large can pink salmon - 1/2 tsp. salt - 1/2 tsp. pepper - 1/2 c. hot milk - 1/2 c. cracker crumbs - 1/4 tsp. paprika - 2 Tbsp. lemon juice - 2 egg yolks - 3 egg whites Directions: - Remove skin and bones from salmon; mash fine. - Add salt, pepper, paprika, lemon juice, beaten egg yolks, cracker crumbs and hot milk. - Fold in egg whites, which have been beaten stiff. - Pour into well-greased pan. - Bake at 350° for 1 hour. - Serves 4 to 5.
Apple Cake(Low Cholesterol - Low-Fat) Ingredients: - 2 c. diced apples - 2/3 c. sugar - 1/3 c. vegetable oil - 1 tsp. vanilla - 2 egg whites, beaten - 1 1/2 c. unsifted flour - 1 tsp. baking powder - 1/2 tsp. baking soda - 1 tsp. cinnamon - 1/4 tsp. salt - 1/2 c. raisins - 1/2 c. finely grated lemon rind Directions: - Preheat oven to 350°. - Combine apples and sugar in a mixing bowl. - Blend oil, vanilla and egg whites with apples and sugar. Combine the dry ingredients and mix in well. - Stir in raisins and lemon rind. - Pour into 8-inch square cake pan. - Bake 35 to 40 minutes in a lightly greased pan until toothpick comes out dry.
Gourmet Potatoes Ingredients: - 6 medium potatoes - 2 c. (8 oz.) shredded Cheddar - 1/4 c. butter - 1 1/2 c. sour cream - 1/3 c. chopped green onion - 1 tsp. salt - 1/4 tsp. pepper - 2 Tbsp. butter Directions: - Cook potatoes in their skins. - Cool. - Peel and shred coarsely. Over low heat, combine cheese and 1/4 cup butter, stirring occasionally until almost melted. - Remove from heat and blend in sour cream, onions, salt and pepper. - Fold in potatoes and turn into a greased 2-quart casserole. - Dot with 2 tablespoons butter and bake at 350` for 25 minutes or until heated through. - Serves 6 to 8.
Picadillo Ingredients: - 1 lb. ground beef - 1 medium onion, chopped - 1 Tbsp. vegetable oil - 1 clove garlic, crushed - 1 tsp. cinnamon - 1/4 tsp. cumin seed - pinch of ground cloves - 2 large tomatoes, peeled and chopped - 2 Tbsp. cider vinegar - 1/2 c. raisins - 1 tsp. salt - 1/2 c. slivered almonds Directions: - In a large saucepan, brown meat and onion in oil over high heat. - Drain off excess fat. - Add garlic, cinnamon, cumin and cloves. - Stir and cook 1 minute. - Add remaining ingredients and simmer, uncovered, 30 minutes. - Makes 6 servings.
Sticky Buns Ingredients: - 1 loaf frozen bread dough, thawed - 3/4 stick butter - 1/2 pkg. butterscotch pudding mix (not instant) - 1/4 c. chopped pecans - 2 to 4 Tbsp. raisins - 1/2 c. white sugar - 1 Tbsp. brown sugar - 2 tsp. cinnamon Directions: - Grease an angel food cake pan with shortening. - Put nuts and raisins in bottom of pan. - Cut dough lengthwise in half. - Cut each half into 6 pieces. - Arrange in pan, then sprinkle with butterscotch pudding and cinnamon. - In saucepan, mix the melted butter, sugar and brown sugar. - Bring to a boil. - Remove from heat and pour over dough. - Cover pan with a cloth and let rise overnight (about 8 hours). - Bake at 350° for 30 minutes. - Remove from oven and let set 2 to 3 minutes. - Invert pan on plate and serve. Preparation time: - 20 minutes.
Vegetable Pizza Ingredients: - 2 pkg. crescent rolls - 2 (8 oz.) pkg. cream cheese, softened - 3/4 c. mayonnaise - 1 envelope Ranch dressing - chopped or grated vegetables (carrots, broccoli, cauliflower, red cabbage, etc.) Directions: - Flatten rolls in jellyroll pan. - Bake at 350° for 7 minutes. Cool. - Spread with mixture of cream cheese, mayonnaise and Ranch dressing. - Top with chopped and/or grated vegetables. - Refrigerate until served.
Meat Loaf Caesar Ingredients: - 1 lb. lean ground beef - 1/4 lb. hot Italian sausage - 3 Tbsp. chopped red onion - 2 cloves garlic, minced or pressed - 1 egg, beaten - 2 Tbsp. tomato paste - 2 Tbsp. red wine or chicken broth - 3 Tbsp. bread crumbs - 1 tsp. rosemary - pepper rings (for garnish) Directions: - Remove casings from sausage. - Combine ground beef and sausage in a bowl. - Add red onion, garlic, egg and tomato paste. - Combine to blend well. - Add wine or broth and bread crumbs and mix thoroughly. - Shape meat mixture into a loaf. - Place in a loaf pan. - Sprinkle with rosemary. - Bake at 350° for about 1 hour or until meat loaf tests done. - Garnish with pepper rings.
Mom'S Blueberry Muffins Ingredients: - 1 1/2 c. flour - 1/2 to 3/4 c. sugar - 1 egg - 1/2 c. milk - 1/4 c. salad oil - 2 tsp. baking powder * - 1/2 tsp. salt * - 3/4 c. berries Directions: - *If using self-rising flour, omit baking powder and salt.
Under The Sea Salad Ingredients: - 1 small pkg. lime gelatin - 1 1/2 c. boiling water - 1/2 c. pear juice - 1/4 tsp. salt - 1 tsp. vinegar - 1 large pkg. cream cheese - 1/8 tsp. ground ginger - 2 c. pears, diced Directions: - Dissolve gelatin in boiling water. - Add the pear juice, salt and vinegar. - Pour 1/2 inch of gelatin into a mold; chill until firm. - Chill remaining gelatin until syrupy. - Place gelatin bowl into a bowl of crushed ice and whip until thick. - Beat cream cheese with ginger; fold in the whipped gelatin and fold in the pears. - Pour over the firm first layer of gelatin. - Chill until firmly set. - Serves 8 to 10.
Fruity Layer Dessert Ingredients: - 1 c. flour - 1 c. margarine - 1 c. sugar - 1 c. coconut - 2 c. crushed soda crackers - 2 cans pie filling Directions: - Mix together first 4 ingredients. - Put 1/2 mixture in 9 x 13-inch pan. - Spread pie filling on top of mixture. - Put other half of mixture on top of pie filling. - Bake 30 to 40 minutes until bubbly and slightly brown.
Fruit Cream Pie Ingredients: - 1 can Eagle Brand milk - 1/2 c. lemon juice - 1 (16 oz.) can fruit cocktail, drained - 1 small can crushed pineapple, drained - 1 large container whipped topping (not extra large) - 2 graham cracker crust pie shells Directions: - Mix ingredients; pour into graham cracker crusts. - Allow to congeal in refrigerator. - Makes 2 pies.
Pistachio Pudding Salad Ingredients: - 9 oz. Cool Whip - 2 c. mini marshmallows - 1 small pkg. pistachio pudding - 15 oz. can crushed pineapple with juice - chopped nuts (optional) Directions: - Put all ingredients in a bowl and stir together. - Chill and serve.
Buttermilk Pancakes Ingredients: - 1 c. buttermilk - 1 egg - 1 Tbsp. sugar - 2 Tbsp. oil - 1 c. flour - 1/2 tsp. salt - 1/2 tsp. soda - 1 tsp. baking powder Directions: - Mix all together in order listed. - Beat by hand. - It won't be smooth. - Pour on hot griddle and serve with syrup.
Red Velvet Cake Ingredients: - 1/2 c. shortening - 1 1/2 c. sugar - 2 eggs - 1 oz. red food coloring - 2 Tbsp. cocoa - 2 1/4 c. plain flour - 1 tsp. salt - 1 tsp. soda - 1 tsp. vanilla - 1 c. buttermilk - 1 Tbsp. vinegar Directions: - Make paste from cocoa and food coloring; set aside. - Cream shortening and sugar. - Add eggs and milk, then add food coloring and cocoa mixture. - Beat well. - Add flour and vanilla alternately with buttermilk. - Mix soda and vinegar last. - Add this to mixture. Beat lightly after adding this. - Makes 3 layers. - Cook at 350° for 30 minutes or until toothpick comes out clean when inserted.
Cream Cheese Bars Ingredients: - 1 box "light" cake mix - 3/4 c. Egg Beaters - 1 tsp. vanilla - 8 oz. fat-free cream cheese - 1 box powdered sugar - 3/4 c. Butter Buds Directions: - Preheat oven to 300°. - Spray 9 x 11-inch glass dish with no-fat spray. - Mix cake mix, 1/4 cup Egg Beaters, Butter Buds and vanilla. - Spread in pan.
Marinated Carrots Ingredients: - 2 lb. carrots, sliced and cooked - 1 medium green pepper or to taste, cut in small pieces - 3 medium onions or to taste, cut fine - 1 can tomato soup - 3/4 c. vinegar - 1/2 c. vegetable oil - 3/4 c. sugar - 1 tsp. dry mustard - salt and pepper to taste Directions: - Cook carrots 15 to 20 minutes. - Drain. - Mix together soup, vinegar, oil, sugar, mustard, salt and pepper; heat until sugar melts. - (I add pepper and onions to sauce to soften and enhance flavor.) - When no sugar granules are left, pour over carrots and place in fridge. - Keeps great and may be served hot or cold.
Peanut Butter Pie Ingredients: - 1/4 c. peanut butter - 1/4 c. confectioners sugar - 1/4 c. cornstarch or 1/3 c. flour - 2/3 c. sugar - 2 c. milk - 3 egg yolks - 2 Tbsp. margarine - 1 tsp. vanilla - 3 egg whites Directions: - Mix peanut butter and confectioners sugar and crumble together. - Cook next four ingredients until thick and then add margarine and vanilla. - Add powdered sugar and peanut butter mixture to the saucepan and stir until the mixture is dissolved. Pour - in pie shell. - Beat egg whites until stiff and sweeten. Pour egg white mixture over pie and cook 10 minutes at 350° or until golden brown.
Low-Fat Oven Fried Chicken Ingredients: - 1 pkg. chicken thighs or legs - 1/3 c. melted oleo or buttermilk - 2 c. crushed cornflakes - 1/4 tsp. garlic salt or powder - 1/4 tsp. paprika - 1/4 tsp. pepper Directions: - Mix cornflakes, garlic salt, paprika and pepper. - Remove skin and dip pieces in oleo or buttermilk. - Roll chicken in crumbs and place untouching in foil lined cookie sheet or shallow pan. - Bake 1 hour at 350°.
Mace'S Meat Loaf Ingredients: - 1 lb. ground Italian sausage (mild) - 2 lb. ground beef - 4 eggs - 1 onion, finely chopped - 1 Tbsp. minced garlic - 3 c. sourdough bread crumbs - 1/2 c. chopped parsley - 1/2 c. red wine - 3/4 Tbsp. dried basil - 1/2 Tbsp. dried thyme - 1/2 Tbsp. dried oregano - 1 tsp. salt - 1 bunch fresh basil leaves - 4 oz. sundried tomatoes - 4 oz. Jack cheese, sliced Directions: - In a large bowl, mix together sausage, ground beef, eggs, onion, garlic, bread crumbs, parsley, wine, basil, thyme, oregano and salt. - Put mixture on a piece of parchment paper, pressing out to about 3/4-inch thick, forming a rectangle. - Layer on basil leaves, sundried tomatoes and cheese. Roll meat loaf, jelly roll fashion.
Scottish Shortbread Ingredients: - 1 lb. butter, softened - 1 c. sugar - 2 tsp. vanilla extract - 3 c. all-purpose flour - 1/2 c. cornstarch Directions: - Place softened butter in a large mixing bowl. - Beat at medium speed with an electric mixer until creamy. - Gradually add sugar, beating well. - Stir in vanilla extract. - Combine flour and cornstarch; gradually add to butter mixture, beating at lowest speed after each addition. - Press into a 15 x 10 x 1-inch jellyroll pan. - Bake at 350° for 15 minutes. - Reduce heat to 325° and bake 20 additional minutes or until top is lightly browned. Cool in pan 5 minutes on a wire rack; cut shortbread into 1 inch squares. - Store in an airtight container - at room temperature up to 1 week or freeze up to 3 months. - Yield: 12 1/2 dozen.
Pastor Barry'S Favorite Chicken And Yellow Rice Ingredients: - 1 cut-up fryer - 1 medium onion, chopped - 3 to 4 garlic cloves, chopped - 2 bay leaves - 1 envelope Vigo flavoring - 4 oz. Wesson oil - 1 Tbsp. salt - 1 large fresh tomato, chopped - 1/2 large green pepper - 1 lb. white rice (rinse in cold water and drain in colander) - 1 qt. water - sliced pimento and green peas (optional) Directions: - In 2 ounces oil, fry chicken until slightly brown; set aside. Saute onion, garlic and pepper in remaining 2 ounces oil in large Dutch oven. - Add chopped tomato and simmer until soft. - Add water, Vigo flavoring, bay leaf and salt. - Stir well; bring to a boil. Add chicken and simmer until the chicken is tender, 20 to 30 minutes. - (You may want to take the chicken off the bone and return to pot.) Bring back to a boil; add rice and simmer (without lifting lid) for 25 to 30 minutes or until done. - Garnish with pimento and green peas.
"Stuff In The Oven" Ingredients: - 1 lb. ground beef - 4 medium potatoes - 1 medium onion - 1 can peas and carrots - 1 can tomato soup - 3/4 can water or juice from peas - salt and pepper Directions: - Peel and slice potatoes and onion. - Into medium size casserole dish, layer beef, onions, potatoes, peas and carrots, seasoning each layer. - Add tomato soup evenly over top, then pour water on juice until liquid is 3/4 up the dish. - Cover and cook at 375° for 90 minutes or until vegetables are tender and liquid is thickened.
Carrot-Copper Pennies Ingredients: - 5 c. sliced carrots - 1 can creamy tomato soup - 1/2 c. oil - 1 c. sugar - 3/4 c. vinegar - 1 medium chopped onion - 1 medium green pepper - dash of Worcestershire Directions: - Cook carrots in salted water. Set aside. Combine remaining ingredients. Cook until peppers are tender. Add to carrots. Refrigerate overnight.
Sweet Potato Pudding Ingredients: - 3 c raw sweet potatoes, grated - 1/2 c light brown sugar - 1/2 tsp salt - 1 tsp nutmeg - 1/2 c light corn syrup - 1 c milk - 2 eggs, beaten - 1/2 c chopped pecans - 2 tbsp melted butter Directions: - Mix ingredients well. Pour into a buttered pan. Bake in oven 1 hour at 350°. Serve with cream.
Cauliflower-Broccoli Salad Ingredients: - 1 small head cauliflower, chopped into small pieces - 1 or 2 bunches broccoli, chopped (use juste the "beads", not the stalk) - 1 small onion, chopped fine - 1 (8 oz.) pkg. mushrooms, rinsed and sliced thin - 1 c. cherry tomatoes, quartered - 1 c. mayonnaise - 1 c. Green Goddess dressing - 1/2 c. Hormel real bacon bits or pieces - 2 Tbsp. apple cider vinegar - 2 Tbsp. sugar Directions: - Place all vegetables in a large bowl. - Combine rest of ingredients and stir until well blended. - Pour over vegetables, toss and refrigerate until ready to serve.
Pretzel Salad Ingredients: - 2 c. broken thin pretzels - 1 c. melted butter - 8 oz. pkg. cream cheese - 1 c. granulated sugar - 8 oz. Cool Whip - 2 cans pineapple or cherry pie filling Directions: - Preheat oven to 350°. - In a 13 x 9-inch baking dish, spread broken thin pretzels; pour melted butter over pretzels and bake 10 minutes. - Remove from oven. - Cool. - Mix together cream cheese, sugar and Cool Whip and pour over pretzel crust. - Top with pineapple or cherry pie filling. - Chill before serving.
Blueberry Pie(You Won'T Feel Blue After Eating This Pie.) Ingredients: - 2 Tbsp. Minute tapioca - 1/2 c. brown sugar, firmly packed - 1 Tbsp. lemon juice or vinegar - 5 Tbsp. cold water - 2/3 c. sugar - 1/4 tsp. salt - 1 qt. blueberries or other fruit - 1 Tbsp. butter - 1/3 c. sugar - 1 c. dark brown sugar - 1/3 tsp. salt - 1 1/2 c. milk - 1/3 c. water - 1/4 c. flour - 3 egg yolks - 2 Tbsp. butter Directions: - Mix all ingredients together in a double boiler and pour into baked pie shell.
Zesty Broiled Chicken Ingredients: - 1 (2 1/2 to 3 lb.) chicken, skinned and cut into quarters - 1 Tbsp. fresh lemon rind - 1 1/2 tsp. chopped rosemary - 1/8 tsp. black pepper - 1 clove garlic, crushed - 2 Tbsp. coarse drained Dijon mustard - orange wedges Directions: - Preheat broiler. - Line broiler pan with foil. - Arrange chicken quarters, bone side up. - Sprinkle with lemon, rosemary, pepper and garlic. - Broil 6 inches from broiler for 10 to 15 minutes. - Remove pan from oven. - Turn over and cook until juice runs clear (another 15 to 20 minutes). - Remove from oven and coat chicken with mustard. - Cook until brown. - Serve with orange wedges.
Pumpkin Cookies Ingredients: - 2 c. shortening - 2 c. sugar - 2 c. pumpkin - 2 eggs - 2 tsp. vanilla - 4 c. flour - 2 tsp. baking powder - 1 tsp. baking soda - 1 tsp. salt - 2 tsp. cinnamon - 1 tsp. nutmeg - 1/2 tsp. allspice - 2 c. raisins (optional) - 1 c. nuts (optional) Directions: - Cream together the shortening and 2 cups of sugar. - Add pumpkin, eggs and vanilla. - Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. - Add to creamed mixture. - Combine ingredients. - Drop by spoonfuls onto greased baking sheet approximately 1 inch apart. - Bake at 350° for 13 to 15 minutes. - Frost with Buttercream Frosting.
Lemon Pudding Ingredients: - 2 Tbsp. soft butter - 3/4 c. sugar - 1/4 c. lemon juice - 1/4 c. lemon rind - 2 egg yolks - 1/4 c. flour - 1 c. milk Directions: - Mix all ingredients and cook on medium heat until thickened. Serve warm on gingerbread.
Fruit Cocktail Cake Ingredients: - 2 c. flour - 1 1/2 c. sugar - 1/2 tsp. salt - 1 tsp. soda - 2 eggs - 1 can fruit cocktail - 1 small can milk - 1 stick margarine - 1 1/2 c. sugar - 1 c. nuts - 1 small can coconut flakes Directions: - Mix flour, 1 1/2 cups sugar, salt, soda, eggs and fruit cocktail with juice. - Cook in a 10 x 13-inch ungreased pan at 300° until firm. - While hot, add topping. - Place on rack to cool; don't remove from pan.
Beer Bread Ingredients: - 3 c. flour - 1 (12 oz.) can warm beer - 2 Tbsp. sugar - 1/3 cube butter Directions: - Mix flour, warm beer and sugar together; do not knead. - Put into a greased 4 1/2 x 9-inch loaf pan. - Melt butter and pour over bread after baked. - Bake at 350° for 1 hour or until golden brown. Cool 5 minutes, then turn out of pan. - Serve and enjoy.
Almond Bark Candy-Cookie Ingredients: - 2 lb. white chocolate (almond bark) - 2 c. Cap'n Crunch peanut butter cereal - 2 c. Rice Krispies - 2 c. mini colored marshmallows - 1 c. dry roasted peanuts Directions: - Melt bark at 250° (low) until soft in a heavy pan (do not overheat). - Toss the dry ingredients together and add to the melted chocolate in the heavy pan. - Drop from teaspoon onto wax paper. - Makes 60. - Can use colored chocolate for special occasions.
Turkey Soup Ingredients: - 1 (10 1/2 oz.) can cream of celery soup - 1 (10 1/2 oz.) can cream of chicken soup - 2 (10 1/2 oz.) cans milk or cream - 1 c. finely diced leftover turkey - salt and pepper to taste Directions: - Combine all ingredients in a large saucepan. Cook for about 10 minutes. Add seasoning to taste. Serve hot.
Blueberry Cream Pie Ingredients: - 1 c. sour cream - 2 Tbsp. all-purpose flour - 3/4 c. sugar - 1 tsp. vanilla - 1/4 tsp. salt - 1 egg, beaten - 2 1/2 c. fresh blueberries - 1 unbaked pie shell - 3 Tbsp. all-purpose flour - 1 1/2 Tbsp. butter - 3 Tbsp. pecans or walnuts, chopped Directions: - Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg. - Beat 5 minutes at medium speed of electric mixer; fold in blueberries. - Pour into pie shell. - Bake at 375° for 25 minutes. - Remove from oven. - Combine remaining flour, butter and nuts. - Sprinkle over top of pie and bake an additional 10 minutes. Chill before serving.
Broccoli Salad Ingredients: - 1 large head broccoli, washed and cut up - 1 c. grated cheese - 1/2 lb. crisp bacon, crumbled (or Hormel bacon bits) - 1 onion, chopped - 3/4 c. mayonnaise - 1/4 c. sugar - 1 1/2 Tbsp. vinegar Directions: - Mix together the mayonnaise, sugar and vinegar. - Pour over other ingredients. - Stir until well mixed.
Pumpkin Pie Cake Ingredients: - 1 large (1 lb. 13 oz. size) can pumpkin - 1 (13 oz.) can evaporated milk (not sweetened condensed) - 3 eggs, slightly beaten - 1 1/2 tsp. cinnamon - 1/4 tsp. cloves - 1/2 tsp. nutmeg - 1/4 tsp. ginger - 1/2 tsp. salt - 1 c. sugar - 1 pkg. yellow cake mix - 1 c. chopped pecans - 1 1/2 cubes butter or margarine, melted Directions: - Blend first 9 ingredients and beat well. - Pour into a lightly greased 9 x 13-inch pan. - Then sprinkle cake mix and pecans over mixture. - Drizzle melted butter on top. - Bake at 350° for 50 minutes.
Superberry Slope Ingredients: - 1 pkg. (3 oz.) Jell-O gelatin (any flavor) - 1 c. sliced fresh fruit - 1 c. thawed Cool Whip Directions: - Prepare gelatin as directed on package. - Chill until slightly thickened. - Set aside 1/3 cup. - Add fruit to remaining gelatin; spoon into 4 or 5 glasses. - Tilt; chill until set. - Meanwhile, fold whipped topping into measured gelatin. - Spoon topping mixture into glasses. - Chill. - Garnish as desired. - Makes 4 or 5 servings.
Lemon Squares Ingredients: - 1 c. flour - 1/2 c. margarine, softened - 1/4 c. powdered sugar - 2 eggs - 1 c. granulated sugar - 1/2 tsp. baking powder - 1/4 tsp. salt - 2 tsp. grated lemon peel - 2 Tbsp. lemon juice - powdered sugar Directions: - Mix flour, margarine and 1/4 cup powdered sugar. - Press into ungreased square 8 x 8 x 2-inch pan. - Bake 20 minutes.
Manila Punch Ingredients: - 3 medium bananas - 3 limes, reserve 1 - 3 lemons, reserve 1 - 1 large can frozen orange juice - 1 can pineapple juice (not frozen) - 3/4 c. sugar Directions: - Recipe will make 2 batches of punch.
Mushroom Sauced Meatballs Ingredients: - 1 lb. ground beef - 1 egg - 1/2 c. fresh whole wheat bread crumbs - 1 c. (4 oz.) Kraft natural shredded sharp Cheddar cheese - 1/4 c. finely chopped onion - 1 Tbsp. Worcestershire sauce - 1 Tbsp. chopped fresh parsley - 1/2 tsp. dried basil leaves - 1/4 tsp. pepper - 1 Tbsp. oil - 1 c. sliced mushrooms - 2 Tbsp. flour - 1/2 c. beef broth - 1/2 c. dry white wine or beef broth Directions: - Mix meat, egg, bread crumbs, cheese, onion, Worcestershire sauce, parsley, basil and pepper. - Shape mixture into 12 meatballs. Brown on all sides in oil in a large skillet about 5 minutes. Remove meatballs from skillet. - Cook and stir mushrooms in same skillet 2 to 3 minutes or until tender.
Cheddar Cheese Ball Ingredients: - 2 each 8 oz. cream cheese, softened - 8 oz. cheddar cheese shredded - 1 Tbsp. finely chopped scallion - 1 Tbsp. finely chopped chives - 1 tsp. chopped parsley - 1/4 tsp. dry mustard - 1 cup chopped pecans or any other kind of nut Directions: - Combine cheese, scallion, chives, parsley and mustard. - Form into a ball. - Cover with plastic wrap and refrigerate until firm, approximately one hour. - Roll in pecans.
Cajun Gumbo Ingredients: - 1/2 c. vegetable oil - 1/2 c. flour - 1 large onion, chopped - 2 to 3 garlic cloves, minced - 1 lb. okra, chopped - 2 qt. water - extra oil for frying - 1 large bell pepper, chopped - 1 c. green onions, chopped - 1/4 c. parsley, chopped - 4 stalks celery, chopped - 1/4 c. Worcestershire sauce - Tabasco sauce to taste - 1 Tbsp. basil - 1/2 Tbsp. thyme - 1/4 tsp. rosemary - 1 tsp. lemon juice - 2 to 3 bay leaves - gumbo file - salt, pepper, onion powder, cayenne pepper to taste - 1 (16 oz.) can whole tomatoes, undrained and chopped - 2 to 3 lb. seafood of your choice or 1 whole chicken, deboned and 1 lb. sausage, sliced Directions: - In a large, heavy pot, heat the 1/2 cup vegetable oil. - Add the flour to the oil to make a dark-reddish brown roux. - Continue stirring on low heat until roux is reddish-brown. - If roux burns, start over because gumbo will taste burned. - Add onions, green onions, celery, bell pepper, garlic, salt and parsley. - Cook until onions are transparent (30 minutes). - In a separate skillet, fry okra in a small amount of oil until okra is soft. - Add tomatoes to vegetables. - Add okra and all other ingredients except meat and file. - Add water. - If using chicken and sausage, add meat now. - If making seafood, add during the last 30 minutes of cooking. - Simmer 2 1/2 to 3 hours. - Serve over rice. - Sprinkle file over gumbo to taste.
Strawberry-Banana Salad Ingredients: - 1 large pkg. strawberry Jell-O - 1 c. hot water - 2 pkg. frozen sliced strawberries - 3 mashed bananas - 1 large can crushed pineapple, drained - 1 c. walnuts, chopped - 1/4 pt. sour cream Directions: - Dissolve Jell-O in water. - Add frozen strawberries until they have separated. - Add bananas, pineapple and nuts. - Place 1/2 mixture in bowl, let it set in refrigerator. - When set, add sour cream and place rest of Jell-O mixture on top. - Refrigerate.
Rhubarb Custard Pie Ingredients: - 3 c. diced rhubarb - 1 1/2 c. sugar - 3 Tbsp. flour - few grains salt - 1/2 tsp. nutmeg - 2 eggs - 2 Tbsp. milk - 1 Tbsp. butter Directions: - Wash and dice unpeeled rhubarb and mix with sugar, flour, salt and nutmeg. - Beat eggs slightly, add milk. - Combine with rhubarb mixture. - Place in pie shell and dot with butter. - Bake at 400° for 50 minutes. - Make one single crust 9-inch pie pan.
Carrot Oatmeal Muffins(Makes 12) Ingredients: - 1 c. flour - 2 tsp. baking powder - 1/2 tsp. soda - 1/2 tsp. cinnamon - 1/2 c. brown sugar, packed - 1 c. milk - 1 egg, beaten - 1 c. quick oats Directions: - Mix well. - Spoon batter into greased muffin pans. - Cook 25 minutes at 275°.
Chocolate Pie Ingredients: - 1/2 c. sugar - 1/4 c. flour - 2 Tbsp. cocoa - 2 egg yolks* - 1 tsp. vanilla - 2 c. milk - 1 (8 or 9-inch) pie shell Directions: - *Keep egg whites for meringue.
Biscuits Ingredients: - 1 c. soft butter - 1 c. sour cream - 2 c. Bisquick Directions: - Mix together. - Drop into ungreased muffin tin. - Fill to 3/4. Bake at 400° for 10 to 15 minutes.
Bean Stew Ingredients: - 1/2 c. navy beans, cooked - 4 medium potatoes, quartered - 2 medium carrots, scraped and cut in coin size - 1 large onion, chopped - 1 Tbsp. garlic powder - salt and pepper - 1/2 roll Eckrich smoked sausage, cut in bite size pieces Directions: - Combine all ingredients except sausage and simmer on low. Heat until carrots and potatoes are tender. - Add sausage last but be sure it heats thoroughly. - Good served with a green salad and Hi Ho crackers. - Serves 6 people.
Beef And Broccoli Stir-Fry Ingredients: - 3/4 lb. boneless beef sirloin or top round steak - 2 Tbsp. vegetable oil - 2 c. broccoli flowerets - 1 medium onion, cut into wedges - 1/8 tsp. garlic powder - 1 can Campbell's cream of broccoli soup - 1/4 c. water - 1 Tbsp. soy sauce Directions: - Slice beef across the grain into thin strips. - Heat oil in skillet; cook beef until browned, stirring often. - Remove beef from skillet. - In remaining 1 tablespoon hot oil, cook broccoli and onion with garlic powder until tender-crisp, stirring often. Add soup, water and soy. - Heat to boiling. - Return beef to skillet. - Heat through, stirring occasionally. - Serve over rice. Serves 4.
Seven Layer Salad Ingredients: - 1/2 head lettuce, shredded - 1 small onion, chopped - 1 c. coarsely chopped bell pepper - 1 c. coarsely chopped celery - 1 (16 oz.) can small green peas, drained well - 1 to 1 1/2 c. mayonnaise (not salad dressing) - 2 Tbsp. sugar - 1/2 c. Parmesan cheese - 5 strips bacon, cooked, drained and crumbled Directions: - Arrange 1/2 lettuce in bottom of glass bowl. - In layers, add onion, bell pepper, celery, peas and other lettuce on top. - Mix mayonnaise, cheese and sugar. Spread over top. - Sprinkle crumbled bacon over top. - Refrigerate at least 4 hours before serving. - May be made the night before.
Rancho Beans Ingredients: - 2 (16 oz.) cans pork and beans - 8 slices bacon, crisp and crumbled - 1 onion, chopped - 1 green pepper, chopped - 1 Tbsp. Worcestershire sauce - 2 Tbsp. molasses - 2 Tbsp. brown sugar - dash of Tabasco sauce Directions: - Mix together. - Pour into large casserole (2-quart). - Bake at 375° for 45 minutes.
Pecan Brittle Ingredients: - 1/2 c. light Karo syrup - 1 c. sugar - 3/4 c. chopped pecans - 1 tsp. vanilla - 1 tsp. butter or margarine - 1 Tbsp. baking soda Directions: - Mix Karo and sugar in a glass bowl. - Put in microwave on High for 4 minutes. - Add nuts. - Microwave for 3 1/2 more minutes. Remove and add vanilla, butter and soda. - Spread on greased cookie sheet. - Let cool. - Crack into pieces.
Heart Of The Nation Bread Ingredients: - 3/4 c. sugar - 1 c. shortening - 1 c. boiling water - 2 pkg. yeast, dissolved in 1 c. lukewarm water - 2 eggs, beaten lightly - 6 c. flour, sifted - 1 tsp. salt, sifted with flour Directions: - Cream together sugar and shortening. - Add water. - Cool. - Add remaining ingredients. - Cover and place in refrigerator for several hours or overnight. - Shape into rolls and let rise 2 hours. - Bake at 325° about 20 minutes or until lightly browned. (This dough may be stored in refrigerator for several days.)
Black-Eyed Peas Ingredients: - 1 qt. shelled fresh black-eyed peas - 1 qt. water - 3 ham hocks - 1 medium onion, minced - 1 to 1 1/2 tsp. salt - pepper to taste Directions: - Combine all ingredients in a 4 quart - Dutch oven; bring to boil. - Reduce heat; cover and simmer 1 to - 1 - 1/2 - hours or until peas are tender (add more water as - needed). - Remove ham hock and take meat from bones. - Add to peas. - Yields - 6 - to - 8 servings.
Walnut Torte Ingredients: - 8 egg yolks - 1 c. sugar - 1/2 c. fine bread crumbs - pinch of salt - 2 c. ground walnuts - 1 tsp. rum - 1 tsp. almond extract - 8 egg whites Directions: - Beat egg yolks with sugar until very light. - Add walnuts and the rest of the ingredients. - Whip the egg whites until very stiff and fold gently into the mixture. - Bake in 2 greased shallow cake pans at 325° - for 45 minutes or until the cake leaves the sides of the pan.
Fresh Apple Cake Ingredients: - 2 c. chopped or coarsely grated, unpeeled apples - 1 c. sugar - 1 egg, beaten - 1/2 c. cooking oil - 1 1/2 c. unsifted all-purpose flour - 1 tsp. baking soda - 1/2 tsp. salt - 1/2 tsp. ground nutmeg Directions: - Blend sugar and apples; let stand 30 minutes. - Add beaten egg, oil and vanilla to apple-sugar mixture. - Add all dry ingredients and stir until well mixed. - Bake in preheated 350° oven in greased 8 x 8 x 2-inch or 7 x 11 x 2-inch pan for 35 to 40 minutes.
Easy No Bake Fudge Ingredients: - 18 oz. semi-sweet chocolate chips - 1/4 oz. can evaporated milk - 1 tsp. vanilla extract Directions: - Melt chocolate chips until smooth. - Remove from stove. - Add evaporated milk and vanilla. - Pour mix into 9 x 9-inch metal or glass pan. - Refrigerate until solid.
Mexican Chip Casserole Ingredients: - 1 lb. ground beef - 1 medium onion, chopped - 1 garlic clove, minced - 1 10 3/4 oz. can cream of mushroom soup - 1 11 oz. can Mexicorn - 1 4 oz. can green chilies, chopped - 1 10 oz. pkg corn chips - 1 10 oz. can red enchilada sauce, hot - 1 to 2 c. Colby Monterey jack cheese, shredded Directions: - In a skillet, cook beef, onion, and garlic over medium heat and drain. - Add soup, corn and chilies; mix well. - In an ungreased shallow 3-quart baking dish, layer meat mixture, corn chips and enchilada sauce. - Top with cheese. - Bake uncovered at 350° for 8 to 10 minutes. - Serves 6.
Peanut Butter Cookies With A Kiss! Ingredients: - 1\2 C. Margarine - 1\2 C. Peanut Butter - 1\2 C. Sugar - 1 Egg - 1 1\4 C. Flour - 1\2 tsp. Baking Powder - 3\4 tsp. Baking Soda - 1\4 tsp. Salt Directions: - Mix thoroughly in a large bowl, margarine, peanut butter, sugar and egg. - In seperate bowl blend flour, baking powder, baking soda and salt. - Stir this into large bowl. - Blend well. - Roll batter into little balls (about 1-inch) and shake each ball into a small bag of sugar. - Place 3 inches apart on a foil covered cookie sheet. Bake at 350° for 8-9 min, press a Hershey's Kiss on top. - Bake 1-2 mon. more.
Cheese Muffins Ingredients: - 3 c. sharp cheese, grated - 1 1/3 c. self-rising flour - 1 Tbsp. sugar - 1 egg - 1 c. milk - 4 Tbsp. oleo, melted Directions: - Mix cheese and dry ingredients. - Beat egg with milk; add to dry ingredients. - Add oleo. - Bake in greased muffin tins at 350° for 20 minutes.
Barbecue Sauce Ingredients: - 2 c. cider vinegar - 1 c. water - 6 Tbsp. Worcestershire sauce - 1 1/2 c. catsup - 1 tsp. paprika - 4 cloves, crushed - 2 tsp. dry mustard - 2 c. red wine Directions: - Mix all ingredients and bring to a boil.
Pimento Spread Ingredients: - 1 lb. Velveeta cheese - 1 (12 oz.) can evaporated milk - 1 (7 oz.) jar chopped pimentos - 1 c. grated Cheddar cheese (medium or sharp, whichever you prefer) - mayonnaise Directions: - While the Velveeta is still cold, cut into small cubes. - Place in the top of double boiler set over hot water and allow cheese to melt. - When it is melted, stir in evaporated milk and pimentos. Cook over medium heat until slightly thickened, about 30 minutes. Cool and add Cheddar cheese and enough mayonnaise to moisten and for taste. - Use for sandwiches, filling for celery sticks, crackers, etc.
Garbage Ingredients: - 1 (20 oz.) can crushed pineapple and juice - 1 small pkg. pistachio instant pudding (dry) - 1 c. crushed nuts - 1 (8 oz.) container Cool Whip - 1 small bag marshmallows Directions: - Mix pineapple with pudding. Add nuts, Cool Whip and 1/2 bag marshmallows. Refrigerate 1 hour.
Vegetable Soup Ingredients: - 2 lb. stew meat, cover with water - 1 large can V-8 juice - 1 large or 2 small cans diced tomatoes - 1 lb. carrots, diced - 1 small stalk celery, sliced - 6 to 8 potatoes, diced - 1/2 tsp. red pepper (optional) - salt and pepper to taste - 1/2 head cabbage, shredded Directions: - Boil meat with plenty of water until tender. - Use large pot, Dutch oven size. - Add all other ingredients and cook until tender, approximately 1 hour. - Stir often. - Taste and see.
Manicotti Ingredients: - 1 lb. ground beef - 1 clove garlic, minced - 1 c. cottage cheese - 4 oz. shredded Mozzarella - 1/4 c. mayonnaise - 8 to 10 manicotti, cooked and drained - 1/2 tsp. dried oregano - 1 (32 oz.) jar spaghetti sauce - 1/2 c. Parmesan cheese Directions: - Brown beef and garlic. - Drain. - Blend cottage cheese, Mozzarella and mayonnaise in bowl. - Stir in beef mix. - Fill manicotti noodles. - Place in baking dish. - Sprinkle with remaining filling. - Cover completely with sauce. - Sprinkle with oregano and Parmesan cheese. - Cover and bake 15 minutes at 325°. - Uncover and bake 10 minutes more.
Spinach Balls Ingredients: - 2 pkg. frozen chopped spinach, cooked and drained - 1/2 c. Parmesan cheese - 2 c. Pepperidge Farm stuffing - 1/2 tsp. garlic salt - 1/4 tsp. pepper - 4 eggs, beaten - 3/4 c. melted butter - 1 large onion, chopped Directions: - Mix and shape into small balls. - Chill at least 6 to 8 hours in refrigerator. - Bake on greased cookie sheet for 20 minutes at 350°. - Makes 45 to 50.
Egg Custard Ingredients: - 3 eggs - 3/4 c. granulated sugar - 1 3/4 c. whole milk - 1 tsp. vanilla - dash of salt or nutmeg Directions: - Beat eggs until completely foamy; add sugar and beat until sugar is dissolved. - Add milk, vanilla and salt or nutmeg. - Pour in unbaked pie crust. - Bake at 400° for 15 minutes. - Turn oven down to 350° and bake until firm.
Barbecue Cups Ingredients: - 1 lb. hamburger - 1 c. barbecue sauce - 1 Tbsp. onion, chopped - 2 Tbsp. brown sugar - 1 can biscuits - 1 c. Cheddar cheese, grated Directions: - Brown meat and drain. - Add barbecue sauce, onion and brown sugar; set aside. - Separate biscuits and flatten. - Place one biscuit in each of 12 ungreased muffin cups, pressing dough up sides to edge of cups. - Spoon meat mixture into cups and sprinkle each with cheese. - Bake at 400° for 10 to 12 minutes or until biscuits are done.
Tomato Jambalaya Ingredients: - 1 c. regular long grain rice - 4 Tbsp. salad oil - 2 medium onions, diced - 2 medium green peppers, cut into thin strips - 8 medium ripe tomatoes (about 3 lb.), cut into wedges (may use canned tomatoes, if desired) - 2 Tbsp. brown sugar - 1/2 tsp. salt - 1/2 tsp. basil - 1/4 tsp. pepper - water - 2 Tbsp. all-purpose flour - 2 (6 oz.) pkg. sliced, cooked ham, diced Directions: - About 40 minutes before serving, prepare rice as label directs. - Keep warm.
Breaded Veal Cutlets Ingredients: - 2 lb. veal round - salt and pepper - 1 c. cornflake crumbs - 2 slightly beaten egg yolks - 2 Tbsp. water - 6 Tbsp. fat - 1 c. milk - 1 (10 1/2 oz.) can cream of mushroom soup Directions: - Cut veal in individual servings. - Season. - Dip into crumbs, then in egg mixed with water and again in crumbs. - Brown in hot fat. - Pour mixed milk and soup over; cover and simmer slowly for one hour. - Serves 6.
Sweet Potato Casserole Ingredients: - 3 c. cooked, mashed sweet potatoes - 1 c. sugar - 1/2 c. margarine, melted - 1/3 c. milk - 1/2 tsp. vanilla - 2 eggs Directions: - Mix all ingredients. - Put in a large baking pan. - Spread topping over evenly. - Bake at 350° for 25 to 30 minutes or until lightly browned.
Ham Barbecue Ingredients: - 1 lb. ham, chipped - 1 c. ketchup - 1 c. sugar (brown or regular) - 1 c. water - 1 tsp. Worcestershire sauce - 2 tsp. mustard - dash of garlic salt - 2 tsp. chili powder Directions: - Combine and put in crock-pot. - Add ham. - Slow cook a long time to enhance flavor.
Busy Day Casserole Ingredients: - 1 lb. ground beef - 1 (10 oz.) can cream of chicken soup - 1 (16 oz.) pkg. frozen Tater Tots - salt and pepper to taste Directions: - Press uncooked beef into bottom of 9-inch casserole dish. Salt and pepper. - Spread undiluted soup on top. - Add Tater Tots. Cover and bake at 350° for 45 minutes. - Uncover and bake for 15 minutes longer. - Serves 4.
Bean Dip Ingredients: - 1 lb. hamburger, browned and drained - 1 small can light red kidney beans - 1 small bottle Heinz hot ketchup or 1 small jar salsa - 1 c. grated Cheddar cheese (1/4 c. reserved) - onions - peppers - sliced olives - salt - pepper - 1 can mushrooms Directions: - Mix all ingredients. - Bake at 325° for 30 minutes. - Sprinkle 1/4 cup cheese on top. - This is too thick to use as a dip. - It is best to serve in a bowl over crumbled tortilla chips or Doritos after baking.
Chicken Dressing Casserole Ingredients: - 1 can cream of chicken soup - 1 can chicken with rice soup - 1 can chicken broth - 1 box Stove Top stuffing mix - 1 box combined stuffing mix - 4 to 6 pieces boneless, skinless chicken breast, cooked and cubed Directions: - In a 13 x 9-inch baking dish, combine cream of chicken and chicken with rice soup (undiluted). - Lay chicken on top of soup. Mix stuffing with chicken broth, adding water as needed to make moist. Pour over chicken. Top with several small pieces margarine. Cover with foil and bake at 350° for 30 minutes.
Hot Sausage Bread Ingredients: - 4 1/2 c. Bisquick - 1 1/2 c. milk - 1/2 c. mayo - 2 lb. hot sausage - 1 chopped onion - 2 eggs - 1/2 c. Parmesan cheese - 1/2 c. Swiss cheese, grated Directions: - Combine Bisquick, milk and mayo. - Mixture will be sticky. Brown sausage with onion. - Drain and cool, then mix with eggs, Parmesan and Swiss cheese. - Put half of biscuit dough in an ungreased 10 x 15-inch pan. - Put sausage mixture over all rest of dough, then spread rest of dough on top. - It will be uneven, but will spread. - Glaze with egg yolk mixed with a little water. - Bake at 375° for 30 minutes. - Serves 24.
Braunschweiger Log Ingredients: - 1 lb. braunschweiger - 2 Tbsp. chili sauce - 2 Tbsp. mayonnaise - 1/2 tsp. sweet basil - 1/2 c. chopped or slivered nuts Directions: - Combine all. - Roll in 7 1/2-inch log; roll in nuts. - Serve with crackers.
Pecan Sandies Ingredients: - 1/2 c. pecans, finely chopped - 2 1/4 c. all-purpose flour - 1 1/2 tsp. baking powder - 1/2 c. margarine - 1/3 c. shortening - 1 egg - 1/3 c. dairy sour cream - 1 tsp. vanilla Directions: - Grind the pecans. - Combine nuts, flour and baking powder. - In mixing bowl, beat butter and shortening for 30 seconds. - Add sugar; beat until fluffy. - Add egg, sour cream and vanilla; beat well. Add dry ingredients; beat until well combined. - Divide dough in half; cover and chill at least 3 hours. - Working half the dough at a time on a lightly floured surface, roll dough to 1/8-inch thickness. - Cut with cutter or shape into 1-inch balls. - Place on ungreased cookie sheets. - Bake in a 375° oven for 9 to 10 minutes for cutouts or 10 minutes for shaped.
Graduation Punch Ingredients: - 1 (6 oz.) can frozen limeade concentrate, thawed - 1 (6 oz.) can frozen lemonade concentrate, thawed - 6 c. cold water - 1/4 c. lemon juice - 1 pt. lime sherbet - 2 (33 oz.) bottles lemon-lime carbonated beverage, chilled - lemon slices - lime slices - mint leaves Directions: - In a punch bowl, mix limeade concentrate, lemonade concentrate, cold water and lemon juice. - Chill. - At serving time, spoon sherbet into punch bowl. - Carefully pour carbonated beverage down side of bowl. - Mix gently. - Garnish with lemon and lime slices and mint leaves. - Makes about 20 servings.
Prune Souffle Ingredients: - 1/2 c. chopped nuts - 1/2 c. grated bread crumbs - 2 Tbsp. sugar - 1/4 tsp. salt - 1/6 tsp. cinnamon - 1/2 c. prune juice - 1 Tbsp. lemon juice - 1 c. prune pulp - 2 eggs - grated lemon rind Directions: - Mix the first 6 ingredients. - Remove the stones from the cooked prunes and force the pulp through a sieve. - Add lemon juice and prune pulp. - Stir in dry ingredients. Add yolks of eggs, beaten until light and lemon colored. - Fold in whites beaten until stiff. - Turn into greased baking dish and bake in a slow oven. Set baking dish in pan of water.
Baked Chicken Breasts And Broccoli Ingredients: - 4 chicken breasts, cut in half and boned - 1 can cream of chicken soup - 1/2 c. mayonnaise - 1 Tbsp. lemon juice - 1/2 tsp. curry powder - 1/2 c. Cheddar cheese, shredded - 1/4 c. bread crumbs, mixed with 2 Tbsp. melted butter - 2 pkg. cooked broccoli spears Directions: - Butter a 9 x 13-inch pan. - Mix together all but the spears. Place spears in pan. - Pour some of the mixture over the spears, then put chicken over spears and pour rest of mixture over the chicken. - Sprinkle with buttered bread crumbs. - Cover with foil. Bake at 325° for 1/2 hour, then turn oven up to 350° for 1 hour. Serve with rice and mushrooms. - Add broiled tomatoes for color. Enjoy.
Chicken Pie Ingredients: - 1 whole fryer - 2 1/4 c. broth - 1 can celery soup - 2 hard-boiled eggs Directions: - Cook whole fryer and debone. - Put chicken in bottom of long casserole dish. - Mix broth and celery soup; cook until boiling. Pour over chicken. - Cut up eggs over this.
Barbecued Chicken Ingredients: - 1 egg - 1/2 c. vinegar - 1/4 c. oil - 3/4 tsp. poultry seasoning - 2 1/2 tsp. salt - 1/8 tsp. pepper Directions: - Parboil chicken in water with vinegar (approximately 1/2 hour). Combine all ingredients. - Coat chicken. - Barbecue on grill. - Recoat as necessary. - Grill until golden brown. - Serves approximately 2 to 3 people.
Pumpkin Bread Ingredients: - 3 c. sugar - 1 c. oil - 1 1/2 tsp. salt - 2 tsp. pumpkin pie spice - 2 c. pumpkin (No. 303 can) - 3 1/2 c. flour - 1/2 tsp. nutmeg - 1/2 tsp. ginger - 2/3 c. water - 1/4 tsp. cloves - 1 tsp. cinnamon - 2 tsp. baking soda - 1 c. each: raisins and nuts (if desired) Directions: - Mix all ingredients well and pour into 4 (1 pound) greased and floured coffee cans. - Bake 1 hour at 350° or until tested done in center.
Brandied Chicken Breasts Ingredients: - 4 chicken breasts - brandy - salt and pepper - marjoram - 6 Tbsp. sweet butter - 1/2 c. dry sherry - 2 c. cream - 4 egg yolks - nutmeg - 2 Tbsp. butter - 1/2 c. bread crumbs - shredded Swiss cheese Directions: - Skin, bone and divide breasts in halves. - Rub with brandy. - Let them stand about 10 minutes. - Season with salt, pepper and marjoram. - Heat to the point of fragrance. - Add sweet butter and saute breasts over medium heat 6 to 8 minutes on each side. - Remove to a heated platter and keep warm. - To the remaining butter in the pan, add sherry, simmer over low heat until the liquid is reduced by 1/2. - Add, stirring constantly, cream, beaten with egg yolks, season with salt, pepper and nutmeg. - Stir and cook until slightly thickened. - Pour the sauce over the chicken. - In a small pan, melt butter. - To the butter add bread crumbs, mix the crumbs with equal parts of Swiss cheese. - Sprinkle this mixture over chicken and sauce. - Glaze under the broiler, being careful not to burn the crumbs.