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Old Fashioned Cocoa Fudge Ingredients: - 6 cups sugar - 1 cup Hershey's cocoa - 1/4 tsp salt - 1 (12 oz) can evaporated milk - 1 1/2 cup regular milk - 1 stick margarine - 2 tsp vanilla Directions: - Butter a 9 x 13 pan. - Set aside. - Mix cocoa, sugar, and salt in a large, heavy pan. - Stir in both milks. - Cook over med heat, stirring constantly until mixture comes to full boil. - Boil without stirring until mixture reaches a soft ball stage (234° on candy thermometer). - Remove from heat, add vanilla, and butter, but DO NOT STIR. - Allow to cool until lukewarm (about 110°). - Beat with wooden spoon until fudge thickens. - Spread quickly into buttered pan. Cool completely. - Cut into squares.
Waldorf Salad Ingredients: - 2 c. chopped apple - 1 1/2 tsp. lemon juice - 1/4 c. chopped celery - 1/4 c. chopped walnuts or pecans - 1/4 c. raisins or whole dates, snipped and pitted - 1/4 c. seedless green grapes, halved (optional) - 1/3 c. whipping cream or 2/3 c. frozen whipped dessert topping, thawed - 1/4 c. mayonnaise or salad dressing - nutmeg Directions: - In a bowl, toss apple with lemon juice. - Stir in celery, nuts, raisins and if desired grapes.
Monkey Bread Ingredients: - 2 pkg. yeast - 1 c. Crisco - 1 c. boiling water - 3/4 c. sugar - 1 1/2 tsp. salt - 6 c. flour - 2 sticks butter - 2 eggs Directions: - Dissolve yeast in 1 cup lukewarm water. - Set aside. - Heat together Crisco, boiling water, sugar and salt until melted. - Mix flour and eggs with yeast mixture. - Mix flour mixture with shortening mixture after shortening mixture has cooled. - Mix all with electric mixer. - Let rise until double, about 1 1/2 hours. Knead 100 times. - Roll dough to 1/4-inch thick. - Cut up into 1 to 2-inch squares. - Dip each piece into melted butter. - Place in Bundt pan. - Rise until double. - Bake at 350° for 30 to 35 minutes.
Potato Casserole Ingredients: - 2 lb. hash brown potatoes - 1 pt. sour cream - 2 c. Cheddar cheese - 1 c. cream of chicken soup - 1 stick margarine, melted - 1/2 c. chopped onions Directions: - Mix together, put in greased pan. - Bake for 1 hour and 15 minutes to 1 hour and 30 minutes at 350°.
Scalloped Potatoes With Salami Slices Ingredients: - 1/4 c. butter - 1/4 c. flour - 1/2 tsp. salt - 1/4 tsp. pepper - 3 c. milk - 4 c. thinly sliced, raw potatoes - 1 medium onion, thinly sliced - 1/2 lb. thinly sliced salami, quartered or cut into strips Directions: - Melt butter in saucepan over low heat. - Blend in flour and seasonings. - Add milk, stirring constantly. - Cook until sauce is smooth and thickened. - Arrange alternate layers of potatoes, onion and salami in a buttered 2-quart casserole, covering each layer of potatoes and meat with hot sauce.
Cranberry Salad Ingredients: - 1 (3 oz.) pkg. orange jello - 1 (14 oz.) can crushed pineapple - 1 (3 oz.) pkg. raspberry jello - 1 (16 oz.) can whole cranberry sauce - 1 c. chopped pecans Directions: - Dissolve jello in 2 cups of boiling water. - Add cranberry sauce and crushed pineapple with juice; mix well. - Add pecans. Place in refrigerator and congeal.
Pumpkin Soup Ingredients: - 4 c. chicken broth - 1 (16 oz.) can pumpkin - 2 tsp. curry - 1/2 tsp. onion powder - 1/2 c. sour cream Directions: - Simmer first four ingredients 3 to 4 minutes. - Swirl in sour cream.
Al'S Famous Shrimp Fettucine Ingredients: - 2 lb. medium to large shrimp - 2 bell peppers (1 red and 1 green) - 2 onions - 3 green onion tops - 3 or 4 cloves garlic - 1 lb. Velveeta cheese - 1 pt. half and half - fresh grated Parmesan cheese (may substitute Mozzarella) - Tony's Cajun seasoning - black pepper - salt - 18 oz. fettucine Directions: - In a large pot (not black), saute onions and bell peppers until done. - Add shrimp, Tony's seasoning, salt, pepper and garlic to taste. - Cook until shrimp are pink on medium heat. - Add Velveeta. - Slowly stir in half and half; do not boil. - Simmer until cheese is melted and all ingredients are hot (not boiling).
Microwave Pickles Ingredients: - 3 c. sliced cucumbers - 1 c. sliced onions - 1 c. sliced green pepper - 1 Tbsp. salt (or less) - 1 tsp. celery salt - 1/4 to 1/2 tsp. turmeric - 1 tsp. dry mustard seed - 1 c. sugar - 1/2 c. vinegar Directions: - Mix together in microwave bowl. - Cover with Saran Wrap. - Cook on High temperature for 3 1/2 minutes. - Stir and repeat 3 1/2 minutes. - Stir again, recover and let cool. - Store in refrigerator.
Chicken-Broccoli Casserole Ingredients: - 1 (1 lb.) bag broccoli (frozen), cooked and drained - 4 to 6 chicken breasts, cooked and boned - 1/2 c. onion, chopped - 1/2 c. mayonnaise or salad dressing - 1 can cream of chicken soup - juice of 1 lemon - 1 bag Pepperidge Farm stuffing mix (small) - 1/2 to 1 c. grated Cheddar cheese Directions: - Put cooked broccoli in 9 x 13-inch casserole dish. - Mix onion with chicken and put on top of broccoli. - Mix mayonnaise, soup and lemon juice. - Put on top of chicken. - Prepare stuffing mix as directed. - Put on top of soup. - Bake at 350° for 30 minutes. During the last 5 to 10 minutes, add cheese. - Serves 8 to 10. - May be divided into 2 small casseroles. - Freeze one.
Citrus Sherbet Ingredients: - 3 citrus fruits (2 lemons and 1 lime or 1 lemon, 1 lime and 1 orange) rind (zest) and juice - 1 1/3 c. sugar - 1 qt. skim milk Directions: - Grate rind and squeeze juice. - Mix sugar into it and then add skim milk. - Freeze in a 9 x 13-inch pan until crystallized (2 to 3 hours). - Mix with a beater. - Put in Tupperware bowl for 2 to 3 hours. - Serve. - (If you use more than one lime, be sure to add more sugar.)
Ham Loaf Ingredients: - 3 lb. ham loaf mix - 1 c. cracker crumbs - salt and pepper to taste - 1 c. milk - 2 beaten eggs Directions: - Form loaf in pan. - Bake at 350° with the syrup. - Bake about 1 1/2 hours, possibly with reduced heat the last half hour. - Baste occasionally with syrup. - Syrup will be thick when done.
Baked Ziti Ingredients: - 1 medium onion, chopped - 2 garlic cloves, minced - 2 Tbsp. olive oil - 1 (28 oz.) can tomatoes with liquid, cut up - 1 tsp. dried oregano - 1 tsp. dried basil - 1/2 tsp. salt - 1/8 tsp. pepper - 8 oz. ziti, cooked and drained - 2 c. (8 oz.) shredded Mozzarella cheese - 2 Tbsp. grated Parmesan cheese Directions: - In a large skillet, saute onion and garlic in oil until tender. - Add tomatoes, oregano, basil, salt and pepper. - Cover; simmer for 20 minutes. - Place ziti in an ungreased 11 x 7 x 2-inch baking dish. - Cover with sauce. - Bake, uncovered, at 350° for 20 minutes. - Sprinkle with both cheeses. - Bake 10 minutes longer, or until cheese melts. - Yields 6 to 8 servings.
Chicken Primavera Ingredients: - 1 can cream of celery or chicken soup - 1/3 c. mayonnaise - 2 tsp. paprika - 2 whole chicken breasts, skinned, split and boned - 2 c. thinly sliced vegetables (celery, green pepper, sweet red pepper, green onion) - hot cooked rice Directions: - Microwave: - In a 2-quart casserole dish, blend soup, mayonnaise and paprika. - Stir in chicken and vegetables. - Cover. - Microwave on High 10 minutes or until chicken is no longer pink, turning once during cooking. - Let stand, covered, 5 minutes. - Stir before serving. - Serve over hot cooked rice. - Serves 4.
Corn Casserole Ingredients: - 1 can cream-style corn - 1 can whole kernel corn, do not drain - 8 oz. sour cream - 1 stick margarine, melted - 1 Jiffy corn muffin mix Directions: - Mix all ingredients. - Pour into 9 x 13-inch pan. - Bake at 375° for 45 minutes.
Spiced Green Pickles Ingredients: - 5 lb. small tomatoes (green) - 2 c. vinegar - 1 tsp. whole cloves - 1 Tbsp. white mustard seed - 4 c. white sugar - 1 Tbsp. stick cinnamon - 1 tsp. whole allspice Directions: - Combine sugar, vinegar and spices; bring mixture to the boiling point and pour over tomatoes. - Let stand 4 hours or overnight. - Drain off liquid and cook until it coats a spoon. - Add tomatoes and cook until clear (about 12 minutes). - Seal in clean hot jars immediately.
Cocky Leeky Soup Ingredients: - 5 lb. stewing chicken, disjointed - 2 1/2 qt. water - 2 tsp. salt - 1/2 tsp. pepper - 12 fresh leeks or 18 scallions, sliced - 1 1/2 c. rice, half cooked Directions: - Wash chicken carefully. - Place in a saucepan with water and cook 2 hours or until tender. - Add salt and pepper at end of first hour. - Remove chicken and keep warm. - Add leeks and rice to soup and cook 25 minutes. - Remove chicken from bones and add to soup. Cook 5 minutes more and serve.
Green Beans With Red Pepper And Shallots Ingredients: - 2 lb. fresh green beans - 3 large shallots, chopped - 1 large red bell pepper, julienned - 1/3 c. butter - 1 tsp. kosher salt - pepper to taste Directions: - Blanch green beans in boiling water for 3 to 4 minutes. Plunk into ice water to prevent continued cooking. - Drain. - Saute shallots and bell pepper in butter for 3 to 5 minutes or until tender. - Stir in green beans, salt and pepper. - Cook just until heated. - Serve immediately.
Neapolitan Cake Ingredients: - 1 pkg. Pillsbury Plus fudge marble cake mix - 3 eggs - 1 c. water - 1/3 c. oil - 1/4 c. chopped cherries - 1/4 tsp. red food coloring - 1/4 c. chocolate chips Directions: - Prepare cake mix using eggs, water and oil as directed in basic recipe. - Reserve 2 cups of yellow batter. - Pour remaining yellow batter into prepared 10-inch tube pan. - Combine 1 cup reserved batter, cherries and red food coloring. - Spoon over yellow batter. Blend remaining yellow batter, marble pouch, chocolate chips and 2 tablespoons water. - Spoon over batter. - Swirl batter in pan to marble. - Bake at 350° for 35 to 45 minutes.
"Killer Brownies"(Originally From Charlotte Observer) Ingredients: - 1/2 c. softened butter - 1/2 c. brown sugar - 1/2 c. granulated sugar - 2 eggs, beaten together - 2 sq. unsweetened chocolate, melted - 3 (4 oz.) Hershey bars with almonds - 1/2 tsp. vanilla - 1/2 c. sifted all-purpose flour - 1/8 tsp. salt - 1/2 tsp. baking powder Directions: - Preheat oven to 325°. - Cream butter. - Slowly add sugar and beaten eggs and beat until airy. - Add melted chocolate and vanilla. - Fold in flour, baking powder and salt.
Cheese Bread Ingredients: - 1 loaf deli-style unsliced Italian bread - 1/4 cup yellow mustard - 1/4 cup onion, minced - 1 stick butter, melted - 1 T. poppy seeds - 1 lb. 4x4 Swiss cheese, sliced - 10-12 slices of bacon (partially cooked) Directions: - Mix butter, mustard, onion and poppy seeds. Cut the crust from the loaf - DO NOT remove the bottom crust. Slice 3/4 of the way through the loaf every 1 to 1 1/2 inches. "Paint" the entire loaf with the mustard mixture (between the slices also-not the bottom). Fold one or two slices of cheese and place between each bread slice across the loaf. Top each slice of bread with a slice of partially cooked bacon. Bake in a 350 degree oven of 15 minutes. The cheese should appear "melty". Place the loaf under the broiler to brown the bacon, watching closely so it doesn't burn. Slice and serve with your favorite soup.
Quick Minestrone Ingredients: - 2 slices bacon, cut in thin strips - 1 large onion, chopped - 1/4 lb. mushrooms, sliced - 1 clove garlic, minced - 2 carrots, thinly sliced - 1 (49 1/2 oz.) large can chicken broth - 1 (1 lb.) can tomatoes - 1 tsp. salt - 1 tsp. dried basil - 1/4 tsp. thyme - 1/4 tsp. white pepper - 4 oz. vermicelli - 1/2 lb. snap peas - 1/4 c. chopped parsley - Parmesan cheese Directions: - In a 5-quart kettle, cook bacon over medium heat until it begins to brown. - Mix in onion, mushrooms, garlic and carrots. Cook, stirring, until onion is soft. - Add broth, tomatoes, salt, basil, thyme and pepper. - Bring to boiling. - Cover. - Reduce heat and simmer 15 minutes.
Chicken, Stuffing, Broccoli Casserole Ingredients: - 1 cooked chicken - stuffing - 1 box broccoli - noodles - 1 can cream of chicken soup Directions: - Put in 9 x 12-inch dish a layer of stuffing. - Pick chicken off bones and lay on top of stuffing. - Add layer of cooked broccoli. Add layer of noodles (if desired). - Add 1 can of cream of chicken soup. - Bake at 350° for 30 minutes.
Student Ragout Ingredients: - 1/2 lb. bacon - 1 1/2 to 2 lb. round steak, cubed - 3 to 4 carrots, sliced - 1/2 medium onion, sliced - 5 to 6 medium to large potatoes, sliced Directions: - In an electric frying pan, place the following in 1 layer: bacon on bottom, cubed round steak, sliced carrots and finish with potatoes on top. Salt and pepper on top to taste. Cook for 10 to 15 minutes at 325° and turn down to 275° for another 45 minutes.
Cheese-Garlic Biscuits Ingredients: - 2 c. Bisquick mix - 2/3 c. milk - 1/2 c. Cheddar cheese, shredded - 1/4 c. melted margarine - 1/2 tsp. garlic powder Directions: - Heat oven to 450°. - Mix baking mix, milk and cheese until soft dough forms. - Beat vigorously for 30 seconds. - Drop dough by spoonfuls onto ungreased cookie sheet. - Bake for 8 to 10 minutes, or until golden brown. - Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. - Makes 10 to 12 biscuits.
Sausage Pinwheels(Snack, Hors D'Oeuvres, Or Appetizer) Ingredients: - 2 cans crescent rolls - 1 lb. pork sausage Directions: - Allow sausage to come almost to room temperature for easy spreadability. - Open rolls, but do not separate. - Roll entire contents into 8 x 12-inch sheet pan. - Spread 1/2 pound of sausage on each can of rolls. - Roll in jelly roll fashion from long side of dough. - Slice into 1-inch sections. - Place on cookie sheet with 1-inch sides. - Bake at 400° for 25 minutes or until sausage is well cooked. - Drain on paper towels.
Blueberry Torte Ingredients: - 1 1/2 c. graham cracker crumbs - 1/2 c. sugar - 1 stick oleo, melted - 2 eggs - 1/2 c. sugar - 8 oz. pkg. cream cheese - 1 can blueberry pie topping - 1 small container fresh blueberries - 2 pkg. Dream Whip Directions: - Mix graham cracker crumbs, 1/2 cup sugar and melted oleo. Press into a 9 x 13-inch pan.
Pineapple Cole Slaw Ingredients: - 2/3 c. sour cream - 1 Tbsp. celery seed - 2 c. miniature marshmallows - 1 (15 1/4 oz.) can pineapple chunks, drained - 2/3 c. mayonnaise - 4 c. shredded cabbage - 2 c. sliced green grapes Directions: - Thoroughly mix sour cream, mayonnaise and celery seed. - Toss lightly with cabbage, marshmallows, grapes and pineapple. - Chill several hours. - Toss lightly before serving. - Can be made ahead. Makes 8 to 10 servings.
Baklava Ingredients: - 1 1/2 lb. walnuts - 1 tsp. cinnamon - 1/2 c. sugar - approximately 5 slivers lemon peel - 1 lb. filo dough (found in store freezers, usually near pastries) - 1/2 c. honey plus 1/2 c. water - juice of 1 small lemon - 1 1/2 c. sweet butter, melted - whole cloves Directions: - Will also need a new 2-inch paint brush.
Cornflake Crispies Ingredients: - 1 c. butter, softened - 1 c. sugar - 1 tsp. baking soda - 1 tsp. cream of tartar - 1 1/2 c. flour - 2 c. cornflakes - 1/4 tsp. salt Directions: - Combine all ingredients in a large bowl. - Using a large spoon (or fingers), mix well. - Roll dough into 3/4 x 1-inch diameter. Place on an ungreased cookie sheet. - Bake in a preheated 350° oven for 11 to 13 minutes. - Cool briefly on a cookie sheet. - Remove to wire rack to cool completely. - Store in airtight container. - Makes about 6 dozen.
Creamed Eggs And Ham On Cornbread Ingredients: - 1 pkg. corn muffin mix or your cornbread recipe - 2 cans undiluted cream of mushroom soup - 1/2 c. sweet milk - 1/2 tsp. Worcestershire sauce - 6 hard-cooked eggs, quartered - 2 Tbsp. chopped pimento - 4 slices boiled ham Directions: - Bake cornbread in square pan. - Combine soup, milk and Worcestershire sauce. - Heat over moderate heat, stirring until smooth. - Fold in eggs and pimento into soup mixture. - Split cornbread. - Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
White Icing Ingredients: - 1 Tbsp. almond flavoring - 2 c. shortening - dash of salt - 2 lb. confectioners sugar - 3/4 c. milk Directions: - Cream shortening, flavoring and salt on low speed. Alternately add confectioners sugar and milk. - Beat on high speed for 2 to 3 minutes.
Sausage And Egg Christmas Breakfast Ingredients: - herbed croutons - 1 1/2 c. shredded medium/sharp cheese - 1 lb. sausage - 6 eggs - 1 tsp. dry mustard - 2 c. milk - 1 can mushroom soup - 1 small can mushrooms Directions: - Place croutons on bottom of greased 9 x 13-inch pan; top with cheese. - Cook sausage in skillet until brown; drain. - Crumble sausage over cheese. - Beat eggs; mix with mustard, milk, mushroom soup and mushrooms. - Pour over sausage. - May be refrigerated overnight if desired. - Bake in preheated oven at 300° for 1 1/2 hours. - May be reheated. - Serves 8.
Broccoli Casserole Ingredients: - 1 onion, chopped - 1 green pepper, chopped - 1 pkg. chopped broccoli - 1 c. Minute rice - 1 c. cream of chicken soup - 1 small jar Cheez Whiz Directions: - Saute onion and green pepper in small amount of butter. - Mix together remaining ingredients. - Add onion and pepper to mixture and pour into a greased 8 x 8-inch pan. - Bake at 350° until golden.
Rice Potpourri Ingredients: - 2 c. Minute rice, uncooked - 1/4 c. butter - 1/2 c. milk - 1 can cream of mushroom soup - 1/2 packet onion flavored soup mix - chow mein noodles Directions: - Cook Minute rice by following directions on box. Drain any excess water. Mix in butter, milk, cream of mushroom soup and soup mix. - Cook until melted and hot. Serve with chow mein noodles on top.
Lasagna Ingredients: - 1 lb. ground beef - 1 clove minced garlic - 1 Tbsp. basil - 1 1/2 Tbsp. salt - 1 (1 lb.) can tomatoes - 10 oz. box lasagna noodles - 2 eggs - 3 c. cottage cheese - 1/2 c. Parmesan cheese - 2 Tbsp. parsley flakes - 1 Tbsp. salt for noodles - 1/2 Tbsp. pepper - 1 lb. Mozzarella cheese Directions: - Preheat oven to 350°. - Brown ground beef and drain. - Add next 4 ingredients. - Simmer, uncovered, for 30 minutes. - Cook noodles in salted water until done. - Rinse in colander. - Beat eggs, add rest of the ingredients except Mozzarella cheese. - Layer half the noodles in a 13 x 9-inch baking dish. - Spread with half the cheese filling, half the sauce, then the other half of the Mozzarella cheese. - Bake 30 minutes at 350°. - Let stand 10 minutes before serving.
Corny Corn Bread Ingredients: - 2 boxes Jiffy corn muffin mix - 16 oz. sour cream - 1 stick margarine, melted - 2 eggs - 20 oz. can creamed corn Directions: - Grease 9 x 13-inch rectangular metal pan. - Mix all ingredients together. - Pour into pan. - Bake 45 minutes at 350°.
Bird Stew Ingredients: - 25 birds - 6 lb. potatoes (1/2 cut small, the other 1/2 large) - 2 lb. onions - 4 (1 lb.) cans tomatoes - 2 (14 oz.) bottles Heinz catsup (add when nearly done) - 3 Tbsp. Worcestershire sauce - 2 Tbsp. chili powder - 1 Tbsp. black pepper - 2 large apples (cooking apples) - 2 large dry pepper pods - 4 Tbsp. salt - 5 tomato cans water - 1/4 lb. butter (last) - 2 pt. cream (last) Directions: - Cook until birds are done and the meat begins to fall from bones. - Add half of the catsup and Worcestershire sauce after it has cooked 45 minutes and the other half about 1/2 hour before it is done. - Then, the flavor cooks into the meat. - Hope you like it.
Fried Rice Ingredients: - 1 1/2 to 2 c. rice - 4 to 6 slices bacon - 3 eggs - 1/8 tsp. pepper - 1 to 2 Tbsp. oil or bacon grease - 8 green onions, chopped - 2 Tbsp. soy sauce Directions: - Cook rice and set aside. - Fry bacon and crumble. - Beat 3 eggs and add to them 1/8 teaspoon pepper. - In small amount of bacon grease, fry eggs (one at a time) very thinly. - Chop up fried eggs. Put 1 to 2 tablespoons oil (or the rest of bacon grease) in skillet. - Add rice, bacon, egg, green onion and soy sauce. - Heat through.
Hospitality Pie Ingredients: - 1 can Eagle Brand milk - 1 large container Cool Whip - 1 (8 oz.) pkg. cream cheese - 2 c. coconut - caramel ice cream topping - 1 1/2 c. chopped nuts - 1 stick oleo - 3 graham cracker crusts Directions: - Brown coconut and nuts in oven with oleo. - Stir often. - Cool. Mix cream cheese, milk and Cool Whip. - Put 1/2 of this mixture into 3 shells; evenly divided between shells. - Sprinkle 1/2 of coconut mixture on top and add caramel topping. - Put remainder of cream cheese mixture on top and all remaining coconut mixture. - Drizzle caramel on top and freeze.
Lorene'S Orange-Fruit Congealed Salad Ingredients: - 1 large pkg. orange Jell-O - 1 large can crushed pineapple (undrained) - 1 can mandarin oranges (undrained) - Cool Whip - grated cheese Directions: - Dissolve Jell-O in 2 cups hot water. - Combine fruits and juices. - Top with miniature marshmallows; congeal. - After salad has congealed, top with Cool Whip and sprinkle with grated cheese.
Ginger Pears Ingredients: - 4 c. water - 6 lb. granulated sugar - 9 lb. pears - 6 oz. crystallized ginger - 4 lemons Directions: - Note: - Fruit for spiced pears should be hard, ripe, but not mellow.
Hot Chicken Salad Ingredients: - 2 c. cooked chicken - 1 c. sliced celery - 2 hard-boiled eggs - 2 tsp. onions - 1 1/2 c. cooked rice - 1 can cream of mushroom soup - 1 tsp. salt - dash of pepper - 3/4 c. mayonnaise - 1/4 c. lemon juice - 1/2 c. water chestnuts Directions: - Mix all together and put in a 9 x 13-inch dish. - Sprinkle 1 cup potato chips over top. - Bake at 350° for 20 minutes.
Cold Chicken Soup Ingredients: - 1 c. cream of chicken soup - 2 c. homemade chicken broth - 1 pt. light sour cream - 1 tsp. curry powder Directions: - Blend in blender. - Cool in refrigerator. Great summer soup!
Hamburger Corn Casserole Ingredients: - 1 1/2 lb. ground beef - 1 c. chopped onion - 1 (12 oz.) can whole kernel corn, drained - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 c. sour cream - 1/4 c. chopped pimento - 3/4 tsp. salt - 1/4 tsp. pepper - 1 (5 oz.) pkg. noodles, cooked and drained - 1 c. bread crumbs - 3 Tbsp. melted butter Directions: - Brown beef in skillet; add onion and cook until tender. - Add corn, soups, sour cream, pimento, salt and pepper. - Stir in noodles and spread mixture into casserole dish. - Combine bread crumbs and butter; sprinkle over top. - Bake at 350° for 30 minutes.
Chicken Breasts Ingredients: - 12 chicken breasts (remove bones) - 1 c. white wine or cooking sherry - 2 cans cream of chicken soup - 1 can white chestnuts - 1 green pepper, sliced - salt and pepper to taste - 3 Tbsp. oil Directions: - In frypan, place oil and then the chicken breasts (boned). Brown in oil, salt and pepper. - Then place in casserole. - Mix 1 cup white wine or cooking sherry. - Add 2 cans cream of chicken soup. - Cover with 1 can white chestnuts and green pepper. - Bake, covered, 30 minutes or until tender. - Usually cooked nearly an hour.
King Ranch Chicken Ingredients: - 1 can cream of mushroom soup - 1 can cream of chicken soup - 1 can tomatoes, cut up (with juice) - 1 c. chicken broth - 1 large onion, cut up - 1 (3 lb.) chicken, boiled and boned - 2 c. grated cheese - 1 pkg. tortillas, cut in pieces Directions: - Combine and heat soups, tomatoes and juice and broth; chop boiled chicken into bite pieces. - Layer chicken, tortillas, cheese, onion and soup mixture, using all ingredients. - Bake at 350° for 1 hour.
Lime Sherbet Ingredients: - 1 c. sugar - 2 c. Borden or Meadow Gold whipping cream (unwhipped) - 1/2 c. real lime juice - green food coloring (1/2 drop) Directions: - In medium bowl, combine sugar and cream. - Stir until it dissolves. - Stir in the lime juice and green food coloring. - Pour in 6-inch square pan or sherbet dish. - Freeze it for 3 hours until firm.
Cooked Chocolate Cake Ingredients: - 2 c. flour - 2 c. sugar - 4 Tbsp. cocoa - 1 stick butter - 1/2 c. Crisco - 1 c. water - 1/2 c. buttermilk - 1 tsp. soda - 1 tsp. vanilla - 2 eggs Directions: - Mix together the flour and sugar and set aside. - Mix together the cocoa, Crisco, butter and water. - Bring to a boil, then pour over flour and sugar. - Mix together the buttermilk, soda, vanilla and eggs. - Add to the mixture. - Pour in 11 x 16-inch greased pan. Bake at 400° for 15 to 20 minutes or until done. - Start making frosting 5 minutes before cake is done.
Soft Sugar Cookies Ingredients: - 3 c. flour - 1 tsp. baking powder - 1/2 tsp. baking soda - 1 1/2 c. sugar - 1 c. butter - 2 eggs - 1/2 pt. sour cream - 1 tsp. vanilla - sprinkle of sugar and cinnamon Directions: - Cream together flour, baking powder, baking soda, sugar, butter and eggs. - Add sour cream and vanilla. - Refrigerate 1 hour. Drop by teaspoons; sprinkle with sugar and cinnamon mixture. Bake at 350° (gas oven) or 375° (electric oven) for 8 to 10 minutes.
Aloha Dip Ingredients: - 12 macaroons, crushed in small pieces - 1/4 c. firmly packed light brown sugar - 1 pt. dairy sour cream - 1 large pineapple - assorted berries - seedless green grapes - peaches, sliced Directions: - Mix together macaroons, sugar and sour cream. - Chill several hours to soften macaroon crumbs. - Do not stir again or macaroon will break into small pieces. - Slice a cap-shaped piece off top of pineapple, about 1-inch below bottom of leaves. - Hollow out center of pineapple with a sharp knife. - Leave a firm shell to put the macaroon sauce into. - Cut fruit into small pieces, discarding hard core that runs down center. - Fill the pineapple shell with dip. Place pineapple chunks, assorted berries, grapes and peaches in groups around pineapple.
Four Layer Dessert Ingredients: - 2 cups flour - 1 cup butter - 2 tbsp. sugar - 1 cup pecans Directions: - Mix well and pat in 9 x 13 pan. - Bake 350 degrees 15 minutes let cool.
Sweet And Sour Kielbasa Ingredients: - 1 small jar apricot preserves - 1/2 jar barbecue sauce - 1 can drained crushed pineapple - 2 Tbsp. Worcestershire sauce Directions: - Mix together in saucepan or crock-pot. - Cook kielbasa, 3 minutes per pound, in microwave. - Cut up and add to sauce. - Simmer until hot.
Mandarin Orange Salad Ingredients: - 1 pkg. orange Jell-O - 1 pkg. lemon Jell-O - 1 c. boiling water - 3 cans Mandarin oranges (small can) - 1 large can crushed pineapple - 1 pkg. or less miniature marshmallows Directions: - Dissolve Jell-O in 1 cup boiling water. - Add juices from oranges and pineapple. - Pour Jell-O mixture in 9 x 12-inch pan. When it begins to congeal, add pineapple and oranges after juice was drained. - Cover top with 1 package or less miniature marshmallows. - Pat down into fruit mixture.
Rescie'S Vanilla Wafer Cake Ingredients: - 1 (12 oz.) box vanilla wafers - 1 (2 1/2 oz.) can coconut - 1/2 c. pecans - 3/4 c. butter - 2 c. sugar - 2/3 c. milk - 6 eggs Directions: - Crush vanilla wafers. - Add remaining ingredients and mix thoroughly. - Bake in a tube pan at 325° for 1 1/2 hours.
Beet And Pear Salad Ingredients: - 1 (16 oz.) can pear halves - 1 (16 oz.) can sliced beets, drained - 1/2 c. thinly sliced red onion - 2 Tbsp. vegetable oil - 1 Tbsp. white wine vinegar - 1/3 c. crumbled Blue cheese Directions: - Drain pears, reserving 1 tablespoon syrup. - Cut pears in half lengthwise. - Place pears, beets and onion in medium bowl. - Whisk together oil, vinegar and reserved syrup. - Pour over salad; toss gently. - Just before serving, add cheese and toss. - Serve on bed of lettuce leaves. - Makes 4 to 6 servings.
Stir-Fried Beef With Vegetables Ingredients: - 1 lb. round steak - 1 Tbsp. oil - 1 tsp. salt, sugar and soy sauce - dash of garlic powder - 2 Tbsp. cornstarch - 1/2 c. cold water - 4 Tbsp. soy sauce - 1 c. water - 2 tsp. beef bouillon - 1 small bunch bok choy, chopped - 1 onion, sliced - 1 c. mushrooms, sliced - 2 carrots, sliced - 1 head broccoli, cut up (stem sliced) Directions: - Can make up your choice of vegetables. - Heat oil; add meat. Stir-fry for 3 to 4 minutes. - Add onion, mushrooms and carrots. Stir-fry until onion turns clear. - Add cornstarch mixture. - Bring to boil and stir until thickened. - Add bok choy and broccoli. Cook until desired doneness. - Serve over rice.
Creamy Spinach Dip Ingredients: - 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained (or you can use 1 can spinach, drained) - 1 c. Miracle Whip salad dressing or Miracle Whip Light - 1 c. sour cream - 1/2 c. chopped parsley - 1/4 c. green onion slices - 1 tsp. dill weed - 1/2 tsp. lemon pepper Directions: - Combine ingredients; mix well. Chill and serve with assorted vegetable dippers.
Christmas Cookie Clusters Ingredients: - 4 c. almond-honey flavored granola - 1 1/3 c. sweetened condensed milk - 1/2 tsp. ground ginger - 2 tsp. almond extract - red candied cherries, quartered Directions: - Foil line cookie sheets. - Preheat oven to 325°. - Mix together the granola, condensed milk, ginger and almond extract in a large bowl. - Stir the mixture until it's well blended. - Next, drop the dough by teaspoonfuls onto foil-lined cookie sheet. - Place a candied cherry piece on each cookie. - Bake at 325° for 15 minutes. - Yields 6 dozen.
Corn Meal Pie(Makes 2.) Ingredients: - 6 egg yolks - 2 c. sugar - 1 c. milk - 1 tsp. vanilla - 3/4 c. butter - 2 heaping Tbsp. self-rising flour - 5 level Tbsp. corn meal - 2 unbaked pie shells Directions: - Cream butter, sugar, flour and meal. Mix milk, vanilla and egg yolks. Mix milk mixture and flour mixture together. Pour into unbaked pie shells and bake at 350° until firm. Top with meringue if you like or leave plain.
Rhubarb Dessert Ingredients: - 4 c. cut rhubarb - 2 c. sugar - 3/4 c. butter - 2 c. flour - 1/2 tsp. baking soda - 1 1/2 c. shredded coconut - 1/2 c. nuts Directions: - Place rhubarb in buttered 9 x 13-inch pan; cover with 1 cup sugar. - Place in oven at 350°. - Combine butter and remaining sugar. - Sift flour and soda; blend until crumbly. - Stir in coconut and nuts. - Top rhubarb with crumb mixture. - Bake for 20 to 25 minutes longer.
Ground Beef Casserole Ingredients: - 1 pkg. noodles - 1/2 lb. cheese - 1 can mushroom soup - 1 can milk - 1/2 onion - 1 lb. ground beef Directions: - Cook and drain noodles. - Brown meat and onions and place in layers in baking dish along with the other ingredients. - Cook at about 350° for 30 to 40 minutes or until done.
Oriental Chicken Salad Ingredients: - 2 pkg. Ramen noodles - 3 chicken breast - 1 head cabbage - 1 bunch green onions - 1/4 c. sesame seed, toasted - 1/2 c. sliced almonds, toasted - 1/4 c. sugar - 5 Tbsp. lemon juice - 9 Tbsp. vegetable oil - 1 tsp. salt - 1 tsp. pepper Directions: - Blend cabbage, cooked chicken, onions, seed, nuts and uncooked Ramen noodles.
Corn Pudding Ingredients: - 2 (16 oz.) cans creamed corn - 1 c. milk - 3 eggs, beaten - 1 1/2 c. Bisquick - 8 oz. pkg. Monterey Jack cheese, grated - 1 small can chopped green chilies Directions: - Mix together corn, milk and Bisquick; pour half of mixture into greased 9 x 13-inch casserole dish. - Layer with cheese and green chilies. - Cover with remaining corn mixture. - Bake at 400° for 45 minutes.
Kansas Style Enchiladas Ingredients: - 1 lb. hamburger meat - 1 link chorizo (Mexican sausage) - 1 c. chopped onions - 2 c. diced, boiled potatoes - 1 can sweet peas, drained - 2 c. grated Cheddar cheese - 2 (10 oz.) cans enchilada sauce - 2 doz. corn tortillas Directions: - Cook hamburger meat and chorizo together; drain grease off. Combine with vegetables and 1 cup of cheese. - Dip tortillas in hot oil until soft, then dip in heated enchilada sauce. - Fill dipped tortilla with mixture, then roll and place in baking dish. - Spread with remaining sauce and cheese. - Put in oven until cheese melts and enchiladas are hot. - This is my Mother's recipe. - Enjoy.
Campers' Hot Chocolate Mix Ingredients: - 8 qt. pkg. dried milk - 2 lb. box Nestle Quik - 6 oz. jar Coffee-mate powder - 1 c. powdered sugar Directions: - Make when signs are in the head. - Grind cabbage or chop. Measure cabbage in quart bowl. - Add 1 teaspoon of salt to each quart. - Add small hot pepper pod (chopped). - Cover cabbage with water. - Stir every day. - Add water to keep cabbage covered. - When as sour as you like, put in Ziploc bags and keep in refrigerator.
Fruit Ripple Cookie Cake Ingredients: - 2 c. all-purpose flour - 1 1/2 c. sugar - 1/2 tsp. salt - 4 eggs - 1/2 c. butter - 1/4 c. cooking oil - 1 1/2 tsp. vanilla - 1 (20 oz.) can fruit pie filling Directions: - Preheat oven to 350°. - In large bowl, mix all ingredients except pie filling. - Spread half of batter in a 9 x 13 x 2-inch greased pan. - Top with pie filling. - Dollop remaining batter over fruit, covering as much of the filling as possible. - Swirl in batter; uncovered fruit peeking through can be expected. - Bake at 350° for 35 to 40 minutes or until top is browned. - For ultimate flavor, serve warm.
Old Fashioned Chocolate Bread Pudding Ingredients: - 2 c. milk - 4 c. coarse bread crumbs - 1/4 c. butter, melted - 1/2 c. sugar - 2/3 c. cocoa - 2 eggs, slightly beaten - 1/4 tsp. salt Directions: - Heat milk to scalding. - Pour over bread crumbs. - Cool and add remaining ingredients. - Mix and pour into buttered casserole dish. Bake at 325° until knife inserted comes out clean. - Serve warm.
Chocolate Pie Ingredients: - 2 pre-baked pie shells, cooled - 6 eggs (3 eggs separated/reserve whites for meringue) - 2 cups sugar - 3 heaping Tbsp. self-rising flour - 2 heaping Tbsp. cocoa - 2 cups milk - 1 Tbsp. vanilla - 1/2 stick butter, cut up Directions: - In large iron skillet, beat eggs and sugar together. - Add cocoa and flour. - Add milk, vanilla and butter. - Mix well and bring to boil. - Reduce heat to medium and cook until mixture thickens; stirring constantly. - Remove from heat and divide mixture between two pie shells.
Apple Crumb Pie Ingredients: - 6 oz. flour - 2 oz. butter - 3 oz. sugar Directions: - Mix together like bread crumbs. - Pour apples or other fruit into pan; cover with crumbs. - Bake for 10 minutes at 400° until brown in an ungreased pan. - You can use fresh fruit.
Refrigerator Rolls Ingredients: - 1 c. hot milk - 3 Tbsp. sugar - 1 1/2 tsp. salt - 2 Tbsp. shortening - 1 pkg. yeast - 2 Tbsp. lukewarm water - 1 egg, beaten - 3 1/2 c. sifted flour Directions: - Mix hot milk with sugar, salt and shortening and cool to lukewarm. - Soften yeast in lukewarm water and stir into first mixture. - Add beaten egg and stir in flour gradually. - Mix thoroughly, but do not knead. - Place in refrigerator and keep dough in tightly covered container. - When ready to use, let the dough come to room temperature before shaping into rolls. - Place in a greased pan and allow to rise until double in size. - Bake at 425° for about 20 minutes.
Collard Greens Ingredients: - 1 pkg. collard greens - 1 lb. smoked pork - 2 tsp. salt - 2 c. water Directions: - Combine all ingredients in 3-quart pot; cook until tender.
Betty Beck'S Blueberry Dessert Ingredients: - 1 bag large marshmallows, cut into fourths - 1/2 c. milk - 20 graham crackers, crushed - 1/2 c. butter, melted - 1 can blueberry pie mix Directions: - Dissolve marshmallows in milk in double boiler over boiling water. - Set aside to cool, stirring occasionally. - Make graham cracker crust, using the crushed graham crackers and melted butter. - Pat crust into bottom of 9 x 12-inch glass pan. - Top with the blueberry pie mix. - Top with marshmallow mixture. - Chill well.
Peanut Butter Fudge Ingredients: - 2 c. sugar - 1/2 c. evaporated milk - 1 stick butter - 1/4 c. white karo - 1/2 c. peanut butter - 1 tsp. vanilla Directions: - Cook first four ingredients at a hard, rolling boil. - Remove from stove and add peanut butter and vanilla. - Beat by hand until it loses its gloss and becomes firm.
Feta Cheese Omelette Ingredients: - eggs - Feta cheese - 1 tsp. oil - dash of oregano Directions: - Prepare eggs as you - desire - for omelette. - You may add crumbled Feta cheese to eggs - and - mix - together when eggs are nearly done or you may place - cheese - on - one side of omelette and fold other side over for envelope style.
Spiced Applesauce Bread Ingredients: - 1 1/4 c. applesauce - 1 c. sugar - 1/2 c. Wesson oil - 2 eggs - 3 Tbsp. milk - 2 c. sifted all-purpose flour - 1 tsp. baking soda - 1/2 tsp. baking powder - 1 tsp. cinnamon - 1/4 tsp. salt - 1/4 tsp. nutmeg - 1/2 tsp. allspice - 3/4 c. chopped pecans - 1/4 c. brown sugar Directions: - In a large mixing bowl, thoroughly combine applesauce, sugar, oil, eggs and milk. - Sift together flour, baking soda, baking powder, the first 1/2 teaspoon cinnamon, salt, nutmeg and allspice. - Stir in applesauce mixture; beat well. - Fold in the 1/2 cup pecans. - Turn into a well-greased loaf pan.
Chocolate Angel Cream Delight Ingredients: - angel food cake mix - cocoa - sugar - whipped cream - hot fudge mix Directions: - Step 1: - Using any angel food cake mix that you prefer, prepare the cake according to directions. - You may bake the cake in a regular tube pan or rectangular pan made especially for angel food mixes. - (For a variation, you might choose to add cocoa to the mix before you prepare it and have a chocolate angel food cake.)
Fruit Juice Punch Ingredients: - 1 pkg. (2 qt.) strawberry Kool-Aid - 1 large can pineapple juice - 4 (6 oz.) cans frozen orange juice - 2 (6 oz.) cans frozen lemonade Directions: - Mix Kool-Aid according to directions. - Add pineapple juice. Mix orange juice and lemonade according to can directions. - Makes about 2 1/2 gallons.
Judy'S Coke Beans Ingredients: - Van Camp's pork and beans - bacon - brown sugar - Coca-Cola Directions: - Layer beans, bacon strips and brown sugar in pan. - Pour Coke over ingredients until just covered. - Bake in a slow oven at 250° uncovered for 4 hours.
Carrot-Pineapple Roast Dinner Ingredients: - 1 c. carrots, sliced thinly - salt and pepper - 8 1/4 oz. can crushed pineapple (undrained) - 2 Tbsp. brown sugar - 2 Tbsp. soy sauce - 1 clove garlic, minced - 1/2 tsp. dried basil, crushed - 3 lb. beef chuck pot roast Directions: - In crockery cooker, place sliced carrots. - Trim excess fat from roast, cut in half and fit into cooker atop carrots. Sprinkle with salt and pepper. - Combine pineapple, sugar, soy sauce, garlic and basil. - Spoon over roast. - Cover; cook on low heat setting for 8 to 10 hours. - Remove roast; keep warm. - Skim fat from cooking liquid. - Using flour or cornstarch mixed with a little water, add to liquid to thicken and make a gravy. - Serve meat with gravy over hot cooked noodles.
Pumpkin Mousse Pie Ingredients: - 1 (4 serving size) pkg. Jell-O vanilla pudding and pie filling - 3/4 c. cold milk - 1/2 c. solid pack pumpkin - 3/4 tsp. pumpkin pie spice - 3 1/2 c. Cool Whip, thawed - 1 baked 9-inch pie shell, cooled Directions: - Prepare pie filling mix as directed on package with 3/4 cup milk. - Blend in pumpkin, spice and 2 cups whipped topping. Spoon into pie shell. Chill at least 4 hours. - Spread with remaining whipped topping. Store leftover pie in refrigerator.
Spinach Dip Ingredients: - 1 (10 oz.) pkg. frozen chopped spinach - 1 c. Hellmann's mayo - 1 c. sour cream - 1 pkg. Knorr soup mix Directions: - Squeeze out spinach. - Mix mayo and sour cream. - Mix in soup mix. - Stir in spinach. - Serve with chips and salsa.
Pineapple Cake Ingredients: - 5 eggs - 1 c. confectioners sugar - 1/4 lb. candied pineapple - 1 c. all-purpose flour Directions: - Put the eggs and sugar into a large bowl and beat until very thick. - Sift the flour twice and add it to the eggs and sugar. Cut the fruit into shreds, toss in flour to keep them separate, add to the cake; mix lightly and pour into a shallow pan sprayed with Pam or lined with greased paper (wax paper). - Bake twenty to thirty minutes in moderately hot oven. - Frost when cold, if desired.
Pork Loin Roast Ingredients: - 1 pork loin roast - Lipton onion soup mix Directions: - Rub pork loin with the soup mix. - Wrap in heavy aluminum foil with two cups of water and seal tight. - Place in roasting pan and cook in 325° oven for 20 to 25 minutes per pound.
Peanut Butter Pinwheels Ingredients: - 1 lb. confectioners sugar - 1/3 c. margarine, softened - 1/4 tsp. salt - 1 tsp. vanilla - 1/3 c. light corn syrup Directions: - Mix until well blended. - Knead until smooth. - Divide in half. Roll out and spread with peanut butter. - Roll into log and slice.
Pimento "Cheese" Spread Ingredients: - 1 c. cashew pieces - 1 c. water - 1/2 tsp. salt - 1/2 tsp. onion powder - 1/4 tsp. garlic powder - 1/2 c. pimento and juice - 2 tsp. fresh lemon juice Directions: - Blend cashews, salt and water until very smooth. - Put in a pan and cook, stirring constantly, until it thickens. - Return to blender and blend garlic powder, pimento, onion powder, a pinch of thyme and lemon juice. - If used in another recipe, use raw. - If used as a sauce, return to stove and cook until bubbly, about 5 minutes, on low to medium heat.
Fiesta Ranch Potatoes With Creamy Chile Dip Ingredients: - 1 pkg. Hidden Valley Ranch Fiesta Ranch party dip mix - 5 medium baking potatoes, cut lengthwise into eighths - 2 Tbsp. canola oil Directions: - Wash and cut potatoes. Shake mix with potatoes in a plastic bag. When potatoes are coated, add oil and shake or rub to coat. Bake at 425° in a single layer on greased baking pan for 40 minutes until brown. - Serve with Chile Dip.
Beets Ingredients: - 4 qt. beets, cooked - 2 c. sugar - 3 1/2 c. vinegar - 1 tsp. pickling spices - 1/2 tsp. salt - 1 1/2 c. water (strained beets water) Directions: - Cook beets and put in jars. - Pour combined remaining ingredients over beets. - Cold-pack 5 minutes.
Ground Sirloin And Swiss Chard Ingredients: - 1 lb. ground sirloin - Swiss chard or spinach - 1 chopped onion - 3 cloves garlic, minced - salt - pepper - oil Directions: - Boil Swiss chard. - Drain and squeeze out water; chop up. Brown the ground sirloin with onion and garlic in oil. - Season with salt and pepper. - Stir in Swiss chard. - Serve on hard rolls.
Monkey Bread Ingredients: - 3 cans Pillsbury buttermilk biscuits (30) - 1/4 c. sugar - 1 tsp. cinnamon - 1/2 c. light brown sugar - 1 stick butter or margarine Directions: - Grease a tube pan. - Cut biscuits into quarters. - Mix sugar and cinnamon. - Toss biscuit quarters into mixture (sugar and cinnamon), a few at a time (coating well). - Throw pieces into pan (do not arrange).
Street Chalk Ingredients: - 1 c. plaster of Paris - 1/2 c. cool water - liquid tempera paint - margarine tubs or disposable containers Directions: - Mix plaster, water and paint well. - Add to container and allow to dry.
Squash Casserole Ingredients: - 2 lb. yellow squash, sliced - 1 c. milk - 1 c. cracker crumbs - 1 stick margarine, melted - 1 egg, beaten - 1 c. Cheddar cheese, grated - 1 small onion, chopped - salt and pepper to taste Directions: - Cook squash and onion in a small amount of water until tender; drain. Season with salt and pepper. Add beaten egg, margarine and cheese. Pour into casserole dish. Top with cracker crumbs. Bake at 350° for 30 minutes. Yields 6 servings.
Bea Steven'S Cottage Cheese Souffle Salad Ingredients: - 1 (3 oz.) pkg. lemon Jell-O - 1 c. hot water - 1/2 c. cold water - 1 Tbsp. vinegar - 1/2 tsp. salt - 1/2 c. mayonnaise - 1 c. chopped raw spinach or thawed frozen - 3/4 c. cottage cheese - 1/3 c. diced celery - 1 Tbsp. finely chopped onion Directions: - Dissolve Jell-O in water, vinegar and salt. - Add mayonnaise and beat until smooth. - Pour into refrigerator tray and place in freezing compartment 15 to 20 minutes until mixture is set about 1-inch from edges, but soft in center. - Turn into bowl and beat again until fluffy. - Fold in spinach, cottage cheese, celery and onion. - Turn into mold and chill until firm.
Scrambled Egg Casserole Ingredients: - 1/2 c. butter or oleo, divided - 2 Tbsp. all-purpose flour - 1/2 tsp. salt - 1/8 tsp. pepper - 2 c. milk - 1 c. (4 oz.) American cheese, shredded - 1 c. fully cooked ham - 1/4 c. sliced green onion - 12 eggs, beaten - 1 (4 oz.) can sliced mushrooms, drained - 1 1/2 c. soft bread crumbs Directions: - In a medium saucepan, melt 2 tablespoons butter. - Add flour, salt and pepper; cook and stir until mixture begins to bubble.
Joe'S Fruit Cobbler Ingredients: - 1 c. sugar - 1 c. flour - 2 tsp. baking powder - 1 can pie filling - 3/4 c. milk - 1/2 tsp. salt - 1 stick butter Directions: - Melt butter in an 8 x 8-inch pan. - Mix other ingredients, except pie filling, together. - Add to melted butter. - Pour 1 can of pie filling over this; do not stir. - Bake in a 325° oven for 55 minutes.
Cauliflower Salad Ingredients: - 1 head cauliflower - 1 bunch broccoli - 1 large onion - 1/4 c. sugar - 1 c. Miracle Whip - 1/4 c. Pet milk - 2 Tbsp. vinegar Directions: - Cut the cauliflower, broccoli and onion together in a large bowl. - Mix sugar, milk, vinegar and Miracle Whip together. - Add to the vegetables; mix well and chill in the refrigerator.
Pound Cake Ingredients: - 2 c. sugar - 1 c. shortening - 6 eggs - 2 c. plain flour - 1/2 tsp. salt - 3 Tbsp. lemon juice - 1 tsp. vanilla flavoring Directions: - Preheat oven to 325°. - Cream together sugar and shortening. Add eggs, one at a time, beat well. - Add flour, one tablespoon at a time. - Beat well. - Beat in salt, lemon juice and vanilla flavoring; beat well.
Chicken Sandwiches Ingredients: - 1 can boneless chicken - 1 can cream of chicken soup - couple handfuls potato chips (squeeze) Directions: - Mix. Bake at 350°, covered, for 30 minutes.
Hot And Spicy Chicken Nuggets Ingredients: - 1 c. Miracle Whip - 3 Tbsp. milk - 1/2 tsp. ground cumin - 1/2 tsp. onion powder - 1/4 tsp. ground red pepper - 1/4 tsp. garlic powder - 2 chicken breasts (1 lb. skinless, boneless), cut in 1-inch chunks - 3/4 c. crushed sesame crackers - 1/2 c. salsa Directions: - Preheat oven to 425°. - Mix together 1/2 cup salad dressing, milk and seasonings. - Lightly dip chicken into salad dressing mixture. - Coat well with crumbs. - Place on greased cookie sheet. Bake for 18 to 20 minutes. - Mix remaining salad dressing and salsa. Serve with nuggets on toothpicks.
Bird Nests Ingredients: - 1 (12 oz.) bag butterscotch chips - 1 (5 oz.) can chow mein noodles - 1 c. chopped salted peanuts - 1 bag small jelly beans Directions: - Melt butterscotch chips in pan over low heat. - Add noodles and peanuts to melted chips and stir. - Drop large spoonfuls of this mixture onto cookie sheets lined with wax paper. - Shape each into a nest with your fingers. - Put 4 to 6 jellybean "eggs" into each nest. - Chill in the refrigerator. - Wonderful recipe for the kids to help with!