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Quiche Ingredients: - 8 oz. frozen spinach, chopped - 1/2 c. milk - 2 eggs - 1/2 c. mayonnaise - 2 Tbsp. flour - 1/3 c. onion, chopped - bacon - ham - cheese Directions: - Mix ingredients. - Pour into 9 5/8-inch pie crust. - Bake at 325° for 1 hour.
Moist 'N Creamy Coconut Cake Ingredients: - 1 pkg. (2 layer size) yellow cake mix - 1 1/2 c. milk - 2 c. coconut - 1 1/2 c. or 8 oz. Cool Whip - 1/2 c. sugar Directions: - Prepare cake mix as directed on package. - Bake in a 9 x 13-inch pan. - Cool for 15 minutes. - When cool, make holes through cake. Combine milk, sugar and 1/2 cup coconut in saucepan. - Bring to a boil. - Reduce heat and simmer for three minutes. - Carefully spoon over warm cake allowing liquid to soak down through holes. - Let cool. - Fold 1/2 cup coconut into Cool Whip and spread over the cake. - Sprinkle the rest of the coconut over the cake. - Chill overnight. - Store leftover cake in the refrigerator.
Great Deer Chili Ingredients: - 2 lb. ground up deer meat - 1 pkg. chili seasoning - 2 (15 oz.) cans tomato sauce - 2 (15 1/2 oz.) cans kidney beans, drained (optional) - 1 can tomato juice Directions: - Cook deer meat. - Add chili seasoning with tomato sauce and tomato juice. - Takes about 20 to 25 minutes. - Add kidney beans, if desired. - Great with hot dogs!
Denine'S Broccoli Casserole Ingredients: - 2 (10 oz.) pkg. chopped frozen broccoli - 1 (10 1/2 oz.) can cream of mushroom soup - 2 oz. sharp Cheddar cheese, shredded - 1/4 c. milk - 1/4 c. mayonnaise - 1 egg, beaten - 1/4 c. dry bread crumbs - 1 Tbsp. butter, melted Directions: - Cook broccoli according to directions on package, then drain. Stir together soup and cheese; gradually add milk, mayonnaise and egg, stirring to blend. - Put broccoli in dish and pour mixture over top. - Combine bread crumbs and butter and sprinkle over top. Bake in 350° oven for 35 minutes.
Frozen Banana Dessert Ingredients: - 3 bananas (ripe) - 3/4 c. sugar - 1 carton sour cream (8 oz.) - pecans, chopped - cherries, chopped - 1 small can crushed pineapple, drained Directions: - Mix banana, pineapple, sugar and sour cream. - Add pecans and cherries. - Freeze in individual molds or cut in squares.
Chicken Casserole Ingredients: - 2 pkg. broccoli, cooked - 3 c. chicken breast - 2 cans cream of chicken soup - 1 c. mayonnaise - 1 c. water chestnuts - 1 tsp. lemon juice - 1/2 tsp. curry powder - 1/2 c. shredded cheese - 1/2 c. butter, melted - 1/2 c. bread crumbs Directions: - Place broccoli in bottom of pan. - Sprinkle chicken pieces on top of broccoli. - Combine soup and other ingredients adding next. Top with bread crumbs and cheese. - Bake in 8 1/2 x 13-inch pan at 250° for 30 minutes.
Miracle Cheese Cake Ingredients: - 1 (3 oz.) pkg. lemon gelatin - 1 (8 oz.) pkg. cream cheese - 1 tsp. vanilla - 1 lb. graham cracker crumbs - 1/2 c. melted butter or margarine - 3 Tbsp. lemon juice - 1 c. sugar - 1 large can chilled Milnot Directions: - Dissolve gelatin in 1 cup boiling water. - Add lemon juice. Cool. - Cream together cream cheese, sugar and vanilla. - Add gelatin and mix well. - Whip the chilled can of Milnot and fold into gelatin mixture. - Mix together the crushed graham crackers and melted butter. - Pack 2/3 of mixture in bottom and sides of a 9 x 13-inch pan. - Add filling and sprinkle with remaining crumbs. Chill several hours. - Cut into squares and serve.
Pork Chop Casserole Ingredients: - 6 or 8 pork chops - 3/4 stick butter or margarine - 1 large onion - 1 green pepper - 1 can mushroom soup - 1 can beef consomme - 1 c. rice (uncooked) Directions: - Brown pork chops in butter or margarine. - Remove from skillet; brown onion and green pepper. - Combine mushroom soup and beef consomme with rice, then onion and pepper. - Place in 2-quart casserole with pork chops on top. - Cover with foil. - Bake 45 minutes at 350°. - (Trim bones from chops, if desired.)
Orange Vegetable Salad Ingredients: - 1 lg. pkg. orange jello - 1 tsp. salt - 1 1/2 c. boiling water - 2 tsp. vinegar - 1 c. mayonnaise - 1 can crushed pineapple - 1 c. cottage cheese - 1 c. diced celery - 1/2 c. diced green pepper - 1 bunch green onions, tops and all, thinly sliced Directions: - Mix first four ingredients together and add mayonnaise. Beat. Mix the rest of the ingredients together and add cool jello mixture. Use 9 X 13 pan, sprayed with Pam.
Coconut Chicken Ingredients: - 1 (14 oz.) pkg. shredded coconut - 1 lb. chicken breast - 3 Tbsp. butter, melted - 6 Tbsp. flour Directions: - Preheat oven to 350°. Place the coconut, butter and flour in separate plates. (The butter will need to be in a bowl.) - Coat chicken lightly with flour. Dip in melted butter. Coat chicken generously with coconut. This can be done by rolling the chicken in coconut. Place chicken in a baking dish and keep in the oven for approximately 30 to 40 minutes or until the coconut has "browned" and the chicken has been fully cooked.
Zucchini Lasagna Ingredients: - 1 large zucchini - 1 jar Weight Watchers spaghetti sauce - 1 1/2 c. Ricotta cheese - 1 green pepper, chopped - 1 jar sliced mushrooms - 10 1/2 oz. Mozzarella cheese Directions: - Slice zucchini and cook in microwave for 3 minutes. - Layer in a 9 x 13-inch pan in order given. - Bake for 1 hour at 350°.
Chicken Casserole Ingredients: - 4 skinned, boneless chicken breasts, cut into bite-size pieces - 1 can cream of chicken soup - 1/4 c. water or white wine - 1 (4-oz.) can diced chiles - 2 c. Pepperidge Farms Herb seasoned dressing - Grated or sliced white cheese - Butter Directions: - Mix soup, water or wine and diced chiles. - Place chicken in 13 x 9 baking dish. - Layer with cheese and soup mix. - Sprinkle top with dressing. - Drizzle melted butter over all. - Bake at 350 degrees for 50 minutes or until chicken is done.
Mini Cheese Balls Ingredients: - 2 lb. cream cheese - 1 1/4 lb. shredded Cheddar - 3 c. crushed pineapple, well drained - 1 Tbsp. seasoned salt - 1/2 large chopped onion - 2 small green peppers Directions: - Beat cream cheese until fluffy and add other ingredients. - Mix well. - Use medium size melon ball scoop. - Make into balls. Roll in finely chopped nuts. - Refrigerate. - Makes 125 balls. - Great for weddings!
Raspberry Fudge Balls Ingredients: - 1 (8 oz.) pkg. Philadelphia Brand cream cheese, softened - 1 (6 oz.) pkg. semi-sweet chocolate pieces, melted - 3/4 c. vanilla wafer crumbs - 1/4 c. Kraft raspberry preserves, strained - finely chopped almonds - cocoa - powdered sugar Directions: - Combine cream cheese and chocolate, mixing until well blended. Stir in crumbs and preserves. - Chill several hours or overnight. Shape into 1-inch balls; roll in almonds, cocoa or sugar. - Makes approximately 3 dozen.
Macaroni Casserole Ingredients: - 1 box macaroni with cheese in can - 1 can cream of mushroom soup - 1/4 c. bell pepper - 1/4 c. onion - small jar pimentos - 1/4 stick margarine - 1 c. mayonnaise Directions: - Cook macaroni and drain. - Mix all ingredients. - Pour into buttered casserole dish and bake at 375° for 30 minutes.
Maryland Crab Cakes Ingredients: - 1 egg - 1 Tbsp. mayonnaise - dash of nutmeg - 8 Ritz crackers - Italian style bread crumbs - 1 tsp. dry mustard - salt and pepper - parsley flakes - celery salt - 1 lb. lump crab meat Directions: - Mix all ingredients, breaking up crackers. - Add crab meat, picked over. - Form into 8 patties using bread crumbs on hands. Brown in butter.
Chicken And Broccoli Bake Ingredients: - 1 bunch fresh broccoli - 4 boneless chicken breasts - 2 cans cream of chicken soup - 1 c. shredded Cheddar cheese - 1 c. mayonnaise - 2 Tbsp. butter, softened - seasoned bread crumbs Directions: - Steam broccoli until tender. - Spread butter on chicken and bake for 35 minutes at 325°. - Mix soup, mayonnaise and cheese. Place broccoli on the bottom of a 2-quart casserole dish or 8 x 8-inch baking pan. - Place chicken on top of broccoli and pour soup mixture over both. - Sprinkle with bread crumbs and bake for 30 minutes at 350°.
Low-Fat "Fried" Potatoes Ingredients: - 4 potatoes, peeled and sliced - 1 onion (optional), sliced - 1/4 c. Parmesan cheese - 1/2 tsp. garlic salt - 1/4 tsp. onion salt - 1/4 tsp. paprika - pepper to taste Directions: - In a 2-quart Ziploc bag, place last 5 ingredients. - Mix well and shake potatoes in bag to coat. - Pam spray a large glass baking dish and spread potatoes in it. - Bake at 375° for 25 to 30 minutes.
Broccoli Rice Dish Ingredients: - 1 pkg. frozen, chopped broccoli - 1 1/2 to 2 c. cooked white rice - 1 (8 oz.) jar Cheez Whiz - 1 can cream of mushroom soup (no water added) - 1/2 c. onion, chopped - 1/2 c. celery, chopped Directions: - Thaw and drain broccoli. - Saute onion and celery in 3/4 stick of butter. - Mix all ingredients together. - Bake at 350° for 30 to 45 minutes or until thick and lightly brown on top.
Butterfinger Brownies Ingredients: - 3/4 c. melted butter - 2 1/4 c. brown sugar, firmly packed - 3 eggs - 1 1/2 tsp. vanilla - 2 1/4 c. flour - 1 Tbsp. baking powder - 1/4 tsp. salt - 4 (2.1 oz.) Butterfingers, crushed Directions: - Combine butter and sugar. - Mix in eggs and vanilla. - Add combined dry ingredients and Butterfingers. - Mix well. - Pour into greased 9 x 13-inch pan. - Bake at 350° for 30 to 35 minutes. - Cut while warm.
Oatmeal Cookies Ingredients: - 2 c. sugar - 1/2 c. milk or cream - 1 stick butter - 4 Tbsp. cocoa - 2 c. uncooked quick oatmeal - 1/2 c. peanut butter - 1 tsp. vanilla Directions: - Bring to full boil sugar, milk, butter and cocoa. - Add peanut butter and vanilla, then stir in oatmeal. - Drop by spoonfuls onto wax paper and allow time to cool.
Crispy Oven Chips Ingredients: - 1/2 c. oleo - 6 medium size potatoes - 1 tsp. onion salt or onion powder - dash of pepper - dash of chili powder Directions: - Melt 1/2 cup oleo in large shallow baking pan. - Pare potatoes and slice crosswise into 1/4-inch slices. - Coat both sides of potato with oleo in baking pan and place 1 layer deep. - Sprinkle with onion salt, pepper and chili powder. - Bake at 425° until browned, about 25 minutes. - (The potatoes can be cut into wedges instead of crosswise.)
Broccoli Casserole Ingredients: - 3 boxes frozen chopped broccoli - 1 (16 oz.) box Velveeta cheese - 1 stick margarine - 1 1/2 c. Ritz cracker crumbs Directions: - Bring broccoli to a boil in lightly salted water. - Pour in colander and drain well. - Place in 2-quart baking dish. - Melt Velveeta and 1/2 stick margarine and pour over broccoli. - Melt other half of margarine and mix with crumbs. - Sprinkle over top. Bake at 350° until bubbly.
Chicken Casserole Ingredients: - 2 or 3 chicken breasts - 1 c. chicken broth - 1 can cream of chicken soup - 1/2 stick margarine - 1/2 c. self-rising flour - 1/2 c. milk Directions: - Boil chicken until tender; remove bones. - Place chicken in baking dish. - Mix broth and chicken soup; heat to boiling. - Pour over chicken. - Mix margarine and flour; add milk. - Spoon over chicken. - Bake at 425° for 30 to 40 minutes.
Johnny Cash'S Chili Con Queso Ingredients: - 1 lb. ground beef - 1/2 c. chopped onion - 1 (16 oz.) can kidney beans, undrained - 1 (16 oz.) can tomatoes, undrained or substitute 1 small can Ro-Tel tomatoes with chilies and 1 regular tomato - 1 (8 oz.) can tomato sauce - 1 Tbsp. chili powder - 1 tsp. salt - sharp natural Cheddar cheese, shredded Directions: - Brown ground beef, drain. - Stir in remaining ingredients, except cheese. - Cover, simmer 30 minutes, stirring occasionally. Top with cheese. - Sprinkle with additional chopped onion if desired.
Mexi-Rice Supper Ingredients: - 2/3 c. dry rice - 1 lb. ground beef - 1 c. finely chopped celery - 1/2 c. chopped onion - 1/2 c. diced bell pepper - 1 qt. chopped canned tomatoes - 2 c. water - 2 tsp. salt - 1/4 tsp. pepper - 1 tsp. granulated beef bouillon - 1 tsp. Worcestershire sauce - 1 jalapeno pepper or several dashes Tabasco sauce (optional) Directions: - In large electric skillet or frying pan with tight fitting lid, fry ground beef and onion until brown and onion is tender. - Drain grease. - Add all other ingredients. - Cover tightly and simmer for 30 minutes until rice is tender and all liquid is absorbed. - Yields 8 servings.
Lasagne Ingredients: - 1 lb. ground beef - 3 1/2 c. thick spaghetti sauce - 1 1/2 c. water - 2 c. (15 oz.) cottage cheese - 1/2 c. grated Parmesan cheese - 2 eggs - 1 tsp. salt - 1/4 tsp. pepper - 8 oz. lasagne, uncooked Directions: - Brown beef in 3-quart saucepan. - Drain excess fat. - Add sauce and water. - Simmer 10 minutes. - Combine rest of ingredients, except lasagne for filling. - Pour about 1 cup of sauce onto bottom of a 13 x 9 x 2-inch baking pan. - Layer 3 pieces of lasagne over sauce. Cover with 1 1/2 cups sauce. - Spread 1/2 of cheese filling over sauce. - Repeat layers of lasagne, sauce and cheese filling. - Top with layer of lasagne and remaining sauce. - Cover with foil. - Bake at 350° for 55 to 60 minutes. - Remove foil. - Bake 10 minutes longer. - Makes 8 to 10 servings.
Swedish Pancakes Ingredients: - 4 eggs - 1/2 c. sugar - 1/2 tsp. salt - 1/2 c. melted shortening - 3 c. milk - 2 c. flour Directions: - Mix eggs, salt and sugar thoroughly. - Add milk and stir. - Add shortening and mix. - Slowly add flour. - Cook as you would pancakes on a lightly greased griddle. - You may substitute brown sugar for the white sugar. - These are great with jam or syrup. - Roll them up if you wish.
Helen'S Rum Cake Ingredients: - 1 box vanilla pudding (instant) - 1 yellow cake mix - 1/2 c. rum - 1/2 c. oil - 1/2 c. water - 4 eggs - 1 c. chopped pecans - 1 stick butter - 1/4 c. sugar - 1/4 c. rum (optional) Directions: - Preheat oven to 325°. - Butter Bundt type cake pan. - Coat with pecans. - Beat pudding, cake mix, rum, oil, water and eggs together just until smooth. - Pour into pan and bake 1 hour. - Cool cake. Poke holes in cake. - Heat butter, sugar and rum until sugar is dissolved. - Dribble over cake. - Let set several hours or overnight. - Remove from pan. - Yumm!
Broccoli-Rice Melange Ingredients: - 3 c. fluffy cooked rice (1 c. before cooking) - 1 (10 oz.) pkg. frozen chopped broccoli, thawed, heated and drained - 1 egg - 2 Tbsp. instant minced onion - 1 tsp. Worcestershire sauce - 1 1/4 tsp. salt - 1 c. milk - 2 Tbsp. melted butter or margarine - 1/2 c. shredded sharp Cheddar cheese - paprika Directions: - Combine rice and broccoli. - Mix egg, onion, Worcestershire sauce, salt and milk. Stir into the rice-broccoli mixture. - Pour into a greased 2-quart casserole. - Top with melted butter and shredded cheese. - Sprinkle with paprika. - Bake in slow oven (325°) for 30 to 40 minutes. - Makes 6 generous servings.
Black Walnut Cake Ingredients: - 1/2 c. butter or margarine, softened - 1/2 c. shortening - 2 c. sugar - 5 eggs, separated - 1 c. buttermilk - 1 tsp. baking soda - 2 c. all-purpose flour - 1 tsp. vanilla extract - 1 c. chopped black walnuts - 1 (3 oz.) can flaked coconut - 1/2 tsp. cream of tartar - Cream Cheese Frosting - chopped black walnuts Directions: - Cream the butter and shortening. - Gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. - Combine buttermilk and soda. Stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. - Mix after each addition. Stir in vanilla. Add 1 cup walnuts and coconut, stirring well. - Beat egg whites (at room temperature) and cream of tartar until stiff peaks form. - Fold into batter. - Pour batter into 3 greased and floured 9-inch round cake pans. - Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans. - Let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and - sides of cake. - Press additional walnuts onto sides of cake.
Chicken Caruso Ingredients: - 4 skinless chicken breasts - 1 tsp. garlic salt - 1/4 tsp. pepper - 2 c. sliced celery - 2 tsp. margarine, melted - 1 (15 oz.) jar spaghetti sauce - 1 tsp. Italian seasoning - 1 c. wild rice Directions: - Cook rice; cut chicken into 1/2-inch strips and sprinkle with garlic salt and pepper. - Saute chicken and celery in margarine 4 to 5 minutes or until chicken is done. - Stir in spaghetti sauce and Italian seasoning. - Bring to a boil and then simmer 10 minutes. - Serve over rice.
Nut Roll Ingredients: - 1 lb. box graham crackers - 1 box raisins - 1 lb. marshmallows - 1 large can milk - 1 lb. pecans - 1 bottle red cherries Directions: - Crush crackers, marshmallows and chip up cherries and nuts. Add pecans and mix. - Add milk and mix well. - Roll in cracker crumbs. - Roll into balls and put in refrigerator in tinfoil.
Caribbean Fudge Pie Ingredients: - 1/4 c. margarine or butter, softened - 3/4 c. firmly packed brown sugar - 3 eggs - 1 (8 oz.) pkg. semi-sweet chocolate, melted - 1 tsp. rum extract - 2 tsp. instant coffee - 1/4 c. all-purpose flour - 1 c. chopped walnuts - 1/2 c. halves or large pieces of walnuts - 1 (9-inch) unbaked pie shell Directions: - Heat oven to 375°. - Beat margarine and sugar in a large bowl until light and fluffy. - Add eggs, one at a time, beating well after each addition. - Add chocolate, instant coffee and rum extract; mix well. - Stir in flour and 1 cup chopped walnuts; pour into baked pie shell. - Decorate top with 1/2 cup walnut halves or pieces. - Bake in lower third of oven for 25 minutes. - Cool on wire rack. - Refrigerate for at least 1 hour before serving. - Store in refrigerator.
Edible Dirt Ingredients: - 30 Oreo cookies - 2 Tbsp. butter - 4 oz. cream cheese - 2 Tbsp. powdered sugar - 1 c. plus 1 Tbsp. milk - 1 (3 oz.) box instant vanilla pudding - 6 oz. whipped topping - gummy worms Directions: - Crush cookies (reserve 1/4 cup). - Cream butter, cream cheese and powdered sugar. - Mix milk and pudding. - Combine butter mixture with pudding. - Fold in whipped topping and cookies. - Top with reserved cookie crumbs and gummy worms.
Frozen Cucumbers Ingredients: - 3 quarts cucumbers, freshly sliced - 2 sliced onions Directions: - Soak in cold water and 2 tablespoons salt. - In 2 hours drain. Mix 1/2 cup vinegar, 1 1/2 cups sugar dissolved real good. - Pour over cucumbers. - Bag and freeze.
Pecan Pie Ingredients: - 3 eggs, beaten slightly (small eggs) - 2/3 c. sugar - 1 c. white syrup - 1/3 c. melted butter - 1/4 tsp. salt (only a pinch) - 1/4 tsp. vanilla - 1 c. pecan halves - 1 (9-inch) pastry shell Directions: - Add sugar, corn syrup and butter to beaten eggs. - Add vanilla and salt; mix thoroughly. - Stir in pecan halves. - Pour into pastry shell. - Bake at 375° for 40 to 50 minutes.
Chicken Scarpariello(2 Servings) Ingredients: - 10 oz. chicken breast - 3 Tbsp. flour - 2 tsp. vegetable oil - 2 tsp. margarine - 2 Tbsp. minced shallots or onions - 2 cloves garlic, minced - 1 c. water - 1/2 c. dry white wine - 1 packet instant chicken broth - 1/2 tsp. ground rosemary - 1/4 tsp. salt - 1/8 tsp. pepper - 1 Tbsp. chives, chopped Directions: - Skin and bone chicken breast; cut into 1 x 3-inch strips. - In a 10-inch nonstick skillet, combine oil and margarine and heat over medium heat until bubbly and hot. - Dredge chicken in flour; cook in skillet until browned on all sides (3 to 4 minutes). Remove chicken from pan; set aside. - Add shallots and garlic to skillet; saute until softened. - Add water, wine, broth mix and seasonings. - Using a wooden spoon, stir well. - Cook, stirring frequently, until liquid is reduced by half. - Return chicken to skillet; cook until sauce is thick and chicken is heated through. Serve sprinkled with chives.
Quick Cheesy Potatoes(Microwave) Ingredients: - 2 lb. frozen hash brown potatoes - 2 little green onions, chopped - 1 can cream of chicken soup - 1 c. sour cream - 3 Tbsp. butter or margarine - 1/2 to 1 c. grated Cheddar cheese Directions: - In a 9 x 13-inch casserole dish, cook potatoes on High in microwave until tender. - Add remaining ingredients; cook until heated all the way through and cheese is melted. - Makes 12 to 16 servings.
Red Cabbage With Apples Ingredients: - 1 medium red cabbage, shredded - 1 to 2 apples, cored and sliced - 2 Tbsp. bacon fat - 1 medium onion - 1 c. water - 1 tsp. salt - 1/4 tsp. pepper - 2 cloves - 1 bay leaf - 3 Tbsp. vinegar and sugar or to taste Directions: - Combine all ingredients in a large skillet. - Cook over medium heat, covered, stirring occasionally, for 20 to 25 minutes, or until cabbage is tender.
Oriental Salad Ingredients: - 1 lb. shredded cabbage - 4 to 6 green onions, chopped - 2 pkg. Ramen noodles, chicken flavor - 5 oz. pkg. kernel sunflower seeds - 1/3 c. apple cider vinegar - 1/2 c. oil - 1/2 c. sugar Directions: - Combine apple cider, vinegar, oil, sugar and broth packs from Ramen noodles. - Refrigerate. - Combine cabbage, green onions, crushed Ramen noodles (uncooked) and sunflower seeds. - Mix all together just a few minutes before serving.
Shrimp Creole Ingredients: - 1 medium onion, finely chopped - 2 Tbsp. butter - 1 small green pepper, chopped - 1 stalk celery, chopped - 1 bay leaf, crushed - 1 tsp. snipped parsley - 1 tsp. salt - 1/8 tsp. cayenne pepper - 1 (6 oz.) can tomato paste - 2 c. water - 2 c. cleaned cooked shrimp - 3 c. cooked rice Directions: - In 2-quart saucepan, cook onion in butter, stirring, until onion is tender. - Stir in remaining ingredients except shrimp and rice. - Cook over low heat for 30 minutes, stirring occasionally. Stir in shrimp; simmer for 5 to 10 minutes longer. - Serve over cooked rice.
Spice Cake Ingredients: - 1 c. raisins - 1 c. boiling water - 1 tsp. cinnamon - 1 c. sugar - 1 Tbsp. Crisco - 1 Tbsp. molasses - 1 tsp. vanilla - 1 tsp. baking powder - 1 1/2 c. flour - 1 tsp. soda Directions: - Mix raisins, water and cinnamon. - Boil 5 minutes. - Cool and add sugar, Crisco, molasses, vanilla, flour, baking powder and soda. - Mix. - Bake at 350° for 25 to 30 minutes or until done. Frost with Quick Butterscotch Frosting.
French Silk Pie Ingredients: - 3/4 c. sugar - 1 tsp. vanilla - 2 large eggs - 1 stick butter or margarine (room temperature) - 1 sq. Baker's chocolate, melted Directions: - Cream butter and sugar together. - Add vanilla and chocolate and mix. - Add 1 egg and beat on high for 5 minutes. - Add second egg, beat on high for 5 minutes. - Pour into precooked pie shell, chill for 4 hours. - Top with Cool Whip or whipped cream. - Do not try to double recipe for 2 pies.
Cookies For A Crowd Ingredients: - 1/2 c. butter or margarine - 1 1/2 c. sugar - 1 1/2 c. brown sugar - 4 eggs - 1 tsp. vanilla - 1 (18 oz.) jar chunky peanut butter - 2 1/2 tsp. baking soda - 1 (18 oz.) box oats - 6 to 10 oz. shredded coconut Directions: - In a large mixing bowl beat butter and sugars. - Add eggs and vanilla; mix well. - Add peanut butter and mix well. - Combine baking soda with oats and add to mixture; mix well. - Add coconut, mixing all ingredients together well. - Form dough into balls about the size of a walnut. - Place on ungreased cookie sheet, flatten each cookie with a fork or fingers. - Bake at 325° for 10 to 12 minutes. Cool on pan for 2 minutes. - Remove cookies to wire rack. - Store in tightly covered container. - Will freeze well. - Yields approximately 50 cookies.
Pineapple Sherbet Punch Ingredients: - 1 (12 oz.) can frozen lemonade - 1 (12 oz.) can frozen orange juice - 3 qt. water - 5 pt. pineapple sherbet - 1 qt. vanilla ice cream Directions: - Mix lemonade, orange juice and water in punch bowl. - Spoon in ice cream and sherbet. - Serve.
Crabmeat Au Gratin Ingredients: - 1 small onion - 4 Tbsp. butter - 2 Tbsp. flour - 1 1/2 c. milk - 2 cans crabmeat, drained - 1 small can pimento, diced - salt and pepper to taste - 1 c. grated cheese - 1 1/2 c. buttered bread crumbs Directions: - Saute onion - in butter until soft; blend in flour. - Add milk, stirring constantly. - Cook - until - thickened. Add crabmeat, pimento, - salt, pepper and cheese; stir until cheese melts. - Place 1/2 mixture in greased casserole; cover with 1/2 bread crumbs. Add remaining crab mixture; - top with remaining bread crumbs. Bake for 20 minutes at 350°.
Philadelphia Classic New York Cheesecake Ingredients: - 1 cup graham cracker crumbs - 3 Tbsp. sugar - 3 Tbsp. butter, melted - 5 (8 oz. each) pkg. Philadelphia Cream Cheese, softened - 1 cup sugar - 3 Tbsp. flour - 1 Tbsp. vanilla - 1 cup sour cream - 4 eggs Directions: - Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9 inch spring foam pan. Bake at 325 degrees for 10 minutes.
Skillet Baked Beans Ingredients: - 4 slices bacon, chopped - 1 can Northern beans - 1/3 to 1/2 c. brown sugar - dash of mustard - 1 small onion, chopped - 1/4 c. catsup - 1/4 c. syrup Directions: - Lightly brown bacon and onion in skillet. - Add remaining ingredients. - Turn on low heat and simmer 20 minutes.
Vinegar Pie Ingredients: - 1 stick margarine, melted and cooled - 1 1/2 c. sugar - 2 Tbsp. flour - 1 Tbsp. vanilla - 2 Tbsp. vinegar - 3 eggs - 9-inch pie shell Directions: - Combine first 6 ingredients, blending well; pour in pie shell. Bake at 300° for 45 minutes.
Parmesan-Crusted Lemon Chicken Ingredients: - 6 boneless chicken breasts - 5 Tbsp. lemon juice - 1 egg - 3/4 c. bread crumbs - 1/4 c. Parmesan cheese - 2 tsp. grated lemon peel - 4 Tbsp. butter - lemon wedges Directions: - Pound chicken to 1/2-inch thickness between waxed paper. Cover chicken with 4 tablespoons of lemon juice. - Let stand 15 minutes.
Chicken Rice Casserole Ingredients: - 4 skinless chicken breasts - 1 can cream of mushroom or celery soup - 2 Tbsp. dried parsley - 1/2 tsp. black pepper - 1 c. dry uncooked rice - 1/2 c. wine or cooking sherry (optional) - 1 c. chopped celery or broccoli - 1 small onion, chopped Directions: - In an oval chicken roaster pan, stir together all ingredients, except chicken, adding 4 cans water. - Press chicken down into rice mixture. - Cover with lid; cook at 350° for 1 hour. - Serve hot. Serves 4 people.
Chocolate Marshmallow Cookie Pie Ingredients: - 2 c. miniature marshmallows - 2 Tbsp. milk - 2 1/2 c. Cool Whip - 2 c. cold milk - 2 pkg. (4 oz.) chocolate pudding and pie filling - 1 chocolate flavor pie crust - 14 vanilla wafer cookies Directions: - Microwave marshmallows and 2 tablespoons milk. - Stir. Refrigerate 15 minutes to cool. - Stir in 1 cup of whipped topping. Pour 2 cups milk in bowl. - Add pudding mixes. - Beat with whisk 2 minutes. - Let stand 1 minute or until thickened. - Stir in remaining 1 1/2 cups of whipped topping. - Spoon into crust. Arrange cookies over pudding mixture. - Spread marshmallow mixture over cookies. - Refrigerate 4 hours.
Dad'S Horsey Sauce Ingredients: - 2 1/2 c. mayo - 3 Tbsp. vinegar - 1 tsp. cayenne pepper - 4 Tbsp. powder horseradish - 1 Tbsp. dry mustard Directions: - Put the dry ingredients in a small bowl. - Make sure all lumps are crushed and well blended. - Put mayo in mixing bowl, then mix the horseradish, mustard, cayenne and vinegar into the mayo with an electric mixture. - Will make about 3 cups, which can be stored in jelly jars, etc. - Is exceptionally good with beef or pork.
Carrot Cake Ingredients: - 2 c. sugar - 2 c. flour - 1 tsp. salt - 2 tsp. cinnamon - 2 tsp. baking soda - 4 large eggs - 1 1/2 c. salad oil - 2 c. grated carrots Directions: - Mix all dry ingredients. - Beat eggs and oil together; add to dry ingredients. - Mix well. - Add carrots last and mix. - Bake at 350° in a greased 9 x 13-inch pan for 30 minutes, or until brown. Let cool before icing.
Hot Chicken Salad Ingredients: - 2 c. chicken, chopped - 2 Tbsp. pimentos - 2 stalks celery, chopped - 1/2 c. toasted almonds, chopped - 3/4 c. bell pepper, chopped - 2 Tbsp. onion, grated - 1 c. mayonnaise - 1/2 Tbsp. lemon juice - 1/4 tsp. salt - 1/2 c. Cheddar cheese, grated - 1 c. potato chips, crushed Directions: - Combine all ingredients, except cheese and potato chips. Place in greased casserole dish. - Bake at 350° for 25 minutes, until bubbly. - Last 5 to 10 minutes before done, place on cheese and crushed chips. - Serves 6.
Oreo Ice Cream Dessert Ingredients: - 24 Oreo cookies, crushed - 1/2 c. margarine, melted - 1/2 gal. vanilla ice cream, softened - 1 (4 oz.) German chocolate bar - 1/2 c. margarine - 2/3 c. sugar - 2/3 c. evaporated milk (5 oz. can) - 1 tsp. vanilla - 1/8 tsp. salt - 1 (8 oz.) container (large) frozen whipped topping Directions: - Sprinkle crushed cookies onto bottom of a 9 x 13-inch pan. Pour 1/2 cup melted margarine over crumbs. - Spread softened ice cream over crumbs and freeze. - Combine remaining ingredients, except frozen whipped topping; boil for 4 minutes. - Cool and pour over top of ice cream. - Top with frozen whipped topping. - Sprinkle with nuts, if desired, and freeze. - Makes 10 to 12 servings.
Cranberry Nut Coffee Cake Ingredients: - 1/4 c. packed brown sugar - 1/2 c. chopped walnuts - 1/4 tsp. cinnamon - 2 c. Bisquick - 2 Tbsp. white sugar - 1 egg - 2/3 c. water or milk - 1 can whole cranberry sauce Directions: - Mix brown sugar, nuts and cinnamon. - Set aside. - Combine baking mix, white sugar, egg and water. - Beat for 1 minute until blended. - Spread batter in greased 9 x 9-inch square pan (it will be thick). - Sprinkle with nut mixture and spoon cranberry sauce over top. - Bake 20 to 25 minutes at 400°. - While warm, drizzle icing on top. - Yummy!
Apple Squares Ingredients: - 2 1/2 c. flour - 2 Tbsp. sugar - 1 tsp. salt - 1 c. shortening - 1 egg yolk and enough milk to make 2/3 c. - 8 c. apple slices - 1 tsp. cinnamon - 1 c. sugar Directions: - Mix flour, salt and sugar together. - Cut in shortening until crumbly. - Add milk mixture and form into a ball. - Divide in half and roll into jelly roll pan size. - Place into jelly roll pan. Mix apples, cinnamon and sugar together. - Pour apple mixture onto crust. - Roll remaining crust and top apple mixture. - Cut slits in top crust. - Bake at 400° for 1 hour.
Karo Six-Minute Pecan Pie Ingredients: - 3 eggs, slightly beaten - 1 c. Karo light or dark corn syrup - 1 c. sugar - 2 Tbsp. Mazola margarine or butter, melted - 1 tsp. vanilla - 1 1/2 c. pecans - 1 unbaked 9-inch pastry shell Directions: - In large bowl, stir together first 5 ingredients until well blended. - Stir in nuts. - Pour into pastry shell. - Bake at 350° for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. - Cool. - Serves 8.
Country Chicken Salad Ingredients: - 2 c. chopped, cooked chicken - 1 c. chopped apple - 4 hard-cooked eggs, chopped - 1/2 c. Kraft mayonnaise - 1/4 c. sweet pickle relish, drained - slivered, toasted almonds (optional) Directions: - Combine all ingredients except almonds. - Mix lightly. - Chill. When serving, garnish with almonds, if desired. - Makes 4 servings.
Vegetable Sandwich Spread Ingredients: - 1 envelope plain gelatin - 1 medium cucumber, diced or shredded - 2 small carrots, diced or shredded - 1 c. celery, diced or shredded - 1 onion, diced or shredded - 1 tsp. salt - 2 c. mayonnaise Directions: - Soak gelatin in a small amount of cold water, then melt over hot water. - Mix all ingredients, then add gelatin last. - Put in refrigerator to set and keep there up to a week. - Spread on Roman Meal bread and cut in desired shapes.
Jersey-Style Bloody Mary Mix Ingredients: - 1 (46 oz.) can vegetable juice - 1 (10 1/2 oz.) beef broth - 2 tsp. Worcestershire sauce - 1/4 tsp. Tabasco sauce - 2 Tbsp. lemon juice - 1/4 tsp. garlic powder - 1/2 tsp. onion salt Directions: - Mix and chill. - May add celery seed or celery salt. - Garnish with dill pickle or celery stalk.
Pork Or Beef Barbecue Ingredients: - Boston butt or a beef roast - 2 Tbsp. dry mustard - 1 tsp. pepper - 1 Tbsp. lemon pepper - 1 Tbsp. garlic powder - 1 Tbsp. salt Directions: - Oven Method: - Rinse roast and place on several layers of aluminum foil. - Pat on the mixed dry ingredients. - Wrap meat securely in foil. - Bake for at least 6 hours at 250° until meat falls apart. - Take out bone and fat, then let meat stand in juices overnight in foil.
Chocolate Vanities Ingredients: - 1/3 c. flour - 1/2 tsp. salt - 2 tsp. ligth corn syrup - 2 oz. melted chocolate - 2 1/2 c. walnuts, cut in large pieces - 2/3 c. sugar - 1/3 c. shortening - 1 egg (unbeaten) - 1 tsp. vanilla Directions: - Sift flour, salt and sugar. - Add remaining ingredients except nuts. - Beat 200 strokes. - Stir in nuts. - Drop by teaspoonfuls 1 inch apart on greased cookie sheet. - Bake at 350° just 8 minutes. Let cookies cool on cookie sheet for 2 minutes, then remove to wire rack. - Makes 4 dozen.
Dumplings Ingredients: - 1 c. flour - 1 tsp. baking powder - pinch of salt - 1 large egg - 1 tsp. melted butter - 1/3 c. milk Directions: - Sift dry ingredients into a bowl. - Beat in the egg until it is well mixed. - Then add the milk and work it with a heavy spoon until smooth. - Drop by tablespoon into boiling broth or salted water. - Let boil with lid closed for 10 minutes.
Chocolate Cookie Crumb Crust Ingredients: - 1 1/4 c. finely crushed chocolate cookies - 1/2 c. sugar - 1/4 c. softened butter or margarine Directions: - Combine all ingredients and mix thoroughly. - Press evenly around bottom and sides of pie plate. - Fill with desired filling and chill well before serving. - Makes one 9-inch pie crust.
Pineapple Sheet Cake Ingredients: - 2 c. flour - 2 c. sugar - 2 beaten eggs - 1 c. nuts - 1 tsp. vanilla - 2 tsp. baking soda - 1 c. crushed pineapple (don't drain) Directions: - Mix all together. - Bake on greased cookie sheet 25 to 30 minutes at 350°.
Cornflake Kisses Ingredients: - 2 egg whites - 1/4 tsp. salt - 2/3 c. sugar - 1/2 c. peanuts or walnuts - 1 1/2 c. crisp cornflakes Directions: - Beat egg whites until just stiff enough to hold moist peaks. Then add sugar, gradually, about 1 heaping tablespoon at a time, continuing to beat after each addition, until whites are stiff. Mix in peanuts using a fork, then fold in the cornflakes. - Drop by teaspoonfuls onto ungreased, unglazed brown paper (a part of a paper shopping bag will do) on a cookie sheet. - Bake in slow oven at 300° for 30 minutes. - Remove from paper to a cake cooler immediately. - Makes about 3 dozen cookies.
Cracker Candy Ingredients: - 1 pkg. saltine crackers - 1 c. butter, not margarine - 1 c. brown sugar - 1 c. milk chocolate morsels Directions: - Layer saltines on cookie sheet lined with foil. - In saucepan, melt butter, add brown sugar. - Bring to a boil and cook 3 minutes. Spread over crackers and bake 5 minutes at 350°. - Sprinkle morsels over crackers, let stand 5 minutes, then spread. - Cool in refrigerator until hard. - Remove foil and break into pieces. Tastes like Heath bars.
Spinach Bake Ingredients: - 1 pkg. chopped spinach - 2 chicken breasts, deboned and cut in small pieces - 1 can cream of chicken soup - 1 can cream of celery soup - 1 tsp. onion flakes - 1/2 tsp. salt - 1/2 c. milk - 1/2 c. cracker crumbs - 2 tsp. oleo, melted Directions: - Heat oven to 350°. Mix soups, milk, chicken, spinach and onion flakes. Spoon spinach mixture into greased baking dish. Top with combined crumbs and oleo. Bake 45 minutes. - Makes 6 servings.
Mexican Rice Ingredients: - 1 c. long grain rice - 1/4 onion, cut in rings - 2 Tbsp. oil - 1 clove garlic, minced - 1 3/4 c. hot chicken broth - 2 tomatoes, peeled, finely chopped and partially seeded (1/2 lb.) - 1/2 tsp. salt - 1/4 tsp. cumin - 1/2 green pepper, cut in rings Directions: - In a medium saucepan, saute sliced onion in oil until tender. Remove and set aside. - Saute chopped onion and garlic in remaining oil until tender. - Add rice. - Cook and stir until golden. - Stir in chicken broth, tomatoes, salt and cumin. - Arrange sliced onion and green pepper on top. - Cover. - Simmer over low heat for about 25 minutes, until rice is tender and liquid is absorbed.
Skillet Vegetable Side Dish Ingredients: - 2 Tbsp. olive oil - 3 carrots, thinly sliced - 1 large onion, chopped - 1/2 medium head cabbage, chopped - 1/2 medium green pepper, chopped - 2 garlic cloves, minced - 2 Tbsp. Worcestershire sauce - 1 Tbsp. minced fresh parsley - 1 tsp. caraway seed - 1 tsp. dried Italian seasoning - 1/2 tsp. celery salt Directions: - In a large skillet, heat oil over medium-high. - Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes. - Add remaining ingredients, cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness.
Carolina Dream Cake Ingredients: - 1 c. butter, softened - 2 c. sugar - 1 tsp. vanilla - 3 1/4 c. all-purpose flour - 3 1/2 tsp. baking powder - 3/4 tsp. salt - 1 c. milk - 8 egg whites Directions: - Cream butter. - Gradually add sugar, beating well with mixer. Add vanilla. - Combine flour, baking powder and salt. - Add to creamed mixture, alternating with flour mixture. - Beat egg whites until stiff. - Fold them into batter. - Grease 3 (9-inch) round cake pans. - Line with wax paper (also grease it). - Pour batter in them and bake at 350° for 18 to 20 minutes.
Homemade Soup Mix Ingredients: - soup meat - soup bone - 1 medium diced potato - 1 1/2 c. shredded cabbage - 1 large stick celery, chopped - 1 large onion, chopped - 1 large carrot, chopped - 1/4 c. rice, cooked - 1 c. corn - 1 pt. tomatoes - macaroni to taste Directions: - Cook soup meat and bone until done. - Cook all vegetables together. - Cook rice. - About 1 hour before serving, combine all ingredients and simmer.
Banana Bread Ingredients: - 1/2 c. shortening - 1 c. sugar - 2 eggs - 3 ripe bananas - 1/4 c. nuts (optional) - 2 c. flour - 1 tsp. soda Directions: - Cream the shortening and sugar. Add eggs and bananas (mixed together in blender) to sugar/shortening. - Add remaining ingredients and pour into a greased loaf pan. - Bake 40 minutes at 350°.
Pecan Pie Ingredients: - 1 c. brown sugar - 1/2 c. white sugar - 1 Tbsp. flour - 2 Egg Beaters - 2 Tbsp. skimmed milk - 1 tsp. vanilla - 1/2 c. low-fat margarine, melted - 1 c. chopped pecans Directions: - Mix all ingredients together. - Place in a 9-inch unbaked pie shell. - Bake at 375° until set.
Broccoli Balls Ingredients: - 2 (10 oz.) pkg. frozen, chopped broccoli or spinach - 6 eggs, slightly beaten - 2 c. herb-seasoned stuffing mix - 1 c. Parmesan cheese - 1 stick butter or margarine - 2 c. shredded Cheddar cheese - salt and pepper to taste - bacon bits to taste Directions: - Soften butter. - Add drained broccoli or spinach and rest of ingredients. - Shape into small balls. - Bake at 350° for 10 minutes.
Pork Chop Casserole Ingredients: - 6 to 8 pork chops - 1 can cream of mushroom soup - 1/2 soup can water - 1/2 c. sour cream - 2 Tbsp. chopped parsley (optional) - 4 c. thinly sliced potatoes - salt and pepper to taste Directions: - Brown chops in small amount of oil in skillet. - Place in casserole dish and place potatoes on top. Mix other ingredients and pour over chops and vegetables. - Cover and bake at 375° until tender, about 1 1/2 hours.
Chocolate Sheet Cake Ingredients: - 2 c. sugar - 2 c. flour - 1 stick oleo - 3 Tbsp. cocoa - 1 c. water - 1/4 c. Crisco - 2 eggs - 1/2 c. buttermilk - 2 tsp. vanilla - 1 tsp. soda - 1 tsp. cinnamon Directions: - Mix together the sugar and flour in a large mixing bowl. - Heat to boiling the oleo, cocoa, water and Crisco; mix with flour and sugar. - Add the remaining ingredients. - Mix all together and pour into a 12 x 15-inch cookie sheet. - Bake for 15 minutes at 350°. Make icing while cake cooks.
Peach Schnapps Ice Cream Ingredients: - 1 qt. half and half - 1 1/4 c. sugar - 1 tsp. vanilla - 4 eggs, lightly beaten - 2 c. whipping cream - 3 lb. fresh peaches, peeled and sliced - 1/2 c. cognac - 2/3 c. peach Schnapps Directions: - Scald half and half. Stir in sugar until dissolved. Add vanilla and eggs. Cook in top of double boiler, stirring constantly, until mixture coats a spoon. - Chill. - Stir in whipping cream and place in ice cream freezer.
Raised Bow Ties Ingredients: - 8 eggs - 1 c. butter, melted - 1 1/2 c. sugar - 1 large yeast cake, melted with 1/4 c. warm water - 1 lemon, juice and rind - 1 pinch of salt for each egg - about 6 to 7 c. flour - powdered sugar - lemon flavoring Directions: - Beat eggs until creamy. - Add butter, sugar, yeast mixture and flour. - Cover and let raise for about 1 1/2 hours until doubled. Place dough on floured board and make the knots. - If sticking, add a little more flour. - Put on greased cookie sheet and let them raise again. - Bake at 375° for 10 minutes. - Frost with powdered sugar and lemon flavoring while warm.
Fudge Brownies Ingredients: - 1 c. butter - 1 c. sugar - 4 eggs - 1 tsp. vanilla - 1 (16 oz.) can chocolate Hershey's syrup - 1 c. plus 1 Tbsp. flour - 1 c. chopped nuts Directions: - Cream butter and sugar. - Add eggs one at a time; beat well after each. - Add chocolate syrup, flour and nuts. - Put in a 9 x 13-inch greased pan. - Bake at 350° for 30 minutes (do not overbake).
Pasta Salmon Salad Ingredients: - 2 c. medium shell macaroni - 4 radishes, sliced - 1/2 green pepper, coarsely chopped - 2 green onions, sliced thin - 1/4 c. shredded carrot - 1/3 c. olive oil - 2 Tbsp. white wine vinegar - 1 clove garlic, minced - 1/2 tsp. basil leaves, chopped - 1/4 tsp. dry mustard - 1 c. cherry tomatoes, cut in half - 2 cans (6 1/2 oz.) pink salmon, drained Directions: - Cook macaroni according to directions. - Drain and cook. - Place in large bowl and add radishes, green pepper, onion and carrots. In small bowl combine oil, vinegar, garlic, basil and mustard. Pour over pasta and vegetables and toss well. - Refrigerate 1 to 2 hours or overnight. - Just before serving, add tomatoes and salmon. Toss gently.
Cinnamon Sour Cream Coffee Cake Ingredients: - 1 c. butter (room temperature) - 1 1/4 c. sugar - 2 eggs - 1/2 pt. (1 c.) commercial sour cream - 2 c. sifted flour - 1/2 tsp. soda - 1 1/2 tsp. baking powder - 1 tsp. vanilla - 3/4 c. finely chopped walnuts, combined with 1 tsp. cinnamon and 2 Directions: - Combine butter, sugar and eggs. - Beat until mixture is light and fluffy. - Blend in sour cream. - Sift flour with soda and baking powder into the creamed mixture. - Add vanilla and blend. - Spoon 1/2 batter in 9-inch tube pan which has been buttered and floured. Sprinkle in cinnamon-nut mixture over batter. - Spoon the remaining batter in and top with the rest of nut mixture. - Place in cold oven; set overn to moderate (350°) and bake about 55 minutes. - Serve warm or cool. - Makes 8 to 10 servings.
Noodles Ingredients: - 3 c. flour - Crisco (size of walnut) - 4 eggs, beaten - 1/2 eggshell of half and half or Milnot - 1/4 tsp. baking powder - yellow cake coloring Directions: - Add flour, 1/2 to 1 cup at a time, saving the last for kneading mixture. - Let set for 1 hour, then cut into pieces. Kneading with some of the flour, roll with noodle maker. - When dry enough, cut with noodle maker.
Cool-Apple-Drink Ingredients: - 1 medium apple (unpeeled) - 4 ice cubes - 4 oz. skim milk - 1 pkg. sugar substitute Directions: - Cube apple. - Blend with milk on medium setting. - Add ice cubes, one at a time, with blender on liquify setting. - When in slush form, add sugar substitute and blend for 15 seconds on high speed. - Makes 1 serving.
Cream Cheese Cake Ingredients: - 1 Jiffy yellow cake mix - 1 large pkg. vanilla pudding - 1 container Cool Whip - nuts - 1 (8 oz.) pkg. cream cheese - 1 can pineapple chunks - 3 c. milk - candied cherries Directions: - Bake cake mix in an 8 x 12-inch cake pan according to directions on package, watching carefully not to burn the thin layer of cake. - Cool.
Cookie Pie Ingredients: - 1 (16 oz.) bag chocolate chip cookies - 1 (16 oz.) can cherry pie filling - 1 (32 oz.) Cool Whip Directions: - Pour 1 cup - milk - into a separate bowl. - Dip in and out of milk. - Then - layer pan - with cookies, then a layer of Cool Whip, followed - by - a - layer - of cherry pie filling. - Repeat layers to as high as you like.
Apple And Wilted Lettuce Salad Ingredients: - 6 c. romaine lettuce, wash and tear - 4 c. leaf lettuce, wash and tear - 2 Golden Delicious apples - 1/2 c. sliced celery - 6 slices bacon - 1/3 c. cider vinegar - 1/4 c. water - 2 tsp. sugar - 1/4 c. chopped scallions - fresh ground pepper - 1 (6 oz.) Good Seasons Italian salad dressing mix Directions: - Core and thinly slice apples. - Place lettuce, apples and celery in bowl. - Cook bacon until crisp; drain and crumble. Reserve drippings from bacon and add vinegar, water, sugar and dressing mix. - Heat to boiling and pour over salad. - Sprinkle with bacon, scallions and pepper. - Toss gently. - Serve immediately.
Escalloped Corn Ingredients: - 1 can cream-style corn - 1/2 c. chopped celery - 1/4 c. chopped onion - 2/3 c. shredded Cheddar cheese - 2 eggs, beaten - 2 Tbsp. melted butter - 1 can whole corn - 1/4 c. chopped green pepper - 1 c. cracker crumbs - 1 tsp. salt - 1 c. milk Directions: - Combine all ingredients except eggs and milk. - Mix well. - Fold milk into beaten eggs, then fold into rest of ingredients. - Pour into greased casserole. - Bake at 350° for 40 to 50 minutes or until set.
Paradise Cran-Applesauce Ingredients: - 4 c. fresh or frozen cranberries - 1/4 c. water - 8 c. sliced cooking apples - 2 c. sugar Directions: - In a covered saucepan, simmer cranberries and water for 20 to 25 minutes or until tender. - Press through a sieve or food mill. Return to saucepan. - Add apples, cover and simmer for 35 to 40 minutes or until apples are tender but retain their shape. - Add sugar. - Simmer for 5 minutes, stirring occasionally. - Yields 8 to 10 servings.
Green Tomato Bread Ingredients: - several green tomatoes - 2/3 c. raisins - 2/3 c. boiling water - 2/3 c. margarine or Crisco - 2 2/3 c. sugar - 4 eggs - 3 1/3 c. flour - 2 tsp. baking soda - 1 tsp. salt - 1/2 tsp. baking powder - 1 tsp. cinnamon - 1/4 tsp. allspice - 1 c. chopped nuts Directions: - Cut out stems and blossom end of several green tomatoes. - Put tomatoes in blender, adding enough to make 2 cups pulp. - Soak raisins in boiling water; cool. - Cream the margarine with sugar, beating until fluffy. Add eggs, tomato pulp and the raisin-water mixture.
Easy Punch Bowls Ingredients: - 1 large can pineapple juice (not the frozen kind) - 1 (2 liter) bottle 7-Up - 1/2 gal. lime sherbet Directions: - Freeze some extra of the same mixture in a ring with some added green food coloring to float in bowl.
Strawberry Salad Ingredients: - 2 large bananas, mashed - 2 small or 1 large pkg. strawberry jello - 1 small can crushed pineapple - 1/2 c. pecans - 1 c. sour cream Directions: - Dissolve jello in 2 cups boiling water. - Add all other ingredients, except for sour cream. - Pour half into oblong dish and let set until slightly gelled, then top with sour cream. - Pour rest of mixture over cream. - Let set in refrigerator for 1 hour.
Marinated Onions Ingredients: - 2 medium Vidalia onions - 1 c. water - 1/2 c. sugar - 1/4 c. white vinegar - 1 Tbsp. mayonnaise - 1 tsp. celery seeds - lettuce leaves Directions: - Slice onions and separate into rings. - Combine water, sugar and vinegar; stir until sugar dissolves. - Pour over rings. - Cover and chill at least 3 hours; drain. - Stir in mayonnaise and celery seeds. - Serve on lettuce leaves.
Egg Custard Ingredients: - 3 whole eggs - 1 c. sugar - 3 Tbsp. flour - 1 large can evaporated milk - 1/2 tsp. vanilla - 1/2 stick margarine Directions: - Melt margarine in a 9-inch pie pan. - Beat eggs, sugar and flour, then add milk and stir. - Add vanilla and melted margarine. Pour in pie pan. - Bake at 350° for 25 to 30 minutes.
Instant Russian Tea Ingredients: - 3/4 c. unsweetened instant tea - 2 c. sugar - 1 1/2 c. Tang - 2 tsp. ground cinnamon - 1 tsp. ground cloves - 1 large pkg. unsweetened lemonade mix Directions: - Mix together and store in covered jar.
No Bake Cookies Ingredients: - dash of salt - 1 stick butter - 1/2 c. milk - 1/4 c. cocoa - 2 c. sugar - 1 tsp. vanilla - 1/2 c. peanut butter - 3 c. oatmeal Directions: - In a 2-quart pan, combine salt, butter, milk, cocoa and sugar. Heat until all ingredients are melted. - Bring to boil. - Boil 2 to 3 minutes. - Remove from heat and add vanilla, peanut butter and oatmeal. - Mix together. - Drop on wax paper. - Let cool approximately 20 minutes.
Easy Chicken Dressing Ingredients: - 2 c. plain flour - 2 c. corn meal - 2 tsp. baking powder - 1 tsp. salt - 1 large onion, chopped - 1 stalk celery, chopped - 6 boiled eggs, chopped - 2 sticks butter, melted - buttermilk - pepper and sage to taste Directions: - Add first 8 - ingredients together. - Mix with buttermilk. - Add pepper and sage to taste. - Pour into greased bread pan and bake at 350° until golden brown on top.