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Ice Cream Dream Ingredients: - 60 Ritz crackers - 1/2 c. sugar - 1/2 c. melted margarine - 1/2 gal. vanilla ice cream - 3 boxes instant pudding (chocolate or whatever you like) - 1 c. milk - 8 or 12 oz. Cool Whip Directions: - Crush crackers; add melted margarine with crackers and refrigerate for 1/2 hour. - Stir ice cream, pudding and milk together; pour over crackers. - Spread Cool Whip over ice cream. Place in refrigerator or freezer. - Use 9 x 12 cake pan.
Eggplant Patties Ingredients: - 1 medium eggplant, pared and cubed - 1 1/4 c. Ritz cracker crumbs - 5 oz. sharp cheese, grated - 2 eggs, slightly beaten - 2 Tbsp. parsley, minced - 1 clove garlic, minced - 1/2 tsp. salt - 1/8 tsp. pepper - 2 Tbsp. cooking oil - 2 Tbsp. chopped green onion Directions: - In covered saucepan, cook eggplant in boiling water until tender. - Drain well and mash. - Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper. - Shape into 8 patties. Cook in hot oil about 3 minutes on each side until golden brown.
Triple Chocolate Cake Ingredients: - 1 pkg. chocolate cake mix - 1 (4-serving size) pkg. Jell-O chocolate instant pudding and pie filling - 1 3/4 c. milk - 2 eggs - 1 (12 oz.) pkg. Baker's chocolate flavor baking chips Directions: - Combine cake mix, milk, eggs and chocolate chips in a large bowl. - Mix by hand until well blended, about 2 minutes. - Pour into a greased and floured 10-inch tube or Bundt pan. - Bake at 350° for 50 to 55 minutes, or until cake springs back. - Do not overbake. Cool 15 minutes in pan; remove from pan and cool.
Chocolate Gravy Ingredients: - 6 Tbsp. flour - 4 Tbsp. cocoa - 1 c. sugar - 3 c. milk - 1/2 stick butter Directions: - With a wire whisk mix cocoa, sugar, flour. - Add milk slowly, stirring constantly. - Cook over medium heat until thickened. Lower heat to low and add butter. - Allow to melt without stirring. After butter has melted stir. - Serve over hot biscuits while gravy is hot.
Family Favorite Ham Loaf Ingredients: - 2 lb. ground pork - 1 lb. ground ham - 1 c. fresh bread crumbs - 1 tsp. salt - 1/4 tsp. pepper - 1 egg - 1/2 c. milk - 1/3 c. brown sugar - 1 Tbsp. mustard - 1/4 c. vinegar Directions: - Mix the meats and set aside. Mix remaining ingredients well, then add meat mixture. Form into a loaf and bake for 1 hour.
Sunday Chicken Ingredients: - 1 can cream of mushroom soup (undiluted) - 1 can cream of celery soup - 1 can cream of chicken soup - 1/3 c. butter or oleo, melted - 1 1/4 c. quick cooking rice - 1 chicken (3 to 4 lb.), cut in pieces or 6 to 8 breast pieces - salt and pepper to taste Directions: - Combine soups, 1/4 cup oleo and rice. - Pour in a greased 13 x 9 x 2-inch dish. - Place chicken over rice. - Brush with rest of oleo or butter. - Season with salt and pepper. - Bake at 275° for 2 1/2 hours. - Cover with foil.
Hot Clam Dip Ingredients: - 2 cans minced clams - 1 medium onion, chopped - 1/2 green pepper, chopped - 1 clove garlic, chopped - 1 tsp. lemon juice - 6 Tbsp. margarine - 1 tsp. oregano - 1 tsp. parsley - dash of cayenne pepper - 1/2 c. bread crumbs - 1/2 c. grated Cheddar - Parmesan to taste Directions: - Cook first 5 ingredients in saucepan for 15 minutes. - Add margarine, oregano, parsley and cayenne pepper. - Stir until margarine melts. - Add bread crumbs. - Put in small casserole. - Top with cheese. - Bake in 300° oven for 20 to 30 minutes.
Reuben Dip Ingredients: - 2 (3 oz.) pkg. thin sliced corned beef, chopped - 2 c. shredded Swiss cheese - 2 c. shredded Cheddar cheese - 1 (6 oz.) can sauerkraut, well drained - 5 Tbsp. mayonnaise - 1/2 tsp. prepared or dried mustard Directions: - Mix all ingredients in a bowl. Spoon into a 9 x 13-inch baking dish. Bake at 350° for 30 minutes or until bubbly. Yield: 20 to 30 servings.
Tomato And Corn Salad Ingredients: - 1 can whole kernel corn - 1/2 c. chopped onion - 1 large tomato, chopped in small pieces Directions: - Mix and add Italian dressing to taste.
Chocolate Rum Balls Ingredients: - 1 (6 oz.) pkg. semi-sweet chocolate morsels - 1 (7 oz.) jar Marshmallow Creme - 1 Tbsp. imitation rum extract - 3 c. crisp rice cereal - 1/2 c. coconut - 1/2 c. chopped pecans Directions: - Melt chocolate in the top of a double boiler; let stand until cool but not set. - Combine melted chocolate, Marshmallow Creme and rum extract; stir well. - Add cereal, coconut and pecans. - Shape into 1-inch balls. - Chill until firm. - Yields 4 1/2 dozen.
Frozen Cucumbers Ingredients: - 2 quarts cucumbers, peeled and sliced - 2 onions, peeled and sliced - 1 1/2 c. sugar - 1/2 c. vinegar - 2 Tbsp. salt Directions: - Soak cucumbers and onions in salt with water to cover for 2 hours. - Drain; do not rinse. - Add sugar and vinegar. - Stir well; put in small containers and freeze.
Chicken And Rice Bake Ingredients: - 4 chicken quarters (leg and thighs or breast) - 3 c. rice - 6 c. water - 2 pkg. onion soup mix Directions: - Rinse chicken well. In a 9 x 13-inch baking pan, mix together 2 packages of onion soup mix and 6 cups warm water. Stir until dissolved. Add in rice and spread evenly in pan. Place chicken on top of rice. Chicken should be somewhat covered with soup broth. Bake at 350° for 45 minutes to 1 hour. Yield: 4 to 5 servings.
Country Captain Ingredients: - 2 (2 1/4 lb.) fryers, cut in fourths or 8 chicken breasts - 2 finely chopped onions - 2 finely chopped green peppers - 2 cans tomatoes - 1 tsp. chopped parsley - 1/2 tsp. black pepper (or more) - 1 small garlic pod - 1 tsp. salt - 1/2 tsp. white pepper - 2 tsp. curry powder - 1/2 tsp. powdered thyme - currants - toasted almonds Directions: - Remove skin from chicken; flour and fry. - Remove from heat, but keep hot. - Into fat (same pan) fry onions, green peppers and garlic pod. - Cook slowly. - Add salt, pepper and curry powder. - Add tomatoes, parsley and thyme. - Pour over chicken after placing in roaster. - Put tight-fitting lid over roaster. - Cook in oven 45 minutes or until done. - When done and ready to serve, place on bed of cooked rice. - Sprinkle with currants and toasted almonds.
Cheesy Potato Puff Ingredients: - 4 cups hot mashed potatoes - 1 (5 oz.) jar sharp process cheese spread - 2 eggs separated - 1 Tbsp. pimento, chopped - 1 Tbsp. parsley, chopped Directions: - Mix together potatoes, cheese spread, egg yolks, pimento and parsley. - fold in stiffly beaten egg whites. - Pour into 1 - 1/2 quart casserole dish. - Bake at 350 degrees for 30 to 35 minutes.
Killer Fudge Ingredients: - 4 c. sugar - 1 c. evaporated milk - 2 sticks butter or margarine - 1 (12 oz.) jar peanut butter - 1 (7 oz.) jar marshmallow cream - 1 tsp. vanilla Directions: - Combine sugar, milk and butter in a heavy 2 quart saucepan. Bring to a full rolling boil, stirring constantly. - Continue boiling over medium heat until mixture reaches 234° or soft ball stage. - Stir constantly to prevent scorching. - Remove from heat and add peanut butter, marshmallow cream and vanilla. - Stir until well blended and creamy. - Pour into greased 9 x 13-inch pan. Makes about 3 pounds of fudge.
Fried Cheese Ingredients: - 6 oz. pkg. Mozzarella cheese - 2 eggs, well beaten - 3/4 c. flour - 1 1/2 c. dried bread crumbs Directions: - Cut cheese into 1/2-inch cubes. - Dip into eggs, then dip in flour, eggs again, then bread crumbs. - Let chill 30 minutes (or 10 in freezer). - Fry in deep fryer until medium brown. - Eat.
Hot Broccoli Dip Ingredients: - 1/2 c. celery, finely chopped - 1/2 c. onion, finely chopped - 1/2 Tbsp. butter - 1 lb. Velveeta cheese, cubed - 10 oz. chopped broccoli, thawed and drained - 1/4 to 1/2 tsp. rosemary, crushed Directions: - Saute celery and onion in butter until tender. - Add cheese, stir over low heat until melted. - Stir in remaining ingredients, heat thoroughly. - Serve warm.
Crispy-Tart Cole Slaw Ingredients: - 1 large head cabbage, shredded - 1 medium onion, chopped - 1 green pepper, finely chopped - 1 Tbsp. salt - 1 c. sugar - 1/2 c. oil - 1 (2 oz.) jar pimentos, finely chopped - 1 tsp. mustard seed - 1 c. boiling water - 1 Tbsp. celery seed - 1 c. white vinegar Directions: - Combine shredded cabbage and green pepper in large bowl. Sprinkle salt over top and pour boiling water over all; let stand at room temperature for 1 hour. - Drain in colander. - Combine sugar, vinegar, oil, celery and mustard seed. - Add to cabbage mixture. - Stir in chopped pimento. - Cover and refrigerate.
Rice Casserole Ingredients: - 1 1/2 c. cooked rice - 1 lb. Velveeta cheese - 1/2 c. milk - 1 c. chopped green pepper - 1/2 c. parsley - 1/2 c. chopped onion - basil to taste - thyme to taste Directions: - Mix green pepper, parsley, onion, basil and thyme with rice. Melt cheese with milk and pour over rice mixture. - Bake about 30 minutes in 350° oven, until cheese browns slightly.
Oreo Cookie Dessert Ingredients: - 15 oz. pkg. Oreo cookies (save 1/2 c. crumbs for top of dessert) - 1 stick butter - 8 oz. pkg. cream cheese - 1 c. sugar - 1 large container Cool Whip - 1 large pkg. chocolate pudding - 2 1/2 c. milk Directions: - Crush cookies into crumbs. - Melt butter and mix with cookies. Press into bottom of container (9 x 12-inch). - Mix cream cheese, sugar and 1/2 Cool Whip. - Spread over the crust and chill 20 minutes. - Mix separately pudding with milk and spread on. - Chill. Put rest of Cool Whip over pudding and sprinkle remainder of cookie crumbs on top.
Apple Butter Sweet Potatoes Ingredients: - 2 1/2 lb. sweet potatoes - 1/2 stick butter - 1/2 c. apple butter - 1 Tbsp. dark brown sugar - 1/2 tsp. salt - 1/3 c. pecans, coarsely chopped Directions: - Pare sweet potatoes; cut into 1-inch cubes and cook in lightly salted boiling water to cover until tender. - Drain and cool. - Melt butter in large nonstick skillet over medium heat. - Mix in apple butter, sugar and salt. - Add sweet potatoes. - Cook over medium heat until heated through, stirring often. - Turn into serving bowl. - Sprinkle with pecans.
Auntie Joan'S Pepperoni Pie Ingredients: - 4 eggs, well beaten - 1/2 c. diced pepperoni - 1 c. diced Mozzarella cheese - 1/4 c. grated Romano cheese - 1 unbaked 9-inch pie shell (defrosted, if frozen) Directions: - Preheat the oven to 350°. - In a large bowl, combine beaten eggs with pepperoni, Mozzarella cheese and Romano cheese. - Pour into pie shell. - Bake for about 45 minutes until the center is slightly puffed and a toothpick inserted in center of pie comes out clean. Do not overbake. - Cut in wedges and serve hot.
Spinach Dip Ingredients: - 1 medium onion, chopped - 1 pkg. dry vegetable or onion soup mix - 1 (10 oz.) pkg. frozen spinach, thawed and drained - 8 oz. sour cream - 8 oz. mayonnaise Directions: - Blend onion, spinach and soup mix together, then add sour cream and mayonnaise. - Mix dip thoroughly and refrigerate at least 3 hours. - This dip is delicious and nutritious with vegetables, bread or crackers. - One can water chestnuts, chopped, may be substituted for the onion.
Easy Gazpacho Ingredients: - 1 garlic clove - 1 onion, chopped fine - 2 cucumbers, chopped fine - 2 tomatoes, chopped - 1 green pepper, chopped - 1 can tomato bisque - 1 can consomme - 1/4 c. wine vinegar - 1/3 c. olive oil - 1 Tbsp. salt - black pepper Directions: - Rub inside of bowl with garlic. - Combine soups and seasonings. Add chopped vegetables. - Mix well and chill several hours. - Even better the next day. - Serves 6.
Diabetic Strawberry Cake Ingredients: - 2 pkg. sugar-free Jell-O - 1 angel food cake - 2 c. lite Cool Whip Directions: - Crumble angel food cake into bite-size pieces and place in 13 x 9 x 2-inch baking dish. - Mix Jell-O as directed on box and pour over crumbled cake. - Put in refrigerator and let stand until Jell-O is jelled. - Spread Cool Whip over mixture and serve.
Spinach, Smoked Salmon And Cheddar Cheese Ball Ingredients: - 1 c. butter, divided - 1 c. flour, divided - 1 qt. chicken stock - 1/2 lb. sliced mushrooms, sauteed - 1 c. heavy cream - 1 1/2 c. Grey Poupon Dijon mustard, divided - 1/2 lb. onion, chopped - 1 1/2 Tbsp. olive oil - 1 lb. frozen spinach, drained and chopped - 1/2 c. sour cream - 1 lb. smoked salmon, chopped - 1/4 tsp. nutmeg - 8 eggs, separated - 2 c. half and half - 1/2 c. Cheddar cheese, shredded Directions: - In a heavy bottom saucepan, melt 1/2 cup of butter. - Add 1/2 cup of flour. - Cook 5 minutes. - Add chicken stock and simmer for 30 minutes, stirring often. - Strain and add sauteed mushrooms, heavy cream and 1 cup of Dijon mustard; simmer for 5 minutes. Season with salt and pepper and hold for service.
5 Cup Salad Ingredients: - 1 c. coconut - 1 c. mandarin oranges - 1 c. sour cream - 1 c. pineapple bits - 1 c. chopped pecans - 1 c. miniature marshmallows Directions: - Drain fruit; mix all ingredients. - Can be made the night before.
Sour Cream Cake Ingredients: - 1 pkg. yellow cake mix - 1 pkg. instant vanilla pudding - 1/4 c. oil - 4 eggs - 1 pt. sour cream Directions: - Blend and beat for 7 minutes.
Green Bean Casserole Ingredients: - 2 (9 oz.) pkg. frozen green beans, thawed and drained, or 2 (16 oz.) cans sliced green beans, drained - 3/4 c. milk - 1 (10 3/4 oz.) can condensed cream of mushroom soup - 1/8 tsp. ground black pepper - 1 (2.8 oz.) can French fried onions Directions: - In a medium bowl, combine beans, milk, soup, pepper and 1/2 can French fried onions; pour into a 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
Sugar Cookies Ingredients: - 1 stick butter - 1 c. sugar - 1 egg - 2 c. flour - 2 tsp. baking powder - 1/2 tsp. salt - 1/2 tsp. vanilla extract Directions: - Cream butter and sugar. - Add egg. - Sift together flour, baking powder and salt and add to creamed mixture. - Add vanilla. - Chill dough 1 hour.
Sauerkraut Balls Ingredients: - 1 (16 oz.) can sauerkraut, drained - 1 lb. pork sausage - 3/4 c. oatmeal - 1 egg, beaten - 2 Tbsp. brown sugar, packed Directions: - Squeeze sauerkraut dry. - Combine all ingredients. - Mix well. Shape into one-inch balls. - Bake in ungreased shallow pan at 375° for 35 to 40 minutes. - Break open to test. - Serves 5.
Brandied Fruit Ingredients: - 3 c. sugar - 1 c. diced, drained canned peaches - 1 c. drained maraschino cherries - 1 c. drained pineapple tidbits Directions: - Combine. - Stir thoroughly and daily for 3 weeks so sugar does not settle. - Do not let mixture go below 1 cup; every other week, add 1 cup sugar and 1 cup fruit. - Excellent over ice cream or cake.
Chicken And Gravy Ingredients: - chicken pieces - 1/2 can water - 1 can cream of chicken soup - salt and pepper to taste Directions: - Place several pieces of chicken in baking dish; pour chicken soup and water over it. - Salt and pepper and bake at 450° until chicken is tender.
Sticky Buns Ingredients: - 2 loaves frozen bread dough - 1 box butterscotch pudding (cooking kind) - 2/3 c. brown sugar - 2 tsp. cinnamon - 1 stick margarine Directions: - Defrost bread. - Combine pudding mix, cinnamon and brown sugar. Mix well. - Cut bread into small 2-inch balls. - Place some of mixture in bottom of Bundt pan. - Then a layer of bread balls, mixture and bread balls. - Layer until all gone.
Chicken Salad Ingredients: - 2 c. cubed, cooked chicken or turkey - 1/2 c. diced celery - 1/3 c. mayonnaise or salad dressing - 1/2 tsp. salt - 1/4 to 1/2 tsp. poultry seasoning - 1/8 tsp. (dash) onion salt - dash of pepper Directions: - Combine chicken and celery in a bowl. - Mix salad dressing, salt, poultry seasoning, onion salt and pepper and pour over the chicken and celery. - Toss. - Cover and chill. - Serves 3 to 4 and may easily be increased to serve more.
Tuna Casserole Ingredients: - 3 cans tuna (oil or water) - 1 can cream of mushroom soup - 1 sleeve soda crackers - 1 c. butter or oleo - salt and pepper to taste Directions: - Mix soup into drained tuna. - Spoon into greased baking dish. Crush soda crackers and pour into melted butter. - Spread cracker mix over top of tuna and bake for 30 minutes at 400°.
Willie Mae'S Easy Apple Cobbler Ingredients: - 1/2 c. flour - 1/2 c. sugar - 1/2 Tbsp. baking powder - 1/2 c. milk - 1/2 c. margarine - 1 large can apple pie filling Directions: - On top of stove, melt margarine in milk in 9 x 9 x 2-inch baking pan. - Combine flour, sugar and baking powder. - Sift on top of milk and margarine mixture. - Spread apple pie filling on top. Bake for 30 minutes at 425°.
Peanut Butter Balls Ingredients: - 2 sticks margarine - 1 (18 oz.) jar chunky peanut butter - 1 lb. 10x sugar - 3 c. Rice Krispies - 1 (12 oz.) pkg. Nestle chocolate chips (more can be used) - small amount paraffin Directions: - Melt the margarine and peanut butter together over low heat. Stir it often. - Add 10x sugar; stir well. - Add Rice Krispies; mix well. - Make into small balls. - Melt chocolate chips in double boiler with paraffin. - Use 2 forks to dip the balls in chocolate. Let cool on wax paper.
Mother'S Delightful Sweet And Sour Pork(Serves 6) Ingredients: - 1 1/2 lb. lean pork - 2 Tbsp. hot shortening - 1 chicken bouillon cube - 1/4 tsp. salt - 1 (20 oz.) can chunk pineapple - 1 medium green pepper, cut in strips - 1/4 c. brown sugar - 2 Tbsp. cornstarch - 1/4 c. vinegar - 1 Tbsp. soy sauce - 1/2 tsp. salt - 1/4 c. onion, thinly sliced Directions: - Cut pork in 2 x 1/2-inch strips. - Brown pork slowly in hot shortening. - Add 1 cup water, bouillon cube and 1/4 teaspoon salt. Mix well. - Cover and simmer until tender, about 1 hour.
Sunshine Salad Ingredients: - 1 pkg. lemon Jell-O - 1 c. hot water - 1 can crushed pineapple - 1 Tbsp. vinegar - 1/2 tsp. salt - 1 c. grated carrot - 1/3 c. chopped pecans Directions: - Drain pineapple; reserve juice. - Dissolve Jell-O in hot water. Add enough water to pineapple juice to make 1 cup. - Add to Jell-O. - Add salt and vinegar. - Chill until partially set.
Mexican Fruit Cake Ingredients: - 2 eggs - 2 c. sugar - 2 c. plain flour - 2 tsp. baking soda - 20 oz. can crushed pineapple - 1 c. pecans - 6 oz. cream cheese - 1/2 c. margarine, softened - 2 c. powdered sugar - 1 tsp. vanilla Directions: - Cream eggs and sugar; add flour and soda. - Beat with mixer. Add pineapple and pecans. - Grease and flour a 9 x 13-inch pan. Pour mixture into pan. - Bake at 350° for 30 to 35 minutes. - Mix cream cheese, margarine, powdered sugar and vanilla. - Frost cake with this mixture then refrigerate.
San Francisco Pork Chops Ingredients: - 4 pork chops (1/2 to 3/4-inch thick) - 1 Tbsp. oil plus 2 tsp. oil - 1 clove garlic, minced - 4 Tbsp. soy sauce - 1/4 tsp. crushed red pepper - 2 tsp. cornstarch - 4 Tbsp. dry sherry or broth - 2 Tbsp. brown sugar - 2 Tbsp. water Directions: - Heat 1 tablespoon oil in skillet. - Brown chops on both sides. Remove and add more oil if needed. - Saute garlic, being careful not to burn. - Combine oil, sherry/broth, soy sauce, brown sugar and red pepper for sauce. - Place chops in skillet and pour sauce over them. Cover tightly. - Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. - Add water 1 to 2 tablespoons at a time to prevent sauce from cooking down. - Remove chops to platter. - Stir cornstarch in water. - Cook until thickened. - Pour over chops and serve. - Goes good with hot cooked noodles or rice. Serves 4.
Quick Cobbler Ingredients: - 1 (22 oz.) can peaches or fruit pie filling - 3/4 c. all-purpose flour - 1/4 c. packed brown sugar - 1/4 tsp. cinnamon or vanilla flavoring - 1/4 tsp. salt - 1/4 c. half and half cream - 6 Tbsp. margarine - 1/2 c. coconut (optional) Directions: - Preheat oven to 425°. - Spread peaches in baking dish. - Blend flour, sugar and flavoring or spice with margarine until mixture resembles crumbs. - Stir in coconut and spread on top of fruit. Cook until brown.
Strawberry Fluffy Pie Ingredients: - 1 (8 oz.) serving strawberry gelatin - 1 (4 serving size) instant vanilla pudding - Cool Whip - 2 pie shells Directions: - Mix gelatin according to package. - Mix well. - Mix pudding according to package. - Mix gelatin and pudding, add about 2 cups of the Cool Whip. - Bake pie shell; cool, then pour the filling into shells and refrigerate. - After chilled, use remaining Cool Whip on pie, if desired.
Oriental Celery And Peas Ingredients: - 1/2 c. water - 4 c. sliced celery - 1/2 c. frozen peas - 1 tsp. salt - pinch of pepper - 2 Tbsp. soy sauce - 3 Tbsp. dry white wine - 1 can (8 1/2 oz.) water chestnuts, sliced and drained Directions: - Bring water to boiling in large saucepan; add celery and peas. Cover; cook 5 minutes or until celery is almost tender. - Drain and leave vegetables in saucepan. - Add salt, pepper, soy sauce, wine and water chestnuts to vegetables in saucepan. - Toss together. - Cook 2 minutes longer.
Shrimp Dip Ingredients: - 8 oz. cream cheese and chives - 2 Tbsp. mayonnaise - 1 Tbsp. milk - 3/4 c. diced celery - 1 medium onion - 1 medium can shrimp Directions: - Blend cream cheese and chives with mayonnaise and milk. - Whip until fluffy. - Fold in diced celery and shrimp (mashed). - Chill. Serve on crackers.
Trees And Raisins Ingredients: - 1 large head broccoli, cut into small flowerets - 10 to 12 strips bacon, fried crisp and crumbled - 1/2 c. raisins - 1/4 c. red onion, chopped - 1 c. mayonnaise - 1/2 c. sugar - 2 Tbsp. vinegar - 1/2 c. sunflower seeds (optional) Directions: - Cook bacon as directed. - Cut broccoli as directed. - Combine the broccoli, bacon, raisins and onion in a large bowl. - Blend together the mayonnaise, sugar and vinegar. - Pour over broccoli mixture. - Stir to coat well. - Cover and marinate at least 1 hour. Before serving, add the sunflower seeds if you wish. - Serves 6.
Savory Tomato Mold Ingredients: - 2 c. cooked tomatoes - 1 c. diced celery - 3 Tbsp. green pepper - 1 1/2 Tbsp. vinegar - 1 c. mayonnaise - 2 (3 oz.) pkg. lemon jello - 1 c. diced cucumbers - 1 Tbsp. onion - 2 tsp. horseradish Directions: - Heat tomatoes. - Add gelatin; stir until dissolved. - Cool. When tomatoes begin to congeal, fold in vegetables and seasonings. When mixture has slightly thickened, fold in mayonnaise. - Turn into mold; chill until firm.
Seven Or Nine Grain Bread(Bread Machine Bread) Ingredients: - 7/8 c. water - 1 egg - 2 1/2 c. whole wheat flour - 1/2 c. seven or nine grain cereal - 1 1/2 tsp. salt - 2 Tbsp. oil - 2 Tbsp. honey - 2 tsp. active yeast Directions: - Select light crust setting.
Coffee Cookies Ingredients: - 1 c. butter or margarine, slightly softened - 1 1/4 c. sugar - 1/2 c. instant Espresso coffee - 2 1/2 Tbsp. vanilla - 3 egg yolks or 1 whole egg - 2 c. plus 3 Tbsp. flour - 1/2 c. ground almonds Directions: - Cream butter or margarine; add sugar and beat well. - Mix coffee, vanilla and egg until dissolved, then add to butter mixture. - Beat until blended. - Add flour and almonds. - Beat 1 to 2 minutes. - Drop from teaspoons onto greased cookie sheet; leave 2 inches between cookies. - Bake at 350° for 12 to 14 minutes, until lightly browned around edges. - Cool 1 to 2 minutes; remove from pan with spatula. - When cold, store in airtight container.
Cheezy Broccoli Casserole Ingredients: - 1 box chopped broccoli, thawed - 1/2 c. chopped onion - 1/2 c. chopped celery - 1 c. dry Minute rice - 1 can cream of mushroom soup - 1 soup can water - 1 (8 oz.) jar Cheez Whiz - 2 to 3 Tbsp. margarine Directions: - Mix all ingredients together except margarine. - Pour in buttered 8 x 8 x 2-inch square casserole dish. Dot with margarine. Best to put Cheez Whiz in microwave to melt. - Bake at 350° for 20 minutes. Remove, stir well and continue to bake 40 minutes.
Pecan Pie(Old Family Recipe From 1800'S) Ingredients: - 1 stick butter - 1 bottle syrup (16 oz.; I prefer Kings red label golden syrup when I can find it) - 6 eggs - 2 tsp. vanilla - 2 c. pecans, chopped - pinch of salt Directions: - Melt butter. Add syrup; mix thoroughly, then add one egg at a time, mixing thoroughly after each egg. Then add vanilla, salt and sugar. Add pecans last. I mix all this by hand; I do not beat it. Pour in pie shell (unbaked). Bake at 325° for 1 hour. Makes 2 deep shells or 3 shallow pies.
Mandarin Tossed Salad Ingredients: - 1 head lettuce - 1 c. chopped celery - 1 Tbsp. fresh parsley - 2 Tbsp. green onion - 1 c. mandarin oranges - 1/4 c. toasted almonds Directions: - Toast almonds in skillet with 1 tablespoon and 1 teaspoon sugar. - Toss all ingredients in bowl.
Swiss Steak Ingredients: - round steak, tenderized - flour - salt and pepper to taste - 1 bell pepper - 1 medium onion - 1 large can tomato sauce - 2 Tbsp. brown sugar - 2 1/2 c. cooked tomatoes - 1 Tbsp. Worcestershire - 1 tsp. vinegar - 2 Tbsp. ketchup - 1 tsp. salt - 1 clove garlic, minced Directions: - Salt - and - pepper - steak - to - taste. - Flour - steak - for frying. - Fry in oil until done on both sides. - Cut bell pepper and onion in rings and put - over - steak. - If there is oil left over from frying, drain. - Pour - large can of tomato sauce over steak, add bell pepper and - onion. - Bring to boil. - Turn heat to simmer and simmer for 1 1/2 - to - 2 - hours so steak will be tender (cover with lid to simmer). - Serve over rice.
Sweet Potato Souffle Ingredients: - 3 lb. sweet potatoes, peeled, cooked and mashed - 2 eggs - 3/4 c. brown sugar - 1/2 c. melted butter - 1 tsp. salt - 1 tsp. cinnamon - orange juice (up to 1 c.) - 1 c. pecan halves Directions: - Use electric mixer on medium speed; blend in eggs with 1/4 cup brown sugar and 1/4 cup melted butter. - Add cinnamon, salt and 2 tablespoons orange juice. - Beat until fluffy and moist. - If needed, add more orange juice. - Pour into 2-quart casserole; cover with pecans. - Sprinkle remaining sugar and butter; bake, uncovered, 20 minutes in oven at 375°.
Dip For Fruit Ingredients: - 2 c. milk - 1 small pkg. instant vanilla pudding - 1 c. sour cream - assorted fruit (for dipping) Directions: - Mix vanilla pudding with the milk. - Add sour cream. - Mix well, then chill. - Serve with assorted fruit for dipping. - Especially good with strawberries, pineapple chunks, apple slices and banana slices but other fruits are good also.
Italian Spaghetti Salad Ingredients: - 1 medium pkg. spaghetti - 1 bottle Italian dressing (not creamed) - 1 bottle Salad Supreme (McCormick seasoning) - 1 green pepper, chopped - 1 tomato, chopped - 1 green onion, chopped Directions: - Mix all ingredients together and refrigerate a couple of hours.
Delicious Meat Loaf Ingredients: - 1/2 lb. ground chuck - 1/2 lb. ground beef - 1 medium onion - 1 stalk celery, chopped - 1 egg - 1 Tbsp. mustard - 2 Tbsp. catsup - 2 Tbsp. Worcestershire sauce - salt and pepper - cracker meal - catsup Directions: - Combine first 9 ingredients and place in a casserole. Sprinkle cracker meal over top. - Cover with catsup. - Dot with butter. - Bake at 375° for 1/2 hour. - Uncover and continue baking 15 minutes longer.
Chocolate-Mint Coffee Ingredients: - 1/3 c. ground coffee - 1 tsp. chocolate extract - 1/2 tsp. mint extract - 1/4 tsp. vanilla extract Directions: - Place coffee in a blender or food processor. - With processor running, add extracts. - Stop and scrape sides of container with a spatula. - Process for 10 seconds longer. - Store in refrigerator in an airtight container. - Yield: Mix for 8 (6 ounce) servings.
Miracle Whip Cake Ingredients: - 1 c. sugar - 2 c. flour - 4 Tbsp. cocoa - 2 Tbsp. baking soda - 1 c. Miracle Whip salad dressing - 1 c. cold water or cold coffee - 1 tsp. vanilla Directions: - Mix sugar, flour, cocoa and baking soda together. - Add salad dressing, water or coffee and vanilla, mixing well. - Bake for 30 minutes at 375° in a 10 x 13-inch greased baking pan.
Cream Of Carrot Soup Ingredients: - 3 c. shredded or grated carrots - 1/4 c. chopped onion - 1/4 c. chopped celery - 4 c. chicken broth - 4 c. heavy whipping cream (half and half can be substituted) - salt and white pepper to taste Directions: - In saucepan, combine first 4 ingredients; simmer until tender. Do not overcook; vegetables should retain texture. - Remove from heat and reserve. - In a second saucepan, warm cream. - Bring up to, but do not allow to boil. - Cream will thicken as it heats. - At desired consistency, slowly stir in broth and vegetable mixture and season to taste. - Makes 4 large (1 1/2 to 1 3/4 cup) servings.
Mother'S Dressing Ingredients: - 1 recipe homemade cornbread, crumbled finely - 1 recipe homemade buttermilk biscuits, crumbled - 1 large onion, chopped fine - 3 or 4 large eggs, slightly beaten - salt and pepper to taste - boiled hen or baked turkey broth (enough to make mixture slightly soupy) Directions: - Combine the ingredients, using as much stock as it takes to make the dressing the right consistency to be moist. - Pour into greased pan and bake at 425° for approximately 40 minutes or until golden brown. - Freezes well. - Leftovers may be sliced into individual servings and frozen separately.
Apricot Jello Ingredients: - 1 (20 oz.) can crushed pineapple plus juice - 1 (8 oz.) pkg. cream cheese - 1 (6 oz.) or 2 (3 oz.) pkg. apricot jello - 1 junior size jar strained apricot baby food - 2/3 c. sugar - 1 can evaporated milk, chilled Directions: - Heat all ingredients until almost boiling. - Cool and chill until syrupy but not jelled. - Whip chilled evaporated milk in large mixer bowl. - Then on slow speed, add syrupy mixture. - Mix well. - Pour into pan or bowl. - Chill.
Strawberry Cake Ingredients: - 1 box (any flavor) cake mix with pudding Directions: - Prepare cake by directions on box; bake in a 9 x 13-inch pan. Let cake cool completely.
Betsy'S Microwave Broccoli-Cauliflower Casserole Ingredients: - 2 (10 oz.) boxes frozen chopped broccoli - 1 (10 oz.) box frozen cauliflower pieces - 1 can mushroom soup - 2 eggs, slightly beaten - 1 small to medium onion, minced - 1 tsp. Worcestershire sauce - 1 c. Cheddar cheese, grated - 1/4 c. butter or margarine, melted - 1/2 c. bread crumbs Directions: - Cook and drain vegetables and put into a 2-quart casserole. Mix together the soup, eggs, onion, Worcestershire sauce and cheese, then stir this mixture into the vegetables. - Combine the melted butter and bread crumbs, then spread this over top of the casserole. - Bake in microwave at Medium-high for about 15 minutes or until heated thoroughly. - Makes about 8 servings. - Can easily be increased or decreased by amount of vegetables.
Play Dough Ingredients: - 1 c. flour - 2 tsp. cream of tartar (most important, do not omit) - 1 Tbsp. salad oil - 1/2 c. salt - 1/2 tsp. peppermint flavoring - 1 c. water - 1/2 tsp. food coloring Directions: - This is the famous play dough I used in the 2-year old Sunday School class. - It will wash out of clothes and carpets!
German Drop Doughnuts Ingredients: - 2 c. flour - 3 tsp. baking powder - 1/2 tsp. baking soda - 1/2 tsp. salt - 1/3 c. sugar - 1 c. milk - 1 egg - extra sugar Directions: - Sift together dry ingredients. - Add milk and egg; mix well. Drop by teaspoonfuls into deep hot fat. - Fry until lightly brown. Drain on paper towel, the roll in granulated sugar or glaze. Makes about 3 dozen.
Peach Cake Ingredients: - 1 pkg. yellow cake mix - 1 stick butter - 1/2 c. coconut - 1 large can sliced peaches, drained - 1/2 c. sugar - 1 tsp. cinnamon - 1 c. sour cream - 1 egg Directions: - Cut butter into cake mix. - Mix with coconut. - Pack moderately into a 13 x 9-inch pan. - (Spray pan with Pam.) Bake for 10 minutes at 350°. - Arrange peaches on top. - Mix sugar and cinnamon and sprinkle on peaches. - Mix egg into sour cream; drizzle over peaches. - Bake for 25 minutes at 350°. - Do not overbake.
Italian Cream Cake Ingredients: - 1 stick margarine - 1/2 c. shortening - 2 c. sugar - 5 egg yolks - 2 c. flour - 1 tsp. soda - 1 c. buttermilk - 1 tsp. vanilla - 1 small can coconut - 1 c. chopped nuts - 5 egg whites, beaten stiff Directions: - Cream margarine and shortening. - Add sugar. - Beat well. - Add egg yolks. - Combine flour and soda; add to mixture along with buttermilk. - Add vanilla. - Add coconut and nuts. - Fold in egg whites. - Bake in 3 pans at 250° for 25 minutes. - Top with Cream Cheese Frosting.
Tony'S Tiger Bites Ingredients: - 1 (10 oz.) pkg. regular marshmallows or 4 c. mini marshmallows - 1/4 c. margarine - 1/3 c. peanut butter - 7 1/2 c. or 1 (10 oz.) pkg. Kellogg's Frosted Flakes cereal Directions: - Melt margarine in - large - saucepan over low heat. - Add marshmallows - and - stir - until completely melted. - Remove from heat. Stir in - peanut - butter - until - mixture is smooth. - Add Frosted Flakes, - stirring until well coated. - Using a buttered spatula or waxed - paper, press mixture into a lightly greased 13 x 9 x 2-inch pan; cut into 1 1/2 x 2-inch bars.
Coconut Pies Ingredients: - 5 eggs - 1 1/2 c. sugar - 1 stick butter - 3/4 c. buttermilk - 1 tsp. vanilla - 1 1/2 c. coconut Directions: - Mix all ingredients well. - Pour into two 9-inch pie shells. Bake at 350° for 30 minutes or until golden brown. - Makes 2 pies.
Sour Cream Pound Cake Ingredients: - 1 c. butter - 3 c. sugar - 1 c. sour cream - 3 c. sifted cake flour - 1/4 tsp. baking soda - 1/8 tsp. salt - 6 eggs - 1 tsp. vanilla Directions: - Allow butter to soften at room temperature. - Sift cake flour and measure. - Add soda and salt to flour. Sift three times. - Set aside. - Cream butter and sugar until light and fluffy. - Add sour cream. - Add eggs, one at a time, beating well after each one. Slowly add flour mixture. - Stir in vanilla. - Put batter into 10-inch tube pan sprayed with Baker's Joy. - Place in cold oven and bake at 300° for 1 1/2 hours. - As soon as cake is done, run knife around edge and remove from pan.
Molasses Crumb Cookies Ingredients: - 1 1/2 c. shortening - 3 c. sugar - 3 eggs - 1 (12 oz.) bottle molasses - 3/4 c. water - 5 tsp. baking soda (rounded) - 4 tsp. cinnamon - 1 1/2 tsp. allspice - 1 1/2 tsp. ginger - 1 tsp. salt - 6 c. flour - 4 c. graham cracker crumbs Directions: - Mix in order. - Let set 1 hour. - Roll into 1-inch balls. - Roll balls in flour and put on greased cookie sheet. - Flatten with cup about 1/2; put thumbprint in middle and fill with strawberry jam. Sprinkle with white sugar. - Bake at 350° for 10 to 14 minutes.
Sweet Corn Bread Ingredients: - 1 c. yellow corn meal - 1 c. self-rising flour - 1/2 c. sugar - 1 whole egg - 1/4 c. oil - 1/2 tsp. vanilla - 1 c. milk Directions: - Mix until smooth. - Pour into greased pan. - Bake until sides of batter turns brown. - Bake about 20 minutes at 375°.
Cream Of Mushroom Soup Ingredients: - 2 (8 oz.) cans mushrooms, drained and minced - 1 (15 oz.) can chicken broth - 3 c. milk - 1 1/2 Tbsp. minced onion - 1 tsp. salt - dash of pepper - 3 Tbsp. flour - 2 Tbsp. butter Directions: - Saute mushrooms in 1 tablespoon butter. - Melt the other tablespoon butter in saucepan. - Add flour and stir until smooth. Add seasonings. - Slowly add milk, stirring constantly. - Add minced onion. - Add chicken broth and mushrooms. - Continue to stir until mixture reaches boiling point but do not boil. - Serves 6.
Spinach Casserole Ingredients: - 1 1/2 c. sour cream - 1 Tbsp. onion salt - 1 garlic clove, minced - 2 pkg. frozen chopped spinach, cooked and drained until very dry - 1/2 tsp. ginger - salt and pepper to taste - 1 c. bread crumbs Directions: - Preheat oven to 350°. - Put sour cream, onion salt and garlic in blender or mix with fork. - Add to all other ingredients and mix thoroughly. - Put in casserole. - Top with bread crumbs. - Bake for 25 minutes.
Turtle Cake Ingredients: - 1 box German chocolate cake mix - 1 small can Pet milk - 1 lb. Kraft caramels - 1 c. chocolate chips - 1 c. chopped pecans Directions: - Preheat oven to 350°. - Mix cake as directed on box. - Pour half of the mix into greased and floured 13 x 9-inch cake pan. - Bake for 15 minutes. - In double boiler, melt caramels and milk together. - Pour over cake. - Spread chocolate chips over caramel. Spread nuts over chocolate chips. - Pour remaining cake mix into pan and bake until done (about 20 to 25 minutes).
Chicken Casserole Ingredients: - 3 chicken breasts - 1 can cream of chicken soup - 1 can evaporated milk - 1 large box Stove Top stuffing Directions: - Boil chicken. - Cool and pull apart. - Place in bottom of 9 x 13-inch pan. - Top with soup and milk. Mix Stove Top stuffing (don't cook) and lay on top of chicken and soup. - Bake 45 to 50 minutes at 350°.
Double Bean Casserole Ingredients: - 1 can cream of chicken soup - 1 can cream of celery soup - 1 (16 oz.) can bean sprouts, drained - 1 (18 oz.) can sliced water chestnuts, drained - 1 (16 oz.) can French-style green beans, drained - 1 (3 oz.) can French fried onion rings - dash of soy sauce Directions: - Combine soups. - Pour 1/2 into greased 2-quart casserole. Layer bean sprouts, water chestnuts and then green beans. - Add remaining soup. - Bake at 350° for 20 minutes. - Top with onion rings and return to oven for 5 more minutes. - Serves 6.
Korean Beef Ingredients: - 1-2 lbs. beef, cut in thin slices - 2 Tbsp. sugar - 1-2 carrots, sliced thin - 1 bunch green onions, slice thin - 1-2 cloves garlic, mashed - 1 Tbsp. sesame oil (or seeds) - 1/8 tsp. pepper - pinch salt - 1/4 c. soy sauce - 1 c. wine (optional) Directions: - Put beef in bowl and sprinkle sugar on top. - Put in refrigerator overnight. - Mix together carrots, green onion, garlic, sesame oil, pepper, salt, soy sauce, and wine. - Let them set for a few hours. - Use an electric fry pan and cook the beef with the vegetables on med-high heat. - Serve over white rice. Note: - The electric fry pan can be put in the middle of the dining table and everyone can cook their own beef.
Carrot Souffl Ingredients: - 1 lb. baby carrots, cooked until tender - 1 stick butter - 2 large eggs - 3 Tbsp. flour - 1 tsp. baking powder - 1 c. sugar - dash cinnamon Directions: - Cook carrots until they mash with a fork. - Drain and place in a blender. Add butter to the blender and pulse until butter melts. - Add all the remaining ingredients and pulse until well mixed. - Pour into a greased souffl dish. - Bake 15 minutes at 400°. - Reduce heat to 350° and bake for an additional 45 minutes. Serve immediately.
Jalapeno Refried Bean Dip Ingredients: - 1/4 c. lard or bacon drippings - 1/4 c. onion, minced (1 small) - 1 small clove garlic, minced - 1 (1 lb.) can refried beans or cooked pinto beans, mashed with liquid - 1 to 2 canned hot jalapeno chili peppers, seeded and diced - 1/2 tsp. salt - 1/2 c. shredded Longhorn or mild Cheddar cheese - crisp-fried corn tortilla chips or corn chips Directions: - Heat lard or drippings in a small skillet. - Add onion and garlic. - Saute 1 minute. - Add refried or mashed pinto beans. - Cook, stirring frequently, until well mixed and lard is absorbed. - Stir in chili peppers, salt and 1/4 cup of the cheese. - Serve with chips. - (If dip is too firm, add a little water.)
Taco Soup Ingredients: - 1 lb. ground turkey or lean ground beef - 1/2 medium onion, chopped - 1 can pinto beans - 1 can kidney beans - 1 can hominy - 1 can Ro-Tel and/or stewed tomatoes - 1 can whole kernel corn - 1 pkg. taco seasoning mix - 1 pkg. Ranch dressing mix - 2 c. water Directions: - Saute meat and onion. - Drain well. - Add contents of cans, undrained, to meat and onion in a large pot. - Add seasoning mixes and water. - Mix well, heat thoroughly, and serve. - Excellent in crock-pot. - Freezes well. Yields 8 to 10 servings.
Banana Milkshake Ingredients: - 1 1/2 c. milk - 2 medium bananas, peeled, sliced and frozen - 2 tsp. honey - 1/2 tsp. vanilla extract Directions: - Combine all ingredients in container of an electric blender. Blend until smooth. - Serve immediately. - Makes 3 1/2 cups.
Great Grandma'S Sugar Cookies Ingredients: - 2 sticks butter or margarine - 1 1/2 c. sugar - 2 eggs - 1/2 tsp. nutmeg - 1/2 tsp. vanilla extract - 1/2 tsp. almond extract - 3 1/4 c. flour Directions: - Cream butter and sugar until fluffy; add eggs, nutmeg, vanilla and almond extracts. - Blend well. - Gradually add in flour. Chill in fridge for at least 1 hour or until dough is stiff. Spread out and use cookie cutters to cut out shapes. - Bake on ungreased cookie sheet at 400° until you think they are done. Bake longer for crispy cookies and shorter time for softer cookies.
Cucumbers And Onions Ingredients: - 4 sliced cucumbers - 1 diced onion - 1 c. mayonnaise - 1/4 c. vinegar - 1/2 c. sugar - 1/4 tsp. pepper - 1/2 tsp. salt Directions: - Combine last 5 ingredients and pour over the vegetables. - Let stand several hours or overnight.
Coca-Cola Salad * Ingredients: - 1 pkg. cream cheese - 1 pkg. orange Jell-O - 1/2 c. nuts, chopped - 2 bottles Coca-Cola - 1 Tbsp. lemon juice Directions: - Dust Jell-O into softened cheese. - Add boiling Coca-Cola; stir in nuts. - Add lemon juice. - Serves 6.
Veal With Cream Sherry(Chicken May Be Substituted) Ingredients: - 4 lb. chicken or veal, cut in bite size pieces - 1 c. flour - 1 large onion, chopped - equal parts olive oil, margarine or butter - 3 c. water - 1/2 c. cream sherry (not cooking sherry) - mushrooms (optional) - salt and pepper - garlic, chopped to taste - 3 chicken bouillon cubes Directions: - Shake meat pieces in flour, salt and pepper to coat. - Saute onion and garlic in oil and margarine. - Brown meat. - Add 3 cups water, bouillon cubes and sherry. - Simmer about 1 hour. - Serve over angel hair spaghetti.
Stewed Celery Ingredients: - 2 c. diced celery - 1 c. water - 2 Tbsp. butter or margarine - 2/3 c. canned tomatoes - 4 Tbsp. chopped onions - 4 Tbsp. chopped green peppers - 1/2 tsp. salt Directions: - Boil celery in water for 10 minutes, or until just tender-crisp; drain. - Melt butter. - Add chopped onion and green pepper; saute for about 5 minutes. - Stir in tomatoes and salt, then add celery. - Simmer for 15 minutes longer. - Serves 4.
Chicken And Cheese Lasagna Ingredients: - 1/2 c. chopped onion - 1/2 c. chopped bell pepper - 1 Tbsp. water - 1 can cream of chicken soup - 1/2 c. chopped pimientos - 1/3 c. milk - 1/2 tsp. dried basil - 8 oz. lasagna noodles - 2 c. ricotta cheese - 3 c. chopped cooked chicken - 1-1/2 c. grated cheddar cheese, divided - 1 c. grated parmesan cheese, divided Directions: - Saute onion and bell pepper in water over medium-high heat. Add soup, pimientos, milk and basil and mix well. - Arrange half the noodles on the bottom of an 11x7 inch baking dish. - Spread half the soup mixture and half ricotta cheese over noodles. Arrange half the chicken on top of ricotta. - Sprinkle with half cheddar and half parmesan cheese. - Repeat layers of the remaining noodles, soup mixture, ricotta, and chicken. - Bake covered at 350 degrees for 45 minutes. - Sprinkle with remaining cheddar and parmesan cheese. - Bake uncovered for 4 minutes.
Lasagna Florentine Ingredients: - 3/4 c. chopped onion - 2 cloves garlic, finely chopped - 2 Tbsp. olive oil - 2 (26 oz.) jars pasta sauce - 1 (15 or 16 oz.) container Ricotta cheese - 1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained - 1 lb. Mozzarella cheese, shredded - 1/2 c. grated Parmesan cheese - 2 eggs - 1 (1 lb.) pkg. lasagna noodles, cooked and drained Directions: - In a large pan, cook onion and garlic in oil. - Add pasta sauce; simmer 15 minutes. - In a bowl, mix Ricotta, spinach, 1 cup Mozzarella, Parmesan and eggs.
Poppy Seed Cake Ingredients: - 4 egg yolks - 1 1/2 c. sugar - 1 c. butter - 1 pkg. poppy seed - 2 tsp. vanilla - 2 1/2 c. flour - 2 tsp. baking powder - 1 tsp. baking soda - 1 c. sour cream - 4 egg whites (stiff) Directions: - Cream sugar and butter. - Add poppy seed, egg yolks and vanilla and beat. - Sift flour, baking powder and baking soda. - Add flour with sour cream to the mix. - Fold in egg whites. - Bake at 350° for 50 minutes.
Irish Bread Ingredients: - 3/4 stick butter - 2 scoops sugar (about 3 Tbsp.) - 2 eggs - 2 c. flour - 2 level tsp. baking powder - 1 level tsp. baking soda - 1 level tsp. cream of tartar - 1/2 box raisins - pinch of salt - 1 2/3 c. buttermilk (enough to make moist) Directions: - Cream butter, sugar and eggs. - Sift all dry ingredients, then add to creamed mixture along with raisins. - Mix well. - Bake at 350° for about 1 hour.
Pina Colada Slush Ingredients: - 1 (32 oz.) can pineapple juice - 1 (12 oz.) can frozen lemonade concentrate - 1 qt. bottle Jero pina colada mix - 8 oz. vodka Directions: - Mix together and freeze in an empty ice cream pail. - To serve, place 2 to 3 scoops of slush in glass and fill with 7-Up.
Whole Wheat Cottage Cheese Rolls Ingredients: - 2 c. whole wheat flour - 1 3/4 c. white flour, unbleached - 2 pkg. active dry yeast - 1/2 tsp. baking soda - 1 1/2 c. cream-style cottage cheese - 1/2 c. water - 1/4 c. packed brown sugar - 2 Tbsp. margarine or oil - 2 tsp. salt - 2 eggs Directions: - Thoroughly stir together 1 1/2 cups flour, salt, yeast and soda. - Heat together cottage cheese, water, sugar and butter or oil and cook just until warm, stirring constantly to melt oil or margarine. - Add to dry mixture; add eggs. - Beat at low speed or by hand for 3 minutes, or enough to make a stiff dough. - On floured surface knead until smooth, 8 to 10 minutes.
Molasses Crinkles Ingredients: - 3/4 c. soft shortening - 1 c. brown sugar, packed - 1 egg - 1/4 c. sorghum molasses - 2 1/4 c. all-purpose flour - 2 tsp. soda - 1/4 tsp. salt - 1/2 tsp. cloves - 1 tsp. cinnamon - 1 tsp. ginger - granulated sugar Directions: - Mix shortening, sugar, egg and molasses thoroughly. - Measure flour by dipping method or by sifting. - Blend all dry ingredients; stir in. - Chill. - Roll dough in 1 1/4-inch balls. - Dip tips in sugar. - Place balls, sugared side up, 3-inches apart on greased baking sheet. - Sprinkle each with 2 to 3 drops water. - Bake 10 to 12 minutes until set but not hard. - Bake at 375°. - Yield: 4 dozen cookies.
Russian Instant Tea Ingredients: - 1 1/2 c. Tang - 2 pkg. lemonade mix - 1/2 tsp. cinnamon - 1 tsp. cloves - 1 c. lemon flavored instant tea - 1 c. sugar - 1/2 tsp. allspice Directions: - Combine all ingredients, mixing well. - Store in tightly covered containers. - Use 1 to 2 heaping teaspoonfuls per cup of hot water; stir until dissolved. - (May be used as ice tea.)
Chow Mein Noodle Candy Ingredients: - 1 (6 oz.) semi-sweet chocolate chips - 1 (6 oz.) butterscotch chips - 3 oz. can chow mein noodles - 7 1/2 oz. salted peanuts Directions: - Melt chocolate and butterscotch chips over hot water. - When completely melted, add noodles and peanuts. - Drop by rounded teaspoonfuls on wax paper.
Pecan Pie Ingredients: - 1/4 c. butter, melted - 1/2 c. sugar - 1/2 c. white corn syrup - 1/2 c. dark corn syrup - 1/2 c. evaporated milk - 1/4 tsp. salt - 3 eggs - 1 Tbsp. vanilla - 1 1/4 c. chopped pecans - 1 (9-inch) unbaked pie shell Directions: - In mixer bowl, slightly beat eggs. - Add and blend well the sugar, syrups, evaporated milk, butter, salt and vanilla. - Add pecans and pour into unbaked 9-inch pie shell. - Bake in 400° oven for 10 minutes. - Reduce heat to 350° and bake an additional 30 to 40 minutes or until filling is puffed in center and is well browned. - Let pie cool before cutting.
Sour Cream Fudge Ingredients: - 2 c. sugar - 2 Tbsp. white corn syrup - 2 Tbsp. butter - 1 c. sour cream - 1 tsp. vanilla - 1 c. nuts Directions: - Mix sugar, corn syrup, butter and sour cream thoroughly. Cook over medium or low heat to soft-ball stage; cool. Add vanilla. Cool to room temperature; beat until thick. Add nuts. Pour into buttered pan. Do not spread. Top will be glossy and uneven. Cut into squares when firm.