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Swedish Cider Ingredients: - 1 qt. (32 oz.) apple cider (apple juice okay) - 2 c. cranberry juice cocktail or cranapple - 3 to 4 cinnamon sticks - 1 tsp. whole cloves or ground - 1/2 c. brown sugar - 1/2 tsp. allspice Directions: - Put cinnamon sticks, whole cloves, allspice and brown sugar in basket in top of an electric 8 to 10-cup percolator. - Mix juices in bottom and perk like coffee. - Double recipe if necessary. - May substitute apple cider with orange Hawaiian Punch.
Tomato Soup And Cream Cheese Mold Ingredients: - 1 can cream of tomato soup - 1 can water - 1 carton cream cheese (soft) - 1/4 cup or 3 tbsp. lemon juice - several dashes of Worcestershire sauce - small bottle chopped olives or 1/2 to 3/4 cups - 2 stalks celery, chopped fine - 1 small grated onion - 3 pkg. gelatin (Knox) - 2 tbsp. mayonnaise or salad dressing Directions: - Mix Knox gelatin in 1/2 cup water. - Boil 1 can of water and add all other ingredients and put in small tupperware mold until firm.
Squash Patties Ingredients: - 2 c. grated squash (yellow) - 2 eggs - 2 tsp. grated onion - 1/2 c. plus 2 Tbsp. flour - 1/2 tsp. salt - 1/8 tsp. pepper - 2 tsp. sugar Directions: - Melt 2 tablespoons butter in skillet, using medium heat. - Drop mixture into butter by tablespoon. - Fry until brown.
Cauliflower Soup Ingredients: - 2 Tbsp. butter - 1 Tbsp. olive oil - 1 medium chopped onion - 6 to 8 chopped scallions - 1 clove chopped garlic - 2 stalks chopped celery - 2 medium heads cauliflower, cored and chopped - 1/2 tsp. salt - 1/2 tsp. curry powder (optional) Directions: - Cook onion, cauliflower and celery in water in a large saucepan until tender. - Mix in remaining ingredients and simmer until thoroughly heated.
Sweet Potato Pie Ingredients: - 2 large potatoes - 1 egg - 3/4 to 1 c. sugar - 1/3 c. evaporated milk - 1 tsp. vanilla - 1/2 tsp. lemon - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 1 unbaked crust Directions: - Cover - potatoes - with - water. - Boil until tender. - Cool and peel. - With - mixer add - sugar, milk, margarine, flavoring and egg. - Add - sugar until taste is too sweet. Pour into shell and bake at 375° for 30 minutes or until crust is brown.
Nut And Apricot Rolls Ingredients: - 4 1/2 c. flour - 3 tsp. baking powder - 1 tsp. salt - 2 (8 oz.) Philadelphia cream cheese (let soften at room temperature) - 1 lb. oleo (let soften at room temperature) Directions: - Mix all ingredients and refrigerate overnight.
Lois' Spice Tea Mix Ingredients: - 2 c. Tang - 1/2 c. instant lemon flavored tea - 1 1/2 c. sugar - 1 tsp. ground cinnamon - 1/2 tsp. ground cloves Directions: - Mix well and store in a dry container.
Bite Size Meatballs Ingredients: - 2 lb. ground meat - 2 slices bread - 1 egg - garlic powder - salt and pepper - 1/4 c. chopped parsley and onion tops - 1 medium onion, finely chopped - 1 stalk celery, finely chopped Directions: - Mix all ingredients and roll into bite size balls. - Bake about 35 minutes at 375°.
Tomato Pepper Relish Ingredients: - 3 c. diced tomato - 2 c. chopped green pepper - 2 1/4 c. Italian salad dressing Directions: - Toss well and mix. - Chill several hours, stirring occasionally. - Just before serving, drain well. - Makes 4 cups relish.
Banana Split Cake Ingredients: - 2 c. graham cracker crumbs - 1 stick soft margarine - 8 oz. cream cheese - 1 egg - 3 c. confectioners sugar - 1 can crushed pineapple, drained - 3 to 4 bananas - 1 (8 oz.) Cool Whip - 1 jar cherries - chopped nuts Directions: - Mix crumbs and margarine together. - Press in bottom of a 9 x 13-inch dish. Bake for 8 minutes at 350°. - Let cool.
Crab Mold Ingredients: - 1 can cream of mushroom soup - 1 (8 oz.) pkg. cream cheese - 1 pkg. unflavored gelatin - 1 c. each chopped onion and celery - 1 to 1 1/2 c. chopped crab meat (imitation crab works well, too) - 1 c. mayo - 1 tsp. Worcestershire sauce Directions: - Warm soup in saucepan. Add gelatin and cream cheese. Cook until cream cheese melts. Add vegetables, that have been chopped, and crab meat. Pour into a 4-cup mold that has been sprayed with Pam. Add ingredients. Refrigerate, covered, 6 or more hours, until set.
Company Chicken Breast Ingredients: - 8 whole chicken breast, split, skinned and boned - 8 slices Swiss cheese - 8 slices ham - 1 can cream of chicken soup - 1/4 c. white wine - 1 c. herb seasoned stuffing mix, crushed - 1/4 c. butter, melted Directions: - Wrap each piece of chicken around one piece of ham. - Arrange in 13 x 9-inch baking pan. - Place slice of cheese on each piece of chicken. Combine soup and wine, stir well. - Spoon over chicken. Sprinkle with stuffing mix. - Drizzle melted butter over top. - Bake at 350° for 45 to 55 minutes. - Serve with rice!!!
Devil Crabs Ingredients: - 1 lb. backfin crabmeat - 1 tsp. French's mustard - 1 tsp. salt - pinch of pepper - 1 slice stale bread, grated fine - 1/8 lb. butter - 1 egg, well beaten - 1 small onion, grated - 1 tsp. flour - 1 c. milk Directions: - Put - in - saucepan - the butter; melt. - Add - flour; - mix well. Add milk, set aside until - cool - and thick. - Remove all bones in meat. - Put all ingredients in. - Pour in sauce and mix well, but gently with hands. Put - in - shells, - sprinkle - with crumbs. Bake in 350° oven for about 45 minutes or until brown. Should make about 8.
Blueberry Muffins Ingredients: - 1/4 c. shortening - 1/2 c. sugar - 1/2 tsp. baking powder - 1/2 c. flour - 1/2 c. milk - 1 egg - 1/2 tsp. salt - 1 c. blueberries Directions: - Combine all ingredients, except the blueberries, and mix well. Stir in berries. - Pour in muffin cup pan. Bake at 375° for 20 to 25 minutes.
Chicken And Dressing Casserole Ingredients: - 6 to 8 pieces split boned chicken breasts, cut up - 3 to 4 slices Swiss cheese or Cheddar - 2 (10 3/4 oz.) cans cream of chicken soup - 1 bag cubed type poultry dressing - 1/2 c. milk or a little more Directions: - Put chicken breast pieces in a 13 x 9-inch pan. - Top with cheese. - Mix soup and milk and pour over the chicken and cheese. Prepare dressing according to package directions. - Place over chicken. - Bake at 350° for 45 minutes. - Makes 6 to 8 servings.
Baked Chicken Ingredients: - 2 chicken breasts - 1 Tbsp. butter or margarine, melted - 1/2 c. Parmesan cheese - 2 Tbsp. butter or margarine Directions: - Preheat oven to 400°. - Dip chicken in melted butter and coat with cheese. - Melt remaining butter in pie plate and place chicken, skin side up. - Bake for 50 minutes. - Baste with juices during baking. - Cover with foil if chicken browns too quickly.
Green Bean Casserole Ingredients: - 2 cans green beans, drained - 1 Tbsp. Worcestershire sauce - 1 can cream of mushroom soup - 1/4 c. grated Longhorn cheese to taste Directions: - Crush 1/2 can fried onion rings. Sprinkle on top. - Bake until heated through and cheese is melted.
Chocolate Syrup Brownies Ingredients: - 1/2 c. butter - 2 eggs - 3/4 c. chocolate syrup - 1 tsp. vanilla - 1/4 tsp. baking soda - 1 c. sugar - 1 c. sifted all-purpose flour - 1 c. chopped nuts Directions: - Cream together butter and sugar until light and fluffy. - Add eggs, one at a time, beating well after each addition. - Sift flour and baking soda together. - Add alternately with chocolate syrup to creamed mixture. - Blend in vanilla and nuts. - Pour into greased and floured 9-inch square pan. - Bake at 350° for 40 to 45 minutes.
Graham Cracker Cake Ingredients: - 1 c. sifted flour - 3 1/2 tsp. double-acting baking powder - 3/4 tsp. salt - 2 c. graham cracker crumbs (approximately 30 sq. crackers) - 1 1/2 tsp. vanilla - 1 c. plus 2 Tbsp. sugar - 3/4 c. soft shortening - 1 c. plus 2 Tbsp. milk - 3 eggs Directions: - Sift together the flour, sugar, baking powder and salt. - Add crumbs, shortening, milk and vanilla. - Beat on low speed until moistened. - Then beat on medium speed for 2 minutes. - Add eggs and beat for one more minute. - Pour batter into 2 (9-inch) greased pans. - Bake at 375° for 30 to 35 minutes or until cake shrinks slightly from edge of pan. - Cool. - Frost or use whipped cream and fruit if wanted.
Cornfield Hash Ingredients: - 2 c. cooked corn on the cob - 2 medium potatoes, cooked and diced - 4 to 5 green onions - 1 large tomato - 1 medium green pepper - 2 c. cooked ham - 4 Tbsp. butter or margarine - 1/2 c. shredded Cheddar cheese - salt and pepper to taste Directions: - Combine corn, potato, onion, green pepper, ham, tomato, salt and pepper. - Melt - butter - in - large - skillet. - Add - corn mixture. Pat down evenly. - Cook about 10 minutes until bottom begins to brown. - Turn - hash and - continue - cooking another 5 minutes, loosening from pan frequently with spatula. - Sprinkle with shredded cheese. - Makes 4 to 6 servings.
Salmon Loaf Ingredients: - 1/2 c. mayonnaise - 1/2 c. Pepperidge Farm dressing - 1 egg - 1 can salmon and juice - 1 small onion - salt - pepper Directions: - Mix all ingredients. - Put in a loaf pan. - Bake at 400° for 30 to 40 minutes.
Fruit Cake Cookies Ingredients: - 1 lb. pineapple (green and red) - 1 lb. cherries - 1 lb. dates - 1 1/2 lb. raisins (white and dark) - 4 or 5 c. nuts - 3 c. flour - 1 tsp. cinnamon - 1 tsp. nutmeg - 1 tsp. soda in 3 Tbsp. sweet milk - 1 small glass grape juice - 1 c. brown sugar - 1 stick oleo - 4 eggs Directions: - Mix in order. - Drop by spoonful onto cookie sheet, well-greased. - Bake at 350° for 8 to 10 minutes. - Makes 4 or 5 dozen.
Home-Made Noodle Dough Ingredients: - 4 c. sifted flour - 1 tsp. salt - 2 eggs - 2 Tbsp. oil - 1 c. boiling water Directions: - In a large bowl mix flour and salt. - Make a hole in the center of the flour; add eggs and oil. - Pour in water. - Stir quickly until a stiff dough is formed. - Work in as much flour as possible. Place dough on a heavily floured surface. - Knead 10 minutes.
Hollandaise Sauce Ingredients: - 1 stick butter - 3 egg yolks - 2 Tbsp. lemon juice - 1/4 tsp. salt - pinch of cayenne or Tabasco sauce or white pepper Directions: - In a small saucepan heat to bubbling (but do not brown) the butter. - Into blender container put: - 3 egg yolks, 2 tablespoons lemon juice, salt and pepper. - Cover container and turn to low speed. - Immediately remove cover and put in the hot butter in a steady stream. - When all butter is blended, turn off motor. - Makes 3/4 cup.
Fun And Fancy White Pretzel Rods Ingredients: - 1 lb. white confectionery coating, chopped - 35 long pretzel rods (about) - nonpareils and assorted colored sugars and sprinkles for decoration Directions: - Line 2 large cookie sheets with aluminum foil. - Over hot (not boiling) water, melt white coating, stirring frequently until smooth. - Remove from heat. - While holding pretzel rod over saucepan, spoon melted white coating over pretzel within 1 inch of the top. - Shake off excess. - Sprinkle with nonpareils, colored sugars or sprinkles; place on prepared cookie sheets. - Repeat with remaining pretzel rods. - (If coating becomes too thick, place over hot water or low heat.) - Refrigerate to set coating.
Fried Mustard Greens Ingredients: - mustard greens - 3 slices bacon - red pepper - black pepper - sugar to taste - salt Directions: - Thoroughly clean greens and shred. - Fry a few pieces of bacon in a deep pot. - Add greens and stir constantly until greens are tender. - Add red and black pepper and salt. - When almost done, add a little sugar to taste. - Do not add water or overcook.
Berry Honey Shake Ingredients: - 1 pint vanilla ice cream or yogurt (nonfat or regular) - 1 basket (2 1/2 cups) fruit-strawberries, raspberries, etc. - 1/2 cup milk (regular or nonfat) - 1/4 cup honey Directions: - Mix all ingredients in blender. - Blend until smooth and creamy. Serve immediately in tall glasses. - Makes 4 servings.
Chocolate Cake Ingredients: - 3 eggs, separated - 1 1/2 c. sugar - 1 2/3 c. self-rising flour - 1 c. buttermilk - 1/3 c. oil - 1 tsp. vanilla - 1/2 tsp. soda Directions: - Mix dry ingredients. - Add oil, egg yolks, milk and vanilla. Add stiffly beaten egg whites last. - Cook at 350° to 375° until done.
Mexican Pizza Ingredients: - 1/2 c. plus 1 Tbsp. Aunt Jemima corn meal - 1 1/2 c. flour - 1 Tbsp. baking powder - 1/2 tsp. salt - 3/4 c. milk - 1/4 c. vegetable oil - 1 (12 oz.) taco sauce - 1 (15 1/2 oz.) Mexican-style chili beans (undrained) - 1 medium green pepper, cut in rings - 2 c. (8 oz.) shredded Monterey Jack cheese Directions: - Heat oven to 450°. - Grease 14-inch round pizza pan or 15 x 10-inch jelly roll pan. - Sprinkle 1 tablespoon corn meal evenly into pan. - Combine remaining 1/2 cup of meal, flour, baking powder and salt. - Add milk and oil and stir with fork until mixture forms a ball. - Press into the pan and shape edge to form a rim. - Bake 15 minutes. - Spread taco sauce evenly over crust. - Top with beans, pepper rings and cheese and continue baking until cheese is melted.
Corn Vegetable Medley Ingredients: - 1 (10 3/4 oz.) can Campbell's condensed golden corn soup - 1/2 c. milk - 2 c. broccoli flowerets - 1 c. sliced carrots - 1 c. cauliflowerets - 1/2 c. shredded Cheddar cheese (2 oz., optional) Directions: - In 2-quart saucepan over medium heat, heat soup and milk to boiling. - Stir in vegetables.
Jimmy Deans Ingredients: - 12 oz. pkg. regular Jimmy Dean sausage - 1 lb. ground beef - 1 Tbsp. oregano - 1 lb. Velveeta cheese - 1/2 tsp. Worcestershire sauce - 1/2 tsp. garlic salt - 2 loaves Pepperidge Farm party rye bread Directions: - Crumble ground meat and sausage; brown and drain. - Add Velveeta in chunks. - Add oregano, Worcestershire sauce and garlic powder. - Cook until cheese melts. - Spread on rye bread. - Bake frozen at 400° for 10 minutes.
Hello Dolly Cookies Ingredients: - 1 stick margarine - 1 c. ground vanilla wafers - 1 c. coconut - 1 c. chocolate chips - 1 c. chopped pecans - little coconut - 1 can Eagle Brand milk Directions: - Preheat oven to 300°. - Melt margarine in baking pan. - Add ground vanilla wafers top. - Add coconut, chocolate chips, chopped pecans and a little coconut. - Pour Eagle Brand milk over all. Bake 45 minutes. - Cool before cutting.
Old-Fashioned Hamburger Soup Ingredients: - 1 1/2 lb. ground chuck (lean) - salt and pepper to taste - 1 medium onion - celery (small amount) - 2 large cans tomato sauce - homemade noodles Directions: - Crumble ground chuck in large pot. - Cover with water, salt and pepper to taste. - Start cooking on high. - Chop up onion and celery. - Skim off excess grease. - Take tomato sauce and dump in. Rinse can with water and add to meat mixture. - Let boil and add homemade noodles. - Cook just until noodles are done. - Soup will be thick so add more broth, sauce or water if you like. - This is delicious with garlic bread and cole slaw.
Pumpkin Pie Cake Ingredients: - 4 eggs, well beaten - 1/2 c. brown sugar - 1 tsp. cinnamon - 1 box yellow cake mix - 1/2 c. sugar - 1 large can solid-packed pumpkin - 1 can evaporated milk - 2 sticks margarine Directions: - Mix eggs, sugar, cinnamon, pumpkin and milk with a mixer for 2 to 3 minutes. - Blend well. - Pour into a 9 x 13-inch pan. - Sprinkle entire box of cake mix evenly over the top. - Then sprinkle with chopped nuts. - Bake 1 hour at 350°. - Let cool and serve cold.
Marinated Cucumber Salad Ingredients: - 1 c. Italian salad dressing - 1 c. vinegar - 1 c. sugar - 1/2 c. salad oil - 1/4 c. water - 2 tsp. salt - 1/2 tsp. pepper - 6 carrots, sliced (3 c.) - 2 medium cucumbers, sliced (1 1/2 c.) - 1 small green pepper, in rings - 1 medium onion, sliced in rings Directions: - Combine first 7 ingredients. - Stir in carrots, cucumbers, green pepper and onion. - Cover and refrigerate overnight.
Julie'S Deviled Eggs Ingredients: - 1 doz. hard-boiled eggs - 1/8 tsp. salt - 1/2 Tbsp. vinegar - sugar to taste - 1 Tbsp. mustard - 1 Tbsp. Miracle Whip Directions: - Cut eggs in half. - Mash yellows, add all ingredients and mix. Add more mustard to taste. - Fill whites of eggs with mixture and sprinkle with paprika or a slice of green olive.
Peach Ice Cream Ingredients: - 4 to 6 peaches, mashed or chopped - 2 1/2 c. sugar - 6 eggs - 2 Tbsp. flour - 1/2 tsp. salt - 1 Tbsp. vanilla - 1/4 tsp. almond flavoring - 4 to 5 c. milk - 1 pt. whipping cream Directions: - Add 1/2 cup sugar to peaches and set aside. - Combine flour, salt and 2 cups sugar and add to milk. - In a large saucepan, heat milk on medium. - Beat eggs and gradually stir into milk. - Cook on medium until mixture coats a spoon. - Stir constantly. - Remove from heat. - Add whipping cream, peaches and flavorings. - Chill in refrigerator, then churn in ice cream freezer. - Makes 5 quarts.
Westhaven Cake Ingredients: - 1 pkg. dates, cut - 1 c. hot water - 1 tsp. soda - 1/2 c. butter - 1 c. sugar - 2 eggs, well beaten - 1 tsp. vanilla - 1 heaping tsp. cocoa - 1 3/4 c. flour (after sifted) - 1/2 c. nut meats - cake of German sweet chocolate - whipped cream Directions: - Pour hot water over dates and soda. - Cool. - Cream butter and sugar; add eggs, vanilla, cocoa, flour and nuts if desired. Sprinkle small chocolate pieces on top. - Bake at 350° until toothpick inserted is "clean." - Serve with whipped cream.
Tuna And Spinach Casserole Ingredients: - 2 pkg. frozen spinach - 1 (7 oz.) can tuna fish - 1 can French fried onion rings - 1 Tbsp. lemon juice - 1/4 c. butter - 1/4 c. flour - 2 c. milk - onion salt - dry mustard - salt and pepper - 1/2 c. mayonnaise Directions: - Cook and drain spinach. - Make cream sauce of milk, flour and butter. - Season with onion salt, dry mustard, salt and pepper. Blend in mayonnaise and lemon juice. - Place tuna fish, flaked, in 2-quart casserole. - Add 1/2 of the sauce. - Mix remaining sauce with cooked spinach and pour over tuna. - Top with onion rings and bake in moderate 350° oven for 30 minutes.
Sausage Bread Ingredients: - 4 c. flour - 1 pinch of black pepper - 1 pinch of salt - 1 Tbsp. oil - 2 eggs, beaten - 1 pkg. yeast in 1/2 c. warm water Directions: - Mix ingredients well, let raise once. - Roll out and spread with filling. - Roll up and bake at 375° until brown, 40 minutes to an hour.
Elegant Chicken Ingredients: - 4 whole boned chicken breasts - 8 slices bacon - 4 oz. dried beef - 1 (10 3/4 oz.) can cream of mushroom soup - 1/2 pt. sour cream (1 c.) - almond slivers Directions: - Halve chicken - breasts and wrap each half in a slice of bacon. Cover the - bottom - of a greased 8 x 12-inch baking dish with dried beef. - Arrange chicken on top of this. - Blend soup and - sour cream; - pour - over chicken. - Sprinkle with almonds. Bake, uncovered, at 275° for 3 hours. - Makes 6 to 8 servings.
Mushroom Potatoes Ingredients: - 2 lb. potatoes, cooked - salt and pepper to taste - 1 c. hot milk - 1/2 pt. sour cream - 1 large can sliced mushrooms - 1/2 c. butter Directions: - Mash potatoes with milk and sour cream. - Saute mushrooms in butter. - Pour butter and mushrooms in a well made in the potatoes. Cover with more potatoes. - Dot the top with butter and bake for 30 minutes at 500°. - Can be prepared a day before and reheated in oven or microwave.
Caramel Crackers Ingredients: - 2 (9 oz. each) boxes Ritz Bits crackers - 1 c. dry roasted peanuts - 1/2 c. butter or margarine - 1 c. granulated sugar - 1/2 c. light corn syrup - 1 tsp. vanilla extract - 1 tsp. baking soda Directions: - Preheat oven to 250°. - Combine crackers and nuts in a greased large shallow baking pan. In a saucepan, bring butter, sugar and corn syrup to a boil and cook for 5 minutes. Remove from heat; add vanilla and soda. Pour caramel mixture over crackers and nuts. Stir well. Bake 1 hour, stirring every 15 minutes. - Pour onto waxed paper and break apart; allow to cool. Store in airtight container. - Yields approximately 9 cups of snack mix.
Waldorf Salad Ingredients: - 3 c. diced red apples - 1 Tbsp. lemon juice - 1/2 c. diced celery - 1/4 c. walnut pieces - 1/3 c. mayonnaise Directions: - Add all ingredients to large bowl and toss. - Serves 4.
Hot Chocolate Mix Ingredients: - 1 (25.6 oz.) box instant nonfat milk powder - 1 (16 oz.) box instant chocolate flavored mix - 1 (6 oz.) jar nondairy creamer - 1 (16 oz.) box powdered sugar, sifted - 6 Tbsp. cocoa Directions: - Combine all ingredients in a large container. - Store in a covered container. - To serve, combine 1/3 cup mix with 2/3 cup boiling water; stir well. - Yields about 36 servings.
Spiced Cranberry Mold Ingredients: - 2 (3 oz.) pkg. strawberry Jell-O - 1 1/2 c. cold water - 1 1/2 c. boiling water - 1 c. cranberries or 1 can Ocean Spray cranberries, chopped - 1 orange, peeled and chopped - 1/2 c. chopped apple - 1/2 c. chopped walnuts - 1/4 tsp. cinnamon - 1/8 tsp. ground cloves Directions: - Dissolve Jell-O in boiling water. - Chill Jell-O until slightly thickened. - Add all ingredients to slightly thickened Jell-O. Pour into a mold. - Refrigerate overnight.
Clam Cakes Ingredients: - 2 c. flour - 4 tsp. baking powder - 1 tsp. salt - 2 eggs, beaten - 1 c. clams - 1 c. clam juice Directions: - Mix all together; drop by teaspoons in hot oil. - Cook until golden brown.
Healthier Cornbread(Diabetic) Ingredients: - 1 c. whole wheat flour - 3 to 4 packets Sugar Twin Plus - 4 tsp. baking powder - 1 c. yellow cornmeal - 1 c. skim milk - 1/2 c. low cholesterol egg substitute or 1 egg and 2 whites - 1/4 c. nonstick vegetable spray Directions: - Mix flour, sweetener, baking powder and cornmeal together. Combine eggs, milk and oil; add to flour mixture and stir until just moistened. - Pour into a 9 x 9 x 2-inch pan sprayed with nonstick cooking spray. - Bake at 425° for 20 to 25 minutes.
Mike'S Meat Loaf Ingredients: - 1 1/2 lb. ground chuck - 1 pkg. Good Seasons Italian salad dressing mix - 1 tsp. pepper - 1 tsp. seasoned salt - 1 large onion, chopped - 1/2 green pepper, chopped - 2 carrots, grated - 1 Tbsp. Worcestershire sauce - 3/4 c. bread crumbs - 3/4 bottle Heinz chili sauce - 2 eggs, beaten - 1/2 tsp. garlic powder - 1/2 c. catsup - 1/4 bottle chili sauce - 1/4 c. brown sugar - 1 Tbsp. Worcestershire sauce Directions: - Mix all ingredients together except the last 4 and shape into a loaf. - Bake at 350° for 1 hour. Remove from oven. Top meat loaf with a mixture of the catsup, chili sauce, brown sugar and Worcestershire sauce. - Cook 1/2 hour longer, then remove and serve after cooling 15 minutes.
Biscuits(Lower Fat) Ingredients: - 2 c. flour - 1 Tbsp. baking powder - 1/2 tsp. sugar - 1/2 tsp. salt - 1/2 tsp. baking soda - 2 1/2 Tbsp. unsalted butter - 2 1/2 Tbsp. low-fat farmer cheese, firmly packed - 3/4 to 1 c. buttermilk Directions: - Sift dry ingredients into large mixing bowl. - Cut in butter and cheese until it resembles coarse cornmeal. - Make a well and pour in 3/4 cup buttermilk. - Mix lightly with a fork to make a stiff but workable dough, adding more buttermilk if needed.
Kahlua Cake Ingredients: - 1 pkg. yellow cake mix - 4 eggs - 1 small carton sour cream - 1 pkg. instant chocolate pudding (small) - 1/4 c. water - 1/4 c. kahlua - 1/2 c. oil (preferably Crisco) - 1 (6 oz.) pkg. chocolate chips - 3/4 c. chopped nuts Directions: - Mix cake mix, eggs, sour cream, chocolate pudding, water kahlua and oil. - Add chocolate chips and nuts. - Bake in a 9 x 13-inch pan at 350° for 45 to 60 minutes.
Toasted Cheese With Bacon Please Ingredients: - 12 slices bacon, already lightly fried and drained - 6 pineapple rings - 12 slices white American cheese - 6 slices bread Directions: - Spread both sides of bread with margarine or butter. - Place on ungreased cookie sheet. - Put two slices of cheese on each piece of bread; top with one pineapple ring and 2 slices of bacon. - Bake at 325° for 5 to 10 minutes. - Yummy and quick!
Reuben Sandwich Ingredients: - 8 slices sourdough bread - 1/2 lb. corned beef, sliced thin - 8 oz. can sauerkraut, well drained - 2 to 3 Tbsp. mayonnaise - 4 slices Swiss cheese - 2 Tbsp. margarine Directions: - Place corned beef, then sauerkraut, mayonnaise and cheese on 4 slices of bread. - Top with other bread slices. - Spread butter on outside of bread. - Grill in skillet or on griddle until browned and cheese melts.
Potato Casserole Ingredients: - 6 to 8 medium potatoes - 1 pkg. (12 oz.) French onion dip - 1 pkg. sharp Cheddar cheese - 1/2 stick oleo in casserole - salt to taste - 1/4 tsp. white or black pepper - 1/2 stick margarine for top Directions: - Boil potatoes in jackets until tender. - Cool and peel. - Grate and mix with grated cheese, dip, melted butter, salt and pepper. Pour in greased 9 x 13-inch flat casserole. - Put 1/2 stick margarine on top. - Cook until bubbly at 350°. - Add crushed Ritz, potato chips or plain crackers and lightly brown.
Frozen Fruit Sundae Ingredients: - 2 1/2 c. fruit cocktail (No. 2 can) - 15 vanilla wafers - 1 pt. vanilla ice cream Directions: - Place sieve over bowl. - Pour fruit cocktail into sieve; drain juice into bowl. - Put cookies in plastic bag; roll with rolling pin until crumbs are formed. - Spread ice cream evenly in cake pan. Place fruit on top. - Sprinkle evenly with cookie crumbs. - Let freeze about 1 hour and serve.
Pannakochan Ingredients: - 1 stick margarine - 1 1/2 c. flour - 1 1/2 c. milk - 6 eggs - 1 can pie filling (optional) Directions: - Melt margarine in a 9 x 13-inch pan. - Mix milk, flour and eggs until smooth. - Pour into pan over melted margarine. - Spoon pie filling over batter. - Bake 40 to 45 minutes at 400°.
Somerset Spread Ingredients: - 1 lb. sharp Cheddar cheese, grated - 1/2 lb. cream cheese (room temperature) - 1/2 c. dry sherry - 1/4 c. finely chopped chives - 2 Tbsp. brandy or cognac Directions: - Combine all ingredients in large bowl. - Mix with wooden spoon or electric mixer until smooth and spreadable. - Spoon into a crock and cover tightly. - Chill several hours or overnight. - Will keep 2 to 3 weeks. - Makes 4 cups.
Lentil And Frankfurter Soup Ingredients: - 1 Tbsp. salad oil - 1 (16 oz.) pkg. frankfurters, cut into 1/2-inch slices - 1 medium size red or green pepper, diced - 1 large carrot, diced - 1 large onion, diced - 1 garlic clove, minced - 2 medium size celery stalks, diced - 1 (16 oz.) pkg. dry lentils - 1/4 tsp. pepper - 2 chicken flavor bouillon cubes or envelopes Directions: - About 2 hours before serving, in 5-quart Dutch oven over medium-high heat in hot salad oil, cook frankfurters until lightly browned on all sides, stirring frequently. - With slotted spoon, remove frankfurters to bowl; cover and refrigerate. - In drippings remaining in Dutch oven over medium heat, cook celery, red pepper, carrot, onion and garlic until tender, about 10 minutes, stirring occasionally. - Meanwhile, rinse lentils in running cold water and discard any stones or shriveled lentils. - Add lentils, pepper, bouillon, 11 cups water and 1 teaspoon salt to vegetable mixture in Dutch oven. - Over high heat, heat to boiling. - Reduce heat to low; cover and simmer 1 hour or until lentils are very tender and soup has thickened. - Return frankfurters to Dutch oven and cook until done.
Seafoam Ingredients: - 3 C. white sugar - 1 C. brown sugar - 1 C. white corn syrup - 2 egg whites, beaten separately - 1 C. boiling water - 1 C. broken pecans Directions: - Combine sugar, syrup and water; stir constantly until sugar dissolves and mixture comes to boiling. Cook to hard ball stage without stirring; remove from heat.
Delicious Chicken Strips Ingredients: - boneless chicken strips - 1 pkg. Ranch dressing mix - 1 1/2 c. buttermilk - ground turmeric (approximately 2 to 3 tsp.) - salt (1 1/2 tsp.) - flour (1 1/2 c.) Directions: - Wash - chicken strips thoroughly. - Drain. - Mix - Ranch dressing mix and buttermilk. - Soak chicken strips 2 to 3 hours or overnight in refrigerator.
Reception Punch Ingredients: - 8 c. sugar - 2 qt. water - 1/2 c. crushed mint leaves - 2 qt. iced tea - 3 qt. orange juice - 1 pt. pineapple or grape juice - 1 pt. lemon juice - 2 gal. water - 2 qt. ginger ale - 1 (10 oz.) jar maraschino cherries - lemon and orange slices Directions: - Boil sugar with 2 quarts water for 5 minutes. - Add crushed mint. Cool and strain. - Add tea, juices, and remaining water. - Add ginger ale and cherries just before serving. - Serve over ice and garnish with fruit slices. - Yields 100 servings.
Skillet Dinner Ingredients: - 1 green pepper - 1 large onion - 1 1/2 c. cut up (ground) meat - 1 c. water - 2 c. canned tomatoes - 1 c. uncooked rice - salt and pepper Directions: - Brown meat. - Add pepper and onion. - Cook until tender. - Drain fat. - Add tomatoes and water. - Cook for 10 minutes. - Add rice and cook slowly for 20 minutes.
Meat Loaf Ingredients: - 1 1/2 lb. ground beef - 1 c. tomato juice - 3/4 c. corn flake crumbs - 1 egg - 1 tsp. salt - 1/4 tsp. pepper - 1/4 chopped onion Directions: - Preheat oven to - 350°. - Combine all ingredients and mix well. Press firmly into ungreased 8 x 4 x 2-inch pan. Bake about 1 hour. Let stand 10 minutes before slicing.
Strawberry Pie Ingredients: - 1 baked pie shell - 1 c. sugar - 1 c. water - 3 Tbsp. cornstarch - 5 drops red food color - 5 Tbsp. strawberry Jell-O Directions: - Cook sugar, water, cornstarch and food color until clear. - Add Jell-O and cool. - Fill pie shell with whole strawberries and pour filling over. - Chill and serve with whipped topping.
Zesty Beans Ingredients: - 2 cans pork and beans - 1/2 c. onion - 1/2 c. green pepper - 1/2 c. ketchup - 1 c. pepperoni - 1/2 barbecue sauce - 1/2 c. brown sugar Directions: - Mix all ingredients together. - Bake at 350° for 30 to 45 minutes.
Rich Cocoa Fudge Ingredients: - 3 c. sugar - 2/3 c. cocoa - 1/8 tsp. salt - 1 1/2 c. milk - 1/4 c. butter - 1 tsp. vanilla Directions: - Line an 8 or 9-inch square pan with foil; butter foil. - In heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in milk and cook over medium heat, stirring constantly, until mixture comes to full rolling boil, without stirring, to 234° or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. - Remove from heat. - Add butter and vanilla; don't stir. - Cool at room temperature to 110° (lukewarm). - Beat with wooden spoon until fudge thickens and loses some of its gloss. - Spread quickly into prepared pan; cool, then cut into squares.
Apple Dumplings Ingredients: - 1 can biscuits - apples, peeled, cored and quartered - cinnamon - 1 c. sugar - 1 c. water - 1 stick butter Directions: - Pinch biscuits in half. - Wrap quartered apples in half a biscuit. - Place in dish. - Sprinkle with cinnamon. - Put 1 cup of sugar and water over dumplings. - Cut up butter in chunks and sprinkle over dumplings. - Bake slowly at 350° until brown.
Zucchini-Honey Bread Ingredients: - 3 c. all-purpose flour - 1 tsp. baking powder - 1 tsp. baking soda - 1 tsp. salt - 1 Tbsp. ground cinnamon - 1 c. chopped pecans - 2 large zucchini - 2 eggs, slightly beaten - 1 1/2 c. sugar - 3/4 c. honey - 1 c. vegetable oil - 1 Tbsp. vanilla extract Directions: - Combine first 5 ingredients. - Stir in pecans. - Shred enough zucchini to measure 2 cups. - Combine zucchini and remaining ingredients. - Add to flour mixture, stirring just until dry ingredients are moistened. - Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. - Bake at 350° for 1 hour and 5 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
Fruit Dish Ingredients: - 1/2 c. lemon juice - 1/2 c. water - 3/4 c. sugar - blueberries - watermelon balls - grapes - nectarine or peaches Directions: - Boil lemon juice, water and sugar; cool. - Cut one large banana and put in mixture. - Pour over fruit; put kiwi on top. - You can put cherries in the middle.
Meat Loaf Ingredients: - 1 lb. ground chuck - 1 onion, chopped - 1 can Campbell's tomato soup - 1 (5 oz.) can evaporated milk - 10 saltine crackers, crushed - green bell pepper (optional) Directions: - Preheat oven to 350°. - Mix all ingredients. - Pour in baking dish. - Spread catsup on top. - Bake 1 hour and 15 minutes.
Broccoli Casserole Ingredients: - 2 pkg. frozen chopped broccoli - 1 can cream of mushroom soup - 1 c. mayonnaise - 1 c. grated sharp Cheddar cheese - 2 eggs, beaten - 1 roll Town House crackers - 3/4 stick margarine, melted Directions: - Cook broccoli and chop if needed. Combine first five ingredients together and pour into casserole dish sprayed with Pam cooking spray. Crush crackers in hand and pour melted margarine over them. Stir to cover crackers well with margarine. Bake for 30 minutes at 350°. Do not cover. Serves 4 to 6 people.
Chicken Casserole Ingredients: - 4 chicken breasts or 1 fryer - 2 (8 oz.) pkg. Pepperidge Farm herb stuffing mix - 1 can cream of mushroom soup - 1 can cream of chicken soup Directions: - Skin chicken. - Boil unsalted. - Cool and pull from bones. Place layer of chicken in casserole dish, then a layer of stuffing mix. - Dilute mushroom soup with 1 can of chicken broth. - Spoon mushroom soup over layer of stuffing mix; use about half of it. Then place another 2 layers. - Spoon remaining mushroom soup. Place another 2 layers. - Let stuffing mix be on top. - Dilute the cream of chicken soup with can of chicken broth. - Spoon all on top layer. - It is best to add more chicken broth on the layers of stuffing for moisture. - Cook in a 350° oven for 45 minutes or until brown.
Mexican Hot Sauce Ingredients: - 1 large can whole tomatoes - 1 Tbsp. garlic salt - 1 Tbsp. white vinegar - 1 tsp. red pepper, chopped - 1 tsp. cooking oil Directions: - Blend all ingredients in food processor 30 seconds to 1 minute.
Peachy Dessert Sauce Ingredients: - 1 tsp. cornstarch - 1/4 c. water - 2 Tbsp. apricot jam or preserves - 1/2 tsp. lemon juice - 1 1/2 tsp. sugar - 3/4 c. sliced fresh or canned peaches - vanilla ice cream Directions: - In small saucepan, mix cornstarch and water. - Add the jam, lemon juice and sugar. - Bring to a boil. - Cook and stir for 1 to 2 minutes; reduce heat. - Add peaches and heat through. - Serve warm over ice cream. - Yield: - 3/4 cup.
Maggie'S Favorite Cranberry Cookies Ingredients: - 3 c. all-purpose flour - 1 tsp. baking powder - 1/4 tsp. baking soda - 1/2 tsp. salt - 1/2 c. butter or margarine - 1 c. granulated sugar - 1 c. light brown sugar, firmly packed - 1 egg - 1/4 c. milk - 2 Tbsp. lemon juice - 3 c. fresh or frozen cranberries, stemmed and chopped - 1 c. chopped walnuts Directions: - Preheat oven to 375°. - Measure flour, baking powder, soda and salt into a bowl; stir with a fork to mix. - Cream butter until fluffy; beat in egg, milk and lemon juice. - Stir in flour mixture; stir in cranberries and walnuts. - Drop dough by teaspoons about 1 inch apart onto greased baking sheet. - Bake 15 minutes or until firm and golden. - Remove from cookie sheets to wire racks; cool. - Yields about 8 dozen cookies.
Chicken Wings Ingredients: - 24 chicken wings, cleaned and separated - 1 (6 oz.) bottle soy sauce - 4 Tbsp. brown sugar - 1/2 tsp. dry mustard - garlic powder to taste - yellow mustard to taste Directions: - Mix all ingredients but chicken. - Pour liquid in a gallon size plastic bag with zipper seal. - Place wings in bag. - Seal the bag to coat the wings. - Place bag in 9 x 13-inch pan and marinate overnight. - Pour contents of bag in pan and bake 1 hour in 375° oven. - After 1 hour, drain the liquid from the pan and bake for another 15 minutes. - Remove and serve hot.
Pumpkin Shell Casserole(Serves 8 To 10, Depending On Size Of Pumpkin) Ingredients: - 1 whole pumpkin - 2 parts apple - 1 part raisins - 1 part chopped pecans - sugar to taste - lemon juice, cinnamon and nutmeg to taste Directions: - Wash and dry pumpkin; slice off top and reserve for top. Scrape out seeds. - Mix remainder of ingredients and fill pumpkin. Place lid on pumpkin; place on a cookie sheet. - Bake at 350° until apples are tender, checking for doneness at 40 minutes, although it may take up to 1 hour and 45 minutes, depending on size of the pumpkin. - Casserole may be served hot or cold with roast pork, ham or poultry. - Serve from the shell, spooning some pumpkin with each portion. - Top with sour cream if desired.
Egg Nog Ingredients: - 2 eggs - 2 Eagle Brand milk - 3/4 tsp. nutmeg - 1 1/2 tsp. vanilla - 4 c. milk - 1/2 pt. whipping cream Directions: - Beat egg well. - Then add the rest of the ingredients. - Beat real good with mixer, then add 1/2 pint of whipping cream. - Mix on low speed. - Can double recipe using same amount of whipping cream.
Vanille Kipferin(Austrian) Ingredients: - 3 c. flour - 1 c. sugar - 3/4 lb. butter or shortening - 1/4 lb. ground almonds - 1 tsp. vanilla flavor Directions: - Put all ingredients on a board and work together until the mixture does not stick. - Form a large ball; cut into 4 pieces. Roll each one in a long roll; slice 30 pieces from each roll. - Roll each slice in a crescent shape. - Bake in moderate oven at 350° until set but not brown (about 10 to 12 minutes). - Take off cookie sheet and while warm roll in sugar. - Yields about 5 or 6 dozen.
Hot Cocoa Drink Ingredients: - 1 (8 qt.) box dry milk - 1 (6 oz.) jar Coffee-mate or Cremora - 1 lb. Nestle Quik - 1 c. powdered sugar Directions: - Mix together and store in covered plastic container. - When you want to use, put 1/3 cup mix in cup with hot water.
Rolled Grape Leaves With Chickpeas Ingredients: - 1 can chickpeas, drained - 1 lb. grape leaves (canned or fresh) - 2 medium onions, chopped - 1 Tbsp. dried mint or 1/2 c. chopped fresh mint leaves - 1 c. chopped parsley - 1 bunch chopped scallions - juice of 2 lemons - 1 lb. rice - salt and pepper to taste Directions: - Fresh grape leaves must be washed and blanched for 1 minute in hot water to make them pliable. - Combine half of the lemon juice with the chickpeas, onions, rice, scallions, parsley, mint and seasonings. - Mix thoroughly. - Place a generous teaspoon of the mixture on a grape leaf, veined or under side up. - Roll from stem end, tucking in the sides. - Place extra leaves at the bottom of the cooking pot to keep grape leaves from splitting. - Pack the rolled leaves evenly and snugly over the loose leaves at bottom and add enough water to cover. - An inverted dish on top will help keep leaves from spreading. - Simmer on top of stove for about 35 minutes or until rice is cooked.
Great Flavor'S Quick Crunch Candy Ingredients: - 1 c. sugar - 1 c. butter - 4 Tbsp. water - 1 tsp. vanilla - 3 (4 oz.) milk chocolate bars - 3/4 c. nuts, finely chopped Directions: - Put first 4 ingredients in a saucepan. - Stir gently over low heat until butter melts and sugar dissolves. - Continue to cook until mixture is rather brown or a little, tested in cold water, is very brittle. - Pour into a buttered, oblong pan (we use an 11 1/2 x 7 1/2 x 7/8-inch pan). - While this is still hot (after about 3 minutes), place chocolate bars on top of mixture. - Then, sprinkle with nuts. - When candy is cold, break into pieces.
Hot Crab Dip Ingredients: - 1 lb. fresh crabmeat or 2 cans - 2 (8 oz.) pkg. soft cream cheese - 8 oz. sour cream - 4 heaping Tbsp. mayonnaise - juice of 1/2 lemon - 1/2 to 3/4 c. milk - 3 tsp. Worcestershire sauce - 1 tsp. dry mustard - 1/4 tsp. garlic salt - 1 c. grated Cheddar cheese, separated - paprika Directions: - Blend cream cheese, sour cream, mayonnaise, lemon, 1/2 cup milk, Worcestershire sauce, mustard, garlic salt and 1/2 cup Cheddar cheese. - Add more milk if necessary to make creamy. - Add crab and blend. - Place in 2-quart oblong baking dish. - Sprinkle remaining 1/2 cup Cheddar cheese on top and sprinkle with paprika. Bake in preheated 350° oven for 30 minutes, until crusty brown and bubbly on top.
Chocolate Marshmallow Haystacks Ingredients: - 1 (3 oz.) cream cheese (softened) - 2 Tbsp. milk - 2 c. sifted confectioners sugar - 2 (1 oz.) squares unsweetened chocolate (melted) - 1/4 tsp. vanilla - dash of salt - 3 c. miniature marshmallows - flaked coconut Directions: - Mix cream cheese and milk until well blended. - Gradually add sugar. - Stir in chocolate, vanilla, and salt. - Fold in marshmallows. - Drop rounded teaspoons of mixture into coconut; toss until well covered. - Place on baking sheet and chill until firm. - Makes 4 dozen.
Tater Boats Ingredients: - 1 medium baked potato - 1/8 c. grated Cheddar cheese - 2 Tbsp. milk - 1/2 Tbsp. butter or margarine - salt and pepper to taste - extra grated cheese, carrot sticks, red or yellow pepper, broccoli florets Directions: - Cut the cooked potato in half lengthwise and scoop the insides into a bowl. - Mash in the cheese, milk, butter, salt and pepper, then spoon the mixture back into the potato skin. - Warm for 2 minutes on High in the microwave. - Decorate the halves with an extra sprinkle of cheese, then add carrot stick masts, red or yellow pepper sails and broccoli sailors.
Oven Fried Chicken Ingredients: - 1/2 c. melted butter or oleo - 2 c. crushed potato chips or 3 c. rice cereal - 1/4 tsp. garlic salt - dash of pepper Directions: - Place pieces skin side up, - not - touching, - in greased shallow pan. - Sprinkle with - rest of melted butter and crumbs. Bake at 375° about 1 hour. Do not turn.
Salmon Appetizer Ingredients: - 1 (16 oz.) can salmon - 1 (8 oz.) pkg. cream cheese, at room temperature - 1 Tbsp. lemon juice - 2 tsp. grated onion - 1/4 tsp. liquid smoke - 1/3 c. finely chopped pecans - 4 Tbsp. chopped parsley - chopped green onions - chopped green peppers - dash of salt - crackers Directions: - Drain salmon and remove bones. - Combine salmon with cream cheese, mashing together with fork until blended. - Stir in lemon juice, onion, salt, pepper and liquid smoke. - Mix well. - Add pecans and 1 tablespoon parsley until well combined. - Transfer to serving dish. - Chill. - Sprinkle with parsley, green onions and green peppers. - Serve with crackers of your choice. - Makes about 1 1/2 cups spread.
Pasta With Broccoli Ingredients: - 30 oz. Frozen Cavatelli - 14 oz. Frozen Broccoli Florets - 6 Tbsp. Olive Oil - 3 Tbsp. Garlic Salt - Fresh Ground Black Pepper, to taste - 2 Tbsp. Oregano - 2 Tbsp. Basil - 2 Tbsp. Parsley - Grated Parmesan Cheese Directions: - 1. Heat 5 quarts of water to a boil. - Cook cavatelli until al dente (approximately 8 minutes). - Drain and set aside.
Garlic Olives Ingredients: - 1 jar olives - 1 garlic pod - olive oil Directions: - Drain liquid from olives. Mince garlic and add to olives. Fill to top with olive oil. Marinate in refrigerator for a couple of days or until ready to use.
Popeye Lasagna Ingredients: - 1 (15 oz.) can flavored or chunky tomato sauce - 9 sheets No-Boil lasagna - 1 lb. Ricotta cheese - 1 egg - 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry - 1/4 c. freshly grated Parmesan - 1/2 tsp. salt - 1 (6 oz.) jar marinated artichoke hearts, drained (optional) - 3 c. grated Mozzarella Directions: - Preheat oven to 350°. Spread 1/2 the tomato sauce in the bottom of a 9 x 13 baking dish. Lay 3 lasagna sheets side by side, leaving an inch around the edges to allow for expansion. Combine Ricotta, egg, spinach, Parmesan and salt in large bowl and mix thoroughly. Spread 1/2 the Ricotta mixture over the noodles. Press the artichokes evenly over the cheese. Top with 1/3 of Mozzarella. Lay 3 more noodles on top. Add the remaining Ricotta mixture and cover with another 1/3 of Mozzarella. Top with remaining 3 lasagna noodles and cover with remaining tomato sauce. Top with the rest of the Mozzarella. Cover loosely with a foil tent and bake 35 to 40 minutes. Uncover the last 5 or 10 minutes to let cheese color slightly. Let stand for 5 minutes before cutting.
Taco Casserole Ingredients: - 1 onion, chopped - 1/2 lb. hamburger - 1 small can tomato sauce - 1 can red beans - 1 can green chiles and tomatoes - 1 can taco sauce - 1 bag Doritos - 6 to 8 slices American cheese Directions: - Brown onion and hamburger in skillet; drain. - Place smashed Doritos in bottom of 9 x 13-inch dish. - Combine tomato sauce, red beans, taco sauce and green chiles and tomatoes with hamburger. Pour over Doritos. - Bake for 30 minutes in a 350° oven. - Place cheese on top and bake for another 10 minutes. - Serves 8 to 10.
Lollipops Ingredients: - 1 c. sugar - 1/3 c. light corn syrup - 1/2 c. water - 1/4 tsp. flavoring (optional) - 1/2 tsp. food coloring (optional) - popsicle sticks Directions: - Combine in 2-quart saucepan over medium heat sugar, corn syrup and water. - Heat until hard crack stage. - Remove from heat. - Add optional ingredients if desired. - Let stand 1 minute. - Pour into greased miniature muffin pan. - Put popsicle stick for each lollipop.
Seaweed Soup With Wheat Germ Ingredients: - 1 piece seaweed - 1 1/2 to 2 Tbsp. wheat germ - 2 to 3 Tbsp. shredded carrots - 2 Tbsp. Japanese bean paste (miso soup base) - 3 to 4 c. water - sesame oil to taste - black pepper to taste Directions: - Soak seaweed thoroughly in water. Rinse with cold water and cut into strips, then blanch. - Set aside. Toast wheat germ until golden brown. - Heat 1 tablespoon oil to saute shredded carrots and pour in water. - Add seaweed and Japanese bean paste (miso soup base). Boil until soup is thick. Add sesame oil and pepper. Splash in the wheat germ. - Stir well and serve.
Cajun Chicken Ingredients: - 1 lb. chicken breasts, cut in strips - 2 Tbsp. olive oil - 1 Tbsp. paprika - 2 tsp. chili powder - 1 tsp. onion powder - 1/2 tsp. celery salt - 1/4 tsp. salt - 1/4 tsp. dry mustard - 1/4 tsp. red pepper - 1 cube chicken bouillon - 1 Tbsp. cornstarch - 10 oz. mushrooms, cut in 1/2 - 1 bunch scallions, in 1-inch lengths - 2 Tbsp. chopped parsley Directions: - Saute chicken in oil for 5 minutes; combine paprika and next 7 ingredients. - Add to skillet for 1 minute, until chicken is cooked. - Combine bouillon with 1 cup hot water; add cornstarch. Add to chicken mixture. - Cook until slightly thickened. - Add mushrooms and scallions; stir in parsley.
Tater Tot Casserole Ingredients: - 1 can celery soup - 1 can peas, drained - 1/2 c. milk - 1 lb. hamburg - 2 lb. bag Tater Tots Directions: - Brown hamburg. - Mix peas, celery soup, milk and browned hamburg. - Place in a 9 x 13-inch cake pan. - Spread Tater Tots over top. - Bake at 350° for 40 minutes.
Cumin Avocado Rice Ingredients: - 1 c. regular long grain rice - 1 Tbsp. butter - 2 chicken bouillon cubes - 3/4 tsp. ground cumin - salt to taste - 1 ripe avocado - 1/3 to 1/2 c. picante sauce - 2 green onions with tops Directions: - Cook rice according to directions, adding butter, bouillon cubes and cumin, but omitting salt. - Peel, seed and coarsely chop avocado. - Stir in rice with picante sauce and green onions. - Serve cold with additional picante sauce.
Loaf-Bread Apple Pie Ingredients: - 4 slices white bread - 4 to 5 apples - 1 Tbsp. cinnamon - 1/2 Tbsp. nutmeg - 1 c. sugar - 1 egg, beaten - 1 stick margarine, melted Directions: - Slice apples thin and place in a buttered 8-inch square dish. Mix together cinnamon and nutmeg. Sprinkle on top of apples. Cut each slice of bread into 4 strips. - Arrange the 16 bread strips on top of the apples and spices. - Combine the other ingredients, mixing well. - Pour over bread. Bake at 350° for 45 to 50 minutes. Quick and easy dessert.
Blintzes Or Crepes (Pancakes) Ingredients: - 1 1/2 c. milk - 1 c. flour - 3 eggs - 3/4 tsp. salt - 4 Tbsp. sugar - Filling: 3 lb. farmer cheese - 3 eggs - 2 Tbsp. sugar - cinnamon to taste Directions: - Mix together all ingredients until smooth. - Grease an 8-inch skillet lightly with 1 teaspoon vegetable shortening, heat, pour enough batter to coat bottom. - Tilt skillet to cover evenly and cook until delicate brown. - Loosen and remove with spatula. Continue until all batter is used up.
Green Bean Casserole Ingredients: - 1 can green beans (French-style), drained - 1 can Shoe Peg corn, drained - 1/2 c. finely chopped onion - 1 can cream of celery soup - 8 oz. sour cream - 1 c. grated mild Cheddar cheese - 1 sleeve crushed Ritz crackers - 3/4 to 1 stick butter Directions: - Spread beans on bottom of 8 x 11 1/2-dish. - Cover with corn, then onions. - Mix soup and sour cream and spread over layers. - Add cheese. - Mix butter and crackers; spread over cheese. - Bake at 350° for 30 minutes and then, uncovered, for 15 minutes.
Chocolate Pizza Ingredients: - 1 (12 oz.) pkg. chocolate chips - 1 lb. white almond bark, divided - 2 c. Kraft mini marshmallows - 1 c. rice cereal - 1 c. peanuts - 1 (6 oz.) jar red maraschino cherries, drained and cut in half - 2 Tbsp. green maraschino cherries, drained and quartered - 1/2 c. coconut - 1 tsp. oil Directions: - Melt chocolate chips with 14 ounces of almond bark in a large saucepan over low heat, stirring until smooth. Remove from heat. Stir marshmallows, cereal and peanuts together. - Pour into greased 12-inch pizza pan. - Top with cherries. - Sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth. - Drizzle over coconut. Chill until firm. Store at room temperature.