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Double Delicious Bars Ingredients: - 1/2 c. margarine - 1 1/2 c. graham cracker crumbs - 1 (14 oz.) can Eagle Brand sweetened condensed milk - 1 (12 oz.) pkg. semi-sweet chocolate chips - 1 c. peanut butter chips Directions: - In 13 x 9-inch baking pan, melt margarine in oven. - Sprinkle crumbs evenly over margarine. - Pour condensed milk evenly over crumbs. - Top with chips; press down firmly. - Bake for 25 to 30 minutes or until lightly browned at 350°. - Cool and cut into bars. - Makes 34 to 36 bars.
Pig Picking Cake Ingredients: - 1 box Duncan Hines butter cake mix - 1 can (11 oz.) mandarin oranges, undrained - 1 c. nuts (optional) - 1/2 c. Wesson oil - 4 eggs Directions: - Beat at high speed for 2minutes. - Bake at 350° for 30 to 35 minutes.
Mrs. L'S Rolls Ingredients: - 2 c. boiling water - 1/2 c. sugar - 2 Tbsp. Crisco - 1 Tbsp. salt - 8 scant c. flour - 2 pkg. yeast - 1/3 c. lukewarm water - 1 Tbsp. sugar - 2 eggs Directions: - Preheat oven to 400°. - In a large bowl, pour boiling water over sugar, Crisco and salt; let cool. - Meanwhile, dissolve yeast in lukewarm water and let set 5 minutes. - Stir in 1 tablespoon sugar; add to cooled water mixture. - Beat eggs thoroughly and put into water mixture. - Mix 4 scant cups of flour into water and mix with mixer. - Add 4 more scant cups of flour and stir by hand.
Cherry Pudding Delight Ingredients: - 1 large pkg. instant vanilla pudding - 1 (16 oz.) sour cream - 3 c. cold milk - 2 cans cherry pie filling Directions: - Combine pudding, sour cream and milk. - Pour over pieces of shredded angel food cake in glass baking dish. - Top with cherries, etc. - Refrigerate and serve.
Applesauce Cookies Ingredients: - 2 c. flour - 1 tsp. each: baking soda, cinnamon and nutmeg - 1/2 tsp. each: salt and cloves - 1/2 c. shortening - 1/2 c. brown sugar - 1/2 c. white granulated sugar - 1 egg - 1 c. smooth applesauce - 1 c. raisins - 1/2 c. nuts Directions: - Sift into bowl and set aside the flour, baking soda, cinnamon, nutmeg, salt and cloves. - Cream shortening, brown sugar and white sugar. - Add to creamed ingredients the egg and applesauce. - Add sifted flour mixture that was set aside, raisins and nuts. - Bake at 400° for 8 to 10 minutes on greased cookie sheets. - Sprinkle with powdered sugar.
Hello Dollies Ingredients: - 3/4 stick butter - 1 c. graham cracker crumbs - 1 c. coconut - 1 c. chocolate chips (can use other chips also) - 3/4 c. chopped nuts - 1 can Eagle Brand milk Directions: - In 8x12 pan pour melted stick of butter and then add remaining ingredients in order given. - Pour Eagle Brand milk over top. - Do not stir. - Bake 325° for 30 minutes.
Lemon Nut Cake Ingredients: - 1/2 lb. margarine - 1 1/4 c. sugar - 3 eggs - 2 c. self-rising flour - 1 oz. lemon extract - 3 c. pecans, chopped - 1 c. white raisins - 1 box instant vanilla pudding* Directions: - *Add 1 box instant vanilla pudding to flour.
Caesar Salad Ingredients: - 1/2 head romaine lettuce - 1/2 to 1 c. Parmesan cheese - 1 c. Caesar-style croutons - Kraft Caesar dressing to taste Directions: - Wash and cut up lettuce and put in salad bowl. - Sprinkle Parmesan cheese and croutons over lettuce. - Pour desired amount of dressing over that and toss.
Fruit Salad Ingredients: - 2 lb. seedless grapes - 3 (8 oz.) cans Mandarin orange segments, drained - 1 (16 oz.) can pineapple chunks, drained - 2 red apples, diced - 2 green apples, diced - 2 yellow apples, diced - 3 pt. fresh strawberries - 1/2 cantaloupe, diced - 1 (16 oz.) can fruit cocktail - 1/2 tsp. lemon juice - 1/2 honeydew, diced Directions: - Wash strawberries and clean them. - Mix grapes, oranges, pineapple chunks, - apples, strawberries, fruit cocktail, lemon juice, cantaloupe - and - honeydew together. Toss lightly. - May be served on salad greens or lettuce bed.
Earthquake Cake Ingredients: - 1/2 stick margarine - 1 c. pecans - 1 c. coconut - 1 box German chocolate cake mix Directions: - Melt margarine in 9 x 11-inch pan. - Add pecans and coconut. Mix cake mix as directed on box. - Add to the top of butter, pecans and coconut mixture. - Bake as directed on box.
No-Mix Cherry-Pineapple Nut Cake Ingredients: - 1 (20 oz.) can crushed pineapple (in heavy syrup) - 1 (21 oz.) can cherry pie filling - 1 pkg. yellow cake mix for 2 layer cake - 1 (3 oz.) can pecans (1 c.), chopped - 1/2 c. margarine or butter (1 stick) Directions: - About 1 1/4 hours before serving, preheat oven to 350°. Grease a 9 x 13-inch baking dish. - Spread pineapple with its heavy syrup evenly in dish. - Spoon cherry next. - Sprinkle dry cake mix, then pecans over fruit. - Cut margarine into thin slices. - Place over all ingredients in pan. - Bake at 350° for - 50 minutes or until golden. - Serve warm. - Yields 12 servings.
Potato Casserole Ingredients: - 1 (2 lb.) bag hash brown potatoes - 1 stick margarine, melted - 1 can cream of chicken soup - 1 tsp. salt - 1 pt. sour cream - 2 c. shredded Cheddar cheese - 1/2 c. crushed cornflakes Directions: - Mix cornflakes and butter together. Grease 9 x 13 pan. Mix all other ingredients together and place in pan. Top with cornflake mixture and bake at 350° for 50 to 60 minutes.
Pork And Bean Bread Ingredients: - 2 c. sugar - 1 c. oil - 3 eggs - 1 tsp. vanilla - 1 (16 oz.) can pork and beans - 2 c. flour - 1 tsp. cinnamon - 1/2 tsp. soda - 1/2 tsp. baking powder - 1 c. raisins Directions: - Mix first 4 ingredients until smooth. - Stir in beans. - Combine dry ingredients and blend with first mixture. - Fold in raisins. Pour into 2 large or 3 to 4 small greased loaf pans. - Bake at 325° for 45 minutes or until done.
Corn Pudding Ingredients: - 3 cans Mitchell's white corn, drained - 6 eggs, well beaten - 3/4 c. sugar - 1 1/2 Tbsp. flour - 3 Tbsp. butter - 3/4 c. whole milk Directions: - Preheat oven to 375°. Spray casserole dish with Pam. Pour corn into large bowl. - Mix sugar and flour together and stir into corn. Melt butter and add to mixture. Add milk and beaten eggs. Stir with fork. Bake uncovered approximately 45 minutes.
Baked Beef Stew Ingredients: - 2 lb. lean stew meat, cooked - 1 tsp. sugar - 1 1/2 tsp. salt - 1 c. celery, diced - 4 to 5 potatoes, quartered - 1 slice white bread - 1 can tomatoes, mashed - 1 bay leaf - 6 to 8 carrots, quartered - 1 medium onion, chopped - 3 Tbsp. Minute tapioca - 1 c. water Directions: - Mash tomatoes; add Minute tapioca. - Tear bread into tiny pieces and add to tomatoes. - Add all other ingredients. - Pour into large greased casserole dish. - Bake in 325° oven, covered, for 3 1/2 to 4 hours.
Italian Chicken Ingredients: - 1/2 c. grated Parmesan cheese - 2 Tbsp. dried oregano - 1 Tbsp. minced fresh parsley - 1/2 tsp. garlic salt - 1/4 tsp. pepper - 4 boneless, skinless chicken breast halves - 3 Tbsp. butter or margarine, melted Directions: - In a shallow bowl, combine the Parmesan cheese, oregano, parsley, garlic salt and pepper. - Dip the chicken breasts in melted butter, then coat with Parmesan mixture. - Place in a greased 9-inch square baking dish. - Drizzle with any remaining butter. - Bake, uncovered, at 425° for 15 to 20 minutes or until the chicken juices run clear. - Makes 4 servings.
Mystery Fruitcake Ingredients: - 1 Betty Crocker spice cake mix - 4 c. (two 1 lb. jars) candied fruit - 1/2 c. each: red and green candied cherries - 1 1/2 c. seedless raisins - 1 c. dates, cut up - 4 1/2 c. pecan halves - 1 Betty Crocker fluffy white frosting mix or 7-Minute Icing Directions: - Bake and crumble spice cake. - Add fruit to crumbled cake. - Mix in icing to hold fruit and cake together. - Pack tightly into foil-lined tube pan or 2 loaf pans. - Cover cake with foil and chill in refrigerator at least 4 hours. - Cake should be kept refrigerated.
Tomato Relish Ingredients: - 12 tomatoes - 3 onions - 6 sweet peppers - 3 hot peppers - 2 c. sugar - 2 c. vinegar - 1 box pickling spice tied in cloth Directions: - Mix together. - Cook until onions are done. - Seal in hot jar.
Lobster Supreme Ingredients: - 3 (1 1/2 lb.) lobsters - 4 Tbsp. butter - 1/2 tsp. paprika - dash of cayenne pepper - dash of nutmeg - 1/2 c. dry sherry - 1 1/2 c. heavy cream - 4 egg yolks, beaten Directions: - Cook lobsters 20 minutes in boiling salted water to cover. Saute lobsters 3 minutes in butter. - Add seasoning and sherry. Cook until wine is reduced to 2 tablespoons. - Blend in cream and egg yolks. - Add lobster; cook over low heat until sauce thickens. Serve on 6 slices of golden brown toast.
Peanut Blossoms Ingredients: - 1 c. shortening - 1 c. sugar - 1 c. brown sugar - 3 eggs - 1 tsp. soda - 1 tsp. salt - 1/2 tsp. vanilla - 1 c. peanut butter - 3 c. flour - chocolate stars Directions: - Cream together first seven ingredients. - Add the peanut butter and mix well. - Add the flour and mix well. - Form dough into balls (walnut size) and bake on greased cookie sheet at 375° for 8 minutes or until golden brown.
Cheesy Beef Enchiladas Ingredients: - 1 lb. ground beef - 1/2 c. chopped onion - 1 Tbsp. chili powder - few drops of pepper sauce - 1/2 lb. Velveeta cheese spread - 2/3 c. sour cream - 8 flour tortillas - oil (for frying) Directions: - Brown meat; drain. - Add onion, chili powder and pepper sauce and cook until onion is tender. - Add 1/4 pound cheese spread (cubed) and sour cream. - Mix well. - Dip tortillas into hot oil and remove quickly to drain. - Fill tortillas with meat mixture. - Roll up, placing seam side down and place in a 12 x 8-inch baking dish coated with vegetable spray. - Bake at 350° for 20 minutes.
Cream Of Broccoli Soup Ingredients: - 1/4 c. chopped onion - 1/4 c. margarine or butter - 3 Tbsp. flour - 1/8 tsp. pepper - 1/8 tsp. garlic powder - 1 c. half and half - 1/2 c. whipping cream - 2 tsp. lemon juice - 10 3/4 oz. can condensed chicken broth - 1/4 c. water - 2 c. Green Giant frozen broccoli cuts Directions: - In medium saucepan, saute onion in margarine until tender. Stir in flour, pepper and garlic powder. - Cook 1 minute, stirring occasionally, until smooth and bubbly. - Gradually stir in half and half, whipping cream and lemon juice; cook until slightly thickened, stirring constantly. - Do not boil.
Maggie'S Snickerdoodles Ingredients: - 1 1/2 c. sugar - 1/2 c. margarine, softened - 1/2 c. shortening - 2 eggs - 2 3/4 c. flour - 2 tsp. cream of tartar - 1 tsp. baking soda - 1/4 tsp. salt - 2 Tbsp. sugar - 2 Tbsp. ground cinnamon Directions: - Heat oven to 400°. - Mix 1 1/2 cups sugar, margarine, shortening and eggs. - Stir in flour, cream of tartar, baking soda and salt. - Shape dough by rounded teaspoonful into balls. - Mix 2 tablespoons sugar and cinnamon. - Roll balls in mixture until coated. - Place 2-inches apart on ungreased cookie sheet. - Bake 8 to 10 minutes. - Immediately remove cookies from sheet.
Cabbage Soup Ingredients: - 1 lb. ground beef - 1/4 tsp. garlic powder - 2 celery stalks, chopped - 1/2 head cabbage, chopped - 1 tomato can of water - 1/2 tsp. garlic salt - 1/4 tsp. pepper - 1 can kidney beans (undrained) - 1 (28 oz.) can tomatoes, chopped - 4 beef bouillon cubes Directions: - Brown beef; drain. - Add remaining ingredients. - Bring to a boil. - Simmer 1 hour. - Really delicious and so easy.
Christmas Corn Ingredients: - 1 stick margarine, melted - 1 (8 oz.) pkg. cream cheese, softened - 1 (12 oz.) can and 1 (17 oz.) can corn, drained - 1 can green chilies, drained - 1 small jar pimientos, chopped and drained Directions: - Mix margarine and cream cheese. - Add corn, green chilies and chopped pimientos. - Pour into a casserole and bake at 350° until bubbly.
Travelin' Chocolate Cake Ingredients: - 1 1/2 c. diced dates - 1 tsp. baking soda - 1 c. plus 3 Tbsp. hot water - 1 c. sugar - 1 c. butter or margarine (2 sticks) - 2 eggs, beaten - 1/2 tsp. salt - 2 c. flour - 1 Tbsp. cocoa - 1 tsp. vanilla - 1 c. chocolate chips - 1/2 c. chopped nuts Directions: - Preheat oven - to - 350°. - Place dates in small bowl and sprinkle with baking - soda and - hot water. - Let stand 5 to 10 minutes to plump dates. - In large mixing bowl, cream sugar and butter - (margarine) - together. - Add - eggs and beat well again. Sift - flour, - salt and cocoa together. - Add dry ingredients to sugar/butter - mixture - in small amounts, alternating with date mix. - Add - vanilla and mix well. - Fold in 1/2 cup of chocolate chips.
Watergate Salad Ingredients: - 1 large can pineapple, drained - 1 pkg. pistachio pudding - 1 c. miniature marshmallows - 1 large Cool Whip - 1/2 c. nuts Directions: - Mix pudding and pineapple well; add marshmallows, Cool Whip and nuts. - Mix well and chill.
Basic Vinaigrette Marinade For Vegetables Ingredients: - 2 to 3 parts olive oil - 1 part wine vinegar or fresh lemon juice - 1 garlic clove, crushed - Minced fresh herbs, such as tarragon, basil, oregano, chives - Pinch of sugar - Salt and pepper to taste Directions: - Whisk together all ingredients or shake in a covered jar. Adjust seasonings. - Use as a marinade for raw tomatoes, mushrooms, zucchini, jicama, onion rings, or blanched asparagus, or green beans.
Fluffy Banana Cake Ingredients: - 1/2 c. shortening - 2 eggs - 1 1/2 c. sugar - 1 tsp. vanilla - 2 large bananas - 2 c. flour - 1/2 tsp. baking powder - 3/4 tsp. soda - 1/2 tsp. salt - 1/4 c. buttermilk Directions: - Beat bananas in small bowl and set aside. - Beat shortening, sugar, eggs and vanilla. - Mix flour, baking powder, soda and salt together. - Add half of flour mixture, bananas and milk, then add remainder of flour mixture.
Cabbage Casserole Ingredients: - 1 small cabbage - 1 large onion, chopped - 1 lb. ground beef - 2 cans tomato soup - salt and pepper to taste Directions: - Brown beef. - Chop cabbage. - Layer cabbage, beef and onion alternately in a deep casserole dish. End with layer of cabbage. Spread tomato soup on top and bake at 350° for 45 minutes.
Fettuccine Alfredo Ingredients: - 1 (12 oz.) pkg. fettuccine - 1/2 c. margarine - 1 c. Parmesan cheese - 2/3 c. evaporated milk (low calorie) Directions: - Prepare noodles as directed on package. - Add margarine, Parmesan - cheese - and evaporated milk to cooked noodles. - Toss and serve immediately.
Copper Carrots Ingredients: - 2 lb. carrots - 1 medium onion - 1 small green pepper - 1 c. sugar - 1 tsp. Worcestershire sauce - pinch of salt and pepper - 1 tsp. prepared mustard - 1 can tomato soup - 1/2 c. salad oil - 3/4 c. vinegar Directions: - Slice carrots and boil in salted water until crisp and tender, about 5 minutes. - When cool, alternate layers of carrots, onion rings and green peppers (thin sliced). - Make a marinade of the remaining ingredients, beating well until blended. - Pour over vegetables and refrigerate. - Allow to set at least 2 days before serving. - Will keep for 2 weeks in refrigerator.
Mississippi Fudge Ingredients: - 2 sticks margarine - 1/3 c. cocoa - 4 eggs, beaten - 1 1/2 c. flour - 2 c. sugar - dash of salt - 2 tsp. vanilla - 1 1/2 c. pecans (optional) - 1 jar Marshmallow Creme Directions: - Melt together margarine and cocoa. - Cool. - Gradually add beaten eggs. - Sift flour, sugar and salt and stir into batter. - Add vanilla and pecans. - Bake at 375° for 25 minutes in 14-inch jelly roll pan. - Remove from oven and spread Marshmallow Creme over cake immediately.
Hamburger Dressing Hot Dish Ingredients: - 2 lb. hamburger, browned and unseasoned - 2 cans cream of chicken or cream of mushroom soup - 1 can cream of celery soup - 1 c. milk - 1 (7 oz.) pkg. seasoned croutons Directions: - Spread hamburger into bottom of a cake pan. Mix remaining ingredients together. Spread over top of meat. Bake at 350° for 45 minutes. Cut and serve.
Pineapple Gelatin Salad Ingredients: - 2 pkg. lemon gelatin - 1 c. hot water - drained pineapple liquid - 1 Tbsp. vinegar - 1/4 tsp. salt - 2 1/2 c. drained and crushed pineapple (20 oz. can is enough) - 1 c. grated carrots, salted Directions: - Dissolve gelatin in hot water. Add additional water to pineapple liquid to make 1 1/2-cups. Add pineapple liquid, vinegar and salt to gelatin; chill until slightly thickened. Add pineapple to carrots; fold into gelatin mixture. Chill until firm; cut into squares. Serve on lettuce leaf.
Pineapple Cream Pie Ingredients: - 1 (20 oz.) can crushed pineapple - 1 can water - 4 or 5 eggs, separated - 1 c. sugar - 1/2 c. + 2 Tbsp. flour - 2 cooked pie shells - 2 Tbsp. sugar (for each egg used) Directions: - Put pineapple and water in 10-inch skillet; add egg yolks. Mix sugar and flour; cook until thickened. - Pour into pie shells. Beat egg whites, gradually adding 2 tablespoons sugar for each egg used; beat until peaks hold shape. - Make sure meringue touches all around edge. - Bake at 400° until golden brown.
Taco Salad Ingredients: - 1 lb. ground beef - 1/2 env. dry onion soup mix - 3/4 c. water - 1 med. head lettuce - 1 lg. tomato, cut up - 1 small onion, sliced into rings - 1/4 c. chopped green pepper - 1/2 c. sliced olives (green or black) - 1 6 oz. pkg. corn chips - 1 4 oz. pkg. shredded cheddar cheese (sharp/med./mild) Directions: - Brown beef and drain grease. - Sprinkle soup mix over meat. Stir in water. Simmer uncovered 10 minutes. - Cool.
Cabbage Casserole Ingredients: - 1 medium cabbage, shredded - 1 green bell pepper - salt and pepper - white sauce - cracker crumbs Directions: - Put several strips of green pepper in pan. - Add shredded cabbage and a small amount of water. - Cook for a few minutes until tender.
Country Fried Apples Ingredients: - 2 lb. cooking apples (Yellow Delicious are best) - 1/4 c. butter or margarine - 2 Tbsp. sugar - 1/4 tsp. cinnamon Directions: - Peel, core and thinly slice apples. - In large skillet, melt butter or margarine. - Add apples. - Saute 10 minutes. - Combine sugar and cinnamon; sprinkle over apples. - Cook, stirring occasionally, until tender, about 5 minutes more. - Makes 4 servings.
Cheesecake Ingredients: - 2 eggs - 1 large pkg. cream cheese - 1/2 c. sugar - 1/2 tsp. vanilla - 1 c. sour cream - 1 graham cracker crust Directions: - Ingredients should be at room temperature. - Beat eggs, add sugar and beat. - Add sour cream, vanilla, and cream cheese. - Beat until well blended. - Pour into crust. - Bake 25 minutes at 350°. Turn oven off but leave in for another 2 hours before serving or refrigerating.
Mama'S Rice Pudding Ingredients: - 3/4 c. rice (uncooked) - 1 1/2 c. water - dash of salt - 2 Tbsp. butter or margarine - 2 eggs - 1 c. sugar - 1 c. milk - 1/2 c. margarine, melted - 1 Tbsp. vanilla Directions: - Place rice in saucepan with water, 2 tablespoons butter and a dash - of - salt. - Bring to a quick boil. - Cover saucepan and allow rice to simmer 15 minutes or until rice has absorbed all the moisture. - In a mixing bowl, lightly beat 2 eggs. - Add sugar, milk, butter and vanilla. - Stir well. - Add this mixture to the rice. - Stir well. - Bake in an 8 x 8-inch baking dish in a 350° oven for 15 minutes.
Red Cherry Pie Ingredients: - 2/3 c. juice from cherries - 3/4 c. sugar - 1 1/2 Tbsp. quick cooking tapioca - 2 1/2 c. canned, pitted red cherries, drained - 3 or 4 drops almond extract - few drops red food coloring - 1 Tbsp. butter or margarine - pastry for 9-inch lattice top pie Directions: - Combine the first 6 ingredients and a dash of salt; let stand 20 minutes. - Line a 9-inch plate with pastry. - Fill; dot with butter. - Adjust lattice crust; crimp edge high. - Bake in very hot oven (450°) for 15 minutes. - Reduce heat to 375° and bake about 45 minutes more.
Steak Soup Ingredients: - 1 1/2 lean ground beef - 2 c. onions, diced - 1 c. carrots, sliced - 1 c. celery, chopped - 1 Tbsp. garlic, minced - 3 cans chicken broth - 28 oz. can crushed tomatoes - 2 Tbsp. Worcestershire sauce - 1 tsp. red pepper sauce - 1/2 tsp. freshly ground black pepper - 1/4 c. butter - 1/2 c. flour Directions: - Brown meat in Dutch oven over medium high heat. - Add rest of ingredients and cook 10 to 12 minutes. - Add chicken broth, tomatoes, Worcestershire sauce, red pepper sauce, and black pepper. - Bring to a boil. Reduce heat, cover, and simmer 15 minutes. - Meanwhile, melt 1/4 cup butter. - Stir in flour and continue to stir until brown. - Whisk into soup, cover and simmer another 15 minutes.
Plain Roll Dough Ingredients: - 1 pkg. dry yeast - 1/4 c. warm water - 3 1/2 c. sifted flour - 1 egg, beaten - 2 Tbsp. sugar - 2 Tbsp. shortening - 1 tsp. salt - 1 c. scalded milk Directions: - Soften yeast in water. - Set aside. - Combine scalded milk, sugar, salt and shortening. - Cool to lukewarm. - Add 1 cup flour and beat well. - Mix in yeast and egg. - Add remaining flour and mix well. - Cover and let rise for 1 to 1 1/2 hours or until it doubles. - Make into rolls, bread or cinnamon rolls. - Let rise about 20 minutes. - Bake at 350° until golden brown. - Brush with butter.
Chinese Chicken Bites Ingredients: - 2 c. water - 1/2 c. soy sauce - 6 Tbsp. vinegar - 4 garlic gloves - 2 bay leaves Directions: - Combine ingredients in large electric skillet. - Heat until just a boil. - Add 5 pounds thawed chicken drummettes (mini drumsticks). - Cook approximately 20 minutes on medium heat.
Easy Cauliflower Ingredients: - 1 head cauliflower - 1 c. sour cream or 8 oz. prepared onion chip dip - 1/2 c. mayo - 2 tsp. prepared mustard - 1/2 c. shredded Cheddar cheese Directions: - Clean cauliflower, but do not break apart. - Boil cauliflower 15 minutes. - Drain. - Place in 2-quart casserole dish. - Mix sour cream (or chip dip) with mayo and mustard. - Spoon over cauliflower and top with cheese. - Bake at 350° for 15 minutes. - Serves 6.
Hopi Fried Green Chiles Ingredients: - 12 fresh green chile pods - 4 Tbsp. salt pork drippings - shortening Directions: - Wash, clean and remove stems from fresh green chiles, but not seeds. - Cut a little slot in each side which lets the steam out when frying. - Heat 2 tablespoons of pork drippings in frying pan. Add chiles. - Turn often until chiles are light brown. - Add shortening to complete cooking. - Eat hot or cold, allowing 2 per person.
Creme Drop Fudge Ingredients: - 1 bag chocolate creme drops - 3/4 c. peanut butter - 1 tsp. vanilla Directions: - Melt chocolate creme drops, peanut butter and vanilla in microwave. - Spread in foil-lined pan. - Cut in squares. - Merry Christmas!
Popeye'S Biscuits Ingredients: - 4 c. Pioneer flour biscuit mix - 1 c. club soda or ginger ale - 1 (8 oz.) container sour cream - butter Directions: - Mix all ingredients, except butter. - Roll out into biscuits. Melt 1/2 stick of butter into pan. - Place biscuits into pan; bake at 475° for 10 to 15 minutes. - Take biscuits out of oven. - While hot, smooth more butter on top.
Louisiana Pecan Pie Ingredients: - 1/2 c. sugar - 2 Tbsp. cornstarch - 3 eggs, well beaten - 2 Tbsp. milk - 1 c. dark corn syrup - 1/2 stick butter, melted - 1 Tbsp. vanilla - 1 c. chopped pecans - 1 (9-inch) pie shell (unbaked) Directions: - Mix sugar and cornstarch. - Add eggs; beat well. - Add remaining ingredients. - Pour into pie shell. - Bake at 400° for 10 minutes. Reduce heat to 325° for 35 minutes or until firm.
Cabbage Rolls Ingredients: - 1 1/2 lb. ground beef - 1 c. white rice - salt and pepper - 1 medium cabbage - 1/2 lb. sausage - 3 large onions, chopped - 1 can tomatoes Directions: - Mix all ingredients together except cabbage. - Roll mixture in cabbage leaves and place in pan. - Pour 2 cups of boiling water over rolled mixture and cover with foil. - Cook for 1 hour at 300° to 325°.
Peter Paul Cake Ingredients: - 1 box Duncan Hines devil's food cake - 1 1/2 c. sugar - 18 large marshmallows - 1 1/2 c. whole Pet milk - 1 lb. coconut (2 cans Angel Flake) - 1 tsp. vanilla - 1 c. chopped nuts, if desired Directions: - Prepare cake mix by directions on box. - Bring sugar and milk to a boil in saucepan, stirring constantly. - Add marshmallows and let melt. - Remove from stove and add coconut and vanilla. - Add nuts, if desired. - Spread mixture on cooled cake layers. - Ready to serve.
1000 Island Dressing Ingredients: - 2 hard-boiled eggs - 1 medium chopped onion - 1 pt. Miracle Whip - 1/2 c. sweet relish - 1/2 to 1 c. grated cheese - enough catsup to color Directions: - Mix together and chill.
Eggplant Casserole Ingredients: - 1 large eggplant - 1 large onion, chopped - 2 Tbsp. margarine - 2 eggs - 2 c. grated cheese - salt and pepper to taste - cracker crumbs Directions: - Peel eggplant; cut into cubes. - Cook in boiling, salted water until tender. - Saute onions in butter and add eggplant that has been drained well. - Stir in eggs, cheese, salt and pepper.
24 Hour Salad Or 7 Layer Salad Ingredients: - 1 head lettuce - 1/2 c. dried onions - 1/2 c. celery - 1 pkg. frozen peas - 1 c. sliced water chestnuts - 1 pt. mayonnaise - 1/2 c. Parmesan cheese - 6 hard-boiled eggs - 1/2 lb. fried bacon Directions: - Layer the first 5 ingredients. - Mix mayonnaise with cheese. Top with the hard-boiled eggs (crumbled) and the bacon (crumbled). Can be covered with wrap and served from refrigerator the next day.
Pound Cake Ingredients: - 3 c. flour - 1 1/2 c. Crisco - 3 c. sugar - 9 eggs - 1 Tbsp. lemon juice Directions: - Mix all ingredients well at medium speed. Pour into a tube pan. - Bake at 350° for 1 1/2 hours.
Broccoli Casserole Ingredients: - 2 pkg. frozen broccoli, chopped - 1 c. mayonnaise - 1 c. shredded Cheddar cheese - 2 eggs, slightly beaten - 2 Tbsp. chopped onion - cracker crumbs - dots of oleo Directions: - Cook broccoli 5 minutes; drain and salt. - Mix mayonnaise, Cheddar cheese, eggs and chopped onion together. - Fold broccoli into mixture; pour in buttered casserole. - Top with cracker crumbs and dots of oleo. - Bake 45 minutes at 350°.
Scallops With Sherry(Serves 4) Ingredients: - 1/2 c. flour - 1 tsp. salt - 1 tsp. pepper - 1 tsp. paprika - 1 1/2 lb. fresh scallops - 3/4 c. butter - 6 to 8 Tbsp. sherry Directions: - Combine flour, salt, pepper and paprika. - Coat scallops with flour mixture. - Melt butter in a large frying pan. - Brown scallops on both sides. - Add sherry and simmer until tender, approximately 15 minutes. - Serve over rice.
Shrimp Sauce Ingredients: - 1 stick butter - juice of 1/2 lemon - 3 Tbsp. wine - 1 Tbsp. Lawry's seasoned salt - pinch of garlic powder Directions: - Combine all ingredients in large pan. - Saute approximately 1 pound of medium boiled shrimp for 5 minutes in shells.
Egg Casserole Ingredients: - 6 slices bread, edges trimmed off - 6 eggs - 1 pt. half and half - 1 tsp. salt - 1 1/2 c. grated mild Cheddar cheese - 1 lb. sausage, browned Directions: - Butter bread on both sides and place in a baking dish. Sprinkle sausage over bread, then cheese. - With mixer combine half and half, eggs and salt. - Pour over other ingredients. Refrigerate overnight. - The next morning, bake at 350° for 45 minutes or until firm.
Meat And Potato Burgers Ingredients: - 1 1/2 lb. ground beef - 3 carrots (1 1/2 c.), cut up or shredded - 1 large potato (1 c.), cut up or shredded - 1 egg or 1/4 c. substitute - 2 Tbsp. onion flakes - 1/4 c. barbecue sauce - 1 tsp. ground beef seasoning - 1/2 tsp. garlic flakes - 2/3 c. catsup - parsley (optional) Directions: - Mix together ingredients and form into 8 patties. - Grill on both sides to desired doneness. - Garnish with parsley. - Serve barbecue over them.
Potato Salad Ingredients: - 3 medium potatoes - 1 tsp. sugar - 1 tsp. vinegar - 1/2 c. celery, diced - 1/3 c. onion, finely chopped - 1/4 c. sweet pickles, chopped - 1 tsp. salt - 1 tsp. whole celery seed - 3 hard-boiled eggs - mayonnaise Directions: - Cook potatoes with salt. - Peel them warm and slice. - Sprinkle with sugar and vinegar. - Add celery and other ingredients. Mix well. Add mayonnaise and eggs. - Cover and chill thoroughly. (Best if chilled overnight.)
Easy Yummy Chicken Breast Ingredients: - 8 to 10 half chicken breasts - 1 can chicken soup - 1 c. sour cream - 1 roll Ritz crackers - 1 stick oleo Directions: - Boil chicken breasts that have been skinned and boned for 15 minutes. - Take out. - Place in a casserole dish. - Mix chicken soup with sour cream. - Spread over breasts. - Crumble coarsely Ritz crackers. - Melt oleo and toss over crackers. - Cover top of chicken and bake for 30 minutes at 300°. - Serves 4.
Caramel Pralines Ingredients: - 3 c. sugar - 1 c. sugar (to brown) - 1 can cream - 1 stick butter - 3 or 4 c. pecans - 1 Tbsp. vanilla Directions: - On medium-low fire, add cream to 3 cups sugar and dissolve. Bring to 234° (soft ball). - While cooking sugar and cream, burn 1 cup sugar on medium-low. Sugar should turn to liquid crystal about the same time the other pot reaches 234° (soft ball). - Combine crystal sugar to large pot by pouring slowly. - Mixture will rise high, then simmer down. - It should be 234° or soft ball. - Remove from fire. - After stirring good, add butter, vanilla and pecans. Set aside for 8 to 10 minutes, stirring several times to cool and it gets dull. - Spoon on waxed paper.
Mandarin Torte Ingredients: - 2 c. flour - 1 1/2 c. sugar - 2 eggs - 2 tsp. baking soda - 2 tsp. vanilla - 1/2 tsp. salt - 2 cans mandarin oranges (11 oz.) - dash of salt - 1 c. brown sugar - 1 small Rich Whip - 1 tsp. vanilla Directions: - Beat until it thickens. - Spread on cake.
Coconut Bars Ingredients: - 1/2 c. butter - 1/2 c. brown sugar - 1 c. flour - 2 eggs - 1 c. brown sugar - 2 Tbsp. flour - 1/8 tsp. salt - 1 tsp. vanilla - 1/2 tsp. baking powder - 1 c. nuts - 1 c. coconut Directions: - Beat the first 3 ingredients and bake 20 minutes. - Then mix the remaining ingredients except coconut. - Spread this over baked batter. - Sprinkle with coconut. - Bake at 325° for 25 minutes. Cool; cut in bars.
Meatballs Ingredients: - 1 lb. lean hamburger - 2 eggs - Progresso bread crumbs (1/3 to 2/3 c.) - 1/4 tsp. garlic powder - dash or two salt - dash or two pepper - 1/8 c. water - 1 to 2 Tbsp. freshly grated Romano cheese Directions: - Mix everything together. - If too wet, add more crumbs. - If too dry, add more water. - Shape in balls. - Fry in skillet on medium until medium-rare. - Add to sauce and cook for several hours. - I also buy King Soopers hot Italian sausages. - Bake them on 300° for 30 minutes and add them to the sauce with the meatballs.
Cherry Pie Filling Jello Dessert Ingredients: - 1 (3 oz.) pkg. cherry jello mix - 1 (21 oz.) can cherry pie filling Directions: - Dissolve jello with 1 cup boiling water. - When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Creamed Grapes Ingredients: - 1 c. sour cream - 2 to 3 Tbsp. light brown sugar - 1 to 2 lb. white grapes Directions: - Completely mix sugar with sour cream in a bowl large enough to hold the grapes. - Wash and dry thoroughly the white grapes. - Put grapes into the creamy mixture and stir gently. - Let marinate for several hours or more; good kept in refrigerator for several days.
Marinated Carrots Ingredients: - 5 c. sliced carrots - 1 medium onion, chopped - 1 small green pepper, chopped - 1 (10 oz.) can tomato soup - 3/4 c. vinegar - 1 c. sugar - 1 tsp. mustard - 1 Tbsp. Worcestershire sauce Directions: - Cook carrots until almost tender. - Drain and add all ingredients. - Refrigerate.
Green Bean Casserole Ingredients: - 2 cans French-style green beans - thinly sliced onion rings - 6 slices bacon, fried - 6 Tbsp. vinegar - 5 Tbsp. sugar Directions: - Place layer of beans and thinly sliced onion rings alternately. - Pour leftover grease over beans. - Mix vinegar and sugar together and pour over beans. - Salt and pepper to taste. Crumble bacon over top and refrigerate overnight. - Bake at 350° for 40 minutes.
Spinach Balls Ingredients: - 2 pkg. frozen chopped spinach or 2 pkg. fresh spinach, cooked and drained well - 1 large onion, chopped - 4 eggs, beaten - 3/4 c. oleo, melted - 1/2 tsp. garlic salt - 1/2 tsp. salt and pepper - 1/2 c. Parmesan cheese - 2 c. Pepperidge Farms herb seasoned stuffing mix Directions: - Mix all ingredients together and refrigerate 2 hours. - Roll into small balls. - If too messy, add more stuffing (a little at a time). - Grease bottom of pan with oleo. - Bake in a 325° oven for 30 minutes. - Turn over and bake another 15 minutes. - Sprinkle with more Parmesan cheese when taken from oven.
Chop Suey Cake Ingredients: - 2 c. flour - 2 c. sugar - 2 eggs - 2 tsp. soda - 1/2 tsp. salt - 1 c. nuts - 1 (20 oz.) can crushed pineapple Directions: - Stir together. - Bake 35 to 40 minutes at 350°. - Ice cake as soon as cake comes out of oven.
Christmas Party Punch Ingredients: - 1 can powdered Hawaiian Punch (mix to make 8 qt.) - 2 c. orange juice - 1/2 c. lemon juice - 1 qt. ginger ale - 1 lime, sliced Directions: - Mix Hawaiian Punch and juices in a large container. - Freeze 1 to 2 quarts of the punch in a decorative mold to chill the punch. When ready to serve, add the ginger ale and garnish with slices of lime.
Microwave Caramel Corn Ingredients: - 1 stick oleo - 1/2 c. brown sugar - 1/4 c. white syrup - 1/2 tsp. salt - 1/4 tsp. soda - 1 tsp. vanilla - 4 qt. popped popcorn Directions: - Cook oleo, brown sugar, white syrup and salt on Full power for 2 minutes. - Stir and cook for 2 minutes more. - Add soda and vanilla. - Pour over popcorn in a brown paper bag. - Put in microwave for 1 1/2 minutes. - Remove, shake and cook for another 30 seconds. - Spread out to cool. - Needs another 1 1/2 minutes.
Crab-Cheese Fondue(Microwave Cooking) Ingredients: - 1 (8 oz.) pkg. cream cheese - 1/2 c. dry white wine - 1 1/2 c. shredded Swiss cheese (6 oz.) - 1 tsp. cornstarch - 1 (7 oz.) can crab meat - 3 Tbsp. milk - 2 tsp. Worcestershire sauce - 1 tsp. snipped parsley - French bread, cubed - assorted crackers Directions: - In 4-cup glass measure, cook cream cheese and wine in microwave oven on High power for 2 minutes; stir every 30 seconds. - Toss Swiss cheese with cornstarch. - Drain crab; flake, removing cartilage. - Stir crab, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture; microwave 3 minutes, stirring once. Transfer to fondue pot or chafing dish; keep warm. - Dip bread cubes swirling to coat or spoon onto crackers. - Makes about 3 cups.
Purple Lady Salad Ingredients: - 1 (6 oz.) pkg. red raspberry jello - 1 c. boiling water - 1 (15 oz.) can blueberries (undrained) - 1 (8 oz.) can crushed pineapple (undrained) - 1 (8 oz.) Cool Whip - 1 c. chopped nuts Directions: - Dissolve gelatin in water. - Stir in blueberries and pineapple. Chill until has consistency of an unbeaten egg white. - Fold in Cool Whip and nuts. - Chill until firm.
Baked Chicken And Rice Ingredients: - 8 pieces chicken, skinned or chicken breasts - 2 c. Minute rice - 1 c. chicken broth - 1 can cream of chicken soup - salt and pepper to taste Directions: - Place rice on bottom of baking dish; put chicken on top. Mix together broth and soup. Pour over chicken and rice. Cover and bake for 1 hour at 350°.
Flaky Pastry Ingredients: - 8 oz. flour - squeeze of lemon juice - cold water (to mix) - pinch of salt - 5 to 6 oz. shortening and margarine, mixed Directions: - Add the salt to the flour. - Soften shortening and margarine, blending thoroughly with a broad bladed knife. - Divide softened fat into quarters and rub one portion into the flour and salt. Now mix an elastic dough with about 1/4 pint of cold water, adding a squeeze of lemon juice. - Place the dough on a floured board and roll out into an oblong, keeping the sides straight. - "Flake" 1/4 of fat into small pieces over 2/3 of the dough. - Dredge the entire surface with flour and fold the bottom 1/3 up and the top 1/3 down. Turn the pastry to bring folded edge to the right; repeat rolling, flaking and folding twice more.
Pineapple-Coconut Chess Pie Ingredients: - 1 1/2 c. sugar - 3 Tbsp. cornmeal - 2 Tbsp. all-purpose flour - 1/4 tsp. salt - 4 large eggs, lightly beaten - 1 tsp. vanilla extract - 1/4 c. butter, melted - 1 can flaked coconut (3 1/2 oz.) - 1 can crushed pineapple, well drained (15 1/4 oz.) - 1 unbaked 9-inch pastry shell Directions: - Combine first 4 ingredients in a large bowl. - Add eggs and vanilla, stirring until blended. - Stir in butter, coconut and pineapple. - Pour into unbaked pastry shell. - Bake at 350° for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on wire rack. - Makes 1 (9-inch) pie.
Egg White Cookies Ingredients: - 1 egg white - 3/4 c. dark brown sugar - 2 c. nuts, chopped - 1/2 tsp. vanilla Directions: - Stiffly beat the egg white. - Gradually add sugar. - Stir in other ingredients and drop by teaspoonfuls in ungreased cookie sheet. - Bake in a 250° oven for 30 minutes.
Pineapple Casserole Ingredients: - 8 slices bread, cubed - 1/2 c. milk - 2 sticks butter - 2 c. sugar - 3 eggs - 15 oz. can pineapple Directions: - Mix bread and milk together and then fold in butter and sugar. Blend in eggs and pineapple. Bake at 325° for 45 minutes.
Apple Crisp Ingredients: - 6 large cooking apples, peeled, cored and quartered - 1/2 c. sugar - 1/4 tsp. ground nutmeg - 1/4 tsp. ground cinnamon - 1 c. all-purpose flour - 1 c. firmly packed brown sugar - 1/2 c. butter or margarine, softened Directions: - Slice apples. - Place sliced apples in a lightly greased 13 x 9 x 2-inch baking dish. - Combine 1/2 cup sugar, nutmeg and cinnamon. Sprinkle on the sliced apples. - Position plastic mixing blade in food processor bowl; place flour, brown sugar and butter in bowl. Top with cover and process until mixture resembles coarse meal. Sprinkle mixture over apples. - Bake, uncovered, at 300° for 1 hour. - Serve warm with ice cream, if desired. - This is a really good dish. - Makes 8 servings.
Bran Muffins Ingredients: - 2 c. Nabisco 100% Bran (2 c. boiling water added to bran) - 1 c. Crisco (heaping) - 3 c. white sugar - 4 beaten eggs - 1 qt. buttermilk - 5 c. flour - 5 tsp. soda - 1 tsp. salt - 4 c. Kellogg's All-Bran Directions: - Cream shortening and sugar. - Add eggs, buttermilk and soaked Nabisco Bran. - Sift flour, soda and salt and add Kellogg's All-Bran. - Stir. - Store in refrigerator. - Bake for 15 minutes at 400°. - Will keep in refrigerator for a couple of weeks. - Bake as needed.
Lemon Pie Ingredients: - juice of two lemons - grated rind of 1 lemon - 2 Tbsp. cornstarch - 3 eggs, separated - 1 1/2 c. sugar - 3 Tbsp. flour - 1 tsp. butter - 2 c. boiling water Directions: - Sift flour, cornstarch and sugar into a saucepan. - Add butter. Add lemon juice to the egg yolks and beat until they are thick and velvety. - Add this to the sugar, cornstarch, butter and flour mixture. - Stir until free of lumps. - You may add a few tablespoons of cold water to make it thin enough not to lump. - Pour the boiling water over lemon mixture. - Set on stove and let come to a boil, stirring constantly. - And here is the secret: your pie will have a better flavor if it scorches just a tiny bit. - Add grated lemon rind. - Let cool, stirring often.
Best Banana Nut Bread Ingredients: - 1 1/2 c. butter - 3/4 c. sugar - 2 eggs - 1 c. bananas, mashed - 1 tsp. vanilla - 2 c. flour - 1 1/2 tsp. baking powder - 1/4 tsp. baking soda - 1/2 tsp. salt - 1/2 c. nut meats Directions: - Preheat oven to 350°. - Cream butter and sugar together, then add eggs and beat well. - Stir in mashed bananas and vanilla. - Add the flour, baking powder, baking soda and salt and beat well. Stir in the nuts. - Bake in greased loaf pan for 1 hour.
Instant Russian Tea Ingredients: - 1 c. instant tea - 1 1/2 c. Tang - 1 1/3 c. sugar - 1 tsp. ground cinnamon - 1 (4 qt.) pkg. Wyler's lemonade mix - 1 tsp. ground cloves Directions: - Mix ingredients together and place in canister. - Use two rounded teaspoons per cup of boiling water. - Add more sugar as needed. - Use whatever brand tea you like.
Molasses Crisps Ingredients: - 3/4 c. oil - 1 c. brown sugar - 2 1/4 c. flour - 1/4 tsp. cloves - 1 tsp. ginger - 1/4 c. molasses - 1 egg - 2 tsp. salt - 1 tsp. cinnamon - 2 tsp. soda Directions: - Stir all ingredients together. - Roll into walnut-size balls, roll in granulated sugar and bake at 350° for 10 minutes.
Connie'S Cherry Cheese Cake Ingredients: - 2 (8 oz.) Philly cream cheese - 1 c. sugar - 1 can cherry pie filling - Cool Whip - 2 tsp. vanilla extract - 1 egg - 1 graham cracker crust Directions: - Let cream cheese soften out of the refrigerator for about 1/2 hour. - Preheat oven to 375°. - Beat cream cheese, egg and vanilla extract together for 1 minute. - Add sugar gradually together with other ingredients. - Do not overbeat. - Batter will be slightly lumpy. - Pour batter into graham cracker Ready-Crust. - Bake at 375° for 45 minutes. - Let cool and top with cherry pie filling and Cool Whip.
24 Hour Salad Ingredients: - 1 head lettuce, torn into 1-inch pieces - 1 small onion, sliced and separated into rings - 2 c. mayonnaise - 2 Tbsp. sugar - 4 slices bacon, cooked and crumbled - 2 c. shredded Cheddar cheese - 10 oz. frozen peas Directions: - Layer lettuce, onion and peas in 13 x 9-inch dish. - Spread mayonnaise to cover. - Sprinkle with sugar, bacon and cheese. Cover with plastic wrap. - Refrigerate overnight.
Lemon Lush Ingredients: - 1 c. plain flour - 1 stick butter - 1 Tbsp. sugar - 1 c. chopped nuts - 1 (8 oz.) cream cheese - 1 c. powdered sugar - 1 c. Cool Whip - 2 (6 oz.) lemon instant pudding - 3 c. milk Directions: - Combine the flour, butter, 1 tablespoon sugar and nuts. Spread the - mixture - in a 13 x 9-inch glass pan. - Bake at 350° until brown. - Combine - the - cream - cheese, powdered sugar and Cool Whip. Spread - this - mixture - on top of the crust. - Whip lemon pudding and - milk - and - pour over the other two layers. Cover with additional Cool Whip and chopped nuts.
Cheese Log Ingredients: - 2 (8 oz.) cream cheese - 1 1/2 c. chopped pecans - 2 Tbsp. chopped onion - 1/2 c. fine chopped celery - 1/4 c. fine chopped peppers - 2 tsp. salt Directions: - Combine cream cheese, 1/2 cup pecans and the rest of ingredients. - Blend well. - Shape into logs. - Roll in pecans; chill.
Avocado Dip Ingredients: - 2 ripe avocados - 1 small diced onion - 1 medium container sour cream - 3 jalapenos Directions: - In bowl, mix sour cream with chopped or diced jalapenos, onions and avocados.
Beef Stroganoff Ingredients: - 1 round steak, cut-up in small cubes - 1 large container sour cream - 1 can consomme (beef) - 1 small can mushrooms Directions: - Lightly - flour - and - salt - and - pepper - beef. - Brown in skillet and put the steak in a pan. - Add drained mushrooms and sour cream. - Add consomme, just enough to keep it thick. - Turn burner to low, stir; if the stroganoff boils it ruins the sour cream taste. - Serve over rice or noodles.
Marinated Italian Garlic Chicken Ingredients: - 1/2 c. Miracle Whip salad dressing - 1/2 c. Kraft House Italian dressing - 1/4 tsp. garlic powder - 1/8 tsp. ground red pepper - 4 chicken breast halves, skin removed Directions: - Preparation Time: 5 minutes plus refrigeration. - Cooking Time: 24 minutes.
Scalloped Potatoes With Pork Chops Ingredients: - 6 pork chops, cut 1/2-inch thick - 2 Tbsp. cooking oil - salt - pepper - 3 Tbsp. butter or regular margarine - 3 Tbsp. flour - 1 1/2 tsp. salt - 1/4 tsp. pepper - 2 c. chicken broth - 6 c. sliced pared potatoes - 1 medium onion, sliced and separated into rings Directions: - Brown pork chops in hot oil. - Sprinkle with salt and pepper to taste. - Melt butter in saucepan. - Stir in flour, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. - Add chicken broth; cook, stirring constantly until mixture comes to a boil. - Place potatoes in bottom of 11 x 7 x 1 1/2-inch baking dish. - Top with onion rings. Pour chicken broth mixture evenly over top. - Top with pork chops. Cover with foil. - Bake in 350° oven 1 hour. - Remove cover and continue baking 30 minutes or until meat is tender. - Makes 6 servings.
Butterscotch-Chocolate Fudge Ingredients: - 1 (6 oz.) pkg. butterscotch chips - 1 (12 oz.) pkg. chocolate chips - 1 can Eagle Brand milk - 1 c. chopped nuts - 1/2 tsp. vanilla Directions: - Melt morsels and milk in top of double boiler. - Stir occasionally until morsels are melted and mixture thickens. Remove from heat; add vanilla and chopped nuts. - Blend well. Chill.
Kahlua Ingredients: - 4 c. sugar - 3 c. water - 1/2 c. instant coffee - 1 qt. 100 proof vodka - 3 Tbsp. pure vanilla (not imitation) Directions: - Boil sugar and water. - Simmer 1 hour. - Mix coffee and 1 cup boiling water; let cool. - Add vodka and vanilla. - Makes 2 quarts.
Mrs. Levy'S Lemon Love Notes Ingredients: - 1 c. butter - 2 c. flour - 1/2 c. powdered sugar Directions: - Mix and press into 9 x 13-inch pan. - Bake at 325°.
"Texas" Hash Ingredients: - 2 lb. ground chuck or beef - 2 medium onions, chopped - 2 green peppers, chopped - 2 (1 lb.) cans tomatoes - 1 1/2 tsp. chili powder - 2 1/2 tsp. salt - 2 tsp. Worcestershire sauce - 1 c. raw rice (converted) Directions: - Brown hamburger and drain. - Mix in crock-pot. - Bake on high for 4 to 6 hours.