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Chow Mein Cookies Ingredients: - 2 (6 oz.) pkg. butterscotch chips - 1 (3 oz.) can chow mein noodles - 1 (6 1/2 oz.) can cocktail peanuts Directions: - Melt butterscotch chips in saucepan over low heat, stirring constantly. - Remove from heat and stir in noodles and nuts until well coated. - Drop by teaspoonfuls onto waxed paper.
Delightful Cucumber Salad Ingredients: - 1 (6 oz.) pkg. lemon Jell-O - 1 c. boiling water - 1 Tbsp. vinegar - 1 medium cucumber, chopped - 1/2 c. walnuts, chopped - 1 medium onion, chopped - 1 carton small curd cottage cheese - 1 c. salad dressing Directions: - Dissolve gelatin in boiling water. - Stir in vinegar. - Chill until almost congealed. - Add remaining ingredients; mix well. Place in mold; chill until firm. - Serves 8.
Aunt Helen'S Mexican Corn Bread Ingredients: - 2 1/2 c. self-rising corn meal - 2/3 c. self-rising flour - 1 Tbsp. black pepper - 1 Tbsp. salt - 3 Tbsp. sugar - 1 large chopped onion - 1/2 bell pepper, chopped - 1 1/2 jalapeno peppers, chopped fine - 1 large corn - 5 Tbsp. hot oil - 3 large eggs - buttermilk Directions: - Combine ingredients. - Use enough buttermilk to make batter like corn bread. - Makes 2 pans. - Bake at 450°.
Strawberry Soup Ingredients: - 1 (16 oz.) pkg. frozen strawberries, thawed - 1 c. sour cream - 1 c. half and half - 1/4 c. sugar - 2 Tbsp. white wine Directions: - Place strawberries in food processor and process until well blended. - Add remaining ingredients and mix well. - Chill several hours or overnight. - Serves 4 to 6.
Front-Porch Lemonade Ingredients: - 2 c. sugar - water - 1 lime or half orange, sliced - 2 c. fresh lemon juice - grenadine syrup or cranberry juice (optional) Directions: - Combine sugar and 2 cups water in small saucepan. - Bring to a boil; boil 1 minute. - Remove from heat. - Add sliced lime or orange. - Cool to room temperature. - (Can be made ahead. - Cover and refrigerate up to 24 hours.) - Strain into pitcher; add lemon juice and 5 cups more water. - Pour into ice filled glasses. - For pink lemonade, add 2 drops grenadine or 1 tablespoon cranberry juice to each glass.
Cranberry Pineapple Salad Ingredients: - 1 (6 oz.) pkg. raspberry gelatin - 1 3/4 c. boiling water - 1 (16 oz.) can jelled cranberry sauce - 1 (8 oz.) can crushed pineapple (undrained) - 3/4 c. orange juice - 1 Tbsp. lemon juice - 1/2 c. chopped walnuts - lettuce leaves - mayonnaise or salad dressing Directions: - In a bowl, dissolve gelatin in boiling water. - Break up and stir in cranberry sauce. - Add pineapple, orange juice and lemon juice. - Chill until partially set. - Stir in nuts. - Pour into an 11 x 7 x 2-inch dish. - Chill until firm. - Cut into squares. - Serve on lettuce leaf and top with a dollop of mayo. - Yield: 12 servings.
Chinese Bake Ingredients: - 1 lb. ground beef - 2 onions - 1 can cream of chicken soup - 1 can cream of mushroom soup - 3/4 c. uncooked regular rice - 1 1/2 c. water - 1/4 c. soy sauce - 1 c. chopped celery Directions: - Brown beef and onions. - Stir all together. - Put in 9 x 13-inch baking dish and bake at 350° for 45 minutes, covered and for 1/2 hour uncovered. - Last 15 minutes of baking, add 1 medium can of Chinese noodles. - Put back in oven.
Bubble And Squeak(Microwave) Ingredients: - 6 medium potatoes, peeled and cubed - 1/4 c. water - 1/4 c. milk - 6 Tbsp. butter - 1 onion, chopped - 4 c. shredded cabbage - 1/2 tsp. salt - 1/4 tsp. pepper - 1/2 c. grated sharp Cheddar cheese Directions: - In a 2-quart casserole, combine the potatoes and water. - Cover tightly and cook on High (100%) for 7 to 13 minutes or until fork-tender, stirring once halfway through cooking. - Let stand covered 3 minutes. - Meanwhile, in a 1-quart glass measure, combine milk and 4 tablespoons butter. - Cook on High for 1 minute. - Set aside.
Snow Ball Cake Ingredients: - 2 envelopes gelatin, unflavored - 1 c. sugar - 1 tsp. lemon juice - 1 large angel food cake, torn in pieces - 4 Tbsp. cold water - 1 c. hot water - 1 c. coconut - 1 c. pineapple juice - 1 c. crushed pineapple - 3 small pkg. Dream Whip - 1/2 tsp. salt Directions: - Dissolve gelatin in cold water. - Add 1 cup boiling water, sugar, salt, pineapple and juice. - Chill until thickened. - Prepare 2 packages dessert topping according to directions. - Fold into gelatin mixture. - Fold in cake pieces. - Place in 9 x 13-inch pan. Chill overnight. - Prepare remaining topping, put on cake and sprinkle with coconut.
Buttercream Icing Ingredients: - 1/2 c. butter or margarine - 1/2 c. vegetable shortening - 1/8 tsp. salt - 1 1/2 tsp. vanilla - 5 c. confectioners sugar - 1/4 c. and 3 Tbsp. milk Directions: - Cream butter and shortening in a large mixing bowl using an electric mixer. - Add vanilla and salt. - Gradually add sugar one cup at a time, beating well at medium speed after each addition. Scrape bottom and sides of bowl often. - When all sugar has been added, icing will appear dry. - Add milk and beat at high speed until light and fluffy. - Keep icing covered with a damp cloth until you're ready to decorate.
Prayer Bars Ingredients: - 2 c. crushed graham crackers - 1/4 lb. butter (1 stick) - 1 egg - 1/2 c. coconut - 4 Tbsp. cocoa - 2 tsp. vanilla - 1/2 c. powdered sugar - 1/2 c. chopped nuts Directions: - Melt butter and cocoa over water and add vanilla and beaten egg. - Mix well and add other ingredients. - Press into 9 x 13-inch pan. - Put in refrigerator and let set while making second layer.
Wild Sage Bread Ingredients: - 1 pkg. dry yeast - 1 c. native or cottage cheese - 1 egg - 1 Tbsp. melted lard or shortening - 1 Tbsp. sugar - 2 tsp. crushed dried wild sage - 1 tsp. salt - 1/4 tsp. baking soda - 1/4 c. lukewarm water - 2 1/2 c. flour - pinch of sugar (to add to yeast) Directions: - Mix all dry ingredients together thoroughly. - Dissolve yeast in lukewarm water. - Add pinch of sugar. - Beat together egg and cheese until smooth. - Add melted lard or shortening and yeast. Combine all ingredients in a large bowl, adding flour mixture slowly and beating after each addition until stiff dough is formed.
Banana Bread Ingredients: - 1/2 c. shortening - 1 c. sugar - 2 eggs - 3 bananas, crushed - 2 c. plain flour - 1 tsp. soda - 1 c. nuts Directions: - Mix in order given. - Bake in well-greased and floured tube pan at 350° for 40 minutes.
Pork Chop Casserole Ingredients: - 6 medium potatoes, cut into 1/2-inch slices - 6 pork chops - 1 can vegetable soup, diluted with about 1/2 can water - 1/2 c. tomato catsup Directions: - Preheat oven to 350°. - Place potatoes in shallow baking dish. Sprinkle with salt and pepper. - Lay chops on potatoes. - Combine diluted soup and catsup; pour over chops. - Cover and bake 1 1/4 to 1 1/2 hours. - Uncover last 15 minutes and thicken sauce if desired. - Serves 6.
Green Bean Casserole Ingredients: - 2 pkg. frozen cut green beans - 1 tsp. salt - 3/4 c. milk - 1 can condensed cream of mushroom soup - 1 can Durkee O & C french fried onions Directions: - Cook frozen beans in salted water, and drain. - Combine milk, cream of mushroom soup over beans, add onions. - Pour into casserole. - Bake 350° for 20 minutes. - Garnish with bread crumbs. Serve hot.
Sauerkraut Salad Ingredients: - 1 large can kraut, drained and squeezed - 1 c. celery, sliced - 1/2 c. onion, cut in rings - 1/2 c. white vinegar - 1/2 c. water - 1 large green pepper, cut in strips - 1 1/2 c. sugar - 1/2 c. oil Directions: - Mix all together and refrigerate 24 hours before serving.
My Mom'S Hollywood Squares Ingredients: - 1 3/4 c. peanut butter - 1/2 lb. oleo - 4 c. confectioners sugar - 1 c. brown sugar - 2 c. graham cracker crumbs - 2 tsp. vanilla Directions: - Mix together and press into jelly roll pan. - Melt 1/2 large Hershey bar. - Spread over mixture. - Cut into 2-inch squares.
Broccoli Casserole Ingredients: - 1 (10 oz.) pkg. frozen broccoli - 1 1/2 c. instant rice - 2 cans cream of mushroom soup - Cheddar cheese Directions: - Cook broccoli according to directions. - Add to broccoli the rice and soup. - Put Cheddar cheese on top. - Simmer until cheese melts. - Stir casserole so cheese is mixed in. - Top with Cheddar cheese. - Cook in oven at 300° to 350° for 30 minutes or until brown.
Lisa'S Ravioli Marinara Ingredients: - 50 ravioli squares - 1/4 c. olive oil - 2 or 3 onions, chopped - 1/2 lb. mushrooms, sliced - 2 (16 oz.) cans diced tomatoes - 2 or 3 garlic cloves, chopped - 1 tsp. basil, dried - salt and pepper to taste Directions: - Saute vegetables in hot oil until golden brown. - Add tomatoes and spices. - Simmer 30 to 45 minutes. - Serve over cooked ravioli and serve with Parmesan cheese.
Peanut Butter Graham Cracker Eggs Ingredients: - 1 1/2 c. graham cracker crumbs - 1 lb. powdered sugar - 1/4 lb. softened butter - 1/3 c. milk - 2 c. peanut butter Directions: - Cream all ingredients together. - Shape and chill. - Coat chilled eggs with chocolate.
Chicken Breasts With Prosciutto Ingredients: - 3 whole chicken breasts - 3 Tbsp. olive oil - 1 Tbsp. butter - 1 clove garlic - salt and pepper - 1/4 lb. Prosciutto, cut into slivers - 2 tsp. rosemary - 1/2 bay leaf - 1/2 lb. fresh mushrooms, cleaned and sliced - 1/2 c. dry white wine - 4 Tbsp. tomato paste, mixed with 1/2 c. water Directions: - Split breasts in half (can leave whole), remove bone and dust with flour. - Heat oil and butter; add garlic, brown and discard. Add chicken. - Brown thoroughly. - Season with salt and pepper. - Add Prosciutto, rosemary, bay leaf and mushrooms. - Cook 3 to 4 minutes to saute mushrooms. - Add wine and simmer gently for about 1 minute. - Add tomato paste mixed with water; mix well. - Transfer to baking dish. - Bake at 350° for 20 to 30 minutes or until tender, basting occasionally so chicken will be well glazed with sauce. Yields 6 servings.
Jamie'S Famous Wienies And Cheese Ingredients: - wienies - cheese, sliced Directions: - Split wienies through middles. - Cut cheese slices. - Put in wienies. - Preheat oven to 400°. - Put wienies in oven. - Cook until golden brown.
Zucchini Bread Ingredients: - 2 c. sugar - 3 eggs - 1 c. oil - 3 c. flour - 1 tsp. soda - 2 tsp. cinnamon - 1/2 tsp. baking powder - 1 tsp. salt - 2 c. grated zucchini - 1/2 c. nuts Directions: - Mix sugar, eggs and oil well. - Add flour, soda, cinnamon, baking powder and salt. - Beat well. - Add grated zucchini and nuts. Bake in two small loaf pans at 350° for 1 hour.
Hot Crabmeat Chip Dip Ingredients: - 1 (8 oz.) pkg. cream cheese - 1 c. flaked crabmeat - 1 clove garlic, crushed - 2 hard-boiled eggs, sieved - 1/4 c. mayonnaise - 1 tsp. onion juice - 1 tsp. mustard - 1 tsp. powdered sugar - 1/8 tsp. salt Directions: - Mix all ingredients together and heat in chafing dish.
Strawberry Delite Salad Ingredients: - 2 c. crushed pretzels - 1 1/2 sticks oleo, melted - 8 oz. pkg. cream cheese - 1 c. sugar - 1 c. chopped pecans - 2 (8 oz.) pkg. Cool Whip - 1 large pkg. strawberry jello - 1 large carton frozen strawberries - 2 c. boiling water Directions: - Press mix pretzels and oleo in a 12 x 9-inch pan. - Bake at 350° for 10 minutes. - Let cool completely.
Apricot Jello Dessert Ingredients: - 2 c. water - 2 c. sugar - 1 (8 oz.) cream cheese - 1 (8 oz.) can crushed pineapple - 2 (6 oz.) pkg. apricot Jell-O - 2 (8 oz.) cartons Cool Whip Directions: - In saucepan bring water and sugar to a boil. - Stir in apricot Jell-O and remove from heat; cool in refrigerator. - At room temperature add cream cheese; mix well with mixer, then add Cool Whip and mix with mixer. - Then add crushed pineapple. - Place in refrigerator for 3 hours or so. - You can add chopped pecans, if you like.
Ginger Oat Cakes Ingredients: - 1 1/2 c. milk - 3/4 c. oats, quick cooking or regular - 1 c. flour - 1 1/2 tsp. baking powder - 3/4 tsp. cinnamon - 1/4 to 1/2 tsp. ginger - 1/4 tsp. baking soda - 1/4 tsp. salt - 1 beaten egg - 3 beaten egg whites - 2 Tbsp. oil - 2 Tbsp. molasses Directions: - Heat milk over low heat until just hot, stirring occasionally. Stir in oats. - Remove from heat and let stand for 5 minutes. Combine flour, baking powder, cinnamon, ginger, soda and salt.
Raw Apple Cake Ingredients: - 1 c. oil - 1 1/2 c. sugar - 3 eggs - 2 1/2 c. flour - 1 tsp. soda - 1 tsp. cinnamon - 1 tsp. salt - 1 tsp. cloves - 1/2 tsp. allspice - 3 c. raw apples, finely chopped - 1/2 c. sour cream - 1 c. coconut Directions: - Grease and flour Bundt pan. - Mix oil, sugar and eggs. - Mix dry ingredients and add to oil, sugar and eggs. Add sour cream and coconut. - Add apples and mix well. - Bake in Bundt pan about 50 minutes at 350° or until crust breaks away.
Pecan Pie Ingredients: - 1 (9-inch) pie crust - 1/3 c. butter or margarine - 1/2 c. firmly packed brown sugar - 1 c. light corn syrup - 1 tsp. vanilla - 3 eggs, slightly beaten - 1 c. chopped pecans Directions: - Cream butter or margarine; add brown sugar, cream well. - Blend in corn syrup and vanilla. - Add eggs and pecans. - Bake at 400° for 10 minutes, then bake at 350° for 35 minutes or until set.
Reuben Dip Ingredients: - 1 (3 oz.) pkg. cream cheese - 1/2 c. grated Swiss cheese - 1/4 c. chopped sauerkraut, drained - 2 to 3 Tbsp. milk - 1/4 c. sour cream - 4 oz. corned beef, diced Directions: - Heat all in pan. - Thin with milk if necessary. - Serve warm with rye or pumpernickel crackers.
Apricot Bars Ingredients: - 3/4 c. butter - 1 c. sugar - 1 egg - 2 c. flour - 1/4 tsp. baking powder - 1 1/3 c. shredded coconut - 1/2 c. chopped pecans - 1/2 tsp. vanilla - 1 (12 oz.) jar apricot preserves Directions: - In a large bowl, cream butter and sugar. Add egg. Mix well. In separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, pecans and vanilla. Mix thoroughly. Press 2/3 of dough into a greased 9 x 13 pan. Spread preserves. Crumble remaining dough over preserves. Bake at 350° for 30 minutes. Cool in pan. (Makes 36 bars.)
Chow Chow Ingredients: - 8 c. chopped cabbage - 2 medium chopped green peppers - 1 1/2 c. chopped onion - 2 Tbsp. salt - 1 tsp. celery seed - 1/2 c. white mustard seed - 1/2 c. black mustard seed - 1/2 to 1 c. sugar - 1 qt. vinegar (more or less) Directions: - Mix first four ingredients. - Leave 1 hour, then drain for 3 hours. - Heat remaining ingredients to boiling. - Put the vegetables in jars, pour vinegar mix over vegetables and cover tightly. - Can put jalapeno peppers and red pepper to taste. Great for eating with beans and rice.
Peach Ice Cream Ingredients: - 7 c. milk - 3 eggs - 2 c. sugar - 1/2 tsp. vanilla - 1 pt. peaches (beat in blender) - dash of salt Directions: - Beat eggs in large bowl. - Add milk and mix. - Add sugar, vanilla and salt. - Mix well. - Mix in peaches until well blended. Pour into ice cream freezer.
Chicken And Pasta Salad Ingredients: - 1 envelope Good Seasons Italian Salad Dressing mix - 3 cups Ronzoni Medium Shells - 1 tbsp. grated parmesan cheese - 8 oz. cooked chicken - 1 envelope Good Seasons Italian Salad Dressing - 3 cups Ronzoni Medium Shells - 1 pkg. (16 oz.) Birds Eye Farm Fresh Broccoli, Green Beans, Pearl Onions and Red Peppers - 1 tbsp. grated parmesan cheese - Wesson oil, Vinegar, Water Directions: - Prepare salad dressing mix with wesson oil, vinegar, and water as directed on envelope. - Set aside. - Cook pasta as directed on package; drain. - Rinse with cold water and drain. - Run cold tap water over vegetables in a strainer to thaw completely; drain. Combine pasta, vegetables, chicken and cheese in a large bowl. Toss with salad dressing. - Chill. - Serve on a bed of lettuce, if desired. - Makes 8 cups or 8 servings.
Waldorf-Astoria Red Cake(Red Velvet Cake) Ingredients: - 3 Tbsp. cocoa - 2 oz. red food coloring - 1 1/2 c. white sugar - 1/2 c. shortening - 2 eggs - 1 tsp. vanilla - 2 c. sifted cake flour or 1 3/4 c. all-purpose flour - 1 c. buttermilk - 1 tsp. baking soda - 1 tsp. vinegar Directions: - Make a paste of the cocoa and food coloring and mix well. - Set aside. - Cream the sugar and shortening. - Add eggs, one at a time, beating well. - Add vanilla and the red paste. - Mix well. - Add flour and buttermilk. - Dissolve baking soda in vinegar and add to batter. - Mix well and pour into two round cake pans. - Bake 35 to 40 minutes or until toothpick comes out clean.
Sugar And Spice Apple Muffins Ingredients: - 2 c. unsifted flour - 1/2 c. sugar - 4 tsp. baking powder - 1/2 tsp. cinnamon - 1/4 tsp. nutmeg - 1 egg - 1 c. milk - 1/2 tsp. vanilla - 1/4 c. salad oil - 1 c. cooking apples, finely chopped - 2 Tbsp. sugar (for topping) - 1/2 tsp. cinnamon (for topping) - 1 cooking apple, cut into 12 slices Directions: - Sift flour with next four dry ingredients. - Combine egg with milk, vanilla and salad oil. - Pour into dry ingredients. - Add diced apples, then stir just enough to moisten completely. - Spoon into greased muffin tins, filling about two-thirds full. - Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon for topping. - Dip apple slices into cinnamon sugar and press one lightly into each muffin cup. - Bake at 400° for 20 minutes. - Serve warm. - Makes 12 large muffins.
Banana Split Pie(Lo-Cal) Ingredients: - 12 graham crackers (2 1/2 x 2 1/2 inches) - 1 medium banana - 1/2 c. pineapple (no sugar, crushed), drained - 1 c. strawberries (no sugar added) - 1 reduced calorie vanilla pudding, prepared - 1 c. whipped topping Directions: - Layer Banana Split Pie in order listed. Each serving provides 1 bread selection, 1 fruit, 1 milk and 50 optional calories.
Creme De Menthe Bars Ingredients: - 1 c. sugar - 1/2 c. butter - 4 beaten eggs - 1 c. flour - 1 tsp. vanilla - 16 oz. can Hershey's chocolate syrup - 2 c. confectioners sugar - 1/2 c. butter - 2 Tbsp. creme de menthe liquor - 1 c. semi-sweet chocolate morsels - 6 tsp. butter Directions: - Allow to cool slightly. - Spread on top of creme de menthe mixture.
Quick Corn Mazatlon Ingredients: - 1 (17 oz.) can whole kernel golden sweet corn - 1 (3 oz.) pkg. cream cheese - 1 (4 oz.) can Ortega diced green chiles - 1/4 c. chopped red pepper Directions: - Drain corn, reserving 2 tablespoons liquid. - Combine reserved liquid and cream cheese in saucepan. - Heat and blend until smooth. Stir in remaining ingredients. - Makes 4 to 6 servings.
Chili Sauce Ingredients: - 30 ripe tomatoes, peeled and cut up - 2 green peppers, chopped - 2 c. raw celery, chopped - 10 apples - 1/2 tsp. celery salt - 1 1/2 tsp. salt - 1 tsp. allspice - 2 tsp. cinnamon - 1 tsp. ground cloves - 1 c. vinegar - 3 to 4 c. brown sugar Directions: - Put first 4 ingredients in pot and simmer slowly for 2 to 3 hours. - Add celery salt, salt, allspice, cinnamon and ground cloves. - Stir constantly until thoroughly mixed. - Add vinegar and brown sugar. - Cook a little longer. - Put in jars while hot and seal the jars. - Makes 12 pints.
Party Punch Ingredients: - 1 large pkg. cherry Jello - 1 small pkg. cherry Jello - 4 c. sugar - 6 c. boiling water - 7 c. water - 1 8 oz. bottle Real Lemon juice - 2 48 oz. cans pineapple juice - 1 oz. almond extract - 3 to 4 qt. cold ginger ale Directions: - Combine, stir and dissolve the 2 packages of cherry Jello, sugar and boiling water. - Add water, lemon juice, pineapple juice and extract. - Pour in container. - Freeze until hard. - Take out 4 to 5 hours before serving. - Pour in cold ginger ale. - Makes a lot of punch so be prepared to serve a lot of people.
Apricot Salad Ingredients: - 1 (6 oz.) apricot jello - 1 (3 oz.) pkg. vanilla pudding - 3 c. cold water - 2 c. miniature marshmallows - 1 (No. 2 1/2) apricot halves with juice Directions: - Mix jello and pudding; stir in water. - In a saucepan, cook until boiling point. - Remove from heat and add miniature marshmallows. - Stir to dissolve, then add apricot halves with juice. - Stir well. - Pour into 9 x 13-inch baking dish. - Chill overnight.
Broccoli Puff Ingredients: - 2 10 oz. pkg frozen, chopped broccoli - 1 c. Bisquick baking mix - 1 c. milk - 2 eggs - 1/2 tsp salt - 1 c. shredded cheddar cheese Directions: - Heat oven to 325°. Butter 1 1/2 quart casserole. Cook broccoli as directed on package; drain. Beat baking mix, milk, eggs and salt with hand beater until smooth. Stir in broccoli and cheese. Pour into casserole dish. Bake until knife inserted halfway between enter and edge comes out clean, about 1 hour. Serve immediately. Makes 6 servings.
Aloha Carrot Cake Ingredients: - 3 medium carrots, peeled and shredded - 1 c. sugar - 1/2 c. vegetable oil - 2 eggs - 1 tsp. baking powder - 1 tsp. baking soda - 1 tsp. salt - 1/4 tsp. mace - 1 1/2 c. flour - 1 (8 1/2 oz.) can crushed pineapple (undrained) - 1 tsp. cinnamon Directions: - Preheat oven to 375°. - Add sugar, oil, eggs, baking powder, soda, cinnamon, salt and mace to shredded carrots; mix. - Add flour; combine with mixture. - Add pineapple. - Turn into a 9-inch greased and floured pan. - Bake until cake springs back when lightly touched in center, 30 to 35 minutes. - Refrigerate unused portion.
Molasses Baked Beans Ingredients: - 1/2 lb. ground beef - 2 (16 oz.) cans pork and beans - 1 medium onion, chopped - 1/2 c. green pepper, chopped - 1/2 c. firmly packed brown sugar - 1/4 c. molasses - 1/4 c. catsup - 2 Tbsp. prepared mustard - 1 Tbsp. Worcestershire sauce - 1 clove garlic, crushed - 1 tsp. seasoned salt - 1/2 tsp. lemon pepper seasons - 4 to 5 slices bacon Directions: - Cook ground beef until browned. - Drain well. - Combine all ingredients, except bacon, and mix well. - Pour into a 13 x 9 x 2-inch baking dish. - Top with bacon. - Bake two hours at 350°. Makes 8 servings.
Fruit Cobbler Ingredients: - 1/4 lb. butter - 1 c. self-rising flour - 1 c. sugar - 2 tsp. baking powder - 1/2 c. milk - 1 qt. canned fruit - 1 c. water - 1/2 c. sugar Directions: - Melt butter and pour into a 9 x 12 x 2-inch baking dish. Combine flour, sugar, baking powder and milk. - Pour into pan. Drain fruit and combine with water and sugar. - Carefully pour into pan. - Bake in a 375° oven for about 1 hour. - When done, batter will have risen to the top and should be a beautiful brown.
Rhubarb Cake Ingredients: - 1/2 c. butter - 1 1/2 c. brown sugar, packed - 1 egg - 1 tsp. vanilla - 1 c. buttermilk - 1 tsp. soda - 2 c. flour - 1 1/2 c. rhubarb, coarsely chopped Directions: - Beat butter, sugar, egg and vanilla until creamy. - Stir soda into buttermilk; add to sugar mixture alternating with flour. Stir in rhubarb. - Spread in greased and floured 9 x 13-inch pan. In small bowl, combine 1/2 cup sugar, 1 teaspoon cinnamon and 1 tablespoon melted butter. - Sprinkle over batter. - Bake at 350° for 40 minutes.
Sauerkraut Soup Ingredients: - 1 lb. smoked sausage, cut in 1/2 inch pieces - 5 medium potatoes, peeled and cubed - 2 medium onions, chopped - 2 carrots, cut in 1/4 inch slices - 3 cans (14 oz. each) chicken broth - 1 large can tomatoes - 1 can (32 oz.) sauerkraut, rinsed, drained and cut with scissors Directions: - In large soup pan, combine sausage, potatoes, onion, carrots and chicken broth; bring to a boil. - Reduce heat and simmer 30 minutes or until potatoes are tender. - Add sauerkraut and tomatoes. Return to boil. - Reduce heat and simmer 30 minutes longer. - If thinner soup is desired add more broth.
Macaroni And Cheese Ingredients: - 2 c. macaroni, uncooked - 3 1/2 c. boiling water - 1 tsp. salt - 1/2 stick oleo or butter - 2 c. Cheddar cheese, shredded - 2 c. cottage cheese Directions: - Mix all together and put in baking dish. Bake at 350° for 1 hour or at 375° for 45 minutes.
Roy'S Roast Ingredients: - 3 lb. rump roast - lemon salt - black pepper - chives - any other spices you like Directions: - Sprinkle roast with lemon salt, black pepper, chives and any other spices you like. - Cover with foil and cook at 150° for 8 hours. - Just before roast is done, uncover and let brown.
Chocolate Fudge Candy Ingredients: - 2 Tbsp. butter - 2/3 c. undiluted evaporated milk - 1 1/2 c. sugar - 1/4 tsp. salt - 2 c. miniature marshmallows - 1/2 c. semi-sweet chocolate morsels - 1/2 c. chopped nuts - 1 tsp. vanilla Directions: - Combine butter, milk, sugar and salt in medium saucepan. - Bring to a boil, stirring constantly. - Remove from heat. - Stir in marshmallows, morsels, nuts and vanilla. - Stir for 1 minute or until marshmallows are melted. - Pour into foil lined 8-inch square baking pan. - Sprinkle with additional pecans, if desired. - Chill until firm.
Fruit Salad Ingredients: - 2 cans crushed pineapple - 2 cans mandarin oranges - 2 bananas - 2 apples - 2 boxes instant vanilla pudding - 3 Tbsp. Tang Directions: - Drain pineapple juice into pudding mix until thick. - Put Tang in; mix well. - Drain mandarin oranges; add apples and bananas. Mix well.
Cry Baby Cucumbers Ingredients: - layer sliced cucumber - layer sliced onions - salt and pepper to taste - cucumber or Ranch dressing Directions: - Layer several together, then cover with dressing. - Will keep in refrigerator 2 to 3 weeks. - Good with vegetables.
Vanilla Brownies Ingredients: - 1 1/2 c. sifted cake flour - 1/2 c. melted butter - 1 c. sugar - 1 egg - 1 c. chopped nuts - 1 tsp. vanilla Directions: - Sift flour. - Stir margarine into sugar in a large bowl. - Add egg and vanilla. - Beat well. - Add flour mixture. - Blend well. Stir in nuts. - Pour into greased 8 x 8 x 2-inch pan. - Bake in moderate oven (350°) for 20 to 25 minutes. - Cool and cut into bars or squares.
Chocolate Coconut Drops Ingredients: - 2 sq. (1 oz. each) unsweetened chocolate - 15 oz. can sweetened condensed milk - 2 1/2 c. coconut - 1/2 to 1 c. chopped walnuts Directions: - Melt chocolate and add milk. - Stir in coconut and walnuts.
Pumpkin Nut Loaf Ingredients: - 3/4 stick butter - 1 c. brown sugar - 2 eggs - 1 c. pureed pumpkin - 2 c. flour - 1/4 c. milk - 1/4 tsp. cloves - 3/4 c. walnuts, chopped - 2 tsp. cocoa - 3 tsp. baking powder - 1/4 tsp. soda - 2 tsp. cinnamon - 1/2 tsp. ginger - 1/2 tsp. salt Directions: - Cream butter and sugar together in mixing bowl. - Add beaten eggs and pumpkin; mix well. - Combine flour with baking soda, cinnamon, ginger, cloves and salt. - Add flour mixture to pumpkin mixture. - Mix enough to blend ingredients. - Add milk and walnuts and mix well until batter is smooth. - Bake in buttered loaf pan (9 1/2 x 5-inch) at 350° for 45 minutes.
Green Bean Casserole Ingredients: - 2 cans green beans - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 can Durkee French fried onions - 1 c. milk - salt - pepper Directions: - Wrap a strip of bacon around 8 to 10 green beans. - Bake at 350° until bacon is crisp. - Pour bacon drippings off during baking.
Coleslaw Ingredients: - 2/3 c. salad dressing (Miracle Whip) - 4 tsp. sugar - 1 tsp. celery seed - 2 Tbsp. white vinegar - 1 tsp. salt - 1 small head cabbage, shredded - 1 c. carrots, shredded Directions: - Mix well the first 5 ingredients. - Chill. - Pour the dressing over the shredded cabbage and carrots. - Serve chilled.
Chocolate And Hazelnut Cheesecake Ingredients: - 2 c. semi-sweet chocolate chips - 1 1/2 c. vanilla wafer crumbs - 3/4 c. hazelnuts, toasted, skinned and coarsely chopped - 2 Tbsp. white sugar - 3 Tbsp. butter, melted - 3 (8 oz.) pkg. cream cheese, softened - 1 c. white sugar - 3 eggs, lightly beaten - 3 Tbsp. hazelnut or chocolate flavored liqueur - 13 skinned toasted hazelnuts - 4 Tbsp. sour cream - 1 Tbsp. hazelnut or chocolate flavored liqueur Directions: - Use a blender or food processor and finely chop 1/3 cup chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar and melted butter. - Mix until well combined. Press into bottom and up the sides of a 9-inch spring-form pan. Bake in a preheated 300° oven for 15 minutes. Cool.
Strawberry Pie Ingredients: - 1 1/2 c. sugar or Splenda - 4 Tbsp. cornstarch - 2 c. cold water - 1 box strawberry Jell-O Directions: - Mix together the sugar or Splenda and cornstarch. Add the cold water. Cook on top of stove until thick. Remove from heat and the Jell-O. Mix well and allow to cool. Pour this mixture over the strawberries you have put in your pie crust. Refrigerate and top with Cool Whip.
Hearty Beef Stew Ingredients: - 1 1/2 to 2 lb. stew beef, cut in 1-inch cubes - 4 to 5 carrots, sliced - 1 small onion, diced - 2 to 3 stalks celery, sliced - 1 (28 oz.) can tomatoes - 1/4 c. quick cooking tapioca - 1 whole clove (optional) - 2 bay leaves - salt and pepper to taste Directions: - Trim all fat from meat. - Put all ingredients in crock-pot and mix. Cover and cook on low 8 to 10 hours. High 4 to 5 hours.
Chocolate Dessert Ingredients: - 1 1/2 c. flour - 3/4 c. oleo - 1/2 c. nuts - 8 oz. cream cheese - 1 c. powdered sugar - Cool Whip - 1 small box vanilla pudding - 1 small box chocolate pudding - 3 c. milk Directions: - Mix flour, oleo and nuts like pastry and press in a 9 x 13-inch pan. - Bake in a 350° oven for approximately 15 minutes, until set.
Sour Cream Cookies Ingredients: - 1 c. sugar - 3 c. flour - 1 tsp. salt - 1 tsp. soda - 1 tsp. nutmeg - 1 c. butter or oleo - 2 eggs, beaten - 1 c. thick sour cream - 1 tsp. lemon extract Directions: - Sift dry ingredients. - Cut in oleo or butter. - Add eggs and sour cream, gradually. - Chill dough at least 1 hour or longer. Much better if you leave dough in refrigerator overnight. - Roll out and cut with cookie cutters. - Bake in moderate oven about 375°.
Cranberry Frost Ingredients: - 1 (5 oz.) jellied cranberries, crushed with fork - 3 Tbsp. lemon juice - 1/4 c. mayonnaise - 1/4 c. sugar - 1 c. chopped nuts Directions: - Spread mixture over cranberries. - Refrigerate in freezer.
Hawaiian Salad Ingredients: - 2 cans pineapple chunks, drained - 1 bag marshmallows - 1 c. coconut - 1 can mandarin oranges - sour cream Directions: - Combine first four ingredients; drain well. - Add sour cream and mix well. - Chill until ready to serve.
Sensational Double Layer Pumpkin Pie Ingredients: - 4 oz. Philadelphia brand cream cheese - 1 Tbsp. milk or half and half - 1 Tbsp. sugar - 1 1/2 c. thawed Cool Whip - 1 graham cracker pie crust - 1 c. cold milk or half and half - 2 (4 serving size) pkg. vanilla flavor instant pudding and pie filling - 1 can pumpkin (16 oz.) - 1 tsp. ground cinnamon - 1/2 tsp. ground ginger - 1/4 tsp. ground cloves Directions: - Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. - Gently stir in whipped topping. Spread on bottom of crust. - Pour 1 cup milk into bowl. - Add pudding mix. - Beat with wire whisk until well blended, 1 to 2 minutes. - Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. - Refrigerate at least 3 hours. Garnish with additional whipped topping and walnuts, if desired. Makes 8 servings.
Chicken Broccoli Casserole Ingredients: - 4 c. cooked chicken, cubed - 2 bundles broccoli, cut and steamed - 1 1/2 c. mayo - 1 Tbsp. black pepper - 1 can cream of chicken soup - 1 Tbsp. lemon juice - 1 Tbsp. garlic powder - 1 c. Cheddar cheese - Durkee fried onions Directions: - Mix all ingredients together and bake at 350° for 30 to 40 minutes (or until hot). - Top with Cheddar cheese and fried onions. Serve over rice or noodles.
Hamburger Soup Ingredients: - 1 to 1 1/2 lb. lean hamburger, brown with onion - 1 onion, sliced - 3 cans minestrone soup - 1 can Ro-Tel chili and tomatoes, crushed - 1 can tomatoes - 1 can whole kernel corn, drained - 1 can Ranch Style beans - salt and pepper to taste Directions: - Combine all ingredients in a very large pot. - Stir and add enough water (2 to 3 cans) to make a good thick soup. - Serves many.
Chicken And Rice Casserole Ingredients: - 4 to 6 chicken breasts - 1 c. rice - 2 cans cream of mushroom soup - 2 cans milk - 1 envelope onion soup mix Directions: - Grease a 9 x 13-inch pan and put the rice on the bottom layer. Mix the soup and milk together and pour 1/2 over the rice. Sprinkle 1/2 of the onion soup mix over the soup mixture. - Layer the chicken breasts (skinned) and pour the rest of the soup mixture on top of that. - Sprinkle the rest of the onion soup mix. Cover and bake at 300° for 2 1/2 hours.
Dijon Pork Chops(Low-Fat Recipe) Ingredients: - 4 pork loin chops - 6 Tbsp. bread crumbs - 2 Tbsp. Parmesan cheese - 2 Tbsp. chopped parsley - 1 tsp. vegetable oil - 1/4 tsp. pepper - 4 tsp. Dijon mustard Directions: - In a shallow bowl, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. - Mix well and set aside. - Spread both sides of each pork chop with mustard, then press each chop into bread crumb mixture, coating both sides and using all of the mixture. - Spray rack in broiling pan with cooking spray. - Arrange chops on rack and broil 5 to 6-inches from heat source, turning once, until thoroughly and lightly browned, 5 to 6 minutes on each side.
Brandy Slush Ingredients: - 7 c. water - 2 c. boiling water - 4 tea bags - 1 (12 oz.) can lemonade concentrate - 2 c. sugar - 1 (12 oz.) can orange juice concentrate - 2 c. apricot brandy Directions: - Add tea bags to water and steep 20 minutes. - Bring lemonade and sugar to boil and dissolve sugar. - Add orange juice and brandy. - Mix, freeze and scoop into glass. - Add small amount of 7-Up, Sprite or ginger ale; add straw. - Lock the door, sit back and enjoy.
English Muffin Loaves Ingredients: - 5 1/2 to 6 c. flour, divided - 2 pkg. yeast - 1 Tbsp. sugar - 2 tsp. salt - 1/4 tsp. baking soda - 2 c. milk - 1/2 c. water - cornmeal Directions: - In large bowl, combine 3 cups flour, yeast, sugar, salt and baking soda; set aside. - In medium saucepan, combine milk and water and heat until very warm (115° to 120°). - Add to flour mixture gradually, beating until batter is smooth. - Gradually add the remaining flour.
Chicken Casserole Ingredients: - 4 chicken breast, boiled and cut up - 1 can cream of mushroom soup - 1 can cream of chicken soup - 8 oz. sour cream - Ritz Crackers - 1 stick oleo Directions: - Combine first 4 ingredients and place in baking dish. - Crumble Ritz Crackers on top and slice stick of oleo on top of this. Bake at 350° for about 25 to 30 minutes.
Holiday Breakfast Bread Ingredients: - 3 c. flour - 2 c. sugar - 1 tsp. soda - 1 tsp. salt - 1 tsp. cinnamon - 3 eggs - 1 1/2 c. oil - 1 c. chopped nuts - 1 c. coconut - 2 c. dried bananas - 1 large can crushed pineapple, drained - 1 1/2 tsp. vanilla Directions: - Mix first 5 ingredients. - Add blended eggs and oil. - Add remaining 5 ingredients. - Makes 2 loaf pans. - Bake at 350° for 1 hour to 1 hour and 20 minutes.
Caramel Pecan Balls Ingredients: - 3 bags caramels - 3 Tbsp. light cream - 1 c. cornflakes - 1 c. Rice Krispies - 1 c. flaked coconut - 1 c. pecans - pinch of salt Directions: - Heat caramels and cream over hot water until the caramels are melted. - Add remaining ingredients and mix well. - Wet hands in cold water and roll in balls. - Let set at room temperature until cool.
Big Cookie Ingredients: - 1 c. plus 2 Tbsp. unsifted flour - 1/2 tsp. baking soda - 1/2 tsp. salt - 1/2 c. butter, softened - 1/2 c. sugar - 6 Tbsp. light brown sugar - 1/2 c. chopped nuts - 1/2 tsp. vanilla - 1 egg - 6 oz. chocolate chips - 1 disposable foil pizza pan Directions: - Preheat oven to 375°. - Combine flour, soda and salt and set aside. - Combine sugar, brown sugar and vanilla. - Beat until creamy. - Add egg. - Mix in flour, then chocolate chips. - Add nuts and spread evenly in the lightly greased pizza pan. - Bake for 20 minutes.
Meringues Or "Forgettums" Ingredients: - 2 egg whites, beaten stiff - pinch of salt - 2/3 c. sugar - 1 tsp. vanilla or coconut flavoring - 1 c. chopped nuts - 1 c. coconut - 1 c. Rice Krispies - 6 oz. chocolate chips Directions: - Use any combination of the nuts, coconut and Rice Krispies.
Low-Fat Cheesecake Ingredients: - 2 graham crackers, crushed - 1 (4 oz. serving) sugar-free lemon jello - 1 (8 oz.) pkg. low-fat cream cheese - 1 (8 oz.) pkg. low-fat cottage cheese - 1 can reduced calorie pie filling (any flavor) - 1 (12 oz.) lo-cal Cool Whip Directions: - Sprinkle cracker crumbs on greased spring-form pan (save some). - Mix jello with 1 cup hot water. - Add cream cheese, cottage cheese and Cool Whip. - Mix until smooth. - Pour into pan.
Camp Rolls(Makes About 18 To 20 Rolls) Ingredients: - 4 c. self-rising flour - 1 pkg. dry yeast - 1/4 c. lukewarm water - 1/2 c. sugar - 1/4 c. Crisco - 1 egg, beaten Directions: - In a large bowl mix flour and sugar. - In separate bowls or containers melt dry yeast in lukewarm water; melt shortening and a little water to make the shortening lukewarm. - Beat egg; add all ingredients to flour mixture and mix thoroughly. - Add more lukewarm water to mixture if needed. - Cover bowl with cloth and let rise until dough has doubled in size, about 2 hours. - Roll out dough and cut out rolls. - Melt butter and pour in baking pan. Flip rolls over in butter to completely cover both sides. - Cover pan of rolls with a towel and let rise again in pan about 2 hours or until they look ready. - Bake in a 400° oven for 20 to 25 minutes.
Fried Mashed Potato Patties Ingredients: - 1 1/2 c. mashed potatoes - 2 Tbsp. milk - 1 egg - 1/2 tsp. salt - dash of pepper - 1/4 c. flour - 1/4 c. cooking oil Directions: - Mash cold potatoes with a fork until soft. Add milk. Mix well. Add egg, salt, pepper and flour. Mix until well blended. Shape into patties. Fry in oil until golden brown on both sides. Yield: 4 servings.
Pound Cake Ingredients: - 1 lb. butter - 1 can Eagle Brand milk - 2 c. sugar - 2 tsp. vanilla - 3 c. flour - 6 eggs Directions: - Mix all ingredients together until smooth. - Bake in 325° oven for 1 1/2 hours.
Marinated Vegetables Ingredients: - vegetables of your choice (onions, carrots, broccoli, squash, cauliflower, mushrooms, etc.), chopped or sliced - 1/2 c. vinegar - 1/2 c. vegetable oil - 1/4 c. sugar - 2 tsp. salt - 2 tsp. prepared mustard - 1 tsp. oregano Directions: - Mix all ingredients except vegetables. - Pour over vegetables. Refrigerate 24 hours before serving. - Crunchy and good!
Easy Mexican Dip Ingredients: - 1 can nacho cheese soup - 1 can chili beef with bean soup Directions: - Add the 2 cans of soup together. - Put in microwave. - Serve warm with tortilla chips and salsa.
Chicken Paprika Ingredients: - 1 frying chicken, cut up - 1 Tbsp. oil or butter - 1 large onion - 2 cloves garlic - 1 Tbsp. flour - 1 large Tbsp. paprika - 1/2 to 1 c. cooking Muscatel dry wine Directions: - Soak chicken in salt water. - Brown chicken in oil or butter. Chop onion and garlic in a little oil. - Place in bottom of Dutch oven. - Place chicken on top. - Add flour, paprika and wine. - Simmer for 1 hour or until chicken is tender.
Soupe A Loignon Francaise Classique Ingredients: - 3 T. butter - 4 large onions, thinly sliced - 1 t. granulated sugar - 5 c. beef stock, homemade or canned - 3 sprigs fresh thyme or pinch of dried thyme - 3 parsley sprigs - 2 T. brandy, optional - 1/2 t. salt or to taste - 1/2 t. pepper - 4 slices day-old french bread, toasted - 3/4 c. grated Gruyere cheese Directions: - Melt butter in a large, deep pot over medium heat. - Add onions and sugar, stirring to coat with butter. - Cook 30 minutes, stirring occasionally, until golden brown; do not burn. - Stir in stock and bring to a boil. - Reduce heat to a simmer and add thyme, parsley, brandy, salt, and pepper. - Simmer 20 minutes. - Remove herb sprigs. - Soup may be prepared up to 2 days in advanced.
Momma'S Coke Salad Ingredients: - 2 large pkg. lime jello - 4 c. boiling water - 4 c. Coke - 1 1/2 c. celery, chopped fine - 1 1/2 c. pecans, chopped Directions: - Dissolve jello in hot water, stirring until completely dissolved. - Add Coke and blend until smooth. - Refrigerate until jello starts to set. - Stir in celery and nuts. - Mix well. Refrigerate until firm.
Egg Rolls Ingredients: - 50 egg roll skins - 1 lb. fresh green beans - 8 oz. fresh mushrooms - 2 medium onions - 2 eggs, scrambled - 1 tsp. ground black pepper - 1 qt. vegetable oil for frying - 6 large carrots, peeled - 7 large potatoes, peeled - 1/2 lb. fresh bean sprouts - 1 lb. tofu - 2 1/2 tsp. salt - 2 Tbsp. vegetable oil Directions: - Cut potatoes into 1/8-inch square "sticks," then boil in 1 teaspoon salted water until half cooked (do not overcook). - Drain in a large colander and immediately rinse potatoes with cold water until cool. - Set aside. - Cut carrots diagonally to form small carrot "toothpicks." - Cut off the ends of the green beans, then cut them diagonally into 1/8-inch round pieces. - Cut the mushrooms into small pieces. - Chop onions and saute them with the mushrooms and vegetable oil in large saucepan. - Add the cut green beans and carrots, then add black pepper and 1 teaspoon salt. - Cook, stirring occasionally, until the beans and carrots are half cooked.
Mom'S Biscuits Ingredients: - 3 c. flour - 3 tsp. baking powder - 1 tsp. salt - 1/2 c. shortening - milk Directions: - Mix dry ingredients with shortening until shortening is thoroughly mixed. - Add enough milk to make a stiff, but stirable dough. - Put on floured table or board and knead until not sticky. Roll out to 1/2 inch thick; cut biscuits and turn in melted fat in baking pan. - Makes about 12 or 15 biscuits.
Salal Berry Jelly Ingredients: - 4 c. salal berries - 2/3 c. salal juice - 1 c. apple juice - 1 c. sugar Directions: - Wash berries. - Boil in about 1 1/2-inches water for 5 minutes. Strain. - Measure and combine with apple juice. - Boil for 5 minutes. - Add sugar and boil for 5 minutes more or until jelly sheets from the spoon. - Pour into prepared jars. - Seal.
Lime Jello Salad Ingredients: - 1 c. Milnot, whipped - 1/4 c. sugar - 1 (8 oz.) pkg. Philadelphia cream cheese - 1 pkg. lime jello - 1 can pineapple - 2 c. miniature marshmallows Directions: - Drain pineapple juice. - Use 1 cup juice to make jello. - Set aside to cool until nearly congealed. - Whip the milk. - Add sugar. Add cream cheese. - Whip in cooled jello. - Add pineapple and miniature marshmallows. - Refrigerate.
Hamburger Stew Ingredients: - 1 lb. hamburger - 6 potatoes, diced - 6 carrots, sliced - 6 stalks celery, sliced - 1 medium onion, diced - 1/2 to 1 c. any vegetables - salt to taste - pepper to taste Directions: - You may use any vegetables you have on hand or fresh, frozen, canned or my favorite, leftovers (peas, green beans, corn, lima beans, okra, squash, mangoes, etc.). - Brown the hamburger in a large kettle. - Add potatoes, carrots, celery, onions and all fresh vegetables that must be cooked, except tomatoes. - Cook over medium heat about 1 hour. - When vegetables are almost tender, add all other ingredients (including tomatoes) and cook until done, usually about 20 minutes more.
Oatmeal Cake Ingredients: - 1 cube butter or margarine - 1 c. quick oats - 1 1/4 c. boiling water - 1 c. white sugar - 1 c. brown sugar - 2 eggs, beaten - 1 1/3 c. flour - 1/2 tsp. salt - 1 tsp. baking soda - 1/2 tsp. nutmeg - 1 tsp. cinnamon Directions: - Combine butter or margarine, quick oats and boiling water. Let stand for 20 minutes. - Then add white sugar, brown sugar, eggs, flour, salt, baking soda, nutmeg and cinnamon. - Pour into a 9 x 13-inch pan and bake at 350° for 30 minutes.
Frosting Ingredients: - 1/2 c. milk - 2 1/2 Tbsp. flour - 1/2 c. butter - 1/2 c. granulated sugar - 1 c. powdered sugar - 1 tsp. vanilla Directions: - Blend milk and flour and cook until as thick as paste; cool. Cream butter and granulated sugar thoroughly. - Add cool paste and beat well. - Add powdered sugar and beat until light and fluffy; add vanilla.
Chicken And Veggies Ingredients: - 4 boneless chicken breasts (if chicken is chopped, use only 2 breasts) - 2 Tbsp. olive oil - 1/4 tsp. ground thyme - 1/2 + 3/4 tsp. whole marjoram - 1 clove garlic, crushed - 1 large onion - 2 medium zucchini - 1 large carrot - 4 stalks celery - 1 qt. stewed tomatoes, drained (reserve 1 c. liquid) - 2 tsp. salt or to taste - 1 1/2 tsp. sugar - 2 Tbsp. white wine vinegar Directions: - Steam chicken with thyme, marjoram, 1/2 teaspoon salt, 1 tablespoon vinegar, 1/2 teaspoon sugar and 2 stalks celery. - Chop veggies into coarse pieces. - When chicken is just done, remove and discard celery. - Allow liquid to boil away. - Add olive oil, garlic and 1/3 of the onion. - When onion begins to brown, add remaining veggies, other ingredients and cooked chicken. Chicken can be left as whole breasts or diced into small pieces. - Cook until veggies are tender. - Strain and reserve liquid. - Add tomato juice to liquid and thicken with roux or cornstarch to make sauce. - Serve over pasta cooked with 1/4 teaspoon whole cumin seed. - Serves 4.
Macaroni Casserole Ingredients: - 3 oz. pkg. dried beef, cut in small pieces - 2 chopped boiled eggs - 1 can mushroom soup - 1 c. uncooked elbow macaroni - 1 c. grated cheese - 1/4 c. chopped onion - 1 1/2 c. milk Directions: - Mix all together and refrigerate overnight. - Bake at 350° for 1 hour. - Serves 4.
Blueberry Bread Ingredients: - 2 1/2 c. flour - 2 tsp. baking powder - 1/2 tsp. salt - 1/2 c. sugar - 1 1/2 c. blueberries - 1 egg - 1 c. milk Directions: - Mix together flour, baking powder, salt and sugar. - Add blueberries, egg and milk. - Stir. Pour into greased and floured loaf pan. - Sprinkle with sugar. - Bake at 350° for 50 minutes.
Lemon Meringue Pie Ingredients: - 1 c. sugar - 3 Tbsp. cornstarch - 1 1/2 c. cold water - 3 egg yolks, slightly beaten - 1 lemon rind, grated - 1/4 tsp. lemon juice - 1 Tbsp. butter - 3 egg whites - 1/3 c. sugar - 9-inch baked pastry shell Directions: - Stir together in saucepan 1 cup sugar and cornstarch. Gradually add water, stirring until smooth. - Stir in egg yolks. Bring to a boil over medium heat. - Boil 1 minute. - Remove from heat; stir in lemon rind, juice and butter. - Cool. - Turn into pastry shell.
Pizza Muffins Ingredients: - 2 English muffins - 1/2 c. spaghetti sauce or pizza sauce - 4 slices Mozzarella cheese - your choice of toppings Directions: - Preheat oven to 400°. - Put spaghetti sauce, then other toppings on muffin halves. - Bake 8 to 10 minutes. - Serves 2. - Easy for kids!
Microwave Chex Party Mix Ingredients: - 2 Tbsp. butter - 3/4 tsp. Lawry's seasoned salt - 2 1/4 tsp. Worcestershire sauce - 4 c. Chex cereal - 1/2 c. mixed nuts - 1/2 c. pretzels Directions: - Melt butter on High for 30 seconds. Add salt and Worcestershire sauce; mix well. Pour cereals, nuts and pretzels in a large plastic bag. Pour butter mixture over cereal; shake to coat. Pour into a large bowl and microwave on High for 3 minutes, stirring every minute. Spread on paper towels to cool.
Mushroom Individuals Ingredients: - 1 lb. button mushrooms - 1 Tbsp. butter - 1 garlic clove, crushed - 1 tsp. dill weed - 1/2 tsp. salt - 1/4 tsp. pepper - 1 Tbsp. lemon juice - 1 Tbsp. sherry - 1 c. sour cream Directions: - Wash and dry mushrooms. - Melt butter and add the garlic. - Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. - Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend. - Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms. - Refrigerate 8 hours or overnight. - When ready to serve, place in chafing dish and heat. - Use toothpicks for serving as appetizers.