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Cranberry Sauce Ingredients: - 12 oz. pkg. cranberries - 3/4 c. water - 1 1/4 c. sugar Directions: - Wash the cranberries and discard the few that are too soft or too hard. - In a large saucepan, bring to a boil water and sugar. Boil 5 minutes. Put the cranberries in the boiling water. Bring to a rapid boil so they will pop. When they begin to pop, reduce heat to medium and cook 5 minutes, stirring a few times. Remove from heat. When cool, refrigerate. Can be frozen.
Frozen Cherry Salad Ingredients: - 1 can cherry pie mix - 1 can Mandarin oranges or pineapple - 1 can evaporated milk - 1 c. sugar - 1 c. pecans - 1 medium container Cool Whip Directions: - Beat milk and sugar in mixer large bowl. - Add remaining ingredients and beat. - Pour into large container and freeze. - Will keep several weeks. - Leave in freezer until ready to serve.
Potato Casserole Ingredients: - 8 to 10 potatoes - 1 small onion, diced - 2 c. diced ham or Spam - 2 cans Cheddar soup - 1 c. shredded cheese Directions: - Peel and dice potatoes. - Boil on high until tender. - Drain and spread on bottom of dish. - Mix onion, soup and ham in pan. - Pour over top of potatoes. - Bake at 400° for 30 minutes. - Top with leftover ham and shredded cheese. - Put back in oven for about 8 minutes.
Green Tomato Mince Ingredients: - 1 qt. ground green tomatoes - 1 1/2 qt. ground apples - 3 c. brown sugar - 3 tsp. cinnamon - 1 lb. raisins - 1/4 c. vinegar - 1 tsp. ground cloves - salt to taste Directions: - In a pan, mix all ingredients together. - Bring to a brisk boil, then simmer for 10 minutes. - Pour into clean jars. - Water bath for 10 minutes (optional).
Caramel Icing Ingredients: - 1 can evaporated milk - 2 c. sugar - 3 tsp. butter - 1 tsp. vanilla Directions: - Combine all ingredients in a saucepan. - Boil until mixture thickens, stirring constantly.
Brennan'S Buffalo Wings Ingredients: - 3 lb. chicken wings - 1 bottle light soy sauce or teriyaki sauce - 1/2 c. cooking sherry - 1/4 c. vegetable oil - 1/2 c. mild salsa - 1 tsp. Worcestershire sauce - 2 Tbsp. Louisiana hot sauce - 1/4 tsp. celery salt - 1/4 tsp. fresh ground pepper - juice of 1 lemon - 3 or 4 fresh slices ginger Directions: - Trim tips and extra flap of fat on wings. - Mix ingredients in stainless, plastic or glass bowl. - Marinate wings 3 or 4 hours. (Overnight is better.) - Pat dry on paper towels, both sides. - In a single layer, saute in butter to brown both sides. - Brush with more hot sauce. - Preheat oven to 350°. - Bake on a cookie sheet lined with foil (it gets messy) for 45 to 55 minutes. - Don't overcook. - Wings can be turned over, but it's not necessary. Serve with a Blue cheese dressing or dip.
Chocolate Eclair Dessert Ingredients: - 2 small pkg. instant French Vanilla pudding mix - 3 c. milk - 1 (8 oz.) container Cool Whip - 1 box graham crackers Directions: - Mix pudding and milk together in a large mixing bowl. Fold in Cool Whip until all one color. Line a 9 x 13-inch pan with graham crackers. Pour half of pudding mixture on top of graham crackers. Add another layer of graham crackers then pudding. Top with a final graham cracker layer. Top with chocolate frosting. Chill before serving.
Copper Pennies(Carrots) Ingredients: - 1 pkg. young carrots, thickly sliced - 2 medium onions, sliced - 1 large bell pepper, chopped - 1/2 c. salad oil - 1/2 c. sugar - 1/2 c. apple cider vinegar Directions: - Steam carrots until a fork pricks them easily. - Boil the sugar, oil and vinegar together for 2 to 3 minutes. - Pour carrots, onions and pepper into boiled mixture, stirring to coat them well.
Hash Brown Casserole Ingredients: - 2 lb. frozen hash browns - 1 onion, chopped - 14 oz. shredded Cheddar cheese - 1 can cream of mushroom soup - 1 can cream of celery soup - approximately 1 1/2 cans water (in the soup can) - 1/2 stick butter - seasoned salt Directions: - Mix hash browns, onion, cheese, soups and water. - Cube butter on top. - Sprinkle with seasoned salt to taste. - Bake 1 hour at 350°.
"Diples" - Honey Ripples Ingredients: - 3 eggs, well beaten - 1 tsp. sugar - 1/2 orange, squeezed (use juice) - 1/2 tsp. salt - 2 Tbsp. vegetable oil - 3 to 4 c. flour Directions: - Beat eggs until light and fluffy; add sugar, orange juice, salt and oil and blend thoroughly. - Add enough flour to form medium dough, which leaves bowl clean. - Knead until smooth. - Cut into large pieces of dough; place on flat surface sprinkled with flour and roll as thin as possible. - Cut in strips 2-inches wide. Deep fry in hot vegetable oil, twirling strips immediately with fork to shape Diples. - (May also be shaped into bows.) - Deep fry until lightly browned. - Serve with syrup, cinnamon and crushed walnuts.
Kahlua Ingredients: - 3 c. sugar - 3 c. water - 1/3 c. freeze dry instant coffee - 1/5 80 proof vodka - 1 vanilla bean - 4 oz. pure vanilla extract (optional) Directions: - Bring sugar and water to a boil. - Set off heat. - Add instant coffee. - Let mixture cool to room temperature. Add vodka and vanilla bean. - Let mixture set 2 weeks. - Shake daily or add vanilla extract and use immediately.
"Puttin' On The Ritz" Ingredients: - 1 plastic container chocolate dates - 1 can Eagle Brand milk - 3 tsp. vanilla - Ritz crackers Directions: - Mix dates, milk and vanilla. - Cook over low heat until melted and thick. - Cool a little and spread on ritz crackers. - Bake for 8 minutes in 350° oven. - Cool and spread on cream cheese icing.
Spicy Nachos Ingredients: - 1 (8 oz.) can tomato sauce - 1 (4 oz.) can chopped green chilies - dash of hot sauce - chopped onion - chopped green pepper - 1 (8 oz.) bag Doritos - 1 (8 oz.) bag shredded Cheddar cheese Directions: - Mix together the first 5 ingredients; let sit for 15 minutes. Pour the Doritos in long pan. - Pour sauce over Doritos. - Sprinkle the shredded cheese over all. - Put under broiler for 3 minutes, until cheese melts.
Reuben Pie Ingredients: - 5 slices rye bread (crust removed) - 2 Tbsp. mustard - 1 c. shredded Swiss cheese - 1 c. corned beef - 3/4 c. sauerkraut - 2 eggs, beaten - 3/4 c. milk Directions: - Press bread into greased pie pan. - Spread mustard over bread. Place cheese, corned beef and sauerkraut on top. - Pour egg mixture over pie. - Bake in preheated 325° oven for 40 minutes.
Microwave Chocolate Sauce Ingredients: - 1/2 c. sugar - 1 1/2 Tbsp. cornstarch - 1/2 c. water - 1 tsp. vanilla - 3 Tbsp. cocoa - dash of salt - 2 Tbsp. butter Directions: - Heat sugar, cornstarch, water, cocoa and salt in microwave 1 1/2 minutes. - Stir and add butter and vanilla. - Put back in microwave until thickened.
Moist Drop Cookie Ingredients: - 1/2 c. white sugar - 1/4 c. packed brown sugar - 1 stick oleo - 1/2 tsp. salt - 1/2 tsp. baking soda - 1 egg - 1 tsp. vanilla - 1 1/2 c. flour - 3/4 c. nuts - 3/4 c. coconut - 3/4 c. raisins or chocolate chips or both Directions: - Drop by teaspoonful on cookie sheet. - Bake for 8 to 10 minutes at 400°.
Enchiladas Supremas Ingredients: - 1 lb. firm tofu - 2 garlic cloves, minced - 1 tsp. dried oregano - 12 corn tortillas - 2 Tbsp. unsalted smooth peanut butter - 2 Tbsp. unsweetened tomato paste - 2 medium onions, finely chopped - 1 fresh hot chile pepper, seeded and minced - 1/2 c. thawed frozen corn - 1 (16 oz.) can unsweetened tomato sauce - 1 (16 oz.) can unsweetened tomato puree - 1 to 2 Tbsp. chili powder or to taste - canola oil, for brushing the tortillas - 1/2 c. Mediterranean black olives, pitted and chopped, for garnish - 1 Tbsp. olive oil - 1/4 c. tamari - 1 tsp. ground cumin Directions: - Drain and rinse the tofu. - Put the tofu in a plastic bag or container. - Close it tightly and freeze until the tofu is frozen hard. - Remove the tofu and put it in a bowl of hot water or let the tofu thaw at room temperature. - Gently squeeze the water from the tofu by hand and then between two kitchen towels. - Cut the tofu into 1/4 inch cubes. - In a large bowl stir the tamari, peanut butter and tomato paste until blended. - Heat the olive oil in a large frying pan over medium heat. - Add the tofu, onions, bell pepper, chile pepper and garlic. - Cook until softened, about 6 minutes. - Stir into the tamari mixture. - Stir in the corn. - In a medium bowl combine the tomato sauce, tomato puree, chili powder, oregano and cumin.
Diabetic Apple Pie Ingredients: - 6 pared, sliced apples - 1 (6 oz.) can frozen apple juice - 2 Tbsp. cornstarch - 1/2 c. water - 1/2 tsp. cinnamon - 1/2 tsp. nutmeg - 2 Tbsp. butter - 2 unbaked pie crusts Directions: - Fill pie shell with sliced apples. - Heat apple juice to boiling. - Dissolve cornstarch in water. - Stir into hot juice. Cook until thick. - Add spices to juice mixture and pour over apples. - Dot with butter. - Cover with top crust. - Bake at 425° for 45 minutes.
Jeweled Lime Salad Ingredients: - 2 enveloped unflavored gelatin - 1/2 c. cold water - 1 1/2 c. boiling water - 1 (14 oz.) pkg. unsweetened lemon-lime flavored soft drink mix - 1/4 c. reconstituted lime juice - 1 (8 oz.) container plain yogurt - 1 large can fruit cocktail, drained - 1 (14 oz.) can sweetened condensed milk (not evaporated milk) - lettuce leaves Directions: - In large bowl, sprinkle gelatin over cold water; let stand 1 minute. - Add boiling water and stir until gelatin is dissolved. Add soft drink mix; mix well. - Stir in sweetened condensed milk, lime juice and yogurt; mix well. - Fold in fruit cocktail. - Pour into 8-cup mold. - Chill 4 hours or until set. - Unmold into lettuce leaves. - Garnish as desired. - Refrigerate leftovers. - Yields 12 servings.
Vegetable Salad Ingredients: - 1 can whole grain corn - 1 can French green beans - 1 can peas - 1 c. diced green peppers - 1 c. diced onions - 1 c. diced celery - 1 c. diced cucumbers - 1 c. sugar - 3/4 c. vinegar - 1/2 c. salad oil - 1 tsp. salt Directions: - Drain corn, beans and peas. - Mix with peppers, onions, celery and cucumbers.
Baked Cabbage Ingredients: - head cabbage - grated cheese - salt - white pepper - 1 c. milk Directions: - Cut cabbage coarse, then cook until tender and drain. - Grease a baking dish. - Alternate layers of cabbage, grated cheese, then white sauce. - Top with cheese and sprinkle with corn flake crumbs. Bake at 350° until heated through or until cheese is golden brown.
Easy Barbecue Chicken Ingredients: - 1 chicken, cut up or pieces you wish - 1 (16 oz.) bottle Coke - 1 c. barbecue sauce - 1/4 c. catsup Directions: - You need an electric frypan for this recipe. Put raw chicken in electric frypan. Mix the cola, sauce and catsup and pour over the chicken. Cook for 1 hour at 225°.
Homemade Pretzels Ingredients: - 1 1/4 c. warm water - 1 pkg. yeast - 1/2 tsp. sugar - 3 1/2 c. flour - 1 beaten egg - 1 Tbsp. water - sesame seed - salt Directions: - Mix yeast and sugar with 1/4 cup water. - Set aside until bubbly. - Place flour and yeast mixture into a mixing bowl and blend to form a dough. - Knead on a floured surface for about 5 minutes, until smooth and elastic. - Place in a greased bowl. Cover and let rise 1 to 1 1/2 hours. - Punch down and shape the pretzels as follows: - divide dough into 12 pieces and shape into sticks 6 inches long or divide dough into 10 pieces and shape into knots. - Place on greased cookie sheets. - Cover and let rise 45 minutes.
*Seven Layer Casserole Ingredients: - 1 1/2 lb. ground beef - 1/2 c. thinly sliced onion - 1 c. sliced carrots - 1/4 c. chopped green pepper - 1/2 c. chopped celery - 2 c. thinly sliced potatoes - 1/2 c. raw white rice - 2 c. tomatoes - 1/2 tsp. salt - 1/4 tsp. pepper - hot water to cover Directions: - Brown ground beef. - Then in a greased 2-quart casserole, arrange in layers first the meat layer, then a layer of each of the vegetables, one on top of the other in order given in listing, ending with hot water. - Cover and bake in a slow 325° oven for about 2 hours. - Add more water, if needed, during cooking period. Serves 5 or 6.
Sauerkraut Salad Ingredients: - 1 1/3 c. sugar - 1 tsp. salt - 1/4 c. salad oil - 2 c. celery, chopped - 2 Tbsp. pimento - 1/4 c. water - 1/2 c. vinegar - 1 green pepper, chopped - 1 onion, chopped - 1 can sauerkraut, drained Directions: - Combine sugar, water, salt, vinegar and salad oil. - Let stand. Mix vegetables and add to liquid and refrigerate - overnight.
Dreamy Cherry Pretzel Torte Ingredients: - 1 c. butter or margarine - 2 c. pretzels, crushed coarse - 3/4 c. sugar Directions: - Melt butter in a saucepan. - Add sugar and blend. - Remove from heat. - Add pretzels; blend lightly. - Reserve 1 cup for topping. Press remaining mixture into ungreased 9 x 13-inch pan.
Crab Dip Ingredients: - 1 (8 oz.) pkg. cream cheese, softened - 1 can crab meat - 2 Tbsp. milk - 1 Tbsp. instant onion - 1 Tbsp. lemon juice - 1 Tbsp. sherry (if desired) - 1 tsp. horseradish - rind of 1 lemon Directions: - Set microwave to Medium power. - Cook 4 to 7 minutes.
Fudge Oatmeal Candy Ingredients: - 1 stick margarine - 2 c. sugar - 1/2 c. milk - 1/2 c. cocoa - 3 c. quick cooking oats - 1 tsp. vanilla Directions: - Boil margarine, sugar, milk and cocoa for 2 minutes. - Add 3 cups quick cooking oats and vanilla. - Drop onto wax paper and cool.
Blueberry Muffins Ingredients: - 2 c. all-purpose flour, sifted - 1 c. blueberries - 2 tsp. baking powder - 4 Tbsp. sugar - 1/4 tsp. salt - 1 egg - 1 c. milk - 2 Tbsp. melted butter Directions: - Sprinkle 1/4 cup flour (taken from amount called for in recipe) - over - blueberries. - Sift - together - remaining - flour, baking powder, salt - and - sugar. Beat egg one minute, add milk and melted - butter. - Combine - flour - mixture - and - egg mixture together and beat - just long enough to hold together. - Fold in blueberries with spoon. - Bake in muffin pan (greased) 15 to 20 minutes at 425°. - Makes 12 muffins.
Pecan Pie Ingredients: - 3 eggs - 1 c. white syrup - 1/2 c. sugar - 2 Tbsp. butter or margarine - 1/4 tsp. salt - 1 tsp. vanilla - 1 c. pecans, coarsely broken - 1 (9-inch) unbaked pie shell Directions: - Beat eggs lightly. - Add next 5 ingredients and mix well. - Add pecans. - Pour in pie shell. - Bake at 350° for 45 minutes or until set in middle.
Hamburger Casserole Ingredients: - 1 lb. ground beef - 1 tsp. minced onion - 1 c. macaroni (uncooked) - 1/2 c. diced celery - 1/2 c. diced green pepper - 1 can tomato soup - 1 can Cheddar cheese soup - 2 tsp. sugar - 1 tsp. salt - dash of pepper - 1/4 tsp. basil (optional) Directions: - Combine all ingredients; spoon into a greased casserole dish. Cover; refrigerate for several hours or overnight. - Bake for 1 hour in a 350° oven.
Beef Jerky Ingredients: - 1 1/2 to 2 lb. beef blank steak - 1/3 c. soy sauce - 1 clove garlic, crushed - 1/8 tsp. salt - 1/8 tsp. pepper - 1 1/2 Tbsp. brown sugar Directions: - Slice flank steak lengthwise with the grain into 1/4-inch strips. - Combine soy sauce, garlic, salt and pepper; mix with steak strips and let stand about 15 to 20 minutes. - Drain. Arrange in single layer on a rack set in shallow baking pan. - Bake in very slow oven (150°) overnight or 12 hours, until dried. - Cut into 1-inch pieces. - Store in airtight container.
Taco Salad Ingredients: - 1 head lettuce, chopped - 3 tomatoes, chopped - 1 pkg. shredded cheese - 1 pkg. taco seasoning - 1 lb. hamburger - 1 medium onion, chopped - 1 bag taco chips, crushed - mild taco sauce Directions: - Brown hamburger and onions. Drain off fat. Add salt and pepper to taste. Add taco seasoning mix (without water). - Add hamburger to lettuce and tomatoes. Let stand at least 1 1/2 hours, then add cheese. Add chips and sauce when ready to serve.
Shrimp And Chicken Pilaf Ingredients: - 1 1/2 c. onion, chopped - 1 lb. chicken breasts, cut in chunks - 9 slices bacon - 1 1/2 c. rice - 2 cans low-salt chicken broth - 4 medium tomatoes, chopped - 1 Tbsp. sherry - 1 Tbsp. lemon juice - 1/4 tsp. black pepper - 1/8 tsp. red pepper - 1 lb. medium shrimp Directions: - In a large skillet, over medium heat, cook bacon until crisp. Remove from pan and set aside. - Reserve 1 tablespoon of the fat. In the same skillet, saute the chicken, onion and garlic in the fat until tender. - Stir in the rice, broth, tomatoes, lemon juice, sherry and peppers. - Bring to a boil. - Cover, reduce the heat and simmer 25 minutes or until rice is tender. - Stir in the shrimp and bacon; cook and stir until the shrimp is cooked and pink, about 5 minutes. - Makes 8 servings.
Lemonade Cake Ingredients: - 1 angel food cake - 1 (6 oz.) can frozen lemonade - 1 qt. vanilla ice cream - 1/2 pt. whipping cream, whipped Directions: - Soften ice cream and stir in frozen lemonade. - Split cake into 3 layers and use "lemon" ice cream as filling in between layers. Freeze. - Beat whipping cream with sugar until thick. - Frost cake with whipping cream. - Keep frozen.
Baked Spaghetti Ingredients: - 1 1/2 lb. hamburger - 1 onion - 2 cans tomato sauce - 2 cans diced tomatoes - 1 1/2 Tbsp. oregano - 1 1/2 Tbsp. parsley flakes - 2 Tbsp. Italian seasoning - 2 tsp. soul seasoning - 1 pkg. spaghetti sauce mix with mushrooms - 2 cans cream of mushroom soup - 2 lb. spaghetti - salt and pepper to taste - grated cheese or cheese slices Directions: - Brown meat and onions; drain. Add tomato sauce, tomatoes, oregano, Italian seasoning, soul seasoning, spaghetti sauce mix and mushroom soup and cook until hot. Cook spaghetti according to package directions. Layer half of spaghetti, sauce and cheese. Repeat layers. Bake in slow oven (250°) for about 1 hour or until bubbly.
Impossible Pumpkin Pie Ingredients: - 2 eggs - 1 (13 oz.) can evaporated milk - 1/4 tsp. cloves - 1 tsp. cinnamon - 1 1/2 c. pumpkin (15 oz. can) - 1/2 c. Bisquick mix - 3/4 c. sugar - 1/2 tsp. ginger - 1/4 tsp. nutmeg Directions: - In blender put eggs, sugar, evaporated milk, cloves, ginger, cinnamon, nutmeg, pumpkin and Bisquick mix. - Blend well 4 minutes at high speed. - Pour into a greased 10-inch pie pan. Bake at 350° for 45 to 50 minutes. - Serve hot or cold with whipped cream.
Raspberry Sauce Ingredients: - 8 oz. fresh or frozen raspberries - juice of 1 lemon - 3 oz. superfine sugar - 2 Tbsp. gin Directions: - Bring all ingredients to a boil. - Simmer for 5 minutes. - Press the sauce through a sieve. - Chill until ready to use, 15 minutes plus chilling time.
Poor Man'S Caviar Stuffed Tomatoes Ingredients: - cherry tomatoes - garlic, minced - black olives, minced - avocados - mayonnaise or sour cream - salt (optional) Directions: - Scoop out insides of tomatoes. - Mix mashed avocados with garlic, mayonnaise and/or sour cream to taste. - Spoon mix into tomato shells and top with finely minced black olives. - Salt optional.
Bird'S Nest Ingredients: - 1/4 c. butter - 3 oz. cream cheese - 1 c. flour Directions: - Mix together until the dough is workable.
Cole Slaw Ingredients: - 1 large head cabbage, chopped - 1 large onion, chopped - 1 large bell pepper, chopped - 1 carrot, grated - 1/4 c. sugar - 1/2 c. olive oil - 1/2 c. white vinegar - 1/2 tsp. salt - 1/4 tsp. black pepper - 1 tsp. celery seed - 1 Tbsp. prepared mustard Directions: - Chop cabbage, onion, bell pepper and carrot. Add sugar and set aside. Boil 1/2 cup olive oil, vinegar, salt, pepper, celery seed and mustard until salt dissolves. - Cool and pour over cabbage mixture.
Chocolate Chip Butter Cookies Ingredients: - 1 c. butter (room temperature) - 1 c. powdered sugar - 1 tsp. vanilla - 1/4 tsp. salt - 2 1/4 c. flour - 1 c. semi-sweet pieces Directions: - In medium bowl, beat together butter, sugar, vanilla and salt until light and fluffy. - Add flour, beating until well blended. Mix. Will be stiff. - Stir in chocolate pieces. - Shape dough into 1-inch balls. - Place 2 inches apart on ungreased baking sheet. Flatten with fork. - Bake at 350° for 15 minutes or until edges begin to brown. - Remove cookies from baking sheet. - Cool on rack. While warm, sift powdered sugar over top.
Cranberry Chicken Ingredients: - 4 medium chicken breast halves (skinless and boneless) - 1 (16 oz.) can whole berry cranberry sauce - 8 oz. bottle Catalina dressing - 1 packet dry onion soup mix Directions: - Preheat oven to 350°. Spray nonstick cooking spray in a 9 x 13-inch glass baking dish. Place raw chicken in pan and set aside. Mix remaining ingredients in medium bowl. Pour over chicken and bake about 1 hour. The sauce is so tasty it would be good to use with chicken tenders to distribute the flavor more fully. It is also very good for pork tenderloins.
Onion-Fried Okra Ingredients: - 1 lb. fresh okra - 1/2 c. white cornmeal * - 1/2 tsp. onion salt - 1/8 tsp. pepper - 1/2 c. vegetable oil Directions: - *Progresso Italian flavored bread crumbs can be substituted for cornmeal.
Zucchini Souffle(Does Not Puff) Ingredients: - 3 c. grated zucchini - 1 c. Bisquick - 4 eggs, beaten or egg substitute - 1/2 c. grated Parmesan cheese (fresh) - 1 small onion, chopped - 1/2 c. oil - 1 tsp. seasoned salt Directions: - Stir together zucchini, Bisquick, cheese and onion in one bowl. - Beat eggs with oil and salt in separate bowl. - Mix all together with spoon until blended. - Pour into a greased 2-quart casserole dish. - Bake at 350° for 1 hour.
Swiss Vegetable Medley Ingredients: - 1 bag (16-oz.) frozen vegetable combination (broccoli, carrots, cauliflower) thawed and drained - 1 can cream of mushroom soup - 1 c. shredded Swiss or cheddar cheese - 1/3 c. sour cream - 1/4 tsp. pepper - 1 jar (4-oz.) diced pimento, drained (optional) - 1 can (2.8-oz.) French Fried Onions Directions: - Preheat oven to 350 degrees. - In large bowl, combine vegetables, soup, 1/2 c. cheese, sour cream, pepper, pimento and 1/2 can French Fried Onions. - Pour into shallow 1-qt. casserole. Bake, covered, for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top; bake, uncovered, 5 minutes or until onions are golden brown.
Okra-Bacon Casserole Ingredients: - 1 1/2 lb. tender okra, sliced thin - 3 fresh tomatoes, peeled and chopped - 1 onion, chopped fine - 1/2 bell pepper, chopped fine - 5 strips bacon - salt and pepper to taste Directions: - Select a large casserole dish. Put a layer of the okra at the bottom, then a layer of tomatoes, season with salt and pepper and sprinkle some of the chopped onions and bell pepper over top. Make another layer, beginning with the okra, then tomatoes. Season again with salt and pepper and use up the remaining onion and bell pepper. - Cover top entirely with bacon, overlapping strips. - Bake at 350° for 1 hour or until brown and tender.
Banana Tea Bread Ingredients: - 1/2 c. shortening - 1 c. sugar - 2 eggs, slightly beaten - 3 bananas, mashed - 2 c. all-purpose flour - 1 tsp. baking soda - 1/2 tsp. salt - 1/2 c. chopped pecans Directions: - Cream shortening with sugar; then with eggs, until very light and fluffy. - Stir in bananas. - Sift together flour, soda and salt. Blend into banana mixture. - Add nuts. - Turn into a greased 9 x -5-inch loaf pan. - Bake at 325° for 1 hour or until done. - Cool before slicing.
No Fail Pie Crust Ingredients: - 3 c. flour - 1/2 tsp. salt - 10 Tbsp. water - 1 c. oil Directions: - Put water in oil, do not stir. - Add to flour & salt. - Mix together and roll out between 2 sheets of waxed paper.
Pecan Tassies Ingredients: - 1 c. flour - 1 (3 oz.) cream cheese - 1 stick margarine Directions: - Mix ingredients and refrigerate 1 hour. - Make into small balls and put into a mini-muffin tin. - Use the pad of your thumb to indent into the center of each ball.
Bagel Pizzas Ingredients: - bagels - pizza sauce - Mozzarella cheese, shredded - assorted toppings * - 1 Tbsp. oil Directions: - *Suggested Toppings: Pepperoni, broccoli, mushrooms and meat.
Watergate Salad Ingredients: - 1 large can crushed pineapple - 1 small size pkg. pistachio Jell-O - 1 can coconut - 1/2 (10 oz. size) pkg. miniature marshmallows - 1 c. chopped pecans - 1 large carton Cool Whip Directions: - Mix Jell-O (dry) and drained pineapple. - Add coconut, marshmallows and pecans; mix well. - Add Cool Whip last and mix well. - Chill thoroughly before serving.
Spinach-Cheese Casserole Ingredients: - 12 (10 oz.) pkg. frozen chopped spinach, thawed and drained - 2 (16 oz.) cottage cheese - 6 eggs - 1/4 c. butter or oleo, melted - 1 (8 oz.) American cheese slices, cut into pieces - 1/4 c. plus 2 Tbsp. all-purpose flour - 1/4 c. dried whole thyme - 1/4 tsp. pepper Directions: - Note: - Save two slices of cheese for topping.
Hot Fudge Sundae Cake Ingredients: - 1 c. flour - 3/4 c. sugar - 2 Tbsp. cocoa - 2 tsp. baking powder - 1/4 tsp. salt - 1/2 c. milk - 2 Tbsp. oil - 1 tsp. vanilla - 2 c. nuts - 1 c. brown sugar - 1/4 c. cocoa - 1 3/4 c. hot tap water Directions: - Heat oven to 350°. - In ungreased 9 x 9 x 2-inch pan, stir together flour, 3/4 cup sugar, 2 tablespoons cocoa, baking powder and salt. - Mix in milk, oil and vanilla with fork until smooth. Stir in - nuts. - Spread evenly in pan. - Sprinkle with brown sugar and the 1/4 cup cocoa. - Pour hot water over batter. - Bake 40 minutes. - Top with ice cream and spoon sauce over ice cream.
Honey Mustard Chicken Ingredients: - 1/4 c. Dijon mustard - 1/4 c. honey - 1 clove garlic - 1/4 tsp. ground ginger - 3 to 4 lb. chicken - 1 tsp. soy sauce Directions: - In a small bowl, stir together mustard, honey, soy sauce, garlic and ginger. - Cover chicken pieces with mustard mixture. Bake in oven at 375° for approximately 45 minutes.
Scalloped Potatoes Ingredients: - 5 peeled and thinly sliced potatoes - 2 large onions, sliced thinly into rings - flour - salt and pepper - 1 can evaporated milk - 6 pats butter Directions: - Grease pan. - Preheat oven to 350°. - Sprinkle flour in bottom of pan; layer with onions. - Sprinkle with flour, then add a layer of potatoes. - Continue layering until potatoes and onions fill pan. - Pour milk over entire contents, then sprinkle with salt and pepper. - Arrange pats of butter on top. - Bake at 350° for 60 minutes. - When potatoes are soft it is done.
Sour Cream Enchiladas Ingredients: - 2 cans cream of chicken or mushroom - 1 large can green chilies, chopped - 1 large onion, chopped - 1 large pkg. grated Longhorn cheese - 1/2 pt. sour cream - 1 pkg. corn tortillas - chicken or beef (optional) Directions: - Mix soup, sour cream and chilies. Combine onions and cheese. Fill tortillas with onion, cheese and/or meat mixture; roll. Arrange in large pan. Pour soup mixture over them and sprinkle leftover onion and cheese over all. Bake at 350° for 30 minutes.
Chicken Pot Pie Ingredients: - 1 rib celery, chopped - 1 onion, chopped - 3 to 4 lb. chicken, cut up - 1 bay leaf - 2 Tbsp. parsley - 1 tsp. salt - 1/2 tsp. pepper - 1/2 c. frozen peas - 2 carrots, sliced thin - 1 onion, chopped - 1/2 lb. mushrooms, sliced Directions: - Add 6 cups water to first 7 ingredients and bring to a boil. Cook until chicken falls off bone; remove chicken and continue to simmer broth 1 hour. - Remove chicken from bones. - Heat oven to 450°. - Thaw frozen peas. - Cook sliced carrots in boiling water 5 minutes and drain.
Cheesy Wiener Crescents Ingredients: - 8 hot dogs - 8 strips Cheddar cheese - 8 refrigerated crescent rolls Directions: - Slit hot dogs lengthwise almost to the end. - Place a strip of cheese in each one. - Separate crescent rolls. - Place hot dog at the shortest end and roll up. - Bake on greased pan at 375° for 12 minutes.
Elegant Cheese Stuffed Mushrooms Ingredients: - 1 1/2 lb. small fresh mushrooms - 1 (8 oz.) pkg. cream cheese, softened - dash of ground nutmeg - dash of Worcestershire sauce - ground black pepper to taste - 1 c. grated Parmesan cheese - dash of salt Directions: - Rinse mushrooms, pat dry and remove stems. - Place caps on greased baking sheet. - Combine ingredients except 2 tablespoons Parmesan cheese. - Mix well. - Spoon mixture into mushroom caps. Sprinkle each with reserved cheese. - Bake at 350° for 20 minutes.
Lower-Fat French Onion Soup Ingredients: - 1 1/2 tsp. olive oil - 2 large yellow onions, thinly sliced (3 c.) - 1/4 tsp. dried thyme - 2 c. water, divided - 2 cloves minced garlic - 2 1/2 tsp. all-purpose flour - 1 c. reduced-sodium beef broth - 1/8 tsp. ground nutmeg - 4 slices French bread, toasted - 2 Tbsp. grated Swiss cheese - 1 Tbsp. grated Parmesan cheese Directions: - In large nonstick skillet, heat oil over medium heat. - Add onions, thyme and 1 tablespoon water. - Cover; cook 5 minutes. Uncover; reduce heat to medium-low. - Cook until onions are golden, about 15 minutes. - Add garlic; saute for 1 minute. - Add flour; reduce heat to medium. - Cook, stirring, for 2 minutes. - Stir in broth, remaining water and nutmeg. - Bring to a boil; skim off foam. - Cover and simmer for 30 minutes.
Porcini Risotto Ingredients: - 3 oz. dried porcini mushrooms - 1 stick unsalted butter - 2 bunches green onions, chopped - 3 carrots, finely chopped - 2 c. Arborio rice - 1 c. J. Lohr Estates Riverstone Chardonnay - 4 c. beef stock - 1 lb. mushrooms (use brown ones if available) - 6 cloves garlic - 2 c. grated Parmesan cheese - 3 oz. Gorgonzola cheese - 1 c. Bavarian whipping cream - 2 eggs Directions: - Preheat oven to 350°. - Rehydrate the porcini by placing them in a small bowl with hot water; reserve the liquid. - Saute the green onions and carrots in half of the butter for 10 minutes. - Add rice and stir to coat with butter. - Add the wine and 1/2 cup of the beef stock. - Strain the porcini liquid through cheesecloth and add it to the rice. - Remove any grit you find in the water. - Simmer over low heat, stirring and adding more stock as it is absorbed by the rice. Cook until tender, about 30 to 40 minutes. - While the rice is cooking, saute the garlic, porcini and mushrooms in the remaining butter.
Tortilla Roll-Ups Ingredients: - 16 oz. cream cheese - 2 plus bunches green onions, finely chopped - 2 pkg. thin ham, chopped - jalapeno peppers to taste (about 4 to 5 Tbsp. chopped) - 10 (10-inch) tortillas - 16 oz. sour cream - 2 Tbsp. Accent Directions: - Mix all ingredients, except the tortillas. - Soften tortillas in microwave. - Spread mixture on tortillas and roll up tightly. They should be 1 1/2-inches in diameter when rolled. - Refrigerate (or freeze) until firm. - Cut into about 1/2-inch long pieces and serve with picante sauce.
Sourdough Bread With Cheddar Cheese Ingredients: - 1 loaf sourdough bread - 1 pkg. Cheddar cheese - garlic powder to taste Directions: - Slice Cheddar cheese, about 1/8-inch thick. - Place cheese slices over slices of bread and sprinkle with garlic powder. Place slices in oven under broiler until cheese melts. - Makes a delicious snack.
Spiced Carrot Salad Ingredients: - 8 large carrots - 1/4 tsp. cinnamon - 1/2 tsp. cumin - 1/2 tsp. paprika - 1/4 tsp. black pepper - 1/8 tsp. salt - 1/4 c. ReaLemon lemon juice - 2 Tbsp. honey - 1 Tbsp. vegetable oil Directions: - Clean, peel and cut carrots into 3-inch sticks. Place in microwave-safe dish and sprinkle with 2 tablespoons water. Cover and microwave on High power for 4 minutes. Drain. Combine spices with lemon juice, honey and oil. Pour over carrots. Chill until serving. Will serve 8 people.
Wheat Germ Zucchini Bread Ingredients: - 3 eggs - 1 c. brown sugar - 3 tsp. maple flavoring - 2 1/2 c. flour - 1 tsp. baking soda - 1/2 tsp. baking powder - 1/3 c. sesame seed - 1 c. oil - 1 c. white sugar - 2 c. shredded zucchini - 1/2 c. toasted wheat germ - 1 tsp. salt - 1 c. chopped walnuts Directions: - Beat eggs; add oil, sugar and flavoring and beat until thick and foamy. - Stir in zucchini, flour, wheat germ, soda, salt, baking powder and nuts. - Divide batter into 2 greased 5 x 9-inch loaf pans. - Sprinkle with sesame seed. - Bake at 350° for 1 hour. The best and mouth watering when eaten hot!
Lemon Meringue Pie Ingredients: - 1 baked pastry shell - 1 2/3 c. sugar - 6 Tbsp. cornstarch - 1/2 c. lemon juice - 4 eggs, separated - 1/2 c. boiling water - 2 Tbsp. butter - 1/4 tsp. cream of tartar Directions: - Preheat oven to 350°. - In heavy saucepan, combine 1 1/3 cups sugar and cornstarch; add lemon juice. - In small bowl, beat egg yolks. - Add to lemon mixture. - Gradually add water, stirring constantly. - Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. - Remove from heat. - Add butter; stir until melted. - Pour into prepared pastry shell.
Taco Salad Ingredients: - 1 lb. ground beef - 1 (1 1/4 oz.) pkg. taco seasoning - 1/2 lb. American cheese - 1/2 (10 oz.) can Ro-Tel tomatoes and green chilies - 1/2 (8 oz.) can tomato sauce Directions: - Brown ground beef until crumbly; drain. - Add taco seasoning. Melt cheese with Ro-Tel. - Mix all ingredients together. - Serve over chopped lettuce, tomatoes and crushed corn chips.
Scrambled Hamburger Ingredients: - 1 lb. Lean Ground Beef - 1 can Vegetable Soup - 1 can Green Beans, drained - 1 tbsp. Margarine - 1/2 medium Onion, diced - 1/2 c. Celery, diced - 1 tsp. Italian Seasoning - 1/4 tsp. Tabasco Sauce Directions: - Melt margarine and saute onion and celery. - Add hamburg and cook over medium heat until brown. - Add soup, green beans and seasonings. - Finish cooking. - Serve over and type of noodles.
Surprise Muffins Ingredients: - 2 eggs - 1/4 c. oil - 1/2 c. milk - 1 1/2 c. flour - 1/2 c. sugar - 2 tsp. baking powder - 1/4 tsp. salt - 8 tsp. jelly Directions: - You will need 8 paper liners.
3 Bean Salad Ingredients: - 1 can (16 oz.) red kidney beans, drained - 1 can (18 oz.) Campbell's pork and beans - 1 can regular or small baby lima beans, drained - 1 1/2 c. brown sugar - 16 oz. ketchup - 1 lb. hamburg - 1 medium onion Directions: - Brown hamburg and onion; mix everything together in 2-quart casserole. - Salt and pepper. - Bake at 350° for 1 hour, covered, last few minutes, uncover.
Lemon Squares Ingredients: - 1 c. flour - 1/2 c. margarine - 1/2 c. sugar - 2 eggs, beaten - 3 Tbsp. lemon juice - 1 c. confectioners sugar - 1 Tbsp. flour - 1/2 tsp. soda Directions: - Mix together 1 cup flour, margarine and sugar well. - Put into 8-inch square pan and bake 15 minutes at 350°. - Mix eggs, lemon juice, confectioners sugar, 1 tablespoon flour and soda well and spread over crust. - Bake 25 minutes more. - Cool. - Cut into squares and sprinkle with confectioners sugar. - Yields 16 (2-inch) squares.
Bunny Cake Ingredients: - Cake mix baked to look like two round cakes - Frosting, either homemade or store bought - Licorice, for whiskers - M&M for decorations Directions: - You have two round cakes. One is the head. The other is used to make ears & a bow tie. Cut the two ears out of both sides of the round cake, use the center as a bow tie. Assemble the pieces, frost & decorate, make a face etc.
Pie Dough Ingredients: - 2 c. flour - 2/3 c. Crisco - 1 tsp. salt - 5 Tbsp. ice water Directions: - Combine flour and salt. Cut in Crisco with a pastry blender or 2 knives. Add water, a little at a time, just until dough is moist enough to hold together, that it does not feel wet when pressed between fingers. Roll out 1/2 at a time approximately 1/8-inch thick. - Place dough loosely in pan. Trim edges. - When placing top crust on filling, moisten edges with water. Press to seal, trim and flute. - Handle pastry as little as possible after adding water. - Makes 2 crusts.
Shoe Peg Casserole Ingredients: - 1 can Shoe Peg corn (white corn) - 1 can French-style green beans - 1 can cream of chicken or mushroom soup - 1/2 c. chopped bell pepper - 1/2 c. chopped onion - 1/2 c. chopped celery - 1/2 c. sour cream - 1/2 c. grated cheese Directions: - Mix all and top with 1/2 box crumbled Ritz crackers and 1 stick melted butter. - Bake at 350° for 35 minutes.
Mock Lemon Meringue Cake Ingredients: - 1 pkg. lemon cake mix - 2 c. prepared lemon pudding and pie filling - 1 (8 oz.) container frozen whipped topping Directions: - Bake cake as directed on package in a 10-inch tube pan. - Cool. Cut cake in 3 layers. - Stir pudding and pie filling until smooth. Spread 1/3 of filling between each layer and on top of cake. Frost sides and center with whipped topping. - Refrigerate.
Coconut Pie Ingredients: - 2 c. milk - 3/4 c. sugar - 1/2 c. Bisquick - 4 eggs - 1/2 c. margarine - 1 1/2 tsp. vanilla - 1 c. coconut Directions: - Preheat oven to 350°. - Mix all ingredients except coconut together and blend on low for 3 minutes. - Pour into a greased 9-inch pie pan. - Let stand for 5 minutes. - Sprinkle with coconut and bake for 40 minutes. - Pie will make its own crust.
Hash Browns Au Gratin Ingredients: - 2 lb. frozen hash browns - 1 stick butter - 1 pt. half and half - 1/2 lb. Velveeta - 1/4 lb. Cheddar cheese Directions: - Pour over hash browns in greased casserole dish. - Let set 1 hour and bake at 350° for 1 hour.
"Bumsteads" Ingredients: - 1/6 lb. American cheese (1 c. cubed) - 2 hard-boiled eggs, chopped - 4 2/3 oz. can tuna, flaked - 1/3 c. mayonnaise - 1 1/3 Tbsp. each: chopped pepper, onion, stuffed olives and sweet pickles - 1 pkg. hamburger buns Directions: - Mix all ingredients except buns. - Fill buns and wrap buns together with foil. - Bake at 250° for 30 minutes or until cheese melts.
Cream Cheese Caviar Spread(Serve With Red Wine Biscotti) Ingredients: - 1 lb. cream cheese - 3 to 4 scallions, finely sliced (include some green leaves) - 1 oz. caviar, drained well Directions: - Allow cream cheese to soften to room temperature. - Add scallions and caviar and mix well. - Refrigerate if not served immediately. - Caviar will discolor spread if not served within a day or two.
Easy Black Bean Soup Ingredients: - 2 Tbsp. butter or margarine - 1/4 c. minced onion - 1 (11 oz.) can condensed black bean soup - 1 1/2 c. water - 1 Tbsp. lime juice - 3 frankfurters Directions: - Melt butter in saucepan; add onion and cook until tender, but not brown. - Add soup and water; bring to boiling point. - Add lime juice. - Slice frankfurters into 1/4-inch rounds; add to soup and heat thoroughly. - Makes 4 generous servings.
Seafood Chowder Ingredients: - 1 1/2 c. small shell macaroni - 1/2 c. chopped onion - 1/2 c. chopped celery - 1 clove garlic, minced - 1/4 c. butter - 1 (8 oz.) can minced clams, drained (reserve liquid) - shrimp - oysters - cod fillets - 1/2 c. dry white wine - 1 tsp. chicken stock base - 1/2 tsp. thyme - 1/2 tsp. nutmeg - 1/2 tsp. pepper - chopped pimiento - bay leaf - flour, mixed with 1/3 c. cold water - green pepper - 1 (8 oz.) can evaporated milk Directions: - Cook macaroni and drain. Saute onion, celery and garlic in butter. Combine reserved liquid from clams, oysters, adding water to make 3 cups. - Add to saucepan. - Add wine, chicken base, salt and seasonings. Cover and simmer 15 minutes.
Rice-Y-Spicy Meatballs Ingredients: - 1 egg - 1 c. Rice Krispies - 1/4 c. water - 1/4 c. chopped onion - 2/3 c. instant dry milk - 1 tsp. salt - 1/8 tsp. pepper - 1 lb. ground meat - 2 Tbsp. catsup - 2 Tbsp. drained pickle relish - 1/4 c. catsup - 1 c. tomato sauce - 2 Tbsp. chopped onion - 2 Tbsp. brown sugar - 1/8 tsp. pepper - 1 Tbsp. vinegar - 1 Tbsp. Worcestershire sauce - 1/4 c. water Directions: - In large mixing bowl, beat egg until foamy. - Add Rice Krispies, catsup, water, onion, dry milk, salt and pepper. - Mix well; add ground meat. - Mix only until combined. - Portion using 1 level tablespoon. - Shape into meatballs. - Place in single layers in well-greased or foil-lined shallow baking pan. - Bake at 400° for about 12 minutes or until well browned.
Zucchini Bread Ingredients: - 3 eggs, beaten lightly - 1 c. oil - 1 c. white sugar (less if desired) - 1 c. brown sugar (less if desired) - 1 tsp. baking soda - 1 tsp. cinnamon - 1/4 tsp. cloves - 1/4 tsp. ginger - 3 c. sifted flour - 1/2 tsp. baking powder - 1 tsp. salt - 2 c. grated zucchini (do not grate ahead) - 1 tsp. vanilla - 1 c. chopped nuts or raisins Directions: - Add the oil to the eggs. - Add the sugars. - Sift together the remaining dry ingredients. - Add flour mixture to egg mixture; mix well! - Fold in the grated zucchini, vanilla and chopped nuts or raisins. - Pour into 2 medium or 1 large loaf pan. - Bake at 325° for 40 or 60 minutes.
Corn Casserole Ingredients: - 1 can creamed corn - 1 can whole corn - 2 eggs - 1 c. sour cream - 1 pkg. muffin mix - 1/2 c. melted butter - 1 c. shredded Cheddar cheese Directions: - Mix all but cheese; bake 30 minutes at 350°. - Sprinkle cheese over top; bake 15 minutes or until center is hot. - Good hot or cold.
Whipping Cream Pound Cake Ingredients: - 1/2 lb. butter or margarine - 3 c. sugar - 6 eggs (whole) - 1/2 pt. whipping cream (do not whip) - 3 c. plain flour - 1/2 tsp. vanilla - 1/2 c. pecans Directions: - Cream butter and sugar. - Add eggs, one at a time. - Add whipping cream and flour alternately. - Add nuts and vanilla. - Bake in a greased and floured tube pan for 1 hour and 15 minutes at 325°. - Do not open oven for the first hour.
Corn Flake Goodies Ingredients: - 1 c. karo syrup - 1 c. sugar - 1 c. peanut butter - 6 c. corn flakes Directions: - Cook sugar and syrup in a pot until it comes to a boil. Remove from heat; add peanut butter. - Stir until well blended. Add cornflakes and stir until well coated. - Drop by spoonfuls onto waxed paper.
Pecan Tarts Ingredients: - 1 (3 oz.) pkg. cream cheese - 1/2 c. butter or margarine - 1 c. flour - 1 1/2 c. pecans - 1 egg - dash of salt - 3/4 c. brown sugar - 1 tsp. vanilla Directions: - Cream together cream cheese and butter. - Blend in flour. - Make large ball and divide until you have 12 equal small balls. - Press each ball out on a cupcake paper to cover the paper, then place each in a cup in a cupcake tin, fluting the edges to fit.
Mexican Corn Ingredients: - 2 c. fresh cut corn (approximately 4 ears) - 1/4 c. melted butter - 1/4 c. chopped green pepper - 1/4 c. chopped red pepper - 1 tsp. salt - 1 c. sliced onion, separated into rings * - 1 large tomato, peeled and diced - 1/4 tsp. dried oregano (or more according to your taste) Directions: - Combine first 6 ingredients in a large skillet; cover and cook over medium heat for 7 minutes, stirring occasionally. - Add tomato and oregano. - Cook, uncovered, 2 minutes or until tomato is heated thoroughly.
Prize-Winning Cheese Ball Ingredients: - 2 (8 oz.) pkg. cream cheese - 3 pkg. thin sliced chipped beef, turkey or ham - 1 bunch green onions - 1 Tbsp. Worcestershire sauce - 1 Tbsp. Accent Directions: - Soften cream cheese. - Dice 2 packages of meat and 3 to 5 onions. - Mix well. - Add Worcestershire sauce and Accent. - Mix well and form into ball. - Set aside. - Dice remaining meat and onions (more or less to taste). - Roll cheese ball in meat and then onions, covering all the cheese ball. - Wrap in plastic wrap and chill overnight. - Serve with your favorite crackers.
Chicken Divan Ingredients: - 2 pkg. broccoli spears - 5 whole chicken breasts, cooked and boned - 1 c. mayonnaise - 2 cans cream of chicken soup - 1/2 tsp. curry powder - 8 oz. shredded Cheddar cheese - 1 tsp. lemon juice Directions: - Cook broccoli in boiling water until just tender. - Drain. Arrange stalks in greased 9 x 13-inch pan. - Place chicken pieces on top. - Combine mayonnaise, soup, curry and lemon juice; pour over chicken. - Sprinkle cheese over all. - Bake at 350° for 30 minutes. Serves 8 easily.
Irish Soda Bread Ingredients: - 4 cups all purpose flour - 1/4 cup sugar - 1 tsp. salt - 1 tsp. baking powder - 1 tsp. baking soda - 1/4 cup butter or margarine - 3 to 4 Tbsp. caraway seeds - 2 cups raisins - 1 1/3 cups buttermilk - 1 egg, beaten Directions: - In mixing bowl combine flour, sugar, salt, baking powder and baking soda. - Cut in butter until mixture resembles coarse meal. Stir in caraway seeds and raisins. - Combine buttermilk and egg. Stir into dry ingredients just until moistened. - Turn out onto a floured surface and knead lightly. - Shape dough into balls and place in greased baking pan. - Pat into a 7 inch round loaf. - Cut a 4 inch cross about 1/4 deep on top to allow for expansion. - Brush top with milk. - Bake at 375° for 1 hour or until golden brown. Yield: - 1 loaf.
Pineapple Cake Ingredients: - 1 pkg. white cake mix - 1 pkg. regular vanilla pudding - 1 c. milk - 1 large can crushed pineapple - 1 c. sugar - 4 Tbsp. cornstarch - 1 c. oleo - 1 c. sugar - ground nuts Directions: - Bake cake mix as directed in a cookie sheet. - Let cool. - Mix pudding with milk. - Let cool. - Next, mix the pineapple, 1 cup sugar - and cornstarch; cook until thick. - Let cool. - Cream together the cooled pudding, oleo and 1 cup sugar. - Beat 20 minutes. - Spread on cake. - Top with the cooled pineapple and sprinkle with ground nuts. - Delicious and freezes well.
Taco Dip Ingredients: - 1 can refried beans - 1 lb. fried hamburger - 1 pkg. taco mix, dried - 1 jar salsa sauce - 1 pkg. taco cheese (2 to 3 c.) Directions: - Mix all together until warmed. - Top with taco cheese.
Hot Sausage Dip Ingredients: - 1 lb. hot sausage - 1 10 oz. can tomatoes with green chilies - 1 8 oz. cream cheese - 3/4 c. shredded sharp cheddar cheese - corn chips Directions: - Cook and drain sausage. - Drain tomatoes reserving 1/4 cup of the liquid. - Stir all ingredients together except for the cheddar cheese. - Spoon into lightly greased 1 quart baking dish. Sprinkle with cheddar cheese. - Bake at 350° for 20 to 25 minutes. Serve with corn chips.
Bavarian Tart Ingredients: - 1 c. flour - 1 stick margarine, melted - 1 c. chopped nuts - 8 oz. cream cheese - 1 c. powdered sugar - 1 carton Cool Whip - 1 small box instant chocolate pudding - 1 small box instant vanilla pudding - 2 c. milk - 1 Hershey's chocolate bar Directions: - Mix flour, margarine and nuts. - Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. - Do not overcook. - Let cool. - Combine cream cheese and powdered sugar. - Fold half of a tub of Cool Whip into the cream cheese mixture. Spread over cooled crust. - Combine puddings and milk and spread over cream cheese mixture. - Spread the rest of the Cool Whip on top and add shavings of Hershey's chocolate bar to garnish.
Schaum Torte Ingredients: - 6 egg whites - 2 c. sugar - 1 tsp. vanilla - 1 tsp. vinegar or cream of tartar Directions: - Beat egg whites until very stiff. - Gradually add sugar, vanilla and vinegar. - Keep beating until no longer grainy. - Pour into ungreased pan of choice (spring-form, Bundt). - Bake at 275° to 300° for about 40 minutes. - Cool and serve with whipped cream and fresh fruit.
Ham And Potato Bake Ingredients: - 1 can ham - 1 can sweet potatoes - 1 can sliced pineapple - 2 Tbsp. brown sugar Directions: - Start grill or fire. - Cut ham into large pieces. - Cut aluminum foil in 4 pieces. - Place pineapple, sweet potatoes and ham on each piece of foil. - Pour a small amount of pineapple and juice over top. - Sprinkle with brown sugar. - Wrap up and place on top of grill.
Blueberry Jello Salad Ingredients: - 2 boxes grape jello - 1 can blueberry pie filling - 1 can crushed pineapple - 1 (8 oz.) pkg. cream cheese - 1 c. sour cream - 1/2 c. sugar - nuts (optional) Directions: - Dissolve jello in 2 cups of hot water. Add blueberry pie filling, pineapple and chopped nuts; mix well. Refrigerate until set. Mix sour cream, cream cheese and sugar; spread on top of jello. Sprinkle crushed nuts on top.
Appetizer Puffs Ingredients: - 1 c. water - 1/2 c. butter - 1 c. flour - 4 eggs Directions: - Heat - oven - to - 400°. - Heat water and butter to rolling boil in 3 quart saucepan. Stir in flour. - Stir vigorously over low heat - until mixture forms a ball, about 1 minute; - remove from heat. - Beat - in - eggs, - all - at - once, - until smooth and glossy. Drop - dough - by - slightly - rounded - teaspoonful - onto ungreased cookie - sheet. - Bake until puffed, golden brown and dry. - Cool - on wire - rack away from draft. - Cut top off puffs with - a sharp knife. Remove any filaments of soft dough. - Fill each - puff - with slightly rounded teaspoonful of your favorite meat salad mixture (chicken, ham, tuna, etc.). - Replace top.