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chicken, dressing, apricot preserves, onion soup, water, pineapple
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Sweet And Sour Chicken
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assorted chicken pieces<extra_id_99>8 oz. Russian dressing<extra_id_99>8 oz. apricot preserves<extra_id_99>1 pkg. dry onion soup mix<extra_id_99>1/4 c. water<extra_id_99>pineapple rings (for garnish)
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Put chicken in casserole.<extra_id_99>Mix all ingredients (except pineapple) together.<extra_id_99>Spread over chicken.<extra_id_99>Cover with aluminum foil and bake for 1 hour at 350°.<extra_id_99>Uncover and place pineapple rings on top and bake another 1/2 hour.
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Bisquick, sausage, Tabasco sauce
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Hors D'Oeuvres
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2 c. Bisquick<extra_id_99>1 lb. Hot Rice's sausage<extra_id_99>1 or 2 drops Tabasco sauce
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Make into 1-inch balls.<extra_id_99>Bake at 350° for 25 minutes.
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cream cheese, Worcestershire sauce, lemon juice, onions, chicken
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Chicken Cheese Ball
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2 (8 oz.) pkg. cream cheese (room temperature)<extra_id_99>1 Tbsp. Worcestershire sauce<extra_id_99>2 Tbsp. lemon juice<extra_id_99>3 or 4 Tbsp. minced onions<extra_id_99>2 (4 oz.) cans chicken, drain well
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Blend with fork the cream cheese, lemon juice and Worcestershire sauce.<extra_id_99>Add onions (a little sugar, salt, pepper and celery seed may be added, if desired).<extra_id_99>Add chopped chicken last. Form a ball.<extra_id_99>Cover with about 1/2 to 3/4 cup chopped pecans.<extra_id_99>Refrigerate.
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potatoes, sugar, butter, eggs, vanilla, milk
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Sweet Potato Casserole
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3 c. mashed potatoes<extra_id_99>1/2 c. sugar<extra_id_99>1/2 c. butter<extra_id_99>2 eggs, beaten<extra_id_99>1 tsp. vanilla<extra_id_99>1/3 c. milk
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Mix all ingredients together and pour into a 9 x 13-inch pan. Bake for 25 minutes at 350°.
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peanut butter, sugar, eggs, chocolate kisses
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Peanut Butter Kisses
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1 (18 oz.) jar peanut butter<extra_id_99>1 1/4 c. sugar<extra_id_99>2 large eggs<extra_id_99>48 chocolate kisses (9 oz.)
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Heat oven to 350°.<extra_id_99>Have cookie sheets ready.<extra_id_99>With wooden spoon, stir peanut butter, sugar and eggs until blended (dough will be slightly sticky).<extra_id_99>With floured hands, roll level tablespoonfuls into 1 1/4-inch balls.<extra_id_99>Place 1 1/2 inches apart on ungreased cookie sheets.<extra_id_99>Bake 12 to 14 minutes until cookies look dry and tops are cracked.<extra_id_99>Remove from oven and immediately press chocolate kiss in center of each.<extra_id_99>Cool on cookie sheet for 1 to 2 minutes, then remove to wire racks.<extra_id_99>Makes 48 cookies.
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margarine, dates, sugar, egg, crisp rice cereal, pecans, coconut
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Microwave Fruit And Nut Chews
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1/2 c. margarine or butter<extra_id_99>1 (8 oz.) pkg. dried apricots or pitted dates (1 c.), chopped<extra_id_99>1 c. sugar<extra_id_99>1 egg<extra_id_99>2 c. crisp rice cereal<extra_id_99>1 c. pecans or walnuts, chopped<extra_id_99>1 c. coconut (optional)
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In a 2-quart glass measure, cook margarine on High for 1 1/2 to 2 minutes, until melted.<extra_id_99>Stir in apricots and sugar, then egg. Cook 5 minutes.<extra_id_99>Stir in cereal and pecans.
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potatoes, onions, oil, salt, paprika
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Potato Dish Or Kartoffel Fuusel
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5 lb. potatoes (old ones are better)<extra_id_99>4 medium onions<extra_id_99>1/4 c. oil<extra_id_99>1 Tbsp. salt<extra_id_99>1/2 tsp. paprika
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Peel potatoes, then cover them with water.<extra_id_99>Chop the onions small and fry them in oil.<extra_id_99>Turn off heat and mix with salt and paprika.<extra_id_99>Shred potatoes, then rinse in colander twice with cold water.<extra_id_99>Squeeze out water and place in pot.<extra_id_99>Mix well with fried onions.<extra_id_99>Put in oven for 1 to 1 1/2 hours at 350° until soft and not stringy.<extra_id_99>Remove from oven and stir them again.<extra_id_99>Best served the next day.
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garbanzo beans, green beans, hearts, Italian salad dressing
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Bean Salad(Oriole Maggard)
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1 (15 oz.) can garbanzo beans, drained<extra_id_99>1 (16 oz.) can French-style green beans, drained<extra_id_99>1 (14 oz.) can artichoke hearts, drained and quartered<extra_id_99>1/2 c. Italian salad dressing
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Toss lightly and chill.<extra_id_99>Serve with slotted spoon.
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eggs, sugar, vinegar, onion, cream cheese, butter, salt, green olives
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Luau Spread
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3 eggs<extra_id_99>2 Tbsp. sugar<extra_id_99>3 Tbsp. vinegar<extra_id_99>3 slices onion, chopped or dry<extra_id_99>1 large pkg. Philly cream cheese<extra_id_99>butter<extra_id_99>salt<extra_id_99>1 small jar green olives, chopped
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Beat eggs with sugar and vinegar.<extra_id_99>Melt butter in frying pan and scramble eggs until dry and mealy, about 10 minutes.<extra_id_99>Add egg mixture to softened cream cheese.<extra_id_99>Add onion and olives.<extra_id_99>Chill. Serve on crackers.
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cream cheese, regular, Cheddar cheese, black olives
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Mexican Dip
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1 (8 oz.) pkg. cream cheese, at room temperature<extra_id_99>1 regular can chili, with or without meat<extra_id_99>2 c. grated Cheddar cheese<extra_id_99>sliced jalapenos or ripe black olives
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Spread cream cheese on bottom of large pan.<extra_id_99>Spread chili on top of cheese.<extra_id_99>Top with Cheddar.<extra_id_99>Top with jalapenos to taste. Bake at 350° for 15 minutes or hot and bubbly.<extra_id_99>Serve with tortilla chips.
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margarine, salt, sugar, sugar, flour, love
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Friendship Cookies
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1 stick margarine softened<extra_id_99>1/4 tsp salt<extra_id_99>1/4 c sugar<extra_id_99>10X sugar<extra_id_99>1 1/2 c flour<extra_id_99>1 pinch love
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Cream margarine and sugar together until smooth and fluffy. Add flour and salt, blending to make a smooth dough.<extra_id_99>Carefully fold in 1 pinch of love. Press dough into ungreased 8 inch pie pan.<extra_id_99>Bake in 350 degree oven for 15 to 20 minutes or until lightly browned. Remove from oven and sprinkle with 10X sugar. Cut into wedges while warm.<extra_id_99>Makes 8 large or 18 small wedges.
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rhubarb, sugar, oranges
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Rhubarb And Orange Marmalade
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6 c. rhubarb, cut up fine<extra_id_99>6 c. sugar<extra_id_99>2 oranges, ground up fine
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Wash and cut up rhubarb.<extra_id_99>Measure 6 cups of sugar.<extra_id_99>Mix well and let stand 2 hours or more.<extra_id_99>Wash and grind up 2 oranges and add to rhubarb and sugar.<extra_id_99>Boil about 20 minutes.
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margarine, ground vanilla wafers, coconut, chocolate chips, pecans, coconut, milk
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Hello Dolly Cookies
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1 stick margarine<extra_id_99>1 c. ground vanilla wafers<extra_id_99>1 c. coconut<extra_id_99>1 c. chocolate chips<extra_id_99>1 c. chopped pecans<extra_id_99>little coconut<extra_id_99>1 can Eagle Brand milk
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Preheat oven to 300°.<extra_id_99>Melt margarine in baking pan.<extra_id_99>Add ground vanilla wafers top.<extra_id_99>Add coconut, chocolate chips, chopped pecans and a little coconut.<extra_id_99>Pour Eagle Brand milk over all. Bake 45 minutes.<extra_id_99>Cool before cutting.
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graham crackers, vanilla instant pudding, milk, cocoa, white Karo syrup, vanilla, oleo, powdered sugar, milk
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Eclair Cake
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1 lb. box graham crackers<extra_id_99>2 small pkg. vanilla instant pudding<extra_id_99>3 1/2 c. milk<extra_id_99>1 (9 oz.) container Cool Whip<extra_id_99>6 Tbsp. cocoa<extra_id_99>2 tsp. white Karo syrup<extra_id_99>2 tsp. vanilla<extra_id_99>3 Tbsp. oleo<extra_id_99>1 1/2 c. powdered sugar<extra_id_99>3 Tbsp. milk
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Butter a 9 x 13-inch cake pan.<extra_id_99>Line with whole graham crackers.<extra_id_99>Mix pudding with 3 1/2 cups milk.<extra_id_99>Beat at medium speed for 2 minutes. Blend in Cool Whip.<extra_id_99>Pour half the mixture over the graham crackers.<extra_id_99>Layer more crackers over pudding and then pour rest of pudding mixture over and cover with another layer of crackers. Refrigerate at least 2 hours.<extra_id_99>Mix remaining ingredients.<extra_id_99>Heat on stove. Spread on cake and refrigerate for another 24 hours.
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green tomatoes, flour, salt, pepper, bacon
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Fried Green Tomatoes
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2 large green tomatoes (firm)<extra_id_99>flour<extra_id_99>salt<extra_id_99>pepper<extra_id_99>bacon
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Slice tomatoes about 1/8-inch thick.<extra_id_99>Roll in flour seasoned with salt and pepper.<extra_id_99>Fry bacon until crisp.<extra_id_99>Remove bacon from pan and fry tomatoes until golden on both sides.<extra_id_99>Turn down heat and cook low until soft on inside.
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eggs, mayonnaise, mustard, salt, vinegar, cayenne pepper
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Hot!! Deviled Eggs
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1 doz. eggs<extra_id_99>1/2 c. mayonnaise<extra_id_99>1 Tbsp. mustard<extra_id_99>salt and pepper to taste<extra_id_99>dash of vinegar<extra_id_99>cayenne pepper
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Boil egg with 1 teaspoon salt; when done, put in cold water to cool quickly.<extra_id_99>Peel eggs and cut in half.<extra_id_99>Remove yolks and place whites on a serving tray, arranged the way you like.
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sour cream, brown sugar, red seedless grapes
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Grape Salad
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1 small container Cool Whip<extra_id_99>1 small container sour cream<extra_id_99>1/2 to 3/4 c. brown sugar<extra_id_99>1 c. red seedless grapes
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Mix first 3 ingredients together.<extra_id_99>Add seedless grapes.<extra_id_99>You may put a layer of strawberries in bottom of glass dish.<extra_id_99>Then put mixture on top and chill or you may serve the mixture by itself.
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butter, flour, regular strength chicken broth, white wine, Parmesan cheese, mushrooms, water, noodles, chicken
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Chicken Tetrazzini
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6 Tbsp. butter or margarine<extra_id_99>5 Tbsp. flour<extra_id_99>2 1/2 c. regular strength chicken broth<extra_id_99>1 1/4 c. half and half<extra_id_99>1/2 c. dry white wine<extra_id_99>3/4 c. Parmesan cheese, shredded<extra_id_99>3/4 lb. mushrooms, sliced<extra_id_99>salted water<extra_id_99>8 oz. noodles or spaghetti<extra_id_99>3 to 4 c. cooked shredded chicken or turkey
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Melt 2 tablespoons of butter.<extra_id_99>Mix in flour and gradually blend in the chicken broth, half and half and wine.<extra_id_99>Cook, stirring for about 3 minutes.<extra_id_99>After mixture starts to simmer, stir in 1/2 cup of Parmesan cheese.<extra_id_99>Measure out 1 cup of sauce and blend in remaining cheese.
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yellow cake mix, O, water, strawberry pop
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Strawberry Pop Cake
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1 box yellow cake mix, prepared according to directions<extra_id_99>2 boxes strawberry Jell-O<extra_id_99>1 1/2 c. hot water<extra_id_99>1 c. strawberry pop
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Mix Jell-O and water; let cool while cake bakes.<extra_id_99>Add pop. Punch holes in cake and pour Jell-O over it.
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olive oil, garlic, boneless pork loin, rosemary, white wine, Gorgonzola cheese, cream, salt
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Pork In Gorgonzola
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3 Tbsp. olive oil<extra_id_99>3 garlic cloves, crushed<extra_id_99>2 lb. boneless pork loin, cut into 1/8-inch slices<extra_id_99>1 tsp. fresh rosemary leaves, minced fine<extra_id_99>1/2 c. dry white wine<extra_id_99>3/4 c. crumbled Gorgonzola cheese<extra_id_99>1/4 c. cream or half and half<extra_id_99>salt and pepper to taste
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Careful with salt as cheese already has salt.
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linguini, olive oil, fresh garlic, clams, fresh parsley, oregano, thyme, salt, pepper, frozen broccoli florets, Parmesan cheese, fresh parsley
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Linguini With White Clam Sauce And Broccoli
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1 (16 oz.) pkg. linguini<extra_id_99>1/4 c. olive oil or mixed half and half with vegetable oil<extra_id_99>2 tsp. minced fresh garlic<extra_id_99>3 (6 1/2 oz.) cans minced clams, drained and liquid reserved<extra_id_99>1/4 c. chopped fresh parsley<extra_id_99>2 tsp. dried oregano<extra_id_99>1/2 tsp. dried thyme<extra_id_99>3/4 tsp. salt<extra_id_99>1/2 tsp. pepper<extra_id_99>1 (10 oz.) pkg. frozen broccoli florets<extra_id_99>grated Parmesan cheese<extra_id_99>chopped fresh parsley
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Start cooking linguini according to package directions.<extra_id_99>While linguini cooks, make sauce.<extra_id_99>In a heavy 2-quart saucepan cook oil and garlic about one minute over moderate heat, until garlic just starts to turn golden.<extra_id_99>Add clam liquid, parsley, oregano, thyme, salt and pepper.<extra_id_99>Reduce heat to moderately low and simmer 5 minutes, stirring occasionally.<extra_id_99>Reduce heat to low, stir in clams and heat thoroughly.<extra_id_99>Remove from heat.<extra_id_99>Meanwhile, when linguini is almost cooked, add broccoli to the pot and cook a few minutes, until tender but still firm.<extra_id_99>Drain linguini and broccoli in a colander.<extra_id_99>Put into a large warmed shallow bowl and pour clam sauce over pasta.<extra_id_99>Sprinkle with parsley.<extra_id_99>Serve with grated cheese.<extra_id_99>Serves 4.
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pineapple juice, ketchup, brown sugar, Worcestershire sauce, vinegar, chicken breasts, salt, chili powder, soy sauce, oleo, cornstarch
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Hawaiian Chicken Breast
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3/4 c. unsweetened pineapple juice<extra_id_99>1/3 c. ketchup<extra_id_99>1/4 c. brown sugar<extra_id_99>1/2 tsp. Worcestershire sauce<extra_id_99>1/4 c. vinegar<extra_id_99>4 boneless, skinless chicken breasts<extra_id_99>1 tsp. salt<extra_id_99>1 tsp. chili powder<extra_id_99>1 tsp. soy sauce<extra_id_99>1/4 c. oleo<extra_id_99>2 Tbsp. cornstarch
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Combine all ingredients, except chicken, in 2-quart microwave dish.<extra_id_99>Microwave on full power for 4 to 5 minutes, stirring every minute.<extra_id_99>Place chicken in a 9 x 13-inch baking dish.<extra_id_99>Pour sauce over chicken.<extra_id_99>Cover with foil and bake in a 350° oven for 45 minutes.<extra_id_99>Uncover and bake an additional 30 minutes, basting occasionally.
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Bisquick baking mix, cinnamon, egg, milk, apple
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Spicy Apple Pancakes With Cider Sauce
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2 c. Bisquick baking mix<extra_id_99>1/2 tsp. cinnamon<extra_id_99>1 egg<extra_id_99>1 1/3 c. milk<extra_id_99>3/4 c. grated apple (about 2 medium)<extra_id_99>Cider Sauce (follows)
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Beat baking mix, cinnamon, egg and milk with rotary beater until smooth.<extra_id_99>Stir in apple.<extra_id_99>Grease griddle if necessary.<extra_id_99>Pour batter by 1/4-cup measuring cupfuls onto hot griddle.<extra_id_99>Bake until bubbles appear.<extra_id_99>Turn; bake other side until golden brown.<extra_id_99>Serve with warm Cider Sauce.<extra_id_99>If you wish, top with dairy sour cream. Makes 18 (4-inch) pancakes.
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eggs, lemon, lemon extract, salt, sugar, vinegar, margarine
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Lemon Chess Pie
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3 eggs<extra_id_99>juice of 1 lemon or 2 Tbsp. lemon juice<extra_id_99>1/2 tsp. lemon extract<extra_id_99>dash of salt<extra_id_99>1 1/2 c. sugar<extra_id_99>1 Tbsp. vinegar<extra_id_99>1/2 stick margarine, melted
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Beat eggs thoroughly; add sugar, lemon juice, lemon extract and vinegar.<extra_id_99>Mix well.<extra_id_99>Add melted margarine, stirring until well mixed.<extra_id_99>Pour into a 9-inch unbaked pie crust.<extra_id_99>Bake at 350° for 35 to<extra_id_99>40 minutes.
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Butter, Sugar, Eggs, Flour, Baking Powder, Milk, Vanilla, Salt, Blueberries
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Jordan Marsh Blueberry Muffins
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1\2 C. (1 stick) Butter<extra_id_99>1 C. Sugar<extra_id_99>2 Eggs<extra_id_99>2 C. Flour<extra_id_99>2 tsp. Baking Powder<extra_id_99>1\2 C. Milk<extra_id_99>1 tsp. Vanilla<extra_id_99>1\2 tsp. Salt<extra_id_99>2-2 1\2 C. Blueberries
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Cream butter, sugar. Add eggs, one at a time. Sift dry ingredients together, and add alternately with milk. Mix well. Fold in blueberries. Spoon in greased and floured muffin pan. Sprinkle with sugar. Bake at 350° for 30-35 min.
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broccoli, chicken, cream of celery, milk, shredded cheese, Italian salad crispums
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Chicken Broccoli Divan
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1 bag broccoli, carrots, peppers and water chestnuts<extra_id_99>3 c. cubed cooked chicken<extra_id_99>1 can cream of celery or chicken soup<extra_id_99>1/2 c. milk<extra_id_99>1 c. shredded cheese<extra_id_99>1 can Italian salad crispums
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Grease a casserole dish with butter.<extra_id_99>Arrange broccoli mixture and top with chicken.<extra_id_99>Combine soup and milk; pour over chicken. (It depends on the size of your casserole dish as to whether you have to make another layer of broccoli mixture and chicken.) Sprinkle with cheese; pour Italian crispums over top and bake at 400° for 15 minutes or until hot.
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flour, salt, baking soda, shortening, sugar, mincemeat, eggs, vanilla, nuts
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Mincemeat Cookies
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3 1/4 c. sifted flour<extra_id_99>1/2 tsp. salt<extra_id_99>1 tsp. baking soda<extra_id_99>1 c. shortening<extra_id_99>1 1/2 c. sugar<extra_id_99>1 1/2 c. mincemeat<extra_id_99>3 eggs, well beaten<extra_id_99>1 tsp. vanilla<extra_id_99>nuts (if desired)
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Sift flour, salt and soda.<extra_id_99>Cream the shortening until fluffy. Add sugar, eggs and vanilla and beat until smooth.<extra_id_99>Stir in mincemeat.<extra_id_99>Gradually add flour mixture, mixing well.<extra_id_99>Drop by teaspoons 2 inches apart on greased baking sheet.<extra_id_99>Bake in moderately hot oven (400°) about 12 minutes.
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peach, sugar, eggs, sour cream, cinnamon/sugar, crust
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German Sour Cream Peach Pie
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12 to 14 peach halves, drained<extra_id_99>1 c. sugar<extra_id_99>2 eggs<extra_id_99>1 c sour cream<extra_id_99>cinnamon/sugar mixture<extra_id_99>1 (9-inch) unbaked pie crust
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Place peach halves tightly together in unbaked crust.<extra_id_99>Beat eggs; add sugar and sour cream.<extra_id_99>Mix thoroughly.<extra_id_99>Pour mixture over peaches.<extra_id_99>Dust with cinnamon/sugar mixture.<extra_id_99>Bake at 425° for 15 minutes.<extra_id_99>Reduce oven to 375° and bake 35 minutes longer. Serves 6.
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all-purpose, butter, eggs, sugar, milk, vanilla
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Two-Step Pound Cake
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4 c. all-purpose flour<extra_id_99>1 lb. butter, softened<extra_id_99>6 eggs<extra_id_99>3 c. sugar<extra_id_99>3/4 c. milk<extra_id_99>2 tsp. vanilla
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Place flour, sugar, butter, milk, eggs and vanilla (in that order) in a 4-quart bowl. Beat at low speed with a heavy-duty electric mixer for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes. Pour into a greased and floured tube pan and bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean.
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dried apricots, boiling water, flour, baking powder, baking soda, butter, sugar, orange rind, lemon rind, eggs, lemon juice, sour cream, mixed candied fruit, walnuts
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Fruit And Nut Cookies
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1/2 c. dried apricots, diced<extra_id_99>1 c. boiling water<extra_id_99>2 c. flour<extra_id_99>1 tsp. baking powder<extra_id_99>1/2 tsp. baking soda<extra_id_99>2/3 c. butter<extra_id_99>1 c. sugar<extra_id_99>1 tsp. orange rind<extra_id_99>1 tsp. lemon rind<extra_id_99>2 eggs<extra_id_99>1 Tbsp. lemon juice<extra_id_99>1/2 c. sour cream<extra_id_99>1 c. mixed candied fruit<extra_id_99>2/3 c. walnuts
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Combine apricots and water, let set 10 minutes; drain well. Sift together dry ingredients.<extra_id_99>Beat butter, sugar, fruit rinds, eggs and lemon juice together until fluffy.<extra_id_99>Combine flour and butter mixtures with sour cream.<extra_id_99>Fold in apricots, candied fruits and nuts.<extra_id_99>Drop onto greased cookie sheet 1 1/2 inches apart. Bake at 350° for 15 minutes.
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Crackers, margarine, butter, pecans, sugar
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Toffee Bars
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1 box Keebler Graham Crackers<extra_id_99>1 stick margarine<extra_id_99>1 stick butter<extra_id_99>1 cup pecans (chopped)<extra_id_99>1/2 cup sugar
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Preheat over 350 degrees.<extra_id_99>On a 13 x 9 x 2 pan break graham crackers into 4's.<extra_id_99>Arrange one flat layer.<extra_id_99>Sprinkle pecans over top.
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onions, green pepper, butter, flour, pepper, milk, Cheddar cheese, mayonnaise, potatoes
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Ham And Potatoes Au Gratin
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1/4 c. chopped onions<extra_id_99>1/4 c. green pepper<extra_id_99>2 Tbsp. butter or margarine<extra_id_99>1 Tbsp. all-purpose flour<extra_id_99>few grains pepper<extra_id_99>1 c. milk<extra_id_99>1 c. shredded American or Cheddar cheese<extra_id_99>1/4 c. mayonnaise or salad dressing<extra_id_99>3 medium potatoes, cooked and diced (about 3 c.)<extra_id_99>2 c. diced, cooked ham
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In medium saucepan melt butter; add onions and green pepper. Cook until tender.<extra_id_99>Stir in flour and pepper; add milk all at once and bring to a boil, stirring constantly.<extra_id_99>Reduce heat; add shredded cheese and mayonnaise, stirring until cheese melts.<extra_id_99>Add ham and potatoes to sauce; mix well.<extra_id_99>Add salt to taste.<extra_id_99>Pour mixture into shallow baking dish and bake in 350° oven for 30 minutes or until heated through, bubbly and lightly brown.
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fresh jalapenos, cream cheese, bacon
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Grilled Hot Bites
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1/2 doz. fresh jalapenos (whole)<extra_id_99>8 oz. pkg. cream cheese<extra_id_99>6 strips bacon
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Slice jalapenos in half.<extra_id_99>Clean out seeds.<extra_id_99>Stuff with cream cheese and wrap in half a strip of bacon.<extra_id_99>Secure with a toothpick and grill for approximately 25 minutes.
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meat drippings, flour, fat, milk, salt, herbs
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Meat Gravy
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2 Tbsp. meat drippings<extra_id_99>1 to 2 Tbsp. flour<extra_id_99>1 to 2 Tbsp. fat<extra_id_99>degreased pan juices and milk, water, stock, cream, wine or flat beer to make 1 c.<extra_id_99>salt and pepper to taste<extra_id_99>fresh or dried minced herbs
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Remove meat from pan.<extra_id_99>Strain drippings and remove fat except for 1 to 2 tablespoons.<extra_id_99>Pour off all but 2 tablespoons drippings. Blend into them flour with wire whisk until flour has thickened and until mixture is well combined and smooth.<extra_id_99>Continue to cook slowly and stir constantly while adding degreased pan juices and whatever liquid you choose to make 1 cup.<extra_id_99>Add salt, pepper and minced herbs.<extra_id_99>Add a few drops of coloring.<extra_id_99>Cook until thickened. Makes 1 cup.<extra_id_99>(Can be doubled.)
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light corn syrup, sugar, peanut butter, Rice Krispies, semi-sweet chocolate morsels, butterscotch, Vegetable cooking spray
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Chocolate Scotcheroos
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1 cup light corn syrup<extra_id_99>1 cup sugar<extra_id_99>1 cup peanut butter<extra_id_99>6 cups Rice Krispies cereal<extra_id_99>1 package (6 ounce, 1 cup) semi-sweet chocolate morsels<extra_id_99>1 cup butterscotch morsels<extra_id_99>Vegetable cooking spray
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Place corn syrup and sugar into large saucepan.<extra_id_99>Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.<extra_id_99>Remove from heat.<extra_id_99>Stir in peanut butter.<extra_id_99>Mix well.<extra_id_99>Add rice krispies cereal.<extra_id_99>Stir until well coated.<extra_id_99>Press mixture into 13x9x2 inch pan coated with cooking spray.<extra_id_99>Set aside. Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly.<extra_id_99>Spread evenly over cereal mixture.<extra_id_99>Let stand until firm.<extra_id_99>Cut into 2 x 1 inch bars when cool.
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semi-sweet chocolate chunks, vegetable shortening, orange extract
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Chocolate Orange Sauce
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3/4 c. Hershey's premium semi-sweet chocolate chunks<extra_id_99>1 Tbsp. vegetable shortening<extra_id_99>1/4 tsp. orange extract
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In medium microwave-safe bowl, place all ingredients. Microwave on High 1 1/2 to 2 minutes or until smooth when stirred. Serve warm sauce over hot poached pears.<extra_id_99>Makes about 1/2 cup sauce.
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butter, brown sugar, eggs, chocolate, Maxwell, rum, flour, walnuts, shell, walnut halves
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Caribbean Fudge Pie
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1/4 c. butter<extra_id_99>3/4 c. firmly packed brown sugar<extra_id_99>3 eggs<extra_id_99>1 pkg. Baker's semi-sweet chocolate, melted (8 sq.)<extra_id_99>2 tsp. Maxwell House instant coffee<extra_id_99>1 tsp. rum extract<extra_id_99>1/4 c. flour<extra_id_99>1 c. chopped walnuts<extra_id_99>1 (9-inch) unbaked pie shell<extra_id_99>1/2 c. walnut halves
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Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.<extra_id_99>Add chocolate, coffee and rum extract; mix well.<extra_id_99>Stir in flour and chopped nuts.<extra_id_99>Pour into pie shell.<extra_id_99>Decorate top of pie with walnut halves.<extra_id_99>Bake at 375° for 25 minutes in lower third of oven.<extra_id_99>Cool on wire rack.<extra_id_99>Refrigerate at least 1 hour or until ready to serve.<extra_id_99>Serves 10 to 12.
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flour, sugar, cocoa, baking powder, salt, milk, shortening, nuts, brown sugar, cocoa, water
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Hot Fudge Cake
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1 cup flour<extra_id_99>3/4 cup granulated sugar<extra_id_99>2 Tbsp cocoa<extra_id_99>2 tsp baking powder<extra_id_99>1/4 tsp salt<extra_id_99>1/2 cup milk<extra_id_99>2 Tbsp shortening, melted<extra_id_99>1 cup chopped nuts<extra_id_99>1 cup brown sugar (packed)<extra_id_99>1/4 cups cocoa<extra_id_99>1-3/4 cups hot water
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Heat oven to 350 degrees.<extra_id_99>In mixing bowl, mix flour, granulated sugar, 2 Tbsp cocoa, the baking powder and salt.<extra_id_99>Stir in milk, shortening and nuts.<extra_id_99>Pour batter into ungreased baking pan, 9 x 9 x 2 inches.<extra_id_99>Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter in pan.<extra_id_99>Pour hot water on batter. Bake 45 minutes.<extra_id_99>While hot, cut cake into squares; invert onto dessert plates and spoon sauce over each piece.<extra_id_99>Serve warm and if you wish, top with sweetened whipped cream.<extra_id_99>Makes 9 servings.
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coconut, sugar, milk, eggs, vanilla, nutmeg, margarine, dish pie crust
|
Coconut Pie
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1 c. fresh grated coconut<extra_id_99>1 c. sugar<extra_id_99>1 can evaporated milk<extra_id_99>3 eggs<extra_id_99>1 tsp. vanilla<extra_id_99>nutmeg<extra_id_99>margarine<extra_id_99>deep dish pie crust
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Beat eggs until smooth.<extra_id_99>Add sugar and coconut.<extra_id_99>Mix well. Stir in vanilla.<extra_id_99>Pour into unbaked deep dish pie shell.<extra_id_99>Sprinkle with nutmeg.<extra_id_99>Place small pats of margarine on top of pie filling. Bake at 350° for 1 hour or until done.
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brown sugar, sugar, butter, eggs, vanilla, salt, soda, baking powder, flour
|
Chocolate Chip Cookies
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3/4 c. brown sugar<extra_id_99>3/4 c. sugar<extra_id_99>1 c. softened butter<extra_id_99>2 eggs<extra_id_99>1 Tbsp. vanilla<extra_id_99>1 tsp. salt<extra_id_99>1 tsp. soda<extra_id_99>1 1/2 tsp. baking powder<extra_id_99>2 1/2 c. flour
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Mix sugars, butter, eggs and vanilla until smooth.<extra_id_99>Add remaining ingredients.<extra_id_99>Bake at 350° for 10 to 12 minutes.
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pork sausage, catsup, brown sugar, soy sauce, lemon juice, pineapple, water
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Sweet And Sour Sausage Balls
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2 lb. pork sausage<extra_id_99>1 1/4 c. catsup<extra_id_99>1/4 c. packed dark brown sugar<extra_id_99>1 Tbsp. soy sauce<extra_id_99>1 Tbsp. lemon juice<extra_id_99>1 (15 1/4 oz.) can pineapple chunks, drained<extra_id_99>1/4 c. water
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About 50 minutes before serving:<extra_id_99>In large skillet over medium heat, brown sausage balls, one half at a time, until light golden brown.<extra_id_99>Drain on paper towels.<extra_id_99>Pour fat from skillet.<extra_id_99>Return all balls to skillet.<extra_id_99>Add catsup, brown sugar, soy sauce, lemon juice and 1/4 cup water.<extra_id_99>Simmer, covered, 10 minutes, stirring occasionally.<extra_id_99>Add pineapple chunks.<extra_id_99>Simmer covered until heated through.
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milk, flour, sugar, Crisco
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Hungarian Frosting
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1 c. milk or juice<extra_id_99>5 Tbsp. flour<extra_id_99>1 c. sugar<extra_id_99>1 c. Crisco<extra_id_99>flavoring
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Cook milk or juice and flour until thick (like paste).<extra_id_99>Add sugar and Crisco, then flavoring.
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eggs, salad oil, sugar, flour, baking soda, salt, baking powder, cinnamon, zucchini, vanilla, pecans
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Zucchini Bread
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3 eggs<extra_id_99>1 c. salad oil<extra_id_99>2 c. sugar<extra_id_99>3 c. flour<extra_id_99>1 tsp. baking soda<extra_id_99>1 tsp. salt<extra_id_99>1/2 tsp. baking powder<extra_id_99>2 tsp. cinnamon<extra_id_99>2 c. peeled and grated zucchini *<extra_id_99>3 tsp. vanilla<extra_id_99>1/2 c. chopped pecans or walnuts
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Mix well the eggs, salad oil and sugar.<extra_id_99>Add the remaining ingredients.<extra_id_99>Grease and flour 2 loaf pans.<extra_id_99>Bake at 350° for 1 hour.
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bread flour, milk, salt, active dry yeast, water, honey, margarine, graham flour, bread flour, butter
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Low-Fat Graham Honey Rolls
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3 c. bread flour, divided<extra_id_99>1/4 c. instant nonfat dry milk powder<extra_id_99>1/4 tsp. salt<extra_id_99>1 pkg. active dry yeast<extra_id_99>1 1/2 c. water<extra_id_99>2 Tbsp. honey<extra_id_99>1 Tbsp. margarine<extra_id_99>1 c. graham flour<extra_id_99>1 1/2 Tbsp. bread flour<extra_id_99>butter flavored vegetable cooking spray
|
Combine 1 cup bread flour and next 3 ingredients in a large mixing bowl, stirring well.<extra_id_99>Combine water, honey and margarine in a saucepan.<extra_id_99>Cook over medium heat until margarine melts, stirring occasionally.<extra_id_99>Cool to 120°.<extra_id_99>Gradually add liquid mixture to flour mixture, beating well at low speed of mixer.<extra_id_99>Beat an additional 2 minutes at medium speed.<extra_id_99>Gradually stir in graham flour and enough of the remaining 2 cups bread flour to make a soft dough.<extra_id_99>Sprinkle 1 1/2 tablespoons bread flour evenly over work surface.<extra_id_99>Turn dough out onto floured surface and knead until smooth and elastic (about 10 minutes).<extra_id_99>Place dough in a large bowl coated with cooking spray, turning to coat top.<extra_id_99>Cover and let rise in a warm place (95°) free from drafts, 45 minutes or until doubled in bulk.<extra_id_99>Punch dough down and divide into 32 equal portions.<extra_id_99>Roll each portion into a 9-inch rope.<extra_id_99>Tie each rope in a loose knot, leaving 2 long ends.<extra_id_99>Place on large baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.<extra_id_99>Bake at 375° for 13 minutes or until golden.<extra_id_99>Coat rolls lightly with cooking spray.
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bacon, onion, garlic, egg, tomato sauce, breadcrumbs, mushrooms, parsley, ground beef, salt, pepper
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Stuffed Bacon Rolls
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12 slices bacon<extra_id_99>1 medium onion, chopped<extra_id_99>2 cloves garlic, minced<extra_id_99>1 egg<extra_id_99>1/2 c. tomato sauce<extra_id_99>3/4 c. soft breadcrumbs<extra_id_99>1 (4 oz.) can sliced mushrooms, drained<extra_id_99>2 Tbsp. snipped parsley<extra_id_99>1 lb. ground beef<extra_id_99>1/4 tsp. salt<extra_id_99>1/8 tsp. pepper
|
Partially cook bacon.<extra_id_99>Drain; reserve 2 tablespoons drippings. Set bacon aside.<extra_id_99>Cook onion and garlic in drippings until tender, but not browned.<extra_id_99>In bowl, combine egg and tomato sauce; stir in breadcrumbs, mushrooms and onion.<extra_id_99>Mix parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper.<extra_id_99>Add meat; mix well.<extra_id_99>Divide into 4 parts. Place 2 strips bacon side by side on waxed paper.<extra_id_99>Cut slice in half crosswise.<extra_id_99>Place 2 1/2 slices at one end of bacon slices, overlapping slightly.<extra_id_99>Pat 1/4 of meat mixture evenly over bacon; roll up jellyroll style, starting at narrow end.<extra_id_99>Place rolls, seam side down, on rack in 12 x 7 x 2-inch baking dish.<extra_id_99>Repeat with remaining bacon and meat.<extra_id_99>Bake in oven about 40 minutes for medium doneness.
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shortening, sugar, molasses, egg, salt, flour, baking powder, cloves, ginger, cinnamon
|
Molasses Sugar Cookies
|
3/4 c. shortening<extra_id_99>1 c. sugar<extra_id_99>1/4 c. molasses<extra_id_99>1 egg<extra_id_99>1/2 tsp. salt<extra_id_99>2 c. flour<extra_id_99>2 tsp. baking powder<extra_id_99>1/2 tsp. cloves<extra_id_99>1/2 tsp. ginger<extra_id_99>1 Tbsp. cinnamon
|
Melt shortening; cool.<extra_id_99>Add sugar, molasses and eggs.<extra_id_99>Beat well.<extra_id_99>Add dry ingredients; mix well and chill.<extra_id_99>Form into 1-inch balls and roll in sugar.<extra_id_99>Place on greased cookie sheet and bake at 350° for 8 to 10 minutes.
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chicken, rice, cream of chicken, margarine
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Easy Chicken Casserole
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6 to 8 choice pieces of chicken<extra_id_99>1 1/2 c. rice (uncooked)<extra_id_99>1 can each: cream of chicken, cream of celery and cream of mushroom soup<extra_id_99>1 stick margarine
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Place chicken pieces in Dutch oven. Salt and pepper to taste. Sprinkle rice on top of chicken. Pour soups over rice and chicken. Add stick of margarine. Bake 1 1/2 hours or until chicken is tender at 350°.
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lamb shanks, oil, salt, garlic, flour, yellow onion, tomato soup, sherry wine, bay leaf, rosemary, basil, garlic
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Greek Lamb Shanks
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2 lamb shanks<extra_id_99>oil or butter (to brown meat)<extra_id_99>salt and freshly ground pepper<extra_id_99>coarsely ground garlic with parsley<extra_id_99>flour (to brown meat)<extra_id_99>1 yellow onion, sliced<extra_id_99>1 (11 oz.) can condensed tomato soup (no water)<extra_id_99>1/2 soup can sherry wine<extra_id_99>1 bay leaf<extra_id_99>1/2 tsp. crushed dried rosemary<extra_id_99>1/2 tsp. crushed dried basil<extra_id_99>1 tsp. prepared crushed garlic
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Sprinkle meat with salt, pepper and garlic.<extra_id_99>Coat with flour. Brown all sides in butter or oil in frying pan.<extra_id_99>In a casserole dish, mix soup and wine until blended. Stir in bay leaf, rosemary, basil, crushed garlic and onion slices.<extra_id_99>Add browned shanks and baste thoroughly.<extra_id_99>Cook in covered casserole at 350° for 2 hours. Turn and baste after the first hour.<extra_id_99>Serve with "Near East" long grain and wild rice.<extra_id_99>Meat will be very tender and can easily be removed from the bones. Serves 2 with leftovers.
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pork spareribs, lemon, chili powder, brown sugar, Worcestershire sauce, water, salt, onion, celery, vinegar, catsup
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Yankee Barbecued Spareribs
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4 lb. meaty pork spareribs<extra_id_99>1 lemon, thinly sliced<extra_id_99>1 tsp. chili powder<extra_id_99>1/4 c. brown sugar<extra_id_99>1 Tbsp. Worcestershire sauce<extra_id_99>2 c. water<extra_id_99>salt and pepper to taste<extra_id_99>1 large onion, chopped<extra_id_99>1 tsp. celery seed<extra_id_99>1/4 c. vinegar or lemon juice<extra_id_99>1 c. catsup
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Spread ribs, meaty side up, in roasting pan. Sprinkle with salt and pepper. Arrange lemon slices on ribs and brown, uncovered in 450° oven for 45 minutes.
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sugar, cornstarch, water, strawberry jello, strawberries, vanilla
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Fresh Strawberry Pie
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1 c. sugar<extra_id_99>3 Tbsp. cornstarch<extra_id_99>1 1/2 c. water<extra_id_99>1 (3 oz.) box strawberry jello<extra_id_99>1 qt. strawberries<extra_id_99>1 tub Cool Whip<extra_id_99>1 Tbsp. vanilla<extra_id_99>2 baked pie shells
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Combine sugar, cornstarch and water.<extra_id_99>Cook until thick, stirring constantly.<extra_id_99>Add jello and vanilla.<extra_id_99>Cool.<extra_id_99>Pour the thickening over the strawberries, after you divide the strawberries between the two pie shells.<extra_id_99>Refrigerate and top with Cool Whip.
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cornflakes, hamburger, ketchup, salt, egg, onions, water, Worcestershire sauce
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Good & Spicy Meatballs & Sauce
|
2 c. cornflakes<extra_id_99>1 lb. hamburger<extra_id_99>2 Tbsp. ketchup<extra_id_99>1 tsp. salt<extra_id_99>1 egg<extra_id_99>1/4 c. grated onions<extra_id_99>1/4 c. water<extra_id_99>1 Tbsp. Worcestershire sauce
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Heat oven to 400°. Crush cornflakes, add remaining ingredients and shape into little balls. Bake on cookie sheet 12 minutes or until brown. Place on paper towels while making sauce.
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milk, shortening, sugar, salt, eggs, yeast, flour, citron, raisins, lemon rind, orange rind, nutmeg, water, butter
|
Christmas Stollen
|
2 c. milk<extra_id_99>1 lb. shortening (2 c.)<extra_id_99>1 c. sugar<extra_id_99>2 tsp. salt<extra_id_99>4 eggs, beaten<extra_id_99>2 yeast cakes or dry powdered yeast<extra_id_99>8 c. flour<extra_id_99>1 c. citron<extra_id_99>1 c. raisins<extra_id_99>2 Tbsp. grated lemon rind<extra_id_99>2 Tbsp. grated orange rind<extra_id_99>1 tsp. nutmeg<extra_id_99>1/4 c. water<extra_id_99>butter
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Scald milk.<extra_id_99>Pour over shortening, sugar and salt.<extra_id_99>Cool to lukewarm.<extra_id_99>Add eggs; add yeast that has been softened in 1/4 cup water..<extra_id_99>Add 4 cups flour and beat.<extra_id_99>Add citron, raisins, rind, nutmeg and remaining flour.<extra_id_99>Knead and place in covered pan to rise 3 to 4 hours.
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ground beef, onion, bell pepper, macaroni, cream of chicken soup, butter, frozen broccoli, Cheddar cheese, Mozzarella cheese
|
Macaroni-Beef Casserole
|
1 lb. ground beef<extra_id_99>1 medium onion<extra_id_99>1 medium bell pepper<extra_id_99>1 box macaroni and cheese<extra_id_99>1 can cream of chicken soup<extra_id_99>1 Tbsp. butter<extra_id_99>1 pkg. frozen broccoli<extra_id_99>1 small pkg. shredded Cheddar cheese<extra_id_99>1 small pkg. shredded Mozzarella cheese
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Mix ground beef, onion and bell pepper.<extra_id_99>Cook and drain off excess.<extra_id_99>Pour beef into large bowl.<extra_id_99>Cook macaroni and drain.<extra_id_99>Mix with butter, soup and 1 cup water.<extra_id_99>Pour over ground beef mixture. Top with Cheddar cheese and let melt in oven.
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rice, eggs, Pet milk, milk, oil, Velveeta, parsley, onion, pepper, garlic
|
Summer Dressing
|
3 c. cooked rice<extra_id_99>2 eggs, beaten<extra_id_99>1 small can Pet milk<extra_id_99>whole milk (add to Pet milk to make 2 c.)<extra_id_99>1/4 c. oil<extra_id_99>1/2 lb. Velveeta<extra_id_99>1 Tbsp. parsley<extra_id_99>1 Tbsp. onion<extra_id_99>pepper to taste<extra_id_99>garlic to taste
|
Bake, covered, 45 minutes at 350°.<extra_id_99>Uncover and stir.
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water, apple juice, lemon juice, lime juice
|
Kaffree Tea
|
4 Kaffree tea bags<extra_id_99>3 peppermint tea bags<extra_id_99>1 qt. water<extra_id_99>1 (12 oz.) can frozen apple juice<extra_id_99>3 Tbsp. fresh lemon juice<extra_id_99>3 Tbsp. fresh lime juice
|
Boil water in pot.<extra_id_99>After boiling, take off fire and add tea bags.<extra_id_99>Let cool before adding apple juice and lemon-lime.<extra_id_99>Chill and serve.
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oil, apricot nectar, lemon jello, eggs
|
Apricot Nectar Cake
|
1 Betty Crocker yellow cake mix<extra_id_99>3/4 c. oil<extra_id_99>3/4 c. apricot nectar<extra_id_99>1 box lemon jello (dry)<extra_id_99>4 eggs
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Mix ingredients together well. Pour into greased and floured tube pan and bake at 325 until done approximately 45-50 minutes. Cool 10 minutes. Remove from pan.
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fresh tomatoes, corn kernels, onions, jalapeno peppers, lemon juice, garlic
|
Homemade Salsa
|
1 cup fresh tomatoes, diced<extra_id_99>1/2 cup corn kernels, fresh or frozen<extra_id_99>1/2 cup onions, diced<extra_id_99>1 tsp or less jalapeno peppers, chopped<extra_id_99>2 Tbsp lemon juice<extra_id_99>2 cloves fresh garlic, finely minced
|
Combine all ingredients. Serve with baked tortilla corn chips or fresh vegetables, cut up.
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bread cubes, milk, sugar, eggs, salt, cinnamon, raisins
|
Old-Fashioned Bread Pudding
|
4 c. bread cubes<extra_id_99>2 c. milk, scalded with 1/4 c. butter<extra_id_99>1/2 c. sugar<extra_id_99>2 eggs, slightly beaten<extra_id_99>1/4 tsp. salt<extra_id_99>1 tsp. cinnamon<extra_id_99>1/2 c. raisins
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Heat oven to 350°.<extra_id_99>Put bread crumbs in 1 1/2-quart baking dish.<extra_id_99>Blend in remaining ingredients and stir.<extra_id_99>Place baking dish in pan of hot water, about 1-inch deep and bake for 45 to 50 minutes until knife inserted comes clean.
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flour, shortening, cinnamon, sour milk, eggs, brown sugar, salt, baking powder, baking soda
|
Bishop'S Bread
|
2 1/2 c. flour<extra_id_99>1/2 c. shortening<extra_id_99>1 tsp. cinnamon<extra_id_99>3/4 c. sour milk<extra_id_99>2 eggs<extra_id_99>2 c. brown sugar<extra_id_99>1/2 tsp. salt<extra_id_99>1 tsp. baking powder<extra_id_99>1/2 tsp. baking soda
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Mix flour, sugar, salt and shortening.<extra_id_99>Save 3/4 cup of the mixture for top crumbs.<extra_id_99>To remainder, add baking powder, eggs, soda, sour milk and cinnamon.<extra_id_99>Bake 30 to 45 minutes at 375°.
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conch, baking powder, egg, flour, salt, milk, hot pepper
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Conch Fritter
|
5 large conch<extra_id_99>1 tsp. baking powder<extra_id_99>1 egg, beaten<extra_id_99>fat for frying<extra_id_99>1 1/4 c. flour<extra_id_99>1/2 tsp. salt<extra_id_99>1 c. milk<extra_id_99>small piece hot pepper
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Clean and pound conchs.<extra_id_99>Slice very thin or dice very small. In bowl, sift together flour, baking powder and salt.<extra_id_99>Make a well in the center.<extra_id_99>Combine egg with milk and gradually add to center of flour mixture.<extra_id_99>Blend gently to make a smooth batter.<extra_id_99>Mix conch in batter; fry in deep fat.
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nuts, cinnamon, sugar, butter, eggs, sugar, cake flour, baking powder, salt, sour cream, vanilla
|
Sour Cream Pound Cake
|
1/2 to 3/4 c. chopped nuts<extra_id_99>1 tsp. cinnamon<extra_id_99>4 tsp. sugar<extra_id_99>2 sticks butter, at room temperature<extra_id_99>2 eggs, at room temperature<extra_id_99>2 c. sugar (white)<extra_id_99>2 c. cake flour (unsifted)<extra_id_99>1 tsp. baking powder<extra_id_99>1/4 tsp. salt<extra_id_99>1 c. sour cream<extra_id_99>1/2 tsp. vanilla
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Set aside in bowl the nuts, cinnamon and sugar.<extra_id_99>Cream butter. Add white sugar.<extra_id_99>Add the eggs and beat fast.<extra_id_99>Measure flour, baking powder and salt.<extra_id_99>Grease and flour Bundt pan.<extra_id_99>Add dry ingredients to egg mixture alternately with sour cream and vanilla.<extra_id_99>Mix thoroughly.<extra_id_99>Put 1/2 batter in cake pan.<extra_id_99>Spread filling over the rest of batter.<extra_id_99>Bake at 325° for 45 minutes. Cool in pan on rack for 1/2 hour.<extra_id_99>Freezes nicely.<extra_id_99>Thaw covered. Better the older it gets.
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flour, oil, buttermilk, sugar, yeast
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Angel Biscuits
|
5 c. self-rising flour<extra_id_99>1 c. oil or butter<extra_id_99>2 c. buttermilk<extra_id_99>1/4 c. sugar<extra_id_99>2 pkg. yeast in 1/4 c. water
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Mix flour, oil and sugar, then add buttermilk and yeast.<extra_id_99>Stir good.<extra_id_99>Put it in a bowl and set in refrigerator and it will rise. You can use as much as you want until used up.<extra_id_99>Work up as you do any biscuits and bake at 450° for 10 to 15 minutes.
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boiling water, sugar, salt, shortening, yeast, water, sugar, eggs, bread flour, butter
|
White Yeast Bread
|
2 c. boiling water<extra_id_99>1/3 c. sugar<extra_id_99>1 Tbsp. salt<extra_id_99>1/3 c. shortening<extra_id_99>2 pkg. dry yeast<extra_id_99>1/4 c. lukewarm water<extra_id_99>1 tsp. sugar<extra_id_99>2 eggs<extra_id_99>8 c. bread flour<extra_id_99>melted butter
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Mix first 4 ingredients; let cool to lukewarm.<extra_id_99>Combine next 3 ingredients and let rise.<extra_id_99>Combine the 2 mixtures and add 2 eggs, then add flour, 4 cups with a mixer and 4 cups with hands.<extra_id_99>Cover and let stand in refrigerator at least 3 hours.<extra_id_99>Remove, punch down and make into 4 equal loaves.<extra_id_99>Place in greased pans.<extra_id_99>Cover and let rise 2 hours.<extra_id_99>Bake 30 minutes at 375°.<extra_id_99>Brush with melted butter when done.
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ground beef, onion, red, barbecue sauce, rice, salt, water
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Sloppy Joes With Rice
|
3/4 lb. ground beef<extra_id_99>1 small onion, chopped<extra_id_99>1 small red or green pepper, chopped<extra_id_99>1 c. barbecue sauce<extra_id_99>1 1/2 c. rice<extra_id_99>1/2 tsp. salt<extra_id_99>1 1/2 c. water
|
Brown ground beef, onion and pepper in skillet.<extra_id_99>Drain.<extra_id_99>Stir in barbecue sauce.<extra_id_99>Bring to boil; reduce heat and simmer for 5 minutes.<extra_id_99>Meanwhile, bring water and salt to boil.<extra_id_99>Stir in rice. Cover; remove from heat.<extra_id_99>Let stand for 5 minutes.<extra_id_99>Serve meat over rice.<extra_id_99>Garnish with shredded Cheddar cheese, if desired.
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sugar, peanuts, white Karo syrup, water, salt, vanilla, butter, soda
|
Peanut Brittle
|
2 c. sugar<extra_id_99>2 c. raw Spanish peanuts<extra_id_99>1 c. white Karo syrup<extra_id_99>1 c. water<extra_id_99>dash of salt<extra_id_99>1 tsp. vanilla<extra_id_99>1 Tbsp. butter<extra_id_99>2 tsp. soda
|
Cook sugar, syrup and water until it spins a thread. Add peanuts and cook until light brown in color. Remove from fire and fold in butter, soda, vanilla and salt. Quickly pour into buttered pan. Spread thin and allow to harden.
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brownie mix, coffee, instant chocolate pudding mix, frozen whipped topping, toffee
|
Chocolate Trifle
|
1 (19.8 oz.) pkg. fudge brownie mix<extra_id_99>1/2 c. strong brewed coffee<extra_id_99>3 (3.9 oz.) pkg. instant chocolate pudding mix<extra_id_99>1 (12 oz.) frozen whipped topping, thawed<extra_id_99>6 (1.4 oz.) English toffee flavored candy bars, crushed
|
Prepare brownie mix according to package directions, omitting chilling.<extra_id_99>Place 1/3 crumbled brownie mix in bottom of a 3-quart trifle dish (glass bowl on stem).<extra_id_99>Top with 1/3 pudding, 1/3 whipping topping and 1/3 crushed candy bars.<extra_id_99>Repeat layers twice with remaining ingredients, ending with crushed candy bars.<extra_id_99>Chill 8 hours.<extra_id_99>Yields 16 to 18 servings.
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cottage cheese, pineapple, egg, N, gelatine, vanilla, cinnamon
|
Cottage Cheese Pie
|
1 lb. cottage cheese<extra_id_99>20 oz. crushed pineapple, drained<extra_id_99>1 egg<extra_id_99>5 pkg. Sweet 'N Low or 5 Tbsp. sugar<extra_id_99>1 envelope Knox gelatine<extra_id_99>1/2 tsp. vanilla<extra_id_99>cinnamon
|
Blend together for 2 minutes, pour into greased pie pan. Sprinkle cinnamon and sugar or sugar substitute on top.<extra_id_99>Bake at 350° for 1/2 hour.
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Crisco, sugar, syrup, soda, ginger, egg, flour
|
Mother'S Gingersnaps
|
1 c. Crisco<extra_id_99>1 c. sugar<extra_id_99>1 c. dark Karo syrup<extra_id_99>1 tsp. soda<extra_id_99>1 Tbsp. ginger<extra_id_99>1 egg<extra_id_99>3 c. flour
|
Mix all ingredients together.<extra_id_99>Roll dough in small balls with hands, dip each in granulated sugar.<extra_id_99>Bake on greased cookie sheet, 10 to 12 minutes at 350°.
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yellow cake, instant pistachio pudding
|
Inside Outside Pistachio Cake
|
1 yellow cake mix (the kind with pudding in it)<extra_id_99>2 small pkg. instant pistachio pudding<extra_id_99>1 large container Cool Whip
|
Mix cake mix according to directions on box.<extra_id_99>Add 1 box pistachio pudding and mix.<extra_id_99>Pour into Bundt pan.<extra_id_99>Bake, cool and cut cake into 3 layers.
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cream cheese, mayonnaise, Tabasco sauce, Worcestershire sauce, green onions, green pepper, shrimp, lemon juice
|
Shrimp Dip
|
8 oz. cream cheese, softened<extra_id_99>1 large Tbsp. mayonnaise<extra_id_99>dash of Tabasco sauce<extra_id_99>2 dashes Worcestershire sauce<extra_id_99>4 green onions, finely chopped<extra_id_99>1/4 green pepper, finely chopped<extra_id_99>1 (7 oz.) can shrimp, chopped<extra_id_99>3 dashes lemon juice
|
Combine first 4 ingredients.<extra_id_99>Add onions, green pepper, shrimp and lemon juice.<extra_id_99>Mix well and refrigerate several hours.<extra_id_99>Stir before serving.
|
cabbage, bacon, water, sugar, salt, pepper, onion, amount of red
|
Sam'S Cabbage
|
6 to 8 c. cabbage (packed), chopped or shredded<extra_id_99>5 or 6 strips bacon<extra_id_99>1 c. water<extra_id_99>1 Tbsp. sugar<extra_id_99>1 tsp. salt or to suit the taste<extra_id_99>1/4 tsp. pepper<extra_id_99>2 to 3 Tbsp. finely chopped onion<extra_id_99>small amount of red (hot) pepper (if desired)
|
Fry bacon until crisp; set aside.<extra_id_99>In a large frying pan put cabbage, onion, water and bacon drippings.<extra_id_99>Cover and cook 30 minutes or until as done as you like it, but cook until mushy. Then add the sugar, salt, pepper and red pepper.<extra_id_99>Cook a little longer, 5 or 6 minutes.<extra_id_99>Don't forget to add the crumbled bacon to cabbage for added flavor.
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ground beef, onion, hot peppers, cream of mushroom soup, chicken, tomato sauce, corn tortillas, Cheddar cheese
|
Mexican Meat Loaf
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2 lb. ground beef<extra_id_99>1 onion, chopped<extra_id_99>1 can hot peppers (if desired)<extra_id_99>1 can cream of mushroom soup<extra_id_99>1 can chicken and rice soup<extra_id_99>1 small can tomato sauce<extra_id_99>1 (14 oz.) pkg. soft corn tortillas<extra_id_99>1 lb. Cheddar cheese, grated
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Preheat oven to 350°.<extra_id_99>Brown meat and onion in large skillet. Add all other ingredients except cheese and tortillas. Heat until it starts to boil. If you need more liquid, add another can of tomato sauce. Tear tortillas in small pieces and spread half of them in bottom of baking dish.<extra_id_99>Then add half the meat sauce and spread with half the cheese. Repeat the procedure and place uncovered in oven for 30 to 40 minutes.
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soy sauce, water, ginger, brown sugar, white sugar, tenderizer, wine, pineapple
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Teriyaki Sauce
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2 c. soy sauce<extra_id_99>4 c. water<extra_id_99>1 tsp. ginger<extra_id_99>1/2 c. brown sugar<extra_id_99>1 c. white sugar<extra_id_99>1 tsp. tenderizer<extra_id_99>1 c. wine<extra_id_99>1 c. pineapple
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Mix ingredients together. Use with steak, chicken or pork. Marinate 24 hours.
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brown beans, chili powder, red hot sauce, ground beef, onion, salt, tomatoes, garlic salt
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Chili
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3 c. cooked brown beans<extra_id_99>4 Tbsp. chili powder<extra_id_99>4 Tbsp. red hot sauce<extra_id_99>1 lb. ground beef<extra_id_99>1 large onion<extra_id_99>salt and pepper to taste<extra_id_99>1 qt. tomatoes or juice<extra_id_99>1/2 tsp. garlic salt
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Brown ground beef and onions.<extra_id_99>Drain.<extra_id_99>In large pan, add ground beef, onions, beans, chili powder, hot sauce, garlic salt, salt, pepper and tomatoes.<extra_id_99>Cook on medium heat for 30 to 45 minutes.<extra_id_99>Stir occasionally to keep from sticking.
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pineapple, pears, maraschino cherries, marshmallows, seeded white grapes, peaches, bananas
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Fruit Salad
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1 c. diced pineapple<extra_id_99>1 c. diced pears<extra_id_99>6 maraschino cherries<extra_id_99>1 c. diced marshmallows<extra_id_99>1 c. seeded white grapes<extra_id_99>1 c. peaches<extra_id_99>2 bananas
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Combine pineapple, marshmallows, pears, white grapes, cherries, nuts, peaches and bananas.<extra_id_99>Moisten with salad dressing. Arrange on crisp lettuce.<extra_id_99>Garnish with maraschino.
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flour, nuts, dates, egg, baking powder, orange rind, lemon rind, liquid sweetener, unsweetened applesauce, cocoa, cinnamon, raisins, salt, nutmeg, cloves, oil, baking soda
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Dietetic Fruit Cake
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2 c. all-purpose flour<extra_id_99>1/2 c. chopped nuts<extra_id_99>1 c. chopped dates<extra_id_99>1 egg, beaten<extra_id_99>2 tsp. baking powder<extra_id_99>1 tsp. grated orange rind<extra_id_99>1 tsp. grated lemon rind<extra_id_99>2 Tbsp. liquid sweetener<extra_id_99>1 1/2 c. unsweetened applesauce<extra_id_99>2 Tbsp. cocoa<extra_id_99>1 tsp. cinnamon<extra_id_99>3/4 c. raisins<extra_id_99>1/4 tsp. salt<extra_id_99>1/2 tsp. nutmeg<extra_id_99>1/2 tsp. cloves<extra_id_99>1/2 c. oil<extra_id_99>1/2 tsp. baking soda
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Add oil to applesauce and egg. Add sweetener. Sift dry ingredients together. Add lemon and orange rinds. Add fruit and nuts to dry ingredients.<extra_id_99>Add applesauce mixture.<extra_id_99>Mix well. Cook in tube pan at 325° for about 1 hour.
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bread, sugar, cinnamon, eggs, milk, vanilla extract, beef sausage links
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Stuffed French Toast
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6 slices bread (about 1 1/2-inch thick)<extra_id_99>1/2 c. sugar<extra_id_99>1 tsp. cinnamon<extra_id_99>2 eggs<extra_id_99>1/2 c. milk<extra_id_99>1 tsp. vanilla extract<extra_id_99>1 lb. beef sausage links
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Cut pockets into one side of bread.<extra_id_99>Cut sausage into pieces and stuff into pockets.<extra_id_99>Mix eggs, milk and vanilla until well blended.<extra_id_99>Dip bread slices into milk mixture, coating well on both sides.<extra_id_99>Heat frying pan, using oil.<extra_id_99>Fry bread until lightly browned on both sides.<extra_id_99>Sprinkle with sugar and cinnamon.<extra_id_99>Serve with maple syrup and butter topping or fruit may be used for toppings.
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cream cheese, milk, Worcestershire, green onion, crab meat
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Hot Crab Dip
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8 oz. cream cheese (soft)<extra_id_99>1 Tbsp. milk<extra_id_99>1 Tbsp. Sauterne<extra_id_99>2 tsp. Worcestershire<extra_id_99>2 Tbsp. green onion, chopped<extra_id_99>1 (6 1/2 oz.) can crab meat or shrimp
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In a small saucepan, combine first 4 ingredients and stir over heat until melted.<extra_id_99>Stir in onion and crab.<extra_id_99>Heat, stirring occasionally, on medium heat until blended.<extra_id_99>Reduce to low for holding.<extra_id_99>Serve in a chafing dish with bland crackers.<extra_id_99>Makes 2 cups.
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yeast, water, milk, flour, Parmesan cheese, sugar, salt, margarine, egg, parsley
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Parmesan Casserole Bread
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1 pkg. yeast<extra_id_99>1/4 c. water<extra_id_99>1/4 c. lukewarm milk, scalded<extra_id_99>1 1/2 c. flour<extra_id_99>1/2 c. grated Parmesan cheese<extra_id_99>1 Tbsp. sugar<extra_id_99>1/2 tsp. salt<extra_id_99>1/3 c. margarine, softened<extra_id_99>1 beaten egg<extra_id_99>2 Tbsp. chopped parsley
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Soften yeast in water; cut margarine into sifted flour, sugar and salt.<extra_id_99>Add yeast, egg and milk.<extra_id_99>Beat well.<extra_id_99>Stir in cheese and parsley.<extra_id_99>Put into well-greased 8-inch square pan.<extra_id_99>Cover and let rise until double.<extra_id_99>Dot with margarine and bake at 375° for 20 to 25 minutes.
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chicken breast halves, ham slices, cheese, mayonnaise, warm water, bread crumbs, vegetable cooking spray, parsley flakes, oregano, black pepper, onion salt
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Chicken Cordon Bleu
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4 (4 oz.) boneless chicken breast halves<extra_id_99>4 (1 oz.) reduced fat ham slices<extra_id_99>4 (1 oz.) slices low-fat cheese<extra_id_99>1 Tbsp. fat-free mayonnaise<extra_id_99>1 tsp. warm water<extra_id_99>Progresso Italian-style bread crumbs<extra_id_99>vegetable cooking spray<extra_id_99>parsley flakes<extra_id_99>oregano<extra_id_99>black pepper<extra_id_99>onion salt
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Flatten chicken pieces to 1/4-inch thickness. Sprinkle with parsley, oregano, onion salt and black pepper.<extra_id_99>Place a ham slice and a cheese slice on each chicken breast. Roll up from short side and secure rolls with wooden picks.
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brown sugar, butter, eggs, flour, baking soda, cream of tartar, black walnuts
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Black Walnut Cookies
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2 c. brown sugar<extra_id_99>1 c. creamed butter<extra_id_99>2 beaten eggs<extra_id_99>3 c. sifted flour<extra_id_99>1 tsp. baking soda<extra_id_99>1 tsp. cream of tartar<extra_id_99>1 c. chopped black walnuts
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Cream the butter.<extra_id_99>Add sugar and beaten eggs. Sift flour, soda and cream of tartar together. Add and mix thoroughly.<extra_id_99>Add chopped nuts.<extra_id_99>Chill.<extra_id_99>Form into a roll and slice.<extra_id_99>Bake on buttered cookie sheet until lightly browned at about 375°.
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apples, Colby cheese, red hots, sugar, nuts, marshmallows, water
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Tasty Red Apple Salad(This Is A Great Tasting Apple Salad.)
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8 Jonathan apples<extra_id_99>1/2 c. grated Colby cheese<extra_id_99>a few red hots candy<extra_id_99>3 c. sugar<extra_id_99>1/2 c. chopped nuts<extra_id_99>1/2 c. tiny marshmallows<extra_id_99>4 c. water
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Make syrup by boiling sugar and water.<extra_id_99>Place diced apple pieces in baking dish and pour syrup over them.<extra_id_99>Toss in red hots and bake until tender.<extra_id_99>Leave the apples in the syrup until cold. Mix cheese, nuts and marshmallows and combine with the apples and a bit of syrup.<extra_id_99>Serves 6 to 8.
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hamburger, bread crumbs, Parmesan cheese, milk, eggs, parsley flakes, garlic salt
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Swedish Meat Balls
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2 lb. hamburger<extra_id_99>1 c. bread crumbs<extra_id_99>1/2 c. Parmesan cheese<extra_id_99>1/2 c. milk<extra_id_99>2 eggs<extra_id_99>1 Tbsp. parsley flakes<extra_id_99>1 tsp. garlic salt
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Mix the ingredients all together.<extra_id_99>Form into 1-inch balls. Place on cookie sheet.<extra_id_99>Bake at 350° for 15 minutes.
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boiling water, oats, brown sugar, white sugar, eggs, oleo, flour, salt, soda, vanilla
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Oatmeal Cake
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1 1/4 c. boiling water<extra_id_99>1 c. quick oats<extra_id_99>1 c. brown sugar<extra_id_99>1 c. white sugar<extra_id_99>2 eggs<extra_id_99>1/2 c. oleo<extra_id_99>1 1/3 c. flour<extra_id_99>1/2 tsp. salt<extra_id_99>1 tsp. soda<extra_id_99>1 tsp. vanilla
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Pour boiling water over oats.<extra_id_99>Let stand for 20 minutes. Cream sugars, eggs and oleo.<extra_id_99>Add flour, salt, soda and vanilla. Bake at 350° for 30 to 35 minutes.
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butter, powdered sugar, vanilla, flour, salt, nuts
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Russian Tea Cakes
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1 c. soft butter<extra_id_99>1/2 c. powdered sugar<extra_id_99>1 tsp. vanilla<extra_id_99>2 1/4 c. flour<extra_id_99>1/4 tsp. salt<extra_id_99>3/4 c. chopped nuts
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Mix butter, sugar and vanilla.<extra_id_99>Add flour, salt and nuts. Chill.<extra_id_99>Roll into 1-inch balls.<extra_id_99>Bake until set, but not brown (10 to 12 minutes) at 400°.<extra_id_99>Roll in powdered sugar.
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ground beef, chunky sauce, green onions, green peppers, frozen vegetables, potatoes, elbow macaroni, Ro-Tel tomatoes
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Quickie Vegetable Soup
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1 lb. ground beef<extra_id_99>1 (32 oz.) jar Ragu chunky sauce<extra_id_99>1/4 c. green onions<extra_id_99>1/4 c. green peppers<extra_id_99>1 pkg. frozen vegetables<extra_id_99>2 potatoes, diced<extra_id_99>1 c. elbow macaroni<extra_id_99>1 c. Ro-Tel tomatoes
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Brown ground beef; drain.<extra_id_99>Saute onions and peppers.<extra_id_99>Add Ragu sauce and vegetables; bring to a boil.<extra_id_99>Stir in uncooked macaroni. Cook until tender.<extra_id_99>Serve with cornbread.
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cream cheese, taco seasoning mix, mayonnaise, taco sauce, ground beef, shredded lettuce, tomatoes, onion, grated cheese
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Taco Spread
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1 (8 oz.) pkg. cream cheese<extra_id_99>1 pkg. taco seasoning mix<extra_id_99>1 large Tbsp. mayonnaise<extra_id_99>1 bottle taco sauce<extra_id_99>1 lb. ground beef<extra_id_99>shredded lettuce<extra_id_99>chopped tomatoes<extra_id_99>chopped onion<extra_id_99>grated cheese
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Mix cream cheese, 1/2 package taco seasoning mix and mayonnaise.<extra_id_99>Spread into Pyrex dish.<extra_id_99>Put 1/2 bottle of taco sauce over this.<extra_id_99>Cook ground beef with the other 1/2 package of taco seasoning mix.<extra_id_99>Spread on top of first mixture.<extra_id_99>On top of this, put lettuce, tomatoes, onion and cheese.<extra_id_99>Put other 1/2 bottle of taco sauce over this.<extra_id_99>Serve with tortilla chips.
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ground beef, chili, Cheddar cheese, tomatoes, shredded lettuce, olives, onion, Fritos corn chips, sour cream, salsa
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Haystacks
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1 lb. ground beef<extra_id_99>1 can chili<extra_id_99>2 c. grated Cheddar cheese<extra_id_99>2 c. chopped tomatoes<extra_id_99>2 c. shredded lettuce<extra_id_99>1 can sliced olives<extra_id_99>1/2 onion, chopped<extra_id_99>Fritos corn chips<extra_id_99>sour cream<extra_id_99>salsa
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Brown ground beef and onion; add chili.<extra_id_99>Place a handful of corn chips on each serving plate, followed by chili mixture, lettuce, tomatoes, cheese and olives.<extra_id_99>Garnish with sour cream and salsa.<extra_id_99>Fun for a party.
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bananas, salad oil, egg, buttermilk, vanilla, cinnamon, baking powder, baking soda, whole wheat pastry flour, bran, rolled oats, bran, nuts, raisins, sunflower seeds
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Wonder Muffins
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3 ripe bananas<extra_id_99>1/3 c. salad oil<extra_id_99>1 egg<extra_id_99>1 c. buttermilk<extra_id_99>1 Tbsp. vanilla<extra_id_99>1 tsp. cinnamon<extra_id_99>1 tsp. baking powder<extra_id_99>1/2 tsp. baking soda<extra_id_99>1 c. whole wheat pastry flour<extra_id_99>1/4 c. wheat germ<extra_id_99>3/4 c. wheat bran<extra_id_99>1 c. rolled oats<extra_id_99>1 c. oat bran<extra_id_99>1/2 c. chopped nuts<extra_id_99>1/2 c. raisins or sour dried cherries<extra_id_99>1/2 c. raw sunflower seeds
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Mash bananas and combine with all other ingredients.<extra_id_99>Preheat oven to 375°.<extra_id_99>Grease muffin tin and fill 12 slots.<extra_id_99>Bake for 22 minutes; remove muffins from tin and cool thoroughly before storing.
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bacon, eggs, cream, Parmesan cheese, butter, salt
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Carbonara
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1/2 lb. slab bacon<extra_id_99>4 eggs (yolks)<extra_id_99>4 Tbsp. cream<extra_id_99>1/2 c. Parmesan cheese<extra_id_99>4 Tbsp. butter<extra_id_99>salt and pepper to taste<extra_id_99>1 lb. spaghetti, cooked al dente
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Cut bacon into cubes.<extra_id_99>Separate eggs.<extra_id_99>Use whites for another recipe.<extra_id_99>Slightly beat yolks.<extra_id_99>Whisk in cream.<extra_id_99>Add grated cheese and salt.<extra_id_99>Put bacon and grease into pan and saute until crisp at edges.<extra_id_99>Pepper it.
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dried apricots, flaked coconut, condensed milk, confectioners sugar
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Apricot-Coconut Balls
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1 1/2 c. dried apricots, ground<extra_id_99>about 2 2/3 c. flaked coconut<extra_id_99>3/4 c. sweetened condensed milk<extra_id_99>confectioners sugar
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Combine apricots and coconut.<extra_id_99>Add sweetened condensed milk and blend well.<extra_id_99>(I use my hands.)<extra_id_99>Shape into small balls.<extra_id_99>Roll in confectioners sugar.<extra_id_99>Let stand until firm, about 3 hours.<extra_id_99>After firm, may roll once again in confectioners sugar.<extra_id_99>Yield:<extra_id_99>4 dozen candies, depending on size you make.<extra_id_99>May be stored, uncovered, at room temperature, from 3 to 4 days.
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potatoes, onion, celery, butter, all-purpose, milk, carrots, salmon, dill weed, salt, pepper, chowder crackers
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Salmon Tureen
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3 medium potatoes, pared and diced<extra_id_99>1 c. onion, chopped<extra_id_99>1 c. thinly sliced celery<extra_id_99>1/4 c. butter or margarine<extra_id_99>1/3 c. all-purpose flour<extra_id_99>6 c. milk<extra_id_99>2 lb. bag frozen peas and carrots<extra_id_99>1 lb. can salmon<extra_id_99>1 tsp. dill weed<extra_id_99>1 1/2 tsp. salt<extra_id_99>1/2 tsp. pepper<extra_id_99>chowder crackers
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Cook potatoes, covered, in boiling water to cover, in medium saucepan for 15 minutes; set aside.<extra_id_99>Saute onion and celery in butter in kettle until soft.<extra_id_99>Blend in flour; cook, stirring constantly until bubbly.<extra_id_99>Stir in milk; continue cooking and stirring until mixture thickens and bubbles, 1 minute.<extra_id_99>Stir in peas and carrots.<extra_id_99>Bring slowly to boil; cover.<extra_id_99>Simmer for 12 minutes or until vegetables are tender.
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hamburger, onion, cream of chicken soup, cream of mushroom soup, chiles, Mozzarella, sour cream, flour shells
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Enchiladas
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1 lb. hamburger<extra_id_99>onion<extra_id_99>1 can cream of chicken soup<extra_id_99>1 can cream of mushroom soup<extra_id_99>little mild chiles<extra_id_99>Mozzarella and Cheddar cheese<extra_id_99>16 oz. sour cream<extra_id_99>flour shells
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Fry hamburger and onion.<extra_id_99>Add soup, sour cream and chiles. Put a little of the mix on bottom of a pan.<extra_id_99>Put mixture by the tablespoonful onto the flour shell.<extra_id_99>Roll up and put into pan. Pour sauce on top of enchiladas.<extra_id_99>Add cheese.<extra_id_99>Bake at 350° until bubbly.
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hamburg, onion soup, eggs, bread crumbs, water, green pepper
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Ginger'S Meat Loaf
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1 1/2 to 2 lb. hamburg<extra_id_99>1 envelope beefy onion soup mix<extra_id_99>2 eggs<extra_id_99>1 1/2 c. Pepperidge Farm bread crumbs<extra_id_99>3/4 c. water<extra_id_99>1/2 chopped green pepper (if desired)
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Combine all ingredients; cook for 1 hour in a 350° oven.
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onion, bell pepper, hamburger, noodles, cream of mushroom soup, cream of chicken soup, Salt
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Hamburger Casserole
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1 large onion, chopped<extra_id_99>1 large bell pepper, chopped<extra_id_99>1 1/2 lb. hamburger meat<extra_id_99>1 large pkg noodles, cooked & drained<extra_id_99>1 can cream of mushroom soup<extra_id_99>2 cans cream of chicken soup<extra_id_99>Salt & pepper to taste
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Brown onion & pepper in cooking oil. Add hamburger meat and cook until done. Drain grease, and stir in soup and noodles. Pour into baking dish. Bake at 350 degrees for 30-45 minutes.
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water, cornmeal, salt, Gorgonzola cheese
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Polenta Gnocchi With Gorgonzola
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6 c. water<extra_id_99>2 c. cornmeal<extra_id_99>2 tsp. salt<extra_id_99>1/2 lb. Gorgonzola cheese
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In a large saucepan, slowly pour water into the cornmeal, stirring constantly, until free of lumps. Stir in rest of water and salt. Cook on medium-low heat for 20 to 30 minutes, stirring frequently, until thick and smooth. Be especially vigilant during last 10 minutes to prevent scorching. When polenta is done, spoon will stand up in the middle and mass will cling together and pull away from the sides. Remove from heat and turn onto countertop, baking sheet or cutting board that has been wet down with cold water to prevent sticking. Smooth out polenta with spatula. Let cool 30 minutes. Brush the bottom and sides of baking dish with some of the melted butter. Brush the rest of the butter on top of the polenta. Cut the polenta into small rounds. Take all of the little 4-sided pieces of the polenta from between the rounds and place them in a baking dish. On top of these, make an overlapping row of rounds leaning up against the sides of the dish (like tile roof tops). Crumble Gorgonzola over the top and bake in a 450° oven for 20 minutes. Can be covered and refrigerated until baking time.
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cream cheese, peanut butter, powdered sugar, milk, topping, graham cracker pie crust
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Cream Cheese Peanut Butter Pie
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3 oz. cream cheese (at room temperature)<extra_id_99>1/2 c. peanut butter (smooth)<extra_id_99>1 c. powdered sugar<extra_id_99>1/2 c. milk<extra_id_99>2 c. whipped topping<extra_id_99>1 prebaked graham cracker pie crust
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In a large bowl, combine cream cheese, peanut butter, sugar and milk.<extra_id_99>Beat until smooth.<extra_id_99>Gently fold in whipped topping. Pour into pie crust.<extra_id_99>Freeze 4 to 6 hours.<extra_id_99>Thaw 10 minutes before serving.
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butter, sugar, flour, milk, eggs, lemon juice
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Lemon Pie
|
1/2 stick butter<extra_id_99>1 c. sugar<extra_id_99>4 Tbsp. flour<extra_id_99>2 c. milk<extra_id_99>3 eggs<extra_id_99>2 Tbsp. lemon juice
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Melt butter.<extra_id_99>Add sugar and flour; blend well.<extra_id_99>Gradually add milk; heat until it begins to thicken.<extra_id_99>Beat eggs.<extra_id_99>Add the lemon juice.<extra_id_99>Gradually add about 1 cup of the hot milk mixture to eggs. Combine the two mixtures; cook until thick.<extra_id_99>Cool briefly.<extra_id_99>Pour into baked pie crust.<extra_id_99>Top with meringue or Cool Whip.
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sugar, shortening, eggs, milk, soda, baking powder, flour, black walnuts, chocolate chips, vanilla
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Chocolate Chip Cookies(Soft)
|
1 c. sugar<extra_id_99>1/2 c. shortening<extra_id_99>2 eggs<extra_id_99>3/4 c. milk<extra_id_99>1 tsp. soda<extra_id_99>2 tsp. baking powder<extra_id_99>3 c. flour<extra_id_99>1 c. black walnuts (optional)<extra_id_99>1 (12 oz.) bag chocolate chips<extra_id_99>1 tsp. vanilla
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Cream sugar and shortening well.<extra_id_99>Add eggs and milk.<extra_id_99>Mix well.<extra_id_99>Add flour, soda and baking powder; stir.<extra_id_99>Ad chocolate chips, nuts and vanilla.<extra_id_99>Stir (will be quite stiff).<extra_id_99>Drop by spoonful on ungreased cookie sheet.<extra_id_99>Bake in preheated oven at 350° until lightly browned, approximately 20 minutes.
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pastry shell, egg yolks, condensed milk, lemon juice, yellow food coloring, whipping cream
|
Creamy Lemon Pie
|
1 (9-inch) baked pastry shell or graham cracker crust<extra_id_99>3 egg yolks<extra_id_99>1 (14 oz.) can Eagle Brand condensed milk<extra_id_99>1/2 c. lemon juice (from concentrate)<extra_id_99>yellow food coloring (optional)<extra_id_99>Borden or Meadow Gold whipping cream or whipped topping
|
Preheat oven to 325°.<extra_id_99>In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring (if desired).<extra_id_99>Pour into pie shell; bake 30 minutes.<extra_id_99>Cool.<extra_id_99>Chill. Spread with whipping cream.<extra_id_99>Refrigerate leftovers.
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