1 container (8-12 oz.) cool whip
1 can (crushed or cubed) pineapple
2 cans mandarin oranges
2 4 oz. Packages pudding mix (vanilla, banana, lemon, etc.
example: pistachio and cheesecake pudding)
1 pkg. Chocolate striped cookies, crumbled
Mix all. Save some cookies to sprinkle on top.
Submitted by: Vicki
Tuesday, November 25, 2008
Chicken Salsa Salad
2 cups cubed cooked Chicken
1 bag salad greens
1 cup salsa
1 cup ranch dressing
1 small can sliced olives (drained)
1 cup shredded cheddar cheese
2 cups crushed tortilla chips
Mix salsa and ranch dressing together. Mix all other ingredients in a large bowl. Toss with dressing mix.
Submitted by: Vicki
1 bag salad greens
1 cup salsa
1 cup ranch dressing
1 small can sliced olives (drained)
1 cup shredded cheddar cheese
2 cups crushed tortilla chips
Mix salsa and ranch dressing together. Mix all other ingredients in a large bowl. Toss with dressing mix.
Submitted by: Vicki
Summer Jello
1 6 oz. Lemon jello
Cottage cheese
1 8 oz. Cream cheese
Crushed pineapple
8 oz. Cool whip
Put cut up fresh fruit on top. (grapes, strawberries etc.)
Submitted by: Vicki
Cottage cheese
1 8 oz. Cream cheese
Crushed pineapple
8 oz. Cool whip
Put cut up fresh fruit on top. (grapes, strawberries etc.)
Submitted by: Vicki
Peach Glaze
1 C. unsweetened pineapple juice
½ C sugar
2 TBSP cornstarch
Mix together before adding to juice.
Cook til’ thick.
Stir in:
2 tsp lemon juice
1 TBSP butter
Add fresh sliced peaches and serve over ice cream (serves 10)
Submitted by: Vicki
½ C sugar
2 TBSP cornstarch
Mix together before adding to juice.
Cook til’ thick.
Stir in:
2 tsp lemon juice
1 TBSP butter
Add fresh sliced peaches and serve over ice cream (serves 10)
Submitted by: Vicki
Mango Salsa
1 C fresh pineapple, diced
2 fresh mangoes, peeled, seeded and diced
3 ripe tomatoes, chopped
1 small jalapeno pepper, chopped and seeded
1 TBSP minced fresh cilantro
2 ripe nectarines, diced
2 TBSP fresh lime juice
Salt to taste
Combine ingredients in a bowl and chill.
Submitted by: Vicki
2 fresh mangoes, peeled, seeded and diced
3 ripe tomatoes, chopped
1 small jalapeno pepper, chopped and seeded
1 TBSP minced fresh cilantro
2 ripe nectarines, diced
2 TBSP fresh lime juice
Salt to taste
Combine ingredients in a bowl and chill.
Submitted by: Vicki
Quick, Easy, Appetizing
Cover sliced tomatoes and cucumbers with a good brand of Italian Dressing.
Let sit at least 10 minutes.
Submitted by: Vicki
Let sit at least 10 minutes.
Submitted by: Vicki
Chocolate Zucchini Cake
½ C margarine
5 tbsp. cocoa
½ C vegetable oil
1 tsp. soda
1 ¾ C sugar
½ tsp. Baking powder
2 eggs
½ tsp. cinnamon
1 tsp. Vanilla
½ tsp. salt
½ C sour milk
2 C peeled, shredded zucchini
2 ½ C flour
Cream shortenings and sugar. Add eggs and vanilla. Beat. Add dry ingredients alternately with sour milk. Mix in zucchini. Spread in a 9X13 pan and top with the following:
¼ C chocolate chips
¼ C brown sugar
¼ C chopped nuts
Bake at 325o for 40-45 minutes. Ready to eat as soon as it cools. No frosting needed.
Submitted by: Vicki
5 tbsp. cocoa
½ C vegetable oil
1 tsp. soda
1 ¾ C sugar
½ tsp. Baking powder
2 eggs
½ tsp. cinnamon
1 tsp. Vanilla
½ tsp. salt
½ C sour milk
2 C peeled, shredded zucchini
2 ½ C flour
Cream shortenings and sugar. Add eggs and vanilla. Beat. Add dry ingredients alternately with sour milk. Mix in zucchini. Spread in a 9X13 pan and top with the following:
¼ C chocolate chips
¼ C brown sugar
¼ C chopped nuts
Bake at 325o for 40-45 minutes. Ready to eat as soon as it cools. No frosting needed.
Submitted by: Vicki
Carrot Cake
2 cups sugar
1 tsp salt
1 cup oil
2 tsp baking soda
4 eggs, beaten
2 tsp cinnamon
3 cups grated carrots, firmly packed
2 tsp vanilla
2 cups flour
1 cup chopped nuts
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Stir in sifted dry ingredients. Add nuts. Pour into greased and floured 9x13 pan. Bake at 350o 45 minutes or until done. When completely cool, spread with frosting. Coconut and/or raisins can be added if desired.
FROSTING:
Blend:
8 oz. pkg. cream cheese, softened
½ C soft butter or margarine
Add:
1 lb. confectioners sugar
1 tsp vanilla
1 tsp orange juice
Submitted by: Vicki
1 tsp salt
1 cup oil
2 tsp baking soda
4 eggs, beaten
2 tsp cinnamon
3 cups grated carrots, firmly packed
2 tsp vanilla
2 cups flour
1 cup chopped nuts
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Stir in sifted dry ingredients. Add nuts. Pour into greased and floured 9x13 pan. Bake at 350o 45 minutes or until done. When completely cool, spread with frosting. Coconut and/or raisins can be added if desired.
FROSTING:
Blend:
8 oz. pkg. cream cheese, softened
½ C soft butter or margarine
Add:
1 lb. confectioners sugar
1 tsp vanilla
1 tsp orange juice
Submitted by: Vicki
Peaches ‘n’ Cream Salad
1 pkg (3 oz.) lemon gelatin
1 cup boiling water
1 cup orange juice
1 pkg. whipped topping mix (Dream Whip)
1 pkg. (3 oz) cream cheese, softened
¼ cup chopped pecans
Dissolve gelatin in boiling water; add orange juice. Refrigerate until slightly thickened. Prepare topping mix, blend in cheese; stir in pecans. Fold into gelatin mixture and pour into a 9x9x2 inch pan. Chill until almost firm. Top with peach layer when it has cooled (but not set) and chill until firm.
PEACH LAYER:
1- 3 oz pkg. lemon gelatin
1 ½ C boiling water
1 TB. lemon juice
2 c. fresh peach slices, sweetened
Submitted by: Vicki
1 cup boiling water
1 cup orange juice
1 pkg. whipped topping mix (Dream Whip)
1 pkg. (3 oz) cream cheese, softened
¼ cup chopped pecans
Dissolve gelatin in boiling water; add orange juice. Refrigerate until slightly thickened. Prepare topping mix, blend in cheese; stir in pecans. Fold into gelatin mixture and pour into a 9x9x2 inch pan. Chill until almost firm. Top with peach layer when it has cooled (but not set) and chill until firm.
PEACH LAYER:
1- 3 oz pkg. lemon gelatin
1 ½ C boiling water
1 TB. lemon juice
2 c. fresh peach slices, sweetened
Submitted by: Vicki
Zucchini Boats
1 lb of hot sausage (Jimmy Dean hot sausage or regular with hot pepper flakes)
Chopped onions (to taste)
4 zucchini (6 inches long)
¼ C dried bread crumbs
¼ C fresh grated Parmesan cheese
Cook sausage. Then add chopped onions and sauté. Drain off.
Then cut the 4 zucchini lengthwise and scoop out the inside leaving a 1/8” thick shell. Cover the shell with saran wrap and place the shells cut side up inside the microwave and cook on high for 3 minutes or until tender.
Coarsely chop the pulp from the inside of the zucchini and add it to the meat mixture and cook until tender not soggy. Then to the meat mixture add the dried breadcrumbs, and ¼ C Parmesan cheese.
Fill the zucchini shells with the meat mixture and top with chopped tomatoes and sprinkle with more Parmesan cheese. Broil in the oven for about 5 minutes and serve. (This can be made ahead of time and reheated in the oven at 350 until heated through.)
Submitted by: Vicki
Chopped onions (to taste)
4 zucchini (6 inches long)
¼ C dried bread crumbs
¼ C fresh grated Parmesan cheese
Cook sausage. Then add chopped onions and sauté. Drain off.
Then cut the 4 zucchini lengthwise and scoop out the inside leaving a 1/8” thick shell. Cover the shell with saran wrap and place the shells cut side up inside the microwave and cook on high for 3 minutes or until tender.
Coarsely chop the pulp from the inside of the zucchini and add it to the meat mixture and cook until tender not soggy. Then to the meat mixture add the dried breadcrumbs, and ¼ C Parmesan cheese.
Fill the zucchini shells with the meat mixture and top with chopped tomatoes and sprinkle with more Parmesan cheese. Broil in the oven for about 5 minutes and serve. (This can be made ahead of time and reheated in the oven at 350 until heated through.)
Submitted by: Vicki
Summer Squash Casserole
2 lbs squash (about 6 medium squash)
1 onion chopped
1 box Stove Top Stuffing (chicken flavor)
½ C melted butter
1 C grated carrots
1 C sour cream
1 can Cream of Chicken Soup
Slice squash, chop onion, put in saucepan with a little water, bring to a boil, reduce heat and simmer 5 minutes. Don’t over cook. Drain.
Put stuffing crumbs and seasoning together. Stir in melted butter.
In large mixing bowl combine drained squash, carrots, sour cream, and soup. Add all but ½ cup of stuffing mixture. Stir together and put in a 9X13 casserole dish. Put saved stuffing on top and bake at 350o for 30 minutes.
Submitted by: Vicki
1 onion chopped
1 box Stove Top Stuffing (chicken flavor)
½ C melted butter
1 C grated carrots
1 C sour cream
1 can Cream of Chicken Soup
Slice squash, chop onion, put in saucepan with a little water, bring to a boil, reduce heat and simmer 5 minutes. Don’t over cook. Drain.
Put stuffing crumbs and seasoning together. Stir in melted butter.
In large mixing bowl combine drained squash, carrots, sour cream, and soup. Add all but ½ cup of stuffing mixture. Stir together and put in a 9X13 casserole dish. Put saved stuffing on top and bake at 350o for 30 minutes.
Submitted by: Vicki
Tomato Basil Squares
1 pkg. Refrigerator pizza crust
2 C shredded mozzarella cheese (divided)
¼ C fresh Parmesan cheese
2 TBSP fresh basil leaves snipped
2/3 C mayo
1 garlic clove (pressed)
4 Roma tomatoes (thinly sliced)
Preheat oven to 375. Roll out pizza crust on 12” by 15” baking sheet. Sprinkle crust with 1 C. mozzarella cheese. Set aside.
Combine: 1 C mozzarella cheese, ¼ C parmesan cheese, basil, mayo and mix well. Add garlic and mix. Thinly slice tomatoes and arrange in single layer over mozzarella cheese on crust. Place cheese mixture over tomatoes, spread evenly to cover.
Bake 15-20 minutes or until top is golden brown & bubbly. Serve warm.
Submitted by: Vicki
2 C shredded mozzarella cheese (divided)
¼ C fresh Parmesan cheese
2 TBSP fresh basil leaves snipped
2/3 C mayo
1 garlic clove (pressed)
4 Roma tomatoes (thinly sliced)
Preheat oven to 375. Roll out pizza crust on 12” by 15” baking sheet. Sprinkle crust with 1 C. mozzarella cheese. Set aside.
Combine: 1 C mozzarella cheese, ¼ C parmesan cheese, basil, mayo and mix well. Add garlic and mix. Thinly slice tomatoes and arrange in single layer over mozzarella cheese on crust. Place cheese mixture over tomatoes, spread evenly to cover.
Bake 15-20 minutes or until top is golden brown & bubbly. Serve warm.
Submitted by: Vicki
Summer Basil Pasta
1 C olive oil
3 cloves minced garlic
2 ½ tsp salt
¼ top pepper
1 C fresh basil julianned
4 C fresh tomatoes chopped
1 lb brie cheese chunked
Mix together. Let sit at room temperature for 2 hours before serving.
May serve with linguine (drained well) or Italian bread.
Submitted by: Vicki
3 cloves minced garlic
2 ½ tsp salt
¼ top pepper
1 C fresh basil julianned
4 C fresh tomatoes chopped
1 lb brie cheese chunked
Mix together. Let sit at room temperature for 2 hours before serving.
May serve with linguine (drained well) or Italian bread.
Submitted by: Vicki
Shrimp Salad
2 large diced tomatoes
2 - 2 ½ lb shrimp cocktail size shrimp
1 - 20 oz. Size ketchup
½ large diced onion
1 bunch of cilantro
Juice of 2 fresh limes
¼ - ½ C orange soda
3 jalapeno peppers (remove seed) pick out before you serve.
2 TBSP olive oil (optional)
Diced avocados (optional)
Mix altogether. Let sit for 24 hours before serving for flavors to blend. Serve with tostadas or crackers.
Submitted by: Vicki
2 - 2 ½ lb shrimp cocktail size shrimp
1 - 20 oz. Size ketchup
½ large diced onion
1 bunch of cilantro
Juice of 2 fresh limes
¼ - ½ C orange soda
3 jalapeno peppers (remove seed) pick out before you serve.
2 TBSP olive oil (optional)
Diced avocados (optional)
Mix altogether. Let sit for 24 hours before serving for flavors to blend. Serve with tostadas or crackers.
Submitted by: Vicki
Chicken Lasagna
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 cup of freshly grated Parmesan Cheese
1 8 oz container of sour cream
1 cup chopped onion (we like to sauté the onion in olive oil in the microwave)
½ tsp garlic powder
6 cups chicken breast cubed and cooked
*We prefer to replace the can of cream of mushroom with another can of cream of chicken.
Mix the above ingredients together. Cook 9 Lasagna noodles. Spread ¼ of the mixed ingredients in the bottom of a 9X13 pan. Next sprinkle shredded cheddar, mozzarella, and Parmesan cheese over top (use as little or as much as desired) Then place 3 lasagna noodles on top. Repeat layers until you have 4 layers of mix & shredded cheeses and 3 layers of noodles (the mix will not spread easily).
Cook uncovered at 350 degrees for 45 minutes. Remove from oven and cover with tin foil or a glass lid and let sit for 10 minutes.
Submitted by: Vicki
1 10 oz can cream of chicken soup
1 cup of freshly grated Parmesan Cheese
1 8 oz container of sour cream
1 cup chopped onion (we like to sauté the onion in olive oil in the microwave)
½ tsp garlic powder
6 cups chicken breast cubed and cooked
*We prefer to replace the can of cream of mushroom with another can of cream of chicken.
Mix the above ingredients together. Cook 9 Lasagna noodles. Spread ¼ of the mixed ingredients in the bottom of a 9X13 pan. Next sprinkle shredded cheddar, mozzarella, and Parmesan cheese over top (use as little or as much as desired) Then place 3 lasagna noodles on top. Repeat layers until you have 4 layers of mix & shredded cheeses and 3 layers of noodles (the mix will not spread easily).
Cook uncovered at 350 degrees for 45 minutes. Remove from oven and cover with tin foil or a glass lid and let sit for 10 minutes.
Submitted by: Vicki
Breakfast Bread
24 Frozen Rhodes rolls
½ pkg. Instant butter scotch pudding
½ sq. butter (melt)
½ cup brown sugar
1 tsp. Cinnamon
chopped nuts (as desired)
Arrange frozen rolls in a greased bunt pan. Sprinkle pudding over them. Combine melted butter, sugar, cinnamon and spread over the rolls. Then sprinkle nuts as desired.
Let rise overnight and cook in the morning. Bake at 350 degrees for 30 minutes (I find that it takes longer).
(Before we go to bed I put tin foil on the oven rack (sometimes the sauce will overflow) and place the pan inside the oven and then I set my time bake so that it will start cooking early and be finished by the time we get up.)
Submitted by: Vicki
½ pkg. Instant butter scotch pudding
½ sq. butter (melt)
½ cup brown sugar
1 tsp. Cinnamon
chopped nuts (as desired)
Arrange frozen rolls in a greased bunt pan. Sprinkle pudding over them. Combine melted butter, sugar, cinnamon and spread over the rolls. Then sprinkle nuts as desired.
Let rise overnight and cook in the morning. Bake at 350 degrees for 30 minutes (I find that it takes longer).
(Before we go to bed I put tin foil on the oven rack (sometimes the sauce will overflow) and place the pan inside the oven and then I set my time bake so that it will start cooking early and be finished by the time we get up.)
Submitted by: Vicki
Oven Omlet
¼ cup melted butter
1 ½ dozen eggs – beaten
1 cup sour cream
1 cup milk
1 ½ tsp. Salt
¼ cup green onions (optional)
1 lb sausage or bacon – cooked
6 oz grated cheddar cheese
Mix all ingredients together. Pour ingredients in a greased 9X13 pan. Cook 35 minutes or until done at 325 degrees. (I find that it takes longer to cook)
Submitted by: Vicki
1 ½ dozen eggs – beaten
1 cup sour cream
1 cup milk
1 ½ tsp. Salt
¼ cup green onions (optional)
1 lb sausage or bacon – cooked
6 oz grated cheddar cheese
Mix all ingredients together. Pour ingredients in a greased 9X13 pan. Cook 35 minutes or until done at 325 degrees. (I find that it takes longer to cook)
Submitted by: Vicki
Macaroni Fruit Salad (Frogeye Salad)
R & F Brand macaroni (bead size)
2 lg cans chunk pineapple
1 lg can crushed pineapple
3 cans mandarin oranges
1 Tbsp. Flour (maybe more)
1 cup sugar
2 Tbsp. Butter
1 egg
1 pkg. Coconut
1 pkg. Sm marshmallows
1 large cool whip
Drain all fruit and save pineapple juice. To pineapple juice add flour, sugar, butter and egg. Cook over low heat until thick like pudding. Cool in fridge. Cook macaroni (1/2 box) and add cooled sauce to it and cool. After it has cooled add fruit, coconut, marshmallows, and cool whip. Keeps for a long time.
Submitted by: Vicki
2 lg cans chunk pineapple
1 lg can crushed pineapple
3 cans mandarin oranges
1 Tbsp. Flour (maybe more)
1 cup sugar
2 Tbsp. Butter
1 egg
1 pkg. Coconut
1 pkg. Sm marshmallows
1 large cool whip
Drain all fruit and save pineapple juice. To pineapple juice add flour, sugar, butter and egg. Cook over low heat until thick like pudding. Cool in fridge. Cook macaroni (1/2 box) and add cooled sauce to it and cool. After it has cooled add fruit, coconut, marshmallows, and cool whip. Keeps for a long time.
Submitted by: Vicki
Raspberry & Vanilla Ice Cream
½ gallon of raspberry sherbet ice cream
½ gallon of vanilla ice cream
3 diced bananas
1 small can of cashews
Soften sherbet & vanilla ice cream and mix together. Add bananas and ¾ can of cashews and stir together. Then
re-freeze.
Submitted by: Vicki
½ gallon of vanilla ice cream
3 diced bananas
1 small can of cashews
Soften sherbet & vanilla ice cream and mix together. Add bananas and ¾ can of cashews and stir together. Then
re-freeze.
Submitted by: Vicki
Chicken & Pasta Salad
12 oz. Bow Tie Pasta, cooked & cooled
12 oz. Rainbow Twirls Pasta, cooked & cooled
4 chicken breast, cooked & chopped
20 oz. Pineapple tidbits, drained
2 cups celery
4 green onions
1 cup cashews
1 cup red grapes, halved
Combine above ingredients and mix with 1 cup mayonnaise and 1 16 oz. Bottle of Kraft coleslaw dressing. Chill. This makes a large amount, so you may half it.
Submitted by: Vicki
12 oz. Rainbow Twirls Pasta, cooked & cooled
4 chicken breast, cooked & chopped
20 oz. Pineapple tidbits, drained
2 cups celery
4 green onions
1 cup cashews
1 cup red grapes, halved
Combine above ingredients and mix with 1 cup mayonnaise and 1 16 oz. Bottle of Kraft coleslaw dressing. Chill. This makes a large amount, so you may half it.
Submitted by: Vicki
Parmesan Vegetable Toss
4 cups bite-size broccoli florets
4 cups bite-size cauliflower florets
1/3 cup grated Parmesan cheese
¼ cup sugar
½ teaspoon salt
½ teaspoon basil leaves
1 large sweet onion, thinly sliced separated into rings
2 cups mayonnaise or salad dressing
1 lb. bacon, crisply cooked, crumbled
1 large head lettuce, torn into bite-size pieces
2 cups seasoned croutons
8-oz. Can sliced-water chestnuts, drained
In large bowl, combine broccoli, cauliflower and onion. In small bowl, combine cheese, sugar, salt, basil and mayonnaise; mix well. Add dressing to vegetables: toss gently, Refrigerate several hours or overnight. Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. 20 to 24 servings.
Submitted by: Vicki
4 cups bite-size cauliflower florets
1/3 cup grated Parmesan cheese
¼ cup sugar
½ teaspoon salt
½ teaspoon basil leaves
1 large sweet onion, thinly sliced separated into rings
2 cups mayonnaise or salad dressing
1 lb. bacon, crisply cooked, crumbled
1 large head lettuce, torn into bite-size pieces
2 cups seasoned croutons
8-oz. Can sliced-water chestnuts, drained
In large bowl, combine broccoli, cauliflower and onion. In small bowl, combine cheese, sugar, salt, basil and mayonnaise; mix well. Add dressing to vegetables: toss gently, Refrigerate several hours or overnight. Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. 20 to 24 servings.
Submitted by: Vicki
Sheet Cake Brownies
2 cups flour
1 cup butter or margarine
2 cups sugar
2 Tbsp. cocoa
1 tsp. Baking soda
1 cup water
½ cup buttermilk*
2 eggs
1 tsp. Vanilla
*If you use powdered, mix it in with the dry ingredients and mix the water in with the butter.
Mix together flour, sugar, & baking soda and set aside. Melt butter, cocoa, & water together getting it hot. Pour butter mixture over dry ingredients and mix in. Then add egg mixture. Bake in a greased cookie sheet for 15-20 minutes at 350.
Icing:
Bring to boil a ½ cup butter or margarine, 3 Tbsp. Cocoa, & 1/3 cup buttermilk. Then add 4 cups powdered sugar, Tbsp. Vanilla, and 1 cup of chopped nuts (nuts are optional). Spread icing over the brownies.
Submitted by: Vicki
1 cup butter or margarine
2 cups sugar
2 Tbsp. cocoa
1 tsp. Baking soda
1 cup water
½ cup buttermilk*
2 eggs
1 tsp. Vanilla
*If you use powdered, mix it in with the dry ingredients and mix the water in with the butter.
Mix together flour, sugar, & baking soda and set aside. Melt butter, cocoa, & water together getting it hot. Pour butter mixture over dry ingredients and mix in. Then add egg mixture. Bake in a greased cookie sheet for 15-20 minutes at 350.
Icing:
Bring to boil a ½ cup butter or margarine, 3 Tbsp. Cocoa, & 1/3 cup buttermilk. Then add 4 cups powdered sugar, Tbsp. Vanilla, and 1 cup of chopped nuts (nuts are optional). Spread icing over the brownies.
Submitted by: Vicki
Fruit Dip
1 box instant vanilla pudding
1 can sweetened condensed milk
½ cup cold water
Mix the above ingredients together and put in fridge for 5 minutes.
Add:
1 8 oz. Cool whip
Put in fridge until set.
Submitted by: Vicki
1 can sweetened condensed milk
½ cup cold water
Mix the above ingredients together and put in fridge for 5 minutes.
Add:
1 8 oz. Cool whip
Put in fridge until set.
Submitted by: Vicki
Thursday, November 13, 2008
Miniature Orange Muffins
1-1/2 cups plus 2 Tb Flour, divided
½ c. Sugar
2 tea. Baking pwd.
½ tea. Salt
1 Egg
1 c. Milk
9 TB Butter, melted, divided
3 TB Orange juice concentrate
2-1/2 tea. Grated orange peel, divided
¼ c. packed Brown Sugar
¼ c. chopped pecans or walnuts
In a large bowl, combine 1 ½ cups flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, 8 TB butter, orange juice concentrate and 2 teaspoons orange peel; stir into dry ingredients just until moistened.
Fill greased miniature muffin cups half full. Combine the brown sugar, pecans and remaining flour, butter and orange peel; sprinkle over batter.
Bake @ 400 degrees for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Submitted by: Anna
½ c. Sugar
2 tea. Baking pwd.
½ tea. Salt
1 Egg
1 c. Milk
9 TB Butter, melted, divided
3 TB Orange juice concentrate
2-1/2 tea. Grated orange peel, divided
¼ c. packed Brown Sugar
¼ c. chopped pecans or walnuts
In a large bowl, combine 1 ½ cups flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, 8 TB butter, orange juice concentrate and 2 teaspoons orange peel; stir into dry ingredients just until moistened.
Fill greased miniature muffin cups half full. Combine the brown sugar, pecans and remaining flour, butter and orange peel; sprinkle over batter.
Bake @ 400 degrees for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Submitted by: Anna
Cream of Broccoli Soup
1 can cream of celery soup
1/4 c. flour
1 TB dried minced onion
½ cube butter (I only use about 2 TB.)
3 ½ c. milk
¼ tea. Garlic powder
Salt and pepper to taste
1 – 10 oz. pkg. frozen chopped broccoli, thawed, or use leftover
1 c. yellow grated cheese, optional.
Blend soup, flour, and onion in saucepan then add milk, butter, and seasonings and heat while stirring till thick. Add broccoli and cook a couple more minutes on low heat, stirring. Add cheese and stir till melted.
Submitted by: Anna
1/4 c. flour
1 TB dried minced onion
½ cube butter (I only use about 2 TB.)
3 ½ c. milk
¼ tea. Garlic powder
Salt and pepper to taste
1 – 10 oz. pkg. frozen chopped broccoli, thawed, or use leftover
1 c. yellow grated cheese, optional.
Blend soup, flour, and onion in saucepan then add milk, butter, and seasonings and heat while stirring till thick. Add broccoli and cook a couple more minutes on low heat, stirring. Add cheese and stir till melted.
Submitted by: Anna
Wonderful Stuff
Mix together:
9 c. Golden Grahams
8 c. Corn Chex
2 c. Coconut
1 c. Slivered Almonds
Boil for 2 minutes stirring constantly:
1 c. Sugar
1 c. Lt. Karo Syrup
3/4 c. Butter
Pour over mix and turn to coat. Toss occasionally to break up clumps. Do not cover until cool & dry. Don't serve immediately, wait until dry and crunchy.
Submitted by: Anna
9 c. Golden Grahams
8 c. Corn Chex
2 c. Coconut
1 c. Slivered Almonds
Boil for 2 minutes stirring constantly:
1 c. Sugar
1 c. Lt. Karo Syrup
3/4 c. Butter
Pour over mix and turn to coat. Toss occasionally to break up clumps. Do not cover until cool & dry. Don't serve immediately, wait until dry and crunchy.
Submitted by: Anna
Fresh Apple Cake
Sift together and set aside:
1 c. sifted flour
1 tsp. Baking soda
½ tsp. Salt
¾ tsp. Cinnamon
Cream together:
¼ c. shortening
1 c. sugar
1 egg beaten
Add alternately with flour mixture:
2 c. chopped apple
1 c. chopped walnuts
Beat until somewhat smooth-but Do Not Over Beat. Bake in 8x8x2 pan (greased & floured) or use Pam. Bake at 300 degrees for 45 minutes. Serve with whipped cream or frost with a brown sugar frosting.
Submitted by: Anna
1 c. sifted flour
1 tsp. Baking soda
½ tsp. Salt
¾ tsp. Cinnamon
Cream together:
¼ c. shortening
1 c. sugar
1 egg beaten
Add alternately with flour mixture:
2 c. chopped apple
1 c. chopped walnuts
Beat until somewhat smooth-but Do Not Over Beat. Bake in 8x8x2 pan (greased & floured) or use Pam. Bake at 300 degrees for 45 minutes. Serve with whipped cream or frost with a brown sugar frosting.
Submitted by: Anna
Beef Jerky
Mix together:
1 tea. Seasoned salt
1 TB. liquid smoke
1/3 tea. Garlic powder
1/3 tea. Pepper
1 tea. Accent
½ c. Worcestershire sauce
¼ c. soy sauce.
Marinate meat over night turning a few times. Spread meat slices on broiler rack in oven set on lowest heat with door slightly open or use food dryer. Dry 4-8 hrs. turning meat as it dries.
Submitted by: Anna
1 tea. Seasoned salt
1 TB. liquid smoke
1/3 tea. Garlic powder
1/3 tea. Pepper
1 tea. Accent
½ c. Worcestershire sauce
¼ c. soy sauce.
Marinate meat over night turning a few times. Spread meat slices on broiler rack in oven set on lowest heat with door slightly open or use food dryer. Dry 4-8 hrs. turning meat as it dries.
Submitted by: Anna
Golden Onion Rings
Cut 6 white mild onions into slices ¼” thick. Separate into rings.
Batter:
Combine 1 c. plus 2 TB. flour
1 slightly beaten egg
½ tea. Salt
1 c. milk
2 TB. oil
Beat together just until the dry ingredients are well moistened. Coat onion rings with some flour then some egg, then the batter. Fry a few at a time in deep fat 375 degrees, stirring once to separate rings. When onions are golden, drain on paper towels. Just before serving, sprinkle with salt
Submitted by: Anna
Batter:
Combine 1 c. plus 2 TB. flour
1 slightly beaten egg
½ tea. Salt
1 c. milk
2 TB. oil
Beat together just until the dry ingredients are well moistened. Coat onion rings with some flour then some egg, then the batter. Fry a few at a time in deep fat 375 degrees, stirring once to separate rings. When onions are golden, drain on paper towels. Just before serving, sprinkle with salt
Submitted by: Anna
Corn Dogs
Batter:
¾ c. white flour
1 ½ c. corn flour
1 TB.& ¼ t. sugar
½ tea salt
1 slightly beaten egg
1 c. milk
2 TB. salad oil
Beat together just until the dry ingredients are well moistened. Coat hot dogs on a stick with batter and fry in deep fat 350 degrees until golden. Drain on paper towels and eat. Dip in mustard and ketchup if desired.
Submitted by: Anna
¾ c. white flour
1 ½ c. corn flour
1 TB.& ¼ t. sugar
½ tea salt
1 slightly beaten egg
1 c. milk
2 TB. salad oil
Beat together just until the dry ingredients are well moistened. Coat hot dogs on a stick with batter and fry in deep fat 350 degrees until golden. Drain on paper towels and eat. Dip in mustard and ketchup if desired.
Submitted by: Anna
Peanut Brittle
3 c. sugar
1 c. corn syrup
1 c. water
Heat, stirring constantly. Cook to 232 degrees.
Add 1 package raw peanuts, stir. Cook to 300 degrees.
Remove from heat and add:
1 tea. Soda
½ tea. salt
1 tea. vanilla
Add a piece of butter and pour into a buttered pan. Do not stir or smooth after poured out or it may turn to sugar.
Submitted by: Anna
1 c. corn syrup
1 c. water
Heat, stirring constantly. Cook to 232 degrees.
Add 1 package raw peanuts, stir. Cook to 300 degrees.
Remove from heat and add:
1 tea. Soda
½ tea. salt
1 tea. vanilla
Add a piece of butter and pour into a buttered pan. Do not stir or smooth after poured out or it may turn to sugar.
Submitted by: Anna
Popcorn Balls
1 c. butter
2 c. brown sugar
½ c. corn syrup
1 tea. Salt
1 tea. Vanilla
1/3 c. water
Bring to a boil. Boil to soft ball stage, stirring constantly. Add 1 tea. Soda. Pour over popcorn and stir. Form into balls.
Submitted by: Anna
2 c. brown sugar
½ c. corn syrup
1 tea. Salt
1 tea. Vanilla
1/3 c. water
Bring to a boil. Boil to soft ball stage, stirring constantly. Add 1 tea. Soda. Pour over popcorn and stir. Form into balls.
Submitted by: Anna
Coconut Cake
Cream together:
2 c. sugar
1/3 c. butter
½ c. shortening
Add 5 egg yolks and beat well.
Add:
1 tea. Vanilla
1 c. buttermilk
2/3 c. cornstarch
1 tea. Baking powder
1 ¾ c. flour
½ tea salt
Mix well.
Add 2 c. flaked coconut
1 c. chopped nuts
(For Strawberry Shortcake leave out coconut & nuts)
Beat 5 egg whites until stiff and fold into batter. Pour into a 9” x 13” pan or 2 round cake pans. Bake 30 min at 350 degrees. For homemade cakes use part cornstarch for fluffiness. For shortcake: top with strawberries and whipped cream .
Submitted by: Anna
2 c. sugar
1/3 c. butter
½ c. shortening
Add 5 egg yolks and beat well.
Add:
1 tea. Vanilla
1 c. buttermilk
2/3 c. cornstarch
1 tea. Baking powder
1 ¾ c. flour
½ tea salt
Mix well.
Add 2 c. flaked coconut
1 c. chopped nuts
(For Strawberry Shortcake leave out coconut & nuts)
Beat 5 egg whites until stiff and fold into batter. Pour into a 9” x 13” pan or 2 round cake pans. Bake 30 min at 350 degrees. For homemade cakes use part cornstarch for fluffiness. For shortcake: top with strawberries and whipped cream .
Submitted by: Anna
Super Smackers (Large Chocolate Kisses)
20 miniature marshmallows
3 TB. butter
½ c. semi-sweet chocolate chips
3 c. rice crispy cereal
Combine marshmallows, butter and chocolate chips in a pan and heat until melted, stirring constantly. Remove from heat and add cereal. Stir until well coated. Prepare 2 -12” x 12” squares of waxed paper. Pour half of mixture onto each square. Lightly butter hands and shape mixture into a large candy-cone shape, rounded at the base and pointed at the top. Let the smackers dry until no longer sticky, about 20-30 min. Wrap each smacker in foil, twisting at the top to resemble candy kisses. Tie with curling ribbon.
Makes 2 super smackers
Submitted by: Anna
3 TB. butter
½ c. semi-sweet chocolate chips
3 c. rice crispy cereal
Combine marshmallows, butter and chocolate chips in a pan and heat until melted, stirring constantly. Remove from heat and add cereal. Stir until well coated. Prepare 2 -12” x 12” squares of waxed paper. Pour half of mixture onto each square. Lightly butter hands and shape mixture into a large candy-cone shape, rounded at the base and pointed at the top. Let the smackers dry until no longer sticky, about 20-30 min. Wrap each smacker in foil, twisting at the top to resemble candy kisses. Tie with curling ribbon.
Makes 2 super smackers
Submitted by: Anna
Nutty Haystacks
½ c. white sugar
½ c. light corn syrup
½ peanut butter
2 c. Chinese noodles
½ c. salted peanuts
Combine sugar and corn syrup in a sauce. Heat until comes to a full boil. Remove from heat and add peanut butter. Stir until melted. Add noodles and peanuts. Stir until well coated. Drop by spoons onto waxed paper. Let cool.
Submitted by: Anna
½ c. light corn syrup
½ peanut butter
2 c. Chinese noodles
½ c. salted peanuts
Combine sugar and corn syrup in a sauce. Heat until comes to a full boil. Remove from heat and add peanut butter. Stir until melted. Add noodles and peanuts. Stir until well coated. Drop by spoons onto waxed paper. Let cool.
Submitted by: Anna
Mini-Pizza
4 English muffins, halved
8 oz. Grated cheese Mozzarella or Longhorn
1 can (10 ½ oz.) Pizza or spaghetti sauce
Meat toppings: pepperoni, sausage (cooked) or ham lunch meat
Other toppings as desired: green peppers, sliced olives, etc.
Toast muffin halves. Add sauce, meat, toppings and cheese. Microwave on high for 1 –1 ½ min. or until cheese is bubbly. Serve.
Submitted by: Anna
8 oz. Grated cheese Mozzarella or Longhorn
1 can (10 ½ oz.) Pizza or spaghetti sauce
Meat toppings: pepperoni, sausage (cooked) or ham lunch meat
Other toppings as desired: green peppers, sliced olives, etc.
Toast muffin halves. Add sauce, meat, toppings and cheese. Microwave on high for 1 –1 ½ min. or until cheese is bubbly. Serve.
Submitted by: Anna
Tortilla Soup
1 c. chopped onion
1 clove chopped garlic
5 c. chicken stock fresh or canned
1 28 oz. Can chopped tomatoes w/juice
2 tsp. Cumin
1 tsp chili powder
6 corn tortillas cut in 1 inch squares
1 c. Monterey Jack cheese grated
1 ripe avocado
Saute onion and garlic with 2 tsp chicken stock until onion is limp. Add remaining stock, tomatoes, cumin, chili powder, salt, pepper to taste. Boil about 12 minutes. Add tortilla squares (should be dried or fried). Cook 5 minutes. Serve with bowls of cheese and slices of avocado. Serves 4
Substitutions: Garlic Powder for Garlic; 1 chicken bullion cube for 1 c. chicken stock.
Submitted by: Maria
1 clove chopped garlic
5 c. chicken stock fresh or canned
1 28 oz. Can chopped tomatoes w/juice
2 tsp. Cumin
1 tsp chili powder
6 corn tortillas cut in 1 inch squares
1 c. Monterey Jack cheese grated
1 ripe avocado
Saute onion and garlic with 2 tsp chicken stock until onion is limp. Add remaining stock, tomatoes, cumin, chili powder, salt, pepper to taste. Boil about 12 minutes. Add tortilla squares (should be dried or fried). Cook 5 minutes. Serve with bowls of cheese and slices of avocado. Serves 4
Substitutions: Garlic Powder for Garlic; 1 chicken bullion cube for 1 c. chicken stock.
Submitted by: Maria
Tortellini Soup
1 cup chopped onion
3 sliced carrots
2-3 cans of chicken broth
equal cans of water
1 TB basil
Bring above to boil- add one bag of fresh or frozen tortellini. Add 3 small sliced zucchini. Simmer 2-3 minutes. (If you use frozen tortellini, you might need to increase simmer time.)
Great for a cold day & very quick to make.
Submitted by: Ashley
3 sliced carrots
2-3 cans of chicken broth
equal cans of water
1 TB basil
Bring above to boil- add one bag of fresh or frozen tortellini. Add 3 small sliced zucchini. Simmer 2-3 minutes. (If you use frozen tortellini, you might need to increase simmer time.)
Great for a cold day & very quick to make.
Submitted by: Ashley
Taco Soup
Heat up in a pan:
1 can corn
1 can kidney beans
1 can stewed tomatoes
1 pound hamburger
1 chopped onion
1 package taco seasoning
You can use one can tomato sauce to make the broth thicker. Serve over chips with cheese and sour cream on top.
Submitted by: Maria
1 can corn
1 can kidney beans
1 can stewed tomatoes
1 pound hamburger
1 chopped onion
1 package taco seasoning
You can use one can tomato sauce to make the broth thicker. Serve over chips with cheese and sour cream on top.
Submitted by: Maria
Stew
1 lb. Stew meat
1-2 potatoes
2-3 carrots
½ onion
1 stalk celery
1 can tomato soup
Heat up crock pot on high. Cut up stew meat into bite sized pieces. Put in crock pot. Add onion – cut up. Peel potatoes & carrots. Cut up into bite sized pieces and add to cooker. Cut up celery and add. Season with salt and pepper. Add tomato soup & one ½ can water. Stir. Cook until tender for 3-4 hours on High or 6-8 hours on low.
Submitted by: Maria
1-2 potatoes
2-3 carrots
½ onion
1 stalk celery
1 can tomato soup
Heat up crock pot on high. Cut up stew meat into bite sized pieces. Put in crock pot. Add onion – cut up. Peel potatoes & carrots. Cut up into bite sized pieces and add to cooker. Cut up celery and add. Season with salt and pepper. Add tomato soup & one ½ can water. Stir. Cook until tender for 3-4 hours on High or 6-8 hours on low.
Submitted by: Maria
Lemon Sauce
1 c. sugar
3 c. hot water
¼ c. cornstarch
Combine in saucepan and stir. Bring to a boil and let boil for 1 minute.
Add: 6 Tablespoons butter and let melt. Add ¼ c. lemon juice or orange juice. Stir. For pancakes or waffles.
Submitted by: Anna
3 c. hot water
¼ c. cornstarch
Combine in saucepan and stir. Bring to a boil and let boil for 1 minute.
Add: 6 Tablespoons butter and let melt. Add ¼ c. lemon juice or orange juice. Stir. For pancakes or waffles.
Submitted by: Anna
Wednesday, November 12, 2008
All Purpose Salad Dressing
¾ c. red wine vinegar
½ onion chopped finely
¾ c. canola oil (Flax seed oil is good too)
¾ t. dry mustard
¾ c. sugar
1 TB poppy seed
1 t. salt
Note: Put the dry ingredients in first – Shake Well!
This is grandma’s famous salad dressing.
Submitted by: Maria
½ onion chopped finely
¾ c. canola oil (Flax seed oil is good too)
¾ t. dry mustard
¾ c. sugar
1 TB poppy seed
1 t. salt
Note: Put the dry ingredients in first – Shake Well!
This is grandma’s famous salad dressing.
Submitted by: Maria
Play Dough
3 c. flour
3 tsp. Cream of tartar
1 ½ c. salt
4 TB. Oil
3 c. water
Food coloring
Mix all together. Heat over low flame until mixture lumps together, then stir into mashed potato consistency. Take off heat and knead on counter for 2 or 3 minutes. Keep in airtight container.
Submitted by: Anna
3 tsp. Cream of tartar
1 ½ c. salt
4 TB. Oil
3 c. water
Food coloring
Mix all together. Heat over low flame until mixture lumps together, then stir into mashed potato consistency. Take off heat and knead on counter for 2 or 3 minutes. Keep in airtight container.
Submitted by: Anna
Window Cleaner and Windshield Fluid
1 pt. Rubbing alcohol
4 TB. Ammonia
½ gal. Water
1 tsp. Liquid dish detergent
Mix well. Can store in a gallon jug with a lid.
Submitted by: Anna
4 TB. Ammonia
½ gal. Water
1 tsp. Liquid dish detergent
Mix well. Can store in a gallon jug with a lid.
Submitted by: Anna
Frozen Salad
1 can sweetened condensed eagle brand milk
1 pkg frozen raspberries or strawberries
1 jar maraschino cherries (halved)
1 TB. Lemon juice
1 c. whipped cream
½ c. pecans or walnuts
1 can crushed pineapple (drained)
Mix ingredients and put in loaf tins. Freeze.
This works as a dessert too.
Submitted by: Maria
1 pkg frozen raspberries or strawberries
1 jar maraschino cherries (halved)
1 TB. Lemon juice
1 c. whipped cream
½ c. pecans or walnuts
1 can crushed pineapple (drained)
Mix ingredients and put in loaf tins. Freeze.
This works as a dessert too.
Submitted by: Maria
Cinnamon Candy Salad
3 (3 oz.) pkgs. Red jello (1 must be cherry)
½ c. or less cinnamon candies (red hots)
3 c. hot water
Mix together until dissolved.
Add 2 trays ice cubes.
When mushy remove remaining ice cubes.
Add:
2 c. chopped apples
1 c. chopped walnuts
Put in refrigerator to set. Serve with whipped cream.
Submitted by: Anna
Sunday, November 9, 2008
Waikiki Meatballs
1 ½ lb. Hamburger
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1 ½ tsp. Salt
¼ tsp. Ginger
¼ c. milk
shortening to brown meat
Mix together to form meatballs. Brown in shortening.
Sauce:
2 TB. Cornstarch
½ c. brown sugar
1/3 c. vinegar
1 TB. Soy Sauce
1 (20 oz.) can pineapple chunks (reserve juice)
1 green pepper chopped
Mix cornstarch and sugar; Stir in reserved syrup from pineapple, soy sauce and vinegar until smooth. Drain fat from meatballs. Add liquid mixture and cook over medium heat stirring constantly, until it thickens and boils. Add pineapple and green pepper. When heated through serve over hot rice.
Submitted by: Anna
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1 ½ tsp. Salt
¼ tsp. Ginger
¼ c. milk
shortening to brown meat
Mix together to form meatballs. Brown in shortening.
Sauce:
2 TB. Cornstarch
½ c. brown sugar
1/3 c. vinegar
1 TB. Soy Sauce
1 (20 oz.) can pineapple chunks (reserve juice)
1 green pepper chopped
Mix cornstarch and sugar; Stir in reserved syrup from pineapple, soy sauce and vinegar until smooth. Drain fat from meatballs. Add liquid mixture and cook over medium heat stirring constantly, until it thickens and boils. Add pineapple and green pepper. When heated through serve over hot rice.
Submitted by: Anna
Vegetable Meatballs
1 lb. Ground beef
2 med. Potatoes, grated fine
1 egg
1 small onion, grated
½ c. bread crumbs
2 cans mushroom soup or 1 can soup and 2 c. white sauce
salt and pepper to taste
2 med. Carrots, grated fine
Mix all ingredients except soup and white sauce. Shape into balls, dust with flour and brown in fat. Place in casserole dish. Combine white sauce and soup – or if using plain soup, thin it with a little water. Pour over meatballs. Bake 35 minutes in 325 degree oven. Can be prepared the day before and baked on the desired day.
Submitted by: Anna
2 med. Potatoes, grated fine
1 egg
1 small onion, grated
½ c. bread crumbs
2 cans mushroom soup or 1 can soup and 2 c. white sauce
salt and pepper to taste
2 med. Carrots, grated fine
Mix all ingredients except soup and white sauce. Shape into balls, dust with flour and brown in fat. Place in casserole dish. Combine white sauce and soup – or if using plain soup, thin it with a little water. Pour over meatballs. Bake 35 minutes in 325 degree oven. Can be prepared the day before and baked on the desired day.
Submitted by: Anna
Tuna Ring
Tuna Mix:
Stir 2 cans drained tuna w/ fork. Beat and add an egg
1 tea celery seed or celery salt (may substitute diced celery)
½ c. grated cheese
¼ tea pepper
Add a cut up onion
Stir well. Sprinkle parsley flakes
Biscuit:
2 c. Flour, 1 tea salt, 1 TB Baking Powder, ¼ c. oil or cut in shortening, ¾ c. milk. Mix well. Knead lightly 20-25 times. Roll out into a rectangle 15”x 10”. Spread tuna mix on it. Roll up and form a circle. Pinch ends together & place seam side down. Slice roll 2/3 “ deep on outside of ring, 1” apart. Separate slices to show tuna. Brush w/ egg or butter. Grease pan. Bake 25-30 minutes at 350º.
Cheese Sauce:
¼ c. butter
¼ c. flour
Optional: sauté onions in butter
Let flour & butter bubble 1-2 min. (do not scorch)
Add
2 c. milk
½ tea dry mustard
½ tea salt
¼ tea pepper
Whip w/ wire whip. After it thickens add 1 c/ or more cheese to taste.
Serve over tuna roll.
Submitted by: Maria
Stir 2 cans drained tuna w/ fork. Beat and add an egg
1 tea celery seed or celery salt (may substitute diced celery)
½ c. grated cheese
¼ tea pepper
Add a cut up onion
Stir well. Sprinkle parsley flakes
Biscuit:
2 c. Flour, 1 tea salt, 1 TB Baking Powder, ¼ c. oil or cut in shortening, ¾ c. milk. Mix well. Knead lightly 20-25 times. Roll out into a rectangle 15”x 10”. Spread tuna mix on it. Roll up and form a circle. Pinch ends together & place seam side down. Slice roll 2/3 “ deep on outside of ring, 1” apart. Separate slices to show tuna. Brush w/ egg or butter. Grease pan. Bake 25-30 minutes at 350º.
Cheese Sauce:
¼ c. butter
¼ c. flour
Optional: sauté onions in butter
Let flour & butter bubble 1-2 min. (do not scorch)
Add
2 c. milk
½ tea dry mustard
½ tea salt
¼ tea pepper
Whip w/ wire whip. After it thickens add 1 c/ or more cheese to taste.
Serve over tuna roll.
Submitted by: Maria
Tater-tot Casserole
1 lb. Lean ground beef
1 can cream of mushroom soup
1 bag tater-tots
Put ground beef in casserole dish (nothing else – do not grease.) Put 1 can cream of mushroom soup with ½ can water or milk on top of ground beef. Cover with tater tots.
Cook uncovered 1 ½ hours at 350º or until meat is done. Serve.
* Can also add onion to ground beef.
Submitted by: Maria
1 can cream of mushroom soup
1 bag tater-tots
Put ground beef in casserole dish (nothing else – do not grease.) Put 1 can cream of mushroom soup with ½ can water or milk on top of ground beef. Cover with tater tots.
Cook uncovered 1 ½ hours at 350º or until meat is done. Serve.
* Can also add onion to ground beef.
Submitted by: Maria
Sunday Dinner Casserole
1 lb. Hamburger
1 Onion (optional)
1 can cr. of mushroom soup (or chicken or celery)
4-5 carrots
3-4 potatoes
Crumble hamburger in bottom of casserole dish. Slice potatoes on top of hamburger. Slice onion and add to the top of potatoes. Add sliced carrots to top season w/salt & pepper. Do not stir. Add 1 can of soup plus ¼ c. water over the top of the casserole. Cover & bake @ 350º F for about 1 ½ hrs. Serve w/a tossed salad or bread/butter (or you can cook it at 300º F for 3 hrs.)
Submitted by: Maria
1 Onion (optional)
1 can cr. of mushroom soup (or chicken or celery)
4-5 carrots
3-4 potatoes
Crumble hamburger in bottom of casserole dish. Slice potatoes on top of hamburger. Slice onion and add to the top of potatoes. Add sliced carrots to top season w/salt & pepper. Do not stir. Add 1 can of soup plus ¼ c. water over the top of the casserole. Cover & bake @ 350º F for about 1 ½ hrs. Serve w/a tossed salad or bread/butter (or you can cook it at 300º F for 3 hrs.)
Submitted by: Maria
Simplicity Chicken
In the bottom of a fry pan or baking pan, sprinkle ½ package of dry onion soup mix. Add 1 cup uncooked rice. Place cut up pieces of 1 uncooked chicken. Dilute 1 can of cream of chicken or mushroom soup and pour over chicken.
Cover and bake at 300º-325º for 1 hour and 15 minutes or until done.
Submitted by: Maria
Cover and bake at 300º-325º for 1 hour and 15 minutes or until done.
Submitted by: Maria
Shrimp & Chicken Creole
12 oz peeled shrimp- tails removed
12 oz (1lb) Chicken breast- cubed
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
4 cloves minced garlic
3 TB margarine
2- 16 oz cans chopped tomatoes, undrained
2 TB dry parsley
1 tsp salt
1 tsp paprika
1/4-1/2 tsp ground red pepper
2 bay leaves
4 TB water
8 tsp cornstarch (2 TB plus 2 tsp)
Cooked rice
Stir fry chicken cubes in large skillet until cooked. Remove from skillet and cook onion, green pepper, celery & garlic in margarine until tender. Stir in tomatoes w/ the juice, parsley, paprika, red pepper and bay leaves. Bring to a boil, reduce heat, simmer for 15 minutes. Stir together water and corn starch. Add corn starch mixture and shrimp to tomatoes. Cook and stir together until thick and bubbly & shrimp are pink and done. Stir in chicken to heat. Serve over hot rice.
This is Nick's favorite.
Submitted by: Ashley
12 oz (1lb) Chicken breast- cubed
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
4 cloves minced garlic
3 TB margarine
2- 16 oz cans chopped tomatoes, undrained
2 TB dry parsley
1 tsp salt
1 tsp paprika
1/4-1/2 tsp ground red pepper
2 bay leaves
4 TB water
8 tsp cornstarch (2 TB plus 2 tsp)
Cooked rice
Stir fry chicken cubes in large skillet until cooked. Remove from skillet and cook onion, green pepper, celery & garlic in margarine until tender. Stir in tomatoes w/ the juice, parsley, paprika, red pepper and bay leaves. Bring to a boil, reduce heat, simmer for 15 minutes. Stir together water and corn starch. Add corn starch mixture and shrimp to tomatoes. Cook and stir together until thick and bubbly & shrimp are pink and done. Stir in chicken to heat. Serve over hot rice.
This is Nick's favorite.
Submitted by: Ashley
Salisbury Steak
1 lb. Hamburger
1 pkg dry onion soup mix
¼ c. oats
¼ c. milk
1 egg
2 TB oil
2 TB. Flour
1 ½ c. water
mushrooms (optional)
Mix hamburger and 1/3 pkg. of mix. Add oats, milk, & egg. Make patties. Brown in oil. Drain. Mix flour, water, and remaining soup mix, and mushrooms. Add to meat. Cook covered for 20 minutes.
Submitted by: Maria
1 pkg dry onion soup mix
¼ c. oats
¼ c. milk
1 egg
2 TB oil
2 TB. Flour
1 ½ c. water
mushrooms (optional)
Mix hamburger and 1/3 pkg. of mix. Add oats, milk, & egg. Make patties. Brown in oil. Drain. Mix flour, water, and remaining soup mix, and mushrooms. Add to meat. Cook covered for 20 minutes.
Submitted by: Maria
Quick Chicken Casserole
1 box stuffing mix
1 can cr. of chicken soup
2 c. cooked cubed chicken
Make stuffing mix according to directions. Spread on bottom of casserole dish. Mix chicken and soup. Spread on top of stuffing. Bake at 350 degrees for 30 min. or until warm.
Submitted by: Anna
1 can cr. of chicken soup
2 c. cooked cubed chicken
Make stuffing mix according to directions. Spread on bottom of casserole dish. Mix chicken and soup. Spread on top of stuffing. Bake at 350 degrees for 30 min. or until warm.
Submitted by: Anna
Pizza
¾ c. warm water
1 T. yeast
3 t. baking powder
2 c. flour
¾ t. salt
Combine yeast and water and set aside. Cut 4 tablespoons of shortening into flour mixture. Mix in yeast mixture well. Knead about 10 times. Roll out and mold onto pans. After putting sauce and toppings on. Bake pizza at 425º for approx. 20 minutes.
Submitted by: Maria & Melinda
1 T. yeast
3 t. baking powder
2 c. flour
¾ t. salt
Combine yeast and water and set aside. Cut 4 tablespoons of shortening into flour mixture. Mix in yeast mixture well. Knead about 10 times. Roll out and mold onto pans. After putting sauce and toppings on. Bake pizza at 425º for approx. 20 minutes.
Submitted by: Maria & Melinda
Oodles of Noodles
½ pound ground beef
1 small onion, chopped
2 c. Rotini noodles, uncooked
2 (14.5 oz.) cans tomatoes
1 c. water
1 package taco seasoning
1 (15 oz.) can kidney beans, drained
1 c. grated cheese
1 (15 oz.) can whole kernel corn, drained
Cook ground beef and onion until done; drain fat. Add noodles, tomatoes, water, taco seasoning, kidney beans and corn; mix well. Cover and simmer over low heat for 20 min. or until noodles are tender. Add cheese and stir until melted. Serves 6-8.
Submitted by: Anna
1 small onion, chopped
2 c. Rotini noodles, uncooked
2 (14.5 oz.) cans tomatoes
1 c. water
1 package taco seasoning
1 (15 oz.) can kidney beans, drained
1 c. grated cheese
1 (15 oz.) can whole kernel corn, drained
Cook ground beef and onion until done; drain fat. Add noodles, tomatoes, water, taco seasoning, kidney beans and corn; mix well. Cover and simmer over low heat for 20 min. or until noodles are tender. Add cheese and stir until melted. Serves 6-8.
Submitted by: Anna
New Peas and Potatoes Creamed
5-6 medium potatoes cut up into small pieces about the size of a quarter, cook until tender.
1-1 ½ c. peas, cooked separate
Make milk gravy:
1 ½ c. milk
salt and pepper to taste
2 TB. Flour
1 tsp. Butter
Combine potatoes, peas and gravy. If too thick, thin with milk.
Submitted by: Anna
1-1 ½ c. peas, cooked separate
Make milk gravy:
1 ½ c. milk
salt and pepper to taste
2 TB. Flour
1 tsp. Butter
Combine potatoes, peas and gravy. If too thick, thin with milk.
Submitted by: Anna
Mexican Supper
1 lb. Ground beef or turkey
1 pkg. Taco seasoning
¾ c. water
1 can cream of chicken soup
1 (4 oz) can green chilies (diced)
¼ c. onion (chopped)
1 pkg (12) 6” corn tortillas
1 can (15 oz) tomato sauce
grated cheese
Brown meat and onions together, stir in taco seasoning, water, and soup. Simmer 5 minutes. Add tomato sauce and chilies. Tear tortillas into bite-sized pieces and stir in until well-moistened. Top with grated cheese and simmer 10 minutes more.
Can be made in an electric fry pan or transferred to a casserole dish and baked at 375º for 10 minutes. 4-6 servings.
Submitted by: Maria
1 pkg. Taco seasoning
¾ c. water
1 can cream of chicken soup
1 (4 oz) can green chilies (diced)
¼ c. onion (chopped)
1 pkg (12) 6” corn tortillas
1 can (15 oz) tomato sauce
grated cheese
Brown meat and onions together, stir in taco seasoning, water, and soup. Simmer 5 minutes. Add tomato sauce and chilies. Tear tortillas into bite-sized pieces and stir in until well-moistened. Top with grated cheese and simmer 10 minutes more.
Can be made in an electric fry pan or transferred to a casserole dish and baked at 375º for 10 minutes. 4-6 servings.
Submitted by: Maria
Mexican Rice with Tuna Gravy
4 c. boiling water
1 ½ c. rice (not quick rice). Boil water, add rice. Boil about 20 minutes. Remove from heat, let set for 10 minutes in a covered pan.
Add:
about 2 c. grated cheese
1 can chopped green chilies
1 pkg. Philadelphia cream cheese
Mix together well. Heat so cheese will melt. Serve with tuna gravy.
Tuna gravy:
2 ½ c. milk
3 TB flour (approx 1 TB per cup)
Bring to a boil. Salt and pepper to taste. Add one can tuna fish. Serve with Mexican Rice.
Submitted by: Maria & Melinda
1 ½ c. rice (not quick rice). Boil water, add rice. Boil about 20 minutes. Remove from heat, let set for 10 minutes in a covered pan.
Add:
about 2 c. grated cheese
1 can chopped green chilies
1 pkg. Philadelphia cream cheese
Mix together well. Heat so cheese will melt. Serve with tuna gravy.
Tuna gravy:
2 ½ c. milk
3 TB flour (approx 1 TB per cup)
Bring to a boil. Salt and pepper to taste. Add one can tuna fish. Serve with Mexican Rice.
Submitted by: Maria & Melinda
Mexican Chicken Casserole
1 lb. Hamburger, cooked
1 can cr. of mushroom soup
1 can cr. of chicken soup or broth
½ to 1 c. milk
2 c. chopped cooked chicken
½ to 1 can El Pato sauce
8 – 12 tortillas, broken up
Mix together – layer sauce and tortillas until gone. Sprinkle grated cheese on top. Bake at 350 degrees ½ to 1 hour.
Submitted by: Anna
1 can cr. of mushroom soup
1 can cr. of chicken soup or broth
½ to 1 c. milk
2 c. chopped cooked chicken
½ to 1 can El Pato sauce
8 – 12 tortillas, broken up
Mix together – layer sauce and tortillas until gone. Sprinkle grated cheese on top. Bake at 350 degrees ½ to 1 hour.
Submitted by: Anna
Lemon Chicken
2 (2 ½ - 3 lbs) chickens cut up
½ c. flour
2 TB cooking oil
1 (6 oz.) can lemonade concentrate,thawed
3 TB catsup
1 TB vinegar
2 TB cold water
2 TB cornstarch
3 TB brown sugar
hot cooked rice
(Save out chicken backs, necks, and wings, and use in chicken broth)
Combine flour with 1 ¼ tea. Salt. Coat chicken. Brown pieces on all sides in hot oil; drain. Transfer to a crockery cooker.
Stir together the lemonade concentrate, brown sugar, catsup, and vinegar. Pour over chicken. Cover; cook on high heat setting for 3-4 hours. Remove chicken.
Pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch. Stir into hot liquid. Cook and stir until thickened and bubbly. Serve chicken with gravy over hot cooked rice. Makes 6 servings.
Submitted by: Anna
½ c. flour
2 TB cooking oil
1 (6 oz.) can lemonade concentrate,thawed
3 TB catsup
1 TB vinegar
2 TB cold water
2 TB cornstarch
3 TB brown sugar
hot cooked rice
(Save out chicken backs, necks, and wings, and use in chicken broth)
Combine flour with 1 ¼ tea. Salt. Coat chicken. Brown pieces on all sides in hot oil; drain. Transfer to a crockery cooker.
Stir together the lemonade concentrate, brown sugar, catsup, and vinegar. Pour over chicken. Cover; cook on high heat setting for 3-4 hours. Remove chicken.
Pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid. Blend cold water slowly into cornstarch. Stir into hot liquid. Cook and stir until thickened and bubbly. Serve chicken with gravy over hot cooked rice. Makes 6 servings.
Submitted by: Anna
Judy’s Dish
Brown: 1 lb. Hamburger and 1 chopped onion
Add: 1 can Ranch style beans (23 oz.)
1 can (303) tomatoes (cut up)
Simmer for 15 minutes. Serve over regular Fritos or corn tortilla chips. Top with grated cheese, tomatoes, lettuce & sour cream. Add hot sauce if desired.
Submitted by: Anna
Add: 1 can Ranch style beans (23 oz.)
1 can (303) tomatoes (cut up)
Simmer for 15 minutes. Serve over regular Fritos or corn tortilla chips. Top with grated cheese, tomatoes, lettuce & sour cream. Add hot sauce if desired.
Submitted by: Anna
Japanese Chicken
3 lbs chicken
1 beaten egg
1 cup flour
1 cup oil
Sauce:
3 TB Soy Sauce
3 TB Water
1 cup white sugar
1/2 cup vinegar
Dip chicken into slightly beaten egg, then into flour. Fry in oil until chicken is deep brown in color & crisp. Place in shallow baking or roasting pan and pour sauce over. Bake at 350º for 30-40 min. Baste with sauce while baking.
The missionaries love this one.
Submitted by: Ashley
1 beaten egg
1 cup flour
1 cup oil
Sauce:
3 TB Soy Sauce
3 TB Water
1 cup white sugar
1/2 cup vinegar
Dip chicken into slightly beaten egg, then into flour. Fry in oil until chicken is deep brown in color & crisp. Place in shallow baking or roasting pan and pour sauce over. Bake at 350º for 30-40 min. Baste with sauce while baking.
The missionaries love this one.
Submitted by: Ashley
Hawaiian Haystacks
Sauce:
2 cans cream of chicken soup
1 c. chicken broth
2 c. chopped cooked chicken
4 c. cooked rice
Mix and Heat sauce. Serve over hot cooked rice. Top with toppings as desired.
Ex. Pineapple, tomatoes, olives, Chinese noodles, cheese, onions, celery, mandarin oranges, green peppers, soy sauce, slivered almonds, coconut. Serves at least 6.
Submitted by: Anna
2 cans cream of chicken soup
1 c. chicken broth
2 c. chopped cooked chicken
4 c. cooked rice
Mix and Heat sauce. Serve over hot cooked rice. Top with toppings as desired.
Ex. Pineapple, tomatoes, olives, Chinese noodles, cheese, onions, celery, mandarin oranges, green peppers, soy sauce, slivered almonds, coconut. Serves at least 6.
Submitted by: Anna
Hawaiian Chicken
4 meaty chicken pieces
1 tsp. Salt
½ c. flour
¼ tsp. Pepper
3-4 TB. oil
Sauce:
1 (1 lb. 4 oz.) can sliced or chunk pineapple
1 TB. Soy sauce
½ c. + sugar
1 chicken bouillon cube
2 TB. Cornstarch
1 bell pepper, chopped
1/3 c. cider vinegar
¼ tea. ginger
Wash chicken. Coat with flour, heat oil and brown chicken. Preheat oven to 350 degrees.
Make sauce: Drain pineapple pouring syrup into cup, add water to make 1 ¼ cups.
In saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger
and bouillon cube. Bring to a boil and boil for 2 minutes. Pour over chicken.
Bake, uncovered, 30 minutes; add pineapple and bell pepper, bake 30 minutes. Serve with rice.
Submitted by: Anna
1 tsp. Salt
½ c. flour
¼ tsp. Pepper
3-4 TB. oil
Sauce:
1 (1 lb. 4 oz.) can sliced or chunk pineapple
1 TB. Soy sauce
½ c. + sugar
1 chicken bouillon cube
2 TB. Cornstarch
1 bell pepper, chopped
1/3 c. cider vinegar
¼ tea. ginger
Wash chicken. Coat with flour, heat oil and brown chicken. Preheat oven to 350 degrees.
Make sauce: Drain pineapple pouring syrup into cup, add water to make 1 ¼ cups.
In saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger
and bouillon cube. Bring to a boil and boil for 2 minutes. Pour over chicken.
Bake, uncovered, 30 minutes; add pineapple and bell pepper, bake 30 minutes. Serve with rice.
Submitted by: Anna
Ham and Potato Casserole
Boil 8 medium potatoes. Slice – layer potatoes, cheese cubes and ham chunks. Cover each layer with 1 can cr. of mushroom soup mixed with 1 can milk. Heat through and serve.
Submitted by: Anna
Submitted by: Anna
Fried Rice
Cooked rice
onions
Bacon or ham
2 eggs
Fry bacon and onions together, add rice, stir fry. Beat eggs in separate bowl and add into rice mixture, stirring constantly.
Submitted by: Anna
onions
Bacon or ham
2 eggs
Fry bacon and onions together, add rice, stir fry. Beat eggs in separate bowl and add into rice mixture, stirring constantly.
Submitted by: Anna
Easy Hamburger Casserole
1 lb. Hamburger
1 medium onion
½ c. chopped celery
1 c. cooked rice
½ to 1 can Chinese noodles
1 can cream of mushroom soup
Brown together the hamburger, onion, and celery. Add the soups and rice and pour into baking dish. Put Chinese noodles on top. Bake at 325º for 30 minutes.
Submitted by: Maria
1 medium onion
½ c. chopped celery
1 c. cooked rice
½ to 1 can Chinese noodles
1 can cream of mushroom soup
Brown together the hamburger, onion, and celery. Add the soups and rice and pour into baking dish. Put Chinese noodles on top. Bake at 325º for 30 minutes.
Submitted by: Maria
Crescent Roll Cream Cheese Chicken Casserole
Combine:
1 (8oz.) cream cheese
1 pkg. Mushrooms
1 cooked chicken, boned & cubed
1 bunch chopped onions
Put above mixture in crescent rolls (2 packages). Roll up, put in a casserole dish.
Heat:
1 can cr. of mushroom soup
1 c. sour cream
Heat together and pour over the top of the rolled crescent rolls with chicken mixture after baking 20 min at. 350 degrees. Heat till warmed through. Serve immediately
Submitted by: Anna
1 (8oz.) cream cheese
1 pkg. Mushrooms
1 cooked chicken, boned & cubed
1 bunch chopped onions
Put above mixture in crescent rolls (2 packages). Roll up, put in a casserole dish.
Heat:
1 can cr. of mushroom soup
1 c. sour cream
Heat together and pour over the top of the rolled crescent rolls with chicken mixture after baking 20 min at. 350 degrees. Heat till warmed through. Serve immediately
Submitted by: Anna
Chimichungas
Brown 1 lb. Hamburger with chopped onions for flavoring. Add chopped cabbage (about 1 c. or so) and a peeled carrot (Use a vegetable peeler to make thin carrot slices). Cook till tender. Add 1 can cream of chicken soup and 1-2 tsp. Chili powder. Mix well. Place a generous serving spoon of mixture on to a flour tortilla and roll up. (Sometimes we add a slice of cheese to the mixture before we roll it up.) Fry in oil.
Submitted by: Anna
Submitted by: Anna
Chimichungas
Brown 1 lb. Hamburger with chopped onions for flavoring. Add chopped cabbage (about 1 c. or so) and a peeled carrot (Use a vegetable peeler to make thin carrot slices). Cook till tender. Add 1 can cream of chicken soup and 1-2 tsp. Chili powder. Mix well. Place a generous serving spoon of mixture on to a flour tortilla and roll up. (Sometimes we add a slice of cheese to the mixture before we roll it up.) Fry in oil.
Submitted by: Anna
Submitted by: Anna
Chicken-Turkey Casserole
Turkey or chicken
½ c. mayonnaise
2 cans cream soup
1 to 3 TB lemon juice
2 pkg. Broccoli, cooked
1 c cheese
Mix together and pour over rice. Microwave on HIGH approximately 20 minutes.
Submitted by: Maria
½ c. mayonnaise
2 cans cream soup
1 to 3 TB lemon juice
2 pkg. Broccoli, cooked
1 c cheese
Mix together and pour over rice. Microwave on HIGH approximately 20 minutes.
Submitted by: Maria
Chicken Alfredo
2 c. cooked cubed chicken
¾ c. grated cheese
¼ - 1/3 c. Parmesan cheese
salt & pepper to taste
¼ c. flour
3 c. milk
2 TB. Butter
hot cooked spaghetti
½ tea. Garlic pwd. (optional)
Make a gravy with the flour, butter and milk. Heat until bubbly and thickened. Add chicken, cheeses, seasonings and cooked spaghetti. Heat through and serve.
Submitted by: Anna
¾ c. grated cheese
¼ - 1/3 c. Parmesan cheese
salt & pepper to taste
¼ c. flour
3 c. milk
2 TB. Butter
hot cooked spaghetti
½ tea. Garlic pwd. (optional)
Make a gravy with the flour, butter and milk. Heat until bubbly and thickened. Add chicken, cheeses, seasonings and cooked spaghetti. Heat through and serve.
Submitted by: Anna
Chicken A La King
1 large pkg. Wide noodles, cooked
½ cube butter
1 lg. Onion, chopped
1 c. chopped celery
1 grated carrot
1 c. chopped mushrooms
1 c. cubed cooked chicken
1 c. chicken broth
1 can milk
salt & pepper
Fry onion, celery, and carrot until just crisp; add mushrooms and chicken. Add broth slowly while simmering. Simmer 5-10 min. Add canned milk and salt and pepper to taste. Thicken, if needed, with flour and water. Serve over noodles. Good over toast or mashed potatoes.
Submitted by: Anna
½ cube butter
1 lg. Onion, chopped
1 c. chopped celery
1 grated carrot
1 c. chopped mushrooms
1 c. cubed cooked chicken
1 c. chicken broth
1 can milk
salt & pepper
Fry onion, celery, and carrot until just crisp; add mushrooms and chicken. Add broth slowly while simmering. Simmer 5-10 min. Add canned milk and salt and pepper to taste. Thicken, if needed, with flour and water. Serve over noodles. Good over toast or mashed potatoes.
Submitted by: Anna
Chicken – Barbecue Sauce
½ c. onion
¾ c. water
¾ c. catsup
¼ c. lemon juice or 1 lemon sliced
1 TB. Sugar
1/3 c. Worcestershire sauce
2 TB. Vinegar (optional)
1 tea. Salt
1 tea. Chili pwd.
3-4 lbs. meat
Place meat in shallow roasting pan. Arrange lemon slices and onion over meat. Roast for 15 min. (Chicken) or 30 min (ribs) at 450 degrees to brown. Combine remaining ingredients (lemon juice included). Bring to a boil and pour over meat. Continue baking at 350 degrees until tender 45 min to 1 hour. Baste meat as needed. If sauce gets too thick, thin with water.
Submitted by: Anna
¾ c. water
¾ c. catsup
¼ c. lemon juice or 1 lemon sliced
1 TB. Sugar
1/3 c. Worcestershire sauce
2 TB. Vinegar (optional)
1 tea. Salt
1 tea. Chili pwd.
3-4 lbs. meat
Place meat in shallow roasting pan. Arrange lemon slices and onion over meat. Roast for 15 min. (Chicken) or 30 min (ribs) at 450 degrees to brown. Combine remaining ingredients (lemon juice included). Bring to a boil and pour over meat. Continue baking at 350 degrees until tender 45 min to 1 hour. Baste meat as needed. If sauce gets too thick, thin with water.
Submitted by: Anna
Cheesy Green Chile Casserole
1 lb. Hamburger
1 small can water
1 chopped onion
1 sm. can chopped green chilies
2 cans cr. of Chicken Soup
1 pkg. Fritos chips
1 small can tomato sauce
½ 1b. grated Longhorn cheese
Cook meat and onions – drain fat. Mix soup, tomato sauce, water and chilies. Simmer till hot. Put Fritos on plate, layer with meat mixture, sprinkle with cheese. Top with chopped lettuce and tomatoes. Also sour cream if desired.
Submitted by: Anna
1 small can water
1 chopped onion
1 sm. can chopped green chilies
2 cans cr. of Chicken Soup
1 pkg. Fritos chips
1 small can tomato sauce
½ 1b. grated Longhorn cheese
Cook meat and onions – drain fat. Mix soup, tomato sauce, water and chilies. Simmer till hot. Put Fritos on plate, layer with meat mixture, sprinkle with cheese. Top with chopped lettuce and tomatoes. Also sour cream if desired.
Submitted by: Anna
Busy Day Dinner
Put the following into a casserole dish:
1 layer raw potatoes, sliced
1 layer raw carrots, sliced
1 layer ground beef (about ½ lb.) browned
¼ c. chopped onion
sprinkling of raw rice
Mix:
1 can cr. of mushroom soup
(other soups may be used for variety)
1 can water
salt and pepper to taste
Pour liquid over mixture cover and bake slowly in 325 degree oven for 2 hours.
Submitted by: Anna
1 layer raw potatoes, sliced
1 layer raw carrots, sliced
1 layer ground beef (about ½ lb.) browned
¼ c. chopped onion
sprinkling of raw rice
Mix:
1 can cr. of mushroom soup
(other soups may be used for variety)
1 can water
salt and pepper to taste
Pour liquid over mixture cover and bake slowly in 325 degree oven for 2 hours.
Submitted by: Anna
Acapulco Casserole
1 lb. Ground beef
1 ½ TB Worcestershire sauce
1 tsp. Chili powder
½ c. shredded cheese
1 can (15oz) red kidney beans
1 c. chopped onion
1 c. chopped celery
1 (16oz) can cream style corn
1 (8 oz) can tomato sauce
6 corn tortillas
Brown meat in a large skillet. Drain. Add onion, celery, Worcestershire sauce, chili powder, beans, corn, and tomato sauce. Cook and stir 3 minutes.
Put one tortilla in a round 2 qt casserole dish & top with 1 c. sauce mixture. Top with another tortilla and 1 c. sauce mixture. Continue until all tortillas are used. Top with remaining sauce and sprinkle with cheese. Bake uncovered at 350º for about 30 minutes for 10-12 minutes in the microwave on level 6. Serves 6 to 8.
Submitted by: Maria
Saturday, November 8, 2008
Strawberry Pie
1 large pkg. Strawberry Jell-o
1 c. sugar
3 c. water
Dissolve in pan. Add ½ c. cornstarch dissolved in ¾ c. water. Boil for 1 minute. Cool and add 4 cups strawberries. Put in Pastry shell. Cool for 2-3 hours.
Submitted by: Anna
1 c. sugar
3 c. water
Dissolve in pan. Add ½ c. cornstarch dissolved in ¾ c. water. Boil for 1 minute. Cool and add 4 cups strawberries. Put in Pastry shell. Cool for 2-3 hours.
Submitted by: Anna
See’s Fudge
Mix together in a large mixing bowl:
3 (6 oz.) pkgs. Chocolate chips
1 cube butter or margarine
1 (7 oz.) marshmallow cream
1 tsp. Vanilla
Mix in large saucepan:
4 ½ c. sugar
1 can evaporated milk
Bring to a rolling boil, stirring constantly. After starting to boil, boil exactly 9 minutes.
Pour over first mixture and mix with beaters until stiff and loses its shine. Take out beaters and add 3 cups coarsely chopped nuts and mix well.
Pour into large pan that has been dusted with powdered sugar. Let set at least 2 days before cutting.
Submitted by: Anna
3 (6 oz.) pkgs. Chocolate chips
1 cube butter or margarine
1 (7 oz.) marshmallow cream
1 tsp. Vanilla
Mix in large saucepan:
4 ½ c. sugar
1 can evaporated milk
Bring to a rolling boil, stirring constantly. After starting to boil, boil exactly 9 minutes.
Pour over first mixture and mix with beaters until stiff and loses its shine. Take out beaters and add 3 cups coarsely chopped nuts and mix well.
Pour into large pan that has been dusted with powdered sugar. Let set at least 2 days before cutting.
Submitted by: Anna
Pie Crust
(For 5 pies)
5 c. flour
3 TB. Brown sugar
2 c. shortening
1 TB. Salt
Mix together with Mixmaster until real crumbly.
Put 2 TB. Vinegar, 1 egg (beaten) add enough water to make 1 cup liquid. Mix by hand.
Pour over other mixture and mix well. Form into ball. Press and roll out (either between sheets of waxed paper or on a floured surface) and bake
Submitted by: Anna
5 c. flour
3 TB. Brown sugar
2 c. shortening
1 TB. Salt
Mix together with Mixmaster until real crumbly.
Put 2 TB. Vinegar, 1 egg (beaten) add enough water to make 1 cup liquid. Mix by hand.
Pour over other mixture and mix well. Form into ball. Press and roll out (either between sheets of waxed paper or on a floured surface) and bake
Submitted by: Anna
Peach Cobbler
1 stick butter or margarine
¾ c. milk
¾ c. sugar
1 qt peaches
1 ½ tsp baking powder
2 TB sugar
¼ tsp salt
¼ tsp cinnamon
1 c. flour
Melt butter or margarine in 9x13 inch pan in oven as it preheats to 350º. Beat together sugar, baking powder, salt, flour, and milk to a smooth batter. Pour over melted butter in pan, but do not mix. Empty peaches and syrup over batter. Mix 2 tablespoons sugar with ¼ tsp cinnamon. Sprinkle on top. Bake at 350º for 45 minutes.
Submitted by: Maria
¾ c. milk
¾ c. sugar
1 qt peaches
1 ½ tsp baking powder
2 TB sugar
¼ tsp salt
¼ tsp cinnamon
1 c. flour
Melt butter or margarine in 9x13 inch pan in oven as it preheats to 350º. Beat together sugar, baking powder, salt, flour, and milk to a smooth batter. Pour over melted butter in pan, but do not mix. Empty peaches and syrup over batter. Mix 2 tablespoons sugar with ¼ tsp cinnamon. Sprinkle on top. Bake at 350º for 45 minutes.
Submitted by: Maria
Peach Cobbler
2 c. flour
2 c. sugar
2 c. milk
2 tea. Baking pwd.
¼ c. butter, melted
2 cans peaches (or other fruit)
¾ tea. Salt
Pour drained fruit into a 9” x 13” baking pan. Sprinkle with cinnamon if desired. Combine remaining ingredients and pour over fruit. Bake at 350 degrees for 30 min. or until golden. Serve with whipped cream or ice cream.
Submitted by: Anna
2 c. sugar
2 c. milk
2 tea. Baking pwd.
¼ c. butter, melted
2 cans peaches (or other fruit)
¾ tea. Salt
Pour drained fruit into a 9” x 13” baking pan. Sprinkle with cinnamon if desired. Combine remaining ingredients and pour over fruit. Bake at 350 degrees for 30 min. or until golden. Serve with whipped cream or ice cream.
Submitted by: Anna
Mini Pecan Pies
Tart Shells
½ c. butter or margarine, softened
3 oz. cream cheese, softened
1 c. all-purpose flour
Filling
2 T. butter or margarine, melted
¾ c. packed brown sugar
1 egg
1 t. vanilla
1 c. pecan halves, finely chopped
1. Preheat oven to 350. For tart shells, beat butter and cream cheese until well blended. Add flour; mix until a soft dough forms.
2. Shape dough into 1-inch balls. Place balls of dough into ungreased cups of Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
3. For filling, place butter in a bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans; add to batter bowl and mix well.
4. Fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until edges are light golden brown. Remove from oven, cool in pan 3 minutes. Remove from pan to cooling rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts
Submitted by: Anna
½ c. butter or margarine, softened
3 oz. cream cheese, softened
1 c. all-purpose flour
Filling
2 T. butter or margarine, melted
¾ c. packed brown sugar
1 egg
1 t. vanilla
1 c. pecan halves, finely chopped
1. Preheat oven to 350. For tart shells, beat butter and cream cheese until well blended. Add flour; mix until a soft dough forms.
2. Shape dough into 1-inch balls. Place balls of dough into ungreased cups of Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
3. For filling, place butter in a bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans; add to batter bowl and mix well.
4. Fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until edges are light golden brown. Remove from oven, cool in pan 3 minutes. Remove from pan to cooling rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts
Submitted by: Anna
Miniature Gingerbread Houses
Graham crackers
White frosting
Candy canes and hard tack candy
Cut the crackers to form a house. Put together with frosting along edges. Decorate with candy canes and candy.
Submitted by: Anna
White frosting
Candy canes and hard tack candy
Cut the crackers to form a house. Put together with frosting along edges. Decorate with candy canes and candy.
Submitted by: Anna
Hot Fudge Sundaes
2 TB. Butter
½ c. sugar
1 TB. Cocoa
½ c. canned milk (or cream)
Boil a few minutes, then add 10 large marshmallows. Store in refrigerator.
Submitted by: Anna
½ c. sugar
1 TB. Cocoa
½ c. canned milk (or cream)
Boil a few minutes, then add 10 large marshmallows. Store in refrigerator.
Submitted by: Anna
Homemade Ice Cream
2 eggs (optional)
½ c. sugar
1 can evaporated milk
1 can sweetened condensed milk
2 small pkg. Instant pudding (vanilla, banana cr.)
Combine ingredients and add milk to mark as indicated on your freezer. Add peaches or other fruit or nuts as desired, cut up fine. Chopped Oreo cookies or candy bars are delicious too. Store left over ice cream (if any) in the freezer and when serving mix it with an electric mixer or in the blender with a little milk for a delicious creamy shake.
Submitted by: Anna
½ c. sugar
1 can evaporated milk
1 can sweetened condensed milk
2 small pkg. Instant pudding (vanilla, banana cr.)
Combine ingredients and add milk to mark as indicated on your freezer. Add peaches or other fruit or nuts as desired, cut up fine. Chopped Oreo cookies or candy bars are delicious too. Store left over ice cream (if any) in the freezer and when serving mix it with an electric mixer or in the blender with a little milk for a delicious creamy shake.
Submitted by: Anna
Grandma Cardon’s Fresh Apple Pie
(For 1 pie)
4-6 apples, chopped
½ c. sugar
3 TB. Melted butter
2 TB. Flour
1 tea. Cinnamon
¼ tea. Salt
¼ can crushed pineapple
Mix together well. Bake in pie shell at 350 degrees for 30 min. or until golden brown.
Submitted by: Anna
4-6 apples, chopped
½ c. sugar
3 TB. Melted butter
2 TB. Flour
1 tea. Cinnamon
¼ tea. Salt
¼ can crushed pineapple
Mix together well. Bake in pie shell at 350 degrees for 30 min. or until golden brown.
Submitted by: Anna
Fruit Pizza
3– 7.5 or 8 oz tubes refrigerated biscuits or cookie dough
1/3 c. sugar or pwd. sugar
1 – 3oz. Pkg. Cream cheese
1 tea. Vanilla.
Roll out dough to form on pizza pan. Bake @ 400 degrees for 8-10 min or until lightly golden. Remove from oven and cool. Combine sugar, cream cheese and vanilla. Mix well. Spread over cooled pizza dough. Top with sliced fruit as desired. Ex. Sliced strawberries, sliced kiwi fruit, pineapple, bananas, mandarin oranges, sliced apples etc.
Submitted by: Anna
1/3 c. sugar or pwd. sugar
1 – 3oz. Pkg. Cream cheese
1 tea. Vanilla.
Roll out dough to form on pizza pan. Bake @ 400 degrees for 8-10 min or until lightly golden. Remove from oven and cool. Combine sugar, cream cheese and vanilla. Mix well. Spread over cooled pizza dough. Top with sliced fruit as desired. Ex. Sliced strawberries, sliced kiwi fruit, pineapple, bananas, mandarin oranges, sliced apples etc.
Submitted by: Anna
Easy Chocolate Fondue
1 12oz pkg. Semi-sweet chocolate morsels
1 14oz can sweetened condensed milk (not evaporated milk)
½ cup heavy whipping cream or half and half
1 t. vanilla
Assorted fruit, cake, pretzels, or marshmallows
Preheat oven to 350ºF. Combine chocolate morsels, sweetened condensed milk, whipping cream, and vanilla in an oven-safe bowl; stir with a wooden spoon. Bake 10 minutes. Remove from oven; stir until smooth. Serve with fresh fruit, angel food or pound cake cubes, pretzels, or marshmallows.
Submitted by: Maria
1 14oz can sweetened condensed milk (not evaporated milk)
½ cup heavy whipping cream or half and half
1 t. vanilla
Assorted fruit, cake, pretzels, or marshmallows
Preheat oven to 350ºF. Combine chocolate morsels, sweetened condensed milk, whipping cream, and vanilla in an oven-safe bowl; stir with a wooden spoon. Bake 10 minutes. Remove from oven; stir until smooth. Serve with fresh fruit, angel food or pound cake cubes, pretzels, or marshmallows.
Submitted by: Maria
Cobbler
Topping:
2 c. rolled oats
½ c. butter
½ c. whole wheat flour
1 c. brown sugar
sprinkle salt
Melt butter and mix with other ingredients until crumbly. Put filling in pan and top with cobbler topping. Bake @ 350 degrees for 30 min. Delicious with whipped cream or ice cream.
Fillings:
Apple pie filling
Strawberry Rhubarb (3 Tb. Tapioca, 1 ½ c. sugar, sprinkle with salt and cinnamon.)
Peach – (3 Tb. Tapioca, sprinkle with cinnamon and salt.)
Cherry pie filling
Submitted by: Anna
2 c. rolled oats
½ c. butter
½ c. whole wheat flour
1 c. brown sugar
sprinkle salt
Melt butter and mix with other ingredients until crumbly. Put filling in pan and top with cobbler topping. Bake @ 350 degrees for 30 min. Delicious with whipped cream or ice cream.
Fillings:
Apple pie filling
Strawberry Rhubarb (3 Tb. Tapioca, 1 ½ c. sugar, sprinkle with salt and cinnamon.)
Peach – (3 Tb. Tapioca, sprinkle with cinnamon and salt.)
Cherry pie filling
Submitted by: Anna
Chocolate Lush (4 Layer Dessert)
1 c flour
½ c. melted butter
½ c. chopped nuts
Mix and put in 13x9 in pan. Bake at 350º for 20 minutes. Cool completely.
1 8 oz. Cream cheese
1 c. powdered sugar
1 c. cool whip
Mix together and spread on for first layer.
2 small pkgs. Instant pudding (any flavor)
3 c. milk
Mix together and spread on for second layer.
Top with Cool Whip and sprinkle with nuts.
Chocolate, lemon, and banana pudding with bananas are really good.
Submitted by: Maria
½ c. melted butter
½ c. chopped nuts
Mix and put in 13x9 in pan. Bake at 350º for 20 minutes. Cool completely.
1 8 oz. Cream cheese
1 c. powdered sugar
1 c. cool whip
Mix together and spread on for first layer.
2 small pkgs. Instant pudding (any flavor)
3 c. milk
Mix together and spread on for second layer.
Top with Cool Whip and sprinkle with nuts.
Chocolate, lemon, and banana pudding with bananas are really good.
Submitted by: Maria
Cheesecake
Prepare a graham cracker crust for a 9x13 inch pan. Make crumbs in a blender from one package of crackers. Add 1/3 c. sugar and mix together. Then pour in a 3-4 T. melted butter and mix well. Spread out evenly in bottom of pan and pat in place with a fork. Mix one 8 oz pkg of cream cheese, 1/3 c. lemon juice, 1 can sweetened condensed milk, 1 t. vanilla. Pour into graham cracker crust and chill. Top with a fruit pie filling and whipped cream.
Submitted by: Anna
Submitted by: Anna
Caramel Topping
2 c. brown sugar
2 TB. Butter
1 c. light cream
1 c. Karo syrup
Put on stove and stir. Bring to a boil. Serve over ice cream or whatever. Store in refrigerator.
Submitted by: Anna
2 TB. Butter
1 c. light cream
1 c. Karo syrup
Put on stove and stir. Bring to a boil. Serve over ice cream or whatever. Store in refrigerator.
Submitted by: Anna
Baked Alaska
Bake 1 single round, layer cake, any flavor (may make two). Let ½ gallon ice cream (any flavor) get soft and then pack it into a round container just smaller than or equal to cake. Let ice cream freeze in bowl.
Meringue:
4 egg whites
1 tsp. Cream of tartar
Whip until stiff, add (1 tablespoon at a time), ½ c. sugar. Put cake on a cutting board. (Put ice cream between cake layers if making two layers.) Put frozen ice cream on cake.
Cover with meringue, totally down to board, all around cake. Cook on broil in oven for 2-3 minutes to brown meringue. (Put cake on lowest oven rack.) Remove from oven and put in freezer until ready to serve.
Submitted by: Maria
Meringue:
4 egg whites
1 tsp. Cream of tartar
Whip until stiff, add (1 tablespoon at a time), ½ c. sugar. Put cake on a cutting board. (Put ice cream between cake layers if making two layers.) Put frozen ice cream on cake.
Cover with meringue, totally down to board, all around cake. Cook on broil in oven for 2-3 minutes to brown meringue. (Put cake on lowest oven rack.) Remove from oven and put in freezer until ready to serve.
Submitted by: Maria
Almost Homemade Ice-cream
Soften and mix together:
1 carton Sherbet (Raspberry or other flavor)
1 carton Vanilla
Add Bananas, nuts and other fruit.
Refreeze
Submitted by: Maria
1 carton Sherbet (Raspberry or other flavor)
1 carton Vanilla
Add Bananas, nuts and other fruit.
Refreeze
Submitted by: Maria
Tuesday, November 4, 2008
Zucchini Brownies
Sift 2 c. flour
1 ½ t baking soda
1 t. salt
½ c. cocoa
2 c. Zucchini
1 egg
½ c. oil
2 t. vanilla
1 ¼ c. sugar
Optional: Add 2 c. chocolate chips and 1 cup nuts.
Mix. Bake at 350º for 30 minutes.
Submitted by: Maria
1 ½ t baking soda
1 t. salt
½ c. cocoa
2 c. Zucchini
1 egg
½ c. oil
2 t. vanilla
1 ¼ c. sugar
Optional: Add 2 c. chocolate chips and 1 cup nuts.
Mix. Bake at 350º for 30 minutes.
Submitted by: Maria
The Best Chocolate Chip Cookies Ever
¾ c. Sugar
1 ½ c. Brown Sugar
1 ½ c. Shortening
3 c. Four (plus a little more)
1 ½ t. Salt
1 ½ t. Soda
3 Eggs
1 12 oz pkg chocolate chips
Cream Shortening and sugar together. Mix in the eggs. Mix in the flour, soda, and salt. Add the chocolate chips. Bake at 350º for 8-10 minutes (don’t need to grease pans!).
Submitted by: Maria
1 ½ c. Brown Sugar
1 ½ c. Shortening
3 c. Four (plus a little more)
1 ½ t. Salt
1 ½ t. Soda
3 Eggs
1 12 oz pkg chocolate chips
Cream Shortening and sugar together. Mix in the eggs. Mix in the flour, soda, and salt. Add the chocolate chips. Bake at 350º for 8-10 minutes (don’t need to grease pans!).
Submitted by: Maria
Soft Sugar Cookies
1 c. butter or margarine
4 ½ c. flour
1 ½ c. sugar
1 tsp. Soda
2 eggs
1 tsp. Baking powder
1 c. sour cream
1 tsp. Salt
1 tsp. Vanilla
Preheat oven to 375 degrees. Cream butter and sugar, then add eggs, sour cream, and dry ingredients alternately. Roll out to 3/8” thick. Cook 10-13 minutes till light brown around the edges.
Submitted by: Anna
4 ½ c. flour
1 ½ c. sugar
1 tsp. Soda
2 eggs
1 tsp. Baking powder
1 c. sour cream
1 tsp. Salt
1 tsp. Vanilla
Preheat oven to 375 degrees. Cream butter and sugar, then add eggs, sour cream, and dry ingredients alternately. Roll out to 3/8” thick. Cook 10-13 minutes till light brown around the edges.
Submitted by: Anna
Soft Oatmeal Raisin Cookies
3 eggs
1 ½ c. raisins
1 c. margarine
1 c. brown sugar
1 c. sugar
2 tsp vanilla
2 ½ c. flour
1 tsp. salt
2 tsp baking soda
½ tsp. baking powder
1 tsp. cinnamon
½ tsp cloves
½ tsp nutmeg
2 c. old-fashioned oatmeal
Beat eggs and pour over raisins; let stand one hour. Cream margarine, sugar, vanilla, salt and spices. Add raisins/egg mixture and blend well. Add remaining dry ingredients and oatmeal; mix completely. Make large balls and place at least 2 inches apart on ungreased cookie sheet. Bake at 350ºF for 10-12 minutes. Makes 2 dozen large cookies.
Submitted by: Maria
1 ½ c. raisins
1 c. margarine
1 c. brown sugar
1 c. sugar
2 tsp vanilla
2 ½ c. flour
1 tsp. salt
2 tsp baking soda
½ tsp. baking powder
1 tsp. cinnamon
½ tsp cloves
½ tsp nutmeg
2 c. old-fashioned oatmeal
Beat eggs and pour over raisins; let stand one hour. Cream margarine, sugar, vanilla, salt and spices. Add raisins/egg mixture and blend well. Add remaining dry ingredients and oatmeal; mix completely. Make large balls and place at least 2 inches apart on ungreased cookie sheet. Bake at 350ºF for 10-12 minutes. Makes 2 dozen large cookies.
Submitted by: Maria
Rice Crispy Treats
1 cube butter
1 pkg. Miniature marshmallows
6-8 c. Rice Crispy cereal
Melt butter and marshmallows in a saucepan over low – med heat stirring constantly. Remove from heat and add cereal stirring until well coated. Pour onto a buttered cookie sheet and spread out evenly. After cooled, cut into squares. Can add chocolate chips or M & M’s for variety.
Submitted by: Anna
1 pkg. Miniature marshmallows
6-8 c. Rice Crispy cereal
Melt butter and marshmallows in a saucepan over low – med heat stirring constantly. Remove from heat and add cereal stirring until well coated. Pour onto a buttered cookie sheet and spread out evenly. After cooled, cut into squares. Can add chocolate chips or M & M’s for variety.
Submitted by: Anna
No Bake Cookies
1 ½ c. sugar
2 TB. Cocoa
½ c. butter
½ tea. Vanilla
½ c. milk
3 c. quick oats
½ c. peanut butter
Mix butter, milk, sugar & cocoa in a saucepan and bring to a boil. Boil 1 minute. Remove from heat and add Vanilla, peanut butter and oats. Stir until well mixed. Drop onto waxed paper to cool.
Submitted by: Anna
2 TB. Cocoa
½ c. butter
½ tea. Vanilla
½ c. milk
3 c. quick oats
½ c. peanut butter
Mix butter, milk, sugar & cocoa in a saucepan and bring to a boil. Boil 1 minute. Remove from heat and add Vanilla, peanut butter and oats. Stir until well mixed. Drop onto waxed paper to cool.
Submitted by: Anna
Mrs. Fields Cookies
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. soda
1 t. baking powder
½ t. salt
1 t. vanilla
2 c. flour
2 ½ c. Oatmeal (quick; blended in blender)
Mix together and place on ungreased cookie sheet. Bake at 350º for 7-8 minutes or until light brown. (when doubling the batch, add ½ c. water)
Submitted by: Maria
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. soda
1 t. baking powder
½ t. salt
1 t. vanilla
2 c. flour
2 ½ c. Oatmeal (quick; blended in blender)
Mix together and place on ungreased cookie sheet. Bake at 350º for 7-8 minutes or until light brown. (when doubling the batch, add ½ c. water)
Submitted by: Maria
Mexican Wedding Cookies
1 c. butter or margarine
¼ tea. Salt
1 c. confectioner’s sugar
2 c. flour
1 tsp. Vanilla
1 c. finely chopped nuts
Blend together butter, confectioner’s sugar. Add vanilla and salt. Stir in flour and nuts until evenly mixed. Divide dough into 5 portions. Chill and slice into 3 inch lengths. Cut in half lengthwise and place cut side down on ungreased baking sheet. Bake at 375 degrees for 12-14 minutes.
Submitted by: Anna
¼ tea. Salt
1 c. confectioner’s sugar
2 c. flour
1 tsp. Vanilla
1 c. finely chopped nuts
Blend together butter, confectioner’s sugar. Add vanilla and salt. Stir in flour and nuts until evenly mixed. Divide dough into 5 portions. Chill and slice into 3 inch lengths. Cut in half lengthwise and place cut side down on ungreased baking sheet. Bake at 375 degrees for 12-14 minutes.
Submitted by: Anna
Ginger Crinkles
2/3 c. oil
1 c. sugar
¼ c. molasses
1 egg
2 c. sifted flour
½ tea. Salt
1 tea. Cinnamon
1 tea. Ginger
2 tea. Soda
Mix and drop by spoons (or balls) onto greased cookie sheet. Grease the bottom of a glass, then dip it in sugar and press on top of each cookie. Bake at 350 degrees for 6-7 minutes.
Submitted by: Anna
1 c. sugar
¼ c. molasses
1 egg
2 c. sifted flour
½ tea. Salt
1 tea. Cinnamon
1 tea. Ginger
2 tea. Soda
Mix and drop by spoons (or balls) onto greased cookie sheet. Grease the bottom of a glass, then dip it in sugar and press on top of each cookie. Bake at 350 degrees for 6-7 minutes.
Submitted by: Anna
Cereal Cookies
1 c. white sugar
1 c. white Karo syrup
1 ½ c. peanut butter
4 ½ c. dry cereal
Combine sugar and Karo syrup and cook to a rolling boil. Add peanut butter and cereal. Mix gently. Drop by teaspoons on waxed paper to cool.
Submitted by: Maria
1 c. white Karo syrup
1 ½ c. peanut butter
4 ½ c. dry cereal
Combine sugar and Karo syrup and cook to a rolling boil. Add peanut butter and cereal. Mix gently. Drop by teaspoons on waxed paper to cool.
Submitted by: Maria
Butterfingers
1 c. Butter
1 c. White Sugar
1 c. Brown Sugar
2 Eggs
1 c. Peanut Butter
2 c. Flour
2 c. Oatmeal
½ t. Salt
2 t. Vanilla
1 t. baking soda
Cream sugar & butter. Add eggs & peanut butter. Sift together dry ingredients. Add to the rest. Bake at 350º for 12-15 min. Frost when cool or sprinkle with milk chocolate chips when still hot.
Submitted by: Maria
1 c. White Sugar
1 c. Brown Sugar
2 Eggs
1 c. Peanut Butter
2 c. Flour
2 c. Oatmeal
½ t. Salt
2 t. Vanilla
1 t. baking soda
Cream sugar & butter. Add eggs & peanut butter. Sift together dry ingredients. Add to the rest. Bake at 350º for 12-15 min. Frost when cool or sprinkle with milk chocolate chips when still hot.
Submitted by: Maria
Blond Brownies
¾ c. butter, softened
2 c. packed brown sugar
4 eggs
2 tea. Vanilla
2 c. flour
2 tea. Baking pwd.
1 tea. Salt
1 ½ c. chopped pecans
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans. Spread into a greased 9” x 13” baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Submitted by: Anna
2 c. packed brown sugar
4 eggs
2 tea. Vanilla
2 c. flour
2 tea. Baking pwd.
1 tea. Salt
1 ½ c. chopped pecans
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans. Spread into a greased 9” x 13” baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Submitted by: Anna
Reece’s Peanut Butter Cups
1 c. Peanut butter
2 cubes margarine
1 ½ tea. Vanilla
1 ½ lb. Powdered sugar
Cream peanut butter, butter and vanilla. Add powdered sugar. Make in balls & dip in melted chocolate.
Submitted by: Anna
2 cubes margarine
1 ½ tea. Vanilla
1 ½ lb. Powdered sugar
Cream peanut butter, butter and vanilla. Add powdered sugar. Make in balls & dip in melted chocolate.
Submitted by: Anna
English Toffee
5 TB. water
1 tsp. Vanilla
1 c. butter
1 c. sugar
Put all ingredients into a pan. Heat until mixture starts to burn. Pour into a buttered pan. Sprinkle with chocolate chips and chopped nuts. Let cool. Break into pieces and serve.
Submitted by: Anna
1 tsp. Vanilla
1 c. butter
1 c. sugar
Put all ingredients into a pan. Heat until mixture starts to burn. Pour into a buttered pan. Sprinkle with chocolate chips and chopped nuts. Let cool. Break into pieces and serve.
Submitted by: Anna
Cream Candy Caramels
2 c. Sugar
½ t. salt
1 t vanilla
1 c. light corn syrup
3 c. cream
¼ c. butter
nuts & coconut
Heat sugar and syrup in 1 c. cream, stirring until dissolved. Then cook, stirring frequently to form a firm ball (238º). Slowly add 2nd cup of cream & repeat. With last cup of cream, add butter and salt and cook to desired firmness of finished caramel (form ball). Remove from heat and add vanilla and nuts. Pour into buttered pan and cut into squares when cool.
Submitted by: Anna
½ t. salt
1 t vanilla
1 c. light corn syrup
3 c. cream
¼ c. butter
nuts & coconut
Heat sugar and syrup in 1 c. cream, stirring until dissolved. Then cook, stirring frequently to form a firm ball (238º). Slowly add 2nd cup of cream & repeat. With last cup of cream, add butter and salt and cook to desired firmness of finished caramel (form ball). Remove from heat and add vanilla and nuts. Pour into buttered pan and cut into squares when cool.
Submitted by: Anna
Cracker Candy
1 c. brown sugar (packed)
1 c. butter (not margarine)
1 12 oz pkg chips (chocolate, white, peanut butter, butterscotch)
Saltine crackers
Cover bottom & sides of cookie sheet w/aluminum foil. Cover bottom w/crackers. Melt butter over medium heat & add sugar.
Boil for 3 minutes stirring constantly. Pour over crackers and spread evenly. Cook for 5 minutes at 350º. Cover with chips & let them melt, then spread evenly. Freeze. Remove from foil and break into pieces. Keep frozen.
Submitted by: Maria
1 c. butter (not margarine)
1 12 oz pkg chips (chocolate, white, peanut butter, butterscotch)
Saltine crackers
Cover bottom & sides of cookie sheet w/aluminum foil. Cover bottom w/crackers. Melt butter over medium heat & add sugar.
Boil for 3 minutes stirring constantly. Pour over crackers and spread evenly. Cook for 5 minutes at 350º. Cover with chips & let them melt, then spread evenly. Freeze. Remove from foil and break into pieces. Keep frozen.
Submitted by: Maria
Coconut Pecan Balls
14 oz. Coconut
1 bag powdered sugar
2 cubes melted butter
1 can sweetened condensed milk
3 TB. vanilla
12 oz. Pecans, chopped
Mix and roll into small balls and freeze. Poke with a toothpick. Dip into melted chocolate (1-2 pkg. 12 oz. Chocolate chips or dipping chocolate) & then ice water.
Submitted by: Anna
1 bag powdered sugar
2 cubes melted butter
1 can sweetened condensed milk
3 TB. vanilla
12 oz. Pecans, chopped
Mix and roll into small balls and freeze. Poke with a toothpick. Dip into melted chocolate (1-2 pkg. 12 oz. Chocolate chips or dipping chocolate) & then ice water.
Submitted by: Anna
Caramel Popcorn
2 c. brown sugar
1 c. Corn syrup
1 cube butter
Cook over medium heat until mixture comes to a good boil. Pour over lightly salted popcorn.
Submitted by: Anna
1 c. Corn syrup
1 cube butter
Cook over medium heat until mixture comes to a good boil. Pour over lightly salted popcorn.
Submitted by: Anna
Candied Jello
Heat water for Jello as directed on package. Melt candy (hard tack, or same flavor as jello) in water. Add ¼ - ½ c. miniature marshmallows to water. When candy and marshmallows are dissolved, add jello and stir till dissolved. Remove from heat and add fruit, if desired. Chill as directed. Before serving top with whipped cream, grated cheese and chopped walnuts.
Submitted by: Anna
Submitted by: Anna
Italian Wedding Cake
5 eggs, separated, beat yolks
2 c. sugar
1 cube margarine
½ c. shortening
Mix well.
Add:
2 c. flour
1 tsp. Soda
Dash of salt
Mix and add 1 tsp. Vanilla and 1 c. buttermilk. Mix well.
Add 1 ½ c. coconut and 1 c. walnuts, chopped. Mix.
Beat egg whites until stiff and fold in gently. Put in greased, floured 9’ x 13” pan and bake at 350 degrees for 30-35 min or until done.
Submitted by: Anna
2 c. sugar
1 cube margarine
½ c. shortening
Mix well.
Add:
2 c. flour
1 tsp. Soda
Dash of salt
Mix and add 1 tsp. Vanilla and 1 c. buttermilk. Mix well.
Add 1 ½ c. coconut and 1 c. walnuts, chopped. Mix.
Beat egg whites until stiff and fold in gently. Put in greased, floured 9’ x 13” pan and bake at 350 degrees for 30-35 min or until done.
Submitted by: Anna
Holy Cow Cake
1 Betty Crocker Supermoist cake mix
1 jar Mrs. Richardson’s butterscotch caramel fudge topping
1 container whipped topping
1 pkg Heath Bar crunch candy bar, broken into small pieces
Bake cake as directed in rectangle pan. While cake is warm, poke holes throughout with end of wooden spoon. Pour Mrs. Richardson’s topping over cake. Let cool. Spread whipped topping over top of cake. Sprinkle heath bar crumbles on top.
Submitted by: Maria
1 jar Mrs. Richardson’s butterscotch caramel fudge topping
1 container whipped topping
1 pkg Heath Bar crunch candy bar, broken into small pieces
Bake cake as directed in rectangle pan. While cake is warm, poke holes throughout with end of wooden spoon. Pour Mrs. Richardson’s topping over cake. Let cool. Spread whipped topping over top of cake. Sprinkle heath bar crumbles on top.
Submitted by: Maria
Easy Fruit Crisp “Dump” Cake Dessert
1 can (21 oz) cherry pie filling
1 package yellow cake mix
1 can (8 oz) crushed pineapple, undrained
½ cup margarine or butter melted
Heat oven to 350º. Spread pie filling and pineapple in ungreased rectangular pan, 13x9x2 inches. Stir together cake mix (dry) and margarine in large bowl until crumbly. Sprinkle evenly over fruit. Bake 35-40 minutes or until light brown. Serve warm or cool. 16 servings. (High altitude (3500-6500 ft): Bake 40-45 min)
Submitted by: Maria
1 package yellow cake mix
1 can (8 oz) crushed pineapple, undrained
½ cup margarine or butter melted
Heat oven to 350º. Spread pie filling and pineapple in ungreased rectangular pan, 13x9x2 inches. Stir together cake mix (dry) and margarine in large bowl until crumbly. Sprinkle evenly over fruit. Bake 35-40 minutes or until light brown. Serve warm or cool. 16 servings. (High altitude (3500-6500 ft): Bake 40-45 min)
Submitted by: Maria
Cup Cake Twinkies
Mix lemon & pineapple cake mixes and bake as directed for cupcakes.
Cook stirring constantly until thick:
5 TB. flour
5 Tb. sugar
1 c. milk
Cool completely in frig.
Add:
½ c. margarine
½ c. shortening
¾ c. sugar
1 tea vanilla
a speck of salt
Combine mixtures and beat 5 minutes on high. Insert in the bottom of the cup cakes with a pastry decorator using a slight circular motion. Can make choc. Cup cakes with the same filling. Makes 60 cupcakes.
Submitted by: Anna
Cook stirring constantly until thick:
5 TB. flour
5 Tb. sugar
1 c. milk
Cool completely in frig.
Add:
½ c. margarine
½ c. shortening
¾ c. sugar
1 tea vanilla
a speck of salt
Combine mixtures and beat 5 minutes on high. Insert in the bottom of the cup cakes with a pastry decorator using a slight circular motion. Can make choc. Cup cakes with the same filling. Makes 60 cupcakes.
Submitted by: Anna
Coconut Pecan Frosting
¾ c. milk
1 c. sugar
½ c. butter or margarine
1 t. vanilla
3 egg yokes
1 1/3 c. flaked coconut
1 c. chopped pecans
Combine all ingredients except coconut and pecans. Cook over medium heat for 10-12 minutes. Stir constantly to avoid scorching. Cool until frosting thickens. Remove from heat and add coconut and pecans. Beat until cool.
Submitted by: Anna
1 c. sugar
½ c. butter or margarine
1 t. vanilla
3 egg yokes
1 1/3 c. flaked coconut
1 c. chopped pecans
Combine all ingredients except coconut and pecans. Cook over medium heat for 10-12 minutes. Stir constantly to avoid scorching. Cool until frosting thickens. Remove from heat and add coconut and pecans. Beat until cool.
Submitted by: Anna
Chocolate Zucchini Cake
½ c. butter
1 ¾ c. sugar
½ c. oil
2 eggs
2 ½ c. flour
2 c. grated zucchini
½ c. sour cream
4 TB. cocoa
½ tea. Each: salt, soda, baking powder
Mix and pour into 9 x 13 pan.
Top with:
½ c. brown sugar
¾ c. chocolate chips
½ c. nuts
Bake at 350 degrees for 40-45 minutes.
Submitted by: Anna
1 ¾ c. sugar
½ c. oil
2 eggs
2 ½ c. flour
2 c. grated zucchini
½ c. sour cream
4 TB. cocoa
½ tea. Each: salt, soda, baking powder
Mix and pour into 9 x 13 pan.
Top with:
½ c. brown sugar
¾ c. chocolate chips
½ c. nuts
Bake at 350 degrees for 40-45 minutes.
Submitted by: Anna
Carrot Cake
1 ½ c. oil
¼ tea. Salt
2 c. sugar
2 c. grated carrots
4 eggs, well beaten
1 c. nuts
2 c. sifted flour
1 small can crushed pineapple
1 tsp. Soda
1 tsp. Cinnamon
1 tsp. Baking powder
Combine oil and sugar – add eggs; beat well. Add dry ingredients. Then add carrots, nuts and pineapple. Bake 1 hour at 350 degrees.
Icing:
1 (8oz.) cream cheese
1 lb. Powdered sugar
1 cube butter
1 tsp. Vanilla
Submitted by: Anna
¼ tea. Salt
2 c. sugar
2 c. grated carrots
4 eggs, well beaten
1 c. nuts
2 c. sifted flour
1 small can crushed pineapple
1 tsp. Soda
1 tsp. Cinnamon
1 tsp. Baking powder
Combine oil and sugar – add eggs; beat well. Add dry ingredients. Then add carrots, nuts and pineapple. Bake 1 hour at 350 degrees.
Icing:
1 (8oz.) cream cheese
1 lb. Powdered sugar
1 cube butter
1 tsp. Vanilla
Submitted by: Anna
Buttercream Frosting
½ c. shortening
½ c. butter or margarine
1 ½ tea. Vanilla
5 c. powdered sugar
3 TB. milk
Cream butter and shortening with mixer. Gradually add pwd. Sugar 1 cup at a time beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar is mixed in, icing appears dry. Add milk. Beat at high speed until light and fluffy. Keep icing covered with damp cloth until you’re ready to decorate. For best results, keep icing in frig when not in use.
Works great for decorating b-day cakes. Add desired food coloring. For variety, can use almond extract instead of vanilla.
Submitted by: Anna
½ c. butter or margarine
1 ½ tea. Vanilla
5 c. powdered sugar
3 TB. milk
Cream butter and shortening with mixer. Gradually add pwd. Sugar 1 cup at a time beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar is mixed in, icing appears dry. Add milk. Beat at high speed until light and fluffy. Keep icing covered with damp cloth until you’re ready to decorate. For best results, keep icing in frig when not in use.
Works great for decorating b-day cakes. Add desired food coloring. For variety, can use almond extract instead of vanilla.
Submitted by: Anna
“Oh Boy” Waffles
Mix:
2 ¼ c. milk
2 eggs
½ c. oil
Add:
2 ¼ c. flour (wheat or white)
¾ tea. Salt
1 ½ TB. Sugar
4 tea. Baking pwd.
Beat only until moistened. Bake in preheated baker. Makes 10-12
Submitted by: Anna
2 ¼ c. milk
2 eggs
½ c. oil
Add:
2 ¼ c. flour (wheat or white)
¾ tea. Salt
1 ½ TB. Sugar
4 tea. Baking pwd.
Beat only until moistened. Bake in preheated baker. Makes 10-12
Submitted by: Anna
Granola
Mix together:
10-12 c. rolled oats (not quick)
1 c. wheat germ
1 ½ lbs. Shredded coconut
2 c. raw sunflower seeds
3 c. chopped nuts
1 c. sesame seeds (optional)
In a pan, put:
1 ½ c. brown sugar
2 tsp. Cinnamon
1 ½ oil
1 ½ c. water
½ c. molasses
½ c. honey
1 ½ tea. Salt
3 tsp. Vanilla.
Heat (do not boil) until mixture is dissolved. Pour over dry ingredients and mix until well coated. Spread onto cookie sheets and bake at 300 degrees (or until how crunchy you want it.) Cook for 20-25 min. stirring occasionally. After cooled add raisins or dried fruit as desired. Store in an airtight container.
Submitted by: Anna
10-12 c. rolled oats (not quick)
1 c. wheat germ
1 ½ lbs. Shredded coconut
2 c. raw sunflower seeds
3 c. chopped nuts
1 c. sesame seeds (optional)
In a pan, put:
1 ½ c. brown sugar
2 tsp. Cinnamon
1 ½ oil
1 ½ c. water
½ c. molasses
½ c. honey
1 ½ tea. Salt
3 tsp. Vanilla.
Heat (do not boil) until mixture is dissolved. Pour over dry ingredients and mix until well coated. Spread onto cookie sheets and bake at 300 degrees (or until how crunchy you want it.) Cook for 20-25 min. stirring occasionally. After cooled add raisins or dried fruit as desired. Store in an airtight container.
Submitted by: Anna
Coffee Cake Muffins
1 ½ c. sifted all-purpose flour
½ c. milk
½ c. sugar
½ tea salt
1 well-beaten egg
2 tea baking powder
¼ c. shortening
½ tea salt
¼ c. brown sugar
¼ c. chopped walnuts or pecans
1 TB All-purpose flour
1 TB butter or margarine, melted
1 tea ground cinnamon
Sift flour, sugar, baking powder, and salt in mixing bowl; cut in shortening till mixture resembles coarse crumbles. Mix just egg and milk; add all at once to flour mixture; stir just till moistened. Separately, combine brown sugar, nuts, 1 TB. Flour, cinnamon, and melted butter. Place half of batter in greased muffin pans. Sprinkle nut mixture over, then top with remaining batter, filling pans ½ full. Bake 350º for about 20 minutes. Makes 12.
Submitted by: Maria
½ c. milk
½ c. sugar
½ tea salt
1 well-beaten egg
2 tea baking powder
¼ c. shortening
½ tea salt
¼ c. brown sugar
¼ c. chopped walnuts or pecans
1 TB All-purpose flour
1 TB butter or margarine, melted
1 tea ground cinnamon
Sift flour, sugar, baking powder, and salt in mixing bowl; cut in shortening till mixture resembles coarse crumbles. Mix just egg and milk; add all at once to flour mixture; stir just till moistened. Separately, combine brown sugar, nuts, 1 TB. Flour, cinnamon, and melted butter. Place half of batter in greased muffin pans. Sprinkle nut mixture over, then top with remaining batter, filling pans ½ full. Bake 350º for about 20 minutes. Makes 12.
Submitted by: Maria
Applesauce Muffins
Mix:
2 eggs
1 c. applesauce
1 c. milk
½ c. oil
Add:
3 c. flour
1 tea. Cinnamon
2/3 c. sugar
1 TB. Plus 1 tea. Baking powder
½ tea. Salt
Mix well.
Topping:
2/3 c. brown sugar
1 tea. Cinnamon
2/3 c. nuts.
Put topping on muffins before baking. Bake at 375 degrees F for 20-25 minutes. Grease muffin tins well. Makes about 2 dozen.
Submitted by: Anna
Naomi's Sloppy Joes
Brown 1 lb spotted owl or 1 lb. horse meat or 1 lb. ground beef with 1 medium onion and salt and pepper.
Add:
1 TBSP Sugar
1 TBSP Vinegar
1 TBSP Prepared Mustard
1 can Tomato Soup
1 can Crushed Tomatoes w/juice (optional)
Serve hot on hamburger buns (with plenty of napkins). Enjoy
Submitted by: Naomi
Add:
1 TBSP Sugar
1 TBSP Vinegar
1 TBSP Prepared Mustard
1 can Tomato Soup
1 can Crushed Tomatoes w/juice (optional)
Serve hot on hamburger buns (with plenty of napkins). Enjoy
Submitted by: Naomi
Naomi's Caramels
3 c. cream
1 c. light Karo syrup
2 c. sugar
1/2 tea. salt
1/4 c. butter
1 tea. vanilla (optional)
1 c. (or more) chopped nuts (optional)
In a large heavy pan combine 1 c. cream, 1 c. Karo syrup, and 2 c. sugar. Stir constantly. Cook to 'soft ball' stage.
Add 1 more cup of cream very slowly.
Stir constantly and cook to 'soft ball' stage.
Add last cup of cream, salt, and butter. Stir constantly and cook to 'soft ball' stage.
Stir in nuts.
Pour into buttered cake pan and let cool . Don't move pan or dip into candy until its cool or it will all turn into sugar.
Good Luck
Submitted by: Naomi
1 c. light Karo syrup
2 c. sugar
1/2 tea. salt
1/4 c. butter
1 tea. vanilla (optional)
1 c. (or more) chopped nuts (optional)
In a large heavy pan combine 1 c. cream, 1 c. Karo syrup, and 2 c. sugar. Stir constantly. Cook to 'soft ball' stage.
Add 1 more cup of cream very slowly.
Stir constantly and cook to 'soft ball' stage.
Add last cup of cream, salt, and butter. Stir constantly and cook to 'soft ball' stage.
Stir in nuts.
Pour into buttered cake pan and let cool . Don't move pan or dip into candy until its cool or it will all turn into sugar.
Good Luck
Submitted by: Naomi
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