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please write a recipe using the following ingredients and any others
vanilla, eggs, flour, sugar, anise oil, margarine
6 eggs 3 1/2 c. flour 1 1/2 c. sugar 1 c. margarine (1/2 lb.) * 4 tsp. baking powder 2 Tbsp. vanilla 1/4 tsp. anise oil *Dont use more than one cup and dont use oil substitute.
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onion rings, Worcestershire sauce
1/2 c. mayonnaise 1/2 c. Parmesan cheese dash of Worcestershire sauce dash of Tabasco sauce 1 tsp. horseradish party rye bread thinly sliced onion rings Mix first 5 ingredients. Spread on party rye bread. Top with 1 slice onion. Bake at 350\u00b0 for 15 minutes. Makes approximately 16 rounds.
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chicken soup, butter, broccoli, onion, rice
1 c. raw rice (Uncle Bens) 1/2 c. butter or oleo (1 stick) 1 small onion, chopped 2 pkg. chopped broccoli, thawed 1 can chicken soup 1 (8 oz.) jar Cheez Whiz Cook rice according to directions. In separate pan saute 1 onion in butter or oleo. When done, mix chicken soup and Cheez Whiz. Add rice and broccoli. Put into greased 13 x 9-inch baking dish. Bake at 350\u00b0 for 15 to 20 minutes.
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onion, oleo, egg, yellow squash
2 lb. yellow squash 1 tsp. sugar 1 egg, beaten 1 onion, chopped 4 tsp. stick oleo 1/2 c. milk Cook and drain onion and squash. Mix sugar, melted oleo and milk. Stir these in the squash and onion. Stir in egg. Bake at 325\u00b0 until lightly browned.
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sausage, Bisquick, water
1 lb. sharp cheese 1 lb. Neeses hot sausage 3/4 c. water 3 c. Bisquick Let sausage set for about 30 minutes. Mix all ingredients together. Roll in small balls and place on cookie sheet. Cook at 350\u00b0 for about 10 minutes or until lightly browned.
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flaked coconut, pineapple tidbits
1 small cabbage, shredded 1 small carrot, shredded 1 (8 oz.) can pineapple tidbits, drained 1/4 c. raisins 1/4 c. flaked coconut 1/3 to 1/2 c. mayonnaise In a large bowl, combine all of the ingredients except the mayonnaise. Cover and chill. Just before serving, stir in the mayonnaise. Serves 6 to 8.
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onion soup, cooking oats, catsup
2 lb. lean ground beef 1 pkg. dry onion soup mix 2/3 c. quick cooking oats 2 eggs 1/2 c. catsup extra catsup for top of meat loaf Mix all ingredients together (using hands to mix is quickest and easiest). Shape into round loaf and place in crock. Spread extra catsup over top of meat loaf. Cover and cook on low 8 to 10 hours (high 4 to 6 hours). Freezes well for once-a-month cooking plan; freeze before cooking.
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nuts, apples, boiling water
2 or 3 boxes raspberry jello 2 c. boiling water 1 c. ice cubes 1 can whole berry cranberry sauce 2 bananas, sliced 1 1/2 apples, chopped 3/4 c. chopped nuts Dissolve the jello in the boiling water. Add the ice cubes, cranberry sauce, bananas, apples and nuts. Mix and chill. Delicious and easy!
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nuts, baking powder
2 c. flour 1/2 tsp. baking powder 1/2 tsp. soda 1/2 tsp. salt 1/2 c. butter 1 c. sugar 2 eggs 3 mashed bananas 1/2 c. chopped nuts Sift flour, salt, baking powder and soda; set aside. Cream butter and sugar. Add eggs. Beat well. Add mashed bananas. Beat. Add dry ingredients. Beat well. Stir in nuts. Bake in greased loaf pan at 350\u00b0 for 45 to 60 minutes.
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cayenne pepper, Ro-Tel tomatoes
1 (15 oz.) can Hormel chili (no beans) 1 (10 oz.) can Ro-Tel tomatoes and green chilies, diced and drained 1 1/2 c. Velveeta cheese, cubed 1/2 c. sliced green onions 1/4 tsp. cayenne pepper Mix all ingredients and microwave or heat in saucepan until melted and mixed. Serve warm with tortilla chips, toasted French bread or veggie dippers.
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green chiles, water, eggs
1 (4 oz.) can green chiles 1 lb. Longhorn cheese, grated 3 eggs 3 Tbsp. water Line bottom of greased glass dish (8 x 10 x 2-inch) with green chiles. Pile Longhorn cheese on top. Beat eggs with 3 tablespoons water and pour over top. Bake 45 minutes at 350\u00b0. Cool 10 minutes. Cut into squares and serve on square crackers, such as Triscuits.
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salt, celery
30 medium cucumbers 8 medium onions 2 green peppers 2 red peppers 1/2 c. salt 5 c. sugar 5 c. vinegar 2 tsp. mustard seed 1 tsp. celery seed 1/2 tsp. turmeric 1/2 tsp. cloves Wash cucumbers; do not peel. Slice paper thin. Makes about 16\tcups. Cut peppers and onions up with cucumber. Put in pan. Sprinkle with salt and cover with crushed ice. Let stand 3 hours. Wash and drain. Make pickling syrup of sugar and white vinegar. Add spices. Boil for 5 minutes. Add cucumbers, onions and peppers. Bring mixture to simmering point; do not boil. Pack in clean hot jars and seal at once.
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cinnamon, flour
1 1/2 c. evaporated milk (skim) 4 eggs 2 tsp. vanilla 1 tsp. cinnamon brown sugar substitute to equal 1/2 to 3/4 c. sugar 2 Tbsp. 2 tsp. diet oleo 2 slices white bread in pieces (less or 40 calories per slice) 1/4 c. flour 1 (16 oz.) can pumpkin Place all ingredients in blender. Mix until smooth. Spray 9-inch pie pan with Pam. Pour pumpkin mixture in pan. Bake at 350\u00b0 for 50 minutes. Cool and chill.
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applesauce, nutmeg, egg, baking powder, soda, salt, oil, cinnamon, allspice, sugar, flour
1/2 c. oil 1 c. sugar 1/2 tsp. soda 1 1/2 c. flour 1/2 c. applesauce 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1 tsp. allspice 1 egg 3/4 tsp. salt 1/2 tsp. baking powder Put all ingredients into your mixing bowl and mix well. Bake in muffin tins at 400\u00b0 for 15 to 20 minutes.
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Worcestershire sauce, pecans, cream cheese
3 (8 oz.) pkg. cream cheese 2 (2.5 oz.) pkg. smoked dried beef or chipped beef, chopped fine (this is found with lunch meats) 2 or 3 Tbsp. Worcestershire sauce chopped pecans Soften cream cheese, add other ingredients. Chill at least 1 hour. Roll in chopped pecans. Serve with assorted crackers.
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condensed milk, salt
3 c. 3 (6 oz. pkg.) semi-sweet chocolate chips 1 can Eagle Brand sweetened condensed milk pinch of salt 1 1/2 tsp. vanilla 1/2 c. ground nut meats (optional) In top of double boiler, melt chocolate over hot water; stir occasionally. Remove from heat. Add sweetened condensed milk, salt, vanilla extract and nut meats. Stir only until smooth. Turn into waxed paper lined 8-inch square pan. Spread mixture evenly and smooth surface. Refrigerate about 2 hours or until firm. Turn candy onto cutting board to cut. Store in airtight container.
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taco seasoning mix, tomatoes, sour cream, grated cheese
30 oz. bean dip 2 large avocados, mashed 1 c. grated cheese 2 heaping Tbsp. mayonnaise 3 heaping tsp. sour cream 1 pkg. taco seasoning mix 1 bunch green onions, chopped 2 large tomatoes, chopped 2 cans chopped olives Layer in a casserole (shallow dish) in order given. Serve with chips and salsa.
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vegetable oil, barbecue sauce, turkey kielbasa
1 Tbsp. vegetable oil 1 lb. smoked turkey kielbasa, cut into 1/2-inch slices 3 c. cooked rice 1 can kidney or pinto beans, rinsed and drained 1/2 c. bottled hickory smoked barbecue sauce In a large skillet, heat oil over medium-high heat; brown the kielbasa and drain excess fat, then return the kielbasa to the skillet. Stir in the rice, beans and sauce. Cook over medium-high heat until thoroughly heated, about 5 minutes, stirring occasionally.
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Cheddar spread, black olives
8 oz. cream cheese, softened 8 oz. smoky Cheddar spread, softened 4 oz. crumbled Blue cheese, softened 2 Tbsp. chopped black olives 2 Tbsp. chopped sweet onion 3 tsp. Worcestershire sauce chopped nuts Blend all ingredients, except nuts. Form into a ball. Roll in nuts. Refrigerate.
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cream cheese, pecans, tuna
1 (6 1/2 oz.) can tuna (packed in water) 8 oz. pkg. cream cheese 1 c. chopped pecans Drain tuna. Blend tuna and cream cheese well. Refrigerate until firm enough to roll. Can be made into a ball or roll. Roll in chopped pecans. Serve with snack crackers. Can also be used as a sandwich spread.
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potatoes, paprika, parsley
potatoes salt pepper paprika parsley Cut potatoes in wedges, like boat shapes. Roll each wedge in butter, with the skin on, and place it in a shallow pan. Sprinkle with salt, pepper, paprika and parsley. Bake 25 minutes at 375\u00b0.
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rice, cream of chicken soup, butter
1 c. chopped celery 1 c. chopped onion 1/4 stick butter 2 pkg. frozen chopped broccoli 1 can cream of mushroom soup 1 can cream of chicken soup 1 (8 oz.) jar Cheez Whiz 1 c. uncooked rice paprika Saute onion and celery in butter. Cook and drain broccoli. Cook rice. Combine broccoli with soup, cheese, rice, onion and celery. Pour into casserole dish. Sprinkle with paprika. Bake at 375\u00b0 for 15 to 20 minutes.
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chicken breasts, water, cream of chicken soup, soy sauce, pepper, thyme
4 chicken breasts, boned pepper thyme 1 Tbsp. soy sauce 1 can cream of chicken soup 1/4 c. water Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes. Add cream of chicken soup and water. Bake uncovered 30 minutes longer. Serve with rice.
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mushrooms, onion, bouillon soup
1/4 c. butter 1 medium onion, chopped 5 slices bacon, diced 2 c. Uncle Bens long grain rice 3 Tbsp. soy sauce 3 cans consomme soup 3 cans bouillon soup 1 pkg. slivered almonds 1 can mushrooms or 1 c. fresh 1 can water chestnuts Saute onion and bacon. Add butter and rice. Fry 2 minutes. Add remaining ingredients and cook over medium-low heat until rice is tender. Serves 12.
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hamburger, packet
1 (1 oz.) packet Hidden Valley (milk recipe original) Ranch salad dressing mix 1 lb. hamburger Mix well. Form into 4 patties and grill or broil.
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chicken breasts, eggs, flour, tarragon
6 chicken breasts, pounded 12 slices ham 12 slices Swiss cheese 1 cup flour 1 cup Italian bread crumbs 3 eggs salt & pepper tarragon Parmesan cheese 1/2 cup wine Roll chicken with ham and Swiss and secure with toothpicks. Roll in flour mixture. Dip in egg. Roll in bread crumbs.\tHeat oil and saute to brown. Add water (1/2 cup) and 1/2 cup wine. Cover and cook 10 minutes longer until done.
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green onions, Cheddar cheese, crab meat, clove garlic, milk, margarine
2 Tbsp. margarine or butter 1/2 c. chopped red bell pepper 2 Tbsp. sliced green onions 1 clove garlic, minced 2 Tbsp. flour 1/4 tsp. white pepper 1 c. milk 1/4 c. grated Parmesan cheese 1/2 c. frozen or canned cooked crab meat 1 oz. (1/4 c.) shredded Cheddar cheese Heat oven to 350\u00b0. Grease 9-inch pie pan. Melt margarine in skillet over medium heat. Add bell pepper, green onions and garlic. Cook and stir 2 to 3 minutes or until vegetables are tender. Stir in flour and pepper; cook 1 minute. Gradually add milk. Cook until mixture boils, stirring constantly. Stir in Parmesan cheese. Remove from heat. Fold in crab meat.
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salt, flour, beans, butter, Swiss cheese, sour cream
3 Tbsp. butter 1 Tbsp. flour 1 tsp. sugar 1 tsp. salt 1 small pkg. Swiss cheese 2 cans French green beans 1 small carton sour cream Melt butter. Add flour, sugar and salt to make a paste. Add cheese until it melts. Remove from heat. Add sour cream to beans. Top with corn flakes and butter. Bake at 350\u00b0 for 30 minutes.
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onions, channa masala, garam masala, chickpeas, water, tomato, butter, freshly chopped ginger, tomatoes, lemon juice
1 c./can cooked chickpeas 2 chopped onions 2 chopped tomatoes 1 Tbsp. garam masala (mixture of different spices, found at Indian grocery store) 1 Tbsp. channa masala (mixture of different spices, found at Indian grocery store) 1/2 tsp. freshly chopped ginger 1 Tbsp. lemon juice 3 Tbsp. butter 1/2 c. water tomato slices, freshly chopped coriander and whole green chilies, for decorations Cut tomatoes and onions into big pieces. Crush tomatoes and onions in blender together. Heat butter in a pot. Put crushed tomatoes-onion mixture into pot and add water. Cook 2 minutes. Add ginger, lemon juice and channa masala; cook 3 minutes. Add chickpeas and salt to taste. Add garam masala and cook for 5 minutes. Decorate with tomatoes, green chilies and coriander. Serve hot with middle eastern bread.
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layer yellow cake, eggs, vanilla, bananas, nuts
1 to 2 small ripe bananas 1 pkg. 2 layer yellow cake mix 1 pkg. (4 serving size) Jell-O Brand banana cream or vanilla instant pudding 4 eggs 1 c. water 1/4 c. oil 1/2 c. chopped nuts Slice bananas into large mixer bowl; beat until well mashed. Add remaining ingredients. Blend at medium speed for 2 minutes. Pour into a well-greased and floured 10-inch tube pan. Bake at 350\u00b0 for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from the pan; finish cooling on rack. Sprinkle with confectioners sugar, if desired. Cake can be baked in a 13 x 9-inch pan for 50 to 55 minutes.
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salt, bell pepper
2 lb. fresh carrots 1 small bell pepper, sliced in rings 1 medium onion, sliced 1 c. sugar 3/4 c. vinegar 1 tsp. prepared mustard 1 can Tomato soup 1/2 c. Wesson oil 1 Tbsp. Worcestershire sauce salt and pepper (to taste) Slice and boil carrots in salt water until fork tender (do not overcook). Drain and cool. Alternate layers of carrots, bell pepper rings and onion slices. Beat remaining ingredients and pour over mixture. Cover and refrigerate.
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catsup, white vinegar, dry mustard, salt, Crisco oil
1/4 c. white vinegar 1/2 tsp. salt 1/2 tsp. paprika 2 tsp. sugar 1/4 c. catsup 1/2 tsp. dry mustard 1/2 c. Crisco oil Place all ingredients, except oil, in blender or mixing bowl. Add Crisco oil slowly while blending vigorously with the blender or egg beater. Refrigerate. Makes about 1 cup.
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butter, egg, sugar, baking soda, flour
3/4 c. butter 1 c. sugar 1 egg 2 1/4 c. flour 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. cloves 1 tsp. ginger 1/4 c. molasses 1/4 c. sugar* *Additional sugar to use as a dip; do not add to mix.
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cinnamon, salt, onions
12 1/2 lb. green tomatoes 8 large onions 10 green peppers 3 Tbsp. salt 6 red peppers 1 qt. vinegar 1 Tbsp. cinnamon 1 Tbsp. allspice 1/4 tsp. cloves 3 Tbsp. dry mustard 1 3/4 c. sugar Chop tomatoes, onions and peppers; cover with salt. Let stand overnight. Drain. Add red peppers, vinegar, spices and sugar. Cook 40 minutes. Put into jars and seal tops.
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whipping cream, vanilla, sugar, milk, oleo, vanilla instant pudding
3/4 c. oleo, melted 1 3/4 pkg. graham crackers 1 pt. whipping cream 1/3 c. poppy seed a little vanilla 1/2 c. sugar 2 large pkg. vanilla instant pudding 2 1/2 c. milk Cool Whip or Dream Whip Place bowl and beater in freezer for 1/2 hour.
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Oranges, Cinnamon, Rum
3 Oranges Whole Cloves 1 pint Rum 1 quart Sweet Hot Cider 1/2 c. Sugar 1/2 tsp. Cinnamon 1/2 tsp Nutmeg Stick the oranges full of the cloves and bake until soft. Pour the rum and sugar over them and set them aflame (do this in a flameproof pot). Extinguish with the cider, add the spices and keep hot over a low flame or in a crock pot, until ready to serve. Very elegant in a punch bowl. Serves 10-12.
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garlic powder, oleo
1 pkg. hot dog buns 1 stick oleo 1/4 tsp. basil leaves 1/2 tsp. garlic powder 1/4 tsp. thyme With oleo at room temp., blend in basil leaves, garlic and thyme. Cut buns into sticks, butter and bake at 300\u00b0 until brown and crispy.
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Baking Soda, Sausage, Flour, Coffee, Eggs, Walnuts, Ginger, Pie Spice, Raisins, White Sugar, Baking Powder, Brown Sugar
1 lb. Pork Sausage 1 1/2 Cup Brown Sugar 1 1/2 Cup White Sugar 2 Eggs, Slightly Beaten 3 Cups Sifted Flour 1 tsp. Ginger 1 tsp. Pumpkin Pie Spice 1 tsp. Baking Powder 1 tsp. Baking Soda 1 Cup Strong Cold Coffee 1 Cup Raisins 1 Cup Chopped Walnuts Combine sausage and sugars until well blended, Add eggs and beat well. Sift together four, spices, and baking powder. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Pour boiling water to cover over raisins and let stand 5 minutes. Drain well and pat dry with paper towel. Fold raisins and walnuts into batter, Turn into well greased and floured Bundt pan (9c size). Bake 1 1/2 hours or until done at 350. Cool 15 minutes before turning out of pan. To store wrap tightly in plastic wrap and refrigerate.
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rhubarb, salt
3 Tbsp. tapioca 1/4 tsp. salt 4 c. rhubarb, cut in pieces 1 1/2 c. sugar 1 Tbsp. butter, melted 1 tsp. grated orange rind or 1 Tbsp. crushed pineapple Combine first 5 ingredients. Let stand 15 minutes. Pour into unbaked pie crust; cover with second crust. Bake 40 to 45 minutes in a 425\u00b0 oven.
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salt, pepper
1 Tbsp. butter 1 1/2 tsp. tarragon 1/2 tsp. salt 1/4 tsp. pepper 1 stalk broccoli (about 3/4 lb.) 1/2 head cauliflower (about 3/4 lb.) 2 small red onions Heat oven to 425\u00b0. Put butter, tarragon, salt and pepper in a shallow roasting pan. Put pan in oven just long enough to melt butter. Cut broccoli and cauliflower into florets. Cut onions into wedges. Toss onions in butter mixture and roast uncovered, 5 minutes. Stir in broccoli and cauliflower. Continue roasting until vegetables are tender, about 25 minutes. Yields 6 servings.
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milk, egg, baking powder, salt, flour
1 c. flour 1/2 tsp. salt 1/8 tsp. baking powder 1 egg almost 1/4 c. milk Make a well in flour and add egg and rest of ingredients and mix well. Dough will be stiff and, using quite a bit of flour on board, roll out dough. Cut into squares and let set for 20 minutes with plenty of flour before slicing thin with sharp knife. Dry for 1 hour, if desired, or may cook immediately in broth.
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sugar, marshmallow cream
1/2 c. Parkay margarine 4 1/2 c. sugar 1 (12 oz.) can evaporated milk 3 (12 oz.) pkg. Bakers semi-sweet chocolate chips 1 (7 oz.) jar Kraft marshmallow cream 3 c. chopped nuts 1 tsp. salt 1 tsp. vanilla Bring margarine, sugar and milk to a full rolling boil in heavy 4-quart saucepan, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly, to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients; beat until well blended. Pour into a greased 13 x 9-inch pan. Cool; cut into squares. Preparation time: 5 minutes. Cooking time: 20 minutes.
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fresh shrimp, parsley, oysters, crab meat, green onion, roux, onion, water, liquid crawfish boil, crawfish tails, tomato sauce
2 lb. fresh shrimp, cleaned 1 large can crab meat 1 lb. crawfish tails, peeled 1 pt. oysters and liquid 1 large onion, diced 1/2 c. chopped green onion 1/2 c. chopped parsley 1 small can okra, blended (if desired) 5 heaping Tbsp. roux 4 qt. water salt and pepper to taste 1/2 tsp. liquid crawfish boil 1 small can tomato sauce Dissolve roux in water and boil about 1/2 hour. Add chopped onions. Cook additional 1/2 hour. Add okra. Add salt and pepper to taste with crawfish boil added. Add tomato sauce and seafood. When gumbo comes to boil, lower heat and cook 15 to 20 minutes. Add file if desired. Serve over rice.
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salt, sugar, sour cream
1/2 c. sour cream 1 1/2 c. sugar 1 1/2 tsp. vanilla 1/2 tsp. salt 2 to 2 1/2 c. pecan halves In a heavy medium saucepan, mix sour cream, sugar and salt. Heat to 225\u00b0 on candy thermometer, stirring constantly. Remove from heat. Add vanilla and nuts. Stir rapidly until mixture has coated nuts and sugared. Spread on tray, separate nuts and cool. Store in tightly covered container.
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peanut butter, chocolate chips, whole wheat flour, vanilla, oatmeal, brown sugar, baking soda, walnuts, salt, butter
2 1/2 c. whole wheat flour 1 tsp. baking soda 1/2 tsp. salt 1 c. butter 1 1/2 c. brown sugar 2 eggs 1 1/2 tsp. vanilla 12 oz. chocolate chips 10 oz. peanut butter chips 1 c. oatmeal 1/2 c. chopped walnuts Preheat oven to 375\u00b0. Beat together butter, eggs, vanilla, salt and brown sugar. Slowly add flour and baking soda, mix well. Add chocolate chips, peanut butter chips, oatmeal and nuts. Spoon onto nonstick cookie sheet, bake for 8 to 10 minutes. Cool on rack.
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frozen hash brown potatoes, sour cream
1 large pkg. frozen hash brown potatoes 1 pt. sour cream 2 c. grated Cheddar cheese 1 stick margarine, melted salt and pepper to taste Preheat oven to 325\u00b0. Combine frozen potatoes, sour cream and cheese. Add salt and pepper to taste. Pour into greased baking dish. Pour melted margarine over top. Bake until bubbly at 325\u00b0 (about 30 minutes).
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ground beef, onion, olives, pack taco, green chilies, taco seasoning mix, water, shredded cheese, taco sauce, garlic, tomatoes
1 lb. ground beef 1 small onion, chopped 2 cloves garlic, finely chopped 1 c. water 1/2 c. medium thick and smooth taco sauce 4 oz. diced green chilies 1 (2.25 oz.) can sliced ripe olives, drained and divided 1 pkg. taco seasoning mix 1 pack taco shells, broken (we use tortilla chips) 2 c. shredded cheese 1/4 c. chopped tomatoes (optional) Preheat oven to 375\u00b0. Cook beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chilies, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes. Layer half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with 1/2 of meat sauce. Sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives and tomatoes.
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peas, white wine
2 chickens 3 c. white wine or beer 1 green pepper, chopped 1 to 2 bay leaves 2 cloves garlic 2 Tbsp. vinegar 1 can peas or frozen package 1 can asparagus 2 c. long grain rice 1 large onion, sliced 1/2 c. olive oil 1/2 tsp. cumin 2 tsp. salt to taste 1 can tomato sauce 1 can pimento with juice bijol or saffron to taste Brown the chicken, add onions, green pepper, bay leaf, garlic, salt, vinegar, tomato sauce, olive oil (unless used to brown chicken), cumin and some wine or beer. Cover to cook for 15 to 20 minutes on low heat. Add rice and bijol or saffron. Add rest of wine or beer, peas and asparagus. Cover and put in oven at 325\u00b0 or finish cooking on top of the stove for 30 minutes. Check, if rice is not fully cooked, add more wine or beer until rice is tender.
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salt, whipping cream, sugar
2 c. sugar 2 c. whipping cream 1/4 tsp. salt few drops maple flavoring Mix sugar and whipping cream. Bring to a boil. Stir and boil constantly until of spreading consistency. Remove from heat and beat until cool a little. Add salt and a few drops flavoring. Spread between layers and on top of cake. Will frost 3 or 4 layer cake or sheet cake.
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milk, almond extract, almonds
1 (21 oz.) can cherry pie filling 1/2 tsp. almond extract 1 c. Bisquick 1 Tbsp. sugar 1/4 c. milk 1 Tbsp. butter, softened 2 Tbsp. almonds, toasted and slivered blanched almonds 1 tsp. cream Preheat oven to 400\u00b0. In an ungreased 1 1/2-quart baking dish, mix pie filling and almond extract. Place in oven for 15 minutes, or until hot and bubbly.
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salt, flour, vinegar, pork chops
4 to 6 pork chops salt 1/2 tsp. sage apples 1/4 c. brown sugar 2 Tbsp. flour 1 Tbsp. vinegar 1 c. hot water 1/2 c. raisins Fry pork chops until brown; sprinkle with salt and sage. Core apples and cut into rings. Put chops in baking dish; top with apple. Sprinkle sugar. In skillet, add flour to fat; blend. Add raisins and pour over chops. Bake, uncovered, at 350\u00b0 for 1 hour. Delicious....
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cranberry, sugar
1 pkg. cranberry 2 large pears, diced 2 c. sugar 1 (4 oz.) pkg. candied lemon peel Combine in medium saucepan the cranberries, pears, sugar and lemon peel. Heat to boil, stirring constantly. Cover and cook 5 minutes longer. Skim off foam with spoon. Simmer, uncovered, 15 minutes, until fruits are tender. Pour into bowl and allow to cool. Cover and place in refrigerator. Serve warm or cold.
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nuts, cream of tartar, coconut, corn flakes, white sugar
1 c. white sugar 1 c. brown sugar 1 c. oleo 1 c. oil 1 tsp. vanilla 1 egg 1 c. quick oatmeal 1/2 c. coconut 1/2 c. chopped nuts 3 1/2 c. flour 1 tsp. soda 1/2 tsp. cream of tartar 1 tsp. salt 1 c. corn flakes, crushed Cream the first 5 ingredients well. Add egg. Add oatmeal, coconut and chopped nuts; set aside. Sift together the flour, soda, cream of tartar and salt. Add to creamed mixture, stirring well. Add corn flakes. Roll in 1-inch balls. Mash with fork and bake 10 to 12 minutes at 350\u00b0.
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red pepper, shredded lettuce, tomatoes, peppers, garlic powder, green onions, corn tortillas, egg, ground cumin, black pepper, black olives, tomatoes, salt
1 1/2 lb. ground beef 1 1/2 tsp. ground cumin 1 Tbsp. chili powder 1/4 tsp. garlic powder 1/4 tsp. red pepper 1 tsp. salt 1 tsp. black pepper 16 oz. can chopped tomatoes 10 to 12 corn tortillas 2 c. small curd cottage cheese, drained 1 c. Monterey Jack cheese with peppers 1 egg 1/2 c. grated Cheddar cheese 2 c. shredded lettuce 1/2 c. chopped tomatoes 3 green onions, chopped 1/4 c. sliced black olives Brown ground beef; drain. Add cumin, chili powder, garlic powder, salt, peppers and tomatoes. Heat through. Cover bottom and sides of 13 x 9 x 2-inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg. Pour over tortillas. Bake at 350\u00b0 for 30 minutes. Remove from oven. Sprinkle with Cheddar cheese, tomatoes, green onions, olives and lettuce. Yields 6 to 8 servings.
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pineapple juice, orange juice, red Hawaiian
2 cans red Hawaiian Punch 1 qt. ginger ale 2 cans pineapple juice 1 can orange juice Mix together and chill and serve.
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salt, cream of celery soup, onions, potatoes
4 pounds potatoes 2 medium onions 2 stalks celery 1 stick margarine 2 cans cream of celery soup salt and pepper to taste 1 quart water Peel and dice potatoes, onions and celery. Rinse. Put vegetables in water with margarine and salt. Cook on medium heat for 25 to 40 minutes until soft. Add soup, stir. If soup is too thin you may add potato flakes to thicken as you desire.
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water, glugs glycerin, liquid
1/2 gal. warm water 1/2 c. Dawn dishwashing liquid 2 glugs glycerin (from Longs or Payless) Mix all ingredients at least the night before use. Store in a plastic or glass container.
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corn tortillas, julienne strips, eggs, butter, green pepper, shredded Monterey Jack cheese, onion, tomatoes
3 corn tortillas, cut in 2-inch strips 3 Tbsp. butter or margarine 1/2 c. diced onion 1 (14 1/2 oz.) can stewed tomatoes 1 c. cooked julienne strips, ham or turkey 1/2 c. green pepper strips 6 eggs 3/4 c. shredded Monterey Jack cheese In large skillet, cook tortillas in butter until golden brown. Remove and set aside. Add onion, cook until tender. Drain tomatoes and reserve liquid. Add liquid to skillet. Cover and cook on high heat for 3 minutes, stir frequently. Stir in meat, tomatoes and pepper. Heat through. Reduce to low heat, add tortillas and eggs. Cover, cook 4 to 6 minutes or until eggs are set. Sprinkle with cheese. Cover and let set 1 minute, until cheese melts.
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cream of chicken soup, Cheddar cheese, oleo, sour cream, onion, butter, potatoes, corn flakes
2 lb. bag hash brown potatoes, partially thawed 1 stick melted butter (oleo) 1/2 medium onion, diced 8 oz. grated Cheddar cheese 1 can cream of chicken soup, undiluted 1 c. sour cream 2 c. corn flakes 1 stick melted oleo Mix first 3 ingredients and spread in 9 x 13-inch pan. Mix next 3 ingredients together and spread over potatoes. Crush corn flakes in bowl; pour melted oleo over flakes. Sprinkle over potato and soup mixture. Bake for 1 hour at 350\u00b0.
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strawberries, strawberry soda
2 c. unsweetened partly thawed strawberries 2 c. orange juice 2 (12 oz.) cans chilled strawberry soda 1 (12 oz.) can chilled lemon-lime soda In blender, combine orange juice and strawberries. Blend until pureed. Put into a large pitcher and pour both sodas down the side of the pitcher, stirring gently. Garnish with berries. This can be made using sugar-free sodas and is very good for diabetic or other diets. Serves 8.
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turmeric, ground celery, mustard, pears, banana peppers, hot peppers, bell peppers
15 to 20 large pears, peeled and cored 2 large bell peppers, seeded 4 large banana peppers, seeded 2 hot peppers, seeded 4 large onions, peeled 1 qt. vinegar 1 qt. sugar 1 Tbsp. turmeric 1 Tbsp. salt 1 Tbsp. dry mustard 1 Tbsp. ground celery seed 1 tsp. salt Grind pears, peppers and onion in food processor until coarse. Add everything else to this mixture and let it sit for at least 30 to 40 minutes. It will be okay overnight. Bring to a boil and let simmer until thick. Pack into hot jars and process in water bath for 20 minutes after caps are adjusted.
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vanilla, powdered sugar, milk
1 can cherry pie filling 1 box Dream Whip (1 c. size) 1 c. milk 1 tsp. vanilla 8 oz. cream cheese 1/2 c. powdered sugar 1/2 c. plain sugar 1 stick butter 12 graham crackers 3 Tbsp. sugar Crumble graham crackers. Melt butter in a 9 x 13-inch baking dish. Make crust from cracker crumbs, butter and 3 tablespoons of sugar. Chill.
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black olives, green onion, romaine lettuce, shredded cheese, salsa, tomatoes
1 pkg. burrito shells 1 (15 oz.) can refried beans 1 (8 oz.) jar salsa 1 green onion, chopped 1 (15 oz.) can black olives, sliced 2 tomatoes, diced fresh cilantro, chopped (optional) 1 avocado, chopped 4 leaves romaine lettuce 4 oz. sour cream 1 (8 oz.) pkg. shredded cheese (Cheddar) Lay out approximately 8 burrito shells. Layer each shell with the ingredients in their listed order. Fold shells over, put on a cookie sheet and bake at 350\u00b0 for approximately 20 minutes or until the cheese is melted.
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strawberry jello, strawberries
1 baked pie shell 2 (10 oz.) pkg. frozen sliced strawberries 1 pkg. strawberry jello 1 qt. vanilla ice cream Add water to juice of berries to make 2 1/2 cups. Heat to boiling. Dissolve jello in hot liquid. Add 1 quart vanilla ice cream by spoonfuls, stirring, until melted. Chill until thick, not set. Fold in berries. Pour into pie shell.
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carrots, onion, potatoes, cabbage, cream of celery
8 pork chops, just brown on both sides 6 medium potatoes, sliced 4 carrots, sliced 1 large onion, sliced 1 can cream of celery or mushroom soup 1 small head cabbage (optional) In a large casserole dish, pour 1/3 can of soup, 4 chops and 1/2 of the following: onions, carrots and potatoes. Season with salt and pepper. Layer again, beginning with soup. Add the last of the soup and cabbage quarters. Cover. Bake at 325\u00b0. Cook 1 hour. Makes 8 servings.
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pecans, vanilla, egg yolks, margarine, flaked coconut, milk
2/3 c. sugar 2 egg yolks 1/2 tsp. vanilla 1 1/3 c. flaked coconut 2/3 c. evaporated milk 1/3 c. margarine 1 c. chopped pecans In medium saucepan, combine sugar, milk, egg yolks and margarine. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in coconut, pecans and vanilla. Cool 15 minutes and spread on top layers of German chocolate cake.
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condensed milk, cold water, cherry pie filling, instant vanilla pudding, frozen whipped topping, brownie mix
1 (21.5 to 23.6 oz.) pkg. brownie mix 1 (14 oz.) can Eagle Brand sweetened condensed milk 1/2 c. cold water 1 (4 serving size) pkg. instant vanilla pudding 1 (4 oz.) frozen whipped topping, thawed 1 (21 oz.) can cherry pie filling Grease 2 (9-inch) round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper. Prepare brownie mix as directed for cake-like brownies. Pour into pans. Bake at 350\u00b0 for 20 minutes or until top springs back when touched. Cool.
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Worcestershire sauce, onion, sugar, carrots, tomato soup, green pepper, vinegar
5 c. sliced carrots 1 medium onion, chopped 1 small green pepper, chopped 1 (10 oz.) can tomato soup 3/4 c. vinegar 1 c. sugar 1 tsp. mustard 1 Tbsp. Worcestershire sauce Cook carrots until almost tender. Drain and add all ingredients. Refrigerate.
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cream cheese, milk, vanilla pudding, powdered sugar, vanilla, Oreo cookies
1 pkg. Oreo cookies 2 (3 oz.) pkg. instant fresh vanilla pudding 3 c. milk 1/4 tsp. vanilla 8 oz. cream cheese 1 c. powdered sugar 1/4 c. margarine 12 oz. Cool Whip Crush cookies and divide in half. Place half of the cookies in the bottom of a 9 x 13-inch pan; set aside. In a large bowl, combine pudding, milk and vanilla. In a separate bowl, combine cream cheese, powdered sugar and margarine. Combine the two mixtures, then stir in the Cool Whip. Pour the mixture over the cookies in the dish. Smooth and sprinkle the top with remaining cookies. Refrigerate until ready to serve.
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cooking oil, onion, green pepper, cabbage, sugar, vinegar
1 head cabbage 1 medium onion 1 green pepper 1 small can pimento 1/2 c. honey 1/2 c. vinegar 1/2 c. cooking oil 2 tsp. sugar 2 tsp. salt Combine vegetables; set aside. Combine others and bring to boil. Pour over vegetables. Pack in jars and cover. Let stand for 3 days in refrigerator.
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oregano, Mozzarella cheese, salt, egg, pizza sauce
1 1/2 lb. meat loaf mix (ground beef, pork and veal) or 1 1/2 lb. lean ground beef 1 egg, lightly beaten 1/2 c. Italian-style bread crumbs 1/4 c. chopped onion 1/2 tsp. dried sweet basil, crumbled 1/2 tsp. dried oregano, crumbled salt and pepper to taste 1 (10 1/2 oz.) can pizza sauce 2 oz. thinly sliced Mozzarella cheese In a large bowl, combine the meat, egg, bread crumbs, onion, seasonings and 1/2 can pizza sauce. Mix well. Form into a large round loaf and place in a 3-quart round casserole. Pour the remaining pizza sauce over the meat loaf. Bake at 350\u00b0 for 1 1/4 to 1 1/2 hours. Top with the sliced cheese and bake 5 more minutes. Remove from the oven and let stand 5 minutes before slicing. Makes 6 servings.
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water, milk, salt, sugar, eggs
6 eggs 12 Tbsp. sugar few grains salt 4 Tbsp. vanilla 4 1/2 c. evaporated milk 1 1/2 c. water nutmeg Beat eggs until light. Gradually beat in sugar. Add salt and flavoring. Dilute milk with water and add to mixture. Serve it sprinkled with ground nutmeg. Fix a day ahead of time or at least 24 hours.
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vegetable oil, soda, eggs, nuts, vanilla
2 c. mashed bananas 3 c. flour 1 (8 oz.) can crushed pineapple 2 c. sugar 1 tsp. soda 3 eggs 1/4 tsp. salt 1 tsp. cinnamon 1 c. vegetable oil 1 c. chopped nuts 2 tsp. vanilla Mix sugar, salt and soda together, then add the rest of the ingredients. Stir in flour carefully and slow. Bake at 350\u00b0 for about an hour.
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flour, vanilla, bananas, applesauce, sugar, baking powder, baking soda
4 ripe bananas 1 c. sugar 1/2 c. applesauce 2 eggs 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. vanilla 2 c. all-purpose flour Preheat oven to 350\u00b0. Put bananas in bowl and mash with mixer. Mix in sugar. Let set 15 minutes. Add applesauce and eggs and beat well. Add the rest of the ingredients and mix well. Put in 9 x 5 loaf pan sprayed with nonstick spray and bake 45 minutes or until toothpick comes out clean. Let stand 10 minutes before removing from pan.
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sage, onion, cream of chicken soup, margarine, corn bread, eggs
2 c. cooked squash 1/2 stick margarine 1 medium size onion, chopped fine 2 1/4 c. corn bread 1 can cream of chicken soup 2 boiled eggs dash of sage bell pepper (optional) Combine all ingredients and mix well. Bake 30 to 40 minutes at 400\u00b0.
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cake mix, pecans, vanilla pudding, white wine, eggs
1 box Duncan Hines yellow butter cake mix 1/2 c. chopped pecans 1/2 c. white wine 1/2 c. cooking oil 1 box instant vanilla pudding 4 eggs Grease and flour tube pan. Pour pecans in bottom of tube pan. Pour batter over nuts. Bake at 350\u00b0 for 50 to 60 minutes.
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ketchup, Worcestershire sauce
1/2 c. ketchup 1/2 c. chili sauce 4 drops Tabasco sauce 2 Tbsp. horseradish 1/2 tsp. dry mustard 1 Tbsp. Worcestershire sauce Combine all ingredients and mix well. Chill until ready to serve. Makes 1 cup of sauce.
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Bran, sugar, water, vanilla, eggs
1 c. 100% Bran, Fiber One, Bran Buds or All-Bran 1/3 c. water 2 tsp. vanilla 1/3 c. vegetable oil 1 c. all-purpose flour 2 Tbsp. instant dry milk 1/2 tsp. baking powder 1/4 c. sugar 1/2 c. eggs or equivalent egg substitute 1 tsp. chocolate flavoring sugar substitute equal to 3 Tbsp. sugar (optional) 1/4 c. cocoa 1/2 tsp. soda 1/2 tsp. salt 1/2 c. mini chocolate chips Place bran, water, eggs, vanilla, chocolate flavoring, oil and sugar substitute in a bowl. Mix lightly and let stand at room temperature for 30 to 45 minutes. Timing is important. Place flour, cocoa, dry milk, soda, baking powder, salt and sugar in a mixer bowl and mix at low speed for 1/2 minute to blend. Add the bran mix to flour mix and beat at medium speed only to blend well. Stir in the chips and drop by level tablespoons onto cookie sheets that have been sprayed with pan spray or lined with foil. Bake at 350\u00b0 for 10 minutes or until almost firm. Remove the cookies from the sheet onto wire racks to cool. Use 1 cookie per serving.
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bananas, hot water, bottles ginger
6 c. hot water 4 c. sugar 1 large can pineapple juice 2 (12 oz.) cans frozen orange juice, thawed and undiluted 1 (12 oz.) can frozen lemonade, thawed and undiluted 6 ripe bananas, blended in blender 3 (2-liter) bottles ginger ale or lemon-lime soda Dissolve sugar in hot water. Add pineapple juice, orange juice, lemonade and blended bananas. Freeze mixture in 3 large containers. Take out of freezer 2 hours before serving. For each container of punch mixture, add 1 cold bottle ginger ale or lemon-lime soda, serve while slushy.
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cinnamon, nuts, baking powder, eggs, sugar
1/2 to 3/4 c. chopped nuts 1 tsp. cinnamon 4 tsp. sugar 2 sticks butter, at room temperature 2 eggs, at room temperature 2 c. sugar (white) 2 c. cake flour (unsifted) 1 tsp. baking powder 1/4 tsp. salt 1 c. sour cream 1/2 tsp. vanilla Set aside in bowl the nuts, cinnamon and sugar. Cream butter. Add white sugar. Add the eggs and beat fast. Measure flour, baking powder and salt. Grease and flour Bundt pan. Add dry ingredients to egg mixture alternately with sour cream and vanilla. Mix thoroughly. Put 1/2 batter in cake pan. Spread filling over the rest of batter. Bake at 325\u00b0 for 45 minutes. Cool in pan on rack for 1/2 hour. Freezes nicely. Thaw covered. Better the older it gets.
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cornmeal, liquid soap
4 tsp. salt 1/2 c. liquid soap 1/8 c. water 1 tsp. glue 2 c. cornmeal Mix all ingredients together.
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Cheddar cheese, bread crumbs, onion, Tabasco, oregano
2 (6 oz.) jars marinated artichoke hearts 1 small onion, finely diced 4 eggs 1/4 c. fine bread crumbs 1/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. oregano 1/8 tsp. Tabasco 1/2 lb. sharp Cheddar cheese (approximately 2 c.) 2 Tbsp. parsley, minced Drain marinade from 1 jar of artichoke hearts into a frying pan. Add onion and saute until softened. Drain liquid from other jar of artichoke hearts and discard. Chop artichokes into small pieces. In a bowl, beat eggs with fork. Add crumbs, salt, pepper, oregano and Tabasco sauce. Stir in cheese, parsley, artichokes and onion.
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butter, lemons, graham crackers, lemon jello, Carnation milk, sugar
3 (3 oz.) pkg. lemon jello 1 1/2 c. sugar 2 c. boiling water 1 large Carnation milk, chilled 2 c. graham crackers 3/4 stick melted butter juice of 3 lemons grated rind of 2 lemons Combine jello, sugar, boiling water, lemon juice and rind. Whip jello when it gets to syrupy stage. Whip milk and add to jello and blend. Roll crackers; add melted butter. Mix and then line the bottom of 9 x 13-inch dish. Add jello mixture. Top with dry crumbs. Chill until firm.
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salt, garlic, Parmesan cheese, chicken breasts
chicken breasts (boneless, skinless) Parmesan cheese garlic salt onion salt seasoning salt Roll chicken breasts in Parmesan cheese until coated. Sprinkle with salts. Spray baking dish with Pam. Bake at 350\u00b0 for 45 to 60 minutes.
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cold milk, chocolate icing, topping, instant vanilla pudding, graham crackers
2 pkg. instant vanilla pudding 2 c. cold milk 2 small cartons whipped topping (8 oz.) 1 box graham crackers 1 container chocolate icing Mix together pudding and milk. Add both cartons of whipped topping. Stir together very well. Layer bottom of pan with graham crackers. Spread 1/2 pudding mixture over crackers. Add another layer of crackers. Place rest of pudding mixture over this. Put last layer of crackers over pudding and place icing over this.
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cold water, lemon juice, green peppers, rice, sugar
3/4 lb. top round 6 large green peppers 1/2 c. grated onion 3 Tbsp. raw rice 1 tsp. salt 1/2 tsp. freshly ground black pepper 1 egg, beaten 2 Tbsp. cold water 2 Tbsp. special oil 1 c. chopped onions 1 (29 oz.) can tomatoes, drained 2 Tbsp. lemon juice 2 Tbsp. sugar Mix together grated onions, rice, salt, 1/4 teaspoon pepper, the egg and water; stuff peppers and replace tops. Heat oil in a heavy saucepan; saute the chopped onions 10 minutes. Mix in the tomatoes and the remaining pepper. Arrange the peppers in an upright position. Cover and cook over low heat for 45 minutes. Add the lemon juice and sugar; cook 30 minutes longer or until peppers are tender. Baste frequently. Gravy should be sweet and sour. Serves 6.
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flour, butter, salt, sugar, baking powder, egg
2 c. sifted flour 3/4 tsp. baking powder 1 tsp. cream of tartar 1/4 tsp. salt 1 c. powdered sugar 1/2 c. firm butter 1/2 c. vegetable shortening 1 egg 1 tsp. vanilla granulated sugar (for rolling) Sift dry ingredients into bowl. Cut in butter and shortening with pastry blender until mixture resembles coarse crumbs. Blend egg and vanilla; add to dry ingredients. Mix only until blended. Dough is fairly soft. Shape into 1-inch balls and roll in white sugar. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in white sugar. Bake at 350\u00b0 for about 12 minutes or until delicately browned. Makes about 6 1/2 dozen cookies.
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eggs, nuts, raisins, flour, sugar, baking soda, pineapple, baking powder
3 eggs 2 c. sugar 1 c. cooking oil 1 1/4 tsp. vanilla 1/2 c. raisins (optional) 1 c. drained and crushed pineapple 2 c. grated zucchini 3 c. flour 1 tsp. baking powder 1 tsp. baking soda 1 c. nuts Beat together oil, eggs, sugar and vanilla. Add zucchini and dry ingredients. Stir in pineapple, raisins and nut. Pour into two greased and floured loaf pans. Bake in oven for 1 hour at 350\u00b0.
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scallions, Salad Supreme, cucumbers, green pepper, stalks celery, tomatoes, thin spaghetti, red onion
1 lb. thin spaghetti 2 cucumbers 1 green pepper 1 red onion 3 stalks celery 3 scallions 2 tomatoes 1 (8 oz.) bottle Italian dressing 1 jar McCormick Salad Supreme Break spaghetti into 3-inch pieces and cook as directed. Do not overcook. Chop all vegetables very small. Add vegetables, Italian dressing and Salad Supreme to drained spaghetti. Let rest in refrigerator at least 24 hours. The longer it stands the better it tastes. Serves 10 to 12.
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Ricotta cheese, garlic salt, lasagna noodles, shredded Mozzarella
1 pkg. frozen chopped spinach, thawed (save cooking juice) 1 lb. box lasagna noodles (uncooked) 1 jar spaghetti sauce 1 lb. shredded Mozzarella 1 lb. Ricotta cheese 1 to 2 eggs garlic salt to taste oregano Parmesan cheese Cook spinach and reserve liquid (strain spinach). Mix spinach, Ricotta, Mozzarella and eggs together. Place 1 layer of uncooked noodles into a 9 x 13 pan. (I always spray with cooking spray first and put a bit of sauce on pan bottom.) Spread with a layer of cheese mixture. Sprinkle top with garlic, oregano and Parmesan. Repeat process and end with top layer of noodles. Pour jar of sauce on top. Use spinach juice and added water to make 1 cup of liquid. Pour liquid along the perimeter of noodles. Cover tightly with foil. Cook 45 minutes to 1 1/2 hours at 350\u00b0.
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dill, sugar, butter
1 pkg. dry yeast 1 c. cottage cheese 2 tsp. butter 1 tsp. salt 2 tsp. onion powder 1/4 c. lukewarm water 1/4 tsp. soda 3 tsp. dill seed 2 1/4 to 2 1/2 c. flour 2 tsp. sugar Mix dry yeast and lukewarm water together; let sit for 5 minutes. Heat cottage cheese and soda. Mix butter, dill seed, salt, flour, sugar and onion powder. Add yeast and cottage cheese mixture. Bake at 350\u00b0 for 30 minutes. Makes 2 small loaves.
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brown sugar, kisses, milk, soda, margarine, flour, salt, peanut butter
1 3/4 c. flour 1 tsp. soda 1/2 tsp. salt 1/2 c. sugar 1/2 c. packed brown sugar 1 c. margarine 1/2 c. peanut butter 1 egg 2 Tbsp. milk 1 tsp. vanilla 48 candy kisses (roll in balls in sugar) Mix dry ingredients well. Then, mix remaining ingredients (except for candy kisses) in separate bowl. Add dry ingredients to this mixture. Then, bake at 375\u00b0 for 10 minutes. Put kisses on top as soon as you take them out of the oven.
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boiling water, orange Jell-O
1 pkg. orange Jell-O 1 c. boiling water 1 small can frozen orange juice 1 small can pineapple tidbits, drained 1 (11 oz.) can mandarin oranges Dissolve Jell-O in water, stir in orange juice and let congeal slightly. Add pineapple and oranges. Mix sour cream and mayonnaise for dressing.
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ginger, nutmeg, pecans, butter, yellow cake, milk, pumpkin
1 can pumpkin (pie size) 1 (12 oz.) can evaporated milk 4 eggs 1 1/2 c. sugar 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1 yellow cake mix 2 sticks butter 1 c. pecans Beat together. Pour into a greased 9 x 13-inch cake pan. Sprinkle (dry) cake mix on top. Melt butter and pour over this. Add chopped pecans to top and bake at 350\u00b0 for 1 hour.
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powdered milk, powdered sugar
10 c. powdered milk 11 oz. jar Coffee-mate 2 lb. Nestle Quik 1 3/4 c. powdered sugar Combine all ingredients and store in container. Use approximately 1/2 cup mix to each cup of hot water.
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butter, cinnamon
1 c. butter or margarine 1 1/2 tsp. baking soda 2 tsp. vanilla 3 eggs 1 tsp. cinnamon 2 c. chopped nuts 3 c. sifted flour 1/4 tsp. mace 2 c. sugar 1/2 tsp. salt 3 c. chopped apples Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix sifted flour, baking soda, salt, cinnamon and mace. Gradually stir two mixtures together. Stir in vanilla, apples and nuts. Batter will be stiff. Spoon into greased and floured 10-inch tube pan. Bake at 325\u00b0 for 1 1/2 hours or until done. Cool 10 minutes before removing from pan.
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onion, mushrooms
1/2 c. salad oil 2/3 c. tarragon vinegar 1 medium garlic clove, minced 1 Tbsp. sugar 1 1/2 tsp. salt 2 Tbsp. water dash of Tabasco 1 lb. mushrooms, sliced in 1/4-inch slices 1 medium onion, cut in half and sliced into thin slices Mix oil, vinegar, garlic and seasonings. Toss gently with mushrooms and onion. Marinate in the refrigerator for 4 to 6 hours. Drain before serving. Excellent as an appetizer. Great for picnics.
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celery, mushroom soup, onion, cream of tomato soup, fryer
1 large fryer 1 onion 4 pieces celery 1 bottle stuffed olives (optional) 1 can cream of tomato soup 1 can mushroom soup 1 box spaghetti Cook fryer until well done. Remove meat from bone when cool.
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peanuts, salt, light corn syrup
1 c. sugar 1 c. light corn syrup 2 c. raw peanuts 1 tsp. baking soda pinch of salt Bring sugar and corn syrup to a boil. Add peanuts; stir constantly and cook until light brown. Remove from heat. Add baking soda and salt. Pour mixture onto waxed paper. Break into pieces when cooled.
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salt, catsup, prepared mustard, ground meat, buttermilk
1 lb. ground meat 1 egg, slightly beaten 1/2 c. buttermilk 1/2 c. catsup 3/4 tsp. salt pepper to taste 1/4 c. chopped onion 1/2 c. prepared mustard 1/2 tsp. poultry seasoning flour Mix ground beef with egg. Add remaining ingredients except flour in order listed; mix well. Form into loaf. Place in baking pan. Rub small amount of flour on top of loaf. Bake in preheated 350\u00b0 oven for about 45 minutes or until done. Yields 6 servings.