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please write a recipe using the following ingredients and any others
brown sugar, milk, vanilla
1 baked (9-inch) pie crust, cooled 2 eggs 3/4 c. brown sugar 3 Tbsp. cornstarch 2 c. milk or canned milk 1/2 c. oleo 1 Tbsp. vanilla In saucepan, beat eggs. Combine brown sugar and cornstarch. Add to eggs. Then add milk (or canned milk). Cook until the mixture thickens, stirring constantly. Then add oleo until melted. Take off of the stove and add vanilla. Let cool. Pour into pie shell and refrigerate until cold. Top with Cool Whip and nuts (nuts are optional).
please write a recipe using the following ingredients and any others
sugar, milk, sugar
1 box sugar-free Jell-O 1 box sugar-free instant vanilla pudding 1 1/2 c. milk Make Jell-O according to directions. Place in refrigerator. Sets well in 20 minutes. Make instant pudding using 1 1/2 cups milk. Place in refrigerator. When Jell-O is almost set, beat it with hand mixer for 1 minute. Stir in pudding. Place in refrigerator for 1/2 hour.
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buttermilk, sugar, salt
2 c. sugar 4 eggs dash of salt butter (size of an egg) 1 Tbsp. buttermilk (optional) 2 tsp. vanilla flour, sifted Sift several cups of flour (3 to 4 cups) into large mixing bowl. Add butter to sugar into well made in center of sifted flour; cream. Add eggs and mix well. Add vanilla and salt. Work enough flour into mixture to make dough stiff enough to roll and cut. Place cookies on cookie sheet and bake until as brown as desired. Bake at about 350\u00b0.
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cinnamon, solid pack pumpkin, cookies, powdered sugar
1 can solid pack pumpkin 1 (8 oz.) cream cheese, softened 1 c. powdered sugar cinnamon or pie spice to taste (about 1 to 2 tsp.) 1 bag gingersnap cookies (chocolate if you can find them) Mix all ingredients together. Add sugar or spices to taste. Serve on pumpkin breads or serve with gingersnap cookies as a dip.
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beef bouillon, butter, salt
3 onions, thinly sliced 1/2 tsp. salt 4 c. beef bouillon Mozzarella cheese 1/4 c. butter 1 Tbsp. flour 5 to 6 slices French bread Melt the butter in a 2-quart casserole dish. Add onions and cook for ten minutes. Stir in beef bouillon, salt, flour and pepper. Cover and cook another 10 minutes. Spoon into individual bowls. Toast bread and add to soup. Cover with Mozzarella cheese. Heat on High for 1 minute and 15 seconds.
please write a recipe using the following ingredients and any others
pork chops, mushroom soup
4 pork chops 1 to 2 cans mushroom soup Brown pork chops in a skillet. Put in a slow cooker and cover with mushroom soup. Cook on low for 8 hours.
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sour cream, black olives, cheese, green onions, tomatoes, ground beef, guacamole
1 1/2 lb. ground beef 1 (16-oz.) can refried beans 4 c. shredded Mexican-style cheese, divided 1 8-oz. container sour cream 1 c. guacamole 1 c. salsa 1 (6- oz.) can black olives, chopped 1/2 c. chopped tomatoes 1/2 c. chopped green onions In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
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flour tortilla, shredded coconut, raspberry spread
1 (6-inch) flour tortilla 1 Tbsp. peanut butter 2 tsp. raspberry spread 1 tsp. shredded coconut 1/2 medium banana Lay tortilla on flat surface; spread evenly with peanut butter and raspberry spread. Sprinkle with coconut, if desired. Place banana on edge of tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on High for 35 seconds.
please write a recipe using the following ingredients and any others
butter, salt, pecan halves, vanilla extract, eggs, pecans, flour
1 c. butter or margarine, softened 1 c. sugar 2 eggs, well beaten 1 1/2 c. all-purpose flour 1/2 tsp. salt 1 c. chopped pecans 1 tsp. vanilla extract pecan halves Combine butter and sugar, creaming until light and fluffy. Add eggs, beaten well. Add flour and salt and mix until smooth. Stir in chopped pecans and vanilla, mixing well.
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sour cream, sugar, cider vinegar, cucumber
1 large cucumber 1/2 tsp. salt 1 Tbsp. sugar 1 tbsp. cider vinegar 1 Tbsp. minced parsley 1/4 c. sour cream (optional) Peel the cucumber so that a little of the green rind remains. Slice paper-thin. Sprinkle slices with salt, sugar and vinegar. Serve this way, topped with minced parsley; or marinate in salt and sugar 15 minutes. Drain off liquid that has accumulated. Toss with sour cream, then sprinkle with parsley. Makes 4 servings as a relish.
please write a recipe using the following ingredients and any others
water, lemon juice, cottage cheese, lo-cal dry salad dressing mix
1 c. creamed cottage cheese 5 Tbsp. water or milk 1 tsp. lemon juice 1 tsp. lo-cal dry salad dressing mix Put all ingredients in blender. Cover and blend until smooth. Allow to stand for about 15 minutes to develop full flavor.
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fresh dill, salad oil, vinegar, scallions, potatoes, fresh string beans, salt, parsley
8 potatoes 1 lb. fresh string beans 4 scallions 2 Tbsp. chopped parsley 1 Tbsp. fresh dill, chopped 1/2 c. salad oil 1/2 c. vinegar salt and pepper Boil potatoes with skin; peel and slice. Boil separately 1 pound string beans. Let potatoes and string beans cool. Add to mixture the chopped scallions, fresh parsley, fresh dill, salad oil and vinegar; mix gently and serve.
please write a recipe using the following ingredients and any others
freshly ground pepper, balsamic vinegar
1 tsp. salt 1 tsp. freshly ground pepper 6 Tbsp. seedless raspberry jam 1 Tbsp. Dijon mustard 3 large cloves, garlic, smashed 3/4 c. balsamic vinegar 4 lb. chicken wings, separated at joints, tips discarded nonstick cooking spray 2 scallions, thinly sliced Two hours or day before serving: In medium bowl combine salt, pepper, jam, mustard, garlic and vinegar. Whisk until mixed.
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olives, cheese
2 c. grated extra sharp cheese 1/2 c. butter 1/2 tsp. baking powder 1/2 tsp. salt 1 1/2 c. sifted plain flour 1 large bottle stuffed olives, drained Cream cheese, butter, baking powder and salt. Add flour. Mix well with hands. Pinch off and mash out flat. Put olive in the middle and dough around it well. Bake at 400\u00b0 for 15 to 30 minutes. Makes approximately 50 balls.
please write a recipe using the following ingredients and any others
nutmeg, sugar, chicken stock
1 lb. carrots, peeled and diced small 16 oz. chicken stock 16 oz. sour cream salt and pepper 2 tsp. nutmeg 2 tsp. sugar 1 Tbsp. dried tarragon cornstarch and water Saute carrots in a small amount of oil. Add chicken stock; simmer for 1 hour. Puree, if desired. Turn off heat. Whip in sour cream. Add sugar, nutmeg and salt and pepper to taste. Finish with dried tarragon. You may need to thicken with cornstarch and water. Makes 1/2 gallon.
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ground red pepper, Italian dressing, Miracle, garlic powder, chicken
1/2 c. Miracle Whip salad dressing 1/2 c. Kraft House Italian dressing 1/4 tsp. garlic powder 1/8 tsp. ground red pepper 4 chicken breast halves, skin removed Preparation Time: 5 minutes plus refrigeration. Cooking Time: 24 minutes.
please write a recipe using the following ingredients and any others
cream cheese, corn muffin, whole kernel corn
1 can whole kernel corn 1 can creamed corn 2 eggs, beaten 8 oz. cream cheese 1 box Jiffy corn muffin mix Combine all ingredients, folding muffin mix last. Bake in 8 x 12-inch pan (greased) for 40 to 50 minutes in 350\u00b0 oven.
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egg, milk, garlic salt, paprika, chicken, shortening
1 frying chicken (2 1/2 to 3 lb.), cut up Crisco shortening 1/2 c. milk 1 egg 1 c. flour 2 tsp. garlic salt 2 tsp. m.s.g. 1 tsp. paprika 1/4 tsp. poultry seasoning 1 tsp. black pepper Blend milk and egg. Combine flour and seasoning in plastic bag. Shake chicken in seasoned flour. Dip chicken pieces in milk-egg mixture. Shake chicken a second time in seasoning mixture to coat thoroughly and evenly.
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cocoa, sugar, brown sugar, water, salt, cocoa, milk, vanilla
1 c. flour 2 Tbsp. cocoa 1/4 tsp. salt 2 Tbsp. salad oil 1 c. brown sugar 1 3/4 c. hot tap water 3/4 c. sugar 2 tsp. baking powder 1/2 c. milk 1 tsp. vanilla 1/4 c. cocoa Heat oven to 350\u00b0. In greased square pan, stir flour, sugar, cocoa (2 tablespoons), baking powder and salt. Mix in milk, oil and vanilla until smooth. Spread evenly in pan. Sprinkle brown sugar and 1/4 cup cocoa on top. Pour hot water on top. Bake 40 minutes. Let stand 15 minutes. Spoon into dishes and serve.
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eggs, shrimp powder
4 eggs 1 c. dried shrimp powder 1/2 c. dried shrimp (whole) Beat egg whites until stiff. Mix in egg yolks and shrimp. Drop by spoonfuls into hot oil. Drain and serve.
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corn oil, flour, butter, fresh corn kernels, eggs
1 c. fresh corn kernels 1/2 c. butter 1 c. all-purpose flour 4 eggs corn oil (for frying) Cook corn until soft in boiling salted water in a saucepan; drain thoroughly, reserving 1 cup liquid. Melt butter with corn liquid in a saucepan. Add flour and cook, stirring rapidly, until mixture is smooth and rolls away from the sides of the pan. Remove from heat. Add the eggs, one at a time, beating well after each addition. Stir in cooked corn.
please write a recipe using the following ingredients and any others
nuts, sugar, cranberries
16 oz. can crushed pineapple 1 c. cranberries, chopped fine 1 c. sugar 1 pkg. raspberry jello 1 c. Cool Whip 1 small bag nuts, chopped fine Mix jello according to directions. Refrigerate until partially set. Add other ingredients and refrigerate until set.
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tomatoes, lemon juice, taco seasoning, onion
8 oz. sour cream 8 oz. cream cheese 1 pkg. taco seasoning 1 Tbsp. lemon juice lettuce 2 diced tomatoes 1/4 c. diced onion 2 c. shredded cheese Mix together sour cream, cream cheese, taco seasoning and lemon juice and spread in a large plate or pizza pan. Layer in order lettuce, tomatoes, onion, and top with shredded cheese. Dip with tortilla chips.
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onion, cabbage, salt
1 head cabbage 1 large onion salt to taste Shred and fry slowly until done. Best to do the day before you combine the rolls. Cook all the liquid out. Put in refrigerator; the colder this is, the better the seal on the rolls.
please write a recipe using the following ingredients and any others
salt, green onion, baking potatoes, sour cream, paprika, milk, Cheddar cheese
baking potatoes (amount desired) shredded Cheddar cheese (amount desired) green onion, chopped (amount desired) sour cream (amount desired) butter (amount desired) milk (optional) salt and pepper to taste paprika Bake potatoes and cut in half. Using a spoon, scoop out potato into mixing bowl. Add other ingredients except milk and paprika. If mixture is too thick, you may thin it with some milk. Make sure your mixture is not too thin. Mix well. Put mixture back into potato hulls. Top with paprika and bake at 350\u00b0 until bubbling hot. Very tasty.
please write a recipe using the following ingredients and any others
Pet milk, black walnuts, graham crackers, maraschino cherries, marshmallows
2 boxes graham crackers (crumbs) 2 cans maraschino cherries 1 can Pet milk 1/2 large bag marshmallows, cut into pieces 2 c. black walnuts Mix all in large bowl except 3 cups of graham cracker crumbs to roll each in. Makes 4 rolls. Wrap and store in refrigerator until ready to use.
please write a recipe using the following ingredients and any others
eggs, butter, vanilla, sugar
3 c. sugar 4 sticks butter 3 c. flour 9 eggs 1 Tbsp. vanilla 1 can coconut (optional) Cream the butter and sugar. Add flour and eggs one at a time. Add coconut (optional). Grease and flour tube pan. Bake at 325\u00b0 for 1 hour and 15 minutes.
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water, cabbage, corned beef brisket
2 to 3 lb. corned beef brisket 3 carrots, cut into 3-inch pieces 1 medium cabbage, cut into small wedges 1 large onion, quartered 1 c. water Put carrots in slow cooker first. Then add remaining ingredients. Cover and cook on low 8 to 10 hours or 4 to 6 hours on high. Push cabbage wedges down into liquid after 4 to 6 hours (if cooking on low) or after 2 to 3 hours (if cooking on high). Serves 4 to 6.
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meat, noodles, potatoes, onion, rice, tomatoes
1 pkg. precut reindeer meat 1 to 1 1/2-inches water (above the meat) 1 (16 oz.) can stewed tomatoes 1/4 c. diced onion 3 medium potatoes, cubed 1/2 c. rice (if desired) 1 to 1 1/2 c. noodles or macaroni 1 can vegetarian vegetable soup In a large cooking pot, bring to boil and simmer for 30 minutes the meat with water, tomatoes and onion. Add potatoes; simmer for 10 to 15 minutes with rice if desired. Add noodles or macaroni; simmer until done, 10 minutes or more. Just before serving, add vegetable soup.
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salt, cinnamon, Crisco oil, water, pumpkin, flour, baking soda
1 1/2 c. sugar 1/4 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt 1/2 tsp. cinnamon 1 c. pumpkin 1/2 tsp. cloves (ground) 1/2 tsp. nutmeg 1 1/2 c. flour 1/2 c. Crisco oil 1/2 c. water 2 eggs Stir well together as given. Put in bread pan, greased (9 x 5-inch loaf pan). Bake at 325\u00b0 for 1 1/2 hours. Makes 1 loaf.
please write a recipe using the following ingredients and any others
broccoli, butter
2 boxes Jiffy cornbread mix 2 boxes frozen chopped broccoli 4 eggs 2 sticks butter, melted 2 c. sharp Cheddar cheese Cook broccoli for 3 minutes. Salt broccoli and drain water off of broccoli. Mix all ingredients and bake in a 9 x 13-inch greased pan for 40 minutes at 350\u00b0.
please write a recipe using the following ingredients and any others
Parmesan cheese, butter, garlic powder
1 (1 lb.) loaf frozen bread dough, thawed 6 Tbsp. grated Parmesan cheese 1 tsp. garlic powder 1/2 c. butter or margarine, melted Cut dough into 16 pieces. Shape into balls. Place on a floured surface. Cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter using a spoon. Roll balls in butter mixture; arrange loosely in a 9-inch round baking pan. Cover and let rise in a warm place until doubled. Bake at 375\u00b0 for 10 to 15 minutes or until golden brown. Warm leftover butter mixture. When rolls are baked, pull them apart and dip them again. Serve warm. Yield: 16 rolls.
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Parmesan cheese, frozen spinach souffle, fresh angel hair pasta
1 lb. fresh angel hair pasta 1 pkg. frozen spinach souffle Parmesan cheese Cook angel hair pasta in boiling water until done. Drain, reserving 1/4 cup water. Mix angel hair pasta, defrosted spinach souffle and reserved water. When serving, sprinkle on Parmesan cheese to taste.
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flour, Crisco, onion salt, cold water
2 c. flour 3/4 c. Crisco 1 tsp. onion salt 1/4 c. cold water Cut Crisco into flour. Mix onion salt and water. Sprinkle on water, a tablespoon at a time. Toss lightly with work. Work dough into a firm ball with your hands.
please write a recipe using the following ingredients and any others
eggs, broccoli, cream of chicken soup
2 pkg. chopped broccoli 2 eggs, beaten 1 can cream of chicken soup 1 c. sharp cheese 1 c. mayonnaise 1 c. cracker crumbs 2 Tbsp. butter Mix soup, eggs, cheese and mayonnaise. Blend in broccoli. Place in lightly greased casserole dish. Sprinkle on cracker crumbs. Pat on butter. Bake 45 minutes at 350\u00b0.
please write a recipe using the following ingredients and any others
chicken breasts, beef, bacon, sour cream, cream of chicken soup
6 chicken breasts, halved and deboned 6 slices bacon, cut in half 2 cans cream of chicken soup 1 pkg. or jar dried beef 1 1/2 c. sour cream 4 oz. pkg. Philadelphia cream cheese Line deep baking dish with dried beef slices. Wrap bacon around chicken breasts and place in baking dish. In blender, cream the soup, sour cream and cream cheese. Pour over chicken breasts. Cover with lid and bake 2 hours at 325\u00b0. Serve on a bed of rice.
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parsley, pepper, salt, potatoes, Cheddar cheese, onion, potatoes, sour cream
4 medium potatoes 3 Tbsp. onion, minced 2 large potatoes, boiled 1/2 c. sour cream 1/2 c. butter 1 Tbsp. snipped parsley 1 c. Cheddar cheese, grated salt pepper Scrub the 4 potatoes, dry and coat with oil or fat. Wrap in foil. Bake at 350\u00b0 for 1 hour and 30 minutes. Halve lengthwise. Scoop out insides; salt and pepper shells. Mash boiled potatoes with pulp of baked potatoes. Beat sour cream and butter with potatoes until fluffy; season. Stir in onions and parsley; stuff shells. Sprinkle with cheese. Return to oven until hot.
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chili powder, green pepper, Hamburger, cayenne pepper, water, onions, tomatoes, clove garlic
1 lb. ground beef 1 pkg. Hamburger Helper (cheeseburger macaroni) 3 1/3 c. hot water 2 to 3 tsp. chili powder 1 large clove garlic dash of cayenne pepper 6 c. shredded lettuce 1 medium green pepper, chopped 2 medium tomatoes, chopped 1/3 c. sliced green onions with tops Cook and stir ground beef until brown (drain). Stir in water, macaroni, sauce mix, chili powder, garlic and cayenne pepper. Heat to boiling; stir constantly. Reduce heat. Cover and simmer 15 minutes. Uncover and cook 5 minutes.
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raspberry sherbet, Hawaiian punch, raspberry, water, frozen lemonade, sugar
5 c. sugar 10 c. water (may add more) 8 pkg. raspberry Kool-Aid 4 cans frozen lemonade 2 cans Hawaiian punch 2 cans cherry Hi-C 6 (28 oz.) bottles 7-Up 1 gal. raspberry sherbet Mix all ingredients together except sherbet. Refrigerate. Add sherbet immediately before serving. Serves about 25 people.
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eggs, salt, baking soda
3 eggs 1 1/2 c. sugar 3 tsp. vanilla 1 c. oil 2 c. grated zucchini 3 c. flour 1 tsp. salt 1 tsp. baking soda 1/2 tsp. baking powder 1 (3 oz.) box instant pudding 1/2 c. coconut 1/2 c. baking chips Beat eggs until light and fluffy. Add sugar, vanilla and oil. Mix well. Stir in zucchini. Add mixed dry ingredients. Stir. Fold in coconut, dry pudding and chips. Pour into 3 small greased and floured bread pans. Bake at 350\u00b0 for 50 to 55 minutes or until done. Cool in pans for 5 minutes, then remove and cool completely.
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Ricotta cheese, salt, pepper, Italian sausage, noodles, clove garlic, salt, Parmesan cheese, parsley flakes, eggs, Mozzarella cheese slices, tomato paste
1 lb. Italian sausage (hamburger) 1 clove garlic, minced (1/4 tsp. garlic salt) 1 Tbsp. basil 1 1/2 tsp. salt 1 (1 lb.) can tomatoes 2 (6 oz.) cans tomato paste 8 lasagne noodles 3 c. Ricotta cheese (cottage cheese) 1/2 c. Parmesan cheese 2 Tbsp. parsley flakes 2 eggs, beaten 1/2 tsp. salt 1/2 tsp. pepper 2 pkg. Mozzarella cheese slices Brown meat; spoon off fat. Add next 5 ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles according to package; drain. Combine rest of ingredients, except Mozzarella cheese. Set aside. Place half the noodles in a 13 x 9 x 2-inch baking pan; spread with half the cottage cheese mixture. Add 1 package Mozzarella cheese and then half the meat sauce. Repeat layers. Bake at 375\u00b0 for 30 minutes. Can be made ahead and refrigerated. If so, allow 15 minutes longer in oven when baking. Layer: noodles, cheese mixture, Mozzarella cheese and meat mixture. Repeat.
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brown sugar, sugar, chocolate instant pudding, salt, butter, butterscotch chips, baking soda, eggs, vanilla, flour
2 eggs 3/4 c. brown sugar 1/4 c. sugar 1 box (4 c.) chocolate instant pudding 1 tsp. vanilla 2 1/4 c. flour 1 tsp. salt (optional) 1 tsp. baking soda 1 c. butter 2 c. butterscotch chips Beat brown sugar, sugar, butter and pudding together. Add vanilla and eggs. Sift together flour, salt and baking soda. Add dry ingredients. Add butterscotch chips. Drop on ungreased cookie sheet. Bake at 375\u00b0 for 8 minutes.
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baking powder, flour, margarine, sugar, milk
1 c. flour 1 c. sugar 2 tsp. baking powder 1 c. milk 1 tsp. vanilla 2 c. canned sliced peaches 1 stick margarine, melted Combine flour, sugar and baking powder in a 2-quart baking dish. Stir in milk and vanilla to make a thin batter. Place fruit over the batter and drizzle the melted butter over the top. Do not stir. Bake at 350\u00b0 for 25 to 30 minutes or until nicely browned. (Try cherries, berries or fruit in season.)
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butter, graham crackers
1 lb. powdered sugar 1 c. coconut 1 c. chopped pecans 1 c. graham crackers or vanilla wafers, crumbled 1 tsp. vanilla 1/2 c. peanut butter 1 c. butter, melted 1/2 block paraffin 1 (6 oz.) pkg. chocolate chips Mix first 5 ingredients into peanut butter. Pour melted butter over mixture and blend well. Shape dough into 2 x 1/2-inch logs and chill. Melt paraffin and chocolate chips together over boiling water. Dip logs into chocolate mixture and put on waxed paper.
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lemon flavor, vanilla, sugar, eggs, flour
2 c. sugar 2 c. all-purpose flour or cake flour 1 c. Crisco (I use butter flavor Crisco) 6 eggs 2 tsp. vanilla 2 tsp. lemon flavor Mix all together until smooth. Beat 10 minutes. Bake 1 hour and 10 minutes at 350\u00b0.
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black pepper, cayenne, mayonnaise, celery, chicken breasts, Salt, chicken broth, eggs, carrot, lemon juice, cayenne, onion, celery
8 halves chicken breasts 1 qt chicken broth 1 rib celery with leaves 1 carrot 1 onion, halved 1/8 tsp black pepper 1/8 tsp cayenne 1 to 2 cups mayonnaise 2 T lemon juice 1/4 tsp cayenne 1 1/2 cups minced celery Salt to taste 4 hard-boiled eggs, grated (opt) Poach chicken in broth with next 5 ingredients 30 to 40 minutes or until tender. Salt to taste; cool in broth; debone and chop fine. Blend chicken with 1 cup mayonnaise. Add next 3 ingredients and season to taste. Fold in eggs and add additional mayonnaise until mixture reaches desired consistency. Refrigerate several hours or overnight.
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powdered sugar, chunky peanut butter, cream cheese, Chocolate, Chocolate pie crust
Chocolate pie crust 1/2 c chunky peanut butter 3/4 c powdered sugar 4 oz cream cheese 8 oz Cool Whip Chocolate bar (grate curls on top for decoration) Mix ingredients, spoon into pie shell and freeze. Serve frozen, topped with chocolate curls.
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thanks, love
4 c. love 3 c. friendship 2 c. good cheer 1 c. thanks Mix well and share.
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almonds, whipping cream, roll, peaches, cream sherry, cherries, strawberry jello
1 large jelly roll 3/4 c. cream sherry 1 large can sliced peaches a few sliced almonds 2 small cartons whipping cream 1 jar cherries 1 large pkg. strawberry jello Cover the bottom of a large glass bowl with a double layer of sliced jelly roll. Pour sherry over the jelly roll, then place the sliced peaches on top of it. (Do not use the juice from the peaches or the jelly roll will be soggy.) Make jello and when its cool, pour on top of peaches. When the jello is set, make the pudding and when cool, pour on top of the jello. When this is set, beat the whipping cream until it stands in peaks. Add a few drops of vanilla to the whipping cream. Pour on top of pudding and then decorate the cream with the cherries and sliced almonds. (Fresh strawberries can be used instead of cherries when in season.)
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butter, chicken, carrots
3 c. pared and sliced carrots 1 chicken bouillon cube 12 buttery round crackers, crushed (Ritz-type) 2 Tbsp. minced onion 2 Tbsp. softened butter grated Cheddar cheese Cook carrots in water with bouillon cube until almost done. Drain and save liquid. Coarsely mash carrots. Add crushed crackers, onion, butter and 2/3 cup reserved liquid. Mix well. Place in a small buttered baking dish. Cover with grated cheese. Bake at 450\u00b0 for 15 to 20 minutes. Serves 6 to 8.
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fettuccine, light cream, onion, flour, carrot, cracked black pepper, black olives, cauliflower florets, butter, mushrooms, pimento, broccoli florets
1/4 lb. broccoli florets 1/4 c. butter 1 small carrot, finely diced 1/4 c. flour 2 Tbsp. pimento, finely diced 1 tsp. cracked black pepper 1 lb. fettuccine 1/4 lb. cauliflower florets 1 small onion, finely diced 3 oz. mushrooms, sliced 3 c. light cream 1/2 c. grated Parmesan cheese black olives Blanch the broccoli and cauliflower in boiling water. Rinse in cold water to stop cooking process; drain and set aside. Heat the butter in a saucepan; saute the onion, carrot and mushrooms until tender. Add the flour and stir. Cook for 2 minutes. Add the cream, broccoli and cauliflower. Reduce to simmer for 15 minutes. Add the pimento, Parmesan cheese and pepper. Cook noodles al dente in boiling, salted water. Drain. Place noodles in a large serving bowl. Pour sauce over and serve. Garnish with black olives. Serves 8.
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salt, hot peppers, sugar, quartered green tomatoes, onions, vinegar
1 gal. quartered green tomatoes 1 c. salt or more 3 qt. vinegar 1/2 gal. chopped onions 1 qt. chopped hot peppers 4 c. sugar Put salt over tomatoes and let stand an hour or more. Wash tomatoes. Drain well. Heat to boiling point. Dont boil. Seal in hot jars.
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mushroom soup, celery soup, rice, onion soup
1 1/2 c. rice 1 can onion soup 1 can celery soup 1 can mushroom soup 1 1/2 cans water 1 cut up fryer salt and pepper Mix together first 5 ingredients in roaster pan. Lay fryer around in mixture. Add salt and pepper. Bake at 350\u00b0 for 2 hours, covered.
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cloves, water, brown sugar, flour, walnuts, nutmeg, cinnamon, cooking oil, pumpkin, sugar, baking soda
3 c. pumpkin 1 c. water 5 c. sugar 3 tsp. baking soda 5 1/4 c. flour 1 1/2 c. cooking oil 6 eggs 1/2 c. brown sugar 1 1/2 tsp. cinnamon 1 tsp. cloves 1/2 tsp. nutmeg 1 1/2 c. diced walnuts Mix all ingredients together. Grease small or large pans. Fill pans 1/2 full. Bake at 350\u00b0. Check after 45 minutes by inserting toothpick in center. They will be done when toothpick comes out dry with no moist batter.
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Milk, lemon rind, lemon
1 can Eagle Brand Milk 1 small can frozen lemonade (Minute Maid) juice of 1/2 lemon 1/2 lemon rind, grated 1 large (12 oz.) carton Cool Whip 2 graham cracker pie crust Mix milk, lemonade, lemon rind and lemon juice. Fold in Cool Whip. Pour into pie shells. Refrigerate at least an hour before serving. Freezes well.
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butter, salt, milk, potatoes
potatoes water milk salt pepper butter Have mom peel and boil potatoes. Drain water. Add milk. Mash. Add butter and salt and pepper to taste. Eat up! Yum! Yum!
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boiling water, strawberry Jell-O, pineapple, bananas, sour cream
2 crushed bananas 1 can crushed pineapple 1 small pkg. frozen strawberries or 1 pt. fresh strawberries 2 pkg. strawberry Jell-O 1 c. boiling water 1 carton sour cream Add water to Jell-O. Stir to dissolve. Add strawberries, bananas and pineapple. Pour half into pan. Let harden.
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flour, Parmesan cheese, fresh mushrooms, bread crumbs, basil
1/2 c. flour 1/2 tsp. paprika 1 c. bread crumbs 1/2 c. Parmesan cheese 2 tsp. basil or oregano 2 eggs, slightly beaten 2 Tbsp. milk 16 oz. fresh mushrooms 1/4 c. melted butter or margarine Combine flour and paprika in plastic bag. In another bag, mix bread crumbs, cheese and basil. In a small bowl, beat eggs and milk lightly. Wash and dry mushrooms. Remove stems, if desired. Shake mushrooms in flour; dip in eggs. Shake in crumbs. Place bottom side down in lightly greased cookie sheet. Drizzle melted butter or margarine over mushrooms. Bake at 450\u00b0 for 10 to 15 minutes or until golden brown. Serve with dipping sauce.
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basil, water, parsley flakes, garlic, olive oil, chicken
1 1/2 lb. chicken wings garlic powder 1/4 c. olive oil (about) basil parsley flakes 1/2 c. water lemon Lay wings in pan. Pour oil on top of wings. Sprinkle with salt, pepper, garlic powder, basil and parsley evenly on both sides. Cook, uncovered, for 1 hour, basting occasionally, then add water to bottom of pan and cover with foil for another 1/2 hour. Remove from oven. Squeeze fresh lemon over top of wings. Let sit for 5 minutes.
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sugar, eggs, vanilla, salt, milk, lard, soda, flour, cream of tartar, coconut
2 eggs 1 c. sugar 1/2 c. lard 1/2 c. milk 2 c. flour (large) 1 tsp. soda 1 tsp. cream of tartar 1/2 tsp. salt 1 c. coconut 1 tsp. vanilla Cream eggs, sugar and lard together. Add milk and vanilla. Sift all dry ingredients together and add. Put icing on top and flaked coconut (m-m-m-m). Bake at 350\u00b0 for about 10 minutes.
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milk, butter, salt
3 c. crushed corn 1 c. milk 1 tsp. grated onions 1 egg, beaten 3 Tbsp. butter 1 tsp. salt dash of pepper 1/4 green pepper, diced 1/2 c. pimientos, diced Combine corn, milk, onions, egg, salt and pepper; mix well. Pour into pan, top with pimientos and green peppers. Stir just enough to mix. Dot top with butter and bake at 350\u00b0 until done.
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soy sauce, bell pepper, clove garlic, onion, chicken breasts
1/4 c. soy sauce 1 clove garlic 3 Tbsp. cooking oil 4 boneless chicken breasts, sliced to bite-size 1 bell pepper 1 onion, chopped 1 c. broccoli sprigs Heat oil. Brown garlic. Discard garlic. Add chicken. Fry until pink color is gone. Add vegetables; cook until crispy done. Add soy sauce and serve over Ramen noodles. Serves 4.
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ground cinnamon, margarine, apple
1 medium unpeeled Granny Smith apple, thinly sliced 2 tsp. lemon juice 1 tsp. margarine 2 Tbsp. sugar 1/8 tsp. ground cinnamon Toss apple with lemon juice; set aside. Melt margarine in a nonstick skillet over medium heat. Add sugar and cinnamon; stir well. Add apple; cook 7 minutes or until tender, stirring occasionally. Yields 2 servings (about 106 calories per 1/2-cup serving).
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butter, walnuts, maraschino cherries, milk, sugar, flour, eggs, Crisco
3 c. sugar 2 sticks butter or oleo 1/2 c. Crisco 1 small can milk 3 c. flour 5 eggs 2 Tbsp. butternut flavoring 2 c. walnuts, chopped 1 jar maraschino cherries Cream sugar, oleo, and Crisco. Add eggs; beat well. Add flour, milk (3/4 cup milk and 1/4 cup water to make 1 cup) and flavoring; add nuts and cherries. Grease and flour tube pan. Start in cold oven. Turn temperature to 300\u00b0. Bake 1 hour and 45 minutes.
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basil, meaty, freshly ground black pepper, Redpack whole tomatoes
7 slices meaty, thick cut bacon 1 c. sliced onion 14 oz. Redpack whole tomatoes in thick tomato puree 1/4 c. olive oil (preferably extra-virgin) 1/2 tsp. dried oregano 1/2 tsp. dried basil 1 lb. imported spaghetti salt freshly ground black pepper or Durkees red hot sauce Slice the bacon into short pieces 1/4-inch wide. Cook the pieces in a large skillet, stirring often, until they brown somewhat, but before they turn dark and hard. Remove them with a slotted spoon and reserve. Discard all the bacon fat from the skillet. Cut the onion into thin slices from top to bottom (rather than making the usual rings). In the skillet, saute the onion in the olive oil until it is translucent and just barely beginning to brown. Add the tomatoes and puree, breaking the tomatoes apart with the edge of a spatula or a large spoon. Add the oregano and basil. Simmer gently for 10 minutes. Add the bacon. Add pepper or hot sauce to taste (Red Hot is a quick, tasty way to add zing to red pasta sauces). Keep the sauce warm.
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milk, tomato, broccoli, flour tortillas, onions, Cheddar cheese, mushroom soup
1 c. cubed cooked chicken 2 1/2 c. cooked cut-up broccoli 1 c. shredded Cheddar cheese 1 can French fried onions 6 flour tortillas (7-inch size) 1 can mushroom soup 1 soup can milk 1 tomato, chopped Make mushroom sauce with the mushroom soup and milk; set aside. Combine chicken, broccoli, 1/2 cup cheese, 3/4 cup mushroom sauce and 1/2 can French fried onions. Roll up in tortillas. Place seam side down in lightly greased 9 x 13-inch baking dish. Stir tomato in remaining sauce. Pour over top of casserole. Bake, covered, at 350\u00b0 for 35 minutes. Top with remaining cheese and French fried onions. Bake, uncovered, 5 minutes.
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light corn syrup, orange juice, very thin
3/4 c. Karo light corn syrup 1/2 c. orange juice 2 Tbsp. very thin lemon rind strips 1/4 c. lemon juice 8 c. mixed fresh fruit Blend corn syrup, orange juice, lemon rind and juice in large bowl. Add fruit; toss to coat well. Refrigerate, covered, for several hours.
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salt, cloves, gumdrops, nuts, nutmeg, flour, margarine, sugar, egg, baking soda, applesauce, cinnamon, raisins
1/2 c. margarine 1 c. sugar 1 egg 3/4 c. applesauce 1/8 tsp. cloves 1/8 tsp. nutmeg 1/8 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. baking soda, dissolved with 1/2 Tbsp. hot water 2 c. flour * 1 c. raisins 1/2 c. chopped nuts 2 c. spiced gumdrops, sliced thin or cut in small pieces *Set aside approximately 1/2 cup flour to dredge the gumdrops, raisins and nuts so that the fruit wont sink to the bottom. Be sure and add remaining flour to the cake.
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water, flour
1 c. flour 1/2 tsp. salt 1/3 c. shortening 1/4 c. water Mix and bake in same plate. Sift flour and salt in pie plate. Boil shortening and water. Add hot mixture to flour. Mix with fork until all flour is moist. Work with hands and pat into shape. Flute edges. Prick with fork and bake at 450\u00b0 for 10 to 12 minutes. Makes one (8-inch) pie shell.
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onion, Uncle Ben, mayonnaise
4 whole or 8 halves boneless, skinless, cooked chicken 1 (5 x 7-inch) box Uncle Bens long grain and wild rice with seasonings 1 can water chestnuts, sliced 1 c. chopped celery 2 cans cream of chicken soup 1/4 c. finely chopped green pepper 1 medium onion, chopped 3/4 c. mayonnaise Cook chicken and cut into bite-size pieces. Cook rice according to package instructions. Add all other ingredients into chicken and rice mixture and put into deep casserole dish to allow room for stirring. Refrigerate overnight. Bake at 350\u00b0 for 1 1/2 to 2 hours or until hot and bubbly. Stir once or twice during baking.
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germ, margarine, olive oil, salt, whole wheat flour, baking powder, raisins, vanilla, rolled oats
1/4 c. margarine 1/4 c. olive oil 1/2 c. brown sugar 1 egg 1 1/2 tsp. vanilla 1/2 c. whole wheat flour 1 to 2 Tbsp. water (if necessary) 3/4 tsp. baking powder 1 c. wheat germ 1 1/2 c. rolled oats 1/2 c. raisins 1/2 c. chopped walnuts 1/2 tsp. salt Preheat oven to 375\u00b0. Grease cookie sheet with margarine. Cream margarine, oil and brown sugar. Add egg and vanilla and beat well. Add whole wheat flour, salt, baking powder, wheat germ, rolled oats, raisins and nuts and mix well. Add water if too dry. Drop batter by teaspoonfuls onto cookie sheet and bake 10 to 12 minutes.
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Parmesan cheese, fresh fettuccine
1 (9 oz.) pkg. fresh fettuccine 3/4 c. heavy cream 1 1/4 c. diced, cooked turkey ham 1/3 c. chopped fresh basil 1 to 2 Tbsp. grated Parmesan cheese dash of crushed hot pepper flakes 1/3 c. chopped walnuts, toasted if desired In a large pot of boiling salted water, cook noodles until almost tender, 2 to 3 minutes. Drain well. Add cream, turkey ham, basil, cheese and hot pepper flakes to pot. Cook over medium heat 5 minutes, stirring occasionally, until very hot and well blended. Add pasta and walnuts and cook, tossing, 1 to 2 minutes, until heated through. Serve immediately.
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sugar, head cabbage, vinegar, salad oil, onions
1 1/2 c. vinegar 3/4 c. sugar 1 Tbsp. powdered mustard 1 tsp. salt 1 c. salad oil 1 large head cabbage 2 medium size onions Bring vinegar, sugar, mustard and salt to a boil. Remove from heat\tand add oil. Shred cabbage and chop onions in jars and pour sauce over all. Cover and place in refrigerator.\tIt may be kept in refrigerator for as long as 3 weeks.
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Crisco, buttermilk, flour, sugar, baking powder, baking soda, eggs, bananas, nuts
2 eggs 2 c. granulated sugar 1/2 c. Crisco 1 c. buttermilk 2 1/2 c. flour 1 tsp. baking soda 1 tsp. baking powder 3 or 5 mashed bananas 1/2 c. nuts Mix by hand all ingredients. Bake at 375\u00b0 until done. Can be made into cupcakes, too.
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parsley, sour cream salad dressing, salt, black pepper
1 gal. whole small potatoes 1 stick oleo 1 large bottle buttermilk sour cream salad dressing parsley (dried flakes) salt black pepper Heat potatoes in juice; then drain. Saute onions in oleo. Add to potatoes. Pour in salad dressing and stir with rubber spatula. Add salt and pepper. Then add dry parsley flakes.
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cream of celery soup, rice, onion
3/4 large jar Cheez Whiz 1 c. rice, cooked chopped onion 1 can cream of celery soup Mix and bake at 375\u00b0 until done. (If you like spicy, use jalapeno Cheez Whiz.)
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salt, mayo, chicken, almonds, white grapes, celery, parsley, white pepper
2 1/2 c. cooked cubed chicken 1 c. celery, chopped 1 c. white grapes (whole or halved) 1/2 c. toasted slivered almonds 2 Tbsp. minced parsley 1 tsp. salt 1 c. Hellmanns mayo 1/2 c. whipping cream white pepper to taste Whip the whipping cream and add a little powdered sugar. Mix all together. It is better to be made and let mellow overnight.
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frozen peas, sugar, head lettuce, onion, bacon, Cheddar cheese, cauliflower, broccoli, mayonnaise
1 head lettuce, chopped 1/2 head cauliflower, chopped 1/4 medium onion, chopped 2 c. frozen peas 1/2 head broccoli, chopped (optional) 1 small jar mayonnaise 1 c. shredded mild Cheddar cheese (8 oz.) 1 lb. bacon, fried and crumbled 1/4 c. sugar In a large bowl layer lettuce, cauliflower (sliced or chopped), onion, peas and broccoli (optional). Spread over top of layers the mayonnaise, shredded cheese, bacon and sugar. Let set 2 hours or overnight in refrigerator. Mix together before serving.
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Italian dressing, mushrooms, black olives, fresh spinach
7 to 10 large fresh mushrooms 1 jar marinated artichoke hearts, undrained 1 can black olives, drained and sliced 1 (16 oz.) bottle Italian dressing (not creamy) lettuce fresh spinach Marinate first 4 ingredients at least 2 hours. Add to desired amounts of lettuce and fresh spinach just before serving.
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water, sugar, egg
5 c. flour 1 1/2 Tbsp. sugar 2 1/2 tsp. salt 2 c. shortening (not lard) 1 1/2 Tbsp. vinegar 1 large egg 1 c. water Mix flour, shortening, salt and sugar until mealy. Add vinegar to egg and beat together with water. Mix and chill for 1 hour. Keep in refrigerator. Makes enough crust for 4 to 5 pies. For smaller amount cut recipe in half. This crust is great for frozen pies.
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skinless, pepper
desired amount of skinless, boneless chicken breasts salt pepper cooking wine Preheat oven to 425\u00b0. Allow chicken to bake for 10 minutes, then flip and rotate chicken breasts. Season as desired and pour cooking wine over the breasts. Allow to cook for another 8 to 10 minutes or until done.
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center, potatoes, salt, pepper, shortening, milk, flour, cream of celery
3 c. thinly sliced potatoes 1 small onion, sliced 1/2 to 1 tsp. salt 1/8 tsp. pepper 4 large center cut chops 4 Tbsp. flour 1 (10 1/2 oz.) can cream of celery or mushroom soup 1 c. milk 1/2 c. shortening Arrange potatoes and onions in 2-quart casserole dish. Sprinkle with salt and pepper. Dredge pork chops in 3 tablespoons flour. Fry in oil. Add remaining 1 tablespoon flour. Stir until flour begins to brown. Add milk and soup. Pour over onions and potatoes. Arrange pork chops on top. Cover and bake at 350\u00b0 for 50 to 60 minutes or until chops are tender. Serves 4.
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white Karo syrup, vanilla, milk
2 (6 oz.) pkg. chocolate chips 2 sticks margarine 3 c. white sugar 1 c. brown sugar 1 large can evaporated milk 3 Tbsp. white Karo syrup dash of salt 1 c. chopped nuts 1 tsp. vanilla Melt chocolate chips and margarine in warm oven. Mix sugars, milk, Karo syrup and salt and bring to a boil for 11 minutes. Add melted chips and margarine. Add vanilla. Beat until it begins to thicken. Pour onto buttered foil or brown paper.
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eggs, milk
2 c. cooked squash 2 c. cracker crumbs 2 eggs 3/4 stick butter, melted 1 c. onions, cut fine 1 c. grated cheese 1 c. canned milk seasoning to taste Mix all ingredients. Pour into a buttered casserole. Bake in oven at 350\u00b0 until set.
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coconut, vanilla wafers
12 oz. pkg. vanilla wafers, finely crushed 1 1/3 c. coconut 1 1/3 c. powdered sugar 4/5 c. concentrated orange juice (frozen and undiluted) Mix cookie wafer crumbs, coconut and powdered sugar in a bowl. Add orange juice concentrate. Roll into 1-inch balls. Roll in additional powdered sugar. Store in covered container overnight. If mixture is too soft, add a few more vanilla wafers (crushed).
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onions, mayonnaise, salt
3 points bluefish fillets salt and freshly ground pepper 2 Tbsp. minced onions 1 to 2 Tbsp. mayonnaise paprika Preheat the oven to 350\u00b0. Wash the fish and dry them. Place the fish in a single layer on a large sheet of foil, skin side down. Place foil in a shallow baking pan. Season the fish with salt and pepper to taste and sprinkle with the minced onions. Spread a thin layer of mayonnaise over it. Seal foil over fish. Bake 40 minutes; uncover fish and bake for 10 minutes until browned.
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faith, loyalty, hope, friendship
4 c. love 2 c. loyalty 4 qt. faith 2 heaping Tbsp. tenderness 3 c. forgiveness 1 c. friendship 5 heaping Tbsp. hope 1 barrel laughs Take love and loyalty; mix it thoroughly with faith. Blend in with tenderness, forgiveness and friendship. Whip it with hope. Always spice it with kindness and understanding. Sprinkle abundantly with laughter. Bake it with sunshine and serve it daily with generous helpings and seconds.
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milk, pineapple, unsweetened strawberries, nonfat dry milk
1 c. skim milk 1 c. unsweetened strawberries (fresh or frozen) 1/2 c. unsweetened pineapple chunks, drained 1/2 c. plain lo-fat yogurt 1/4 c. nonfat dry milk 1 tsp. sugar or 2 Sweet N Low 1/2 tsp. vanilla extract 4 ice cubes Puree all ingredients in blender until thick. Makes 2 servings. Contains 181 calories, 10 gm protein, 2 gm fat and 27 gm carbohydrates.
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chocolate chips, powdered sugar
chocolate mint cake fluffy mint frosting 4 or 5 Tbsp. powdered sugar 12 flat chocolate peppermint patties miniature chocolate chips or red cinnamon candies Bake chocolate mint cake as directed. Prepare fluffy mint frosting; reserve 1/4 cup for decorating. Fill and frost cake with remaining frosting. Stir enough powdered sugar into reserved frosting until desired consistency for writing. Place in decoration bag with writing tip. Write # on patties. Place patties in circle around top edge of cake. Make hands of clock with chocolate chips. Makes 12 to 16 servings.
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onions, water, celery, parsley flakes, milk, potatoes, condensed broccoli
4 c. potatoes, cubed 1 1/2 c. water 1/2 c. chopped celery 1/2 c. sliced carrots 1/2 c. chopped onions 1 c. condensed broccoli, chicken or mushroom soup 1/4 tsp. salt to taste 1 tsp. parsley flakes 1 1/2 c. milk 1/2 c. Cheddar cheese, cubed In a large saucepan, combine potatoes, water, celery, carrots, onions, salt and parsley flakes. Mix well. Cover and simmer 20 minutes or until vegetables are tender. Add milk to can of soup; blend well. Pour over vegetables; add cheese. Bring to boil until cheese melts. Serves 6 to 8.
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crushed ice, lemon juice, orange juice, grape juice
1 qt. grape juice 1 pt. orange juice 1/3 c. lemon juice 1 qt. sugar 4 bottles (12 oz. ea.) gingerale Ice cubes or crushed ice In quart punch bowl or large glass salad bowl, combine fruit juices and sugar. Pour over ice and stir in gingerale. Serve with an ice cube or crushed ice in each glass.
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mushrooms, ground cumin, onion, potatoes
9-inch pie crust 1 lb. lean ground beef 1 egg 1/2 tsp. salt 1/4 c. dry bread crumbs 1/4 tsp. ground cumin seed 1/8 tsp. garlic powder 1 tsp. dry mustard 1 tsp. Italian dried herbs 1 medium onion, sliced and separated 1 1/4 c. mushrooms, sliced (fresh) 1 1/2 c. potatoes, sliced and peeled 1/2 c. shredded Swiss cheese 1 c. shredded Cheddar cheese 2 Tbsp. dried parsley flakes Combine beef with egg, salt, crumbs, cumin, garlic powder, mustard and herbs. Layer pie crust with potatoes, onion and mushrooms, leaving some mushrooms to encircle the pie. Cover with foil and bake for 1 hour at 350\u00b0. Cook a little longer if potatoes are not done. Top with cheese and parsley when done. Return to oven to melt cheese.
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cream cheese, regular Lebanon
1 lb. regular Lebanon bologna 1 (8 oz.) pkg. cream cheese Lay out slice of bologna. Spread with cream cheese and roll. Garnish plate with greens and arrange bologna on it.
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salt, flour, eggs, fresh asparagus, milk
2 c. fresh asparagus (or use canned) 2 Tbsp. flour 1/2 c. warm water 1 small can evaporated milk 4 hard-boiled eggs 1 tsp. salt Cook asparagus until tender (steam). Add milk, flour and water; cook until thick. Add asparagus and diced hard-boiled eggs.
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light cream, water, onion, Cheddar cheese
4 c. cooked, mashed carrots 1 1/3 c. water in which carrots were cooked 16 soda crackers, rolled fine 3 Tbsp. finely chopped onion 2/3 c. grated Cheddar cheese 3 Tbsp. light cream salt and pepper to taste Mix ingredients in order listed. Taste to check salt and pepper. Pour into greased 2-quart casserole. Bake in moderate oven at 350\u00b0 for 25 minutes. Makes 8 servings.
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flour, rosemary, milk, mushrooms, chicken bouillon cubes, sherry, butter, hearts, chicken breasts
6 chicken breasts 2 tsp. salt 1/4 tsp. pepper 1/2 tsp. paprika 3/4 c. flour 6 Tbsp. butter 1/2 lb. mushrooms 2 chicken bouillon cubes 2 c. boiling water 1/2 c. sherry 1/2 c. evaporated milk 1/2 tsp. rosemary 1 can artichoke hearts 4 Tbsp. flour Flour chicken with 1/2 cup flour, salt, pepper and paprika. Brown chicken in butter; remove.
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Romano cheese, ricotta cheese
12 large manicotti shells 4 c. shredded mozzarella cheese, divided 2 c. ricotta cheese 6 Tbsp. chopped fresh basil (or 2 Tbsp. dried basil) 1 (26 oz.) jar prepared spaghetti sauce, divided 1/2 c. grated Parmesan or Romano cheese Preheat oven to 350 degrees. Spray 13 X 9 inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 c. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
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onion, green beans
2 cans green beans 1 can cream of mushroom soup 1 can French fried onion rings Velveeta cheese Drain beans; save 1/2 can of juice. Put layer of green beans, layer of onion rings and layer of cheese slices; repeat. Pour can of mushroom soup over top and spread around. Pour saved juice over top, put another layer of onion rings on. Bake at 350\u00b0 for 30 minutes.
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chicken with rice soup, ground beef
1 lb. ground beef 1 egg 1/3 c. milk 1/2 c. Quaker oats salt and pepper to taste 1 can tomato soup 1 can chicken with rice soup Mix first five ingredients. Form meatballs about spoon size. Set aside. Put tomato soup and chicken with rice soup in large frypan. Simmer 5 minutes. Add meatballs. Cook 30 minutes. Serve over potatoes or eat plain.
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mayonnaise, head lettuce, eggs, celery, onion, green bell pepper, bacon, sugar
1 head lettuce 1 green bell pepper (chopped) 1 small onion (chopped) 1 c. celery (chopped) 4 hard boiled eggs (sliced) 1 can English peas (drained) 1/2 lb. bacon (cooked and crumbled) 2 c. mayonnaise 2 Tbsp. sugar Wash and drain lettuce. Break into bite size pieces. Place in large salad bowl. Add pepper, onion, celery, eggs, peas and bacon. Mix mayonnaise with sugar. Mix together with other ingredients in bowl.