Recipes
PRESERVING A HUSBAND
Use care in selection. When once decided upon and selected, let that part remain forever settled and give entire time and thought to preparation for domestic use. This requires some feminine skill.
Do not keep in a pickle nor hot water. Even poor varieties may be made sweet, tender and good by serving with patience, well sweetened with smiles and flavored with kisses to taste. Wrap well in a mantle of charity and keep warm with a steady flow of domestic devotion.
When thus prepared, they will keep for years, totally to your satisfaction.
PHEASANT PIE
When making the following dish, start one or two days ahead to allow time for marinating the pheasant and making stock. The extra time involved, much of it unattended, is necessary to develop the rich flavors of this savory pie.
For those who want to forgo the pheasant, the pie would also be delicious (and less time-consuming) made with chicken. Substitute 1 pound chicken thighs, 1 1/2 pounds skinless boneless chicken breasts, and chicken broth; marinate the chicken and prepare the pie in the manner outlined below.
three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached)
For spice rub:
1 tablespoon whole juniper berries
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 ounce dried porcini mushrooms**
1 cup hot water
1 tablespoon olive oil
3 large shallots, chopped fine
3 garlic cloves, minced
1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered
1/2 pound white mushrooms, sliced
3/4 cup gin
3/4 cup dry white wine
about 6 cups pheasant stock
3 celery ribs, cut diagonally into 1/2-inch-thick slices
3/4 pound turnips (about 4 medium), peeled and cut diagonally into 1/2-inch-thick slices
10 ounces pearl onions, blanched in boiling water 3 minutes and peeled
3/4 pound baby carrots (about 3 cups)
4 tablespoons cornstarch stirred together with 1/4 cup cold water
2 puff pastry sheets (from one 171/4-ounce package frozen puff pastry sheets), thawed, unfolded, and chilled in one layer on a tray
an egg wash made by beating 1 large egg with 1 tablespoon water
*available at some butcher shops
**available at specialty foods shops and some supermarkets
With a sharp knife cut off legs, including thigh portion, of 1 pheasant and cut legs into drumstick and thigh portions. Reserve drumsticks and feet if attached for stock. Cut off wings and reserve for stock. Cut breast meat from pheasant carcass, keeping breast halves intact, and remove skin. Reserve carcass and skin for stock. Cut up and reserve parts of remaining 2 pheasants in same manner.
Trim any excess fat from thighs and pat thighs and breasts dry. Arrange thighs and breasts in a flat-bottomed dish just large enough to hold them in one layer.
Make spice rub:
In a small heavy skillet dry-roast juniper berries over moderately high heat, stirring, until fragrant and shiny and in an electric coffee/spice grinder grind to a powder with salt, pepper, and thyme. Rub pheasant evenly with spice powder. Marinate pheasant, covered and chilled, at least 1 day and up to 2.
While pheasant is marinating, make stock. In a small bowl soak porcini in hot water 20 minutes, or until softened. Remove porcini, squeezing out excess liquid, and reserve liquid. Wash porcini under cold water to remove any grit and chop them.
Preheat oven to 350° F.
Pat thighs dry, keeping breasts covered and chilled, and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown thighs on all sides, skin sides down first, transferring with tongs to a large flameproof casserole (preferably shallow).
Pour off all but about 2 tablespoons fat from skillet and in fat remaining in skillet cook shallots and garlic over moderate heat, stirring, until softened. Add porcini, shiitake, white mushrooms, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Slowly add all but about 1 tablespoon reserved porcini liquid, discarding last tablespoon (which contains sediment), and boil until liquid is evaporated. Add gin and wine and bring to a boil. Remove skillet from heat and ignite liquid carefully. When flames die out return skillet to heat and boil until liquid is evaporated. Add 2 cups stock and bring to a boil.
Pour mushroom mixture over thighs in casserole and braise thighs, covered, in middle of oven 1 1/2 hours, or until tender. Transfer thighs with tongs to a bowl and cool. Add breasts to mushroom mixture in skillet and cook on top of stove at a bare simmer, uncovered, turning once, 8 minutes, or until just cooked through. Transfer breasts with tongs to bowl and cool. Pour cooking liquid through a large fine sieve into a large bowl, reserving mushrooms, and measure liquid. Add enough remaining pheasant stock to measure 4 cups liquid total.
In a steamer set over boiling water steam vegetables separately, transferring all vegetables to a large bowl. Allow about 5 minutes cooking time for just-tender celery; 8 minutes for just-tender turnips, parsnips, and onions; and 10 minutes for just-tender carrots.
Cut pheasant breasts into 1 1/2-inch chunks and cut thighs into chunks, discarding skin and bones. In a 3-quart oval gratin dish (about 15 by 10 1/2 by 2 1/2 inches) or other shallow baking dish toss together vegetables and pheasant chunks.
In a large saucepan combine stock mixture and reserved mushrooms and bring to a boil. Stir cornstarch mixture and add to stock mixture, stirring. Simmer sauce 2 minutes and season with salt and pepper. Pour sauce over pheasant mixture. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.
On a lightly floured surface roll out 1 pastry sheet into a 14-inch square, keeping remaining pastry sheet chilled. Cut three 1/4-inch-wide pastry strips and braid together for pastry braid around rim of baking dish. Continue to cut and braid more strips from pastry to fit around rim of baking dish, transferring braids to a tray. From remaining rolled-out pastry cut out 2 long feathers for decoration, transferring to tray. Chill braids and feathers.
Preheat oven to 375° F.
On lightly floured surface roll out remaining pastry sheet into a rectangle at least 2 inches larger than baking dish and brush evenly with some egg wash. Drape pastry, egg-wash side down, over baking dish. Trim corners of overhang and press overhang along rim and side of baking dish to seal.
Brush crust evenly with some egg wash. Arrange pastry feathers on crust and braids around rim, pressing gently to make them adhere. Brush decorations with some egg wash and if desired with a small sharp knife score pastry feathers decoratively.
Bake pie in middle of oven 35 to 40 minutes, or until pastry is golden brown and puffed slightly. Pie may be baked 1 day ahead, cooled completely, and chilled, covered loosely. Reheat pie, uncovered, in a 375° F. oven 35 minutes, or until heated through (pastry will darken slightly).
Serves 6 generously.
PHEASANT STOCK
carcasses, drumsticks, feet if attached, wings, and skin reserved from pheasants for pie
1 large onion, sliced thick
2 large carrots, chopped coarse
1 large celery rib, chopped coarse
12 1/2 cups water
1 teaspoon salt
6 long fresh parsley sprigs
1/2 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon whole black peppercorns
Preheat oven to 450° F.
With poultry or kitchen shears cut backbone away from breastbone of each pheasant carcass and break each backbone into 2 pieces. In a flameproof roasting pan arrange carcasses, drumsticks, feet, wings, and skin in one layer and roast in middle of oven, stirring once or twice, 30 minutes. Stir in vegetables and roast until bones and vegetables are browned well, 30 to 45 minutes.
With a slotted spoon transfer mixture to a stockpot or kettle (at least 6-quart capacity) and pour off any fat from roasting pan. Add 2 cups water to roasting pan and de glaze pan over high heat, scraping up brown bits. Transfer de glazing liquid to stockpot or kettle and add 10 cups water. Bring mixture to a boil, skimming froth.
Makes about 6 cups.
BRAISED PHEASANT WITH RED CABBAGE WILD RICE
For wild rice
1/2 cup wild rice
1 cup chicken broth
1 tablespoon olive oil
4 slices bacon
1 small onion, sliced thin
2 cups thinly sliced red cabbage (about 1/6 head)
2 teaspoons red-wine vinegar
For pheasant*
a 2-pound pheasant*
1 1/2 cups water
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1 1/2 tablespoons olive oil
1/3 cup golden raisins
1/4 cup minced shallots (about 3)
1/4 cup gin
1/2 cup dry white wine
1 teaspoon tomato paste
a 3-inch fresh rosemary sprig plus
1/2 teaspoon minced leaves
1/2 cup halved red and/or green seedless grapes
*Pheasant is available at specialty butcher shops.
Make wild rice:
Preheat oven to 350°F.
In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.
While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.
Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.
Make pheasant while rice is cooking:
Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.
In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.
In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.
Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.
Serves 2.
CIDER-BRAISED PHEASANT WITH PEARL ONIONS AND APPLES
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
For more recipes and tips for Thanksgiving alternatives to turkey, click here.
click photo to enlarge
For marinade:
1/2 cup extra-virgin olive oil
5 tablespoons fresh ginger, peeled and roughly chopped
3 tablespoons fresh tarragon leaves, whole
1/2 cup freshly squeezed orange juice (from 1 1/2 oranges)
3 tablespoons finely grated orange zest (from 1 1/2 oranges)
Large pinch kosher salt
1/4 teaspoon freshly ground black pepper
3 (3-pound) pheasants, each rinsed inside and out, patted dry, cut into 6 pieces
To braise:
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 large yellow onions, halved and thinly sliced (about 6 cups)
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon table salt
Pinch sugar
2 to 3 cups low-sodium chicken broth, plus additional, if necessary
2 cups apple cider
1 cup dry white wine
3 Granny Smith apples, peeled, cored, and diced
For caramelized onions and apples:
10 ounces pearl onions, root ends trimmed
1 tablespoon extra-virgin olive oil
1 Granny Smith apple, peeled, cored, and cut into 1-inch cubes
2 teaspoons sugar
Pinch kosher salt
Pinch freshly ground black pepper
3 tablespoons apple cider
To serve:
Fresh tarragon leaves, chopped
Make marinade:
In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours.
Braise pheasant:
In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.
Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.
While juices are reducing, prepare caramelized onions and apples:
Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.
In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.
Serve:
Spoon some of sauce over pheasant and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.
Cook's Note: If there are any leftovers, remove the meat from the bones and toss it with a hearty pasta and a spoonful or two of the sauce. Shower the dish with a generous grating of Parmesan cheese.
Makes 8 servings.
ROASTED PHEASANT
Coarse salt acts as an abrasive, making garlic easier to chop finely. Tangerine juice adds a bright, exotic flavor to roasting vegetables.
1 clove of garlic
Coarse salt
Juice of 2 tangerines, plus
1 1/2 teaspoons finely grated peel and 1 tangerine, halved
2 tablespoons olive oil
1 teaspoon dried tarragon
Freshly ground black pepper, to taste
2 carrots, halved lengthwise and cut into 2-inch lengths
1/2 pound white new potatoes, scrubbed and quartered
4 large ripe plum tomatoes, halved lengthwise and seeded
1 pheasant, about 2 1/2 pounds
2 sprigs fresh tarragon, or flat-leaf parsley
1/2 tart apple, cored and cut in pieces
2 shallots, peeled and halved
3 to 4 sprigs fresh sage, plus extra for garnish
3 slices turkey bacon
1/8 cup defatted chicken broth
1. Preheat oven to 350°F. Mince the garlic with the salt; place in a bowl. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper. Set aside.
2. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve.
3. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast. Replace the skin neatly. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string.
4. Place reserved vegetables in a small roasting pan. Toss with garlic-tangerine mixture. Place the pheasant, breast side up, on top of the vegetables. Brush pheasant with the remaining tablespoon of oil. Lay bacon slices over the breast. Pour broth in the bottom of the pan.
5. Roast in the center of the oven for 1 hour, basting 2 or 3 times. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer. Test for doneness with tip of a knife in the thickest part of the thigh. The juices should run clear. Let pheasant rest 10 minutes before carving.
6. Carve the pheasant, remove to a serving platter and surround with the vegetables. Spoon some of the juices over top. Serve extra juices alongside. Garnish with fresh sage.
Per serving: 426 calories, 30g carbohydrates, 44g protein, 14g fat, 114mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Makes 4 servings.
ROASTED SCOTTISH PHEASANTS WITH APRICOTS AND DATES '21' CLUB
At '21' wild Scottish pheasant is served in season (November through January). The rest of the year, free-range farm-raised pheasant is offered.
1/2 cup dried apricots
1/2 cup dry white wine
1/4 cup Grand Marnier or other orange liqueur
1/4 cup fresh lime juice (from about 2 large limes)
2 tablespoons sugar
two 2 1/2- to 3-pound pheasants (preferably wild Scottish)*
freshly ground black pepper to taste
2 teaspoons dried thyme, crumbled
2 bay leaves
vegetable oil for brushing pheasants
1/2 cup pitted dates, chopped
Garnish: fresh thyme sprigs
*available at some butcher shops and by mail order from D'Artagnan, tel.(800)327-8246 or (201) 792-0748
In a small heatproof bowl cover apricots with boiling water and soak 10 minutes. Drain apricots and cut into quarters. In a small saucepan simmer wine, liqueur, lime juice, and sugar 5 minutes.
Preheat oven to 375°F.
Cut off legs of pheasants and reserve for another use. Sprinkle pheasants inside and out with pepper and salt to taste. Put 1 teaspoon thyme and 1 bay leaf in cavity of each pheasant and close cavities with skewers or toothpicks so that pheasants hold their shape.
Brush pheasants with oil and in a roasting pan arrange, breast side down. Roast pheasants 20 minutes and discard any fat in roasting pan. Turn pheasants over and to pan add apricots, wine mixture, and dates. Roast pheasants, adding about 1/2 cup water if all liquid evaporates, 25 minutes more, or until thermometer inserted in thickest part of breast registers 160°F. Let pheasants stand 10 minutes.
Transfer pheasants to a cutting board and cut each in half. Serve pheasants with apricot date sauce and garnish with thyme.
Serves 4.
PHEASANT NUGGETS
1 quart butttermilk
2 cups Bisquick
1/2 envelope chicken Shake 'n Bake
your favorite herbs and spices
Put Bisquick, Shake 'n Bake and seasonings in a plastic bag - shake to mix.
Filet breasts from bone and cut into "nugget" sized pieces. Place nuggets in
medium size bowl and pour buttermilk over meat until completely covered. Put
in frig for 4-6 hours or overnight.
Put large frying pan on medium heat with cooking oil.
Take out one nugget at a time and shake off excess milk. Put about 10 nuggets at a time in the bag
and shake.
Fry nuggets until golden brown on both sides. Put fried nuggets in covered dish and keep warm.
Serve with wild rice and your favorite veggies.
ENJOY !!
submitted by Hank
SAUSAGE & RICE CASSEROLE
1 lb. hot sausage 1 c. uncooked rice
1/2 c. chopped celery 1 1/2 env. chicken
1/2 c. chopped onion noodle soup mix
1 sm. can mushrooms, drained 2 1/2 c. water
1 sm. pkg. slivered almonds
Grease long glass casserole pan. Brown sausage thoroughly, drain and set aside. Reserve 2 T. grease to saute celery, onions & mushrooms. Add remaining ingredients to sausage. (Freeze now if desired.) Bake, tightly covered with foil, at 325o
for about 1 hr (check after 45 min.). Serves 6-8,
can be doubled or tripled.
submitted by Melonie Cox
RITZ CHICKEN CASSEROLE
2 fryers (boiled & cut up into bite-sized pcs.)
1 c. chicken broth
2 cans cream of chicken soup
1 small carton sour cream
40 Ritz crackers 1 stick (1/2 c.) margarine
Boil & cut up chicken, add chicken broth, chicken soup & sour cream. Mix well and pour into baking dish (9x13). Crumble crackers over mixture. Melt margarine. Pour over cracker crumbs. Bake at 350o
for 30 - 40 minutes.
submitted by Debbie McElfresh
PINEAPPLE CHEESECAKE
12 oz. cream cheese
1/2 c. sugar
2 eggs 1/2 t. vanilla
2 c. well-drained crushed pineapple
(1 20 oz. can)
Beat well, pour into graham cracker crust. Bake at 375o for 20 minutes.
from Marian Krull, submitted by Pam Kelshaw
LASAGNA ITALIANA
SAUCE: 1/2 onion 1 clove garlic
a chunk of beef 1/4 c. olive oil
1 lrg. can tomato paste
2 lrg. cans tomato sauce
Italian tomatoes (canned) optional
salt, parsley, basil, oregano
1/2 - 1 c. water
Saute onions, garlic and meat in the olive oil, 8 - 10 min. Add the tomato paste and sauce, Italian tomatoes and seasonings. Simmer 1 1/2 hrs. Keep stirring every 8 minutes.
Italian meatballs: 1 pkg. lean ground beef
3/4 c. bread crumbs 2 eggs
1/2 c. parmesan cheese 2 T. water
1 clove garlic salt and pepper
finely chopped parsley (optional)
Mix all ingredients well and make small meatballs the size of small marbles. Fry them and put them on the side or refrigerate.
Lasagna: 1 1/2 boxes lasagna
3 hard boiled eggs, chopped
1/2 c. chopped ham
chopped beef from the sauce
1 lrg. bag or 3 c. mozzarella
1/2 c. parmesan cheese
Cook lasagna noodles according to the box directions. Drain and lay on a clean, dry towel. Start the first layer of lasagna noodles in the long casserole dish on top of a scoop of the sauce. Put on some meatballs, chopped eggs, ham, mozzarella, cheese, some sauce and repeat a layer with the noodles in the opposite direction. Repeat again for the third layer.
You may like to make homemade pasta:
Use 1 egg per cup of flour, 1 T. water, a pinch of salt. Make the sauce and meatballs the day
before.
by Giovanna Winston
CHEESE BALL'S
2 8 oz. pkgs. cream cheese
1/2 c. Miracle Whip
1/3 c. grated parmesan or mozzarella cheese
1 jar bacon bits, or 10 crisp pieces, crumbled
1/4 c. green onions, chopped into small pieces
Mix all ingredients together & shape into 2 balls, saving some bacon bits to coat cheese balls. Refrigerate until ready to serve.
BREAKFAST CASSEROLE
1 lb. bacon or sausage 1 pint sour cream
10 - 12 eggs SOFT scrambled
12 oz. bag tater tots
10 oz. cheddar cheese, grated
Spray 9x13 pan with Pam. Spread scrambled eggs over bottom of pan. Spread sour cream over eggs. Sprinkle bacon or sausage over the sour cream. Sprinkle cheese over bacon. Put tater tots on top of cheese. Bake at 350o for 45 minutes. (This casserole can be prepared the night before and kept in the refrigerator until the next morning.)
submitted by Debbie McElfresh
ANGIE ZESIGER'S ORIENTAL SALAD
3 c. chopped cabbage (approx. 1/2 large head)
4 oz. pkg. slivered almonds
4 oz. pkg. sunflower seeds
1 small onion, chopped
1 pkg. chicken or vegetable Ramen soup
Toss first 4 ingredients together. Crumble soup noodles and stir into salad just prior to serving.
Dressing: Dissolve 2 T. vinegar & 2 T. sugar together. Add soup flavor packet and 1/2 c. vegetable oil. Shake well, pour over salad immediately prior to serving.
submitted by Debbie McElfresh
JODY BOUCHIE'S BANANA PUDDING
1 box vanilla wafers 7 - 8 bananas
1 large box vanilla pudding
1 can Eagle brand milk 1 9 oz. Cool Whip
Mix Eagle brand milk & Cool Whip together. Add to prepared pudding mix. Layer wafers, bananas & pudding mixture alternately. Refrigerate until ready to serve.
submitted by Debbie McElfresh
SPINACH DIP
1 c. mayonnaise 1 c. sour cream
1 10 oz. can water chestnuts, chopped
1 pkg. Knorr's leek soup 1 bunch green onions
1 10 oz. pkg. frozen spinach
submitted by Pat Hall
COKE CAKE
2 c. sugar 2 c. flour
In sauce pan, put 2 sticks butter, 1 c. Coke, 3 T. cocoa. Bring to boil and pour over first two ingredients.
1 t. soda 2 eggs
1 t. vanilla 1/2 c. buttermilk
Mix well. Bake at 350o for 30 - 35 minutes. Ice while hot.
Icing: In sauce pan, put 1 stick butter, 6 T. Coke and 3 T. cocoa. Bring to a boil. Pour in 3/4 box powdered sugar. Mix well. Add 3/4 to 1 c. walnuts. Pour over cake.
submitted by Pat Hall
STRAWBERRY PRETZEL SALAD
2 c. very thin pretzels, broken into pieces
1 1/2 sticks melted butter or margarine
1 T. sugar
Mix above ingredients together & press into 9x13 pan. Bake 8 minutes at 400o. Let cool.
Mix together: 8 oz. cream cheese, softened with
1 c. powdered sugar. Fold in 8 oz. Cool Whip. Spread over crust.
1 6 oz. pkg. strawberry jello mixed with 2 c. boiling water
2 10 oz. boxes of frozen strawberries
Mix together - when it begins to set, pour on top of cream cheese mixture. Refrigerate until ready to serve.
submitted by Debbie McElfresh
WACKY CAKE
1 1/2 c. flour 4 T. cocoa
1 c. sugar 1/4 t. salt
1 t. baking soda 1 t. vinegar
1 t. vanilla 5 T. butter or OIL
1 c. cold water
Place dry ingredients into square cake pan (8x8 or
9x9). (Use same pan for baking.) Make three holes in flour mixture. Put oil in one hole, vinegar and vanilla in other holes. Gradually pour water over entirety and mix well. Bake at 350o for 20 - 25 minutes. Sprinkle with powdered sugar if desired.
submitted by Debbie McElfresh
SANDY BURNS' 4th OF JULY CAKE
2 sticks butter or margarine 4 eggs
1 chocolate cake mix 8 oz. cream cheese 1 box powdered sugar
Melt one stick of butter and mix with cake mix and 2 (of 4) eggs. Press into bottom of greased 9x13 pan. (Will be very thick.) Next, soften cream cheese & melt second stick of butter. Mix softened cream cheese & melted butter with powdered sugar and remaining 2 eggs. Spread cream cheese mixture over cake mixture. Bake at 350o for 45 minutes.
submitted by Debbie McElfresh
SLOW COOKED ROUND STEAK
round steak (approx. 1 1/2 - 3 lbs.)
1 can cream of mushroom soup
1 pkg. dry onion soup mix
Cut & trim round steak into single serving pieces. Coat each piece in mixture of flour, salt & pepper. Lightly brown both sides in frying pan in small amount of oil. Place browned steak in greased 9x13 baking dish. In previously used frying pan, mix cream of mushroom soup with one can water, stir & heat to just boiling. Pour cream of mushroom soup over steak in baking dish. Sprinkle dry onion soup mix over mushroom soup. Cover baking dish with foil & cook at 250o for 3 hours. Serve with rice.
submitted by Debbie McElfresh
MEXICAN DIP
1 sm. can (4 oz.) Ortega chilies, chopped
1 sm. can chopped olives 2 tomatoes, chopped
3 green onions, chopped 1 t. salt
1/4 t. garlic powder 1/4 t. pepper
2 1/2 t. olive oil 1 1/2 T. vinegar
Stir together and serve.
submitted by Pat Hall
PINEAPPLE COOKIES
2 c. flour 1/2 c. shortening
1 t. baking powder 1 c. sugar
1 t. baking soda 1 egg
1 t. salt 1/2 t. vanilla 1/2 c. drained pineapple
Sift first 4 ingredients. Mix shortening with next 3 ingredients until creamy. Mix in pineapple, then flour mixture. Drop by teaspoon 2 in. apart on ungreased cookie sheet. Sprinkle over cookies a mixture of 1/2 t. nutmeg and 1 T. sugar. Bake at 375o about 12 min. Makes 3 dozen.
submitted by Pat Hall
HOT CHICKEN FLAUTAS
2 c. finely chopped cooked chicken
2/3 c. picante sauce 1/4 c. green onion slices
3/4 t. ground cumin vegetable oil
32 corn tortillas
2 c. (8 oz.) shredded cheddar or M. jack cheese
Combine chicken, picante sauce, onions & cumin; mix well. Heat about 1/2" oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften about 2 seconds on each side. Drain on paper towels. Spoon 1 T. chicken mixture & 1 T. cheese down center of each tortilla. Roll tightly, secure with WOODEN toothpick. Place seam side down on baking sheet. Bake in preheated oven at 400o about 18 - 20 min. or until crisp. Serve warm with guacamole & additional picante sauce. Makes 32.
HINT: Assemble an hour or two before serving & refrigerate uncovered, ready to pop into oven as first guests arrive.
submitted by Angie Zesiger
POOR MAN STEW
Cook 1 lb. hamburger with onions until nice & brown. Add enough water for amount of stew you want. Add carrots, cook 15 minutes. Add potatoes cut into small pieces, bring to a full boil, then add sm. amount of macaroni (about 1 c.) & 1 pkg. stew mix. Continue to simmer until potatoes & macaroni are done.
submitted by Virginia Samson
FRUIT SALAD
1 orange, 1 apple cut into small pieces
1 T. mayonnaise 2 t. sugar or Equal
1 8 oz. pkg. cream cheese
Blend all the above together.
1 can crushed pineapple, drained
1 can fruit cocktail, drained
Add to salad. Fold in Cool Whip as desired.
"Mmm, mmm, mmm good"
submitted by Virginia Samson
SHANGHAI CASSEROLE
1 1/2 lb. ground beef 1 c. chopped onion
1 clove garlic, minced 1 T. oil
2 c. diced celery 1 can mushroom soup
1 pkg. frozen mixed vegetables
2 T. soy sauce 2 c. cooked rice
1/2 t. pepper 2 t. salt
1 can (3 oz.) Chinese noodles
Brown meat, onion, garlic in oil. Add celery, soup and thawed vegetables. Stir in rice and seasoning. Turn into greased 2 1/2 qt. casserole. Cover and bake 25 min. at 350o. Remove cover and top with noodles. Return to oven for 5 minutes.
submitted by Debbie Cunningham
90 MINUTE DINNER ROLLS
2 to 2 1/2 c. flour 1/2 c. milk
2 T. sugar 1/4 c. water
1/2 t. salt 2 T. butter
1 pkg. yeast
Mix 3/4 c. flour, sugar salt & undissolved yeast. Heat milk, water & butter. Gradually add to dry mixture and beat 2 min. on low speed. Add 1/4 c. flour, beat at high speed. Stir in enough additional flour to make a soft dough. Knead 2 - 3 min. Divide dough into 12 balls. Place in ungreased 8" round pan. Let rise 30 min. Bake at 375o for 20 - 25 minutes.
submitted by Debbie Cunningham
DAVENPORT CREAM PIE
Bake crust and cool while making pudding.
2/3 c. flour 1/2 t. salt
2 1/2 T. corn starch 1 T. flour
3 c. milk 3 egg yolks, beaten
1 T. butter 1 1/2 t. vanilla
Bring to boil for 1 minute and pour into cooled pie crust. Beat 3 egg whites for topping, adding 1 T. sugar when egg whites are whipped.
submitted by John Davenport
SHRIMP ETOUFFEE (AY-TOO-FAY)
5 med. onions, chopped 1/2 c. celery, chopped
1 stick butter 1 t. tomato paste
2 lbs. shrimp, peeled and deveined
4 T. flour 1 c. green onion
2 T. parsley cayenne to taste
salt and pepper to taste
Saute the onions & celery in the butter over med. heat in a large covered skillet until glazed. Add tomato paste and blend into the vegetables. Add shrimp and cook until mixture starts to bubble. Blend in the flour well. Add salt, pepper and cayenne to taste. Add green onions & parsley. Cover & let simmer for 25 - 30 minutes. Serves 6 - 8 people.
submitted by Gloria Wilson
BEAN SALAD
1 can wax beans 1 can garbanzo beans
1 can French cut green beans
1 can green lima beans 1 can kidney beans
Pour juice off beans except kidney beans.
1 large white onion cut into strips or rings
1 bell pepper cut into small strips
3 sprigs fresh parsley, chopped
1/2 c. salad oil 1/2 c. cider vinegar
1 t. black pepper 1 T. celery seed
1/2 c. sugar salt to taste
Mix together in a LARGE bowl.
submitted by Ella Herrick
PEANUT BUTTER COOKIES ( NO BAKE)
Bring to a boil in 3 qt. pan:
1 1/2 c. white sugar
3/4 c. brown sugar
1 1/2 c. white Karo
Remove from heat and stir in:
18 oz. jar nutty peanut butter
3 t. vanilla 3/4 t. salt
Mix well and pour over:
6 c. Rice Krispies in a large bowl.
Drop by spoonful onto waxed paper.
submitted by Ella Herrick
"MEAT AND POTATOES"
1 lb. hamburger, browned & drained of grease
Add to meat: 4 potatoes, peeled and cut into
1" cubes
3 beef bullion cubes
water to cover
Simmer 20 min. Thicken gravy with 1 T. corn starch and 1 T. water.
submitted by Ella Herrick
NEVER FAIL PIE CRUST
Mix in large bowl:
3 c. flour 1 t. salt
1 1/4 c. shortening
In a small bowl, whip together with a fork:
1 egg 5 T. cold water
1 T. vinegar Pour into center of flour and mix.
submitted by Ella Herrick
SLOPPY JOE'S
1 lb. hamburger, browned with 1 T. onion
In bowl mix: 2 T. brown sugar 1 T. flour
1 t. chili powder salt & pepper
Add: 1/3 c. catsup 1 t. vinegar
1/4 c. water
Add to meat. Simmer 20 minutes. Serve on toasted buns. Makes 6 - 8 servings.
submitted by Ella Herrick
COLE SLAW
Small recipe Large recipe
4 T. 1 c. mayonnaise
Gradually add:
1/2 c. 2 c. buttermilk
3 T. 3/4 c. sugar
1 t. 4 t. salt
4 T. 1 c. vinegar
Finely chop cabbage, small amount (1 T.) green pepper, onion and carrot. Mix and allow to chill 1 hour.
submitted by Ella Herrick
BROWN CUP CAKES
Dissolve 1 t. baking soda in 1 c. boiling water. Add 1 c. raisins. Let stand until cold.
Beat together: 1 c. sugar 1/2 c. shortening Beat in: 1 egg
Mix together:
1 3/4 c. flour 1 t. cinnamon
1/4 t. nutmeg pinch of salt
1 c. chopped nuts (optional) 1/4 t. allspice
Add dry ingredients, stir in with spoon. Add cooled raisins. Bake in muffin tins at 350o for 25 min.
We like them plain, but may be frosted.
submitted by Ella Herrick
EASY SOUP
Saute in 1 T. margarine:
1 T. chopped onion 1 t. diced bell pepper
1 stalk celery, sliced
Add: 1 pkg. Ramen noodles, cooked according to pkg
Stir in: 1 can cream of chicken soup
1 can water
May add leftover vegetables or meat.
submitted by Ella Herrick
TAMALE LOAF
1 1/2 lbs. ground beef 2 lg. onions, chopped
2 cloves garlic, chopped
Brown together in large skillet.
Add: 1 qt. or 28 oz. can tomatoes, chopped
1 can corn salt to taste
1 1/2 c. milk 2 t. chili powder
Bring to a boil & stir in 1 3/4 c. corn meal. Cook
5 min. Stir in small can sliced olives (2 1/4 oz.)
Pour into large, greased casserole or 2 small ones.
Bake at 350o for 30 minutes.
submitted by Ella Herrick
FRUIT COCKTAIL CAKE
Mix: 2 c. flour 1 1/2 c. sugar
2 t. baking soda 1/4 t. salt
Add: 303 can fruit cocktail (16 oz.)
2 eggs, slightly beaten
Pour into 9x13 greased pan. Sprinkle on unbaked cake: 3/4 c. chopped nuts 1/3 c. brown sugar
Bake at 350o for 40 minutes.
Topping: 1 c. sugar 2 t. vanilla
1 sm. can evaporated milk (6 1/2 oz.)
1 cube margarine
Boil gently 5 minutes, stirring. Pour onto hot cake as soon as it comes from the oven.
submitted by Ella Herrick
APPLE CAKE
4 c. chopped, peeled apples (Golden Delicious best)
2 c. chopped nuts 2 eggs
2 cubes margarine melted 2 c. flour
2 c. sugar 2 T. lemon juice
2 t. baking soda
Mix: margarine, eggs, flour, sugar, lemon juice and soda. Add apples and nuts. Pour into 9x13 baking dish and bake at 350o for 35 - 40 mins. or until toothpick comes out clean.
submitted by Lynn Mowrey
CHICKEN AND BROCCOLI CASSEROLE
Stew one chicken. Remove from bones and tear in strips. Cook 16 oz. bag of frozen broccoli pieces or 2 10 oz. boxes of frozen broccoli spears according to directions & drain. Put broccoli in 9x13 dish, then shredded chicken.
Mix together: 1 c. mayonnaise 1 T. lemon juice
1 c. grated cheddar cheese
2 cans cream of chicken, celery or
mushroom soup
Heat in sauce pan until cheese mostly melts. Pour over chicken and broccoli. Sprinkle with bread crumbs. Bake at 350o for 20 mins. or until bubbly.
submitted by Lynn Mowrey
POULET AUX CHAMPIGNONS
(CHICKEN IN MUSHROOM SAUCE)
6 chicken breasts 2 T. white wine
1 stick butter 1 bay leaf
1/2 lb. sliced mushrooms 1 T. flour
1 can (10 3/4 oz.) cream of mushroom soup
1 1/2 lemons (juice only)
Preheat oven to 350o.
Brown chicken in the butter over moderate heat. Remove chicken and put into a casserole dish. Brown mushrooms in the butter and place them over chicken. Stir in the flour with the butter, blending well.
Add remaining ingredients and mix well. Pour the butter-soup mixture over the mushrooms and chicken.
Bake at 350o for 1 hour. Serve hot - serves 4.
submitted by Gloria Wilson
GUACAMOLE
1 large ripe avocado, peeled, seeded and mashed
2 T. picante sauce 1 T. lemon juice
1/4 t. salt
Combine all ingredients, mix well. Serve as a dip or as a topping for Mexican foods, sandwiches or snacks. Makes about 1 cup. Prepare up to 1 hour in advance. Press plastic wrap directly onto its surface and refrigerate until serving time.
submitted by Angie Zesiger
LOUISIANA JAMBALAYA
Chicken (I use breast) Sausage (Hillshire Farm)
Pork chops
*1 1/2 lb. shrimp (optional) cleaned & deveined
2 - 3 T. Worcestershire
2 green peppers 1 bunch green onions
2 - 3 cloves garlic 1 - 2 stalks celery
1 - 2 bay leaves 3 c. Uncle Ben's rice
water
Tony Chachere's Cajun Seasoning or
salt & pepper to taste
Chop all seasonings and set aside.
Cut sausage into 1/4" slices. Put sausage into large pot and brown on both sides, remove sausage. Cut pork chops into small chunks and brown in sausage drippings, remove. Repeat with chicken - you may have to add a small amount of cooking oil in order to brown - after browning chicken, remove skin. (If you have move than 1/4" oil in the pot, pour excess into container and save for later use if needed.)
Into pot add chopped seasonings and saute lightly. Add rice to seasonings and brown rice slowly, stirring constantly, careful not to let rice burn. If more oil is needed add 1 - 2 T. of reserved oil.
When rice is browned, add meats, bay leaves, Tony's or salt & pepper, Worcestershire and mix well. Add enough water to cover mixture and bring to a boil.
Reduce heat, cover and cook as you would normally cook rice.
*If adding shrimp, do so about 15 minutes before rice is cooked.
*Jambalaya is much better if allowed to set for at least 2 hours before eating. This allows all flavors to mix with rice.
Can be frozen.
submitted by Gloria Wilson
PISTACHIO PUDDING
Mix 1 1/2 c. flour and 1 1/2 c. butter until mixture is like small green peas, then pat into pan. Bake at 375o until brown.
Mix 1 8 oz. pkg. Philadelphia cream cheese and 1 c. powdered sugar. Fold in 1 c. whipped cream or Cool Whip. Put on already baked crust.
Add 2 small pkgs. of pistachio pudding cooked (or beaten, if quick) with 3 c. milk. Cover with whipped cream or Cool Whip.
submitted by Reba Collett
BROCCOLI (A DELICIOUS RECIPE)
2 pkgs. frozen broccoli, cooked 5 minutes
1 can mushroom soup 1/2 c. mayonnaise
1 T. lemon juice 1/2 c. grated cheese
Cheezits
Place broccoli in casserole after cooking it for 5 minutes. Mix soup, mayonnaise, lemon juice and cheese. Pour on top of broccoli. Sprinkle one cup of crushed Cheezits and 1 sm. jar pimentos on top.
Bake at 350o for 20 minutes.
from Gladys Payne Alton, submitted by Reba Collett
RUTH'S FAMOUS MACARONI SALAD
1 pkg. (1 lb.) elbow macaroni
1 jar (9 1/2 oz.) sweet pickle relish
1 can (4 oz.) pimentos 1/2 c. diced green pepper
1 T. chopped parsley 2 t. grated onion
1 t. salt 1 1/2 c. mayonnaise
1/2 c. sour cream 1/2 c. milk
crisp salad greens
Cook macaroni, drain and rinse with cold water.
Combine relish, pimentos, green pepper, parsley, onion, salt, 1 c. mayonnaise, sour cream and 1/4 c. milk. Refrigerate until chilled well (overnight).
Combine remaining mayonnaise and milk and stir into salad. Garnish with greens. Makes 12 servings.
from Ruth Maxfield, submitted by Tara Krohn
LEFTOVER TURKEY WITH RICE
1 pkg. Rice-a-Roni (fried rice with almonds or
other flavor)
2/3 c. white (not instant) rice
1 1/3 c. water
3 c. approx. diced, cooked turkey
Prepare Rice-a-Roni as specified on package. After adding the water and sauce mix from Rice-a-Roni, add 2/3 c. rice and 1 1/3 c. water. Cook covered 15 - 20 mins. until liquid is absorbed. Stir in turkey until blended. Serve hot. (Good warmed up the next day.)
by Fran Garrett
EGGLESS, MILKLESS, BUTTERLESS CAKE
2 c. brown sugar 2 c. hot water
1 pkg. raisins or other dried fruit
2 T. shortening 1 t. cinnamon
1 t. cloves 1 t. salt
Boil ingredients for 5 minutes. Cool.
Dissolve 1 t. baking soda in 1 t. hot water, add to liquid. Add 3 c. flour. (Nuts may be added if desired.) Pour into 2 prepared loaf pans (greased and floured). Bake at 325o for 45 minutes.
Keeps well, stays moist. Mom made this during the 1940s.
from Tina Lybeck, submitted by Fran Garrett
TIJUANA TORTE
1 lb. ground beef 1 med. onion, chopped
2 c. canned tomatoes 8 oz. can tomato sauce
1/2 can chopped green chilies (optional)
1 pkg. Lawry's Taco Season mix
10 corn tortillas
1/2 lb. grated cheddar cheese
Brown beef and onions. Add tomatoes, tomato sauce, chilies and taco seasoning. Simmer 15 minutes.
Starting with meat, alternate with tortillas, add grated cheese on top. Bake at 325o for 30 mins.
submitted by Lynn Harper
ANGEL BISCUITS
Mix and set aside until foamy: 1 T. sugar
1 pkg. dry yeast
1/4 c. warm water
2 1/2 c. flour 1/2 t. baking soda
1 t. baking powder 1 t. salt
1/8 c. sugar 1/2 c. shortening
1 c. buttermilk
Mix dry ingredients in order given, cutting in shortening. Stir in buttermilk and yeast mixture. Blend thoroughly and mix is ready to refrigerate or roll out into biscuits. Turn out on floured board and knead lightly. Roll out and cut with biscuit cutter. Place in buttered pan. Let rise slightly. If dough is cold let rise a little longer.
Bake at 400o for 12 - 15 minutes.
Dough may be refrigerated for 3 days before using, keep covered.
submitted by Gayle Benedict
YELLOW GOOSE-NECK SQUASH PICKLES
8 or 9 c. sliced squash (thin)
Soak 1 hour in 3 qt. water and 2/3 c. salt. Drain.
Mix: 2 c. thin sliced onions
2 c. sliced bell peppers
1 large jar pimentos
Make syrup of: 3 c. sugar 2 c. vinegar
2 t. celery seed
2 t. mustard seed
Bring to boil. Add vegetables and return to a boil. Turn heat off, put in pint jars and seal.
submitted by Lynn Harper
SALMON SOUFFLE
Make thick gravy with 1 T. butter, 2 T. corn starch, and 3/4 c. milk. Take from fire and beat in yolks of 3 eggs, a little chopped onion, juice of 1/2 lemon, salt & pepper and 1/2 c. cracker crumbs.
Break up finely 1 can salmon. Mix into gravy and fold in whites of 3 eggs beaten stiffly. Put into buttered dish, set in pan of water and bake.
Bake at 350o for 30 minutes. Serve hot.
submitted by Gayle Benedict
TURKEY CRUNCH CASSEROLE
3 c. diced, cooked turkey
2 hard-boiled eggs, chopped
1 can (4 oz.) sliced mushrooms
3/4 c. diced celery 1/2 c. slivered almonds
1 T. chopped onions
1 can cream of chicken soup
3/4 c. Best Foods mayonnaise
Chow Mein noodles
Mix together first six ingredients. Stir soup into mayonnaise, toss with turkey mixture. Turn into 2 qt. casserole. Sprinkle with noodles.
Bake in 325o oven for 30 minutes or until mixture is bubbly. Serves 6.
submitted by Lynn Harper
STUFFED EGGPLANT
Wash the eggplant, cut it in half, take the inside out. Boil it until tender.
Mix: 1 lb. hamburger 2 eggs
10 slices of bread (varies) 1/2 c. milk
onion (not very much) cheese
salt, papper, oregano, parsley
Add the inside of the eggplant with the above ingredients. Pour one small can tomato sauce over the top.
Bake at 350o for about 45 minutes.
submitted by Clara M. Day
HASH BROWN POTATO BAKE
1 can cream of chicken soup 2/3 c. sour cream
1 c. grated cheddar cheese 1/2 t. salt
1/4 c. chopped onion 1/4 t. pepper
Mix together well. Add 1 lb. bag Southern-style hash browns (use 1/2 of 2 lb. bag.) Pour into buttered 1 1/2 qt. casserole, oblong style. Mix together 1/4 c. melted margarine and 2 c. crushed Rice Chex cereal. Sprinkle over potatoes.
Bake at 350o for 50 - 55 minutes or until potatoes are done.
Add 1 c. chopped ham for a dinner casserole.
submitted by Lynn Mowrey
APPLE PIE
2 c. grated apples, skin included, Golden delicious or winesap
3/4 c. sugar 1 t. cinnamon
1 egg 1/2 c. soft margarine
1 T. flour
Mix ingredients together and pour into unbaked pie crust. Do not put a crust on top.
Bake at 400o for 15 min., then at 350o for 20 min. Let cool before cutting.
submitted by Lynn Mowrey
DELIGHTFUL COCOA CHOCOLATE CAKE
2 c. flour 2 c. sugar
1/2 t. salt 1 stick butter
1 c. water 3 T. cocoa
2 eggs, well beaten 1 t. baking soda
1/2 c. buttermilk 1 t. vanilla
1 t. cinnamon
Set flour, sugar and salt aside. In a saucepan put butter, water, cocoa and bring to a boil. Then put over flour and sugar mixture. Add all other ingredients and mix well. Pour in a 15 1/2 x
10 1/2 x 1" pan. Bake 20 min. at 350o.
Frosting: Boil 2 cubes butter, 4 T. cocoa and
5 T. buttermilk.
Add 1 c. diced walnuts, 1 t. vanilla
and 1 box powdered sugar
submitted by Tara Krohn
KAY'S BEAN SALAD
Mix together: 1/2 c. oil 1/2 c. wine
1/2 c. sugar vinegar
1/2 t. dry mustard 1 t. salt
1/8 t. tarragon 1/8 t. basil
1/8 t. parsley pinch of thyme
Drain and add: 1 can waxed beans
1 can green beans
1 can garbanzo beans
1 can kidney beans
Mix well, refrigerate overnight. Stir a few times. One half hour before serving, add 1/2 sm. onion, chopped and 1/2 bell pepper, chopped.
submitted by Kay Lewis
MISSISSIPPI MUD CAKE
2 sticks margarine 2 c. sugar
4 eggs 1 t. vanilla
3 T. cocoa 1 1/2 c. flour
1 1/2 c. chopped nuts
1 1/2 c. flaked coconut
Cream together margarine and sugar. Beat in the eggs one at a time. Add vanilla. Sift together flour and cocoa & add with nuts and coconut. Beat well. Bake in a greased and floured 9x13 pan at 350o for 30 - 40 min.
Remove from oven and spread one 7 oz. jar of marshmallow cream over the hot cake. Allow to completely cool.
Frosting: 1 stick margarine 1/3 c. cocoa
1 box powdered sugar 1 t. vanilla
1/3 c. canned (evaporated) milk
Mix all ingredients in bowl until smooth. When cake is cool, spread on the frosting and refrigerate.
submitted by Eyvonne McRee
CINNAMON SOUR CREAM COFFEE CAKE
1/2 c. butter (1 stick) 1 c. sugar
2 c. flour 2 eggs
1 t. baking soda 1 t. baking powder
1 c. sour cream 1 t. vanilla
1/2 t. salt
Topping: 1/3 c. brown sugar 1/4 c. white sugar
1 T. cinnamon
1 c. pecans or walnuts, finely chopped
Preheat oven to 325o. Butter and flour 9" tube pan. Prepare topping and set aside.
Cream butter and sugar, add eggs one at a time, beating well. Sift dry ingredients together. Add to creamed mixture, alternating with sour cream. Add vanilla. Pour half of batter in prepared pan. Cover with 1/2 the topping. Pour on remaining batter and top with remaining topping.
Bake at 325o for 55 - 60 minutes.
submitted by Eyvonne McRee
KAY LEWIS'S BAKED BEANS
1 lg. can pork & beans (22 oz.)
1 can (16 oz.) kidney beans
1 can (16 oz.) lima beans 1/2 c. catsup
1 t. salt 3/4 c. brown sugar
1/2 c. white sugar 1 t. ground mustard 1t. chili powder
1/2 lb. bacon, fried and crumbled
1/2 lb. fried ground beef
Fry 1 cup of onions. Drain kidney and lima beans & mix all together. Add vinegar.
Bake at 350o for one hour.
BEAN SALAD
1 can wax beans 1 can French cut green beans
1 can kidney beans 1 cut up green pepper
1 onion, sliced thin and ringed
1 sliced cucumber
Mix and pour over beans the following:
1/2 c. oil 1/2 c. vinegar
3/4 c. sugar 1 t. salt
1/2 t. pepper
Let stand overnight, refrigerated. Serves 8.
This recipe comes from one of my favorite aunts, Aunt Lillian. submitted by Maureen Bonham
GERMAN CHOCOLATE BROWNIES
1 pkg. German chocolate cake mix
2/3 c. evaporated milk 3/4 c. butter
1 c. chopped nuts 6 oz. pkg. choc. chips
14 oz. pkg. light caramels
In double boiler melt caramels and 1/3 c. evaporated milk. Stir constantly. Set aside. In large bowl mix cake mix, butter, 1/3 c. evaporated milk and nuts. Spread 1/2 mixture in buttered and floured 9x13 pan. Bake at 350o for 6 min.
Spread evenly choc. chips, then caramel mix. Glob rest of cake mix over top. Bake 15 - 18 mins. Cool slightly. Refrigerate 1/2 hour to set caramels.
submitted by Paula Redman
TEXAS SHEET CAKE
2 c. flour 1/4 c. cocoa
2 c. sugar 2 eggs
1/2 t. salt 1/2 c. sour cream
1 c. water 1 t. baking soda
1 c. margarine
Melt margarine in medium size sauce pan over low heat. Stir in water & cocoa. Bring to a boil. Remove from heat & add to sugar, flour, salt & soda. Mix until well blended. Add eggs & sour cream, mixing well. Pour into large greased pan.
Bake at 400o for 14 minutes.
Chocolate frosting:
1/2 c. margarine 1/2 t. vanilla
1/4 c. cocoa 1 box powdered sugar
1/4 c. + 2 T. milk 1 c. chopped nuts
Melt margarine in medium size pan over low heat. Add cocoa & milk stirring until well blended. Bring to a boil. Remove from heat & add vanilla & sugar. Mix well. Add nuts. Pour chocolate frosting over warm cake. Cool before cutting.
submitted by Paula Redman
FLAT APPLE PIE
2 1/2 c. flour 1/2 t. salt
1 c. shortening (Crisco or oleo)
1 egg yolk plus milk to measure 2/3 cup
7 - 9 c. sliced large apples, peeled
Mix all ingredients except apples and line a 10 1/2 x 15 x 1" cookie sheet with the dough. Cover dough with 2 - 3 handfuls of Wheaties, cornflakes or Special K cereal. Using 1 stick of oleo, dot flakes with pats of oleo. Mix 1/4 - 1/2 c. sugar with 2 t. nutmeg 2 t. cinnamon, add to apples and layer over flakes. Brush top with beaten egg whites.
Bake at 375o for 45 - 60 min. Drizzle top with
3/4 c. powdered sugar mixed with milk.
Freezes well. Great served warm for breakfast, or top with ice cream for a dessert. This recipe comes from a friend, Betty Sullivan, whose father raised apples in the state of Washington.
submitted by Maureen Bonham
COLD OVEN CHOCOLATE CAKE
2 c. sugar 2 eggs
3/4 c. shortening
Mix together and add: 2 1/2 c. flour
1/2 c. cocoa alternately with
1 c. sour milk (add 1/2 t. vinegar to sweet milk to make it sour)
Add 1 c. boiling water with 1/2 t. baking soda in it. Add 1 t. vanilla and a pinch of salt.
Start in cold oven. Bake at 350o for 30 - 35 min.
Submitted by Carol Dunn
PASTA
Make 2 pie crusts or buy frozen ones.
Precook: sliced potatoes, onions and round steak cut into bite-size pieces. Cook until tender with salt & pepper to taste. Place ingredients into 1/2 of the pie shell, fold over to make 1/2 a pie. You can cook 2 half pies in one pan.
Bake at 350o for 10 - 12 min. or until brown.
submitted by Carol Dunn
GOLDEN GLOW SALAD
1 lg. pkg. orange Jello 2 c. grated carrots
2 c. crushed pineapple, drain and save juice
Prepare Jello as directed on pkg. using juice plus water to equal 3 1/2 cups liquid. Cool slightly, add pineapple and carrots. Pour into 9x13 pan and refrigerate until set.
from Tina Lybeck, submitted by Fran Garrett
submitted by Debbie McElfresh
ZUCCHINI CASSEROLE
Parboil for 5 min.: 6 c. sliced zucchini. Drain.
Shred 1 c. carrots. Chop 1 onion. (These can be steamed a few min. or left raw.) Mix carrots and onions into 1 can cream of chicken soup (undiluted) and 1 c. sour cream. Fold in drained zucchini.
Mix 1 pkg. dry Stove Top chicken flavor dressing with the dry seasoning packet. Put half the stuffing cubes on the bottom of an oblong baking pan, add all the squash mixture, put the other half of stuffing cubes on top. Pour 1/2 cube melted butter over all of it.
Bake at 350o for 20 - 30 minutes.
from Lela Zak, submitted by Carol Dunn
ZUCCHINI (MOCK APPLE) PIE
Peel & cut: 1 lg. older zucchini about 20" long (cut lengthwise and remove seeds)
Cut in 1/4" slices. It should make 4 c. slices. Boil until tender, drain & put in cold water about 5 min., drain.
Mix & sprinkle through drained zucchini:
1 1/4 c. sugar 2 T. flour
2 T. lemon juice dash of salt
dash of freshly grated nutmeg 1 1/2 t. cinnamon
1 1/2 t. cream of tartar
Place in unbaked pie shell, dot with butter, cover with top crust. Bake at 400o for 40 - 45 min.
(When zucchini is mixed with above ingredients, the mixture will be juicy, but thickens as it bakes.)
from Lela Zak, submitted by Carol Dunn
MISSISSIPPI MUD PIE
Crust: 1 c. flour 1 c. water
1 c. walnuts, chopped
Mix, flatten on bottom of 8x13 pan, bake at 350o for 20 - 30 min. or until brown. COOL COMPLETELY.
1st layer: mix together 1 c. powdered sugar
8 oz. cream cheese, softened
1 c. whip cream (or Cool Whip)
2nd layer: 1 lg. box INSTANT chocolate pudding mix with 2 c. milk
3rd layer: 1 lg. box INSTANT pudding mix (I like banana) with 2 c. milk
4th layer: whipped cream and nuts
Let set in refrig at least 1 hour before cutting into squares. from Janet Blankenship, submitted by Carol Dunn
TURTLE BROWNIES (CHOCOLATE/CARAMEL)
1 14 oz. pkg. of caramels 1/3 c. evap. milk
12 oz. semi-sweet chocolate pieces (choc. chips)
Combine in top of double boiler, heat and stir until melted.
Combine: 1 box (18 1/2 oz.) German choc. cake mix
1/3 c. evaporated milk
3/4 c. softened margarine or butter
Blend until mixture holds together. Stir in: 1 c. nuts (walnuts or pecans)
PRESS one-half of cake mixture in a well-greased 13x9" pan & bake for 6 min. at 350o. Remove from oven. Pour melted caramel mixture evenly over top. Crumble remaining mix over caramel and bake at 350o for 15 - 20 min. Cool slightly and cut into small bars. Serve. REALLY RICH!
submitted by Jeff & Angie Zesiger
ZUCCHINI CASSEROLE
2 lbs. sm. (6" or so) zucchini, peeled and sliced
1/4 c. chopped onion 1/2 t. salt
1/2 lb. Velveeta cheese, sliced
1 stick (1/2 c.) margarine or butter
1 tube of Ritz crackers
Place zucchini, onion and salt in large skillet, cook until tender, drain well.
Put a layer of zucchini in a 9x9 pan, then a layer of cheese, keep layering. Melt butter, crush the crackers, and combine. Layer on top.
Bake at 350o for 25 - 30 min. Makes 4 - 6 servings.
submitted by Jeff & Angie Zesiger
PUDDING SALAD
1 pkg. pistachio pudding 1 c. sm. marshmallows
1 20 oz. can crushed pineapple, undrained
1 8 oz. carton Cool Whip
1/2 c. or more chopped nuts
Mix pineapple and Cool Whip first. Add rest of ingredients and mix well. Let set in refrigerator awhile before serving.
submitted by Ethel Shadd
" BROWNIES "
2 sq. unsweetened chocolate OR 2 oz. cocoa
1/3 c. shortening 1 c. sugar
1/2 c. chopped nuts 2 eggs
3/4 c. flour 1/2 t. salt
1/2 t. baking powder
Melt choc. & shortening over low heat. Beat in sugar & eggs. Add flour & other dry ingredients. Mix in nuts. Pour in greased 8x8 pan.
Bake in 350o oven for 30 - 35 minutes. Makes 16.
submitted by Ethel Shadd
PINEAPPLE CASSEROLE
1 1/4 c. grated cheddar cheese 1/3 c. sugar
1 lg. can chunk pineapple 3 T. flour
3 T. pineapple juice 1/4 c. butter
1/2 c. Ritz or club crackers, crushed
Mix flour, sugar & juice, add cheese. Then add pineapple chunks to cheese mixture. Bake in 1 qt. casserole dish at 350o for 25 minutes.
Melt 1/4 c. butter, stir in 1/2 c. crushed crackers. Sprinkle on top of casserole.
submitted by Jeff Zesiger
CORN 'N BROCCOLI VEGETABLE DISH
1/2 c. butter 12 oz. can whole kernel corn w/
red & green peppers, drained
10 oz. pkg. frzn. chopped broccoli, thawed, drained
1 t. basil leaves 1/2 t. salt
1/8 t. each garlic powder & pepper
In heavy 2 qt. saucepan, melt butter. Add remaining ingredients; stir to blend. Cover, cook over med. heat, stirring occasionally until crisply tender. Makes 4 (3/4 cup) servings.
submitted by Jeff & Angie Zesiger
BANANA BREAD
Cream: 1/2 c. butter with 1 c. sugar
Add: 2 eggs, one at a time
Stir in: 1 1/2 c. mashed banana ( 4 medium)
1 T. lime or lemon juice
Mix together, then add:
2 c. flour 1 t. baking soda
1/2 t. salt 1/2 t. cinnamon
1/2 t. grated lemon rind
Stir in: 1/2 c. chopped nuts
Bake at 350o for 55 minutes. Makes one loaf.
from Tina Lybeck, submitted by Fran Garrett
QUICK SKILLET SUPPER
1 lb. ground beef 1 t. dill weed
1/2 t. salt 1/4 t. black pepper
2 cans (16 oz. each) Veg-All mixed vegs (undrained)
1 can (10 1/2 oz.) beef broth (boullion)
1 pkg. (7 oz.) elbow macaroni (2 c. uncooked)
1 c. dairy sour cream
1 c. (3 oz.) french fried onions
In large skillet, brown meat; drain. Stir in seasonings, vegetables, boullion & macaroni. Bring mixture to a boil. Reduce heat, cover & simmer 15 min., stirring twice during cooking time. Stir in sour cream & 1/2 can of onions. Heat through; do not boil. Top with remaining onions.
Makes 6 - 8 servings.
submitted by Jeff & Angie Zesiger
BROCCOLI - CAULIFLOWER SALAD
1/2 head cauliflower - flowers only
1/2 large stalk broccoli - flowers only
4 ribs celery, sliced
8 lg. fresh mushrooms, sliced 1/2 c. peanuts
1 sm. purple onion, diced
1/2 lb. bacon - slice before browning crisply
Dressing: 3/4 c. mayonnaise 1/4 c. cider vinegar
1/4 c. sugar 1/2 c. raisins
Mix dressing & refrigerate several hours or overnight. Pour over salad just prior to serving.
To serve: combine cauliflower, broccoli, onion, celery & mushrooms. Drain & cool bacon, then crumble. Combine veggies, bacon & peanuts with dressing just prior to serving.
Note: save stems from broccoli & cauliflower and either use with dips or cook in soup.
submitted by Pam Kelshaw
CRANBERRY RELISH
1 lb. cranberries, ground 1 c. sugar
2 oranges, peeled or unpeeled, ground
2 apples, ground 1 sm. can pineapple
1/2 - 1 c. celery nuts, as desired
Blend all together, then let chill for 1 hour in refrigerator before serving.
submitted by Martha Thomas
PUMPKIN FRUIT CAKE
3 1/2 c. flour 3 c. sugar
1 1/4 t. salt 2 t. baking soda
1 t. cinnamon 1 t. nutmeg
1 c. pumpkin 1 c. oil
2/3 c. water 4 eggs
raisins, nuts & fruit
Sift dry ingredients, make a well then add oil, eggs, water & pumpkin. Mix well. Add fruit, raisins & nuts. Prepare 3 loaf pans by greasing, lining with waxed paper, and greasing again.
Bake at 350o for 1 hr. 10 minutes. Let stand for 5 minutes. May be glazed with rum or brandy glaze. You can make cupcakes, also. I like them better.
from Martha Thomas
LAYERED JELLO
4 3 oz. pkgs. Jello 6 pkgs. Knox gelatin
1 can Eagle brand condensed milk
You need to mix 1 box of Jello at a time as the layers set up. Mix 1/4 c. cold water to 1 pkg. Knox. Mix 1 c. boiling water to 1 box Jello. Combine Jello & Knox together. Put into pan to set, place in fridge.
When set: mix 2 pkgs. Knox gelatin to 1/2 c. cold water. Mix 2 c. boiling water with 1 can Eagle brand milk, combine with Knox and pour over first layer, using 1 1/3 c. of milk mixture.
Prepare each layer of Jello as before, with a milk layer in between.
from Terry Estrada, submitted by Lucy Brunson
PINEAPPLE CAKE
1 box Duncan Hines Golden Butter Recipe cake mix
1 c. cooking oil 4 eggs, beaten
1 c. (13 1/2 oz.) crushed pineapple, with juice
Bake at 350o and cool.
Topping: 1 carton (8 oz.) Cool Whip
1 lg. box instant vanilla pudding
1 sm. box instant lemon pudding
1 can (15 1/2 oz.) crushed pineapple
with juice
Mix puddings with pineapple and juice, fold in Cool Whip. from Wanda Marler, submitted by Lucy Brunson
PINK TEA DELIGHT
20 graham crackers, crushed
1/2 c. butter, melted 1/4 c. powdered sugar
2 t. strawberry gelatin powder
1 8 oz. pkg. cream cheese 1 c. powdered sugar
1 8 oz. can crushed pineapple, drained
1 c. heavy cream, whipped OR 2 c. whipped topping
1 can cherry pie filling
1/2 c. chopped, toasted almonds
Add butter and 1/4 c. powdered sugar to the crushed crackers. Press half of this mixture into a 8x12" pan. Reserve the remaining crumbs for topping.
Beat together cream cheese, gelatin, pineapple and 1 c. powdered sugar. Fold in whipped cream. Spread filling over crumbs. Cover with 1 can cherry pie filling. Combine toasted almonds with reserved crumbs and sprinkle over all.
Refrigerate at least 6 hours before serving.
Serves 10 - 12.
submitted by Lucy Brunson
BANANA NUT BREAD
Mix together: 1 1/2 c. flour 1 c. sugar
1 t. baking soda 1/2 t. salt
Add: 3 mashed bananas (the riper the better)
1/3 c. oil 1 t. vanilla
2 eggs 1/2 - 1 c. chopped nuts
Bake 1 hour or so at 350o in lightly greased loaf pan.
submitted by Valeri Halpin
FINGER JELLO
1 lg. pkg. flavored Jello 2 c. hot water
1/2 c. sugar 1 c. cold water
3 pkgs. Knox gelatin
Mix Jello, hot water & sugar in a 9x13 glass dish. Heat 1 c. cold water and gelatin on stove until dissolved. Combine both mixtures in glass dish. Refrigerate for 1 hour.
submitted by Valeri Halpin
FRENCH TOAST with BRANDIED LEMON BUTTER
4 eggs 2 T. and 1 t. sugar
1/2 t. salt 1 c. whole milk
1/4 t. vanilla extract
12 thick slices of bread that have been cut and
left our overnight to dry out
butter powdered sugar, optional
In a shallow dish, beat eggs, salt, milk and vanilla. Soak bread in the mixture. Heat butter over medium-high heat and cook each slice until slightly brown on each side. Serve with maple syrup or brandied lemon butter and lemon slices. Sprinkle with powdered sugar. Serves 6.
Brandied Lemon Butter:
1/2 c. butter 1 c. sugar
juice of 2 lemons 4 t. grated lemon rind
3 oz. brandy or rum
Melt butter over low heat. Spoon off any foam that forms. Pour into a dish, leaving behind any sediment in the pan. Wash pan, pour in the clarified butter and sugar. Stir continuously until sugar dissolves. Add rind, juice & brandy and stir until smooth. Pour over hot french toast.
submitted by Lucy Brunson
TANNIES
2 eggs 1 c. brown sugar
1 c. sugar 1 c. flour
3/4 c. melted margarine 1 c. chopped nuts
1 t. vanilla
Beat the eggs and add the sugar. Add melted margarine but don't stir. Add flour, nuts & vanilla. Mix and spread in a buttered shallow loaf pan (7 1/2 x 11 1/2).
Bake at 350o for 35 min. Cut in squares while still warm.
submitted by Melonie Cox
SOUR CREAM COCONUT CAKE
Make 1 pkg. yellow butter cake mix according to directions, make 2 layers. Cool and slice horizontally making 4 layers.
Mix together 1 pint sour cream, 2 c. sugar and 12 oz. frozen coconut (thawed). Reserve 1 c. of this mixture.
Layer cake with sour cream mixture. Mix 1 1/2 c. Cool Whip with reserved sour cream mixture and frost entire cake.
Place in air-tight container and place in refrigerator for at least 3 days.
submitted by Melonie Cox
SILVER SPOON WINGS
1/2 c. sugar 2 T. vegetable oil
1/2 c. water 1 t. grated ginger
1/2 c. dark soy sauce 1/2 t. garlic powder
1/4 c. pineapple juice
2 - 3 lbs. chicken wings, cut at joints, tips
discarded
Combine all ingredients (except chicken) until sugar is dissolved. Pour over chicken wings in bowl small enough so that all are covered. Cover and refrigerate. Marinate at least 24 hrs., stirring occasionally.
Preheat oven to 350o. Lift wings from marinade and place on cookie sheet. Bake 40 min. or until tender, basting twice with remaining marinade. These may be eaten hot or cold.
submitted by Melonie Cox
CHICKEN TORTILLA CASSEROLE
1 3 - 4 lb. chicken, boiled and deboned
1 stick butter or margarine
1 lg. onion, chopped
3 cans cream of chicken soup
1 can cheddar cheese soup
1 can mild green chopped chilies
12 corn tortillas
Saute onions in butter until golden brown. Mix soups and onion together; add green chilies and chicken. Tear tortillas into bite-size pieces and mix with first mixture. Pour mixture into casserole dish and top with Velveeta cheese or sharp cheddar cheese (shredded and cover top very heavy with cheese).
Bake in 350o oven for 30 minutes.
submitted by Lucy Brunson
BROCCOLI CASSEROLE
Heat oven to 350o
2 c. herb seasoned croutons 1 c. water
3 T. butter or margarine, melted 1 t. salt
2 10 oz. pkgs. frozen chopped broccoli
1 c. (4 oz.) cubed Velveeta cheese
1 10 1/2 oz. can (1 1/4 c.) condensed cream of
mushroom soup
Crush croutons slightly and toss with melted marg-
arine. Set aside.
Place broccoli, water and salt in saucepan, bring to a rolling boil separating broccoli pieces with fork. Remove from heat. Drain well, set aside.
Place cheese in saucepan, add soup. Cook over medium heat until cheese is melted, stirring frequently. Stir in partially cooked broccoli. Pour into ungreased shallow 1 1/2 qt. rectangular baking dish. Sprinkle crouton mixture over top.
Bake at 350o about 20 min. or until bubbly and hot.
from Natalie Ruiz, submitted by Lucy Brunson
STRAWBERRY BREAD
3 c. flour 1 1/4 c. vegetable oil
1 t. baking soda 4 eggs
1 t. cinnamon 2 c. sugar
2 10 oz. pkgs. frozen strawberries
1 t. salt
Combine flour, soda, cinnamon, sugar and salt. Add oil, eggs and strawberries. Mix well. Pour into 2 greased 9" loaf pans.
Bake at 350o for 50 - 60 mins. Allow to cool for 10 min. before removing from pan.
submitted by Brenda Russell
SPAGHETTI PIE
1/2 to 1 pkg. spaghetti 2 beaten eggs
12 oz. grated Mozzarella cheese
1 T. parmesan cheese
1 6 oz. can tomato paste
1 pkg. spaghetti sauce mix
2 6 oz. cans of water
Cook spaghetti until done. Drain. Mix in eggs and parmesan cheese. Mix in sauce pan tomato paste, water and package of spaghetti sauce.
Heat over low flame. Put half of spaghetti in buttered baking dish. Put half of mozzarella cheese on top. Add the rest of the spaghetti and cheese. Pour spaghetti sauce on top. Pierce the spaghetti to allow the sauce to seap in.
Bake at 350o for 15 - 20 mins.
submitted by Brenda Russell
OVEN BBQ RIBS
1 pkg. pork ribs 1/4 c. vinegar
1 small onion 1 t. mustard
1 c. water 1/2 t. salt
1 c. ketchup 2 T. Worcestershire sauce
1/4 c. brown sugar
Trim fat from ribs. Arrange in single layer in shallow roasting pan; top with sliced onion. Pour in 1/2 c. water. Cover with foil and bake at 350o for 1 hour.
Meanwhile, over medium heat, combine ketchup, brown sugar, vinegar, mustard, salt , Worcestershire sauce and remaining 1/2 c. water in saucepan. Cook until thickens (10 mins.)
Discard all but ribs from pan. Pour 1/2 of the sauce over ribs. Continue cooking, uncovered, brushing often with sauce for 45 more mins.
Serves 4.
submitted by Brenda Russell
POTATO CASSEROLE SOUTHERN STYLE
2 lbs. Southern style hash browns (frozen)
1/2 c. melted butter 1/2 c. chopped onion
16 oz. sour cream 1 t. salt
2 c. shredded Colby cheese pepper to taste
1 can cream of chicken soup
Mix above ingredients together. Spread in buttered baking dish.
Mix: 1 1/2 c. crushed corn flakes
1/4 c. butter
Spread on top of mixture.
Bake at 375o for 30-40 mins, until hot and bubbly.
submitted by Brenda Russell
CORN CASSEROLE
2 cans cream corn 1 chopped bell pepper
2 T. butter 2 T. sugar
3 eggs salt & pepper to taste
3 T. flour
Mix together in buttered casserole dish (or spray with Pam).
Bake at 375o for 45 mins.
submitted by Melonie Cox
GRANDMA'S HAMBURGER DIP
1 1/2 lb. hamburger meat 4 oz. picante
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/2 lb. Velveeta (I use 1 lb.)
green or red chilies
Brown and drain hamburger meat. Add rest of ingredients in crock pot. Heat thoroughly.
submitted by Melonie Cox
SPINACH SQUARES
2 10 oz. pkgs. frozen chopped spinach
4 eggs, beaten 2/3 c. milk
1/4 c. margarine 1/2 c. onions, minced
2 T. parsley flakes 1/2 t. thyme
1 t. Worcestershire sauce 1/2 t. nutmeg
1 1/2 t. salt 2 c. cooked rice
2 c. cheddar cheese, grated
Cook spinach according to package directions, drain. Combine next 9 ingredients. Add spinach, rice and cheese. Pour into 8x8 greased pan.
Bake at 350o for 45 mins. Serves 6 to 8.
from Barbara Cox, submitted by Melonie Cox
CRAZY CRUST COCONUT CUSTARD PIE
2 c. milk 1 c. sugar
4 eggs
1/2 c. self-rising flour or Bisquick
1 stick margarine (cut up)
Put all in blender, mix 2 - 3 mins. until mixed through. Add 1 small can coconut (1 1/3 c.) Mix few more seconds. Pour into a 10" ungreased pie plate.
Bake at 350o for 40-45 mins.
submitted by Ethel McElfresh
EASY ROAST
Wash roast and rub with salt. Place in crock pot, add 2 cans mushroom beef soup. Cook in crock pot overnight. When ready to use, remove roast from pot and add 3 T. flour which has been blended with 1/2 c. water and boil on high to thicken for gravy.
submitted by Ethel McElfresh
QUICK BROWNIES
1 Devil's food cake mix 1 egg
1/4 c. water
1 c. pecans or English walnuts
Mix together all ingredients except nuts. Batter will be very stiff. Add nuts. Spray sheet cake pan with Pam. Press mixture into pan.
Bake at 350o for 20 - 25 mins. Cut into squares when slightly cool.
submitted by Ethel McElfresh
CHILI-MACARONI CASSEROLE
2 lb. hamburger 1 box macaroni & cheese
2 small cans green, roasted and peeled chilies
3 c. grated cheese
Prepare macaroni & cheese as per box instructions. Saute hamburger meat until done. Drain off all liquid. Spray casserole dish with Pam. Layer macaroni, meat, opened and laid-out flat chilies, and cheese. Should make 2 layers with cheese on top.
Bake at 375o for 25 minutes.
submitted by Ethel McElfresh
CHILI RELLENO CASSEROLE
pancake mix grated cheese
green, roasted, peeled chilies
Mix pancake mix per instructions.
Layer (in this order):
1. Chilies opened and laid flat.
2. Grated cheese.
3. Thin layer of pancake mix.
Make as many layers as needed and top with cheese.
Bake at 375o for approx. 45 mins. or until pancake mixture is done. Check with toothpick.
submitted by Ethel McElfresh
QUICK CHICKEN
1 stick butter 1 chicken, cut up
1 can cream of mushroom soup
1 can cream of celery or cream of chicken soup
3 1/2 cans water 2 c. rice (uncooked)
1 pkg. onion soup mix
Melt butter in 13x9 casserole. Sprinkle rice and spread chicken on top. Mix soups and water. Pour over top. Sprinkle with onion soup mix. Cover with foil
Cook for 3 hours at 325o.
submitted by Melonie Cox
AUNT GENE'S OH SO GOOD PIE
4 eggs (yolks and whites beaten separately)
2 c. sugar 1 t. all-spice or cloves
1 T. butter 1 c. pecans
1 t. cinnamon 1 c. raisins
1 t. nutmeg 3 T. vinegar
Put boiling water over raisins; let set a while and drain. Cream beaten egg yolks, sugar, butter together. Add spices then vinegar. Add nuts and raisins.
Cook at 1 hour in 9" pie shell at 325o - 350o.
submitted by Melonie Cox
FROZEN DELIGHT
18 lg. macaroon cookies (crushed)
1 c. chopped nuts 1 pint whipping cream
4 T. powdered sugar 2 t. vanilla
3 pints lime sherbet
Mix cookies, nuts, powdered sugar, whipped cream and vanilla. Spread half of mixture in 9x13 pan. Spread a layer of lime sherbet over mixture. Then spread remaining topping over sherbet. Freeze several hours.
submitted by Debbie Cunningham
DOWN EAST POTATO-CHEDDAR SOUP
1 T. oil 8 medium potatoes
1 heaping cup grated cheddar cheese
2 1/2 c. water 1/2 c. milk or cream
1/2 t. ground marjoram 1/4 t. garlic powder
2 med. onions, diced small
salt & pepper to taste
In a large saucepan saute onion in oil until clear and soft (about 5 mins.) Meanwhile peel and cube the potatoes, adding them to the cooked onions. Pour the water over these and cook on med.-low heat for 20 minutes (until potatoes can be easily pierced with a fork.)
Puree the entire mixture in a blender, then return it to the saucepan. Add the grated cheese, cream or milk, and spices. Season with salt and pepper to taste.
Heat without bringing to a boil.
submitted by Debbie Cunningham
BAKED SLICED POTATOES
4 lg. baking potatoes 1/4 c. salad oil
1/4 c. butter or margarine, melted
2 cloves garlic, minced or pressed
1/2 to 1 t. salt 1/2 t. dried thyme leaves
1. Cut unpared potatoes into 1/4" thick slices. Place overlapping slices in buttered over-to-table 13x9 baking dish.
2. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme.
3. Bake at 400o for 25 - 30 mins. or until potatoes are done and browned at the edges. Serve immediately.
submitted by Debbie Cunningham
BAKED BEANS
16 oz. can Campbell's pork and beans
(throw pork out)
1 T. brown sugar 1 T. bacon grease
a little salt, pepper, vinegar & dry mustard
chopped onion molasses (about 1/8 c.)
ketchup (enough for beans to have reddish color when stirred)
a little water
Bake uncovered at 300o for 2 - 3 hours until it dries out, but not too dry.
submitted by Debbie Cunningham
ZUCCHINI-STUFFED CHICKEN QUARTERS
3 T. butter or margarine 3 slices white bread
2 med.-sided zucchini (1 pound), shredded
1 egg 1/8 t. pepper
2 oz. (1/2 c.) Swiss cheese, shredded
1/2 t. salt
1 3 lb. broiler-fryer, cut into quarters
2 T. honey
About 1 1/2 hours before serving:
1. Prepare stuffing: In 2 qt. saucepan over med. heat, melt butter or margarine; add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove saucepan from heat. Into saucepan, tear bread into small pieces; stir in egg, cheese, pepper, and 1/2 t. salt.
2. Preheat oven to 400o. Carefully loosen skin on each chicken quarter by pushing fingers between skin and meat to form a pocket; place some stuffing into each pocket. Place chicken, skin-side up, in 13x9 baking pan.
Bake for 50 minutes or until fork-tender.
To serve, remove chicken to warm platter; brush with honey and sprinkle with salt.
submitted by Debbie Cunningham
FRUITED CHICKEN SALAD
1/2 c. mayonnaise or salad dressing
1 T. lemon juice 1/2 t. salt
1/4 t. pepper
2 c. cut-up cooked chicken
2 med. stalks celery, chopped (about 1 cup)
1 c. seedless green grapes OR
1 can (11 oz.) mandarin orange segments, drained
Mix mayonnaise, lemon juice, salt & pepper. Toss with chicken and celery. Cover and refrigerate. Stir in grapes; serve in lettuce cups if desired.
submitted by Debbie Cunningham
SIX LAYER DINNER
You need a large rectangular, buttered baking dish.
Layer 1: 2 or 3 peeled, sliced raw potatoes
2: 1/2 c. each of chopped green pepper & onion
3: 3/4 c. uncooked rice (brown or white)
4: 2 or 3 sliced raw carrots
5: crumple over the whole thing one pound
of hamburger
6: pour over one 8 oz. can tomato sauce
Add one tomato sauce can of water. Cover and bake 1 1/2 hours at 350o. Serves 4 to 6.
submitted by Debbie Cunningham
NEVER FAIL PIE CRUST
2 c. flour 2/3 c. Crisco
1 t. salt 6 - 9 T. ICE water
Place flour & salt in Tupperware mixing bowl. Stir. Chunk in Crisco. Close lid on bowl. Shake up & down until broken up into small pieces. Add
6 - 9 T. ice water. Place lid on & go in circular motion with bowl til lump of dough hits side of bowl. Roll out into 2 9" crusts on floured surface.
submitted by Debbie Cunningham
SCRIPTURE CAKE
Cream: 1/2 c. Judges 5:25 until light.
Blend in: 3/4 c. Jeremiah 6:20
Stir together: 2 c. I Kings 4:22
1/2 t. Amos 4:5
dash Leviticus 2:13 and
2 Chronicles 9:9
Mix: 3 Jeremiah 17:11
1/2 c. Judges 4:19
1/3 c. I Samuel 14:25
Stir in: 1 c. I Samuel 30:12
1 c. Nahum 3:12
1/2 c. Numbers 17:8
Bake at 325o for 40 minutes. Brush all sides with
Proverbs 31:6.
submitted by Debbie Cunningham
DELECTABLE ELEPHANT STEW
Preparation time: 4 weeks Serves: 3,850
New husbands love this one!
Take one medium-sized elephant & 2 rabbits. Cut elephant into bite-size pieces. Add water & seasoning to taste. Add rabbits. Cook over kerosene fire for about 4 weeks at 425o. Serves
3,850 people. If more people turn up unexpectedly, throw in two additional rabbits but do so only in an emergency as many people do not like too much hare in their stew! Very economical meal.
submitted by Debbie Cunningham
EASY TURKEY DIVAN
(can use chicken also)
2 pkg. (10 oz. each) frzn. broccoli spears
6 slices turkey OR 2 c. turkey pieces
6 slices cheese
1 can (14 1/2 oz.) evaporated milk
1 can (10 1/2 oz.) mushroom soup
1 can (3 1/2 oz.) French fried onion rings
Heat oven to 350o. Cook broccoli to crisp tender stage. Put in bottom of oblong baking dish. Cover with turkey, top with cheese slices and cover with mixture of milk and soup.
Bake 25 min. Cover with onion rings and bake 5 min. more. 4 to 6 servings.
submitted by Debbie Cunningham
CARMEL POPCORN
8 qts. popped corn 2 c. brown sugar
2 sticks oleo 1/2 c. white syrup
1 t. salt
Optional: 1/2 t. burnt sugar flavoring OR
1/4 t. maple flavoring
Bring mixture (except popcorn) to a boil and boil 5 min. Add 1/2 t. baking soda - be careful as this will cause the mixture to expand. Stir well and pour over the popped corn.* Mix well. Place mixture in pans or 1 large pan (I use a large jelly pan). Place in 250o oven for 1 hr., stir every 15 min.
* Peanuts can be added to popcorn before syrup is added if desired.
submitted by Debbie Cunningham
ASPARAGUS BUNDLES WITH HOLLANDAISE
1/2 lb. asparagus spears (or broccoli)
4 thin slices Swiss cheese
4 slices cooked ham
1/2 pkg.(17 1/2 oz.) frzn. puff pastry, thawed
1 T. margarine, melted
1 1 oz. env. Hollandaise sauce mix
Cut asparagus 4" long. Cook covered in boiling water for 1 min. Drain. Place 1 cheese slice atop 1 ham slice, top with 1/4 of the asparagus. Roll up, trimming asparagus to fit inside bundles if necessary. Repeat. Cut puff pastry into four
5" squares. Brush lightly with some margarine. Wrap each pastry sq. around one asparagus bundle, sealing seams & ends well. Place seam side down, in a shallow baking pan or dish so sides don't touch. Brush with remaining butter.
Bake uncovered at 425o for 18 - 20 min. or until golden. Meanwhile, prepare sauce according to pkg. directions. Serve with bundles. Makes 4.
submitted by Emily Hyatt
CABBAGE PATCH STEW
1/2 lb. ground beef 1 c. shredded cabbage
2 med. onions, thinly sliced
1/2 c. diced celery 1 c. cooked tomatoes
1 lb. can red kidney beans 1 t. chili powder
hot mashed potatoes salt and pepper
Brown ground beef, add onion, cabbage and celery. Cook until yellow. Add water to cover (about 2 c.)
Simmer 15 min., add beans, tomatoes & seasoning. Cook 15 - 25 min.
Serve in bowls topped with spoonfuls of mashed potatoes. Serves 6
submitted by Debbie Cunningham
CHEESECAKE
Mix & pat in bottom of 9x12 pan:
1 c. flour 1/4 c. brown sugar
1/2 c. pecans 1/2 c. margarine
Bake at 350o for 15 - 20 min. Cool.
Mix together: 1 can Eagle brand cond. milk
8 oz. pkg. cream cheese 1/3 c. lemon juice
Fold in Cool Whip and pour into crust.
submitted by Daleen Chapman
GREEN JELLO SALAD
1 3 oz. pkg. lime Jello juice of 1/2 lemon
1 c. hot water 1/2 pt. whipping cream
1 c. pecans, chopped 1/4 c. sugar
1 sm. can crushed pineapple 1 c. sm. marshmallows
2 (3 oz.) pkgs. cream cheese
Let cream cheese get warm and mix in pineapple. Mix Jello & hot water til dissolved, then add to other mixture. Whip cream, sugar & lemon juice. Mix all together. Add marshmallows and pecans.
Pour into Jello mold or pyrex dish.
submitted by Debbie Cunningham
CHICKEN TORTILLA CASSEROLE
4 whole chicken breasts 1 c. milk
1 doz. corn tortillas 1 lg. onion diced finely 1 can red enchilada sauce
1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. grated cheddar cheese
Wrap chicken in foil - bake 1 hr. at 400o til tender. Bone, skin and cube. Cut tortillas into 1" strips. Mix soups, milk, sauce & onion. Pour chicken drippings into bottom of large shallow pan. Layer tortillas, chicken & soup mixture until all are used. Top with grated cheese. Let stand in refrigerator 24 hrs. before baking.
Bake 1 - 1 1/2 hrs. at 300o, uncover last 15 min.
Serves 8.
submitted by Debbie Cunningham
SHEPHERD'S PIE
1 lb. or so hamburger 1 bell pepper
1 tomato 1 onion
1 sm. can tomato sauce salt, pepper to taste
Worcestershire sauce vegetables
whipped potatoes
Brown hamburger, add all other ingredients except potatoes. Simmer 20 min. Put in casserole, heap potatoes on top. Brown in oven 20 min. at 350o.
submitted by Daleen Chapman
HAM STROGANOFF
2 c. ham, chopped small 1/2 c. onion, chopped 4 T. butter, separated
1 can (4 oz.) mushrooms, drained
1 can cream of mushroom soup 8 oz. sour cream
1 pkg. (12 oz.) noodles salt & pepper
2 T. poppy seeds
Saute the ham and onion in 2 T. butter until onions are cooked. Add mushrooms & soup, stir until heated through. Stir in sour cream, heat care-
fully (if it boils, it will separate).
Cook & drain noodles. Toss immediately with remaining 2 T. butter and poppy seeds. Serve ham over noodles. Serves 4 to 6.
submitted by Daleen Chapman
GIANT STRAWBERRY TART
Make double pie crust, roll to fit a 12" pizza pan with lip. Trim & flute edges. Bake in 450o oven
12 - 14 min. Cool.
Cream cheese filling:
2 c. milk 3 oz. pkg. Jello custard mix
1/2 t. vanilla 1 8 oz. pkg. cream cheese
Beat cream cheese. Cook custard, bring to a full boil. Add a little at a time to cream cheese, beating. Add vanilla, cool 10 min. stirring occasionally. Spoon custard filling onto pastry.
Chill 20 min.
Prepare sauce: 2 T. sugar
1 T. cornstarch 1/4 t. ground mace
2/3 c. orange juice 1/2 c. currant jelly
Combine sugar, cornstarch & mace in saucepan. Stir in juice; add jelly. Bring to boil, cook 2 min. Cool.
Arrange fruit on top of custard:
center - one ring of peach slices
next - one ring banana slices
outer - 2 c. sliced strawberries
Spoon sauce over tart just before serving.
submitted by Emily Hyatt
RICH FRUIT CAKE
2 c. sugar 2 c. flour
2 eggs 2 t. baking soda
1 c. chopped nuts 1 can crushed pineapple
Bake at 350o for 30 minutes.
Frosting: 8 oz. cream cheese 1 t. vanilla
1/4 lb. margarine or butter
1 lb. powdered sugar
Cream margarine & cream cheese, add vanilla & powdered sugar. Frost cake while still warm.
submitted by Daleen Chapman
GREEN BEAN CASSEROLE
2 (1 lb.) cans green beans 3/4 c. milk
1 can (10 1/2 oz.) cream of mushroom soup
1/8 t. black pepper
1 can (3 oz.) French fried onions
Combine milk, soup & pepper; pour over beans. Add 1/2 can onions, pour into 1 1/2 qt. dish. Bake at 350o for 20 min. Garnish with onions & bake 5 more minutes. Serves 6.
submitted by Daleen Chapman
COCONUT CANDY
2 c. Angel flake coconut 2 c. nuts
1 can Eagle brand milk vanilla
Mix & put in refrigerator overnight. Heat in double boiler a pkg. of semi-sweet chocolate and 2/3 quarter pkg. of wax. Take about 1 T. of coconut mixture at a time & roll into a ball, dip in chocolate, roll with two forks then put on waxed paper to dry.
submitted by Daleen Chapman
CHOCOLATE CHIP COOKIES
Beat until fluffy:
1/2 c. solid vegetable shortening
1 1/3 c. gran. sugar 1 c. margarine
1 c. firmly packed brown sugar
Add: 4 large eggs, one at a time
1 T. vanilla 1 t. lemon juice
Mix in: 3 c. flour 2 t. baking soda
1 1/2 t. salt 1 t. cinnamon
Add: 1/2 c. oats 2 c. walnuts
1 lg. pkg. chocolate chips
Bake at 325o for 17 - 19 minutes on lightly greased cookie sheets.
submitted by Daleen Chapman
B-B-QUE BRISKET OF BEEF
5 or 6 lb. brisket of beef, salted and peppered.
Cover with foil and bake at 275o about 5 hrs.
(Juices that drain off make good beef stock for soup.)
Sauce: saute 2 chopped onions in 4 T. butter. When golden brown, add:
2 c. catsup 1 1/2 c. water
1/2 c. lemon juice 4 T. brown sugar
4 T. vinegar 2 t. salt
3 T. dry mustard dash cayenne
6 T. Worcestershire sauce 2 t. liquid smoke
Let meat cool, slice thin & cover with sauce. Bake about 45 min. at 300o. Freezes well.
submitted by Emily Hyatt
BACON BALL
2 (8 oz.) pkgs. cream cheese 1/2 c. Miracle Whip
1/3 c. grated parmesan or mozzarella cheese
bacon bits (1 jar) or 10 pieces crisp bacon
1/4 c. green onion, sliced very thin
Soften cream cheese, blend all ingredients. Form into 1 or 2 balls, wrap in plastic wrap or waxed paper. Refrigerate overnight.
submitted by Daleen Chapman
CHICKEN SUNDAY DINNER
1 c. uncooked rice 1 fryer, cut up
1 pkg. dry onion soup mix salt, pepper to taste
1 can cream of mushroom soup 1 can water
Spread rice in greased glass dish. Layer fryer pieces on r 3
prinkle with salt, pepper and soup mix. Top with cream of mushroom soup & water.
Cover & bake at 325o for 2 hours.
submitted by Daleen Chapman
SPINACH SALAD
2 bunches spinach 1/2 lb. bacon
2/3 c. slivered almonds, toasted 1/3 c. parmesan 1 c. Swiss cheese, grated
2 hard-boiled eggs
1 pkg. Italian dressing
Combine ingredients into salad. Serve with Italian dressing.
submitted by Daleen Chapman
CREOLE STEAK
2 lbs. round steak, 1" thick 1 lg. onion
1/2 c. celery, chopped 1 green pepper
3 T. green onion tops salt & pepper
3 T. parsley, chopped 1 can tomato sauce
4 T. flour 3 T. fat
1 T. Kitchen Bouquet sauce 2 c. boiling water
1 1/2 T. Worcestershire sauce
Sear steak, add hot water and turn on low heat. In skillet, melt fat; add flour stirring constantly until flour turns golden brown. Add onions, cook til wilted and add to meat. Add remaining ingre- dients except green onions and parsley. Simmer until meat is tender; add green onion tops and parsley. Simmer 15 minutes. Serve with rice or mashed potatoes. Serves 4.
submitted by Daleen Chapman
STRETCH CAKE
2 c. flour 1 cube margarine
2 c. sugar 1/2 c. buttermilk
1 c. water 2 eggs
1/2 c. oil 1 t. baking soda
4 T. cocoa, heaping 1 T. vanilla
Place flour & sugar in large bowl, set aside. Place water, oil, cocoa & margarine in pan & bring to a boil. Pour mixture over flour & sugar, stir well. Break eggs into buttermilk, soda & vanilla; mix well. Pour into greased cake pan and bake at 350o for 20 - 25 minutes.
Icing: 1 cube margarine 1/2 c. nuts
1/3 c. canned milk 1 T. vanilla
4 T. cocoa 1 box powdered sugar
Melt margarine with milk & cocoa. Bring to a boil, remove from heat & stir in sugar, vanilla & nuts.
Use electric mixer to mix smoothly. Spread on cooled cake while icing is still warm.
submitted by Daleen Chapman
CHOCOLATE & OAT BARS
1 c. unsifted flour 1 c. quick cooking oats 3/4 c. firmly packed light brown sugar
1/2 c. butter, softened 1 c. chopped nuts
1 (14 oz.) can Eagle brand milk
1 (6 oz.) pkg. or 1 c. Nestle's semi-sweet chips
Preheat oven to 350o. In bowl combine flour, oats, brown sugar & butter. Mix well. Reserving 1/2 c., press remaining oat mixture on bottom of 13x9" baking pan. Bake 10 min. Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and chocolate chips. Top with remaining oat mixture; press down. Bake 25 - 30 minutes or until light brown. Cool.
from Sue Wilson, submitted by Daleen Chapman
CHRISTMAS JELLO SALAD
1 pkg. (3 oz.) each - lemon, lime raspberry Jello
3 c. boiling water 1 1/2 c. cold water
1 c. mini marshmallows 1/2 c. mayonnaise
2 3 oz. pkgs. cream cheese 1 c. cream, whipped
1 can crushed pineapple (20 oz.), drained
Dissolve each Jello separately in 1 c. boiling water. Stir marshmallows into lemon Jello & set aside. Add 3/4 c. cold water to lime & pour in glass pan, chill until set. Add 3/4 c. cold water to raspberry & set aside. Add cream cheese to lemon; beat until blended. Chill until slightly thickened, then blend in mayonnaise, whipped cream & pineapple. Chill until very thick and spoon over lime. Chill until thick but not firm. Chill raspberry until thick, add on top of lemon and chill until set.
Note: for brighter green & red, use 6 oz. pkgs. lime & raspberry, 2 c. boiling water each, and 1 1/2 c. cold water each.
submitted by Daleen Chapman
WALNUT BARS
Blend together to crumb texture:
1 c. butter or margarine 1/2 c. sugar
2 c. flour 1/2 c. cornstarch
Pat evenly into 12x15 jellyroll pan. Bake at 300o for 15 minutes.
While crust is baking, blend together:
4 eggs 2 T. flour
1 lb. brown sugar 1/2 t. baking powder
1 lb. chopped walnuts (1 qt. or 4 cups)
1 pkg. coconut (7 - 8 oz.)
Pour mixture over baked crust. Return to 300o oven for 15 minutes, then bake at 350o for 5 minutes. tRemove from oven and let cool.
Prepare frosting, if desired:
1 cube butter or margarine 1 lb. powdered sugar
8 oz. pkg. cream cheese 2 t. vanilla
Spread over cooled pan. Cut into bars. Can also be sprinkled with chopped nuts. Freezes well.
submitted by Rhe Walker
HAMBURGER - BEAN CASSEROLE
1 lb. hamburger 1 sm. onion, chopped
16 oz. can green beans, drained
15 oz. can (or 2 8 oz. cans) Contadina tom. sauce
dash of red chili powder 1/8 t. pepper
salt, if desired
Bisquik or other biscuit mix to make 12 - 14
small biscuits, mixed & ready to use
Fry hamburger with onion, drain grease. Add drained green beans, tomato sauce & spices. Pour into ungreased 9x12 glass pan (use pan with at least 2" sides or mixture may bubble over edge). Place small amounts of biscuit dough on top of hamburger mixture to cover surface.
Bake at 425o for 12 - 18 minutes until biscuits are baked and lightly browned.
submitted by Fran Garrett
CHOCOLATE BAR
Blend together:
1 c. sugar 1/2 c. butter
4 eggs, beaten 1 t. vanilla
Add: 1 16 oz. can chocolate syrup
Blend in : 1 c. plus 1 T. flour
1/2 c. walnuts
Pour into 11x15 pan and bake for 30 min. at 350o.
To prepare frosting, boil hard for 30 seconds:
6 T. butter 6 T. milk
1 1/2 c. sugar
Remove from stove & add 1/2 pkg. chocolate chips. Beat well and frost baked layer while warm. Cut into bars.
from Hilma Lybeck, submitted by Fran Garrett
Good luck to each cook, be she young or old.
May her dishes be wonders for all to behold.
Our cakes and our friends
We should choose with care;
Not always the fanciest cake that's there.
And very often, the plainest friend
Is proven the best one to the end.
(Author unknown)
