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Easy London Broil(Heart Healthy)

1 lb. round steak<extra_id_99>1/4 c. reduced calorie salad dressing (Italian or French)

The day before serving:<extra_id_99>Trim fat from steak and place in plastic storage bag.<extra_id_99>Add salad dressing.<extra_id_99>Close bag securely. Turn bag to distribute dressing over entire surface of meat. Place on plate and refrigerate.

salad dressing

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Spinach Dip #2

10 oz. chopped spinach<extra_id_99>1 1/2 c. sour cream<extra_id_99>1 c. mayo<extra_id_99>8 oz. water chestnuts (chopped)<extra_id_99>3 chopped green onions<extra_id_99>1 pkg. Knorr Soup mix

Thaw and squeeze liquid out of spinach until dry. Stir all ingredients together and blend well. Cover and refrigerate 2 hrs. Serve with bread or crackers.

chopped spinach, sour cream, mayo, water chestnuts, green onions, Knorr Soup mix

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Lemon Meringue Pie

1 1/2 c. sugar<extra_id_99>1/8 tsp. salt<extra_id_99>1 1/3 c. water<extra_id_99>3 Tbsp. butter<extra_id_99>1/2 c. cornstarch<extra_id_99>4 egg yolks<extra_id_99>1/2 c. lemon juice<extra_id_99>1 tsp. grated lemon rind

Combine sugar, cornstarch and salt in a saucepan; set sugar mixture aside.<extra_id_99>Combine egg yolks, water and lemon juice; stir into sugar mixture.<extra_id_99>Cook over medium heat, stirring constantly until mixture thickens and boils.<extra_id_99>Boil 1 minute, stirring constantly.<extra_id_99>Remove from heat.<extra_id_99>Stir in butter and lemon rind. Spoon into pastry shell.<extra_id_99>Spread meringue to edges of pie shell to seal it.<extra_id_99>Bake at 325° for 25 minutes.<extra_id_99>Yields one 9-inch pie.

sugar, salt, water, butter, cornstarch, egg yolks, lemon juice, lemon rind

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[ 2233 10 21871 4039 53 76 15 11591 3018 10 209 7739 3 75 5 2656 32000 209 9483 3 17 7 102 5 3136 32000 209 23061 3 75 5 387 32000 220 332 115 7 102 5 4194 32000 7739 3 75 5 7329 3624 524 32000 314 6182 30321 7 32000 7739 3 75 5 7490 5143 32000 209 3 17 7 102 5 3542 920 7490 3 13119 7943 10 20414 2656 6 7329 3624 524 11 3136 16 3 9 25986 117 356 2656 4989 5915 5 32000 20414 6182 30321 7 6 387 11 7490 5143 117 7831 139 2656 4989 5 32000 6176 147 2768 1678 6 19104 4259 552 4989 4126 35 7 11 13374 7 5 32000 1491 1]

Red Lobster Cheese Garlic Biscuits

2 c. Bisquick<extra_id_99>2/3 c. milk<extra_id_99>1/2 c. shredded Cheddar cheese<extra_id_99>1/2 c. margarine or butter, melted<extra_id_99>1/2 tsp. garlic powder

Combine first three ingredients until soft dough forms.<extra_id_99>Drop dough by heaping tablespoons onto ungreased cookie sheet.<extra_id_99>Bake at 450° for 8 to 10 minutes.<extra_id_99>Combine margarine or butter and garlic powder.<extra_id_99>Brush over warm biscuits before removing from cookie sheet.<extra_id_99>Makes 10 to 12.

Bisquick, milk, Cheddar cheese, margarine, garlic powder

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Pork Marengo

2 lb. pork, cut in 1-inch cubes<extra_id_99>1/2 c. chopped onion<extra_id_99>2 Tbsp. oil<extra_id_99>1 (16 oz.) can tomatoes, cut up<extra_id_99>1 tsp. chicken bouillon<extra_id_99>1 tsp. margarine<extra_id_99>1 tsp. salt<extra_id_99>1/2 tsp. thyme<extra_id_99>dash of pepper

In skillet, brown meat and onions in hot oil.<extra_id_99>Transfer meat and onions to slow cooker and add remaining ingredients to skillet, scraping browned bits from bottom.<extra_id_99>Pour over pork.<extra_id_99>Cook on high heat for 4 to 6 hours.<extra_id_99>Thicken gravy.<extra_id_99>Serve over hot rice.

pork, onion, oil, tomatoes, chicken bouillon, margarine, salt, thyme, pepper

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[ 2233 10 9731 157 1571 35 839 3018 10 204 3 40 115 5 13654 6 1340 16 8218 4976 123 346 7 32000 7739 3 75 5 18510 12909 32000 204 332 115 7 102 5 1043 32000 209 19198 3 32 172 5 61 54 11395 6 1340 95 32000 209 3 17 7 102 5 3832 3 4076 8901 32000 209 3 17 7 102 5 3157 1478 630 32000 209 3 17 7 102 5 3136 32000 7739 3 17 7 102 5 3 189 63 526 32000 211 107 13 5270 7943 10 86 22869 6 4216 3604 11 13211 16 1312 1043 5 32000 9900 3604 11 13211 12 2684 21859 11 617 4080 3018 12 22869 6 7346 53 3 1]

Brie-Fresh Strawberry French Toast

1 pt. fresh strawberries, washed and hulled<extra_id_99>8 slices French bread<extra_id_99>8 oz. Brie cheese<extra_id_99>4 eggs<extra_id_99>1/4 c. milk<extra_id_99>2 tsp. freshly ground nutmeg (optional)<extra_id_99>butter<extra_id_99>maple syrup, warmed

Slice about 2/3 of the strawberries, reserving nice whole ones for garnish.<extra_id_99>Spread 4 slices of bread with Brie cheese.<extra_id_99>Top with sliced strawberries.<extra_id_99>Cover each with a second slice of bread.

fresh strawberries, bread, cheese, eggs, milk, freshly ground nutmeg, butter, maple syrup

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Easy Egg Drop Soup

2 cans chicken broth<extra_id_99>1 lge egg, lightly beaten<extra_id_99>1 Tbsp soy sauce<extra_id_99>1/2 tsp sugar<extra_id_99>2 green onions, chopped fine<extra_id_99>1 Tbsp corn starch

1. Mix chicken broth with corn starch and bring to boil. Reduce heat to a simmer. Slowly add egg, stirring constantly, until egg forms lacy strands.

chicken broth, egg, soy sauce, sugar, green onions, corn starch

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[ 2233 10 6844 16693 14150 264 413 3018 10 204 54 7 3832 18864 32000 209 3 40 397 6182 6 14292 3 17349 32000 209 332 115 7 102 78 63 3837 32000 7739 3 17 7 102 2656 32000 204 1442 13211 6 18510 1399 32000 209 332 115 7 102 7329 2213 524 7943 10 1300 7382 3832 18864 28 7329 2213 524 11 830 12 13374 5 18680 1678 12 3 9 19633 5 18039 120 617 6182 6 19104 4259 6 552 6182 2807 12868 63 3 12797 7 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Cherry Pie

1 (8 oz.) pkg. cream cheese<extra_id_99>3/4 c. sugar<extra_id_99>1 tsp. vanilla<extra_id_99>1/2 pt. whipping cream<extra_id_99>1 can cherry pie filling<extra_id_99>1 (9 1/2-inch) baked pie shell

Combine cream cheese, sugar and vanilla.<extra_id_99>Whip cream in separate bowl, then mix with mixture.<extra_id_99>Pour into baked pie shell. Spoon cherry pie filling on top.

cream cheese, sugar, vanilla, whipping cream, cherry pie filling, shell

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Cherry Fluff

21 oz. can cherry pie filling<extra_id_99>8 oz. Cool Whip<extra_id_99>14 oz. can condensed milk (Eagle Brand)<extra_id_99>8 oz. can crushed pineapple<extra_id_99>1 c. chopped nuts

Fold all ingredients together.<extra_id_99>Pout into glass serving bowl. Chill.

cherry pie filling, condensed milk, pineapple, nuts

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Baking Powder Biscuits

2 c. flour<extra_id_99>3 tsp. baking powder<extra_id_99>1 tsp. salt<extra_id_99>6 Tbsp. liquid shortening<extra_id_99>2/3 c. milk

Mix together; roll out and cut with a cookie cutter or glass. Place on an ungreased pan.<extra_id_99>Bake in a 450° oven for 10 minutes. Makes 12 biscuits.<extra_id_99>One-half of this recipe makes enough biscuits to cover a casserole such as chicken pot pie.

flour, baking powder, salt, liquid shortening, milk

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[ 2233 10 21200 53 21957 6483 21560 7 3018 10 204 3 75 5 7055 32000 220 3 17 7 102 5 6506 4926 32000 209 3 17 7 102 5 3136 32000 431 332 115 7 102 5 4400 710 35 53 32000 204 14207 3 75 5 3702 7943 10 7382 544 117 3812 91 11 1340 28 3 9 7364 20634 42 1905 5 3399 30 46 3 425 864 3843 2131 5 32000 15512 16 3 9 3 10593 1956 4836 21 335 676 5 1796 7 586 18922 7 5 32000 555 18 17114 13 48 2696 656 631 18922 7 12 1189 3 9 25560 224 38 3832 815 6253 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Barbecue Meatballs

1 lb. ground sirloin or chuck<extra_id_99>2 eggs, slightly beaten<extra_id_99>1 c. cracker crumbs (about 1 pkg.)<extra_id_99>2 Tbsp. sweet pepper flakes<extra_id_99>9 drops Tabasco sauce<extra_id_99>1/4 tsp. garlic salt

Combine ingredients and shape into small balls.<extra_id_99>Bake at 325° for 30 minutes.

ground sirloin, eggs, cracker crumbs, sweet pepper, Tabasco sauce, garlic salt

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[ 2233 10 11038 15 1071 15 1212 144 3184 7 3018 10 209 3 40 115 5 1591 108 52 40 32 77 42 3 24238 32000 204 5875 6 3300 3 17349 32000 209 3 75 5 5261 49 3 28146 41 7932 209 3 102 8711 5 61 32000 204 332 115 7 102 5 2093 5270 3 26174 32000 668 11784 10456 9 3523 3837 32000 13004 3 17 7 102 5 9119 3136 7943 10 20414 3018 11 2346 139 422 11607 5 32000 15512 44 220 1828 1956 21 604 676 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Hawaiian Cookies

2 c. flour<extra_id_99>1/2 c. butter<extra_id_99>1/2 c. white sugar<extra_id_99>1/2 c. brown sugar<extra_id_99>3/4 c. crushed pineapple, drained and packed when measured<extra_id_99>1 egg<extra_id_99>1/4 tsp. salt<extra_id_99>1/4 tsp. soda<extra_id_99>1 tsp. baking powder<extra_id_99>1 tsp. vanilla<extra_id_99>3/4 c. nut meats, chopped

Sift flour once, measure and sift three times with other dry ingredients.<extra_id_99>Cream shortening, add sugar gradually.<extra_id_99>Add beaten egg and pineapple.<extra_id_99>Add dry ingredients and nuts.<extra_id_99>Drop with spoon onto slightly greased sheet.<extra_id_99>Bake 15 minutes at 375°.<extra_id_99>Makes 3 dozen.

flour, butter, white sugar, brown sugar, pineapple, egg, salt, soda, baking powder, vanilla, nut meats

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[ 2233 10 24221 15929 3018 10 204 3 75 5 7055 32000 7739 3 75 5 4194 32000 7739 3 75 5 872 2656 32000 7739 3 75 5 4216 2656 32000 16672 3 75 5 19858 24455 6 3 26 10761 11 7614 116 8413 32000 209 6182 32000 13004 3 17 7 102 5 3136 32000 13004 3 17 7 102 5 12495 32000 209 3 17 7 102 5 6506 4926 32000 209 3 17 7 102 5 13478 32000 16672 3 75 5 3 4796 3604 7 6 18510 7943 10 180 99 17 7055 728 6 3613 11 3 7 99 17 386 648 28 119 2192 3018 5 32000 14024 710 35 53 6 617 2656 11556 5 32000 2334 3 1]

Pecan Pie Cookies

1 1/4 c. butter or margarine, softened and divided<extra_id_99>1/2 c. sugar<extra_id_99>1/2 c. corn syrup<extra_id_99>3 Tbsp. corn syrup<extra_id_99>2 large eggs<extra_id_99>2 1/2 all-purpose flour<extra_id_99>1/2 c. powdered sugar<extra_id_99>3/4 c. finely chopped pecans

Beat butter and sugar at medium speed with electric mixer until light and fluffy.<extra_id_99>Add 1/2 cup corn syrup and egg yolks, beating well.<extra_id_99>Gradually stir in flour, cover and chill for 1 hour.<extra_id_99>Melt 1/4 c. butter in a heavy saucepan over medium heat, stir in powdered sugar and 3 tablespoons corn syrup.<extra_id_99>Cook, stirring often until mixture boils.<extra_id_99>Remove from heat and stir in pecans.<extra_id_99>Chill for 30 minutes.<extra_id_99>Shape mixture by 1/2 teaspoon fulls into 1/4 inch balls.<extra_id_99>Place 2 inches apart on ungreased baking sheets.<extra_id_99>Beat egg whites until foamy and brush on dough balls.<extra_id_99>Bake at 375° for 6 minutes.<extra_id_99>Remove from oven and place pecan balls in center of each cookie.<extra_id_99>Bake 6 to 8 more minutes or until lightly browned.<extra_id_99>Cool 5 minutes on baking pans.<extra_id_99>Remove to wire racks to cool completely.<extra_id_99>Freeze if desired and serve.

butter, sugar, corn syrup, corn syrup, eggs, flour, powdered sugar, pecans

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Cheese Ball

16 oz. softened cream cheese<extra_id_99>2 Tbsp. minced onion<extra_id_99>1/4 c. drain sweet relish<extra_id_99>2 Tbsp. Worcestershire sauce<extra_id_99>2 Tbsp. minced bell pepper<extra_id_99>1 c. shredded Cheddar cheese<extra_id_99>garlic powder<extra_id_99>chopped nuts

Mix all together and add garlic powder to taste.<extra_id_99>Roll in a ball in chopped nuts.

cream cheese, onion, sweet relish, Worcestershire sauce, bell pepper, Cheddar cheese, garlic, nuts

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Garden Casserole

1 large onion, sliced<extra_id_99>1 medium sweet red pepper, cut into strips<extra_id_99>6 small baking red potatoes (unpeeled), sliced<extra_id_99>2 c. (8 oz.) shredded Swiss cheese<extra_id_99>1/4 tsp. pepper<extra_id_99>1/2 tsp. dried whole rosemary<extra_id_99>2 cloves garlic, minced<extra_id_99>2 Tbsp. oleo, melted<extra_id_99>1/4 c. all-purpose flour<extra_id_99>1 (10 oz.) pkg. frozen green beans, thawed<extra_id_99>1 c. half and half<extra_id_99>1/2 tsp. salt<extra_id_99>16 strips sweet red pepper

Saute onion, red pepper strips and garlic in oleo until crisp-tender.<extra_id_99>Add flour; cook 1 minute, stirring constantly. Spoon half of the onion mixture into a lightly greased 13 x 9 x 2-inch baking dish.<extra_id_99>Layer half each of the potato slices, green beans and cheese.<extra_id_99>Repeat layers of onion mixture, potatoes and green beans.

onion, sweet red pepper, baking red potatoes, Swiss cheese, pepper, rosemary, garlic, oleo, all-purpose, frozen green beans, salt, red pepper

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Salsa

4 c. tomatoes<extra_id_99>3 c. peppers (2 sweet and 1 hot)<extra_id_99>1 c. onion<extra_id_99>1 1/2 tsp. salt<extra_id_99>2 cloves garlic, crushed<extra_id_99>1 1/2 c. vinegar<extra_id_99>3 Tbsp. sugar

Mix all together.<extra_id_99>Boil to desired thickness.<extra_id_99>Put in jars. Seal.<extra_id_99>Pressure or cold pack for 10 minutes.

tomatoes, peppers, onion, salt, garlic, vinegar, sugar

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Beef-Onion-Mac Casserole

1 1/2 lb. ground beef<extra_id_99>1 envelope onion soup mix<extra_id_99>1 Tbsp. flour<extra_id_99>1 (8 oz.) can tomato sauce<extra_id_99>2 c. water<extra_id_99>1 c. macaroni, cooked<extra_id_99>1/4 c. grated Cheddar cheese

Brown meat in large skillet; drain.<extra_id_99>Stir in soup mix, flour, tomato sauce and water.<extra_id_99>Cover and simmer 5 minutes.<extra_id_99>Stir in macaroni.<extra_id_99>Pour into 1 1/2 quart casserole dish.<extra_id_99>Sprinkle and bake 15 minutes at 400°.<extra_id_99>Serves 6.

ground beef, onion soup, flour, tomato sauce, water, macaroni, Cheddar cheese

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Chocolate Chip Cookies

1 c. shortening<extra_id_99>1/4 c. white sugar<extra_id_99>3/4 c. packed brown sugar<extra_id_99>2 eggs, beaten<extra_id_99>1 tsp. soda<extra_id_99>1 tsp. water<extra_id_99>2 1/2 c. flour<extra_id_99>1 tsp. vanilla<extra_id_99>1 tsp. salt<extra_id_99>1/2 to 1 c. nuts<extra_id_99>1 (12 oz.) bag chocolate chips

Cream together the first 4 ingredients. Dissolve the soda in the water.<extra_id_99>Add to mixture.<extra_id_99>Add the remaining ingredients.<extra_id_99>Drop from teaspoon onto cookie sheet. Bake 10 to 12 minutes at 375°.

shortening, white sugar, brown sugar, eggs, soda, water, flour, vanilla, salt, nuts, chocolate chips

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Quick-N-Easy Pan Pizza

2 pkg. ready-to-bake biscuits (10 in each)<extra_id_99>1 (15 1/2 oz.) jar Ragu pizza sauce<extra_id_99>3 c. shredded Mozzarella cheese<extra_id_99>your own pizza toppings (pepperoni, mushrooms, etc.)

With kitchen scissors cut each biscuit into quarters.<extra_id_99>Mix with pizza sauce in bowl.<extra_id_99>Pour in greased 9 x 13-inch glass pan; top with your meat and cheese.<extra_id_99>Bake at 350° for approximately 30 minutes.

ready-to-bake, pizza sauce, Mozzarella cheese, your own pizza

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City Chicken

1 lb. pork, cubed<extra_id_99>1 lb. veal, cubed<extra_id_99>2 eggs, beaten with 2 Tbsp. cold water<extra_id_99>salt and pepper to taste<extra_id_99>garlic powder to taste<extra_id_99>2 c. bread crumbs (unseasoned)<extra_id_99>3 to 4 Tbsp. cooking oil

You will also need 12 to 15 city chicken wooden skewers/sticks (ask the butcher at your local supermarket for these).

pork, veal, eggs, salt, garlic, bread crumbs, cooking oil

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Beets And Pineapple

2 Tbsp. brown sugar, firmly packed<extra_id_99>1 Tbsp. cornstarch<extra_id_99>1/4 tsp. salt<extra_id_99>1 (13 3/4 oz.) can pineapple tidbits or chunks<extra_id_99>1 Tbsp. lemon juice<extra_id_99>1 Tbsp. oleo<extra_id_99>1 (16 oz.) can sliced beets, drained

Combine brown sugar, cornstarch and salt in saucepan.<extra_id_99>Stir in pineapple (with syrup).<extra_id_99>Cook, stirring constantly, until mixture thickens and bubbles.<extra_id_99>Add lemon juice, oleo and beets.<extra_id_99>Cook over medium heat until heated thoroughly.<extra_id_99>Yields 4 to 6 servings.

brown sugar, cornstarch, salt, pineapple, lemon juice, oleo, beets

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Dumplings For Chicken

2 c. flour<extra_id_99>1/2 tsp. salt<extra_id_99>1/4 c. oil<extra_id_99>yellow food coloring<extra_id_99>3/4 c. milk

Put flour into a bowl.<extra_id_99>Add oil and salt.<extra_id_99>Put in a drop or two of yellow food coloring; mix a little.<extra_id_99>Add milk.<extra_id_99>Make dough stiff enough to roll out; cut in triangle.<extra_id_99>Drop in hot broth and cook 15 minutes.

flour, salt, oil, yellow food coloring, milk

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Potato Doughnuts

1 1/2 c. milk, scalded<extra_id_99>2 pkg. quick yeast<extra_id_99>2 eggs<extra_id_99>1 tsp. salt<extra_id_99>1/2 c. sugar<extra_id_99>1/3 c. butter<extra_id_99>1 c. mashed potatoes<extra_id_99>2 c. flour

Mash potatoes, adding milk and butter.<extra_id_99>Add yeast, eggs, salt and flour; mix.<extra_id_99>Add flour; let stand until bubbly.<extra_id_99>Add enough flour to make soft dough.<extra_id_99>Let rise until double.<extra_id_99>Cut out with doughnut cutter.<extra_id_99>Let rise again.<extra_id_99>Fry in deep fat fryer, turning only once, until light golden brown.

milk, yeast, eggs, salt, sugar, butter, potatoes, flour

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Apple Salad Dressing

2 eggs, beaten<extra_id_99>2 Tbsp. flour<extra_id_99>1 1/2 c. sugar<extra_id_99>2 Tbsp. vinegar<extra_id_99>1 1/2 c. water<extra_id_99>2 dashes salt<extra_id_99>2 Tbsp. butter<extra_id_99>1 1/2 c. pineapple juice<extra_id_99>apples<extra_id_99>celery<extra_id_99>nuts

Mix together the first 2 ingredients until smooth.<extra_id_99>Add rest of ingredients and cook until thick.<extra_id_99>Allow to cool.<extra_id_99>Combine apples, celery and nuts and pour some of the dressing on top. Stir and serve.<extra_id_99>Store balance of dressing in tightly covered container and keep refrigerated.

eggs, flour, sugar, vinegar, water, salt, butter, pineapple juice, apples, celery, nuts

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[ 2233 10 2184 8930 26 12169 53 3018 10 204 5875 6 3 17349 32000 204 332 115 7 102 5 7055 32000 209 7739 3 75 5 2656 32000 204 332 115 7 102 5 15292 32000 209 7739 3 75 5 387 32000 204 211 88 7 3136 32000 204 332 115 7 102 5 4194 32000 209 7739 3 75 5 24455 5143 32000 16981 32000 1235 651 32000 11446 7943 10 7382 544 8 166 204 3018 552 3050 5 32000 2334 880 13 3018 11 3989 552 4126 5 32000 12769 12 1633 5 32000 20414 16981 6 1235 651 11 11446 11 171 128 13 8 9847 30 420 5 13522 11 1716 5 32000 4493 2109 13 9847 16 20994 1]

Summer Squash Casserole

16 medium squash, sliced<extra_id_99>1 medium onion, sliced<extra_id_99>3 Tbsp. butter<extra_id_99>3/4 c. sour cream<extra_id_99>1 1/2 c. grated Cheddar cheese<extra_id_99>1 tsp. salt<extra_id_99>1/8 tsp. paprika<extra_id_99>2 egg yolks, beaten<extra_id_99>3 Tbsp. chopped chives<extra_id_99>1/2 c. crumbled bacon<extra_id_99>bread crumbs

Saute onion in butter, add squash.<extra_id_99>Simmer until tender. Drain and add sour cream, cheese and salt, stirring over low heat until cheese melts.<extra_id_99>Remove from heat.<extra_id_99>Add beaten egg yolks, chives and bacon.<extra_id_99>Pour into greased casserole dish.<extra_id_99>Cover with bread crumbs.<extra_id_99>Brown at 350° for 30 minutes.<extra_id_99>Makes 8 to 10 servings.

onion, butter, sour cream, Cheddar cheese, salt, paprika, egg yolks, chives, bacon, bread crumbs

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 5550 180 2436 3198 205 3974 3491 15 3018 10 898 2768 21248 6 3 23645 32000 209 2768 12909 6 3 23645 32000 220 332 115 7 102 5 4194 32000 16672 3 75 5 3 7 1211 3022 32000 209 7739 3 75 5 3542 920 2556 26 3439 3285 32000 209 3 17 7 102 5 3136 32000 209 9483 3 17 7 102 5 3 16281 9629 9 32000 204 6182 30321 7 6 3 17349 32000 220 332 115 7 102 5 18510 3 524 8763 32000 7739 3 75 5 22854 15 26 15725 32000 4109 3 28146 7943 10 1138 2810 12909 16 4194 6 617 21248 5 32000 180 12174 552 9024 5 15730 11 617 3 1]

Oven Fried Chicken

1/2 c. crisp rice cereal crumbs<extra_id_99>1/2 tsp. pepper<extra_id_99>1/2 tsp. paprika<extra_id_99>1/4 tsp. salt<extra_id_99>4 (6 oz.) skinned chicken breast halves<extra_id_99>butter-flavored cooking spray

Combine first 4 ingredients in a shallow dish.<extra_id_99>Coat each breast with cooking spray; dredge in cereal mixture.<extra_id_99>Place on a baking sheet coated with cooking spray and coat chicken again with cooking spray.<extra_id_99>Bake at 350° for 50 minutes or until done.<extra_id_99>Yields 4 servings.

crisp rice cereal crumbs, pepper, paprika, salt, chicken, butter

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 411 1926 17561 16451 3018 10 7739 3 75 5 12008 6605 17360 3 28146 32000 7739 3 17 7 102 5 5270 32000 7739 3 17 7 102 5 3 16281 9629 9 32000 13004 3 17 7 102 5 3136 32000 314 11372 3 32 172 5 61 1133 29 15 26 3832 6748 4244 8391 32000 4194 18 27877 3875 5974 7943 10 20414 166 314 3018 16 3 9 16906 4419 5 32000 638 144 284 6748 28 3875 5974 117 3 26 52 9390 16 17360 4989 5 32000 3399 30 3 9 6506 4228 18221 28 3875 5974 11 6001 3832 541 28 3875 5974 5 32000 15512 44 10239 1956 21 943 676 42 552 612 5 32000 1]

Coke Cake

2 c. self-rising flour<extra_id_99>1 c. margarine<extra_id_99>1 c. Coke<extra_id_99>2 beaten eggs<extra_id_99>1 tsp. vanilla<extra_id_99>2 c. sugar<extra_id_99>3 Tbsp. cocoa<extra_id_99>1/2 c. buttermilk<extra_id_99>1 tsp. baking soda<extra_id_99>1 1/2 c. miniature marshmallows

Combine flour and sugar together. Heat margarine, cocoa and cola until mixture comes to a boil. Pour the mixture over flour and sugar. Blend and add buttermilk, eggs, soda and vanilla. Fold in marshmallows. Beat well by hand and pour into a 9 x 13 pan. Bake at 350° for 35 to 40 minutes.

flour, margarine, eggs, vanilla, sugar, cocoa, buttermilk, baking soda, marshmallows

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 638 1050 17031 3018 10 204 3 75 5 1044 18 52 4890 7055 32000 209 3 75 5 3157 1478 630 32000 209 3 75 5 638 1050 32000 204 3 17349 5875 32000 209 3 17 7 102 5 13478 32000 204 3 75 5 2656 32000 220 332 115 7 102 5 11530 9 32000 7739 3 75 5 4194 25751 32000 209 3 17 7 102 5 6506 12495 32000 209 7739 3 75 5 20955 30334 7 7943 10 20414 7055 11 2656 544 5 7862 3157 1478 630 6 11530 9 11 3 12600 552 4989 639 12 3 9 13374 5 1474 8 4989 147 7055 11 2656 5 17693 11 617 4194 25751 6 5875 6 12495 1]

Buttermilk Salad

1 (20 oz.) can crushed pineapple and juice<extra_id_99>2 c. buttermilk<extra_id_99>1 large box any flavor Jell-O (dry)<extra_id_99>8 oz. Cool Whip

Heat pineapple and juice to boiling point.<extra_id_99>Then remove from heat and stir in dry Jell-O until dissolved, then let cool.<extra_id_99>Stir in buttermilk and Cool Whip and mix well.<extra_id_99>Pour into serving bowl and refrigerate until chilled.

pineapple, buttermilk, O

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[1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 14698 25751 8930 26 3018 10 209 17543 3 32 172 5 61 54 19858 24455 11 5143 32000 204 3 75 5 4194 25751 32000 209 508 1367 136 4887 1022 195 18 667 41 16502 61 32000 505 3 32 172 5 7823 14883 102 7943 10 7862 24455 11 5143 12 22151 500 5 32000 37 29 2036 45 1678 11 7831 16 2192 1022 195 18 667 552 3 27106 6 258 752 1633 5 32000 13522 16 4194 25751 11 7823 14883 102 11 2153 168 5 32000 1474 139 3122 3047 11 6273 3380 49 342 552 27290 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

White Trash

2 lb. white chocolate bark, melted<extra_id_99>2 c. peanuts<extra_id_99>2 c. pretzels<extra_id_99>2 c. Wheat Chex<extra_id_99>2 c. Rice Chex<extra_id_99>2 c. Cheerios

Melt white bark.<extra_id_99>Pour over 10 cups dry mix.<extra_id_99>Mix and spread on wax paper.<extra_id_99>Refrigerate until firm.<extra_id_99>Break up and enjoy.<extra_id_99>Dry ingredients can be varied to suit your tastes.

white chocolate bark, peanuts, pretzels, Rice, Cheerios

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 1945 332 12380 3018 10 204 3 40 115 5 872 3711 21696 6 3 19293 32000 204 3 75 5 14998 7 32000 204 3 75 5 7140 4650 7 32000 204 3 75 5 26347 2556 226 32000 204 3 75 5 16869 2556 226 32000 204 3 75 5 2556 15 10305 7943 10 5049 17 872 21696 5 32000 1474 147 335 12294 2192 2153 5 32000 7382 11 3060 30 11935 1040 5 32000 29210 15 552 1669 5 32000 11429 95 11 777 5 32000 13257 3018 54 36 10535 12 3237 39 13434 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Upside-Down Cake

1 pkg. chocolate cake mix<extra_id_99>1/2 c. butter or margarine<extra_id_99>1/4 c. water<extra_id_99>1 c. brown sugar<extra_id_99>1 c. chopped nuts<extra_id_99>1 1/3 c. shredded coconut

Melt butter in a 13 x 9 x 2-inch pan.<extra_id_99>Add water; sprinkle brown sugar evenly in pan.<extra_id_99>Arrange nuts and coconut in sugar mixture.<extra_id_99>Prepare cake mix as directed on package.<extra_id_99>Pour cake batter over mixture in pan.<extra_id_99>Bake in a 350° oven for 40 minutes. Let stand 5 minutes and turn upside down onto cookie sheet.<extra_id_99>Serve with whipped cream.

chocolate cake mix, butter, water, brown sugar, nuts, coconut

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[ 2233 10 3234 1583 18 308 9197 17031 3018 10 209 3 102 8711 5 3711 4340 2153 32000 7739 3 75 5 4194 42 3157 1478 630 32000 13004 3 75 5 387 32000 209 3 75 5 4216 2656 32000 209 3 75 5 18510 11446 32000 209 23061 3 75 5 3 28559 9417 7943 10 5049 17 4194 16 3 9 1179 3 226 668 3 226 8401 4976 2131 5 32000 2334 387 117 14929 4216 2656 18756 16 2131 5 32000 1533 5517 11446 11 9417 16 2656 4989 5 32000 16386 4340 2153 38 6640 30 2642 5 32000 1474 4340 15839 147 4989 16 2131 5 32000 15512 16 3 9 10239 1956 4836 21 1283 676 5 1563 1]

Cranberry Mousse

1 (20 oz.) can crushed pineapple in juice<extra_id_99>1 (6 oz.) pkg. strawberry gelatin<extra_id_99>1 c. water<extra_id_99>1 (1 lb.) can whole berry cranberry sauce<extra_id_99>3 Tbsp. fresh lemon juice<extra_id_99>1 tsp. grated lemon peel<extra_id_99>1/4 tsp. ground nutmeg<extra_id_99>2 c. dairy sour cream<extra_id_99>1/2 c. chopped pecans

Drain pineapple well; reserve juice.<extra_id_99>Add juice to gelatin in a 2-quart saucepan.<extra_id_99>Stir in water.<extra_id_99>Heat to boiling, stirring to dissolve gelatin.<extra_id_99>Remove from heat.<extra_id_99>Blend in cranberry sauce. Add lemon juice, peel and nutmeg.<extra_id_99>Chill until mixture thickens slightly.<extra_id_99>Blend sour cream into gelatin mixture.<extra_id_99>Fold in pecans and pineapple.<extra_id_99>Pour into 2-quart mold.<extra_id_99>Chill until firm.<extra_id_99>Serves more than 8.

pineapple, strawberry gelatin, water, cranberry sauce, lemon juice, ground nutmeg, sour cream, pecans

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[ 2233 10 18630 7418 283 17486 3018 10 209 17543 3 32 172 5 61 54 19858 24455 16 5143 32000 209 11372 3 32 172 5 61 3 102 8711 5 25256 873 14098 32000 209 3 75 5 387 32000 209 4077 3 40 115 5 61 54 829 3 7418 3 2935 29 7418 3837 32000 220 332 115 7 102 5 1434 7490 5143 32000 209 3 17 7 102 5 3542 920 7490 14517 32000 13004 3 17 7 102 5 1591 3 4796 526 122 32000 204 3 75 5 13688 3 7 1211 3022 32000 7739 3 75 5 18510 158 1608 7 7943 10 15730 24455 168 117 7866 5143 5 32000 2334 5143 12 873 14098 16 3 1]

Fairy Fluff

1 pt. whipping cream<extra_id_99>1 lb. small marshmallows<extra_id_99>1 lb. peanut brittle, ground through food chopper<extra_id_99>1 small can crushed pineapple, drained

Whip cream stiff.<extra_id_99>Add ground peanut brittle, marshmallows and drained pineapple.<extra_id_99>Mix well and set in refrigerator to cool. Serve on sliced angel food cake or in cream puff shells.

whipping cream, marshmallows, peanut brittle, pineapple

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[ 2233 10 4506 63 5766 2999 3018 10 209 3 102 17 5 20070 2462 3022 32000 209 3 40 115 5 422 30334 7 32000 209 3 40 115 5 14998 3 2160 8692 6 1591 190 542 3 75 19484 32000 209 422 54 19858 24455 6 3 26 10761 7943 10 14883 102 3022 14537 5 32000 2334 1591 14998 3 2160 8692 6 30334 7 11 3 26 10761 24455 5 32000 7382 168 11 356 16 11042 12 1633 5 15672 30 3 23645 11831 542 4340 42 16 3022 21105 7300 7 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Pumpkin Spice Cake

1 Spice cake mix<extra_id_99>1 can pumpkin

Preheat oven to 350°.

pumpkin

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[ 2233 10 29662 25727 17031 3018 10 209 25727 4340 2153 32000 209 54 13790 7943 10 276 22777 4836 12 10239 1956 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Mexican Corn Bread #1

2 c. meal<extra_id_99>1/2 c. flour<extra_id_99>3 tsp. baking powder<extra_id_99>1 tsp. salt<extra_id_99>3 eggs<extra_id_99>2 Tbsp. sugar<extra_id_99>1 c. milk<extra_id_99>1/4 c. oil<extra_id_99>1 can cream-style corn<extra_id_99>2 onions, chopped fine<extra_id_99>1 c. grated cheese<extra_id_99>2 hot chopped peppers

Mix meal, flour, baking powder, salt, eggs, sugar, oil, corn, onions, peppers and cheese. Bake at 425° for 40 minutes.

meal, flour, baking powder, salt, eggs, sugar, milk, oil, cream-style corn, onions, grated cheese, peppers

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[ 2233 10 11511 11673 26792 7172 3018 10 204 3 75 5 3506 32000 7739 3 75 5 7055 32000 220 3 17 7 102 5 6506 4926 32000 209 3 17 7 102 5 3136 32000 220 5875 32000 204 332 115 7 102 5 2656 32000 209 3 75 5 3702 32000 13004 3 75 5 1043 32000 209 54 3022 18 4084 7329 32000 204 13211 6 18510 1399 32000 209 3 75 5 3542 920 3285 32000 204 1312 18510 5270 7 7943 10 7382 3506 6 7055 6 6506 4926 6 3136 6 5875 6 2656 6 1043 6 7329 6 13211 6 5270 7 11 3285 5 15512 44 314 1828 1956 21 1283 676 5 1 -100 -100 -100 -100 -100]

Chocolate Chip Applesauce Cake

1 1/2 c. sugar<extra_id_99>1/2 c. shortening<extra_id_99>2 eggs<extra_id_99>1 small jar (2 c.) applesauce<extra_id_99>1 tsp. vanilla<extra_id_99>cinnamon<extra_id_99>2 c. flour<extra_id_99>1/2 tsp. salt<extra_id_99>1 1/2 tsp. soda<extra_id_99>2 Tbsp. cocoa<extra_id_99>1 small pkg. chocolate chips<extra_id_99>3 Tbsp. sugar<extra_id_99>1/2 c. nuts (optional)

Cream sugar, shortening and eggs.<extra_id_99>Add applesauce, vanilla and a little cinnamon.<extra_id_99>Stir together flour, salt, soda and cocoa. Add to other ingredients.<extra_id_99>Sprinkle over top the chocolate chips, sugar and nuts.<extra_id_99>Bake in greased 9 x 13 cake pan for 30 to 35 minutes at 350°.

sugar, shortening, eggs, applesauce, vanilla, cinnamon, flour, salt, soda, cocoa, chocolate chips, sugar, nuts

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 15769 14695 2184 7348 565 17031 3018 10 209 7739 3 75 5 2656 32000 7739 3 75 5 710 35 53 32000 204 5875 32000 209 422 3 5670 4743 3 75 5 61 16981 402 565 32000 209 3 17 7 102 5 13478 32000 18684 32000 204 3 75 5 7055 32000 7739 3 17 7 102 5 3136 32000 209 7739 3 17 7 102 5 12495 32000 204 332 115 7 102 5 11530 9 32000 209 422 3 102 8711 5 3711 8852 32000 220 332 115 7 102 5 2656 32000 7739 3 75 5 11446 41 11803 138 61 7943 10 14024 2656 6 710 35 53 11 5875 5 32000 2334 16981 402 565 6 13478 1]

Reuben Spread

3 pkg. Buddig corned beef, cut into small pieces<extra_id_99>3/4 lb. Swiss cheese, shredded<extra_id_99>16 oz. can sauerkraut, well drained<extra_id_99>regular size bottle Thousand Island dressing

Mix all ingredients.<extra_id_99>Pour into casserole dish and bake at 325° for 30 to 45 minutes or until hot.<extra_id_99>Serve with cocktail rye and horseradish sauce if desired.

beef, Swiss cheese, sauerkraut, regular

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[1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 419 15804 20481 3018 10 220 3 102 8711 5 16440 5572 7329 15 26 9177 6 1340 139 422 2161 32000 16672 3 40 115 5 11541 3285 6 3 28559 32000 898 3 32 172 5 54 392 49 31145 6 168 3 26 10761 32000 1646 812 4782 27828 2834 9847 7943 10 7382 66 3018 5 32000 1474 139 25560 4419 11 11091 44 220 1828 1956 21 604 12 3479 676 42 552 1312 5 32000 15672 28 12287 3 651 15 11 4952 5672 1273 3837 3 99 5327 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Apple Crisp

1 c. oleo<extra_id_99>1 c. oatmeal<extra_id_99>1 c. flour<extra_id_99>1 c. brown sugar<extra_id_99>Pippin apples<extra_id_99>cinnamon<extra_id_99>sugar

Peel, core and slice apples.<extra_id_99>Mix with cinnamon and sugar. Arrange in 9 x 13-inch dish.<extra_id_99>Melt oleo and add to remaining dry ingredients.<extra_id_99>Spoon over apple mixture.<extra_id_99>Bake at 350° for 45 minutes.<extra_id_99>Keep covered with foil and last 15 minutes, uncover to crisp up the topping.

oleo, oatmeal, flour, brown sugar, Pippin apples, cinnamon, sugar

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 2184 30833 3018 10 209 3 75 5 3 32 109 32 32000 209 3 75 5 30459 32000 209 3 75 5 7055 32000 209 3 75 5 4216 2656 32000 2745 1572 77 16981 32000 18684 32000 2656 7943 10 26290 6 2583 11 13810 16981 5 32000 7382 28 18684 11 2656 5 1533 5517 16 668 3 226 1179 18 4976 4419 5 32000 5049 17 3 32 109 32 11 617 12 4080 2192 3018 5 32000 8927 106 147 8947 4989 5 32000 15512 44 10239 1956 21 3479 676 5 32000 3521 2303 28 15779 11 336 627 676 6 19019 12 12008 95 8 19342 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Cheese Ball

8 oz. cream cheese<extra_id_99>2 c. grated sharp cheese<extra_id_99>1 small can crushed pineapple, drained<extra_id_99>chopped nuts

Combine first three ingredients together to form a ball.<extra_id_99>Roll in chopped nuts and refrigerate.

cream cheese, cheese, pineapple, nuts

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[1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 21060 4155 3018 10 505 3 32 172 5 3022 3285 32000 204 3 75 5 3542 920 4816 3285 32000 209 422 54 19858 24455 6 3 26 10761 32000 18510 11446 7943 10 20414 166 386 3018 544 12 607 3 9 1996 5 32000 6070 16 18510 11446 11 6273 3380 49 342 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Escalloped Corn

1 can cream-style corn<extra_id_99>1 can whole kernel corn<extra_id_99>1 egg<extra_id_99>1/2 to 1 c. cracker crumbs

Preheat oven to 350°.<extra_id_99>Grease casserole dish.<extra_id_99>Mix all ingredients together and pour into casserole dish.<extra_id_99>Bake uncovered for one hour.

cream-style corn, whole kernel corn, egg, cracker crumbs

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 1122 1489 17696 26 11673 3018 10 209 54 3022 18 4084 7329 32000 209 54 829 20563 7329 32000 209 6182 32000 7739 12 209 3 75 5 5261 49 3 28146 7943 10 276 22777 4836 12 10239 1956 5 32000 3796 14608 25560 4419 5 32000 7382 66 3018 544 11 171 139 25560 4419 5 32000 15512 3 24530 21 80 1781 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Chocolate Pudding

6 Tbsp. flour<extra_id_99>1/2 c. cocoa<extra_id_99>1 c. sugar<extra_id_99>4 1/2 c. milk<extra_id_99>3 eggs yolks<extra_id_99>1 tsp. vanilla<extra_id_99>1/2 stick margarine<extra_id_99>1/2 to 1 pkg. vanilla wafers

Sift together flour, cocoa and sugar.<extra_id_99>Then add milk, egg yolks, vanilla and butter.<extra_id_99>Cook over medium heat until thickened (stir constantly).<extra_id_99>In large bowl, pour vanilla wafers.<extra_id_99>Cover with pudding mixture and make meringue.<extra_id_99>Pour meringue over pudding and brown on broil.

flour, cocoa, sugar, milk, eggs yolks, vanilla, margarine, vanilla wafers

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 15769 5004 7249 3018 10 431 332 115 7 102 5 7055 32000 7739 3 75 5 11530 9 32000 209 3 75 5 2656 32000 314 7739 3 75 5 3702 32000 220 5875 30321 7 32000 209 3 17 7 102 5 13478 32000 7739 4372 3157 1478 630 32000 7739 12 209 3 102 8711 5 13478 8036 1010 7 7943 10 180 99 17 544 7055 6 11530 9 11 2656 5 32000 37 29 617 3702 6 6182 30321 7 6 13478 11 4194 5 32000 6176 147 2768 1678 552 4126 4632 41 2248 52 4259 137 32000 86 508 3047 6 171 13478 8036 1010 7 5 32000 5620 28 25512 4989 11 143 140 1007 76 15 1]

Chess Pie

1 1/2 sticks oleo, softened<extra_id_99>6 eggs<extra_id_99>1 1/2 tsp. vanilla<extra_id_99>2 Tbsp. cornmeal<extra_id_99>3 c. sugar<extra_id_99>2 (9-inch) pie shells

Cream oleo and sugar.<extra_id_99>Add eggs, one at a time, beating after each addition.<extra_id_99>Add vanilla and cornmeal.<extra_id_99>Pour 1/2 into each unbaked pie shell.<extra_id_99>Bake 1 hour at 325°.

oleo, eggs, vanilla, cornmeal, sugar, pie shells

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 2556 7 7 11591 3018 10 209 7739 16752 3 32 109 32 6 1835 4632 32000 431 5875 32000 209 7739 3 17 7 102 5 13478 32000 204 332 115 7 102 5 7329 526 138 32000 220 3 75 5 2656 32000 204 14156 18 4976 61 6253 7300 7 7943 10 14024 3 32 109 32 11 2656 5 32000 2334 5875 6 80 44 3 9 97 6 16201 227 284 811 5 32000 2334 13478 11 7329 526 138 5 32000 1474 7739 139 284 73 115 15461 6253 7300 5 32000 15512 209 1781 44 220 1828 1956 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

My Mother'S 10X Sugar Cake

3 sticks margarine<extra_id_99>6 eggs<extra_id_99>1 tsp. vanilla<extra_id_99>2 c. sugar<extra_id_99>1 box 10x sugar

Blend margarine and sugar.<extra_id_99>Add flour with eggs, one at a time.<extra_id_99>Mix well.<extra_id_99>Place in greased and floured tube pan.<extra_id_99>Bake at 300° for 1 1/2 hours.

margarine, eggs, vanilla, sugar, sugar

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 499 8007 31 134 335 4 16382 17031 3018 10 220 16752 3157 1478 630 32000 431 5875 32000 209 3 17 7 102 5 13478 32000 204 3 75 5 2656 32000 209 1367 335 226 2656 7943 10 17693 3157 1478 630 11 2656 5 32000 2334 7055 28 5875 6 80 44 3 9 97 5 32000 7382 168 5 32000 3399 16 19373 26 11 7055 15 26 8017 2131 5 32000 15512 44 3147 1956 21 209 7739 716 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Buckeye Balls

1 1/2 c. creamy peanut butter<extra_id_99>1/2 c. butter or margarine (at room temperature)<extra_id_99>1 tsp. vanilla extract<extra_id_99>1 (16 oz.) pkg. powdered sugar<extra_id_99>1 (6 oz.) pkg. chocolate chips<extra_id_99>2 Tbsp. Crisco

Line a baking sheet with wax paper.<extra_id_99>Mix peanut butter, vanilla and sugar together with hands to form stiff dough.<extra_id_99>If using food processor, add a bit of melted butter to adhere.<extra_id_99>Shape dough into 1-inch balls.<extra_id_99>Refrigerate on wax paper for at least 3 hours.

peanut butter, butter, vanilla extract, powdered sugar, chocolate chips, Crisco

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 10295 13370 4155 7 3018 10 209 7739 3 75 5 15954 14998 4194 32000 7739 3 75 5 4194 42 3157 1478 630 41 144 562 2912 61 32000 209 3 17 7 102 5 13478 5819 32000 209 19198 3 32 172 5 61 3 102 8711 5 4926 15 26 2656 32000 209 11372 3 32 172 5 61 3 102 8711 5 3711 8852 32000 204 332 115 7 102 5 9605 3523 7943 10 4919 3 9 6506 4228 28 11935 1040 5 32000 7382 14998 4194 6 13478 11 2656 544 28 1780 12 607 14537 8553 5 32000 156 338 542 7502 6 617 3 9 720 13 3 19293 4194 12 13859 5 32000 23890 8553 139 1]

Nanny'S Candy

1 c. white Karo syrup<extra_id_99>1 c. white granulated sugar<extra_id_99>6 c. Kellogg's K. cereal<extra_id_99>1 1/2 c. plain or crunchy peanut butter<extra_id_99>1/4 c. coconut<extra_id_99>1 (6 oz.) pkg. chocolate tidbits<extra_id_99>1 (6 oz.) pkg. butterscotch tidbits

Mix and dissolve sugar and syrup, but do not boil.<extra_id_99>Add peanut butter to sugar mixture; stir.<extra_id_99>Add cereal and coconut.<extra_id_99>Mix thoroughly and put in buttered 9 x 13-inch dish or large cookie sheet.<extra_id_99>Heat tidbits in double boiler; spread on candy.

white Karo syrup, white granulated sugar, cereal, crunchy peanut butter, coconut, chocolate tidbits, butterscotch tidbits

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 445 15159 31 134 22712 3018 10 209 3 75 5 872 4556 32 15928 32000 209 3 75 5 872 3 7662 83 920 2656 32000 431 3 75 5 13329 2152 122 31 7 480 5 17360 32000 209 7739 3 75 5 6080 42 29334 14998 4194 32000 13004 3 75 5 9417 32000 209 11372 3 32 172 5 61 3 102 8711 5 3711 3 17 23 26 2360 7 32000 209 11372 3 32 172 5 61 3 102 8711 5 4194 7 4310 524 3 17 23 26 2360 7 7943 10 7382 11 27157 2656 11 15928 6 68 103 59 13374 5 32000 2334 14998 4194 12 2656 4989 117 7831 5 32000 2334 17360 11 1]

Dill Pickles

1 1/2 doz. small cucumbers (4 inches long), washed and left whole or halved<extra_id_99>8 c. cold water mixed with 3/8 c. pickling salt (this is your brine)<extra_id_99>8 sprigs fresh dill or 4 Tbsp. dill seed<extra_id_99>4 tsp. mustard seed<extra_id_99>2 c. white vinegar<extra_id_99>2 c. water<extra_id_99>4 Tbsp. pickling salt<extra_id_99>4 Tbsp. sugar<extra_id_99>1 Tbsp. plus 1 1/2 tsp. mixed pickling spices, tied in cheesecloth

Pour<extra_id_99>brine<extra_id_99>over<extra_id_99>cucumbers<extra_id_99>and<extra_id_99>let stand overnight. Wash and sterilize 4 pint jars and lids.<extra_id_99>Drain cucumbers and pack into<extra_id_99>hot jars, leaving 1/4 inch headspace.<extra_id_99>To each jar add<extra_id_99>2 sprigs of dill or 1 tablespoon dill seed and 1 teaspoon mustard seed, pushing halfway down in jar.<extra_id_99>Set uncovered jars on a cookie sheet and keep hot in a 250° oven.

cucumbers, cold water, dill, white vinegar, water, pickling salt, sugar, mixed pickling

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[ 2233 10 309 1092 8356 965 3018 10 209 7739 103 172 5 422 24395 7 8457 5075 307 201 47 88 26 11 646 829 42 3 3828 162 26 32000 505 3 75 5 2107 387 4838 28 220 9483 3 75 5 1432 697 3136 41 8048 19 39 25799 15 61 32000 505 3 7 2246 122 7 1434 3 26 1092 42 314 332 115 7 102 5 3 26 1092 6677 32000 314 3 17 7 102 5 23756 6677 32000 204 3 75 5 872 15292 32000 204 3 75 5 387 32000 314 332 115 7 102 5 1432 697 3136 32000 314 332 115 7 102 5 2656 32000 209 332 115 7 102 5 303 209 7739 1]

Rhubarb Jam

5 c. rhubarb, diced<extra_id_99>3 c. sugar<extra_id_99>1 pkg. black raspberry gelatin

Cover; cut rhubarb with sugar and let stand more than 2 hours until juice rises.<extra_id_99>Cook until mixture begins to boil, then cook for 5 minutes only, stirring constantly.<extra_id_99>Remove from heat and stir in gelatin.<extra_id_99>Pour into jars and seal.

rhubarb, sugar, black raspberry gelatin

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 11092 76 1047 115 11340 3018 10 305 3 75 5 3 52 16420 291 115 6 20225 26 32000 220 3 75 5 2656 32000 209 3 102 8711 5 1001 30161 873 14098 7943 10 5620 117 1340 3 52 16420 291 115 28 2656 11 752 1518 72 145 204 716 552 5143 3098 7 5 32000 6176 552 4989 4396 12 13374 6 258 3989 21 305 676 163 6 19104 4259 5 32000 10002 45 1678 11 7831 16 873 14098 5 32000 1474 139 3 5670 7 11 7042 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Chocolate Crinkle Cookies

1/2 cup oil<extra_id_99>4 sq. melted unsweetened chocolate (or 1/2 cup cocoa)<extra_id_99>2 cups sugar<extra_id_99>4 eggs<extra_id_99>2 tsp. vanilla<extra_id_99>1/2 tsp. salt<extra_id_99>2 cups flour<extra_id_99>2 tsp. baking powder<extra_id_99>1 cup confectioners sugar

Combine oil, chocolate and sugar.<extra_id_99>Blend in eggs one at a time.<extra_id_99>Add vanilla.<extra_id_99>Stir in salt, flour and baking powder. Chill for several hours or overnight.

oil, chocolate, sugar, eggs, vanilla, salt, flour, baking powder, confectioners sugar

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 15769 205 13419 109 15929 3018 10 7739 4119 1043 32000 314 11820 5 3 19293 73 23392 4632 3711 41 127 7739 4119 11530 9 61 32000 204 12294 2656 32000 314 5875 32000 204 3 17 7 102 5 13478 32000 7739 3 17 7 102 5 3136 32000 204 12294 7055 32000 204 3 17 7 102 5 6506 4926 32000 209 4119 20465 277 2656 7943 10 20414 1043 6 3711 11 2656 5 32000 17693 16 5875 80 44 3 9 97 5 32000 2334 13478 5 32000 13522 16 3136 6 7055 11 6506 4926 5 2695 195 21 633 716 42 8521 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Spicy Vegetable Dip

1/2 c. tomato soup or tomato sauce<extra_id_99>1/2 c. cider vinegar<extra_id_99>1/2 c. sugar<extra_id_99>1/2 c. butter or margarine<extra_id_99>1/2 c. French mustard<extra_id_99>1 egg yolk

Place all ingredients in a double boiler and mix well.<extra_id_99>Cook over boiling water until thick. When still somewhat runny, cool and put in container. Refrigerate.<extra_id_99>It will thicken when cool. Serve as dip for vegetables.

tomato soup, cider vinegar, sugar, butter, French mustard, egg yolk

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[ 2233 10 2526 17686 3901 2782 179 23177 3018 10 7739 3 75 5 12784 5759 42 12784 3837 32000 7739 3 75 5 23119 15292 32000 7739 3 75 5 2656 32000 7739 3 75 5 4194 42 3157 1478 630 32000 7739 3 75 5 2379 23756 32000 209 6182 30321 7943 10 3399 66 3018 16 3 9 1486 14097 11 2153 168 5 32000 6176 147 22151 387 552 4126 5 366 341 6309 661 29 63 6 1633 11 474 16 6295 5 29210 15 5 32000 94 56 4126 35 116 1633 5 15672 38 10823 21 6205 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Chocolate Chip Pound Cake

1 yellow cake mix<extra_id_99>3/4 c. oil<extra_id_99>1/2 c. chocolate syrup<extra_id_99>1 c. sour cream<extra_id_99>1 small pkg. chocolate chips<extra_id_99>1 small pkg. instant vanilla pudding<extra_id_99>4 eggs<extra_id_99>1 tsp. vanilla

Mix everything but chocolate chips and syrup.<extra_id_99>Split batter in 1/2, put chips in one half and syrup in other 1/2.<extra_id_99>Put chocolate chip mixture in a well greased bundt pan, layer syrup mixture on top and swirl.<extra_id_99>Bake at 350° for 45 to 60 minutes.

yellow cake, oil, chocolate syrup, sour cream, chocolate chips, instant vanilla pudding, eggs, vanilla

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[ 2233 10 15769 14695 1908 1106 17031 3018 10 209 4459 4340 2153 32000 16672 3 75 5 1043 32000 7739 3 75 5 3711 15928 32000 209 3 75 5 3 7 1211 3022 32000 209 422 3 102 8711 5 3711 8852 32000 209 422 3 102 8711 5 5087 13478 25512 32000 314 5875 32000 209 3 17 7 102 5 13478 7943 10 7382 762 68 3711 8852 11 15928 5 32000 23575 15839 16 7739 6 474 8852 16 80 985 11 15928 16 119 7739 5 32000 5306 3711 6591 4989 16 3 9 168 19373 26 2293 26 17 2131 6 3760 15928 4989 30 420 11 25466 5 32000 15512 44 10239 1956 21 3479 12 1640 676 5 1]

Spinach Dip

2 pkg. frozen spinach, thawed, cooked, drained and chopped in food processor<extra_id_99>1 (8 oz.) sour cream<extra_id_99>1 c. mayonnaise<extra_id_99>1 (8 oz.) large pkg. cream cheese<extra_id_99>1 can water chestnuts, drained and sliced<extra_id_99>1 pkg. dry vegetable soup mix<extra_id_99>chopped green onion to taste (optional)

Cook spinach and drain well.<extra_id_99>Add other ingredients and chill. Better if made the day before you serve it.<extra_id_99>Serve with Hawaiian Bread.

frozen spinach, sour cream, mayonnaise, cream cheese, water chestnuts, vegetable soup mix, green onion

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[ 2233 10 10792 1836 23177 3018 10 204 3 102 8711 5 10451 21659 6 3 189 9 1123 26 6 8311 6 3 26 10761 11 18510 16 542 7502 32000 209 13642 3 32 172 5 61 3 7 1211 3022 32000 209 3 75 5 164 16835 15 32000 209 13642 3 32 172 5 61 508 3 102 8711 5 3022 3285 32000 209 54 387 5738 4796 7 6 3 26 10761 11 3 23645 32000 209 3 102 8711 5 2192 12065 5759 2153 32000 18510 1442 12909 12 2373 41 11803 138 61 7943 10 6176 21659 11 7128 168 5 32000 2334 119 3018 11 10191 5 10855 3 99 263 8 239 274 25 1716 34 5 32000 1]

Brother'S Jalapeno Cornbread

1/2 c. salad oil<extra_id_99>2 eggs, beaten<extra_id_99>1 large onion, chopped fine<extra_id_99>2 Tbsp. sugar<extra_id_99>1 c. cream-style corn<extra_id_99>1/2 c. hot peppers, chopped<extra_id_99>1 1/2 c. sharp cheese, shredded<extra_id_99>1/4 lb. bacon (well done), chopped<extra_id_99>1/4 c. pimentos, chopped<extra_id_99>1/2 Tbsp. garlic (optional)<extra_id_99>3 c. corn bread mix<extra_id_99>2 1/2 c. milk or buttermilk

Mix all but last 2 ingredients.<extra_id_99>Add corn bread mix and milk or buttermilk.<extra_id_99>Bake at 400°.

salad oil, eggs, onion, sugar, cream-style corn, hot peppers, sharp cheese, bacon, pimentos, garlic, corn bread, milk

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[ 2233 10 16397 31 134 2215 8478 35 32 11673 20517 3018 10 7739 3 75 5 5870 1043 32000 204 5875 6 3 17349 32000 209 508 12909 6 18510 1399 32000 204 332 115 7 102 5 2656 32000 209 3 75 5 3022 18 4084 7329 32000 7739 3 75 5 1312 5270 7 6 18510 32000 209 7739 3 75 5 4816 3285 6 3 28559 32000 13004 3 40 115 5 15725 41 2091 612 201 18510 32000 13004 3 75 5 2816 297 32 7 6 18510 32000 7739 332 115 7 102 5 9119 41 11803 138 61 32000 220 3 75 5 7329 4109 2153 32000 204 7739 3 75 5 3702 42 4194 25751 7943 10 7382 66 1]

Pillsbury Chewy Crescent Bars

1 can crescent dinner rolls<extra_id_99>1 can Eagle Brand milk<extra_id_99>1/4 c. melted butter<extra_id_99>1 pkg. coconut almond or coconut pecan frosting mix

Preheat oven to 400°.<extra_id_99>Unroll crescent dough; place rectangles in ungreased 15 x 10-inch jelly roll pan.<extra_id_99>Gently press dough to cover bottom of pan; seal the perforations.<extra_id_99>Pour condensed milk evenly over dough.<extra_id_99>Sprinkle with frosting mix.<extra_id_99>Drizzle with butter.<extra_id_99>Bake at 400° for 12 to 15 minutes until golden brown. Cool.<extra_id_99>Cut into bars.<extra_id_99>Makes 3 to 4 dozen bars.<extra_id_99>Twenty-Five dollar Bake-off winner.

crescent dinner rolls, milk, butter, coconut almond

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[ 2233 10 20648 7 7165 2556 210 63 31260 1386 7 3018 10 209 54 20049 295 2634 15246 32000 209 54 10341 4688 3702 32000 13004 3 75 5 3 19293 4194 32000 209 3 102 8711 5 9417 15764 42 9417 158 1608 29168 2153 7943 10 276 22777 4836 12 4837 1956 5 32000 597 4046 20049 295 8553 117 286 26439 7 16 3 425 864 3843 627 3 226 9445 4976 24078 3812 2131 5 32000 21689 120 2785 8553 12 1189 2007 13 2131 117 7042 8 399 1161 1628 5 32000 1474 975 537 3843 3702 18756 147 8553 5 32000 26121 28 29168 2153 5 32000 707 23 15133 28 4194 5 32000 15512 44 4837 1956 21 586 1]

Dirt Cake

44 Oreo cookies<extra_id_99>8 oz. cream cheese<extra_id_99>1 c. powdered sugar<extra_id_99>1/2 stick margarine<extra_id_99>1 large instant vanilla pudding<extra_id_99>3 1/2 c. milk<extra_id_99>12 oz. carton Cool Whip

Grind cookies in blender or food processor until it looks like potting soil (will do better if frozen).<extra_id_99>Cream together cream cheese, powdered sugar and margarine.<extra_id_99>Prepare pudding with milk according to directions.<extra_id_99>Add to creamed mixture.<extra_id_99>Fold in Cool Whip.<extra_id_99>Layer cookies and creamed mixture in alternate layers in a 10-inch flower pot, lined with foil or individual paper cups. Finish with dirt (cookie) layer on top.<extra_id_99>Decorate with artificial flowers or gummy worms.<extra_id_99>Good for classroom parties.

cookies, cream cheese, powdered sugar, margarine, vanilla pudding, milk

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[ 2233 10 7454 17 17031 3018 10 8537 955 15 32 5081 32000 505 3 32 172 5 3022 3285 32000 209 3 75 5 4926 15 26 2656 32000 7739 4372 3157 1478 630 32000 209 508 5087 13478 25512 32000 220 7739 3 75 5 3702 32000 586 3 32 172 5 17676 7823 14883 102 7943 10 350 13119 5081 16 18942 42 542 7502 552 34 1416 114 3 28586 4484 41 8894 103 394 3 99 10451 137 32000 14024 544 3022 3285 6 4926 15 26 2656 11 3157 1478 630 5 32000 16386 25512 28 3702 1315 12 7943 5 32000 2334 12 3022 15 26 4989 5 32000 17796 16 7823 14883 102 5 32000 22697 5081 11 3022 1]

Easy Banana Cake

1 1/2 c. flour<extra_id_99>1 tsp. baking powder<extra_id_99>1 tsp. baking soda<extra_id_99>1 1/2 c. sugar<extra_id_99>1/2 c. soft butter<extra_id_99>2 large eggs<extra_id_99>2 large bananas, mashed<extra_id_99>4 Tbsp. sour cream<extra_id_99>1 Tbsp. vanilla

Sift together flour, baking powder, baking soda and sugar. Add butter, eggs, bananas, sour cream and vanilla.<extra_id_99>Mix all ingredients with a fork until well blended.<extra_id_99>Pour into greased and floured tube pan.<extra_id_99>Bake at 350° for 50 minutes.

flour, baking powder, baking soda, sugar, butter, eggs, bananas, sour cream, vanilla

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[ 2233 10 6844 5185 152 9 17031 3018 10 209 7739 3 75 5 7055 32000 209 3 17 7 102 5 6506 4926 32000 209 3 17 7 102 5 6506 12495 32000 209 7739 3 75 5 2656 32000 7739 3 75 5 1835 4194 32000 204 508 5875 32000 204 508 13634 7 6 3 23991 32000 314 332 115 7 102 5 3 7 1211 3022 32000 209 332 115 7 102 5 13478 7943 10 180 99 17 544 7055 6 6506 4926 6 6506 12495 11 2656 5 2334 4194 6 5875 6 13634 7 6 3 7 1211 3022 11 13478 5 32000 7382 66 3018 28 3 9 21 157 552 168 19731 5 32000 1474 139 19373 26 1]

Chicken Parmesan

1 1/2 c. Italian Progresso bread crumbs<extra_id_99>1/2 c. Parmesan cheese<extra_id_99>1 Tbsp. salt<extra_id_99>1 tsp. pepper<extra_id_99>6 chicken breasts<extra_id_99>2 sticks butter

Combine bread crumbs, cheese, salt and pepper.<extra_id_99>Dip breasts in melted butter, then in bread crumb mixture, coating breasts heavily.<extra_id_99>Place breasts in baking dish and bake at 350° for 30 to 35 minutes, uncovered.<extra_id_99>Do not turn chicken.

Italian Progresso bread crumbs, Parmesan cheese, salt, pepper, chicken breasts, butter

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[ 2233 10 16451 2180 2687 152 3018 10 209 7739 3 75 5 4338 24583 32 4109 3 28146 32000 7739 3 75 5 2180 2687 152 3285 32000 209 332 115 7 102 5 3136 32000 209 3 17 7 102 5 5270 32000 431 3832 6748 7 32000 204 16752 4194 7943 10 20414 4109 3 28146 6 3285 6 3136 11 5270 5 32000 23177 6748 7 16 3 19293 4194 6 258 16 4109 5764 5937 4989 6 12258 6748 7 8672 5 32000 3399 6748 7 16 6506 4419 11 11091 44 10239 1956 21 604 12 3097 676 6 3 24530 5 32000 531 59 919 3832 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Stuffed Bread

1 pkg. pizza dough<extra_id_99>1 pkg. sliced Swiss cheese<extra_id_99>sprinkle of salt and pepper<extra_id_99>margarine<extra_id_99>1 pkg. hard salami<extra_id_99>1 egg yolk<extra_id_99>sprinkle Parmesan cheese

Roll the dough out lengthwise until it looks like a flat loaf of Italian bread, but twice as wide.<extra_id_99>Down the center of dough spread a little margarine and sprinkle with salt, pepper and Parmesan cheese.<extra_id_99>Place a row of salami down the center, longways, then place a row of Swiss cheese on top of salami.<extra_id_99>Fold the dough in half, pressing the sides together tightly.<extra_id_99>Now you can become creative. Shape the dough into a ring, leave it long, like a loaf of bread or just give it a little twist, so it will look like a loaf of Italian bread.<extra_id_99>Bake at 400° until golden brown.<extra_id_99>Brush on egg and bake for a few minutes more.

pizza dough, Swiss cheese, salt, margarine, hard salami, egg yolk, Parmesan cheese

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[ 2233 10 472 27829 26792 3018 10 209 3 102 8711 5 6871 8553 32000 209 3 102 8711 5 3 23645 11541 3285 32000 14929 13 3136 11 5270 32000 3157 1478 630 32000 209 3 102 8711 5 614 5394 3690 32000 209 6182 30321 32000 14929 2180 2687 152 3285 7943 10 6070 8 8553 91 2475 10684 552 34 1416 114 3 9 2667 27048 13 4338 4109 6 68 4394 38 1148 5 32000 7309 8 1530 13 8553 3060 3 9 385 3157 1478 630 11 14929 28 3136 6 5270 11 2180 2687 152 3285 5 32000 3399 3 9 7358 13 5394 3690 323 8 1530 6 307 6415 6 258 286 3 9 7358 13 11541 3285 30 1]

Out Of This World Cake

4 c. graham cracker crumbs<extra_id_99>2 c. sugar<extra_id_99>4 eggs, beaten<extra_id_99>2 sticks margarine, melted<extra_id_99>1 tsp. baking powder<extra_id_99>1 c. milk<extra_id_99>1 c. coconut<extra_id_99>1 c. chopped pecans<extra_id_99>1 tsp. vanilla

Combine ingredients and pour into a greased sheet cake pan. Bake at 350° for 35 to 40 minutes.

graham cracker crumbs, sugar, eggs, margarine, baking powder, milk, coconut, pecans, vanilla

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[ 2233 10 3387 1129 100 1150 17031 3018 10 314 3 75 5 3 3484 1483 5261 49 3 28146 32000 204 3 75 5 2656 32000 314 5875 6 3 17349 32000 204 16752 3157 1478 630 6 3 19293 32000 209 3 17 7 102 5 6506 4926 32000 209 3 75 5 3702 32000 209 3 75 5 9417 32000 209 3 75 5 18510 158 1608 7 32000 209 3 17 7 102 5 13478 7943 10 20414 3018 11 171 139 3 9 19373 26 4228 4340 2131 5 15512 44 10239 1956 21 3097 12 1283 676 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Dump Cake

1 (1 lb. 6 oz.) can prepared cherry pie filling<extra_id_99>1 (1 lb. 4 oz.) can pineapple chunks<extra_id_99>1 box yellow cake mix<extra_id_99>1 c. butter or margarine, melted<extra_id_99>1 c. flake coconut<extra_id_99>1 c. chopped walnuts

Preheat oven to 350°.<extra_id_99>Spread pie filling evenly in bottom of greased 13 x 9 x 2-inch baking pan.<extra_id_99>Arrange pineapple chunks over cherry pie filling.<extra_id_99>Sprinkle cake mix over pineapple chunks. Cover with melted butter.<extra_id_99>Top with coconut and walnuts.<extra_id_99>Bake 1 hour or until done.

cherry pie filling, pineapple, yellow cake mix, butter, flake coconut, walnuts

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[ 2233 10 970 1167 17031 3018 10 209 4077 3 40 115 5 431 3 32 172 5 61 54 2657 15665 6253 14 53 32000 209 4077 3 40 115 5 314 3 32 172 5 61 54 24455 16749 7 32000 209 1367 4459 4340 2153 32000 209 3 75 5 4194 42 3157 1478 630 6 3 19293 32000 209 3 75 5 5731 1050 9417 32000 209 3 75 5 18510 22962 7 7943 10 276 22777 4836 12 10239 1956 5 32000 20481 6253 14 53 18756 16 2007 13 19373 26 1179 3 226 668 3 226 8401 4976 6506 2131 5 32000 1533 5517 24455 16749 7 147 15665 6253 14 53 5 32000 26121 4340 2153 147 24455 16749 1]

Pineapple Casserole

1 (20 oz) can pineapple chunks<extra_id_99>3 Tbsp flour<extra_id_99>1/4 cup melted butter<extra_id_99>1/2 cup sugar<extra_id_99>1 cup shredded cheese<extra_id_99>1 tube Ritz crackers, crumbled

Drain pineapple; reserve 3 Tbsp juice.<extra_id_99>Combine flour, sugar and juice.<extra_id_99>Add cheese and pineapple.<extra_id_99>Spoon mixture into casserole dish.<extra_id_99>Combine melted butter and Ritz crackers. Sprinkle on top of pineapple-cheese mixture.<extra_id_99>Bake 30 minutes at 350° or till top is brown.

pineapple, flour, butter, sugar, shredded cheese, crackers

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[ 2233 10 13395 3096 109 205 3974 3491 15 3018 10 209 17543 3 32 172 61 54 24455 16749 7 32000 220 332 115 7 102 7055 32000 13004 4119 3 19293 4194 32000 7739 4119 2656 32000 209 4119 3 28559 3285 32000 209 8017 11671 172 5261 277 6 22854 15 26 7943 10 15730 24455 117 7866 220 332 115 7 102 5143 5 32000 20414 7055 6 2656 11 5143 5 32000 2334 3285 11 24455 5 32000 8927 106 4989 139 25560 4419 5 32000 20414 3 19293 4194 11 11671 172 5261 277 5 26121 30 420 13 24455 18 1033 15 7 15 4989 5 32000 15512 604 676 44 10239 1956 42 6501 420 19 4216 5 1 -100]

Opossum

1 opossum<extra_id_99>sweet potatoes<extra_id_99>salt and pepper to taste

Clean and boil to tender, drain water off and place in baking container.<extra_id_99>Bake at 500° for one hour with sweet potatoes placed around the opossum.<extra_id_99>Salt and pepper to taste and serve while hot.

opossum, sweet potatoes, salt

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Zucchini Nut Bread

3 egg whites<extra_id_99>1 cup cooking oil-applesauce<extra_id_99>1 T. vanilla<extra_id_99>2 cups zucchini-shredded and unpeeled<extra_id_99>2 cups sugar<extra_id_99>2 cups unsifted all purpose flour<extra_id_99>1 T. comma, pm<extra_id_99>1 1/2 t. soda<extra_id_99>1 1/4 t. salt<extra_id_99>1/4 t. baking powder<extra_id_99>1 cup nuts (optional)

Combine eggs (applesauce) oil, vanilla, and zucchini.<extra_id_99>Add rest of ingredients.<extra_id_99>Batter will be thin.

egg whites, cooking oil, vanilla, zucchini, sugar, flour, comma, soda, salt, baking powder, nuts

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White Chili

1 lb. large white beans<extra_id_99>6 c. chicken broth<extra_id_99>2 garlic cloves minced<extra_id_99>2 medium onion chopped<extra_id_99>1 Tbsp. oil<extra_id_99>2 4 oz. cans greens chilies chopped<extra_id_99>2 tsp. ground cumin<extra_id_99>1 1/2 tsp. oregano<extra_id_99>1/4 tsp. ground cloves<extra_id_99>1/4 tsp. cayenne pepper<extra_id_99>4 c. cooked chicken breasts diced<extra_id_99>3 c. Monterey Jack cheese grated<extra_id_99>1 jar salsa<extra_id_99>1 6 oz. pkg. sour cream

Combine beans, broth, garlic and 1/2 of the onion in large pot.<extra_id_99>Bring to a boil; then simmer for 3 hours or more, adding more broth if needed.<extra_id_99>In skillet heat oil, saute remaining onion; add chilies and seasonings cook thoroughly. Pour into bean mixture and add chicken, simmer for an additional hour.<extra_id_99>Serves 8 to 10. Top with grated cheese, salsa and sour cream.

white beans, chicken broth, garlic, onion, oil, chilies, ground cumin, oregano, ground cloves, cayenne pepper, salsa, sour cream

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Fresh Peach Cobbler

2 c. fresh peaches<extra_id_99>3/4 c. sugar<extra_id_99>1 stick butter or margarine<extra_id_99>1 c. all-purpose flour<extra_id_99>1 c. sugar<extra_id_99>1 tsp. baking powder<extra_id_99>1 c. milk

Combine fresh<extra_id_99>peaches and 3/4 cup sugar.<extra_id_99>Let stand 20 minutes.<extra_id_99>Melt butter or margarine in a 2 quart baking dish in oven or<extra_id_99>microwave.<extra_id_99>Sift<extra_id_99>together<extra_id_99>all-purpose<extra_id_99>flour, 1 cup sugar and<extra_id_99>baking<extra_id_99>powder. Add<extra_id_99>milk<extra_id_99>and stir briskly, lumps will remain.<extra_id_99>Pour into baking dish of melted butter, top with peaches.<extra_id_99>Bake 45 minutes at 350°. May substitute other fruit for the peaches.

peaches, sugar, butter, flour, sugar, baking powder, milk

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Zucchini Casserole

3/4 lb. Havarti cheese<extra_id_99>1 medium zucchini<extra_id_99>Italian breadcrumbs (1/4 cup)<extra_id_99>cherry tomato slices (optional)

Slice enough cheese to cover bottom of 8-inch glass pie dish. Peel zucchini and slice medium pieces over cheese and then sprinkle with Italian breadcrumbs.<extra_id_99>Repeat.<extra_id_99>Remember to start and end with cheese.<extra_id_99>For added appearance, top with slices of cherry tomato. Cook in oven at 350° for about 1/2 hour or until brown on edges and bubbly.<extra_id_99>Cool slightly and serve.

Havarti cheese, zucchini, Italian breadcrumbs, tomato

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Cowboy Beans

1 lb. ground beef<extra_id_99>1 onion<extra_id_99>1 sweet pepper<extra_id_99>1 large can tomato sauce<extra_id_99>Texas Pete hot sauce<extra_id_99>salt to taste<extra_id_99>1 can pinto beans<extra_id_99>1 can kidney beans<extra_id_99>1 can lima beans<extra_id_99>1 can Great Northern beans<extra_id_99>1 can black-eyed peas

In skillet, fry ground beef, onion, salt and sweet pepper. Drain ground beef. In large kettle, add all beans, cooked ground beef, tomato sauce and hot sauce as desired.<extra_id_99>Cook, uncovered, on medium to low heat for about 30 minutes.<extra_id_99>Stir occasionally.

ground beef, onion, sweet pepper, tomato sauce, hot sauce, salt, pinto beans, kidney beans, beans, Great Northern beans, black-eyed peas

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Harvard Beet Cake("Beet Haters Love This Recipe")

1 c. oil<extra_id_99>1 stick butter, melted<extra_id_99>3 eggs<extra_id_99>2 c. sugar<extra_id_99>2 1/2 c. all-purpose flour<extra_id_99>2 tsp. baking soda<extra_id_99>2 tsp. cinnamon<extra_id_99>2 tsp. salt<extra_id_99>2 tsp. vanilla<extra_id_99>1 c. crushed beets and juice<extra_id_99>1 c. pineapple, drained<extra_id_99>1 c. coarsely chopped walnuts<extra_id_99>1/2 c. creamed cottage cheese<extra_id_99>1/2 c. shredded coconut

In a large bowl, mix oil, butter, eggs and sugar.<extra_id_99>Beat thoroughly.<extra_id_99>Mix all dry ingredients very well in a separate bowl or sift ingredients.<extra_id_99>Combine all ingredients, including remaining ingredients, in the large bowl and mix well.

oil, butter, eggs, sugar, flour, baking soda, cinnamon, salt, vanilla, pineapple, walnuts, cottage cheese, shredded coconut

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Berry Bavarian(Lo-Fat)

1 large box sugar-free Jell-O<extra_id_99>1 1/2 c. boiling water<extra_id_99>1 c. cold water<extra_id_99>ice cubes<extra_id_99>8 oz. lite Cool Whip

Mix Jell-O and boiling water; dissolve well.<extra_id_99>Take cold water and add ice to make 2 cups.<extra_id_99>Stir into Jell-O, dissolve ice.<extra_id_99>Add Cool Whip, stir in with whisk.<extra_id_99>Pour into bowl or dessert dishes. Chill for 2 hours before serving.<extra_id_99>One-half cup serving equals 60 calories and 3 gm fat.

sugar, boiling water, cold water

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Lemon Whippersnaps

1 pkg. lemon cake mix<extra_id_99>2 c. (4 1/2 oz.) Cool Whip<extra_id_99>1 egg<extra_id_99>1/2 c. powdered sugar

Combine cake mix, Cool Whip and egg.<extra_id_99>Drop<extra_id_99>by teaspoon into powdered sugar.<extra_id_99>Place on greased cookie sheets.<extra_id_99>Bake in 350° oven for 15 minutes.

lemon cake mix, egg, powdered sugar

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Mint Brownies

1 (21 1/2 oz.) fudge brownie mix<extra_id_99>1/4 c. soft butter<extra_id_99>2 c. powdered sugar<extra_id_99>2 capfuls peppermint extract<extra_id_99>drop of green food coloring<extra_id_99>milk (if needed to soften)<extra_id_99>1/4 c. butter<extra_id_99>6 oz. semi-sweet chocolate chips

Prepare fudge brownie mix according to directions; cool completely.<extra_id_99>Mix softened butter, powdered sugar, peppermint extract and green food coloring with enough milk to make mixture spreadable.<extra_id_99>Spread on top of cooled brownies.<extra_id_99>Put into freezer for 1 hour.<extra_id_99>Melt butter and chocolate chips in saucepan; spread over frozen brownies.<extra_id_99>Refrigerate; cut when cold.

brownie mix, butter, powdered sugar, peppermint, green food, milk, butter, semi-sweet chocolate chips

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Chess Brownies

1 pkg. German chocolate cake mix<extra_id_99>1 stick butter<extra_id_99>3 eggs<extra_id_99>1 (8 oz.) pkg. cream cheese<extra_id_99>1 box powdered sugar

Preheat oven to 375°.<extra_id_99>In bowl, mix cake mix and 1 egg.<extra_id_99>In 9 x 13-inch pan, melt 1 stick butter.<extra_id_99>Pack cake mix into bottom of pan after melting butter in it.<extra_id_99>In a bowl, beat cream cheese, eggs and powdered sugar.<extra_id_99>Add this mixture on top of cake mix. Bake approximately 30 minutes or until golden brown on top.

chocolate cake, butter, eggs, cream cheese, powdered sugar

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Stuffed Green Peppers

5 or 6 medium green peppers<extra_id_99>3/4 c. uncooked brown rice<extra_id_99>1 lb. lean ground beef<extra_id_99>1 medium onion, chopped<extra_id_99>1 (8 oz.) can tomato sauce<extra_id_99>1/4 tsp. dried basil<extra_id_99>1/4 tsp. dried oregano<extra_id_99>1/4 tsp. dried thyme<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 tsp. instant beef bouillon<extra_id_99>pepper to taste

Remove tops and seeds from peppers.<extra_id_99>In a large kettle, bring water to a boil.<extra_id_99>Cook peppers for 5 minutes.<extra_id_99>Remove and drain. Cook rice according to package directions.<extra_id_99>In a skillet brown beef and onion.<extra_id_99>Drain.<extra_id_99>Add tomato sauce, herbs, salt and pepper. Cook 5 minutes.<extra_id_99>Stir in rice.<extra_id_99>Stuff peppers with rice mixture. Place upright in shallow pan (baking dish).<extra_id_99>Bake at 375° for 15 or 20 minutes.<extra_id_99>Yields 5 to 6 servings.<extra_id_99>Leftover peppers will freeze well.

green peppers, brown rice, lean ground beef, onion, tomato sauce, dried basil, oregano, thyme, salt, instant beef bouillon, pepper

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[ 2233 10 472 27829 1862 21374 7 3018 10 305 42 431 2768 1442 5270 7 32000 16672 3 75 5 73 28764 4216 6605 32000 209 3 40 115 5 90 152 1591 9177 32000 209 2768 12909 6 18510 32000 209 13642 3 32 172 5 61 54 12784 3837 32000 13004 3 17 7 102 5 11549 20605 32000 13004 3 17 7 102 5 11549 42 15 2565 32 32000 13004 3 17 7 102 5 11549 3 189 63 526 32000 7739 3 17 7 102 5 3136 32000 7739 3 17 7 102 5 5087 9177 3 4076 8901 32000 5270 12 2373 7943 10 10002 420 7 11 7299 45 5270 7 5 32000 86 3 9 508 27241 6 1]

Paintbrush Cookies

1/3 c. sugar<extra_id_99>1/3 c. soft shortening<extra_id_99>2/3 c. honey<extra_id_99>1 egg<extra_id_99>1 tsp. vanilla<extra_id_99>2 3/4 c. sifted flour<extra_id_99>1 tsp. soda<extra_id_99>1 tsp. salt

Mix well in bowl the sugar, shortening, honey, egg and vanilla.<extra_id_99>Sift together in another bowl the sifted flour, soda and salt.

sugar, shortening, honey, egg, vanilla, flour, soda, salt

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[ 2233 10 13915 23932 15929 3018 10 23061 3 75 5 2656 32000 23061 3 75 5 1835 710 35 53 32000 204 14207 3 75 5 8591 32000 209 6182 32000 209 3 17 7 102 5 13478 32000 204 16672 3 75 5 3 7 99 1054 7055 32000 209 3 17 7 102 5 12495 32000 209 3 17 7 102 5 3136 7943 10 7382 168 16 3047 8 2656 6 710 35 53 6 8591 6 6182 11 13478 5 32000 180 99 17 544 16 430 3047 8 3 7 99 1054 7055 6 12495 11 3136 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Quiche Lorraine

pastry for 1 (9-inch) pie crust<extra_id_99>12 slices bacon, crisp and crumbled<extra_id_99>1 c. shredded Swiss cheese<extra_id_99>1/3 c. finely chopped onion<extra_id_99>4 eggs<extra_id_99>2 c. half and half<extra_id_99>3/4 tsp. salt<extra_id_99>1/4 tsp. pepper<extra_id_99>1/8 tsp. cayenne pepper

Prepare pie shell.<extra_id_99>Sprinkle bacon, cheese and onion in pastry.<extra_id_99>Blend eggs slightly.<extra_id_99>Beat in remaining ingredients. Pour egg mixture into pie pan.<extra_id_99>Cook, uncovered, at 425° for 15 minutes.<extra_id_99>Reduce to 300° and cook until knife inserted in center comes out clean (about 30 minutes).<extra_id_99>Let stand 10 minutes before cutting.

pastry, bacon, Swiss cheese, onion, eggs, salt, pepper, cayenne pepper

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[ 2233 10 6590 1033 31419 3018 10 20772 21 209 14156 18 4976 61 6253 14094 32000 586 18647 15725 6 12008 11 22854 15 26 32000 209 3 75 5 3 28559 11541 3285 32000 23061 3 75 5 1399 120 18510 12909 32000 314 5875 32000 204 3 75 5 985 11 985 32000 16672 3 17 7 102 5 3136 32000 13004 3 17 7 102 5 5270 32000 209 9483 3 17 7 102 5 212 63 5990 5270 7943 10 16386 6253 7300 5 32000 26121 15725 6 3285 11 12909 16 20772 5 32000 17693 5875 3300 5 32000 14117 16 4080 3018 5 1474 6182 4989 139 6253 2131 5 32000 6176 6 3 24530 6 44 314 1828 1956 1]

Pineapple Icebox Surprise

2 sticks oleo<extra_id_99>2 small cans crushed pineapple<extra_id_99>2 c. sugar<extra_id_99>1 c. chopped nuts<extra_id_99>1 lb. box graham crackers

Save enough crackers for 6 layers.<extra_id_99>Crush remaining crackers. Cook oleo, sugar and pineapple until sugar dissolves.<extra_id_99>Add nuts and the crushed crackers to mixture.<extra_id_99>Let mixture cool before making layers.<extra_id_99>Alternate layer of crackers and layer of mixture until you have used the 6 layers of crackers.<extra_id_99>Wrap in foil and refrigerate.<extra_id_99>Can be frozen.<extra_id_99>Slice and serve.

oleo, pineapple, sugar, nuts, graham crackers

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[ 2233 10 13395 3096 109 11742 2689 31237 3018 10 204 16752 3 32 109 32 32000 204 422 54 7 19858 24455 32000 204 3 75 5 2656 32000 209 3 75 5 18510 11446 32000 209 3 40 115 5 1367 3 3484 1483 5261 277 7943 10 7242 631 5261 277 21 431 7500 5 32000 205 17363 4080 5261 277 5 6176 3 32 109 32 6 2656 11 24455 552 2656 27157 7 5 32000 2334 11446 11 8 19858 5261 277 12 4989 5 32000 1563 4989 1633 274 492 7500 5 32000 8559 29 342 3760 13 5261 277 11 3760 13 4989 552 25 43 261 8 431 7500 13 5261 277 5 32000 22553 16 15779 11 6273 1]

Chocolate Butterscotch Cereal Bars

1 c. sugar<extra_id_99>1 c. light corn syrup<extra_id_99>1 c. creamy peanut butter<extra_id_99>6 c. crisp rice cereal<extra_id_99>1 c. (6 oz.) Nestle Toll House chocolate morsels<extra_id_99>1 c. (6 oz.) Nestle Toll House butterscotch morsels

Combine sugar and corn syrup in large saucepan. Bring just to a boil over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Stir in cereal. Press into greased 13 x 9-inch baking pan. Microwave chocolate and butterscotch morsels in medium, microwave-safe bowl on High power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Spread over cereal mixture. Chill in pan for 20 minutes or until firm. Cut into bars. Makes 4 dozen bars.

sugar, light corn syrup, peanut butter, crisp rice cereal, chocolate morsels, morsels

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[1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0]

[ 2233 10 15769 14698 7 4310 524 1064 6644 1386 7 3018 10 209 3 75 5 2656 32000 209 3 75 5 659 7329 15928 32000 209 3 75 5 15954 14998 4194 32000 431 3 75 5 12008 6605 17360 32000 209 3 75 5 11372 3 32 172 5 61 21351 109 304 195 1384 3711 8030 7 3573 32000 209 3 75 5 11372 3 32 172 5 61 21351 109 304 195 1384 4194 7 4310 524 8030 7 3573 7943 10 20414 2656 11 7329 15928 16 508 25986 5 10267 131 12 3 9 13374 147 2768 1678 6 19104 4259 5 10002 45 1678 5 13522 16 14998 4194 5 13522 16 17360 5 3373 139 19373 26 1179 1]

Italian Egg Biscuits

6 c. flour<extra_id_99>6 tsp. baking powder<extra_id_99>1 tsp. salt<extra_id_99>1 c. sugar<extra_id_99>1 c. melted shortening<extra_id_99>1 c. milk<extra_id_99>4 eggs<extra_id_99>1 tsp. vanilla or any other flavoring<extra_id_99>any icing

In a large bowl, sift first 4 ingredients together.<extra_id_99>Make a well and add shortening, milk, eggs and vanilla.<extra_id_99>Mix well. Drop by teaspoon onto greased cookie sheet. Bake at 400° for 10 to 12 minutes; be careful not to burn the bottoms. When slightly cooled, ice with desired frosting and sprinkle with colored sugars.

flour, baking powder, salt, sugar, shortening, milk, eggs, vanilla

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[ 2233 10 4338 16693 6483 21560 7 3018 10 431 3 75 5 7055 32000 431 3 17 7 102 5 6506 4926 32000 209 3 17 7 102 5 3136 32000 209 3 75 5 2656 32000 209 3 75 5 3 19293 710 35 53 32000 209 3 75 5 3702 32000 314 5875 32000 209 3 17 7 102 5 13478 42 136 119 4887 53 32000 136 3 447 53 7943 10 86 3 9 508 3047 6 3 7 99 17 166 314 3018 544 5 32000 1796 3 9 168 11 617 710 35 53 6 3702 6 5875 11 13478 5 32000 7382 168 5 14150 57 21776 2400 19373 26 7364 4228 5 15512 44 4837 1956 21 335 1]

Chicken Fajitas

1 pkg. chicken breast (tenderloins)<extra_id_99>1 Tbsp. lime juice<extra_id_99>3 Tbsp. vegetable oil<extra_id_99>1 tsp. chili powder<extra_id_99>1/8 tsp. garlic powder<extra_id_99>salt and pepper<extra_id_99>1 large green pepper, sliced<extra_id_99>1 large onion, sliced<extra_id_99>4 to 6 flour tortillas<extra_id_99>1 c. grated Monterey Jack cheese<extra_id_99>salsa<extra_id_99>sour cream

Marinate chicken 10 minutes in lime juice, oil, chili powder, garlic, salt and pepper.<extra_id_99>Saute chicken, onion and green pepper until chicken is done.<extra_id_99>Heat tortillas according to package directions.<extra_id_99>Fill tortilla with chicken mixture, cheese, salsa and sour cream; fold or roll (the meat mixture can be wrapped in foil to cook on the grill over medium hot coals).

chicken breast, lime juice, vegetable oil, chili powder, garlic powder, salt, green pepper, onion, flour tortillas, grated Monterey, salsa, sour cream

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[ 2233 10 16451 1699 13272 9 7 3018 10 209 3 102 8711 5 3832 6748 41 17 3868 40 32 77 7 61 32000 209 332 115 7 102 5 13222 5143 32000 220 332 115 7 102 5 12065 1043 32000 209 3 17 7 102 5 19245 4926 32000 209 9483 3 17 7 102 5 9119 4926 32000 3136 11 5270 32000 209 508 1442 5270 6 3 23645 32000 209 508 12909 6 3 23645 32000 314 12 431 7055 25592 7 32000 209 3 75 5 3542 920 13789 60 63 4496 3285 32000 24993 32000 3 7 1211 3022 7943 10 17154 342 3832 335 676 16 13222 5143 6 1043 6 19245 4926 6 9119 6 3136 11 5270 1]

Mini Cheese And Onion Pastries(Taken From A Pillsbury Cookbook)

4 oz. (1 c.) shredded Cheddar cheese or Swiss, Monterey Jack, etc.<extra_id_99>1/4 c. sliced scallions<extra_id_99>2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls<extra_id_99>2 tsp. oil<extra_id_99>1/4 tsp. dried dill weed

Heat oven to 375°.<extra_id_99>In a small bowl combine cheese and scallions.<extra_id_99>Separate dough into 16 triangles; cut each in half diagonally to make 32 triangles.<extra_id_99>Place rounded teaspoonfuls of cheese mixture in center of each triangle.<extra_id_99>Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets.<extra_id_99>Brush each lightly with oil and sprinkle with dill weed.<extra_id_99>Bake at 375° for 10 to 13 minutes or until golden brown.<extra_id_99>Serve warm.<extra_id_99>Makes 32 appetizers.

Cheddar cheese, scallions, crescent dinner, oil, dill weed

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[ 2233 10 4533 21060 275 461 23 106 10180 2593 599 29468 29 1029 71 20648 7 7165 6176 2567 61 3018 10 314 3 32 172 5 4077 3 75 5 61 3 28559 2556 26 3439 3285 42 11541 6 13789 60 63 4496 6 672 5 32000 13004 3 75 5 3 23645 3 7 16482 2865 32000 204 13642 3 32 172 5 61 54 7 20648 7 7165 6273 3380 15 4094 1704 20049 295 2634 15246 32000 204 3 17 7 102 5 1043 32000 13004 3 17 7 102 5 11549 3 26 1092 3 8578 7943 10 7862 4836 12 3 22954 1956 5 32000 86 3 9 422 3047 5148 3285 11 3 7 16482 2865 5 32000 1]

Poppy Seed Chicken

8 chicken breasts, cooked and chopped<extra_id_99>2 cans cream of chicken soup<extra_id_99>1 1/2 pt. sour cream<extra_id_99>2 Tbsp. poppy seed<extra_id_99>2 sticks Ritz crackers<extra_id_99>1 stick margarine

Mix soup and sour cream; add poppy seed.<extra_id_99>Mix crushed cracker crumbs with margarine.<extra_id_99>Layer in a casserole dish (13 x 8-inch) with sauce on bottom, chicken in middle and cracker crumbs on top. Do this twice.<extra_id_99>Cook at 350° for 45 minutes, uncovered.

chicken breasts, cream of chicken soup, sour cream, poppy seed, crackers, margarine

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[ 2233 10 1908 9632 17700 16451 3018 10 505 3832 6748 7 6 8311 11 18510 32000 204 54 7 3022 13 3832 5759 32000 209 7739 3 102 17 5 3 7 1211 3022 32000 204 332 115 7 102 5 1977 9632 6677 32000 204 16752 11671 172 5261 277 32000 209 4372 3157 1478 630 7943 10 7382 5759 11 3 7 1211 3022 117 617 1977 9632 6677 5 32000 7382 19858 5261 49 3 28146 28 3157 1478 630 5 32000 22697 16 3 9 25560 4419 41 2368 3 226 505 18 4976 61 28 3837 30 2007 6 3832 16 2214 11 5261 49 3 28146 30 420 5 531 48 4394 5 32000 6176 44 10239 1956 21 3479 1]

Party Pizza Appetizers

1 lb. hot sausage, cooked, drained and crumbled<extra_id_99>1 c. onion, chopped<extra_id_99>1/2 c. sharp cheese, grated<extra_id_99>1/2 c. grated Parmesan cheese (from wedge)<extra_id_99>1 1/2 tsp. oregano<extra_id_99>1 tsp. garlic salt<extra_id_99>1 (8 oz.) can tomato sauce<extra_id_99>1 (6 oz.) can tomato paste<extra_id_99>3 cans flaky biscuits (Hungry Jack)

Combine all ingredients except biscuits.<extra_id_99>Separate each biscuit into 3 pizza rounds.<extra_id_99>Spread with mixture.<extra_id_99>Put pizzas on a cookie sheet and freeze.<extra_id_99>Remove from cookie sheet and store in plastic bags.<extra_id_99>Bake frozen pizzas at 425° for 10 minutes.<extra_id_99>Great for a cocktail party.<extra_id_99>Serves 90.

hot sausage, onion, sharp cheese, Parmesan cheese, oregano, garlic salt, tomato sauce, tomato paste, flaky biscuits

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[ 2233 10 3450 15365 2276 15 17 8585 7 3018 10 209 3 40 115 5 1312 18567 6 8311 6 3 26 10761 11 22854 15 26 32000 209 3 75 5 12909 6 18510 32000 7739 3 75 5 4816 3285 6 3542 920 32000 7739 3 75 5 3542 920 2180 2687 152 3285 41 7152 22757 61 32000 209 7739 3 17 7 102 5 42 15 2565 32 32000 209 3 17 7 102 5 9119 3136 32000 209 13642 3 32 172 5 61 54 12784 3837 32000 209 11372 3 32 172 5 61 54 12784 11388 32000 220 54 7 5731 3781 18922 7 41 566 425 651 4496 61 7943 10 20414 66 3018 3578 18922 7 5 1]

Cheese Ball

2 (8 oz.) pkg. cream cheese<extra_id_99>2 or 3 green onions, chopped finely or 1/3 c. minced onion<extra_id_99>1 Tbsp. Accent seasoning<extra_id_99>1 (2.25 oz.) bottle dried beef, chopped finely<extra_id_99>1 dash of Worcestershire sauce

Reserve 1/2 of beef.<extra_id_99>Mix other ingredients together and chill.<extra_id_99>Form into ball and roll in rest of chopped beef.<extra_id_99>Serve with crackers.

cream cheese, green onions, Accent seasoning, beef, Worcestershire sauce

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Diabetic Chocolate Chip Cookies

1 c. diet margarine (at room temperature)<extra_id_99>1/4 c. sugar<extra_id_99>1/4 c. brown Sugar Twin<extra_id_99>3 large egg whites (at room temperature)<extra_id_99>1 Tbsp. vanilla<extra_id_99>2 c. plain flour<extra_id_99>1 tsp. baking powder<extra_id_99>1/4 tsp. salt<extra_id_99>1/4 c. water (at room temperature)<extra_id_99>1/2 c. mini semi-sweet chocolate chips

Preheat oven to 375°.<extra_id_99>Cream margarine, sugar and brown Sugar Twin at medium speed until light and fluffy.<extra_id_99>Add egg whites and vanilla to cream mixture and beat at medium speed for 1 minute. Stir together flour, soda and salt to blend well.<extra_id_99>Add water to creamed mixture along with flour mixture and mix at medium speed for 1 minute or until smooth.<extra_id_99>Add chocolate chips to dough and mix lightly.<extra_id_99>Drop by tablespoonful onto cookie sheet that has been lined with foil or sprayed with no-stick spray.<extra_id_99>Press down lightly with fingers dipped into cold water to form a circle.

margarine, sugar, brown Sugar, egg whites, vanilla, flour, baking powder, salt, water, semi-sweet chocolate chips

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Caramel Icing

1 stick butter<extra_id_99>1 c. brown sugar<extra_id_99>1/4 c. milk<extra_id_99>2 c. confectioners sugar<extra_id_99>1 tsp. vanilla

Melt butter in saucepan.<extra_id_99>Stir in brown sugar and milk.<extra_id_99>Bring to a good boil.<extra_id_99>Take from heat and stir in confectioners sugar until smooth.<extra_id_99>Stir in vanilla well.

butter, brown sugar, milk, confectioners sugar, vanilla

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Broccoli Salad

1 large bunch broccoli, well chopped<extra_id_99>1 large bottle Italian salad dressing (low-fat works well)<extra_id_99>1 can kidney beans, drained<extra_id_99>1 large red onion, chopped<extra_id_99>1 large head cauliflower, well chopped<extra_id_99>8 oz. sharp Cheddar cheese, shredded<extra_id_99>2 to 3 large tomatoes<extra_id_99>1 bag corn chips

Combine dressing with broccoli and other vegetables and cheese.<extra_id_99>Let stand overnight.<extra_id_99>When ready to serve, add tomatoes; top with chips.

broccoli, Italian salad dressing, kidney beans, red onion, head cauliflower, Cheddar cheese, tomatoes, corn chips

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Orange Sugared Scones

2 1/2 c. all-purpose flour<extra_id_99>2 tsp. baking powder<extra_id_99>1/2 tsp. baking soda<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 tsp. cinnamon<extra_id_99>1/2 c. butter<extra_id_99>1/2 c. plus 2 Tbsp. sugar<extra_id_99>1/2 c. dried currants or raisins<extra_id_99>1 Tbsp. grated orange peel<extra_id_99>1 c. (8 oz.) light sour cream or dairy sour cream<extra_id_99>1 egg, separated<extra_id_99>4 tsp. lemon juice

Heat oven to 375°.<extra_id_99>In a large bowl combine flour, baking powder, baking soda, salt and cinnamon.<extra_id_99>Cut in butter until crumbly.<extra_id_99>In small bowl combine 1/2 cup sugar, currants and orange peel.<extra_id_99>Stir into flour mixture.

flour, baking powder, baking soda, salt, cinnamon, butter, sugar, raisins, sour cream, egg, lemon juice

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Dressing For Fruit

1 c. sour cream<extra_id_99>1/2 c. brown sugar<extra_id_99>1/4 tsp. cinnamon

Mix all ingredients and refrigerate for at least 1 hour.<extra_id_99>Good over most any fruit.

sour cream, brown sugar, cinnamon

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Chocolatey Velvet Ice Cream

2 c. whipped cream<extra_id_99>1/2 (14 oz.) can sweetened condensed milk (2/3 c.)<extra_id_99>2/3 c. chocolate-flavored syrup<extra_id_99>1/3 c. coarsely chopped walnuts

Combine whipping cream, sweetened condensed milk and chocolate syrup.<extra_id_99>Beat with an electric mixer until soft peaks form.<extra_id_99>Fold in chopped nuts.<extra_id_99>Transfer to an 8 x 8 x 2-inch pan; freeze until firm.<extra_id_99>Makes 1 quart (8 servings).

whipped cream, condensed milk, chocolate-flavored syrup, walnuts

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Broccoli Salad

1 c. mayonnaise<extra_id_99>1/4 c. sugar<extra_id_99>2 Tbsp. red wine vinegar<extra_id_99>1 bunch broccoli florets<extra_id_99>1/2 c. cashews, chopped<extra_id_99>1/2 c. raisins<extra_id_99>8 sliced bacon, cooked & crumbled<extra_id_99>1/2 c. red onion, chopped

Mix dressing of mayo, sugar & vinegar.

mayonnaise, sugar, red wine vinegar, broccoli florets, cashews, raisins, bacon, red onion

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Rainy Day Texas Barbecue

4 lb. top round beef<extra_id_99>1/4 c. Crisco<extra_id_99>1/2 tsp. crushed red chili<extra_id_99>1/2 c. boiling water<extra_id_99>1/4 tsp. pepper<extra_id_99>8 Tbsp. unsalted butter<extra_id_99>1/2 c. tarragon vinegar<extra_id_99>1 1/2 c. dry red wine<extra_id_99>1/3 c. freshly grated onion<extra_id_99>2 Tbsp. Worcestershire sauce<extra_id_99>1 large clove garlic<extra_id_99>4 tsp. liquid smoke<extra_id_99>1/2 tsp. salt

Wipe meat with damp cloth.<extra_id_99>Rub with 1/2 of the Crisco and all the crushed chili; sprinkle with salt and pepper.<extra_id_99>In a 1-quart saucepan, boil water.<extra_id_99>Add remaining Crisco and all butter; allow to melt.<extra_id_99>Add remaining ingredients and stir.<extra_id_99>Place meat in medium-size mixing bowl.<extra_id_99>Pour over top and let stand at room temperature for 4 hours or refrigerate, covered, for 2 days, turning from time to time.<extra_id_99>Preheat broiler and place as far from heat as possible.<extra_id_99>Boil 15 minutes, turn and baste with liquid smoke and marinade, rubbing over surface, and continue to broil for 15 minutes per side for a total of 1 hour, repeating marinade and liquid smoke.<extra_id_99>Baste with sauce, slice and serve.

beef, Crisco, red chili, boiling water, pepper, unsalted butter, tarragon vinegar, red wine, freshly grated onion, Worcestershire sauce, clove garlic, liquid smoke, salt

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Hush Puppies

2 pkg. Mexican corn bread mix<extra_id_99>2 eggs<extra_id_99>1 can cream-style corn

Mix together; drop in hot oil and fry until brown.

corn bread, eggs, cream-style corn

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Greek Spanikopitas

2 Tbsp. butter<extra_id_99>1/4 c. chopped yellow onion<extra_id_99>1 lb. chopped spinach<extra_id_99>1/2 c. crumbled Feta cheese<extra_id_99>1/2 c. Ricotta cheese<extra_id_99>1 clove garlic, minced<extra_id_99>1 pkg. phyllo dough

Saute butter, onions, spinach and garlic in skillet over medium heat for 5 minutes.<extra_id_99>Transfer mixture to bowl and add cheeses.<extra_id_99>Stir until blended.<extra_id_99>Take 2 sheets of phyllo dough and cut in 1 1/2-inch strips.<extra_id_99>Put 1 teaspoon of mixture on each strip and fold into a triangle.<extra_id_99>When mixture is consumed by all the dough, brush each spanikopita with butter.<extra_id_99>Bake on baking sheet at 350° for 20 to 25 minutes until golden brown.<extra_id_99>Serves 25 to 30 and makes an outstanding appetizer.

butter, yellow onion, chopped spinach, Feta cheese, Ricotta cheese, clove garlic, phyllo dough

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Carrot Pineapple Date Cake

2 c. sugar<extra_id_99>1 1/2 c. oil<extra_id_99>4 eggs<extra_id_99>3 c. self-rising flour<extra_id_99>2 tsp. cinnamon<extra_id_99>3 c. grated carrots<extra_id_99>1 small can crushed pineapple<extra_id_99>1 c. chopped pitted dates<extra_id_99>1 c. chopped pecans

Cream sugar and oil; add eggs and cream well.<extra_id_99>Add flour and cinnamon;<extra_id_99>mix<extra_id_99>well.<extra_id_99>Add<extra_id_99>carrots,<extra_id_99>pineapple, dates and pecans. Pour<extra_id_99>into greased 10-inch tube pan.<extra_id_99>Bake at 350° for 45 minutes.

sugar, oil, eggs, flour, cinnamon, carrots, pineapple, dates, pecans

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Ham Casserole

1 (8 oz.) pkg. noodles<extra_id_99>2 c. chopped cooked ham<extra_id_99>1 can cream of chicken soup<extra_id_99>1 1/2 c. cheese, shredded<extra_id_99>1/2 c. milk<extra_id_99>2 Tbsp. butter

Cook noodles; drain.<extra_id_99>Layer noodles ham, soup and cheese, one half at the time in greased baking dish.<extra_id_99>Pour milk over this and dot with butter. Bake at 350° for 45 minutes.

noodles, ham, cream of chicken soup, cheese, milk, butter

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Chocolate Oil Cake

1 c. oil<extra_id_99>3 c. flour<extra_id_99>2 c. sugar<extra_id_99>1/2 c. cocoa<extra_id_99>2 tsp. vinegar<extra_id_99>2 tsp. vanilla<extra_id_99>2 tsp. baking soda<extra_id_99>2 c. water

Mix all together in one bowl.<extra_id_99>Pour into an ungreased 13 x 9-inch pan.<extra_id_99>Bake at 350° for 35 to 40 minutes.

oil, flour, sugar, cocoa, vinegar, vanilla, baking soda, water

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[ 2233 10 15769 6067 17031 3018 10 209 3 75 5 1043 32000 220 3 75 5 7055 32000 204 3 75 5 2656 32000 7739 3 75 5 11530 9 32000 204 3 17 7 102 5 15292 32000 204 3 17 7 102 5 13478 32000 204 3 17 7 102 5 6506 12495 32000 204 3 75 5 387 7943 10 7382 66 544 16 80 3047 5 32000 1474 139 46 3 425 864 3843 1179 3 226 668 18 4976 2131 5 32000 15512 44 10239 1956 21 3097 12 1283 676 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Merlene'S Cookies

2 eggs, beaten slightly<extra_id_99>2/3 c. Wesson oil<extra_id_99>3/4 c. sugar<extra_id_99>2 c. flour<extra_id_99>1/8 tsp. salt<extra_id_99>1/4 tsp. nutmeg<extra_id_99>2 tsp. baking powder<extra_id_99>2 tsp. lemon juice<extra_id_99>1 tsp. vanilla

Sift dry ingredients together.<extra_id_99>Add to egg and oil mixture. Add lemon juice and vanilla.<extra_id_99>Mix well.<extra_id_99>Drop 1 teaspoon on greased cookie sheet.<extra_id_99>Bake 8 minutes in 350° oven.

eggs, Wesson oil, sugar, flour, salt, nutmeg, baking powder, lemon juice, vanilla

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[ 2233 10 4039 14205 31 134 15929 3018 10 204 5875 6 3 17349 3300 32000 204 14207 3 75 5 101 7 739 1043 32000 16672 3 75 5 2656 32000 204 3 75 5 7055 32000 209 9483 3 17 7 102 5 3136 32000 13004 3 17 7 102 5 3 4796 526 122 32000 204 3 17 7 102 5 6506 4926 32000 204 3 17 7 102 5 7490 5143 32000 209 3 17 7 102 5 13478 7943 10 180 99 17 2192 3018 544 5 32000 2334 12 6182 11 1043 4989 5 2334 7490 5143 11 13478 5 32000 7382 168 5 32000 14150 209 21776 30 19373 26 7364 4228 5 32000 15512 505 676 16 10239 1956 1]

Persimmon Steamed "Pudding"

1 c. ripe persimmon pulp<extra_id_99>1 c. sugar<extra_id_99>1 1/2 Tbsp. melted butter<extra_id_99>1/4 tsp. salt<extra_id_99>1 tsp. cinnamon<extra_id_99>1 1/2 c. flour<extra_id_99>1 tsp. baking soda<extra_id_99>1/2 c. milk<extra_id_99>1 tsp. lemon juice<extra_id_99>1 tsp. vanilla<extra_id_99>1 c. raisins<extra_id_99>1 c. walnuts, chopped<extra_id_99>1/2 c. candied lemon peel

In large bowl, combine persimmon pulp, sugar and butter.<extra_id_99>Sift together dry ingredients and add to fruit mixture alternately with the milk.<extra_id_99>Add remaining ingredients.<extra_id_99>Any or all of the raisins, walnuts and candied lemon peel are optional.<extra_id_99>Grease and flour a deep baking pan.<extra_id_99>(My mother used a 1 pound coffee can.)<extra_id_99>Pour batter into pan and bake at 325° for 1 hour.<extra_id_99>(Place pan into a shallow pan of hot water.)

persimmon, sugar, butter, salt, cinnamon, flour, baking soda, milk, lemon juice, vanilla, raisins, walnuts, candied lemon peel

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[ 2233 10 1915 7 603 2157 180 19526 96 345 76 7249 121 3018 10 209 3 75 5 3 5082 15 399 7 603 2157 21237 32000 209 3 75 5 2656 32000 209 7739 332 115 7 102 5 3 19293 4194 32000 13004 3 17 7 102 5 3136 32000 209 3 17 7 102 5 18684 32000 209 7739 3 75 5 7055 32000 209 3 17 7 102 5 6506 12495 32000 7739 3 75 5 3702 32000 209 3 17 7 102 5 7490 5143 32000 209 3 17 7 102 5 13478 32000 209 3 75 5 31078 32000 209 3 75 5 22962 7 6 18510 32000 7739 3 75 5 2988 5973 7490 14517 7943 10 86 508 1]

Baked Rice Pudding

3 beaten eggs<extra_id_99>2 c. milk<extra_id_99>1/2 c. sugar<extra_id_99>1 tsp. vanilla<extra_id_99>1/2 tsp. salt<extra_id_99>1 3/4 to 2 c. cooked or leftover rice<extra_id_99>1/3 to 1/2 c. raisins (optional)<extra_id_99>ground nutmeg

Combine eggs, milk, sugar, vanilla and salt. Mix well. Add rice and raisins.<extra_id_99>Pour into 10 x 6 x 1 3/4-inch baking dish. Bake, uncovered, at 325° for 30 minutes. Stir.<extra_id_99>Sprinkle with nutmeg.<extra_id_99>Bake until knife inserted halfway between center and edge comes out clean, about 30 minutes more.<extra_id_99>Serves 6.

eggs, milk, sugar, vanilla, salt, rice, raisins, ground nutmeg

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[ 2233 10 15512 26 16869 5004 7249 3018 10 220 3 17349 5875 32000 204 3 75 5 3702 32000 7739 3 75 5 2656 32000 209 3 17 7 102 5 13478 32000 7739 3 17 7 102 5 3136 32000 209 16672 12 204 3 75 5 8311 42 18923 6605 32000 23061 12 7739 3 75 5 31078 41 11803 138 61 32000 1591 3 4796 526 122 7943 10 20414 5875 6 3702 6 2656 6 13478 11 3136 5 7382 168 5 2334 6605 11 31078 5 32000 1474 139 335 3 226 431 3 226 209 16672 18 4976 6506 4419 5 15512 6 3 24530 6 44 220 1828 1956 21 604 676 5 13522 5 32000 26121 28 3 1]

Something Good

1 c. flour<extra_id_99>1 c. chopped nuts<extra_id_99>1 stick oleo<extra_id_99>8 oz. cream cheese<extra_id_99>1 c. powdered sugar<extra_id_99>1 c. Cool Whip<extra_id_99>1 small pkg. vanilla pudding<extra_id_99>3 1/2 c. cold milk

1st Layer:<extra_id_99>Press flour, nuts and melted oleo into bottom of an 8 x 11 x 2-inch oven dish.<extra_id_99>Bake for 25 minutes at 325° and let cool completely.

flour, nuts, oleo, cream cheese, powdered sugar, vanilla pudding, cold milk

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[ 2233 10 13051 1804 3018 10 209 3 75 5 7055 32000 209 3 75 5 18510 11446 32000 209 4372 3 32 109 32 32000 505 3 32 172 5 3022 3285 32000 209 3 75 5 4926 15 26 2656 32000 209 3 75 5 7823 14883 102 32000 209 422 3 102 8711 5 13478 25512 32000 220 7739 3 75 5 2107 3702 7943 10 209 7 17 22697 10 32000 3373 7055 6 11446 11 3 19293 3 32 109 32 139 2007 13 46 505 3 226 850 3 226 8401 4976 4836 4419 5 32000 15512 21 944 676 44 220 1828 1956 11 752 1633 1551 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Deer Camp Chili

1 lb. dried pinto beans<extra_id_99>1 tsp. salt<extra_id_99>2 lb. venison, cut into 3/4-inch cubes<extra_id_99>1 1/2 tsp. salt<extra_id_99>2 cloves garlic, chopped fine<extra_id_99>2 tsp. ground cumin<extra_id_99>4 large or 6 medium onions, chopped coarse<extra_id_99>1 or 2 Tbsp. hot chili powder<extra_id_99>1 (28 oz.) can crushed tomatoes<extra_id_99>1 (28 oz.) can peeled tomatoes, cut in chunks

Wash beans and place in a pot with salt and enough water to cover well; bring to a boil.<extra_id_99>Remove from heat and soak for an hour.<extra_id_99>Add more water, if necessary just to cover beans and simmer while preparing rest of chili.<extra_id_99>In large, heavy pot, brown salted venison with 3 or 4 tablespoons of bacon fat or cooking oil.<extra_id_99>Add garlic, onions and spices.<extra_id_99>Cook, covered, until onions and garlic are soft.<extra_id_99>Add both cans of tomatoes and beans with juice.<extra_id_99>Bring to slow boil, then lower heat and simmer for 3 or 4 hours.

pinto beans, salt, venison, salt, garlic, ground cumin, onions, hot chili powder, tomatoes, tomatoes

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[ 2233 10 374 49 4594 28924 3018 10 209 3 40 115 5 11549 4522 235 8845 32000 209 3 17 7 102 5 3136 32000 204 3 40 115 5 3 8338 739 6 1340 139 16672 18 4976 123 346 7 32000 209 7739 3 17 7 102 5 3136 32000 204 27577 7 9119 6 18510 1399 32000 204 3 17 7 102 5 1591 1216 77 32000 314 508 42 431 2768 13211 6 18510 27978 32000 209 42 204 332 115 7 102 5 1312 19245 4926 32000 209 41 2577 3 32 172 5 61 54 19858 11395 32000 209 41 2577 3 32 172 5 61 54 158 400 26 11395 6 1340 16 16749 7 7943 10 12429 8845 1]

Refrigerator Roll Dough

3/4 c. hot water<extra_id_99>1/2 c. sugar<extra_id_99>1 Tbsp. salt<extra_id_99>3 Tbsp. shortening<extra_id_99>1 c. warm water<extra_id_99>2 pkg. yeast<extra_id_99>1 egg<extra_id_99>6 c. flour

Mix hot water, sugar, salt and shortening.<extra_id_99>Cool to lukewarm. Measure into bowl 1 cup warm water and sprinkle in yeast.<extra_id_99>Stir to dissolve.<extra_id_99>Stir in lukewarm water mix, egg and flour.<extra_id_99>Mix well. Knead until smooth.<extra_id_99>Place in refrigerator until double in bulk or until ready to use.<extra_id_99>Can refrigerate up to a week.<extra_id_99>Shape and bake at 375° for 20 to 25 minutes.

hot water, sugar, salt, shortening, water, yeast, egg, flour

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[ 2233 10 29210 127 6070 309 4607 3018 10 16672 3 75 5 1312 387 32000 7739 3 75 5 2656 32000 209 332 115 7 102 5 3136 32000 220 332 115 7 102 5 710 35 53 32000 209 3 75 5 1978 387 32000 204 3 102 8711 5 17937 32000 209 6182 32000 431 3 75 5 7055 7943 10 7382 1312 387 6 2656 6 3136 11 710 35 53 5 32000 7823 12 3 40 1598 15 14522 5 16317 139 3047 209 4119 1978 387 11 14929 16 17937 5 32000 13522 12 27157 5 32000 13522 16 3 40 1598 15 14522 387 2153 6 6182 11 7055 5 32000 7382 168 5 22860 9 26 552 3050 5 1]