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Tasty Apricot Chicken

2 broiling chickens, cut up or may use chicken breasts<extra_id_99>salt and pepper to taste<extra_id_99>garlic salt to taste<extra_id_99>1/2 lb. apricot preserves<extra_id_99>6 oz. Russian dressing<extra_id_99>1 pkg. dry onion soup mix

Preheat oven to 350°.<extra_id_99>Season the chicken with salt, pepper and garlic salt.<extra_id_99>Set aside.

chickens, salt, garlic salt, apricot preserves, dressing, onion soup

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Holiday Wreath

30 large marshmallows<extra_id_99>1/2 c. margarine<extra_id_99>1 tsp. vanilla<extra_id_99>2 tsp. green food coloring<extra_id_99>3 1/2 c. corn flakes

Combine marshmallows, margarine and vanilla.<extra_id_99>Melt slowly on low heat.<extra_id_99>Add food coloring after marshmallows are melted.<extra_id_99>Stir to blend the coloring.<extra_id_99>Remove from heat.<extra_id_99>Stir corn flakes until all are green.<extra_id_99>Empty corn flakes onto tray covered with waxed paper.<extra_id_99>Using your hands, mold the mixture into a circle.<extra_id_99>You can use cherries to decorate.

marshmallows, margarine, vanilla, green food coloring, corn flakes

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Chicken Tostado Casserole

4 to 6 chicken breasts<extra_id_99>1 small bag tostado chips<extra_id_99>1 can cream of mushroom soup<extra_id_99>1 can Ro-Tel tomatoes<extra_id_99>2 c. shredded Cheddar cheese

Crush tostados in bottom of casserole dish.<extra_id_99>Boil, debone and cut chicken into bite-size pieces and layer on top of tostado chips.<extra_id_99>Mix cream of mushroom and Ro-Tel tomatoes and pour over chicken.<extra_id_99>Cover with cheese.<extra_id_99>Bake at 350° for about 30 minutes. Delicious served over rice or noodles.

chicken breasts, tostado chips, cream of mushroom soup, Ro-Tel tomatoes, Cheddar cheese

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Low-Fat Banana Pudding

2 (9 oz.) pkg. Jell-O fat free instant banana cream pudding mix<extra_id_99>8 oz. Cool Whip lite whipped topping<extra_id_99>3 to 4 bananas, sliced<extra_id_99>1 pkg. vanilla wafers

Years ago,<extra_id_99>a Kentucky grandmother gave a new bride this following "receet" for washing clothes.<extra_id_99>It appears below just as it is written and despite the spelling, has a bit of philosophy:

cream pudding, topping, bananas, vanilla wafers

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Sammy'S Favorite Cheesecake

1 pkg. lemon Jell-O<extra_id_99>1 c. boiling water<extra_id_99>4 Tbsp. lemon juice<extra_id_99>1 c. sugar<extra_id_99>8 oz. cream cheese<extra_id_99>1 can evaporated milk<extra_id_99>2 1/2 c. graham cracker crumbs<extra_id_99>1/2 c. sugar<extra_id_99>6 Tbsp. margarine

Chill milk until very cold.<extra_id_99>Dissolve Jell-O in water and set aside.<extra_id_99>Cream juice, 1 cup sugar and cream cheese until smooth. Add Jell-O mixture and cool.<extra_id_99>Whip chilled milk until stiff.<extra_id_99>Fold in cheese mixture.<extra_id_99>Prepare crust by mixing graham cracker crumbs, 1/2 cup sugar and melted margarine, then pressing into bottom of a 9 x 13-inch pan.<extra_id_99>Pour filling into crust and chill.

lemon Jell-O, boiling water, lemon juice, sugar, cream cheese, milk, graham cracker crumbs, sugar, margarine

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Bean And Vegetable Tacos

6 whole wheat or corn tortillas<extra_id_99>2 1/2 c. seeded, diced tomatoes<extra_id_99>1/4 c. chopped green onions<extra_id_99>1/4 c. picante sauce<extra_id_99>3 tbsp. chopped, fresh cilantro<extra_id_99>1 Tbsp. oil<extra_id_99>1 1/2 c. chopped zucchini<extra_id_99>1/2 c. chopped onion<extra_id_99>1/2 c. chopped green pepper<extra_id_99>1 clove garlic, minced<extra_id_99>15 oz. can black beans, drained<extra_id_99>1 c. (4 oz.) shredded Cheddar cheese<extra_id_99>cilantro sprigs

Heat oven to 375°.<extra_id_99>Wrap tortillas in foil; bake 8 to 10 minutes or until soft and heated through.

whole wheat, tomatoes, green onions, picante sauce, fresh cilantro, oil, zucchini, onion, green pepper, clove garlic, black beans, Cheddar cheese, cilantro sprigs

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Sour Cream Enchiladas

1 can mild enchilada sauce<extra_id_99>1 small can tomato sauce<extra_id_99>1 pkg. small flour tortillas<extra_id_99>1 small onion, chopped<extra_id_99>2 c. grated Monterey Jack or sharp cheese<extra_id_99>2 lb. hamburger<extra_id_99>1 c. cream of chicken soup<extra_id_99>1/2 to 1 pt. sour cream

Brown meat and onion together. Drain.<extra_id_99>Pour sauce in a large casserole dish.<extra_id_99>Place a mixture of cheese, meat and onion inside each tortilla.<extra_id_99>Roll up and place on sauce.<extra_id_99>Mix sour cream and soup together.<extra_id_99>Pour over dish.<extra_id_99>Heat at 350° until warm and cheese melts, about 30 minutes.

enchilada sauce, tomato sauce, flour tortillas, onion, grated Monterey, hamburger, cream of chicken soup, sour cream

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Quick Homemade Chili

2 Tbsp. pure vegetable oil<extra_id_99>1/2 clove garlic, minced<extra_id_99>1 lb. ground beef<extra_id_99>1 (15 1/2 oz.) can small red beans or kidney beans, undrained<extra_id_99>1/2 c. chopped onion<extra_id_99>1/2 medium green pepper, chopped<extra_id_99>2 (8 oz.) cans tomato sauce<extra_id_99>1 tsp. salt<extra_id_99>1 to 2 tsp. chili powder

Cook and stir garlic and meat in hot oil in large skillet until meat loses its red color.<extra_id_99>Add beans with their liquid, onion and green pepper.<extra_id_99>Pour in tomato sauce.<extra_id_99>Add salt and chili powder and stir.<extra_id_99>Simmer over low heat, stirring occasionally, until chili is desired thickness, about 45 minutes.<extra_id_99>Makes 4 servings.

vegetable oil, clove garlic, ground beef, red beans, onion, green pepper, tomato sauce, salt, chili powder

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Turtle Brownies

1 box your favorite brownie mix/batch *<extra_id_99>16 caramels<extra_id_99>your favorite nuts **<extra_id_99>fudge icing (optional)

*Suggestions:<extra_id_99>Pillsbury with walnuts, double fudge brownies or your favorite recipe.

your favorite brownie mix/batch, caramels, your favorite nuts, icing

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Hors D'Oeuvres Cheese Dip(Microwave Oven)

1 (1 lb.) pkg. processed cheese spread, cut in 1 1/2-inch cubes<extra_id_99>1/4 c. beer (drink the rest)<extra_id_99>1 clove garlic, crushed<extra_id_99>1 Tbsp. chopped pimiento (optional)<extra_id_99>1 Tbsp. snipped parsley (optional)

Place cheese spread cubes in 2-quart casserole.<extra_id_99>Microwave at 50% power for 3 to 6 minutes or until melted, stirring once.<extra_id_99>Beat in beer and garlic with wire whip until smooth.<extra_id_99>Microwave at High until heated, about 1 minute; garnish with pimiento and parsley.

processed cheese spread, beer, clove garlic, pimiento, parsley

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My Sister-In-Law Mary'S Ice Cream Cake

1 qt. vanilla ice cream<extra_id_99>1 can frozen pink lemonade concentrate<extra_id_99>A&P lemon chiffon cake<extra_id_99>whipped cream<extra_id_99>crushed pineapple

Melt vanilla ice cream.<extra_id_99>Mix with frozen pink lemonade concentrate.<extra_id_99>Slice a chiffon cake into 3 layers.<extra_id_99>Spread ice cream mixture onto bottom layer and onto middle layer.<extra_id_99>Put together; freeze on a plate wrapped in aluminum foil.<extra_id_99>Serve when needed with whipped cream and crushed pineapple on sides and top.

vanilla ice cream, concentrate, lemon chiffon cake, whipped cream, pineapple

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Crabmeat-Stuffed Mushrooms

24 large mushrooms<extra_id_99>3 Tbsp. butter<extra_id_99>3/4 lb. crabmeat, flaked<extra_id_99>1/4 c. heavy cream<extra_id_99>1/4 tsp. white pepper<extra_id_99>1 tsp. Worcestershire sauce<extra_id_99>1/4 c. grated Parmesan cheese

Wash, dry and remove the stems of the mushrooms.<extra_id_99>Melt the butter in a skillet; saute the mushroom caps, hollow side up, for 3 minutes.<extra_id_99>Transfer to a buttered shallow baking dish.

mushrooms, butter, crabmeat, heavy cream, white pepper, Worcestershire sauce, Parmesan cheese

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Lemon-Pineapple Cake

1 box lemon supreme cake mix<extra_id_99>1 box vanilla instant pudding<extra_id_99>4 eggs<extra_id_99>3/4 c. cooking oil<extra_id_99>1 (10 oz.) 7-Up

Mix well and cook in 3 cake pans or sheet cake pans for 30 minutes at 350°.

lemon supreme cake mix, vanilla instant pudding, eggs, cooking oil

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Party Chicken

4 chicken breasts split in half, skinned and boned<extra_id_99>8 bacon strips<extra_id_99>1 (4 oz) pkg of dried chipped beef<extra_id_99>1 (10 oz) can mushroom soup<extra_id_99>1 (8 oz) can mushroom caps (or saute fresh mushrooms in butter and shallots)<extra_id_99>1 (8 oz) carton sour cream<extra_id_99>1/2 c chicken stock-more if needed<extra_id_99>1/2 c dry sherry-optional

Wrap bacon strip around each piece of chicken.<extra_id_99>Spread dried beef on bottom of baking dish.<extra_id_99>Place chicken and mushroom caps on top of beef. Combine sour cream, soup and sherry and spread on top of chicken.<extra_id_99>Bake in 300 degree oven for 2 hours uncovered.<extra_id_99>If casserole is too brown after cooking 1 hour, place a piece of foil lightly over top and finish cooking.<extra_id_99>Makes 8 servings.

chicken breasts, bacon, beef, mushroom soup, mushroom caps, sour cream, chicken

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Bread And Butter Pickles

12 unpeeled cucumbers, sliced<extra_id_99>8 onions, sliced<extra_id_99>2 green sweet peppers, cut small<extra_id_99>2 red sweet peppers, cut small<extra_id_99>2 stalks celery, cut small<extra_id_99>1/2 c. pickling salt<extra_id_99>1/4 c. water<extra_id_99>1 1/2 c. brown sugar<extra_id_99>1 1/2 c. white sugar<extra_id_99>3 c. vinegar<extra_id_99>1 Tbsp. mustard seed<extra_id_99>1 Tbsp. celery seed<extra_id_99>1 tsp. Turmeric<extra_id_99>1/2 tsp. ground cloves

Combine in large kettle:<extra_id_99>cucumbers, onions,<extra_id_99>green sweet peppers, red sweet peppers, celery.<extra_id_99>Mix 4 cups cold water with 1/2 cup pickling salt and pour over above.<extra_id_99>Let stand about 2 hours.<extra_id_99>Then drain and rinse and mix with the following ingredients that have been brought to a boiling point:<extra_id_99>1 1/2 c. brown sugar, 1 1/2 c. white sugar, 3 c. vinegar, mustard seed, celery seed, turmeric and cloves.<extra_id_99>Bring back to boil.<extra_id_99>Cook until cucumber slices are tender, about 15 minutes.<extra_id_99>Seal in hot, sterilized jars.<extra_id_99>Makes about 6 pints.

cucumbers, onions, green sweet peppers, red sweet peppers, stalks celery, pickling salt, water, brown sugar, white sugar, vinegar, celery, Turmeric, ground cloves

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Granny'S Graham Cracker Cake

1/2 c. butter<extra_id_99>1 c. sugar<extra_id_99>3 eggs, separated<extra_id_99>1 c. milk<extra_id_99>1/2 c. flour<extra_id_99>2 tsp. baking powder<extra_id_99>1 tsp. vanilla<extra_id_99>1/2 lb. graham crackers, ground fine

Cream butter and sugar.<extra_id_99>Add yolks, one at a time, and beat well.<extra_id_99>Mix flour, baking powder and crackers (ground fine).<extra_id_99>Add it with milk to first mixture.<extra_id_99>Add vanilla.<extra_id_99>Fold in stiffly beaten egg whites.<extra_id_99>Bake in 2 layers in 350° oven.<extra_id_99>Put in custard filling with 1/2 cup chopped walnuts, lemon rind and juice of lemon.<extra_id_99>Frost with a butter frosting.

butter, sugar, eggs, milk, flour, baking powder, vanilla, graham crackers

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Brunch Dish

16 slices bread<extra_id_99>8 slices ham<extra_id_99>8 slices cheese (Old English if you can find it)<extra_id_99>6 eggs<extra_id_99>1/2 tsp. salt<extra_id_99>1/2 tsp. dry mustard<extra_id_99>3 c. milk<extra_id_99>potato chips<extra_id_99>1 stick butter

Remove crust from the bread. Place 8 slices in bottom of greased casserole dish. Top with slices of ham, slices of cheese, then 8 slices of bread. Beat eggs, salt, mustard and milk. Pour over rest. Cover and refrigerate for 12 to 24 hours. Before baking, pour melted butter over top and sprinkle with potato chips that are crushed up. Bake at 350° for 1 hour.

bread, ham, cheese, eggs, salt, dry mustard, milk, potato chips, butter

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Mud Ball Fudge Candy

2 c. sugar<extra_id_99>1 scant Tbsp. cocoa<extra_id_99>1 c. light cream or half and half

Stir and place on heat.<extra_id_99>Do not stir while cooking.<extra_id_99>Cook until forms a firm soft ball in cold water.<extra_id_99>Remove from heat. Add chunk of butter and 1 teaspoon vanilla and beat until can roll into balls.<extra_id_99>Add nuts if desired.

sugar, cocoa, light cream

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Blueberry Crunch

1 can blueberry pie filling<extra_id_99>lemon juice<extra_id_99>1 box lemon supreme cake mix<extra_id_99>1 c. pecans<extra_id_99>1 stick margarine<extra_id_99>whipped cream or ice cream

Preheat oven to 350°. Spread pie filling in bottom of greased oblong pan. Sprinkle with lemon juice. Combine dry cake mix with nuts and melted butter. Sprinkle mixture over pie filling in pan. Bake at 350° for 40 to 45 minutes, until golden brown. Serve with ice cream or whipped cream.

blueberry pie filling, lemon juice, lemon supreme cake mix, pecans, margarine, whipped cream

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Potatoes In Cream Sauce

5 small (4-oz.) potatoes, peeled and diced<extra_id_99>1/2 c. water<extra_id_99>1 Tbsp. butter buds<extra_id_99>1 Tbsp. onion powder<extra_id_99>1 tsp. chicken bouillon granules<extra_id_99>1/2 to 1 c. skimmed evaporated milk<extra_id_99>1/8 tsp. pepper

Blanch 4 diced potatoes by boiling for 7 minutes, ; drain and set aside.<extra_id_99>In a small saucepan, combine remaining diced potato and water; bring to a boil, then cover and simmer for 10 minutes. With a hand mixer, blend potatoes until smooth; stir in butter buds, onion powder, bouillon granules and 1/2 c. milk until smooth.<extra_id_99>Add more milk to reach a cream consistency.<extra_id_99>Add pepper. Pour potato sauce over blanched potatoes.

potatoes, water, butter buds, onion powder, chicken bouillon granules, milk, pepper

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Sausage Skillet Supper

1 lb. Hillshire farm sausage, cut into chunks<extra_id_99>3/4 c. rice (instant)<extra_id_99>1 c. cream of celery soup<extra_id_99>3/4 c. water<extra_id_99>1 (10 oz.) pkg. frozen peas<extra_id_99>1 can mushrooms<extra_id_99>1 c. grated cheese

Brown sausage in buttered frypan.<extra_id_99>Add rice, soup and water. Bring to a boil.<extra_id_99>Reduce heat and simmer 5 minutes.<extra_id_99>Stir in frozen peas and mushrooms.<extra_id_99>Pour into casserole dish.<extra_id_99>Sprinkle with grated cheese.<extra_id_99>Bake at 350° for 20 minutes.

sausage, rice, cream of celery soup, water, frozen peas, mushrooms, grated cheese

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Easy Angel Biscuits(Very Good)

2 c. Bisquick<extra_id_99>1 c. whipping cream

Mix Bisquick and cream in mixing bowl until well blended. Knead slightly on a floured board, about 8 turns, by folding over edges to center.<extra_id_99>Roll out to about 1/2-inch thick.<extra_id_99>Cut with biscuit cutter or glass edge.<extra_id_99>Bake in a preheated 450° oven on an ungreased baking sheet for 10 minutes.<extra_id_99>Yield: 14 biscuits. Preparation: 15 minutes.<extra_id_99>Baking: 10 minutes.

Bisquick, whipping cream

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Banana Freeze

1/2 banana, cut into pieces and frozen<extra_id_99>1/4 c. evaporated milk, chilled<extra_id_99>1/2 tsp. vanilla extract<extra_id_99>2 tsp. sugar<extra_id_99>ice cubes (optional)

You will also need measuring cups and spoons, blender and tall glass.

banana, milk, vanilla extract, sugar

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Mayonnaise Cake

1 c. sugar<extra_id_99>1 c. mayonnaise<extra_id_99>1 c. hot water<extra_id_99>2 tsp. soda<extra_id_99>2 c. flour<extra_id_99>2 Tbsp. cocoa<extra_id_99>1/4 tsp. salt<extra_id_99>1 tsp. vanilla

Blend sugar and mayonnaise.<extra_id_99>Mix hot water with soda.<extra_id_99>Add alternately with flour, cocoa, salt and vanilla.<extra_id_99>Bake 30 minutes at 350° in greased 8 x 8-inch square pan.

sugar, mayonnaise, water, soda, flour, cocoa, salt, vanilla

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[ 2233 10 932 16835 15 17031 3018 10 209 3 75 5 2656 32000 209 3 75 5 164 16835 15 32000 209 3 75 5 1312 387 32000 204 3 17 7 102 5 12495 32000 204 3 75 5 7055 32000 204 332 115 7 102 5 11530 9 32000 13004 3 17 7 102 5 3136 32000 209 3 17 7 102 5 13478 7943 10 17693 2656 11 164 16835 15 5 32000 7382 1312 387 28 12495 5 32000 2334 13902 120 28 7055 6 11530 9 6 3136 11 13478 5 32000 15512 604 676 44 10239 1956 16 19373 26 505 3 226 505 18 4976 2812 2131 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Cherry Squares

1 c. flour<extra_id_99>1/2 c. margarine<extra_id_99>1 Tbsp. powdered sugar<extra_id_99>2 eggs<extra_id_99>1 c. sugar<extra_id_99>1/2 c. flour<extra_id_99>1/2 tsp. baking powder<extra_id_99>1 tsp. vanilla<extra_id_99>3/4 c. nuts<extra_id_99>1/2 c. coconut<extra_id_99>1 (8 oz.) maraschino cherries (no juice)

Mix the first 3 ingredients and press into a 6 x 10-inch dish. Bake until light brown (25 minutes).

flour, margarine, powdered sugar, eggs, sugar, flour, baking powder, vanilla, nuts, coconut, maraschino cherries

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[ 2233 10 21743 7120 7 3018 10 209 3 75 5 7055 32000 7739 3 75 5 3157 1478 630 32000 209 332 115 7 102 5 4926 15 26 2656 32000 204 5875 32000 209 3 75 5 2656 32000 7739 3 75 5 7055 32000 7739 3 17 7 102 5 6506 4926 32000 209 3 17 7 102 5 13478 32000 16672 3 75 5 11446 32000 7739 3 75 5 9417 32000 209 13642 3 32 172 5 61 3157 9 7 5675 32 30681 41 29 32 5143 61 7943 10 7382 8 166 220 3018 11 2785 139 3 9 431 3 226 9445 4976 4419 5 15512 552 659 4216 41 1828 676 137 1 -100 -100 -100 -100 -100 -100]

Dilly Cheese Ring

1/4 c. butter, melted<extra_id_99>1/4 c. Parmesan cheese<extra_id_99>1 tsp. dill weed<extra_id_99>1/4 tsp. garlic powder<extra_id_99>2 (10 oz.) cans biscuits

Heat oven to 350°.<extra_id_99>In small bowl combine butter, cheese, dill weed and garlic powder.<extra_id_99>Separate biscuits.<extra_id_99>Cut each in half and place 20 pieces in ungreased fluted tube pan.<extra_id_99>Spoon 1/2 of mixture over top.<extra_id_99>Repeat with remaining biscuits and cheese mixture.<extra_id_99>Bake for 20 to 30 minutes.<extra_id_99>Cool 1 minute; remove from pan.<extra_id_99>Serve warm. Yields 10 servings.

butter, Parmesan cheese, dill weed, garlic powder, cans biscuits

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[ 2233 10 2043 6073 21060 7888 3018 10 13004 3 75 5 4194 6 3 19293 32000 13004 3 75 5 2180 2687 152 3285 32000 209 3 17 7 102 5 3 26 1092 3 8578 32000 13004 3 17 7 102 5 9119 4926 32000 204 11704 3 32 172 5 61 54 7 18922 7 7943 10 7862 4836 12 10239 1956 5 32000 86 422 3047 5148 4194 6 3285 6 3 26 1092 3 8578 11 9119 4926 5 32000 22198 15 18922 7 5 32000 6868 284 16 985 11 286 460 2161 16 3 425 864 3843 27928 26 8017 2131 5 32000 8927 106 7739 13 4989 147 420 5 32000 20469 28 4080 18922 7 11 3285 4989 1]

Easy Red Velvet Cake

1 box butter cake mix<extra_id_99>1 stick butter<extra_id_99>5 eggs<extra_id_99>2/3 c. milk<extra_id_99>2 Tbsp. cocoa<extra_id_99>2 oz. red food coloring

Dissolve cocoa and food coloring and set aside.<extra_id_99>Mix all other ingredients and beat on medium speed for 2 minutes.<extra_id_99>Beat in cocoa and food coloring mixture.<extra_id_99>Divide mixture evenly between 3 (9-inch) round greased and floured pans.<extra_id_99>Bake at 350° for 25 to 30 minutes.<extra_id_99>Cool before icing.

butter cake mix, butter, eggs, milk, cocoa, red food coloring

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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 6844 1624 11670 162 17 17031 3018 10 209 1367 4194 4340 2153 32000 209 4372 4194 32000 305 5875 32000 204 14207 3 75 5 3702 32000 204 332 115 7 102 5 11530 9 32000 204 3 32 172 5 1131 542 7089 7943 10 2678 6065 15 11530 9 11 542 7089 11 356 5915 5 32000 7382 66 119 3018 11 3853 30 2768 1634 21 204 676 5 32000 14117 16 11530 9 11 542 7089 4989 5 32000 22390 4989 18756 344 220 14156 18 4976 61 1751 19373 26 11 7055 15 26 2131 7 5 32000 15512 44 10239 1956 21 944 12 604 676 5 32000 7823 274 3 447 53 5 1 -100 -100 -100 -100]

Pecan Chewies

3 egg whites<extra_id_99>3 c. pecans<extra_id_99>1 lb. light brown sugar<extra_id_99>1 tsp. vanilla<extra_id_99>1/4 tsp. salt

Beat egg whites until stiff.<extra_id_99>Fold in chopped nuts and all other ingredients, mixing well.<extra_id_99>Drop scant teaspoon of mixture onto well-greased cookie sheet.<extra_id_99>Bake at 350° for 20 minutes.

egg whites, pecans, light brown sugar, vanilla, salt

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[ 2233 10 1276 1608 2556 6092 7 3018 10 220 6182 872 7 32000 220 3 75 5 158 1608 7 32000 209 3 40 115 5 659 4216 2656 32000 209 3 17 7 102 5 13478 32000 13004 3 17 7 102 5 3136 7943 10 14117 6182 872 7 552 14537 5 32000 17796 16 18510 11446 11 66 119 3018 6 10623 168 5 32000 14150 5924 17 21776 13 4989 2400 168 18 3584 9 3843 7364 4228 5 32000 15512 44 10239 1956 21 460 676 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 -100 -100 -100 -100]

Twice-Baked Potatoes

4 baking potatoes<extra_id_99>4 Tbsp. whipping cream<extra_id_99>3/4 c. Cheddar or Monterey Jack cheese<extra_id_99>4 Tbsp. butter or margarine<extra_id_99>2 eggs<extra_id_99>dash of pepper<extra_id_99>dash of salt

Rinse and scrub potatoes; pat dry.<extra_id_99>Prick a few times with a fork.<extra_id_99>Bake at 375° for about 1 hour or until soft.<extra_id_99>Cut a thin slice off the top of each potato.<extra_id_99>Carefully scoop out the pulp and put in a bowl.

baking potatoes, whipping cream, cheese, butter, eggs, pepper, salt

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[ 2233 10 12119 565 18 279 15461 29256 15 7 3018 10 314 6506 11076 32000 314 332 115 7 102 5 20070 2462 3022 32000 16672 3 75 5 2556 26 3439 42 13789 60 63 4496 3285 32000 314 332 115 7 102 5 4194 42 3157 1478 630 32000 204 5875 32000 211 107 13 5270 32000 211 107 13 3136 7943 10 16602 7 15 11 18448 11076 117 6234 2192 5 32000 276 5206 3 9 360 648 28 3 9 21 157 5 32000 15512 44 3 22954 1956 21 81 209 1781 42 552 1835 5 32000 6868 3 9 5551 13810 326 8 420 13 284 14741 5 32000 2686 5195 19382 91 8 21237 11 474 16 3 1]

Baked Beans

1 large can pork and beans<extra_id_99>1 large onion, cut<extra_id_99>2 Tbsp. brown sugar<extra_id_99>4 Tbsp. catsup<extra_id_99>2 Tbsp. Karo syrup<extra_id_99>bacon strips

Mix all ingredients together and bake 1 hour in a 350° oven, adding bacon strips on top before baking.

pork, onion, brown sugar, catsup, syrup, bacon strips

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[ 2233 10 15512 26 17790 7 3018 10 209 508 54 13654 11 8845 32000 209 508 12909 6 1340 32000 204 332 115 7 102 5 4216 2656 32000 314 332 115 7 102 5 10003 413 32000 204 332 115 7 102 5 4556 32 15928 32000 15725 15797 7943 10 7382 66 3018 544 11 11091 209 1781 16 3 9 10239 1956 4836 6 2651 15725 15797 30 420 274 6506 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]

Hot Chocolate Mix

1 (2 lb. 6 oz.) can Nestle Quik<extra_id_99>1 (5 qt.) pkg. instant powdered milk<extra_id_99>1 (16 oz.) jar Cremora<extra_id_99>1 box powdered sugar

Mix well.<extra_id_99>This makes a lot!<extra_id_99>You can half with a friend or give as gifts.<extra_id_99>Add boiling water.

instant powdered milk, powdered sugar

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[ 2233 10 5396 15769 7382 3018 10 209 4743 3 40 115 5 431 3 32 172 5 61 54 21351 109 6590 157 32000 209 9209 3 1824 17 5 61 3 102 8711 5 5087 4926 15 26 3702 32000 209 19198 3 32 172 5 61 3 5670 5895 2528 9 32000 209 1367 4926 15 26 2656 7943 10 7382 168 5 32000 100 656 3 9 418 55 32000 148 54 985 28 3 9 1565 42 428 38 5504 5 32000 2334 22151 387 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]

Hot Sausage Dip

1 lb. sausage<extra_id_99>1 (16 oz.) container sour cream

Brown sausage; drain well.<extra_id_99>Add sour cream.<extra_id_99>Serve hot with Fritos.

sausage, sour cream

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Coconut Cream Pie

6 egg yolks<extra_id_99>1 1/2 c. sugar<extra_id_99>1 Tbsp. flour<extra_id_99>1 stick butter<extra_id_99>1 can cream<extra_id_99>1 tsp. vanilla<extra_id_99>3 c. milk<extra_id_99>2 pkg. frozen coconut<extra_id_99>Cool Whip

Cook all ingredients, except coconut and Cool Whip, on top of stove until thick, stirring constantly.<extra_id_99>Add the coconut.<extra_id_99>Pour into baked pie shell; cool.<extra_id_99>Add Cool Whip to top.<extra_id_99>Sprinkle with coconut.

egg yolks, sugar, flour, butter, cream, vanilla, milk, frozen coconut

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Sugar-Free Apple Pie

3 large or 4 small apples, peeled, cored and sliced<extra_id_99>3 Tbsp. dry tapioca<extra_id_99>1 c. apple juice (no sugar added)<extra_id_99>1 tsp. cinnamon<extra_id_99>1 tsp. vanilla

In a saucepan, add tapioca and apple juice to apples.<extra_id_99>Cook over medium heat until thick.<extra_id_99>Remove from heat and add cinnamon and vanilla.<extra_id_99>Place in unbaked pie shell.<extra_id_99>Make lattice strips from pie dough to place over top.<extra_id_99>Bake 10 minutes at 350°, or until crust is brown.

apples, tapioca, apple juice, cinnamon, vanilla

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Seafood Lasagna

8 lasagna noodles, cooked, drained and dried on paper towels<extra_id_99>2 Tbsp. margarine<extra_id_99>1 c. chopped onion<extra_id_99>8 oz. cream cheese<extra_id_99>1 1/2 c. creamy cottage cheese<extra_id_99>1 egg, beaten<extra_id_99>1/2 tsp. salt<extra_id_99>1/8 tsp. pepper<extra_id_99>2 tsp. dried basil<extra_id_99>2 cans cream of mushroom soup<extra_id_99>1/2 c. milk<extra_id_99>1/3 c. dry white wine<extra_id_99>1 lb. crabmeat<extra_id_99>1 lb. shrimp, deveined and drained on paper towels<extra_id_99>1/4 c. Parmesan cheese<extra_id_99>1/2 c. shredded Cheddar cheese

Cook margarine and onion until onion is tender.<extra_id_99>Add cream cheese to onion until well blended.<extra_id_99>Add cottage cheese, egg, salt, pepper and basil to onion and cheese and blend well.<extra_id_99>Put 4 noodles in bottom of greased 9 x 13-inch pan.<extra_id_99>Spread half of mixture over the noodles.<extra_id_99>Blend soup, milk and wine together and gently fold in crabmeat.<extra_id_99>Layer shrimp, then 1/2 of soup and crab mixture.<extra_id_99>Repeat the noodles, cheese and soup mixtures.<extra_id_99>Top with Parmesan cheese and bake at 350° for 45 minutes.<extra_id_99>Top with Cheddar cheese and bake 5 minutes more.<extra_id_99>Let stand 15 to 20 minutes before serving.<extra_id_99>Use an 11 x 13-inch pan.<extra_id_99>Makes 8 to 10 servings.

lasagna noodles, margarine, onion, cream cheese, cottage cheese, egg, salt, pepper, basil, cream of mushroom soup, milk, white wine, crabmeat, shrimp, Parmesan cheese, Cheddar cheese

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[ 2233 10 3319 12437 7263 9 11260 3018 10 505 12031 11260 22200 6 8311 6 3 26 10761 11 11549 30 1040 19105 32000 204 332 115 7 102 5 3157 1478 630 32000 209 3 75 5 18510 12909 32000 505 3 32 172 5 3022 3285 32000 209 7739 3 75 5 15954 12268 3285 32000 209 6182 6 3 17349 32000 7739 3 17 7 102 5 3136 32000 209 9483 3 17 7 102 5 5270 32000 204 3 17 7 102 5 11549 20605 32000 204 54 7 3022 13 25415 5759 32000 7739 3 75 5 3702 32000 23061 3 75 5 2192 872 2013 32000 209 3 40 115 5 21189 51 1544 32000 209 3 40 115 5 1]

Cream Of Tomato Soup

2 c. tomato juice<extra_id_99>1/2 stick margarine<extra_id_99>5 Tbsp. flour<extra_id_99>1/2 tsp. salt<extra_id_99>1/8 tsp. pepper<extra_id_99>2 c. milk<extra_id_99>1/8 tsp. baking soda

In small stew pan, place tomato juice and place on stove to warm.<extra_id_99>In larger pan, melt margarine; remove from heat.<extra_id_99>Mix in flour, salt and pepper; stir until smooth.<extra_id_99>Add milk and place on stove; bring to a boil, stirring constantly.<extra_id_99>Cook until thickened; remove from heat.<extra_id_99>Stir baking soda into warm tomato juice and then stir into gravy mixture.<extra_id_99>Serve with crackers or garlic toast.

tomato juice, margarine, flour, salt, pepper, milk, baking soda

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Snow Cream

1 egg<extra_id_99>1/2 c. granulated sugar<extra_id_99>1 tsp. vanilla<extra_id_99>1/2 c. milk<extra_id_99>2 qt. clean snow

Mix egg, sugar, vanilla and milk.<extra_id_99>Pour mixture over snow. Stir quickly before snow melts.<extra_id_99>Add more sugar and vanilla, if needed.

egg, sugar, vanilla, milk, clean snow

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Mexican Style Eggplant

1 large eggplant (about 1 1/2 lb.), cut crosswise into 1/2-inch thick rounds<extra_id_99>1 c. each: tomato sauce and canned crushed tomatoes<extra_id_99>1/2 c. each: thinly sliced scallions and chopped green chilies<extra_id_99>2 garlic cloves, minced<extra_id_99>1/4 c. sliced black olives<extra_id_99>1/2 tsp. ground cumin<extra_id_99>4 oz. Monterey Jack or sharp Cheddar, shredded<extra_id_99>1/2 c. plain low-fat yogurt<extra_id_99>4 corn tortillas

On 10 x 15-inch nonstick baking sheet, arrange eggplant slices in a single layer.<extra_id_99>Bake at 450° until soft, about 20 minutes.

eggplant, tomato sauce, scallions, garlic, black olives, ground cumin, Cheddar, yogurt, corn tortillas

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Snowballs

1 cup of butter, softened<extra_id_99>1/2 cup powdered sugar<extra_id_99>1 tsp of vanilla<extra_id_99>2 1/4 cups all-purpose flour (do not use self-rising)<extra_id_99>1/4 tsp salt<extra_id_99>3/4 cup finely chopped nuts (pecans are good)<extra_id_99>powdered sugar (for rolling them in)

Heat your oven to 400 degrees.<extra_id_99>Mix butter, 1/2 cup of powdered sugar & vanilla. Mix in flour, salt and nuts until dough holds together.

butter, powdered sugar, vanilla, flour, salt, nuts, powdered sugar

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Zucchini Bread

3 eggs<extra_id_99>2 c. sugar<extra_id_99>1 c. vegetable oil<extra_id_99>1 tsp. vanilla<extra_id_99>2 c. grated raw zucchini<extra_id_99>1 tsp. baking soda<extra_id_99>1/4 tsp. baking powder<extra_id_99>3 tsp. cinnamon<extra_id_99>3 c. flour<extra_id_99>1 tsp. salt<extra_id_99>1 c. walnuts<extra_id_99>1 c. raisins

Beat eggs, sugar, vegetable oil, vanilla and grated raw zucchini.<extra_id_99>Combine baking soda, baking powder, cinnamon, flour and salt.<extra_id_99>Add to egg mixture.<extra_id_99>Add walnuts and raisins.<extra_id_99>Mix all and pour into greased 9 x 5 x 3-inch pan.<extra_id_99>Bake 1 hour at 350°.<extra_id_99>Cool on rack or serve warm.

eggs, sugar, vegetable oil, vanilla, zucchini, baking soda, baking powder, cinnamon, flour, salt, walnuts, raisins

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Low-Fat Key Lime Pie

1 can frozen limeade<extra_id_99>1 can fat-free Eagle Brand milk<extra_id_99>1 large lite/fat-free Cool Whip<extra_id_99>1 deep graham cracker crust

Mix frozen limeade, milk and Cool Whip. Beat with mixer. Pour into pie shell and chill 2 to 4 hours before serving.<extra_id_99>Garnish with cut-up lime slices and stemmed cherries.<extra_id_99>Keep any leftovers in refrigerator.

frozen limeade, milk, graham cracker crust

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Stuffed Pizza

1/2 lb. Italian sausage<extra_id_99>1/2 lb. ground beef<extra_id_99>3 1/3 c. Bisquick<extra_id_99>1/4 c. cold water<extra_id_99>3 c. shredded Mozzarella cheese (12 oz.)<extra_id_99>1 (15 1/2 oz.) jar pizza sauce<extra_id_99>your favorite toppings

Heat oven to 450°.<extra_id_99>Grease rectangular 13 x 9 x 2-inch baking dish.<extra_id_99>Cook and stir sausage and ground beef until brown. Drain and set aside. Mix baking mix and water until dough forms. Divide into 2 parts, one slightly larger than the other.<extra_id_99>On surface dusted with baking mix, roll larger portion of dough into 16 x 14-inch rectangle. Fold in thirds.<extra_id_99>Place in dish; unfold.<extra_id_99>Press on bottom and up sides of dish.<extra_id_99>Sprinkle with 1 cup cheese. Cover with 3/4 cup pizza sauce. Add meat mixture and other toppings. Cover with 1/2 cup of the cheese.<extra_id_99>Roll remaining dough into a 13 x 9-inch rectangle; fold in thirds.<extra_id_99>Place over cheese in dish; unfold.<extra_id_99>Press bottom and top together to seal.<extra_id_99>Make small slits in top crust. Spread crust with remaining pizza sauce and cheese.<extra_id_99>Bake 22 to 25 minutes until crust is golden.<extra_id_99>Makes 8 to 10 servings.

Italian sausage, ground beef, Bisquick, cold water, Mozzarella cheese, pizza sauce, your favorite

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Creamy Mocha Frozen Dessert

2 tsp. instant coffee granules<extra_id_99>1 Tbsp. hot water<extra_id_99>1 c. cream-filled chocolate cookie crumbs<extra_id_99>3/4 c. chopped pecans, divided<extra_id_99>1/4 c. melted margarine<extra_id_99>2 (8 oz.) cream cheese<extra_id_99>1 can sweetened condensed milk<extra_id_99>1/2 c. chocolate flavored syrup<extra_id_99>1 (8 oz.) frozen whipped topping, thawed

In a small bowl, dissolve coffee granules in hot water.<extra_id_99>Set aside.<extra_id_99>In another bowl, combine cookie crumbs, 1/2 cup of pecans and butter.<extra_id_99>Pat in bottom of 9 x 13-inch glass baking pan.<extra_id_99>In a mixing bowl, beat cream cheese until light and fluffy.<extra_id_99>Blend in coffee mixture, milk and chocolate syrup.<extra_id_99>Fold in whipped topping and spread over crust.<extra_id_99>Sprinkle remaining pecans on top.<extra_id_99>Freeze. Definitely not low calorie, but delicious!

coffee granules, water, cream-filled chocolate cookie crumbs, pecans, margarine, cream cheese, condensed milk, chocolate flavored syrup, frozen whipped topping

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Polynesian Cake

1 c. oil<extra_id_99>2 c. flour<extra_id_99>3 eggs<extra_id_99>2 c. sugar<extra_id_99>2 tsp. baking soda<extra_id_99>2 jars junior carrots (baby food)<extra_id_99>1 small can crushed pineapple (with juice)<extra_id_99>1/2 can coconut (optional)<extra_id_99>2 tsp. cinnamon<extra_id_99>2 tsp. vanilla<extra_id_99>1 c. chopped nuts<extra_id_99>1 c. raisins

Preheat oven to 350°.<extra_id_99>Grease and flour 9 x 13-inch baking pan or spray well with Pam.<extra_id_99>Throw all ingredients in bowl.<extra_id_99>Don't bother to sift flour.<extra_id_99>Mix with a spoon, not a mixer.<extra_id_99>Pour into baking pan; bake 50 minutes.

oil, flour, eggs, sugar, baking soda, jars junior carrots, pineapple, coconut, cinnamon, vanilla, nuts, raisins

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Chicken With Pineapple

1 (4 lb.) roasting chicken<extra_id_99>1/2 c. flour<extra_id_99>1 1/2 tsp. salt<extra_id_99>1/2 tsp. pepper<extra_id_99>1 (14 1/2 oz.) can sliced pineapple<extra_id_99>2 Tbsp. butter<extra_id_99>2 Tbsp. oil<extra_id_99>1 large onion, sliced<extra_id_99>1 (10 oz.) pkg. frozen peas<extra_id_99>chicken bouillon<extra_id_99>salt and pepper

Cut chicken into serving pieces and coat with mixture of flour, salt and pepper.<extra_id_99>Drain pineapple, reserving juice.<extra_id_99>Heat butter in heavy skillet and brown pineapple lightly on both sides. Remove from skillet; add oil and cook onion rings until golden. Remove onion and brown chicken in same fat.<extra_id_99>Place chicken and onion in casserole dish.<extra_id_99>Measure pineapple juice and add enough chicken bouillon to make 2 cups; pour over chicken.<extra_id_99>Season with salt and pepper.<extra_id_99>Bake about 30 minutes at 350°; 20 minutes before serving, add defrosted peas and pineapple slices.<extra_id_99>Makes 4 to 6 servings.

chicken, flour, salt, pepper, pineapple, butter, oil, onion, frozen peas, chicken bouillon, salt

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Canned Sweet Potatoes

1 (1 lb. 13 oz.) can or 2 small cans whole sweet potatoes<extra_id_99>12 cloves<extra_id_99>1 thinly sliced lemon<extra_id_99>3/4 c. brown sugar<extra_id_99>whole marshmallows

Pour liquid from can of sweet potatoes into pot and add a little water.<extra_id_99>Add cloves, lemon and brown sugar.<extra_id_99>Boil all together<extra_id_99>until thin syrup forms.<extra_id_99>Add drained sweet potatoes. Cut in<extra_id_99>half<extra_id_99>and let boil for a few minutes.<extra_id_99>Put in serving dish and cover with whole marshmallows, while hot.

whole sweet potatoes, cloves, lemon, brown sugar, marshmallows

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Christmas Holiday Wreath

1/3 c. margarine<extra_id_99>1 (10 oz.) pkg. marshmallows (about 40 regular)<extra_id_99>1 tsp. green food coloring<extra_id_99>6 c. corn flakes<extra_id_99>red cinnamon candies

Melt margarine in large saucepan; add marshmallows and melt. Stir in food coloring.<extra_id_99>Turn stove off.<extra_id_99>Add corn flakes.<extra_id_99>Put in ring mold in refrigerator until cold.<extra_id_99>Turn out on dish; add "candy berries."

margarine, marshmallows, green food coloring, corn flakes, red cinnamon

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Pink Salad

1 8 oz frozen whipped topping<extra_id_99>1 16 oz can pineapple, crushed or chunked<extra_id_99>1/2 c chopped pecans<extra_id_99>8 oz cottage cheese<extra_id_99>1 small box strawberry gelatin, dry

Mix all ingredients, except gelatin. Stir gelatin in last. Chill about 2 hours. Can be fixed with low calorie ingredients.

pineapple, pecans, cottage cheese, strawberry gelatin

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[ 2233 10 12070 8930 26 3018 10 209 505 3 32 172 10451 3 26220 19342 32000 209 898 3 32 172 54 24455 6 19858 42 16749 15 26 32000 7739 3 75 18510 158 1608 7 32000 505 3 32 172 12268 3285 32000 209 422 1367 25256 873 14098 6 2192 7943 10 7382 66 3018 6 3578 873 14098 5 13522 873 14098 16 336 5 2695 195 81 204 716 5 1072 36 3599 28 731 3 22625 3018 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]

Champagne Salad

8 oz. cream cheese, softened<extra_id_99>3/4 c. sugar<extra_id_99>1 small carton sliced strawberries<extra_id_99>1 small can crushed pineapple<extra_id_99>2 chopped bananas<extra_id_99>1 (10 oz.) container Cool Whip<extra_id_99>1 c. chopped walnuts

Mix cream cheese and Cool Whip together.<extra_id_99>Then add all other ingredients.<extra_id_99>Drain extra juice off the pineapple and strawberries.

cream cheese, sugar, strawberries, pineapple, bananas, walnuts

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[ 2233 10 24682 8930 26 3018 10 505 3 32 172 5 3022 3285 6 1835 4632 32000 16672 3 75 5 2656 32000 209 422 17676 3 23645 25661 32000 209 422 54 19858 24455 32000 204 18510 13634 7 32000 209 11704 3 32 172 5 61 6295 7823 14883 102 32000 209 3 75 5 18510 22962 7 7943 10 7382 3022 3285 11 7823 14883 102 544 5 32000 37 29 617 66 119 3018 5 32000 15730 996 5143 326 8 24455 11 25661 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]

Sour Cream Hot Potato Salad

5 lb. cooked potatoes<extra_id_99>1 stick butter<extra_id_99>1 medium onion<extra_id_99>1 (8 oz.) sour cream<extra_id_99>1 (16 oz.) sour cream

Cut up potatoes in a large bowl. Saute onion in butter.<extra_id_99>Mix with potatoes. Add both containers of sour cream.<extra_id_99>Salt and pepper to taste. Sprinkle with parsley flakes.

potatoes, butter, onion, sour cream, sour cream

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Sherry Zucchini Cake

3 c. sifted flour<extra_id_99>2 tsp. cinnamon<extra_id_99>1/4 tsp. cloves<extra_id_99>1 c. oil<extra_id_99>1 1/2 c. sugar<extra_id_99>2 c. zucchini<extra_id_99>1 tsp. grated lemon peel<extra_id_99>1 1/2 tsp. soda<extra_id_99>1 1/4 tsp. salt<extra_id_99>1 tsp. baking powder<extra_id_99>3 eggs<extra_id_99>2 tsp. vanilla<extra_id_99>2 Tbsp. sherry<extra_id_99>1 c. drained crushed pineapple<extra_id_99>1 c. chopped nuts (optional)

Combine dry ingredients.<extra_id_99>Beat together oil, sugar and eggs. Stir in flour mixture.<extra_id_99>Add zucchini and flavorings.<extra_id_99>Add pineapple and lemon peel (nuts).<extra_id_99>Turn into well-greased 10-inch tube pan or Bundt pan; bake at 325° for 1 hour and 15 minutes or until cake tester comes out clean.<extra_id_99>Let stand in pan 10 minutes.<extra_id_99>Dust top of cake with confectioners sugar.

flour, cinnamon, cloves, oil, sugar, zucchini, soda, salt, baking powder, eggs, vanilla, sherry, pineapple, nuts

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[ 2233 10 451 52 651 1811 75 5675 23 17031 3018 10 220 3 75 5 3 7 99 1054 7055 32000 204 3 17 7 102 5 18684 32000 13004 3 17 7 102 5 27577 7 32000 209 3 75 5 1043 32000 209 7739 3 75 5 2656 32000 204 3 75 5 30407 32000 209 3 17 7 102 5 3542 920 7490 14517 32000 209 7739 3 17 7 102 5 12495 32000 209 13004 3 17 7 102 5 3136 32000 209 3 17 7 102 5 6506 4926 32000 220 5875 32000 204 3 17 7 102 5 13478 32000 204 332 115 7 102 5 255 52 651 32000 209 3 75 5 3 26 10761 19858 24455 32000 1]

Taco Salad Dip

8 oz. sour cream<extra_id_99>8 oz. cream cheese<extra_id_99>1 pkg. taco seasoning<extra_id_99>1 small head lettuce<extra_id_99>2 tomatoes<extra_id_99>1 white onion (optional)<extra_id_99>1 can black olives (optional)<extra_id_99>1 (8 oz.) bottle taco sauce<extra_id_99>Cheddar cheese

Mix taco seasoning with sour cream and cream cheese.<extra_id_99>Spread on cookie sheet or pizza pan.<extra_id_99>Cut lettuce, tomato, onion and olives into small pieces and sprinkle them on top of the cream cheese mixture in layers.<extra_id_99>Spread taco sauce over the top.<extra_id_99>Shred about 3 cups of Cheddar cheese and sprinkle it on the top, also. Serve with tortilla chips.

sour cream, cream cheese, taco seasoning, head lettuce, tomatoes, white onion, black olives, taco sauce, Cheddar cheese

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Brunch Casserole

1 lb. pork sausage<extra_id_99>1 (8 oz.) crescent refrigerator rolls<extra_id_99>2 c. shredded Mozzarella cheese<extra_id_99>1 c. shredded Cheddar cheese<extra_id_99>4 eggs, beaten<extra_id_99>3/4 c. milk<extra_id_99>1/4 tsp. salt<extra_id_99>1/8 tsp. pepper

Crumble sausage in medium skillet.<extra_id_99>Cook until brown and drain well.<extra_id_99>Line the bottom of a buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese.

pork sausage, crescent refrigerator rolls, Mozzarella cheese, Cheddar cheese, eggs, milk, salt, pepper

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Low-Fat Crispy Oven-Fried Okra

1 3/4 lb. fresh okra<extra_id_99>1 1/2 c. yellow cornmeal<extra_id_99>1/2 tsp. salt<extra_id_99>1/8 tsp. pepper<extra_id_99>1/2 c. nonfat buttermilk<extra_id_99>1 egg, lightly beaten

Wash okra, trim ends and cut into 1/2-inch pieces.<extra_id_99>Combine cornmeal, salt and pepper in a medium bowl.<extra_id_99>Stir well and set aside.

fresh okra, yellow cornmeal, salt, pepper, nonfat buttermilk, egg

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[ 2233 10 5586 18 371 144 30833 63 411 1926 18 371 9889 411 9669 3018 10 209 16672 3 40 115 5 1434 3 32 9669 32000 209 7739 3 75 5 4459 7329 526 138 32000 7739 3 17 7 102 5 3136 32000 209 9483 3 17 7 102 5 5270 32000 7739 3 75 5 529 6589 4194 25751 32000 209 6182 6 14292 3 17349 7943 10 12429 3 32 9669 6 6228 5542 11 1340 139 7739 18 4976 2161 5 32000 20414 7329 526 138 6 3136 11 5270 16 3 9 2768 3047 5 32000 13522 168 11 356 5915 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Herb Garden Chicken Salad

2 whole broiler-fryer chicken breasts, halved<extra_id_99>3 qt. water<extra_id_99>16 small new potatoes, halved<extra_id_99>2 c. chopped celery<extra_id_99>1 c. chopped scallions (green and white part)<extra_id_99>2/3 c. cooking oil<extra_id_99>1/3 c. wine vinegar<extra_id_99>1 Tbsp. fresh lemon juice<extra_id_99>2 tsp. each: basil, dill weed and dried mint<extra_id_99>1 tsp. sugar<extra_id_99>1 tsp. salt

Place chicken in Dutch oven (large pot); add water.<extra_id_99>Cover and simmer 10 minutes.<extra_id_99>Add potatoes; cover and simmer about 20 minutes or until fork can be inserted in chicken with ease.<extra_id_99>Cool; drain.

chicken breasts, water, potatoes, celery, scallions, cooking oil, wine vinegar, lemon juice, basil, sugar, salt

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Hawaiian Pudding

2 c. vanilla wafers, crushed<extra_id_99>1 stick margarine<extra_id_99>1 can Eagle Brand milk<extra_id_99>1/3 c. lemon juice<extra_id_99>4 bananas, sliced<extra_id_99>1 (15 oz.) can crushed pineapple<extra_id_99>1 small container whipped topping<extra_id_99>1 small can coconut<extra_id_99>1/2 c. chopped nuts

Mix wafer crumbs with margarine.<extra_id_99>Press into a 9 x 13-inch pan.<extra_id_99>Layer bananas onto wafer crumbs.<extra_id_99>Mix milk with lemon juice; pour over layered bananas.<extra_id_99>Next, layer crushed pineapple.<extra_id_99>Spread whipped topping over pineapple.<extra_id_99>Sprinkle coconut over whipped topping.<extra_id_99>Sprinkle chopped nuts over coconut.

vanilla wafers, margarine, milk, lemon juice, bananas, pineapple, topping, coconut, nuts

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Broccoli Salad

3 bunches broccoli<extra_id_99>4 pieces celery, chopped<extra_id_99>3 carrots, chopped<extra_id_99>3 radishes, chopped and sliced<extra_id_99>1 small purple onion, chopped<extra_id_99>1/2 c. raisins<extra_id_99>2 c. crispy bacon<extra_id_99>1 1/2 c. sugar<extra_id_99>1 c. real mayonnaise

Combine all ingredients.<extra_id_99>Top with fried, crispy bacon.<extra_id_99>Mix sugar and mayonnaise and spread over bacon.<extra_id_99>Let set in refrigerator covered 2 hours or longer before serving.

broccoli, celery, carrots, radishes, purple onion, raisins, bacon, sugar, mayonnaise

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Crispy Onion Rings

6 large onions<extra_id_99>2 c. milk<extra_id_99>1 egg, beaten<extra_id_99>1 Tbsp. vegetable oil<extra_id_99>1 c. flour<extra_id_99>1/2 c. corn meal<extra_id_99>1/2 tsp. salt<extra_id_99>1/4 tsp. pepper

Slice onions and separate into rings.<extra_id_99>Soak rings in milk for 30 minutes.<extra_id_99>Drain.<extra_id_99>Combine milk, egg and oil; mix well.<extra_id_99>Stir in dry ingredients.<extra_id_99>Dip rings in batter and fry in hot (365°) deep oil until golden.

onions, milk, egg, vegetable oil, flour, corn meal, salt, pepper

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Sweet Nothings

12 oz. Chex<extra_id_99>1/2 c. peanut butter<extra_id_99>2 c. confectioners sugar<extra_id_99>1/2 c. margarine<extra_id_99>6 oz. chips

Melt peanut butter, margarine and chips.<extra_id_99>Pour over Chex.<extra_id_99>Add confectioners sugar.

peanut butter, confectioners sugar, margarine, chips

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[ 2233 10 11168 9428 7 3018 10 586 3 32 172 5 2556 226 32000 7739 3 75 5 14998 4194 32000 204 3 75 5 20465 277 2656 32000 7739 3 75 5 3157 1478 630 32000 431 3 32 172 5 8852 7943 10 5049 17 14998 4194 6 3157 1478 630 11 8852 5 32000 1474 147 2556 226 5 32000 2334 20465 277 2656 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]

Heavenly Hash Bars

1 (16 oz.) pkg. mini marshmallows<extra_id_99>1 (11 1/2 oz.) can mixed nuts<extra_id_99>2 c. semi-sweet chocolate chips<extra_id_99>2 c. butterscotch chips<extra_id_99>1 c. peanut butter

Sprinkle marshmallows and nuts in a greased 13 x 9-inch pan; set aside.<extra_id_99>In a small saucepan, melt chips and peanut butter over low heat, stirring constantly until smooth. Pour over marshmallows and nuts.<extra_id_99>Let stand 8 to 10 minutes. Gently stir to coat marshmallows.<extra_id_99>Refrigerate until set. Cut into bars.

marshmallows, mixed nuts, semi-sweet chocolate chips, butterscotch chips, peanut butter

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[ 2233 10 15957 120 4498 107 1386 7 3018 10 209 19198 3 32 172 5 61 3 102 8711 5 3016 30334 7 32000 209 41 2596 7739 3 32 172 5 61 54 4838 11446 32000 204 3 75 5 4772 18 23392 3711 8852 32000 204 3 75 5 4194 7 4310 524 8852 32000 209 3 75 5 14998 4194 7943 10 26121 30334 7 11 11446 16 3 9 19373 26 1179 3 226 668 18 4976 2131 117 356 5915 5 32000 86 3 9 422 25986 6 13297 8852 11 14998 4194 147 731 1678 6 19104 4259 552 3050 5 1474 147 30334 7 11 11446 5 32000 1563 1518 505 12 335 676 5 21689 120 7831 12 1]

Peggy Mcconnell'S Favorite Meat Loaf

1 1/2 lb. ground beef<extra_id_99>about 22 saltine crackers, crushed<extra_id_99>2 eggs<extra_id_99>8 oz. tomato sauce<extra_id_99>1 onion, chopped<extra_id_99>2 Tbsp. chopped green pepper (optional)<extra_id_99>1 1/2 tsp. salt<extra_id_99>medium bay leaf, crushed<extra_id_99>good dash of thyme and marjoram<extra_id_99>ketchup for topping

Combine everything and pat into dish or loaf pan.<extra_id_99>Score with a spoon handle and fill score marks with ketchup.

ground beef, crackers, eggs, tomato sauce, onion, green pepper, salt, bay leaf, thyme, ketchup

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[ 2233 10 1276 9559 3038 1018 10361 31 134 16717 155 15 1212 144 1815 9 89 3018 10 209 7739 3 40 115 5 1591 9177 32000 81 1630 3136 630 5261 277 6 19858 32000 204 5875 32000 505 3 32 172 5 12784 3837 32000 209 12909 6 18510 32000 204 332 115 7 102 5 18510 1442 5270 41 11803 138 61 32000 209 7739 3 17 7 102 5 3136 32000 2768 10210 8384 6 19858 32000 207 211 107 13 3 189 63 526 11 3157 12775 265 32000 3 8044 524 413 21 19342 7943 10 20414 762 11 6234 139 4419 42 27048 2131 5 32000 17763 28 3 9 14987 2174 11 14 2604 6784 28 3 8044 1]

Peanut Brittle

2 c. raw peanuts<extra_id_99>1/2 c. hot water<extra_id_99>1/2 c. white Karo syrup<extra_id_99>1 1/2 c. sugar<extra_id_99>1/2 stick margarine<extra_id_99>1 Tbsp. soda

Mix sugar, Karo syrup and water in heavy skillet.<extra_id_99>Cook about 10 minutes (until you see a white string thread), stirring occasionally.<extra_id_99>Add peanuts; cook about 8 minutes or until mixture turns light caramel color (stir constantly).<extra_id_99>Add margarine and stir real fast until margarine melts.<extra_id_99>Add baking soda; stir until well mixed.<extra_id_99>Pour onto a heavily buttered platter or cookie sheet. Let cool then break into pieces.

peanuts, hot water, white Karo syrup, sugar, margarine, soda

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[ 2233 10 30520 7834 8692 3018 10 204 3 75 5 5902 14998 7 32000 7739 3 75 5 1312 387 32000 7739 3 75 5 872 4556 32 15928 32000 209 7739 3 75 5 2656 32000 7739 4372 3157 1478 630 32000 209 332 115 7 102 5 12495 7943 10 7382 2656 6 4556 32 15928 11 387 16 2437 22869 5 32000 6176 81 335 676 41 202 17 173 25 217 3 9 872 6108 4546 201 19104 10065 5 32000 2334 14998 7 117 3989 81 505 676 42 552 4989 5050 659 17526 945 41 2248 52 4259 137 32000 2334 3157 1478 630 11 7831 490 1006 552 3157 1478 630 13297 7 5 32000 2334 6506 12495 117 1]

Beef Biscuit Roll

2 lb. ground leftover beef roast<extra_id_99>4 c. Bisquick<extra_id_99>1 c. milk

Moisten ground meat to spreading consistency, using beef broth.<extra_id_99>Combine Bisquick and milk to make soft dough.<extra_id_99>Roll out about 1/4-inch thick.<extra_id_99>Spread even layer of meat mixture over dough.<extra_id_99>Roll, jelly roll fashion.<extra_id_99>Slice into 1-inch slices. Place on buttered baking sheet.<extra_id_99>Bake for 15 to 20 minutes in a 450° oven.<extra_id_99>Brush with melted margarine.<extra_id_99>Serve with gravy on top.

ground leftover beef roast, Bisquick, milk

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[ 2233 10 10024 89 6483 21560 6070 3018 10 204 3 40 115 5 1591 18923 9177 14238 32000 314 3 75 5 6483 1169 2406 32000 209 3 75 5 3702 7943 10 1290 7176 1591 3604 12 16436 12866 6 338 9177 18864 5 32000 20414 6483 1169 2406 11 3702 12 143 1835 8553 5 32000 6070 91 81 13004 18 4976 4126 5 32000 20481 237 3760 13 3604 4989 147 8553 5 32000 6070 6 24078 3812 2934 5 32000 30311 139 8218 4976 18647 5 3399 30 68 11196 6506 4228 5 32000 15512 21 627 12 460 676 16 3 9 3 10593 1956 4836 5 32000 21885 28 3 19293 3157 1478 630 5 32000 15672 28 9714 63 1]

Cheese Sandwich

bread<extra_id_99>cheese<extra_id_99>butter

Put the butter down in the pan.<extra_id_99>Put bread on it.<extra_id_99>Then you put any kind of cheese on it.<extra_id_99>Put bread on it.<extra_id_99>Then you put butter on it.<extra_id_99>Cook it on the stove.<extra_id_99>Put stove on 2.<extra_id_99>Cook 9 or 6 minutes.<extra_id_99>Flip it over if brown; let the other side cook until brown.<extra_id_99>Then do whatever you want to with it.

bread, cheese, butter

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Zucchini Relish

10 c. zucchini, chopped or grated<extra_id_99>4 c. chopped onions<extra_id_99>5 Tbsp. salt<extra_id_99>1 Tbsp. cornstarch<extra_id_99>6 c. sugar<extra_id_99>2 1/4 c. vinegar<extra_id_99>1 Tbsp. dry mustard<extra_id_99>2 tsp. pepper<extra_id_99>1 Tbsp. nutmeg<extra_id_99>1 Tbsp. turmeric

Mix zucchini, onions and salt all together and set overnight. Rinse and drain the next day.<extra_id_99>Mix remaining ingredients in pan. Cook for 30 minutes, stirring a lot.<extra_id_99>Pour into hot jars, then seal.

zucchini, onions, salt, cornstarch, sugar, vinegar, mustard, pepper, nutmeg, turmeric

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2 Flavor Fudge

2 c. brown sugar<extra_id_99>1 c. white sugar<extra_id_99>1 c. evaporated milk<extra_id_99>1/2 c. oleo<extra_id_99>1 c. butterscotch bits<extra_id_99>1 c. chocolate bits<extra_id_99>1 medium size jar Marshmallow Creme<extra_id_99>1 tsp. vanilla

Combine sugar, milk and oleo.<extra_id_99>Boil 15 minutes.<extra_id_99>Remove from heat and add chocolate and butterscotch bits and the Marshmallow Creme.<extra_id_99>Stir until smooth.<extra_id_99>Add nuts and vanilla.<extra_id_99>Pour into a buttered square cake pan.<extra_id_99>Refrigerate until cool.<extra_id_99>Cut into squares.<extra_id_99>Makes 2 1/2 pounds.

brown sugar, white sugar, milk, oleo, butterscotch bits, chocolate bits, Marshmallow Creme, vanilla

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[ 2233 10 204 7036 1967 377 13164 3018 10 204 3 75 5 4216 2656 32000 209 3 75 5 872 2656 32000 209 3 75 5 31654 26 3702 32000 7739 3 75 5 3 32 109 32 32000 209 3 75 5 4194 7 4310 524 14120 32000 209 3 75 5 3711 14120 32000 209 2768 812 3 5670 21614 51 18912 5895 526 32000 209 3 17 7 102 5 13478 7943 10 20414 2656 6 3702 11 3 32 109 32 5 32000 1491 173 627 676 5 32000 10002 45 1678 11 617 3711 11 4194 7 4310 524 14120 11 8 21614 51 18912 5895 526 5 32000 13522 552 3050 5 32000 2334 11446 11 13478 5 32000 1474 1]

Easy Chicken Dinner

1 cup instant rice (uncooked)<extra_id_99>1 cup-up chicken<extra_id_99>1 can cream chicken soup<extra_id_99>1 can cream celery soup<extra_id_99>1 can cream mushroom soup<extra_id_99>1 1/2 cans water

Place uncooked rice in casserole dish.<extra_id_99>Arrange chicken on top.<extra_id_99>Pour on soups and water. Bake at 300° for 2 hours. Turn chicken after 1 hour.

instant rice, chicken, cream chicken soup, cream celery soup, cream mushroom soup, water

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[ 2233 10 6844 16451 18428 3018 10 209 4119 5087 6605 41 202 28764 61 32000 209 4119 18 413 3832 32000 209 54 3022 3832 5759 32000 209 54 3022 1235 651 5759 32000 209 54 3022 25415 5759 32000 209 7739 54 7 387 7943 10 3399 73 28764 6605 16 25560 4419 5 32000 1533 5517 3832 30 420 5 32000 1474 30 5759 7 11 387 5 15512 44 3147 1956 21 204 716 5 5527 3832 227 209 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]

Pastel Delights

1/2 c. butter or margarine<extra_id_99>3/4 c. sugar<extra_id_99>1 egg<extra_id_99>1/4 tsp. vanilla<extra_id_99>1/4 tsp. almond extract<extra_id_99>1 3/4 c. sifted flour<extra_id_99>1/2 tsp. baking powder<extra_id_99>1/2 tsp. salt<extra_id_99>red, green and yellow food coloring (red only for canes)

Cream butter, gradually adding sugar.<extra_id_99>Add egg, vanilla or almond extract.<extra_id_99>Fold in flour with baking powder and salt. Blend to make stiff dough.<extra_id_99>Divide dough in 1/2; leave 1 half plain and divide remaining dough in thirds.<extra_id_99>Tint 1/3 green, one pink<extra_id_99>and one yellow with a few drops of coloring.<extra_id_99>Roll out 1/2 the plain dough to a 10 x 6-inch rectangle on a lightly floured board.<extra_id_99>Shape 1/2 the pink dough into a 10-inch long rope.<extra_id_99>Do the same with 1/2 the green and yellow dough.<extra_id_99>Place each color rope on the long side of rectangle.

butter, sugar, egg, vanilla, almond extract, flour, baking powder, salt, red

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[ 2233 10 6156 1625 374 2242 7 3018 10 7739 3 75 5 4194 42 3157 1478 630 32000 16672 3 75 5 2656 32000 209 6182 32000 13004 3 17 7 102 5 13478 32000 13004 3 17 7 102 5 15764 5819 32000 209 16672 3 75 5 3 7 99 1054 7055 32000 7739 3 17 7 102 5 6506 4926 32000 7739 3 17 7 102 5 3136 32000 1131 6 1442 11 4459 542 7089 41 1271 163 21 54 15 7 61 7943 10 14024 4194 6 11556 2651 2656 5 32000 2334 6182 6 13478 42 15764 5819 5 32000 17796 16 7055 28 6506 4926 11 3136 5 17693 12 143 14537 8553 5 32000 22390 8553 16 7739 1]

Zucchini Nut Bread

3 eggs<extra_id_99>1 c. oil<extra_id_99>2 1/2 c. sugar<extra_id_99>2 c. grated zucchini (raw and unpeeled)<extra_id_99>2 tsp. cinnamon<extra_id_99>1 tsp. salt<extra_id_99>1 tsp. baking soda<extra_id_99>1/4 tsp. baking powder<extra_id_99>3 c. flour<extra_id_99>1 c. chopped walnuts (optional)

Beat eggs until foamy.<extra_id_99>Add all ingredients except flour; mix well.<extra_id_99>Gradually blend in flour and add walnuts if desired.<extra_id_99>Pour into greased Bundt pan.<extra_id_99>Bake at 350° for one hour.

eggs, oil, sugar, zucchini, cinnamon, salt, baking soda, baking powder, flour, walnuts

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[ 2233 10 1811 75 5675 23 1174 17 26792 3018 10 220 5875 32000 209 3 75 5 1043 32000 204 7739 3 75 5 2656 32000 204 3 75 5 3542 920 30407 41 10936 11 73 855 400 26 61 32000 204 3 17 7 102 5 18684 32000 209 3 17 7 102 5 3136 32000 209 3 17 7 102 5 6506 12495 32000 13004 3 17 7 102 5 6506 4926 32000 220 3 75 5 7055 32000 209 3 75 5 18510 22962 7 41 11803 138 61 7943 10 14117 5875 552 6910 63 5 32000 2334 66 3018 3578 7055 117 2153 168 5 32000 10771 76 1427 4764 16 7055 11 617 22962 7 3 99 5327 5 1]

Ham Stew

3 slices bacon<extra_id_99>1 c. or more cut up ham<extra_id_99>1 can Veg-All<extra_id_99>1 can tomato soup<extra_id_99>egg noodles, cooked<extra_id_99>grated cheese

Cook bacon and crumble.<extra_id_99>Add ham, Veg-All and tomato soup. Heat and serve over egg noodles.<extra_id_99>Add grated cheese if you like.

bacon, ham, Veg-All, tomato soup, egg noodles, grated cheese

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Hot Chocolate Mix

2 boxes chocolate milk mix<extra_id_99>2 large jars coffee creamer<extra_id_99>2 lb. powdered sugar<extra_id_99>1 large box powdered milk

Mix together all ingredients.<extra_id_99>Store in jars.<extra_id_99>Put 4 to 5 teaspoons in a cup and add hot water.<extra_id_99>Makes 2 gallons.

chocolate milk, coffee creamer, powdered sugar, powdered milk

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[ 2233 10 5396 15769 7382 3018 10 204 5598 3711 3702 2153 32000 204 508 3 5670 7 1975 3022 49 32000 204 3 40 115 5 4926 15 26 2656 32000 209 508 1367 4926 15 26 3702 7943 10 7382 544 66 3018 5 32000 4493 16 3 5670 7 5 32000 5306 314 12 305 21776 7 16 3 9 4119 11 617 1312 387 5 32000 1796 7 204 3 122 16951 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]

Hamburger Casserole(April, 1995)

1 Tbsp. oil<extra_id_99>1 medium onion, diced<extra_id_99>1 lb. hamburger<extra_id_99>salt and pepper<extra_id_99>1 1/2 c. cooked elbow roni<extra_id_99>1 can tomatoes with juice or tomato juice

Heat oil; saute onion over medium heat.<extra_id_99>Add hamburger and brown.<extra_id_99>Stir in roni and tomatoes.<extra_id_99>Pour into greased casserole dish.<extra_id_99>Bake at 350° for 30 minutes.<extra_id_99>Makes 6 servings.

oil, onion, hamburger, salt, roni, tomatoes

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[ 2233 10 7330 49 205 3974 3491 15 599 23323 6 7273 61 3018 10 209 332 115 7 102 5 1043 32000 209 2768 12909 6 20225 26 32000 209 3 40 115 5 31421 32000 3136 11 5270 32000 209 7739 3 75 5 8311 23630 3 18074 32000 209 54 11395 28 5143 42 12784 5143 7943 10 7862 1043 117 392 17 15 12909 147 2768 1678 5 32000 2334 31421 11 4216 5 32000 13522 16 3 18074 11 11395 5 32000 1474 139 19373 26 25560 4419 5 32000 15512 44 10239 1956 21 604 676 5 32000 1796 7 431 3122 7 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Sausage Bread

1 loaf frozen bread dough or rolls<extra_id_99>1 lb. sausage<extra_id_99>1 green pepper, chopped<extra_id_99>1 onion, chopped<extra_id_99>4 oz. Mozzarella cheese, grated<extra_id_99>4 oz. Monterey Jack cheese, grated

Cook onion, green pepper and sausage until sausage is done. Drain grease.<extra_id_99>After bread dough has risen, spread it out over a cookie sheet until it is about 1/4 thick.<extra_id_99>Spread cheeses in the middle of dough.<extra_id_99>Add sausage mixture.<extra_id_99>Pull sides up around filling.<extra_id_99>Pinch and roll edges to seal loaf.<extra_id_99>Fold ends to complete the seal.<extra_id_99>Place seam side down on cookie sheet.<extra_id_99>Bake for 30 to 45 minutes at 350°.

bread, sausage, green pepper, onion, Mozzarella cheese, cheese

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[ 2233 10 1138 18672 26792 3018 10 209 27048 10451 4109 8553 42 15246 32000 209 3 40 115 5 18567 32000 209 1442 5270 6 18510 32000 209 12909 6 18510 32000 314 3 32 172 5 1290 19485 52 5303 3285 6 3542 920 32000 314 3 32 172 5 13789 60 63 4496 3285 6 3542 920 7943 10 6176 12909 6 1442 5270 11 18567 552 18567 19 612 5 15730 19373 5 32000 621 4109 8553 65 3 23310 6 3060 34 91 147 3 9 7364 4228 552 34 19 81 13004 4126 5 32000 20481 3285 7 16 8 2214 13 8553 5 32000 2334 18567 4989 5 32000 17039 4458 95 300 14 53 5 32000 276 4976 11 1]

Good Soup

1 (24 oz.) pkg. frozen potatoes O'Brien<extra_id_99>6 c. water<extra_id_99>1 1/2 tsp. salt<extra_id_99>1/2 stick margarine<extra_id_99>1 pkg. Campbell's dry chicken noodle soup

In a large kettle, combine potatoes, water, salt and margarine.<extra_id_99>When it starts to boil, stir in dry soup.<extra_id_99>Simmer over low heat approximately 20 minutes.<extra_id_99>Can add tomatoes.

frozen potatoes, water, salt, margarine, Campbell's dry

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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 1804 264 413 3018 10 209 41 2266 3 32 172 5 61 3 102 8711 5 10451 11076 411 31 279 3483 32000 431 3 75 5 387 32000 209 7739 3 17 7 102 5 3136 32000 7739 4372 3157 1478 630 32000 209 3 102 8711 5 17034 31 7 2192 3832 3 29 14957 5759 7943 10 86 3 9 508 27241 6 5148 11076 6 387 6 3136 11 3157 1478 630 5 32000 366 34 3511 12 13374 6 7831 16 2192 5759 5 32000 180 12174 147 731 1678 3241 460 676 5 32000 1072 617 11395 5 1 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Pat'S Chicken Enchiladas

1 (16 oz.) can tomatoes<extra_id_99>1 (4 oz.) can green chili peppers, drained and seeded<extra_id_99>1/2 tsp. ground coriander (may use paprika)<extra_id_99>1/2 tsp. salt<extra_id_99>1 c. sour cream<extra_id_99>2 c. chopped, cooked chicken<extra_id_99>1 (3 oz.) pkg. soft cream cheese<extra_id_99>12 flour tortillas<extra_id_99>1 c. shredded Monterey Jack cheese

Place tomatoes, chili peppers, coriander and salt in blender; blend until smooth.<extra_id_99>Add sour cream and blend.<extra_id_99>Set aside.<extra_id_99>Mix chicken, cream cheese and onion, also salt to taste, if desired.

tomatoes, green chili peppers, ground coriander, salt, sour cream, chicken, cream cheese, flour tortillas, shredded Monterey Jack cheese

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[ 2233 10 5192 31 134 16451 695 1436 521 7664 3018 10 209 19198 3 32 172 5 61 54 11395 32000 209 8457 3 32 172 5 61 54 1442 19245 5270 7 6 3 26 10761 11 6677 15 26 32000 7739 3 17 7 102 5 1591 4301 23 11849 41 13726 169 3 16281 9629 9 61 32000 7739 3 17 7 102 5 3136 32000 209 3 75 5 3 7 1211 3022 32000 204 3 75 5 18510 6 8311 3832 32000 209 6918 3 32 172 5 61 3 102 8711 5 1835 3022 3285 32000 586 7055 25592 7 32000 209 3 75 5 3 28559 13789 60 63 4496 3285 7943 10 3399 11395 6 19245 5270 7 1]

Chicken Dumplings

chicken<extra_id_99>1 can chicken broth<extra_id_99>1 small can cream<extra_id_99>2 c. water<extra_id_99>2 Tbsp. butter<extra_id_99>1 to 2 drops yellow food coloring<extra_id_99>2 c. self-rising flour

Cook chicken in water until tender (may need more water). Take chicken out and set aside to cool.<extra_id_99>Take out 1 cup broth and set aside.<extra_id_99>Now add can of broth, cream and food coloring to remaining broth.<extra_id_99>Mix reserved broth and flour.<extra_id_99>Roll dough fairly thin.<extra_id_99>Slice or tear off pieces of dough and drop into boiling broth.<extra_id_99>Take chicken off bone and put back in dumplings. Simmer for a few minutes until dumplings are done.<extra_id_99>Salt and pepper to taste.

chicken, chicken broth, cream, water, butter, coloring, flour

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[ 2233 10 16451 970 1167 697 7 3018 10 3832 32000 209 54 3832 18864 32000 209 422 54 3022 32000 204 3 75 5 387 32000 204 332 115 7 102 5 4194 32000 209 12 204 11784 4459 542 7089 32000 204 3 75 5 1044 18 52 4890 7055 7943 10 6176 3832 16 387 552 9024 41 13726 174 72 387 137 2321 3832 91 11 356 5915 12 1633 5 32000 2321 91 209 4119 18864 11 356 5915 5 32000 852 617 54 13 18864 6 3022 11 542 7089 12 4080 18864 5 32000 7382 14040 18864 11 7055 5 32000 6070 8553 5163 5551 5 32000 30311 42 11482 326 2161 13 8553 11 2328 139 22151 18864 5 1]

One Hour Rolls

1 cake yeast<extra_id_99>1/4 c. warm water<extra_id_99>1 c. plain flour<extra_id_99>2 Tbsp. sugar<extra_id_99>1/4 c. shortening<extra_id_99>3/4 c. buttermilk<extra_id_99>1/2 tsp. baking powder<extra_id_99>1/2 tsp. salt<extra_id_99>1/4 tsp. soda

I use self-rising flour and omit baking powder and salt.

cake yeast, warm water, flour, sugar, shortening, buttermilk, baking powder, salt, soda

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[ 2233 10 555 10768 6070 7 3018 10 209 4340 17937 32000 13004 3 75 5 1978 387 32000 209 3 75 5 6080 7055 32000 204 332 115 7 102 5 2656 32000 13004 3 75 5 710 35 53 32000 16672 3 75 5 4194 25751 32000 7739 3 17 7 102 5 6506 4926 32000 7739 3 17 7 102 5 3136 32000 13004 3 17 7 102 5 12495 7943 10 27 169 1044 18 52 4890 7055 11 3 32 1538 6506 4926 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 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Easy Banana Pudding

48 vanilla wafers<extra_id_99>1 (4 serving size) pkg. vanilla pudding mix<extra_id_99>2 1/2 cups milk<extra_id_99>1 Tbsp. butter or margarine<extra_id_99>2 medium bananas, sliced<extra_id_99>whipped cream or topping

Line the bottoms and sides of a 8 inch cake pan or 1 1/2 quart baking dish with wafers.<extra_id_99>Combine pudding mix, milk and butter in a sauce pan.<extra_id_99>Cook and stir over medium heat until mixture comes to a full rolling boil.<extra_id_99>Remove from heat.

vanilla wafers, vanilla pudding mix, milk, butter, bananas, whipped cream

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[ 2233 10 6844 5185 152 9 5004 7249 3018 10 4678 13478 8036 1010 7 32000 209 8457 3122 812 61 3 102 8711 5 13478 25512 2153 32000 204 7739 12294 3702 32000 209 332 115 7 102 5 4194 42 3157 1478 630 32000 204 2768 13634 7 6 3 23645 32000 3 26220 3022 42 19342 7943 10 4919 8 2007 7 11 4458 13 3 9 505 5913 4340 2131 42 209 7739 3 17231 6506 4419 28 8036 1010 7 5 32000 20414 25512 2153 6 3702 11 4194 16 3 9 3837 2131 5 32000 6176 11 7831 147 2768 1678 552 4989 639 12 3 9 423 8394 13374 5 32000 10002 45 1678 5 1 -100 -100 -100 -100 -100]

Zucchini Pie

zucchini<extra_id_99>1 1/4 c. sugar<extra_id_99>1 1/2 tsp. cinnamon<extra_id_99>1 1/2 tsp. cream of tartar<extra_id_99>dash of nutmeg<extra_id_99>3 Tbsp. flour<extra_id_99>9-inch pie crust

Use big zucchini, but still tender enough so you can pierce the skin easily with your thumbnail.<extra_id_99>Peel, cut into quarters lengthwise, remove the seeds and slice crosswise.<extra_id_99>Add zucchini to remaining ingredients after they are tossed together.<extra_id_99>Mix well. (It may be runny.)<extra_id_99>Dump into a 9-inch pie crust and bake 40 minutes at 400° or until golden brown.<extra_id_99>(You'll think you are eating apple pie, but it's more delicious.)

zucchini, sugar, cinnamon, cream of tartar, nutmeg, flour, pie crust

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[ 2233 10 1811 75 5675 23 11591 3018 10 30407 32000 209 13004 3 75 5 2656 32000 209 7739 3 17 7 102 5 18684 32000 209 7739 3 17 7 102 5 3022 13 14981 291 32000 211 107 13 3 4796 526 122 32000 220 332 115 7 102 5 7055 32000 668 18 4976 6253 14094 7943 10 2048 600 30407 6 68 341 9024 631 78 25 54 3 8343 565 8 1133 1153 28 39 30250 5 32000 26290 6 1340 139 2893 7 2475 10684 6 2036 8 7299 11 13810 2269 10684 5 32000 2334 30407 12 4080 3018 227 79 33 3 27057 544 5 32000 7382 168 5 41 196 17 164 36 661 29 63 5 1]

Loaded Potato Soup

4 medium potatoes, peeled, sliced and cooked<extra_id_99>1/2 c. chopped onion<extra_id_99>1 Tbsp. flour<extra_id_99>1 Tbsp. butter<extra_id_99>1/4 tsp. salt<extra_id_99>1/4 tsp. pepper<extra_id_99>2 c. milk<extra_id_99>1/2 (8 oz.) bag shredded Velveeta<extra_id_99>1 can cream of chicken soup<extra_id_99>pinch of garlic salt<extra_id_99>bacon, cooked<extra_id_99>scallions

Saut onion in butter; stir in flour. Cook for 1 to 2 minutes. Don't let it burn. Add salt, pepper and milk. Keep stirring. Cook 5 to 6 minutes. Add cooked potatoes and cheese. Cook 10 to 15 minutes. Top with cooked bacon, shredded cheese and scallions.

potatoes, onion, flour, butter, salt, pepper, milk, cream of chicken soup, garlic, bacon, scallions

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[ 2233 10 1815 15624 29256 264 413 3018 10 314 2768 11076 6 158 400 26 6 3 23645 11 8311 32000 7739 3 75 5 18510 12909 32000 209 332 115 7 102 5 7055 32000 209 332 115 7 102 5 4194 32000 13004 3 17 7 102 5 3136 32000 13004 3 17 7 102 5 5270 32000 204 3 75 5 3702 32000 7739 13642 3 32 172 5 61 2182 3 28559 11670 162 15 17 9 32000 209 54 3022 13 3832 5759 32000 19785 13 9119 3136 32000 15725 6 8311 32000 3 7 16482 2865 7943 10 7745 17 12909 16 4194 117 7831 16 7055 5 6176 21 209 12 204 676 5 1008 31 17 752 34 1]

Instant Hot Chocolate

4 c. instant dry milk<extra_id_99>1 c. sugar<extra_id_99>3/4 c. cocoa<extra_id_99>1/4 tsp. salt

Mix thoroughly and store in tightly covered jar.<extra_id_99>To use, put 1/3 cup mixture in mug, fill with hot water and stir.<extra_id_99>Use marshmallows, if desired.

instant dry milk, sugar, cocoa, salt

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[ 2233 10 18882 5396 15769 3018 10 314 3 75 5 5087 2192 3702 32000 209 3 75 5 2656 32000 16672 3 75 5 11530 9 32000 13004 3 17 7 102 5 3136 7943 10 7382 8583 11 1078 16 20994 2303 3 5670 5 32000 304 169 6 474 23061 4119 4989 16 3 12963 6 14 28 1312 387 11 7831 5 32000 2048 30334 7 6 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 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100 -100]

Sweet Potato Surprise

3 c. cooked, mashed sweet potatoes<extra_id_99>1/2 c. sugar<extra_id_99>3/4 c. coconut<extra_id_99>1/4 to 1/2 c. thin cream<extra_id_99>1 egg<extra_id_99>1/2 tsp. salt

Add potatoes and cream.<extra_id_99>Be careful not to use too much cream. Add sugar, salt, beaten egg and coconut.<extra_id_99>Let stand until cool. Press a marshmallow into the center of a portion of potato mixture and form into a ball.<extra_id_99>Roll in bread crumbs and fry in deep oil. Drain on paper towels and serve while still hot.

potatoes, sugar, coconut, thin cream, egg, salt

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[ 2233 10 11168 29256 31237 3018 10 220 3 75 5 8311 6 3 23991 2093 11076 32000 7739 3 75 5 2656 32000 16672 3 75 5 9417 32000 13004 12 7739 3 75 5 5551 3022 32000 209 6182 32000 7739 3 17 7 102 5 3136 7943 10 2334 11076 11 3022 5 32000 493 6195 59 12 169 396 231 3022 5 2334 2656 6 3136 6 3 17349 6182 11 9417 5 32000 1563 1518 552 1633 5 3373 3 9 30334 139 8 1530 13 3 9 4149 13 14741 4989 11 607 139 3 9 1996 5 32000 6070 16 4109 3 28146 11 22445 16 1659 1043 5 15730 30 1040 19105 11 1716 298 341 1312 5 1 -100]

Jim Bennett'S Spaghetti

1 pkg. spaghetti noodles<extra_id_99>1 (1 lb. 12 oz.) can tomatoes<extra_id_99>1 lb. ground chuck<extra_id_99>2 Tbsp. salad oil or butter<extra_id_99>1 large onion, diced<extra_id_99>m.s.g. season to taste<extra_id_99>celery salt to taste<extra_id_99>salt to taste<extra_id_99>1 pkg. Lawry's spaghetti mix<extra_id_99>1 c. sliced green or black olives<extra_id_99>1 bell pepper, diced<extra_id_99>garlic salt to taste<extra_id_99>red pepper to taste<extra_id_99>pepper to taste

In a saucepan, mix Lawry's sauce mix, tomatoes, olives and salad oil. Mix thoroughly.<extra_id_99>Bring to boil. Then reduce heat and simmer uncovered for 25 to 30 minutes, stirring often.<extra_id_99>Brown the meat while stirring in all of the seasonings, onion and bell pepper.<extra_id_99>Cook spaghetti and drain.<extra_id_99>Add the drained noodles and sauce to the meat mixture. Mix thoroughly.<extra_id_99>Simmer until ready to serve.

noodles, tomatoes, ground chuck, salad oil, onion, season, celery salt, salt, black olives, bell pepper, garlic salt, red pepper, pepper

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Silver Champagne Punch(Serves 38.)

2 bottles champagne<extra_id_99>1/2 gal. Sauterne wine<extra_id_99>1 c. brandy<extra_id_99>1 qt. 7-Up

Mix and serve; frozen fruit ring adds some color.

bottles champagne, Sauterne wine, brandy

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Best Barbecue Sauce

1 Tbsp. butter<extra_id_99>2 Tbsp. brown sugar<extra_id_99>1 c. ketchup<extra_id_99>3 Tbsp. molasses<extra_id_99>1 Tbsp. steak sauce<extra_id_99>garlic powder to taste<extra_id_99>white pepper to taste

Melt butter in saucepan.<extra_id_99>Add rest of ingredients.<extra_id_99>Can be used for any recipe calling for barbecue sauce.

butter, brown sugar, ketchup, molasses, steak sauce, garlic, white pepper

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[ 2233 10 1648 11038 15 1071 15 25803 3018 10 209 332 115 7 102 5 4194 32000 204 332 115 7 102 5 4216 2656 32000 209 3 75 5 3 8044 524 413 32000 220 332 115 7 102 5 3 4641 3974 7 32000 209 332 115 7 102 5 17718 3837 32000 9119 4926 12 2373 32000 872 5270 12 2373 7943 10 5049 17 4194 16 25986 5 32000 2334 880 13 3018 5 32000 1072 36 261 21 136 2696 3874 21 17621 3837 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]

Ham And Cheese Quiche

Pillsbury refrigerated pie crust<extra_id_99>3 eggs<extra_id_99>2 c. shredded Cheddar cheese<extra_id_99>1 1/2 c. half and half<extra_id_99>1 slice ham<extra_id_99>1 1/2 tsp. parsley (dried)<extra_id_99>1/4 tsp. garlic powder

Combine eggs, half and half and cheese.<extra_id_99>Cook ham slice and cut into small cubes.<extra_id_99>Add to mixture.<extra_id_99>Add parsley and garlic powder. Mix well.<extra_id_99>Pour into pie crust.<extra_id_99>Bake at 375° for approximately 1 hour.<extra_id_99>When done, middle should be raised and browned lightly. Cover pie crust edge with foil to keep from overbrowning.

crust, eggs, Cheddar cheese, ham, parsley, garlic powder

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Spiced Nuts

1 egg white<extra_id_99>1 Tbsp. water<extra_id_99>3 c. large pecan halves<extra_id_99>1/8 tsp. ground cloves<extra_id_99>3/4 tsp. salt<extra_id_99>1/4 tsp. nutmeg<extra_id_99>1/2 c. sugar<extra_id_99>1 tsp. cinnamon

Beat egg white until frothy.<extra_id_99>Add water.<extra_id_99>Beat until soft peaks form.<extra_id_99>Stir in pecans until coated.<extra_id_99>Toss gently.

egg, water, pecan halves, ground cloves, salt, nutmeg, sugar, cinnamon

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Raw Apple Cake

1/2 c. brown sugar<extra_id_99>1/2 c. white sugar<extra_id_99>3/4 c. shortening<extra_id_99>2 eggs<extra_id_99>1 c. milk<extra_id_99>dash of salt<extra_id_99>2 1/2 c. flour<extra_id_99>1 tsp. soda<extra_id_99>1 tsp. baking powder<extra_id_99>2 c. finely cut raw cooking apples

Cream together sugars and shortening.<extra_id_99>Add eggs and milk; mix well.<extra_id_99>Sift together flour, salt, soda and baking powder.<extra_id_99>Add creamed mixture.<extra_id_99>Mix well.<extra_id_99>Add apples.<extra_id_99>Pour in a greased and floured 9 x 13-inch pan.<extra_id_99>Sprinkle a mixture of white and brown sugar and cinnamon over top.<extra_id_99>Bake at 325° for 30 to 40 minutes.

brown sugar, white sugar, shortening, eggs, milk, salt, flour, soda, baking powder, cooking apples

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Fiesta Mexican Pie

8 oz. ground beef<extra_id_99>1 green pepper<extra_id_99>1/4 c. chopped onion<extra_id_99>8 oz. jar Cheez Whiz<extra_id_99>1 1/2 tsp. chili powder<extra_id_99>1/2 c. chopped tomato<extra_id_99>2 eggs<extra_id_99>3/4 c. flour<extra_id_99>1/2 tsp. salt<extra_id_99>1/3 c. milk<extra_id_99>1 Tbsp. cornmeal

Brown ground beef in skillet, stirring until crumbly; drain. Add green pepper and onion.<extra_id_99>Cook until tender, stirring frequently.<extra_id_99>Add 1/2 the chili powder and Cheez Whiz.<extra_id_99>Cook until Cheez Whiz melts, stirring constantly.<extra_id_99>Stir in tomato.<extra_id_99>Combine remaining Cheez Whiz, eggs, flour, salt and milk in mixer bowl; beat until smooth.<extra_id_99>Pour into greased 9-inch pie plate. Sprinkle with cornmeal.<extra_id_99>Spoon ground beef mixture over batter to within 1-inch of edge.<extra_id_99>Bake at 400° for 25 to 30 minutes or until golden brown.

ground beef, green pepper, onion, chili powder, tomato, eggs, flour, salt, milk, cornmeal

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Mexican Bean Casserole

8 - Flour Tortillas<extra_id_99>1 lb. ground meat<extra_id_99>1 medium onion<extra_id_99>1 can Cream of Mushroom soup<extra_id_99>1 can Cream of Chicken soup<extra_id_99>1 can Ro-tel Tomatoes (diced)<extra_id_99>1 can Ranch Style Beans<extra_id_99>1 jar Taco Sauce<extra_id_99>1 pkg. Cheddar Cheese

Brown onion and meat, drain.<extra_id_99>Add meat mixture to soups, beans and sauce.<extra_id_99>Bring mixture to boil.<extra_id_99>Tear tortillas into strips and layer in casserole dish; then add meat mixture and strips of tortillas.<extra_id_99>Top with grated cheese.<extra_id_99>Bake for 30 minutes at 400 degrees.

Flour, ground meat, onion, Cream of Mushroom soup, Cream of Chicken soup, Ro-tel Tomatoes, Beans, Taco Sauce, Cheddar Cheese

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Strawberry Pie

1 c. sugar<extra_id_99>1 Tbsp. cornstarch<extra_id_99>1 1/2 c. hot water<extra_id_99>1 box wild cherry jello<extra_id_99>ripe strawberries<extra_id_99>baked pie shell

Cook sugar, cornstarch and hot water until syrupy, then cool. Add jello and cool.<extra_id_99>Fill a baked pie shell with ripe strawberries. Pour strawberry glaze over the strawberries.<extra_id_99>Chill.<extra_id_99>Top with whipped cream before serving.

sugar, cornstarch, water, cherry jello, strawberries, pie shell

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[ 2233 10 31344 11591 3018 10 209 3 75 5 2656 32000 209 332 115 7 102 5 7329 3624 524 32000 209 7739 3 75 5 1312 387 32000 209 1367 3645 15665 3 354 7126 32000 3 5082 15 25661 32000 13635 6253 7300 7943 10 6176 2656 6 7329 3624 524 11 1312 387 552 15928 63 6 258 1633 5 2334 3 354 7126 11 1633 5 32000 12607 3 9 13635 6253 7300 28 3 5082 15 25661 5 1474 25256 26891 147 8 25661 5 32000 2695 195 5 32000 2224 28 3 26220 3022 274 3122 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]

Quick And Easy Split Pea Soup

1 slice medium white onion, about 1/2-inch wide<extra_id_99>1 medium size raw carrot, peeled and washed well *<extra_id_99>1 (14 1/2 oz.) can chicken broth<extra_id_99>2 (15 oz.) cans very young and tender sweet peas

*Grate some carrot shreds prior to putting whole carrot into blender.<extra_id_99>Reserve and use them to garnish soup prior to serving.

white onion, carrot, chicken broth, peas

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Reese'S Candy(Club Member: Renee Evans)

1 c. graham cracker crumbs<extra_id_99>1 c. peanut butter<extra_id_99>1 box powdered sugar<extra_id_99>2 sticks melted oleo<extra_id_99>12 oz. chocolate chips<extra_id_99>1/4 sq. paraffin wax

Mix first 4 ingredients together.<extra_id_99>Press out onto a 10 x 14-inch cookie pan.<extra_id_99>Melt chips and wax together and spread over crust.<extra_id_99>Refrigerate only 15 minutes.<extra_id_99>Take out and cut into candy squares.<extra_id_99>Return to refrigerator.

graham cracker crumbs, peanut butter, powdered sugar, oleo, chocolate chips, paraffin wax

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Cheese Roll-Ups

20 slices white or wheat bread or both<extra_id_99>20 thin slices Cheddar cheese<extra_id_99>melted butter

Remove crusts from bread and flatten bread with rolling pin. Place cheese slice at the edge of bread and roll up.<extra_id_99>Brush with melted butter and place in oven until toasted.<extra_id_99>Serve warm.

white, thin slices, butter

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Joanna'S Salad

1 c. hot water<extra_id_99>1 large or 2 small pkg. strawberry jello<extra_id_99>2 Tbsp. sugar<extra_id_99>1 c. cold water<extra_id_99>1 (10 oz.) pkg. frozen strawberries<extra_id_99>1 medium can crushed pineapple, do not drain<extra_id_99>1 c. chopped bananas<extra_id_99>1 c. nuts<extra_id_99>2 pkg. Dream Whip or 1 container Cool Whip

Dissolve the jello and sugar in the hot water. Add the cold water, strawberries, pineapple, bananas and nuts.<extra_id_99>Pour half of this mixture into a dish (approximately 9 x 9-inch) and let it jell.

water, strawberry jello, sugar, cold water, frozen strawberries, pineapple, bananas, nuts, Dream Whip

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Cream Of Mushroom Soup

3 c. sliced mushrooms<extra_id_99>1/2 c. diced carrots<extra_id_99>1/2 c. diced celery<extra_id_99>1/2 c. diced onion<extra_id_99>1 c. beef broth<extra_id_99>1 c. chicken broth<extra_id_99>2 c. milk<extra_id_99>1 c. cream<extra_id_99>1/2 c. butter or margarine<extra_id_99>1/2 c. flour<extra_id_99>white pepper

Melt 1 tablespoon of butter or margarine and saute mushrooms for approximately 5 minutes.<extra_id_99>Set mushrooms aside.<extra_id_99>In large saucepan, melt 1 tablespoon of butter and saute carrots, celery and onion for 5 to 10 minutes.<extra_id_99>Add remaining butter to saucepan and melt.<extra_id_99>Stir in flour.<extra_id_99>Cook over medium heat for about 2 to 3 minutes.<extra_id_99>Add chicken and beef broth, a little at a time, stirring constantly.<extra_id_99>Continue to cook over medium heat.<extra_id_99>Add milk into mixture, a little at a time, stirring after each addition.<extra_id_99>Add mushrooms to soup and slowly stir in cream.<extra_id_99>Add dash of white pepper.<extra_id_99>(If soup is thicker than desired, add more milk.)

mushrooms, carrots, celery, onion, beef broth, chicken broth, milk, cream, butter, flour, white pepper

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Sausage And Sauerkraut

1 lb. sausage<extra_id_99>1 small onion, diced<extra_id_99>1/2 c. sausage drippings<extra_id_99>3 c. drained sauerkraut<extra_id_99>2 Tbsp. brown sugar<extra_id_99>1 1/2 tsp. caraway seed or 1 tsp. celery seed, if desired

Put sausage to cook in cold skillet.<extra_id_99>Cook slowly, covered, for about 12 to 15 minutes.<extra_id_99>Pour off drippings as they collect.<extra_id_99>Cook other ingredients together until browned.<extra_id_99>When heated through, serve with hot sausage.<extra_id_99>Yields 4 to 6 servings.

sausage, onion, sausage drippings, sauerkraut, brown sugar, caraway seed

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Creamy Rice Pudding

2/3 c. long grain rice<extra_id_99>2 c. water<extra_id_99>1/8 tsp. salt<extra_id_99>3 c. milk<extra_id_99>1 c. half and half<extra_id_99>1 tsp. vanilla<extra_id_99>2 large egg yolks<extra_id_99>cinnamon (optional)

In a medium pan, heat rice, water and salt to boiling over medium heat.<extra_id_99>Reduce heat to low; cover.<extra_id_99>Simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed.<extra_id_99>Add milk, half and half and sugar.<extra_id_99>Mix; heat to boiling.<extra_id_99>Reduce heat and simmer 30 minutes, stirring occasionally.

long grain rice, water, salt, milk, vanilla, egg yolks, cinnamon

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Caramel Devil'S Food Cake

2 c. sifted cake flour<extra_id_99>1 1/4 c. brown sugar, firmly packed<extra_id_99>3 squares Baker's unsweetened chocolate, melted<extra_id_99>1/2 c. butter or margarine<extra_id_99>1 tsp. vanilla<extra_id_99>1 tsp. soda<extra_id_99>1 c. milk<extra_id_99>2 eggs, well beaten

Sift flour once (cake flour), measure, add soda, sift together. Cream butter or margarine thoroughly, add sugar gradually and cream together until light and fluffy.<extra_id_99>Add eggs one at a time, beating well after each addition.<extra_id_99>Add chocolate and blend.<extra_id_99>Add flour alternately with milk, a small amount at a time.<extra_id_99>Beat until smooth Add vanilla.<extra_id_99>Bake in 2 deep greased pans (9-inch) in moderate oven (350°) for 25 minutes.<extra_id_99>Spread with caramel or chocolate frosting.

cake flour, brown sugar, chocolate, butter, vanilla, soda, milk, eggs

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Canned Apple Pie Filling

4 c. sugar<extra_id_99>1 c. cornstarch<extra_id_99>2 tsp. cinnamon<extra_id_99>1/4 tsp. nutmeg<extra_id_99>1 tsp. salt<extra_id_99>10 c. water

Pour olive oil over day old bread.<extra_id_99>Cut in cubes and spread on cookie sheet.<extra_id_99>Sprinkle oregano and parsley over top.<extra_id_99>Bake at 300° until light golden brown.

sugar, cornstarch, cinnamon, nutmeg, salt, water

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